Tuesday, 22 July 2014

Peanut butter chocolate chip puffed rice bars

Recipe from Love and Lemons

Peanut butter chocolate chip puffed rice bars
Ingredients:¾ cup brown rice cereal/puffed rice
½ cup rolled oats
½ cup crushed pecans/almonds
1/3 cup coconut flakes
¼ tsp salt
1tsp cinnamon
2tbsp coconut oil
¼ cup golden syrup/honey
¼ cup peanut butter
1/3 cup chocolate chips

Method:1. Line a 5x7 inch pan with greaseproof paper.

Toast the oats in a large frying pan over a low heat, stirring to ensure even cooking. Add the nuts, coconut flakes, salt and cinnamon once the oats begin to brown and continue to toast until the coconut is slightly browned. Remove from the heat and transfer to a large bowl with the brown rice cereal.
3. Combine the coconut oil, syrup and peanut butter in a small heatproof bowl and if they are too thick to whisk together, microwave for a few seconds to melt before whisking until the mixture is smooth and homogenous.

4. Pour the peanut butter mixture into the dry ingredients and fold everything together until fully incorporated. Stir in the chocolate chips and transfer the mixture to the prepared pan and smooth out to the edges. Place in the freezer for 30 minutes to set, then slice and store in the fridge.

Sunday, 29 June 2014

Kit Kat M&M Cake

For this cake, I stacked up six layers of white cake with vanilla buttercream and covered the outside with ganache- the recipes for these are the same as the ones I used for the Creme Egg Cake. I then simply broke up a lot of regular-sized KitKats (about 2 packs) and arranged them around the outside, and poured M&Ms over the top.

Tragically, I was about one Kit Kat away from being able to cover the entire circumference (no one seemed to notice the difference... after all, how could you criticise a cake slathered in ganache, laden with Kit Kats and M&Ms and dusted with copious amounts of glitter?).

The Kit Kats comfortably stayed in place because the ganache wasn't too thin but you could also tie a ribbon around the outside for extra support and decoration.

Tuesday, 24 June 2014

Golden Syrup Loaf Cake

Recipe from The Domestic Princess

Golden Syrup Loaf Cake
Ingredients:75g light muscovado sugar
75g unsalted butter, softened
150g golden syrup
75ml water
75ml milk
200g plain flour,
1/2 tsp of baking powder
1/2 tsp of bicarbonate of soda

To glaze:1-2tbsp golden syrup

1. Preheat the oven to 160C/325F/mark 3 and grease and line a 1lb loaf pan.
2. Cream together the butter and sugar until light and fluffy and set aside.
3. Add the milk and water to a small saucepan and bring to the boil over a medium heat. Slowly add the hot milk and water to the butter and sugar mixture, whisking continuously. Add the golden syrup and whisk until combined.
4. Add the flour, baking powder and bicarbonate of soda and mix together until well combined. Pour the batter into the prepared pan and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean.
5. Brush 1-2 tablespoons of golden syrup over the top of the cake and transfer to a wire rack to cool completely.

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