Eggnog Baked Oatmeal with caramelised bananas & vanilla bean brown butter

Recipe from How Sweet Eats

Eggnog Baked Oatmealwith Caramelised Banana & Vanilla Bean Brown Butter

Serves 4

Ingredients:
For the oatmeal:

200g (2 cups) rolled oats

70g (1/3 cup) brown sugar

1tsp baking powder

¼ tsp salt

¼ tsp cinnamon

1 egg, lightly beaten

300ml (1 ¼ cups) eggnog

2tbsp oil

1tsp vanilla extract

For the caramelised bananas:

4 firm bananas, sliced into 1-inch thick rounds

¼ tsp cinnamon

2tbsp unsalted butter

2tbsp brown sugar

For the vanilla bean brown butter:

6tbsp unsalted butter

1tsp vanilla bean paste

85g (¾ cup) icing sugar

60ml (¼ cup) maple syrup

½ tsp vanilla extract

1tbsp rolled oats

Method:

1. Preheat the oven to 190C/375F/mark 5. Grease a 10x7, 8x8 or 9x9 inch baking dish.

2. Mix together the oats, sugar, baking powder, salt and cinnamon. Add the egg, eggnog, oil and vanilla extract and mix until combined. Pour the mixture into the baking dish and bake for 25-30 minutes, or until the oats are just set.

3. To caramelise the bananas, heat a large frying pan over a medium-high heat and add the butter. Sprinkle the bananas with cinnamon and add them to the pan. Sprinkle the sugar over the bananas and cook for up to about a minute on each side, until golden brown but not mushy.

4. For the brown butter, add the butter to a saucepan over a medium heat. Whisk constantly until it browns, then remove from the heat, stir for 15 seconds and whisk in the vanilla bean paste.

5. Serve the oatmeal with the bananas and a drizzle of brown butter on top.

Nutella Magic Bars

Recipe adapted from Dinners Dishes and Desserts

Nutella Magic Bars

Ingredients:

1 cup digestives

2tbsp unsalted butter, melted

3tbsp nutella

3tbsp hazelnuts, chopped

5tbsp hazelnuts

¾ cup chocolate chips

½ can condensed milk

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with baking paper, leaving a slight overhang.

2. For the base, crush the digestives in a food processor, add the butter and process until well combined. Press the mixture into the bottom of the prepared pan.

3. Add the nutella to the top of the base in teaspoon-sized pieces, then spread all over the crust if desired. Scatter the chopped and whole hazelnuts over the top, then sprinkle over the chocolate chips. Pour the condensed milk over the top and bake for 20-30 minutes, until set. Leave to cool before slicing.

Chocolate Chestnut Refrigerator Cake

Recipe from Nigella

Chocolate Chestnut Refrigerator Cake

Ingredients:

500g chestnut puree

3tbsp brown sugar (omit if using sweetened puree)

175g unsalted butter, softened

300g dark chocolate

3tsp brandy

To serve:

crème fraiche

vanilla paste

orange zest

     

Method:

1. Line a 10 x 23cm (9x6 inch) loaf pan 

2. Beat the chestnut puree with the sugar until smooth. Add the butter and beat until well combined.

3. Melt the chocolate and leave to cool slightly, then add it to the chestnut mixture and mix in the brandy. Transfer some of the mixture to the prepared pan and spread to the edges of the pan. Add the rest of the mixture, smooth over the top and cover with the overhanging cling film and refrigerate for at least four hours.

4. Mix together the crème fraiche, vanilla and orange zest. Unwrap the cake, slice and serve with the crème fraiche.