Cookies and Cream Fudge

Recipe from Major Cake

Cookies and Cream Fudge

Ingredients:
575g white chocolate, broken into chunks
397g tin condensed milk
1 packet oreos, broken up into small chunks

Method:
1. Line a 9x9 inch baking pan with cling film or greaseproof paper, leaving a couple of inches of overhang around the sides.

2. Combine the chocolate and condensed milk in a large heatproof bowl and set over a pan of gently simmering water. Stir while heating gently until all the chocolate has melted.

3. Take the pan off the heat and remove the bowl, then fold in the oreos and once evenly combined, transfer the mixture to the prepared pan.

4. Refrigerate for at least 2 hours to set before slicing into squares.

Peanut Butter Millionaire's Shortbread

Follow the recipe for millionaire's shortbread, but refrigerate the caramel-covered shortbread before adding the chocolate layer. Spread some melted peanut butter (crunchy or smooth, according to your preferences) over the top of the chilled caramel layer, then refrigerate again for a couple of hours before adding the melted chocolate.

Salted Butter Caramel Ice Cream with chocolate peanut butter fudge sauce

Recipe from David Lebovitz

Salted butter Caramel Ice Cream

Makes about 1 quart/ 1.14 litres 

Ingredients:

For the caramel mix-in:

100g (½ cup) granulated sugar

¾ tsp salt

For the ice cream base:

500ml (2 cups) milk

300g (1 ½ cups) caster sugar

60g (4 tbsp) salted butter

240ml (1 cup) double cream

5 egg yolks

¾ tsp vanilla bean paste/extract

Method:

1. For the caramel, place the granulated sugar in a medium-sized heavy-based saucepan and line a baking sheet greaseproof paper or brush it lightly with a little oil.

2. Cook the sugar over a medium heat until the edges begin to melt. Gently stir the melted sugar owards the centre until all the sugar has dissolved.

3. Once the sugar is a dark amber colour and smells like it is close to burning, sprinkle in the salt and immediately pour the caramel onto the prepared baking sheet. Tilt the baking sheet to ensure the caramel is in an even layer. Set aside.

4. For the ice cream, add the sugar to a large heavy-based saucepan over a medium heat and cook until caramelizes (as before). Remove from the heat once the sugar has caramelized, then add the butter and salt and stir until the butter has melted. Whisk in the cream.

5. If the caramel hardens, return it to the heat and stir over a low heat to re-melt the caramel. Mix in half of the milk.

6.Beat the egg yolks in a large heatproof bowl. Gradually pour the hot mixture into the egg yolks, whisking continually. Pour back into the saucepan and heat until the mixture is thick enough to coat the back of a spoon (160-170F/ 71-77C). Pour the custard into a large bowl and mix in the remaining milk and vanilla. Leave to cool and refrigerate.

5. Churn the chilled mixture in an ice cream machine. While the ice cream is churning, break up the caramel into small pieces, about 1cm each. Once frozen, Mix the crushed caramel into the ice cream and transfer to a container, then freeze until firm.

Recipe from Nigella

Chocolate Peanut Butter Fudge Sauce 

Ingredients:

175 ml double cream

100 grams milk chocolate (chopped)

100 grams smooth peanut butter (skippy for preference)

3 tablespoons golden syrup

Method:

1. Combine all the ingredients in a small saucepan and cook over a low heat, stirring until melted and smooth.

Blueberry Muffin Ice Cream

Recipe from The Kitchy Kitchen

Blueberry Muffin Ice Cream

Makes 1 litre

Ingredients:

For the streusel:

60g (½ cup) plain flour

56g unsalted butter, cold and cubed

50g (¼ cup) caster sugar

1 tsp cinnamon

pinch of salt

For the ice cream:

113g unsalted butter

360ml (1 ½ cups) whole milk

360ml (1 ½ cups) double cream

3 egg yolks

50g (¼ cup) caster sugar

55g (¼ cup) brown sugar

¾ tsp salt

2 tsp vanilla extract

4 tbsp blueberry jam

3 tbsp cinnamon streusel

To serve:

remaining streusel

maple syrup

Method:

1. For the streusel, combine the flour, sugar, salt and cinnamon and mix in the butter until an even, breadcrumb-like consistency has been reached. Place on a baking sheet and bake at 180C/350F/mark 4 for 10 minutes, then break up the mixture and bake for another 10 minutes, or until golden brown.

2.Simmer the butter over a medium heat in a large saucepan until it becomes golden brown, then remove from the heat and set aside to cool to room temperature.

3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.

4. Whisk together the egg yolks, sugar and salt in a large heatproof bowl and gradually whisk in half the mixture from the saucepan.  Whisk in the rest of the mixture and pour everything back into the saucepan and heat gently, until it reaches 170F. Remove from the heat and whisk in the vanilla and brown butter, then leave to cool to room temperature before refrigerating.

5. Add the chilled ice cream mixture to an ice cream machine. Once it is firm enough to freeze, fold in the blueberry jam followed by the streusel. Transfer to a container and freeze.

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.

2. 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.

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.

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, sifted
1/2 tsp of baking powder
1/2 tsp of bicarbonate of soda
To glaze:1-2tbsp golden syrup

Method:
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.

Chocolate & Caramel Layer Cake

Recipe from The Little Loaf

Chocolate Caramel Layer Cake

Ingredients:
For the vanilla and chocolate sponges:
150g unsalted butter
150g caster sugar
2 eggs, beaten
100g plain yogurt
120g self-raising flour
60g ground almonds
2/3 tsp baking powder
1 tsp vanilla extract
2 1/2 tbsp cocoa powder
For the caramel and chocolate caramel sponges:
150g unsalted butter
100g light brown muscovado sugar
50g dark brown muscovado sugar
2 eggs, beaten
50 ml milk
120g self-raising flour
60g ground almonds
2/3 tsp baking powder
1 tsp vanilla extract
1/2 tbsp cocoa powder
For the ganache:
100g dark chocolate, chopped
100g milk chocolate, chopped
220ml double cream
To assemble:
300g salted caramel

Method:
1. Preheat the oven to 180C/350F/mark 4 and grease and line two 18cm (7 inch) cake pans.

2. For the vanilla and chocolate sponges, sift together the flour and baking powder and set aside. Cream together the butter ans sugar, then add the eggs one at a time, beating until incorporated. Fold in the yogurt, flour, ground almonds, baking powder and vanilla extract until combined. Transfer half the mixture into one of the prepared pans and mix the cocoa powder into the remaining batter, then add to another one of the prepared pans.. Bake for 20 minutes, until a skewer inserted into the middles of the cakes comes away clean.

3. For the caramel and chocolate caramel sponges, sift together the flour and baking powder and set aside. Cream together the butter ans sugars, then add the eggs, one at a time, beating until incorporated. Fold in the flour, ground almonds, baking powder and vanilla extract until combined. Mix in the milk and transfer half the mixture into one of the prepared pans. Mix the cocoa powder into the remaining batter, then add to another one of the prepared pans.. Bake for 20 minutes, until a skewer inserted into the middles of the cakes comes away clean.

4. For the ganache, break up the chocolate and place in a heatproof bowl. Bring the cream to a gentle simmer and pour over the chocolate, then stir until the chocolate has completely melted. 

7. Once the cakes have cooled, place the vanilla sponge on a plate and spread about a third of the caramel over the top. Sandwich the caramel sponger on top and spread over another third of the caramel. Place the chocolate caramel sponge on top and spread the remaining caramel over the top, then layer on the chocolate sponge.

8. Once the ganache had cooled, spread it in a thin layer over the top and sides of the cake. Refrigerate for about an hour, until the ganache has set, and use the remaining ganache to add another, thicker layer to the cake.

Salted Caramel Oreo Brownies

Recipe from The Pescetarian And The Pig

Salted Caramel Oreo Brownies

Ingredients:
240ml (1cup) coconut cream
210g (1cup) brown sugar
198g (1 cup) granulated sugar
2 eggs
1tsp vanilla extract
42g (½ cup) cocoa
½ tsp baking powder
½ tsp salt
¼ tsp cinnamon
312g (2 cups) flour
170g (1 cup) plain chocolate, finely chopped
4tbsp (¼ cup) salted caramel
1 packet oreos


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a  9x13 inch pan with  baking paper.

2. Beat together the coconut cream, brown sugar, granulated sugar, eggs and vanilla. Sift in the cocoa and mix together, then sift in the flour, baking powder, salt and cinnamon and fold to combine, then briefly fold in the chocolate chips.

3. Pour half the batter into the pan, arrange the oreos over the top and pour over the remaining batter. Drizzle the caramel sauce evenly over the top and bake for about 20-25 minutes, or until set but a little gooey in the middle.

4. Leave to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

Squidgy Malt Loaf

Recipe adapted from Bangers & Mash

Squidgy Malt Loaf

Ingredients:
75ml hot black tea
90g malt extract
10g black treacle
10g golden syrup
25g demerara sugar
50g sultanas
50g dried figs, chopped
25g dried cranberries
25g dried blueberries
1 egg, beaten
125g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda


Method:
1. Grease and line a 450g loaf pan. Preheat the oven to 150C/300F/mark 2.

2. Combine together the tea, malt extract, black treacle, golden syrup, demerara sugar, sultanas, figs, cranberries and blueberries in a large bowl. Mix in the egg, then sift over the flour, baking powder and bicarbonate of soda and fold to combine.

3. In a separate bowl, sift together the flour, bicarbonate of soda, salt ad cinnamon. Gradually fold into the wet ingredients. Briefly mix until there are no more flour pockets, then fold in the pecans. Transfer the batter to the prepared pan and bake for 30 minutes, cover with foil, then continue to bake for a further 30-35 minutes, until a toothpick inserted into the centre comes away clean.

4. Pour the batter into the prepared pan and bake for 50 minutes, until firm, slightly risen and a skewer inserted into the middle comes out clean. Remove from the oven and transfer to a wire rack to cool a little. Brush some golden syrup over the top and leave to cool completely.

Peanut butter truffle brownies

Recipe from Half Baked Harvest

Peanut butter truffle brownies

Ingredients:

For brownie layer:

140g (10 tbsp) unsalted butter

57g milk chocolate, chopped

200g (1 cup) granulated sugar

1tbsp instant coffee

2tsp vanilla extract

1tbsp kahlua (optional)

2 eggs

43g (½ cup) cocoa

80g (½ cup) plain flour

¼ tsp salt

113g milk chocolate, chopped

For the peanut butter ganache:

85g plain chocolate, chopped

3tbsp double cream

2tbsp smooth peanut butter

½ tbsp kahlua (optional)

To decorate:

85g milk chocolate, chopped

     

Method:

1. Preheat the oven to 170C/325F/mark 3. Line an 8x8 or 9x9 inch pan with baking pan, letting the edges hang over the side.

2. For the brownie layer, add the butter and 56g milk chocolate to a bowl and microwave or set over a pan of simmering water to melt. Add the coffee, vanilla, kahlua (if using) and egg and whisk until smooth and well combined.

3. Sift together the cocoa, flour and salt and fold into the chocolate mixture. Stir in the remaining chopped chocolate and pour the batter into the prepared pan and bake for 25-30 minutes, until the top has set. Leave to cool in the pan for 5 minutes before removing from the pan.

4. For the ganache, add the cream to a heatproof bowl and bring to a simmer by microwaving or setting over a pan of simmering water. Stir in the chopped plain chocolate and mix together until the chocolate has melted. Add the peanut butter and kahlua (if using) and mix to combine.

5. Pour the ganache over the top of the brownies and smooth out. Melt the milk chocolate and drizzle over the top. Leave the brownies for 2 hours to set at room temperature (or 1 hour in the fridge) before slicing into squares.

Red Velvet Cheesecake Layer Cake

Unfortunately Dr. Oetker has decided to discontinue their range of liquid food colourings. The gel replacements supposedly give a more vivid colour, but unfortunately have never given me good results with red velvet cakes. Sigh. The scarlet-hued cake tasted delicious regardless.

Recipe from Recipe Girl

Red Velvet Cheesecake Cake

Ingredients:
For the cheesecake layer:
450g cream cheese
135g (2/3 cup) granulated sugar
pinch salt
2 eggs
80ml I(1/3 cup) sour cream
80ml (1/3 cup) whipping cream
1tsp vanilla extract
For the cake:
390g (2 ½ cups) plain flour, sifted
300g (1 ½ cups) granulated sugar
3tbsp cocoa
1 ½ tsp bicarbonate of soda
1tsp salt
2 eggs
360ml (1 ½ cups) vegetable/rapeseed oil
240ml (1 cup) buttermilk
60ml (¼ cup) red food colouring
2tsp vanilla extract
2tsp white wine vinegar
For the cream cheese frosting:
110g (½ cup) unsalted butter
450g cream cheese
1tbsp vanilla extract
280g icing sugar, sifted

Method:
1. Preheat the oven to 170C/325F/mark 3. Place a large roasting pan on a rack in the lower third of the oven. Grease and line a 9-inch springform pan and wrap two layers of foil around the bottom and up the sides.

2. Beat together the cream cheese, sugar and salt until smooth and creamy. Add the eggs and mix in the sour cream, whipping cream and vanilla. Mix until smooth and pour the batter into the prepared pan. Set the pan in the roasting pan and pour hot water from the kettle into the roasting pan so that the water comes about an inch up the sides of the cheesecake pan. Bake for 45 minutes, until set and not jiggly. Remove from the oven and cool on a wire rack, then place into the freezer and freeze for several hours.

3. Preheat the oven to 180C/350F/mark 4. Grease and line two 9-inch baking pans.

4. In a large bowl, whisk together the flour, sugar, cocoa powder, bicarbonate of soda and salt. Add the eggs, oil, buttermilk, food colouring, vanilla and vinegar and beat together until well combined. Divide the batter between the prepared pans and bake for 30-35 minutes, until a skewer inserted into the middle comes out clean.

5. Let the cakes cool in the pans on a wire rack for 10 minutes before turning out of the pans to cool on the racks completely.

6. Pour into the prepared pans and bake for 40 minutes, or until a skewer inserted into the the centre of the cakes comes out clean. Leave for 10 minutes before removing from the pans to cool completely.

7. For the frosting, beat together the butter, cream cheese and vanilla until light and fluffy. Mix in the icing sugar.

8. To assemble, place one cake layer on a cake plate. Remove the cheesecake from the freezer and remove from the pan. Place the cheesecake layer on top of the cake and top with the other cake layer. Spread the frosting over the top and sides of the cake.