tag:blogger.com,1999:blog-46582221398541636682024-03-05T16:44:15.435+00:00The Sugar LumpLizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-4658222139854163668.post-17303616405886613392015-12-22T22:22:00.000+00:002015-12-22T22:22:31.510+00:00Chocolate Peanut Butter Cheeesecake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7vdD11APjYNlQZcnj_314wix5IThYMnvJddTDHF3MLV4ZiL_0_PPHfX6GjK-7ZRnpWo-DN8GTHgbxrzMR6gLQ1VL38fIY5hyphenhyphenHlsbeqmY3qaty1lWXOKlYhGMoNwzPBWDdD9nHcxBkcc3/s1600/chocolate+peanut+butter+cheesecake+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7vdD11APjYNlQZcnj_314wix5IThYMnvJddTDHF3MLV4ZiL_0_PPHfX6GjK-7ZRnpWo-DN8GTHgbxrzMR6gLQ1VL38fIY5hyphenhyphenHlsbeqmY3qaty1lWXOKlYhGMoNwzPBWDdD9nHcxBkcc3/s400/chocolate+peanut+butter+cheesecake+%25288%2529.JPG" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.nigella.com/recipes/view/CHOCOLATE-PEANUT-BUTTER-CHEESECAKE-5309" target="_blank">Nigella</a></span></div>
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<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Chocolate Peanut Butter Cheesecake</span></h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Serves 8-12</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the base</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g digestives</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g unsalted butter, melted</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g salted peanuts</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g dark chocolate chips</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the filling </b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g caster sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">500g cream cheese</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3egg yolks</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">125ml sour cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">250g smooth peanut butter</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the topping</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">250ml sour cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g milk chocolate, chopped</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">30g soft light brown sugar </span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. For the base, crush the digestives and peanuts with a rolling pin or in a food processor and mix in the butter and chocolate chips. Once well combined, press into the bottom of a 23cm (9 inch) springform pan and refrigerate while you make the filling. Preheat the oven to 170C/325F/mark 3.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Combine all the ingredients for the filling and beat until smooth, then pour over the cheesecake base and cook for an hour, until the top has set.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. For the topping, combine the sour cream, chocolate and sugar in a small saucepan and gently warm over a low heat.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Spoon the topping very gently over the top of the cheesecake, so as not to break the surface of the cheesecake, then return to the oven for 10 minutes.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5. Let the cheesecake cool to room temperature before refrigerating for at least 8 hours before serving.</span><br />
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Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com1tag:blogger.com,1999:blog-4658222139854163668.post-73360635892706292332014-10-15T20:33:00.003+01:002014-10-15T20:33:45.725+01:00Cookies and Cream Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYT1lrd6PZ1LpV3qwqT63PZuDiJqLiPGGMsyfort7VuxEUnugdCBXmND_gHkaCt-0QbdGtPeyYOLmc68g6hjael3J4lMJ7ossTNSbGi3i468ujXDelu3Vom6QpTxlEV3phheSwTILhpji/s1600/DSCF0548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYT1lrd6PZ1LpV3qwqT63PZuDiJqLiPGGMsyfort7VuxEUnugdCBXmND_gHkaCt-0QbdGtPeyYOLmc68g6hjael3J4lMJ7ossTNSbGi3i468ujXDelu3Vom6QpTxlEV3phheSwTILhpji/s1600/DSCF0548.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3LtlfVEM11aVaj6DZagULv_WN8qVOBJbg-5lk3sjPBPk0P4KaDa94c70t3qhykMWKV6w9nwFxrWJoMOHXEK8ppXu5WS9dkzMd0Cirp9Xg_uj31kJICYOpBu7zXTtYUgTWkK078YQ8HUT/s1600/DSCF0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3LtlfVEM11aVaj6DZagULv_WN8qVOBJbg-5lk3sjPBPk0P4KaDa94c70t3qhykMWKV6w9nwFxrWJoMOHXEK8ppXu5WS9dkzMd0Cirp9Xg_uj31kJICYOpBu7zXTtYUgTWkK078YQ8HUT/s1600/DSCF0556.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZS-hMCG7oBpAWtCIRGszuL640YCb36G2EJS9mnodJ0FiuJnSG80BjG5pwl7Dp_zCtM05xDYAKLb6e0gnNuYXj6xepKmCJpApROvzDqMXHc7eNl5B1DsOY5lF0RDyszOTl4QXBOfD3WoeF/s1600/DSCF0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZS-hMCG7oBpAWtCIRGszuL640YCb36G2EJS9mnodJ0FiuJnSG80BjG5pwl7Dp_zCtM05xDYAKLb6e0gnNuYXj6xepKmCJpApROvzDqMXHc7eNl5B1DsOY5lF0RDyszOTl4QXBOfD3WoeF/s1600/DSCF0559.JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.majorcake.co.nz/2012/06/fudge-fudge-fudge.html" target="_blank">Major Cake</a></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Cookies and Cream Fudge<o:p></o:p></span></b></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<strong><span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Ingredients:</span></strong><b><span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br />
</span></b><span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;">575g white chocolate, broken into chunks<br />
397g tin condensed milk<br />
1 packet oreos, broken up into small chunks<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;"><br />
<strong>Method:</strong><b><br />
</b>1. Line a 9x9 inch baking pan with cling film or greaseproof paper, leaving
a couple of inches of overhang around the sides.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;">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.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;">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. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<span style="background: white; color: #666666; font-family: "Arial","sans-serif"; font-size: 10.0pt;">4. Refrigerate
for at least 2 hours to set before slicing into squares.<o:p></o:p></span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-45131333909389029492014-09-14T17:54:00.000+01:002014-09-14T17:54:20.291+01:00Peanut Butter Millionaire's Shortbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8_5MPhwoYYrh3MaRgilYI2j9n-i55TdD9zdLXv9R4LrXiRcB1r4VRlhN5paE12kr11Q2s-zD0g1ZRIJw0KepBJ44BVDluDkYqxohsWGt5VZQFHhDIL0q_cpUIb7gAvsht8FDz96FkmxW/s1600/Peanut+butter+millionaire's%2Bshortbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir8_5MPhwoYYrh3MaRgilYI2j9n-i55TdD9zdLXv9R4LrXiRcB1r4VRlhN5paE12kr11Q2s-zD0g1ZRIJw0KepBJ44BVDluDkYqxohsWGt5VZQFHhDIL0q_cpUIb7gAvsht8FDz96FkmxW/s1600/Peanut+butter+millionaire's%2Bshortbread.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Follow the recipe for <a href="http://thesugarlump.blogspot.co.uk/2012/02/millionaires-shortbread.html">millionaire's shortbread</a>, 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.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com1tag:blogger.com,1999:blog-4658222139854163668.post-1222149784383330132014-09-14T17:37:00.002+01:002014-09-14T17:37:21.380+01:00Salted Butter Caramel Ice Cream with chocolate peanut butter fudge sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXzzU3aHTDaPvP3B7NZ8YFK6CqvS5rJI7KVe6iDYdQU5QVJZDBcPm3ubUFDotUyAz_rKgT9FrX2x9vPtsPzPWMGrqRU_Cd7IXjy5KrrBCiawP22jAu-SpHTUUDINvTk4nERs6v3Zlj50C/s1600/Salted+Caramel+Ice+Cream+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXzzU3aHTDaPvP3B7NZ8YFK6CqvS5rJI7KVe6iDYdQU5QVJZDBcPm3ubUFDotUyAz_rKgT9FrX2x9vPtsPzPWMGrqRU_Cd7IXjy5KrrBCiawP22jAu-SpHTUUDINvTk4nERs6v3Zlj50C/s1600/Salted+Caramel+Ice+Cream+(2).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSgILujTuTlfI7FCFzjLWTAUFXMZrDIE8oywRzr843AuuhR9sC7fxXYMp-OkwXb-ERKB6QJ6H0SQevCKtIxSwv5NXHBiwBo4BpGttVC5aec_RTsp8II_cYgtWvyZBWNrUzGO8N3yd7tCB/s1600/Salted+Caramel+Ice+Cream+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSgILujTuTlfI7FCFzjLWTAUFXMZrDIE8oywRzr843AuuhR9sC7fxXYMp-OkwXb-ERKB6QJ6H0SQevCKtIxSwv5NXHBiwBo4BpGttVC5aec_RTsp8II_cYgtWvyZBWNrUzGO8N3yd7tCB/s1600/Salted+Caramel+Ice+Cream+(5).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from David Lebovitz</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Salted butter Caramel Ice Cream</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Makes about 1 quart/ 1.14 litres </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the caramel mix-in:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g (½ cup) granulated sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¾ tsp salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the ice cream base:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">500ml (2 cups) milk</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g (1 ½ cups) caster sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60g (4 tbsp) salted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">240ml (1 cup) double cream</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5 egg yolks</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¾ tsp vanilla bean paste/extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvrvBtveq6Ttzq4wyZngjiIaU9KfQ3jJwDUxFCkJdZe6erLHYeqNvpSOaFAMSfkh-OIii00Uo9-7iyjak3QY1bEpUS0dH2g_F4evO_znoc3AnsH7oEXkfBpBsy-H2Hzib8itaQo-x6Lhs/s1600/Salted+Caramel+Ice+Cream+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvrvBtveq6Ttzq4wyZngjiIaU9KfQ3jJwDUxFCkJdZe6erLHYeqNvpSOaFAMSfkh-OIii00Uo9-7iyjak3QY1bEpUS0dH2g_F4evO_znoc3AnsH7oEXkfBpBsy-H2Hzib8itaQo-x6Lhs/s1600/Salted+Caramel+Ice+Cream+(7).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLu8BUR9eG4KMrfiyPqIm4hsD0A1v_imAHvilyKA5uJE4JBr8FpSmoFuS7o6RB_z9SMyINgASgY71iD9d3QOp3XMgSetj7cmTcTWPgg6cqSuS3j-hVdhr65c5Md-JD8M8kmVAFuh41Iof/s1600/Salted+Caramel+Ice+Cream+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLu8BUR9eG4KMrfiyPqIm4hsD0A1v_imAHvilyKA5uJE4JBr8FpSmoFuS7o6RB_z9SMyINgASgY71iD9d3QOp3XMgSetj7cmTcTWPgg6cqSuS3j-hVdhr65c5Md-JD8M8kmVAFuh41Iof/s1600/Salted+Caramel+Ice+Cream+(8).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl7RXloLodJ-H-unN11AAJHMKVeJN5r15YF7xmsQwBOFMApWNneLbMIHiVyFjNKNcdDsrpJPrIYcWt1AOOjvQN_bIgV6ihi8l_FAKY4w4aU567zHf0Zo7S72UDvCWMYayCUFJRpTuFEdl/s1600/Salted+Caramel+Ice+Cream+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGl7RXloLodJ-H-unN11AAJHMKVeJN5r15YF7xmsQwBOFMApWNneLbMIHiVyFjNKNcdDsrpJPrIYcWt1AOOjvQN_bIgV6ihi8l_FAKY4w4aU567zHf0Zo7S72UDvCWMYayCUFJRpTuFEdl/s1600/Salted+Caramel+Ice+Cream+(9).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from Nigella</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Chocolate Peanut Butter Fudge Sauce </b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">175 ml double cream</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100 grams milk chocolate (chopped)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100 grams smooth peanut butter (skippy for preference)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 tablespoons golden syrup</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Combine all the ingredients in a small saucepan and cook over a low heat, stirring until melted and smooth.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-44304804141426879072014-08-17T21:58:00.002+01:002014-08-17T21:58:22.546+01:00Blueberry Muffin Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaumi53XVEKOLHvLkmbpTTj0yvxDcKD6-AQLpxmPCMmf1HREJUErli2aHyHHs_TwDkEkJsu1zRbBe-Fho5PZvvKfBVnJtFfFwBs_EveGkBgq0yXiVfL6WLYsdhN57mdHNBDVyvElKFBc_D/s1600/Blueberry+muffin+ice+cream+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaumi53XVEKOLHvLkmbpTTj0yvxDcKD6-AQLpxmPCMmf1HREJUErli2aHyHHs_TwDkEkJsu1zRbBe-Fho5PZvvKfBVnJtFfFwBs_EveGkBgq0yXiVfL6WLYsdhN57mdHNBDVyvElKFBc_D/s1600/Blueberry+muffin+ice+cream+(2).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9wfc2jmj_lR7rOs2Ls2RRbb9fZLDddnbc0jnUB0ciWuS7FQqjgHyYABO0MrLVCq5cH9YhOp0_Y-qakQAFYLCzKM8MVORQ58R9jboU6YaChfN063tV-BjIroptdEB_EftDJ_N7fcBmkVJ/s1600/Blueberry+muffin+ice+cream+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9wfc2jmj_lR7rOs2Ls2RRbb9fZLDddnbc0jnUB0ciWuS7FQqjgHyYABO0MrLVCq5cH9YhOp0_Y-qakQAFYLCzKM8MVORQ58R9jboU6YaChfN063tV-BjIroptdEB_EftDJ_N7fcBmkVJ/s1600/Blueberry+muffin+ice+cream+(3).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtl7aZbqz6E6y2m3LE0Glampa8_AAS_kCcq4cFd1DpTpJ_FZGQ5MQj0JjIi04Weq2384Edi4WxomNwNFBoCo8fbUS3W3mMAHerOWyjjxlFJxACzRmiGQaG9ngUx0t_8w2tRyhUK64WdHq/s1600/Blueberry+muffin+ice+cream+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtl7aZbqz6E6y2m3LE0Glampa8_AAS_kCcq4cFd1DpTpJ_FZGQ5MQj0JjIi04Weq2384Edi4WxomNwNFBoCo8fbUS3W3mMAHerOWyjjxlFJxACzRmiGQaG9ngUx0t_8w2tRyhUK64WdHq/s1600/Blueberry+muffin+ice+cream+(1).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from </span><a href="http://www.thekitchykitchen.com/?recipes=/blueberry-muffin-ice-cream/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">The Kitchy Kitchen</a></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Blueberry Muffin Ice Cream</span></h2>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Makes 1 litre</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the streusel:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60g (½ cup) plain flour</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">56g unsalted butter, cold and cubed</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g (¼ cup) caster sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch of salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the ice cream:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">113g unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">360ml (1 ½ cups) whole milk</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">360ml (1 ½ cups) double cream</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 egg yolks</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g (¼ cup) caster sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">55g (¼ cup) brown sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¾ tsp salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 tbsp blueberry jam</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 tbsp cinnamon streusel</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To serve:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">remaining streusel</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">maple syrup</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Combine the milk and cream in a large saucepan over a medium-high heat and heat until it almost boils.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-33570884198986815002014-07-22T21:37:00.004+01:002014-07-22T21:37:48.853+01:00Peanut butter chocolate chip puffed rice bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBhlEhzO_NL4gt0VHZSLD9uV3XTaMF1yqkRyMoLvOPitsiJtbxYLTBQ6WIYZRGECJohnHIGoBjixEAb3t1wj6jlnrhDZHfdnnDCYvZd72Nbg7I8d7vmWi3JypOn45rwVgs0nPmd45JOC7/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBhlEhzO_NL4gt0VHZSLD9uV3XTaMF1yqkRyMoLvOPitsiJtbxYLTBQ6WIYZRGECJohnHIGoBjixEAb3t1wj6jlnrhDZHfdnnDCYvZd72Nbg7I8d7vmWi3JypOn45rwVgs0nPmd45JOC7/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(6).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXAKQH6i1qH-FSn9ISaZ4f2AkG7y45jAND_1mIQZG0bUYSwEthBdBhvnKRE8fBOP0bogMrgW1-7QTiub6SaewhR_7QNZ0sCbpcMLCua7MZVBCUOHRMLIt-xoVNANTWZTnfmwaor0NqeQb/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXAKQH6i1qH-FSn9ISaZ4f2AkG7y45jAND_1mIQZG0bUYSwEthBdBhvnKRE8fBOP0bogMrgW1-7QTiub6SaewhR_7QNZ0sCbpcMLCua7MZVBCUOHRMLIt-xoVNANTWZTnfmwaor0NqeQb/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(1).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1vtMQ4xhTLI_S0ESscRgIjt0dEwYu8MQVYxiBxuD98cCDwzr4atoJP5Kii6hH9XB3MeN6uoEmjwiSCJW4xcQow3kx7rzCRFLG80j-nxR53xyLZ6sKnRyA6kuDhIX6nKmI1Fsc_1d4Pbj/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ1vtMQ4xhTLI_S0ESscRgIjt0dEwYu8MQVYxiBxuD98cCDwzr4atoJP5Kii6hH9XB3MeN6uoEmjwiSCJW4xcQow3kx7rzCRFLG80j-nxR53xyLZ6sKnRyA6kuDhIX6nKmI1Fsc_1d4Pbj/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(2).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP5qlXRozSsX5sVXYe_Yt-aHQXGBdXwOhYbvCeCCA8sJ29GBfU8fEWJHaW76UskTItWKa5Cut6g7gebE5L5zp7fjQsUW5Ymwl9khWw_dpztrEQMYdf8NZCYeI7kR7EylPe1P23DolF_GJ/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsP5qlXRozSsX5sVXYe_Yt-aHQXGBdXwOhYbvCeCCA8sJ29GBfU8fEWJHaW76UskTItWKa5Cut6g7gebE5L5zp7fjQsUW5Ymwl9khWw_dpztrEQMYdf8NZCYeI7kR7EylPe1P23DolF_GJ/s1600/Peanut+butter+chocolate+chip+rice+krispie+treats+(5).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.loveandlemons.com/2014/01/18/peanut-butter-crispy-treats/#more-14266" target="_blank">Love and Lemons</a></span></div>
<br />
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 14pt;"><b>Peanut
butter chocolate chip puffed rice bars</b></span></span></span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><b>Ingredients:</b></span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">¾
cup brown rice cereal/puffed rice<br />½ cup rolled oats<br />½ cup
crushed pecans/almonds<br />1/3 cup coconut flakes<br />¼ tsp salt<br />1tsp
cinnamon<br />2tbsp coconut oil<br />¼ cup golden syrup/honey<br />¼ cup
peanut butter<br />1/3 cup chocolate chips</span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><br /></span></span></span><br /><br />
</div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><b>Method:</b></span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">1.
</span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">Line
a 5x7 inch pan with greaseproof paper.</span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><br /><br />2.
</span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">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.</span></span></span></div>
<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">3.
</span></span></span><span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">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.</span></span></span></div>
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<div class="western" style="line-height: 115%; margin-bottom: 0.35cm;">
<span style="color: grey;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;">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.</span></span></span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-78746639696743420452014-06-29T13:11:00.001+01:002014-06-29T13:11:11.976+01:00Kit Kat M&M Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihDXxC4I88TbgFRUqHbl_Z2Zx90EMLUfkukZPKBJGWnB5fE9b4EQkBR3B89MOiejiLnX59TUEEUukJ2pEGj0HN7h4CUOYB8X46ySho62i6M-HhXFTp5X0O62PAi8jGiS2KV3A5RzaQu85/s1600/Kitkat+m&m+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihDXxC4I88TbgFRUqHbl_Z2Zx90EMLUfkukZPKBJGWnB5fE9b4EQkBR3B89MOiejiLnX59TUEEUukJ2pEGj0HN7h4CUOYB8X46ySho62i6M-HhXFTp5X0O62PAi8jGiS2KV3A5RzaQu85/s1600/Kitkat+m&m+cake+(6).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgXnanvPrH3ygFzJrd9lbcJBPEiKZOAXSSDiTrgaNwjd2RDgVjt1wfphciHc35aSKjuSveIb0HXPSgVc-8WiamObEJzkPF8EQp4ss7ropIFllIkTq8V5N1IO8__v0Sk1p_sgDCo8dInqW/s1600/Kitkat+m&m+cake+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgXnanvPrH3ygFzJrd9lbcJBPEiKZOAXSSDiTrgaNwjd2RDgVjt1wfphciHc35aSKjuSveIb0HXPSgVc-8WiamObEJzkPF8EQp4ss7ropIFllIkTq8V5N1IO8__v0Sk1p_sgDCo8dInqW/s1600/Kitkat+m&m+cake+(8).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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 <a href="http://thesugarlump.blogspot.co.uk/2012/04/creme-egg-cake.html">Creme Egg Cake</a>. I then simply broke up <i>a lot </i>of regular-sized KitKats (about 2 packs) and arranged them around the outside, and poured M&Ms over the top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwkAnwf-aHN7wwGYw1D7fVPsxw8IRTbrHEVojREWs_ZTCsyXVZfHYaMKZfMDCneAoc3RmPsFV6phZz_ovw64G-clyh1jXxVtabhSgLivPBPB6b08oYYt7d0xa1jFtrIegBbw1e6tujDRZ/s1600/Kitkat+m&m+cake+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwkAnwf-aHN7wwGYw1D7fVPsxw8IRTbrHEVojREWs_ZTCsyXVZfHYaMKZfMDCneAoc3RmPsFV6phZz_ovw64G-clyh1jXxVtabhSgLivPBPB6b08oYYt7d0xa1jFtrIegBbw1e6tujDRZ/s1600/Kitkat+m&m+cake+(10).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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?).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghX1_Ri_kIX1qeJ5UzLonSAfNZje4mHEbdI49lSTDV-UWt7ro6pob2OlN79PnIlNbIFwfhhSs9EZq6DFRUDjtepNslbOcKTYJ8BHpmjrrDgkBAfNDtURjnqlLrg-_eXAIoPo_5Kr92jRRv/s1600/Kitkat+m&m+cake+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghX1_Ri_kIX1qeJ5UzLonSAfNZje4mHEbdI49lSTDV-UWt7ro6pob2OlN79PnIlNbIFwfhhSs9EZq6DFRUDjtepNslbOcKTYJ8BHpmjrrDgkBAfNDtURjnqlLrg-_eXAIoPo_5Kr92jRRv/s1600/Kitkat+m&m+cake+(1).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT3eqJCsvnRv-Wm_tZs2bZlXLgyS5jbUNNcBC-asYGQB1opWDgyDKYUGWSVdpTePWn9a0quJ39CXINwfftm43ImAAVF8K-pg1CIl_dE1icY7Mm9upNoI10f7JwWd8ky-eXEIHSJIHkd7T/s1600/Kitkat+m&m+cake+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT3eqJCsvnRv-Wm_tZs2bZlXLgyS5jbUNNcBC-asYGQB1opWDgyDKYUGWSVdpTePWn9a0quJ39CXINwfftm43ImAAVF8K-pg1CIl_dE1icY7Mm9upNoI10f7JwWd8ky-eXEIHSJIHkd7T/s1600/Kitkat+m&m+cake+(9).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQRamG0xFHSkXMuc0iNrJ04ndkbh6b39I_umXkxxaz2ISYxVvyb25gpcDhs-IQg1h1KsAYRCcIJcpGy9FD7uYJlwbcarv00rjR_D-MOyP3mt4RDkiI4rjQcT25X1sZLECNpCpevHsZdiu/s1600/Kitkat+m&m+cake+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQRamG0xFHSkXMuc0iNrJ04ndkbh6b39I_umXkxxaz2ISYxVvyb25gpcDhs-IQg1h1KsAYRCcIJcpGy9FD7uYJlwbcarv00rjR_D-MOyP3mt4RDkiI4rjQcT25X1sZLECNpCpevHsZdiu/s1600/Kitkat+m&m+cake+(4).JPG" height="300" width="400" /></a></div>
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<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-54757553003434274752014-06-24T21:06:00.002+01:002014-06-24T21:06:53.662+01:00Golden Syrup Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEuKjxj_FpresN6msuWafxXdqcGZOpGoyBJAhdR-5BHnqByIN16koEmMrJvY1_CK5HO7JQIF9A9tlY3Sj4WAOz_5eO8bSy9fH2HSJUIFvUXd4Tl7XL9LVD-n_7cmqvjUDT16u4BlK8Uxo/s1600/Golden+syrup+loaf+cake+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEuKjxj_FpresN6msuWafxXdqcGZOpGoyBJAhdR-5BHnqByIN16koEmMrJvY1_CK5HO7JQIF9A9tlY3Sj4WAOz_5eO8bSy9fH2HSJUIFvUXd4Tl7XL9LVD-n_7cmqvjUDT16u4BlK8Uxo/s1600/Golden+syrup+loaf+cake+(1).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJ492rpkL9DCBUGB0B3m4WjrPK9_3FiWxmcwpPwJ-rVLIX-zY_tva3EknR7ulsAKwUBEilGKpVmLbLCf0an4P0lGjfYkvvCbAijm463h8vZ3K7uYYD3FWy1LC68k03OVOJT8tWjrzn5nZ/s1600/Golden+syrup+loaf+cake+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJ492rpkL9DCBUGB0B3m4WjrPK9_3FiWxmcwpPwJ-rVLIX-zY_tva3EknR7ulsAKwUBEilGKpVmLbLCf0an4P0lGjfYkvvCbAijm463h8vZ3K7uYYD3FWy1LC68k03OVOJT8tWjrzn5nZ/s1600/Golden+syrup+loaf+cake+(2).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CT7qzqzg8bA91El0FhXLu0bf1aHSCn_1qK_0HjFiwyLxNZT7ALtxx51bMhyDSu4T8RK40j0w9LB22GZbNfb0fBVz2f1lp0lsiZM56w42vciUbBYv92f8uR-0p5XoMwCfsJ1UR7LYndVb/s1600/Golden+syrup+loaf+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0CT7qzqzg8bA91El0FhXLu0bf1aHSCn_1qK_0HjFiwyLxNZT7ALtxx51bMhyDSu4T8RK40j0w9LB22GZbNfb0fBVz2f1lp0lsiZM56w42vciUbBYv92f8uR-0p5XoMwCfsJ1UR7LYndVb/s1600/Golden+syrup+loaf+cake+(6).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeKFqDk2ux9R6uE853THSb_GSVwtmdzIWRT1l6ErdNiuvFd47XZW_ucqbVYD0MYlBzgGaOr20UEz5s-125_gcEKnuzZuH20iafpPW-PkxVHPv8eRDm_R1SfW2HukbPUr18-54D5qK36Yz/s1600/Golden+syrup+loaf+cake+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeKFqDk2ux9R6uE853THSb_GSVwtmdzIWRT1l6ErdNiuvFd47XZW_ucqbVYD0MYlBzgGaOr20UEz5s-125_gcEKnuzZuH20iafpPW-PkxVHPv8eRDm_R1SfW2HukbPUr18-54D5qK36Yz/s1600/Golden+syrup+loaf+cake+(8).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://thedomesticprincess.net/2012/09/21/golden-syrup-loaf-cake/" target="_blank">The Domestic Princess</a></span></div>
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<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 14pt;"><b><span style="background: #ffffff;">Golden
Syrup Loaf</span></b></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 14pt;"><b><span style="background: #ffffff;">
Cake</span></b></span></span></span></span></span></div>
<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">Ingredients:</span></span></span></span></b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">75g
light muscovado sugar<br />75g unsalted butter, softened<br />150g golden
syrup<br />75ml water<br />75ml milk<br />200g plain flour, </span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">sifted</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;"><br />1/2
tsp of baking powder<br />1/2 tsp of bicarbonate of soda</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;"><br /></span></span></span></span><b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">To
</span></span></span></span></b><b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">glaze</span></span></span></span></b><b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">:</span></span></span></span></b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">1-2tbsp
golden syrup</span></span></span></span></span></span></div>
<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;"><br /></span></span></span></span><b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">Method:</span></span></span></span></b><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><b><span style="background: #ffffff;"><br /></span></b></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">1.
Preheat the oven to 1</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">6</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">0C/3</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">2</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">5F/mark
</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">3</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">
and </span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">grease
and line </span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">a
1lb loaf pan.</span></span></span></span></span></span></div>
<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">2.
</span></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">Cream
together the butter and sugar until light and fluffy and set aside.</span></span></span></span></span></span></div>
<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">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.</span></span></span></span></span></span></div>
<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">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.</span></span></span></span></span></span></div>
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<div style="line-height: 115%; margin-bottom: 0.49cm; margin-top: 0.49cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: 12pt;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="font-size: 10pt;"><span style="background: #ffffff;">5.
Brush 1-2 tablespoons of golden syrup over the top of the cake and
transfer to a wire rack to cool completely.</span></span></span></span></span></span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-33928725022363982382014-06-24T18:46:00.004+01:002014-06-24T18:51:32.256+01:00Chocolate & Caramel Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKdki9Un9-uhpmSTQbY607O2uU0WMktja_s_NiQ-EayJDLgAl9Re4EG8WzcjTN-m3VN0pVHrH7CVi9_YdhGenW9_748EvnKM7926SzN5ET22kCMZ1Oz5vRWy0HVeanR20APst2AMgF8dF/s1600/Chocolate+caramel+ombre+cake+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKdki9Un9-uhpmSTQbY607O2uU0WMktja_s_NiQ-EayJDLgAl9Re4EG8WzcjTN-m3VN0pVHrH7CVi9_YdhGenW9_748EvnKM7926SzN5ET22kCMZ1Oz5vRWy0HVeanR20APst2AMgF8dF/s1600/Chocolate+caramel+ombre+cake+(4).JPG" height="300" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.thelittleloaf.com/2012/03/12/chocolate-caramel-layer-cake/" target="_blank">The Little Loaf</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Chocolate Caramel Layer Cake</b></span></h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the vanilla and chocolate sponges:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g unsalted butter</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g caster sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g plain yogurt</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">120g self-raising flour</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60g ground almonds</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2/3 tsp baking powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 1/2 tbsp cocoa powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the caramel and chocolate caramel sponges:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g unsalted butter</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g light brown muscovado sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g dark brown muscovado sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs, beaten</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50 ml milk</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">120g self-raising flour</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60g ground almonds</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2/3 tsp baking powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1/2 tbsp cocoa powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the ganache:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g dark chocolate, chopped</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g milk chocolate, chopped</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">220ml double cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>To assemble:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g salted caramel</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180C/350F/mark 4 and grease and line two 18cm (7 inch) cake pans.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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. </span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-27221049318136885882014-05-01T22:09:00.001+01:002014-05-01T22:09:25.741+01:00Salted Caramel Oreo Brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRHHaG3RprAExPjSFSHz7mHMPUYB4QaK993u2bmU7oV4WRZa6dFdJw5EcBeJAwo-b595IfUzA9IbdLQ3wZYl153Pf0Ht7i7oioFV5m66bNoSn0eWWgSkVyGjHhjCOlAys50bxUSji3Bnz/s1600/Oreo+Caramel+Brownies+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRHHaG3RprAExPjSFSHz7mHMPUYB4QaK993u2bmU7oV4WRZa6dFdJw5EcBeJAwo-b595IfUzA9IbdLQ3wZYl153Pf0Ht7i7oioFV5m66bNoSn0eWWgSkVyGjHhjCOlAys50bxUSji3Bnz/s1600/Oreo+Caramel+Brownies+(8).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.thepescetarianandthepig.com/2013/08/07/salted-caramel-oreo-brownies/" target="_blank">The Pescetarian And The Pig</a></span></div>
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<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Salted Caramel Oreo Brownies</span></h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">240ml (1cup) coconut cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">210g (1cup) brown sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">198g (1 cup) granulated sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">42g (½ cup) cocoa</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp baking powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp salt</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp cinnamon</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">312g (2 cups) flour</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">170g (1 cup) plain chocolate, finely chopped</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4tbsp (¼ cup) salted caramel</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 packet oreos</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180C/350F/mark 4. Grease and line a 9x13 inch pan with baking paper.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Leave to cool in the tin for 5-10 minutes before transferring to a wire rac</span>k to cool completely.Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-1219148244025725302014-04-18T21:03:00.001+01:002014-04-18T21:03:56.773+01:00Squidgy Malt Loaf<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzEh1faqYr9sIcVbMqVyehyphenhyphenkvaeklKDPOJvXhIIk07IaxFf6Fizf73mqKrY4CjzwPJakzoCjmEBanH-cmBiXdjHPrzJ97IegyZMigfpuHrO4Ydg1J_X4RpOb_f06uW2G_H8N9OYI8xsYK/s1600/Malt+loaf+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjzEh1faqYr9sIcVbMqVyehyphenhyphenkvaeklKDPOJvXhIIk07IaxFf6Fizf73mqKrY4CjzwPJakzoCjmEBanH-cmBiXdjHPrzJ97IegyZMigfpuHrO4Ydg1J_X4RpOb_f06uW2G_H8N9OYI8xsYK/s1600/Malt+loaf+(7).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://bangers-and-mash.com/2013/03/08/a-squidgy-malt-loaf-for-mothering-sunday/" target="_blank">Bangers & Mash</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Squidgy Malt Loaf</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">75ml hot black tea</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">90g malt extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">10g black treacle</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">10g golden syrup</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">25g demerara sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g sultanas</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g dried figs, chopped</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">25g dried cranberries</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">25g dried blueberries</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 egg, beaten</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">125g plain flour</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp baking powder</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp bicarbonate of soda</span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Grease and line a 450g loaf pan. Preheat the oven to 150C/300F/mark 2.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-17295861648187868032014-04-01T21:57:00.000+01:002014-04-01T21:57:04.036+01:00Peanut butter truffle brownies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC1qJ-RT3rIfWVGXUZQDUiUnYH7VYVtCufoK0cheJzsKPDs7s8awq0H55iRxbGRwyaAWIiu6zLVp-XVQjtgVQYSb0rbnOImBWMTrJFJR382W3VFnGlzQqvvgz8CZdMuTGa9O3eCQ9F5ba/s1600/Pb+Ganache+Brownies+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkC1qJ-RT3rIfWVGXUZQDUiUnYH7VYVtCufoK0cheJzsKPDs7s8awq0H55iRxbGRwyaAWIiu6zLVp-XVQjtgVQYSb0rbnOImBWMTrJFJR382W3VFnGlzQqvvgz8CZdMuTGa9O3eCQ9F5ba/s1600/Pb+Ganache+Brownies+(5).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7JNdt9k55nOlcvQypAxW16XU-AS63jQNptzooCqwr9pc0CFGLV3VxXnsIC4Ivy0MTq-8hmSfZ_4mufEE3K1yKup6m6h31uBdnPuTtawhJ8gagIBoUwIXQtNS6oA6a5Mf6wFgTjUa7FLN/s1600/Pb+Ganache+Brownies+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7JNdt9k55nOlcvQypAxW16XU-AS63jQNptzooCqwr9pc0CFGLV3VxXnsIC4Ivy0MTq-8hmSfZ_4mufEE3K1yKup6m6h31uBdnPuTtawhJ8gagIBoUwIXQtNS6oA6a5Mf6wFgTjUa7FLN/s1600/Pb+Ganache+Brownies+(1).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.halfbakedharvest.com/milk-chocolate-peanut-butter-truffle-brownies/" target="_blank">Half Baked Harvest</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Peanut butter truffle brownies</span></h3>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For brownie layer:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">140g (10 tbsp) unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">57g milk chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g (1 cup) granulated sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp instant coffee</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tsp vanilla extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp kahlua (optional)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">43g (½ cup) cocoa</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">80g (½ cup) plain flour</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">113g milk chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the peanut butter ganache:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">85g plain chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tbsp double cream</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tbsp smooth peanut butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tbsp kahlua (optional)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>To decorate:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">85g milk chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-24272385270934880832014-03-14T22:04:00.001+00:002014-03-14T22:04:08.514+00:00Red Velvet Cheesecake Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTXFfaRJBLtfFzQBeJLII9PXLGq77Ll_PKWf1QH-wv72HYD-Ql19Ldks-lnH5Hu9Gu5luv8_EOqV3lC6blCTFpfJ0OWIpt7oJOqmIKEenfi-glyfJPst6jVn0ikY5xaAKE2Kd4Y80xsGw/s1600/Red+Velvet+Cheesecake+Cake+(23).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDTXFfaRJBLtfFzQBeJLII9PXLGq77Ll_PKWf1QH-wv72HYD-Ql19Ldks-lnH5Hu9Gu5luv8_EOqV3lC6blCTFpfJ0OWIpt7oJOqmIKEenfi-glyfJPst6jVn0ikY5xaAKE2Kd4Y80xsGw/s1600/Red+Velvet+Cheesecake+Cake+(23).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GTx2adj_256ji8f_3N3SPOxtfVduTK0zAFZtHIOlEMokcHG7_D-9Ho_hGr1t4ounKdaHg4wZGe8kr4YLmkMUSRowFzFDxIDjXs9NyxXPhZrXyo465eyWLwLaug9AvAYTrKlaQmpXT-je/s1600/Red+Velvet+Cheesecake+Cake+(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GTx2adj_256ji8f_3N3SPOxtfVduTK0zAFZtHIOlEMokcHG7_D-9Ho_hGr1t4ounKdaHg4wZGe8kr4YLmkMUSRowFzFDxIDjXs9NyxXPhZrXyo465eyWLwLaug9AvAYTrKlaQmpXT-je/s1600/Red+Velvet+Cheesecake+Cake+(24).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake/" target="_blank">Recipe Girl</a></span></div>
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<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Red Velvet Cheesecake Cake</span></h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the cheesecake layer:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">450g cream cheese</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">135g (2/3 cup) granulated sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">pinch salt</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">80ml I(1/3 cup) sour cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">80ml (1/3 cup) whipping cream</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the cake:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">390g (2 ½ cups) plain flour, sifted</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g (1 ½ cups) granulated sugar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tbsp cocoa</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 ½ tsp bicarbonate of soda</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp salt</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">360ml (1 ½ cups) vegetable/rapeseed oil</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">240ml (1 cup) buttermilk</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60ml (¼ cup) red food colouring</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tsp white wine vinegar</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the cream cheese frosting:</b></span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">110g (½ cup) unsalted butter</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">450g cream cheese</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp vanilla extract</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">280g icing sugar, sifted</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Preheat the oven to 180C/350F/mark 4. Grease and line two 9-inch baking pans.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">7. For the frosting, beat together the butter, cream cheese and vanilla until light and fluffy. Mix in the icing sugar.</span><br />
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span>Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-52121126311595775382014-03-14T20:44:00.000+00:002014-03-14T20:44:42.678+00:00Peanut Butter Cup Brownie Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgY8QltPlAsZTjM3YmZz-15A0UvGuGPn4QInpQDeEUffhhLFzye-dEm_sgdbcqu5JbYy9hPDAjpgQRgPhzNs2Y_ugv1VmSSRoiKLm_VjvI33WKgWxdGfPCKR8qWsg8Hx8NF55egdxHN0b/s1600/Peanut+Butter+Brownie+Bites+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgY8QltPlAsZTjM3YmZz-15A0UvGuGPn4QInpQDeEUffhhLFzye-dEm_sgdbcqu5JbYy9hPDAjpgQRgPhzNs2Y_ugv1VmSSRoiKLm_VjvI33WKgWxdGfPCKR8qWsg8Hx8NF55egdxHN0b/s1600/Peanut+Butter+Brownie+Bites+(8).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKz60auSz1dEcQ8WKNvykEVW6AFGYNiJ-scPNpJhf8m5xHMY13iegDFK5XeAmo7L8IGw7oyg1OdrB0YV-5p4-bpBNjjHnhyphenhyphenXrJq0OhDP5VeVCCTlWUIP8rR_HEHkqo6id2nef_XOopGcg/s1600/Peanut+Butter+Brownie+Bites+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKz60auSz1dEcQ8WKNvykEVW6AFGYNiJ-scPNpJhf8m5xHMY13iegDFK5XeAmo7L8IGw7oyg1OdrB0YV-5p4-bpBNjjHnhyphenhyphenXrJq0OhDP5VeVCCTlWUIP8rR_HEHkqo6id2nef_XOopGcg/s1600/Peanut+Butter+Brownie+Bites+(1).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdNfFb96nvrGO6QibBFXXpneZiA4lV0ec1TYFXoCFZTYneNUAsVDysnQlzvZq4C9tXwVH5Te0xDjBYCdSWvQHuvVDHgiJB7RAxV-7ltoIsELg3PbfIK-kjUrGhHSQ7v8mT5PB586pGGHK/s1600/Peanut+Butter+Brownie+Bites+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdNfFb96nvrGO6QibBFXXpneZiA4lV0ec1TYFXoCFZTYneNUAsVDysnQlzvZq4C9tXwVH5Te0xDjBYCdSWvQHuvVDHgiJB7RAxV-7ltoIsELg3PbfIK-kjUrGhHSQ7v8mT5PB586pGGHK/s1600/Peanut+Butter+Brownie+Bites+(4).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLolswSx7gbtU5-SrLf1QqmQ4YuFfikC9pHL8S7uFTUMLMeDrouFZmrkgzyz8LPqaJDqSnphyphenhyphenVsno84jev-xPOxGNwH9S2JQhlFhJSynWww91amKtj-UXnXSfhgLxnXgHB-6HOVYbYlc2/s1600/Peanut+Butter+Brownie+Bites+(9).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLolswSx7gbtU5-SrLf1QqmQ4YuFfikC9pHL8S7uFTUMLMeDrouFZmrkgzyz8LPqaJDqSnphyphenhyphenVsno84jev-xPOxGNwH9S2JQhlFhJSynWww91amKtj-UXnXSfhgLxnXgHB-6HOVYbYlc2/s1600/Peanut+Butter+Brownie+Bites+(9).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.mychocolatetherapy.com/2012/04/chocolate-peanut-butter-brownie-bites.html" target="_blank">My Chocolate Therapy</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Peanut Butter Cup Brownie Bites</span></h3>
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<br /></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g (¾ cup) granulated sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">57g (¼ cup) unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp water</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">170g (1 cup) plain chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp vanilla extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">155g (1 cup) plain flour</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp bicarbonate of soda</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">125g (¾ cup) milk chocolate chips</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g (¾ cup) creamy peanut butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">chocolate chips, for garnish</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180C/350F/mark 4. Grease a 12-hole muffin pan.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Combine the sugar, butter and water in a heatproof bowl and heat over a pan of simmering water or microwave, until melted. Add ¾ of the chopped chocolate and stir until melted.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Mix in the egg and vanilla extract, followed by the flour and bicarbonate of soda and stir to combine. Leave the batter to cool to room temperature before mixing in the remaining chopped chocolate. Transfer the batter to the muffin cups.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Bake for 13-15 minutes, until the top is set but the insides are still a little squidgy.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5. Melt the peanut butter and add a tablespoon to the top of each brownie cup while they are still warm. Sprinkle chocolate chips over the top and leave to cool completely.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-31002068989079718142014-02-20T22:28:00.000+00:002014-02-20T22:30:44.782+00:00Chocolate Chestnut Mousse Layer Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKlk653O-fyc3zExsSir53EImCxGhG_Ny7N0JHefy0RGWcJHmr6f2tS4soFrPpxKpmokxJqi-fRoKXcTb7QytIrSbr4imSnxRD75JyZcCzuqtD-MqjuXRysRAi8UcNZWw7VstDpwoZqfN/s1600/Chocolate+Chestnut+Layer+Mousse+Cake+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoKlk653O-fyc3zExsSir53EImCxGhG_Ny7N0JHefy0RGWcJHmr6f2tS4soFrPpxKpmokxJqi-fRoKXcTb7QytIrSbr4imSnxRD75JyZcCzuqtD-MqjuXRysRAi8UcNZWw7VstDpwoZqfN/s1600/Chocolate+Chestnut+Layer+Mousse+Cake+(1).JPG" height="300" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.mogwaisoup.com/2013/12/chestnut-cake.html" target="_blank">Mogwai Soup</a></span><br />
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Chocolate Chestnut Mousse Layer Cake</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the base:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g digestives</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">110g (½ cup) unsalted butter, melted and cooled</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g milk/dark chocolate, melted and cooled</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">38g (1/3 cup) icing sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">38g (1/3 cup) pecans, ground</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the filling:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g (14tbsp) unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 ½ cups chestnut puree</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">38g (1/3 cup) icing sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300ml (1 ¼ cup) double cream, beaten to stiff peaks</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp brandy (optional)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the topping:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300ml (1 ¼ cup) double cream, beaten to stiff peaks</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>To decorate:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">dark chocolate, grated</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp cocoa</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Line a 9 x13 inch baking pan or 10 inch round spring form pan with cling film, leaving an overhang and set aside.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Combine the ingredients for the base in a food processor and blend until evenly combined. Press into the base of the prepared pan and refrigerate.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Combine all the ingredients for the filling in a food processor or mixing bowl and beat until combined. Pour over the base and smooth out with a knife/spatula.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. For the topping, whip the cream with the vanilla until stiff peaks form and pour over the first two layers and smooth out (or pipe on top). Top with grated chocolate and/or cocoa and refrigerate for at least 2 hours.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5. Remove from the fridge, lift out of the pan and remove the cling film. Slice and serve.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com1tag:blogger.com,1999:blog-4658222139854163668.post-84457939576750619542014-01-27T21:07:00.002+00:002014-01-27T21:07:44.563+00:00Magic Turtle Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRjEs4ngTc3onCNLe-q5lVjt2iy3va8X2jmkweuaP9mAU83Jav0VZ_Gv_KE9VX4xhafmVDmXD2iCMZ5xGKap1crAGHHq-5wODluxiZ05n6Wg1arXTV9-_GUwkl0iDuEKtvraEAaTT4k9b/s1600/Magic+Turtle+bars+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRjEs4ngTc3onCNLe-q5lVjt2iy3va8X2jmkweuaP9mAU83Jav0VZ_Gv_KE9VX4xhafmVDmXD2iCMZ5xGKap1crAGHHq-5wODluxiZ05n6Wg1arXTV9-_GUwkl0iDuEKtvraEAaTT4k9b/s1600/Magic+Turtle+bars+(10).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">For the caramel bits in this recipe, I used some leftover caramel that I had made, put into a jar and chilled- I then chopped up the fudge-like textured caramel. The recipe for that is the one I used for the alternative chocolate '<a href="http://thesugarlump.blogspot.co.uk/2014/01/chocolate-praline-caramel-alternative.html">mince pies</a>'.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://chocolatechocolateandmore.com/2012/12/magic-turtle-bars/" target="_blank">Chocolate, Chocolate and More</a></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Magic Turtle Bars</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">280g (2 cups) digestives/vanilla biscuits</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">113 (½ cup) unsalted butter, melted</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g millk chocolate, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g caramel bits</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">220g (2 cups) pecans, coarsely chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 can condensed milk</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180C/350F/mark 4. Line a 9x13 inch pan with baking paper, leaving a slight overhang.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. For the base, crush the biscuits in a food processor, add the butter and process until well combined. Press the mixture into the bottom of the prepared pan.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Layer half the chocolate chips, the caramel bits and most of the pecans over the base, followed by the remaining chocolate chips and pecans. Drizzle the condensed milk evenly over the top, then bake for 25-30 minutes, until beginning to turn golden. Cool completely, then cut into pieces.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-29678423476730541372014-01-26T22:20:00.002+00:002014-01-26T22:20:59.222+00:00Gingerbread House 3.0<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">It's true that my numbering system has very little logic behind it. Anyhow, I decided to downsize a little this year, using only one batch of the gingerbread recipe I have used in my <a href="http://thesugarlump.blogspot.co.uk/2012/01/gingerbread-house.html">previous</a> <a href="http://thesugarlump.blogspot.co.uk/2013/01/gingerbread-house-21.html">houses</a></span></div>
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<span id="goog_923582814"></span><span id="goog_923582815"></span><br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-81830459844208561662014-01-26T21:52:00.001+00:002014-01-26T21:52:17.206+00:00Chocolate Praline Caramel Alternative 'Mince Pies'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8BBsVaeiRtpvK4_JbMuOr1aRJeHKdQ1fEgqTA_MXLGNmwRJKqY1MO9-UR-UGzm5ENmLKa7jOC9Y6mEdkWi6TnOK8tTmGswOtei4J2Mjob4GnpQUHy41c8yTGi5TfaDPKSXY2SkaGiXXj/s1600/'Mince+Pies'+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji8BBsVaeiRtpvK4_JbMuOr1aRJeHKdQ1fEgqTA_MXLGNmwRJKqY1MO9-UR-UGzm5ENmLKa7jOC9Y6mEdkWi6TnOK8tTmGswOtei4J2Mjob4GnpQUHy41c8yTGi5TfaDPKSXY2SkaGiXXj/s1600/'Mince+Pies'+(4).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">The idea for these alternative 'mince pies' came from one of Hotel Chocolat's Christmas products designed with those with a dried fruit aversion in mind. It consists of a (milk) chocolate case, caramel filling and chocolate praline layer, topped with a (white) chocolate star.<br />I made these in two different sizes- I made some with a mini muffin pan and some with a regular muffin pan- I think the smaller ones are ideal for a little truffle-like dessert. The types of chocolate used could be altered- i.e. white/dark chocolate cases, milk/dark chocolate stars, etc.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvcTzCqaFSlXXkklOLtaGa9leBSMAQ_0X1in0kfKl1klIXDmGw57oMBp-LPai9B5AU-MUT-5Y-LW3U-Llpnte0B7a6EOi5IIq7Sem6lf681a4CM6fjZ4yq3HWPvDsOAT69Iww9imwS63_/s1600/'Mince+Pies'+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvcTzCqaFSlXXkklOLtaGa9leBSMAQ_0X1in0kfKl1klIXDmGw57oMBp-LPai9B5AU-MUT-5Y-LW3U-Llpnte0B7a6EOi5IIq7Sem6lf681a4CM6fjZ4yq3HWPvDsOAT69Iww9imwS63_/s1600/'Mince+Pies'+(3).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">On a final note, I do not remember the exact quantities I used, but it can be guessed quite easily by eye and then to taste. For the praline layer, however, I used about 130g chocolate to 90ml cream.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><b>For the chocolate cases:</b>milk chocolate<br /><b>For the praline filling:</b><br />dark chocolate<br />double cream<br />nutella<br /><b>For the caramel filling:</b></span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">115g (1/2 cup) butter</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">1 x 14oz cans sweetened condensed milk</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">140g (2/3 cup) light brown sugar</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">30ml (2tbsp) golden syrup</span><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="color: #666666;">To decorate:</span></b></span><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">white chocolate<br />gold edible glitter</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><br /></span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><br /></span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">Method:</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">1. Line a mini muffin pan/muffin pan with paper cases.</span></div>
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">2. For the chocolate cases, melt the milk chocolate in a heatproof bowl over a pan of simmering water. Add about one tablespoon (if using a regular sized muffin pan) or one teaspoon (if using a mini muffin pan) of the chocolate to the paper cases and spread to evenly coat the bottoms.</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><br /></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">3. For the caramel filling, p</span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"> lace the butter, brown sugar, condensed milk and golden syrup in a large saucepan. Stir over a medium heat and raise to a medium-high heat once the butter has melted and the sugar has dissolved. Keep the mixture bubbling gently for 6-10 minutes, stirring constantly. Remove from the heat and allow to cool to room temperature before pouring over the bananas in the crust. Chill until set.</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><br /></span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">4. Add some of the caramel to each of the paper cases on top of the chocolate (about one tablespoon for regular sized pies/ about one teaspoon for mini pies).</span><br style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;" /><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"><br /></span><span style="background-color: white; color: #444444; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;"></span><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 15.555556297302246px; line-height: 24.88888931274414px;">5. For the praline filling, heat the cream in a heat proof bowl over a pan of simmering water. Add the chocolate and nutella and stir to combine. Once completely melted, allow to cool to room temperature.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 24.88888931274414px;">6. Add some of the praline filling to the top of the caramel layer, then refrigerate to set.</span></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 24.88888931274414px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 24.88888931274414px;">7. Melt the white chocolate, let cool a little, then use to pipe stars on top of the 'pies'. Refrigerate until set and brush with the edible glitter.</span></span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-82858437908182746642014-01-25T23:16:00.002+00:002014-01-25T23:16:14.624+00:00Caramelised Christmas Pudding Caramel Swirl Bombs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NiFoI1TLS458BE4UnIqOaoU_JBD6vgUQC_DMd_ESMyZNenQiiWNtkIwaDEIXQRWzf2p-sOxTvl3VpizcWrlmO3US2nILFr3lhu2n4tyijlKSnR_jsOFe0a6inV84hHx8oLL0KT8YQ5_d/s1600/Caramel+Christmas+Pudding+bombes+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2NiFoI1TLS458BE4UnIqOaoU_JBD6vgUQC_DMd_ESMyZNenQiiWNtkIwaDEIXQRWzf2p-sOxTvl3VpizcWrlmO3US2nILFr3lhu2n4tyijlKSnR_jsOFe0a6inV84hHx8oLL0KT8YQ5_d/s1600/Caramel+Christmas+Pudding+bombes+(1).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BTes39Z1yw3qACfHYCsnSGGEZFTuja1FI0W6R3huV1TG-e9Kj1c-KnVzt5YezoM6hDJUTBiAMIr01aFNePQifx0JPU7j9k3jsxgf0mQaw_makNoPZt5NNeFKDGFngjGD3NHc10DkoAtJ/s1600/Caramel+Christmas+Pudding+bombes+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BTes39Z1yw3qACfHYCsnSGGEZFTuja1FI0W6R3huV1TG-e9Kj1c-KnVzt5YezoM6hDJUTBiAMIr01aFNePQifx0JPU7j9k3jsxgf0mQaw_makNoPZt5NNeFKDGFngjGD3NHc10DkoAtJ/s1600/Caramel+Christmas+Pudding+bombes+(12).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Gg58wguwPEcGLVYKZnQJBn8p0LzhdcVgsK0mQn0aUVlS65nQM2GVa1t8WBpS7WHFpF-0NDn63xtFtNAjAmMPCJ81VDEMiCBhZ2J1EiFZKsIFwM-XJ3nk75X-AnC1OKxs6h0qGzV2REP/s1600/Caramel+Christmas+Pudding+bombes+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3Gg58wguwPEcGLVYKZnQJBn8p0LzhdcVgsK0mQn0aUVlS65nQM2GVa1t8WBpS7WHFpF-0NDn63xtFtNAjAmMPCJ81VDEMiCBhZ2J1EiFZKsIFwM-XJ3nk75X-AnC1OKxs6h0qGzV2REP/s1600/Caramel+Christmas+Pudding+bombes+(4).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSK944VjNcyb1Wx4fDlgOAQG0ogsgbpWyeFdS2HY4WTIWxBFp7OsN9iQ4dE3f8Sg9laIUo46dz8y8kWm23weO2mocU5_w8hPGX1a7LH3K0tRyaXPtJ-1rpFYl9fALNehyDe92L6TU5kfY/s1600/Caramel+Christmas+Pudding+bombes+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSK944VjNcyb1Wx4fDlgOAQG0ogsgbpWyeFdS2HY4WTIWxBFp7OsN9iQ4dE3f8Sg9laIUo46dz8y8kWm23weO2mocU5_w8hPGX1a7LH3K0tRyaXPtJ-1rpFYl9fALNehyDe92L6TU5kfY/s1600/Caramel+Christmas+Pudding+bombes+(8).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.donalskehan.com/2011/12/individual-leftover-christmas-pudding-caramelised-crumb-toffee-swirl-bombs/" target="_blank">Donal Skehan</a></span></div>
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif; font-size: large;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background-color: white;">C</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">aramelised
C</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">h</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">ristmas</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">
</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">Pudding
Caramel Swirl Bombs</span></b></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<br /><br />
</div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background-color: white;">Ingredients:</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;"><br /></span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">250g
Christmas pudding, crumbled<br />3tbsp brown sugar<br />1litre vanilla
ice cream<br />297g dulce de leche</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;"><br /></span></span></span></span></span><br /><br />
</div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;"><br />Method:</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;"><br /></span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">1.
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">Preheat
the oven to 200C/400F.mark 6. Place the crumbled Christmas pudding on
a baking tray lined with greaseproof paper and sprinkle with the
brown sugar. Place in the oven until the sugar has caramelised.</span></span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">2.
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">Mix
the ice cream with the caramelised pudding crumbs and half the dulce
de leche. Divide between mini pudding/dariole moulds or small cups
lined with clingilm. Cover with cling film and freeze until set.</span></span></span></span></span></div>
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">3.
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">Remove
the bombs from the moulds and remove the clingfilm. Turn out onto
serving plates and serve with the remaining dulce de leche.</span></span></span></span></span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-34229934502459909092014-01-25T22:36:00.001+00:002014-01-25T22:36:03.696+00:00Christmas Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXKDROidDaCmTSdu_WqG6xi_2QUIiNF_yKuH1YSM8e2GOixMWAyhl1ca285CgX3SyABpuYbgTZ-B6u5d7sVfhWYOOR9g0aeu4QN4so52Q1mmqgxMTJVpT-IoTNBPH_ZDg6eOInsbneBIx/s1600/Christmas+cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXKDROidDaCmTSdu_WqG6xi_2QUIiNF_yKuH1YSM8e2GOixMWAyhl1ca285CgX3SyABpuYbgTZ-B6u5d7sVfhWYOOR9g0aeu4QN4so52Q1mmqgxMTJVpT-IoTNBPH_ZDg6eOInsbneBIx/s1600/Christmas+cake+(6).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5NpEPBiJKa62GQWlo420-OHjWednHkyoDAXYgGmFfaoZTNkJrfqOK2N2okguNRuQNGY8OiJKvepHdAi5PieAQKzmO1SJxT9H0T16Yz1POt6_qPcR1WAI9A-RGqQqxcQUKmIIMWG0lOa-/s1600/Christmas+cake+(12).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5NpEPBiJKa62GQWlo420-OHjWednHkyoDAXYgGmFfaoZTNkJrfqOK2N2okguNRuQNGY8OiJKvepHdAi5PieAQKzmO1SJxT9H0T16Yz1POt6_qPcR1WAI9A-RGqQqxcQUKmIIMWG0lOa-/s1600/Christmas+cake+(12).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X8xitud5PmdVbGqwFYlORaAfA41HG5SblU4BZ0eET39Ljp9HSYrhEi40oa73gpQQXnIsXNISqAbaT4Ehd6KpLyIvHvZDba3kLEnJGYdiW4VUcplBbWUeHHi1fOVzcYtRBQf4_61tYYYJ/s1600/Christmas+cake+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0X8xitud5PmdVbGqwFYlORaAfA41HG5SblU4BZ0eET39Ljp9HSYrhEi40oa73gpQQXnIsXNISqAbaT4Ehd6KpLyIvHvZDba3kLEnJGYdiW4VUcplBbWUeHHi1fOVzcYtRBQf4_61tYYYJ/s1600/Christmas+cake+(8).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL274HgUCa-om9HQ08Kp4ISuOr1RW0YxRVRJa2-WvmyBrLwfG3I8327ZtiYd1i0zGnPil4hUuEMlkAAYHrFfKkf9RfBKF3Wv_3ia27tZI0cYOMr_vRo-rfYGI9st3jxDUJW08HvJkxkqQ/s1600/Christmas+cake+(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL274HgUCa-om9HQ08Kp4ISuOr1RW0YxRVRJa2-WvmyBrLwfG3I8327ZtiYd1i0zGnPil4hUuEMlkAAYHrFfKkf9RfBKF3Wv_3ia27tZI0cYOMr_vRo-rfYGI9st3jxDUJW08HvJkxkqQ/s1600/Christmas+cake+(10).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from Jamie Oliver</span></div>
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif; font-size: large;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background-color: white;">Ch</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;">ristmas</span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background-color: white;">
Cake</span></b></span></span></span></div>
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">Ingredients:</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;"><br /></span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">600g
raisins<br />200g currants<br />100g glac</span></span></span><span style="color: #666666;"><span style="font-family: Arial, sans-serif;"><span style="background: #ffffff;">é</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">
cherries<br />250g mixed dried fruits (e.g. prunes, apricot, apple,
pear)</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;"><br /></span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">400ml
brandy/sherry/rum<br />300g unsalted butter<br />200g dark brown sugar<br />1
lemon<br />4 eggs<br />2tbsp treacle/golden syrup<br />300g plain flour<br />½
tsp ginger<br />1tsp cinnamon<br />pinch ground cloves<br />150g ground
almonds<br />150g pecans, chopped</span></span></span></span></span><br /><br />
</div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;"><br />Method:</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><b><span style="background: #ffffff;"><br /></span></b></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">1.
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">The
night before, place the dried fruit in a saucepan with the alcohol
and bring to a simmer. Transfer to a bowl, let it cool, cover and
leave to soften overnight.</span></span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<br /><br />
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">2.
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">Pre
heat the oven to 1</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">5</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">0°C/
3</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">0</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">0F/Gas
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">2</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">.
Butter and line </span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">a</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">
</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">23cm
(9 inch)</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">
diameter cake pan </span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">with
a double layer of greaseproof paper which is about 8cm higher than
the tin</span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">.</span></span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<br /><br />
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">3.
Blitz half the soaked fruit in a food processor to make a paste, then
return to the rest of the fruit and mix together.</span></span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">4.
Cream together the butter and sugar in a large bowl until light and
fluffy. Grate the zest of the lemon and add to the bowl. Beat in the
eggs, one at a time and mix in the treacle.</span></span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">5.
Sift the flour into a separate bow land combine with the spices and
ground almonds. Mix into the butter mixture, alternating with the
fruit. Fold in the pecans and transfer the mixture to the prepared
pan. Bake for 2 ½ -3 hours, or until a skewer poked into the centre
comes out clean.</span></span></span></span></span></div>
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<div style="line-height: 100%; margin-bottom: 0.05cm; margin-top: 0.05cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background: #ffffff;">6.
As soon as you remove the cake from the oven, brush with some more
alcohol. Leave to cool in the tin for 5 minutes, then remove from the
tin and place in on a large sheet of foil. Wrap the cake up twice to
retain the heat. Remove the foil after a few hours and wrap the cake
up in a double sheet of greaseproof paper followed by a double sheet
of tin foil. </span></span></span><span style="color: #666666;"><span style="font-family: Arial, serif;"><span style="background-color: white;">Store
in an airtight container for 2-12 weeks. Feed the cake with
brandy/sherry/rum about once a week over this period.</span></span></span></span></span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-74226773683778770072014-01-15T22:32:00.004+00:002014-01-15T22:32:52.526+00:00Eggnog Baked Oatmeal with caramelised bananas & vanilla bean brown butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHb9BKoPS_k-mzwisX1MgA7MYEHEpQN_pITeLFvVtVY-6Kwdd8M9VKCHtf0oQVhuAuFWc_WiaNgof-IN59-1f3nCrjCqz-0OwFVeFnEaLgZz2qo4gongQfgH3524p4kbJVlyvSuupSHWP/s1600/Eggnog+baked+oatmeal+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHb9BKoPS_k-mzwisX1MgA7MYEHEpQN_pITeLFvVtVY-6Kwdd8M9VKCHtf0oQVhuAuFWc_WiaNgof-IN59-1f3nCrjCqz-0OwFVeFnEaLgZz2qo4gongQfgH3524p4kbJVlyvSuupSHWP/s1600/Eggnog+baked+oatmeal+(6).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK7EeCZOwlH7dIW3Is-m7cRH6migk89-x-2jMh0s4DenVkQj6fDtK0ylKYteC5pGocy_NHxnyGQXcQg2RI75octHWOb3vWZfvpXpTVApbPMnONeoc4JAhzgz4EHKyVqC0Yj76EBV8plyH/s1600/Eggnog+baked+oatmeal+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK7EeCZOwlH7dIW3Is-m7cRH6migk89-x-2jMh0s4DenVkQj6fDtK0ylKYteC5pGocy_NHxnyGQXcQg2RI75octHWOb3vWZfvpXpTVApbPMnONeoc4JAhzgz4EHKyVqC0Yj76EBV8plyH/s1600/Eggnog+baked+oatmeal+(1).JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JIVgwXIXAujjjCALGP0veTK87Ai_k5tTWMR3gHVQ4F-3zp3fGq2m2BPeivtuAmHat4p6UpV_NwfpvXw-gSNRcXas8mztMARdBxqN36GHL71XGRhuliyeaTYVvaakV-8TpSkdseOp63RB/s1600/Eggnog+baked+oatmeal+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JIVgwXIXAujjjCALGP0veTK87Ai_k5tTWMR3gHVQ4F-3zp3fGq2m2BPeivtuAmHat4p6UpV_NwfpvXw-gSNRcXas8mztMARdBxqN36GHL71XGRhuliyeaTYVvaakV-8TpSkdseOp63RB/s1600/Eggnog+baked+oatmeal+(5).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.howsweeteats.com/2013/12/eggnog-baked-oatmeal-with-caramelized-bananas-and-vanilla-bean-brown-butter/" target="_blank">How Sweet Eats</a></span></div>
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<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b><span style="font-size: large;">Eggnog Baked Oatmeal</span></b></span><span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>with Caramelised Banana & Vanilla Bean Brown Butter</b></span></h3>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Serves 4</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:<br /><b>For the oatmeal:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">200g (2 cups) rolled oats</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">70g (1/3 cup) brown sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp baking powder</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp salt</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp cinnamon</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 egg, lightly beaten</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300ml (1 ¼ cups) eggnog</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tbsp oil</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp vanilla extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the caramelised bananas:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4 firm bananas, sliced into 1-inch thick rounds</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¼ tsp cinnamon</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tbsp unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tbsp brown sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the vanilla bean brown butter:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">6tbsp unsalted butter</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tsp vanilla bean paste</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">85g (¾ cup) icing sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">60ml (¼ cup) maple syrup</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ tsp vanilla extract</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1tbsp rolled oats</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 190C/375F/mark 5. Grease a 10x7, 8x8 or 9x9 inch baking dish.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5. Serve the oatmeal with the bananas and a drizzle of brown butter on top.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-71844937538129125172014-01-13T21:25:00.000+00:002014-01-13T21:25:09.461+00:00Nutella Magic Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTLdbYDCJsbmKZYRed7ooQDDIL3RR_tg52pn0Dy1FD-JP4Rl2sOT70t3hwNbc5oGT60Lbg_lHJW24H-iZwTppZHLga_-TjICA5MuonVFIQ3tlrqRnmJEXg9ZrdE65elf2ppbVRvtRxlHk/s1600/Nutella+Magic+Bars+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTLdbYDCJsbmKZYRed7ooQDDIL3RR_tg52pn0Dy1FD-JP4Rl2sOT70t3hwNbc5oGT60Lbg_lHJW24H-iZwTppZHLga_-TjICA5MuonVFIQ3tlrqRnmJEXg9ZrdE65elf2ppbVRvtRxlHk/s400/Nutella+Magic+Bars+%25281%2529.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0fh_nJ5lTQkFnZWCuBJi1fMUrC89RV_7Yod_eVeUhaho16teKlIDHpjdJjA7bda_qRqXqsNj3vFlZdUQBlWmfd_js1xUCQIH7pnwfHP3dUN3B_RU9GuL1a9NIM8og6pQ3oTp23koudKc/s1600/Nutella+Magic+Bars+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0fh_nJ5lTQkFnZWCuBJi1fMUrC89RV_7Yod_eVeUhaho16teKlIDHpjdJjA7bda_qRqXqsNj3vFlZdUQBlWmfd_js1xUCQIH7pnwfHP3dUN3B_RU9GuL1a9NIM8og6pQ3oTp23koudKc/s400/Nutella+Magic+Bars+%25284%2529.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted from <a href="http://dinnersdishesanddesserts.com/nutella-magic-bars/">Dinners Dishes and Desserts</a></span></div>
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<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;">Nutella Magic Bars</span></h3>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 cup digestives</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2tbsp unsalted butter, melted</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tbsp nutella</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tbsp hazelnuts, chopped</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5tbsp hazelnuts</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">¾ cup chocolate chips</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">½ can condensed milk</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 180C/350F/mark 4. Line a 9x9 inch pan with baking paper, leaving a slight overhang.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-55330709823392280422014-01-06T21:29:00.000+00:002014-01-06T21:29:42.712+00:00Chocolate Chestnut Refrigerator Cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQw-7bZN1idRuDT57LauFWyb8s4sD1nmqU_s08cRd8aciQ-AmU7CAdzq0FzIaaPbfLoEwz4C3rQnLGSyvy4XJG3N92XjCj8iSt5uAv004Vch-vYoNgzWFesjeXV1zn-BpF1wXRe1bd9NW/s1600/Chestnut+Chocolate+Fridge+Cake+(6).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQw-7bZN1idRuDT57LauFWyb8s4sD1nmqU_s08cRd8aciQ-AmU7CAdzq0FzIaaPbfLoEwz4C3rQnLGSyvy4XJG3N92XjCj8iSt5uAv004Vch-vYoNgzWFesjeXV1zn-BpF1wXRe1bd9NW/s1600/Chestnut+Chocolate+Fridge+Cake+(6).JPG" height="300" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://www.nigella.com/recipes/view/chocolate-chestnut-refrigerator-cake-191">Nigella</a></span></div>
<h3>
<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;">Chocolate Chestnut Refrigerator Cake</span></h3>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">500g chestnut puree</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tbsp brown sugar (omit if using sweetened puree)</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">175g unsalted butter, softened</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g dark chocolate</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3tsp brandy</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">To serve:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">crème fraiche</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">vanilla paste</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">orange zest</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Line a 10 x 23cm (9x6 inch) loaf pan </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Beat the chestnut puree with the sugar until smooth. Add the butter and beat until well combined.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">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.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Mix together the crème fraiche, vanilla and orange zest. Unwrap the cake, slice and serve with the crème fraiche.</span></div>
<br />Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-58830091109544198632013-12-27T22:43:00.000+00:002013-12-27T22:43:08.623+00:00Mince Pie Bakewell Tart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted slightly from <a href="http://www.recipesfromanormalmum.com/2011/10/03/an-alternative-to-mince-pies-father-christmas-bakewell-tart/" target="_blank">Recipes From A Normal Mum</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Mince Pie Bakewell Tart</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the short crust pastry:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">250g plain flour</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g icing sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">125g unsalted butter, cold and cut into little cubes</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;"><b>For the frangipane:</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g unsalted butter, softened</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150 caster sugar</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">150g ground almonds</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3 eggs </span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1 egg yolk</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">320g mince meat</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">icing sugar, to dust</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. For the pastry, mix together the flour, sugar and salt in a food processor. Blend in the butter and blitz until evenly distributed and a breadcrumb appearance is achieved. Add the egg and incorporate using a butter knife until the mixture forms blobby crumbs. Transfer the dough onto a work surface, shape into a ball and wrap in cling film. Refrigerate for at least 30 minutes.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Once the dough has chilled enough, unwrap the cling film and roll out the dough on a lightly-floured work surface. Press into a 20cm tart dish and refrigerate for at least 30 minutes. Preheat the oven to 190C/375F/mark 4.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Put some baking paper into the pastry case and pour over some baking beans or raw rice. Bake for 10-15 minutes, before removing the beans/rice and baking paper and returning to the oven for 5-10 minutes, or until the pastry is dry. Remove the pastry from the oven.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Cream together the butter and sugar until light and fluffy. Beat the eggs in a separate bowl and mix in gradually, in teaspoon sized amounts. Fold in the ground almonds.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">5. Spread the mincemeat in an even layer over the pastry, to a thickness of about 5mm. Spoon the frangipane over the top and carefully spread it around so cover the surface evenly.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">6. Place on the middle shelf of the oven and bake for 40 minutes, until golden brown and set. Remove from the oven and cool on a wire rack. Dust liberally with icing sugar.</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0tag:blogger.com,1999:blog-4658222139854163668.post-29601452509968944142013-12-21T23:06:00.001+00:002013-12-21T23:06:35.153+00:00White Chocolate Rocky Road<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7wvGb21yH6hlvvUAXNP7O2gSnBtZmOzF5Wmy62E4FJFNlq943ersZO_y1O4mPIf0tTKi63nyb-KK46NY64ERid8eEzz-Q_iqsjGdN2NLCgr2vZo4bFqY_TxdTtnPwTwyO9UIBdYLXqD-/s1600/White+Rocky+Road+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_7wvGb21yH6hlvvUAXNP7O2gSnBtZmOzF5Wmy62E4FJFNlq943ersZO_y1O4mPIf0tTKi63nyb-KK46NY64ERid8eEzz-Q_iqsjGdN2NLCgr2vZo4bFqY_TxdTtnPwTwyO9UIBdYLXqD-/s400/White+Rocky+Road+(3).JPG" width="400" /></a><br /><span style="font-family: Arial, Helvetica, sans-serif;">Recipe adapted slightly from <a href="http://sortedfood.com/#!/whitechocrockyroad/">Sorted Food</a></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>White Chocolate Rocky Road</b></span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">300g white chocolate</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">80g pistachios</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">100g shortbread</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">50g mini marshmallows/chopped marshmallows</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">30g dried blueberries/cranberries</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">handful glace cherries</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">1. Line a baking pan with clingfilm.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">2. Break up the chocolate and add to a heatproof bowl over a pan of simmering water. Stir until melted and remove from the heat.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">3. Break the shortbread into small chunks, then add to the melted chocolate along with the marshmallows, dried fruit and cherries. Mix well until well combined.</span></div>
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<span style="color: #666666; font-family: Arial, Helvetica, sans-serif;">4. Spread the mixture evenly into the lined pan to a thickness of about 5cm. Fold the cling film over the mixture and compress well. Refrigerate for 3 hours, until completely set. Slice and serve.</span></div>
Lizhttp://www.blogger.com/profile/14387693418175281747noreply@blogger.com0