Salted caramel cupcakes


One of my favourite cupcakes to make and to eat! Hope you enjoy!

Preptime: 25mins 

Cooking time:  25 mins, makes 12 cupcakes

Ingredients:

For the cupcake

  • 175gm plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 50gm cocoa powder
  • 1/2 teaspoon salt
  • 225gm caster sugar
  • 175gm butter, softened
  • 2 eggs at room temperature
  • 175ml milk
  • 1/2 cup caramel sauce

For the icing

  • 250gm butter softened
  • 500gm icing sugar
  • 1/2 -1/4 cup caramel sauce

For the caramel sauce

  • 3/4 cup caster sugar
  • 2 tablespoons water
  • 1/2 cup thickened crean
  • 65gm butter cubed, at room temperature
  • 1/4 teaspoon vanilla extract
  • 2 teaspoons sea salt

Method:

  1. preheat the oven to 180 degrees celcius
  2. Mix together the flour, bicarb, baking powder, cocoa powder, salt and sugar.
  3. Add the softened butter to the mixture and beat until well combined.
  4. Beat in the milk, eggs and vanilla to the mixture.
  5. Using a x12 cupcake tray, fill each cupcake liner 3/4 of the way. Bake for 20-25 mins until a skewer comes out clean

For the icing:

  1. Beat the butter together with the icing sugar until well combined then beat in 1/4 cup of the caramel sauce. Add the remaining caramel sauce by taste.

For the caramel sauce:

  1. Add 3/4 cup sugar and 2 tablespoons of water to a pot. Mix to combine then place on medium to high heat
  2. Allow the mixture to cook for 10-11 minutes. Do not stur the mixture, at most swirl the pot. Watch the mixture and let it change to a goldern colour.
  3. Turn the heat down to low and slowly add in the butter and whisk until combined. Next add the cream and whisk in until mixed in.
  4. Remove from the heat and add vanilla extract and salt (as much as you wish)
  5. Refridgerate for several hours to let it thicken.

To assemble the cupcakes

  1. Once the cupcakes have cooled, cut a small 1cm diameter coned hole into the middle of the cupcake. Fill the hole with caramel sauce.
  2. Using a 1M piping tip, pipe the buttercream icing on top.
  3. Drizzle some caramel icing on top.
  4. If you like you decorate with caramel popcorn
  5. Repeat for all cupcakes and mmmenjoy!

Chocolate mud cake

 

For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract
Method:
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease one high round cake pan and pour the batter in. Bake at 175°C for 60-90 minutes or until a tester inserted in center of cake comes out clean.

 

for the chocolate ganache

ingredients

  • 200gm dark chocolate
  • 300ml heavy cream

Method:

  1. place the dark chocolate pieces in a pot. Cover with the heavy cream.
  2. Put the heat on medium-low and stir until mixed.
  3. pour around 2/3 over the cake until covered. Refrigerate the rest.
  4. with the cold mixture pipe swirls, and a shell border. decorate with fruit and toffee shards if you wish.

Caramel popcorn

OLYMPUS DIGITAL CAMERA

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/3 cup popping corn
  • 1/3 cup honey
  • 2/3 cup caster sugar
  • 60g butter, chopped

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method:

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.
  2. Salt the popcorn (Be liberal but don’t go overboard!)
  3. Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes or until it has reached a light golden colour.
  4. Pour mixture over popcorn in a non stick bowl and mix until evenly coated. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy!

Apple crumble muffins


This is my favourite apple cinnamon recipe. I made it for a friend who has an addiction to cinnamon. Hope you enjoy it as much as she did!

Makes: 12 muffins

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 1-2 apples (depending on the size of the apple), sliced into small pieces

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

For the icing

  • 250gm butter
  • 500gm icing sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice

 

Method:

  1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.
  2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.
  3. Stir in half of the apples into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover apples, place a few on top of each of the muffin mixtures.
  4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.

Cinnamon buttercream

  1. Blend the butter and icing sugar together until pale and creamy. Add in a squeeze of lemon, and add in the cinnamon. Blend until combined.
  2. Pipe on top of each muffin, and if you want a little sparkle on top add some cinnamon sugar on top (white sugar combined with ground cinnamon)
  3. Serve and mmmenjoy!

 

 

Blueberry crumble muffins

This is my favourite blueberry muffin recipe, to be honest I think that’s because its closer to a cupcake than to a muffin. I made this for a high tea birthday party recently and it went so well with everything!
Prep time: 30minutes

Bake time:25 minutes

Makes: 12 muffins

Ingredients:

for the muffins:

  • 125g butter, chopped
  • 3/4 cup caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour, sifted
  • 1 tsp baking powder, sifted
  • 1/2 cup milk
  • 250g blueberries

for the crumble:

  • 75g melted butter, extra
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon

Method:

1. Preheat oven to 180C. Mix the butter, sugar and vanilla together with an electric mixer, beat until pale and creamy.

2. Gradually beat in the eggs until well combined. Add 1 1/4 cups of the flour, all of the baking powder and milk and beat until just combined.

3. Stir in 125gm of the blueberries into this mixture and then spoon the mixture into a muffin tray (preferably lined with muffin liners or heavily greased). Using the leftover 125gm of blueberries, place a few blueberries on top of each of the muffin mixtures.

4. In a seperate bowl mix the extra butter, remaining flour, brown sugar and cinnamon, it is best to mix these ingredients with a butter knife and to cut through the mixture until it resembles coarse breadcrumbs. Sprinkle this  mixture on top of the muffins and then bake for 20-25 minutes or until a tester skewer comes out clean.

Chocolate and salted caramel cake

This is a long recipe and it utilises many elements. To be simple you can just use make the cake as one- and cook it for 1.5 hours, and cover with the caramel buttercream icing. Decorations are up to you!

For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Salted Caramel

  • 3/4 cup granulated sugar
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 65gm butter, cubed, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons sea salt

For the caramel buttercream icing

  • 125gm cup butter
  • 2 cups icing sugar
  • salted caramel sauce

for the chocolate ganache

  • 200gm dark chocolate
  • 300ml heavy cream
INSTRUCTIONS
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease two 10-inch round cake pans and divide the batter evenly between the pans. Bake at 175°C for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean.

To make the Salted Caramel

  1. Add 3/4 cup sugar and 2 tablespoons water to a pot. Mix to combine and then turn heat to medium high.
  2. Lift the pot and swirl but do not stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch it very carefully so it doesn’t burn).
  3. Turn the heat down to low. Add butter and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
  4. Remove from the heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

To make the butter cream icing

  1. Beat together the butter and icing sugar until smooth,
  2. Add 2-5 tablespoons of salted caramel sauce according to taste. And beat together until mixed in
  3. Add salt if required
To make the chocolate ganache
  1. Place the chocolate and cream in a sauce pan. Mix together over low heat.
  2. once smooth remove from heat.

for the decorations:

To make the toffee
Ingredients:
  • 1 cup caster sugar
  • 1/4 cup water

Method:

  1. Stir water and sugar in a saucepan over low heat until the sugar dissolves.

  2. Bring to boil. If there is sugar stuck to the sides brush down a wet brush.
  3. Allow mixture to boil until tit turns golden. Remove from heat.
  4. Line a tray with baking paper. Be careful and pour the mixture into the pan.
  5. Do not touch as it is very hot. Allow to cool in a dry place. Break when dry and arrange on cake as desired

honey caramel popcorn

Ingredients:

  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped

Method

  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.

  2. Salt the popcorn

    Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes.

  3. Pour mixture over popcorn in a non stick bowl. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy
 To assemble the cake:
  1. Use the buttercream icing as a layer between the two cake pieces, drizzle extra caramel sauce in-between the layers for a more caramel taste.
  2. Refrigerate the cake, then ice with the buttercream. If there are too many crumbs affecting the buttercream icing, do a very thin buttercream icing layer and refrigerate. Then re-ice it with the buttercream and you should end up with a clean buttercream outside coat. Refrigerate again until cold.
  3. drizzle the chocolate ganache over the top, and allow to drip down the sides
  4. artfully decorate it with the toffee shards and popcorn
  5. slice and mmmenjoy!

Christmas cookies

Gingerbread cookies

Ingredients:

  • 125gm butter
  • 100gm brown sugar
  • 125ml goldern syrup
  • 1 egg yolk
  • 2 1/2 cup or 375gm plain flour
  • 1 tbsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda

To decorate

  • 1 cup icing sugar
  • Red and green mm
  • The 1 egg white leftover from the cookies

Method:

  1. Preheat the oven to 180degrees celcius
  2. In a seperate bowl beat the butter and sugar together until a pale mixture forms. Then add the goldern syrup amd egg yolk and beat until combined.
  3. Mix in the flour, bicarbonate of soda, ginger and mixed spice
  4. Turn out onto a clean floured surface and knead hbtil smooth. Wrap in clingwrap amd refridgerate for 30mins
  5. Remove the dough from the fridge and place between two sheets of baking paper. Roll until 5mm thickness and use cookie cutters to cut the desired shape out. Place on trays and bake for 10mins
  6. Mix the eggwhite with the icing sugar and put into a pipping bag. Decorate your cookies as you wish, allow to set and mmmenjoy

Christmas Jam cookies

Makes approx. 30 8cm biscuits (cookies)

Cookie ingredients:

  • 250g (1 cup) butter, at room temperature
  • 200g (1 cup) sugar
  • 1 egg
  • 500g (2 cups) plain flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • 1/2 teaspoon salt

Jam ingredients:

  • 350g strawberry jam
  • ½ cinnamon stick
  • 1/4 teaspoon allspice

 

Method:

  1. Preheat the oven to 180 degrees celsius
  2. With an electric mixer cream the butter, sugar and eggs together until pale and creamy.
  3. Slowly beat in the flour, cinnamon, nutmeg, allspice and salt until just combined.
  4. form into a ball, wrap in cling wrap and refrigerate for at least 1 hour
  5. lightly flour a clean bench and roll out dough to 3mm thickness. Cut circular cookies out of the dough and place them on baking trays. Then in half of them cut out centre cutouts using christmas shapes if you have them, if not a mini circle works just as well and looks great, (it’s best to do this on the tray as the cut out can change shape if you move the dough around)
  6. Bake in the oven for 10-12 minutes till lightly brown. move to a wire cooling rack and leave to cook

for the jam

  1. mix the jam and spices together in a small saucepan and heat until the spices dissolve into the jam and taste amazing!
  2. Allow to cool and spread on the cookies. Fit them together and mmmenjoy!

Sun dried tomato creamy chicken

  

  

I love this dish as it works well with most carbohydrates, you can have it with rice, potatoes, or add pasta to the sauce and have this as a pasta dish. It is simple tasty and can feed up to 6-8 people depending on how much chicken you use.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon chilli flakes, or more, to taste
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/3 cup sliced sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated cheddar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

Method

  1. Preheat oven to 200 degrees C.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof pot over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Melt remaining tablespoon of butter in the pot. Add garlic and chilli flakes, and cook for 1-2 mins, stirring frequently. Stir in chicken stock, heavy cream, sun dried tomatoes, cheese, thyme, oregano and basil.
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Cover and place in the oven and roast for 25-30 minutes until cooked.
  7. Serve immediately and mmmenjoy

Donuts

 

Due to national donut day yesterday I thought it was only fitting that I make some mmmdelicious donuts for everyone to enjoy.

These are so much fun to eat, and there is nothing better than biting into that warm donut!

 

Prep time: 20 minutes + 1 hour rising time Cooking time: 15 minutes

Ingredients:

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

Topings:

  • Cinnamon sugar:- 1/2 cup caster sugar and 1 tbsp cinnamon powder
  • simple glaze- 1cup icing sugar and 1 tbsp water, 1/4 tsp vanilla essence
  • chocolate glaze -1 cup icing sugar, 1 tbsp water, 1 tbsp cocoa powder

Method

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 30 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand), and cut out donut shapes either with a donut cutter, or with two circle cutters. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

for the icing

  1. for the cinnamon sugar -cover the donuts in the sugar when still warm and enjoy!
  2. for the icing mix the ingredients of the glaze together. Our the glaze mixture into a shallow wide dish and just dip the top of the donut into the icing mixture and allow to set

 

Dark chocolate and caramel fudge

/home/wpcom/public_html/wp-content/blogs.dir/c43/36826194/files/2014/12/img_4972.jpg

So I recently went to Tasmania and sampled a lot of fudge, and I just couldn’t shake the craving for some more when I finally got home. So I’ve decided to make some fudge, but as per usual I couldn’t just settle for one single flavour fudge so I made two flavours, and I also added some salted peanut butter chocolate covered pretzels in as well. I did make everything from scratch for this recipe so it did take a bit longer then the times below, so if you do make the caramel sauce and pretzels from scratch add an extra 45 minutes in.

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients:

for the dark chocolate fudge

  • 400g dark chocolate
  • 395g condensed milk
  • 25g butter
  • 75g icing sugar

for the caramel fudge

  • 400g white chocolate
  • 395g condensed milk
  • 1/3 cup caramel sauce

to make the caramel sauce

  • 1 cup caster sugar
  • 6 tablespoons water
  • 4 tablespons butter
  • 1/4 cup thickened cream

for the pretzels 

  • 1 bag of pretzels
  • salt to sprinkle on top
  • 1 cup peanut butter
  • 2 tablespoons softened butter
  • 1/2 cup icing sugar
  • 3/4 cup brown sugar
  • 200g dark chocolate

Method:

to make the dark chocolate fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour into a tin lined with alfoil, and spread with a spatula so there is an even layer

to make the caramel fudge

  1. place all the ingredients in a pot and heat over medium low heat until everything is combined
  2. pour over the chocolate fudge layer
  3. then press the pretzels into the fudge and then leave in the fridge for a couple of hours. Then remove and serve

to make the caramel sauce

  1. Place the sugar and water into a saucepan over medium low heat, stir with a spatula until dissolved, and dissolve any crystals of sugar that have formed at the side of the pan with a wet pastry brush.
  2. Now turn the heat to high and watch it bubble! Do not stir the mixture anymore, just occasionally swirl the pan so the mixture doesn’t stay stationary.
  3. Watch the liquid change colour from a  light amber to a medium amber and then a reddish brown colour  (this should take around 3-4 minutes). When the mixture starts giving off smoke add the butter and cream, the mixture will bubble extensively now, and stir to combine everything. Once combined turn off the heat and let it cool.
  4. Note that the longer you let the caramel cook the harder it will be once cool, and for a more caramel flavour let the mixture smoke for longer before adding the butter and cream.

to make the pretzels

  • beat the peanut butter and butter, then add the sugars and beat until combined. If the mixture is too sticky and won’t come away from the side of the bowl add more icing sugar
  • roll the mixture into balls and sandwich between two pretzels, and place on a tray lined with baking paper. Repeat until all the mixture is used.
  • sprinkle a little salt on each pretzel then place in the freezer for 30 minutes
  • melt the chocolate over a double broiler, and remove the pretzels from the freezer. Dip half of the pretzel in the chocolate and place back on the tray
  • Refrigerate until chocolate is solid and mmmenjoy!