Archive | October, 2014

Chocolate Oreo Cake – Dairy Free!

20 Oct

When your little brother turns 21… you have to make him something yummy right?! Even when he doesn’t want a party and only wants a family BBQ you of course have to make the best chocolate cake ever. So that’s how this fudgy, soft chocolate oreo cake came to exist.

 

Chocolate Oreo Cake

Chocolate Oreo Cake

 

To make it dairy free, I created a ganache of dark chocolate with my new favourite dairy substitute: Oat Cream! It has the added bonus of some super lovely packaging:

Screen Shot 2014-10-17 at 11.23.05

 

Chocolate cake, ganache and oreos. Perfect combination. So happy (belated) 21st birthday to my little bro (even though you’re way taller than me!)

Screen Shot 2014-10-17 at 11.29.45

 

Salted Caramel Popcorn

16 Oct

Crunchy. Salty. Sweet. Spicy. Moreish.

This is the popcorn that my friend said I should sell. Maybe now I will. Popcorn is so easy to make yourself at home… so I did! Let me introduce you to salted caramel popcorn with a hint of cinnamon. Your new best friend on Saturday night… or for that matter any night! Make this on the weekend for a lazy evening of TV and nosh.

Salted caramel popcorn

Salted caramel popcorn

Recipe:

  • 1/2 cup popcorn kernels
  • 225g unsalted butter
  • 1/2 cup golden syrup
  • 440g soft brown sugar
  • 1/4 teaspoon bicarbonate of soda
  • 1 tsp maldon sea salt
  • 1 tsp cinammon
  • 1 dollop vanilla bean paste

Method:

  • Pop your popcorn kernels, or get your pre-popped plain popcorn ready.
  • Preheat to the oven to 120oC
  • Mix the butter, golden syrup and sugar in a very large heavy bottomed pan
  • Bring to the boil on a medium heat.
  • Leaving bubbling away for 3-4 mins without stirring
  • Add the bicarb, cinammon, salt, and vanilla and mix.
  • Stir in the popcorn til it’s coated all over in the delicious caramel mixture.
  • Line 2 deep baking dishes with greaseproof paper
  • Bake for about an hour, and stir halfway.
  • Remove, let cool and serve!

Malteser Tart

15 Oct

This is pretty much a HUUUUGE giant COOKIE CAKE. Yep. Cookie. Cake. Malteser tart. Overloaded with chocolate. Chewy, soft, crunchy, salty, malty and tooth-achingly sweet.

Malty goodness

Malty goodness

This is one for all you chocoholics out there.

I recently moved into a new flat. I also got a tart pan. These 2 things came together perfectly as I decided to try out baking in my new oven. So here’s the recipe, it’s SO easy so go try it… like, right now. GO.

Ingredients:

  • 175g Plain flour
  • 130g Chocolate Ovaltine
  • 100g Caster Sugar
  • 1 tsp salt
  • 170g unsalted butter, softened to room temp
  • 100g dark chocolate chips
  • 50g white chocolate chips
  • Large bag of maltesers (more for you to eat!)
  • 20cm tart tin

Method:

  • Pre-heat oven to 165oc
  • Put flour, ovaltine, sugar, and salt into a Magimix and pulse til fine
  • Add butter and pulse til it forms balls of moist dough. Don’t worry if it doesn’t come together immediately.
  • Turn out your mixture onto a cling-filmed surface and work it into a ball of dough
  • Press evenly into bottom of pan
  • Bake in oven for 20-25 mins, until slightly browned
  • Take out of oven and sprinkly on dark chocolate chips
  • Leave to stand whilst they melt then smooth into a deliciously glossy topping.
  • Sprinkle on white chocolate chips and chopped maltesers
  • Save a few to decorate around the edge, leave to cool and SERVE!
*Recipe adapted from Lea & Jay