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
- 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
- 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!
It’s that time of year again… Yes its Easter but it’s also Passover, which means I can’t eat the lovely easter egg I got from work last night, boo!!
Passover means I can’t eat anything leavened for a whole week (what, no cake?!) So it means I have to be a little more creative with my baking! One thing that is in abundance at Passover is Matzah, a cracker that pretty much tastes like cardboard! So I decided to take matzah and transform it into something everyone wants to eat!
Toffee Chocolate Matzah
It’s so easy, ANYONE can make it!
- 220g unsalted butter (I used kosher for passover rose butter)
- 215g brown sugar (I used demarera but ideally a finer sugar is better)
- 5 matzah
- Bag of semi-sweet chocolate chips
- 1tsp vanilla essence
- Assemble 2 trays lined with foil, then baking parchment, and arrange your matzah on them, filling all gaps
- Preheat oven to 180oC
- Melt together butter and sugar over a medium heat, until it is bubbling away.
- After cooking for a few minutes, take off heat, add a big pinch of salt and vanilla and mix
- Pour caramel mixture over matzah and put on oven
- The mixture should bubble up but not burn, so bake for 12-15 mins
- Remove from oven and sprinkle over chocolate chips immediately
- Leave for a few minutes, then use a spatchula to smooth the now melted chocolate into a thick layer over the caramel
- Leave to harden then break up and serve to your guests, preferably with a cup of tea!
Layers of goodness!
I can’t even taste the matzah!
Happy Valentine’s Day (like you could forget!) If you’re at a loss about what to whip up, i’ve got 2 very easy and quick treats for you to make.
Chocolate covered oreos and Marshmallow krispies… Love themed of course!
Pink Marshmallow Cake
I ❤ Oreos
To make the oreos, I melted a LOT of Cadburys dairy milk, submerged the oreos in them, then lay them out on a baking sheet and added heart sprinkles. I put in the fridge to harden, then drizzled white chocolate on top.
To make the krispies, I melted a knob of butter over a low heat with a few squares of white chocolate. When this was melted, I added a bag of mini marshmallows and some red gel food colouring. Once melted, I added to a bowl and mixed in rice krispies til they were covered. I transferred the mixture to a pan covered in baking paper and let set, before adding an extra drizzle of white chocolate.
The finished krispie cake!
Grab one before they’re gone!
These are both so quick and easy to make, you can do them once you’re home from work. Enjoy! What are you making this Valentine’s Day?
You know those little chocolate krispy cakes of goodness that you used to much when you were little? Made with dark chocolate when you were told to be healthy, and milk or white as a treat?
Yeah… addictive RIGHT?! Also one of the easiest things to make when you need a quick chocolate fix!
I’ve made 2 of these beauties recently, one a classic milk chocolate with white chocolate drizzled on top:
Classic milk chocolate
So scrummy and brought me straight back to my childhood! I also made a second batch which was slightly more gourmet: White chocolate and peanut butter with salted caramel topping…
These were totally addictive and went down extremely well. All I did was add a dollop of natural peanut butter to melted white chocolate and mixed well, then poured some of my homemade caramel sauce (recipe here) on top and put in the fridge to set. I will definitely be making these again when I need a quick choccy fix!
Tell me, do you still make rice krispy cakes as a guilty pleasure?!
Morning! I’ve got the perfect breakfast post for you today, and it’s Pumpkin-themed, what better?! I’ve missed big american-style breakfasts on my healthy eating kick, so I thought I’d give it a go, and i’m happy I did because I had 2 very yummy breakfasts this weekend. First up, Pumpkin Pancakes
Pumpkin Pancakes with caramel drizzle
These were delish!
- 1 cup (american measurement) of pureed pumpkin (you can find the brand Libby’s in Waitrose)
- 2 dollops (heaped tablespoons) of fat free greek yogurt
- 8 eggs
- half a tsp of bicarbonate of soda
- some vanilla bean paste
- 2 tsp of cinnamon
- 1 tsp nutmeg
- 1 tsp mixed spice
- Whisk all wet ingredients together, then stir in the dry ingredients until the batter comes together. It should be quite thin
- I used a few sprays of fry light but you can use butter in a frying pan
- Scoop the batter in (I used an ice cream scoop)
- When the pancake bubbles up on one side, flip it
Serve whilst hot! I stacked berries in the middle of my pancakes for an extra healthy kick, plus drizzled my sugar free caramel syrup on top. My mum’s boyfriend positively guzzled them down and he isn’t even on a healthy kick!
Stacked with berries and drizzled with sauce
These definitely fuelled my snowy 7-mile walk on the heath!
Walking with Kolo the snow dog
On Sunday morning I wanted to use up the rest of my pumpkin, so I called on Chocolate Covered Katie’s recipe for healthy baked oatmeal (That’s porridge to us Brits!)
- 35g porridge oats
- Quarter american cup pureed pumpkin
- Splash of skimmed milk
- Tbs sweetener such as splenda
- 100 ml water
- tsp cinnamon
- dash of nutmeg
- splash of vanilla esscence
- Combine all ingredients and mix until combined
- Pour into a heat-proof ramekin
- Bake on 200oC for 20 mins
- Turn up to 250oC for last 5 mins for a crispy top
- Serve warm, I put some berries in the top and obviously also drizzled on some of my favourite caramel sauce!
Tastes like a big breakfast cookie!
I hope you enjoy! Whats your favourite weekend breakfast?
Hi Cake Snobs! A different kind of post for you today, about healthy baking but nothing sweet GASP! As you know i’m on a healthy kick to counteract the cakes I bake, so last night I set to work on a food that I haven’t had since August… PIZZA!
We all love a greasy slice of the good stuff, but I was determined to make a low fat version. After scanning the web, I decided to make a cauliflower crust pizza (despite not being a lover of cauliflower!)
Cauliflower crust pizza
I set about making the crust by blitzing an extra large cauliflower down into “rice.” You can also do this by grating it if you don’t have a food processor. I then cooked the rice to soften it in the microwave for about 8 mins. I then mixed in 3 beaten eggs, (enough to help your dough form a thick consistency) a handful or half fat cheese and various herbs as well as salt to make it into a dough.
I spread this out on 2 baking sheets covered with parchment paper and baked at 200oC for 30 mins. Whilst this was baking, I sauteed mushrooms and spinach with garlic to make my toppings. You can use whatever you want, just make sure it’s cooked first. I then took the dough out and spread it with tomato puree and passata and topped with another sprinkle of cheese and the veg. I then grilled it for a few mins to melt the toppings and served with stir fried cabbage and curly kale! So good I could only eat half.
This recipe made 2 pizzas for me as I used a HUGE cauliflower so mummy and I got to have one each! It actually tasted really good, not like pizza but not like cauliflower either! I will definitely be making this again.
Happy Tuesday Cake Snobs! If, like me, you have a genuine Tuesday face, (sad and droopy) this post should cheer you up! Continuing on my healthy eating theme (I’ve now lost a stone and a half in 12 weeks) and feeling a bit american, this weekend I made the classic american dessert Pumpkin Pie. With pumpkin (obviously) being the main ingredient, I turned this usually calorific pie into a low fat delight!
I made this pie by mixing together a mish mash of different ingredients and hoping it would work! With one can of Libby’s pure pumpkin (I found this in a lovely grocery store in High Street Kensington) I added a tsp of cinnamon, half a tsp of ginger, half a cup of milk, a packet of Quaker quick oats (27g) as well as splenda and calorie free caramel sauce to taste. Then I mixed vigorously and put in a tinfoil pie dish.
I baked it at 180OC for 45 mins, then left to set overnight (a few hours in the fridge should usually do it) and sliced it up the next day. You can have this hot or cold, but i think I like it best served hot with a dollop of yoghurt. Don’t worry, it wont last very long, but with hardly any calories, its guilt free!
So you wont mind if I have the last slice?
In case you’ve been on another planet for the past few months, a new craze has taken the dessert world by storm! The new pastry du jour is none other than the humble French macaron, made famous by such big names as Pierre Herme, Laduree and have even been brought over the channel to the UK by chefs such as Edd Kimber.
My choco-caramel macarons!
The macaron, although unassuming is a daunting challenge! A mix of meringue and almonds make this dessert one tricky little sandwich!
I used a Pierre Herme recipe to make a box of macarons for my friend’s engagement party this weekend, and I can tell you now, they were difficult to make, the steps and timing are all precise, but I got there in the end!
Caramel chocolate macarons with a choc-caramel ganache and crushed salted chocolate
The inside view
Enjoying our macarons after all the hard work!
Get your hands on one whilst you can!
If you want to order these beauties please let me know by emailing me: email@example.com
I don’t know about you, but here in England we dont usually bake our porridge! However, I wanted to try something different, and after looking around on Pinterest, I decided to do my own twist on the very American “baked oatmeal!”
This recipe has no sugar (you can add your own as I did!) and is a perfect way to start the day! I made this using American measuring cups.
1/2 cup any oats
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 cup milk (I used skimmed)
1/4 tsp vanilla extract
handful of fresh blueberries
handful of fresh raspberries
Maple syrup to serve
In a small mixing bowl, mix together the oats, cinnamon, baking powder and milks. Add the vanilla extract. Throw in your fresh berries and give the mixture a quick stir to combine. This should only take a minute!
Spoon the mixture into a small tray (this only makes a single serving) and bake for 20-25 minutes on 220oC depending on how stodgy you like your porridge!
Remove from oven and drizzle with maple syrup or any other sweetener and eat! This should keep you going on your weekend!
Lemon sorbet with frozen raspberries – enjoy the British summertime whilst it lasts with this deliciously easy summer sorbet!
400g caster sugar
250ml lemon juice (6-8 lemons)
1 lemon, unwaxed, zested
Firstly, freeze a handful of raspberries before making the sorbet!
Next, put the water and caster sugar in a pan and gently heat until the sugar has dissolved. Dont stir it, but you can swirl the water round to help it dissolve.
Leave the sugar syrup to cool completely before adding the lemon juice zest to the syrup.
Chuck this all in an ice cream maker and leave to churn for half an hour! Take out and transfer to a freezer dish, and scatter your now frozen berries over the top! Freeze for another 10 minutes then serve!
*Adapted from BBC Good Food