Tag Archives: salted caramel

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!

Brownies Galore!

15 Jan

I love being asked to make goodies for someone’s special day, and it means even more when I know that person… because I want more than anything to make something amazing! When a colleague of mine asked me for simple brownies and snacks for a post-wedding brunch, I knew I just couldn’t make something simple! I decided to do brownies… 4 ways!

I made:

  • Classic triple chunk brownies
  • Oreo Brownies
  • Salted Caramel brownies
  • Cookie dough brownies

Whew! I tried 4 different recipes as well as making the salted caramel and cookie dough from scratch of course! I also made my more-ish sweet n salty pretzel bites as well.

Oreo brownies

Oreo brownies

Cookie Dough brownies

Cookie Dough brownies

Just look at that thick topping!

Just look at that thick topping!

For the Classic triple chunk brownies and Oreo brownies I used my best brownie recipe – for the Oreo variation I left out the chocolate chips and instead pushed broken up oreos into the batter before baking.

For the Cookie Dough Brownies I used this recipe – I only wish I got to taste them!

I used Edd Kimbers recipe, but for the caramel I used Nigella’s method. These kinda went everywhere but tasted damn good! To make again, I would probably use this recipe!

So… I’m all brownie-d out!

 

Chocolate Overload Cupcakes

29 Oct
Overloaded with chocolate!

Overloaded with chocolate!

These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!

Chocolate Overload Cupcakes

Chocolate Overload Cupcakes

I’m drooling just thinking about them…

Recipe:

Cake:

  • 200g plain flour
  • 2tbs baking powder
  • 40g cocoa powder
  • 250g caster sugar
  • 80g unsalted butter, at room temperature
  • 240ml whole milk
  • 2 eggs
  • 1tsp vanilla bean paste

Buttercream:

  • 280g butter, softened
  • 100g cocoa powder
  • 400g icing sugar

Caramel Sauce:

  • 75 grams best-quality unsalted butter
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml double cream
  • 1 teaspoon fleur de sel

Method:

  • For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
  • Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
  • Mix until all combined well
  • Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
  • For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
  • If needed add some milk or double cream to loosen the mixture.
  • Pipe onto cupcakes once cooled
  • For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
  • Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
  • Stir with a wooden spoon and let cook for a minute or so more
  • Decant into a jug, and once cooled, drizzle over your cupcakes
  • Top with your favourite chocolate bar and serve
  • Eat. Immediately!
Cupcake gloriousness!

Cupcake gloriousness!

Garden Tea Party

6 Sep

Farewells are a difficult thing, they are happy (if someone is embarking on something they have always wanted to do) and sad at the same time.  Last weekend was one of those bittersweet goodbyes, so of course there was a leaving party in the form of a garden tea party.

For this occasion, I baked 70 cupcakes in 2 different flavours, as well as 25 shortbreads and made a fruit salad!

Farewell cupcakes

Farewell cupcakes

 

Chocolate and Speculoos cupcakes accompanies by a Victoria Sponge cupcake

Chocolate and Speculoos cupcakes accompanies by Victoria Sponge cupcakes

 

Chocolate Chip Shortbread

Chocolate Chip Shortbread

The vanilla cupcakes had a spoonful of jam inside to make them into Victoria Sponge cupcakes, and I topped my chocolate cupcakes with a made up speculoos buttercream and drizzled them with a homemade salted caramel sauce. YUM!

Tea Table

Tea Table

 

Cupcakes on mini stands

Cupcakes on mini stands

We gave the gorgeous Sammy the send-off (to Australia!) of a lifetime, and I hope she’s amazingly happy over there! Good Luck!

Saying goodbye to the beautiful Sammy

Saying goodbye to the beautiful Sammy

And of course it’s never goodbye, it’s only Ta Ta for Now!

Toffee Chocolate Matzah

28 Mar

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 Maztah

Toffee Chocolate Matzah

It’s so easy, ANYONE can make it!

Ingredients:

  • 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
  • Salt
  • 1tsp vanilla essence

Method:

  • 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!

Layers of goodness!

I can't even taste the matzah!

I can’t even taste the matzah!

Guinness Cupcakes with Salted caramel buttercream

4 Feb

Todays cupcakes are the cupcakes I made for my own birthday (no cake is as good as homemade cake!) I’m a massive chocoholic as well as loving a challenge so I decided to make some cupcakes I had never attempted before.

I love the cake!

I love the cake!

Chocolate Guinness cupcakes with Salted Caramel Marscapone buttercream. Makes 36 approx.

Ingredients:
For the cake:

– 375 ml Guinness

– 330g butter

– 130g cocoa powder

– 400g plain flour

– 350g caster sugar

– 2 tbs baking powder

– pinch of salt

– 3 eggs

– 200g sour cream

For the buttercream:

– 150g caster sugar

– 150g light brown  sugar

– 75g unsalted butter

– 200ml single cream

– 75ml golden syrup

– pinch of salt

– 220g marscapone

– 110g butter

– 750g icing sugar

– 1/2 tsp Vanilla bean paste or 1 tsp vanilla essence

Method:

– Melt together the guinness and butter in a saucepan over a low heat

– When melted, sift in cocoa powder and leave to cool

– Sift in plain flour and baking powder, then add rest of cake ingredients into a bowl and mix well, using a hand or stand mixer.

– Add in chocolatey guinness mixture when cooled and mix well again.

– Scoop the batter (it will be quite wet) into cupcake cases with an ice cream scoop.

– Bake on 180oC for 15 minutes approx.Take out of pan and leave to cool.

– To make the salted caramel, put caster sugar into a pan with 25ml water and let boil (do NOT stir!) until sugar becomes darker. (Approx 8 mins)

– Add in butter, when that is melted add in brown sugar, cream and golden syrup.

– I made a softer sauce, so I let the caramel boil until 113oC then poured into a container.

– To make the buttercream, sift in icing sugar, then add in butter and marscapone, and 2 large scoops of caramel. Save the rest for drizzling!

– Mix well with a hand or stand mixer for about 4 mins, then pipe on top of cupcakes, and drizzle the caramel syrup on top.

– Top with a sprinkle of fleur de sel, and optionally, some glitter!

Look at these lovelies!

Look at these lovelies!

I like these cupcakes as they were moist and very rich, as well as being a proper dense yet satisfying cupcake, I hope you enjoy them as much as I do, and I recommend you have one with a cuppa… in fact that’s what im going to do right now!

Gimme one

Gimme one