Showing posts with label desserts & sweets. Show all posts
Showing posts with label desserts & sweets. Show all posts

Banana and Caramel Chocolate Chip Cupcakes


Ingredients:

Cupcakes
1 box white cake mix
1 (3 oz) packet banana gelatin
1 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup (1 medium) banana, mashed
1 1/2 cup caramel filled chocolate morsels
Frosting
1/2 cup unsalted butter, softened
1/2 cup caramel filled chocolate morsels, melted and cooled
1/2 tablespoon banana emulsion or 1 tablespoon banana extract
1/4 cup milk
4 - 5 cups confectioner's sugar

Directions:
 
cupcakes:
Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
In large bowl using an electric mixer on low speed, beat all cake ingredients together except the caramel morsels, for about 45 seconds. Increase speed to medium and continue to beat until just combines, about 1 minute. Do not over mix.
Fold in morsels. Fill each baking cups about 3/4 full, about 1/4 cup.
Bake for 15 to 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Cool for 5 minutes in pan before transferring cupcakes to a wire rack for additional cooling.
 
frosting:
In large bowl, beat butter and chocolate until blended. Mix in banana emulsion/extract and milk.
Gradually add confectioner's sugar 1 cup at a time and beat until completely blended. Note: for thicker consistency, add more confectioner's sugar by 1/2 cup at a time; to reverse thick frosting, increase milk by 1/2 tablespoon at a time and mix well.
ASSEMBLY
Fill a pastry bag with chocolate frosting using a closed star tip (I used #1D) and pipe swirls in one direction. Drizzle caramel topping over frosting. ENJOY!

Reindeer Marshmallow Pops


Ingredients:
10 large marshmallows
12 oz dark chocolate candy melts
Mini pretzel twists
Small candy eyes
Red M&M’s or red Sixlets for the reindeer’s nose
10 candy sticks
Toothpicks
Parchment or foil lined baking sheet

Directions:

1. Insert 1 candy stick into the base of each marshmallow.
2. Pour the candy melts into a microwavable safe dish. Heat in the microwave in 30 second increments, stirring in-between, until melted.
3. Allow the chocolate to cool for a few minutes.
4. Dip each marshmallow in the chocolate and allow the excess melted chocolate to drip back into the bowl.
5. Place two mini pretzel twists on the parchment or foil lined baking sheet and lay the marshmallow on top of them.
6. Add a red “nose” (M&M or Sixlet).
7. Repeat this step with all the marshmallows.
8. Allow them to set for about 20-30 minutes.
9. Once the chocolate has set give each reindeer two eyes. Dip a toothpick in the melted chocolate (you may need to re-heat), dab a little chocolate on the back of each candy eye, and then dab a little chocolate on the Reindeer’s “head”.
10. Enjoy!

Thick Peanut Butter Hot Chocolate



Ingredients:

2 cups (500ml) milk
2 tsp cornstarch (cornflour)
2 tsp cocoa powder
2 oz (50g) milk chocolate
1 oz (25g) dark chocolate
¼ cup smooth peanut butter sweetened whipped cream & pretzels, to serve

Directions:

1. Take a tablespoon of the milk, and mix it together with the cornstarch in a small bowl. Set aside.
2. Place the remaining ingredients into a medium saucepan over a low heat.
3. Heat the mixture slowly, whisking gently, but constantly until the chocolate and peanut butter are melted and the mixture is steaming - don't let it boil.
4. Whisk in the cornstarch and continue to heat until the mixture thickens slightly.
5. Pour the hot chocolate into two glasses and top with sweetened whipped cream and a crunchy pretzel. Serve!

Halloween Truffles


Ingredients:

12 oz bittersweet chocolate, chopped
¼ cup butter, softened
1 cup heavy whipping cream
Powdered Sugar
Halloween sprinkles or sugars

Directions:

Place chocolate and butter in a bowl and set aside.
Heat whipping cream in a saucepan over medium-high heat until it comes to a boil. Pour hot whipping cream over chocolate mixture in bowl; let stand 2 minutes. Stir mixture with whisk until smooth. Pour into an 8 or 9 inch baking pan. Refrigerate at least one hour, until firm enough to shape.
Line baking sheet with parchment paper. Sprinkle powdered sugar over clean hands; shape level tablespoons of chocolate mixture into balls. Place onto prepared baking sheet.
Place sprinkles or sugars into bowls; set aside. Roll each truffle in desired coating. Place truffles in container with tight-fitting lid; refrigerate about 1 hour until firm. Store refrigerated.
Substitute 10- to 12-ounce bag of bittersweet or semi-sweet chocolate chips for the chopped chocolate.

Apple Crumble


Ingredients:
100g butter
½ cup (110g) caster sugar
1 egg
1 cup all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 tablespoon milk
icing sugar, to dust
Apple Filling
5 apples, peeled and chopped
10g butter
½ teaspoon ground cinnamon
Crumble Topping
1¼ cups (185g) all-purpose flour
1 teaspoon baking powder
125g butter
¾ cup (165g) caster sugar

Directions:
1. Preheat oven to 160°C (320ºF). To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.
2. To make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for 5 minutes or until softened. Allow to cool.
3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.

Banana Nutella Wontons


Ingredients

1 banana
12 wonton wraps
6 teaspoons Nutella
1 egg

Directions:

1. Preheat the oven to 400 degrees F.
2. Cut the banana into about half inch slices.
3. Place the wonton wraps on the counter. Put 1 banana slice on each wrap, then scoop ½ teaspoon Nutella on the banana.
4. In a small dish, beat the egg with 1 tablespoon of water. With your finger, wet the two sides off the wrap then fold it over the filling to create a triangle. Pinch the edges to seal. Place the wontons on a baking sheet lined with silicone mat or parchment paper.
5. Brush the egg wash over the top and bake for 13-15 minutes, or until golden brown.

Mini Coconut Cupcakes with Lemon Cream Cheese Frosting


Ingredients:

Cupcakes:
1 1/2 sticks butter, softened
1 cup sugar
2 whole eggs, 1 egg white
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
3 tablespoons instant coconut cream pie pudding mix
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Frosting:
1 - 8oz block cream cheese, softened
1 1/2 sticks butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-4 cups powdered sugar
1 teaspoon lemon zest, about half a large lemon or one small lemon
1 cup shredded coconut

Directions:

1. Preheat oven to 325 degrees
2. In a mixer, cream butter and sugar until light and fluffy
3. Mix in eggs, one at a time until combined, making sure to scrap down the bowl
4. Add vanilla and almond extract and mix well
5. In a separate bowl, mix flour, pudding mix, baking powder, baking soda and salt
6. Slowly add half the dry ingredients until incorporated.
7. Add buttermilk and mix well
8. Slowly add the remaining dry ingredients until just combined
9. Line mini muffin pan with cupcake liners and fill each cup about 3/4 the way full
10. Bake for 18-22 minutes until toothpick comes out clean, cool completely before adding frosting
11. In a mixer blend cream cheese, butter and extracts until light and fluffy. Slowly add powdered sugar, 1 cup at a time, until smooth (taste and adjust for sweetness) Lastly mix in your lemon zest
12. Frost cupcakes and top with shredded coconut

Chocolate Cake With Chocolate Buttercream


Ingredients:

Chocolate cake
2 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder, plus more for dusting pans
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/3 sticks (12 tablespoons) unsalted butter, softened, plus more for greasing pans
2 cups plus 2 tablespoons sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened baking chocolate, melted
1 1/2 cups milk

Chocolate buttercream
1 1/2 cups (3 sticks) salted butter, softened
1 tablespoon vanilla extract
1 1/2 pounds (24 ounces) package powdered sugar, sifted
6 ounces cocoa powder, sifted
8 tablespoons milk or heavy whipping cream, plus more if needed

Directions:

1. To bake cake: Preheat oven to 325°F. Prepare 3 8-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with cocoa, tapping out any excess.
2. In a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Heat milk and vanilla over medium-low heat, until small bubbles begin to form. Remove from heat, and whisk in melted chocolate until combined. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium, until just combined. Beat in eggs, 1 at a time, scraping down as needed. Turn mixer on low, and alternatively add flour mixture in 3 parts and milk mixture in 2 parts, until just incorporated.
5. Divide batter between prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans for a few minutes, then run a knife around the edges of the pans and turn out cakes onto a wire rack to cool completely.
6. To make icing: In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until whipped and fluffy, about 1 to 2 minutes. Beat in vanilla. Turn mixer to low, and alternate between mixing in powdered sugar and cocoa powder (in 1-cup increments) and milk (in 1-tablespoon increments). Add more or less milk, depending on how dry the icing is. Beat until ingredients are incorporated and icing reaches desired consistency. It should be creamy, whipped, and easily malleable while still holding peaks. Transfer 2 heaping cups of frosting to a separate bowl for the crumb coat.
7. To assemble: Use a serrated knife to trip the tops of the cake layers to make level. Dab a bit of frosting onto the center of a cake turntable or large, flat platter. Place on 1 layer of cake on top of frosting and press slightly down to secure it. Using an offset spatula, place a third of the reserved crumb coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges then spread over the sides of cake. Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting. Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides. Transfer cake to the fridge (for 30 minutes) or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
8. Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, then spread it over the sides of the cake.

Peanut Butter Cheesecake Bars


Ingredients:

For the crust:
2 1/2 cup graham cracker crumbs (about 18 crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cookie dough:
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
2 Tablespoon milk 
2 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp kosher salt
1 tsp baking powder
1 package (10oz) Reese's peanut butter chips (morsels)
1 pouch (8oz) Reese's minis peanut butter cups

Directions:

1. Line a 13x9 baking dish with parchment paper. Preheat oven to 350 degrees F.
2. For the crust, place graham crackers and sugar in food processor. Pulse until fine crumbs. Add melted butter and process. Pour into bottom of baking dish. Using the bottom of a cup (or hands), press crumbs down firmly until they cover the bottom of the dish evenly.
3. Top with 1/2 the package of Reese's minis pb cups.
4. For the cheesecake, beat cream cheese with sugar, eggs and vanilla for about 3-4 minutes until creamy and well blended. Pour over crust layer.
5. For the cookie dough, beat butter and sugar until creamy. Add egg, milk and vanilla, beating until well combined. Beat in flour, salt and baking soda. Fold in Reese's peanut butter chips. Drop by large scoops over cheesecake layer, using fingers to spread evenly. Top with remaining peanut butter cups.
6. Bake for 30-35 minutes, until cookie layer is lightly browned. Remove from oven and cool completely. Once cooled, refrigerate for 3 hours or overnight.
7. Cut into bars and enjoy!

Lemon Crumb Muffins


Ingredients:

For the muffins:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon lemon extract
1/3 cup sugar
1 egg
1 cup milk
1 tablespoon lemon zest
For the topping:
1/4 cup all purpose flour
1/4 cup white sugar
2 tablespoons butter, (softened, but not melted)
1 tablespoon lemon zest

Directions:

1. Preheat the oven to 425 degrees.
2. In a medium size bowl, combine the flour, baking powder and salt. In another bowl, combine the oil, vanilla, sugar, egg, milk and lemon zest. Mix well. Add this mixture to the dry ingredients and mix just until combined. Do not overmix! Divide the batter among 12 muffin cups that have been lined with a cupcake liner.
3. In a small bowl, mix together the ingredients for the topping until you have coarse crumbs.
4. Sprinkle 1 tablespoon streusel topping on the top of each muffin.
5. Bake the muffins for 5 minutes at 425 degrees, then, without opening the oven, lower the oven temperature to 375 degrees and bake for an additional 13-15 minutes. A toothpick inserted in the center of a muffin should come out clean.

Healthy Rice Krispie Treats


Ingredients:

1/2 cup creamy almond butter
1/4 cup honey
1 tsp. vanilla extract
4 cups crispy rice cereal
3 - 4 Tbsp. chocolate chips or your favourite chocolate, chopped

Directions:
1. Line an 8x8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
2. In a medium-sized pan over medium heat, add almond butter, honey, and vanilla, stirring until the almond butter is melted and fully combined with the honey.
3. Remove from heat and add the cereal, stirring well everything is fully combined.
4. Pour into prepared baking pan and use a spatula or your hands to distribute the mixture evenly, pressing down firmly to ensure that the mixture is tightly packed.
5. Place chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When chocolate is fully melted, drizzle over the top of the packed cereal mixture using a spoon.
6. Place pan into fridge and allow to cool for ~30 minutes before cutting into squares.

Note: Any nut butter will work. Or use soy nut butter for a nut-free version. Sub in brown rice syrup to make these vegan. Maple syrup and agave will not work because they're not thick enough.

Molten Chocolate and Salted Caramel Tarts


Ingredients:

For the caramel:
⅓ cup (75g) caster sugar
⅓ cup (80ml) cream
1 tbsp butter
a big pinch of salt

For the pastry:
2 sheets store bought shortcrust pastry

For the chocolate cake filling:
3 + ½ oz (75g) dark chocolate (70% cocoa solids)
3 tbsp (40g) butter
2 tbsp flour
2 eggs
4 tbsp (45g) sugar

Directions:

1. First, make the caramel. Place the sugar into a medium heavy based saucepan, along with a splash of water. Bring to the boil over a medium heat, without stirring, and cook to an amber colour (about 4-5 minutes).
2. Remove from the heat, and carefully add the cream and butter, and stir until combined. Place back on the heat and bring to the boil, then add the salt, turn off the heat and set aside to cool completely.
3. To make the pastry cases, lightly grease a standard 12 cup muffin tin and preheat the oven to 350F/170C. Cut out eight, 4 inch (10cm) circles from the pastry sheets and carefully transfer them to the muffin holes. Press the pastry into the holes firmly, overlapping the edges if they rumple up. Prick the bases a few times with a fork.
4. Place the tray into the freezer for at least 15 minutes, and then bake them for 15 minutes, or until golden and cooked through. The freezing should prevent them from shrinking in the oven.
5. While the tart shells are cooking, melt the chocolate and butter together in a small bowl in the microwave. Stir the flour into the chocolate mixture.
6. Whip the eggs and flour together in a mixer or with handheld beaters, until very light and pale, about 5 minutes. Pour the chocolate into the eggs, and fold them gently together until there are no streaks remaining in the batter.
7. Pour about 1 tsp of caramel into each tart shell (you might have a little extra), and then divide the chocolate filling between the shells.
8. Bake for 6-8 minutes, or until the tops of the tarts are matte, and the tarts have only a slight jiggle in the middle of the filling. Leave to cool briefly, before serving warm or hot, with ice cream, cream whipped cream or nothing.

Blueberry Crumble Coffee Cake


Ingredients:

for the crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

for the cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, do not thaw)

Directions:

1. Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
2.In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
3. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
4. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
5. Spread the batter into the prepared pan and sprinkle with the crumble topping.
6. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Mango and Vanilla Yoghurt Panna Cotta with Balsamic Blueberry Sauce


Ingredients:
For Mango Layer
1 cup, mango puree (I have used fresh mangoes)
1½ cup, heavy cream (You can also use Amul cream)
4 tbsp, sugar
3 tsp, gelatin
3 tbsp, cold water
For vanilla yoghurt layer
1 cup, Greek yoghurt/Hung curd
1½ cup, heavy cream (You can also use Amul cream)
1 tsp, vanilla essence
5 tbsp, sugar (you may add more if you prefer)
Zest of 1 lemon
3 tsp, gelatin
3 tbsp, cold water
For Balasamic blueberry sauce
1 cup, blueberries (fresh or frozen)
¼ cup, balsamic vinegar
¼ cup, sugar
Zest of 1 lemon
 
Directions:
 
For Mango Layer
1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)
3. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .
4. Cool for 2-3 minutes.
5. Add mango puree to the cream gelatin mixture and mix very well.
6. If you prefer to give it an angle effect, place the glasses tilted in a muffin pan and pour the mixture into the glasses.
7. Refrigerate till set.

For vanilla yoghurt layer
1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. Whisk together yoghurt and ½ cup of cream until very smooth.
3. In a pan heat together remaining 1 cup of cream, sugar, vanilla essence and lemon zest. Heat till sugar is just dissolved. (Do not boil it too much)
4. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .
5. Cool for 2-3 minutes.
6. Add yoghurt mixture to the cream gelatin mixture and mix very well.
7. Pour this mixture over the mango layer and again refrigerate till set.
8. For Balsamic blueberry sauce
9. Put all the ingredients in a small pan and cook till it becomes of a thick sauce consistency.
10. Take it off the stove and cool it completely. Chill it.
11.Now pour this sauce over the vanilla yoghurt panna cotta layer along with some chopped fresh mangoes.
12. Serve chilled.

Chocolate Cheesecake


Ingredients:

Base:
1 packet (250g) chocolate biscuits, blend to crumbs
100g unsalted butter, melted

Filling:
200g Toblerone
100g premium dark cooking chocolate
250g cream cheese (I use light Philadelphia)
200ml whipping cream
250g mascarpone

Topping:

200g Toblerone (or half a one if you discover someone who looks a lot like you has eaten half of it before you get to using it)
Or grated dark chocolate

Directions:

1. Grease round 20cm springform cake tin. tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join.
2. Mix biscuit crumbs and butter well, press firmly into base of tin. Place tin into fridge to chill base while making the filling.
3. Melt Toblerone and dark chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly.
4. Whip cream cheese until smooth and creamy. In another bowl whip cream to medium stiffness (mousse-like texture). Add to cream cheese along with mascarpone and combine well. Stir in melted Toblerone and dark chocolate and stir until nice and creamy and chocolatey.
5. Pour mixture onto the cheesecake base. Chill overnight or for at least 8 hours. Remove from refrigerator and decorate with broken Toblerone pieces or grated chocolate.

Salted Caramel Brownies



Ingredients:

Caramel
4 T butter
¾ brown sugar
½ cup cream
½ tsp salt

Brownies
4 oz unsweetened chocolate
½ cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup flour
¼ tsp sea salt

Directions:

Caramel Sauce
1. In a saucepan over medium low heat, melt butter.
2. Add brown sugar, cream, and salt, and cook for 5 minutes, stirring to prevent scorching.
3. Remove from heat and allow to cool.
Brownies
1. Preheat oven to 350.
2. Line a 9x13 inch pan with foil and butter or spray with oil.
3. Melt chocolate and butter together in microwave (or on the stove over low heat).
4. Mix in sugar, egg, salt, and vanilla until well incorporated.
5. Add about 1 cup cooled caramel sauce.
6. Add flour and mix just to incorporate, do not over mix!
7. Bake for 30-35 minutes.
8. Cool and cut into squares.
9. Top with caramel sauce if desired.

Paleo Marble Cake


Ingredients:

100 g. dates (2/3 cup)
1 banana
2 eggs
90 g. almonds (1/2 cup + 1 tbsp) or 1/2 cup + 1tbsp almond flour
1/2 cup nut flour of choice
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tbsp. coconut oil - melted
60 g. dark chocolate

Directions

1. Soak the dates in water for at least 2 hours.
2. Preheat oven to 175°C/ 350°F.
3. Drain and transfer to a food processor. Pulse until the dates turn into a paste (or almost a paste). Add in the banana and eggs and pulse until smooth. Transfer to a bowl.
4. Clean the food processor and place the almonds in it. Blend until it turns into almond flour - or just use almond flour and skip this step.
5. In the bowl with dates/ bananas/ eggs add the almond flour, rice flour, vanilla extract, baking soda and coconut oil.
6. Grease a small pan with coconut oil and pour half of the batter into the pan. Melt the chocolate and stir it into the remaining batter in the bowl. Pour the chocolate batter into the pan as well and lightly stir together.
7. Bake for 15-20 minutes. Let cool slightly and cut into 8 bars.

Salted Vanilla-Caramel Butterscotch Cookie Bars


Ingredients:

25 Lancaster Vanilla-Caramel Soft Cremes
1 tablespoon plus 1-1/4 cups all-purpose flour
6 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butterscotch baking chips
Coarse sea salt for sprinkling

Directions:
1. Preheat the oven to 350 degrees F. Line an 8-inch baking pan with parchment paper and set aside.
2. Remove all of the vanilla-caramel candies from their wrappers. Cut each of the caramels in half and then toss in a small bowl with one tablespoon flour to keep them from sticking together.
3. Heat a skillet over medium heat. Slice the butter into 6 individual tablespoons and add the butter to the skillet. Whisk the butter frequently. When the butter melts all the way it will foam up a bit. Watch the butter carefully for lightly browned specks at the bottom of the skillet. Remove from the heat and immediately pour the butter into your mixing bowl.
4. Browning butter can easily get burned so watch it carefully and make sure it doesn't get too brown or burned. If it does, you will need to start over.
5. Beat together the browned butter and brown sugar. Beat in the egg, milk, and vanilla extract. Beat well.
6. In another bowl stir together the flour, baking soda, and salt. Slowly add the dry to wet and blend until well incorporated.
7. Spread about one cup of the mixture evenly on the bottom of your prepared pan. Sprinkle the vanilla caramel pieces over the batter. Sprinkle the butterscotch baking chips on top. Gently spread the batter over the butterscotch baking chips to cover as much as possible (the mixture spreads as it bakes so just try to make sure it is even on top).
8. Bake 25 to 30 minutes or until the sides and top are lightly browned. Cool completely in pan on wire rack. Cut into bars.
9. Sprinkle with sea salt.

Mini Key Lime Pie Cheesecakes


Ingredients:

5 tablespoons butter, melted
2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated lime zest
1 pound (16 oz.) cream cheese, at room temperature
2 egg whites, at room temperature
pinch of salt
zest of 1 lime, garnish

Directions:

1. In a mixing bowl combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well then press the crust firmly into the bottom of each pan. Set aside.
2. In a saucepan dissolve the gelatin and the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and the lime zest. Mix well. Over medium heat, cook until the mixture thickens and has the consistency of pudding, about 10 minutes. Remove from the heat.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. On low speed begin to add the lime mixture slowly and beat until everything is combined and smooth. Move the mixture to a bowl and cover with plastic wrap. Place in the refrigerator until chilled, stirring every 10 minutes.
4. In a bowl of an electric mixer fitted with a whip attachment, place the egg whites, remaining 1/4 cup sugar and a pinch of salt. Whip on medium high until stiff peaks form.
5. Remove the lime/cheese mixture from the refrigerator. Fold in half the egg whites into the lime mixture being very gentle. Once incorporated, fold in the remaining egg whites. Pour the mixture into the prepared crusts. Cover with plastic wrap and refrigerate until it is set up, about 4 hours.
6. When ready to serve, garnish with some grated lime zest.

3 Minute Cheesecake in a Mug


Ingredients:

1 Egg White
6 Tbs Low Fat Cream Cheese
4 Tbs Low Fat Sour Cream
4 Tbs Sugar
1/2 Tsp Vanilla Extract
1 Tsp Lemon Juice
1 Tsp Cornflour
1 Butternut Snap Cookie
2 Tbs of the filling of your choice - Choc Chips, Frozen Raspberries or Jam

Directions:

1. Whisk egg white, sour cream and cream cheese together in a bowl until light and fluffy.
2. Add in all remaining ingredients (apart from the cookie)
3. Mix well and pour in to the mug of your choice
4. Microwave for 2 minutes
5. Crush the cookie - either by hand, in a zip-lock bag with a rolling pin or zap in a food processor
6. Sprinkle the cookie over the top of the Cheesecake
7. Place item in fridge to set (or eat when warm - delish but will be liquid and not set)
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