Browsing Tag:

caramel

Baking/ Snacks/ Thermomix

Salted Caramel Blondies

Blondies = pale coloured brownies! I’m usually prefer dark chocolate, but when cooking with white chocolate I love some saltiness to counteract the sweetness white chocolate.

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Add butter, white chocolate, brown sugar and salt to bowl

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Melt 5 minutes/50 degrees/Speed 2. Scrape down.

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Melt a further 2 minutes/50 degrees/Speed 2.

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Set for 1 minute/Speed 2 – add eggs 1 at a time through the MC hole throughout this minute.

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Add flour and coconut

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Mix 10 seconds/Speed 4.

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Pour mixture into a slice baking pan

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…and top with slivered almonds.

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Bake for 25 – 30 minutes or until firm.

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Wait to cool before cutting into squares.

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Salted Caramel Blondies

Print Recipe

Ingredients

  • 250 grams white chocolate chips/melts
  • 180 grams butter
  • 120 grams brown sugar
  • 1 teaspoon salt
  • 3 x eggs
  • 230 grams plain flour
  • 40 grams desiccated coconut
  • Plus a handful of slivered almonds to top

Instructions

1

Preheat oven to 170 degrees.

2

Add butter, white chocolate, brown sugar and salt to bowl - melt 5 minutes/50 degrees/Speed 2. Scrape down.

3

Melt a further 2 minutes/50 degrees/Speed 2.

4

Set for 1 minute/Speed 2 - add eggs 1 at a time through the MC hole throughout this minute.

5

Add flour and coconut - mix 10 seconds/Speed 4.

6

Pour mixture into a slice baking pan and top with slivered almonds.

7

Bake for 25 - 30 minutes or until firm.

8

Wait to cool before cutting into squares.

Chocolate/ Christmas/ Sweets/ Thermomix

Salted Caramel Coconut Fudge

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

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Add condensed milk, sugar, butter and glucose syrup in bowl.

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Cook 10 minutes/100 degrees/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Cook a further 20 minutes/Varoma/Speed 2/MC off.

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Remove lid and wipe condensation off with paper towel.

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Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.

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Mix 30 seconds/Speed 3.

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Pour and spread into a slice tin…

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…and sprinkle salt flakes on top.

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Set in fridge for a few hours/overnight.

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Once set, cut into small squares and store in an airtight container.

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Salted Caramel Coconut Fudge

Print Recipe

Ingredients

  • 1 x 375 gram tin sweetened condensed milk
  • 200 grams brown sugar
  • 120 grams butter
  • 40 grams glucose syrup
  • 200 grams white chocolate chips/melts
  • 40 grams desiccated coconut
  • 1/2 teaspoon salt
  • Salt flakes to top

Instructions

1

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

2

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

3

Remove lid and wipe condensation off with paper towel.

4

Cook a further 20 minutes/Varoma/Speed 2/MC off.

5

Remove lid and wipe condensation off with paper towel.

6

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

7

Pour and spread into a slice tin and sprinkle salt flakes on top.

8

Set in fridge for a few hours/overnight.

9

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.

Baking/ Cake/ Thermomix

Caramelised Pear Upside Down Cake

YUUMMM!!! This is sooo goood!! Caramel and pear flavours go sooo well together! This is a very easy and impressive cake to make! There are 3 x pears in this, with a caramel pear topping, and a moist fluffy cake!

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Add 40 grams butter and 70 grams brown sugar to bowl.

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 Heat 3 minutes/100 degrees/Speed 2.

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Pour and spread into the bottom of a cake pan.

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Assemble pear slices at the bottom of the cake pan.

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(Don’t wash bowl) Add all cake ingredients to bowl. Mix 15 seconds/Speed 4.

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Pour and spread over caramel and pear slices.

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Bake for 20 minutes or until skewer comes out clean.

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Cool before turning upside down.

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Caramelised Pear Upside Down Cake

Print Recipe
Cooking Time: 20 minutes

Ingredients

  • TOPPING:
  • 40 grams butter
  • 70 grams brown sugar
  • 2 x pears (peeled, cored and sliced into thin pieces)
  • CAKE:
  • 1 x pear (quartered and cored)
  • 150 grams plain flour
  • 80 grams butter
  • 60 grams brown sugar
  • 40 grams desiccated coconut
  • 2 x eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla bean paste/extract
  • 1/4 teaspoon salt

Instructions

1

Preheat oven to 180 degrees.

2

Add 40 grams butter and 70 grams brown sugar to bowl. Heat 3 minutes/100 degrees/Speed 2.

3

Pour and spread into the bottom of a cake pan.

4

Assemble pear slices at the bottom of the cake pan.

5

(Don't wash bowl) Add all cake ingredients to bowl. Mix 15 seconds/Speed 4.

6

Pour and spread over caramel and pear slices.

7

Bake for 20 minutes or until skewer comes out clean.

8

Cool before turning upside down.

Cake/ Dessert/ Icecream/ Non Thermomix

Golden Gaytime Icecream Cake

This has become an annual tradition for my husbands birthday! For my husbands 30th birthday a few years ago, I asked him what cake he wanted for his birthday, he requested a Golden Gaytime Icecream Cake (…as a joke). But what my husband wants, my husband gets…even when his birthday in the middle of winter! This has been a birthday tradition now and is the EASIEST and YUMMIEST “cheats” cake ever!!! I prepare it at least the day beforehand and it is really quick to plate up when time to serve.

My first cake was inspired by this Golden Gaytime Icecream recipe by Excuse Me Waiter and I have adapted and changed it over the past few years! The first 2 years were pre-Golden Gaytime icecream tubs, so this time I used the Golden Gaytime Icecream tub to top up my glass mould.

It really is the easiest cake to make and you don’t have to worry about leftovers going gross as it can always be kept fresh back in the freezer (…but you probably won’t have any leftovers!!!). Also great to prepare a few days earlier to leave time for other party prep!

You can use any mould i.e. silicon, glass, metal. Silicon is the easiest for the icecream to pop out (without any spraying etc), however I have used metal baking pans in the past, and a Pyrex glass bowl this year to get a dome shape. I spray with cooking spray and double line with plastic wrap. The cooking spray helps the plastic wrap stick onto the glass/metal, and also helps when taking the frozen icecream cake out! DO NOT put the icecream directly straight into a metal or glass tin/mould otherwise it’ll be a melty mess by the time you’re able to get it out and serve!

You COULD use your Thermomix for blitzing the biscuits, but I LOVE it chunky (as in some biscuits are just broken in half) as it gives a nice cakey texture amongst the icecream. Also the ice magic through this, gives it that ‘Vienetta‘ type icecream cake texture with crunchy chocolate bits through it!

You COULD also make your own ice magic/chocolate sauce, and caramel sauce…and icecream etc etc… in the Thermomix, but this is a CHEATS cake, and it is just nice to just buy everything and bang it all in there in no time!!

Watch out for when the Golden Gaytime’s are on sale, but I’m always really disorganised and buy them full price, so this isn’t the cheapest cake (…well still a lot cheaper than buying a cake!)… but it is for my husband, so really this cake is pretty much reserved for either yourself or your really really loved ones!! 😉

No special equipment needed, just a large mould/tin and large bowl!!

 
Leave the icecream out on the bench for at least 10 minutes to soften.
 
Prepare your tin/mould if using glass or metal – spray with cooking oil and double line with plastic wrap.
 
Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and ‘cake like’ once the cake is set).
 
In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.
 
Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.
 
 
 
Spoon in the Caramel and Honeycomb Icecream/arrowroot mixture and press down… 
 
 
…and roughly pour in the Chocolate Ice Magic between spoonfuls.
 
 
If there is room at the top of the tin/mould (there is approx 1.5cm of space at the top ^^^), spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould…
 
 and smoothen with a spatula so that it has a nice and even flat surface once it’s upturned for serving. 
 
 
 Cover the top with 2 layers of plastic wrap and freeze overnight.
 
When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave – a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted). 
 
Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.
 
 
Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!



PREVIOUS YEARS…

Golden Gaytime Icecream Cake – Paule’s 30th
For my husband’s big 30th, I drizzled melted chocolate and topped with melted dark chocolate piped into his name onto a tray inserting a wooden skewer and topped with edible glitter, left to set in the fridge for a few hours.
Golden Gaytime Icecream Cake – Paule’s 30th + 1
 
This was a 2 tier cake with dark chocolate ganache and crushed peanuts.
 

Golden Gaytime Icecream Cake

Print Recipe

Ingredients

  • 2 x boxes Golden Gaytime Icecreams (4 in each box = 8)
  • 1 x tub Streets Blue Ribbon 3 in 1 Caramel and Honeycomb Icecream
  • 1 x packet Arrowroot biscuits (250gm)
  • 1 x bottle Chocolate Ice Magic
  • 1 x tub Golden Gaytime Icecream (optional...I use this to 'top up' the rest of the mould...and eat the leftovers!)
  • Melted dark chocolate and caramel sauce to drizzle on top

Instructions

1

Leave the icecream out on the bench for at least 10 minutes to soften.

2

Prepare your large tin/mould if using glass or metal - spray with cooking oil and double line with plastic wrap.

3

Place the arrowroot biscuits in a zip lock bag and smash it with a rolling pin (or something similar). Keep bigger pieces too (as they are really nice and 'cake like' once the cake is set).

4

In a large bowl, roughly and quickly mix the Caramel and Honeycomb Icecream with the smashed arrowroot biscuits.

5

Remove the 8 x Golden Gaytime Icecreams from their packet and remove the paddlepop. Place the icecreams at the bottom of the tin/mould.

6

Spoon in the Caramel and Honeycome Icecream/arrowroot mixture and press down, and roughly pour in the Chocolate Ice Magic between spoonfuls.

7

If there is room at the top of the tin/mould, spoon in icecream from the tub of Golden Gaytime Icecream till it reaches the top of the tin/mould, and smoothen with a spatula so that it has a nice and even flat surface once it's upturned for serving. Cover the top with 2 layers of plastic wrap and freeze overnight.

8

When ready to serve, take out of the freezer for a few minutes, and melt your chocolate to drizzle over the cake (I just melt some in a ziplock bag in the microwave - a handful of chocolate chips in a ziplock bag, 30 seconds on high at a time until melted).

9

Upturn the icecream mould onto your serving tray. If using silicon, it will just pop out easily, otherwise if using metal/glass, use a hot towel and give it a quick rub around the mould to soften the outside enough to slide out of the mould.

10

Pour caramel sauce and drizzle melted chocolate over icecream cake and serve immediately!!

Baking/ Cake/ Dessert/ Sweets/ Thermomix

30 Second Caramel Apple Cake

I love baking that incorporates fresh fruit…makes it ‘healthier’!! 😉

I used a bundt tin for this as I’ve been busting to use my new bundt tin, but you could use a loaf pan, square pan, or make into cupcakes!!

You can use any type of red apples, however I used Fuji (my fave!). You can peel the skin off the apples, however I like to keep them on as it’s easier, and has that extra nutrition!

Add 2 x quartered and cored apples
Add all ingredients
Blitz 30 seconds/Speed 7
Pour into tin
Bake for 45 – 55 minutes, adjust depending on your tin size or if making cupcakes bake for approx. 20 – 25 minutes
 

30 Second Caramel Apple Cake

Print Recipe

Ingredients

  • 2 red apples (quartered and cored)
  • 370 grams plain flour
  • 320 grams oil
  • 300 grams sugar
  • 3 x eggs
  • 2 teaspoons vanilla bean paste
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon bicarb soda

Instructions

1

Preheat oven to 175 degrees Celcius.

2

Add all ingredients to the bowl in the above order. Mix - 30 seconds/Speed 7.

3

Pour into a pre-greased cake tin.

4

Bake for 45 - 55 minutes or until a skewer comes out clean.