tag:blogger.com,1999:blog-56328768887847386982024-03-16T01:10:26.675+00:00Cupcake Crazy Gem!Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.comBlogger314125tag:blogger.com,1999:blog-5632876888784738698.post-33853708055304687412015-09-21T14:07:00.000+01:002015-09-21T14:07:00.784+01:00Chocolate Hazelnut Layer Cake with Nutella and Coconut Frosting!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIAEyUoNlVRISr7NSD0oQ0PGgleHdV8xHmbPuDzIwAiGFl27courvl99IDEpH2tfrMBk6r1O0Qnc0iUTnYrJP581oCS5r6Vsv0o_BQJYJE3jjUHSwpHhUSSkP-HlGM0SH8gfcl41NZF4e/s1600/IMG_8433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIAEyUoNlVRISr7NSD0oQ0PGgleHdV8xHmbPuDzIwAiGFl27courvl99IDEpH2tfrMBk6r1O0Qnc0iUTnYrJP581oCS5r6Vsv0o_BQJYJE3jjUHSwpHhUSSkP-HlGM0SH8gfcl41NZF4e/s400/IMG_8433.jpg" width="400" /></a></div>
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We spent the May bank holiday weekend this year at my parents house in Shropshire. I worked out that we would be there for my mom's birthday so of course I would have to make her a spectacular cake!</div>
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Her favourite chocolate bar in the world is Cadbury's Whole Nut...so I used that as my inspiration and the cake evolved from there!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczlrThxlpNdHgoi-RdWySJ1cazkbu3MJwE7b7LIX5IQsuwroHoBeRaeHM29un14AqnWHKCMdNak6SAt6KJminT0nB6s-pyoki8kNS5aikHSIqQNf3G_Y-SSTSMH0fr_F-4FAjMUvagIqM/s1600/IMG_8440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczlrThxlpNdHgoi-RdWySJ1cazkbu3MJwE7b7LIX5IQsuwroHoBeRaeHM29un14AqnWHKCMdNak6SAt6KJminT0nB6s-pyoki8kNS5aikHSIqQNf3G_Y-SSTSMH0fr_F-4FAjMUvagIqM/s400/IMG_8440.jpg" width="400" /></a></div>
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The chocolate-hazelnut cake is made without any butter at all and the batter consists mainly of whipped eggs -the batter triples in size the longer you whip the eggs! I had never made a cake using this method before and I actually loved it! It was so fast and easy and the cake was unbelievably light and airy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F3NHuh79-Mq4GuuUAT2YicIe1xyolh0at38TnIfKic5FrNaJ1ScjqWH1uYjOwZMP-NUS_K9aSA3l4PCNo_wkqbstGD5LEXu0eRgFa4PAsEqeKIvjrYaE8rzlvRqEs0aVih5Xg6ihoqwW/s1600/IMG_8444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9F3NHuh79-Mq4GuuUAT2YicIe1xyolh0at38TnIfKic5FrNaJ1ScjqWH1uYjOwZMP-NUS_K9aSA3l4PCNo_wkqbstGD5LEXu0eRgFa4PAsEqeKIvjrYaE8rzlvRqEs0aVih5Xg6ihoqwW/s400/IMG_8444.jpg" width="266" /></a></div>
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The original recipe I was following filled the insides as well as the outsides with chocolate nutella frosting but I decided that might be too rich, so I whipped up some light and fluffy coconut frosting to go in between the cake layers and kept the creamy dreamy nutella frosting just for the outside of the cake! </div>
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The cake was finished off with some chunks of whole nut chocolate and some chopped hazelnuts coating the outside. </div>
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It was super delicious, and a must for any chocolate & hazelnut lover in your life!!</div>
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Also, I was featured last week as a top <a href="http://www.rebateszone.com/top-food-blog-in-uk-to-follow">UK food blogger</a> and if you head over to the site there's an interesting little infographic about reasons why people blog - I'm definitely motivated by food being my passion!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCKVlwyvu_Aow0VdnCSkIkxXsmdOvhOOZxCpGkFSzzjEXakNZ6AKuSrp8DTz3pA078V5FItJtW9EI94Ib1FZBSfnBAt0fMEQLy9ei8faoTc7GBc20frynSJOthK6gCL6JttP0_pz0R1_8/s1600/IMG_8452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCKVlwyvu_Aow0VdnCSkIkxXsmdOvhOOZxCpGkFSzzjEXakNZ6AKuSrp8DTz3pA078V5FItJtW9EI94Ib1FZBSfnBAt0fMEQLy9ei8faoTc7GBc20frynSJOthK6gCL6JttP0_pz0R1_8/s400/IMG_8452.jpg" width="400" /></a></div>
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<u>Chocolate-Hazelnut Nutella & Coconut Whole Nut Layer Cake:</u></div>
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<i>Serves 12-14</i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://letthebakingbeginblog.com/2013/11/ferrero-rocher-cake/">Let the Baking Begin!</a></span></div>
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<i>for the cake:</i></div>
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7 large eggs</div>
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1/2 cup caster sugar</div>
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2 cups finely ground hazelnuts</div>
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3 tbsp plain flour</div>
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3 tbsp cocoa powder</div>
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3 tsp baking powder</div>
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Preheat oven to 180 degrees C. Line 2 8 inch round cake tins with parchment paper and butter. </div>
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In a medium size bowl, sieve the flour, cocoa powder and baking powder together. Stir in ground nuts.</div>
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Whip the eggs on high speed in a free standing mixer, until frothy. Slowly add the sugar and continue whipping until the mix has tripled in volume, for approx. 5 mins. </div>
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Fold dry ingredients into the eggs, in 3 additions. </div>
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Divide the batter evenly between the tins and bake for 20-25 minutes or until a knife inserted comes out clean.</div>
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Once baked, leave in the pan for 5 minutes and then transfer to a cooling rack to cool completely.</div>
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Cut each cake in half again so that you have four cakes. </div>
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<i>for the coconut filling:</i></div>
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465g icing sugar</div>
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150g unsalted butter</div>
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50ml coconut milk</div>
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Beat half of the icing sugar together with the butter in a free standing mixer. Start on low, and turn to high until they have come together.</div>
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Add the remainder of the icing sugar and beat until incorporated.</div>
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Beat in the coconut milk.</div>
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Turn the mixer to high speed, and continue to beat for 5 minutes until the frosting is light and fluffy.</div>
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<i>for the nutella frosting:</i></div>
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200g unsalted butter</div>
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1 1/4 cup chopped dark chocolate</div>
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1/2 cup nutella</div>
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Melt chocolate in microwave in 30 second intervals, stirring in between each time until completely melted.</div>
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Let cool to room temperature.</div>
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Whip butter, chocolate and nutella together until combined.</div>
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<i>for decoration:</i></div>
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4 tbsp coconut filling</div>
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4 tbsp nutella frosting</div>
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12 single squares whole nut chocolate</div>
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1 double rectangle whole nut chocolate</div>
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1/2 - 3/4 cup chopped hazelnuts</div>
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<i>To assemble:</i></div>
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Spread a thick layer of coconut filling in between each layer of cake. Once all four layers have been assembled, cover the entire top and sides of the cake in the nutella frosting. </div>
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Cover the bottom half of the cake in the chopped hazelnuts by grabbing handfuls of the nuts and sticking them to the frosting. </div>
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In a small bowl, mix together the coconut filling and nutella frosting.</div>
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Spoon it into a piping bag fitted with a star tip. Pipe 12 swirls - try and evenly pipe 6 swirls on each side of the cake in a symmetrical pattern.</div>
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Stick a piece of whole nut chocolate in each swirl. </div>
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Pipe a larger swirl in the middle of the cake and stick a double piece of whole nut chocolate in the centre.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-49823210761982461042015-08-19T12:41:00.000+01:002015-08-21T20:30:42.914+01:00Oreo & Nutella Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAaborZBRIBT2ClHMitjWggt3or8Ujlek8CpIhDsa6kp4B-4i6eopNIvzYW8rw1gtnlaX3qOtMGllKa5rHfG2Uj3mbMfs_6L7yNVQv2uqF4ydn5izDaJOsjflIu8cax3lXVJ1d2zosBQw/s1600/IMG_9162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyAaborZBRIBT2ClHMitjWggt3or8Ujlek8CpIhDsa6kp4B-4i6eopNIvzYW8rw1gtnlaX3qOtMGllKa5rHfG2Uj3mbMfs_6L7yNVQv2uqF4ydn5izDaJOsjflIu8cax3lXVJ1d2zosBQw/s400/IMG_9162.jpg" width="400" /></a></div>
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Last month we finally bought an ice cream maker, something we have wanted for a while, and oh man how did I live life without it?! I am seriously in love!!</div>
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We whipped up our first batch the day after we got our machine, and I turned to my husband and said 'how are we ever going to buy shop bought ice cream again?!' as I tasted the first bite...because it is streets ahead of anything you'll get off the shelves at your local supermarket! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8tJsIELwsjRqyITo_f4hEHg-MCnuQES8yYuu0jpvS9Tm6_e1SUzuZtyNdr96_XAjR3OiveJyMGXfY33HZTgN8vRvtqBLky-VFUXlear9JynKry4O8w_YQw6LiiL5DEiHnLiEj6-g-Jpv/s1600/IMG_9174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv8tJsIELwsjRqyITo_f4hEHg-MCnuQES8yYuu0jpvS9Tm6_e1SUzuZtyNdr96_XAjR3OiveJyMGXfY33HZTgN8vRvtqBLky-VFUXlear9JynKry4O8w_YQw6LiiL5DEiHnLiEj6-g-Jpv/s400/IMG_9174.jpg" width="400" /></a></div>
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I can already see ice cream making is going to become my latest obsession! because there are just soooo many possibilities! </div>
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Oreo and Nutella are two of my big loves in life so it made sense that they should be the first flavour I made! but I'm already dreaming up coconut & bounty, rocky road, peanut butter & banana, and hazelnut and ferrero of course! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidsRDPqG7JkSCqa2Y-IJhbSRG-EcsLWsXk6tPF2MjDRl3JDOdjdrLAaBagHPeSa_wWF05jjgKZiyugXAs8Jk6R4SRxO0YaDJdE2rtes29WZ_vqjEjbgkmvQyFeNNTnCT7ylfyVKjXM8Yq/s1600/IMG_9176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidsRDPqG7JkSCqa2Y-IJhbSRG-EcsLWsXk6tPF2MjDRl3JDOdjdrLAaBagHPeSa_wWF05jjgKZiyugXAs8Jk6R4SRxO0YaDJdE2rtes29WZ_vqjEjbgkmvQyFeNNTnCT7ylfyVKjXM8Yq/s400/IMG_9176.jpg" width="400" /></a></div>
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There is a creaminess to home made ice cream which just can't be beat! I would have honestly eaten this whole tub if left alone with the spoon! I also couldn't believe just how quick and easy it was to whip it up...dangerously quick and easy!! </div>
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In my head stirring in ribbons of nutella would give little melty pools of nutella in the ice cream, but then obviously it got frozen! and they turned into rock hard little pockets of nutella, but oh man that was even better than how I wanted it to turn out! frozen nutella is real...and it's amazing! and I might just have to start piping out little nutella discs and freezing them for fun because they taste so great! </div>
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You need this ice cream in your life...and you need an ice cream maker in your life, go out and obey these two instructions from me and your life will get instantly happier, and better! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oG7n-57TDvZp4_lRh_ug7-_8X-4nQXItWFiPYjh2-FWxCepu1ulmhmznEXnom-K30UMIUoU_QsPrup92N3hm41Lwfl_NOmwdTQ1Bn5aBQOIIeV3Mm7um1Yo5XU1BD7UEUr00IPv-PfsV/s1600/IMG_9178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oG7n-57TDvZp4_lRh_ug7-_8X-4nQXItWFiPYjh2-FWxCepu1ulmhmznEXnom-K30UMIUoU_QsPrup92N3hm41Lwfl_NOmwdTQ1Bn5aBQOIIeV3Mm7um1Yo5XU1BD7UEUr00IPv-PfsV/s400/IMG_9178.jpg" width="400" /></a></div>
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<u>Oreo & Nutella Ice Cream:</u></div>
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<i>Makes one 2 litre tub</i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://www.lovefromtheoven.com/2013/05/26/easy-homemade-cookies-and-cream-ice-cream/">Love From The Oven</a></span></div>
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1 1/2 cups whole milk</div>
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1 1/8 cups caster sugar</div>
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3 cups double cream</div>
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1 1/2 tbsp vanilla extract</div>
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1 vanilla pod</div>
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16 oreo cookies, crushed</div>
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3/4 cup nutella</div>
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to decorate:</div>
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crushed oreos</div>
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melted nutella</div>
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In a medium sized bowl of a stand mixer, combine the milk and sugar and mix on low speed for 1-2 minutes until the sugar has dissolved. </div>
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Stir in the double cream and vanilla extract. Slice open your vanilla bean, and scrape out the seeds and add to the mixture. </div>
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Turn the machine on, pour the mixture into the freezer bowl, and let mix until thickened - about 25-30 minutes. The ice cream will have a soft creamy texture. </div>
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Mix in the crushed Oreos. Melt the nutella in a microwave safe bowl for 30-45 seconds until slightly runny. Stir it through the ice cream. If you want a soft serve texture you could eat it at this point. </div>
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Alternatively, if you want it to be firmer like in the pictures above, transfer the ice cream to an airtight container and freeze for 3 hours or overnight. Remove from the freezer about 10 minutes before serving.</div>
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When serving, crush up some extra oreo biscuits on top of the ice cream and drizzle with some warm melted nutella.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com3tag:blogger.com,1999:blog-5632876888784738698.post-33618580889376329322015-07-22T19:31:00.001+01:002015-07-22T19:34:17.971+01:00Mini Peanut Butter Cup Buttermilk Doughnuts with Chocolate Peanut Butter Ganache<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gVeYhScUbcxyateF1_5kZ8rL3xZQ_byOhJMxzRcTtkxdXw4MUkxIXd-GS85skFqss2Cx07WLMzjGSiWk5ZjxQzr8hXWorDQewHi-PXXmsC1gYrBCwmmVkpBzwULPizf2jMPSOTq_MQ6r/s1600/IMG_8915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gVeYhScUbcxyateF1_5kZ8rL3xZQ_byOhJMxzRcTtkxdXw4MUkxIXd-GS85skFqss2Cx07WLMzjGSiWk5ZjxQzr8hXWorDQewHi-PXXmsC1gYrBCwmmVkpBzwULPizf2jMPSOTq_MQ6r/s400/IMG_8915.jpg" width="400" /></a></div>
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Wow what a mouthful! This was one of the first bakes I made in our new home! and you know what I was most excited about...aside from eating them, was photographing them against this mint green wall! </div>
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Isn't it just dreamy!</div>
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It's like our landlord knew mint green was my fave colour! It's one of the things I love most about our house...along with our dishwasher! It's been a long 2 years without one! </div>
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I whipped up these mini peanut butter cup doughnuts for father's day because Byron is all about the peanut butter so I knew he'd be all over these! I also got a mini doughnut pan for Christmas that had yet to make its debut so it seemed like a good combo! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uXs6eQwoM630kMZdqzkRzxg5ZuKbf76FlKAyepcncRfjFWsF4iFedNsz24o4-Xa_ApVEiRkaXTREV7X1DKtfaIIdkuxz6Tbtct-EUP8se4Zgc9X7XCq8V-EfB_MPBklFFgAdGFc5xatd/s1600/IMG_8925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uXs6eQwoM630kMZdqzkRzxg5ZuKbf76FlKAyepcncRfjFWsF4iFedNsz24o4-Xa_ApVEiRkaXTREV7X1DKtfaIIdkuxz6Tbtct-EUP8se4Zgc9X7XCq8V-EfB_MPBklFFgAdGFc5xatd/s400/IMG_8925.jpg" width="400" /></a></div>
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While I was photographing the doughnuts and Byron was patiently waiting to try them, I snapped these pics of him and Ella Bella in the garden. He is such a great daddy to our baby girl and we're so lucky to have him in our lives!</div>
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Since it was my first time baking doughnuts I don't have much to compare them to! but the peanut butter chocolate ganache was the perfect pairing for these soft little buttermilk babies and the chopped peanut butter cups strewn throughout the mix were a definite highlight! Topped with generous chunks of peanut butter cup and they really are a peanut butter lovers dream! </div>
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Stay tuned for all kinds of doughnut flavour varieties coming soon!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzii3Qgv81LyINi6K0mAWJA-yCVQkZRQUX2oDx4jkp9aW8ubjoth_MMeZcYZQxyNZ9DP1FAGJNdqk0dQiadQI1Xd77n0y06o-8Jg6zlg9RAa1qto6vws3jxZa9JN4Y1NNlj3ah1PzN_Nas/s1600/IMG_8919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzii3Qgv81LyINi6K0mAWJA-yCVQkZRQUX2oDx4jkp9aW8ubjoth_MMeZcYZQxyNZ9DP1FAGJNdqk0dQiadQI1Xd77n0y06o-8Jg6zlg9RAa1qto6vws3jxZa9JN4Y1NNlj3ah1PzN_Nas/s400/IMG_8919.jpg" width="400" /></a></div>
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<u>Mini Peanut Butter Cup Buttermilk Doughnuts with Chocolate Peanut Butter Ganache:</u></div>
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<i>Makes 18 mini's</i></div>
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Adapted slightly from <a href="http://picky-palate.com/2011/11/03/reeses-peanut-butter-cup-baked-buttermilk-donuts/">Picky Palate</a></div>
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3/4 cup plain flour</div>
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1 tbsp baking powder</div>
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1/4 tsp kosher salt</div>
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1/4 cup caster sugar</div>
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1 large egg</div>
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1 tsp vanilla extract</div>
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3 tbsp instant vanilla pudding mix</div>
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6 mini reese's peanut butter cups</div>
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3/4 cup buttermilk</div>
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1 cup chocolate chips</div>
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3 tbsp extra thick double cream (just use regular double cream for a runnier smoother ganache)</div>
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2 tbsp peanut butter</div>
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6 mini reese's peanut butter cups</div>
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Preheat oven to 180 degrees C. Grease doughnut pan - if using a silicone pan you can skip this step.</div>
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Place flour, baking powder, salt, sugar, egg, vanilla and pudding mix into a large bowl. Add smashed peanut butter cups and pour in the buttermilk. Using a whisk, stir to combine.</div>
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Scoop batter into doughnut pan, I had to make mine in two batches. Bake for 15-18 minutes until cooked through. Remove and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. </div>
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Place chocolate in a microwave safe bowl, and melt in 30 second intervals. Add cream to chocolate, stirring until smooth. Stir in the peanut butter, put back in the microwave for 15 more seconds. If the ganache needs thinning, put back in the microwave for another 15 seconds. </div>
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Chop up the mini peanut butter cups into quarters and garnish the ganache with them. </div>
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Eat and enjoy! </div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com2tag:blogger.com,1999:blog-5632876888784738698.post-11684519285545351012015-07-12T17:20:00.000+01:002015-07-12T17:21:49.134+01:00Giant Birthday Snickers Cookie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_moBl7DCfwwO5Kj05kvYtLjufX9j8IJUDhSnQcZHF7bI4ckKsJbY3wHGjnfp_4XV-VQA8Zcm1yKbZyMCliLQQ4Jaxr2PmVi8fKDndx2oRLUQGtE6HRRoibHJAVGGpZ7EGs7uW51TAA-k6/s1600/IMG_6896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_moBl7DCfwwO5Kj05kvYtLjufX9j8IJUDhSnQcZHF7bI4ckKsJbY3wHGjnfp_4XV-VQA8Zcm1yKbZyMCliLQQ4Jaxr2PmVi8fKDndx2oRLUQGtE6HRRoibHJAVGGpZ7EGs7uW51TAA-k6/s400/IMG_6896.jpg" width="400" /></a></div>
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It has been well documented on this blog that my husband loves cookies! I always want to bake him extravagant layer cakes when his birthday rolls around but he always requests the humble cookie instead! To sneakily do both I baked him up the cookie dough layer cake masterpiece back in <a href="http://cupcakecrazygem.blogspot.co.uk/2012/04/chocolate-chip-cookie-dough-layer-cake.html">2012</a> but ever since I have just stuck to giant cookies…because if he wants a cookie, then I'll give him a cookie, but it will have to be a super size one! </div>
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He loves snickers and I'd already made him a <a href="https://instagram.com/p/nRJtxoq57d/?taken-by=bkay43">Toblerone</a> one last year that never got blogged and a <a href="http://cupcakecrazygem.blogspot.co.uk/2012/02/giant-valentines-heart-shaped-triple.html">triple chocolate peanut butter</a> one for Valentine's so I decided a snickers one would be a tasty birthday treat. It is a lovely fail safe cookie recipe that I always use as my base and then you can just throw whatever mix ins you like in there. If you were partial to caramel then I reckon some caramel swirled through or drizzled on top would be extra delicious but we're not really caramel fans over here so I opted just to keep it simple...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincFRLctQ3DjxIJMnggwwmr0tKImcpPPXOpFo8J27in0YZZq65bet09nPq1uX4E0Q-tKNTl7Nb0bCRNXsFsNzax1I-b2fzNxA0fkAlqiqLyL32H4KlLdS9EKoSkClup00BhdC_T0-qJQTX/s1600/IMG_6897.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincFRLctQ3DjxIJMnggwwmr0tKImcpPPXOpFo8J27in0YZZq65bet09nPq1uX4E0Q-tKNTl7Nb0bCRNXsFsNzax1I-b2fzNxA0fkAlqiqLyL32H4KlLdS9EKoSkClup00BhdC_T0-qJQTX/s400/IMG_6897.jpg" width="400" /></a></div>
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little chopped up snicker pieces thrown on top of some warm drizzled chocolate…</div>
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and finished off with a swirly wave of rich chocolate frosting and larger snickers bits!</div>
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The birthday boy loved it! so much so, that when some friends popped round unexpectedly later that evening and I asked him on the sly if he wanted to serve some of his birthday cookie to them he declined! apparently it was too good for sharing! </div>
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<u>Giant Birthday Snickers Cookie:</u></div>
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<i>Serves 12-14</i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://www.cookingclassy.com/2013/07/snickers-chocolate-chip-cookies/">Cooking Classy</a></span></div>
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2 3/4 cups plain flour</div>
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1 tbsp cornflour</div>
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1 tsp bicarbonate of soda</div>
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1/4 tsp salt</div>
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1 cup unsalted butter</div>
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1 1/4 cups light brown sugar</div>
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1/4 cup caster sugar</div>
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2 large eggs</div>
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1 1/2 tsp vanilla extract</div>
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2 cups chopped snickers bars</div>
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1 cup milk chocolate chunks</div>
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1/4 cup milk chocolate, melted</div>
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2 snickers bars</div>
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Preheat oven to 180 degrees C. Grease large cookie tray with butter.</div>
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In a medium bowl, whisk together the flour, cornflour, bicarbonate of soda and salt.</div>
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In an electric mixer, beat the butter and both sugars together until pale and fluffy. Stir in eggs one at a time, mixing after each addition. Add vanilla. With mixer on low speed, slowly add the dry ingredients and mix until combined. Add chopped snickers and chocolate chunks and mix in with a spatula until incorporated. </div>
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Break dough into four portions and drop into four corners of the tray. Using your hands spread the dough out until it covers all of the tray and is relatively smooth on top. Bake for 10-12 minutes until edges are lightly golden. Remove from oven and allow to cool for 20 minutes. </div>
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Melt 1/4 cup chocolate in a small bowl in the microwave in two 30 second intervals. Once melted, allow to cool for a few minutes and transfer into a piping bag. Drizzle over the cookie diagonally. Chop one and a half snickers bars into slices, and chop the other half into tiny cubes. Throw the cubes across the cookie on top of the drizzle.</div>
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<u>Chocolate Fudge Frosting:</u></div>
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Adapted from <a href="http://www.novicehousewife.com/2014/07/19/fudgy-chocolate-cupcakes-with-chocolate-fudge-frosting/">The Novice Housewife</a></div>
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1/3 cup cocoa powder</div>
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1 cup icing sugar</div>
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60g unsalted butter</div>
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1 tbsp milk</div>
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1 tsp vanilla</div>
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Sift the cocoa powder and icing sugar together in a mixing bowl. </div>
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Add the butter and beat on low to incorporate the ingredients and then turn up to high and beat for 4-5 minutes until fluffy. Add the milk, half a tablespoon at a time until desired consistency is reached. Stir in the vanilla at the end. </div>
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Transfer to a piping bag and pipe frosting around the edge of the cookie.</div>
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Use the snickers slices you chopped up previously and place them flat down on top of the frosting, one after each swirl of frosting.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-3718869437425242122015-06-09T13:03:00.001+01:002015-06-09T13:03:40.544+01:00Ferrero Rocher & Nutella Banana Bread!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSvFowpZAWHsfJj3EyPXo-9q-FdSkqmSMuoxpNX7Uh0yQfMpu2oN_Z8Y_1oHi6A5KeGZMXZJcD07nB0Kn5450ZtRF_t6aDdxoSX6hjJ8iL0Hg3jtaRunnZmG5t7BmX55JGtFj14J0OYbW/s1600/IMG_6879.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSvFowpZAWHsfJj3EyPXo-9q-FdSkqmSMuoxpNX7Uh0yQfMpu2oN_Z8Y_1oHi6A5KeGZMXZJcD07nB0Kn5450ZtRF_t6aDdxoSX6hjJ8iL0Hg3jtaRunnZmG5t7BmX55JGtFj14J0OYbW/s400/IMG_6879.jpg" width="400" /></a></div>
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So you know I'm on this mission to add Nutella and Ferrero Rocher's to every single one of my favourite bakes! and Banana Bread is one of my go to recipes so it was only a matter of time before it got a 'Roch-ella' make over! </div>
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I baked this up one Friday night a few weeks back, we had some friends coming over for lunch the following day and I thought it would be a perfect afternoon snack for them. As I was chopping all these Ferrero's I thought to myself there is no other way I would want to be spending my Friday night! It was a perfect little moment of baking joy, so I snapped a pic just for you…and for me, to remember that happy little thought! Don't you just want to delve in head first?? I was particularly impressed with myself that I didn't sneak one crumb of Ferrero goodness into my mouth, I am learning self restraint painfully well while on my diet at the moment! </div>
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Actually looking back, it was a rather torturous bake to make and not indulge in, that Nutella spoon was just waiting to be licked! I guess the motivation of knowing I would be allowed a piece the following day made it all worth it! Don't you think every bake should be generously drizzled with oozy gooey Nutella right before being popped in the oven? If you're not so sure…we probably can't be friends, and you should probably stop following this blog, haha! </div>
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I did have a go at making a Nutella banana bread last year some time but I went way over board on the amount of Nutella I baked in and it left the middle of the loaf a little uncooked, so moderation is key to make this one work.</div>
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I love the swirly ribbons of Nutella you see throughout the bread...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYIg9bqv5u9adMYM7JkzEvaHB9Bb0xCBJa-uCXMzIFtsOOSmHucEtZtL30rpZ0Oo4rDsdScVIvZ02TmUWb6bvfzqbgMsHjoLBAlUB7vY-sEUzYk1g2vRdGLvoBJiJkGi1nK2ZuIEIlfhD/s1600/IMG_6885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGYIg9bqv5u9adMYM7JkzEvaHB9Bb0xCBJa-uCXMzIFtsOOSmHucEtZtL30rpZ0Oo4rDsdScVIvZ02TmUWb6bvfzqbgMsHjoLBAlUB7vY-sEUzYk1g2vRdGLvoBJiJkGi1nK2ZuIEIlfhD/s400/IMG_6885.jpg" width="400" /></a></div>
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and those Ferrero's peeking out take it over the top! Just when you thought banana bread couldn't get any better it can! This was totally delicious and the pairing of nutella and bananas is one I love, and with the addition of the Ferrero Rocher's you just can't go wrong!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieySxpC6xO63xafR2JyDqfmALcOSQwOe9-wcarGX389dP_a4osMCxX7zq9BfGDbb8kIdEexfo-BHmN02s7AIcjxMIaRpe-d622hT4ClkNljDkCBFQQaioDInpDsE3LWCSa8c70RHDq5Olw/s1600/IMG_6888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieySxpC6xO63xafR2JyDqfmALcOSQwOe9-wcarGX389dP_a4osMCxX7zq9BfGDbb8kIdEexfo-BHmN02s7AIcjxMIaRpe-d622hT4ClkNljDkCBFQQaioDInpDsE3LWCSa8c70RHDq5Olw/s400/IMG_6888.jpg" width="400" /></a></div>
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<u>Ferrero Rocher & Nutella Banana Bread:</u></div>
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<i>Serves 10</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span></div>
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250g plain flour</div>
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165g caster sugar</div>
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1 tsp bicarbonate of soda</div>
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1/2 tsp salt</div>
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5 tbsp unsalted butter</div>
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2 large eggs, beaten</div>
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3 large bananas, mashed</div>
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65g banana yoghurt (use plain if you prefer)</div>
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1 tsp vanilla extract</div>
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12 ferrero rochers</div>
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160g nutella</div>
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Preheat oven to 180 degrees C. Grease a loaf tin.</div>
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In a large bowl, whisk together the flour, sugar, bicarbonate of soda and salt. Set aside.</div>
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Melt the butter in a small bowl and add it to the bowl of the mixer. Once the eggs have been beaten in a small bowl, add them to the mixer too. Mash the bananas and add them along with the yoghurt and vanilla extract to the mixer. Beat on medium speed until everything has been incorporated. </div>
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Add the dry ingredients in two batches, beating on low-medium speed until everything is combined - do not overbeat.</div>
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Chop the ferrero rochers into halves using a sharp knife. Reserve 6 half pieces of ferrero rocher back for decoration, and with a spatula stir the rest into the batter.</div>
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In a small microwaveable bowl, heat the nutella for 30 seconds until slightly soft. </div>
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Pour half the batter into the loaf tin. Spoon half of the nutella on to the top of the batter, and using a knife swirl it through the batter. Add the remaining batter and repeat with the rest of the warmed nutella on top. Add the 6 ferrero halves.</div>
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Bake for 55-60 minutes, or until a knife inserted comes out clean. There will be pockets of nutella so make sure you don't test it where the nutella is. </div>
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Leave in the loaf tin for 10 minutes, and then transfer to a wire rack to cool completely.</div>
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Eat and enjoy…and if you want to eat it like me zap each piece in the microwave before eating for 15 seconds and slather in butter. Yum!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-10309093899738183382015-06-02T13:00:00.002+01:002015-06-02T13:00:34.295+01:00Toblerone Mousse: Only 3 Ingredients! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQzB5G6h20IK3Zs4OX5vkQuksHak2YLInTaIy2Q1sdm5cHfNE-OFL1eA6_8fsGlHZgSlYejINKxUW-CVn1KDcpw-r8xjBDjUHnS0OlZl3PdWPG5n3rv9HLCv5Hc6Q6i8woFzqq2xKg_md/s1600/IMG_7918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQzB5G6h20IK3Zs4OX5vkQuksHak2YLInTaIy2Q1sdm5cHfNE-OFL1eA6_8fsGlHZgSlYejINKxUW-CVn1KDcpw-r8xjBDjUHnS0OlZl3PdWPG5n3rv9HLCv5Hc6Q6i8woFzqq2xKg_md/s400/IMG_7918.jpg" width="400" /></a></div>
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Oh Toblerone - you have won my heart! in any shape or form, but mostly in the largest triangles possible! Do you ever find that you buy the slightly smaller sized bars and it's just not the same! for me it has to be the large bars all the way! </div>
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Considering how much I love Toblerone it hasn't made too many appearances on my blog, and the only reason I can think why is because when we buy one of those large bars it doesn't hang around long enough in our house to be baked into anything! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd-tEfIFTlj40Yc_83neWmJTcucXEuzKfQkeaoiBJd6PB30G0EznziGl0zJD0lRpMJ2y6dMWI0q9y-qrNzyu0OIm9XcZF5qCJ-fnSaQi7ZuoYqkBzY2hG2uSHVg1E0007QXzfW2TRP61k/s1600/IMG_7919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLd-tEfIFTlj40Yc_83neWmJTcucXEuzKfQkeaoiBJd6PB30G0EznziGl0zJD0lRpMJ2y6dMWI0q9y-qrNzyu0OIm9XcZF5qCJ-fnSaQi7ZuoYqkBzY2hG2uSHVg1E0007QXzfW2TRP61k/s400/IMG_7919.jpg" width="400" /></a></div>
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So I bought the Toblerone in for this on the day of the dinner party we were serving it at! to try and make sure I was restrained enough to not eat it before it was needed!</div>
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Mousse is always something that can strike fear in people, but this mousse is seriously easy - only 3 ingredients and it can be whipped up in less than 15 minutes! and it has Toblerone melted into the mousse and scattered on top - what's not to love! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeLV_0np6hX3QYpRikd2Tejo_NWZOoYPRD4HT2_9Rl4moiufFoz_b6Sm4QooRtq1CGnq6RN3SYNTx-XLEujU_GcG42AAdjJB1DEm8NxYxMdlm9BbCr9LxB50k7o63uBNPLMzKislzJten/s1600/IMG_7920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeLV_0np6hX3QYpRikd2Tejo_NWZOoYPRD4HT2_9Rl4moiufFoz_b6Sm4QooRtq1CGnq6RN3SYNTx-XLEujU_GcG42AAdjJB1DEm8NxYxMdlm9BbCr9LxB50k7o63uBNPLMzKislzJten/s400/IMG_7920.jpg" width="400" /></a></div>
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In fact it's so easy and quick to make, and the results are SO delicious that it's going to be a dangerous new find around these parts! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnEqHIDalhfIzmV-8XrMh5DdZc3rNhCg5jhshJLOlx27GpLD11NlQyUOY-_x7rPcScUhA1uA5TTtIILpbhBCb69t39thwPOZZLwt80TkeEwOHS_TVVA9u_Aw_4oPCYICYbW9vFH5zBeru/s1600/IMG_7921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnEqHIDalhfIzmV-8XrMh5DdZc3rNhCg5jhshJLOlx27GpLD11NlQyUOY-_x7rPcScUhA1uA5TTtIILpbhBCb69t39thwPOZZLwt80TkeEwOHS_TVVA9u_Aw_4oPCYICYbW9vFH5zBeru/s400/IMG_7921.jpg" width="400" /></a></div>
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<u>Toblerone Mousse:</u></div>
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<i>Makes 12</i></div>
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<span style="font-size: x-small;">Adapted slightly from <a href="http://phoodie.com.au/2015/04/27/phoodies-3-ingredient-toblerone-mousse-plus-happy-6th-anniversay-phoodie-com-au/">Phoodie</a></span></div>
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400g milk chocolate toblerone (you can use dark if you'd prefer)</div>
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2 cups double cream, as is</div>
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210g white marshmallows</div>
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2.5 cups double cream, whipped</div>
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250g milk chocolate toblerone, for decoration</div>
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Chop the 400g milk chocolate toblerone into chunks and add it to a measuring jug or small microwaveable safe bowl. Add the cream straight from the carton and add the marshmallows too. </div>
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Microwave on high for three minutes, <b>at thirty second intervals, </b>stirring each thirty seconds to ensure it does not burn.</div>
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Once all the ingredients have melted and incorporated together (in your microwave this may take less than three minutes) remove the mixture and give it a good whisk. Set aside and let it cool.</div>
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While cooling, whip the additional cream to soft peaks and chop the additional toblerone. </div>
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Using a spatula fold in the two cups of whipped cream to the toblerone mixture. Use a whisk at the final stages, and ensure that no lumps of cream remain (there may be small lumps from the nougat in the toblerone and this is fine). </div>
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Refrigerate the half cup of whipped cream leftover until ready to serve. Divide the toblerone mixture into twelve ramekins and refrigerate for eight hours, or leave overnight to set.</div>
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Just before serving, top each mousse with a spoonful of the whipped cream and sprinkle with the toblerone chunks.</div>
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Eat and enjoy! </div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-78894450564435556342015-05-23T23:13:00.003+01:002015-06-09T13:02:18.824+01:00Triple Mint Aero Biscuit Rocky Road! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4fUJwL7rKug2FQVp7OBc1VeSDbiGnQRpcB3sepGqQQLVYNP5Y_CoFkI4Nij4dbYrvASUb8-NE8UXPuR3oSsjtLJJWbRe2gJMAEdPUHZIMbfkvvW3BmgleT1ueJLyF2U6vlXfzAKjchF7/s1600/IMG_7900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH4fUJwL7rKug2FQVp7OBc1VeSDbiGnQRpcB3sepGqQQLVYNP5Y_CoFkI4Nij4dbYrvASUb8-NE8UXPuR3oSsjtLJJWbRe2gJMAEdPUHZIMbfkvvW3BmgleT1ueJLyF2U6vlXfzAKjchF7/s400/IMG_7900.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">You can never make too much rocky road, it's a fact! and a mantra to live by!</span><br />
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<span style="font-family: inherit;">Rocky road will always be one of my fail safe go to recipes - need to whip up something in a jiffy? don't feel like turning on your oven in this amazingly warm weather we're having (jokes!) but if you do live in a warm climate...lucky you! and rocky road will become your new best friend! want to use up random contents of your baking cupboard? want to make something that sends through the post well?</span><br />
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Rocky road fits the bill for all! and one of my very favourite things about making rocky road is how customisable it is! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HVcnL741F_a0HWVA5iCu8Sppo4RxOEZUwrVVqfk0a4tjfjv7FMiBN8U3sKzg4LMHULgO-OZXduvBKTlS8CRLJKCyhOJtHpHBxZOFWb_xS9bsQCdbvKZuJk-HP7-HnMQdfgczBoTgY4_0/s1600/IMG_7902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HVcnL741F_a0HWVA5iCu8Sppo4RxOEZUwrVVqfk0a4tjfjv7FMiBN8U3sKzg4LMHULgO-OZXduvBKTlS8CRLJKCyhOJtHpHBxZOFWb_xS9bsQCdbvKZuJk-HP7-HnMQdfgczBoTgY4_0/s400/IMG_7902.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">There are endless flavour possibilities! Peanut butter lover, then try <a href="http://cupcakecrazygem.blogspot.co.uk/2012/11/united-bakes-of-america-round-6and.html">this</a>. Crazy for coconut try <a href="http://cupcakecrazygem.blogspot.co.uk/2012/08/triple-toasted-coconut-rocky-road.html">this</a>, if peppermint is more your thing you'll love <a href="http://cupcakecrazygem.blogspot.co.uk/2012/12/festive-triple-peppermint-rocky-road.html">this</a>...and I'm always thinking up new possibilities - a nutella & ferrero flavour one is definitely on the cards!! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdB9BbedtohT4Yx2eXbKdtKo2f0kTQ0bXDeLSHD4xIXbANvVtNIJztbeqLRN0n3fiw8-RSklw2ucOR7dfNG5YU_vyd85Alkx7u10Afkl6kzC_ZA-dAn8g5EkVNaIEaIAl_M6LTRYuFfpZ/s1600/IMG_7904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdB9BbedtohT4Yx2eXbKdtKo2f0kTQ0bXDeLSHD4xIXbANvVtNIJztbeqLRN0n3fiw8-RSklw2ucOR7dfNG5YU_vyd85Alkx7u10Afkl6kzC_ZA-dAn8g5EkVNaIEaIAl_M6LTRYuFfpZ/s400/IMG_7904.jpg" width="400" /></span></a></div>
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<span style="font-family: inherit;">So when I was planning to make and post these to cheer up a mint aero loving recipient I decided they had to be mint aero to the max! So not only do they feature chopped up pieces of mint aeros, and mint aero balls, but also chopped up pieces of the little mint aero biscuit bars you get! This was a great addition, because it gives extra crunch alongside the rice krispie pieces! and the oreo pieces were thrown in because we all know oreo makes <i>everything</i> better! </span></div>
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<span style="font-family: inherit;">The one thing I don't like about rocky road is making it when you're on a diet! the little offcuts that come when you are chopping it up into squares are way too tempting! so I ended up trying more of this than I should have! but I'm a sucker for mint chocolate and this was one of my tastiest rocky road creations yet! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUie0Hqu-h0tGilcabvbtweKoYUgLmIoqDdxNFO-OcPS7e013Px2WUX4wBRDc6ks-IYm02_4aocRXp5Casku9Pvf3nMoCmAIGGKeAAfDIfPvnmupPTKkT8NpQ5uYEfLgI0LA8G0sE1vyq/s1600/IMG_7908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUie0Hqu-h0tGilcabvbtweKoYUgLmIoqDdxNFO-OcPS7e013Px2WUX4wBRDc6ks-IYm02_4aocRXp5Casku9Pvf3nMoCmAIGGKeAAfDIfPvnmupPTKkT8NpQ5uYEfLgI0LA8G0sE1vyq/s400/IMG_7908.jpg" width="400" /></span></a></div>
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<u><span style="font-family: inherit;">Triple Mint Aero Biscuit Rocky Road:</span></u></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Makes 16</span></i></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">From Cupcake Crazy Gem</span></div>
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<span style="font-family: inherit;">350g milk chocolate </span></div>
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<span style="font-family: inherit;">100g dark chocolate</span></div>
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<span style="font-family: inherit;">1 tsp vegetable oil</span></div>
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<span style="font-family: inherit;">50g oreo cookies</span></div>
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<span style="font-family: inherit;">140g mint aero </span></div>
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<span style="font-family: inherit;">100g mint aero balls</span></div>
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<span style="font-family: inherit;">75g mint aero biscuit</span></div>
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<span style="font-family: inherit;">130g mini marshmallows</span></div>
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<span style="font-family: inherit;">35g cup rice krispies</span></div>
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<span style="font-family: inherit;">Line an 8x8" square baking pan with parchment paper.</span></div>
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<span style="font-family: inherit;">Break milk and dark chocolate into pieces and put in a large heatproof bowl above a pan of boiling water. Stir in vegetable oil and mix until melted.</span></div>
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<span style="font-family: inherit;">Remove from the heat and let cool for 10 minutes.</span></div>
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<span style="font-family: inherit;">Chop the oreos into quarters, the mint aero into chunks and the mint aero biscuit bars into small pieces (Reserve back a few handfuls of the mix ins to use as toppings)</span></div>
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<span style="font-family: inherit; line-height: 18px;">Stir in the rice krispies Once completely cool, stir in the oreo cookies, mint aero, mint aero balls mint aero biscuit and mini marshmallows. Mix well.</span></div>
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<span style="font-family: inherit;">Spread into the prepared pan, smoothing out on top. Add the rest of the toppings. </span></div>
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<span style="font-family: inherit;">Refrigerate for an hour, or overnight.</span></div>
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<span style="font-family: inherit;">Eat and enjoy!</span></div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com3tag:blogger.com,1999:blog-5632876888784738698.post-70993584152568729332015-05-15T20:29:00.002+01:002015-05-15T20:29:27.438+01:00Nutella Swirled Chocolate Hazelnut Chunk Cookies! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGve-_JT1g7qc3Z2M_fmcNAURIdehYcvYY4cHZJng2QAY2BDewzJcwGUohjLstUAFGNMTlcwJVHMiy3hqf6SBELGscWGh_MH6_4b5DXvJCVmfHFyVOZkoobJzHgJ9ohDBxFCbHT7WYy2D/s1600/IMG_2515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguGve-_JT1g7qc3Z2M_fmcNAURIdehYcvYY4cHZJng2QAY2BDewzJcwGUohjLstUAFGNMTlcwJVHMiy3hqf6SBELGscWGh_MH6_4b5DXvJCVmfHFyVOZkoobJzHgJ9ohDBxFCbHT7WYy2D/s400/IMG_2515.jpg" width="400" /></a></div>
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So unless you've been living under a rock, I'm sure social media has made you aware that it is national chocolate chip cookie day today! I simply couldn't let this 'food holiday' pass by without paying homage to that classic cookie! </div>
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Choc chip cookies are one of the things my mom baked most when we were growing up...and then when my older sister was old enough she started whipping them up too so there was always a good chance of finding a fresh batch in the kitchen! Whoever invented chocolate chip cookies deserves a giant trophy and a medal, make that a million medals...they've paved the way for cookie goodness forever! I like my desserts to be on the extravagant side, but even I can't turn down a simple humble chocolate chip cookie - they are timeless classics! and I think they are the kind of sweet treat that will be peoples favourites forever! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7z0_awa6TwIdqbNipktCaRzjxCjPOUkfEtpimseBGHFWKqDMRbcQ6mm8gl1cevSfJ2mSZz23ApoJGdnUtcTi_G7LSbNz2HXRsR_5CQF1d3btiDSPlTfzqaKNSAP0NU54eQh1E_uvHKZw/s1600/IMG_2461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7z0_awa6TwIdqbNipktCaRzjxCjPOUkfEtpimseBGHFWKqDMRbcQ6mm8gl1cevSfJ2mSZz23ApoJGdnUtcTi_G7LSbNz2HXRsR_5CQF1d3btiDSPlTfzqaKNSAP0NU54eQh1E_uvHKZw/s400/IMG_2461.jpg" width="400" /></a></div>
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On that note...let me introduce the humble chocolate chip cookie's older and crazier sister - the Nutella swirled chocolate hazelnut chunk cookie! yes you read that right. Let's take a minute to break this down. You start off with a brown sugar cookie which by itself would be delicious enough...but then you swirl a ton of dreamy creamy Nutella through the dough, and instead of just adding regular chocolate chips, you pimp it up by adding chocolate chunks because everyone knows chunks make a superior cookie! but not just any chunks, oh no...we're adding in Cadbury's whole nut chunks! so that to compliment the Nutella you have actual hazelnuts in your cookies too! </div>
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I mean, if that description hasn't lured you in, I don't know what will! </div>
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You need to bake these today! <a href="http://sallysbakingaddiction.com/">Sally</a>, who invented this cookie on her blog shared a picture of them to instagram and that very same evening I just had to bake a batch because they looked too good not to! I then baked another batch two days later which is rare in this house, but we ran out of them so quick that it was essential to make more!! </div>
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Don't say I didn't warn you, these are dangerously addictive! and will probably become your new favourite cookie! They are definitely the BEST cookie I've made this year! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aaJWugnfs2vbz8e1I4gBkfSDFp7BxjkQhbbsFR_nistXcK0QuQ1iiphYd-JQeBERdJQD2pIGIQAr54nSfH15UT9IYOf8aTAp71KRpHeyAZTTn778SvOiwE-dCLATws9htMwSavS5BahA/s1600/IMG_2521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aaJWugnfs2vbz8e1I4gBkfSDFp7BxjkQhbbsFR_nistXcK0QuQ1iiphYd-JQeBERdJQD2pIGIQAr54nSfH15UT9IYOf8aTAp71KRpHeyAZTTn778SvOiwE-dCLATws9htMwSavS5BahA/s400/IMG_2521.jpg" width="400" /></a></div>
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<u>Nutella Swirled Chocolate Hazelnut Chunk Cookies:</u></div>
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<i>Makes 18 </i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://sallysbakingaddiction.com/2015/02/17/nutella-chocolate-chip-cookies/">Sally's Baking Addiction</a></span></div>
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1/2 cup (115g) unsalted butter, room temperature</div>
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3/4 cup (150g) packed light brown sugar </div>
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1/2 cup (100g) caster sugar</div>
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1 large egg + 1 egg yolk</div>
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1 tsp vanilla extract</div>
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1/2 cup (148g) Nutella, divided</div>
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2 1/3 cups (295g) plain flour </div>
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1 1/4 tsp bicarbonate of soda</div>
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1 tsp cornflour</div>
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1/2 tsp salt</div>
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1 1/4 cups (225g) whole nut milk chocolate, divided</div>
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Preheat oven to 180 degrees C. Line three large baking sheets with parchment paper or silicone baking mats. </div>
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In a free standing electric mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until creamy. Add the brown sugar and caster sugar and beat on medium high speed until fluffy. Beat in egg, egg yolk, and vanilla on high speed until combined. Stir the Nutella in the jar vigorously before using so the oils are not lurking at the top as this will cause your cookies to spread. Beat in 1/4 cup (74g) of Nutella until combined. </div>
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Whisk the flour, cornstarch, bicarbonate of soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Chop chocolate into chunks. Add 1 cup (180g) of whole nut chocolate chunks and mix on low for about 5-10 seconds until evenly distributed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed...be careful not to overbeat. Dough will be a little crumbly but that's not a problem. </div>
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Roll dough into balls, larger than a tablespoon. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. Rotate the sheets once during baking time. The baked cookies will look extremely soft in the centre when you remove them from the oven. Allow them to cool for 5 minutes on the baking sheet. Gently press the remaining chocolate chunks into the tops of the slightly warm cookies (this is purely for looks!)</div>
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Transfer cookies to a cooling rack to cool completely. </div>
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<a href="http://uk.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5632876888784738698%23editor%2Ftarget%3Dpost%3BpostID%3D7099358415256872933&media=https%3A%2F%2F1.bp.blogspot.com%2F-jlVbEI81l7A%2FVVY8LmylA5I%2FAAAAAAAATlg%2FW2-NF4x4bYM%2Fs400%2FIMG_2521.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 1126px; width: 40px; z-index: 8675309;"></a><a href="http://uk.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D5632876888784738698%23editor%2Ftarget%3Dpost%3BpostID%3D7099358415256872933&media=https%3A%2F%2F1.bp.blogspot.com%2F-jlVbEI81l7A%2FVVY8LmylA5I%2FAAAAAAAATlg%2FW2-NF4x4bYM%2Fs400%2FIMG_2521.jpg&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 1126px; width: 40px; z-index: 8675309;"></a>Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com3tag:blogger.com,1999:blog-5632876888784738698.post-78958542171570381342015-05-13T07:41:00.004+01:002017-05-19T13:39:53.803+01:00A Trio of Curds: Pineapple & Coconut, Raspberry and Passionfruit <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfn5pmh-1YBKWXhnhp8khVRGUgw1y7UwMa4zUCayR_IuSmORzNo4cDdF8e8KzDoQk2qom4c2hrIoJXPBIn03L2aPs0d0ri7J3ki_rWUJaksbg7febyI4cLC229MmF3Yhkr1lsBSZXU7Xq6/s1600/IMG_3241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfn5pmh-1YBKWXhnhp8khVRGUgw1y7UwMa4zUCayR_IuSmORzNo4cDdF8e8KzDoQk2qom4c2hrIoJXPBIn03L2aPs0d0ri7J3ki_rWUJaksbg7febyI4cLC229MmF3Yhkr1lsBSZXU7Xq6/s400/IMG_3241.jpg" width="400" /></a></div>
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I've always thought that I wasn't a fan of curd. I think it stems from when I was growing up and my Dad used to be keen on it...and generally anything that my Dad is keen on I'm not. He's a fan of piccalilli, brown sauce, fruit cake, pork pies, turkish delight and many many other things that I won't go near! So naturally when he always used to eat lemon curd I decided it probably wasn't something I was going to like! </div>
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That all changed when three years ago I whipped up my first ever batch of curd, but not just any curd - this was <a href="http://cupcakecrazygem.blogspot.co.uk/2012/06/coconut-key-lime-curd-layer-cake-for.html">key lime curd</a>, and oh man it was one of the yummiest things ever and I suddenly realised I loved curd, and from them on I've been dreaming up as many yummy curds as possible!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjUgZAbCzzbsAM8oN6SHS9CneAdasn1ReqFoeTVDz6pns6bMXtHGRHuJ0uWnZ2odibb8qiWeYMw-md9Sg84OjPdQ0UFhhMt9UxXz59kQgs__m0Fnkut7IWvD0Nu2LdqbmaMNGlhP4Paa4/s1600/IMG_3247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjUgZAbCzzbsAM8oN6SHS9CneAdasn1ReqFoeTVDz6pns6bMXtHGRHuJ0uWnZ2odibb8qiWeYMw-md9Sg84OjPdQ0UFhhMt9UxXz59kQgs__m0Fnkut7IWvD0Nu2LdqbmaMNGlhP4Paa4/s400/IMG_3247.jpg" width="400" /></a></div>
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One of my fave flavours I have made is pineapple curd! I have made it to fill a <a href="http://cupcakecrazygem.blogspot.co.uk/2013/05/triple-layer-coconut-pineapple-birthday.html">layer cake</a>, and also to fill <a href="http://www.alaskafromscratch.com/2012/07/20/pineapple-curd/">cupcakes</a>. This time when I made it I added a coconut twist with coconut oil and desiccated coconut, because pineapple and coconut is a match made in heaven and this might be my fave curd to date! </div>
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I have been wanting to make raspberry curd forever, purely because how amazingly vibrant is that colour?! It did not disappoint! It was everything I expected and more! I have dreams of one day pairing this with a coconut scone, how delish would that be! </div>
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To finish off the trio, I whipped up a quick passion fruit curd and then packaged them up in these cute little jars, made these chalkboard top labels and sent them off in a birthday package to a good friend of mine who had only recently discovered curd at my house and loved it so I thought she would enjoy this package of treats! </div>
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If you were able to make one giant batch of curd and then stir in different flavours that would be an easier way of doing things but from most of the recipes I came across it seemed like the fruit had to be infused with the eggs on the heat to get the curd to work, and every recipe I came across for each flavour was slightly different so in the end I just made 3 different recipes. Curd is really quick to make though, and I had managed to make all 3 batches, and cooled them and packaged them up all before the baby woke up from her nap! so if you've never made any before give it a try! quick and easy, and most of all delicious - you won't be disappointed! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JByfIKCMBpZpMKmA20DQcc6AKbGDLfCqEVg_oVSlyl82oDh7sbzXHdIwp3NKPrtuljhZ-szRTR_Tuvqz9RhJRGWPY-YrqlHxh9uCzuPia3ZQbZLDDJqNYAEl8gcs6IcTCMbdLTYUo8C3/s1600/IMG_3251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JByfIKCMBpZpMKmA20DQcc6AKbGDLfCqEVg_oVSlyl82oDh7sbzXHdIwp3NKPrtuljhZ-szRTR_Tuvqz9RhJRGWPY-YrqlHxh9uCzuPia3ZQbZLDDJqNYAEl8gcs6IcTCMbdLTYUo8C3/s400/IMG_3251.jpg" width="400" /></a></div>
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<u>Pineapple & Coconut Curd:</u></div>
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<i>Makes enough to fill 4x50ml jars</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span></div>
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1 cup fresh pineapple puree (1/2 sieved and 1/2 lumpy)</div>
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1/3 cup caster sugar</div>
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3 egg yolks</div>
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2 tbsp cornstarch</div>
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small pinch of salt</div>
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2 tbsp coconut oil</div>
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1/2 cup desiccated coconut</div>
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Blend the pineapple in a food processor. Add half a cup of the puree into the saucepan. Sieve the rest so that no lumps are included and it is just the pineapple juice, measure out a half cup of the juice and add it to the saucepan. If you don't want any lumps you can sieve all the puree but I think the real pineapple chunks add something special to the curd.</div>
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Add the egg yolks, cornstarch and salt. Turn heat onto medium and whisk constantly until the mixture thickens, this happens just as it is about to come to the boil, usually around 5 minutes. Remove from the heat and whisk in the coconut oil until melted. Stir in the desiccated coconut. Allow to cool in the pot as it will thicken further. Put into sterilised jars and store in the fridge, use within a week.</div>
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<u>Raspberry Curd:</u></div>
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<i>Makes enough to fill 4x50ml jars</i></div>
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<span style="font-size: x-small;">From <a href="http://hungryhinny.com/2012/06/05/homemade-raspberry-curd/">Hungry Hinny</a></span></div>
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150g fresh raspberries, you can also use frozen</div>
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2 small eggs, beaten</div>
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zest of 1 lemon</div>
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75ml lemon juice</div>
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50g unsalted butter</div>
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100g caster sugar</div>
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Blend the raspberries in a food processor. Add the raspberries to the beaten eggs and push the mixture through a sieve into a large mixing bowl. </div>
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Add the zest, juice, butter and sugar to a saucepan and gently heat, stirring until all the sugar has dissolved and butter has melted. Bring to the boil and then remove from the heat. Slowly add to the raspberry and egg mixture, whisking as you pour it in. Return the mixture back to the saucepan, and bring back to the boil over medium heat, stirring constantly. </div>
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Keep it simmering until the mixture thickens enough to coat the back of a spoon, then remove from the heat and leave it to cool in pot as it will thicken further. Put into sterilised jars. As above, store in the fridge and use within a week.</div>
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<u>Passionfruit Curd:</u></div>
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<i>Makes enough to fill 4x50ml jars</i></div>
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<span style="font-size: x-small;">From <a href="http://drizzleanddip.com/2012/03/09/easy-passion-fruit-curd">Drizzle and Drip</a></span></div>
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3 large eggs</div>
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60g unsalted butter </div>
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1/2 cup caster sugar</div>
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1/2 cup passion fruit pulp, about 4 passion fruits</div>
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Heat the butter, sugar and passion fruit pulp in a saucepan over medium heat until the sugar has dissolved and it reaches boiling point. Remove from the heat and allow it to cool slightly (about 3 mins). </div>
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Beat the eggs until fluffy in a bowl and very quickly, whisking all the time, add them to the saucepan mixture - you do not want the eggs to curdle. Place saucepan back on heat, and whisk constantly until the mixture becomes thick. Allow it to cool in the pot as it will thicken further and pour into sterilised jars and keep in the fridge. Use within a week. </div>
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Unsure of what to do with your curds? As mentioned before they go great sandwiched between layer cakes, or as a filling for cupcakes. They are also delicious spread on scones, crumpets, bagels or toast and you can also use them along with cream as a filling for pavlova. Whipping them into some plain vanilla frosting will also give a delicious fruity and creamy frosting! </div>
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Eat and enjoy! </div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-16436102194589804442015-05-05T22:40:00.001+01:002015-05-05T22:40:44.183+01:00A Hello Kitty 1st Birthday & Hello Kitty Macarons!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpiGhazfGx08cqEA17BIYTPJws0AzwFAh4bTN37vebLwBzwVMr7h9SbBT7thq5u6qNSCzB7bc2kKv00BU-ugSZThY0n02ID_RKPHFQKcFwNB8dJ54AqUNOB80MDlC0yoqWYis4lclpSk2/s1600/IMG_2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpiGhazfGx08cqEA17BIYTPJws0AzwFAh4bTN37vebLwBzwVMr7h9SbBT7thq5u6qNSCzB7bc2kKv00BU-ugSZThY0n02ID_RKPHFQKcFwNB8dJ54AqUNOB80MDlC0yoqWYis4lclpSk2/s1600/IMG_2012.jpg" height="400" width="253" /></a></div>
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My little Ella turned 1 in February! and for as long as I can remember one of the things I was most excited about for becoming a mom was the parties I was going to be able to throw for my children! My mom always threw us the best parties growing up! </div>
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Ella is a huge fan of cats, and after receiving quite a lot of Hello Kitty prezzies at Christmas time she suddenly became very interested in Hello Kitty and since I've always been a fan too it seemed like the perfect theme! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CV8jU5Vv1lyeYiXUzLff8LBsWk12HmUbbkL8AfF6RGh46rURKDuP9tkWt31PcqTfdO7GTaJwxmYDOgYemj1Yscvrue1AjW4LiclQtRYYaXnF_ASTk343cbTb29xE7dPFcuHpmO-u0oc3/s1600/IMG_1949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7CV8jU5Vv1lyeYiXUzLff8LBsWk12HmUbbkL8AfF6RGh46rURKDuP9tkWt31PcqTfdO7GTaJwxmYDOgYemj1Yscvrue1AjW4LiclQtRYYaXnF_ASTk343cbTb29xE7dPFcuHpmO-u0oc3/s1600/IMG_1949.jpg" height="400" width="266" /></a></div>
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I was so in love with these polka dot confetti balloons that came all the way from Abu Dhabi! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-d8L9RcJKc_FPaX2E2vibxb6lCyu0QcLXGjz8-X2Pb1Nlu4otg80lxBnYGrdnc0Xe-wDgXpk_CBw0rseOejzAkjWqOApev77i9t23m0tulLK6ojIDKFcdPehQ4gXoq0uGv8PKga3_aTW/s1600/IMG_1987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-d8L9RcJKc_FPaX2E2vibxb6lCyu0QcLXGjz8-X2Pb1Nlu4otg80lxBnYGrdnc0Xe-wDgXpk_CBw0rseOejzAkjWqOApev77i9t23m0tulLK6ojIDKFcdPehQ4gXoq0uGv8PKga3_aTW/s1600/IMG_1987.jpg" height="268" width="400" /></a></div>
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Is anyone else in love with chevrons? I am! So I was super excited to find this chevron scrapbooking card in the exact colours of the party! I made a little monthly bunting of all the growing up pics we took of her each month.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrU2bpSKIruAo1uUkC_4J554nTmBSp5K-w8yruR89ntED9nPQlUv4spXaazRu-Lw4M9dz85H73qDXBySFEj3XrQ9-bRV9dXq8hHH_RklnYrxIz_0Ixb1ZzQq8_I3RsUM2v4qdHWAZQZZTk/s1600/IMG_1977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrU2bpSKIruAo1uUkC_4J554nTmBSp5K-w8yruR89ntED9nPQlUv4spXaazRu-Lw4M9dz85H73qDXBySFEj3XrQ9-bRV9dXq8hHH_RklnYrxIz_0Ixb1ZzQq8_I3RsUM2v4qdHWAZQZZTk/s1600/IMG_1977.jpg" height="266" width="400" /></a></div>
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I made this tissue paper garland thanks to a tutorial from you tube! it was super easy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2WqgT6XxpgX-B7aaWnKDkswWePLG4fYwVISWKD59-GN0Dq1y0A0G-8Vrz400JnUrlTHQnIWs64u1GpdA9UI6FRf1P3mPFGhAT4DvDiIrSJk1R2q_5l-0DaRP9LjNLXO6J66_-EVxYmtT/s1600/IMG_2018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2WqgT6XxpgX-B7aaWnKDkswWePLG4fYwVISWKD59-GN0Dq1y0A0G-8Vrz400JnUrlTHQnIWs64u1GpdA9UI6FRf1P3mPFGhAT4DvDiIrSJk1R2q_5l-0DaRP9LjNLXO6J66_-EVxYmtT/s1600/IMG_2018.jpg" height="400" width="400" /></a></div>
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and the birthday girl wore a special Hello Kitty dress for the occasion too! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rrrd50E0zHkVAn-aZAKlXjwcB6eMhOkzoBpBpqyxhDnzZvNd_4x5QzfUay0sL56kZd33gAndFFdkjhEkxmtZWX5fCV5mU7tVRKsMRf81ag-KcDpKzbn_Zm_17mdUk4FE8ve8cAMZOaNW/s1600/IMG_1951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rrrd50E0zHkVAn-aZAKlXjwcB6eMhOkzoBpBpqyxhDnzZvNd_4x5QzfUay0sL56kZd33gAndFFdkjhEkxmtZWX5fCV5mU7tVRKsMRf81ag-KcDpKzbn_Zm_17mdUk4FE8ve8cAMZOaNW/s1600/IMG_1951.jpg" height="266" width="400" /></a></div>
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My sister made these delicious coconut cupcakes topped with raspberry frosting...</div>
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and ordered these super cute toppers to go on them that my husband designed.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgik5IHQ28aMq95i4mYg7HAq1YtPv99kurZIujA6KW0Gmf4ySkGX4u2NMxx5wwWV9YnmKjlHVmeMV2TAIpY2BSJ1ZkiHrnpGf0KaLsWHIWqb6evBO7zKMhxHGqpMsF5BeLcBJS6-2Aw9hM/s1600/IMG_1973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgik5IHQ28aMq95i4mYg7HAq1YtPv99kurZIujA6KW0Gmf4ySkGX4u2NMxx5wwWV9YnmKjlHVmeMV2TAIpY2BSJ1ZkiHrnpGf0KaLsWHIWqb6evBO7zKMhxHGqpMsF5BeLcBJS6-2Aw9hM/s1600/IMG_1973.jpg" height="266" width="400" /></a></div>
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We used them on the jars for the drinks too, on top of these gorgeous doilies taped with chevron tape of course (a pinterest inspired craft there!)</div>
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and no parties complete without some stripey straws!!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyNi-KwsH-gSCD9QCYrTUtc_Lp8wRK1nirlMfvb-QqxBsk5z08UOs6zlkyrhCRg-egChuq9e5HgfhO2ertb93nIg4u5mUemt2krCoQ7gMvtUyUG7GQsl0z7G04PVv5iWOHZIvprC-RmU8/s1600/IMG_1955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyNi-KwsH-gSCD9QCYrTUtc_Lp8wRK1nirlMfvb-QqxBsk5z08UOs6zlkyrhCRg-egChuq9e5HgfhO2ertb93nIg4u5mUemt2krCoQ7gMvtUyUG7GQsl0z7G04PVv5iWOHZIvprC-RmU8/s1600/IMG_1955.jpg" height="257" width="400" /></a></div>
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I made these homemade <a href="http://cupcakecrazygem.blogspot.co.uk/2015/03/coconut-marshmallows-from-amazing.html">coconut chocolate dipped marshmallows</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsNqT38SyTy8VdVr7Pme7wxPp0uaC3v4Edagg-zpUVm7NLoCdabyio6AwE5_3ABogRCrAO-AFLh1kkZxmiqvcSSCOU_tTNVErUF3qgELoEG1ftyHAWJSbsRC9BEaUnTW9nPf0nXN7Oc6c/s1600/IMG_1960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsNqT38SyTy8VdVr7Pme7wxPp0uaC3v4Edagg-zpUVm7NLoCdabyio6AwE5_3ABogRCrAO-AFLh1kkZxmiqvcSSCOU_tTNVErUF3qgELoEG1ftyHAWJSbsRC9BEaUnTW9nPf0nXN7Oc6c/s1600/IMG_1960.jpg" height="266" width="400" /></a></div>
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and dipped these chocolate oreos in white chocolate and drew on their little Hello Kitty faces.</div>
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I also dipped these pretzels and gave them a little Hello Kitty twist!</div>
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but my real masterpiece were these Hello Kitty macarons! More on them in a minute...</div>
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My sister helped me whip up this 6 layer chocolate cake filled with pink ombre swiss meringue buttercream and covered in chocolate swiss meringue buttercream. If there is one thing I hate it's fondant! and I know typically children's birthday cakes involve fondant but I wanted to make sure there was no fondant in sight at Ella's party, just yummy edible and delicious treats! and how cute was the bunting Auntie Mara made too?!</div>
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It was soon time to cut the cake and it was going to be Ella's first ever taste of cake and chocolate! I was excited! but do you know the little rascal <a href="https://www.youtube.com/watch?v=6fr2kBVu4CA">didn't even like it!</a> All that time and effort and thought that went into the cake and she couldn't care less!! haha! Hopefully next year she'll be more excited for her cake!! </div>
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The adults still enjoyed it though!! That frosting was so creamy and dreamy! </div>
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She was much more excited about present opening! and we even made a fun little Hello Kitty Photo Booth area too! </div>
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It was a lovely day spent with all her family, with pulled pork topped dogs for lunch with homemade guac and a whole lot of treats obviously!! </div>
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So...back to those tricky little macarons! I always knew macarons came with a certain aspect of horror from many bakers...as they are typically known as not easy little treats to master! So I was fully anticipating they probably wouldn't go right first time...</div>
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I didn't think I'd have to make them 4 times to get them right in the end, but hey! I think my final version turned out pretty good!</div>
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What was wrong with the previous versions...well one was totally flat, the others were way overdone, the 3rd batch were less flat but still browning around the edges (I was trying to make them just white) so I tinted the batter a slight pink and this prevented them from browning....and yes the fourth batch had feet - hurrah! victory! </div>
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I was inspired by <a href="http://javacupcake.com/2014/07/hello-kitty-macarons/">Java Cupcake's</a> adorable Hello Kitty macarons and used her template sheet to pipe them on but my first batch using her recipe was a flop so I changed recipes. It might have been that my technique had just been wrong first time around but I didn't want to take any chances.</div>
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Eventually, it was this recipe and this <a href="https://www.youtube.com/watch?v=2L1zbAOQ3EI">youtube video</a> that made everything come together and turn out great! There is also an <a href="http://foodnouveau.com/macarons/">FAQ on macarons</a> that you should read too just to be thorough and fully prepared! </div>
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<u>Hello Kitty Macarons:</u></div>
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<i>Makes 24 Macarons, 48 shells</i></div>
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<span style="font-size: x-small;">From <a href="http://foodnouveau.com/">Food Nouveau</a></span></div>
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3 egg whites</div>
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210g icing sugar</div>
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125g almond flour</div>
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30g caster sugar</div>
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Red gel food colouring</div>
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24 yellow chocolate beans (like mini smarties)</div>
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48 red heart sprinkles</div>
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Edible glue</div>
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Black edible food pen</div>
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Print out the Hello Kitty <a href="http://javacupcake.com/2014/07/hello-kitty-macarons/">template pattern</a>. Lay it on a baking tray. Tape a piece of parchment paper over the pattern.</div>
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Measure out your ingredients very precisely.</div>
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Sift the icing sugar and almond flour together through a sieve into a food processor. Blitz for 2 minutes. Stop and scrape down the side of the processor with a spatula. Blitz again for 1 more minute to make sure it is as fine as possible. Sift half the sugar and flour mixture into a large bowl. Throw away any larger bits of the almonds that remain in the sieve to ensure a smooth batter. Sift the second half of the sugar and flour mixture. Set aside for later.</div>
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Beat the egg whites in the bowl of an electric mixer. When the eggs are bubbly and the whisks are leaving marks, add the caster sugar slowly over the next minute or so. Keep on beating at medium-high speed for 3-4 minutes until the egg whites are stiff. (It is really helpful to watch the youtube tutorial I linked to above because it shows you pictures of what each stage needs to look like). It is only stiff enough when the peaks hold themselves, if they fall back into the mixture you need to keep beating. </div>
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Add food colouring, a few drops at a time - a little goes a long way.</div>
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Using a spatula, fold the egg whites delicately until the colour is well incorporated. </div>
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Add a third of the almond/sugar mixture to the egg whites and keep on folding delicately - <i>never</i> beat.</div>
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As you incorporate the almond mixture, the batter seems to curdle, but as you fold it becomes creamy again. </div>
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Keep on adding the almond mixture and folding to incorporate it, so no pockets of dry ingredients remain. </div>
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In the end the batter will be quite thick, shiny and creamy. </div>
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Spoon the 3/4 of the mixture into a piping bag fitted with a large round tip. Pipe out the circle of the Hello Kitty faces. To make round macarons easily, keep the tip very close to the parchment paper and lift off quickly when enough batter has come out. </div>
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Spoon 1/4 of the mixture into a piping bag fitted with a Wilton #4 tip and pipe the ears onto the already piped out circles. </div>
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Once all the macarons are piped out, bang the sheets against the worktop to the let the air bubbles out and flatten the shells.</div>
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Don't forget to slide the template out from under the parchment paper before baking. </div>
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Let the macarons rest for at least 20 minutes. Preheat oven to 150 degrees C. </div>
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Bake the macarons for 14 minutes. To test their doneness, tap lightly on the shell. When ready, they are firm on their feet. </div>
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Let the shells cool completely before removing them from the parchment paper. They should be easy to lift off. </div>
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Using edible glue, brush a little on the back of the yellow chocolate beans. </div>
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Stick them in the centre of the macaron. </div>
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Using an edible black food pen, draw the whiskers and eyes on. Brush some edible glue on the back of two red heart sprinkles. Arrange them across the ear of the macaron so it looks like Hello Kitty's bow. Wait for about 30 minutes for the glue to set and the face to be ready.</div>
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Fill the shells with whatever filling you fancy. Ganache works great. I filled them with some of the leftover <a href="http://sweetapolita.com/2014/08/6-layer-neapolitan-macaron-delight-cake/">chocolate swiss meringue buttercream</a> from the cake. </div>
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Sandwich the shells together. </div>
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Store in an airtight container until ready to serve. They are best served soon after piping the filling because if you leave them filled for too long the filling can make the shell soggy. </div>
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Eat and enjoy, and pat yourself on the back - you just made macarons! hooray! </div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-63479725528695691132015-04-25T22:16:00.000+01:002015-04-25T22:18:02.520+01:00The BEST Carrot Cake with Vanilla Bean Cream Cheese Frosting! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaOh2xxKLU938Nc_zDexuUwpDKVZskYarT6lLeJ8aUZmnZGYlg2unJp0UaSe4L1QOFSSBKLZ20MdnxXnj6WOMm27F9sFME57Gu4lpxJHsGXtTW3OveCLQX4SBCZUfkbbEm7WGX46I4SFJ/s1600/IMG_6833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaOh2xxKLU938Nc_zDexuUwpDKVZskYarT6lLeJ8aUZmnZGYlg2unJp0UaSe4L1QOFSSBKLZ20MdnxXnj6WOMm27F9sFME57Gu4lpxJHsGXtTW3OveCLQX4SBCZUfkbbEm7WGX46I4SFJ/s1600/IMG_6833.jpg" height="266" width="400" /></a></div>
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I am going to kick this off by confessing that I'm not really a fan of carrot cake! If you have followed my blog for a while now, you will know that it's just a bit too healthy for my tastebuds! and I would just always choose nutella or oreo or a triple layer chocolate fudge cake over carrot cake! In fact growing up, I used to ask my mom to make it from time to time but that was really only because I wanted the cream cheese frosting from on top! So when <a href="http://www.bakingmad.com/">Baking Mad</a> got in touch offering me this beautiful hamper of Nielsen-Massey goodies and asked me to pick a recipe I wanted to bake, I chose their <a href="http://www.bakingmad.com/nielsen-massey-carrot-cake-with-vanilla-bean-icing-recipe/">carrot cake recipe</a> but purely because it was followed by 'with vanilla bean cream cheese frosting' and oh man I couldn't pass that frosting up!! I am also already a huge fan of <a href="http://www.nielsenmassey.co.uk/">Nielsen-Massey's</a> products - their vanilla extract is the only one I will use so it was super exciting to have all these products turn up on my doorstep! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgQnX4_REyXxwlczO-GWcNv6BeDQ8DtiqwUJsgqpAiBtrriDd-o6r7k9rNl9HrZTN7IFtxNa2mObOd3jJzGQctq2fHxRRNmBzl97f2jUvKMABOOn-n71AvC7OVHypLDbVFGsvE0CjnkgJ/s1600/IMG_6820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgQnX4_REyXxwlczO-GWcNv6BeDQ8DtiqwUJsgqpAiBtrriDd-o6r7k9rNl9HrZTN7IFtxNa2mObOd3jJzGQctq2fHxRRNmBzl97f2jUvKMABOOn-n71AvC7OVHypLDbVFGsvE0CjnkgJ/s1600/IMG_6820.jpg" height="266" width="400" /></a></div>
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I am in LOVE with vanilla bean paste! Seriously! If I could only take 5 baking ingredients to a desert island this would be right up there as my number 2, because Nutella first - obvs! I discovered the amazingness of vanilla bean paste back in 2010 when I wanted to make these <a href="http://cupcakecrazygem.blogspot.co.uk/2010/06/root-beer-float-high-point-of-american.html">root beer float cupcakes</a>. I came across a frosting described as melted vanilla ice cream tasting...and thought that would be a perfect addition to turn my root beer cupcakes into a float! The secret ingredient to make that dreamy creamy melted vanilla ice cream flavour frosting was, you guessed it, vanilla bean paste! Back then I'm pretty sure you could only get it online or in select Waitrose stores so it definitely wasn't as readily available as it is now. It was as sacred to me as liquid gold when I eventually got my hands on it! and I've never looked back! and trust me after tasting some of this vanilla bean cream cheese frosting, you will never want to make regular cream cheese frosting again!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYY_B-HDFuRFscnnXfyfdgJQSUx38sreFh7R_88JF_kZhpQ8CvSPQ-oJNDPt5NkO5kbAt7F-I_r9npiIPtrTmGYyVnsOJns7Evcm8dzhlemcngGkZFE7Ap9SN6dZ9IH1XVhCNkcWtZ95U/s1600/IMG_6828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYY_B-HDFuRFscnnXfyfdgJQSUx38sreFh7R_88JF_kZhpQ8CvSPQ-oJNDPt5NkO5kbAt7F-I_r9npiIPtrTmGYyVnsOJns7Evcm8dzhlemcngGkZFE7Ap9SN6dZ9IH1XVhCNkcWtZ95U/s1600/IMG_6828.jpg" height="266" width="400" /></a></div>
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This was also the fanciest carrot cake I've ever come across before! Crushed pineapple? check, toasted pecans? check! pistachios? check! and it was also my first time baking with golden caster and golden icing sugar - which I was excited about! The whole cake just seemed so healthy and nutritious that as beautiful as the batter looked (which is why I had to snap the pic below - I'm not usually a fan of mixing bowl shots, but look at all that colour!) I had already made up my mind that I probably wasn't going to love the taste...and would be reaching for a brownie or two instead ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnbJMo-5VNjbkEdc3lIq9mQ_v_eG9I98WWSSAWCqjDm7ocf1eZPfldjjN8vY-Uz8-5lwbTfqZhbbR3Emr5JWslcLbRPgn-93QM5r_SlmBpCXdFhzXbxnfAPZXFS_75oVKeVWVCDSuK9YW/s1600/IMG_6825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnbJMo-5VNjbkEdc3lIq9mQ_v_eG9I98WWSSAWCqjDm7ocf1eZPfldjjN8vY-Uz8-5lwbTfqZhbbR3Emr5JWslcLbRPgn-93QM5r_SlmBpCXdFhzXbxnfAPZXFS_75oVKeVWVCDSuK9YW/s1600/IMG_6825.jpg" height="266" width="400" /></a></div>
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It was sometime before midnight that I finished the cake, after keeping my husband company on a dissertation writing session! I photographed it and was about to put it away and head to bed, but the smell and aroma coming from the cake was irresistible! and that vanilla bean cream cheese frosting was calling my name! I knew I'd never be able to sleep if I didn't try a taste of this cake! So I cut a slither, and oh my goodness it was one of the best cakes I've ever tasted! I was chastising myself for my earlier lack of faith in it's tastiness! So considering I wouldn't call myself a carrot cake fan, this cake definitely converted me! and how did I forget to tell you about brushing those warm baked cakes with an amazing lemon sugar syrup mixture?! Oh man! That was genius! and definitely helped the cake to be extra moist and extra fruity! so after my initial slither, I of course cut myself an enormous piece! and devoured it all the way to bed...my husband was shaking his head at me, but seriously this cake could not wait til morning!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2G_lmDhqWV9o2jJTcEnWOrXC4iX1R_TM66PqG4gnk5M3vFg6bLw97yfkk5vAm8UByevXgxK68nz0MuJZJEYqV0HU95HZmeYn3pu0pZvBpWzfnkTg2P75fdYj6QnQltwiRFcUYSJB8cC5/s1600/IMG_6830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2G_lmDhqWV9o2jJTcEnWOrXC4iX1R_TM66PqG4gnk5M3vFg6bLw97yfkk5vAm8UByevXgxK68nz0MuJZJEYqV0HU95HZmeYn3pu0pZvBpWzfnkTg2P75fdYj6QnQltwiRFcUYSJB8cC5/s1600/IMG_6830.jpg" height="400" width="400" /></a></div>
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I also loved how vibrant the pistachios were on top of the frosting! It is such an inviting and enticing cake! and I've been passing the recipe along to everyone I've been speaking to this week because it is just too good! If you're looking to wow with your baking, then this one is definitely for you!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1UdpHPUOtNF75b5nkvbaW42a8E_W-Pk4WlDF_YF17c4xOiE0iby-pphdE77r0Y2OXb1yNtvq6M7H0nrGyfW31Fd0i91zbfqOToTbMLpASfo_LNLZbuuDtXqH3p9hv1d8B5wlpJqKDYFW/s1600/IMG_6835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1UdpHPUOtNF75b5nkvbaW42a8E_W-Pk4WlDF_YF17c4xOiE0iby-pphdE77r0Y2OXb1yNtvq6M7H0nrGyfW31Fd0i91zbfqOToTbMLpASfo_LNLZbuuDtXqH3p9hv1d8B5wlpJqKDYFW/s1600/IMG_6835.jpg" height="400" width="400" /></a></div>
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<u>Carrot Cake with Vanilla Bean Cream Cheese Frosting:</u></div>
<div style="text-align: center;">
<i>Serves 12</i></div>
<div style="text-align: center;">
<span style="font-size: x-small;">From <a href="http://www.bakingmad.com/nielsen-massey-carrot-cake-with-vanilla-bean-icing-recipe/">Baking Mad</a></span><br />
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<i>for the cake:</i><br />
250g unsalted butter, softened<br />
250g unrefined golden caster sugar, I used Billington's<br />
4 eggs, lightly whisked<br />
1 tsp Nielsen-Massey vanilla extract<br />
250g self raising wholemeal flour<br />
150g carrots, peeled and coarsely grated<br />
75g tinned pineapple, roughly chopped<br />
1 lemon (zest only)<br />
1 tsp mixed spice<br />
100g pistachio nuts, roughly chopped<br />
50g pecan nuts, toasted and roughly chopped<br />
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<i>for the sugar syrup:</i><br />
50g unrefined light muscovado sugar<br />
1 lemon (juice only)<br />
1 tsp Nielsen-Massey vanilla extract<br />
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<i>for the frosting:</i><br />
75g unsalted butter, softened<br />
450g unrefined golden icing sugar, I used Billington's<br />
180g cream cheese<br />
1 tsp Nielsen-Massey vanilla bean paste<br />
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50g pistachio nuts, roughly chopped<br />
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Preheat the oven to 180 degrees C.<br />
Grease and line 2x20cm sandwich tins with parchment paper.<br />
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In a bowl with a mixer, cream the butter and sugar together for a few minutes, or until light and fluffy. Gradually pour in the eggs and the vanilla extract, then add the flour and continue to mix for a minute. Fold in the carrot, pineapple zest, mixed spice and nuts. <br />
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Divide the cake mixture equally between the two tins and flatten with a spatula. Bake on the middle shelf and cook for 30-35 minutes, or until golden and a skewer comes away clean when inserted into the centre of the cakes.<br />
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Meanwhile, make the lemon and vanilla sugar syrup by heating the sugar and lemon juice together for a few minutes, or until the sugar has completely dissolved and then add the vanilla. Turn both cakes out onto a wire rack and brush the tops of the warm cakes with the syrup. Allow to cool while you make the frosting.<br />
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Cream the butter, cream cheese and vanilla bean paste together into the bowl of a mixer and beat until light and fluffy. Add the icing sugar and continue to mix until you achieve a spreading consistency. <br />
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Sit one of the sponges on a plate or stand, and spread with half of the frosting. Place the second sponge on top, and cover with the remaining frosting. Decorated with chopped pistachios. <br />
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Eat and enjoy!<br />
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<i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: xx-small;">I received the Nielsen-Massey products complimentary from Baking Mad, but all views and opinions expressed are my own.</span></i></div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-63873345642702463852015-04-20T21:58:00.000+01:002015-04-20T21:58:33.634+01:00Malteser Bunny Chocolate Malt Mousse Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqc16fU28wIt991O4h9wYWHDQesScEwYRd4OsBKb8ZZh2yOcsR3S9bTyJth7SbWjLhYKIwmCkLFUAaef5VzzMY_eQ93geBQ2bti4xbt3WkRLI5191kol2jcGCGdLEs_87hShPzSIIkjmS/s1600/IMG_6504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiqc16fU28wIt991O4h9wYWHDQesScEwYRd4OsBKb8ZZh2yOcsR3S9bTyJth7SbWjLhYKIwmCkLFUAaef5VzzMY_eQ93geBQ2bti4xbt3WkRLI5191kol2jcGCGdLEs_87hShPzSIIkjmS/s1600/IMG_6504.jpg" height="266" width="400" /></a></div>
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My name's Gem...and I'm addicted to Malteser bunnies!! So much so that when I saw them roll around on the shelves sometime in February I grabbed a few bags of the minis knowing they would make an excellent Easter dessert! Wrong! Of course we hunted them out in my baking cupboard one night when we were in need of a Netflix accompanying chocolate fix! Never mind I said, I'll buy more! So it's the evening before Easter Sunday and I ask the lady in Morrison's where their Easter aisle is and she tells me it doesn't exist anymore!! Fortunately they had a few lone bunnies left by the tills so I grabbed those..and decapitated them so they would fit in my tart! Note to self: don't eat the contents of your baking cupboard without assurances you will find back up!!</div>
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It wasn't a big deal in the end - half the bunny for my pie the other half for my mouth - everyone's a winner! Except for the bunny I guess.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9oqly-5NYGS_V7SOUxPwKhTyDgU_hDjwaIM12WnGkOXNdlwr-mqTZiwllRCwT-3Bpa3ov-MxBK0KQj8_umJwtJvDNrP7Fc__ZGIvWP_q_wfYyVTVD5abq8S9LrGRMKZWVaNz9goXWb5_/s1600/IMG_6505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9oqly-5NYGS_V7SOUxPwKhTyDgU_hDjwaIM12WnGkOXNdlwr-mqTZiwllRCwT-3Bpa3ov-MxBK0KQj8_umJwtJvDNrP7Fc__ZGIvWP_q_wfYyVTVD5abq8S9LrGRMKZWVaNz9goXWb5_/s1600/IMG_6505.jpg" height="266" width="400" /></a></div>
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This Oreo crust takes the pie to the next level of decadence! and the chocolate ovaltine mixed into the mousse gives it that nice malty kick. There was no need for pouring a whole bag of maltesers in the middle of the pie...other than the fact that my mantra is you can never have too much chocolate! you could equally cover the whole thing in cream instead because it is tooth achingly sweet (in the best kind of way) and the cream does help to cut through the sweetness...but please sprinkle a few maltesers on top at least if you do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jv70FRZtdCmNWADupKpfYZMR5Kfxm8NjbAi9KJg1pWHUUUPeBNThCsXz-8b1OBM8eNJqfYypy_L_XKUtm_ISF6K3-aQYk4DrTG_7mQbjIB81Qg6S4GAM5-MpkDMprK_CIqGLMctCHCnw/s1600/IMG_6506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Jv70FRZtdCmNWADupKpfYZMR5Kfxm8NjbAi9KJg1pWHUUUPeBNThCsXz-8b1OBM8eNJqfYypy_L_XKUtm_ISF6K3-aQYk4DrTG_7mQbjIB81Qg6S4GAM5-MpkDMprK_CIqGLMctCHCnw/s1600/IMG_6506.jpg" height="266" width="400" /></a></div>
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This was the perfect end to our Sunday roast lamb feast and it was the perfect sugary fix to get our bellies ready for the sugar coma of chowing down on our chocolate eggs from our egg hunt that was to come!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed0jUliFBMooST_VgkOzh4eCrVD5Z6ucO-n7b1sIskK3VUG7BThLdHAoQW1bvJd1xQFm7RYguycON4lHWwgarv8ZFLU47vDEagGlQ89thkgBQU49IO0olC2afuMvtcI-7BxEYm852b3Ej/s1600/IMG_6507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhed0jUliFBMooST_VgkOzh4eCrVD5Z6ucO-n7b1sIskK3VUG7BThLdHAoQW1bvJd1xQFm7RYguycON4lHWwgarv8ZFLU47vDEagGlQ89thkgBQU49IO0olC2afuMvtcI-7BxEYm852b3Ej/s1600/IMG_6507.jpg" height="266" width="400" /></a></div>
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<div style="text-align: center;">
<u>Malteser Bunny Chocolate Malt Mousse Pie:</u></div>
<div style="text-align: center;">
<i>Serves 10</i></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Adapted from <a href="http://beyondfrosting.com/2015/03/30/malted-chocolate-mousse-tart/">Beyond Frosting</a></span></div>
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<div style="text-align: center;">
<i>for the crust:</i></div>
<div style="text-align: center;">
275g Oreos</div>
<div style="text-align: center;">
6 tbsp unsalted butter</div>
<div style="text-align: center;">
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<i>for the filling:</i></div>
<div style="text-align: center;">
225g cream cheese, cold</div>
<div style="text-align: center;">
60g dark chocolate</div>
<div style="text-align: center;">
1 tbsp unsalted butter</div>
<div style="text-align: center;">
65g chocolate malt powder</div>
<div style="text-align: center;">
115g caster sugar</div>
<div style="text-align: center;">
2 tbsp double cream</div>
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<i>for the decorating:</i></div>
<div style="text-align: center;">
315ml double cream</div>
<div style="text-align: center;">
65g cup icing sugar</div>
<div style="text-align: center;">
7 Malteser bunnies</div>
<div style="text-align: center;">
175g Maltesers</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Grind up oreos in a food processor until they resemble fine crumbs. Melt the butter in the microwave for 30 seconds and stir in with the oreos. Press the oreo mixture into a 10" tart pan. Refrigerate crust until filling is ready.<br />
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Remove cream cheese from fridge and beat on medium speed in an electric mixer for two minutes until light and fluffy. Scrape down the sides of the bowl.<br />
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In a small microwave safe bowl, combine the chocolate chunks and butter. Melt for 30-60 seconds and stir until chocolate is melted and smooth. Pour melted chocolate over cream cheese and mix to combine. <br />
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Add malt powder and caster sugar to the cream cheese mix and beat well until incorporated. <br />
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In a separate bowl, whip 350ml double cream together with the icing sugar. Remove 2 tablespoons of the whipped double cream and fold it in to the cream cheese mix. Cover the rest of the cream with clingfilm and refrigerate until ready to serve.<br />
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Pour chocolate malt mousse filling into the oreo crust and let set in the fridge for 3-4 hours. <br />
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Just before serving, remove the whipped cream and put it into a piping bag fitted with a star attachment. Pipe around the edge of the pie.<br />
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Cut the heads off the malteser bunnies, or if using minis use the whole bunny. Place alternately in the swirls of cream. Place a single malteser in the other swirls.<br />
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Using a sharp knife, chop some of the maltesers in half. Pile up the half and whole maltesers in the middle of the pie.<br />
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Eat and enjoy!<br />
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I am sharing this for Cook, Blog, Share over at <a href="http://www.supergoldenbakes.com/">Super Golden Bakes</a><br />
<span style="color: #0000ee;"><u><br /></u></span><a href="http://www.supergoldenbakes.com/"></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9loUtT7CBh8vdVOY3uXs_LuB8hLMbgSbXwA3gtiPJx5xwPYMcxmDCK8GcDk9h-H7aXzAfvEO_TvYHOB5e8jF2QC8n5GEbxcTGeH4-6xnsXokonUQIwznqIQU9XSGjBHOZkmvDCgahSx9Q/s1600/CookBlogShare.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9loUtT7CBh8vdVOY3uXs_LuB8hLMbgSbXwA3gtiPJx5xwPYMcxmDCK8GcDk9h-H7aXzAfvEO_TvYHOB5e8jF2QC8n5GEbxcTGeH4-6xnsXokonUQIwznqIQU9XSGjBHOZkmvDCgahSx9Q/s1600/CookBlogShare.png" /></a></div>
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Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com3tag:blogger.com,1999:blog-5632876888784738698.post-61839605966463725752015-04-01T16:37:00.001+01:002015-04-01T16:37:39.521+01:00Strawberry Milkshake Cheesecake Bars!<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eawj7Hei8c5jE08-NVMIUPU3gE4Sq_QWGkYnFJ8zu_mSbyR95GDLNs9P4mUSu6ylP3GzSxfx9Ij5kIL8L7HPZ4e1Xz7Bu42_9goCeXdGZtuWT0I37Ejr_sj4cVXeFmsNWNQV1zxd8-MJ/s1600/IMG_6118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_eawj7Hei8c5jE08-NVMIUPU3gE4Sq_QWGkYnFJ8zu_mSbyR95GDLNs9P4mUSu6ylP3GzSxfx9Ij5kIL8L7HPZ4e1Xz7Bu42_9goCeXdGZtuWT0I37Ejr_sj4cVXeFmsNWNQV1zxd8-MJ/s1600/IMG_6118.jpg" height="266" width="400" /></a></div>
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Hot on the heels of my <a href="http://cupcakecrazygem.blogspot.co.uk/2015/03/lime-coconut-cheesecake-jars.html">last post</a>, I also requested the strawberry milkshake flavour of <a href="http://www.sugarandcrumbs.co.uk/">Sugar and Crumbs'</a> flavoured icing sugars...because hello! an icing sugar that tastes like strawberry milkshake?! that had got my name all over it! </div>
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In case you are not aware, I have a full on obsession with milkshakes...like I will base my restaurant choice for a meal out purely on the fact of whether they have milkshakes on their menu. When we lived in Canada the options for this requirement were plentiful...however the UK is much more lacking in their offering of milkshakes! London is doing pretty well and is catching up...but Wales, oh don't even get me started on this barren wasteland that has no idea what a milkshake is. Flavoured milk with zero ice cream? Ummmm..no! that is not a milkshake! Needless to say my milkshake loving self has felt living here very difficult! </div>
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When I was little, my milkshake of choice was always strawberry - obvs! These days I'm more partial to the oreo, s'mores, peanut butter, key lime pie, or brownie kind...but there will always be a special place in my heart for strawberry milkshakes! </div>
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So I was giddy with excitement when I opened up this bag of flavoured icing sugar and the smell that wafted out was pure childhood nostalgia of super sweet, super tasty strawberry shaking days! I wasted no time in incorporating it into some super creamy cheesecake bars. As with the last recipe I tried using these flavoured sugars, I literally didn't need to add any other flavouring because the strawberry milkshake flavour coming through from the sugar was vivid enough. In fact, my husband who was in a different room could smell it as I was making them! It's really that impressive!</div>
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I decided to go all out and invest in some malted biscuits for the base - I told you this was all about nostalgia! and kept it simple with a no bake cheesecake topping that just let the strawberry milkshake do the talking!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF3381k9yMdTcTHcwle_o3jxOrzFLFZlaENSG24kG4MA4gDV7TjSrTVeedi3K0TgnZVrvUMQYjoScDF6mJgJGMvMLEj_mzeI5ZGZAc3jhVpE56rAbNjn4qX4Wv_wO7EVBFvzIJBiqPmg_/s1600/IMG_6116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzF3381k9yMdTcTHcwle_o3jxOrzFLFZlaENSG24kG4MA4gDV7TjSrTVeedi3K0TgnZVrvUMQYjoScDF6mJgJGMvMLEj_mzeI5ZGZAc3jhVpE56rAbNjn4qX4Wv_wO7EVBFvzIJBiqPmg_/s1600/IMG_6116.jpg" height="266" width="400" /></a></div>
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The cheesecake is very sweet, so a big swirl of fresh whipped cream helps to cut through that sweetness and a juicy ripe strawberry ties the whole thing together like a cherry on top...only it's a strawberry! </div>
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I have really been so impressed with these flavoured icing sugars that I just want to run out and buy every flavour out there! and did you know they also do flavoured cocoa powders? <a href="http://www.sugarandcrumbs.co.uk/product/chocolate-coconut-natural-flavoured-cocoa-powder/">Coconut cocoa powder</a>?! Hello! how good does that sound! One of my American blogging friends even commented this week that these sugars are finally an ingredient that the UK has but the States doesn't - that never happens! So make your American friends jealous and invest in some of these flavoured sugars - the fun you can have with them is endless!! </div>
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<u>Strawberry Milkshake Cheesecake Bars:</u></div>
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<i>Makes 12</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span></div>
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<i>For the base:</i></div>
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30g unsalted butter</div>
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145g malted milk biscuits</div>
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<i>For the cheesecake:</i></div>
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450g cream cheese</div>
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125g strawberry milkshake icing sugar</div>
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1 tsp vanilla extract</div>
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4 tsp semi-skimmed milk</div>
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150ml double cream</div>
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1 tsp red food colouring</div>
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<i>For the topping:</i></div>
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100ml double cream</div>
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6 strawberries</div>
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Grease your prepared tin. You can use a 13"x7" pan and cut them into squares after or I used a baking pan that has 12 ready made squares. I cut thin strips of greaseproof paper and laid then across each square in the pan so that I would be able to pop out each cheesecake square easily after refrigeration.</div>
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Melt the butter in a small microwavable bowl for 30 seconds. </div>
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While that is melting, blitz the malted milk biscuits in a food processor until crushed.</div>
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Mix the butter in with the biscuit crumbs and put 2 heaped teaspoons in each square of the baking pan. Press down the mixture with the back of the teaspoon.</div>
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Using a free stander electric mixer with the paddle attachment, beat the cream cheese, sifted strawberry milkshake icing sugar, vanilla extract and semi skimmed milk together until well blended.</div>
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Whip the 200ml double cream in the mixer using a whisk attachment. </div>
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Fold 150ml of the double cream into the cheesecake mixture. Add the red food colouring and stir until the mixture turns pink and is fully incorporated.</div>
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Spoon 2 tablespoons of the cheesecake mixture on top of each biscuit base. </div>
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Refrigerate for 5 hours until set. Cover the remainder of the whipped cream with clingfilm and keep in the fridge.</div>
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Just before serving, transfer the whipped cream into a piping bag fitted with a star attachment. Pipe a swirl of cream onto each individual cheesecake bar. Wash and hull the strawberries, slice in half and place one half on top of the cream. I also finished mine off with a little mini striped straw to complete the milkshake effect!</div>
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Eat and enjoy!</div>
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<i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: xx-small;">I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.</span></i></div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-75121529792527449792015-03-27T21:22:00.001+00:002015-03-27T21:32:40.135+00:00Lime & Coconut Cheesecake Jars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmbCRil5UhqEPyyGY6QNWIAbtJ06ZxWognDRT6h3G3P_s1Uyo6i57hGyhvKRwMe-KwwP1su7rVL2OzItv2EcI7ABUGd7K8AegRQwHkAuxo-XVFfUOxYB4Uol5B3R6CtTUuY6jPQ9DwUII/s1600/IMG_6105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmbCRil5UhqEPyyGY6QNWIAbtJ06ZxWognDRT6h3G3P_s1Uyo6i57hGyhvKRwMe-KwwP1su7rVL2OzItv2EcI7ABUGd7K8AegRQwHkAuxo-XVFfUOxYB4Uol5B3R6CtTUuY6jPQ9DwUII/s1600/IMG_6105.jpg" height="266" width="400" /></a></div>
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There are some flavour combinations you just can't beat! Coconut & lime happens to be one of them, and I can't get enough of it! As is evidenced on this blog from my <a href="http://cupcakecrazygem.blogspot.co.uk/2011/05/key-lime-pie-cupcakes-coconut-banana.html">Key Lime Pie Cupcakes</a> to my <a href="http://cupcakecrazygem.blogspot.ca/2012/12/lime-coconut-white-chocolate-blondies.html">Lime, Coconut & White Chocolate Blondies</a> and <a href="http://cupcakecrazygem.blogspot.co.uk/2012/06/coconut-key-lime-curd-layer-cake-for.html">Coconut & Key Lime Curd Layer Cake</a> to my <a href="http://cupcakecrazygem.blogspot.ca/2014/09/no-bake-coconut-key-lime-cheesecake.html">No Bake Coconut & Key Lime Cheesecake</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uRHDRx4TtvFwJ2TnC_X_ta1trgday0nm-nwQUWf4b3osGlyP1cAsTQ0OHGefCPWhFXOPIT1yk1M23nV0UaqwwT4hW8KaVWggrPx6vRPP6G2aQOwekF-qvXgaF22FfqT_QMawme7msOn3/s1600/IMG_6110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-uRHDRx4TtvFwJ2TnC_X_ta1trgday0nm-nwQUWf4b3osGlyP1cAsTQ0OHGefCPWhFXOPIT1yk1M23nV0UaqwwT4hW8KaVWggrPx6vRPP6G2aQOwekF-qvXgaF22FfqT_QMawme7msOn3/s1600/IMG_6110.jpg" height="320" width="320" /></a></div>
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When <a href="http://www.sugarandcrumbs.co.uk/">Sugar and Crumbs</a> got in touch with me and told me about their flavoured icing sugars, I was intrigued and when I heard they did a coconut and lime flavour it was a done deal! I had to try it out for myself! so they sent me some to try and I decided to give it a whirl and turn it into some cheesecake in a jar! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjek66ktSE-1fl3mrwQvi3gj3e78cXU3EAP927TeUckR327MnhaZb8l1IFZDVTrhfzzwu0UdnvDZz9m60lh3Q0fogva1sxPDE3xI_FjxDmOQWM0oYzkWEMhxTX9VZP-Z97AlnI-Pm9aJoo/s1600/IMG_6102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjek66ktSE-1fl3mrwQvi3gj3e78cXU3EAP927TeUckR327MnhaZb8l1IFZDVTrhfzzwu0UdnvDZz9m60lh3Q0fogva1sxPDE3xI_FjxDmOQWM0oYzkWEMhxTX9VZP-Z97AlnI-Pm9aJoo/s1600/IMG_6102.jpg" height="266" width="400" /></a></div>
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Initially I had planned to use a few drops of coconut extract in the cheesecake mix as I usually would, but the beauty of these flavoured icing sugars is I didn't need to add any! The sugar was so flavourful that it would have been an overkill adding extract to my surprise! and oh the smell as you opened up the pouch to add it into the mixer - it was totally tropical and delicious! and the great thing is the flavours are all natural. It tasted just as good as it smelt too! </div>
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I layered the cheesecake in between some coconut cupcakes, and combined with a graham cracker crust this was one tasty dessert to go! </div>
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I even tied a little spoon on and gave them away as gifts, the perfect little no bake treat! </div>
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<u>Lime & Coconut Cheesecake Jars:</u></div>
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<i>Makes 2</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span></div>
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<i>for the crust:</i></div>
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40g graham cracker crumbs</div>
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20g unsalted butter, melted</div>
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<i>for the cheesecake:</i></div>
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225g cream cheese</div>
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120g lime & coconut icing sugar</div>
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85g double cream</div>
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20g desiccated coconut</div>
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<i>for the cupcakes:</i></div>
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3 coconut cupcakes - recipe from <a href="http://www.amazon.co.uk/Trophy-Cupcakes-Parties-Jennifer-Photographed/dp/157061864X/ref=sr_1_1?ie=UTF8&qid=1427490799&sr=8-1&keywords=trophy+cupcakes">Trophy Cupcakes</a></div>
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Using a whisk, whip the double cream until stiff peaks form.</div>
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Beat the cream cheese and icing sugar together with a paddle attachment in a freestanding electric mixer.</div>
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Stir the cream into the cream cheese mix with a spoon until incorporated. Stir in the desiccated coconut and refrigerate for 30 minutes.</div>
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Melt the butter in a microwave safe bowl for 30 seconds.</div>
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Blitz the graham crackers into crumbs using a food processor. Add in the melted butter.</div>
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Spoon two and a half tablespoons of biscuit mix into the bottom of each jar. Smooth it out on top with the back of a teaspoon.</div>
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Cut coconut cupcakes into cubes. I used 1.5 cupcakes per jar. </div>
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Put the cheesecake mix into a piping bag with a star nozzle fitted.</div>
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Pipe a layer of cheesecake on top of each biscuit base. Layer with cubes of coconut cupcake. Repeat with a piped layer of cheesecake, and one more layer of coconut cupcake. Finish off with a small swirl of coconut cheesecake and a sprinkling of shredded coconut. </div>
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Eat and enjoy.<br />
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<i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span style="font-size: xx-small;">I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.</span></i></div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com3tag:blogger.com,1999:blog-5632876888784738698.post-52916436140519597812015-03-16T16:39:00.000+00:002015-03-16T16:39:21.156+00:00Bounty & Coconut Marshmallow Rocky Road<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq68wlHLP8U9W3vsuGvVBBLQ_ocTH7vem9sD2u3LA1fp_Atcmdf5PBP_N3BJord77zh8BHoWRImkj68k6joDSEnCL0j4g_bsgoLvuLcovxTPQVzRo5_KPQFHztqw6VvZiklWeYw2dhQbF5/s1600/IMG_2525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq68wlHLP8U9W3vsuGvVBBLQ_ocTH7vem9sD2u3LA1fp_Atcmdf5PBP_N3BJord77zh8BHoWRImkj68k6joDSEnCL0j4g_bsgoLvuLcovxTPQVzRo5_KPQFHztqw6VvZiklWeYw2dhQbF5/s1600/IMG_2525.jpg" height="266" width="400" /></a></div>
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After whipping up the batch of <a href="http://cupcakecrazygem.blogspot.co.uk/2015/03/coconut-marshmallows-from-amazing.html">coconut marshmallows</a>, I knew it was only a matter of time before they were going to make their way into some rocky road! and of course because I don't like to do things by halves it had to be truly coco-rific. I have made a <a href="http://cupcakecrazygem.blogspot.co.uk/2012/08/triple-toasted-coconut-rocky-road.html">toasted coconut rocky road</a> before with coconut m&m's and coconut biscuits so this one was still as coco-nutty just with a few different coconut mix ins this time! So I added chopped up Bounty bars and Coconut Lindor truffles and a sprinkling of desiccated coconut too.</div>
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They were so delicious, I feel like I'm never going to be able to make rocky road again unless it's with homemade marshmallows! They have certainly set the standard high!<br />
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I'm already dreaming up the future homemade marshmallow flavour combos that will be turned into more decadent rocky roads!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-kYEqLRD8CX4MwUniOiAboebEwoABFhOZbUZanU4Avf8CkIA9Vi5emD_GXNMoZJViT2EmWysLWNixjCTpz9BFynV5PbTe2eglsTx0R0MmmY_xQE4Oq9KAP9XZQn2S7KerYfh8DbhlSS4/s1600/IMG_2532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE-kYEqLRD8CX4MwUniOiAboebEwoABFhOZbUZanU4Avf8CkIA9Vi5emD_GXNMoZJViT2EmWysLWNixjCTpz9BFynV5PbTe2eglsTx0R0MmmY_xQE4Oq9KAP9XZQn2S7KerYfh8DbhlSS4/s1600/IMG_2532.jpg" height="266" width="400" /></a></div>
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<u>Coconut & Bounty Rocky Road:</u></div>
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<i>Makes 12</i></div>
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<span style="font-size: x-small;">Cupcake Crazy Gem</span></div>
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450g milk chocolate</div>
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1 tsp vegetable oil</div>
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1 cup rice krispies</div>
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10g desiccated coconut</div>
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200g bounty bars</div>
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75g coconut lindor truffles</div>
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125g coconut marshmallows</div>
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50g white chocolate</div>
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1/8 tsp vegetable oil</div>
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Line an 8x8" square baking pan with parchment paper.</div>
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Break milk chocolate into pieces and put in a large heatproof bowl above a pan of boiling water. Stir in vegetable oil and mix until melted.</div>
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Remove from the heat and let cool for 10 minutes.</div>
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Chop the marshmallows into quarters, the lindor truffles in half and the bounty bars into about 10 chunks. (Reserve back a few handfuls of the mix ins to use as toppings)</div>
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Stir in the rice krispies and desiccated coconut. Once completely cool, stir in the marshmallows, bounty and truffles. Mix well.</div>
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Spread into the prepared pan, smoothing out on top. Add the rest of the toppings. </div>
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Chop the white chocolate and put it in a small microwavable bowl with the vegetable oil. Microwave in 30 second bursts until melted. Put into a piping bag and drizzle over the rocky road.</div>
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Refrigerate for an hour, or overnight.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com2tag:blogger.com,1999:blog-5632876888784738698.post-2139396046609069152015-03-05T21:23:00.001+00:002020-04-04T11:08:33.229+01:00Coconut Marshmallows from the amazing Butter Baked Goods!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn46z2EWw4u76jxRmLY0uKLUBdpjrAHQkNc_wAN8Wl0q3twB4POtIWIex1CPHNPw6mseSNqXVmp8pNDvB6Aw4GTSM0IiWJj5dG3KH8FAx3sep5M0RfDe12YF2kmkH8i5V_YcxrW_qYNq9S/s1600/IMG_2298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn46z2EWw4u76jxRmLY0uKLUBdpjrAHQkNc_wAN8Wl0q3twB4POtIWIex1CPHNPw6mseSNqXVmp8pNDvB6Aw4GTSM0IiWJj5dG3KH8FAx3sep5M0RfDe12YF2kmkH8i5V_YcxrW_qYNq9S/s1600/IMG_2298.jpg" width="400" /></a></div>
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When we moved to Vancouver I was so excited about all the potential baked goods the city had to offer! I had visions of gorgeous little cupcakeries on every block and gourmet treats around every corner! The reality was not so great. I tried so many mediocre cupcakes and went to many different establishments that came highly recommended but Vancouver was still lacking in impressing me treat wise! Then a very lovely friend recommended <a href="http://www.butterbakedgoods.com/">Butter Baked Goods</a> to me and the day I stepped through their beautiful pastel doors I knew I'd found what I was searching for! </div>
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From sky high chocolate peanut butter layer cakes to toasted marshmallow s'mores bars, pineapple coconut scones to bars loaded with chocolate, pecans, coconut and dulce de leche (otherwise known as the Dunbar!) and of course their homemade marshmallows were the icing on the top! I'm not sure I'd ever had a homemade marshmallow before I tried Butter's...and I've tried many since but none have compared! From passionfruit to gingerbread to maple to toasted coconut there were so many flavours to choose from...in fact at the last count they had 18 flavours but I'm sure they've dreamt up many more since! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvQjnGv95fZ6lho7w18E4miIiPPYUSRU3nX3i4eQnS-1qTp83X5MnjFbh95JGHUMEO5zA3ieSELEZPgymylVa6N2QKijxb2Uut1uIv_9nRZqHrYFPGqrglZXPMYZ1j_R8bdQkaSJSzSwz/s1600/IMG_1367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvQjnGv95fZ6lho7w18E4miIiPPYUSRU3nX3i4eQnS-1qTp83X5MnjFbh95JGHUMEO5zA3ieSELEZPgymylVa6N2QKijxb2Uut1uIv_9nRZqHrYFPGqrglZXPMYZ1j_R8bdQkaSJSzSwz/s1600/IMG_1367.jpg" width="400" /></a></div>
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Of course we were heartbroken to leave Vancouver, and I was heartbroken to leave Butter behind! So imagine my excitement when on the morning my baby was born my husband presented me with a push present and it just so happened to be Butter Baked Good's recipe book! He is a keeper that's for sure! It is one of the most beautiful recipe books you will ever own, and I have spent months and months staring at those beautiful pages wondering what to make first!</div>
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Naturally, it had to be their marshmallows!</div>
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So I tentatively whipped up my first batch...waiting for that liquid sugar to magically turn into white fluff and it didn't! I think it was because I used some gelatin leaf so undeterred I tried again with powdered gelatin this time and did a little happy dance as the marshmallow fluffed up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIsx9D7yBv9CkQzUSB-kRREsGzeLscOCy8QBuomzi5dWIXyAKOK1DqKmUXL0QDkQSXKRAChSdCYFn4kgZAUMkpU72g6oZzlrMptsBBgUNxf5INOI7_FojKKtO1zijvv90ucnRY0vki6Ps/s1600/IMG_1369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIsx9D7yBv9CkQzUSB-kRREsGzeLscOCy8QBuomzi5dWIXyAKOK1DqKmUXL0QDkQSXKRAChSdCYFn4kgZAUMkpU72g6oZzlrMptsBBgUNxf5INOI7_FojKKtO1zijvv90ucnRY0vki6Ps/s1600/IMG_1369.jpg" width="400" /></a></div>
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They are actually so much easier than I ever thought they would be to make! and now I've conquered them once I'm already dreaming up all the flavours I'll be making in the future! and the taste, oh the taste! they are soft and pillowy and creamy and delicious and everything you expect from an amazing marshmallow!</div>
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They are great in hot chocolates, and melt even better than shop bought marshmallows! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxkISi5FApSy1-0K2eqlpRJ3vRYcPJIUGtLa9Tk7lHMsKFuSVtDOorUr7SwEMbIZEc6wdQp4Ccaad8XZFW8NMmavRGNZQ7JVtd5lrJVhGmVwQ8d2x7RiYAoRvAX8tNLfNdkhfotiL3Ao5/s1600/IMG_1955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuxkISi5FApSy1-0K2eqlpRJ3vRYcPJIUGtLa9Tk7lHMsKFuSVtDOorUr7SwEMbIZEc6wdQp4Ccaad8XZFW8NMmavRGNZQ7JVtd5lrJVhGmVwQ8d2x7RiYAoRvAX8tNLfNdkhfotiL3Ao5/s1600/IMG_1955.jpg" width="400" /></a></div>
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and I also dipped some in chocolate and then in coconut for the dessert table we had for my 1 year old's birthday (which I'll be blogging about soon!) and I threw them in some coconut rocky road which will be appearing on the blog over the next few weeks too!</div>
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<u>Butter's Famous Marshmallows - Coconut:</u></div>
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<i>Makes 64 1x1 inch or 32 2x2 inch (which is the size I made in the pictures)</i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://www.amazon.co.uk/Butter-Baked-Goods-Nostalgic-Neighborhood/dp/0449015831">Butter Baked Goods</a></span></div>
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1 cup cold water, divided</div>
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3 sachets powdered gelatin (I use Dr Oetker's that are 12g per sachet)</div>
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337g caster sugar</div>
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350g golden syrup (or corn syrup)</div>
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1/4 tsp salt</div>
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1 tsp coconut extract</div>
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2 cups icing sugar, to coat the marshmallows</div>
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Prepare a 30x18cm baking pan with a sheet of clingfilm, greased lightly with butter</div>
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In a stand mixer fitted with a whisk attachment pour in 1/2 cup of the water and sprinkle with the gelatin. Set aside and let the gelatin soak in.</div>
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In a medium saucepan, over high heat, add the sugar, syrup, salt and remaining 1/2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from heat.</div>
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Turn on your mixer a few times to break your gelatin and water combo up. Turn your mixer to low, and slowly add the hot sugar mixture to the bowl, and continue to mix on low. Make sure you pour the hot sugar mixture down the side of the bowl and that it doesn't touch the whisk attachment if possible.</div>
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Turn the mixer to high and continue to whip for 8-10 minutes until the marshmallow batter almost triples in size and becomes very thick. Stop the mixer, add the coconut extract (or just vanilla extract if you are making plain marshmallows), and then whip briefly to combine. </div>
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Transfer the mixture to the prepared baking pan and use a spatula to spread it evenly into the pan. Work quickly because the marshmallow becomes more difficult to work with as it sets. </div>
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Put a layer of tin foil across the top of your pan loosely, I make mine create an arch shape so that it definitely won't touch and stick to any of the mallow in the pan. </div>
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Leave the marshmallow, at room temperature, to set for at least 4 hours or overnight. The marshmallow will be too sticky and soft if you cut it too soon.</div>
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Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of icing sugar and rub all over the marshmallow slab.</div>
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Use a large knife to cut the slab into 1x1 inch squares or 2x2 inch squares if you want larger ones like I did. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely. </div>
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Store in an airtight container.</div>
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Eat and enjoy!!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com1tag:blogger.com,1999:blog-5632876888784738698.post-54517811848363643642015-02-03T22:38:00.000+00:002015-02-04T07:13:32.175+00:00Nutella & White Chocolate Cookie Sticks for World Nutella Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiRTKYu9srJ6UnlVRTEFWT3xBGV8dI-A2HlLcFgFim5WcZMFEIbpE1mwhTGKk5VS0QdQWk7AN4VzTPMec_ZAfG6-ZBsFgeVAVLcdTBFd9OH7bzLQ8oW2KmCBHKbI_nAfW49Cy9Z11jE5F/s1600/IMG_0546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiRTKYu9srJ6UnlVRTEFWT3xBGV8dI-A2HlLcFgFim5WcZMFEIbpE1mwhTGKk5VS0QdQWk7AN4VzTPMec_ZAfG6-ZBsFgeVAVLcdTBFd9OH7bzLQ8oW2KmCBHKbI_nAfW49Cy9Z11jE5F/s1600/IMG_0546.jpg" height="265" width="400" /></a></div>
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Did you know it's World Nutella Day on Thursday?! I'm not really sure why we need a specific designated day to eat Nutella...because if you know me at all, you know I eat Nutella every day without hesitation! but hey, I love national food days as much as the next food blogger and so I jumped on the bandwagon to show you one of my favourite recipes involving one of my favourite treats incase you want to whip them up for your own little Nutella celebration!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlT-PVWM3fKzWMCqkVicbf8ciyyUuGhO566j4LyyMULRr-25AwOD7vPn0aId77DLrfsXJLUhLsJXln4eVW4QPvZ-CijU0zPaFUHBw_rbzHFlgxrBeWOMxmcsc_cQEYveqHEiLK0ojIND9/s1600/IMG_0553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlT-PVWM3fKzWMCqkVicbf8ciyyUuGhO566j4LyyMULRr-25AwOD7vPn0aId77DLrfsXJLUhLsJXln4eVW4QPvZ-CijU0zPaFUHBw_rbzHFlgxrBeWOMxmcsc_cQEYveqHEiLK0ojIND9/s1600/IMG_0553.jpg" height="278" width="400" /></a></div>
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The first time I made these last year I made them twice in one week! I've made them several times since but they are THAT good that they have never made it to the photography stage before being completely devoured. So this time around I restrained myself for long enough to get a few shots in! The observant ones out there among you will notice that I never usually photograph more than 4 of the things I've baked. The reason? because they are the only ones I have left because the rest have been scoffed! You know those bloggers that take beautiful pictures of every portion of their bake straight out the oven, they show you the whole pan of cookies or the whole batch of cupcakes? Well, I just don't believe they are real legit food bloggers - because who can resist tasting your baked goods the second they come out the oven? Not me! Just keeping it real over here!</div>
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You know how else I keep it real, by doing away with things like rolling up each cookie - because that takes time! Precious time, that I could be using to catch up on the latest episode of Grey's, or catch up on Instagram or watch my sleeping baby - she's too adorable not to! So in place of rolling out individual cookies, you dump your whole bowl of cookie dough in a brownie pan, and spread it out using your hands, flatten it down, stick it in the oven and call it done! </div>
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You'll wonder why you've never baked every batch of cookies like this!!</div>
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The pudding makes them super soft, so I recommend you don't leave it out! Most large supermarkets now sell the little jello pudding boxes in their American grocery section and it's not too pricey. The little melty pools of white chocolate compliment the hazelnutty undertones of the Nutella perfectly and you'll be wanting to make your next batch before you've even finished your first - they are THAT good!<br />
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and don't even think about leaving out the warm Nutella drizzled on top! I even kept the rest that I didn't use in a piping bag in the tin of cookies after and everytime I popped one on a plate I would give it quadruple drizzle before zapping in the microwave for 15 seconds - do it, you won't be disappointed! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtNRxijf4_DbdqRxuwWfx6_2dTWDPAWG9a5BTuZm4PWLI6hU2vIKWcjyg08ZgqtpIGo12R6iKtNMxTJ_OTz8MxozNK11GUXvzTJ_D8CoDlmMyAggbv4kvdp1xOFAeR9wZvpPaX4vR2QAn/s1600/IMG_0554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtNRxijf4_DbdqRxuwWfx6_2dTWDPAWG9a5BTuZm4PWLI6hU2vIKWcjyg08ZgqtpIGo12R6iKtNMxTJ_OTz8MxozNK11GUXvzTJ_D8CoDlmMyAggbv4kvdp1xOFAeR9wZvpPaX4vR2QAn/s1600/IMG_0554.jpg" height="266" width="400" /></a></div>
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<u>Nutella & White Chocolate Cookie Sticks:</u></div>
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Makes 16</div>
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Adapted from <a href="http://insidebrucrewlife.com/2014/02/nutella-mm-bars/">Inside BruCrew Life</a></div>
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3/4 cup unsalted butter, softened</div>
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1/2 cup Nutella</div>
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1/2 cup caster sugar</div>
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1/2 cup soft brown sugar</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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2 1/2 cups plain flour</div>
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1 tsp bicarbonate of soda</div>
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1 box jello instant chocolate pudding mix (3.4 ounces)</div>
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2 cups white chocolate, chopped</div>
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16 cubes of white chocolate</div>
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3 tbsp Nutella</div>
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Preheat the oven to 180 degrees C. Grease an 11x7" pan with butter.</div>
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In the bowl of a freestanding electric mixer, beat the butter, Nutella, and both sugars until creamy. Add the eggs and vanilla and beat again.</div>
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In a medium bowl, whisk together the flour, bicarbonate of soda, salt and dry pudding mix. Slowly beat into the creamed butter mixture until completely incorporated. Do not over mix.</div>
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Chop up the white chocolate into chunks, stir it into the mix with a spatula. </div>
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Spread the batter into the pan. Bake for 12-14 minutes. </div>
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Once out the oven, immediately press the 16 white chocolate chunks into the top of the cookie. Put in the freezer to stop the chocolate on top melting. After 20 minutes, take the cookie out. Heat the Nutella in the microwave for 30 seconds and drizzle diagonally across the cookie. Cut it into 16 sticks.</div>
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Eat and enjoy!</div>
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If cookie sticks aren't your thing - I have you covered in other areas of Nutella amazingness!</div>
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Like this <a href="http://cupcakecrazygem.blogspot.co.uk/2014/11/ferrero-rocher-nutella-fudge-cream-pie.html">Ferrero Rocher & Nutella Fudge Cream Pie</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PZGBCIUtDvjJZXC_3fP65N5es5XzkBcMANfL_27fTNBPOSUWJDNldIUbMSXnYDH2cnJQM1VnQMgiQOg5BLpm4x5KlgZinT602bj_ybmkoGpIFU8hSduafSuxTbNpEBigQ_9p7CcjJIT3/s1600/IMG_5092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PZGBCIUtDvjJZXC_3fP65N5es5XzkBcMANfL_27fTNBPOSUWJDNldIUbMSXnYDH2cnJQM1VnQMgiQOg5BLpm4x5KlgZinT602bj_ybmkoGpIFU8hSduafSuxTbNpEBigQ_9p7CcjJIT3/s1600/IMG_5092.jpg" height="213" width="320" /></a></div>
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or some <a href="http://cupcakecrazygem.blogspot.co.uk/2014/08/nutella-stuffed-brown-butter-choc-chunk.html">Nutella Stuffed Brown Butter Choc Chunk Cookies</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGinQNQI0ZVWeVAziah9wXF52JU397PeDxa0zZ_Bye5UAGMByS440SJjVPygWQ0e5BS_79ax3cwy0B60s1HgAvc-qLeKcCnPpo4W_D3udh5zoAewGavAdSTLawHAU4K0roDjMWU8cANIW/s1600/IMG_5140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGinQNQI0ZVWeVAziah9wXF52JU397PeDxa0zZ_Bye5UAGMByS440SJjVPygWQ0e5BS_79ax3cwy0B60s1HgAvc-qLeKcCnPpo4W_D3udh5zoAewGavAdSTLawHAU4K0roDjMWU8cANIW/s1600/IMG_5140.jpg" height="213" width="320" /></a></div>
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or <a href="http://cupcakecrazygem.blogspot.co.uk/2014/07/ferrero-rocher-brownie-cupcakes-with.html">Ferrero Rocher Brownie Cupcakes with Nutella Frosting</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiIrGvfHpLh7pRuB9l4BjV4OmBqVAVqJ0zK78u5ObQUVOu7_sPDHxCK0bUB_2ELAMWktj2ACboDET-JFUDRQify0oA3EM501rveliJiD7NsaZkAwGfjIJLVQBiLOEYBsiA72hyphenhyphensz2Autu/s1600/IMG_4877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiIrGvfHpLh7pRuB9l4BjV4OmBqVAVqJ0zK78u5ObQUVOu7_sPDHxCK0bUB_2ELAMWktj2ACboDET-JFUDRQify0oA3EM501rveliJiD7NsaZkAwGfjIJLVQBiLOEYBsiA72hyphenhyphensz2Autu/s1600/IMG_4877.jpg" height="213" width="320" /></a></div>
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or my personal favourite, <a href="http://cupcakecrazygem.blogspot.co.uk/2014/07/the-fudgiest-nutella-brownies.html">THE Fudgiest Nutella Brownies</a> ever! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPViRnV7O3yOS5F9UGrGK7NV7z4bH2gbejLPTIUIYeBOE9rql64M18Fy6Zm_pfxRhZ5mnu2iijyOws5WMb_i-vJAvfCivccYwsZV9o_EETvt5g-Rq6vVsBw7Swnu4o5AcQzpE__dw2hPl/s1600/IMG_5190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPViRnV7O3yOS5F9UGrGK7NV7z4bH2gbejLPTIUIYeBOE9rql64M18Fy6Zm_pfxRhZ5mnu2iijyOws5WMb_i-vJAvfCivccYwsZV9o_EETvt5g-Rq6vVsBw7Swnu4o5AcQzpE__dw2hPl/s1600/IMG_5190.jpg" height="213" width="320" /></a></div>
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and who can say no to S'mores & Nutella combined in this <a href="http://cupcakecrazygem.blogspot.co.uk/2014/08/nutella-smores-fudge-pie.html">S'mores Fudge Pie</a>?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dLhXKwDLumKF3FnmReS0Nf2d4bp5nvlugyRjH47mfxrdvdJWUWE5oyuyIX3YsFmpWV5JL0geFqRbU8O-7Rx6-j0231Qrtq74j321k1zqDEanrwaYL84xmx3DryJr3LevDLijiCdQBguU/s1600/IMG_4787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dLhXKwDLumKF3FnmReS0Nf2d4bp5nvlugyRjH47mfxrdvdJWUWE5oyuyIX3YsFmpWV5JL0geFqRbU8O-7Rx6-j0231Qrtq74j321k1zqDEanrwaYL84xmx3DryJr3LevDLijiCdQBguU/s1600/IMG_4787.jpg" height="213" width="320" /></a></div>
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or a little bit of <a href="http://cupcakecrazygem.blogspot.co.uk/2014/06/nutella-and-raspberry-cheesecake-in-jars.html">Nutella & Raspberry Cheesecake in a jar</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ZoMPNAD6raXFqBbt40jU1pT2ubZWWL0qt8ZT6mfoM0SJAPJhBEzh-u4fhUnvpF33ev7zABH0KLrv2w86Jqkty-ix4uuSN4tP_MwU7XkvayYNA2RsRAo2IeyxUkqzf07uuOzpu7UDBtR/s1600/IMG_1460-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu5ZoMPNAD6raXFqBbt40jU1pT2ubZWWL0qt8ZT6mfoM0SJAPJhBEzh-u4fhUnvpF33ev7zABH0KLrv2w86Jqkty-ix4uuSN4tP_MwU7XkvayYNA2RsRAo2IeyxUkqzf07uuOzpu7UDBtR/s1600/IMG_1460-3.jpg" height="213" width="320" /></a></div>
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and this <a href="http://cupcakecrazygem.blogspot.co.uk/2013/10/peanut-butter-oreo-nutella-banana-cream.html">Peanut Butter, Oreo, Nutella & Banana Cream Pie</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfy29xzW7G50YwqBJ7B0HQMapBFfI0kxbg_NOS_HFYJ61vy8Y_NDjcfzV9Bau5PCPJczxOpGuYCPJszGWokf8sEIciLpIXayveIoecTq2wgssG0Lev71v3PaCHwGQDtDhPv9oVVuxdbBp/s1600/IMG_6047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfy29xzW7G50YwqBJ7B0HQMapBFfI0kxbg_NOS_HFYJ61vy8Y_NDjcfzV9Bau5PCPJczxOpGuYCPJszGWokf8sEIciLpIXayveIoecTq2wgssG0Lev71v3PaCHwGQDtDhPv9oVVuxdbBp/s1600/IMG_6047.jpg" height="213" width="320" /></a></div>
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and the goodies that kickstarted my obsession...<a href="http://cupcakecrazygem.blogspot.co.uk/2013/02/nutella-peanut-butter-smoreos.html">Nutella & Peanut Butter S'moreos</a>!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-60233580988523273762015-01-24T15:49:00.000+00:002015-01-24T15:49:25.904+00:00Chocolate Orange Brownie Trifle: A Christmas Day Showstopper! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhku46erLw0MTI8RxZ_JG1M2T6ONHdLA3QGUKSWZXyT8jRd8o1fTnQZB9CH5y1RjNnStQQf50NBHzHP__RLbKZARTNX4L1IP9bRRN_NNyBufZ4b5-H2zp3gJrklP8fQN0iRXkSwAleTuyP/s1600/IMG_8646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhku46erLw0MTI8RxZ_JG1M2T6ONHdLA3QGUKSWZXyT8jRd8o1fTnQZB9CH5y1RjNnStQQf50NBHzHP__RLbKZARTNX4L1IP9bRRN_NNyBufZ4b5-H2zp3gJrklP8fQN0iRXkSwAleTuyP/s1600/IMG_8646.jpg" height="266" width="400" /></a></div>
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We spent Christmas day at my in laws this year, and I was tasked with the Christmas day dessert. I spent months planning what I was going to make, and changed my mind a million times in between! In my mind a Christmas dessert should always involve peppermint, but since it gives my husband insane heartburn that was off the table! So then we came up with the idea of chocolate orange...I'm not really a fan of orange flavoured desserts - you won't have seen anything on my blog featuring orange before for this reason! so it's slightly ironic that this dessert turned into the craziest orange overload ever!! In my mind it's also not Christmas without a trifle, but I don't like custard and knew I didn't want to make a boring old traditional trifle so a brownie trifle with mousse layers seemed like a great alternative! and before I knew it, this 9 layer beast had been dreamt up in my head!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinALxNu_rkYdOi4CATjdyYGxg0-MMIT7SdjVjnz6Nu9kTnprdMs051Y6L_b0iZKW3eQCrNvfhSw0jqv_8zxsORv7wP9a9hBYaq8CvqE4NFsZdd3FvnWClZui-YIvZX0Cfdo7yHcJeZTIpv/s1600/IMG_8629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinALxNu_rkYdOi4CATjdyYGxg0-MMIT7SdjVjnz6Nu9kTnprdMs051Y6L_b0iZKW3eQCrNvfhSw0jqv_8zxsORv7wP9a9hBYaq8CvqE4NFsZdd3FvnWClZui-YIvZX0Cfdo7yHcJeZTIpv/s1600/IMG_8629.jpg" height="250" width="400" /></a></div>
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I knew it needed to look impressive sitting on the table (that's how I imagined I'd serve it...as it turned out I served it straight from the fridge and dished it up into bowls whilst everyone was in a different room so no one saw it anyway!!) but it made me happy at least that it looked pretty in the bowl! I had planned to do Christmas tree shaped brownies around the inside of the bowl, but my Christmas tree cutter was larger than I had remembered it being! so I settled on stars...which are still slightly festive! Luckily they were so moist they just stuck to the side of the bowl all by themselves! and then the subsequent layers that I filled the bowl with held them in place! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrfdA6Lq309c5L2EsQBw2-kYL-DIGg-1RayQpuGmeXe5DytG5twYMQuqqW3dNHdlQPw3hWS8jowaYrT1vgrCA0L8JIXQ-q3NnyitKCFxpckpi7fAhXknsyeHfKDvB123qGLfboeh110cN/s1600/IMG_8634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrfdA6Lq309c5L2EsQBw2-kYL-DIGg-1RayQpuGmeXe5DytG5twYMQuqqW3dNHdlQPw3hWS8jowaYrT1vgrCA0L8JIXQ-q3NnyitKCFxpckpi7fAhXknsyeHfKDvB123qGLfboeh110cN/s1600/IMG_8634.jpg" height="266" width="400" /></a></div>
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Layers of brownie chunks started off the fun...followed by a nice thick layer of milk chocolate orange mousse, and then a layer of chopped up Terry's chocolate orange pieces...</div>
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Followed by another generous layer of brownie chunks, these were level with the brownie stars around the bowl too. This was topped with a generous layer of white chocolate orange mousse...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9RzCNCzPZrUwJ90s15IKolLCHD88pT0gt_gfaSggZlho8yKuvnUjZLw_E01o1sqe1E76MOO0-ZVEzVrHG5cviS-fhakmyyf7qSlW4YMkiWatZpUgpD-SZq7biWS5C0nKieI7N3hhkOJa/s1600/IMG_8637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE9RzCNCzPZrUwJ90s15IKolLCHD88pT0gt_gfaSggZlho8yKuvnUjZLw_E01o1sqe1E76MOO0-ZVEzVrHG5cviS-fhakmyyf7qSlW4YMkiWatZpUgpD-SZq7biWS5C0nKieI7N3hhkOJa/s1600/IMG_8637.jpg" height="266" width="400" /></a></div>
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followed by, you've guessed it, more Terry's chocolate orange pieces!</div>
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Some piped on whipped double cream brought everything together, and I used mini Terry's chocolate orange pieces to decorated, and crumblings of flake too...because it's not a trifle unless it's been crumbled with flake - fact!</div>
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There were a lot of components but all were pretty straightforward and it came together quicker than expected. I used the amazing Ghirardelli brownie box mix from Costco because when it's 8pm on Christmas Eve and you haven't started on dessert yet, you need to cut some corners! but if you had more time than me you could obviously make your own brownies! I also used shortcut mousse recipes, that didn't require egg, because I didn't have time for things to go wrong so a cream cheese no fail mousse was the way forward! </div>
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Although you'd think it would be too much orange in one dessert, it was perfectly balanced by the creaminess of the mousse layers, and the richness of the chocolate brownie and the tang from the cream on top helped to break through the sweetness - I wanted another helping immediately after eating my first! which for an orange hater shows just how yummy this dessert really was! </div>
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<u>Chocolate Orange Brownie Trifle:</u></div>
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<i>Serves 15-20</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span></div>
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2 pans of chocolate fudge brownies (8x8 size and 9x13) </div>
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I used Ghirardelli Brownie mix - you could make your own from scratch</div>
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<i>Milk Chocolate Orange Mousse:</i></div>
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125g milk chocolate</div>
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100g dark chocolate</div>
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225g cream cheese </div>
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110g cup caster sugar</div>
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1 tbsp orange juice</div>
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1 orange (zest)</div>
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250ml double cream, whipped</div>
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<i>White Chocolate Orange Mousse:</i></div>
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225g white chocolate</div>
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225g cream cheese </div>
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110g cup caster sugar</div>
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1 tbsp orange juice</div>
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1 orange (zest)</div>
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250ml double cream, whipped</div>
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2 Terry's chocolate oranges</div>
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350ml double cream</div>
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2 bags of Terry's chocolate orange mini pieces</div>
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1 cadbury's flake</div>
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Preheat oven to 160 degrees C.</div>
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Prepare a double mix of brownies. Line your brownie pans with greaseproof paper.</div>
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I spread the brownie mix thinly in the larger 9x13" pan and left it thicker in the 8x8" pan. Bake in the oven for 35-40 minutes, the thinner brownies will require less baking time. </div>
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Let cool. </div>
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Lift out the greaseproof paper from the 9x13" pan and using a star cutter cut out 12 stars.</div>
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Lift out the greaseproof paper from the 8x8 pan and cut brownies into cubes.</div>
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Press your brownie stars around the inside of the trifle bowl. Fill bottom layer of trifle bowl with packed together brownie cubes, set the rest aside for later.</div>
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<br /></div>
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Whisk 500ml double cream using a stand mixer. Once soft peaks start to form it is done. Transfer it to a bowl, cover with clingfilm and refrigerate until needed.</div>
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<br /></div>
<div style="text-align: center;">
Meanwhile chop the milk and dark chocolate into small pieces and melt in a heatproof bowl, set above a pan of boiling water. Set aside to cool.</div>
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<br /></div>
<div style="text-align: center;">
Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy. Fold in the cooled chocolate, and fold in half of the whipped cream from the bowl in the fridge. Your milk chocolate mousse is finished.</div>
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Spread over the layer of brownie chunks in the trifle bowl.</div>
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<br /></div>
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Chop Terry's chocolate orange pieces using a knife, and spread a layer of them over the chocolate mousse. Add another layer of brownie chunks. </div>
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<br /></div>
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Now it's time to prepare the white chocolate mousse using the same method as before. Chop the white chocolate into small pieces and melt in a heatproof bowl set above a pan of boiling water. Set aside to cool.</div>
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<br /></div>
<div style="text-align: center;">
Beat the cream cheese, caster sugar, orange juice and orange zest together until light and fluffy. Fold in the cooled chocolate, and fold in the rest of the whipped cream from the bowl in the fridge.</div>
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Spread your white chocolate orange mousse over the brownie chunk layer in the trifle bowl.</div>
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Sprinkle over more Terry's chocolate orange pieces. </div>
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Whisk 350ml double cream in a stand mixer until stiff peaks form. Transfer into a piping bag and using a star tip pipe small little stars all over the top of the trifle. Crush a cadbury's flake and sprinkle the pieces over the cream. </div>
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Arrange the mini Terry's chocolate orange pieces so that they overlap slightly over one another in a circular pattern around the edge of the cream, and do a smaller circle in the middle of the bowl too.</div>
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Refrigerate the trifle until it is ready to be served.</div>
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Eat and enjoy! </div>
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FYI: The ingredients listed are enough to make two bowls of trifle. I made a slightly smaller bowl alongside the main trifle bowl (without the star brownie shapes around the edge) and so if you only want one trifle you could halve the mousse quantities but would still need two pans of brownie if you plan on doing the star shapes. </div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com7tag:blogger.com,1999:blog-5632876888784738698.post-54787810035322182292015-01-03T11:29:00.004+00:002015-01-03T11:29:46.739+00:00Chocolate Peanut Butter S'mores Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUJjDKHtnyJwk-qvE9s2iswgIcIA6QCT5TCZUvMK7tndVFf1k06PpXyILzBGwyMEHNniA48-SP2IcuHMk3RSI0Tf0jr9jvz1CRC58mmdIMAs0HkWx5fpt-4bOp5qhQJw8fAaYboHxv0Ce/s1600/IMG_8377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUJjDKHtnyJwk-qvE9s2iswgIcIA6QCT5TCZUvMK7tndVFf1k06PpXyILzBGwyMEHNniA48-SP2IcuHMk3RSI0Tf0jr9jvz1CRC58mmdIMAs0HkWx5fpt-4bOp5qhQJw8fAaYboHxv0Ce/s1600/IMG_8377.jpg" height="266" width="400" /></a></div>
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I made this in mid December for some friends who were in need of cheering up! I added these photos to my blog and planned to write it up at some point to tell you all what a great little sweet treat Christmas prezzie this fudge would make...but here we are on January 3rd and Christmas has been and gone, whoops! It would still make a great gift...just not a Christmas one obviously or you can bookmark it for next December! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_CcnyHyvkQ9SOh_CAWwrr62bRUViov6RGS56HbDjb3yeL7pRKQYIeBtsJnglrQEuq62GmT1zkWmpVUoV-pLNX1sc5DTfMoxKKEOLe5YT-DTWEN3CerqZcyCiAoKJba5qNdtdRxJgUsC0/s1600/IMG_8378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_CcnyHyvkQ9SOh_CAWwrr62bRUViov6RGS56HbDjb3yeL7pRKQYIeBtsJnglrQEuq62GmT1zkWmpVUoV-pLNX1sc5DTfMoxKKEOLe5YT-DTWEN3CerqZcyCiAoKJba5qNdtdRxJgUsC0/s1600/IMG_8378.jpg" height="266" width="400" /></a></div>
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My favourite part of making this fudge, aside from eating it, was when my husband asked me what I was making when he came home to find the ingredients on the table one day. I replied fudge, and he turned to me with a totally shocked look on his face and said 'are we fudge people?' it was hilarious! I cracked up laughing!! but he was right to question my judgement - we are not fudge people! I can probably count the number of times we've eaten fudge on one hand. It is not something I am ever too bothered about. So I told him it wasn't for us...but also that it was chocolate and peanut butter s'mores fudge and not just any old fudge!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIzWAAULIwZCd8hYvgJ4rJC9gwcC2_f5QITW10mKLc_EpvvytTehXr85qJzRkjJgsm7ZKLaORWEqN4y2fwagl9MjLN-nDRqzSnsiZSsiQCPkOuMGNOyv-8jnzHGNQyrNdHkqQ1f3AzdeY/s1600/IMG_8380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirIzWAAULIwZCd8hYvgJ4rJC9gwcC2_f5QITW10mKLc_EpvvytTehXr85qJzRkjJgsm7ZKLaORWEqN4y2fwagl9MjLN-nDRqzSnsiZSsiQCPkOuMGNOyv-8jnzHGNQyrNdHkqQ1f3AzdeY/s1600/IMG_8380.jpg" height="266" width="400" /></a></div>
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We both agreed that the addition of the graham cracker crust made this better than any other fudge we have had. Often fudge is just way too sickly and you don't want to eat more than one piece but the crust definitely broke up the sweetness and added another good texture. The peanut butter gave a subtle undertone to the creamy chocolate and the marshmallow swirl with added marshmallows on top gave it some extra chew! </div>
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I was also surprised at how easy it was to make! The only other time I've attempted fudge was this <a href="http://cupcakecrazygem.blogspot.co.uk/2013/12/candy-cane-swirled-festive-fudgeand.html">candy cane fudge</a> last Christmas but since it was only made with condensed milk it was the cheats kind of fudge...making real fudge has always scared me but by using the microwave in this recipe it is a no fail recipe! </div>
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Give it a try! Your tastebuds will thank you...even if you're not fudge people!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpacl75-vVsy1GuM2tqlxJwVNRROBgDKx1Nhyp27hWNxP46-uzTSs033_8Z0QvzF0C8gdWNLteq9C_97gfg6O0cgBzXo-S7nZCiDX_ffgcTQfDNpQkfg3D77yX2a0iqnIx6XJbYPyXASRh/s1600/IMG_8381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpacl75-vVsy1GuM2tqlxJwVNRROBgDKx1Nhyp27hWNxP46-uzTSs033_8Z0QvzF0C8gdWNLteq9C_97gfg6O0cgBzXo-S7nZCiDX_ffgcTQfDNpQkfg3D77yX2a0iqnIx6XJbYPyXASRh/s1600/IMG_8381.jpg" height="266" width="400" /></a></div>
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<div style="text-align: center;">
<u>Chocolate Peanut Butter S'mores Fudge:</u></div>
<div style="text-align: center;">
Makes 24</div>
<div style="text-align: center;">
<span style="font-size: x-small;">From <a href="http://lmld.org/2014/12/08/peanut-butter-smores-fudge/">Like Mother Like Daughter</a></span></div>
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<br /></div>
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<i>for the crust:</i></div>
<div style="text-align: center;">
8 Graham Crackers (digestives or hobnobs would work fine too)</div>
<div style="text-align: center;">
2 tbsp unsalted butter, melted</div>
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1/4 cup caster sugar</div>
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<br /></div>
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<i>for the fudge:</i></div>
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1 7oz jar Marshmallow Fluff</div>
<div style="text-align: center;">
1 1/2 cups caster sugar</div>
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1 5oz can evaporated milk</div>
<div style="text-align: center;">
1/4 cup unsalted butter</div>
<div style="text-align: center;">
1/4 tsp salt</div>
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1 cup dark chocolate chunks</div>
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1/2 cup milk chocolate chunks</div>
<div style="text-align: center;">
1 cup peanut butter</div>
<div style="text-align: center;">
1 tsp vanilla</div>
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<br /></div>
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<i>for the marshmallow swirl:</i></div>
<div style="text-align: center;">
1/2 cup mini marshmallows</div>
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<br /></div>
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<i>to decorate:</i></div>
<div style="text-align: center;">
1/4 cup micro mini marshmallows</div>
<div style="text-align: center;">
1 Graham Cracker, broken up</div>
<div style="text-align: center;">
4 milk chocolate chunks, broken up</div>
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<br /></div>
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Preheat your oven to 190 degrees C.</div>
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Line an 8x8 inch baking pan with tin foil - leave extra so it hangs over the edge.</div>
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Crush your graham crackers into a fine powder and mix them with the butter and sugar to form the crust.</div>
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Press the crust into the bottom of your prepared pan. Bake for 15 minutes until the edges and golden brown. Set aside.</div>
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In a large saucepan, over medium heat, combine the Marshmallow Fluff with the sugar, evaporated milk, butter and salt. Bring to a boil stirring occasionally. </div>
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Meanwhile, chop your chocolate into chunks and have your peanut butter and vanilla measured out and ready. Measure out your mini marshmallows and have them ready too. It is important to have everything already prepared because once you remove your pan of ingredients, everything needs to be stirred in immediately. </div>
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Once your pan is boiling, set a timer for 5 minutes and stir constantly. </div>
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Remove from heat and separate 1/2 cup of mixture and mix it with the mini marshmallows til smooth - do this immediately otherwise the mini marshmallows won't melt. </div>
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Add your chocolate chunks, peanut butter and vanilla in with the rest of the cooked mixture and stir until mixture is smooth.</div>
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Pour fudge over your graham cracker crust. </div>
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Spoon marshmallow mixture over and swirl in with a knife.</div>
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Top with broken Graham Crackers and chocolate chunks and teeny tiny marshmallows.</div>
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Refrigerate for 2 hours.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-78471621842485846912014-12-12T12:16:00.000+00:002014-12-12T12:16:00.137+00:00Salted Caramel & Chocolate Pecan Pie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnmZDm8Mit9sg7mFclearNtdH4sbrHkSM-fdut8rIYMUuc2CguApMS7LoGvSk9c7e8VuoJYRuOq6faAmvRe55tEp7D2ZQ-kMbKB-isrNe8GcPzD9qHYGnBU4mnxjLpkv70M5LdhoPpPyl/s1600/IMG_8340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnmZDm8Mit9sg7mFclearNtdH4sbrHkSM-fdut8rIYMUuc2CguApMS7LoGvSk9c7e8VuoJYRuOq6faAmvRe55tEp7D2ZQ-kMbKB-isrNe8GcPzD9qHYGnBU4mnxjLpkv70M5LdhoPpPyl/s1600/IMG_8340.jpg" height="266" width="400" /></a></div>
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Recently there's been some baking fails around here! It started with me wanting to make peppermint patties, because it's not Christmas without a peppermint overload and since we can't get peppermint patties over here in the shops I wanted to make my own! There were tons of recipes all calling for coconut oil, which I didn't have, which I'm ashamed to admit because hello I'm the queen of coconut?! but with no coconut oil in sight I settled on a recipe using just condensed milk...well apparently there's a reason all those other recipes called for coconut oil - my patties did not set at all! So became a gooey mess! Next up I tried to make candy cane truffles to take to a Christmas party, again using condensed milk...and again they didn't set - why do you hate me condensed milk?! </div>
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The third baking fail in the space of 2 weeks came from a chocolate pecan pie we tried to make for thanksgiving and we had a pastry fail...so when I decided I wanted to bake something for a friend from church who was having some health problems I asked her teenage sons what her favourite dessert was (she has an American husband so I was expecting something red velvet, or s'mores, or peanut butter like) and immediately they responded with pecan pie!!! You can imagine me groaning on the inside!</div>
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I can bake most things with zero problems, but pecan pie? Out of all the things she could want!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejeIdosJkioUYW1krgdgHYVJJu1l5pTAkLD31o8e-JrUja7uAJI6O32rzdLfBkYH1Z3Q9ByaNrcGGvHzYBE8A0smQxwL0TMjUIZKui9wxeMRE1-jkVf9CC06oNmwWjUYLtJmkIAzGJTNC/s1600/IMG_8339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejeIdosJkioUYW1krgdgHYVJJu1l5pTAkLD31o8e-JrUja7uAJI6O32rzdLfBkYH1Z3Q9ByaNrcGGvHzYBE8A0smQxwL0TMjUIZKui9wxeMRE1-jkVf9CC06oNmwWjUYLtJmkIAzGJTNC/s1600/IMG_8339.jpg" height="266" width="400" /></a></div>
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Fortunately I found this amazing recipe for pecan pie bars, where all you had to do was rub some flour, sugar and butter together to whip up your pastry and then press it down into your square tin - easy peasy! This was a pecan pie I could handle!</div>
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Think making caramel is hard? think again! You whip up this salted caramel straight in the microwave - easy peasy take 2! </div>
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Chop up some pecans, pour the caramel on top, bake and drizzle with copious amounts of chocolate! </div>
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What can go wrong? Nothing!!! Thank goodness, so finally I had a baking win! which is awesome because with Christmas right around the corner I'm about to go into baking overdrive and I have no more time for failures!</div>
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So if you love pecans, chocolate and salted caramel and want a tasty no fail treat then these are your guys!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiG_CYGTu2hdYOxjmtp9NLzPdv7qnkyFDbAURJD6VWchvJGI8eMSN7yM_oKrB19583-mZxO442GmU_32ekAQCAUCNmdfzg2cBl8CncuybrFbzMrW3OpnMUA-ZsY8ZpMSneAP-bdIJ3arTC/s1600/IMG_8343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiG_CYGTu2hdYOxjmtp9NLzPdv7qnkyFDbAURJD6VWchvJGI8eMSN7yM_oKrB19583-mZxO442GmU_32ekAQCAUCNmdfzg2cBl8CncuybrFbzMrW3OpnMUA-ZsY8ZpMSneAP-bdIJ3arTC/s1600/IMG_8343.jpg" height="266" width="400" /></a></div>
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<div style="text-align: center;">
<u>Salted Caramel & Chocolate Pecan Pie Bars:</u></div>
<div style="text-align: center;">
<i>Makes 16 small or 9 large</i></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Adapted from <a href="http://www.averiecooks.com/2014/06/salted-caramel-and-chocolate-pecan-pie-bars.html">Averie Cooks</a></span></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<i>for the crust:</i></div>
<div style="text-align: center;">
1/2 cup unsalted butter, at room temperature</div>
<div style="text-align: center;">
1 cup plain flour</div>
<div style="text-align: center;">
1/4 cup icing sugar</div>
<div style="text-align: center;">
1 tbsp cornstarch</div>
<div style="text-align: center;">
pinch of salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>for the filling:</i></div>
<div style="text-align: center;">
8 ozs roasted pecan halves</div>
<div style="text-align: center;">
1 cup dark chocolate chunks (approx 140g)</div>
<div style="text-align: center;">
1/2 cup unsalted butter</div>
<div style="text-align: center;">
1 cup light brown sugar, packed</div>
<div style="text-align: center;">
1/3 cup double cream</div>
<div style="text-align: center;">
1 tbsp vanilla extract</div>
<div style="text-align: center;">
1/2 tsp salt</div>
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<br /></div>
<div style="text-align: center;">
<i>for the drizzle:</i></div>
<div style="text-align: center;">
50g dark chocolate</div>
<div style="text-align: center;">
1/2 tsp vegetable oil<br />
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Preheat oven to 180 degrees C. Line an 8x8 inch baking pan with tin foil, grease with a small amount of butter and don't skip this step otherwise it will not be easy to get your bars out.<br />
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In a large bowl, combine the butter, flour, sugar cornstarch and salt. Rub the butter into the dry ingredients with your fingers. The mixture will go sandy, continue rubbing in until everything starts to come together. <br />
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Break pastry into clumps and pat them down into the prepared baking tin, using a spatula or I used my hands.<br />
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Chop pecans in half, and sprinkle over the pastry base.<br />
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Chop chocolate into small chunks and sprinkle over the pecans.<br />
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In a large microwavable safe bowl, combine the butter, sugar, double cream, vanilla and salt. Heat on high power for 1 minute.<br />
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Remove bowl from microwave and whisk until mixture is smooth.<br />
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Return bowl to microwave for another minute on high power.<br />
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Remove bowl from microwave and whisk again. Whisk in the vanilla and salt.<br />
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Slowly, and evenly pour the caramel mixture over the pecans and chocolate ensuring most of the filling is covered.<br />
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Bake for 28-30 minutes. When your bars are ready the caramel will be vigorously bubbling away around the edges of the pan and the middle of the pan will be bubbling to a lesser extent. <br />
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Allow bars to cool in the pan for 3 hours, or overnight (ensuring you cover pan with clingfilm and put in an airtight container - not in the fridge). <br />
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Once cooled, add chocolate and vegetable oil to a small microwaveable bowl and heat in 30 second bursts. The chocolate should all be melted by about 1 minute 30. Pour into a piping bag and drizzle diagonally in both directions.<br />
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They will then be ready to slice and serve.<br />
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com2tag:blogger.com,1999:blog-5632876888784738698.post-31162659198853244382014-11-22T10:58:00.001+00:002014-11-22T10:58:59.999+00:00Peanut Butter & Chocolate Chunk Cookie Sticks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2F6Tqr4tu3S5VwsoFHCVoCbmRVgfw-xxmD0ZIANVtlNkGQhwBZhgcYkPReEtXkjQJj7tXQRr8bfChy6bPf2wgn7tbWgUXuudysg3T2yuIF6RJ8RYxhcBoVXgJ5NBBW6x8uWgVLqC_mp2/s1600/IMG_7921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA2F6Tqr4tu3S5VwsoFHCVoCbmRVgfw-xxmD0ZIANVtlNkGQhwBZhgcYkPReEtXkjQJj7tXQRr8bfChy6bPf2wgn7tbWgUXuudysg3T2yuIF6RJ8RYxhcBoVXgJ5NBBW6x8uWgVLqC_mp2/s1600/IMG_7921.jpg" height="266" width="400" /></a></div>
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Sometimes when it's cold and grey and rainy...you need baked goods! whether it is the weekend or not yet! but come on...Friday's count as the weekend right?</div>
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and sometimes only cookies will do!</div>
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but when you turn to your Pinterest list of cookie goodness, you discover that most of these recipes call for chilling your dough, for an hour...sometimes three...or sometimes OVERNIGHT!</div>
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Now, I know...chilling your dough has its merits and stops your cookies from spreading and makes them look more attractive but when that cookie craving creeps in who can stand to wait overnight to fulfil it?</div>
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Not me! </div>
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Enter the cookie stick!</div>
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No chilling time, no rolling out into little balls...</div>
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maximum output of deliciousness with the minimum input...</div>
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Sounds good?</div>
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Sounds amazing...and the taste is even better!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWpiWd2cg6O5rWWAnlfQ4vPaBLcO-Jgwf8xqFbcO4t33gxAvVVa_BjzhM6pyjP0rf7su0oR0GzJcOZqqqsLU1x1yGxlGroGpf11kf1LRDVouW-OJ_559Ts0TJS3C1BaoeHX2ZJ8iR0jlt/s1600/IMG_7920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWpiWd2cg6O5rWWAnlfQ4vPaBLcO-Jgwf8xqFbcO4t33gxAvVVa_BjzhM6pyjP0rf7su0oR0GzJcOZqqqsLU1x1yGxlGroGpf11kf1LRDVouW-OJ_559Ts0TJS3C1BaoeHX2ZJ8iR0jlt/s1600/IMG_7920.jpg" height="266" width="400" /></a></div>
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Throw some chocolate chunks in, creamy peanut butter, and reese's pieces and your laughing!</div>
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A delicious winter warming treat, that only takes less than 15 minutes of prep time - you can't beat that!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU1Rg2TYz7PVq2Aa71KHkiQR-vU4fk6sgEYqjsBNfhZjvNhP3UccnZDlA1YMNiZS6cm4nXxeHenIHoSW0hR9CruAQTPkx5XlB6Tz8MiXfKDnQ-UnrJiPZSH9_nPrKdScR3s_MzVhyOZR9/s1600/IMG_7929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXU1Rg2TYz7PVq2Aa71KHkiQR-vU4fk6sgEYqjsBNfhZjvNhP3UccnZDlA1YMNiZS6cm4nXxeHenIHoSW0hR9CruAQTPkx5XlB6Tz8MiXfKDnQ-UnrJiPZSH9_nPrKdScR3s_MzVhyOZR9/s1600/IMG_7929.jpg" height="266" width="400" /></a></div>
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<u>Peanut Butter & Chocolate Chunk Cookie Sticks:</u></div>
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<i>Makes 9</i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://www.mybakingaddiction.com/cookie-sticks/">My Baking Addiction</a></span></div>
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1 1/2 cups plain flour</div>
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1/2 tsp bicarbonate of soda</div>
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1/2 tsp salt</div>
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1/2 cup vegetable oil</div>
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1/4 cup creamy smooth peanut butter</div>
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1/2 cup caster sugar</div>
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1/2 cup light brown soft sugar</div>
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1 tsp vanilla extract</div>
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1 large egg</div>
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3/4 cup Reese's Pieces</div>
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1 cup milk chocolate chunks </div>
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Preheat oven to 180 degrees C. Line a brownie pan (11x7") with parchment paper. </div>
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In a large bowl, combine the sieved flour, bicarbonate of soda and salt.</div>
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In the bowl of a stand mixer, combine the oil, peanut butter, both sugars, vanilla and egg. Mix on medium-high speed until thoroughly combined. Add the flour mix in 3 parts, mixing on low speed until the flour is incorporated.</div>
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Chop the chocolate into chunks, and stir in with a spatula. Add the Reese's Pieces and stir again. Reserve back a handful of both to decorate the top.</div>
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Spread the cookie dough into the brownie pan, ensuring the surface is flat and level. Sprinkle the handful of chocolate chunks and Reeese's Pieces across the top of the dough.</div>
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Bake in the preheated oven for 12-14 minutes, until the top looks golden brown, and the middle is still slightly gooey.</div>
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Remove from oven, and leave to cool in pan for 10 minutes.</div>
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Remove parchment from pan and cut the cookie vertically into cookie strips with a large sharp knife. Be careful because the cookie will still be quite soft and gooey, and you don't want any of the sticks to break in half. Cool completely on wire rack.</div>
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Eat and enjoy!</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com6tag:blogger.com,1999:blog-5632876888784738698.post-73268982617745864332014-11-04T20:56:00.001+00:002014-11-04T20:56:18.536+00:00Ferrero Rocher & Nutella Fudge Cream Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemAATvfG1zzQ1Y56CJ4pQMJAHodkht8RBbCSrdcNdiR-l-Pk71V_OvkCFlz1CVkrneDiS3XuYP0jwpv6xE9Qm989kwWgqkgEdWxmWW58b2UA7JQocPChIQWTx6cM-YBVfe5E2Jy2tpDKx/s1600/IMG_7117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoS7qj00T9olaTEXiqklM95bLJ3iOSlpWrx0zOWLRGAgwEHYp19qnyyDI3IJdm1U0oLIB0KDyb8ASKLcnvKlAwgRNL3I0BbtLZ_TeM2xXTNAL09XcAxL69VzV-SXJdVSv-PssbKgqgU9N/s1600/IMG_7157.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZoS7qj00T9olaTEXiqklM95bLJ3iOSlpWrx0zOWLRGAgwEHYp19qnyyDI3IJdm1U0oLIB0KDyb8ASKLcnvKlAwgRNL3I0BbtLZ_TeM2xXTNAL09XcAxL69VzV-SXJdVSv-PssbKgqgU9N/s1600/IMG_7157.jpg" height="266" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2We_ddtpBiOj3JouEtY6WIuUZwhbiQF2TA7UbOuaUiX-YtfMEWoMaxOykoO9BRS0UV_1M_5wYyIrvTfb7hgD5eLSp9-uzPXcxot9EFDN3xY7L_KlV9MbwoGHdJcqZAg9UNHSjcp5zwRM/s1600/IMG_7119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>So I know I promised you a Nutella break for a while...but I just can't keep away from the stuff!</div>
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Also, I'm having a hard time shifting my baby weight - because did you know that baby weight doesn't fall off itself, and it also doesn't fall off when you eat brownies and cupcakes and huge slabs of dairy milk and toblerone nightly!</div>
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So my husband suggested we abstain from any chocolate or baked goods during the week, and that we can 'treat' ourselves on the weekend! Do you know that I can't recall the last time I even went for one single day without a chocolate fix??? So this was a really big deal! At the end of our first week, I felt like I had just run a 20k marathon - does that even exist? See I'm so busy eating the whole pan of brownies I don't even know what distance marathons are run in, but anyway it felt like a massive massive achievement!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS95tWoH9Qjn4O-t8hrcmXZLqDEdhe51naeuOEc_gcq163TDRh-7Crc1YMVWIYj6YSAmrZHP_l8cIi152p2yjAuyTCluwHy7Ys-Am5SHQrjPvTHRjuA3RnZg-DWDxDkAM0zToAjfS8yd6I/s1600/IMG_7131.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS95tWoH9Qjn4O-t8hrcmXZLqDEdhe51naeuOEc_gcq163TDRh-7Crc1YMVWIYj6YSAmrZHP_l8cIi152p2yjAuyTCluwHy7Ys-Am5SHQrjPvTHRjuA3RnZg-DWDxDkAM0zToAjfS8yd6I/s1600/IMG_7131.jpg" height="266" width="400" /></a> </div>
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So to reward myself for being so good for a whole 5 DAYS I made this beast of a pie! because I may or may not have been dreaming it up the whole week long!</div>
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...and what a way to break a diet! Nutella? check, Chocolate? check<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemAATvfG1zzQ1Y56CJ4pQMJAHodkht8RBbCSrdcNdiR-l-Pk71V_OvkCFlz1CVkrneDiS3XuYP0jwpv6xE9Qm989kwWgqkgEdWxmWW58b2UA7JQocPChIQWTx6cM-YBVfe5E2Jy2tpDKx/s1600/IMG_7117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemAATvfG1zzQ1Y56CJ4pQMJAHodkht8RBbCSrdcNdiR-l-Pk71V_OvkCFlz1CVkrneDiS3XuYP0jwpv6xE9Qm989kwWgqkgEdWxmWW58b2UA7JQocPChIQWTx6cM-YBVfe5E2Jy2tpDKx/s1600/IMG_7117.jpg" height="266" width="400" /></a><br />
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Oreo crust? check<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2We_ddtpBiOj3JouEtY6WIuUZwhbiQF2TA7UbOuaUiX-YtfMEWoMaxOykoO9BRS0UV_1M_5wYyIrvTfb7hgD5eLSp9-uzPXcxot9EFDN3xY7L_KlV9MbwoGHdJcqZAg9UNHSjcp5zwRM/s1600/IMG_7119.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2We_ddtpBiOj3JouEtY6WIuUZwhbiQF2TA7UbOuaUiX-YtfMEWoMaxOykoO9BRS0UV_1M_5wYyIrvTfb7hgD5eLSp9-uzPXcxot9EFDN3xY7L_KlV9MbwoGHdJcqZAg9UNHSjcp5zwRM/s1600/IMG_7119.jpg" height="266" width="400" /></a> <br />
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Ferrero Rocher's? check<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldX-SLT_7rG1Qx10tPddv0K1_T75HmIptehaiHwiCYvEPlfWr1Jkn2guLKBhL6PfNUl8cfTIKTC1ppySyeopBFJfRS1tdr7HdlpsoYoGw0VNgNAegOfWRZELfuaaRh8IgSmHEay0xCPft/s1600/IMG_7135.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldX-SLT_7rG1Qx10tPddv0K1_T75HmIptehaiHwiCYvEPlfWr1Jkn2guLKBhL6PfNUl8cfTIKTC1ppySyeopBFJfRS1tdr7HdlpsoYoGw0VNgNAegOfWRZELfuaaRh8IgSmHEay0xCPft/s1600/IMG_7135.jpg" height="266" width="400" /></a> <br />
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Double cream? check<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXr0BFdnUxNNAw0NZ0EpX_BEDMPIhcG9aZv2ehX4hysBVEPBStdLSdIbRfnkVw6uZIGJ-qUhNmOlwbXol0BLPpJ3YloIYIxd7sBBihY5F3C3FwO_apCnIFDYSqbuxTFL9forioTM87Ust/s1600/IMG_7142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXr0BFdnUxNNAw0NZ0EpX_BEDMPIhcG9aZv2ehX4hysBVEPBStdLSdIbRfnkVw6uZIGJ-qUhNmOlwbXol0BLPpJ3YloIYIxd7sBBihY5F3C3FwO_apCnIFDYSqbuxTFL9forioTM87Ust/s1600/IMG_7142.jpg" height="266" width="400" /></a></div>
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Oh and don't forget the Nutella drizzle!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzrvEbYNWxOcpgFcbs8U2nB795fMHDVmKLQGdeg4ZuQxEaJU2jAfbBsVlhxPdzFeQgiceInfdrsRsrzfqDqDOq8ksO0EREeerx6uwarauHZDpERhO-NAfMLqtJ9NatLH_lYDoA4Cn1X0R/s1600/IMG_7154.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHzrvEbYNWxOcpgFcbs8U2nB795fMHDVmKLQGdeg4ZuQxEaJU2jAfbBsVlhxPdzFeQgiceInfdrsRsrzfqDqDOq8ksO0EREeerx6uwarauHZDpERhO-NAfMLqtJ9NatLH_lYDoA4Cn1X0R/s1600/IMG_7154.jpg" height="266" width="400" /></a> </div>
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You can't finish off a beast of a cream pie like this without copious amounts of warm drizzled Nutella!<br />
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It is super rich and pretty sweet because of the addition of the Nutella to the chocolate fudge filling - both of which are absolutely fine by me but if you're not into super sweet fillings (then why are you following my blog?!) then perhaps you'd want to increase your dark chocolate to Nutella ratio. I do think the cream balances it all out nicely though and it would certainly make a great dessert at any dinner party, for a Nutella lover, or just to sit in front of the T.V with on a rainy weekday night ;) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz7EV7W3Bhui1Aly8YQjvJR1Gv3kLl9xiHTT7wXl_s4IWKTaPk0Ugxrlx2MlhJ47m_KAOlHvVgYpmuhNwZIM0KQC7TQrOyPOMlucWLrdcJLHRFkD43SqfTQxV8z_Ts0X7kNNbnaTeHlez/s1600/IMG_7160.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfz7EV7W3Bhui1Aly8YQjvJR1Gv3kLl9xiHTT7wXl_s4IWKTaPk0Ugxrlx2MlhJ47m_KAOlHvVgYpmuhNwZIM0KQC7TQrOyPOMlucWLrdcJLHRFkD43SqfTQxV8z_Ts0X7kNNbnaTeHlez/s1600/IMG_7160.jpg" height="266" width="400" /></a></div>
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<u>Ferrero Rocher & Nutella Fudge Cream Pie:</u></div>
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<i>Serves 14</i></div>
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<span style="font-size: x-small;">From Cupcake Crazy Gem</span><br />
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<span style="font-size: x-small;"> <span style="font-size: small;"> For the base:</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">18 Oreos, crushed</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">60g unsalted butter, melted</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">For the Nutella fudge filling:</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">397g condensed milk</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">100g milk chocolate</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">100g dark chocolate </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"> 200g Nutella</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1/2 tsp salt</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 tsp vanilla extract</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">9 Ferrero Rocher's, halved</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">For the topping:</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">250ml double cream, whipped</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">2 tbsp Nutella</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">3 Ferrero Rocher's, chopped</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">For the frosting:</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">1 tbsp cream cheese</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">3 tbsp icing sugar</span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: x-small;"><span style="font-size: small;">3 heaped tbsp Nutella</span></span> </span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">4 Ferrero Rocher's, halved</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Grease your pie dish with a thin layer of butter.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Crush the Oreos in a blender. Meanwhile, melt the butter in a small bowl in the microwave. Mix the butter in with the Oreo crumbs until the mixture is sticky and when you roll it in a ball it holds its shape. Spread the biscuit layer into the bottom of the pie dish, pressing down with the back of a teaspoon. I used my hands to press the remaining crumbs into the sides of the dish to ensure the crust was evenly distributed. Refrigerate for 20 minutes whilst making the fudge filling.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">In a medium saucepan, add the condensed milk, chopped dark chocolate, Nutella, salt and vanilla. Stir over a medium-low heat until melted. Get your Oreo crust out of the fridge and spread the fudge layer on top, save back a small amount - about half a cup.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Now the fun part: chop 9 Ferrero Rocher's in half. Press them into the fudge layer - filling side down. Spread the remaining fudge on top so most of the Ferrero's are hidden.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Whip double cream in the bowl of an electric mixer on high for 3-4 minutes until peaks start to form. Meanwhile melt 2 heaped tablespoons of Nutella in a small microwaveable bowl for 30-60 seconds. Spread your whipped cream on top of the fudge filling. Smooth it out. Dip a knife into the bowl of melted Nutella and flick it across the top of the cream, repeat several times. Chop up 3 Ferrero Rocher's and throw them on top of the cream. </span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">To make the Nutella frosting, beat the cream cheese with the icing sugar until creamy and then stir in the Nutella. Put the frosting into a piping bag fitted with a star attachment. Pipe 8 swirls evenly around the edge of the pie. </span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Cut four Ferrero Rocher's in half. Alternate each half between filling down and filling up and press them into the frosting.</span></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;">Eat and enjoy!</span></span></div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com6tag:blogger.com,1999:blog-5632876888784738698.post-38978558487674251952014-10-23T09:27:00.000+01:002014-10-23T09:27:20.455+01:00Halloween Peanut Butter Cup Pumpkin Rocky Road!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDys2hyphenhyphenbLg7sk7n8CtqFhHD1kf4vrIHUtHZU-W9mPlC8VnReIcH4GQ7tkhpA_N0ulI9AV-IPoXCfyZqCmky60kZeTyDlx8dsRPP1EYzt1hH8qi0SuGPA3KOK6RCNV15OeFB7pvqIWXA490/s1600/IMG_7171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDys2hyphenhyphenbLg7sk7n8CtqFhHD1kf4vrIHUtHZU-W9mPlC8VnReIcH4GQ7tkhpA_N0ulI9AV-IPoXCfyZqCmky60kZeTyDlx8dsRPP1EYzt1hH8qi0SuGPA3KOK6RCNV15OeFB7pvqIWXA490/s1600/IMG_7171.jpg" height="266" width="400" /></a></div>
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Rocky Road is one of my favourite things to make! It doesn't require you to turn on your mixer and wake a sleeping baby, or try and track down where the heck your whisk attachment has gone to (seriously whisk...where are you? my guess is lost in the move) and it can certainly be whipped up in one of the baby's shorter naps...and if you're lucky enough to live in a hot country it's good for those days when you can't bear to turn the oven on! It is also SO versatile! It was one of the very first things I ever baked, using a recipe from one of those little random chocolate recipe books you get as a stocking filler! Go ahead and laugh at my embarrassing <a href="http://cupcakecrazygem.blogspot.co.uk/2009/07/snickers-rocky-road.html">blog post</a> back in 2009 where it made its debut. Since then I have jazzed it up using all of my favourite treats - <a href="http://cupcakecrazygem.blogspot.co.uk/2011/10/happy-halloween-snickers-oreo-rocky.html">Snickers <i>and</i> Oreo</a>, <a href="http://cupcakecrazygem.blogspot.ca/2012/11/united-bakes-of-america-round-6and.html">Reese's peanut butter</a>, <a href="http://cupcakecrazygem.blogspot.co.uk/2012/08/triple-toasted-coconut-rocky-road.html">crazy amounts of coconut</a> and <a href="http://cupcakecrazygem.blogspot.ca/2012/12/festive-triple-peppermint-rocky-road.html">festive peppermint ones</a> plus <a href="http://cupcakecrazygem.blogspot.co.uk/2012/04/easter-market-cupcake-stall-at-bangor.html">seasonal mini egg easter ones</a> too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx0ZVYhzpOKmFR9Wm_fQFxVIPlbrlsCuXBO7UKj578kCBXq6TMXbvn3w2al5iNKIJIt_ARKjoGCP4ynx4hyphenhyphenuTPSWy8_wLP4qT1lxCzWj1QCwVns7cJJuDVzecFbyAW9-sKxQqXC0h7e_x/s1600/IMG_7169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqx0ZVYhzpOKmFR9Wm_fQFxVIPlbrlsCuXBO7UKj578kCBXq6TMXbvn3w2al5iNKIJIt_ARKjoGCP4ynx4hyphenhyphenuTPSWy8_wLP4qT1lxCzWj1QCwVns7cJJuDVzecFbyAW9-sKxQqXC0h7e_x/s1600/IMG_7169.jpg" height="266" width="400" /></a></div>
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So I thought it was about time that my peanut butter rocky road got made over into a Halloween edition! because I found a bag of reese's peanut butter pumpkins in Tesco and I knew I had to use them in my kitchen! Sadly when I opened them up they didn't look like pumpkins at all! just an oval sized peanut butter cup! so I pimped them jack-o-lantern style with a little bit of orange coloured white chocolate, green sanding sugar and chocolate sprinkles and mini chocolate chips!</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28G6yVjDaBIh9gx0BrwoGStzAz-h3SSj_PIv1RIxHkMFss7mLD5R6JTzL2N24rtAZtZ-jmgyp4tRlaBTuYWU1G1gxfU-5GHgTca1yViG2dWvDLmB3nqsRa6vJlkIBWIMwHBCXNxEi0bOR/s1600/IMG_7175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28G6yVjDaBIh9gx0BrwoGStzAz-h3SSj_PIv1RIxHkMFss7mLD5R6JTzL2N24rtAZtZ-jmgyp4tRlaBTuYWU1G1gxfU-5GHgTca1yViG2dWvDLmB3nqsRa6vJlkIBWIMwHBCXNxEi0bOR/s1600/IMG_7175.jpg" height="266" width="400" /></a></div>
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I'm not exactly an artist, but hopefully there's no denying now that those are pumpkins!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rSD-MNZRtvdEYM2AFE8y5EiLVWWRkjmSg154wG_TLRkffmHEFqqaXAk3Hsun3iF5VJZ3udV3iDo0coVnZXbneeivOvECrbw5siZHrpWyBBwRweGWJHK4t_mV4jE1Q5krMjqpYspiZx6A/s1600/IMG_7167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rSD-MNZRtvdEYM2AFE8y5EiLVWWRkjmSg154wG_TLRkffmHEFqqaXAk3Hsun3iF5VJZ3udV3iDo0coVnZXbneeivOvECrbw5siZHrpWyBBwRweGWJHK4t_mV4jE1Q5krMjqpYspiZx6A/s1600/IMG_7167.jpg" height="266" width="400" /></a></div>
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I even added in peanut butter m&m's too to truly amp up the peanut butter goodness involved! and with some chopped peanut butter cups making up the bulk of the add ins you just can't go wrong! Throw some marshmallows, chopped nice and chunky, and rice krispies into the mix and you've got one delicious Halloween treat!</div>
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Not a trick in sight!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphen1vm9VOHj9ii6UvFd_dYuKJ5Dodjs-RIi140dvjamyi3pP0e2vYImVqik2xz1AEi9rzYdLkLEs-EQjwXuNdTqHCmN8T7cbnu-3erNg3Rjk6tCI_8sr1E2FIKy2hX3PNgZ_0MwEHZP43-/s1600/IMG_7172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphen1vm9VOHj9ii6UvFd_dYuKJ5Dodjs-RIi140dvjamyi3pP0e2vYImVqik2xz1AEi9rzYdLkLEs-EQjwXuNdTqHCmN8T7cbnu-3erNg3Rjk6tCI_8sr1E2FIKy2hX3PNgZ_0MwEHZP43-/s1600/IMG_7172.jpg" height="266" width="400" /></a></div>
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<u>Peanut Butter Cup Pumpkin Rocky Road:</u></div>
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<i>Serves 9</i></div>
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<span style="font-size: x-small;">Adapted from Cupcake Crazy Gem</span></div>
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400g milk chocolate</div>
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100g dark chocolate</div>
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2 tsp vegetable oil</div>
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35g rice krispies </div>
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150g marshmallows</div>
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75g peanut butter m&m's</div>
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240g peanut butter cups (approx. 16)</div>
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9 peanut butter pumpkins</div>
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60g white chocolate, I used milky bar</div>
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1/2 tsp orange food colouring </div>
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green sanding sugar</div>
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18 chocolate sprinkles</div>
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9 mini chocolate chips</div>
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Line an 8x8 dish with parchment paper.<br />
Melt your milk and dark chocolate in a large bowl together over a pan of boiling water. Once melted, remove from the heat and stir in the vegetable oil. Leave to cool.<br />
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Chop your marshmallows in half, and your peanut butter cups into quarters. Measure out your rice krispies and peanut butter m&m's. Check that your chocolate is completely cool - you should leave it for at least 10 minutes (if it's still warm, when you add in your chocolates they will melt so the cooling process is important!) Once it's cool, stir in all the mix ins. Spread evenly into your baking pan. I like to reserve back a bit of the chocolate in the bottom of the mixing bowl to use right at the end to smooth out the surface of the rocky road.<br />
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Melt your white chocolate in a small bowl in the microwave in 20 second bursts - watch it because white chocolate burns easily. I used milky bar because the lower quality white chocolate melts far easier - don't go buying any fancy stuff for this. Once melted stir in the orange food colouring. Put into a piping bag and snip a tiny tip off the end.<br />
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Take 9 pumpkins, and pipe a thin edge all the way round with the orange chocolate. Do zig zag lines in the middle of each pumpkin and at the end go back with your piping bag tip to help smooth out the chocolate until the pumpkin surface is completely covered. Sprinkle green sanding sugar on the stem, and use 2 chocolate sprinkles for the eyes. Place a mini chocolate chip for the nose. <br />
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Once all your pumpkins are complete, place them on top of the rocky road, pushing down slightly so they set into the chocolate.<br />
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Refrigerate for 2 hours until set, or overnight.<br />
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Eat and enjoy!</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5n-gbXWWFVNUV3g0T70eRcu7BW80Ij6KZXPAX-qUShkSM5jlA4Gl3xBZDTpkJgs6uCql16u9VymKjJLWMDd4E88z8ia_VDruVD88uRN1RJHnRE1rThtRVdBK8QftkEsOusuEQFeyYeZoY/s1600/IMG_1566.jpg" height="266" width="400" /></div>
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So we've moved...again! back to North Wales where we lived two years ago for my husband to finish off his last year of Uni. We've been here for 3 weeks now and we've had amazing weather so we've been out and about exploring daily, showing Ella the sights and with everything basking in golden sunlight and blue skies I'm wondering what I didn't like about living here the last time around?</div>
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Oh yeah...lack of cake!</div>
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So whilst I'm dreaming about better cake days, here's a round up of all the best baked treats I've been eating over the past year! </div>
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In Leeds on the last Saturday of every month, Kirkstall Abbey (pictured at the top) hosts a very awesome <a href="http://www.kirkstalldelimarket.org.uk/">food market</a>! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L5AwjD4mVpMsuMZl4SxLpChdQemoQ9C4WqMpr9DCqAzizyZp_6yUM4kRO4GXRm0a0rEu_JMPuY5sEARQuZxJx1eYlpzOp7OAvOrldB5uU2kETwB_GvW5kagmQnoxlrOBndMPjWevjSeu/s1600/IMG_1560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5L5AwjD4mVpMsuMZl4SxLpChdQemoQ9C4WqMpr9DCqAzizyZp_6yUM4kRO4GXRm0a0rEu_JMPuY5sEARQuZxJx1eYlpzOp7OAvOrldB5uU2kETwB_GvW5kagmQnoxlrOBndMPjWevjSeu/s1600/IMG_1560.jpg" height="266" width="400" /></a></div>
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It's worth going for the <a href="http://www.theyummyyank.co.uk/">Yummy Yank's</a> stall alone! because everything's baked by an American, so what more needs to be said! Think huge slabs of rocky road bars, peanut butter bars, pecan pie bars and...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbZVL_7KHSd4s1xyArcWYzAqU6lYMEU95o8p6COk-5fzFaB1_Dova-cdo9sf1tLN36vOkAwJ2KX61wH4sLOFl2uc20VVAbt4pY5jVLA8aOYANz7ufluEMPtAzwe1Y4TNBFloolSAtg6ci/s1600/IMG_1561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbZVL_7KHSd4s1xyArcWYzAqU6lYMEU95o8p6COk-5fzFaB1_Dova-cdo9sf1tLN36vOkAwJ2KX61wH4sLOFl2uc20VVAbt4pY5jVLA8aOYANz7ufluEMPtAzwe1Y4TNBFloolSAtg6ci/s1600/IMG_1561.jpg" height="300" width="400" /></a></div>
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chocolate nutella cheesecake cake! <br />Everything I've ever tried from here is amazing! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg733QSSqIZLOS8a8n9fOGII1ct1wUb-vO_KYjB0yCpIESS2q2ossX2PfhncCOOb_Rzc3tDvBpNkaJ1YfTOPZ7oUNY5viZHZmY6lvccRoj3mIW1zrYk0VLqBEfcyV6xtB8kNscZ_BlaSMI7/s1600/IMG_1569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg733QSSqIZLOS8a8n9fOGII1ct1wUb-vO_KYjB0yCpIESS2q2ossX2PfhncCOOb_Rzc3tDvBpNkaJ1YfTOPZ7oUNY5viZHZmY6lvccRoj3mIW1zrYk0VLqBEfcyV6xtB8kNscZ_BlaSMI7/s1600/IMG_1569.jpg" height="266" width="400" /></a></div>
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I was also SUPER excited to discover a stall selling only <a href="http://www.fayrebyalley.co.uk/">Nanaimo bars</a>! which originate from Vancouver Island and are a truly Canadian confection! It's safe to say I ate my fair share whilst we lived over there...and whilst I came across all kinds of combos - raspberry, peanut butter, mint variations...I never came across an Oreo one!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTmUXf2mOVmRmOMRDrPdAtRpEWj4FEPkQIL7-0dDX-JP-B9fPnN7vA8lBSnaaDSp_u7vv1W8kKGVfuYunsoxFjog1ro7AQIvwZv54BAclBpWgEariH428NIqVyQcK4E5ucU2cQhDazPI-/s1600/IMG_1570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTmUXf2mOVmRmOMRDrPdAtRpEWj4FEPkQIL7-0dDX-JP-B9fPnN7vA8lBSnaaDSp_u7vv1W8kKGVfuYunsoxFjog1ro7AQIvwZv54BAclBpWgEariH428NIqVyQcK4E5ucU2cQhDazPI-/s1600/IMG_1570.jpg" height="213" width="320" /></a></div>
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They were so tasty, and I wanted to buy every variety on the stall!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GA7fk8JgtbDWz7hcmW0lCoiPILvL8yeqljoo-8ldbAJ6rNdpYLBdIbXI21bRznBh_7WROhbwf1eq2KRjWQEG2-oN-Pbbev8sLExP5KI3B_RR8NKnhqvlNdJkvaf5Kk07ybPyeJCIWgmv/s1600/IMG_1553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GA7fk8JgtbDWz7hcmW0lCoiPILvL8yeqljoo-8ldbAJ6rNdpYLBdIbXI21bRznBh_7WROhbwf1eq2KRjWQEG2-oN-Pbbev8sLExP5KI3B_RR8NKnhqvlNdJkvaf5Kk07ybPyeJCIWgmv/s1600/IMG_1553.jpg" height="266" width="400" /></a></div>
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Heading up to Scotland next...here's my cakey round up of all things tartan and bagpipe like! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrobuS_fDvu6fLejzdm9QZ9nL4tXN4CXYvdiNNweYmBVPV8fg8xNCByV9BzJyr2fY20Lx0CZAjb1eKOa8b9dOh4bHbztGMtQoTNrQOetSiLZO_awWLjhLZn2CdIebqDb-Fj009WhICInL/s1600/DSC06902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrobuS_fDvu6fLejzdm9QZ9nL4tXN4CXYvdiNNweYmBVPV8fg8xNCByV9BzJyr2fY20Lx0CZAjb1eKOa8b9dOh4bHbztGMtQoTNrQOetSiLZO_awWLjhLZn2CdIebqDb-Fj009WhICInL/s1600/DSC06902.jpg" height="300" width="400" /></a></div>
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<a href="http://www.cupglasgow.co.uk/">Cup</a> is right in Glasgow's town centre, they have a cabinet filled with a good variety of cupcakes, and they also offer afternoon tea's which seemed quite popular. </div>
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For me, their cupcakes were just okay - not particularly moist and the frosting was on the heavy side.</div>
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Just outside of the centre is <a href="http://cushionandcake.com/">Cushion & Cake</a>, a little vintage style tearoom. I was a little disappointed with their cake selection on the day I visited. I had heard good things about this place but none of their flavours were that appealing to me...</div>
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until I heard them mention coconut and I was sold! It also came sandwiched with some pineapple jam, I asked them if it was homemade and they said it wasn't (insert stoney Mary Berry face here!) I would have expected a little place like this would have whipped everything up themselves! it was a pretty good cake! </div>
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My mom and sister shared the polenta cake and they weren't bowled over either! </div>
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Next up was <a href="https://www.facebook.com/Cupcakerybakehouse">Cupcakery Bakehouse</a>, whose cupcakes I really wanted to love! We went in when Ella was still a teeny tiny newborn to take away some cakes for a sweet treat! The owner would have chatted to us all day and was such a nice guy, he told us how he had gone down to London and sampled all the cupcakes down there before he opened up...so in my head I was thinking these are going to be good! </div>
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My husband got the ferrero rocher one, and his chocolate frosting tasted of mint! It was so weird! I don't know whether it had been next to mint flavoured ones in the cabinet or if the wrong frosting had been put on but it was just a strange combo! </div>
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My coconut frosting on the bounty cupcake was tasty but again the chocolate cupcake part was just dry, so Glasgow really didn't impress on the cake front!</div>
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but in Edinburgh it's a whole different story and the cake scene is a whole lot tastier!</div>
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Just off the main road is Bibi's Cake Boutique specialising in cupcakes, and what a variety of flavours they had!</div>
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It was a no brainer! and I had to pick the Nutella one! A nice moist chocolate cupcake with fluffy creaming Nutella frosting - you can't go wrong!</div>
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Now my very favourite find is <a href="http://www.lovecrumbs.co.uk/">Love Crumbs</a>. I love everything about it, from the piano you can sit at that acts as a table to the little window seat if lucky enough to score it where you literally sit in the window - like you're on display or something! to their unusual flavour combos, and most of all their creamy dreamy beautifully frosted layer cakes! This place is a total winner! </div>
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My only complaint, is that both times I've gone have been late in the day and they display their cakes in an open cabinet (which looks very cool and hip admittedly) but I'm pretty sure their cakes would be way fresher if they were contained better...</div>
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Storage issues aside,</div>
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I present the peanut butter and jelly layer cake! </div>
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Any UK cakery that presents peanut butter baked goods makes my husband do a happy dance! He was loving it! </div>
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Cheesecake swirled brownie - it's a win win! </div>
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Another time went and got peanut butter and white chocolate tart and this utterly divine mint and white chocolate brownie - see those green pieces on top - they were like mint cracknel! which features inside one of my favourite South African chocolate bars, peppermint crisp, where they found them in the UK I will never know but the baked goods are consistently inventive and amazing here! I'm still hoping to make it there one day when they have made their brownie meringue pies because they always look amazing on their IG feed!</div>
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Over in Leith, <a href="http://mimisbakehouse.com/">Mimi's Bakehouse</a> had been on my to visit list of a long time! I finally made it with my mom and sister shortly before we left Scotland, which was a shame because had I discovered it sooner I would have been back for sure!!</div>
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It was very cute inside, bunting galore!</div>
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and I adored the hanging rolling pins and whisks from the wall! </div>
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Clearly, Mimi and I think alike!</div>
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This coconut slice was the dreamiest creamiest slice to ever touch my lips! I am so desperate to recreate it! a chocolate biscuit base, covered in creamy coconut with tiny coconut shreds in and topped with milk chocolate and a piece of bounty - a coconut lover's dream!</div>
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Once back in England again, we couldn't stay in Shropshire without visiting my favourite Shropshire cake establishment - <a href="https://www.facebook.com/queenies.cupcakery">Queenie's Cupcakery</a>.</div>
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I was so pleased to see their more out their flavour combos this time around, our first visit they mostly had traditional flavours but I loved that they had branched out! </div>
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This berry cupcake was covered in cream cheese frosting, and meringue pieces and was so amazingly delicious it almost made me regret my choice...</div>
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almost but not quite because this snickerlicious cupcake was the best cupcake I've eaten all year! Now that's some compliment! The frosting was oh so silky and creamy with a little layer of peanut nougatty goodness underneath and a MOIST chocolate cake! Finally!!</div>
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Byron was also super happy with his chocolate hazelnut combo and again we couldn't get over the creaminess of that frosting!!</div>
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We took a random daytrip to Liverpool! I googled cupcakeries as you do, and came across <a href="http://www.cuthbertsbakehouse.co.uk/">Cuthbert's Bakehouse</a>. I heard their Nutella Cupcakes were worth the visit alone, I tweeted to ask if they would have them on the day we were going and they said they would make them especially - now that's service!</div>
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It was all very quaint inside...but with no cupcakes in sight we were getting worried! I asked about the Nutella cupcakes and I was told they were just coming out the oven. So we had to wait a while for them to cool down and be frosted...but when a fresh Nutella cupcake is headed my way I can find a lot of patience!</div>
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They were SO worth the wait! and so good, that we boxed up a whole load of them to take home too! That frosting was to die for! </div>
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Sooo silky smooth! if you are ever near Liverpool, you have to detour to try on of those!</div>
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My last caking adventure ended up in London where I hadn't been for nearly 2 years! which was painful for me! I love London with a passion! and the one thing I was desperate to do was try a Nutella duffin from <a href="http://www.beasofbloomsbury.com/">Bea's of Bloomsbury</a>. I've tried their jam duffins, but as you all know I'm obsessed with Nutella and these little beauties weren't around on my last visit. I especially tweeted and asked if they would be in the bakery when we visited, I was assured they were made Mon-Fri. So off we headed to their St.Pauls location which was waaaay out of our way but man I wanted a Nutella duffin! It was bank holiday so they only opened at Midday, cue sitting around in the rain waiting for 30 minutes because no other shops were open either! </div>
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and then we get inside and not a duffin in sight! Apparently they only make them at their St.Pauls store on the weekends! I was SO upset to have missed out. We weren't going to have time to go to their other store...so we picked up a few goodies to keep us going but I was too bitter about my poor Nutella duffin disaster to enjoy them! </div>
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The brownie was packed full of coconut and walnuts and was just the fudgy kind of delicious you expect from a brownie, and the monster peanut butter and jelly slice was pleasing my husband no end!</div>
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When I'm in a happier mood, I'm sure their key lime cupcake will hit the spot! with toasted meringue frosting and a key lime curd filling - yum! </div>
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So that's that...the one upside of a lack of tasty baked goods to buy around these parts is I will be making alot more so hopefully this blog will see more action! and you can bet it's going to be Nutella orientated ;)</div>
Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com4tag:blogger.com,1999:blog-5632876888784738698.post-669204295808525112014-09-05T16:28:00.000+01:002014-09-05T16:28:00.307+01:00No Bake Coconut & Key Lime Cheesecake<div style="text-align: center;">
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So we've been living at my parents for 7 weeks now which is partly why I haven't blogged much! I've still been baking lots, but have mostly been making requests for my family who don't get to sample my baking as much as they'd like, and so it's mostly been stuff that I've blogged about before!!<br />
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It did give me a good chance to whip these treats up though because my mom is a huge key lime pie fan, and my dad loves anything coconut - can you tell where I get it from?! So it seemed rather fitting that I should make this bake...or no bake I should say!<br />
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I also had a packet of key lime pie crunch cream biscuits I'd been hoarding because I knew they'd be awesome in a dessert one day!<br />
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So they made their way into the crust to make for one tasty slice! <br />
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Cheesecake is not something I bake very often but everytime I make it I wonder why that is...because for starters it is so quick and easy to whip up (especially when it's no bake) and also it's SO creamy and yummy! Apart from the patience required to wait while it chills at the end is not my favourite part ;)<br />
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I made my cheesecakes in an individually portioned square tray thinking it would give them nice straight edges for beautiful photographs! but somehow they still turned out a bit messy! You can make it in one large dish and probably slice nicer edges than mine!<br />
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So while we mourn the end of summer, yes I made my parents turn on the heating last week as it was getting SO cold already! and the leaves are starting to turn, booo! you can retreat with a slice of this and close your eyes and pretend you're still somewhere totally tropical whilst the lime and coconut tingle on your tastebuds!<br />
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<u>No Bake Coconut & Key Lime Cheesecakes: </u></div>
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<i>Makes 16 </i></div>
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<span style="font-size: x-small;">Adapted from <a href="http://beyondfrosting.com/2014/07/30/no-bake-coconut-lime-cheesecake-bars/">Beyond Frosting </a></span></div>
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<span style="font-size: x-small;"><i><span style="font-size: small;">For the crust:</span></i> </span></div>
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<span style="font-size: x-small;"><span style="font-size: small;">300g key lime pie crunch creams (or biscuit of your choice)</span></span></div>
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80g unsalted butter</div>
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<i>For the filling: </i></div>
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2 cups double cream</div>
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1/4 cup icing sugar</div>
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450g cream cheese</div>
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1/4 cup brown sugar</div>
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2 tsp coconut extract</div>
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zest of 2 limes</div>
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1 1/2 tbsp key lime juice</div>
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1/4 cup desiccated coconut</div>
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1/2 cup shredded coconut</div>
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5 tbsp shredded coconut for decoration<br />
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Prepare the crust by blitzing the biscuits into fine crumbs in a blender. Melt the butter in a heatproof bowl in the microwave. Add it to the biscuit crumbs a little at a time to see when it is moist enough to roll a ball of the mix in the palm of your hands and have it hold it's shape (if you are using biscuits without a filling, you will probably need more butter to hold it together).<br />
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Press the crust into a 9x13" pan, or individually portioned square pan. Set aside. <br />
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Whip the double cream in a stand mixer until peaks start to form, add the icing sugar and continue whipping until still peaks form. Transfer into a bowl and refrigerate.<br />
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Beat the cream cheese and brown sugar, with the beater attachment in a stand mixer, on high speed for 2-3 minutes. <br />
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Add coconut extract and lime zest, along with the key lime juice (or juice of the limes you have just zested if you have access to real key limes). Beat into cream cheese until well mixed. <br />
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Add both coconuts and beat to combine. <br />
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Remove the cream from the fridge and gently fold into the cream cheese mixture until combined. Take care, as you don't want to deflate the cream.<br />
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Spread over crust with a knife until distributed evenly.<br />
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Sprinkle with the extra shredded coconut.<br />
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Refrigerate for 2-4 hours. Keep refrigerated.<br />
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Eat and enjoy!</div>
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Cupcake Crazy Gemhttp://www.blogger.com/profile/06135252038716671211noreply@blogger.com7