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Monthly Archives: August 2017

Apple and Cinnamon Dessert Crumble Taco’s

Posted on August 26, 2017 Posted in Unique .

Apple and Cinnamon Dessert Crumble Taco’s

Apple and Cinnamon Dessert Crumble Taco’s recipe

It may seem like there are endless components to this dessert don’t be scared. There is a reason the recipe only has 21 steps. Most of the steps take minimal effort and time to complete (the cream takes a whole of 1 minute).

Additionally, the recipe uses the same few ingredients over and over thus making is a straight forward and simple bake to get right.

This recipe did go through a few adjustments along the way, however my persistence in keeping with the core idea was well worth the effort.

This recipe is truly tasty and a prime example of turning the savory into sweet.

Apple and Cinnamon Dessert Crumble Taco’s recipe

Ingredient:

Crumble:

  • 30g plain flour
  • 20g oats
  • 40g butter
  • 1 tsn ground cinnamon
  • 50g brown sugar

Caramel:

  • 30g white sugar
  • 5ml water
  • 30ml cream
  • 15g brown sugar

Cream:

  • 100ml thickened cream
  • 20g brown sugar
  • ½ tsn ground cinnamon

Taco Shells:

  • 8 tortilla wraps
  • 40g butter
  • 30g brown sugar
  • ½ tsn ground cinnamon

Apple Filling:

  • 200g apple, peeled cored and dice into small pieces
  • 40g sugar
  • 40g butter
  • 1 tsn lemon juice
  • 1 tsn ground cinnamon
  • 70ml water
  • 1 tsn corn flour

 

Method:

  1. Pre-heat the oven to 180c degrees and line a baking tray with baking paper.
  2. Place all the crumble ingredients into a bowl and using your fingertips rub butter into mixture until it resembles breadcrumbs.
  3. Sprinkle the crumble over the prepared tray and bake for 15 minutes or until golden brown in colour.
  4. Place the tray aside to cool completely then break up the crumble into breadcrumb consistency with fingertips.
  5. To make the caramel place the white sugar and water into a saucepan on a high heat and stir until the sugar has dissolved.
  6. Leave the mix without stirring until the sugar syrup is dark golden in colour, take off heat.
  7. Add the brown sugar and cream and mix with a metal spoon until the caramel is smooth and glossy, leave aside to cool completely.
  8. To make the cream place the ingredients into a bowl and using electric beaters whisk until peaks form. Place in the fridge for later use.
  9. Next are the taco shells. Using a 10cm circle cookie cutter cut out 1 circle per tortilla wrap.
  10. Place wraps in the microwave for 10 seconds or until they just start to steam.
  11. Melt the butter and using a pastry brush evenly brush the butter onto both sides of the 8 x 10cm wraps.
  12. Turn a cupcake tin upside down and place the shells in the dips to make the taco shell shape when the wraps bake.
  13. Place the tin in the oven for 15 minutes or until the shells start to go golden brown. Be sure not to let the shells cave in on the sides (if this happens remove the shell from the oven and place a knife width-way in the middle of the 2 shell sides while hot and it will reshape).
  14. Place the remaining 30g brown sugar and 1/2 tsn cinnamon onto a bowl, stir then with the warm cooked taco shells place in the bowl and cover completely with the cinnamon sugar mix (just like a churro or cinnamon doughnut). Leave aside to cool.
  15. Lastly make the apple filling by placing the apple pieces, sugar, butter, cinnamon, 30ml water and lemon juice into a saucepan on a medium heat, stirring until well combine and the apples start to soften.
  16. With the remaining 40ml of water add the corn flour and stir until smooth.
  17. Pour the corn flour mix into the pan and stir until the mix thickens slightly and the apples are cooked.
  18. Set the apple mix aside to cool completely.
  19. To assemble, grab a taco shell and spoon 25g of the apple filling into the bottom of the shell case.
  20. Top the apple filling with 10g of the cream mix.
  21. Add a good sprinkle of the crumble mix and finish off with a solid drizzle of the caramel sauce.

 

Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe
To assemble
Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Apple and Cinnamon Dessert Crumble Taco’s recipe

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Tags: apple, Apple and Cinnamon Dessert Crumble Taco’s, cinnamon, crumble, tacos .

Pepparkakor

Posted on August 19, 2017 Posted in Biscuits, Swedish, Traditional .

Swedish Pepparkakor Spice Cookies

Swedish Pepparkakor Spice Cookies

The Pepparkakor cookie is a traditional Swedish Christmas cookie, commonly referred to as “ginger thins” or “gingernuts“ (however should not be mistaken for the US gingersnap biscuits in which are very different).

Swedish custom states you place a Pepparkakor cookie in the palm of your hand, then you make a wish while you use your index finger of your other hand to tap the cookie in the middle. If the Pepparkakor breaks into three pieces tradition states your wish will come true. As per most traditional treats there are many slightly varying recipes to these cookies. This was my favorite after trialing half a dozen.

To be honest I thought my gingerbread man recipe was the ultimate spiced treat, however this cookie has trumped my never fail absolutely amazing gingerbread recipe its that good.

 

Ingredients:

  • 225g plain flour
  • 1 tsn ground cinnamon
  • 1 tsn ground cloves
  • 1 tsn ground ginger
  • ¼ tsn ground cardamom
  • ½ tsn baking powder
  • ¼ tsn salt
  • 100g butter
  • 100g brown sugar
  • 75g golden syrup

 

Method:

  1. In a bowl sieve the flour, ginger, cinnamon, cloves, cardamom, baking soda, and salt. Stir.
  2. Place the butter, sugar and syrup into a saucepan on a medium heat and stir until melted and well combined.
  3. Take off the heat and leave aside to cool.
  4. Sieve the flour mix over the cooled butter mix and stir until well combined.
  5. Form the dough into a ball shape, wrap in plastic wrap and place in the fridge for at least 4 hours.
  6. Preheat the oven to 175c degrees and line 2 baking trays with baking paper.
  7. Using a lightly floured rolling pin roll out the dough to a 2cm thickness on a lightly floured surface.
  8. Use a cookie cutter to cut the dough into shapes and place cookies onto the prepared baking tray.
  9. Place the trays in the oven for 7 minutes or until the cookies are lightly golden brown.
  10. Leave the cookies on the trays for 5 minutes before placing on to a wire rack to cool completely, durst with icing sugar.

 

Swedish Pepparkakor Spice Cookies

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Swedish Pepparkakor Spice Cookies

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Swedish Pepparkakor Spice Cookies

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Swedish Pepparkakor Spice Cookies

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Swedish Pepparkakor Spice Cookies

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Tags: Pepparkakor, Spice Cookies, swedish, Swedish Pepparkakor Spice Cookies .

Spiced Sweet Potato Bourbon and Caramel Cake

Posted on August 12, 2017 Posted in Cakes .

Spiced Sweet Potato Bourbon and Caramel Cake

Spiced Sweet Potato Bourbon and Caramel Cake recipe

In recent experimenting I made chocolate truffle by purely blitzing sweet potato, spices, a few gingernut biscuits and white chocolate. While the truffles were nice they were a little bland. However, from this recipe I thought the puree and white chocolate actually had legs to make a healthier alternative to buttercream icing (thanks to the smooth texture, consistency and taste).

As mentioned the truffles alone were a little bland so after a bit of flavor combo experimenting I decided that caramel, bourbon, honey and pecans would be the perfect mix of flavors to add.

As the sweet potato is not the strongest of flavors I opted to include this flavor in both the icing and the cake batter.

Caramel would be featured in the filling of the cake layers as well as only brown sugar being utilised in the cake.

Bourbon would feature most strongly in the cake as well as a syrup layer to really pack the punch and ensure the cake is extra moist.

The pecans would be diced up for so extra textural crunch and lastly the honey would be used in the syrup and the caramel.

This cake is soo super moreish, with a gingerbread undertone all the flavors work soundly.

Spiced Sweet Potato Bourbon and Caramel Cake recipe

Ingredients:

Sweet potato puree:

  • 640g sweet potato

Sweet Potato Icing:

  • 85g white chocolate, chopped
  • 200g sweet potato puree

Cake:

  • 80g pecans
  • 180g butter, softened
  • 275g brown sugar
  • 1 + ½ tsn vanilla essence
  • 4 eggs
  • 245g sweet potato puree
  • 90ml bourbon
  • 310g self-rising flour
  • ½ tsn salt
  • 1 + 1/3 tsn ground cinnamon
  • 1/3 tsn ground ginger
  • 1/3 ground nutmeg
  • ¼ tsn ground cloves

Caramel:

  • 60g white sugar
  • 10ml water
  • 10g butter
  • 135ml cream
  • 15g brown sugar
  • 1/8 tsn salt
  • 20ml honey

Syrup:

  • 15g butter
  • 35g white sugar
  • 10ml water
  • ½ tsn vanilla essence
  • 15g honey
  • 25ml bourbon

 

Method:

  1. To make the puree peel the sweet potato and chop up into pieces.
  2. Place the potato pieces into a bowl of water and heat in the microwave on high for 10 minutes or until a knife glides into a piece of potato effortlessly.
  3. Drain the potato pieces and place into a food processor blitzing until silky smooth in texture, once done move mix into a bowl for later use.
  4. To make the potato icing place 200g of the puree back into the food processor with the white chocolate. Blitz until well combine and silky smooth (the white chocolate will melt with the heat of the puree and combine with the potato).
  5. Place the potato icing mix into a bowl and once cooled into the fridge to set.
  6. Preheat the oven to 170c degrees and line 2x 25cm cake tins with baking paper.
  7. Chop the pecans into small pieces and scatter into the bottom of both tins.
  8. Place the butter into a mix-master (kitchen aid) and beat on high for 5 minutes, scraping down the butter from the sides each minute.
  9. Add the sugar and vanilla and beat for another 3 minutes, scraping down the sides each minute.
  10. Add the eggs one at a time, beating in between each addition until the mix is light and fluffy.
  11. Add the 245g of puree and bourbon to the butter mix and beat on medium until well combined.
  12. Sieve the flour, salt and spices into the butter mix and on a low speed beat until the dry mix is just combine to a smooth consistency.
  13. Spoon the mix over the top of the pecans evenly with 1/3 of the mix into one tin and the remaining 2/3 in the second tin. Use the back of a spoon to flatten the mix to an even top, place the cakes in the oven for 40 minutes to cook.
  14. Meanwhile make the caramel by placing the white sugar and water into a saucepan on the stove on high heat. Stir until the sugar has dissolved.
  15. Leave the mix to bubble without stirring until it reaches golden brown in colour.
  16. Take the saucepan off the heat and add 35ml of the cream, brown sugar, salt and honey stirring until well combine and silky smooth (be careful of the splatter). Pour the caramel into a ceramic bowl and leave aside to cool completely.
  17. After the 40 minutes of the cakes cooking check the smaller cake by placing a skewer in the center. If  if it comes out clean its done, if not leave until it does.
  18. Check the second cake after 60 minutes by placing a skewer in the centre if it comes out clean its done, if not leave until it does.
  19. Leave both cooked cakes in their tins for 5 minutes then invert onto a cooling rack.
  20. Meanwhile make the syrup by placing the butter, sugar, water, vanilla and honey into a saucepan and heat on high for 5 minutes until thick bubbles occur and the syrup reduces.
  21. Take the saucepan off the heat and add the bourbon stirring until well combined.
  22. Add the cooled caramel mix to the remaining 100ml of cream and beat with electric beaters until well combine and peaks form.
  23. To assemble the cake, cut the tops of both cakes to make them level and cut the larger cake in half horizontally.
  24. Using a pastrybrush brush the cut sides of the 3 cake layers with the bourbon syrup mix until well covered.
  25. Place 1 cake layer onto a plate syrup side up. Top with half the caramel cream mix.
  26. Add the 2nd cake layer syrup side up, top with remaining caramel cream mix.
  27. Add the last cake later syrup side down and top with the sweet potato icing mix.
  28. Place the cake in the fridge for 1 hour to set then cut and enjoy!

 

NOTE: To stop the caramel cream overflowing the cakes edges I piped some buttercream around the 2 cakes edges that the caramel cream would be spread on. I purely did this as I did not want the overflowing look.

 

Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Spiced Sweet Potato Bourbon and Caramel Cake recipe

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Tags: bourbon, caramel, Spiced Sweet Potato Bourbon and Caramel Cake, spices, sweet potato .

White Chocolate Berry Balsamic Mousse Cake

Posted on August 5, 2017 Posted in Cakes .

White Chocolate Berry Balsamic Mousse Cake

White Chocolate Berry Balsamic Mousse Cake    White Chocolate Berry Balsamic Mousse Cake    White Chocolate Berry Balsamic Mousse Cake

Though somewhat common these days, for a while I have been meaning to make up a recipe that utilizes the complementing flavors of strawberries and balsamic vinegar.

As a kid my mum splashed balsamic vinegar in fruit salads, that would somehow sweeten berries (in particular strawberries) and make them even tastier.

I have experimented with balsamic vinegar in recipes in the past (check out my Beetroot Raspberry and Balsamic Cake or my Low Fat Dark Chocolate Balsamic and Almond Cupcakes) but never paired with white chocolate or as a mousse.

The outcome – super tasty, extremely moreish and so easy to make.

 

Ingredients:

Cake:

  • 220g strawberries, hulled and diced
  • 310g vanilla cake mix
  • Eggs, butter and milk as per cake mix
  • 20ml balsamic vinegar
  • 4 tsn strawberry essence

Mousse:

  • 320g white chocolate
  • 360ml thickened cream
  • 2 + ½ tsn gelatine
  • 65g icing sugar
  • 70ml balsamic vinegar
  • 1 tsn strawberry essence

Extra to decorate:

  • Buttercream icing (optional)
  • strawberries

 

Method:

  1. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the strawberries into a food processor and blitz until they resemble a smooth puree.
  3. Pour the cake mix into a bowl, add the balsamic vinegar, 60ml strawberry puree and the strawberry essence.
  4. Add the eggs and butter per cake mix directions.
  5. Measure out the milk according to mix directions minus 80ml of milk and add to the bowl (as you have added strawberry puree and balsamic vinegar in replacement).
  6. Using electric beaters whisk the mix for 5 minutes until thick and well combine.
  7. Pour the mix into the cake tin and bake for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean.
  8. Allow the cake to cool in the tin for 5 minutes then invert onto a cooling rack until cold.
  9. Wash and dry the cake tin, spray with oil spray and place 2 layers of plastic wrap into the tin, allowing for overlap.
  10. Cut the top off the cooled cake to even the top and place into the tin, cut side up, on top of the plastic wrap. Place in the fridge for later.
  11. Place 180ml thickened cream into a bowl and heat on high in the microwave until almost bubbling.
  12. Add the chocolate to the cream and leave for 1 minute before stirring to a silky-smooth combined consistency.
  13. Leave the chocolate mix aside to cool completely.
  14. Place 4 tsn of boiling water into a small bowl along with the gelatine, whisk with a fork until the gelatine is completely melted.
  15. Place the remaining 180ml cream, icing sugar, balsamic vinegar, essence, remaining strawberry puree and gelatine mix into a large bowl.
  16. Using electric beaters whisk cream mix until smooth and the cream has thickened the mix slightly.
  17. Add the cooled chocolate mix and whisk with electric beaters until combined.
  18. Pour the mousse mix over the cake base, tap tin on bench for even distribution of mousse.
  19. Place the tin in the fridge for 4 hours to set completely.
  20. To remove the cake from the tin, pull the overlapping plastic wrap and place the cake on the bench.
  21. Peel the plastic wrap away from cake sides and using a spatula transfer the cake to a serving plate.
  22. Top with icing or grated white chocolate and extra strawberries for decoration.

 

White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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Tags: balsamic vinegar, mousse, mousse cake, strawberry, white chocolate, White Chocolate Berry Balsamic Mousse Cake .

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