Slice – Sweet Tooth Experiments

Orange Peppermint and Chocolate Slice

Posted on August 8, 2021 Posted in Slice .

Orange Peppermint and Chocolate Slice

Orange Peppermint and Chocolate Slice recipe

After making delicious but super easy and hardly challenging chocolate, orange and peppermint cookies I loved the flavour pairing so much I decided to take the flavour to a more layered and textural bake.

Therefore, as a follow up to see if I could replicate the same taste but in a more interesting bake format I decided to make a chocolate cake with orange filling and peppermint icing. Though the bake turned out well the peppermint was quite overpowering unlike the biscuits I had made previously therefore, that taste I was looking for was just not quite there.

Following this I felt if I made a slice that had one layer with all 3 flavours then championed the orange in the middle and topped it with the chocolate and peppermint that maybe the intenseness of the peppermint could work with and not overpower the orange.

Outcome success! It did take a few goes of peppermint and orange ratios to get it right but I think this recipe hits the flavour I was looking for on the head.

Ingredients:

Base:

115g plain flour
110g caster sugar
75g butter, softened
40g cocoa powder
½ egg
3 drops peppermint oil
1/2 heaped tsn orange zest
35g peppermint crisp bar, chopped

Filling:

65g butter
45g rice malt syrup
80g caster sugar
395g can condensed milk
1 + 1/2 tsn orange zest

Top:

80g dark choc
10g butter
4 drops peppermint oil

Method:

Pre heat the oven to 180c degrees and line a 20 x 20cm slice tin with baking paper.
Place the flour, sugar, butter, cocoa, egg, peppermint oil and zest base ingredients into a food processor and blitz until the mix clumps together like a dough.
Fold in the peppermint crisp pieces with clean hands.
Spread the mix into the slice tin and using the back of a spoon flatten out evenly.
Place the tin in the oven and bake for 20 minutes or until firm to touch.
Place all the filling ingredients into a saucepan on a low heat, stirring until the mix is well combined and the sugar has dissolved.
Turn the heat to medium and cook, stirring for 15 minutes or until the mix thickens and browns (110c degrees soft ball stage on a candy thermometer).
Pour the mix on top of the base and place in the fridge for 2 hours to firm and set.
Melt the chocolate, peppermint oil and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
Pour the mix over the caramel filling and spread evenly with the back of a spoon.
Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

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Orange Peppermint and Chocolate Slice recipe

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White Honey Blondies

Posted on January 1, 2021 Posted in Slice .

White Honey Blondies

Blondies are a brownie without cocoa powder and usually the addition of vanilla essence.

Why this is a ‘white’ blondie is due to the chocolate being different to a brownie/blondie, in which is milk or dark chocolate. In this instance I have opted for white chocolate and with keeping with this theme I also utilised white sugar instead of the usual brown sugar.

For a little variation on this sweet treat (and there are soooo many variations from different chocolates, nuts, dried fruit, essence), I decided to try something that is quite unusual while still keeping in with the blondies ‘warm’ theme therefore I introduced honey into the mix.

This is definitely a very sweet treat – keeping in with blonie/brownie traditional texture and expectations.

Ingredients:

65g honey
125g butter
120g white sugar
220g white chocolate
1 tsn vanilla essence
2 eggs
150g plain flour
50g macadamia nuts

Method:

Pre-heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
Place the honey, butter and sugar into a saucepan on a medium heat and stir until the sugar is melted and the mix is well combine.
Take off the heat and add in 140g of the white chocolate and vanilla, stir until the chocolate is melted and the mix is well combine, set aside.
Transfer the mix into a bowl and sift the flour into the mix, add the eggs and whisk with a hand whisk to combine.
Chop up the nuts and remaining 80g of white chocolate into small pieces.
Pour the mix into the cake tin and top by scattering the nut and chocolate pieces.
Bake in the oven for 40 minutes or until the top of the slice is set and firm to touch.
Leave the cake in the tin to cook completely and once cooled remove from tin and cut into pieces.

Notes:

This dessert is best served warm with a side of vanilla ice-cream.

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Posted on September 29, 2019 Posted in Slice .

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

After recently going on a gut loving and IBS focused diet I have been consuming a lot more raw, natural, seeds, nuts, good fats and vegetables.

If you follow this blog you will know I have baked gluten free many many times as well as used dried fruit instead of sugar and vegetables as the base for my sweet recipes (with taste testers never realising).

This recipe incorporates the above as well as uses coconut oil, almonds and avocado to replace butter, cream and the need for flour.

This recipe is super easy, literally all ingredients thrown into a blender and spooned into a cake tin in the oven, then boom – a delicious slice.

To take this slice to the next level I have made a simple avocado based icing, that just like the cake is made by simply bending the ingredients together.

This slice is rich, decadent and satisfying, without any sign that it’s full of vegetables and fruit.

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Ingredients:

Slice:

200g eggplant, diced
130g 70% dark chocolate
60g coconut oil
80g almond meal (ground almonds)
70g dates, chopped
30g cocoa powder
¼ tsn salt
1 tsn vanilla essence
60g toasted desiccated coconut
3 eggs
1 tsn baking powder
½ tsn bi-carbonate of soda

Icing:

1 Avocado (seeded and peeled)
20g cocoa powder
20g 70% dark chocolate
20g coconut oil
20g rice malt syrup

Method:

Pre heat the oven to 170c and line a 20cm x 20cm cake tin with baking paper.
Place the eggplant in a bowl and microwave for 4 minutes or until the eggplant is steaming and soft.
Place the chocolate and oil in another bowl and microwave for 1 minute or until the oil is melted.
Remove the bowl from the microwave and stir until the mix is silky smooth and combine.
Place the almond meal, dates, cocoa powder and salt into a food processor and blitz until mix resembles fine breadcrumb texture.
Add the eggplant, chocolate mix, vanilla, coconut, baking powder, bi-carbonate of soda and eggs to the mix and blitz until well combine.
Spoon the mix into the prepared cake tin, flattening the top with the back of a spoon.
Bake in the oven for 25 minutes or until a skewer inserted into the center comes out clean.
Allow the slice to cool in the tin then place onto a cooling tray until cold.
Meanwhile place the icing ingredients into a food processor and blitz until smooth.
Spoon the icing mix into a piping bag fit with a star nozzle.
Cut the slice into pieces and pipe the icing onto each piece.
Enjoy!

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Chocolate Coconut Rough Eggplant Slice with Avocado Icing

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Millet Chocolate Chili and Cinnamon Cupcakes recipes

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Festive Popcorn Honey Bark

Posted on March 30, 2019 Posted in Slice .

Festive Popcorn Honey Bark

This recipe was inspired by playing around with left over ingredients that I had in the cupboard from previous bakes that I wanted to turn into something. I hate wasting food and tend to buy quite a lot of ingredients in which I only use ¼ of for a recipe.

Therefore I decided to make my own version of ‘chocolate bark’, but instead of using chocolate as the base I would use caramel and instead of the usual nuts, seeds and dried fruits that go into ‘bark’, I opted for what I had in the cupboard.

I made 5 different varieties where this recipe I am posting was the star from the afternoon of experimenting.

Marshmallow, popcorn, coconut and white chocolate came close but it was the coconut, cranberry, orange, almond, popcorn and white chocolate recipe that was the tastiest.

Ingredients:

Popcorn mix:

40g popcorn, pre-popped and lightly salted
50g flaked coconut
50g cranberries, diced
1 tsn orange zest
40g roasted almonds, finely diced

Caramel:

40g butter
120g honey
160g sugar
1 tsn bi carbonate soda

Extra:

50g white chocolate

Method:

Line a 25cmx25cm slice tin with baking paper.
In a bowl place the popcorn, coconut, cranberries and zest, stir to combine.
In a saucepan place the butter, honey and sugar on a medium heat, stir until combine.
Turn heat to high until golden and thickened. You will know the caramel is done when you stir a spoon in the mix and place it in a cup of cold water, if the caramel is hard it’s ready.
Take off the heat and add ½ tsn of the bicarbonate soda to the mix and stir.
Add the almonds and stir.
Pour the caramel mix into the prepared tin, ensuring even distribution.
Working quickly sprinkle the popcorn mix over the caramel as evenly as possible and flatten with palms and fingertips to ensure the mix is in the caramel.
Place slice in the fridge to set for 15 minutes.
Meanwhile place the white chocolate over a double boiler and melt the chocolate.
Drizzle the melted white chocolate on the bark and place back in the fridge for 30 minutes or until the white chocolate is set.
Cut the bark into slices and enjoy.

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Rice Walnut Date and Butterscotch Caramel Slice

Posted on September 8, 2018 Posted in Slice .

Rice Walnut Date and Butterscotch Caramel Slice

Walnuts, dates and caramel are a semi-commonly-known delicious pairing. So to amplify the flavours to the next level and add a cheeky kick I have made the caramel with butterscotch schnapps. Both caramel and butterscotch work so well together, especially with dates and walnuts, thus this flavour combo was a must to experiment with. I played around with biscuits and layered slice recipes until I landed on testing with rice bubbles left over from a previous baking experiment earlier that week. The rice bubbles gave a LCM’s and Marsbar slice texture lightness. While burnt caramel drizzled on the top offsets the sweetness of the sugar in the caramel in which holds the slice together as well as the natural sugars in the dates (fructose and glucose). A unique yummy and delightful treat that takes minutes to make with no baking required!

Ingredients:

Slice mix:

120g walnuts
60g dried dates
120g rice bubbles
160g brown sugar
90ml butterscotch schnapps liquor
60g butter

Caramel topping:

75ml sugar
15ml thickened cream
1/4 tsn salt

Method:

Line a 20cm x 20xm slice tin with baking paper.
Chop up the walnuts and dates into quite small pieces and place in a bowl with the rice bubbles, stir well to combined.
Place the brown sugar with 30ml of the butterscotch schnapps into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is dark amber in colour, swirl the pan as needed to ensure even colour.
Take the sugar mix off the heat, add the butter and the remaining 60ml butterscotch schnapps, whisking with a hand whisk until combine (being careful of the caramel spitting).
Pour the caramel mix into the rice bubble mix and stir until well combine.
Spoon the mix into the prepared tin and using a glass’ bottom press the mix to flatten the surface out evenly.
Place the slice in the fridge for at least 1 hour to set.
Once the slice is set cut into pieces and onto a large plate.
Next make the burnt caramel topping by placing the 75g sugar into a saucepan on a high heat and stir until the mix boils.
Turn the heat down to medium and allow the caramel to bubble without stirring until the mix is brown amber in colour, swirling as needed to ensure even colour.
Take the pan off the heat and add the cream and salt, stirring with a hand whisk until combine (being careful of the caramel spitting).
Drizzle the caramel over the slice pieces, place on a plate and enjoy.


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Glazed Grapefruit Brownie Slice

Posted on August 4, 2018 Posted in Slice .

Glazed Grapefruit Brownie Slice

This recipe delivers on a zingy tasty delight that is a mix between a slice and brownie.

I wanted to make something really simple, quick, flavoursome and all about Grapefruit.

Grapefruit is an ingredient that I have dabbled with but never come up with a recipe that solely features the fruit while not being too tangy or sour.

I have posted a Grapefruit Pistachio Rose and Ginger Syrup Cake in the past, however this cake had Grapefruit as a flavour in a mix pairings, not featuring the fruit itself as front and centre.

Ingredients:

120g butter
160g sugar
100g flour
2 eggs
4 tsn grapefruit zest
3 tbsn grapefruit juice

Glaze:

70ml grapefruit juice
200g icing sugar
4 tsn grapefruit zest

Method:

Preheat an oven to 175c degrees and line a 15cm x 15cm square cake tin with baking paper allowing for paper overlap.
Using electric beaters whisk the butter and sugar in a bowl until light and fluffy.
Pour the flour into the butter mix and stir until just combine.
In a separate bowl with a hand whisk beat the egg, zest and juice until combine.
Pour the wet egg mix into the butter mix and beat with electric beaters for 3 minutes or until light and fluffy.
Spoon the mix into the prepared cake tin and smooth the top with the back of a spoon.
Place the tin in the oven for 25-30 minutes until just cooked and a skewer inserted in the centre comes out clean. Don’t over bake.
Leave the slice in the cake tin for 5 minutes.
Place the slice onto a cooling rack until cold.
To make the glaze place all 3 ingredients in a bowl and beat until well combined.
Place the slice back in the tin with the baking paper, spread/pour the glaze evenly over the top of the slice and place in the fridge for 30 minutes or until the glaze hardens.
Remove from the fridge, pull the slice out of the tin via the overhanging baking paper, cut and enjoy.

Notes:

You will need a whole grapefruit for this recipe.

Ingredients

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Milo Mud Panna Cotta Slice recipe

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Weet-Bix Anzac Slice with Peanut Banana Frosting

Posted on February 10, 2018 Posted in Slice .

Weet-Bix Anzac Slice with Peanut Banana Frosting

You may have noticed that baking with cereal tends to feature on my blog every few months, where oats, rice bubbles even quinoa flakes tend to be my favourite grains/ingredients.

I decided that I wanted to branch out and challenge myself in this space by baking with cereals that I very rarely (if at all) eat myself.

Not only would I incorporate the cereal in the recipe, I would feature it as the core ingredient in the bakes foundation.

Sooo…I went shopping, pursuing the cereal isle and landed on milo cereal, nutri-grain and weet-bix. 3 very Aussie themed products.

To stay in the ‘Aussie’ territory I decided that using an Aussie flavour combo would be fitting for the experiments, so I mimicked the based flavour combo of Anzac biscuits and created 3 cereal slices.

After making the 3 slice unsurprisingly it was the weet-bix one that was best not just because the texture of crumbled weet-bix worked well in the bake but also as the flavour worked great with the golden syrup, brown sugar and coconut (let’s just say the other 2 weren’t great in either of these areas).

The slice did desperately need an icing though, as it was quite dense and although tasty was missing that wow factor, thus a delicious icing would offset and complement the slice perfectly. A few experimental icings later and I had the perfect icing that perked up the slice and gave it a bit more bunch.

What I decided on? Initially I experimented with peanut butter and then banana as they worked well with the slice flavours so I made up an icing for each, in which I like both and felt they both worked so I combine them together and walla the Weet-Bix Anzac Slice with Peanut and Banana Frosting was born.

Ingredients:

Cake:

250g butter
300g brown sugar
100ml golden syrup
140g plain flour
160g self raising flour
70g desiccated coconut, toasted
8 Weet-Bix (140g)
2 eggs

Icing:

150g butter
35g icing sugar
40g peanut butter
45g banana flesh

Method:

Pre heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
Place the butter, sugar and golden syrup into a saucepan and stir on a medium heat until the mix is well combine and boils. Leave aside for 5 minutes to cool.
Add the coconut into a bowl as well as the sifted flours.
Using your hands crush the Weet-Bix into small pieces and stir into the flour mix.
Pour the cooled butter mix into the flour mix and stir until combine.
Beat the eggs in a small bowl with a fork and pour egg mix into the flour mix.
Stir the mix until the egg is well combine then pour the batter into the prepared cake tin.
Flatten the top of the slice with the back of a spoon and place the cake tin in the oven for 20 minutes or until a skewer inserted into the center just comes out only just clean.
Place the slice on a cooling rack until cold.
Meanwhile make the icing by whisking the butter and icing sugar for 5 minutes or until fluffy and pale.
Place the banana in a food processor and blitz until pureed.
Add the pureed banana and peanut butter to the butter mix and whisk with electric beaters until well combine.
Top the slice with the icing and cut into pieces. Enjoy!


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Apple Jelly and Peanut Oat Cheesecake Slice

Posted on July 15, 2017 Posted in Slice .

Apple Jelly and Peanut Oat Cheesecake Slice

Apple is a really interesting ingredient to bake with, it is actually quite a difficult ingredient to hero as a key flavor in desserts.

However, as I still have not accomplished a killed apple unusual treat I was determine to succeed in a bake thus hit the kitchen for some experimenting.

In my experimenting one combo I came up with that I thought would be the winner was the pecan lavender lemon and apple cake, however it was the flavor combo of cinnamon apple peanut oats and caramel that exceeded expectations.

After playing around with this flavor combo with different textures I ended up featuring the nuts oats and spice in a base for a crunch, created a peanut cheesecake for the filling, an apple jelly for an addition textural layer and caramel cream for indulgence.

Oat base:

105g flour
30g peanuts
105g butter
90g brown sugar
60 oatbran
1 + 1/2 tsn ground cinnamon

Peanut cheesecake:

1 + 1/2 tsn gelatin
2 tbsn water
280g cream cheese
75g brown sugar
1 + 1/2 tsn vanilla
210g peanut butter
50ml cream

Apple jelly:

350ml freshly squeezed apple juice
75g brown sugar
1 + 1/2 tsn lemon juice
2 tsn gelatin

Cream:

190ml thickened cream
1 tsn ground cinnamon
45g brown sugar

Method:

Pre-heat the oven to 180c degrees and line a 30cm x 30cm slice tin with baking paper.
Place all the base ingredients into a food processor and blitz until the mix is combine and balls up on the side of the mixer.
Spoon the mix into the cake tin and using the back of a spoon flatten out for even coverage.
Bake in the oven for 20 minutes or until the top is slightly golden, leave aside to cool completely.
Meanwhile make the cheesecake layer by placing the boiling water with the gelatin and whisking with a fork until dissolved.
Place the gelatin mix, cream cheese, sugar, vanilla and peanut butter into a bowl and beat with electric beaters until fluffy and well combine.
Add the cream to the mix and beat until just combine.
Remove the cooled oat base layer and baking paper from the tin and spray the tin with oil spray.
Cut 2mm off the base from 2 opposite sides.
Place 2 sheets of cling wrap over each other with the oat base layer in the center and lift the base back in the tin with the clingwrap overflowing the sides of the tin.
Pour the cheesecake mix on top of the oat base layer and even the mix out with a spoon.
Place the slice in the fridge for 1 hour to set.
To make the jelly add the freshly squeezed apple juice, sugar and lemon into a bowl and heat in the microwave until hot to touch.
Add the gelatin to the apple mix and stir until the gelatin is dissolved, leave aside until cooled completely.
Pour the apple mix over the cheesecake layer and leave in the fridge for 4 hours to set.
Lastly, beat the cream, cinnamon and sugar until peaks form.
Spread the cream over the set jelly layer and leave in the fridge for 1 hour.
To serve, pull the cling wrap up to lift the slice from the tin, remove the cling wrap and place the slice on a plate.
Cut the slice into squares.


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Milo Mud Panna Cotta Slice

Posted on December 11, 2016 Posted in Slice .

Milo Mud Panna Cotta Slice

Milo Mud Panna Cotta Slice recipe

If you frequent my site you will be aware that I have baked with quite a few ingredients that you’ll find in any household that’s not traditionally used for baking, Ovaltine and chai powder to name a few. Milo (malt powder) is one that I haven’t experimented with yet, thus I decided to make a Milo based mud cake.

Unfortunately the cake was way too dense and rock solid on the outside, therefore to save it I blitzed the cake up with some cocoa powder and rolled the mix into balls covered with chocolate. However as tasty as the malt balls were they were a bit too boring and not special enough to warrant being placed on the site.

So I went back to the drawing board and tweaked the cake recipe to be stable, while brownie like in texture. As milo is best in combination with milk, to complement the rich Milo brownie I decided to make a ‘milk’ like panna cotta as a second layer to resemble a glass of Milo.

This slice actually tastes like a glass of cold Milo and we all know how super tasty that is.

Ingredients:

Cake:

190g cup butter
140 cup sugar
150g Milo
3 eggs
185ml vanilla yoghurt
1 tsp vanilla essence
230g plain flour
¼ tsn salt

Panna Cotta topping:

400ml cream
40g sugar
2 tsn vanilla essence
2 tsn gelatin

Method:

Preheat the oven to 175 and line a 30cm square slice cake tin with baking paper.
Cream the butter and sugar in an electric mixer for 3 minutes.
Add the milo to the sugar mix and beat until combined.
Beat in the eggs one at a time, the yoghurt and then the vanilla.
In a separate bowl mix the flour and the salt until combined.
Slowly add the dry mix to the wet mixture a little at a time, beating in between each addition until a thick creamy batter is formed.
Place the batter in the cake tin, using a spoon to flatten the top and bake for 60 minutes or until the cake is cooked through when you test it with a skewer.
While the cake is cooling you can make the topping by placing 100ml of the cream, vanilla and sugar into a saucepan on a medium heat and stir until the sugar has dissolved.
Add the gelatin and whisk with a hand whisk until the gelatin is smooth and dissolved into the cream mix and boiling.
Pour the remaining cream into a bowl and pour in the hot mix through a sieve.
Whisk the cream mix with electric beaters until well combine and place thein the fridge for 20 minutes to thicken.
Stir the cream mix and pour over the top of the milo, leaving in the fridge for 3 hours to set.
To serve remove the slice from the tin and slice into bite sized slices.

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Ricotta Strawberry Lemon and Thyme Bread Slice

Posted on October 23, 2016 Posted in Slice .

Ricotta Strawberry and Thyme Bread Slice

For something different I wanted to make an easy, no bake, no fuss, low fat, low sugar, quick treat that had interesting and tasty flavours. Something that would appeal to most but still have my unusual twist.

This recipe took 4 attempt where number 3 almost fit the brief with strawberry, lemon and elderflower. However replacing the replacing the elderflower with thyme took the slice from ok to the next level.

Ingredients:

260g brioche bread (or any sweet bread)
100g sugar
55g butter
1 egg yolk
1 tsn vanilla essence
4 tsn lemon zest
1 tsn strawberry essence
2 tsn dried thyme
300g ricotta

Method:

Line a 20cm x 20cm square slice tin with baking paper.
Cut the bread into 2 large pieces and line the base of the tin with the bread slices cut to fit the base.
Push the bread down so it is slightly squashed into the tin.
In a bowl beat the sugar and butter until creamy and fluffy with electric beaters.
Add the egg yolk, vanilla, lemon zest , strawberry essence and thyme beat for a further 1 minute.
Add the ricotta and beat until smooth.
Spoon the ricotta mix over the bread, pushing down with the back of a spoon.
Place in the fridge for 3 hours to set.
Cut into slices and top with a little additional lemon zest, thyme and strawberry halves.

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Sweet Tooth Experiments

Category Archives: Slice

Orange Peppermint and Chocolate Slice

White Honey Blondies

Chocolate Coconut Rough Eggplant Slice with Avocado Icing

Festive Popcorn Honey Bark

Rice Walnut Date and Butterscotch Caramel Slice

Glazed Grapefruit Brownie Slice

Weet-Bix Anzac Slice with Peanut Banana Frosting

Apple Jelly and Peanut Oat Cheesecake Slice

Milo Mud Panna Cotta Slice

Ricotta Strawberry Lemon and Thyme Bread Slice

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