Slice – Page 2 – Sweet Tooth Experiments

Tropical Summer Fudge Slice

Posted on March 7, 2016 Posted in Slice .

Tropical Summer Fudge Slice

This slice was originally planned to be a summer fudge, that incorporated zesty lime, lemon, pineapple and kiwi that would be off-set slightly by the mellow flavored cantaloupe.

My experiment failed (way too much liquid to solid ratio), however it produced a really unique flavour hit that I had to take advantage of.

Therefore after a scan of my cupboard and a brainstorm of what I could turn this soft fudge into I decided to create a slice.

Add a solid base and some stabilizing elements in the mix and boom a really uniquely flavored, well set and textured slice in a flash.

I do realize Summer concluded 7 days ago, but some Summer fruits are still delicious and juicy sweet.

Ingredients:

Base:

160g sweet plain biscuits (I have used Nice)
40g butter

Filling:

180ml condensed milk
150g sugar
120g butter
1 tbsn lemon
1 tbsn lime
220g white chocolate
50g kiwi fruit
60g pineapple
100g cantaloupe
140g flour

Method:

Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
Add the melted butter to the biscuit mix and stir to combine.
Line a 20cm x 20cm slice tin with baking paper.
Pour the biscuit mix into the tin and flatten with the back of a spoon until the mix is compressed and firm, place in the fridge to set.
Place the condensed milk, sugar and butter in a saucepan on low heat and stir until the mix is glossy and the sugar has dissolved.
Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
Pass the puree through a sieve and stir into the chocolate mix to combine.
Add the flour and stir until well combine.
Spoon mix into the tin on top of the biscuit base.
Place the slice in the oven and bake for 45 minutes or until the top of the slice is golden brown and the middle is hard on touch.
Set aside to cool in the tin.
Once cooled place in the fridge overnight to set completely then cut and serve.

Note:

You will need 1 kiwi fruit, a small can of pineapple pieces and a cantaloupe for this recipe.

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Melbourne Breakfast Tea Choc Caramel Slice

Posted on February 17, 2016 Posted in Slice .

Melbourne Breakfast Tea Choc Caramel Slice

Recently I was given a box of T2 Melbourne Breakfast Tea which I had never tasted before. To my surprise I found it to be really flavorsome, more so than my usual everyday tea. In fact I enjoyed the flavor so much I decided to incorporate the tea into my baking. In the past when I have baked with tea I have made biscuits (see my green tea melting moments recipe), cake (Lemon Earl Grey Cake with Lavender Orange Blossom Frosting) and Bombe Alaska (Jasmine Honey-Lemon Bombe Alaska). Therefore to experiment with something different I opted to make a slice this time around. Using a basic caramel slice as the base I figured I could hero the tea with the complementary flavor pairings of caramel.

To add that extra special something a chocolate tea layer finished off the slice and a tasty tea infused slice was born.

Ingredients:

Base:

60g flour
50g brown sugar
50g butter
1 tsn Melbourne breakfast tea

Filling:

25g butter
80g golden syrup
4 tsn Melbourne breakfast tea
200g condensed milk

Top:

110g dark choc
20g butter
1 tsn Melbourne breakfast tea

Method:

Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
Place the tin in the fridge to set.
Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
Set aside to cool completely.
Melt the chocolate 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 tea in a mortar and pestle and grind.
Dust the ground tea over the chocolate layer evenly.
Place the slice in the fridge for 3 hours to set. Once set slice and enjoy.

Notes:

If you cannot get Melbourne Breakfast Tea English or Irish Breakfast tea can be substitutes.

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Rosemary Orange and Oat Slice

Posted on February 8, 2016 Posted in Slice .

Rosemary Orange and Oat Slice

I recently made an oat based granola with orange that was so lovely I decided to make a slice featuring these 2 ingredients along with an extra flavour inclusion to make it extra special and different. After doing some research in what unique flavor profiles I could pair orange and oats with I ended up deciding on rosemary for something different.

This slice is a simple, easy and a really delicious treat that will surprise people how tasty the flavors are together.

Ingredients:

Slice:

150g self-raising flour
115g sugar
120g oats
3 tsn dried rosemary
3 tsn orange zest
120g butter
1 + ½ tbsn golden syrup
1 egg

Icing:

150g icing sugar
75g butter
½ tsn rosemary
½ tsn orange zest
15ml orange juice

Method:

Pre-heat the oven to 180c degrees and line a 20 x 20cm cake tin with baking paper.
Place the flour, sugar, oats, rosemary and zest into a bowl and mix until combine.
Place the butter and golden syrup into a bowl and microwave until melted, stir.
Add the butter mix and stir into the flour mix until combine.
Beat the egg in a bowl with a hand whisk and stir into the flour mix.
Spoon the mix into the tin and flatten down with the back of a spoon.
Place in the oven for 20 minutes or until golden.
Leave in the tin for 5 minutes then turn onto a cooling tray until cold.
Meanwhile to make the icing, place all ingredients into a bowl and using electric beats whisk until light and fluffy.
Spoon the icing over the top of the slice and using a knife flatten the top.
Place the slice in the fridge for 30 minutes to set the icing, then cut and serve.

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Green Tea and Raspberry Slice

Posted on January 18, 2016 Posted in Slice .

Green Tea and Raspberry Slice

I have no idea where this recipes inspiration came from. I believe I wanted to use up some Matcha powder I had left over from recent baking.

To mix things up from the norm I wanted to play around with weird and unusual flavors I could pair with the Matcha’s green tea taste that would surprisingly work like partners in crime.

After a bit of experimenting it was the Green Tea and Raspberry pairing that was an interesting and tasty concoction of flavors.

Now if you are a follower of my blog you will note I have struggled in the past with green tea, which was a frenemy ingredient of mine until my recent Green Tea Melting Moments. This influenced me to make the green tea cake base as simple as possible.

It’s the raspberry layer where I have added in my unusualness by making a somewhat jelly style raspberry icing layer.

Another creation that has succeeded in impressing 🙂

Ingredients:

Cake:

125g butter
115g sugar
1 tsn vanilla essence
1 egg
175g self raising flour
3 tbsn matcha

Icing:

200g raspberries
155g butter
80g icing sugar
2 tsn gelatine powder
75ml hot water

Method:

Preheat the oven to 180c degrees and line a 20cm square cake tin.
Place the butter, sugar and vanilla in a bowl and beat with electric beaters for 5 minutes of until light and fluffy.
Add the egg and beat for a further minute.
Sift the flour and matcha and fold the mixture until combine.
Place the mix in the tin and bake in the oven for 25 minutes or until lightly golden on top.
To make the icing place the gelatine and 75ml of boiling water in a small bowl and whisk until the gelatine has dissolved and thickens.
In another bowl using electric beaters beat the butter and sugar until light and fluffy.
Mash the raspberry with a fork then beat the raspberry until well combine.
Add the gelatine and beat until the mix is smooth and combine.
Pour the icing mix over the cake base then place in the fridge for at least 3 hours to set.

Notes:

Matcha is a green tea powder that can be found in Asian supermarkets or specialty stores.

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Chia Spiced Crispy Slice

Posted on November 2, 2015 Posted in Slice .

Chia Spiced Crispy Slice

You may have already noticed but I do like the mix of spices that make up chai. I have made amazing chai latte cupcakes and spiced chai cakes (recipe yet to be rleased stay tuned) but have gravitated towards these flavors yet again!

This recipe itself have evolved from a chocolate and chestnut roll cake using marshmallows and rice bubbles to a chocolate and chestnut rice bubble crisp slice to somehow a crispy slice but with chai spices.

To ensure the slice was sturdy I added a white chocolate layer, which actually excelled the chai flavors.

Ingredients:

60g butter
280g vanilla marshmallows
1 tsn vanilla essence
1 tsn ground cardamom
1 tsn ground cinnamon
1 tsn mixed spice
½ tsn ground ginger
¼ tsn ground nutmeg
½ tsn ground cloves
5 cups rice bubbles

Topping:

50g butter
190g white chocolate

Methods:

Line a 20cm x 20cm square slice tin with baking paper.
Place the butter, marshmallows, essence and spices in a bowl and heat in the microwave for 45 seconds or until the marshmallows swell to double size.
With a spoon mix the ingredients until a smooth fluffy paste is made.
Add the rice bubbles to the mix and stir until well combine.
Spoon the mix into the prepared tin and using fingers push the mix down to a solid flat base.
Place the butter in the microwave and heat until bubbling.
Add the white chocolate and leave to melt for 1 minute.
Stir the chocolate mix until smooth and glossy and pour over the top of the rice bubble base.
Place in the fridge for 1 hour to set before cutting.

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Spiced Bourbon Marshmallow Slice

Posted on September 28, 2015 Posted in Slice .

Spiced Bourbon Marshmallow Slice

So I know that bourbon and chocolate go together very well (hello my Bourbon Chocolate Cake with Peanut Bourbon Icing recipe), however I wanted to use up some bourbon by making something different. Chocolate goes with most things as flavour parings tend to enhance and put a spin on the cocoa/cacoa taste. What I wanted to do was make a bourbon recipe that enhanced the bourbon flavour. On top of this as we know I do have a sweet tooth and bourbon is not sweet so I had to somehow also make it super appealing and absolutely tasty for by palate.

My solution to this was to play around with a variation of spices, mixing and matching until I found a set that went extremely well together, had similar flavour properties and also brought out the sweetness in the bourbon.

Sound impossible? See the below recipe and become a lover of bourbon!

Ingredients:

½ cup self raising flour
½ cup plain flour
¾ cup brown sugar
¼ tsn nutmeg
1/8 tsn ground ginger
1 + ½ ground cinnamon
1 + ½ mixed spice
100g butter
1 egg
1 tsn vanilla essence

Marshmallow:

1 tbsn gelatine powder
140g sugar
180ml cup water
4 tsn bourbon

Method:

Pre-heat the oven to 180c degrees and line a 20cm x 30cm cake tin with baking paper.
Place the flours, sugar and spices into a bowl and mix.
Melt the butter in a bowl and add the vanilla essence.
Stir the egg into the flour mix, add the butter mix and stir until well combine.
Place the mix into the cake tin and flatten with fingers.
Bake in the oven for 20 minutes then set aside to cool.
Make the marshmallow mix by placing the gelatine into half the water and stir to combine the mix.
Place the remaining water, sugar and bourbon into a bowl and whisk with electric beaters for 4 minutes.
Place the gelatine mix in the microwave until warm and syrupy in texture.
Slowly pour the gelatine in a consistent stream while the beaters are on high.
Continue beating for a further 8 minutes or until the mix is light and fluffy.
Pour the mix over the cooled slice base and place in the fridge for 2 hours to set completely.
Cut and enjoy.

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Chocolate Avocado Peppermint Slice

Posted on March 16, 2015 Posted in Slice .

Chocolate Avocado Peppermint Slice

You may notice that I bake every few months with avocado as an ingredient, where it’s not generally the hero ingredient but a substitute for naughty ingredients (think butter, oil, thickener etc). This is mind, I decided that I would make a common flavour pairing slice (peppermint and chocolate) and turn this into a less guilty version.

If I added in avocado and used cocoa powder instead of adding in chocolate I could cut out primary refined processed elements and make the recipe more wholesome-friendly.

Of course it did take quite a few tweaks along the way to get to this final recipe but I am actually really happy with this one. It’s super simple, doesn’t need to be cooked, not too sweet but still tasty and does the 3pm treat trick.

How I see this recipe – think mint slice biscuits but a much nutritious version.

Ingredients:

Base:

120g flour
45g cocoa powder
75g brown sugar
90g butter

Filling:

280g avocado (2 avocado equivalent)
100g butter
100g brown sugar
¾ tsn peppermint oil (1 tsn if using essence)

Topping:

60g cocoa powder
60g butter
85g sugar

Method:

Pre-heat the oven to 180c degrees and line a 20x20cm cake tin with baking paper.
Place all the base ingredients into a food processor and blitz until the texture resembles fine crumbs.
Spoon mix into the prepared cake tin and flatten with finger tips.
Bake in the oven for 15-18 minutes until cooked then set aside to cool.
Place all the filling ingredients into the food processor and blitz until smooth and creamy.
Spoon the mix over the chocolate base, smooth with the back on a spoon and place into the freezer for 20 minutes.
To make the topping place all 3 ingredients into a saucepan on a medium heat on the stove and stir until the mix boils and the sugar has melted. You should have a glossy consistency.
Allow mix to cool slightly then pour over the avocado filling. Using the back of a spoon spread and smooth for a flat top.
Place in the freezer for 20 minutes, cut with a hot knife and enjoy.

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Marmalade Bread and Butter Port Slice

Posted on March 13, 2015 Posted in Slice .

Marmalade Bread and Butter Port Slice

Recently Bread & Butter pudding has been brought to my attention again, which for some reason happens to be one of my father’s favorite desserts.

To me, this dessert is quite bland. I get that the sultanas, cinnamon and/or nutmeg add flavour, however ultimately it’s still just soaked bread that is baked.

As the old English traditional recipe is so simple and only includes few ingredients for flavour I thought this was a good dessert to play with and bring it to a place I found appealing.

After a bit of trial and error I ended up happy with an orange and port flavour pairing and a slice as the form.

Outcome? I’m now a fan of a Bread & Butter dessert.

Ingredients:

300g white sourdough bread, crusts removed
300ml milk
80g butter, melted
3 eggs
100g brown sugar
280g orange marmalade
2 tsn cinnamon
2 tsn vanilla essence
2 tsn port
100g sultanas

Ingredients:

Pre-heat the oven to 180c degrees and line a 20cm square cake tin with baking paper.
Cut the bread into 1cm pieces and place in a bowl with the milk for 5 minutes until the bread is soft and has absorbed the milk.
In another bowl place the melted butter, eggs, sugar, marmalade, cinnamon, essence and port. Using a hand whisk beat until well combine.
Add in the bread to the butter mix and stir with the hand whisk until well combine and the bread starts to breakdown.
Add in the sultanas and stir.
Pour the mix into the tin, smooth the top and bake in the oven for 40 minutes or until lightly brown.
Cool in the tin for 5 minutes then transfer to a cooling rack.
Serve with ice-cream or cream.

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Parmesan Cheese Chocolate Slice

Posted on March 10, 2015 Posted in Slice .

Parmesan Cheese Chocolate Slice

While researching interesting flavour combos to experiment with I came across a reference to chocolate and parmesan cheese. This sparked my interest as (1) that just sounds so wrong and (2) it could be an interesting experiment considering baking with ricotta, mascarpone and cream cheese is so common.

Parmesan does have a very different texture and a much stronger taste than its creamy associates listed above; however, this would just skew the way I will need to incorporate the cheese and the volume placed in the recipe.

Therefore to complement the texture of the cheese I opted for a slice and undertook a lot of taste testing until I hit the volume of parmesan that I felt was the perfect ratio to chocolate.

Now, I do realise this flavour combo does sound weird but the output of this slice is perfection. The slice cuts like a dream and tastes like one to, seriously!

Ingredients:

Base:

190g flour
30g cocoa powder
80g brown sugar
150g butter

Filling:

330g icing sugar
120g grated parmesan cheese

Topping:

200g dark chocolate
20g vegetable oil

Method:

Pre-heat the oven to 180c and line a 20x20cm cake tin with baking paper.
Place the flour, cocoa powder, sugar and butter into a food processor and blitz until the mix resembles breadcrumbs.
Place the mix into the base of the tin and flatten down with your fingertips.
Bake in the oven for 15-18 minutes or until the top is firm.
Set the slice aside to cool.
Make the filling by placing the icing sugar, parmesan cheese and 50ml of water into a saucepan and stir on a medium heat until the mix is combine and the cheese is melted.
Pour over the top of the chocolate biscuit base and place in the fridge for 30 minutes to set firm.
Place chocolate and oil into a saucepan on low heat and stir until melted and smooth.
Pour the chocolate topping over the filling and place back in the fridge for 1 hour to set.
Cut and enjoy.

Notes:

I used grated packet cheese. If you are using fresh and grating yourself you may want to add 2/3 of the cheese that I have and taste test as the fresh Parmesan (depending on brand) could vary in taste strength.

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Banana and Bacon Caramel Slice

Posted on March 2, 2015 Posted in Slice .

Banana and Bacon Caramel Slice

I have had the flavour pairing of bacon and banana on my radar for quite some time now, however was unsure of how to incorporate these two ingredients into a recipe that would work, have the perfect texture, complement other ingredients and be super tasty.

I’m familiar with baking with bacon and know that it is a massive flavour enhancer (my Chocolate Bacon Cake is amazing).

After a bit of experimenting I ended up very happy with a caramel slice type recipe that incorporated the bacon and banana.

The caramel and bacon work so well together, the bacon is almost like a natural salt, thus making a lovely salted caramel flavour. Additionally banana and caramel are amazing together (hello Banoffee Pie). As banana is quite a soft ingredient and does not hold is shape well (unlike marshmallow) I have opted for banana chips for this recipe. The chips actually provide a lovely complementary crunch to the smooth caramel and fluffy marshmallows.

Ingredients:

Biscuit Base:

220g diced bacon
100g butter
90g sugar
30g rice flour
150 flour

Topping:

40g thickened cream
260g caramel sweets (lollies)
90g marshmallows
80g banana chips

Method:

Pre-heat the oven to 180c degrees and line a 15cm x 15cm square cake tin with baking paper.
On a high heat place the bacon pieces in a saucepan and fry until the bacon is brown and bubbling.
Place the bacon on paper towel to absorb the oil then place in a food processor (you will have 100g of cooked bacon pieces).
Place the melted bacon, butter, sugar and flours in the food processor and blitz on high until the bacon is as fine as breadcrumbs.
Pour the mix into the tin, flatten with a spoon and bake in the oven for 30 minutes or until firm to touch.
Cut up the banana chips into small pieces as well as the marshmallows.
Scatter the banana and marshmallows over the top of the biscuit base.
Place the cream and caramels in a saucepan on a medium heat and stir until the caramel and cream become smooth and melted.
Pour the warm caramel over the top of the slice.
Allow the caramel to set then cut into square pieces.

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