Sweet Tooth Experiments

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Pretzel Slice

Posted on Posted in Slice .

Pretzel Slice

Pretzel Slice recipe

Revisiting the sweet and salty combo again, this time I have been influenced by my sweet chocolate covered salted pretzels that I made a few months back (still be be posted so stay tuned)!

In the past I have made a few sweet and salty recipes that have been huge successes; their was the popcorn biscuits and the chocolate bacon cake with maple frosting just to name a few. It’s just something about this combo where the salt intensifies the sweetness and takes it to the next level.

Now salted caramel was a significant baking trend of 2013 and 2014, however I decided to take this to an unusual level by adding the savory and salty pretzel to a caramel slice. The outcome of this recipe has the sweet and salty as well as a perfect crunchy and satisfying texture.

 

Ingredients:

  • 250g butternut snap cookies
  • 350g butter
  • 250g brown sugar
  • ½ cup honey
  • 300g thickened cream
  • 200g pretzels

 

Method:

  1. Pre-heat your oven to 180c and line a 20cm x 20cm cake tin with baking paper.
  2. Place the biscuits into a food processor and process.
  3. Place 100g butter in a bowl and melt the butter in the microwave, following stir in the biscuit crumbs.
  4. Press the mix into the cake tin and bake in the oven for 20 minutes or until golden.
  5. Break up the pretzels into little pieces.
  6. Place the honey, remaining butter and sugar in a sauce pan on a medium heat for 5 minutes or until bubbling.
  7. Whisk in the cream and stir for 10 minutes or until the caramel forms a ball when dropped into water.
  8. Add in the pretzels, stir until combine.
  9. Pour the pretzel mix over the slice base and bake for 15 minutes.
  10. Once cooked set aside to cool.
  11. Once cooled cut into squares and place in the fridge to set.

 

Notes:

  • You are best cutting the slice while is has just cooled and not after its come out of the fridge as it will be very difficult to cut the hard set caramel.
  • You can use Arnott’s Arrowroot or Teddy Bear Biscuits if you are not a fan Butternut snap cookies.

 

 

Pretzel Slice recipe

Ingredients

Pretzel Slice recipe

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Pretzel Slice recipe

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Pretzel Slice recipe

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Pretzel Slice recipe

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Pretzel Slice recipe

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Pretzel Slice recipe

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Peanut Butter and Jelly Slice Sandwiches

Posted on Posted in Slice, Unique .

 

Peanut Butter and Jelly Slice Sandwiches

 

Peanut Butter and Jelly Slice Sandwich recipe

 

You may have noticed by now that I do love to play with American style flavor favorites, (see my Devils Food Cake, Chocolate Bacon Cake with Maple Frosting, Spiced Pumpkin Pie, Hummingbird Cake to name a few). The whole savory and sweet combo they commonly serve is so interesting, something we don’t see much in Australia.

One thing I have yet to experiment with is their famous peanut and jelly (jam in AUS) sandwich, I don’t even think I have ever tasted one in my life.

So true Ella style instead of first tasting I threw myself into experimenting with this concept to incorporate these 2 key ingredients in a sweet baking tread.

I must say I attempted 3 versions of this…Originally I made a 3 layered slice with a peanut butter, a jelly and a white chocolate crumble topping slice. I wasn’t happy with this so I attempted it again with just the 2 layers and omitted the crumble layer – as suspected the jam turned into a toffee texture without the crumble layer to protect it.

As the peanut layer was absolutely delectable and satisfying I decided to slice pieces in half like 2 pieces of bread and with thick jelly (jam) placed in the center to sandwich the peanut slice together.

Outcome…better that expected – absolutely scrumptious! Best part (bar the taste) this is sooo easy to make! Below is the recipe to me easy Peanut Butter and Jelly Slice Sandwiches.

 

Ingredients:

  • ½ cup butter
  • ½ brown sugar
  • ¼ cup white sugar
  • 300g peanut butter
  • 1 egg
  • 1 tsn vanilla extract
  • 1 + 1/2cup plain flour
  • ½ tsn baking powder
  • ½ tsn salt
  • ½ tsn cinnamon
  • 1/2 cup thick raspberry jam

 

Method:

  1. Preheat the oven to 175c and line a 20cm square baking tray with baking paper.
  2. In a bowl using electric beaters beat butter and sugar for 5 minutes until thick and creamy.
  3. Add the peanut butter, egg and vanilla essence, beat.
  4. In another bowl mix together the flour, powder, salt and cinnamon.
  5. Using a spoon carefully fold the dry ingredients into the wet mix until just combined.
  6. Spoon the mix into the tray and smooth out.
  7. Cook for 35 minutes or until golden.
  8. Allow the slice to fully cool then cut the slice horizontally through the middle.
  9. Place the bottom layer back into the tray and spoon the thick jam to cover the bottom layer.
  10. Place the second layer on the top of the jam to create a peanut slice sandwich with jam in the centre.
  11. Allow to set in the fridge for 2 hours before removing from the tray and cutting the slice into bars.

Notes:

  • You can use whatever flavor jam you prefer, though raspberry is the most traditional.
  • The jam does need to be quite thick. If its not heat it in the microwave or on the stove until bubbling hot then whisk in 1 tsn of gelatine powder. Allow to cool, then follow on from step 9.

 

Peanut Butter and Jelly Slice Sandwich recipe

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Peanut Butter and Jelly Slice Sandwich recipe

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Peanut Butter and Jelly Slice Sandwich recipe.

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Biscuit Coconut and Jelly Slice

Posted on Posted in Slice .

 

Biscuit Coconut and Jelly Slice

Biscuit Coconut and Jelly Slice

Biscuit Coconut and Jelly Slice

A few weeks ago I went shopping at an Asian grocer and got my hands on Taro Jelly powder. I love Taro and wanted to use this flavour in a cake which got me thinking back to a slice I once made with chocolate, coconut and raspberry layers, where the taro could work as the top jelly layer.

Now, coconut works well with Asian food but the chocolate…that needed to be replaced to a plain flavour. The end result was so interesting with varying textures and beautiful flavour.

However, the best part about this recipe is that it is so substitutable. YOU can be the experimenter and use whatever biscuit you want as well as whatever jelly flavour you like.

This recipe is all about inspiring you to make your own creation. A fan of strawberries and cream? Use a vanilla biscuit as the base, replace the coconut milk with cream and use a strawberry jelly on the top. Or maybe you love cherry ripe? Try a chocolate base with a cream middle and cherry jelly. The variations are endless!

Biscuit Coconut and Jelly Slice

Ingredients:

  • 250g sweet biscuits
  • 100g butter
  • 2 tsn gelatin powder
  • 2 tbsn warm water
  • I cup thickened cream
  • 1 cup coconut milk
  • ½ icing sugar
  • 85g packet of Taro pudding powder (or any flavor jelly you like)

 

Method

  1. Grease and line a 20cm square cake tin with baking paper.
  2. Place the biscuits in a food processor until blitzed, pour into a bowl.
  3. Pour the butter melted into the bowl and mix with the biscuits until combined.
  4. Press into the slice tin and place into the fridge.
  5. Place the gelatin into a bowl with the water and whisk to combined (it should look like a yellow tinged gel).
  6. Place the cream, milk and icing sugar on a pot on the stove and whisk ingredients until the mix is warm – not boiling.
  7. Add the gelatin and whisk on medium heat for 3 minutes.
  8. Allow the mix to cool slighting and pour over the biscuit base.
  9. Place back in the fridge and let the layer set for 2-3 hours.
  10. Make the jelly according to the packet directions, let it cool completely then pour over the coconut layer.
  11. Refrigerate for 4 hours or until set.

 

Notes:

  • I used Nice biscuits for the base.
  • If you don’t like coconut just use 2 cups of cream instead of the coconut milk.
  • This is such a simple recipe but you do need to let each layer set so it will take time to make, however 95% of the time is the gelatin setting in the fridge.

Biscuit Coconut and Jelly Slice

Ingredients

Biscuit Coconut and Jelly Slice recipe

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Biscuit Coconut and Jelly Slice recipe

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Biscuit Coconut and Jelly Slice

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Biscuit Coconut and Jelly Slice recipe

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Biscuit Coconut and Jelly Slice recipe

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Vanilla Slice

Posted on Posted in Slice .

vanilla slice

Vanilla Slice

Yummm, Vanilla Slice…my fathers all time favorite dessert and I must say my recipe is a winner. I have made this sooo many times and it is always a hit.

 

Ingredients:

  • 1 + ¼ cups of milk
  • 300ml thickened cream
  • 4 egg yolks
  • ½ cup caster sugar
  • 1 tsn vanilla essence
  • 1/3 cup corn flour
  • 1/3 cup custard flour
  • 60g chopped butter
  • 2 sheets of frozen puff pastry.

 

Method:

  1. Pre-heat the oven to 200c and line 2 baking trays with baking paper.
  2. Also line a 23cm square cake tin with baking paper.
  3. Place the milk and cream in a saucepan over medium heat and cook stiring for 10 minutes or until it is almost simmering. Don’t boil as the mix will curtel.
  4. Using the electric beaters beat the egg yolks, sugar and vanilla until thick and creamy.
  5. Add the corn flour and custard powder to the sugar mix, beating until smooth.
  6. Slowly beat in the milk mix. Once all added return the whole mix to the saucepan.
  7. Cook stirring over a low heat for 8 minutes or until the mix is thick enough to coat the back of a wooden spoon. Remove from the heat.
  8. Stir in the butter until smooth and set aside from 1 hour to cool with plastic wrap on the top to stop a custard seal from forming.
  9. Place 1 pastry sheet of each baking tray and bake for 20 minutes or until puffed and golden.
  10. Once cooled lightly press the pastry to flatten.
  11. Place 1 pastry sheet in the cake tin, pour in the custard and top with the 2nd pastry sheet.
  12. Place in the fridge for at least 3 hours or until set.
  13. Dust with icing sugar.

 

Notes:

  • If you would like to add icing to this slice you can use glace icing (see my recipe in icings) where you can replace the hot water in the icing with passion fruit pulp. However, I do feel this slice is better with just icing sugar.

vanilla slice2

Step 13. The finished result.

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Nut Caramel and Chocolate Slice

Posted on Posted in Slice .

 

Nut Caramel and Chocolate Slice

 Nut Caramel and Chocolate Slice

Caramel slice has been a favorite slice for many for years. Nut caramel bars of late are also quite popular. As both of these sweet treats involve caramel with either biscuit, nuts and chocolate layers I figured combining them together would work quite well. I have made similar recipes to this in the past, however this is by far the most tastiest caramel slice, where the nuts actually bring in a great neutralizer to the sweetness of the caramel.

Nut Caramel and Chocolate Slice

Ingredients:

  • 1 cup desiccated coconut
  • 1 cup SR flour
  • 1 cup brown sugar
  • 125g melted butter
  • 395g can condensed milk
  • 2 tbs golden syrup
  • ½ cup cream
  • 15g butter, extra
  • 2/3 cup chopped mixed nuts
  • ¾ cup milk chocolate
  • 15g cream, extra

 

Method:

  1. Pre-heat oven to 180c. Grease and line a 28cm x 20cm cake tin with baking paper.
  2. Combine the coconut, flour, sugar and butter in a bowl. Mix together then press into the tray until flat and smooth.
  3. Bake in the oven for 10 minutes, cool in tin.
  4. Combine the milk, syrup, cream and butter in a saucepan. Bring to the boil and then simmer for 8 minutes stirring constantly until darker and thick.
  5. Pour the caramel over the base, sprinkle with the chopped nuts and place back in the oven for 10 minutes or until golden. Allow the slice to cool in the tin.
  6. Place the cream and the chocolate in a microwave on low stirring every 20 seconds with a metal spoon until chocolate is smooth and creamy.
  7. Drizzle the chocolate over the slice, let it set and slice away.

 

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Nut Caramel and Chocolate Slice

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Nut Caramel and Chocolate Slice

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Popcorn Slice

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popcorn slice

Popcorn Slice

This recipe doesn’t feature any usual ingredients (apart from baking with popcorn, which is a little off-center). However the texture of this slice is very interesting and we all know that you can’t go wrong with chocolate and caramel.

 

Ingredients:

  • 250g butternut snap biscuits
  • 175g butter
  • 395 sweetened condensed milk
  • 40g salted popcorn
  • ½ cup desiccated coconut
  • 185g milk chocolate

 

Method:

  1. Line a 25cm square baking tin with baking paper.
  2. Process the biscuits and 125g melted butter until combined. Press the mix into the cake tin and refrigerate for 30 minutes.
  3. Combine the condensed milk and 30g butter in a pan on the stove stirring over a medium heat for 10 minutes until the mix turns to caramel.
  4. Take off the heat and add in the popcorn and coconut stirring quickly.
  5. Transfer the mix into the cake tin and press with wet hands to flatten.
  6. Melt the chocolate with 20g butter until you have a smooth consistency then pour over the popcorn layer.
  7. Place back in the fridge for 30 minutes, cut and serve.

 

Notes:

  • For a more intense chocolate flavor you can use chocolate biscuits instead of butternut snap biscuits.
  • This recipe does not involve an oven only a fridge to set.

 

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