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Boozy Butterscotch Caramel and Peanut Ice-Cream

Posted on Posted in Ice-cream & Sorbet .

Boozy Butterscotch Caramel and Peanut Ice-Cream

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This is such an interesting recipe to me as it was one of my more colorful experiment sessions. So this recipe came from me creating a butterscotch and caramel layer cake with a peanut ice-cream filling. I should have known that adding the ice-cream layer to a cake would mean I would need to freeze the cake in its entirety and that cutting the cake would mean the ice-cream filling would flow out the sides!

The solution to this is to make a sponge cake, but of course by the time I realized this I had already baked the cake!

So what to do? I really liked the ice-cream filling I created so I added some caramel and a few other little layers to turn it from nice to “pow exciting”!

Next a bit of a controversial move, based on recent recipe requests I wanted to make the recipe quick and super easy, so…replaced homemade ice-cream with store brought.

Ingredients:

  • 650g vanilla ice-cream
  • 160g brown sugar
  • 70g peanuts, chopped
  • 120g peanut butter
  • 170ml butterscotch schnapps
  • 20g butter
  • 35ml thickened cream

 

Method:

  1. Put the ice-cream in a bowl and place onto the microwave for 30 seconds or until the mix just softens slightly.
  2. Place the peanut butter in the microwave for 30 seconds or until liquid consistency is achieved.
  3. Add 30g of brown sugar, 50g of the chopped peanuts, peanut butter and butterscotch schnapps to the ice-cream and using a hand whisk beat until combine.
  4. Place the remaining 130g brown sugar into a saucepan on high until the sugar has melted and bubbling.
  5. Take off the heat and add the butter, stirring with a whisk until combine.
  6. Add the cream and whisk with a hand whisk until the mix is smooth and glossy.
  7. Pour the mix onto baking paper until cooled then in the freezer for 10 minutes to harden completely.
  8. Break up the hardened caramel into small pieces and place into the mix, leaving 1/5th aside.
  9. Whisk the caramel pieces into the ice-cream mix until combine.
  10. Pour the ice-cream into a bowl and place into the freezer for 4 hours or until completely set.
  11. To serve scoop the ice-cream out into 4 cocktail glasses and top with the remaining 20g of chopped peanuts and caramel pieces.

 

Notes:

  • You can also serve with a caramel or peanut flavored sweet thin biscuit or wafer.

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Butterscotch Macadamia and Mango Scrolls

Posted on Posted in Bread .

Butterscotch Macadamia and Mango Scrolls

Butterscotch Macadamia and Mango Scrolls

Butterscotch, macadamia and mango…this flavour combo does not seem too out of the norm right? I’d have to agree with you actually…but using dried mango and custom-made butterscotch as a ‘coffee scroll’ is a twist on the traditional glazed cinnamons scroll. In fact my recipe doesn’t even have glaze at all!

This recipe came about as I was experimenting with different butterscotch recipes and thought that using butterscotch in a scroll instead of butter and sugar would produce an interesting texture from the usual, whilst still satisfying the sweet and buttery taste buds.

Instead of the sometimes walnuts and sultanas in scrolls I replaced them with a more decadent nut and dried fruit.

This recipe has had a few alternations to get to where it currently is, where dried paw paw and jackfruit with coconut were also played with.

I know mango, macadamia and butterscotch is not reinventing the wheel but these scrolls straight out of the oven with a little double cream poured across them are sooo moreish. I couldn’t stop at one!

Ingredients:

Dough:

  • 160ml warm milk
  • 7g yeast
  • 45g caster sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 450g plain bread flour
  • ¼ tsn salt
  • 120g butter

Butterscotch:

  • 2 tbsn butter
  • ½ cup sugar
  • 1 tsn vanilla essence
  • ½ tsn salt
  • 90g cream

Extra:

  • 120g macadamia nuts
  • 100g dried mango
  • Double cream (optional)

 

Method:

  1. Place the milk, yeast and vanilla in a bowl, mix and leave for 10 minutes to bubble.
  2. Place the flour, sugar, salt, eggs, butter and the yeast mix into a mixer with a dough hook and mix on low for 1 minute.
  3. Increase speed to high for 8 minutes.
  4. Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 90mins or until doubled in size.
  5. Oil a 20cm x 30cm tin lined with baking paper in the base, allowing for a 1cm border of no paper around the edge.
  6. Meanwhile make the butterscotch sauce by placing the butter, sugar, vanilla and salt in a pan on a medium heat, stir until the sugar has dissolved.
  7. Turn to high and allow the butterscotch to reach 90c degrees on a candy thermometer, stir in the cream and set aside.
  8. Pour half the butterscotch into the prepared tin base.
  9. Dice up the macadamia and dried mango into small pieces.
  10. Roll the dough with a rolling pin on a benchtop into a 60cm x 25cm rectangle.
  11. Spread the remaining butterscotch sauce with a pastry brush onto the dough leaving a 1cm border around the edges.
  12. Sprinkle the nuts and mango evenly.
  13. Roll the dough into a log starting with the longest side, rolling tightly to enclose the filling.
  14. Trim the edges and cut the log into 12 even pieces.
  15. Place the pieces side by side in the prepared tin, cut sides up.
  16. Cover the tin with plastic wrap for 1 hour or until it has doubled in size.
  17. Pre-heat the oven to 180c degrees and bake for 25 minutes.
  18. Cover the tin with aluminium wrap and bake for a further 15 minutes or until golden.
  19. Allow to cool for 5 minutes then invert into a cake rack to cool.
  20. Top with double cream as desired.
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Butterscotch Macadamia and White Chocolate Cheesecake

Posted on Posted in Cakes .

Butterscotch Macadamia and White Chocolate Cheesecake recipe

For a while now I have been trying to make a delicious dessert with a bottle of butterscotch snapps that I have left over from a cocktail night.

I figured I have never baked with butterscotch before and was really interested in experimenting and making it a hero ingredient.

For flavor pairing inspiration I thought about what works well with butterscotch sauce (hmmm butterscotch sauce). Vanilla and white chocolate seemed to have similar flavor profiles and worked well.

I decided on a cheesecake as the cake type, as I’m not a fan of heaps of cream and fat I decided to use low fat ricotta and mascarpone cheese as the filling foundation. I’ve made cheesecakes with ricotta before and they have worked brilliantly.

To ensure the textures were balanced I added chopped macadamias to provide some crunch, which goes perfectly with vanilla and white chocolate.

The outcome was a luscious and decadent cheesecake with grown up flavors that you can eat and enjoy more guilt free that usual.

Butterscotch Macadamia and White Chocolate Cheesecake recipe

Base:

  • 150g biscuits
  • 75g butter

Filling:

  • 175g ricotta
  • 175g mascarpone cheese
  • 35g icing sugar
  • 1 tsn vanilla essence
  • 50ml butterscotch snaps
  • 120g white chocolate
  • 50g macadamia

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
  3. Press mix into the bottom and sides of the lined cake tin.
  4. Place the tin in the fridge to set.
  5. Place the ricotta into a food processor until smooth.
  6. Melt 40g of white chocolate and leave aside until cool to room temprature.
  7. Transfer the ricotta into a large bowl with the mascarpone cheese, icing sugar, vanilla and butterscotch and beat using a hand whisk until just combine.
  8. Add the melted white chocolate and whisk with the hand whisk until combine.
  9. Finley chop up the remaining 80g white chocolate and the macadamia nuts and stir into the filling.
  10. Pour the filling onto the base and place into the fridge for 3 hours to set.

 

Note: I have decorated with some extra chocolate and nuts chopped up as well as a few raspberries for decoration.

 

Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Ginger and Pineapple Butterscotch Cake

Posted on Posted in Cakes .

Ginger and Pineapple Butterscotch Cake

Ginger and Pineapple Butterscotch Cake recipe

There is not much to say about this cake apart from the fact that it is super amazing, exceeded my expectations, and was impossible to stop eating.

I do like pineapple but its not one of my favorite flavors, thus it’s no surprise I have not baked recently where pineapple is the ingredient hero. As a result I decided it was about time.

After taste testing a few flavour combos with pineapple I decided that the ginger and butterscotch (I know bazaar combo) was my favorite and would be the base of a cake.

This sweet treat is easy peasy to bake that delivers a result that will impress. The texture is pudding like and the butterscotch ‘icing’ is the perfect complement on the pineapple and ginger pairing.

 

Ingredients:

Cake:

  • 125g butter
  • 110g brown sugar
  • 1 tsn vanilla essence
  • 2 eggs
  • 150g flour
  • 2 tsn baking powder
  • ¼ tsn bi carbonate of soda
  • 2 + ½ tsn ground ginger
  • 80ml milk
  • 360g finely diced pineapple

Butterscotch:

  • 65g butter
  • 65g brown sugar
  • 1 tsn ground ginger

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 23cm baking tin with baking paper.
  2. Using electric beaters beat the butter, sugar and vanilla in a bowl for 5 minutes or until light and creamy.
  3. Add the eggs one at a time, beating in between each addition.
  4. In another bowl sift the flour, baking powder, bi carb and ginger. Mix to combine.
  5. Add the drained pineapple pieces to the flour and mix until the flour coats the pineapple.
  6. Add the flour mix as well as the milk to the butter mix and beat with electric beaters unit just combine.
  7. Pour the batter into the cake tin and flatten the top with the back of a spoon.
  8. Bake in the oven for 25 minutes or until a skewer inserted in the cake comes out clean.
  9. In the interim, make the butterscotch by placing the butter, sugar, ginger and 40ml of water in a saucepan on a hot stove and stir until the sugar has melted.
  10. Allow the mix to boil on medium heat for 5 minutes or until the Butterscotch has thickened.
  11. Once the cake is cool using a skewer poke holes in the top of the cake.
  12. Pour the butterscotch and allow the cake to soak up the liquid evenly.
  13. Once the cake has cooled completely remove from the cake tin and place on a plate to serve.

 

Notes:

  • 1 x 845g can of pineapple pieces in juice will easily cover the amount of pineapple you will need for this cake.
  • I have decorated the cake by placing the left over pineapple in the oven on low for an hour to dry them out as well as a dust of icing sugar.

 

Ginger and Pineapple Butterscotch Cake recipe

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