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Tag Archives: macadamia

White Honey Blondies

Posted on January 1, 2021 Posted in Slice .

White Honey Blondies

White Honey Blondies Recipe

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:

  1. Pre-heat the oven to 180c degrees and line a 20cm x 20cm cake tin with baking paper.
  2. 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.
  3. 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.
  4. Transfer the mix into a bowl and sift the flour into the mix, add the eggs and whisk with a hand whisk to combine.
  5. Chop up the nuts and remaining 80g of white chocolate into small pieces.
  6. Pour the mix into the cake tin and top by scattering the nut and chocolate pieces.
  7. Bake in the oven for 40 minutes or until the top of the slice is set and firm to touch.
  8. 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.

 

White Honey Blondies Recipe

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Tags: blondies, honey, macadamia, slice, white chocolate, White Honey Blondies .

Butterscotch Macadamia and Mango Scrolls

Posted on June 9, 2020 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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Tags: butterscotch, Butterscotch Macadamia and Mango Scrolls, macadamia, Mango, scrolls .

Butterscotch Macadamia and White Chocolate Cheesecake

Posted on October 16, 2016 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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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Butterscotch Macadamia and White Chocolate Cheesecake recipe

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Tags: butterscotch, Butterscotch Macadamia and White Chocolate Cheesecake, cheesecake, macadamia, white chocolate .

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

Posted on May 30, 2016 Posted in Cupcakes .

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes

You are correct, white chocolate and macadamia is a stock-standard flavor combo, nothing new or unusual here. And lemon, well this is also a very common baking ingredient that is sometimes paired with white chocolate. The reason these flavors are common is because they are so divine together.

So if I’m creative a recipe that’s stock-standard what is going on and why even bother making up a recipe? The hero ingredient in which I have never baked with before and don’t believe I have ever even heard of being in a sweet treat before is the Lemongrass (also lemon and macadamia is a little unusual in itself but not enough for me to create a recipe off).

The lemongrass provides a lovely variation to the norm lemon flavor, the salted macadamia provides a lovely crunch texture to the cupcake and the salt elevates the tone in the white chocolate making this cupcake super delicious and walks all over any lemon cupcake I have ever had!

Also, the natural yoghurt and the lemon juice adds a slight sourness and bitterness that offsets the intense sweetness of the icing sugar making the icing a lovely more restrained addition.

Ingredients:

  • 250g flour
  • 4 tsn baking powder
  • ½ tsn salt
  • 80g sugar
  • 160g white chocolate
  • 80g macadamias
  • 40g Lemongrass
  • 1 tbsn lemon zest
  • 70g butter
  • 100g apple puree
  • 140ml buttermilk
  • 2 eggs

Icing:

  • 70ml natural yoghurt
  • 300g icing sugar
  • 15ml lemon juice

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Sieve the flour, baking powder, salt and sugar in a bowl and stir to combine.
  3. Chop the white chocolate and macadamia into small pieces and place into the flour mix, stir.
  4. Grate the lemongrass and stir into the flour mix.
  5. Melt the butter in a bowl in the microwave and add the buttermilk, puree and eggs. Whisk with a hand whisk until well combined.
  6. Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
  7. Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
  8. Place the cupcakes onto a cooling rack until cool.
  9. Meanwhile to make the icing beat the ingredients until well combined.
  10. Using a spatula spread over the cupcake evenly.
  11. Grate extra white chocolate, macadamia and lemon zest over the icing.

 

Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
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Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
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Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
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Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes

Step 9

 

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Tags: cupcakes, lemon, lemongrass, low fat, Low Fat White Chocolate Lemongrass Salted Macadamia Cupcakes, macadamia, white chocolate .

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