Sweet Tooth Experiments

Monthly Archives: September 2016

Spiked Oat Peanut and Chocolate Cookies

Posted on Posted in Biscuits .

Spiked Oat Peanut and Chocolate Cookies

Spiked Oat Peanut and Chocolate Cookies recipe

These cookies came from me experimenting with cookie ‘sandwich’ biscuit recipes. I made a few patches of a range of varying flavor combinations where to list a few includes;  peanut butter, almond, coconut, lime, butterscotch, caramel, Kahlua, chocolate…and the list goes on. The aim of making all the variations was to (a) have fun playing around with flavor pairings, but ultimately (b) I wanted to make up an epic recipe for a friends birthday to take to her gathering.

The best mix was peanut butter, chocolate and coconut with the addition of Kahlua to enhance and amplify the chocolate flavor, in which that it did!

This recipe you can say is not as out there as others I have made, BUT these cookies are pretty darn amazingly tasty.

 

Ingredients:

Biscuit:

  • 160g butter
  • 160g sugar
  • 90g peanut butter
  • 45ml Kahlua
  • 150g plain flour
  • 65g desiccated coconut
  • 1/8 tsn salt
  • 105g Oat bran

Filling:

  • 300g dark chocolate
  • 30ml cream
  • 90g peanut butter

Extra:

  • 60g desiccated coconut

 

Method:

  1. Preheat the oven to 160c degrees and line a 30 x 30cm baking tray with baking paper.
  2. Using electric beaters whisk the soft butter and sugar until creamy.
  3. Add the peanut butter and Kahlua and beat until well combined.
  4. Sift in the flour and add in the coconut, oats and salt. Stir to combine.
  5. Wet hands and roll mix into 15g balls, placing on the tray with 5cm between each ball.
  6. Once all balls are done use the back of a spoon to slightly flatten.
  7. Bake in the oven for 12-14 minutes then place on a cooling rack until cooled.
  8. Meanwhile, to make the filling place the chocolate with the cream in a bowl and microwave in 30 second intervals stirring in between until melted and smooth.
  9. Set the chocolate aside in the fridge for 30 mins of until the chocolate is at a spreadable consistency (similar to peanut butter)
  10. Spread each cooled biscuit on the baked side down with the chocolate mix.
  11. On half the biscuits drop a small amount of peanut butter into the center of the biscuit on top of the ganache.
  12. Sandwich the biscuits together.
  13. Roll each of the biscuits on their side into the extra desiccated coconut and roll to cover all the chocolate filling until all biscuits are done.

 

Pumpkin Vanilla and Cinnamon Scrolls recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Spiked Oat Peanut and Chocolate Cookies recipe

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Ricotta Doughnuts with Orange Syrup

Posted on Posted in Doughnuts .

Ricotta Doughnuts with Orange Syrup

Ricotta doughnuts with orange syrup recipe

There are so many varying doughnut recipes that exist, with different methods and flavor combinations, to be honest the list is endless.

However after come recent doughnut making experimenting I made one doughnut in which I think is the most fluffy and soft doughnut I have ever eaten.

The secret? All I did was made a very simple and quick batter that was made predominately of ricotta cheese.

The cheese created the fluffy melt in your mouth texture that is easy to shape and crisps up like a perfect doughnut.

The zest in the batter provides a lovely citrus flavor without overpowering, while the syrup adds extra punch to the doughnuts flavors that delivers sweet luscious excellence.

 

Ingredients:

  • 270g ricotta
  • 2 eggs
  • 20ml milk
  • 50g sugar
  • 1 + 1/4 orange’s zest
  • 1 tsn lemon zest
  • 50g flour
  • 2 tbsn baking powder

Syrup:

  • 60g sugar
  • 40ml water
  • 100ml orange juice
  • 1 tbsn honey

Extra:

  • Vegetable oil to fry
  • Sugar to dust

 

Method:

  1. Place the ricotta, eggs, milk, sugar and zests into a bowl and using a hand whisk beat until smooth.
  2. Add in the flour and baking powder and beat until just combine.
  3. Fill a saucepan with vegetable oil and place a small amount of batter into the oil on a high heat.
  4. Once the batter starts to fry remove and turn down the temperature to medium.
  5. Using 2 tablespoons scoop up the batter and shape into a ball, following with dropping into the oil.
  6. Allow to fry for 2 minutes or until the doughnut is golden brown, turn the doughnut and allow to cook for a few more second and then transfer onto a plate lined with absorbent paper towel.
  7. Repeat until all batter has gone.
  8. Place the doughnuts into a bowl and sprinkle with the extra sugar, top with a plate and shake the bowl to allow for full sugar coverage.
  9. Transfer onto a clean plate.
  10. Make the syrup by placing all the ingredients into a saucepan on a high heat and stir until sugar is dissolved.
  11. Turn heat to medium and stir until the mix resembles a syrup consistency, place into a clean jug.
  12. Serve doughnuts with vanilla ice cream, drizzle doughnut with the syrup and enjoy.

 

 

Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Ricotta doughnuts with orange syrup recipe

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Low Fat White Chocolate Saffron and Vanilla Cupcakes

Posted on Posted in Cupcakes .

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Low Fat White Chocolate Saffron and Vanilla Cupcakes

Don’t let the low fat make you think these cupcakes are not super delectable with a super tasty texture. Replacing 60% of the butter with apple puree ensures that the texture is still just as good but makes me feel much more guilt free!

It does sound like a strange concoction of flavors in this recipe, but the combo really works and complements each other.

Saffron is a common South Eastern Asia savory flavouring. While vanilla is a stock standard sweet flavor enhancer, white chocolate though not the usual go to chocolate for baking is still a common ingredient and yoghurt, well this ingredient is becoming more and more utilised in baking. So, you can imagine from this blend of varying flavors the recipe could have gone very very wrong…but to my delight I must say it’s quite a moreish sweet treat.

The white chocolate and vanilla sweeten and put a floral accent on the saffron and the natural yoghurt calms the icing sweetness down.

 

Ingredients:

  • 140ml milk
  • Large pinch of saffron
  • 250g flour
  • 4 tsn baking powder
  • 80g sugar
  • 160g white chocolate
  • 70g butter
  • 100g apple puree
  • 4 tsn vanilla essence
  • 2 eggs

Icing:

  • 50ml natural yoghurt
  • 325g icing sugar
  • 20ml vanilla essence

 

Method:

  1. Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
  2. Place the milk into the microwave until steaming and add the saffron. Allow to sit for 5 minutes.
  3. Sieve the flour, baking powder and sugar in a bowl and stir to combine.
  4. Chop the white chocolate into small pieces and place into the flour mix, stir.
  5. Melt the butter in a bowl in the microwave and add the milk, puree, vanilla 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 over the icing and a few saffron strands.

 

Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Low Fat White Chocolate Saffron and Vanilla Cupcakes
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Honey Nougat Crackle Cheesecake

Posted on Posted in Cakes .

Honey Nougat Crackle Cheesecake

Honey Nougat Crackle Cheesecake recipe

Being a massive fan of Summer Rolls and Honey Nougat Chocolate Bars I decided I wanted to bake a dessert that would turned these bars into a luscious cake.

Honey, nougat, vanilla, peanuts and coconut are all ingredients that would work fabulously with a creamy textured cake, thus cheesecake it is.

Both bars are covered with chocolate so to replicate this layer I opted to use the chocolate as the base to hold the cheesecake together. As cheesecake is creamy and missing crunch I decided on using rice bubbles for a chocolate crackle base.

A very simple no bake cheesecake that replicates the chocolate bars flavours wonderfully.

Deliciously tasty.

Honey Nougat Crackle Cheesecake recipe

 

Ingredients:

Base:

  • 100g rice bubbles
  • 40g desiccated coconut
  • 200g chocolate, melted

Filling:

  • 500g cream cheese, at room temperature
  • 160ml honey
  • 1 tsn vanilla essence
  • 45g peanuts, chopped
  • 70g desiccated coconut
  • 2 tsn gelatin
  • 40ml water
  • 110g thickened cream
  • 2 summer roll chocolate bars, chopped
  • 2 honey nougat chocolate bars, chopped

 

Method:

  1. Line a 25cm spring form cake tin with baking paper.
  2. Place the rice bubbles and coconut into a bowl.
  3. Add the melted chocolate and stir until well combine and all rice bubbles are covered.
  4. Press 1/3rd of the crackle mix on the bottom of the cake base and the remaining up the sides of the cake tin by pressing into the tin with damp hands.
  5. Place the tin in the fridge to set.
  6. Meanwhile, to make the filling place the cream cheese, honey and vanilla into a bowl and whip until creamy and smooth with electric beaters.
  7. Boil the water and add in the gelatin, stir until dissolved and no lumps.
  8. Add the peanuts and coconut to the cheese mix and beat for 1 minute.
  9. Add the cream and gelatin mix and beat for 1 minute.
  10. Finely chop up the chocolate bars and add to the mix, beat for 1 minute.
  11. Pour the mixture into the prepared cake tin and leave in the fridge to set for 5 hours.
  12. Remove the cake from the tin and top with grated chocolate, extra peanuts and drizzles of honey.

 

Honey Nougat Crackle Cheesecake recipe
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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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Honey Nougat Crackle Cheesecake recipe

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