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White Honey Blondies

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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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White Honey Blondies Recipe
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White Honey Blondies Recipe
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White Honey Blondies Recipe
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Glazed Grapefruit Brownie Slice

Posted on Posted in Slice .

Glazed Grapefruit Brownie Slice

Glazed Grapefruit Sponge Slice recipe

This recipe delivers on a zingy tasty delight that is a mix between a slice and brownie.

I wanted to make something really simple, quick, flavoursome and all about Grapefruit.

Grapefruit is an ingredient that I have dabbled with but never come up with a recipe that solely features the fruit while not being too tangy or sour.

I have posted a Grapefruit Pistachio Rose and Ginger Syrup Cake in the past, however this cake had Grapefruit as a flavour in a mix pairings, not featuring the fruit itself as front and centre.

 

Ingredients:

  • 120g butter
  • 160g sugar
  • 100g flour
  • 2 eggs
  • 4 tsn grapefruit zest
  • 3 tbsn grapefruit juice

Glaze:

  • 70ml grapefruit juice
  • 200g icing sugar
  • 4 tsn grapefruit zest

 

Method:

  1. Preheat an oven to 175c degrees and line a 15cm x 15cm square cake tin with baking paper allowing for paper overlap.
  2. Using electric beaters whisk the butter and sugar in a bowl until light and fluffy.
  3. Pour the flour into the butter mix and stir until just combine.
  4. In a separate bowl with a hand whisk beat the egg, zest and juice until combine.
  5. Pour the wet egg mix into the butter mix and beat with electric beaters for 3 minutes or until light and fluffy.
  6. Spoon the mix into the prepared cake tin and smooth the top with the back of a spoon.
  7. Place the tin in the oven for 25-30 minutes until just cooked and a skewer inserted in the centre comes out clean. Don’t over bake.
  8. Leave the slice in the cake tin for 5 minutes.
  9. Place the slice onto a cooling rack until cold.
  10. To make the glaze place all 3 ingredients in a bowl and beat until well combined.
  11. Place the slice back in the tin with the baking paper, spread/pour the glaze evenly over the top of the slice and place in the fridge for 30 minutes or until the glaze hardens.
  12. Remove from the fridge, pull the slice out of the tin via the overhanging baking paper, cut and enjoy.

 

Notes:

  • You will need a whole grapefruit for this recipe.

 

Glazed Grapefruit Sponge Slice recipe

Ingredients

Glazed Grapefruit Sponge Slice recipe

Step 5

Glazed Grapefruit Sponge Slice recipe

Step 8

Milo Mud Panna Cotta Slice recipe

 

 

 

 

 

 

Step 11

 

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Tropical Summer Fudge Slice

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Tropical Summer Fudge Slice

Tropical Summer Fudge Slice recipe

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:

  1. Place the 125g of biscuits in the food processor and blitz until the mix resembles fine breadcrumbs.
  2. Add the melted butter to the biscuit mix and stir to combine.
  3. Line a 20cm x 20cm slice tin with baking paper.
  4. 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.
  5. 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.
  6. Add the zest and turn the heat to medium, stirring until the mix comes away from the side of the pan.
  7. Take the pan off the heat and stir in the white chocolate until melted and silky smooth.
  8. Place the kiwi, pineapple and cantaloupe in a food processor and blitz until smooth.
  9. Pass the puree through a sieve and stir into the chocolate mix to combine.
  10. Add the flour and stir until well combine.
  11. Spoon mix into the tin on top of the biscuit base.
  12. 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.
  13. Set aside to cool in the tin.
  14. 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.

 

Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe

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Tropical Summer Fudge Slice recipe
 

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Melbourne Breakfast Tea Choc Caramel Slice

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Melbourne Breakfast Tea Choc Caramel 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:

  1. Pre heat the oven to 160c degrees and line a 20 x 20cm cake tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the mix clumps together like a dough.
  3. Spread the mix into the cake tin and using the back of a spoon flatten out evenly.
  4. Place the tin in the fridge to set.
  5. Place all the filling ingredients into a saucepan on a low heat until the mix is well combine.
  6. Turn the heat to high and stir for 3 minutes or until the mix has thickened and slightly browned.
  7. Pour the mix on top of the base and bake in the oven for 10 minutes or until bubbling and slightly golden brown.
  8. Set aside to cool completely.
  9. Melt the chocolate and butter in a bowl over a saucepan of boiling water and stir until well combine and silky smooth.
  10. Pour the mix over the caramel filling and spread evenly with the back of a spoon.
  11. Place the tea in a mortar and pestle and grind.
  12. Dust the ground tea over the chocolate layer evenly.
  13. 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.

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice

 

 

 

 

 

 

 

 

Melbourne Breakfast Tea Choc Caramel Slice
 
Melbourne Breakfast Tea Choc Caramel Slice
Melbourne Breakfast Tea Choc Caramel Slice
 

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Rosemary Orange and Oat Slice

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Rosemary Orange and Oat Slice

Rosemary Orange and Oat Slice recipe
 

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:

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

 

Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Rosemary Orange and Oat Slice recipe

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Chocolate Avocado Peppermint Slice

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  Chocolate Avocado Peppermint Slice

Chocolate Avocado Peppermint Slice recipe

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:

  1. Pre-heat the oven to 180c degrees and line a 20x20cm cake tin with baking paper.
  2. Place all the base ingredients into a food processor and blitz until the texture resembles fine crumbs.
  3. Spoon mix into the prepared cake tin and flatten with finger tips.
  4. Bake in the oven for 15-18 minutes until cooked then set aside to cool.
  5. Place all the filling ingredients into the food processor and blitz until smooth and creamy.
  6. Spoon the mix over the chocolate base, smooth with the back on a spoon and place into the freezer for 20 minutes.
  7. 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.
  8. Allow mix to cool slightly then pour over the avocado filling. Using the back of a spoon spread and smooth for a flat top.
  9. Place in the freezer for 20 minutes, cut with a hot knife and enjoy.

 

Jaffa Spice Balls recipe

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Chocolate Avocado Peppermint Slice recipe.

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Chocolate Avocado Peppermint Slice recipe

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Chocolate Avocado Peppermint Slice recipe

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Chocolate Avocado Peppermint Slice recipe

Step 8

 

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Marmalade Bread and Butter Port Slice

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Marmalade Bread and Butter Port Slice

Marmalade Bread and Butter Port Slice recipe.

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.

Marmalade Bread and Butter Port Slice recipe

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:

  1. Pre-heat the oven to 180c degrees and line a 20cm square cake tin with baking paper.
  2. 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.
  3. In another bowl place the melted butter, eggs, sugar, marmalade, cinnamon, essence and port. Using a hand whisk beat until well combine.
  4. Add in the bread to the butter mix and stir with the hand whisk until well combine and the bread starts to breakdown.
  5. Add in the sultanas and stir.
  6. Pour the mix into the tin, smooth the top and bake in the oven for 40 minutes or until lightly brown.
  7. Cool in the tin for 5 minutes then transfer to a cooling rack.
  8. Serve with ice-cream or cream.

 

Marmalade Bread and Butter Port Slice recipe

Ingredients

Marmalade Bread and Butter Port Slice recipe.

Step 2

Marmalade Bread and Butter Port Slice recipe

Step 3

Marmalade Bread and Butter Port Slice recipe.

Step 4

Marmalade Bread and Butter Port Slice recipe

Step 6

 

 

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Parmesan Cheese Chocolate Slice

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Parmesan Cheese Chocolate Slice

Parmesan Cheese Chocolate Slice recipe

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:

  1. Pre-heat the oven to 180c and line a 20x20cm cake tin with baking paper.
  2. Place the flour, cocoa powder, sugar and butter into a food processor and blitz until the mix resembles breadcrumbs.
  3. Place the mix into the base of the tin and flatten down with your fingertips.
  4. Bake in the oven for 15-18 minutes or until the top is firm.
  5. Set the slice aside to cool.
  6. 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.
  7. Pour over the top of the chocolate biscuit base and place in the fridge for 30 minutes to set firm.
  8. Place chocolate and oil into a saucepan on low heat and stir until melted and smooth.
  9. Pour the chocolate topping over the filling and place back in the fridge for 1 hour to set.
  10. 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.

 

Parmesan Cheese Chocolate Slice recipe

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Parmesan Cheese Chocolate Slice recipe

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Parmesan Cheese Chocolate Slice recipe

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Parmesan Cheese Chocolate Slice recipe

Step 9

Parmesan Cheese Chocolate Slice recipe

Step 10

 

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Banana and Bacon Caramel Slice

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Banana and Bacon Caramel Slice

Banana and Bacon Caramel Slice recipe

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:

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

 

Banana and Bacon Caramel Slice recipe

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Banana and Bacon Caramel Slice recipe

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Banana and Bacon Caramel Slice recipe

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Banana and Bacon Caramel Slice recipe

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Banana and Bacon Caramel Slice recipe

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Banana and Bacon Caramel Slice recipe

Step 8

Banana and Bacon Caramel Slice recipe

Step 9

Banana and Bacon Caramel 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

Step 3

Peanut Butter and Jelly Slice Sandwich recipe

Step 5

Peanut Butter and Jelly Slice Sandwich recipe.

Step 6

 

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