Showing Tag: " caramel" (Show all posts)

Chocolate toffee toothpullers

Posted by Bake Club on Monday, November 29, 2021, In : cookies

I didn't realise the chewiness factor of toffee increases by a hundred-fold once melted! The caramel oozed out of my cookies, which wasn't a bad thing. However, I will try and enclose them better in the cookie dough next time. Instead of toffees, you can add different stir-ins to this dough, such as nuts, choc chips, dried fruit or candies.

Makes 12

1 c flour

1/2 c cocoa

1/2 tsp baking powder

pinch sea salt

110 g butter

1/4 c brown sugar

1/2 c granulated sugar (I used coconut)

1 egg

2 tsp vanilla extra...

Chocolate hazelnut salted caramel tart

Posted by Bake Club on Tuesday, November 16, 2021, In : desserts

I bought a freshly shelled kilo of hazelnuts from Mt Hyde Hazelnut Farm in Outram, near Dunedin. Oh, the things I can do! I usually go for quick gratification recipes but I went all out on this layered pie. Multiple ingredients and components equals multiple dishes and applied time management. The result though is totally worth it. It's a rich tart so moderate-size slices will feed plenty, or the three in our family multiple times! It's from BBC Good Food.

Pastry:

1/2 c hazelnuts, toasted and ...

Vegan date pudding with caramel sauce

Posted by Bake Club on Tuesday, October 12, 2021, In : desserts

This recipe can be made as individual puddings, muffins, a loaf or cake. Just adjust the baking time to suit. It's a healthified version of your standard date pud as it's free of gluten, dairy, eggs and refined sugar. Even the sauce is vegan. Thanks to Eight Forest Lane.

Makes 8 individual puddings

1 c dates

2 Tbsp maple or brown rice syrup, optional

1 tsp baking soda

boiling water

1/2 c coconut sugar

1/2 c vegetable or coconut oil, softened

1 tsp vanilla extract

1 c flour (I used wholemeal gluten-fre...

Banoffee cupcakes with dulce de leche and salted caramel

Posted by Bake Club on Sunday, May 3, 2020, In : small cakes

These are surely the most decadent cupcakes I've ever made. It's from Marian Keyes' book (yes, the author is also a baker). The final result is a soft bananary bite with a burst of silky dulce de leche in the middle and a crunchy caramel topping. My husband's birthday cupcakes - may the fourth be with you! You can use store-bought dulce de leche but if you're in lockdown, just make your own.

dulce de leche:

4 c milk (I used rice)

1 1/2 c sugar (I used coconut sugar)

1 tsp vanilla extract

Bring the...

Banana caramel cake with cream cheese icing

Posted by Bake Club on Friday, July 5, 2019, In : big cakes

What makes this banana cake special? Coconut cream caramel in the middle and cream cheese icing on top!

Caramel sauce:
1 c coconut cream or milk
3/4 c unrefined sugar (coconut, rapadura or brown)
pinch sea salt

Cake:
125 g butter or non-dairy spread
3/4 c unrefined sugar
1 egg
3 mashed bananas
2 c flour (I used spelt)
1 tsp baking powder
1 tsp baking soda

Icing:
50g softened butter or non-dairy spread
75g icing sugar
1 c icing sugar
1/4 c chopped toasted walnuts (optional)

Make the caramel sauce by...

Caramel slice - version 4

Posted by Bake Club on Friday, January 25, 2019, In : slices

Here's another version of a raw caramel slice. I've tweaked the ingredients to make it simpler. If you're not averse to peanuts, peanut butter makes a very good caramel base. The prunes add a lovely sweetness to the base.

Base:
1/2 c pitted dates
1/3 c prunes, optional
1 c almonds (toasted if you like)
1 1/2 tbsp coconut oil
pinch sea salt

Caramel:
1/2 c pitted dates (or date syrup)
1/2 c maple syrup
1/3 c peanut butter (I prefer smooth)
1/4 c coconut oil

Topping:
1/4 c cacao powder
1/4 c coconut oil, so...

Salted caramel doughnuts

Posted by Bake Club on Thursday, June 12, 2014, In : small cakes

By Frances

Been wanting to make these doughnuts for a while, from Pease Pudding.

My niece Sophie actually made some salted caramel beforehand and there was a lot left over so I had to make something to go with it!

350g plain flour

50g brown sugar

1 tsp instant yeast

165ml luke warm milk

1 free range egg

70g butter, melted

vegetable oil for frying

Combine the flour and sugar in a bowl.

Add the yeast to the milk and put aside for a few minutes until it starts to f...

Upside-down caramelised banana cake

Posted by Bake Club on Sunday, May 25, 2014, In : big cakes

By Frances
This was the second cake I made for Tui's 2nd birthday, also from Julie Le Clerc's Favourite Cakes (Penguin, 2011). My first attempt at an upside-down cake so was pretty chuffed it worked out. I'll be making more!

Caramel topping:
50g butter, melted
1/2 c firmly packed brown sugar
2 large bananas, sliced on an angle

Cake batter:
125g butter, softened
3/4 c caster sugar
1 very ripe banana, mashed
2 eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 c self-raising flour
1 tsp ...
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Popcorn two ways: salted 'caramel' and sweet & savoury

Posted by Bake Club on Saturday, May 24, 2014, In : sweets

By Frances
Being a huge snack lover, these recipes are right up my alley for healthy snacks - free of sugar, dairy and wheat.
The salted caramel is adapted from wholes ome-cook.com.

½ cup macadamia nut butter (I used brazil, cashew, almond butter)
1/ 2 cup rice malt syrup
1 tsp vanilla extract
1.5 tsp sea salt flakes
4 cups popped corn kernels (made from popping about ¼ cup corn kernels)

Instructions

Line a square tin with some waxed baking paper.
Place nut butter, rice malt syrup, vanilla extrac...

Another raw caramel slice

Posted by Bake Club on Wednesday, September 4, 2013, In : slices

By Frances
I'm on a roll with raw caramel. This time I wanted more gooey caramel. This slice is quite soft all round, the choc icing didn't set hard like the first caramel slice recipe I tried. This recipe is from All in the Raw in Australia.

Base
1 cup dates
½ cup almonds
1 tsp coconut oil

Caramel
1 cup dates
½ cup coconut oil
1 ½ tbls unhulled tahini
½ cup pure organic maple syrup
1 cup raw cashews (covered and soaked in water for an hour and then rinsed)
1/3 cup water

Top Chocolate layer
�...

Raw caramel slice

Posted by Bake Club on Tuesday, September 3, 2013, In : slices

By Frances
I had my first taste of raw caramel at Little Bird in Ponsonby - their caramel pecan bar is outta this world! This is not their caramel slice but it's still pretty good, found on the Triumph of the Lentil blog.

For the base:
1 1/2 cups almonds, walnuts or pecans
a pinch of salt
4 medjool dates, pitted
1/3 cup coconut oil, liquid

For the caramel filling:
18 medjool dates, pitted
2-3 pinches of salt
1/4 cup coconut oil, liquid
1/4 cup nut butter (hazelnut, almond, cashew or brazil nut)...

Apple caramel drizzle cake by Ginny

Posted by Bake Club on Saturday, April 13, 2013, In : big cakes

Ginny got this recipe from Dish magazine but she left out the "horrid" raisins and added more apple.

This cake is more apple than batter and is great served with a big dollop of softly whipped cream or warm with a scoop of ice-cream

½ cup raisins soaked in warm water for 20 minutes
2½ cups plain flour
1 tablespoon baking powder
½ teaspoon sea salt
1 teaspoon each ground cinnamon, nutmeg and ginger
¾ cup brown sugar
finely grated zest 1 lemon
2 eggs
1 cup buttermilk
¼ cup melted butte...
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Sarah's caramel slice

Posted by Bake Club on Saturday, March 10, 2012, In : slices

Welcome to Bake Club, Sarah! Sarah bought this round for our cuppa catch up. It was very moreish. The brown sugar really adds that caramel taste. Sarah says this recipe is from an Australian friend of her mother's, Barbara Fisher. Thanks Barbara!

125g butter
1 cup brown sugar
1 egg, beaten
1 cup chopped dried fruit (I used raisins, but sultanas, dates also fine)
chopped walnuts (no amount given in orig recipe, I used about 1/2 cup)
1 cup SR flour (don't have, so used std, with tsp bp)

Melt butter in...
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Frances makes Mairi's sticky date pudding

Posted by Bake Club on Monday, January 30, 2012, In : desserts

Nothing like a steaming hot date pudding with caramel sauce and vanilla ice cream!

Recipe from Toast: http://www.toast-nz.com/2010/09/supper-club-4.html

Sticky Ginger Date Pudding with Caramel Sauce
200g dates, chopped
1 1/4 cups boiling water
60g butter
3/4 tsp bicarbonate of soda
3/4 cup of brown sugar
1/4 cup golden syrup
2 eggs, at room temperature
1 tsp vanilla essence
1 1/3 cups flour
1 tsp baking powder
50g crystallised ginger, finely chopped (I added powde...