Tag Archives: butter

Paleo macadamia Salted caramel

24 Dec

 

 

 

 

One of the most vivid memories of my childhood is sitting on the concrete out the front of my grandma’s house with a hammer and a bag of macadamias, balancing the nuts precariously on the cracks in the concrete then hitting them with the hammer. Trying to put just the right amount of pressure to crack the shell without smashing the nut is an art form.

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Macadamias are such a summer treat here in Australia so when I found this recipe I knew I just had to make it and amidst all the naughty Christmas treats that are laden with gluten and refined sugar it is something a little more Paleo friendly.

I came across this recipe via Pinterest (where else?) .

It comes from Kitsa’s Kitchen and she called it Macadamia Christmas Crunch.

 

 

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This recipe is so simple it’s silly.

1 cup of raw honey

250g butter or ghee

1 cup macadamias

salt

Place the honey and butter in a saucepan together and boil. According to the recipe it should reach toffee stage, however I found the honey just did not heat the same way sugar does and mine never made it to that stage. If yours does great, if not don’t worry.

Now add macadamias, I used plain macadamias, I think they might have been ever so slightly roasted as they didn’t have the waxiness fresh out of the shell nuts have. Also add some sea salt, a teaspoon or two, whatever your taste is.

Pour it into a lined tray. I added more nuts to mine as I didn’t think there was enough and I sprinkled some more salt on top

Then pop it in the fridge until set.

DSC_1133Mine was more like caramel than toffee and melted easily out of the fridge. They were completely unsuitable for taking to work to share with my workmates as they melted and stuck to the plate during the drive and then needed to be pried off the plate with a knife.

They are much better suited to a little soirée at home where they can be served directly from the fridge.

Now let me tell you about how they taste.

Pure, buttery, melt in your mouth bliss, with a kick of salt and the delightful creaminess of the nuts. I dare you to try and stop at one, I couldn’t.

These could possibly be the best caramels I have ever tasted, honey makes a far superior caramel to sugar. I am disappointed though that I could not get it to boil hotter so that it was more of a cruchier texture more like peanut brittle, that would have been perfection.

 

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Gingerbread Part One

22 Dec

I love Christmas time. I love baking new things and old favourites.

Gingerbread is a festive favourite, This year I made both a cake and biscuits. This post will be dedicated to the cake.
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I had never made or tasted gingerbread cake before but the picture in this recipe drew me in and made me believe I needed to eat it.

         Treacle Gingerbread

125g butter, chopped
2/3 cup (160ml) treacle
1/3 cup (70g) dark brown sugar
2 cups (300g) self-raising flour
1/2 cup (115g) chopped glace ginger
1 1/2 tbs ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 eggs, lightly whisked
1/2 cup (125ml) buttermilk
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  1. Preheat oven to 160°C. Grease and line the base and sides of a 8x30cm bar pan with baking paper.
  2. Combine the butter, treacle and sugar in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 2-3 minutes or until butter melts and mixture is smooth. Remove from heat and set aside to cool.
  3. Combine the flour, glace ginger, ground ginger, cinnamon, nutmeg and cloves in a bowl. Add the eggs, buttermilk and treacle mixture and stir until just combined. Spoon into the prepared pan and smooth the surface.

  4. Bake in preheated oven for 35 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool completely.

For the icing a whisked 2 egg whites until they were fluffy, then added about 2 cups of icing sugar and 1 tbs flour and the juice of 1 lemon.

I decorated the cake with a cute little snowman and tree I bought from the supermarket.

The cake tasted delicious, however it was a bit on the dry side. It was really quick to whip up, which I love.


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Drop,back tomorrow and I’ll share the cookies I made!

 

Milo Cupcakes with Condensed Milk Buttercream

2 May


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Have you seen This is 40?, The movie with Paul Rudd and Leslie Mann. Since we have no regular babysitter, Mr Minx and I always jump at the opportunity for the elusive date night when one of our Mums is in town. Earlier this year we were able to get to the cinema to see this movie when Mr Minx’s mum was visiting from New Zealand. We always have a laugh that this couple is us, in particular the cupcake addiction of Paul Rudd’s character.

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When I make cupcakes, I usually ice them the following day, due to being time poor and a little lazy. Often only half the cupcakes make it through the night. Unfortunately, for Mr Minx, but lucky for the cupcakes he has the flu, so most of them survived to be iced this morning.

Now lets get to the cupcakes….

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I found these Milo cupcakes with Condensed Milk Buttercream at The Bubbly Baker,

To make these delectable little morsels you will need

200g plain flour
200g caster sugar
1 tsp baking powder
1/2 tsp bicarb soda
100g Milo (I added about 130 grams of milo)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

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Combine all of this into a food processor and pulse until mixed well and smooth. I had to do this in two batches since my processor was not large enough, also I tend to be somewhat gung-ho in my approach to most things so pulsing is not in my nature and I just wizzed away and the processor was not happy. If you have a large and powerful processor this method might be for you, but in future I think I will stick to creaming the butter and sugar before adding other ingredients.

The Bubbly Baker advised that these were very rich, so I made mini cupcakes, I put a tablespoon of batter into each patty paper and baked them for 15-20 minutes at 180 degrees Celcius.

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For the butter cream you need

150g unsalted butter

250g icing sugar

6tbsp condensed milk

milk for consistency

Beat the butter until light and fluffy, add the icing sugar, mix well, add the condensed milk, if needed add a small amount of milk.

I like my buttercream thick and decadent, so I added more icing sugar and no milk.

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This made so much icing, normally I just throw out the left over, but there was so much it seemed a waste. So I have bagged it up and put it in the freezer. I will let you know how that turns out. at a later date.

These cupcakes are delicious! In future I would put a little less sugar and add much more milo. The icing is like heaven! Sweet and divinely sinful!

These would be the perfect little sweet treat in the afternoon or an excellent  accompaniment to a girlie morning tea catch up.

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Anzac Bikkies get a Minxy makeover

24 Apr

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So, a few weeks ago I wrote about being on a 30 day sugar ban, well I decided to end it early, 11 days early in fact. It went well except for a small slip up around day 8.

The reason I decided to bring sugar back was so that I could eat ANZAC Bikkies. With tomorrow being ANZAC Day there is nothing better to do than scoff down an Australian favourite.

For those of you who don’t know what ANZAC is, it stands for Australian and New Zealand Army Corps and on ANZAC Day we remember all those who fought to keep our country free, and we get a lovely day off work!

Yesterday The Rooster asked if we could make ANZAC bikkies and how could I refuse, so here they are.

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These biscuits were made in war time without the addition off egg which was in short supply, they keep well and were often made to send to loved ones who were away fighting

125g butter

2 tbsp golden syrup

1 cup of packed brown sugar

`1 cup of plain flour

3/4 cup coconut

1/2 tsp bicarb soda

1 cup oats

2 tbsp water

and our sneaky little non traditional addition 3/4 cup of white choc chips

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Cut the butter into cubes and add to a medium saucepan

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Add the golden syrup, I think all of Nundah were making these also, the supermarket was out of golden syrup so we had to substitute some treacle

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Stir over medium heat until combined

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It should look like this and smell like decadent caramelly goodness

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Next, add the dry ingredients

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Stir until combined, add some water if needed to so that the mixture is nice and smooth

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The Rooster wanted to add some white choc chips, you don’t have to add these, they are not traditional, or you could choose to add some other non traditional items, like chopped nuts, glace or dried fruit.

Due to the heat in the mixture the choc chips melted and created a marbled effect in the biscuit.

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Roll level tbsp of mixture and place on a baking sheet. Give them plenty of room to grow!

Then bake for around 15 minutes at 180 degrees Celsius or a bit longer if you like a crunchy bikkie.

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When they come out of the oven they will be very gooey so let them cool, this is hard.

Once they have cooled feel free to indulge.

These have been a huge hit in my house tonight, they are so delicious it is hard to stop at one!

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