Millionaire's Salted Caramel Shortbread

Hello Everyone,

I hit over 2,000 viewers arghhhhh! So in response to that here is my recipe of Millionaire's Salted Caramel Shortbread, that always goes down a treat when I make it!

Ingredients:-

Shortbread

250g Butter

50g  Caster Sugar

250g Plain Flour

125g Cornflour

Caramel

175g Butter

175g Caster Sugar

4tbsp Golden Syrup

400g Condensed Milk

Topping

350g Dark Chocolate

Decoration

Line a tray and pre-heat your oven to 170c

Cream together the butter and sugar.

 Stir in the Plain flour and Cornflour, until it forms a pasty dough.

The best way to form the dough is to get your hands stuck in, the heat helps to make the butter soft so it forms, but remove rings and wash your hands before!

Once it is formed press it into the tin, using your hands to smush it to the edges, prick the pasty with a fork all over and bake for 20 minutes until it is golden above and smells good. Remove it and allow it too cool.

In a heavy base pan, put in, the Butter, Sugar, Salt, Syrup and Condensed Milk. 

Heat it gently but keep stirring! Don't worry eventually it will change colour!

Once it is all melted, bring it to the boil but watch out it is a molten mass that will spit at you and hurt! As you can see it attempted to fire at me too!

Leave it for 30 minutes to cool!

Melt the Dark Chocolate over a pan of hot water, keep stirring, so the chocolate doesn't burn and makes it nice and shinny!

Then decorate and refrigerate.

And most important ENJOY!

This version is really easy to do and is fail safe!

Chocolate Fudge Brownies Recipe

Hi Guys,

The other day it was not only my 25th birthday, but on the 6th April my darling Mike turned 26, and it was my chance to bake and fatten up his work colleagues. I did make some Marshmallow muffins and Oatmeal and Raisin Cookies (what the recipes, just ask) but I also made these little guys, which I think http://theicingonourcake.blogspot.co.uk/ would love!

Ingredients

          85g Butter, plus extra for greasing,

200g Low-fat Cream Cheese,

1tsp Vanilla Essence,

225g Caster Sugar,

2 Eggs,

3 tbsp Cocoa Powder,

100g Self-raising Flour,

50g Pecan Nuts (chopped) I replaced this with Marshmallow due to Mike not liking nuts!

Fudge Icing

4tbsp Butter,

1tbsp Milk,

75g Icing Sugar,

2tbsp Cocoa Powder,

Pecan Nuts ( again I used Marshmallow)

Method

Preheat the oven to 180 C/ Gas Mark 4. Lightly grease and line your tray!

Beat together the Cream Cheese, Vanilla Essence and 5 teaspoons of Caster Sugar until smooth. Set Aside

Beat the Eggs and remaining Caster Sugar together until light and fluffy.

I brought Eggs from the local produce store across the road from work, the shells were blue which scared me a little. I loved the richness of the yolks!

 Place the Butter and Cocoa Powder in a small pan and heat gently, stirring until the Butter melts and the mixture combines.

I have to admit it smelt so good I could have eaten this! I almost ate butter!

 Then stir into the Egg mixture, fold in the Flour and Marshmallows.

Pour half of the cake batter into the prepared pan and smooth on top. 

Carefully spread the Cheese mixture over it, then cover it with the remaining cake batter ( I used a slightly bigger tray so I had to double everything!). Bake in the oven for 40-45 minutes. 

Leave in the Pan to cool, it may seem burnt on top but that's the Marshmallows that were in the mixture.

To make the icing, melt the Butter in the Milk. Stir in the Icing Sugar and Cocoa Powder. Spread the Icing over the Brownies and decorate with the Marshmallows.

Cut into whatever shape you fancy and serve, or in my case send off to work in a tin wondering how it will survive for.

 It's so simple, and easy to enjoy apparently! (I got to taste non!).

Bye

xxx

Mint Chocolate Chip Cake Recipe

As requested by theicingonourcake.blogspot.co.uk/, i'm going to share a cake recipe that I experimented with and turns out to be everyone's favorite cake.

I am a lover of baking and find it very relaxing. I make many different things but this cake is nice and simple but is a show stopper.

I forgot the Cocoa Powder in the pic WOOPS!

INGREDIENTS 

4oz Self Raising Flour

4oz Butter

4oz Caster Sugar

2 Eggs

1tsp Baking Powder

2tbsp Cocoa Powder

1/2tsp Peppermint (for both Cake and Ganche)

300g Dark Chocolate

300g Double Cream

One Bag of White Chocolate Chips

Mint Chocolate Thins

Chocolate Flakes

EQUIPMENT

Most importantly an oven

Cake tin

Grease-proof paper

Cake board

A flat knife

Measuring Spoons

Sieve

Mixing Bowl and whisk

METHOD

I am a Delia Smith and completely believe in her sponge cake mixture! So if all fails pull out Delia and follow her basic Victoria Sponge Recipe lol.

How I make my sponges are in 2 separate halves instead of making one big cake and cutting in half.

Make sure your ingredients are room temperature.

 CAKE

To start you want to pre-heat your oven to Gas Mark 3, Grease and Line your tin.

In a bowl mix the Butter and Caster Sugar together.

Mix the Eggs into the Butter and Sugar ONE at a time.

Sieve the Self Raising Flour a bit at the time, until the mixture is nice and smooth.

Add into the mixture the Cocoa Powder and Baking Powder.

Then finally add the Peppermint Essence, it might not seem much but you want the flavor to be there but not WOW that is MINTY!

In the bottom cake add the bag of White Chocolate Chips, so that it sits nicely and when you put the top cake on the Ganche will not sit lumpy.

I am a blind baker, I bake by smell and not timings, but usually around 20mins, you should be able smell the beautiful cake and touch it with springing back.

My baked cakes!

I usually let the cakes cool in the cakes tin, they then retain the moisture, I think....it just makes it better lol.

TOPPING

In a non stick pan put the Double Cream, Dark Chocolate and 1/2tsp Peppermint Essence  in a warm up on a LOW heat

Wait until the Dark Chocolate Melts then take off the heat and pour into a bowl.

Cover with Cling Film, to stop any insects trying to enter the chocolaty goodness. Put to one side for ONE to TWO hours, until it has set a little.

Give the chance a stir before applying, with a Big Spoon, put TWO big blobs of Ganche on the bottom sponge and spread out. Then put the top piece on.

Using your Flat Knife added the Ganche to the side of your cake, do not worry about making a mess you can clean that up with a piece of kitchen towel. Then add the rest of the top and make it all nice a smooth.

To add my Mint Chocolate Thins I did keep them in the fridge so they are hard to make it easier cut into two. Put them on the cake like it was a clock face, adding the Chocolate Sprinkles on last.

Finished Cake

I hope you like the cake as much as my friends and family do.

And remember to check out theicingonourcake.blogspot.co.uk/

Bye!