Salted Caramel Sauce

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Recipe adapted from Chez Les Meron

Ingredients

  • 2 cups sugar
  • 50ml water
  • 100g butter, cubed
  • 300ml cream, room temperature
  • ¼ tsp salt

Method

  1. Place the sugar and water into a saucepan and stir over low heat until the sugar is dissolved, brushing down the sides with water to ensure no sugar sticks to the sides
  2. Increase the heat to medium and bring sugar to the boil. Do not stir. Boil without stirring until sugar syrup turns a deep amber colour (approx 175 degrees Celsius on a sugar thermometer).
  3. Remove from heat and add butter. Stir until melted and combined. Add cream and stir, taking care as the mixture will bubble and spit.
  4. Place pan back over low heat and add salt. Stir until the mixture comes together and coats the back of a spoon when dipped.
  5. Allow salted caramel to cool to lukewarm before pouring into sterilised jars.

Oreo & peanut butter stuffed brownies

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While perusing the supermarket aisles for baking inspiration, Kevin came across a pretty awesome special – five packets of Oreos for $5. Before we knew it our basket was laden with Oreos and I was left to work out what on earth I was going to do with them.

It wasn’t easy – this one didn’t come from a flash of inspiration – but after a little hunting on Pinterest I came up with something I wanted to try… combining a peanut butter and Oreo stack with an individual sized brownie.

The result? Oreo and peanut butter stuffed brownies. Yip, the Oreos were smooshed together with a generous helping of peanut butter and baked inside a rich chocolate brownie.

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Vanilla & lemon cake pops

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Makes approx. 30 cake pops

Ingredients

  • 10 vanilla cupcakes
  • 75g butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 Tbsp lemon curd
  • 1-2 Tbsp milk
  • 2 bags vanilla candy melts
  • Lollipop sticks
  • Confetti sprinkles

Method

  1. Trim the baked tops off the cupcakes. Cut each cupcake in half.
  2. Over a large bowl, rub together two cupcake halves to crumble the cake. Repeat until all cupcakes have been crumbled.
  3. In a separate bowl, beat the butter until smooth. Add 2 cups icing sugar and mix until well combined. Mix in lemon curd. Add milk or icing sugar as required until your reach a consistency you are happy with.
  4. Measure 1 cup of lemon buttercream and add to the cupcake crumbs. Mix until well combined and crumbs can be easily shaped into a ball.
  5. Take heaped teaspoons of mixture and roll into a smooth, even ball. Place on a lined baking tray. Repeat until all mixture is in balls. Place in the fridge for 30 minutes or until firm to the touch.
  6. Place candy melts in a microwave-safe bowl and melt in 30 second bursts, mixing well between each. Once smooth, transfer vanilla melts into a small, deep bowl or large mug.
  7. Dip a lollipop stick in the melts about 1cm deep, then poke into a chilled cake ball. Repeat until all balls have a stick inserted.
  8. Holding the lollipop stick, dip each cake ball in the melts until entire ball is covered. Do not wiggle around in the melts as this will loosen the stick. Pull cake ball straight up by the lollipop stick and allow excess coating to run off.
  9. Over a small plate, sprinkle the wet cake pop with confetti sprinkles. Place on lined baking sheet to set.
  10. Repeat until all cake pops have been coated. If you find melts are beginning to thicken, add vegetable oil by the teaspoon and mix well.
  11. Place in fridge to set.

Note: this method creates cake pops with flat bottoms, perfect for displaying on cake stands. 

Cheesecake chocolate eggs

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I think I’m a little obsessed with Easter eggs. It seems as though a good portion of my life at the moment is spent trawling the Easter aisles in shops, feasting my eyes on the multitude of eggs to choose from.

I realised I had a problem yesterday when I spent the majority of my lunch break wandering around the Warehouse thinking about what I might possibly buy for Easter gifts this year. And I loved it – though I left empty handed, it was a very satisfying lunch break!

As you might guess, much of this time ogling at eggs is spent pondering how I might be able to use them in my baking. I’m pleased to report that this pondering has paid off and I have a host of egg-related treats to share with you over the next week and a bit! I’m especially fond of today’s creation – cheesecake filled chocolate eggs!

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