Strawberry creams

strawberry-creams-2

I know everybody says it, but my Mum is the best.

Since it’s Mother’s Day I thought I’d do something a little special and share some of the many things I love about my Mum.

She’s clever. Insanely clever. Not only is she a whizz academically (she started doing uni papers again this year and has got straight A+ marks!), but she’s clever at all sorts of things – she bakes, cooks, sews, cross-stitches, knits… the lot! I know for certain any baking or crafty skills I have are a direct result of her.

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Pretzel & peanut butter bites

peanut-butter-pretzel-bites

One of the very first things I shared on High Tea with Dragons were peanut butter bites – soft balls of peanut butter dipped in chocolate. Simply put, they’re delicious. But one of the best things about the recipe is how quick and simple it is – whether you’re a novice or master baking, they’re an absolute cinch.

Today’s recipe is a twist on that fail-proof recipe, using pretzels to bring a subtle saltiness to the peanut buttery goodness. Intrigued? You should be! These bite-sized treats are made from a combination of finely crushed pretzels and peanut butter, with the pretzels giving them just the right amount of saltiness and crunch while the peanut butter gives them smoothness and flavour.

You might be a little sceptical about combining pretzels and peanut butter – I know, I’ve been there too. But somehow the combination works – the flavours really do complement each other perfectly, giving you the best of both worlds in one treat.

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Russian fudge

russian-fudge

Recipe adapted from Chelsea Sugar

Ingredients

  • 3 1/2 cups sugar
  • 125g butter
  • 3 Tbsp golden syrup
  • 1/2 cup milk
  • 1/2 tsp salt
  • 200g sweetened condensed milk (half a standard tin)
  • 2 tsp vanilla essence

Method

  1. Place all the ingredients except the vanilla, into a medium-heavy saucepan. Stirring continuously, warm over a gentle heat until the sugar has dissolved (10-15 min).
  2. Bring to a gentle boil and cook for about 5-10 minutes, until it reaches the soft ball stage (120°C), while stirring continuously.
  3. Remove from the heat and add vanilla. Whisk until fudge is creamy, thick and has lost its gloss.
  4. Pour into a greased and lined pan and place in fridge to set.
  5. Before cutting, place on bench for 15 minutes to soften then slice into pieces using a sharp knife.

Peanut butter bites

peanut-butter-bites

Ingredients

  • 1 ½ cups icing sugar
  • 50g butter, melted
  • ½ cup peanut butter, smooth or crunchy
  • ½ bag milk chocolate melts

Method

  • Place icing sugar, butter and peanut butter in a bowl.  Mix until well combined.
  • Roll into teaspoon sized balls – place in fridge and chill until firm
  • Melt chocolate in microwave or double boiler. Skewer each ball and dip in chocolate. Drizzle remaining chocolate over bites to finish.

Mint creams

mint-creams

Ingredients

  • 4 Tbsp cream cheese, softened
  • 1 tsp peppermint essence
  • 5 cups icing sugar
  • Caster sugar to coat

Method

  1. Beat cream cheese until fluffy. Add peppermint essence and mix well
  2. Add icing sugar 1 cup at a time, mixing well between each one. Once all cups have been added the mixture shouldn’t feel sticky.
  3. Roll mixture into small balls. Coat in caster sugar and flatten with your thumb.