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Friday, 7 September 2012

Peanut Butter Brittle Ice Creams

Recipe & Image taken from

12 chocolate peanut butter cups, unwrapped
6 ounces (about 3/4 cup) hot fudge sauce
6 ounces (about 3/4 cup) smooth peanut butter
1 quart vanilla ice cream
8 five-ounce paper cups
8 popsicle sticks

To make these ice cream pops, you want the vanilla ice cream to be slightly softened but not melting. Leave it out at room temperature for a few minutes while you prepare the rest of the ingredients.

Chop the salted peanuts into coarse pieces. Don't make them too small--you want their crunchy texture in the pops!

Chop the peanut butter cups roughly into eighths. They should be small enough to eat in one bite, but large enough to give an identifiable flavor and texture to the final product.

Warm up the hot fudge sauce and the peanut butter in separate bowls in the microwave. You don't actually want them to be hot, you just want to warm them enough so that they're fluid and easy to spread. About 15 or 20 seconds each should do the trick.

Now it's time to start layering! Place a spoonful of chopped peanuts in the bottom of each of the eight paper cups. Take a small scoop of slightly softened vanilla ice cream, about 2 inches across, and place one in each cup.

Smooth the ice cream with the back of a spoon until it's in an even layer. Nothing fancy, just flat enough to let you build the rest of the layers on top.

Pour a spoonful of the hot fudge sauce on top of the ice cream. If it doesn't spread out on its own, use the spoon to nudge it toward the sides so it's an even layer.

Top the hot fudge sauce with a generous spoonful of chopped peanuts, so that the sauce is mostly covered with nuts.

It's time for another round of ice cream, so add a softened scoop of vanilla on top of the peanuts and spread it around.

Salted Caramel Sauce

Recipe & Image taken from

240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. 

Add the butter.

Let it come to a boil and cook until it reaches a golden caramel color.

Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). 

Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency.

Pour into a jar and try to refrain yourself from drinking it!

Pecan Pie Cheesecake

Recipe & Image taken from

3 cups Graham Cracker Crumbs
½ cups Butter, Melted
½ cups Granulated Sugar

3 packages (8 Oz. Package) Cream Cheese, Softened
¾ cups Granulated Sugar
1 teaspoon Vanilla Extract
2 whole Large Eggs
½ cups All-purpose Flour
¾ teaspoons Cinnamon
¼ teaspoons Nutmeg

1-½ cup Pecan, Halves, Lightly Toasted*
2 cups Good Quality Caramel Syrup (homemade Is Best)

Preheat oven to 325 degrees.

In a large bowl, mix together all ingredients for the crust until moist. Press into a 10-inch springform pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth.

With the mixer on low, stir in vanilla and eggs, one at a time. Scrape the sides and bottom of the bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from the oven and cool completely to room temperature.

Arrange pecan halves on top of the entire cheesecake in concentric circles. Cover with plastic wrap and refrigerate until ready to serve.

Once ready to serve, run a knife around the edges of the cheesecake and remove the sides of the springform pan.

To serve you can either drizzle 1 cup of caramel syrup over the entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. Totally optional!

Peanut Butter Sheet Cake

Recipe & Image taken from

2 cups Sugar
1 teaspoon Baking Soda
2 cups Flour
1 teaspoon Salt
2 sticks Butter
1 cup Water
1 cup Peanut Butter
½ cups Milk
1 teaspoon Vanilla
2 whole Eggs
1 stick Butter
½ cups Peanut Butter
6 teaspoons Milk
1 pound Powdered Sugar

In a large bowl, mix together sugar, baking soda, flour and salt.

Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.

Add milk, vanilla and eggs to your other mixture, and mix.

Pour batter onto a large cookie sheet or jelly roll pan. Bake at 400°F for 20 minutes.

Bring butter, peanut butter and milk to boil in saucepan. Add one pound of powdered sugar and mix (can add 1 tsp vanilla here if you’d like). Pour warmed frosting over cooled cake. YUM!

Thursday, 6 September 2012

Copy Snickers Bars

Recipe & Image taken from

bottom chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

nougat layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 1/2 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top chocolate layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for best results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

Oreo Brownies

Recipe & Image taken from

1 cup dutch-process cocoa (such as Hershey's Dark)
1 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 cups unsalted butter
2 cups sugar
1 tablespoon vanilla
3 eggs, lightly beaten
1 cup, plain flour
20 oreo cookies
1 teaspoon corn syrup
1 teaspoon water

Preheat oven to 325. Grase a 9x13 baking pan.
In a medium bowl, whisk together the cocoa powder, salt, and baking powder.  Set aside.

In a medium saucepan, heat the butter over medium-low until melted.  Add the sugar and stir to combine.  Continue heating for about 1-2 minutes until hot.

Remove the pan from the heat and add to the cocoa mixture, stirring until combined.  Add the eggs and vanilla, stir until totally combined.
Spread half of the batter into the prepared pan.  Top with 20 Oreos.  Cover with the remaining batter; spread gently with an offset spatula.

Bake for about 30 minutes until the brownies are done, but the center still looks soft.

Det the pan on a wire cooling rack and let cool for 10 minutes.  Meanwhile, stir together the corn syrup and water.
After 10 minutes, lightly brush the corn syrup mixture onto the cooled brownies.  Scatter on the sprinkles.  

Let the brownies cool and completely before cutting.

7 Layer Cookies

Recipe & Image taken from

1 stick (1/2 cup) salted butter, melted
1 cup graham cracker crumbs
1 cup sweetened coconut
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 can (14oz) sweetened condensed milk
1 cup finely chopped pecans

Preheat oven to 350.  Lightly grease an 11 x 7" pan & line with foil/parchment.

Combine the melted butter and graham cracker crumbs and press into the bottom of the pan.

Layer the coconut, chocolate chips, and butterscotch chips on top of the graham cracker crust.

Pour sweetened condensed milk over the top.

Sprinkle on the pecans.

Bake for 25 minutes.  Remove to a wire rack to cool completely, then refrigerate.

Tuesday, 4 September 2012

Turtle Brownies

Recipe & Image taken from

1 cup heavy cream
1/2 cup water
3 1/2 cups sugar
4 tablespoons light corn syrup
1/2 cup sour cream
1 1/2 sticks unsalted butter
3 ounces unsweetened chocolate, roughly chopped
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon kosher salt

To make the caramel sauce, heat the cream in a small saucepan over medium-low heat, just until small bubbles form around the edges.

Meanwhile, combine the water, 2 cups of sugar, and corn syrup in a medium saucepan over high heat, stirring until the sugar dissolves. Bring to a boil and cook for 6 to 8 minutes, until a candy thermometer registers 350°F and the mixture is a deep amber color. Remove from the heat and let cool for 1 minute. Add the cream and stir until combined. Whisk in the sour cream. Set aside and let cool to room temperature.

To make the brownies, preheat the oven to 375°F. Line a 9-inch square baking dish with parchment paper.

Melt the butter and chocolate in the top of a double boiler placed over simmering water, stirring until smooth and completely melted.

Meanwhile, whisk together the eggs, remaining 1 1/2 cups of sugar, and vanilla in a large bowl. Whisk together the flour and salt in another bowl. Add the melted chocolate to the egg mixture and whisk to combine. Gently fold in the flour.

Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick comes out clean. Remove from the oven and let cool completely on a wire rack. Pour the cooled caramel sauce over the brownies and spread to cover. Chill the brownies in the refrigerator for at least 2 hours before cutting.