Fat Friday #53 Cheats Millionaires' Shortbread

Getting back to basics on this Fat Friday with a classic teatime snack. Made from a base of shortbread, a middle of caramel and a top layer of chocolate, Millionaire Shortbread is made quickly when you know a couple of shortcuts. 

Recipe (found in my old notes from a past pastry lesson written on an envelope) Makes around 15 squares

Ingredients:

• 218g cold butter
• 312g flour
• 93g sugar
• Carnation caramel x 1 tin 
• 438g milk chocolate

Equipment:

• Brownie tin lined with baking parchment 
• Bowl 
• Palette knife 
• Saucepan full of water with a heatproof bowl above it
• Wire Rack

Method:

1) Preheat oven to GM 4/ 350F/180C.

2) In a bowl, with your hands rub the cold butter into the flour and sugar until it looks like breadcrumbs.

3) Combine the mixture with your hands and then press as tightly as you can into the brownie tin and bake for 20 minute or until the base is golden. Leave the base to cool completely.

4) Once that base is cooled, spread the carnation caramel over the base evenly with the palette knife. Place the almost completed shortbread in the fridge.

5) Melt the chocolate in the heatproof bowl set above simmering water and stir occasionally. 

6)Once the chocolate is completely melted than spread on top of the caramel layer and leave to set. 

(Optional step 7) Sprinkle with edible glitter/sprinkles/confetti/whatevers)

Later peeps and happy Friday!

Fat Friday #42 Chocolate Banana Loaf Cake

Happy Friday everyone! This week is another fail-safe recipe that is excellent for snacking on while revising or hosting a party. Actually, what made me make this recipe was a lazy attempt to make some for a D and D party. *Thats Dungeons and Dragons to you non-players* We play with a group of friends wanting to be hero's for the evening. If you want more information on it I can pop that in the another post. 

But we're focusing on this super easy banana cake which is very more-ish and was loved by the whole group during our D and D quest for the evening.

Recipe: Makes one loaf cake (Adapted from The Primrose Bakery Cookbook by Martha Swift and Lisa Thomas)

Ingredients:

• 125g unsalted butter, at room temperature (plus a little extra to grease the tin)
• 250g caster sugar
• 2 eggs
• 1 teaspoon of vanilla extract
• 250g plain flour
• 2 teaspoons baking powder
• 3 bananas, the riper the better
• 175g of dark chocolate, chopped into thick chunks

Equipment:

• Large loaf tin, greased and lined with a little butter
• Bowl x 3
• Chopping board
• Knife
• Masher or a fork
• Electric hand held whisk/wooden spoon
• Wire rack 

 Method:

1.Preheat the oven to 180c/350f/Gas Mark 4. Grease and line the loaf tin.

2.Cream the butter and sugar together until light and fluffy. 

3. Add the eggs, one at a time mixing very well after each addition.
4. Mix in the vanilla extract, then the flour and baking powder. 
5.Mash up the bananas in a separate bowl and add then to the cake batter.
6.Add the chopped up dark chocolate and beat briefly.
7. Pour the mixture into the prepared loaf tin and bake in the centre of the oven for 50 minutes or until the cake is completely cooked through. 
8.Leave in the tin to cool on a wire rack. 
9. Serve warm or cold along with a D20 dice and, if your lucky, an D10 inspiration dice!

Have a great weekend!  

Dangerously Addictive Salted Caramel Brownies

Now watch your waistline. These brownies are addictive. I mean these are totally worth the extra effort and make a great snack when you're studying. 

I just about got a piece, before my boyfriend ate about 3/4's of the whole brownie on his own! I nearly lost a finger. Yes these brownies are dangerously addictive. Eat at own risk. 

Seriously though, these brownies are easy to make and earn you, dare I say it?, extra brownie points! The brownies I did wrestle out of Robs greedy salted caramel fingers were brought into work and people had an "Ahh this is good" moment. 

Also with a little cream these brownies make an excellent dessert. So take a break from revision, just like I did and bake these worth it squares of salted caramel heaven.

Recipe: Salted Caramel Brownie (Adapted from The Little Book of Lunch) 

For the Brownie Mix:

·       350g dark chocolate (I used leftover Easter Eggs so any chocolate will do!) 

·       200g unsalted butter, softened (plus a little extra for greasing)

·       450g golden caster sugar

·       4 eggs

·       100g plain flour, sifted

For the Salted Caramel:

·       75g unsalted butter

·       50g soft light brown sugar

·       50g caster sugar

·       50g golden syrup

·       125ml double cream

·       1 tsp Maldon sea salt

Equipment:

·       23cm square cake tin, greased and line with greaseproof paper

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Heatproof Bowl

·       Saucepan x 2

·       Bowl

·       Knife

·       Tablespoon

·       Teaspoon

1.    Pre heat the oven to 170c/325c/ Gas mark 3. Grease and line the tin.

2.    In a heatproof bowl placed over a very small amount of boiling water in a saucepan, melt the chocolate and butter.

3.    While the chocolate is melting, make the salted caramel. To do this you need to put the butter, sugars and golden syrup in another saucepan and place on a low heat until it melts. Leave to bubble gently for 4 minutes, stirring occasionally. Take off the heat and stir in the cream, then return to the heat and cook for another 3 minutes. Take off the heat again and add the sea salt. Taste, but make sure it’s cool first, and add more salt if needed. Leave to one side. Caramel done.

4.    For the brownie, in a bowl beat the eggs and sugar until creamy and shiny. Gently mix in the melted chocolate and butter mixture and fold in the sifted flour.

5.    Drizzle 1/3 of the caramel mix into the brownie batter, mixing roughly so its not completely combined.  

6.    Spoon ½ of your remaining caramel into the cake tin then pour over the brownie mix. Top with the last of the caramel and smooth with a knife.

7.     Bake for 50 minutes until shiny and crispy on top. To make sure the brownies are cooked, stick a sharp knife in. If it comes out clean-ish then it’s ready. Leave to cool.

Rob ate more than 3/4 of the whole thing!

8.    Cut into small (but indulgent) squares. If your transporting in a cake tin line with greaseproof to prevent the squares from sticking. 

Put your feet up and relax with a cup of tea and a warm salted caramel brownie. Ahhh....

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