This recipe once again combines a few of my favourite things in baking: Biscoff, caramel and cheesecakes. And despite the fact that I would usually always choose a baked over a set cheesecake I'm in the mood for one every now and then. I probably prefer a baked one usually because you don't have to… Continue reading Biscoff & Caramel No Bake Cheesecake
Something a bit different and super summer-y! Recipe: Shortbread: 120g Plain Flour60g Pistachios130g Cold, Unsalted, Cubed Butter60g Caster SugarPinch of Salt Caramel Layer: 1 Tin Sweetened Condensed Milk 60g Caster Sugar 120g Unsalted Butter 2 Tbsp Golden Syrup 1 Tsp Rosewater Chocolate Layer: 150g White Chocolate50g Ruby / Strawberry / Raspberry Chocolate1.5 Tsp Vegetable Oil… Continue reading Pistachio and Rosewater Millionaires Shortbread
Since everyone is baking with tahini now, I thought I'd give it a go and this one came out of it. Originally I wanted to make a Frankfurter Kranz, which is a German vanilla bundt cake filled with German buttercream and covered in hazelnut brittle but it was a bit too old fashioned for me… Continue reading Tahini Caramel Bundt Cake
No you have not misread the first line of this blog entry. It's a Toffifee Brownie Layer Cake, filled with Nutella buttercream (I know this is getting better by the minute isn't it!), roasted hazelnuts, caramel and more Toffifee. WHAT'S NOT TO LIKE?! This is definitely the single most decadent cake I've ever made and… Continue reading Toffifee Brownie Layer Cake
Recently I've become strangely obsessed with cookies. I say strangely, I don't think there's anything strange about liking cookies. Now I didn't think that a good chocolate chip cookie can be improved but turns out I was wrong. Because everything is better when you smother it in caramel. Or in this case fill it. I've… Continue reading Salted Caramel Stuffed Cookies
