Sep 14, 2012


original chocolate + caramel  twix bar:
recipe via bakers royale

cinnamon shortbread + white chocolate:

1 cups unsalted butter, room temperature
2 cups flour
¼ cup powdered sugar
¼ cup granulated sugar
¼ salt
1 teaspoon vanilla
1 tablespoon cinnamon

1. Preheat oven to 350 degrees.
2. Line 8×8 pan with parchment paper.
3. Cream butter until smooth.
4. Slowly add sugars and vanilla and mix until incorporated.
5. Gently fold flour + cinnamon into mixture until incorporated.
6. Flatten dough into parchment lined 8×8 pan. Using a fork pierce holes into dough. Place pan in fridge to chill for an hour prior to baking.
7. Bake 8-12 minutes.
8. Return pan with baked shortbread layer to fridge for one hour before adding white chocolate mixture.

1 1/2 cup white chocolate chips
1 tablespoon heavy cream

1. Place heat proof bowl with chocolate and heavy cream in a skillet or sauté pan over barely simmering water until thick and creamy.
2. Pour chocolate on top of shortbread.
3. Cool for about 1 hour.

Sep 12, 2012

s'mores for summer's end

about a week ago i found myself thinking:
 "wait wait, summer! where do you think you're going?
you can't leave without giving me an opportunity for s'mores."
and then i experienced this sinful shake from crave, a highly recommended burger joint in castle rock, CO.
the fire roasted marshmallow pieces and graham cracker crumbles swirled among cinnamon-vanilla ice cream and hot fudge yielded a straw irrelevant. this shake required a spoon to go in for the kill. in a thought of underestimation, i asked for my shake in a to go cup. truth is, i was too overtaken by all of its summery sensations to even leave my booth. 

if you are not so lucky as to be in the castle rock area, try these to soften the blow of summer's end:

1.s'more hand pies via always with butter
2. s'moreos via pinterest
3. s'more tarts via love and olive oil

Sep 11, 2012

coconut kiwi upside down cake


coconut kiwi upside down cake
adapted from raspberri cupcakes

1/4 a stick of butter, melted
2 stick of butter, softened
2 tbsp brown sugar
4-5 gold kiwifruit, peeled and cut into 1cm slices
1 cup caster sugar
2 large eggs
1 cup self-raising flour
1/2 cup shredded coconut
juice of 2 limes
2 3/4 cups of coconut milk

1. Preheat oven to 180 degrees C. Grease and line a 20cm round cake tin. Pour the melted butter over the base of the pan and sprinkle with the brown sugar, then top with a single layer of kiwifruit.
2. Use an electric beater to beat the butter and sugar for 3 minutes or until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour, coconut, coconut milk, and lime juice until combined.
3.Pour cake mixture over the kiwifruit and smooth top with a spatula. 
4. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. 
5. Cool on a wire rack for 10 minutes and then turn out of tin.