TWO WAY TWIX BARS

original chocolate + caramel  twix bar:

recipe via bakers royale

cinnamon shortbread + white chocolate:

SHORTBREAD

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.

WHITE CHOCOLATE LAYER

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.

coconut kiwi upside down cake

 

coconut kiwi upside down cake
adapted from raspberri cupcakes


ingredients:
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. 

link love

some link love:

bonappetit's list of 10 refreshing, low calorie summer desserts. i particularly want to try the apricot rice pudding pops.

a whimsical strawberry wildflower cake.

breakfast + brunch recipes rounded up by pippa at sous style justify my favorite meal of the day. i will be trying each and every one of these most important meals. 

especially the fig, gorgonzola & honey tartines.

and i adore this tucked away kitchen.

whoo pie!

chocolate whoopie pie recipe:

2 cups flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1 egg

1. heat oven to 375 degrees

2. in a bowl whisk the flour, cocoa, baking powder, baking soda and salt. set aside. 

3. in a large bowl, mix the butter and brown sugar with an electric mixer until light and fluffy. then add the egg.

4. cream buttermilk and vanilla together, add to butter/sugar/egg mixture.

5. with the mixer on low alternately add the wet and dry mixtures together, beginning and ending with the flour. mix until smooth.

6.  drop dough by heaping tablespoons onto a parchment lined cookie sheet. each 2 inches apart.

7. bake for 10-12 minutes. immediately move the cookies to a metal rack to cool. 

rose water white chocolate buttercream frosting recipe:

2 sticks unsalted butter, softened 

1/2 t. vanilla 

2 cups powdered sugar 

1/2 cup white chocolate chips + a little bit of milk

whites of 1 egg

1 tbsp rose water

1. melt white chocolate chips in a little bit of milk, just enough so that they melt easily, mixture should not be watery. put in freezer for rapid cooling.

2. beat butter and vanilla until creamy. add egg white. keep beating.

3. add cooled white chocolate chip mixture.

4. add  powdered sugar and rosewater. add more rosewater if you like. mix until smooth and fluffy.