Category Archives: Baking

Salted Peanut Caramel Bars

Salted Peanut Caramel Bars

This one is for all the candy bar lovers out there. Make them at home and don’t feel guilty about it, you totally deserve it. Besides, they’re pretty healthy.
With a crispy cookie-like base and heaps of gooey salted peanut-laden caramel, these bars are three layers of WOW!
Yep, three layers of WOW, that’s right! It’s a sweet-and-salty lover’s dream come true.
You need to make these at least once in your life, or twice or a hundred times, who’s judging?
I can tell you one thing, our self-control was taken to test, we had a hard time not scoffing them down all at once.

INGREDIENTS:

COOKIE BASE:
• 1/2 cup sunflower seeds
• 1 1/3 cup oats
• 1/2 cup shredded dry coconut
• 1/4 cup coconut oil, melted
CARAMEL PEANUT FILLING:
• 1/3 cup rice syrup
• 1/2 cup coconut cream (fat on the top of a can of coconut milk)
• 1 tbsp peanut butter
• 1 tsp. Vanilla extract
• A pinch of salt
• 3/4 cup lightly salted peanuts
CHOCOLATE TOPPING:
• 3.5 oz (100 gr) dark chocolate bar, chopped
• 1 tbsp coconut oil

INSTRUCTIONS:

COOKIE BASE:

1. Preheat oven to 350 degrees F. Line a 8-inch square pan with greased foil or parchment paper with overhanging sides.
2. In a food processor, combine all the ingredients for the crust and pulse until fine crumb. Test by pressing some “dough” between your thumb and index finger, when it sticks together, it’s ready for the next step. Press evenly into the bottom of the prepared pan. Prick all over with a fork
3. Bake until edges are golden and center is set, 15 minutes. Let cool completely.

CARAMEL PEANUT FILLING:

1. Add the rice syrup, coconut cream and peanut butter to a heavy bottomed pan and cook over medium-low heat for about 20 minutes, until very thick. Add the vanilla and stir. Let it cool a little bit. Sprinkle some peanuts over the cookie base, then spread the caramel evenly on top and sprinkle with more peanuts. Let it set in the freezer for 20 minutes before finishing with the chocolate layer.

CHOCOLATE TOPPING:

1. In a medium saucepan over medium low heat melt chocolate with coconut oil until smooth. Immediately poor chocolate over the top of the bars, using a spatula if needed to spread it out evenly. Chill in the fridge for about 30 minutes until filling and topping are set
2. Use overhanging foil or parchment to lift bars out the pan, and slice as desired. Bars are best stored in the fridge.

Enjoy!

Myra

More Bars to make:

Healthy Salted Caramel Twix Bars

11 Replies

These home-made Twix Bars are a nutrient powerhouse!

Aside from being an easy, on the go snack, these nutrient powerhouses contain essential vitamins, minerals, protein and omega 3 fatty acids. Yes, they are super healthy and super delicious. And they keep you full and satisfied for a long time.

The base of the twix is made with healthy oats, nuts and some maple syrup.

The caramel layer is made out of dates, some of the most impressive benefits of Medjool dates include their ability to lower cholesterol, lower blood pressure, aid bone strength, protect cognition, boost metabolism, ensure proper hormone production, optimize digestion and help with normal growth and development.
Medjool dates also contain notable levels of magnesium, manganese, copper and calcium, all of which are required to improve bone mineral density in the body. Even if blood tests show that you are not deficient in minerals, this could be because your body is extracting minerals from your bones, especially women are prone to calcium deficiency so adding essential minerals in every snack is an important health decision.

So what are you waiting for? Let’s make some Twix!
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🔪 Prep time : 15 minutes
⏰ Cooking time : 25 minutes
🍪 Makes : 16 Twix

INGREDIENTS:
BASE
• 1 cup cashew nuts, preferably soaked for a few hours
• 2 cups oats
• ½ Cup (pea) protein powder
• ¼ tsp. salt
• ¼ cup flax seeds
• ¼ cup coconut oil melted
• ¼ cup peanut butter,
• ½ cup maple syrup or agave syrup or a combo of both (I use 50/50)
CARAMEL
• 1 cup (heaped, well packed) pitted medjool dates
• ¼ tsp. instant coffee granules
• A few drops of natural caramel extract (optional)
• A few tablespoons of water
CHOCOLATE TOP
• ½ cup roughly chopped 80% dark chocolate
• 2 tsp. coconut oil
• Flaked sea salt

INSTRUCTIONS:
1. Pre heat the oven to 350° F / 180° C
2. Drain the cashew nuts and pat dry.
3. Place all the dry ingredients in a high powered food processor and process until fine.
4. Transfer to a bowl.
5. Place the cashew nuts in the food processor and blend until smooth.
6. Place the dry ingredients back into the food processor.
7. Heat the peanut butter, syrup and coconut oil briefly in the microwave until just softened. Add to the rest of the ingredients.
8. Mix everything well.
9. Line a square 8” / 20 cm. baking pan with parchment paper
10. Place all the base ingredients in the baking pan and press down firmly.
11. Bake for about 20-25 minutes, or until golden on top and firm to the touch.
12. Remove from the oven and let cool on a rack in the pan.
Meanwhile make the caramel.
1. Place the dates in a sauce pan with a thick bottom to prevent burning and add the water.
2. Add the coffee granules
3. Cook slowly, stirring often to break down the dates completely. Add a little water if necessary.
4. This can take up to ten minutes depending on the dryness of the dates
5. Keep stirring until you have a thick paste. (that smells heavenly)
6. Add the caramel extract
7. Let cool completely.

When ready to assemble, spread the date caramel all over the cookie base, evenly.
Place in the refrigerator until firm and cooled. Or in the freezer if you are in a hurry
Melt the chocolate in 20 second intervals in the microwave until melted.
Spread evenly over the caramel and return to the fridge until set.
When you are ready to cut the Twix bars, make sure to immerse a sharp knife in hot water before cutting thru the chocolate or it will break unevenly. Cut into 16 squares.
Sprinkle over some flaked sea salt.
And I’m really wondering how long they will last in your home…..let me know, ok?

Enjoy!

Myra XO

Vanilla Layer Cake with fresh Strawberries and white chocolate whipped cream cheese frosting.

3 Replies

Vanilla Layer Cake with fresh Strawberries and white chocolate whipped cream cheese frosting.

Having a good homemade vanilla cake recipe in your repertoire will make life a lot easier for you. This particular cake is easy, light and full of vanilla flavor, so delicious and tender…and it’s pretty much the best vanilla cake recipe you’ll ever make!

So why not surprise your loved one this Valentine’s Day with this delicious vanilla cake with fresh strawberries and the most fluffy white chocolate cheesecake filling you have ever tasted?
Having a good vanilla cake recipe is wonderful since you can always adapt the frosting or buttercream to adjust to your taste or mood. Making a cake from scratch is also very rewarding, just follow the steps in the recipe and before you know it… you’ve got yourself a home-made cake!
This cake is actually fairly easy to make and has the most incredible vanilla flavour, the secret to success is having all the ingredients at room temperature. Then letting the cake cool in the tin after baking, these are important steps.
The cake can also be made one day in advance and in fact I encourage you to do so, since that makes frosting even easier and there is less pressure for you.

The frosting is pure heaven, like white chocolate cheese cake but softer and spreadable.

INGREDIENTS:

Cake:
2 ¾ cups / 350 gr. all purpose flour* (see note)
¼ cup / 35 gr. corn starch
2 tsp./ 10 gr baking powder
1 tsp./ 5 gr baking soda
½ tsp. / 2.5 gr. salt
1 cup / 225 gr. butter at room temperature
1 ½ / 300 gr. cups sugar
4 eggs at room temperature
3 tsp./ 15 ml. vanilla extract
1 cup / 225 ml. full fat (Greek) yoghurt
½ cup / 120 ml. milk of choice
½ cup / 110 gr. good quality strawberry jam
2 cups / 400 gr. fresh strawberries

White chocolate whipped cream cheese frosting:
4 oz. / 112 gr. white chocolate, chopped
1 ¾ cup / 420 gr. cream cheese at room temperature
1 ¾ cup / 420 ml. whipping cream
¼ cup / 30 gr. powdered sugar
2 tsp. / 10 ml. vanilla extract
1 tsp. / 5 gr. gelatin powder

INSTRUCTIONS:

For the cake:

Pre heat the oven to 175 C / 350 F.
Grease two 8”/20cm round baking tins, line them with parchment paper and grease lightly with some butter or oil.
Cream the butter and sugar together in a stand mixer until completely soft and fluffy.
Add the eggs one at a time, beating until each egg is fully incorporated.
In another bowl combine all the dry ingredients.
Mix the yogurt with the milk in a jug.
Now set your mixer to the lowest speed and alternate adding flour and yoghurt mixture to the bowl with the butter and eggs, stirring after each addition. End with flour, stir to combine but try not to over-mix.
Divide the batter between the pans and place in the middle of the oven on a rack.
Bake for about 40 to 45 min or until a toothpick pierced in the center of the cake comes out clean and dry.
Remove from oven and leave to cool on a rack for at least 15 minutes before removing the cakes from the baking tin.
Cool the cakes completely before frosting.

If you do make the cake a day in advance, leave them in the tins and cover very well with foil when completely cooled and place in a cool place or in your fridge overnight. Leaving the cake overnight in fridge makes frosting so much easier, this is a tip I actually got in baking school.

For the white chocolate whipped cream cheese frosting;
Melt the white chocolate in the microwave, for 20 seconds at a time, stirring each time in between. I do this on the defrost setting of my microwave which is about 450 watt, white chocolate burns faster than regular chocolate so you have to be careful.
Meanwhile beat the cream cheese until completely smooth and soft in your mixer.
Start adding the whipping cream in a slow stream with the mixer running on a low setting. Add the powdered sugar, vanilla and gelatin. Turn th speed to medium high and whip for about 4 to 5 minutes until nice and fluffy.

To assemble the cakes, cut each layer in half, spread three layers with strawberry jam, then about half a cup of frosting, spread out carefully over the jam. Place another layer of cake on top and repeat. The top layer only has frosting and no jam.
Carefully spread more frosting all around the cake for a naked cake look.
Decorate with more strawberries and flowers on the top and around the cake.

Enjoy !
Myra XO

If you make this Vanilla Cake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

Chia Seed Bread

7 Replies

Hello Folks, I just need to tell you about my new Chia Bread. My absolute favourite bread as of now.
It’s easy, nutritious, delicious and soooo all round good. You just have to try it. The Chia seed works as a moisturizer for the bread so it doesn’t dry out for….well at least two days, because that’s how long mine lasted. But it would have kept for another day, for sure. Normally home made (natural) bread goes stale within a day. But this one stay nice and fresh for days.
It’s high protein and high fibre, but mostly I can’t stretch enough how yummy it tastes.
I have a lot of favourite breads and I absolutely adore baking bread, like Fig walnut bread, High Fibre Health Bread or Norwegian Bread .
But I feel that this is the easiest one.
There is no real baking skill involved so don’t worry if you’re not an every day baker. All you do is knead and bake.

The smell from the oven will make it the best day of the week with a full sense of accomplishment.

Let’s do this!
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Prep time : 10 minutes
Cooking time : 50-60 minutes
Makes : 1 small loaf

INGREDIENTS:

340-360 ml hand warm water, about 1 1/2 cup
1 sachet instant yeast, 7 grms. / 1 1/2 tsp.
1 cup whole grain spelt flour
1 cup plain spelt flour
30 grms. / 2 tbsp. chia seeds
1 tsp. salt

INSTRUCTIONS:

Pre heat the oven to 210°C / 410° F
NOTE: Don’t add all the water in the beginning, leave out about a quarter cup and add the remainder if it seems dry.
Put all the ingredients in a mixer equipped with the hook attachment and knead for 5 minutes.
Turn out the dough onto a lightly floured surface and knead for another minute or so and shape into a loaf.
Place the dough in a 20cm / 8″ loaf tin, and cover loosely with cling film that has been sprayed with a little oil.
Let it rise for about an hour. This bread will not rise as much as a conventional loaf, just a bit above the tin.
Place in a pre heated oven and bake for 50-60 minutes.
Check after 50 minutes, by tapping on the bread, If it sounds hollow already insert a wooden skewer. If it comes out dry, remove the bread from the oven.
The baking time also depends on your oven, so be sure to check. Although this bread is very forgiving.
Remove from oven and let cool on a rack before slicing.

Serving tip: A thick slice topped with avocado mash, coarse sea salt and a squeeze of lime.

Enjoy,
Myra XO