Tag Archives: caramel

Cheats Banoffee Pie, step by step.

Cheats Banoffee pie


It’s always good to have a cheats recipe or two up your sleeve, just in case you don’t have time, or simply aren’t in the mood for fuss. Especially now with the holidays around the corner, there’s plenty to do already.
Maybe someone is going to ask you to bring along a dessert at a dinner party, this would be perfect. And because I add a layer of chocolate to the base, the pie crust stays nice and crunchy and doesn’t go soggy.
This Cheats Banoffee Pie recipe is so good and very simple with just a few store cupboard ingredients. You can make my simple pastry crust recipe or make it even easier by buying a ready made crust. It’s all about as little effort as possible today.

Prep time : 30 min (if you’re making the crust, otherwise 10 min)
Cooking time : 20 min (for the pie crust)
Serves : 8
1 x 20cm/8in spring form tin

INGREDIENTS:


For the base:
• 1 x super simple pastry dough recipe or store bought ready pie crust
• 100 gr./ 3.5 oz. dark or milk chocolate (whichever you prefer) chopped
For the caramel filling:
• 1 x can 397gr./14oz. Dulce de Leche or creamy thick caramel from a jar
For the topping:
• 300ml/10fl oz. double cream
• 3 medium bananas, peeled and sliced
• 100 gr./ 3.5 oz. dark or milk chocolate (whichever you prefer)

METHOD:

1. Line the base of a 20cm/8in spring form tin with baking paper.
2. To make the base, follow the recipe for pie crust and bake accordingly. Let cool.
3. Melt the dark chocolate in the microwave at 30 second intervals, stirring in between until completely melted. Spread over the pie crust base and place in the freezer until set. This will only take 15 minutes or so.
4. For the filling, simply spread a can of dulce de leche over the chocolate.
5. Whip the cream in a bowl until soft peaks form.
6. Arrange the banana slices in neat rounds on top of the toffee. Spoon or pipe the cream on top and level. Set in the fridge for an hour.
7. Decorate with chocolate shavings or sprinkles.* see note

Note: I have a little trick for the chocolate shavings that I use all the time. Unwrap a chocolate bar and place it on a plate, flat side up. Place it in the microwave.
Set on defrost program and run for 30 to 60 seconds. Then take a vegetable peeler and shave off the curls.

Enjoy!

PS: the wonders you can do with a can of Dulce de Leche….or otherwise caramel related recipes

If you make this Cheats Banoffee Pie recipe, 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! @thecookingspoonblog or hashtag it #thecookingspoonblog

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:


Chocolate Truffle Salted Caramel Pie

Melt in your mouth, salty, caramel chocolate heaven

If you’re looking for an impressive dessert that has a wonderful balance of sweet and salty, then this is your recipe. Each component is relatively easy and it’s also a perfect recipe for assembling ahead of time.

Serves: 8
Prep Time: 15 minutes
Cooking Time: ca. 20-30 minutes
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INGREDIENTS:

Crust;
• 1 C. whole oats, ground to flour
• 10 medium dates, stone removed
• 1 1/2 tbsp cocoa
• 1 tbsp coconut oil
Dark Caramel;
• 4 tbsp butter, or vegan butter
• 1/4 cup regular cream or coconut cream
• 1 cup packed coconut sugar
• 1/2 tsp. vanilla extract
Truffle Fudge filling
• 7 oz. / 200 gr. chopped dark chocolate
• 1 C. regular cream or coconut cream
• 1/2 C. Agave syrup (or more to taste)
• 1 tsp. vanilla extract
Extra
• Flaky sea salt

INSTRUCTIONS:

For the crust, place the oats in a food processor and grind to flour then add in the dates, cocoa and coconut oil. Pulse until you have a finely ground sticky mass.
Line a 8″/ 20 cm tart tin with a removable bottom, with parchment paper.
Press the crust filling into the tart tin, pressing firmly to get a solid crust. Place in the freezer while you prepare the rest.
For the caramel, In a sauce pan with a thick bottom, melt the butter and let it cook until it browns slightly and starts to smell like hazelnuts. Carefully add the cream, sugar and vanilla and bring to a boil. Cook over medium heat until thickened. Remove from the heat.
Let the dark caramel cool for 15 minutes before spreading out over the crust. Return to the freezer.
For the Chocolate Truffle filling, Place chocolate in a glass bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Add the agave syrup. Pour the cream over the chocolate and let sit for 5 minutes, then whisk until completely smooth. Taste for sweetness, add more agave syrup if you like it sweeter.
Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with Fleur De Sel or other flaky sea salt.

Enjoy!
Myra XO

salted caramel donuts

Salted Caramel Donuts

salted caramel donuts

Making freshly baked salted caramel donuts at home is so easy! Almost too easy. Cinnamon spiced donuts dipped in luscious caramel and topped with chopped Daim caramel candy.

Ingredients:

  • 2 cups all purpose flour                                                       
  • 1 ½ tsp. baking powder                                                        
  • ¼ tsp. baking soda                                                    
  • 3/4 tsp.  salt   
  • ½ tsp. Cinnamon                                                      
  • Pinch of Nutmeg                               
  • 4  tbsp. butter, melted and cooled to room temperature  
  • ½ cup buttermilk
  • 1 large egg, room temperature
  • 1 1/2 tsp. vanilla extract                              
  • 1/2  cup brown sugar or coconut sugar                                                      
  • ¼ cup apple sauce unsweetened                             
  • 1/2 teaspoon salt flakes
  • 1/4 cup chopped Daim candy

Salted Caramel Topping:

1 cup granulated sugar

4 tablespoons unsalted butter

1/2 cup heavy cream

1 tsp. Vanilla extract

1/2- 3/4 cup sifted powdered sugar

1/2 tsp. of salt

Instructions:

Pre heat the oven to 180 C  / 350 F

Spray a 6 hole Donut pan with cooking oil or grease with melted butter.

In a large bowl combine the dry ingredients; the flour, baking powder, baking soda, salt, Cinnamon and Nutmeg.

In another bowl, combine the remaining wet  ingredients;  the butter,  buttermilk, egg, vanilla extract, sugar and apple sauce.

Stir into the flour mixture. DO NOT OVER MIX.

Spoon the batter into the donut pan, filling to just below the top of each mold. Bake for 12 to  15 minutes until lightly golden brown around the edges. They should bounce back a little when you slightly press one with your finger. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges to help loosen them out. Then place on a cooling rack and allow to cool for at least 10 minutes before glazing. Repeat with the remaining batter.

Caramel topping, instructions:

Melt the butter and sugar in a small saucepan over medium heat. Once melted, add  the heavy cream, vanilla and salt. Whisk constantly until dissolved. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes.

With a hand or stand mixer fitted with a whisk attachment, beat in (about ) ½  cup  confectioners’  sugar and 1 more tablespoons of heavy cream until you have reached the desired consistency. 

When the donuts have completely cooled, frost them with the caramel topping and sprinkle with chopped daim candy.

Enjoy

Myra XO

Caramel Sauce, dairy free and refined sugar free

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The last couple of weeks we have been indulging in “nice cream” every evening after dinner. It’s so good… frozen bananas, a little bit of cocoa, sweetener, blitz and done.

But I was missing something, something sticky on top so I came up with this caramel sauce, it’s dairy free and refined sugar free. So much better for you than the store bought junk.

It’s quick to make but you do have to let it cool about an hour or so before using. It’s great on pancakes and french toast too.

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Ingredients;

  • 1 C.  Coconut Blossom sugar
  • 2 tbsp. butter
  • 1 tbsp honey
  • 3/4 C. coconut cream
  • 1/2 tsp vanilla extract
  • pinch of Himalayan salt

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Method;

Place the coconut sugar, honey and butter in a pan over a medium heat. Stir gently until the sugar has dissolved and let it bubble for 2-3 minutes.

Pour in the coconut cream and keep stirring until it has fully combined. Turn down the heat and allow the sauce to simmer for 10 minutes until it has thickened.

Remove from the heat and add the vanilla extract and salt and stir well. Pour the sauce into a bowl or jar and allow to cool. The mixture may thicken a little more once it cools.

Store in a sealed jar or container in the fridge for up to 2 weeks.

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How about pouring this over French Crêpes. ?

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