Spinach, Feta and Mascarpone Quiche

I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly. 

I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.

I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.

Spinach, Feta and Mascarpone Quiche
Delicious cheesy, spinach quiche
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the pastry
  1. 1 packet - shortcrust pastry
For the filling
  1. 450g - frozen spinach
  2. 250g - mascarpone cheese
  3. 4 - large eggs beaten
  4. 100ml - double cream
  5. half red onion - finely chopped
  6. 1/2 a 25g packet - parsley finely chopped
  7. 3 - garlic cloves finely chopped/minced
  8. 1/2 tsp - salt
  9. Freshly ground pepper
  10. 200g - feta cheese
  11. red chilli flakes to taste (optional)
  12. 3/4 tsp - dried oregano (optional)
For the pastry
  1. 1. Grease a rectangle or 25cm round tart pan.
  2. 2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
  3. 3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
  4. 4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
  1. 1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
  2. 6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
  3. 7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  4. 8. Allow to cool for about half an hour before serving.
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Garlic Bread Muffins

So we have all had a garlic bread in our lifetime, with the regret of eating too many slices encouraging that whiffy garlic breath but who cares, it’s just so yummy and moreish. Well anyway when I saw this recipe they shouted out to me, eat me, eat me, of course I did eat. These wouldn’t be your usual crunchy or crispy garlic bread but softer and much much quicker and easier to make, I think that’s what won it for me. Well not only that, the fact it had oozing mozzarella cheese and rich and luscious parsley garlic butter too. I also thought would the garlic butter seep into the muffin more then garlic bread? 🤔🤔🤔

I love eating savoury/sweet muffins as they are soft, I do sound like a right grandma!😬😬😬 lol but soft and moist cakes are amazing right? I did like how these muffins had a lot of flavour with garlic, parsley and lotsssss of butter. The more garlic the better for me, so just keep away! 

Garlic Bread Muffins
Buttery, garlicy, herby soft muffins
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Ingredients
  1. 250g - plain flour
  2. 11/2 tsp - baking powder
  3. 1/2 tsp - bi-carb soda
  4. 1/2 tsp - salt
  5. 1 - egg, lightly whisked
  6. 220ml - whole milk
  7. 3 tbsp - sour cream or yoghurt
  8. 60ml - vegetable oil
  9. 1-2 tbsp - finely chopped fresh parsley
  10. 4 garlic - cloves, crushed
  11. 200g - grated cheddar
  12. 90g - salted butter + extra for greasing
  13. Cheese - 4 - 6 slices of Monteray Jack cheese in rough 3 centimeters squares or 1/2 packet of mozzarella cut into 12 pieces.
Instructions
  1. Preheat oven to 180C
  2. 1. Grease a 12 hole standard muffin tin with melted butter
  3. 2. In a small pan add butter and the garlic in a pan and melt on a gentle heat, when melted, stir in the parsley and keep warm.
  4. 3. In a large bowl sift together the plain flour, bicarb soda, baking powder, grated cheese, salt and pepper and mix.
  5. 4. In a jug or small bowl add the oil, milk, egg and sour cream or yoghurt and whisk.
  6. 5. Add the milk mix to the flour mix, gently mix but don't over mix
  7. 6. Fill each hole with some batter, it should come roughly 1/3 of the hole up. Put 2-3 squares of monteray jack in the mould, then 1/2 a teaspoon of the garlic butter. Then top off with more of the batter and finally add another 1/2 teaspoon of garlic butter.
  8. 7. Repeat for the rest of the muffins.
  9. 8. Bake for 20 - 25 minutes. They should be golden on top and spring back.
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Eggless Bounty Cups

I made these cups for diwali treats, they are prettier (or maybe more rustic looking 🙃😄) then your usual Bounty bars. They are lovely tasting cups with the gooey, rich, sweet coconut filling and crisp outer chocolate.

These were a bit time consuming to make so just remember to be patient, oh and also silicon paper cases would help but as I didn’t have any I used paper cases and made the chocolate shell a bit thicker so they would be easier to get the cups out. As these were also fiddly to remove from their casing they can also break really easy so a patch job is needed. 

I did like making (and eating these! 😄) although they were not the easiest. I would make them again as they tasted really yummy!

 

Eggless Bounty Cups
Gooey, rich, coconut chocolate bownty cups
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 21/2 cups - desiccated coconut
  2. 1 can - sweetened condensed milk
  3. 2 tbsp - golden syrup
  4. 350g - dark chocolate chopped
  5. 1/4 cup - toasted coconut optional*
Instructions
  1. 1. Place the shredded coconut, condensed milk and golden syrup into a medium sized bowl and mix until combined. Set aside.
  2. 2. Melt the chocolate in a microwaveable bowl for 30 seconds at a time (stirring in between) until the chocolate is smooth.
  3. 3. Using a 1/2 teaspoon measuring spoon, drop it into paper or silicon cups spread evenly.
  4. 4. Allow to harden in the refrigerator for about 10 minutes.
  5. 5. Fill the chocolate covered cups with the filling then brush the rest of the chocolate over the tops of the cups, sprinkle with the toasted coconut and place in the refrigerator to set again (about an hour minutes).
Notes
  1. *I toasted the coconut using a dry frying pan, keep an eye on it.
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Eggless Chocolate Layered Mousse Cake

I have been meaning to make chocolate mousse cake for such a long time. I’ve always thought it was such a elegant cake/dessert and one of those cake that you would buy in a fancy cake shop. I’m actually not the best at making mousse I always seem to get it wrong, I’ve made it a few times but not with great success. This Terry’s chocolate orange mousse didn’t turn out too bad but still it wasn’t as good as some I’ve eaten.

I had to make this cake eggless and I’ve not made mousse without eggs before. I have seen recipes that make the mousse from double cream and even then I was unsure how well I would do with that. I’m notorious for over whipping the cream 😱😱😱 so I still had to be careful!

As it goes the mousse wasn’t too difficult to make, I wouldn’t say it was the BEST mousse I had eaten but it complimented the cake very well. I would make it again if I were to make mousse cake again, but I’m not sure how well it will work on it’s own.

 

Eggless Mousse Cake
Serves 12
Mousse, rich, creamy, smooth eggless chocolate cake
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Cook Time
30 min
Cook Time
30 min
Dry ingredients
  1. 1 cup - flour
  2. 1 cup - powdered sugar
  3. 1/2 cup - cocoa powder
  4. 1 tsp - baking powder
  5. 1 tsp - baking soda
  6. 1/2 tsp - salt
Wet ingredients
  1. 1/2 cup - oil
  2. 1/2 cup - hot water
  3. 1/2 cup - cold milk
  4. 1 tbsp - vanilla essence
  5. 2 tbsp - yogurt
For the mousse
  1. 200g - dark chocolate
  2. 300ml - double cream
  3. 1tsp - vanilla extract
  4. Chopped nuts for decoration - optional
  5. Chocolate sauce - optional
Instructions
  1. 1. Grease and line two 8" square cake tin. Preheat the oven at 175°C.
  2. 2. In a medium bowl sift together flour, sugar, cocoa powder, baking powder, baking soda and salt.
  3. 3. In a jug add the oil and hot water and mix till well blended. Let it cool down a bit then add the milk and vanilla essence, mix again. Add the yoghurt and mix.
  4. 4. Gradually pour the wet ingredients into the dry ingredients and whisk them together, don't over mix.
  5. 5. Divide the mixture into the two tins. Bake it for 30-35 minutes until the toothpick inserted comes out clean.
For the mousse
  1. Whilst the cake is cooking, make the mousse.
  2. 1. Melt 200g of chocolate in the microwave in a large microwave safe bowl (as the cream has to be added to this, if you don't have one just transfer to a bigger bowl later) in 30-second intervals. Let sit for about 10 minutes to cool.
  3. 2. In a large bowl, whip together heavy cream and vanilla extract until soft peaks form. Gently add the whipped cream to the cooled chocolate in batches and fold gently to combine. Leave to the side.
Decoration
  1. 1. Once the cakes have fully cooled, trim the edges of the cake so they are all crisp and neat. Then cut the cake in half so you have four quarters. Place the one quarter of the cake on the plate you want to serve it on. Add one third of the mousse spread across the whole of the cake making sure it's all level. Repeat the process with the other cake layers.
  2. 2. For decoration add some chocolate sauce carefully drizzling it over the edges and scatter a handful of chopped nuts.
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Lemon Blueberry Poke Cake

I have seen many of these ‘Poke’ cake recipes but most of them use condensed milk to fill the poked holes in. I have a feeling this will be too sweet but one day I still want to try it.

The poke cake was fun to make as I liked creating the holes in the cake and then add the blueberries. I just loveeeeee the purple against the white cake it’s so vibrant and I really like the contrast.

This recipe was different as it used a blueberry compote and it was less sweet. I was looking forward to eating this cake as I love the combination of blueberries and lemon together, it works so well. Also it really reminds me of the summer with fresh and fruity flavours. 

 

Lemon Blueberry Poke Cake
Juicy blueberry and lemon poke cake
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Cook Time
25 min
Cook Time
25 min
Victoria Sponge
  1. 225 g - softened butter
  2. 225 g - caster sugar
  3. 4 - large eggs
  4. 225 g - self-raising flour
  5. 2 tsp - baking powder
  6. 1/4tsp - salt
  7. 2 - zest lemons
Blueberry compote
  1. 500g - frozen or fresh blueberries
  2. 1 - Zest and juice of one lemon
  3. 1/4 - cup water
  4. 2 tbsp - sugar
  5. 2 tbsp - cornflour
Cream cheese frosting
  1. 8 ounces - full-fat cream cheese, VERY soft
  2. 4 ounces - unsalted butter, VERY soft
  3. 1/2 tbsp - vanilla pure extract
  4. 3 cups - icing sugar, sifted, more only if needed
  5. 1 - zest of lemon (optional)
Instructions
  1. 1. Preheat the oven to 175°C. Grease and line a large tray bake 12 x 9".
  2. 2. In a stand mixer beat the butter and sugar until pale and fluffy. Add the eggs one at a time and beat until it's mixed in, repeat with all the eggs. Finally add the flour, salt and baking powder into and beat until combined, don't over mix.
  3. 3. Divide the mixture evenly between the tins and level out.
  4. 4. Bake for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool.
For the compote
  1. 1. While the cake is in the oven make the compote. Mix all the ingredients in a sauce pan, bring to boil and simmer for 5-8 minutes until thickens but thin enough to pour. If desired, mash the berries a bit using a potato masher.
For the cream cheese frosting
  1. 1. In the stand mixer beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add the optional lemon zest. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Leave to side.
Decoration
  1. 1. Once the cake is ready, let it cool for 10 minutes. Then using a end of a wooden spoon, poke holes in the cake but don't poke the holes all the way down.
  2. 2. Pour the sauce all over the cake and spread it across the whole cake leave to cool.
  3. 3. Once the cake it totally cold, add the frosting all over the layer of the cake spreading the evenly.
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Vegan Spiced Plum Cake

I was really excited about this cake, the photos looked so appetising. I don’t make much plum cakes and I just really liked the sound of plums in a cake, also the addition of almond flour was another plus point for me I thought it would be a bit like a bakewell in a way but with plums. I added some spice to the cake to give it an extra kick as the plums made it sound autumnal although it was still August but you know British weather!  

The original cake looked so amazing but my cake was more like a upside down plum cake and I followed the recipe to the T. As most bakers know, to stop any fruit from sinking they have to be covered in flour which I did but still they sank :(, I should have served it the other way do it didn’t look like an upside down cake!

The flavour of the cake was ok too, even though I added all the spice! the texture wasn’t too bad but some part of the cake were too wet but that was from the plums. I did actually really love the look of this cake all those different shades of red and orangey tones and how it really reminded me of autumn leaves. The cake itself wasn’t too bad, maybe next time I will forgo the plums and add chocolate!

 

Vegan Spiced Plum Cake
Vegan spiced plum cake with cinnamon, mixed spice and ginger
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Ingredients
  1. WET INGREDIENTS
  2. 240ml- full fat coconut milk
  3. 4tbsp - freshly squeezed lemon juice
  4. 60ml - melted mild coconut oil (or other mild tasting oil)
  5. 125g + 2 tbsp - caster sugar
Dry
  1. 220g - all purpose white flour
  2. 80g - ground almonds
  3. 1tsp - baking soda
  4. 1/2 tsp - baking powder
  5. 1tsp - mixed spice
  6. 1tsp - cinnamon
  7. 1/2tsp - ginger
Instructions
  1. 1. Preheat the oven to 175° C and grease and line an 8" baking tin.
  2. 2. In a medium bowl mix all the wet ingredients.
  3. 3. Sieve all the dry ingredient over the wet ingredients bowl and gently fold all the dry ingredients to wet until all combined, don't over mix.
  4. 4. Transfer the mix to the baking tin.
  5. 5. Decorate with plum segments or plum halves if your plums are little. To prevent plums from sinking to the bottom, dip the side of the plum that will rest directly on the batter in a little bit of all purpose flour first before arranging on top of the cake.
  6. 6. Bake for about 55-60 minutes, until a toothpick comes out clean and the top is nicely browned.
  7. 7. Leave to cool, remove from the tin, sprinkle the top of the cake with a little bit of icing sugar and perhaps a dusting of ground cinnamon too, if you like.
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Vegan Lemon Curd Cake

I was amazed when I saw this recipe, ‘vegan lemon curd’ but then I thought about it most probably uses cornflour as the thickening agent and I was right, yay . I do eat eggs but I’m not a fan of eggs sometimes, when you can taste an eggy taste, you probably thinking well yeh, when you eat eggs you are going to taste eggs duh! but it’s that strong egg taste or overpowering egg taste I’m really not keen on. Anyway most curds are made using eggs and I think it’s made with the egg yolk which are the richer more stronger in taste, part of an egg and this is the part which is over powering. To avoid this taste I generally buy the cheapest lemon curd as they use egg powder instead of real eggs. 

My mum and her love for lemons . This was made for her birthday as per usual anything lemon and she’s my best friend. I do like lemons in cakes too, I do think the amount of lemon cakes I’ve eaten has made me like lemons a lot more. This cake had to be all eggless due to religious reasons and this recipe just came at the right time. I have made a few eggless victoria sponges and most haven’t really impressed me. They have either been too dry, too dense or too flat one problem or another. I think making eggless or vegan cakes are quite tricky to get right. I think this cake impressed me and my family, with the help of the lemon curd and the frosting this was a winner in taste and texture . This cake used golden syrup and boy could you smell that whilst it was baking in the oven it was soooo yummy and it brought me back to when I loved eating porridge with golden syrup but you know I am cutting down, as is everyone so replacing it with honey now! but it’s ok I got used to it.

You should definitely try this cake as its scrumptious, if you love lemons and more lemon with a hint of creaminess you would love this cake… yum yum yummy.

Please note that the lemon curd is usually made a day in advance so keep that in mind when making this cake. 

 

Vegan Lemon Curd Cake
A vegan sticky, syrupy cake lemon cake
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Cook Time
30 min
Cook Time
30 min
Lemon Curd
  1. 1 lemon - finely grated zest
  2. 11/2 tbsp - cornflour
  3. 2 - juice of 2 large lemons (about 100ml)
  4. 50ml - water
  5. pinch salt
  6. 100g - granulated sugar
  7. 2 tbsp - almond milk unsweetened
  8. 2 tbsp - vegan spread (such as Vitalite or Flora freedom)
Vegan Lemon Cakes
  1. 300ml - almond milk unsweetened
  2. 1 tbsp - lemon juice
  3. 150g - vegan spread
  4. 3 tbsp - golden syrup
  5. 275g - self-raising flour
  6. 45g - cornflour
  7. 1tsp - bicarbonate of soda
  8. 175g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 150g - vegan spread
  2. 225g - icing sugar sifted
For 7" Cake
Vegan Lemon Cakes
  1. 400ml - almond milk unsweetened
  2. 11/3 tbsp - lemon juice
  3. 200g - vegan spread
  4. 4 tbsp - golden syrup
  5. 375g - self-raising flour
  6. 60g - cornflour
  7. 11/3tsp - bicarbonate of soda
  8. 238g - caster sugar
  9. 3 - finely grated zest of 3 large lemons
Lemon Buttercream
  1. 200g - vegan spread
  2. 305g - icing sugar sifted
Lemon Curd
  1. 1. Make the lemon curd at least the day before you assemble the cake. Place the lemon zest (if using) and cornflour into a small pan. Gradually whisk in the lemon juice then whisk in the water, salt and sugar.
  2. 2. Stir over a medium heat until the sugar has dissolved then continue to cook, whisking constantly, until it comes up to a gentle simmer and becomes very thick; cook for a further minute.
  3. Whisk in the almond milk and vegan spread and continue to stir over a low heat until melted and smooth then remove from the heat. If you like you can pass the curd through a fine mesh sieve to remove the lemon zest (I leave it in). Transfer to a bowl or jar, cover and place in the fridge overnight. It will thicken as it cools and will keep in the fridge for about 3 weeks.
Vegan Lemon Cakes
  1. 1. Preheat the oven to 175°C. Grease and line three 6" or 7" round tins.
  2. 2. In a small bowl stir the lemon juice into the almond milk and set aside to curdle.
  3. 3. In a saucepan add the vegan spread and the golden syrup and heat until the spread has melted, set aside to cool slightly.
  4. 4. In a large bowl, sift the flour, cornflour and bicarbonate of soda and stir in the sugar and lemon zest. Whisk in the milk mixture then the melted spread and until smooth.
  5. 5. Divide the mixture evenly between the three tins and bake for about 25 minutes, 30 mins for 7" until golden, pulling away from the sides of the tin and a skewer inserted into the centre comes out clean.
  6. 6. Leave to cool completely.
Vegan Lemon Buttercream
  1. 1. Place the vegan spread in a bowl and gradually stir in the icing sugar, whisk until smooth.
Decoration
  1. 1. Place one cake on a serving plate and spread third of the buttercream then spread over a generous layer of lemon curd. Repeat with the other two layers.
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Tiffin

When I think of tiffins, I just think of these sweet treats in a rusty old biscuit tin all wrapped up in baking paper. It has a very nostalgic feel to them and something that you would have sitting waiting for you at you grans house.

I really like tiffins as they have a bit of everything in them (which is great for a fatty like me!) they have so much different textures which makes your taste buds go crazzzzyyyyyy. The other thing about tiffins which make them great is the that you can adjust it and add what you want to to make the suit your taste. Actually there is more plus points, they are no bake, quick and easy to make too. These could possibly be made vegan as well which is great for the vegans out there.

These are delicious, this recipe worked well and everything stayed intact.

 

Tiffin
Yields 12
Delicious crunchy, chocolatey, crispy, fruity and nutty bar
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 145g - unsalted butter
  2. 60g - Golden syrup
  3. 25g - Caster sugar
  4. 10g - Cocoa powder
  5. 225g - Milk chocolate
  6. 50g - Cornflakes
  7. 225g - Hobnobs/oat biscuits
  8. 70g - Cranberries
  9. 50g - Salted peanuts
  10. 50g - Desiccated coconut
  11. 200g - Milk chocolate
Instructions
  1. 1. Line 8" square/rounf cake tin with baking paper.
  2. 2. In a saucepan melt the butter, golden syrup, caster sugar, and cocoa powder together in a large saucepan over a gentle heat.
  3. 3. While they’re melting, roughly crush your biscuits (either by putting them in a sandwich bag and bashing them, or blitzing them in the food processor) until you have a mixture of fine crumbs and some fairly big chunks.
  4. 4. When you the butter mixture has melted to a glossy dark liquid and the sugar has dissolved, take the pan off the heat. Then add all the rest of the ingredients in, the crushed biscuits, cornflakes, cranberries, salted peanuts, and coconut. Make sure everything is well combined.
  5. 5. Place all the mixture into your prepared cake tin and press it down in an even layer. Pop the tin in the fridge to chill while you melt the chocolate. Melt your chocolate either in the microwave on low heat or in a glass bowl over gently simmering water. Pour melted chocolate over the cooling base and give it all a shake so the chocolate is even, then put the whole thing back in the fridge to set for around 1 hour, or until the chocolate is firm.
  6. 6. Cut, serve, try to resist eating whole thing at once by yourself.
Notes
  1. You can add or change any of the ingredients.
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Crunchy Peanut Butter Oat Caramel and Nut Crumble Bars

These bars.

One word. AAAAAAaaaaaaammmmmmmmmazzzzzzing.

Actually, there is more then one word to describe these but I could go on for ages and ages.

I am a huge fan of peanut butter but even more bigger fan of oats, so if your a fan of oats and peanut butter then you’ll love these. I can’t tell you how much I enjoyed eating these, they are probably one of the best bars I’ve made (and I think my new favourite, yes I said it!) and I have made plenty. My other favourites have included is the Mincemeat crumble bars, (one of my aunts fav) these are pretty good, they’re eggless and quite similar to shortbread. The other bars I made which were quite popular was Oat and coconut gooey caramel barsPecan pie bars, Peanut butter pretzel bars (these are pretty awesome, also eggless and no bake). There are others as well but it just takes to long to type them all!

Back to these beauties, I just don’t think I can comprehend how great they are and I don’t think I have been addicted to a bar just as much I was to this one! They are salty, sweety, caramely, chocolatey, oaty, like what else do you need right? The original recipe called for dulche de leche and used caramel as a replacement but feel free to use it if you have some lying round. I also added my own twist on it, to be more caramely and slightly more chocolately by using rolos. I think even typing this up also made me really want to eat bake them again, which is saying something! They are not the most healthiest of bars so I do need to control. These are quite similar to the mincemeat crumble bars in the way there are two layers and one mix. The bottom layer is pressed down and the top is crumbled on top (the best bit). 

I actually made these for my sister in law and cheekily kept some for my blog post but I’m so glad I did. Hopefully she liked them, she’s a peanut butter and oat fan like me. I’m so happy I came across this recipe and will definitely be making these again and again!

Crunchy Peanut Butter Oat Caramel and Nut Crumble Bars
Yields 16
http://gringalicious.com/crunchy-peanut-butter-oatmeal-dulce-de-leche-bars-2/
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
For the base/crumble
  1. 113g - soft butter
  2. 1/2 cup - sugar
  3. 1/2 cup - brown sugar, packed
  4. 3 tbsp - peanut butter
  5. 1 egg
  6. 1/2 tsp - baking soda
  7. 1/2 tsp - salt
  8. 1 tsp - vanilla extract
  9. 11/4 cups - old fashioned oats
  10. 11/2 - cups plain flour
For the filling
  1. 70g - chocolate chips or chopped chocolate bar
  2. 11/2 - packets of rolos chopped
  3. 3 tbsp - caramel sauce*
  4. 1/2 cup - salted peanuts
Instructions
  1. 1. Preheat oven to 175°C, line and grease a 8" square cake tin.
  2. 2. In a stand mixer cream butter and sugars until thoroughly mixed, scrape sides of bowl and add eggs and peanut butter; beat until fluffy. Then add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Add oatmeal and mix well.
  3. 3. Divide the dough in half and place in the square tin, spread and press in bottom of pan and bake for 15-18 minutes until edges are golden. Remove from oven and allow to cool for about 5 minutes.
  4. 4. Drop tablespoons of caramel on top of crust and allow the heat to soften the carmel until it is easy to spread. Layer with chocolate peanuts then crumble remaining half of dough on top and return to oven. Continue baking for 18 - 22 minutes or until top is golden brown and center is set. Remove from oven and cool completely before cutting.
Notes
  1. *use dulche de leche to replace the caramel if you have that at hand.
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Rhubarb and Custard Cake

When I think of Rhubarb and Custard, I always think of the hard boiled sweets which I used to love when I was little, so delicious, now as I’ve grown older, my taste has changed. I don’t really have many sweets but mainly chocolate. I randomly brought some rhubarb not sure why, lol and the first thing I thought to make was rhubarb crumble but then I thought about those sweets again and wondered if there is a cake recipe and there was.

I wasn’t sure how this cake would turn out, rhubarb can be quite tart but custard is overly sweet so you would think the two would balance each other out. I was half expecting the cake to be reminiscent of those sweets, sweet but slightly tart.

This cake, had a long bake as you can imagine it has rhubarb in, it was supposed to take 1 hour but in the end it took over 1h30!!!!!!!! I was like, this is just not right! The cake itself was not great, unfortunately, I didn’t like the taste, or lack of it. I couldn’t taste the rhubarb or the custard although the texture was nice and soft. I was a bit disappointed as it totally didn’t meet my expectations :( oh well, my dad liked it though on the bright side.

Rhubarb and Custard Cake
A rhubarb and custard cake made with fresh and tart rhubarb
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Ingredients
  1. 400g - rhubarb (cut into small bite sized pieces)
  2. 250g - unsalted butter, softened, plus extra for greasing
  3. 150g - ready-made custard (not the chilled kind; I used Ambrosia)
  4. 250g - self-raising flour
  5. 1/2 tsp - baking powder
  6. 4 large - eggs
  7. 1 tsp - vanilla extract
  8. 250g - golden caster sugar
  9. icing sugar, for dusting
Instructions
  1. 1. In a small baking tray place the rhubarb and scatter 50g of sugar, bake for 15mins, then leave to cool.
  2. 2. Grease and line a 9" cake tin and preheat the oven to 180°C.
  3. 3. Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over.
  4. 3. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It’s ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
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