Lotus millionaire traybake

I have been waiting to make these little bad boys for quite some time now. I really love anything Lotus. I actually didn’t follow the recipe fully as I made some Lotus cheesecakes for a family lunch and let’s say I didn’t read the recipe properly and I only needed half the recipe, luckily it was only the base that I had double amount of not the cheesecake filling! Anyway I decided that this would be the perfect time to make these as I could replace base of the cheesecake mixture for the base of millionaire shortbread.

I did I was struggle a bit with making the caramel, but as Jane said on her recipe, this is can be a bit tricky to make. I didn’t quite get the fudge as dark as I wanted it to be but I didn’t have time to make it dark…places to go, people to see!

Although this recipe isn’t hard to make (apart from me getting the fudge part wrong) it’s a bit time consuming as each layer needs to set in the fridge and you can’t move on from one layer until the other layer is set! I cut these in small pieces as they are super rich. I couldn’t handle one 5x5cm size (normal size) wayyyyyy too much! that little piece of appreciation is more then enough for me!

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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.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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Oat and Coconut Gooey Caramel Bars

These gooey bad boys are definitely not good for the waist line, they have a huge amount of butter and sugar and use two tins of condensed milk, yes you heard it right > TWO TINS<, heart attack waiting to happen!

I made these little treats for Diwali giveaways, as you know, me making these weren’t helping with the rest of the fatty, sugary food we have lol, oh well. It only happens once a year right?

I really loved the oat and coconut base in these bars, I haven’t used a coconut with oats in a base before, or not that I can remember. It gave a nice texture and taste and I will consider using it again.

I did have an issue with these are the caramel layer just didn’t set properly leaving it very gooey and unset :(. It had to be kept in the fridge otherwise it was a complete mess! The other thing I really, really loved about these bars was obvs the chocolate topping, as it was chunky it just made it even better, who doesn’t like chunky thick chocolate, yummy!

 

Oat and Coconut Gooey Caramel Bars
Yields 20
A gooey and sticky caramel bar with oat and coconut base
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
Oat and coconut base
  1. 150g - butter
  2. 3/4 cup - brown sugar (I used light but any will do)
  3. 2 tbsp - golden syrup
  4. 2/3 cup - coconut threads (I used desiccated)
  5. 11/4 cup - rolled oats
  6. 3/4 cup - plain flour
  7. 1 tsp - baking powder
Caramel Layer
  1. 2 x 395g cans - of sweetened condensed milk
  2. 140g - unsalted butter, cubed
  3. 2 tbsp - golden syrup
  4. 1/4 cup - brown sugar (any will do)
  5. Pinch of salt
  6. 200g - dark chocolate, roughly chopped*
  7. Sea salt
Instructions
  1. 1. Preheat the oven to 180°C and line a 8" square tin.
  2. 2. In a saucepan, melt the butter, sugar and golden syrup. Remove from heat and set aside.
  3. 3. In a seperate bowl combine the coconut, rolled oats, flour and baking powder. Add the butter mixture and mix well. Press into lined tin and bake for 15 minutes or when just turning golden, then leave to cool.
  4. 4. Whilst in the oven you can make the caramel layer. In a saucepan, combine all ingredients. Once all ingredients have melted remove from heat and let cool for 10 minutes.
  5. 5. Pour caramel over oaty coconut base and bake for 15-20 minutes until golden and bubbling at the edges but still slightly runny in the centre. Remove from heat and set aside for 10 minutes.
  6. 6. Once slightly cool scatter the chopped chocolate and then refrigerate until the caramel has set.
  7. Sprinkle over a little sea salt before serving (optional)
Notes
  1. *You may not need to use the whole 200g depending on how chuncky you cut it
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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Eggless Blueberry Jam Crumble Bars

blueberry-bars5

One of my aunts love, love, love my mincemeat crumble bars, actually not just her but a number of people love them too! They are rich, buttery, sticky and gooey. I usually make them at Christmas time but sometime even during other seasons as they are so yummy. They have ground almonds in which I think make them so much more yummy. The crumble topping gives it texture. These bars are easy to make and even easier to eat, they down quite quickly.

This time I thought I would replace the mincemeat with Blueberry Jam, I’ve always wanted to replace the mincemeat with something else and thought the sound of blueberries and almonds work really well.

The recipe is on this link, just change the mincemeat with blueberry jam or strawberry jam, apricot, cherry or whatever jam you prefer!

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Pecan Pie bars

I have always wanted to make pecan pie but instead of making a pie I made them into bars. I always get scared of making pies and tarts. I have made bars before and they have worked better. I thought this would be more of a safe bet espically as pecans aren’t the cheapest nuts around. These bars were actually made for my cousins but I sneaked a few bars to try for myself hehehe, well I have wanted to try them for a long time!

I liked the sticky topping but I found the base a bit soft. The original recipe called for a salted caramel topping but I didn’t include this as I thought it may of been too sweet and I’m glad I didn’t as it would have been. I wish I used light brown sugar instead of dark brown as it looks a bit dark. Or many I will use half of each sugars.

I think I may try this recipe with others nuts maybe hazelnuts or walnuts. I did like it and it was easy to make and I liked adding the addition of nuts on the base too.

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Pecan Pie Bars
Yields 9
Buttery, sticky, nutty pecan pie bars
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Base
  1. 1 cup - plain flour
  2. 67g - dark brown sugar
  3. 113g - unsalted butter, very soft
  4. 20g - finely chopped pecans (optional) I added this
Filling
  1. 1 large - egg
  2. 67g - dark brown sugar
  3. 67g - golden syrup
  4. 1 tbsp - vanilla extract
  5. pinch salt
  6. 1 cup - pecans
For the base
  1. 1. Preheat oven to 175°C. Line and grease a 8" square tin.
  2. 2. In a large bowl, add the flour, brown sugar, and cut in the butter using a knife and fingers work the butter until it resembles pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
  3. 2. Place the mixture out into prepared pan and smooth it out using a spatula. Bake for 15 minutes, or until crust is just set. Don't over bake.
For the filling
  1. 1. In the same bowl add the egg, brown sugar, maple syrup, vanilla, optional salt, and whisk until combined.
  2. 2. Once the base cooked stir the whisk the mixture again then stir in the pecans
  3. 3. Carefully pour the mixture into the tin and rearrange the pecans so they are not overcrowded.
  4. 4. Bake for about 15 minutes or more, until center is set and not jiggly.
  5. 5. Let it cool for an hour before slicing. Then place in an airtight container to keep fresh.
Notes
  1. I think next time I will add a teaspoon of cinnamon to give it that extra element.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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The ultimate Guinness brownies for Father’s Day

For Father’s Day this year, I wanted to make a little something special this year, I made my dad these luxurious, rich dark Guinness Chocolate brownies and he absolutely loved them. I usually make the Hummingbird brownie recipe and he usually loves that but he liked these more. Well not as much as my mum who just kept of eating them!!! lol 

I actually adjusted the original recipe as and added a bit of brown sugar and coffee just to change the texture and taste. I think by adding the brown sugar, it added to the extra googeyness!

For those of you that wanted to make Father’s Day a little magical, by making these brownies you would get a very happy daddy :).

Love you Dad, your the best!

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The ultimate Guinness brownies for Father's Day
Yields 9
Rich and deep Guinness brownies
Print
Prep Time
25 min
Cook Time
35 min
Prep Time
25 min
Cook Time
35 min
Ingredients
  1. 250ml - Guinness
  2. 200g - dark chocolate into small cubes
  3. 100g - milk chocolate into small cubes
  4. 200g - unsalted butter into small cubes
  5. 200g - sugar
  6. 100g - soft brown sugar
  7. 3 - eggs
  8. 2 tbsp - cocoa powder then add up to 150g plain flour
  9. 1 tsp - vanilla extract
  10. 1 tsp - espresso coffee
  11. a pinch of salt
Instructions
  1. 1. Grease and line a 8" square tin or anything similar to that size.
  2. 2. In a small pan pour the Guinness and place the dark chocolate and butter in glass bowl on top actually as a bain marie clever! Let this melt down on a low/medium heat (not high as the Guinness will burn), this took a very long time and I was getting a bit fed up! but be patient. When you think it's half way there preheat the oven to 175°C.
  3. 3. In another bowl beat together your eggs and sugar with the pinch of salt until well combined. Gradually add the flour, a quarter at a time, and beat it all in before adding the next batch.
  4. 4. When the chocolate and butter are melted and combined, slowly add the chocolate a bit at a time as you don't want your eggs to scramble.
  5. 5. Add the coffee into the Guinness reduction and stir. The Guinness needs to be reduced to 125ml, add this into the brownie mixture and stir until combined.
  6. 6. Pour into your tin, then break up your milk chocolate and put it into the brownie bake for 35 minutes.
  7. 7. Allow to completely cool before slicing if you aren't resisted to cut them up whilst warm! They can be either cut in 9 to 24 pieces depending on how big of a slice you want it.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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Panforte Squares

Panforte Squares are an italian Christmas fruit cake, originating from Siena Italy, it’s traditionally served after a meal with coffee or dessert wine. It’s filled with nuts, dried fruit and has the taste of Christmas. It’s sticky, rich, nutty and taste sooooo amazing and I love it. It’s really addictive. 

It’s quite simple to make and doesn’t take very long. I seen this in the Asda magazine and it looked so tempting and as I really love nuts it made me what to make it more. This little square is quite the little luxury.

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Panforte Squares
Fruity, nutty Italian Panforte squares
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
Ingredients
  1. 100g - hazelnuts
  2. 150g - blanched almonds
  3. 75g - walnut pieces
  4. 75g - shelled pistachios
  5. 200g - dried figs
  6. 200g - mixed Peel
  7. 75g - plain flour
  8. 2 tbsp - cocoa powder
  9. 1 tsp - ground cinnamon
  10. 1/4 tsp - nutmeg*
  11. 225g - caster sugar
  12. 225g - honey
  13. 50g - butter
  14. Icing sugar, to dust
Instructions
  1. 1. Either preheat the oven to 160°C or a place the nuts in a dry frying pan and cook for 7-9 minutes until golden. Once cool, roughly chop all the nuts. Also line a 8 or 9" square tin.
  2. 2. On a chopping board cut the figs into raisin-sized pieces, discarding the stems. Once the nuts are cool cut them as well.
  3. 2. In a small bowl mix together the flour, cocoa powder, cinnamon and nutmeg.
  4. 3. In a medium saucepan put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3 minutes.
  5. 4. Once all melted add the flour mix, chopped figs, mixed peel and nut mixture to the saucepan and mix well. Turn into the tin and level the top. Bake for 40 minutes at 160°C. Leave to cool. To serve, dust with icing sugar and cut into squares.
Notes
  1. *I used mixed spice instead of nutmeg.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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Oooey Gooey Salted Peanut Caramel Snickers Bars

These bars are really rich and gooey. They’re ideal for those who love caramel, peanuts and snickers! All my favs and nearly what’s in a snickers bar too! 
 
Whilst I making the dough I did feel I should have made double the amount, there didn’t seem that much mixture to pack in an 8’ tin (this was quite tricky and messy be warned loll) in the end the dough did slightly expand in the oven and I was satisfied with the results.
 
For the caramel layer I used my caramel recipe which is really easy to make, but you can use shop brought caramel sauce as well. 

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Oooey Gooey Salted Peanut Caramel Snickers Bars
Yields 16
Salted Peanut Caramel Snickers Bars
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 cup - Plain flour
  2. ½ tsp - Baking Powder
  3. ¼ tsp - Baking Soda
  4. ½ tsp - Salt
  5. 75g - Butter
  6. ⅔ cup packed - Light Brown Sugar
  7. 1 - Large Egg
  8. 2 tsp - Vanilla Extract
  9. ⅓ cup - Caramel Sauce (homemade or storebought), warmed slightly
  10. 1 1/2 cups - Snickers chopped (about 4 large bars)
Instructions
  1. 1. Line an 8x8-inch baking pan with baking paper and let it overhang over the tin. Preheat oven to 175°C.
  2. 2. In a medium bowl, whisk together Flour, Baking Powder, Baking Soda, and Salt. aside.
  3. 3. In a large microwave-safe bowl, melt butter in microwave (about 30-45 seconds). Whisk together brown sugar and melted butter until combined and all brown sugar lumps have dissolved. Then Whisk in egg and vanilla extract.
  4. 4. Slowly stir dry ingredients into the wet ingredients until just combined. Do not overmix. Fold in chopped Snickers.
  5. 5. Press down 1/2 the cookie dough in the pan, this is quite tricky but keep at it! It will look very thin, but not to worry it will expand during baking.
  6. 6. Carefully drizzle warm caramel sauce evenly over cookie dough.
  7. 7. Dollop the rest of the dough over and try your best to spread it around. I used wet hands to press it around. It’s ok if there is not enough dough to completely cover the top.
  8. 8. Bake for 25-28 minutes, until top is golden brown. The center will be slightly jiggly, but this is because of the hot caramel layer, which will firm up as the cookie bars cool.
  9. 9. Allow cookies to cool completely before cutting.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
 
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Carrot cake for breakfast

I do have this love for carrot cake but wanted to a healthy version for breakfast. I made this recipe up for carrot cake oat breakfast bars.

These bars is dense and quite moist and chewy texture. I’m sure you can add whatever ingredients you want. 

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Carrot cake for breakfast
Yields 15
Healthy carrot cake oat breakfast bars
Print
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. 13/4 cup - oats
  2. 1 cup - grated carrots
  3. 1/2 cup - sultanas
  4. 1/2 cup - brown sugar
  5. 3/4 cup - milk
  6. 1/2 tsp - cinnamon
  7. 1/2 tsp - mixed spice
Instructions
  1. 1. Preheat the oven at 160°C and grease an oven dish.
  2. 2. Place all the ingredients in a bowl and mix.
  3. 3. Place in the mixture in the dish and bake for 35-45 mins until well baked but still moist.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
 

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Peanut butter pretzels bars OHHH MYYYY GOSH these are so aaamazing!

I would just like to say that these bars come with a ☞ ⚠ ☜ warning, a warning for being soooooo addictive!!

They are the treats that you know you should stop eating but you just can’t as they taste so damn good and I mean sooooooooo good. I’m in ♥ love ♥.

For those of you that are haters of peanut butter, I have given it to the haters and they feel in love, yeh very deep in love with them! So give them a go you won’t regret making them, you probably be very annoyed I introduced you to them.

The other amazing thing about these are that they don’t need baking, yippee you only need one bowl to combine them together and another for the chocolate. Okayyy so two bowls for these fantastic bars not such a big deal.

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Peanut butter pretzels bars OHHH MYYYY GOSH these are so aaamazing!
Yields 8
Amazing pretzels and peanut butter bars with honey and peanut butter
Print
Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 Cups - Rice Cereal
  2. 2 Cups - Oats
  3. 2 Cups - Pretzel Sticks, roughly broken
  4. 1 Cup - Sugar - I used brown
  5. 1 Cup - Light Corn Syrup - I used Golden Syrup
  6. 1 Cup - Peanut Butter - I used smooth
  7. 1 tsp - Pure Vanilla Extract
  8. Chocolate Topping
  9. 2 Cups - Chocolate Chips (60-70% cacao)
Instructions
  1. 1. Line a 9x11 or 8 x8 or any other baking dish with parchment paper or spray with cooking spray.
  2. 2. In a large mixing bowl, toss together rice cereal and pretzel pieces. Set aside.
  3. 3. In a medium sauce pan, stir together sugar and golden syrup. Place over medium-low heat and cook until mixture comes to a light boil, stirring occasionally. Let boil for one minute.
  4. 4. Remove from heat and immediately stir in peanut butter and vanilla extract. Stir until smooth.
  5. 5. Add the dry ingredients into the pan.
  6. 6. Press the mixture into the baking tin press down firmly. Place in the fridge to cool.
  7. 7. Meanwhile melt the chocolate over a Ban Marie or in the micro in 30 sec bursts remembering to stir after each 30 secs.
  8. 8. Pour the melted chocolate over the mixture using a palette knife to give a smooth finish.
  9. 9. Place back into the fridge to set for roughly an hour. Cut into pieces.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/

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