Judy garnett - pjxg05a 1 14 ozs pk vanilla caramels 2/3 c Evaporated milk 1 pk Swiss choc. cake mix 1 1/2 Butter; melted 1 c Pkg semisweet choc chips Preheat oven to 350 deg. Grease 13x9x2-inch pan. Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 c. evaporated milk in bowl; mix well. Spread half of the mixture in bottom of pan. BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer; drizzle with caramel mixture. Spread remaining batter evenly over top. REturn to oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack; cut into fingers, about 3x1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a Duncan Hines. -----
Behold the almighty Trifle! The trifle to beat all Trifles. The Trifle that will W-O-W your family this Christmas.
After experiencing the stress and anxiety of being on the SortedFood Pass it On challenge in which Sally and Jemma helped to create (we are not taking any responsibility) a terrible trifle style dessert they have taken it upon themselves to give you guys the BEST Trifle ever known to man. This Trifle consists of Bourbon soaked Chocolate Sponge, Salted Caramel Creme Diplomat, Chocolate Custard, Chocolate Brownie, Caramel Cornflake Crunch and even more Salted Caramel.
It really is one hell of a masterpiece. You can find the ingredients list for each component down below but if you want the full download-able pdf which photos and instructions then join our Bake Club over on Patreon: ---------------------- CHOCOLATE CAKE 9” cake tin. Preheat oven to 150C fan assisted (170C non fan)
150ml buttermilk 150ml cooled down coffee 130ml veg oil 2 eggs 215g plain flour 240g caster sugar 40g cocoa powder ¾ tsp bicarbonate of soda ½ tsp salt
SALTED CARAMEL CREME DIPLOMAT - Saucepan
150g caster sugar 1 egg 3 egg yolks 3 tbsp cornflour 120ml double cream 480ml milk 1 tsp salt 1 tbsp vanilla 45g of cold butter Double cream - same amount as creme patissiere
BROWNIE - 10” square tin. Preheat oven to 170C fan assisted (190C non fan)
165g 70% chocolate 165g butter 330g caster sugar 3 eggs 120g plain flour 45g cocoa powder ½ tsp baking powder ½ tsp salt
220g caster sugar 120ml water 245 ml double cream 1 tsp vanilla 1 tsp salt ---------------------- BAKE CLUB: BAKE AT HOME KITS AND MERCH!: SUBSCRIBE FOR WEEKLY VIDS: MORE CAKE: MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies
Caramel and Chocolate Mini Tarts | Chocolate and Caramel Cookies | Krumchy de Michalak Recipe
Caramel and Chocolate Mini Tarts | Chocolate and Caramel Cookies | Krumchy de Michalak Recipe
Recipe for 15 mini tarts:
Shortcrust: 45g Soft butter | 3 + 1/4 tbsp 35g Sugar | 2 + 3/4 tbsp 1 tsp Vanilla extract or vanilla-infused sugar 1 Egg yolk 60g All-purpose flour | 1/3 cup 20g Ground almonds | 1/4 cup * Alternatively you can use 60g All-purpose flour without nuts |1/2 cup) 1tsp Baking Powder A pinch of salt
Caramel: (This recipe makes more than you'd need for the recipe, you can divide it or save the rest to use for other recipes)
100g Sugar | 1/2 cup 120ml Heavy cream | 1/2 cup 50g Butter | 3 + 1/2 tbsp
100g Dark chocolate ( or a mixture of dark and milk chocolate) Nuts of choice
I used the mould from Silikomart Ref: SF027 (Amazon link):
*Alternatively you can use mini cupcakes moulds
Printable recipe here:
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Caramel Slice
A great Aussie favourite! Buttery biscuit base, soft caramel in the middle topped with chocolate. Print recipe: