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Wild Fig Cafe is good
I came across this decadent drink and I couldn’t help but want to share it. I love Rice Krispie Squares (even more so a home-made variant which uses Milky Way bars in the recipe).
I do admit it is a bit over the top using one and a half cups of ice cream; This makes it more of a thickshake than a milkshake in my opinion. But if you are enjoying a Summer’s day, and you should be enjoying the few we have left, then this a great drink to kick back with.
- 1½ cups vanilla ice cream
- ½ cup whole milk
- ½ cup rice krispie cereal
- ¼ cup marshmallow fluff
For some reason yesterday I had a massive craving for heath toffee like that of the Hershey’s Heath Bars I started gobbling when I visited Hershey, Pennsylvania. But due to some unfortunate circumstances I was left unable to satisfy that craving; that being I am in London and a considerable amount of geography lies between me and the United States.
So I Googled it.
I found lots of recipes that use Hershey’s Heath Toffee but not very many for the toffee itself. Using what I did find I have made this, my own recipe for the delicious cruchy treat.
And just to note, I would have called this Cinder Toffee as thats how I know it. But I went with Heath Toffee because I wanted something like the Heath Toffee bars in America. In Googling I see lots of people call it English Toffee. But a toffee by any other name would be just as delicious..
- 225g of Butter
- 1 cup sugar
- 1/2 tsp salt
- 3 tb water
- 1 tb light corn syrup
- 1/2 cup ground almonds
For the butter, 225 grams is 1 cup, 1/2 pound, 2 sticks, whatever measure you like, but I like the metric system and I’ve never had so much butter I can scoop a cup from.
And the corn syrup, this can be ommited as some people have feelings against it. Its the new msg. If you leave out the corn syrup, use 4 tablespoons of water.
- Put everything in a saucepan a size bigger than you think you’ll need. The whole lot gets kinda frothy as it cooks and hot caramel overflowing the sides of your saucepan is probably as undesirable to you as it was to me. You could add the ground almond now like I have, or later. The dark roast the almond gets adding it sooner adds a deeper colour and a slighty bitter taste which I personally like as a complex addition to the sweetness of the toffee itself.
- Over a medium to medium-low heat stir it all together until the sugar is dissolved
- Sit back and with a candy themometer (or some other tool) wait for it to get to the ‘hard-crack’ temperature of 300°F or 149°C
- Take it off the heat (add the ground almonds now if you didn’t earlier) and stir gently. This is where I had the oils split out of my toffee because I stirred it too quick. I don’t know if thats meant to happen or not but I’ve been looking at the positive side and have been calling my toffee low-fat as a result of pouring it off.
- Pour onto a flat surface for cooling that you will have also had the foresight to ensure isn’t going to cause you massive headaches trying to get the hard toffee off later
- break into bits and enjoy. Perhaps cover in milk chocolate..
Hope you enjoy it, I’ve enjoyed lots of it!
It’s great to have on its own, in chocolate, or crumbled finer as a crunchy topping for cakes.
PS. There’s is also the very very simple version.. If you’re in a hurry for candy
Put 225g of butter, 1 cup of sugar and 1/2 cup of ground almonds in a saucepan and heat to 300°F (or 149°C) ‘hard crack’ stage. Chill mix on a flat surface to cool and smash into pieces to enjoy.
I this idea to make millionaires shortbread (or as I normally know it, caramel slice) which is a favourite snack of mine. But I didn’t just want to make a slice, mostly because I didn’t have the use of an appropiate tray to bake it in. So instead I made something up.
I think they turned out pretty good in the end.
It is essentially shortbread biscuits, topped with a ball of chilled salt caramel and then covered with milk chocolate to seal the caramel in against the shortbread.
The basis of the recipe comes from Matt Tebbutt, whom I saw on Market Kitchen on the UK Good Food network. The recipe can be seen here: Salted caramel millionaire’s shortbread for baking in its ‘slice’ form.
As to why adding caramel and chocolate turns regular shortbread into millionaire’s shortbread still puzzles me. Do millionaires frequent coat things in caramel and chocolate for consumption? I suppose if I had the excess cash I might consider it…
If you read the recipe you can see its not a great stretch of the imagination to apply it to making cookies instead. Its just that you chill the caramel so its form-able into a blob and then put the chocolate on. I didn’t add butter to my chocolate because I didn’t see the point in making something already unhealthy even more so, and not for the purpose in which I was using it. I also went without the peanuts as I didn’t have any, and to be honest, I don’t care.
The caramel did have a tendency to leak rather profusely. I would say act fast and try get the chocolate to set as quickly as you can to prevent the caramel making a get away whilst the chocolate is still melty enough to allow it. Plus it makes the tops look like some odd chocolate inventive with open sores oozing caramel. Both delicious and disturbing imagery there…
One thing left, the caramel; I wasn’t able to use it all as for some reason it had formed a giant hard lump in it middle. My partner leaped onto that like a tiger to prey!
It must have happened when stirring the cool cream into the warm toffee… Nevertheless, it was well received as an added bonus. If there is anything that justifies the millionaire status, it was this gold nugget and the very satisfied look on faces.
A classic recipe. Everyone probably has their own take on these but this is mine.
I’ve been making my choc-chip cookies to this recipe since I can remember, maybe since I was 10 years old. (yeah, starting a personal recipe collection early!)
Even though the recipe can make around 40 – 45 cookies, when I made these as a kid they never made it past a day. They do better now that it’s just my wife and I but they’re still known, as they were when I was little, as choc-crack cookies. I even know what that means now.
They’ve never let me down!
Do I post the recipe now? I’m writing this on a train…
Well I don’t have the recipe on me now so I can’t say the quantities but there is:
- castor sugar
- brown sugar
- chocolate chips
Important note, I hate walnuts. I did then and still do but I always put them in. I’ve made these without and they’re fine, but that’s the problem. They’re fine without but incredible with them in. I just chop them really fine (but not into powder) so they aren’t noticeable and I don’t get a chunk of one. But they do go in as whatever it is they add to the flavour is what takes these from choc-chip to choc-crack.
Long time, no write…
It’s been a while since I wrote something here and that really comes down to the fact its been an equally long time since I baked any goods. My doctor thinks I need to get back into my hobbies as a way to aid in kick starting me out of my depression. So I did.
I’ve chosen something simple and creative and a wholly original idea. Actually I don’t know if it totally original as someone else may have done it before me but it is original to me in that I personally haven’t seen it done elsewhere.
The idea was simple for these, using white meringue as the egg white and a custard for the yolk. I really just wanted to eat vanilla meringue with vanilla custard because the idea in my head sounded delicious. Composing them this way seemed the best excuse. As you can see I think it really worked. So I’ve called it “Sweet Eggs” as they look like poached eggs but with way more sugar.
The meringue is as you would expect, basic meringue with three egg whites, half a vanilla pod and sugar. I wasn’t sure how to make them into the egg white whilst leaving a hollow for the yolk to come later. I’ve never made meringue before so the medium was totally new to me. I tried to pipe them into a loose swirl for the first few which kinda workers but I found it really had to build in a proper lip on the sides. They looked fine but were nearly completely flat leaving no hollow for the later custard yolk. Finally I settled with just dropping dollops and using the back of a spoon to make a suitable hollow, this worked very well.
The custard is an ordinary pastry custard with three egg yolks ( which was awesome because I had three handy from making the meringues) cornflour, flour, milk and the other half of the vanilla pod. When the custard was cool I spooned it into the hollows of the cooled meringues. The custard being thick it was practically impossible to get a smooth looking yolk effect but I can live with it. Next time I will see if I can use the custard a bit warmer and hope it doesn’t damage the meringue so it’s still a bit more fluid to smooth out.
They tasted awesome regardless of if you think they look right in the above picture.
Next time I will try take pictures along the way like I see other foodie blogs do.
Until then, happy eating.