Brown Sugar, Browned Butter Twice Baked Shortbread

Christmas is just around the corner and I love Christmas baking. I spend the whole year looking for great baking ideas to do in the weeks leading up to my favourite holiday. I should probably live in North America still as cooking in the hot New Zealand summer is not always the smartest idea (especially this year while pregnant) but the results are always worth it. I remember baking gingerbread houses and Christmas cookies with Mom while growing up and the chocolate truffles that she made every year (every year until the dog managed to get them while we were out ice skating…the dog was fine but mum never made those truffles again).

I plan to break out the ever popular candy cane chocolate chip cookies in the next couple of weeks but I have kicked off Christmas baking season with a great shortbread recipe. Shortbread has that crumbly, melt in your mouth texture and goes so well with a cup of tea or coffee. I wanted to play around with the standard mix of butter, white sugar and flour to see what flavour profile could be achieved while maintaining the classic shortbread texture. Aiming for a caramelised and salty flavour I decided to use browned (or burnt) butter and replace the white sugar with brown sugar.

Butter Melting Bubbles Foamy Little Foam Browned Butter Continue reading

Salted Caramel Swirl Dark Chocolate Brownie

Are you sick of hearing about salted caramel yet? No? That’s what I hope you have said because I think it may be one of the best baking staples in this house. From the first time I made it I have almost always had a jar of home made salted caramel in the fridge. It’s easy to make once you have conquered your fear of boiling sugar (it took me about two years to bring myself to try caramelising sugar and another two or three attempts to be comfortable with it so don’t worry if you are nervous to start with). The result is worth it, wouldn’t everyone like to have this in their fridge? Salted Caramel Sauce Continue reading

Caramel Mud Cupcakes filled with Raspberry and Salted Caramel

It’s hard to know where to start with these cupcakes. There is too much to fit into simple title, to be fair they should be called Caramel Mud Cupcakes filled with Raspberry and Salted Caramel and Brown Sugar Frosting. These are rich and sweet but the raspberry in the middle cuts through perfectly to give an excellent balance of flavour.

The best part is that while they are perfect for a special occasion they don’t require anything special to prepare them. You melt together half the ingredients and then stir in the rest, it doesn’t get much easier than that.

Ingredients Continue reading

Blueberry and Cinnamon Scones with Brown Sugar, Cinnamon, Cream Cheese Spread

Since my reintroduction to scone baking I have been thinking of all the different kinds that could be made. After making cheese scones it seemed only fair to go for a sweet scone alternative. I love berries and almost always have a bag of frozen blueberries or raspberries in the freezer so that made it an easy choice (it’s a really economical way to go and they work just as well as fresh berries in almost all baking applications). What goes well with blueberries? Cinnamon!

Blueberries Continue reading

Apple and Banana Muffins

I love it when a baking idea just falls into your lap. I work at an after school care and my boss was getting rid of some over ripe bananas and asked if I would be able to use them in baking. I am always a fan of banana bread and banana muffins so I was quite happy to rescue them from being thrown away. However two bananas wasn’t going to be quite enough on their own, I always like to double the amount of banana called for in banana bread and muffins so I had to think of something to add to the mix. Enter the apple (or in this case apples).

Apples and bananas Continue reading