After a slightly overly ambitious apple pie cheesecake I thought I would restore balance to the baking force and go for something that is crazy easy but still super delicious. Insert salted caramel slice in your life.
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.
Quite a mouthful of a title but appropriately this pudding is a mouthful of delicious flavours.
It was my Dad’s birthday yesterday and when I think about growing up with him I can often remember him making far too much rice to go with a meal so that he would have an excuse to make rice pudding for dessert. Usually he would make a mix of rice, milk and vanilla then make a giant bubbly mess in the microwave that would result in steaming bowls of very delicious pudding for us. Since I am a baking nerd it is obvious that I can’t help but want to spice it up and try out a few new flavour combinations when making Dad’s classic dessert.
As a side note it must be mentioned that his all time favourite dessert are the pumpkin pies that my Mom makes. He loves to boast about how she makes such good pies that my Nano would ask her to bring dessert to family functions (extremely high praise as my Nano is an amazing cook herself and has taught my Aunts well)! I may have to blog about the pumpkin pies one day but I hardly ever bake them as we have Mom to make them for us.
This rice pudding does take a little while to make as it spends two hours in the oven soaking up all the milk and coconut cream but the outcome is well worth it. It is not overly sweet and the flavours added by the vanilla, cinnamon, cardamon and star anise are well infused after the baking time. Just be sure to count your vanilla beans, cinnamon quills and star anise before they go in so you know how many to fish out at the end!
You start by making a butter and sugar caramel and then add the rice and continue to caramelise to a lovely amber colour.
As I mentioned in the last post the combination of sweet and salty is one to be tried. I almost always have a jar of salted caramel sauce in the fridge, it is great in fruit pies, on tarts, ice cream and just eaten straight off the spoon.
Dark chocolate is another staple in the baking cupboard. I made an excellent discovery at our supermarket that the good quality higher cocoa percent chocolate is cheaper than the dark baking chocolate. The darker you can get the better for these cakes (and for most baking purposes).
These would be an excellent dessert when entertaining, they are made the day before and left overnight to let the flavours develop.
Hopefully you will have a bit more luck than me when it comes to containing the mousse cake mixture.