Tag Archives: Dessert

Pumpkin Spice Bark

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Yields 30 pieces (depending on final size)

Ingredients

  • 14-16 Graham Cracker Sheets
  • ¾ cup brown sugar
  • ¾ cup butter
  • ¼ cup pumpkin puree
  • 2 teaspoon pumpkin spice
  • 6oz milk chocolate chips
  • 6oz semi-sweet chocolate chips
  • 1 cup pecans, toasted and chopped
  • Sprinkles, optional

Method

  1. Preheat oven to 350°F, and line a large baking sheet (with sides) with non-stick foil
  2. Place the graham crackers side by side on the baking sheet (you may need to break some of the graham crackers into smaller pieces to line the tray completely). Set aside
  3. In a bowl combine both the chocolate chips and stir to combine. Set aside
  4. In a medium sized saucepan, add in butter, pumpkin puree, brown sugar and pumpkin spice
  5. Bring the mixture to a boil, whisking constantly. Once it has reached a boil, reduce the heat to med-low, whisking the mixture for another 4 minutes
  6. Remove from the heat and pour the mixture over the graham crackers. With a rubber spatula, spread the mixture over the graham crackers in an even layer
  7. Bake the graham crackers for 5-6 minutes, or until the liquid is bubbling
  8. Remove from the oven, sprinkle over the chocolate ships and allow to sit on the counter for for 2-3 minutes until the chocolate chips appear “shiny”. Use a spatula to spread the melted chocolate chips over the toffee surface
  9. Top with chopped pecans and sprinkled, if using
  10. Allow the bark to cool fully before breaking or cutting into pieces
  11. Serve and enjoy

Skillet Caramel Apple Crisp

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Yields: 8 to 10 servings

Ingredients

Caramel Sauce

  • 1 ½ cups granulated sugar
  • 2 Tablespoons light corn syrup
  • ¼ teaspoon cream of tartar
  • ½ cup water
  • ¼ cup unsalted butter, cubed, room temperature
  • 1 cup whipping, heavy cream, room temperature
  • Sea salt flakes, to taste

Filling

  • 1 ¼ kg tart, firm apples, such as Ganny Smith, Jonathan or Honeycrisp (about 6 medium apples)
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 Tablespoons freshly squeezed orange juice
  • 1 Tablespoons freshly squeezed lemon juice
  • 1 teaspoons good quality vanilla paste or extract
  • 1teaspoon ground cinnamon
  • ½teaspoon ground cardamom
  • ⅛teaspoon ground cloves
  • Pinch of kosher salt

Crisp Topping

  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • ⅓ cup chopped pecans
  • ⅓ cup light brown sugar
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, softened

Method

Caramel Sauce

  1. Combine the sugar, corn syrup, cream of tartar and water in a large saucepan set over a medium–low heat. Bring to the boil and cook for 10–12minutes until it becomes a deep gold colour, but not dark brown. DO NOT STIR at any point. If you need to you can gently swirl the pan to make sure the mixture is melting evenly. When the caramel begins to colour, it will darken quickly so keep a close eye on it
  2. Once it reaches the correct color, quickly, but carefully, remove the pan from the heat. Add the butter cubes and using a wooden spoon gently stir until the butter has melted and is well combined. It will bubble a little and release steam so take care not to burn yourself!
  3. Next, add the cream and again slowly stir, again taking care not to burn yourself from the rising steam
  4. Once well combined, add sea salt flakes to taste (carefully tasting as you go!) and whisk to combine. Set aside to cool completely in a hat-proof container while you prepare the rest of the crisp*

Filling

  1. Heat your oven to 350F degrees and lightly butter/ oil a 9- or 10-inch oven-safe skillet
  2. Peel, core and slice the apples into ½-inch slices
  3. Combine the sliced apples, both zests, both juices, vanilla extract, spices and salt in a large bowl, and stir to combine. Drizzle ½ cup cooled caramel sauce over the top and stir again. Scrape the apples and all their juices into your prepared skillet

Topping

  1. In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples
  2. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes
  3. Serve warm with more warm caramel sauce and ice cream

*Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

Mega Pumpkin Spice Pop Tart

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Yields 8 servings

Ingredients

Pop Tart

  • 2 pie crusts (you can use store bought or homemade)
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • 1/3 cup light brown sugar
  • 1 1/4  teaspoon pumpkin spice
  • pinch of salt
  • 1 egg (for egg wash)

Glaze

  • 1 3/4 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk or cream
  • pinch salt
  • 1 teaspoon vanilla paste

Method

Pop Tart

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside
  2. Roll out half of your pie dough on a well-floured surface. Cut the dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet
  3. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin spice and salt until smooth. Set aside
  4. Whisk a large egg with a little bit of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the centre of the bottom crust, leaving about a 1 inch border on all sides
  5. Roll out and cut, the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the centre of the pop tart to allow air to escape
  6. Brush the whole top of the pop tart with the remaining egg wash
  7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool fully while you make the glaze

Glaze

  1. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix until smooth
  2. Spoon the glaze evenly over the cooled poptart, the spread over the surface of the poptart. Use as much glaze as you like. Cut into 8 equal size pieces
  3. Serve and enjoy!

No-churn Salted Caramel Bourbon Ice Cream

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*Original recipe by Nigella Lawson

Yields 1 litre

Ingredients

  • 1⅓ cups dulce de leche
  • 1¼ cups whipping cream
  • 1 – 2 teaspoons soft sea salt flakes, to taste
  • 2 Tablespoons bourbon
  • pecan nuts (optional) for serving

Method

  1. Before starting make sure that you’ve chilled your bowl, whisks and cream for at least 2 hours in the fridge
  2. In the bowl of a stand mixer, or using an electric whisk, whip the cream until it’s at soft peak stage
  3. Add in the dulce de leche, 1 teaspoon of salt and the bourbon. Fold gently together so as not to deflate. Taste and add additional salt to your liking
  4. Once fully combined, decant into plastic tub(s), cover the surface with cling wrap and freeze for 8 hours or overnight
  5. Serve sprinkled with additional toasted chopped pecans, if using

Turtle Brownies

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Yields 24

Ingredients

Brownies

  • ¾ cup unsalted butter, cubed
  • 6oz semi-sweet chocolate, broken into pieces
  • 3 eggs + 1 yolk
  • 1 cup sugar
  • ¾ cup plain flour
  • ½ cup cocoa powder
  • ½ teaspoon espresso powder
  • 1 Tablespoon milk powder
  • 1 cup pecan pieces, toasted
  • 1 cup semi-sweet chocolate chips
  • ½ cup caramel sauce (homemade or store bought)

To Finish

  • ¾ cup sugar
  • ¼ cup milk
  • ¼ cup butter
  • 4oz semi-sweet chocolate
  • ½ teaspoon expresso powder
  • ½ teaspoon salt
  • ½ cup pecan pieces, toasted
  • ½ cup semi-sweet chocolate chips
  • ¼ cup caramel sauce (homemade or store bought)
  • 1 teaspoon sea-salt flakes

Method

  1. Set your oven to 350°F and prepare a 9” x 9” baking tray with oil/baking parchment leaving an overhang each side
  2. Melt the butter and chocolate in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat, and allow to cool
  3. In the bowl of a stand mixer, beat the eggs, egg yolk and sugar until the mixture is thickened and fluffy, then, in a separate bowl, combine the flour, cocoa powder, espresso powder, milk powder and whisk to combine
  4. Add the cooled chocolate mixture into the egg/sugar mixture. Fold together until uniform in color
  5. Fold in the pecan pieces and chocolate chips
  6. Pour your mixture into the prepared tray and gently spread to level the surface. Place in the oven for 25-30 minutes, then remove from the oven when baked
  7. Leave to cool on a wire rack for 10 mins, then after this time use a chopstick, or cake dowel, to poke holes over the surface of the brownie, taking care NOT to poke the full way through the brownie layer
  8. Once the surface of the brownie has been poked with holes, pour the caramel sauce over the surface of the brownies and spread with a spatula to ensure the caramel gets to all of the holes
  9. Place in your refrigerator for between 1 hour to allow the caramel to soak the brownie layer and firm up
  10. After this time prepare the frosting. Remove the brownie pan form the fridge and set on a counter ready to be frosted – you’ll need to move quickly
  11. In a wide pan combine the sugar, butter and milk. Heat over a medium heat until melted, stirring to combine, then increase heat to bring to a boil. Continue to boil for 1 minute, stirring constantly
  12. After the minute, remove the pan from the heat, then quickly but carefully add the chocolate pieces and stir constantly. When then chocolate appears to be nearly fully combined, add in the salt and espresso powder and stir for a few seconds more until fully combined and uniform in color.
  13. Pour the frosting over the caramel surface of the brownie layer.
  14. AA If needed tilt to brownies to ensure full surface coverage
  15. Whilst the frosting is still setting, sprinkle the surface with the pecan pieces and chocolate chips, gently pressing if needed to ensure they stick. Return the brownies to the fridge for at least another hour to allow the frosting to set
  16. After this time, remove from the fridge and give one last drizzle of caramel over the surface and sprinkle with some sea salt flakes to finish
  17. These brownies are exceptionally rich and decadent so keep than in mind when slicing. I usually divide into 12, and then cut in half again to give 24 brownie “bars” in total
  18. Serve and enjoy!