Snicker (stuffed) Brownies

You are only as old as you feel.

One of those sayings that is suppose to give hope to people who are afraid of getting old that if you are 50 odd it doesn't matter if you still feel 25! However, there are times that it could mean the opposite. I am going to be 33 in about a week and right now at the moment I feel like I'll be turning 53! Maybe 103?

I feel like I've lived a million lifetimes and I could do with a good nap.

Then after my nap I'll get up and binge watch the new series of TMNT with my girls, maybe thrown in a bit of My Little Pony Friendship is Magic and feel about 8 again!

Anyway, May is a busy month of birthday's not only do I have a May birthday it was a good friend's birthday last week. He loves Snickers and I had all these ideas and thoughts on how I was going to make him a Snicker like cake.

Then I just thought you know what brownies taste great with chocolate bars in them so that's what I did and I was right. It's not very often that happens, me being right about something, especially at the moment, but this time I can definitely say I got it right.

I have made these brownies a million times in a million different ways and they have turned out great every time. The recipe originated from a special edition of a Good Food magazine a few years back and the caramel sauce comes from the Outsider Tart Baked in America cookbook.

Snicker (stuffed) Brownies: 

150g dark chocolate, broken up
150g milk chocolate, broken up
250g salted butter
400g light muscovado sugar
4 large eggs
140g plain flour
50g cocoa powder
8 Snicker bars

Preheat oven to 180C/gas4 and line an 8in square pan with parchment paper. Line the 8 Snicker bars on the bottom. I didn't want mine touching so spaced them out a bit. But line them up however you want!
Very gently melt both chocolates with the butter and sugar in a medium saucepan. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.
 Then add the eggs one at a time to the melted chocolate mixture. Sift the flour and cocoa powder into the pan and stir until just combined.
Gently pour the mixture over the Snicker bars and bake in the pre-heated oven for a minimum of 35 minutes. As these are bit fatter they may need an extra five minutes. Up to you though! Leave to cool as you make the caramel sauce.

Caramel Sauce

225g sugar
120ml water

120ml double cream

60g butter

100g salted peanuts, chopped

Combine sugar and water in a heavy saucepan. Gently whisk before placing the saucepan on a low heat. Once it is on the heat it is important you do not stir it. Swirling the pan is okay, just don't put a spoon in and stir. As the mixture heats brush with a wet pastry brush to remove any crystals that have formed. 

When making caramel it's important to stay close by as it go from clear, to a beautiful amber color, to burnt in a matter of seconds. I suggest keeping it on a low heat which means it can take about 20 minutes or so. Once the mixture takes on an amber/caramel color take it off the heat and add a little bit of the cream and whisk it in. It will bubble up so be careful! Then continue to whisk the cream in little by little until combined. Add the butter and whisk until smooth. Cool slightly before pouring on top of the cooled brownies. Sprinkle over the chopped peanuts and leave to cool in the fridge for about an hour.

For more treat filled brownies check these out: 

Rolo Brownies from Penne For Your Thoughts

Peanut M&M Brownies from Emily's Recipes and Reviews 

Rolo Stuffed Brownies from Supper in the Suburbs 

Slow Cooker Crunchie Brownies from BakingQueen74
Caramel Egg Brownies from Lovely Appetite 

Rice Krispie Easter Egg Nests

Most children will make or have made cereal nests using shredded wheat or cornflakes mixed with chocolate and topped with chocolate eggs for Easter. So, make something different this time! 

Rice Krispie Easter Egg Nests!

Last month I made them into hearts for Valentine's Day and now I have made them into little nests to hold chocolate eggs and bunnies! You know I don't really like the big hollow chocolate eggs, I much prefer the mini eggs because they are solid! No one wants a hollow egg, trust me!

Any excuse to make Rice Krispie treats and I am on it! Holiday's are the best excuse to make treats and Rice Krispie treats are super versatile and easy to make! They can be made into any shape you want using cookie cutters or moulds so really the possibilities are endless!

Children might have fun helping with these, but do be careful because melted marshmallows is literally hot sugar and hot sugar can burn so please be on guard. It might be easier for them to just add the eggs and bunnies! 

Rice Krispie Easter Egg Nests

55g butter

280g marshmallows

180g puffy rice cereal 

chocolate easter eggs 

mini chocolate bunnies

Melt the butter in a large nonstick pot over a low to medium heat. Add the marshmallows and stir until melted. Take off the heat and add the cereal. Stir to coat. Fill each muffin cup in a muffin tin with a small handful of the mixture press down gently in the middle to make an indentation. Will make 12-24 nests. Leave to rest for about 5-10 minutes before placing the chocolate eggs and bunnies  in the indentions leave to rest for another 10 minutes or so. 

Alternatives: Add peanut butter, cookie butter spread, or cookies to your Rice Krispie Treats or make them into hearts! Or make Chocolate Easter Egg Nests! 

notes: Inspired from Super-Quick Muffin Tin Meals by Melanie LaDue. I have entered these into this month's Treat Petite hosted by The Baking Explorer and Cakeyboi!

Rice Krispie Heart Treats {Easy Valentine's Day Treats}

Valentine’s Day doesn’t have to be all about the showy lovey dovey stuff, it can be about the simple things that make you or the person that you are with happy! 

Rice Krispie Treats make me happy. They might not be something new or flashy, but they are made out of a crispy rice cereal, melted marshmallows, butter and everything good in this world. They have been made for years - since like 1939 or something? That’s a long time. 

The other reason these are great is because they can be shaped and manipulated into pretty much anything you want! I use my heart shaped donut pan and my heart cookie cutter to make these into hearts for Valentine’s Day! 

Then decorated them with red candy melts, I also used the candy melts to make heart candies from a random heart tray I had acquired from who knows where? It worked well though! If you rather not use candy melts, melted chocolate and/or sprinkles of varying colors and shapes would work well too! 

Rice Krispie Treats: 

50g unsalted butter

280g marshmallows

180g crispy rice cereal 

1/2 tsp of vanilla extract (optional) 

1 bag of red candy melts (optional) 

Butter heart shaped donut tin or line a tray bake tin with grease proof paper (make sure the paper over hangs the tin). 

Melt the butter in a large pan over a low heat. Add the marshmallows and continue to stir until completely melted. Add the vanilla extract if using. Then add half the cereal and stir to coat before adding the rest and mixing until completely mixed. Wear latex gloves or butter your hands a little so you can handle the mixture. Beware it will be hot/warm and hot sugar can burn. Shape to fit your donut and press down and/or in your baking tin do the same using the over hang of greaseproof paper to press down and even out the cereal/marshmallow mixture. Leave to set for at least 30 minutes to an hour, then gently release from donut tin or cut into hearts with a heart cookie cutter! Melt the candy melts according to the instructions on the package and drizzle over them how ever you’d like! Then eat them!! 

It is in my opinion that Valentine’s Day is the best day to indulge in things you love to eat and/or to make the things your loved one(s) like to eat too! If Rice Krispie Treats aren’t your thing here are a few other Valentine’s Day Treats you could try: 

Cherry Heart Pies via The Botanical Kitchen

Mini Chocolate Valentine’s Cakes via Tin and Thyme 

Chocolate Valentines Cookies {Dairy Free} via The Hedge Combers 

Raspberry-Rose & Pink Peppercorn Love Bites via Food to Glow 

A few of my past Valentine's Treats: 

Oreo Truffles

Oreo Pops

Cinnamon Roll Hearts (one of my most popular Pinterest pins ever!)

Baked Doughnuts (heart shaped) 

and another Rice Krispie recipe Peanut Butter Rice Krispie Treats (also heart shaped)

note: all images are used with the blogger(s) permission 

Sally's Candy Addiction by Sally McKenney {book review}

As soon as I read though this book I knew it would be one I will be using time and time again! It is full of some amazing treats! The first thing I wanted to make was Buckeyes. Which you can see how and why in my previous post!

They are super easy and Sally’s instructions are easy to follow and gives great results! I have had a love affair with Sally McKenney and her blog Sally’s Baking Addiction for as long as I started writing and reading blogs!

Having read and baked from Sally’s Baking Addiction, I knew I had to have a copy of her second book Sally’s Candy Addiction! Not only because I liked the first book because making candy at home is something I am interested in.

This book particularly takes me back to my childhood with many memories like the one above! It starts with a chapter titled ‘Getting Started’ and it gives you everything you need to make great candies at home! It takes the fear out of candy making!

Then it goes to ‘Classics’ with homemade marshmallows and popcorn balls! Following with ‘The Chocolate-Covered Chapter’ which is pretty self explanatory! It’s also where the Buckeyes can be found! The the easiest, but trickiest of all the ‘Endless Truffle’ chapter followed by the don’t burn yourself chapter ‘Caramel, Toffee, and Brittle.’

Followed by the ‘Nuts and Sweet Treats’ and ‘Oh-so-Fabulous Fudge’ chapters. Last, but not least ‘Just Add Candy’ chapter that is full of baked good likes cookies and cheesecakes that include your favorite candies!

If you or someone you know likes to make homemade treats, then I couldn’t recommend this book more. Plus who doesn’t like receiving homemade treats as a gift and it is the season of gift giving is it not?

Here is a short list of things I will be trying: 

Saltwater Taffy
Chocolate Chip Cookie Bark
Chai Tea Latte Truffles
Caramel Turtles
Pumpkin Spice Toffee
Birthday Cake Fudge
Cookies n' Cream Fudge

Oh and one last thing! -It gives the ingredients in grams as well as cups which is good news for us UK readers!

notes: Sally’s Candy Addiction by Sally McKenney was given to me to review by the publishers - all opinions are my own, please see my contact/policy page above for more information. My review of Sally’s Baking Addiction can be found here!

I was very happy how these Buckeyes turned out! Read more about them in the previous post! 

What’s In Your Picnic Basket? #getsummerstarted

I don’t ever remember waiting for summer like I do since I moved to England. After all the grey skies and rainy days all I want is the sun! We were lucky last week to have a couple good days to get out and enjoy clear skies.

Sainsbury’s asked me to share with you how I get my summer started and we start our summer as we mean to continue; with a picnic and great company! The first three essential picnic things you need are a blanket, basket/bag, and someone to share it with.

We have had the same picnic blanket for 7 years it’s great because one side is plastic to keep it getting wet from the grass, it’s also machine washable. The picnic basket/bag we use I bought about 3 years ago and it’s been everywhere with us! Both were bought at my local Sainsbury’s, every year they come out with new designs and styles so keep our eye out if you are in the market for a good blanket and bag!

But on to what really makes a great picnic… the food!

Here’s what is in my picnic basket:

Peanut Butter and Jelly Sandwiches cut in 4 triangles to share

Sausage Rolls

Cocktail Sausages

Sainsbury’s Spanish Tapas Selection

Babybels

Sainsbury’s Taste the Difference Tabolleoh

Bag of salad

Fruit Salad

Veggie Sticks

Hummus, Caramelized Onion is our favorite

Breadstick minis

Crackers/Pitas individual packages

Rice Krispie Treats (recipe below)

Juice Boxes

Bottle of Water

Don’t forget a plastic container or two for the salad and forks! A plastic bag for trash is also handy as most parks have trash bins. It makes the picnic bag lighter for the nice refreshing walk afterwards.

We are lucky enough to have a big park and canal near by where there are plenty of places to go and run and play. Our favorite stop on our walk is the bridge where we stop to play Pooh (as in Winnie-the-Pooh) Sticks. We collect different sticks on our way there just to throw them over the bridge on one side then racing over to the other to see whose comes out first.

We also like to feed the ducks, but on this occasion didn’t bring any bread. Although recently I read something saying you shouldn’t feed ducks bread. It’s not good for them apparently. Might need to invest in some duck friendly food sooner then later as the days get warmer.

So, I’m curious what’s in your picnic bag? Tweet me (@unitedcakedom) or tag me in on Instagram (@unitedcakedom) a picture of your picnic or share your favorite picnic food and I will be sure to like and re-tweet it with my readers!

Biscoff Rice Krispie Treats

75g butter

250g mini marshmallows, divided in two portions 200g/50g

150g smooth or crunchy Lotus Biscoff spread

130g Rice Krispies

Line a rectangle pan/tin/whatever with grease proof paper. Place the butter in a saucepan and once melted, but not burnt add 200g of the marshmallows and stir until completely melted. Take off the heat and mix in the biscoff spread and stir until smooth. Add the Rice Krispies and the remaining 50g of marshmallows and mix until it’s all covered. Moving fast put in your lined tin and smooth the top with a spatula. Leave to sit for 2 hours or more on warm days. Cut into squares and enjoy! They keep up to 5 days in an airtight container.

notes: in association with Sainsbury's - FYI the sausage rolls and other snack bites are usually on offer 2 for 3GBP

Gooey Clusters (Homemade Goo Goo Clusters)

Raise your hand if you like chocolate, caramel, marshmallow fluff, and salted peanuts! If you enjoy all of those ingredients separately be prepared to love them all together! (you can put your hand down now) 

These Gooey Clusters are a simple and easy treat to throw together to impress friends, family, and a load of internet people you don’t know!

I need to say the sentence above in your best announcer’s voice. That’s how I hear it being said out loud!

See, it totally sells them when you’re saying it in an announcer sort of way. An announcer voice can get people to do anything. Including making sweet chocolate treats! 

Or you just write a blog and get people to put their hands up and talk in announcer voices and to make cake! 

Back to the Gooey Clusters! These babies don’t require any fancy gimmicks to get someone to make them. They sell themselves! The only words you need to make these are:  chocolate, caramel, marshmallow fluff, and salted peanuts  … plus you need to know how I did make them! The recipe is as follows….

Gooey Clusters

150g Dark Chocolate

12 tsp salted peanuts

12 tsp caramel sauce

12 tsp marshmallow fluff

Melt the chocolate in a heatproof bowl over a simmering pot of water, make sure the bowl doesn't touch the water.

Once it’s melted place 12 teaspoons of the melted chocolate in the bottom of 12 fairy cake cases lined in a muffin/cupcake tin. Then add a teaspoon of peanuts, caramel sauce, and marshmallow fluff to each case before topping again with a tsp of dark chocolate. Leave to set in the fridge for 2-4 hours. If they aren't all gobbled up right away store in the fridge. Also the caramel sauce and marshmallow might leak out of holes, but that’s okay!

notes: Gooey Clusters are inspired by a popular candy (chocolate) bar called a Goo Goo Cluster, that is very popular in parts of southern America: the base is a marshmallow-y nougat base topped with a layer of caramel and peanuts and completely covered in chocolate. The recipe/idea was inspired by The Chew Food. Life. Fun. 

Changing of the Seasons: Caramel Apple Pie Scones

The change in seasons has been influencing my taste buds at the moment.

Definitely craving apples, pumpkin, cinnamon, and other seasonal dishes. Like stews, soups, and pies the list could go on forever!

Usually this time of year I bake a lot of apple bakes, but our tree has produced no more then 5 edible apples this year.

Which is very sad really, but I wasn't going to let that stop me from baking with apples at least once this autumn!

After much thought and deliberation I decided to give a classic teatime treat an apple twist. No, not a Victoria Sponge, but the humble scone.

I made Caramel Apple Pie Scones. They are by far one of the most delicious scones I have ever made. Which isn't really saying a lot because I don’t make scones that often.

That doesn't make them any less delicious though!

They would be perfect for an Autumn Afternoon Tea! 

The scones themselves are seasoned with apple pie spice and have fresh apples in them. I topped them with the traditional clotted cream and instead of jam used some delicious caramel!

Caramel Apple Pie Scones

500g plain flour

2 tsp bicarbonate of soda

2 tsp cream of tartar

2 tsp golden caster sugar

2 tsp apple pie spice

50g unsalted butter, cold and cubed

25g vegetable shortening/Trek, broken up

300ml buttermilk

75g or ½ an apple chopped into little cubes

sprinkle of sugar

clotted cream

caramel sauce

Start by chopping the apple and sprinkling with sugar, leave in a colander so the juice from the apple drips out. Press between a towel or paper towels to dry them completely.

Heat the oven to 220C and line a baking sheet.

Combine the dry ingredients in a bowl before rubbing in the butter and shortening. Add the buttermilk and chopped apple and mix together until it forms a soft dough.

On a lightly floured surface smoosh the dough into a thick circle, using a medium to small circle cutter cut out the scones. I got about ten, but it depends on the size of your cutter. Then place on prepared baking sheet and bake for 12-15 minutes. They should rise in the oven and slightly brown. When you transfer them to the cooling rack they should feel light. Cool for a bit before adding the clotted cream and caramel. Enjoy! 

notes: These are my entry for The Great Denby Cake Off blogger competition. Apple Pie Spice isn't very common in the UK, however if you add a tsp of ground nutmeg and a tsp of ground cinnamon and maybe a baby pinch of ground cloves it will pretty much be apple pie spice. This could also be tried with dried apples. 

Chocolate Pretzel Fudge Bites aka Mouth-Fulls

Chocolate Pretzel Fudge Bites is a bit of a mouth full to say and mouths will be full when you make these… maybe I should have called them “Mouth-Fulls” or something just as silly?

The salty pretzel covered with the sweetness of chocolate is a classic combo that a lot of people love.

Including Mr. Knightley; they are his favorite! I made these with him in mind.

Well, it started because I bought him Caramel & Pretzel Chocolate clusters at Marks and Spencers. They were pretty damn good!

I should know I ate most of them. I figured I better make it up to him, so I had a look in my cupboard…

I had the chocolate, pretzels, and Sainsbury’s mini Cornish Fudge chunks in my cupboard. As I’m in the process of using up things in my cupboard I thought why not!

Fudge and caramel are not they same thing, but they come from the same family of sweets.

They are easy to throw together and make a tasty chocolate treat! You could also use these as an egg nest during the Easter season. Just top them with some chocolate eggs. You could also decorate with sprinkles or use candy melts for different colors. A pretty versatile treat, it’s up to you. Enjoy!

Chocolate Pretzel Fudge Bites

200g milk chocolate

50g (more or less) pretzels, smashed

100g Sainsbury’s mini Cornish Fudge chunks

cupcake/muffin cases

Melt the chocolate using your preferred method. I melted them in a glass bowl over simmering water. Then add the smashed pretzels coating them completely before adding the fudge chunks. Mix thoroughly before spooning them into cupcake cases. I made 11 but it all depends on how you want to divide them up! Let them set before eating! 

notes: Mr Knightley is my husband, see the about me page to be disappointed that I don’t explain it further. I was shopping at M&S because I had a gift card. I bought Sainsbury's mini Cornish Fudge chunks prior to knowing I would use them in this recipe!