My nickname for these pancakes is “Faileo Pancakes”. Why? Because I started off with a paleo pancake recipe and then covered it in caramel. Just because. And it’s DELICIOUS. Plus it’s super easy and gluten free! Forget the usual flour, milk and sugar – the base recipe uses just 3 ingredients – bananas, eggs and baking powder.
And why am I making pancakes? Because it’s Shrove Tuesday (aka Pancake Day) of course! Pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent.
I had such a great response to my single serve Lonely Girl Pancakes that I created another single serve pancake recipe. You’ll be making this, a LOT.
- 2 medium bananas, ripe to overripe
- 2 eggs
- ⅛ tsp baking powder
- Butter, to fry
- 3 tbsp caramel sauce (I used Bonne Maman caramel spread)
- 1 tbsp shredded coconut (optional)
- Mash 1½ bananas in a bowl, then crack 2 eggs in and whisk until combined. It doesn’t have to be super smooth, I like the batter quite chunky.
- Add ⅛ teaspoon of baking powder and coconut (if using) to the mashed bananas and egg mix and stir to combine.
- Pour approx 1 tablespoon of batter per pancake into the frypan and cook over medium low heat.
- Flip after bubbles appear across the surface, cook for about one minute more until golden on both sides.
- Heat a little more butter in the frying pan and fry the slices of banana with a spoonful of caramel spread until golden.
- To assemble, stack pancakes and smooth a teaspoon of caramel between every second pancake.
- Top with pan fried bananas and a little more caramel.
If you want to make these pancakes truly paleo, skip the caramel and throw in a handful of berries before you cook them. Very delicious and healthy too.
And thanks to Australian Eggs, I have a special pancake-themed prize pack to give away!
This giveaway pack (RRP$50) includes:
- Mixing bowl
– Pancake Rings
– Eggs Easy As apron
Enjoy the recipe and good luck!
I love reminiscing about the childhood treats from my youth – fairy bread, chocolate crackles, Australian Women’s Weekly Birthday Cakes, honey joys and more. This month’s Sweet Adventures Blog Hop is hosted by the lovely Sophie from The Sticky and Sweet with the theme Childhood Favourite. Today I will be sharing with you two of my favourite childhood sweet treats, reinvented into a tasty hybrid treat with an adult twist.
So I present to you… the Chocolate Joy. A Chocolate Crackle x Honey Joy concoction that has been given a very adult dress up. For overseas readers, a chocolate crackle is traditionally made of rice bubbles, copha, cocoa powder and desiccated coconut, whilst a honey joy is caramel in flavour and made of cornflakes, butter, honey and sugar.
I took the concept of a basic chocolate crackle and swapped out the rice bubbles for cornflakes. I used a mixture of 70% dark chocolate and butter to coat the cereal instead of cocoa powder and copha, and made a salted caramel topping to echo the flavours of a honey joy.
- 300g 70% dark chocolate
- 50g butter
- 1 cup shredded coconut
- 3 cups cornflakes
- Store bought caramels (like Werther’s Caramel Chews)
- 1 tsp sea salt
- Melt the dark chocolate and butter together in the microwave in short bursts on medium.
- In a large bowl, mix the cornflakes and coconut together.
- Pour the melted chocolate mixture over the cornflakes and coconut, and stir until each piece of cereal is coated.
- Transfer the mixture into mini baking cases arranged on a tray – I use about a heaped teaspoon of mixture per case.
- Put the tray in the fridge to set whilst you make the cheat’s salted caramel.
- Melt around 15 Werther’s Caramel Chews (or similar caramel lolly) over a low heat. Add in sea salt and stir.
- Drizzle caramel over each Chocolate Joy. Tada!
And the result? A rich and chocolately crunchy treat that isn’t too sickly – with a nice salty and sweet drizzle to top it off. Bring these to your next birthday or fete and the adults will go wild! Thank you Sophie for thinking of such a fun theme!
What’s your favourite childhood treat?
Happy World Nutella Day everyone! February 5th is the day the internet likes to celebrate this amazing spread. Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso declare today a day to celebrate, to get creative with, and most importantly, to EAT Nutella.
I am obviously a BIG fan of Nutella and love using it in my recipes whenever possible – for example my Butter Cookies with Nutella, Chocolate Pavlova with Nutella and Strawberries, Nutella Cheesecake, Ferrero Rocher Cake with Nutella Buttercream… ok ok I guess you get the point. I’m a big fan of Nutella.
I wanted to create a Nutella version of my Dark Chocolate Fudge recipe and make it a little more grownup with roasted hazelnuts and sea salt to counteract the sweetness. And the result? Smooth and creamy rich fudge, with a satisfying crunch from the hazelnuts and a hint of saltiness – I can’t even deal with how deliciously addictive this stuff is. My work devoured the entire container in a day (as I couldn’t have it hanging around at home!)
- 3 tbsp butter
- 225g dark chocolate
- 400g can sweetened condensed milk
- 1 cup Nutella
- ¾ cup toasted hazelnuts
- Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
- Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
- Roughly chop hazelnuts, put aside.
- In a heavy saucepan over a low heat, melt butter and dark chocolate until melted and glossy.
- Add in sweetened condensed milk and then the Nutella, stirring vigorously to combine (it will thicken quite a bit).
- Finally add in the chopped hazelnuts and stir until distributed throughout.
- Pour fudge into a 20cm square lined baking tray. Refrigerate for 2 hours.
- Cut into squares and ENJOY!
Popsicle mania seems to have swept the internet recently and I’ve seen all sorts of wonderful concoctions being whipped up. I was speaking with the lovely Erika recently over a cocktail (or three) and we were enthusing about our love for popsicles – or icy poles, as they’re known in Australia. Not only are they simple to make, but they’re the perfect way to cool down. And with the recent heatwave that has swept Australia, we will need a stash on hand at all times!
This popsicle was actually inspired by a salad I recently had that featured pomegranate, mint and haloumi. It was light, delicious and refreshing with a contrast of flavours and textures that I thought could work well (don’t worry, I omitted the haloumi from my popsicle!)
- 2 cups Pomegranate Peach Passion White Tea (or iced tea of your choosing)
- 1 cup water
- Juice of ½ lime
- 1 pomegranate
- 1 small bunch of mint
- Combine iced tea, water and juice of ½ a lime and stir until combined.
- Cut pomegranate into sections and de-seed. Set aside.
- Finely chop 1 tablespoon of mint leaves. Mix into pomegranate seeds.
- Pour ice tea mixture into popsicle moulds and fill half way, sprinkling in the pomegranate seed and mint mixture.
- Freeze for an hour, then take out and put in a whole mint leave into each mould. Top the rest up with remaining ice tea mixture and a few more pomegranate seeds.
- Freeze for another 4 hours.
- To remove the popsicles from their mould, quickly run them under a warm tap to loosen, then gently pull out.
I had grand plans of freezing my popsicles in 4 stages so the pomegranate seeds were dispersed evenly, though lack of time and patience got in the way and I froze them in a 2 step process (this ensured the mint leaf didn’t sink and stayed suspended in the middle).
And the result? A refreshing, not-too-sweet popsicle that I thoroughly enjoyed on my balcony on a hot day. I loved crunching down on the pomegranate seeds and getting a burst of flavour, and the white tea gave it a nice kick. Heaven!
And as an ode to my salad that inspired this recipe, I used the leftover pomegranate and mint to make a quick salad with haloumi and rocket. All it needed was a drizzle of olive oil and balsamic and it was the perfect accompaniment to my lunch.
Sweet Adventures Blog Hop: How to link-up
The January Popsicle Party theme hop is open for linkup until 11:59 pm, Friday 24 January [AEST Sydney time].
- Add a link to this post somewhere in your post – You won’t be able to link up in the hop without a ‘backlink’ to this hostess post included in your post.
- Click here for the Thumbnail List code – Copy the code and add it to the bottom of your post in HTML view.
- Click here to Enter the Hop – Make sure to do this step so you appear in the list too! Add the link to your SABH post (NOT your homepage). Your entry will be submitted when you click ‘crop’ on your photo.
If you have a question or aren’t sure of something don’t hesitate to ask. For more information detailed instructions can be found here.
Remember, SABH is open to all food bloggers but only new posts published after the hop goes live can be linked up.
Sweet Adventures Blog Hop is brought to you by 84th & 3rd and monthly Guest Hostesses. Follow on Twitter: @SweetAdvBlogHop and Facebook: /SweetAdventuresBlogHop for new hop announcements and general deliciousness. Thanks for joining SABH!
I had an intense pancake craving the other weekend, but had no one to enjoy them with and didn’t want stacks of leftovers. So I thought I’d improvise a single serve pancake recipe partially out of curiosity, and partially because I have no self control and would end up eating the remainders cold, straight out of the fridge.
*oh and yes, the title of this recipe is tongue in cheek. You don’t need to be lonely to make it (I wasn’t). Hell, you don’t even need to be a girl.
I’ve experimented with single-serve dessert before in my Microwave Mug Cake Series so I figured I’d apply the same principles. It’s a pretty flexible recipe, I had fresh blueberries and coconut on hand so I used that, but you can use whatever flavours your heart desires!
Lonely Girl Pancakes – A Single Serve Pancake Recipe
Prep Time: 2 mins
Cook time: 5 mins
1/4 cup plain flour
1 tsp baking powder
1 tbsp caster sugar
1 tbsp flavourless oil (I used sunflower)
1/4 cup milk
1 tbsp shredded coconut
1/4 cup of blueberries
Cheats Berry Sauce Ingredients:
1/4 cup frozen berries
1 tsp icing sugar
1. Sift dry ingredients into a jug and mix.
2. In a separate bowl (I just use a mug), whisk together the egg, milk and oil until combined.
3. Add the wet ingredients into the dry and stir until well combined. If using additional flavourings, such as berries or coconut, add now and stir gently to combine.
4. Lightly grease a non-stick fry pan and heat to a medium temperature.
5. Making this mixture in a jug will make it easier to portion out the batter – make this to your preferred size. I made 5 pancakes about 10cm in diameter.
6. Cook until bubbles form on surface, flip and cook the other side until lightly browned.
7. Serve either with a garnish of extra berries and coconut and a drizzle of maple syrup, or see below for a Cheats Berry Sauce.
Cheats Berry Sauce Method:
1. Put frozen berries in a microwave-proof container, cover it with paper towel or a slightly askew lid. Cook on high for 30 seconds until hot and bubbling.
2. Add in icing sugar and whisk, combining the sugar and breaking down the berries into a sauce.
3. You can add a teaspoon of water and strain this if you want a smooth sauce, otherwise the whisk will sufficiently break the berries down to a thick and delicious sauce.
I added a scoop of my Coconut and Salted Caramel Ice Cream I had left over and it was a winning combination!
Make it vegan – Substitute 1 egg for 1/2 a mashed banana. Substitute milk for soy or almond milk.
Make it healthier – Substitute the plain flour for whole wheat or coconut flour. Omit the sugar and oil and add extra berries for sweetness and moisture.
Make it naughtier – Substitute the berries for chocolate chips. Substitute the milk for ricotta. Add a drizzle of homemade salted caramel sauce
How do you like your pancakes in the morning?
I’ve always wanted to try and make my own ice cream, and have had limited success with no-churn ice creams and sorbets. But the texture was always not quite right, and I knew I needed some machinery to get the job done.
The ice cream maker is simple to use and produces drool-worthy ice creams (and can do frozen yoghurt, sorbets and whatever else your mind can dream up… possibly some kind of alcoholic slushie?). However, it does require organisation and time. The freezer bowl needs to be frozen 12+ hours before you start making your ice cream, something I didn’t initially realise (well, I would if I had read the instructions properly) but after this minor set back I was good to go! After I had churned my cream mixture for the recommended 20 minutes, it was still a little soft for my liking so I transferred it to the freezer for a final freeze per the instructions. And the result? Delicious, flavourful, creamy ice cream filled with coconut and salted caramel swirls. Watch out Ben & Jerry’s!
Here is my cream concoction in the maker in the early stages of being churned. You can see the flecks of vanilla bean scattered throughout.
As the ice cream mixture thickens and reaches nearly the end of its churning inside the machine, I trickle in the salted caramel.
The mixture is then transferred to an air tight container for a final freeze, a little more salted caramel is drizzled over the top and swirled (you can never have enough, right?)
**Please remember to freeze your freezer bowl per your maker’s instructions prior to starting this recipe**
- 1 cup (250ml) coconut milk
- ½ cup caster sugar
- 2 cups (500ml) thickened cream
- 1 vanilla bean, split and seeds removed
- 2 tsp coconut extract
- 1 cup caster sugar
- 120ml water
- 1 cup thickened cream
- 2 tsp sea salt
- Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
- The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
- Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
- Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
- Use a hand mixer on a low speed to combine coconut milk and sugar until dissolved.
- Stir in thickened cream, vanilla bean seeds and coconut extract and mix until combined.
- Cover mixing bowl with cling wrap and refrigerate for 2 hours.
- Turn on your ice cream maker, pour the mixture into the freezer bowl and allow to mix until thickened – around 20 minutes. Pour in ⅓ of salted caramel and mix until just combined.
- Transfer the ice cream to an airtight container and drizzle over a little more salted caramel and swirl. Place in the freezer for around 2 hours, or until firm.
- Serve in scoops with a generous drizzle of leftover salted caramel!
If you got an ice cream maker, what would be the first thing you make?
Love Swah was gifted the Cuisinart Ice Cream Maker by Kitchenware Superstore. Opinions expressed here are my own.
I was super excited when I found out that this month’s Sweet Adventures Blog Hop was truffle themed! No, not that delicious smelling mushroom, but a ganache-filled chocolate treat. My mind whirred with Christmassy ideas… snowman truffles with a spiced centre? Truffles decorated as mini Christmas puddings?
I finally settled on the idea of Christmas bauble truffles – I initially was going to make them white chocolate and coconut, and at the last moment changed it to lime. Not only did it taste delicious but the flecks of green in the ganache made it suitably themed! And, this is a big call, but I think these white chocolate and lime truffles taste better than those white choc Lindt balls I go nuts over. Really, try it for yourself.
These definitely ended up more “rustic” (ie messy) than I hoped, as I ideally I wanted a perfectly round truffle to hang from my Christmas tree. But alas when the truffles dry, the melted chocolate naturally flattens a bit on the bottom.
- ⅓ cup thickened cream
- 250g good quality white chocolate, chopped
- 1 tsp lime zest
- 300g white chocolate melts
- Heat the cream in short bursts in the microwave until simmering hot.
- Add the chopped white chocolate and stir until it’s melted and smooth.
- Stir in the lime zest, cover with cling wrap and refrigerate for 2-3 hours.
- Scoop out ganache into balls using a melon baller or teaspoon. Gently roll the balls in your hand for an even finish.
- If the weather is hot, put the balls back in the fridge for 30 minutes on a tray lined with baking paper so they don’t stick.
- To add their hangers, use a toothpick or skewer to pierce a hole directly through the truffle.
- Cut equal lengths of elastic and tie a knot at the bottom.
- Thread the elastic through the truffle, the knot will ensure it doesn’t pull completely through.
- Melt the remaining white chocolate in the microwave.
- Dip each truffle into the melted chocolate, coating evenly. Return to the baking tray to harden.
- Pipe a little circle around the base of the string with white chocolate or an edible cake gel pen to make it look like a bauble.
- Decorate your tree!
I loved getting creative with this recipe (and enjoyed eating them even more). I hope you like these Christmas baubles too!
In America I stumbled upon a delicious snack (in Walgreens of all places) which involved chocolate covered pretzels covered in crushed candy canes. The salty pretzel combined with the rich dark chocolate and minty candy cane was a winning flavour combination and NEEDED to be made into cupcake form.
I used my chocolate Devil’s Food Cupcakes as a base, and topped it with a subtle peppermint-flavoured buttercream. It was then adorned with chocolate-dipped salted pretzels (“antlers”) and finished with a dusting of crushed candy canes. Delicious and suitably festive.
- 7 tbsp cocoa powder
- 1 tbsp instant coffee powder
- ½ cup brown sugar
- 250ml boiling water
- 125g butter (room temperature)
- ⅔ cup caster sugar
- 2 teaspoons vanilla extract
- 2 eggs (room temperature)
- 1⅔ cups plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 160g butter, softened
- 4-5 cups icing sugar
- 1 tsp peppermint extract
- A dash of milk, if required
- 100g dark chocolate melts
- Salted pretzels (large)
- Candy canes
- Preheat the oven to 180°C. Line 2 x 12 muffin tins with cupcake papers.
- Stir the cocoa powder, coffee and brown sugar in a bowl and pour over the boiling water. Whisk to mix and set aside.
- Cream the butter and caster sugar together until pale and fluffy and then add the vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Slowly add the flour, bicarb and baking powder. Pour in the cocoa/coffee mixture and beat until just combined.
- Spoon the mixture into prepared muffin tins and fill approximately ¾ full (this recipe should make around 18 cupcakes)
- Bake in the oven for 18-20 minutes or until the cupcakes slightly spring back when touched.
- Allow the cupcakes to cool slightly in their tin before turning out onto a wire rack.
- Place the softened butter in a large mixing bowl and beat until smooth.
- Gradually add in the icing sugar and beat for around 3-5 minutes until smooth and creamy.
- Add the peppermint extract and a dash of milk if needed until it’s a spreadable consistency.
- Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
- Melt the chocolate in short bursts in the microwave, stirring occasionally until melted.
- Dip broken pretzel pieces into the chocolate, allow excess to drip off, and then allow to harden on a baking paper-lined tray.
- Crush candy canes in their plastic bag(s) with a rolling pin.
- Stick hardened choc-pretzels into the iced cupcakes and sprinkle crushed candy canes over the top.
I wanted to create a dessert that echoed the beloved cookies and cream flavour combination and with this month’s Sweet Adventure’s Blog Hop being cheese-themed, I knew a cookies ‘n’ cream cheesecake was the answer.
I described this cake to someone as “a choc chip cookie and a cheesecake had a baby and the result was amazing” which basically sums up this new recipe!
- 140g butter (room temperature)
- 1 cup brown sugar
- 2 tbsp caster sugar
- 1 egg (room temperature)
- 1 tsp vanilla extract
- 1½ cups plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 200g chocolate chips
- 500g cream cheese
- ¾ cup – 1 cup icing sugar (to taste)
- 200ml double cream
- 100g dark chocolate chip
- 100ml double cream
- Preheat oven to 170°C. Cream the butter and sugars for at least 5 minutes until the mixture becomes light and fluffy.
- Add the egg and vanilla extract and beat well.
- Add choc chips, flour, baking soda and baking powder. Beat on low speed until just combined (don’t overwork the mixture or it can become tough).
- Press the majority of the dough into the middle of a 23cm/9″ round greased springform tin. I baked the leftover dough into 6 small cookies, for decorating or for eating ;)
- Bake in the oven for 15 minutes or until lightly golden brown.
- Allow to cool completely.
- Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
- Add in the double cream and beating until smooth and creamy.
- Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours, but preferably overnight.
- Bring the cream to a simmer either over the stove top or in the microwave.
- Add the choc chips to the cream and stir until melted and glossy.
- Allow the ganache to cool slightly before pouring over the top of the cake.
The combination of the thick choc chip cookie crust, creamy cheesecake filling and rich chocolate ganache makes it a decadent and popular dessert with everyone I’ve served it to!
Happy Halloween everyone! I am currently in New Orleans, so I have the wonderful Erika Rax posting a delicious-looking and suitably-themed recipe for you all!
Hey Love Swah-ers! Swah has asked me to distract you guys from the fact that she is off galavanting in the US without us by sharing a sweet recipe. So I’ve brought you doughnut holes. The best thing about these is that they are baked, making it logistically possible for those of us who are too afraid to buy a deep fryer for fear of what we will turn into. I promise they still hit every spot and the rich orange chocolate ganache makes for the perfect accompaniment.
- 1½ cups Plain Flour
- ½ cup Caster Sugar
- 1½ tsp Baking Powder
- ½ tsp Salt
- 125g (½ cup) Butter, softened and diced
- 1 Egg
- ¾ cup Milk
- 70g Dark Chocolate
- ⅓ cup Thickened Cream
- Rind from ½ Orange
- Small Squeeze of Orange Juice
- Preheat oven to 180°C.
- To make doughnut holes, beat all ingredients with an electric mixer until smooth.
- Spoon mixture into a cake pop tin (or a rounded patty cake pan) and bake for 12-15 mins until golden.
- Cool in tray before transferring to a wire rack to cool completely (unless you’re having them warm which I encourage)
- To make ganache, melt all ingredients in a bain marie over low heat until smooth.
I will make sure to eat LOTS of doughnuts in honour of this post!
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