It was Tia’s birthday at the weekend and we have long had an agreement for years that we would always bake each other a birthday cake. This year I created a millionaire shortbread in a cake form because it’s one of her favourites – a chocolate sponge and buttercream with a shortbread, salted cameral and chocolate ganache filling. I called upon two of the baking greats – Nigella for her salted caramel recipe and Mary Berry for her fail-safe sponge.
I know, I know, I had you at salted caramel.
Everybody loves salted caramel. It just hits all the right notes – and its just…caramel…. with a bit of SALT! The logical step is to combine this oozy goodness with chocolate, and then cake, and you have a little piece of heaven on a plate. Or a really big piece, if you like.
I’ve decided that, in June, I’m going have a total detox from sugar. I eat WAY too many biscuits. And cakes. And chocolate… So its time to go cold turkish delight (sorry) and try to kick my addiction. We’ll see how it turns out, but in the meantime I decided to say bye bye to biscuits in style and cook up these delicious Salted Caramel Brownie Cookies, which I found here on www.donnahay.com.au. Read on for the full recipe.
As it’s nearly Easter I’ve been on the hunt for some recipes to try for next weekend. When I came across this on Good To Know Recipes I knew I had to try it! The recipe was easy to follow and the results were so good (even if I say so myself!). Because this is such a sweet treat you only need a little slice. It was such a hit in our house that I can’t wait to try Good To Know Recipes other mouth-watering delights.