Chocolate Caramel Shortbread

I have been incredibly lazy lately; between work and catching up with my long dormant social life, I've had little time to photograph my kitchen adventures. What photographs I do take end up shoddy and are mostly hastily snapped on my iPhone.

My work front has been incredibly rewarding recently, what with a successful project closed off with great results. I think that was just the pick-me-up project I needed to get back into the swing of things in the firm. It was also personally rewarding, as it was a scope so close to my heart. Despite the difficulty I faced in trying to remain objective and not give into my stupid compassionate self, I found that it was the perfect experience to grow up professionally and also as a person.

I've also taken some measures to start acting my age. Attending house parties, went on a really fun pub crawl with really good friends, started actually leaving the house to socialise on a Sunday afternoon, etc. It's a lot of fun just cutting loose and having fun with my friends again, though I am paying the price in not having time to bake and photograph.

Though after close to three weeks of silence on the blog, I figured I'll risk the bad photos and just post one of my favourite new recipes: homemade Twix bars, or rather just chocolate caramel shortbread.

Chocolate Caramel Shortbread
Adapted from HungryCravings

Shortbread:

• 340g cold unsalted butter, cut into small cubes
• 425g all purpose flour
• 90g caster sugar
• 1/2 tsp salt

Caramel:

• 1 14oz tin of Carnation skim condensed milk

Chocolate:

• 170g semi-sweet chocolate, chopped finely
• 90g unsalted butter

Shortbread crust:
Preheat the oven to 180C and grease and line a 9x9 inch baking tin
Combine all ingredients in a large mixing bowl, using the paddle attachment on low for roughly 5 minutes
Dump the dough into the prepared tin and press firmly into an even layer, then poke holes with a fork, and bake for 30-40 minutes or until lightly golden
Allow to cool to room temperature

Caramel layer:
Pop the tin into a large saucepan of water, making sure to cover the top. Bring to a boil and simmer for 2 hours. Allow the tin to cool to room temperature before opening, and even then be careful when doing so as it's likely to ooze out if not prepared properly. Spread the caramel over the shortbread crust and let it cool

Chocolate layer:
Place the chocolate and butter into a small bowl and heat in a microwave for 30 seconds, taking it out every now and then to stir until completely combined. Cool in the bowl for 10 minutes before pouring and spreading over the caramel layer

Cut into cubes and enjoy!

It's an incredibly easy recipe that yields such a powerful punch of sweet flavours. I've been a very bad girl and sneaking tiny bites of these bars all week. Going to have to pay for it with an extra hour in the gym, I think. That is if I ever find my way there at all.
Happy Sunday everyone, and have a great week ahead,
x Nabs

Back to Basics Banoffee Pie

There has been a particular recipe sitting on my shelf for far too long, and now that I've tried it, I don't quite know what I was so afraid of. I've been terrified of trying Banoffee Pie, or any caramel based recipe, due to the fact that I'm afraid to make caramel.

I can't for the life of me understand why. It's incredibly easy, and oh-so-satisfying to taste the results. Unless you're an idiot like me and taste it right out of the hot saucepan. I'm still waiting for my lip to blister, wondering if it will be so unsightly that I may need to take some days off work. LOL, jokes.

A good friend of mine asked me last week if I can do Banoffee Pie, and I told her the truth: that I've never tried it, but have always wanted to try. She then went on to say that she's got a friend who may be interested in asking me to do the dessert for her wedding! 60 mini Banoffee Pies! Is it silly of me to even try and wish for this gig?

I whipped up (heh, geddit?) a sample for her, and made a test pie to go with it... from my side, the flavour and texture turned out great, and everyone here seems to like it. I just wonder if she'll feel the same. Sitting on tenterhooks here and biting my nails to boot!

But that said, whether or not she goes for my Banoffee Pie, I've not opened up a whole new world for myself! CARAMEL!

Banoffee Pie

Crust

• 250g plain digestives, passionately whacked with a rolling pin into fine crumbs
• 120g butter, melted

Filling

• 100g butter
• 100g soft brown sugar
• 397g condensed milk

Topping

• 3 medium bananas, ripe and soft
• 300ml whipping cream

1. To make the crust, mix the digestive crumbs and butter using a fork, then press into the bottom of a lightly greased pan (I used a round tin foil pan for ease of delivery, but springform or removable bottom is ideal). Use the bottom of a glass to firmly pat the crumbs down. Then chill in the fridge while you prepare the filling
2. In a non-stick saucepan, gently heat the butter and sugar until the sugar is completely dissolved. Pour in the condensed milk and bring to a boil gently, making sure to stir continuously so the caramel doesn't burn
3. Pour the caramel over the chilled crust and smooth it out with a rubber spatula then chill in the fridge for at least 1 hour while the caramel sets
4. Just before serving, slice your ripe bananas to cover the caramel
5. To make the whipped cream, be sure to chill your bowl and whisk for 2-5 minutes beforehand. Then for a creamy, yet not overpoweringly sweet whipped cream topping, just whisk the cream for around 1 minute (if you're using an electric mixer) or until soft peaks form and you can turn the bowl over and the cream stays intact. Smooth or pipe the cream over the top
6. For extra decoration, you can grate some semi-sweet chocolate over the top of the pie, or decorate with slices of bananas

It couldn't be easier, and now I'm dying to make more pies to give away to friends and family members!

x Nabs

P.S. Sorry for the ugly, over-exposed pictures...