Tagged by: salted caramel

Mini Pecan Tarts

Mini pecan Tarts feature

Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pie (have I told you Zadada’s an accountant?). When I asked if he bought a slice he said 

Zadada came home from work last week complaining about the price ($5) a café was charging for a skinny piece of pecan pi...

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Dark Chocolate & Salted Caramel Cookies

Salted caramel cookies feature

I hope your week is going well lovely people.

No complaints coming from this family of 5, we’re fortunate enough to be having ourselves a sneaky family holiday up at Noosa this week (accommodation is much more affordable outside school holidays). The kidlets have been swimming their little hearts out, so much so that yesterday even one 9-year-old had himself a little afternoon snooze while Alani caught up on some much needed Zzzzzzzzz’s.

I know I’m on holidays but I couldn’t resist the urge (yes I’m addicted) to share another delicious treasure with you all.

Who loves Salted Caramel…….ME! And who loves Dark chocolate……..ZADADA!

So with Valentines Day just around the corner I thought I’d be fair and bake a batch of ‘Dark Chocolate & Salted Caramel Cookies’ to satisfy both mine and Zadada’s taste buds, I will add the kidlets taste buds were more than satisfied too!

If valentines day isn’t for you that’s ok, personally I love any day that might prompt Zadada to buy me flowers, I love them maybe even more than salted caramel? (maybe not, but don’t tell Zadada that!). The good news is you don’t need a particular day or date as an excuse to bake these mouth-watering morsels, I would happily indulge myself any day or night and now that night has been mentioned, these cookies are perfect for turning into a dessert, just try giving one a zap in the microwave for 20 seconds and serving it with a scoop of your favourite ice cream, you’ll be in sweet foodie heaven!

Three simple but delicious ingredients are the secret in these cookies…A block of dark chocolate (the higher the cocoa content the better), a packet of werthers caramel chews and some sea salt, the remaining ingredients are pantry basics.

Here’s your How-To:

Salted caramel cookie instructions

Salted caramel cookie teaser

3.0 from 1 reviews
Dark Chocolate & Salted Caramel Cookies
Prep time
Cook time
Total time
Recipe type: baking
Serves: 20
  • 250g butter, softened
  • 1½ cups brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups plain four
  • ⅓ cup self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 200g block dark chocolate, chopped
  • 135g pkt Werther's original caramel chews
  • Sea salt for sprinkling
  1. Preheat oven to 170C fan forced.
  2. Line 2 oven trays with baking paper.
  3. Beat butter and sugar together until pale and creamy. Add egg and vanilla and beat until combined.
  4. Sift in flours, cocoa and soda. Stir through dark chocolate.
  5. Using a tablespoon sized portion of cookie dough press a caramel into the centre and mould dough around caramel to completely cover and form a ball.
  6. Position balls on trays 5cm apart and flatten slightly. Sprinkle each ball with a little sea salt.
  7. Bake cookies 15 minutes.
  8. Cool on trays 5 minutes before transferring to a wire rack.
  9. Store in an airtight container for up to 5 days.

If you had to choose between dark chocolate and salted caramel which would be your number 1?

Coming to the blog later this week is a delicious smoothie I’ve been enjoying for breakfast.

Until then…….


I hope your week is going well lovely people. No complaints coming from this family of 5, we're fortunate enough to be h...

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15 Minute Salted Caramel Cheesecakes

15 Minute Salted Caramel Cheesecakes Feature

It’s all systems go here, lots of hopping from one event to another……handmade markets, school presentation’s & treat days, birthday parties, preschool Christmas parties , work Christmas parties and somewhere in there trying to finish my Christmas shopping (nothing like leaving the finishing touches until the weekend before Christmas) please tell me I’m not the only one!

With all this dashing as I know I’m not the only one (I feel like one of Santa’s reindeers, do you?) I thought a quick and easy dessert should be shared your way! A 15 minute Salted Caramel Cheesecake to be precise 🙂

Inspiration for these little treasures came from a delicious Mousse I recently purchased from our local Blue Frog Patisserie & Café. So many delicious delights on offer from this great Patisserie, Chocolate croissants, lemon tarts, French vanilla slice, French baguettes, cheesecakes, is your mouth watering yet?

As I said most recently  it was the Mousse that captivated my tastebuds, SALTED CARAMEL MOUSSE, it was so deliciously decadent.  Those flavours got me thinking and did lead to a bit of a brainstorming session with the girls I work with who also share my love of eating sweet treats.

The short of the long is that I decided to get experimenting to try and create something similar in flavour and texture to what I had tasted and enjoyed sooooo much. Obviously I’m no French Pastry chef but I gave it my best shot and after 2 attempts I think I’ve come up with a little winner for what I refer to as a 15 minute Salted Cheesecake.

Here I was thinking it would be something more for Zadada and I to enjoy (which we certainly did) but I can also inform you that the 2 little girls of the family devoured one of these cheescakes each and the following night asked for another!

If you’re looking for a traditional cheesecake head this way. BUT if you’re like me and quite time poor this Christmas (are you working Christmas eve too?), this little treasure might be the perfect dessert to add to your Christmas day dining menu, it’s being added to ours.

Birds eye SCC

SALTED CARAMEL!!! Do I need to say more than that? Well yes I do because I’ve recently discovered that Coles supermarket sells a delicious salted caramel sauce that is almost as good as my homemade version, you’ll find that recipe here. With time being the issue the supermarket version has been put to good use in this little treasure but don’t be afraid to try making a batch (if you have the time).

Less is more sometimes and this is one of those times, this recipe consists of 4 main ingredients: biscuit crumbs, cream, mascarpone cheese &  Salted caramel sauce.

Trust me you’re going to love it and even more so because it’s only going to take you 15 minutes to make!

Let’s get to it.


Salted caramel cheesecake instructions

Salted caramel cheecake duet

time to enjoy

5.0 from 1 reviews
15 minute Salted Caramel Cheesecakes
Prep time
Total time
Serves: 6
  • 1 x 250g Packet Granita Biscuits (ground down to fine crumbs)
  • 40g butter melted
  • 1 cup thickened cream
  • 250g mascarpone cheese
  • 300ml Salted Caramel sauce (store bought Or you can make mine, link is above)
  • 50g dark chocolate
  • 1 teaspoon salt flakes
  1. Set out 6 x 300ml glasses
  2. Combine biscuit crumbs with butter and stir well.
  3. Press crumbs 2-3 tablespoons into the base of each glass, pop in fridge.
  4. Whip cream in a bowl with electric mixer until thick and peaking (see pictures above)
  5. Add mascarpone cheese and salted caramel to cream, fold through until well combined.
  6. Grab those glasses from the fridge and spoon or pipe caramel mixture into glasses (approx. ½- 2/3 cup per glass) will just depend on the size and shape of your glasses.
  7. Using a vegetable peeler, shave some chocolate curls over caramel mixture and sprinkle with a few salt flakes.
  8. Enjoy!
  9. I do recommend refrigerating cheesecakes for an hour or 2 but if you can't wait just dig in lovelies.

How’s life treating you this week? I hope you’re all safe and well.

Please know that my thoughts and prayers go out to all those affected by the siege in Sydney, so so sad.

I’ve got one last post to come your way for 2014 before I take a little silly season break!

Stay tuned lovelies….



It's all systems go here, lots of hopping from one event to another......handmade markets, school presentation's & t...

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Chocolate Centred Syrup Dumplings

Chocolate centred syrup dumplings

Zadada is a huge fan of syrup dumplings, so it’s no surprise that the first place I ever tried syrup dumpling  (those 18 years ago) was at his parents house. My gorgeous MIL made them for me gettingt me hooked from the word go. Each mouthful you take is sweet, buttery and warmly comforting. On top of how great they taste and comfort, they are quick and easy to make and don’t require any complicated ingredients, my kind of dessert!

I recently made a batch of dumplings for our little pack to enjoy, instead of sticking with the stock standard recipe I decided to give it a little Dark Chocolate Twist, which was approved by 4 out of 5 family members, the threenager  of the household is reluctant to try anything that doesn’t resemble a Sausage, a bowl of cornflakes or a scoop of plain vanilla ice cream (please tell me I’m not alone!).

I’ve added a salted caramel option to the recipe, call me obsessed, I know I am!

Let’s get to it, a dark chocolate twist on an old fashioned favourite………

Syrup ingredients

mixing dumpling ingredients

forming dumplings

Dumplings syruping

Syrup dumplings complete

Chocolate Centred Syrup Dumplings
Prep time
Cook time
Total time
Serves: About 5
  • 1 tablespoon butter
  • 1 cup self-raising flour, sifted
  • 1 egg, beaten
  • 1 tablespoon milk
  • ½ cup dark chocolate chips
  • 1 cup water
  • 1 cup sugar
  • ½ teaspoon of sea salt flakes (totally optional addition but I'm a little obsessed with salted caramel so it's a staple at this end)
  • 1 tablespoon butter
  • 1 tablespoon golden syrup
  1. Prepare syrup by combining all syrup ingredients in a large heavy based saucepan. Set aside.
  2. In a mixing bowl rub butter into flour (will look like bread crumbs).
  3. Combine egg & milk, lightly mix through flour combo until it forms a soft dough (I use my hand for this bit as my MIL has taught me the more delicately you handle the dough the fluffier your dumpling will be).
  4. Using a tablespoon, form the mixture into balls, create a cavity during this process and add about 5 choc bits, close cavity back up by sealing the dough into a ball. You should end up with about 10-12 dumplings.
  5. Place saucepan of syrup mixture on stove top, bring to the boil, gently drop prepared balls in and boil for 20 mins with lid on. (Note at this point you only need mixture just boiling, otherwise they may burn so just keep a close eye on things).
  6. At the end of cooking process I like to turn and stand the dumplings another 5 mins so they are well coated in syrup.
  7. Serve warm with a scoop or 2 of ice cream, yum!!
  8. NOTE: Don't worry if during the cooking process your dumplings ooze a little chocolate into the syrup, I guarantee they will still be delicious!!!!

Do you have an old fashioned favourite dessert you like to make, I’d love to hear about it.

Next post in the pipeline is a little M&M treasure for the kidlets (and big kidlets), stay tuned!

Until then,


Zadada is a huge fan of syrup dumplings, so it's no surprise that the first place I ever tried syrup dumpling  (those 18...

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Salted Caramel Cracker Slice

Labelled Slice

My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice!

‘Oh my goodness’ were the words silently swirling around in my head when I sampled a piece of this slice recently. My next thought was ‘I have to make this’. I never got to trace the slice back to the creator on the day but with some online detective work I have been able to put together a recipe that works deeeeliciously well and tastes very much the same as the one I sampled.

The bonus my lovelies is that it is conveniently easy to make using only 6 ingredients. You’ll have it whipped up and ready to set within about 15 minutes & ready to eat within the hour, how’s that?

Salada bics

Sugar and butter

Boiling Caramel

ready for the oven

Post oven

Chopped Choc

Scatter choc

Spreading after 1 minute in oven

Roasting alomonds with ground salt flakes

Ready to set

Cut slice

Yum Enjoy!!!

You will need:

7 full sheets of plain Salada Crackers (each sheet consists of 4 small squares)

250g butter

1 cup brown sugar

200g dark chocolate, roughly chopped

50g Flaked almonds

1/2 teaspoon ground salt flakes


1. Preheat the oven to 190C.

2. Line a 24cm x 30cm (or similar size) shallow baking tray with baking paper. Place the crackers in the base of the tray without overlapping, so they cover the base, carefully cutting them with a sharp knife to fit if required.

3. Melt the butter and sugar in a saucepan over a medium heat, stirring well until it boils and is combined. Remove from the heat and pour immediately over the crackers, spreading it evenly over the top. Place in the oven for 8-10 minutes or until bubbling all over and the caramel is starting to darken (keep a close eye on it so it doesn’t burn).

During this time you can also pop the almonds in the oven to lightly roast, just line a separate baking tray with baking paper, scatter the almonds on a baking paper lined tray and sprinkle the ground salt flakes over the top. Pop tray in the oven and roast almonds 3-5 minutes.

4. Remove slice from the oven and sprinkle over the chocolate, then return to the oven for another minute or until the chocolate has melted enough to spread. Using a spatula or knife, spread the chocolate evenly.

5. Sprinkle the roasted almonds over the top and let slice cool to room temperature then place in the fridge for 1-2 hours to set completely.

6. Once slice is set cut into wedges and store in an airtight container in the fridge for up to 1 week.

NOTE: the baking tray you end up using may require a few more or less crackers, just have a few on standby incase, also good to have a few extras to allow for breakage of biscuits.

So there you have it, a delightful little slice to satisfy any sweet tooth! I hope you all enjoy it as much as my family, friends and I did, ENJOY!

Next up on the Blog will be Chicken & Bean Enchiladas! Zadada and I got cooking in the kitchen recently and came up with these tasty little Morsels!

Chicken and Bean Enchiladas

Stay tuned for the recipe and creation process this weekend………

Until then,


My Salted Caramel journey continues with this absolutely gorgeous, mouth watering slice! 'Oh my goodness' were the words...

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Salted Caramel Brownie Sandwich Cookies

‘Sharing is caring!’, I love this saying especially when it involves a great recipe that someone thoughtfully brings to my attention.
My gorgeous Aunty Gail is the beautiful soul who surprised me with a copy of this amazing Donna Hay recipe in my Christmas card. Earlier last year Aunty Gail visited our family and brought a batch of these delicious morsels along with her to share. When I Sampled my cookie all I could say was ‘Mmmmmmmm I want this recipe’. Some of you may already be familiar with Donna’s ‘Salted Caramel Brownie Sandwich Cookies’ for those of you who are not you need to become familiarised, they are divine. If you are like me and love chocolate and salted caramel you need to bake a batch of these cookies or find someone who can bake a batch for you.
I made a batch up this week and took them along to an afternoon tea I had been invited to. They got great feedback.


You will need:

350g dark chocolate chopped (I used a 200g block Coles dark chocolate and used dark chocolate chips for the remaining 150g)
40g unsalted butter (I prefer standard butter I like the fuller flavour it gives)
2 eggs
2/3 cup caster sugar
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/4 cup plain flour, sifted
1/4 teaspoon baking powder, sifted

For the frosting:
3/4 cup caster sugar
1/4 cup water
1/2 cup pouring cream
150g unsalted butter, chopped (again I used standard butter)
sea salt flakes for sprinkling


Preheat oven to 180C (I did 170C for fan forced).
Place 200g of the chocolate (use the block chocolate for this part) and the butter in a small saucepan over low heat and cook stirring frequently, until melted and smooth (when melting chocolate I like to do it over a pan of simmering water, it’s a much gentler heat). Set aside.


Place eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until pale and creamy.


This is how my mixture looked after 15 minutes of whisking.

Stir through the flour, baking powder, chocolate mixture and remaining chocolate (this is where I used the chocolate chips) and allow to stand for 10 minutes.


Chocolate mixture.


Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room for spreading. Bake for 8-10 minutes or until puffed and cracked.


Allow to cool completely on trays.


To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 8-9 minutes or until golden (I set the timer and sat with the caramel while it was boiling away, as soon as you see it start to get that golden tinge remove it from the heat straight away so it doesn’t burn). Once caramel is away from the heat carefully add the cream and butter (I stress carefully).


When I added the cream and butter I ended up with a big hard clump of toffee in the saucepan but I just followed the recipe directions of returning the saucepan to the heat and stirring until the mixture was smooth again (this process took me a good 10 minutes or more).


Remove saucepan from heat again. I allowed my mixture to cool to room temperature I then placed it in fridge and left it to cool completely (for me this was overnight) as I was getting tired and it was past my bedtime. The pictures above show the caramel ready for the fridge and post overnight refrigeration.


Place mixture in a mixing bowl and using an electric mixer whisk the mixture until soft peaks form.
Spread half the cookies with the frosting, sprinkle with salt and sandwich with remaining cookies.
Recipe says you should get 12 (I got 11.5).


I will just say enjoy, enjoy, enjoy and as Kaymac would say YOLO!!!!

Coming up on the Blog next week is a little bit of Zamama sewing action (scary I know, as in no way am I an experienced sewer, year 9 and 10 textiles & design is the extent of my training!). I also Plan to share a delicious savoury appetizer with you all.

Until then……

'Sharing is caring!', I love this saying especially when it involves a great recipe that someone thoughtfully brings to...

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Chocolate, Nut and Caramel Shortbread Tart

choc tart

This recipe is delicious I found it at Taste.com. You must try it. I have made it a few times now. Today being the most recent and it is always a great success and very popular. So what are you waiting for? A delicious delight is only moments away just click take me to the recipe!
The tart I made today I used macadamia’s instead of pistachio’s. I also sprinkled some salt flake’s (for a salted caramel flavour) about 1/2 teaspoon over the caramel nut mixture once it had cooled a little in the tart case. I then followed the recipe instructions to finish the tart with the dark chocolate layer.
P.S – I cheated a little, I didn’t roast the nuts. I also couldn’t find any Arnott’s Glengarry shortbread biscuits so I used half Scotch finger and half Granita biscuits and it was still delicious!

The last thing i will say is when making the base I mix 2 eggs  up as I feel sometimes mixture is a little dry with only one but add it gradually you probably wont need the entire amount.

I love this recipe! Who am I kidding, I love anything sweet!!tart slice 2

This recipe is delicious I found it at Taste.com. You must try it. I have made it a few times now. Today being the most...

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