Innholdsfortegnelse for Sweet Treats i taste.com.au Cookbooks

“It’s no secret to those who know me that I have a massive sweet tooth, and that I just love a dessert challenge – whether it’s to come up with an OTT cake sensation for the cover, or a fast and fabulous cheat’s treat. That’s why I had so much fun putting this tempting collection together; it’s jam-packed with sugar and spice and all things nice! Having a cheeky afternoon tea with friends? There’s a tart for that. You’re on cake-stall duty at the school? The 4-ingredient Raspberry Hazelnut Brownie (page 54) has got your back. Your favourite foodie friends are coming over for dinner Saturday night? The Strawberry Tiramisu Crumble (page 86) is sure to impress. And if you’re on a bit of a health kick and don’t want…

serves 8-10 | prep 15 mins (+ 2 hours 35 mins chilling time) | cooking 5 mins 1 Grease a 2.5cm-deep, 11 x 35cm (base measurement) fluted tart tin with removable base. Process 300g Tim Tams in a food processor until finely crushed. Add the butter and process until combined. Press mixture over base and sides of the prepared tin. Place in the freezer for 15 minutes to set. 2 Meanwhile, for the milk chocolate ganache, combine the milk chocolate, cream, butter, vanilla and sea salt in a microwave-safe bowl. Microwave on High for 1-2 minutes. Stir until melted and smooth. Set aside for 5 minutes to cool. 2 x 200g pkts dark chocolate Tim Tams 35g butter, melted, cooled 300ml double cream, whipped to soft peaks Dark cocoa powder,…

serves 12 | prep 20 mins (+ cooling time) cooking 55 mins 185ml (¾ cup) reduced-fat milk 125ml (½ cup) strained fresh orange juice 1 tbs finely grated orange rind 100ml light extra virgin olive oil 150g coconut sugar 2 eggs, lightly whisked 160g buckwheat flour 40g coconut flour 2 tbs almond meal 1 tsp gluten-free baking powder ½ tsp bicarbonate of soda 2 tbs coarsely chopped dark chocolate (70% cocoa) 30g (¼ cup) raw cacao powder, sifted 1 Preheat the oven to 180ºC/160ºC fan forced. Grease the base and sides of a 9.5 x 19.5cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. 2 Place milk, juice, rind, oil and sugar in a small saucepan over low heat. Cook, stirring, for 4 minutes…

“So simple and easy, these banoffee wontons are great party treats.” Katrina Woodman banoffee wontons makes 16 | prep 15 mins | cooking 5 mins 16 wonton wrappers 200g soft-centred caramel chocolates, chopped 1 ripe banana, cut into 16 pieces Vegetable oil, to deep-fry Cinnamon sugar, to sprinkle Melted dark chocolate, to drizzle 1 Place 1 wonton wrapper on a work surface. Top with 3 caramel chocolate pieces and 1 piece of banana. Run a wet fingertip around the edge of the wrapper. Bring the points up into the centre and pinch the edges to seal. Repeat with remaining wrappers, chocolate pieces and banana to make 16 wontons. 2 Pour enough oil into a saucepan to come halfway up the side. Heat over medium-high heat until the temperature reaches 180°C…

servings 16 | prep 25 mins (+ cooling time) cooking 1 hour 200g butter, chopped 200g dark chocolate, chopped 4 eggs, separated 215g (1 cup) caster sugar 2 tsp vanilla bean paste 50g ( 1 /2 cup) malted milk powder 40g ( 1 /3 cup) almond meal 40g ( 1 /4 cup) plain flour 30g ( 1 /4 cup) Dutch-processed cocoa powder Ice-cream or double cream, to serve salted caramel sauce 300ml thickened cream 160g (1 cup, lightly packed) brown sugar 50g butter, chopped 1 tsp sea salt, plus extra to serve 1 Preheat the oven to 170°C/150°C fan forced. Grease a round 6cm-deep, 22cm springform pan. Line base and side with 2 layers of baking paper. 2 Place the butter and chocolate in a saucepan over medium heat. Cook,…

serves 12 | prep 25 mins (+ cooling time) | cooking 1 hour 50 mins (base measurement) cake pan. Line base and side with 3 layers of baking paper. 3 Sift flours and cocoa over chocolate mixture. Whisk to combine. Add vanilla and egg, whisking to combine. Pour mixture into the prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out with some moist crumbs clinging. Cool cake completely in pan. 4 Meanwhile, increase the oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place raspberries and caster sugar on prepared tray. Toss to combine. Bake for 10 minutes. Stir. Bake for a further 5-10 minutes or until syrup just starts to brown around edge.…

salted oat, peanut butter & chocolate chip cookie squares makes 30 | prep 5 mins (+ cooling & setting time) | cooking 30 mins 150g butter, chopped, at room temperature 100g ( 1 /2 cup, firmly packed) brown sugar 100g ( 1 /2 cup) caster sugar 1 tsp vanilla extract 1 egg 130g ( 1 /2 cup) smooth peanut butter 150g (1 cup) plain flour 1 /2 tsp baking powder 90g (1 cup) traditional oats 200g (1 cup) dark chocolate chips 50g (1 cup) pretzels, coarsely chopped 300g dark chocolate, melted 30 pretzels, extra, to decorate 1 Preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm (base measurement) slice pan and line with baking paper, allowing long sides to overhang. 2 Use electric beaters to beat the butter,…

serves 8 | prep 45 mins (+ resting, cooling & overnight chilling time) | cooking 1 hour (base measurement) fluted tart tin with removable base. Roll out pastry between 2 sheets of baking paper until 4mm thick. Line base and side of the tin with pastry. Place in the fridge for 10 minutes to rest. 3 Meanwhile, for the custard, place the cream and milk in a saucepan. Heat over medium-high heat until just simmering (do not boil). Remove from the heat. Add the chocolate. Stir until smooth and combined. Set aside for 15 minutes or until cool. Whisk in the egg. 4 Place tart pan on a baking tray. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 10-12 minutes or until edges are light…

toblerone brownie pudding with honey nougat ice-cream serves 8 | prep 30 mins (+ overnight freezing & 20 mins standing time) | cooking 25 mins 315g (1 1 /2 cups) caster sugar 3 eggs 2 tsp vanilla essence 50g ( 1 /3 cup) plain flour 50g ( 1 /2 cup) cocoa powder 200g butter, melted 200g Toblerone chocolate bar honey nougat ice-cream 2L vanilla ice-cream 2 tbs honey 2 x 40g pkt almond nougat, chopped 1 For the honey nougat ice-cream, transfer ice-cream to a large bowl, reserving container. Stand at room temperature for 10 minutes or until starting to soften. Fold in honey and nougat. Return ice-cream to container, smoothing with a spatula to compact it. Cover. Freeze overnight or until firm. 2 Preheat oven to 180°C/160°C fan forced.…