Caramel, Banana & Walnut Parfaits

 parfait 

It was my parents’ 25th Wedding Anniversary a little over a month ago! Exciting stuff, right? 25 years! <3

So I guess that would make this their “Silver” Wedding Anniversary. Overcome with curiosity while writing this post, I decided to look up what each year represents, since all I really remember is Silver for 25 years and Gold for 50 years.

Thanks to my good friend The Internet, I am now quite well-versed in the appropriate gifts for each year of marriage. According to Wikipedia, the first year of marriage denotes a gift of paper (U.S.) or cotton (U.K.) Personally I’d be pretty happy with a gift of paper… I’m a designer so paper fascinates me, especially if it has a really nice texture and I can just sit there feeling it all day long. Of course there is also a section for “suggested modern gifts” like clocks and silverware, for people who are not as passionate about paper as I.

Though the list refers to gifts that the couple gives each other, I enjoy the idea of gifting my parents with something on their special day. Most of the time, it’s a home-cooked two or three course meal for them. Back in 2012, my brother and I whipped up a grand feast: Broadbean & Pecorino Salad, Homemade Pumpkin Gnocchi (as in, I made the actual pieces of gnocchi myself rather than just buying a packet… fun times!) and some sort of tropical fruit pudding for dessert. This took basically the entire day to prepare but needless to say it was a delicious lunch and they quite liked it, even though the gnocchi tasted a bit doughy.

This year, we didn’t really have an entire day to prepare as we were out during the day. But I managed to scrape together a bit of time and creativity to make individual Caramel, Walnut & Banana Parfaits for dessert!

I essentially just made it up as I went along; Greek yoghurt and cream cheese, sliced banana, cinnamon… and this stuff:

caramel

I bought this earlier in the year whilst on a family holiday in Melbourne. We went strawberry picking at Sunny Ridge Farms and I picked this up in the gift shop. Even though it had nothing to do with strawberries I decided that it looked quite interesting, and I’d never heard of “Hazelnut Milk Jam” before… but basically it’s like caramel. So I brought it home and kind of just left it there, waiting for a worthy occasion to use it. Of course the likelihood of you owning this exact same jar is probably quite low, so you can probably just use any pre-made caramel or even make your own! Be creative! You can even add more layers like crushed biscuit crumbs, berries, or whatever tickles your fancy.

Once these parfaits have been refrigerated the banana flavor kind of permeates everything else a little (so if you’re planning to make this, hopefully you like bananas). They’re not sickly sweet and I can probably get away with saying they are even a bit on the “healthy” side. You can probably add sugar, honey or extra caramel if you wanted them sweeter.

Banana Caramel Walnut Parfaits

1 ½ cups Greek yoghurt
50g cream cheese
5-7 tablespoons Caramel
2 tbsp walnuts, crushed
½ tsp/ cinnamon
Extra caramel for drizzling on top
Extra walnuts for sprinkling
1 small banana, sliced

Beat the Greek yoghurt and cream cheese together until smooth, then stir in the caramel and cinnamon until combined.

Spoon a small amount of the mixture into four individual tall glasses, then top with a few slices of banana and a sprinkling of crushed walnuts (divide about a tablespoon amongst the glasses). Top with more of the yoghurt mixture, a few more slices of banana and the other tablespoon of walnuts. Finally, top with the remainder of the yoghurt mixture, the extra walnuts and a drizzle of extra caramel.

Refrigerate for at least 1 hour before serving and enjoy!

Advertisements

No-Bake Peanut Butter Oat Bars

MuesleeCLOSEUP

Muesli bars: the go-to snack when you’re on the go. They’re pretty healthy, right? Packed with oats and dried fruit? Well, kind of. I guess. But, I mean, have you ever looked at the ingredients list? I guess it depends on the brand, but most muesli bars I’ve seen are full of sugar and all manner of other things that make it seem less and less like a healthy snack.

Added to that, I find that muesli bars don’t really make me any less hungry. If anything, chowing down on a muesli bar will just make me even more peckish and have me demanding the nearest passer-by to whip up a three-course feast for me. So, in my case at least, they are not worth the sugar and calories.

This is what spurred me to try and concoct my own, homemade muesli bar in the comfort of my very own kitchen!

I threw in some rolled oats (because what’s a muesli bar without oats), some peanut butter and some manuka honey, to make it hold together. Then for extra nutrients and flavor I added some raisins, chia seeds and a dash of cinnamon. After mixing it all together I pressed it into the bottom of a square casserole dish and popped it in the fridge overnight.

So, um, a word of warning if you ever decide to make these. They are highly addictive. Every time I happened to walk past the kitchen, I’d see them just chillaxin’ in that plastic container on the table. I think the fact that they weren’t particularly solid, but actually rather crumbly, made it easier for me to just keep grabbing tiny little pieces without the guilt of “Oh, I just ate a whole slice!” Which certainly isn’t a good thing, because even though they’re healthier than something like a cookie or muffin, too much of a good thing can’t be good. So I think I’ll need to address that by making the bars less crumbly. Or maybe just work on my self-control. :P

The flavour of them, however, was delicious; so peanut-buttery! I am a huge fan of peanut butter so maybe this is why they were so irresistible. The cool thing about these is that you can pretty much just throw in anything; next time I make them, I plan to throw in some extra seeds and some dried blueberries… and perhaps adjust the balance of the ingredients so they hold together a bit better. More honey, perhaps? Or less oats? I guess it’s back to the kitchen for me; time for some experimentation! Here’s the recipe ; maybe you guys can do some experimenting of your own as well.

Mueslee

Peanut Butter Oat Bars

1 cup Rolled Oats
1 tbsp Manuka Honey
2 tbsp Chia Seeds
½ cup Peanut Butter
¼ cup Raisins
½ tsp Cinnamon

Melt the peanut butter in a Microwave (I had mine on Medium and melted it in 30-second intervals until quite runny) and combine it with the honey, chia, oats, raisins and cinnamon in a mixing bowl, and mix until well-combined.

Line a square dish with baking paper. Pour the mixture in and press it down very firmly. Refrigerate for a few hours or overnight, then slice into squares or bars with a knife and enjoy!

Ricotta, Pear & Walnut Ice Cream

Ricotta2

Ice cream. Doesn’t that conjure up sweet, nostalgic summertime memories? Sitting on the hot sand at the beach, after a delightful seaside romp, your hair dripping with salty seawater as you slurp up your Cornetto ice cream cone, without a care in the world except perhaps trying to finish it before it melts. Or perhaps you’re reminiscing about heading to the gelato bar with your sweetheart and ordering a cup to share with one scoop of your favourite flavor, 1 scoop of theirs because that’s just so darn adorable, you guys! Awww! :3

Anyway. The point is, ice cream is one of the things that makes summer awesome (or, for me, one of the things that makes it bearable).
Recently (by which I mean, the other week when I wrote this post), the weather hasn’t been particularly summery – which I’m actually incredibly pleased about! The skies are grey with clouds, it’s chilly enough to wear pants, and it even rained yesterday! It’s all nice and cozy inside and cold out there and I love it!

The thing is, though, I have a perfectly good ice cream maker just sitting around waiting to be of use, and I was planning to fire it up on a hot summery day. But then I thought, “Who cares? Let’s make ice cream anyway.” Ice cream doesn’t wait for anyone.

This ice cream is a bit special. Want to know why? Because it’s healthy (sort of)! There’s no heavy cream in it. No sugar. None of those things. It’s made with yummy, calcium-packed Ricotta cheese, and sweetened only with honey and pureed roasted pears. So it’s a dessert you can feel good about!<p)
The original recipe called for low-fat Ricotta and skim milk, but I used full-fat because I wanted it to be a little bit richer (I was making it as dessert for my family, and I wanted them to actually like it). Also, fun fact: I’m not really a fan of low-fat dairy products, except low-fat milk. But with things like cheese or yoghurt, I prefer to experience the full flavor of it and only have a little bit, rather than eating a larger amount of the low-fat stuff which I find doesn’t taste that good and isn’t satisfying, leaving me prone to further snackage later on when I get hungry again.

This ice-cream is really great, though. The combination of the Ricotta and the orange rind/juice gives it a delicious tart, tangy flavor, almost like a frozen cheesecake, and the honey and roasted pears sweeten it perfectly. Enjoy!

Ricotta1

Ricotta, Pear & Walnut Ice Cream
(adapted from 500 ice creams)

3 ripe pears
2 teaspoons cinnamon
5 tablespoons honey
250g ricotta cheese
120 mL full cream milk
½ teaspoon vanilla extract
zest and juice of 1 orange

Preheat the oven to 220 degrees Celsius. Peel and core the pears, and chop them into quarters. Arrange the pears in an ovenproof dish, drizzle with the honey and sprinkle with cinnamon sugar. Bake for about 10 minutes, until softer and slightly brown. Remove from the oven, and chill in the fridge.

When cold, remove the pears and juice from the fridge, and mash with a potato masher until fairly smooth (if you wish, you may place it in a blender to get it even smoother). Combine this mixture with the rest of the ingredients and blend until smooth.
Pour the mixture into an ice-cream maker and churn until thicker and more frozen. Once churned, transfer the ice cream to a freezer container and place in the freezer for a couple of hours to firm up.

Banana, Walnut & Date Muffins with Coconut Sugar

BananaWalnutMuffins2

Ever made a promise to yourself but ended up not keeping it?

I have! Loads of times! Here are three I made and broke this month:

1. Make a new post on Sneaky Pudding at least once a week.

Nope, last post was on January 1st. I’m pretty sure that was more than a week ago.

2. Make some sort of celebratory cake in honour of Sneaky Pudding’s first birthday.

Again, nope. My blog actually turned one year old a couple of weeks ago, and I told myself I would whip up a pretty, nicely-decorated cake to share on my blog, but life got in the way as per usual.

3. Be a healthy person and don’t lick the leftover batter off the spoon before you put it in the wash.

That one was going well (probably because I haven’t been doing much baking this month) until last night when I baked those muffins that you’re about to read about. Seriously, those calories do count, I should stop pretending that they don’t! :P

So yeah, that’s my life story. Now let’s get on to the recipe.

See, we’re going for a holiday soon and we had a whole bunch of bananas just chilling in the fruit bowl. If they could talk, I’m sure they’d say, “Heh heh, we’re just gonna hang out here ‘til you get back and then we’ll be all brown and gross and make the whole house smell like banana.” Seriously, who wants to come home to that? So I figured, hey, why not transform some of those pesky bananas into a batch of Banana, Walnut & Date Muffins to share around? The whole batch was consumed by family and friends in under 24 hours – so, yes, it was a brilliant way to show those bananas who’s boss.

Oh, and this is my second recipe with coconut sugar. I know what you’re thinking (yes, I read minds) – “Again with the coconut sugar! What is with this girl and coconut sugar?” Seriously, try some! If you can’t find it though, substitute the same amount with light brown sugar, firmly packed.

What I like about these muffins is the fact that they are not overly sweet, but have very subtle caramel-y flavor thanks to the coconut sugar, which works nicely with the dates. Enjoy!

BananaWalnutMuffins1

Banana, Walnut & Date Muffins with Coconut Sugar

2 cups of self-raising flour
½ teaspoon cinnamon
½ teaspoon ground ginger
½ cup coconut sugar
1/3 cup walnuts, chopped
1/3 cup dates, chopped
125g butter, melted
1 ¼ cup mashed banana
½ cup milk
2 eggs, lightly beaten

Preheat the oven to 180 degrees Celsius. Lightly grease a 12-hole muffin tin, plus 6 holes of another muffin tin, with margarine.

Sift the flour and spices in a large mixing bowl, then sift in the coconut sugar and mix to combine.

Combine the eggs and milk in a smaller bowl. Make a well in the centre of the dry ingredients and pour in the egg/milk mixture followed by the mashed banana and melted butter (make sure the butter has cooled slightly). Gently fold together until just combined, then stir through the walnuts and dates. Do not overmix the batter!

Distribute the batter evenly amongst the holes of the muffin tins. Bake for 20-25 minutes (I did one tin at a time, but you can do both at once depending on how spacious your oven is). The muffins are cooked if the edges are slightly browned, they spring back lightly when touched and a skewer inserted into the middle of a muffin comes out clean.

Cool muffins in the tin for a few minutes before carefully removing, and leave to cool completely on a cooling rack. Makes 18 muffins.

Apple & Cinnamon Muffins with Coconut Sugar

AppleCinnamons3

Happy, happy, happy New Year, everyone! I hope you all had a spectacular time ringing in the New Year alongside your nearest and dearest, and I wish you all the best in keeping your New Years Resolutions for at least two weeks or so, until you realize that these resolutions are pointless and you’re always going to be the same person who makes the same mistakes year after year… hah, just kidding! I’m sure it will be a fantastic year :)

In fact, I too have some resolutions – to bake more and not neglect Sneaky Pudding so much! Expect way more posts and delicious recipes this year. I also want to try and get into baking healthier snacks and such, so keep an eye out for those too.

And now I bring you the first recipe of the year – Apple & Cinnamon Muffins! Fresh out of the oven on New Years Day. Hooray!
What makes these muffins interesting is that I’ve decided to try something new. A while back, I bought a packet of “coconut sugar” from the supermarket. It was a bit of an impulse buy, but it intrigued me. So, what is it? Well, it comes from the flower blossom of the coconut palm – the syrup is heated to evaporate the water, creating a slight caramel flavor. Also, it’s apparently way healthier than cane sugar – it’s got way more iron, magnesium and over ten times the zinc. Wow!

I used coconut sugar in place of cane sugar in this recipe, but if you can’t get your hands on coconut sugar, feel free to just use caster sugar instead. I’d highly recommend coconut sugar, though. It’s delicious!

AppleCinnamons1

Apple & Cinnamon Muffins with Coconut Sugar

65g butter
½ cup coconut sugar, sifted
1 teaspoon vanilla essence
1 egg
½ teaspoon cinnamon
1 cup self-raising flour, sifted
1/3 cup of full cream milk
1 apple (you can use any kind – I used Pink Lady) cored and sliced thinly

TOPPING:
2 heaped tablespoons coconut sugar, sifted
1 teaspoon cinnamon
a pinch of sea salt
1 tablespoon butter, melted

Preheat oven to 160 degrees Celsius. Line a muffin tin with 12 paper cases.

In a large mixing bowl, cream the butter, sugar, egg and vanilla until light and fluffy. Sift in half the flour and the cinnamon, then stir in half the milk. Repeat with the remaining flour and milk, and stir until combined.

Distribute the batter evenly amongst the 12 paper cases. Top each muffin with a thin apple slice. Bake in the preheated oven for 15-20 minutes, until the muffins are risen and spring back gently when touched, and a skewer inserted into the middle comes out clean.

While the muffins are cooling in the tray, make the topping. Melt the tablespoon of butter in a small saucepan over medium heat, and brush over the tops of the muffins while they are still slightly warm. Combine the coconut sugar, cinnamon and salt in a small bowl and sprinkle this over the top of each muffin.

Once the muffins have cooled in the muffin tin for about 5 minutes, transfer them to a wire rack to cool completely, or serve them warm (they’d go nicely with some vanilla custard!)

Gingerbread Snowballs

GingerSnowballs2

Christmas is approaching fast, guys; two more sleeps! YAAAY! And I’m really enjoying the holiday break. Like, it’s Monday today, and it’s the first Monday in just about forever that I didn’t have to wake up at 6 in the morning. Oh sleep, how I have missed you.

So, remember my post from the other day – the Pepparkakor? Yeah, well, I made a lot of that stuff… perhaps even a bit too much. Sure, I’ve given it away to friends and family and work colleagues, but there was still so much left! I decided that it might be fun to find a way to up-cycle some of the excess cookies into something new.

I kept it quite simple – I just took a bunch of cookies, crushed them up and mixed them with condensed milk. Then I added some desiccated coconut for a bit of extra flavor, and coated them in it so that the final product was a bit less sticky to handle.

These little guys are quite sweet and the gingerbread flavour is still very prominent. They taste almost like bits of cookie dough. I’m fairly happy with how they turned out, and I hope you will be too. Enjoy, and happy holidays!

GingerSnowballs1

Gingerbread Snowballs

About 350g crumbled gingerbread cookies
395g can of condensed milk
¼ cup desiccated coconut, plus extra for coating

Combine the crushed cookies, condensed milk and ¼ cup of the desiccated coconut in a large mixing bowl and stir until combined and smooth. Roll tablespoons of the mixture into balls and roll them in some of the extra coconut. Place on a large tray lined with baking paper and store in the fridge for 3 hours or until firm.

Makes about 15 or so snowballs.

Pepparkakor – a Swedish Christmas Delight!

Pepparkakor1

So, life has been ridiculously hectic this Christmas season. Between college, my internship, and other commitments, I’ve barely had time to immerse myself in all manner of Christmas goodness. Well, I mean, I’ve had a little time. I somehow managed to finish all my Christmas shopping ages ago and even had a spare evening to go Christmas light spotting (which I really must do again quite soon!) And just the other day, I finally got around to baking up a storm. A festive, tasty, gingerbread-y storm.

So for those of you who follow Sneaky Pudding’s facebook page, you may have noticed that I posted a little sneak preview of a recipe I attempted from a Kikki.K catalog – “Pepparkakor”. I absolutely adore Kikki.K and was delighted to find a little recipe hidden amongst the catalog’s pages!

When I actually read over the recipe, I was a little skeptical at first. 8 cups of flour? Um, wow. That’s going to make a tonne of cookies. But I thought, hey, I need to bake up some gifts for people… so instead of just halving the recipe, I decided to attempt the entire thing.

Just a small word of warning to everyone though: when a recipe says to “chill in the fridge overnight”, it generally means overnight. Not “chill in the fridge for over 24 hours while you go to work and then get home super late”. The dough was pretty hard once I got it out of the fridge, although with a little kneading it softened quite nicely.

Then it was time to bake some cookies. It was 10.30 at night, but I was determined.

Two trays of pretty star/angel/gingerbread-man/tree shaped cookies made their merry way in and out of the oven that night. And there was still a mountain of dough left over. By that point, it was approaching midnight and I seriously needed some sleep, so I popped the rest of the dough back in the fridge and decided to call it a night. I baked the rest of the cookies the following evening (a lot earlier in the evening, by the way!) and I’m pretty sure by the end of it I ended up with over 100 cookies. The recipe said 60-70, but my cookie cutters are rather tiny so I ended up with more.

Let me just say that I love this recipe. It may make a ridiculous amount of cookies, but they taste sensational. It’s definitely all the spices – ginger, cloves, cinnamon… seriously, they just taste like Christmas. It’s like putting a slice of Christmas in your mouth. Oh, and they’re quite addictive. Be warned.

PepparkakorPreBaked

If you want the recipe (of course you do!) click here and enjoy!