Recipes Archives - Page 2 of 13 - The Sweet Rebellion
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Biscuits & Cookies, Brownies & Bars, Recipes / 13.06.2018

Juicy, ripe plums are right up there with my favourite fruits. These Spiced Plum Crumble Bars make excellent use of them! A shortbread base and crisp, buttery crumble topping encase the sweet plums, which actually reduce and become jammy in texture during baking. So delish! Adding a touch of spice really brings out the autumn flavour of this bake. Ingredients: For the base: 150g butter, softened 75g castor sugar 5ml vanilla extract 225g flour pinch of salt For the plum layer: 7-8 medium plums 1 tsp mixed spice 1 tsp cinnamon 2 tbsp sugar 1 tbsp cornflour For the crumble topping: 240g butter, cold 180g castor sugar 340g flour pinch of salt Directions: Preheat the oven to 180°C. Grease and line a 20...

Desserts, Muffins & Buns, Recipes / 01.06.2018

Doughnuts are right up there with my favourite treats in the whole world. Light and fluffy on the inside, crispy fried on the outside and then either filled with or covered in something sweet and decadent. What's always put me off making my own is the whole frying business. Being as clumsy as I am, the thought of litres of bubbling hot oil anywhere near me made me a little nervous. Until I discovered the wonder of this Russell Hobbs Digital deep fryer. Not only does it heat the oil in a matter of minutes, but it maintains the temperature of the...

Biscuits & Cookies, Cakes & Cupcakes, Recipes / 30.05.2018

Something I miss greatly about living in England is the tradition of the "Cream Tea". Freshly baked scones, with lashings of jam and clotted cream (with a cup of tea on the side of course) - simply delightful! Clotted cream, which we sadly can't get in SA, is a very thick, rich and spreadable cream. In some parts of England it is spread on the scone first instead of butter.  Nevertheless, I feel that one can make up it's absence by simply using generous quantities of thickly whipped cream or double cream instead. Classic scones should have a golden crust and...

Cakes & Cupcakes, Recipes / 24.05.2018

I can highly recommend buying yourself a silicon mini bundt mould! Not only will you be able to make these adorable Lemon and Blueberry Mini Bundt Cakes, but many other delights too. These moulds are great for mousses, panna cotta's, jellies and cakes of all kinds. Having said that, although they may lack the cute factor, this mixture works just as well when baked as cupcakes in a muffin tin. What's great about these little cakes is the soft, moist texture and zesty lemon freshness. The blueberries bring heaps of flavour to the table, as well as adding the gorgeous purple...

Desserts, Recipes, Tarts & Pastries / 16.05.2018

This Chai Spiced Apple Rose Tart was inspired by the very talented Julie Jones. For those who don't know her, she is the author of The Soulful Baker and creates the most beautiful tarts and pies. I made a few adjustments to her recipe - I used my go-to shortcrust pastry recipe and added a generous amount of Chai-spices to the frangipane filling. The result is simply superb! A crisp, buttery pastry filled with spiced almond frangipane and sweet, slightly crisp apples. All the delicate work in making the apple roses certainly pays off when you present this gorgeous tart to...

Brownies & Bars, Recipes / 11.05.2018

If you're craving something sweet and simple, look no further. What we have here is a fabulously easy recipe that will satisfy a sweet-tooth of the most epic proportions. These No-bake Nutella squares can be whipped up at a moments notice, and with a whole of jar of Nutella crammed in, you know they are going to taste amazing! Nutella-lovers, I suggest you try these cookies and this mug-cake too. Ingredients: 1 x 350g jar Nutella, at room temperature 130g butter, melted 90g icing sugar 20ml cocoa powder 250g digestive biscuits 200g white chocolate Directions: Line a 20cm x 20cm baking tin with greaseproof paper or foil, with the edges...

Desserts, Recipes / 03.05.2018

Not many desserts can claim to be impressive to look at and unbelievably delicious, yet easy to make. This Chocolate Mint Panna Cotta is exactly that. Just perfect in it's simplicity - a silky-smooth and creamy dessert that looks gorgeously tempting, but is created with just a small number of ingredients and hands-on time of only of a matter of minutes. Even so, I couldn't resist adding a crumbly chocolate soil on the side. This is not the chocolate soil of the crushed biscuit variety, this is actually something quite magical - crystallised chocolate. Don't be intimidated by the sound of...

Brownies & Bars, Recipes / 27.04.2018

Can you believe that chocolate brownies have been made, and eaten, since 1906? The fact that brownies have remained popular for more than 100 years is surely testament to their deliciousness. Over the years, many variants have been invented. Of all of these, Cheesecake Swirl Brownies are probably my favourite (oh, and these Choc Chip Cookie Oreo Brownies of course!). Not only does the white cheesecake swirl liven up the appearance of plain old brown brownies, it also balances out the dark and rich chocolate flavour. As artistic as they look, you need only a skewer to create this beautiful effect! Ingredients: Brownie mixture: 170g...

Biscuits & Cookies, Recipes, Sweets & Treats / 20.04.2018

I recently hosted a baby shower for a friend, so naturally pink macarons were in order! When it came to planning the flavour, I immediately thought of Raspberry and White Chocolate - one of my favourite combinations. Macarons being the tricky little guys that they are, it's best not add any fruit purée, so I used a concentrated raspberry flavour (available at baking stores). I love using creamy ganache as a filling for macarons but this time I decided to whip the ganache. The resulting texture is divine - it's light and fluffy, almost like a buttercream but less sweet.   Ingredients: Macarons: 75g water 150g...

Cakes & Cupcakes, Recipes / 13.04.2018

Back in the day, Red Velvet cakes were made with fresh beetroot and no food colouring. Since April is Earth month it seemed like a good time to test out that earthy beetroot flavour and make a real Red Velvet Cake. What put me off until now is the messy process of grating the beetroots and staining my counters and hands pink in the process. But this is no longer an issue since some clever folks concentrated all the colour and goodness of beetroots into a beautiful crimson beetroot powder! Something I discovered rather quickly is that beetroot only maintains its gorgeous colour...

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