Recipes Archives - Page 5 of 16 - The Sweet Rebellion
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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...

Desserts, Recipes / 06.04.2018

Panna Cotta is one of my favourite desserts - I just love the smooth, silky texture and subtle flavour. A Panna Cotta is quite neutral on it's own and it carries other flavours very well, so I decided to make a honey-flavoured version. Although Autumn is here, it's still possible to buy delicious juicy peaches. They complement the honey flavour of the Panna Cotta beautifully, and add a gorgeous pop of colour too. You'll notice that the honey is added after the other ingredients have been heated - this is to preserve the flavour of the honey. Panna Cotta lovers, try this! Ingredients: 25ml...

Cakes & Cupcakes, Desserts, Recipes / 30.03.2018

This beautiful Fig and Frangelico cake is sure to turn some heads. The deep purple crown of fresh figs and generous cascade of sauce will entice the senses of your guests even before they know it's full of Frangelico! The cake is composed of three layers of hazelnut and fig sponge soaked in a boozy Frangelico sauce, then sandwiched together with a creamy mascarpone icing and decorated with fresh figs and more Frangelico sauce. It's a gorgeously grown-up and sophisticated dessert that's suited to a celebration. The whole cake can be made and assembled up to 2 days in advance, then simply...

Muffins & Buns, Recipes / 23.03.2018

Raisins are not really my thing. Hot Cross Buns however, are. A bit of a dilemma for me. My solution to this problem in the past has been to pick each and every raisin out of my hot cross bun before I can enjoy it.  A better solution of course is to make my own hot cross buns. I've been keen to do this for ages, and naturally thought of going the chocolate chip direction. Eventhough I'm not mad about raisins, I think Hot Cross Buns need some kind of fruit to compliment the spices. I was thrilled to discover dried sour...

Breakfast & Brunch, Muffins & Buns, Recipes / 20.03.2018

I have many favourite sweet treats, but cinnamon buns are right up there. In the top 5 at least! Not much compares to sinking your teeth into a warm, soft, cinnamony bun, getting sticky icing all over your fingers (and face in my case - I don't hold back when it comes to cinnamon buns). Variety is the spice of life as they say, so I mixed things up a bit. I kept the delicious cinnamon and sugar filling, then added some buttery apple pieces and drenched the baked buns in a decadent salted caramel sauce. The result is these irresistable...