Nuts Archives - The Sweet Rebellion
-1
archive,tag,tag-nuts,tag-115,bridge-core-2.3.3,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-21.9,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-6.7.0,vc_responsive,elementor-default,elementor-kit-6023
Biscuits & Cookies, Recipes / 18.11.2021

Golden Cloud recently added a Carrot Cake Mix to their range and its amazing! The best part is that the carrots are already included (in dehydrated form) so all you need to add to make a delicious carrot cake is oil and eggs. This cake mix is really versatile - you can make muffins, a loaf cake or even these delicious carrot cake sandwich cookies! They have a lovely chewy texture, with a bit of crunch from the oats and chopped walnuts. You could use any nuts you like, or leave them out altogether! Just as cream cheese icing makes...

Desserts, Recipes / 11.08.2020

Sponsored.When you can’t decide what dessert to have, I say – have both! This tart is a delicious hybrid of Baklava and Custard Tart. By combining the two into one spectacular dessert, you get to enjoy ALL the textures in every single bite. Crisp, buttery pastry, thick, creamy custard and crunchy, syrupy nuts. Not to mention the flavour combination of honey, cinnamon and that glorious vanilla flavour that you can only get from Ultra Mel custard! If you can restrain yourself, this tart really improves after a day of standing. This allows for the custard to set up nicely, and...

Desserts, Tarts & Pastries / 26.09.2019

The Paris Brest was created in 1910 by Chef Louis Durand and is simply a ring of choux pastry that is filled (traditionally with a praline mousseline cream) and decorated with almonds. The origin of the name is an old bicycle race between Paris and the city of Brest in Brittany - the circular shape of the pastry is intended to represent a bicycle wheel. I decided to fill mine with an easy chocolate mousse, which is deliciously creamy and rich with the crunchy pastry, and not too sweet.Choux pastry, unlike other pastries, is a rather wet dough that bakes into a light and crisp...

Biscuits & Cookies, Brownies & Bars, Recipes / 17.05.2019

A few weeks ago I was in the mood for something really decadent and thought back to my Chocolate Chip Cookie Oreo Brownies. With a choc-chip cookie layer, Oreo layer and brownie layer, they truly are an indulgent treat! I wanted to create a variation on those, something equally decadent but with a different flavour. Peanut butter cookies are one of my weaknesses, and I love the combination of chocolate and peanut butter. So that's what led me to make these Peanut Butter Cookie Brownies. Instead of Oreo's for the middle layer, I used chocolate-coated peanuts, which add a...

Biscuits & Cookies, Brownies & Bars, Recipes / 14.08.2018

What makes a recipe "magic"? How about adding 7 ingredients to a baking tin, popping in the oven, and removing perfectly layered bars like this?* If you're impressed already, then just wait until you taste these Magic Bars. Oh. My. Word. I was actually quite taken aback by the deliciousness of them. Imagine a crunchy biscuit base, topped with a soft chocolate layer, chewy coconut and almonds and lastly a layer of crunchy golden granola. All these flavours and textures do a magic happy dance in your mouth, and before you know it you're reaching for another one.  At this point I expect...

Brownies & Bars, Recipes / 25.06.2018

Blondies are perhaps considered to be the less popular sister of the Brownie. Why? Because, for most people chocolate trumps vanilla. However, after tasting these Brown Butter Blondies, I'm certainly questioning where my preference lies. By simply browning the butter beforehand, the flavour of these Blondies is enhanced with a delicious nuttiness. The texture is not cake-like, but dense and moist when you sink your teeth into one. A bit of crunch from some toasted hazelnuts, a burst of sweetness from white chocolate chunks and there you have it - the perfect Blondie. Ingredients: (Makes about 16) 175g salted butter (¾cup) 225g brown sugar eg...

Desserts, Ice Cream & Frozen Delights, Recipes / 09.03.2018

The sight of figs in the shops always signals the end of summer to me. Which is sad, but not really, because figs are amazing! I felt that this Roasted Fig and Walnut Maple Ice Cream would be a perfect dish to cross over from summer into autumn. The warm, caramelised figs and toasted walnuts hint at autumn, the cool ice cream refreshing enough for a late summer evening. It’s really worth splurging on a bottle of real maple syrup for the ice cream - the flavour is incomparable! Use what’s left to make some Pecan Pie Granola or drizzle over...

Brownies & Bars, Recipes / 23.01.2018

In the month of New Year's resolution's, I bucked the trend and hosted an Anti-Bant event. It was an event dedicated to those of us who are NOT getting on the banting, paleo, plant-based or sugar-free diet wagons. The event was all about indulging in a variety of unapologetically sweet treats. As such, I thought it was the perfect opportunity to showcase this White Chocolate Rocky Road. My sister flew all the way from Joburg to attend my Anti-Bant event. Of course this meant that she also got roped in to all the preparations! She contributed this gorgeous White Chocolate Rocky...

Desserts, Recipes / 12.01.2018

Greek cuisine is one of my favourites. Whenever we eat at a Greek restaurant it's a given that Baklava will be the ending to my meal. I just love the crisp layers of pastry, crunchy nuts and sweet, honey syrup all rounded off with a touch of cinnamon - heaven! Baklava is very simple to make. However it does take a bit of time - that's just because each phyllo sheet needs to be buttered individually. But when you sink your teeth into a golden diamond of freshly made Baklava you'll be glad you went to the trouble to make your...

Recipes, Sweets & Treats / 12.10.2017

Chocolate purists will tell you that white chocolate is not true chocolate. It doesn't even really taste like chocolate! This is because it contains no cocoa solids at all. As a result, it is much sweeter than milk or dark chocolate and lacks that dark, slightly bitter cocoa flavour. Some years ago, the technique of caramelising or roasting white chocolate became a trend. For very good reason. By heating the sugars in the chocolate, the flavour changes from (some might say sickly) sweet to nutty, toasted and caramel-like. So delicious! I find the best way to enjoy this unique flavour is in...