Snickers bars (choc almond) for The Sweet Swap
Making homemade chocolate almond Snickers bars for the inaugural Sweet Swap
Making homemade chocolate almond Snickers bars for the inaugural Sweet Swap
Soft caramels with a bit of a twist; apple cinnamon and toasted black sesame.
A caramel popcorn cupcake with creamed sweet corn puree in the batter for a pastel vintage circus themed party.
Inspired by a dessert I had last year at Zest, Nelson Bay; I’ve recreated popcorn ice cream with the added twist of salted caramel into the ice cream just to make things better
This month’s Daring Bakers’ Challenge was to make biscuit joconde imprime (a decorative sponge which encases a dessert). The only flavour that was going through my head was salted caramel, so I turned that into a mousse to create this pretty cake.
Tomislav joins forces with pastry chef Chris The from Black Star Pastry to devise a 7 course dessert degustation; something that sounds so wonderful in my mind.
I take on making three types of pastries with the assistance of Ngaire
This may be considered the “naughty” muesli bar because of the caramel and chocolate but it’s so good.. I’m drooling at the thought of having it again..