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    Entries in caramel (10)


    Irish Soda Bread: Rose's Bread Bible Bakers

                                 Irish Soda Bread 'The Bread Bible'

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    I haven't been around much, my Dad passed away in October and I'm feeling sad. I didn't really want to bake but it has helped having something to do, even though I had lots of "family food memory" tears from the first scoop of flour.  

    Ha, ha my Aunty Clare would not have been happy I didn't have any whiskey in the pantry, as Aunty Clare did believe whiskey made everything better. However, I did have a bottle of Irish Whiskey liqueur so I could go ahead and bake Rose Levy Beranbaum's rather special version of 'Irish Soda Bread'. 

    Not a strong tipple that puts hairs on your chest but rather a gentler caramel, butterscotch Irish Whiskey concoction.  I love it!! It's whiskey dessert in a bottle.

    My step son is living and working in Dublin at the moment and he tells me soda bread is common place and known simply as "brown bread'.

    Daniel and his lovely Irish girlfriend Emer... Galway Ireland

    Rose's deluxe version of Irish soda bread starts off with soaking raisins in *Irish whiskey (for me the liqueur) for at least 30 minutes.

    I've used Australian raisins from the Walthcross and Lexia grape varietals, they are flattish, moist and sweet with a distinct muscat flavour.

    Next wholemeal flour, white flour, sugar, salt and bicarbonate of soda (baking soda) are stirred together.

    Butter is then rubbed in... Australians will be familiar with this method we usually use for scones. 

    The whiskey plumped raisins are added and then buttermilk is stirred in. 

    Shaped into a round loaf, a cross was cut in the top and the Irish soda bread was in baked in a preheated oven until golden. 

    There was an option to make to whiskey butter with the soaking liquid from the raisins, sounded delicious but since I was serving with whiskey I didn't make it this time around. 

    I liked the soda bread best warm, the texture is robust but not heavy and definitely suited to a swoop of butter whether that be Kerry Gold or Rose's recipe for whiskey butter.  

     A quick, easy and tasty bake. 

    *Note I'd swap the whiskey out for the same volume of strongly brewed black tea for the raisin soaking liquid  if I needed to go alcohol free.  

    Oh, and congratulation wishes to Emer who graduated this week!! 

    Happy Baking xx

    Today has been one of the 'Rose's Bread Bible Bakers' bakes where a group of fabulous bakers get together and bake from the pages of 'The Bread Bible'.

    The Bread Bibleby Rose Levy Beranbaum is available from Amazon and all discerning book stores. 

     You might also be interested in a recipe for  Half a Grasshopper Pie

    or perhaps Tiesen Sinamon (Welsh Cinnamon Cake) cupcakes


    Sticky Caramel Buns: Rose's Bread Bible Bakers

    Sticky Caramel Buns 'The Bread Bible' 

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    Oooo these buns today remind me of a cross between a Chelsea bun and golden syrup dumplings.

    A soft and buttery enriched dough is filled and rolled, a "golden syrup dumpling sauce" with brown sugar, butter, golden syrup and touch of cream is added to the base of your cake pans. Bake it all together for today's light, buttery and certainly sticky 'Sticky Caramel Buns'.  

    It's not a Tuesday night after work bake, it's the leisurely weekend type bake when you have a bit of time and can't make it through Sunday without a sweet treat.  

    The recipe calls for a batch of Rose's basic brioche dough that begins with making a sponge.

    The "sponge" is a yeast starter. I made mine in a mixer. 

    A flour mixture is then sprinkled over the sponge and two hours later you'll have bubbles rising through the blanket of flour in parts. 

    Using my stand mixer eggs and softened butter were beaten in. 

    The dough goes off to warm spot to rise for 1 1/2 to 2 hours.

    After rising the resulting dough is off to the fridge. Brioche, like other enriched breads has a refrigerator period to solidify the butter and make the dough easier to handle.  Pictured I'm I'm gently deflating before another rest and chill time. 

    The brioche dough was then turned out onto a floured bench top. 

    Then dough is rolled out and given a business letter turn. Fold one. 

    Fold two. 

    Business folded once more. Fold three. 

    Fold four.

    Now it goes to "sleep" or you do, the dough is wrapped in loosely but securely in plastic wrap and placed in a zip lock bag. I didn't have a bag so I put mine in a plastic container. In the fridge it goes for between 6 and 48 hours to depending your schedule... you rule the brioche... something to tell yourself anyway. 

    YAY! it's the next day your dough has matured.

    You have soaked your sultanas (US raisins) in *rum and water and reserved the water to make the glaze later on. I used bourbon because there ummm "wasn't any rum in the cupboard". 

    Rose uses light Muscovado sugar in this recipe but says light brown sugar would be fine. Muscovado is quite flavourful and worth seeking out on your next grocery run. 

    Another bowl holds the rest of your sticky bun filling of light muscovado sugar, white sugar, cinnamon and roasted chopped pecans ready to be stirred together. 

    Next the sticky bun topping.  Light muscavdo, golden syrup and unsalted butter are brought to the boil.  I did add something extra, a good pinch of salt.  Cream is added before boiling again and pouring into the base of your cake pan.

    I have a lot cake pans and even though Rose does include an extensive cake pan size guide in the book I never seem to have the right ones, Australian cake pans are differently sized.  So I went with a six cup sphere silicone mould and a non stick 22cm cake pan. There is supposed to pecans in the bottom of the pan/pans but due to FUSSY ha ha people that don't like whole nuts I caramelised pecans to serve separately. I popped a food ring in the centre on the non stick pan so I could make a bun wreath. 

    You're up to rolling the dough out now,  it's a wonderfully easy dough to work with rolls out beautifully to the 14 by 12 inch (approx 35 by 30 cm) rectangle. 

    The dough is brushed with beaten egg and the filling along with the drained sultanas are sprinkled over the surface. The dough is rolled using the ruler to help guide the role if necessary.  

    The roll is cut into four pieces, intern each piece is cut into three giving you 12 spiral buns. Six went in the sphere moulds, six in the cake pan, both went off covered with oiled plastic wrap to a warm spot to rise once more.  

    A glaze is made by reducing the reserved sultana water and adding butter.

    Once the final rise is over, it's time to brush them with the *glaze and bake! Oh you did preheat the oven for an hour and placed inside a baking tray or oven stone to heat.  They took about 25 minutes and were covered with foil after the first ten so they didn't over brown. 

    Here is the cake pan buns hot from the oven. Turned out after a few minutes so the bottom becomes the top.

    Torn apart to peak at the interior of the buns.  The texture is light and airy. Flavours of cinnamon, toasted pecans complement the juicy bourbon sultanas and butter caramel topping.   

    My favourite shape was the half sphere ones, the spiral pattern was distinctive and round and they had the cute domed tops or is that bottoms?

    How I'd serve them: either traditional afternoon tea style, tea with lemon or modern as in top pic, adding generous swipes of Crème fraîche on the platter, extra caramel sauce, scatter the pecans, a few fresh raspberries and break your buns, dip in Crème fraîche, drizzle more caramel ... it's sticky and fun eating. Both traditional and modern I would add an "acid" component, even though the golden syrup is slightly acidic I like more so lemon in the tea, berries, Crème fraîche etc.  

    Would I change anything: I want more booze or at the other end of the spectrum swap the alcohol out for verjuice. Not sure about the sultana water glaze, I'd probably omit that as I don't think it added much. If I didn't add salt to the caramel I would have used sea salt flakes on top. 

    Rose's brioche recipe is my all time favourite for sweet and savoury applications, it's always light but sturdy enough to become a burger bun, buttery but not too buttery, hits all the right notes for a "doing that again"

    Fun making my first sticky buns, ha ha I definitely have a gap in my baking repertoire "America" pretty much the whole of America. I always say "it's the first time I've baked.........".  

    Happy Baking :)  

    Today has been one of the 'Rose's Bread Bible Bakers' bakes where a group of fabulous bakers get together and bake from the pages of 'The Bread Bible'.

     The Bread Bibleby Rose Levy Beranbaum is available from Amazon and all discerning book stores. 

    You might also be interested in making a butterflies.   

    or a little bit of happiness making the Partridge Family birds. 


    Butterscotch Brittle Recipe

                                  salted butterscotch brittle

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    Have you tried your hand at making your own confectionary? It would have been my Mum's birthday today, and as Mum loved all forms of caramels including hard butterscotch lollies I thought we could look at making candies/lollies starting with cooking sugar to the 'hard crack' stage. 

    'Hard crack' lollies include; candy canes, lollipops, brittles, praline, lollies categorised as "boiled lollies" like fruit/acid/sour drops and hard caramels. 'Hard crack' is reached at 150C (300F), we are taking it a little further today to produce caramel.

    Glucose syrup is another form of sugar and like fructose often added to granulated sugar when making candy. The glucose syrup helps prevent the sugar crystallising. In Australia you can buy glucose syrup in any supermarket, you might have to seek it out in other parts of the world.

    Butterscotch Brittle

    Buttery and carmelly (ok, that's not a word... but it should be!) with a touch of sea salt, today's hard lollies are meant to be sucked, add peanuts, pecans or macadamia for nut brittle. Whether packaged in cello bags complete with a small hammer to crack off pieces, or neatly moulded; butterscotch brittle makes for a lovely homemade gift. 

    lightly oil a 18cm x 28cm tin (7in by 11in sheet pan)


    2 cups white sugar (granulated white) 

    1/3 cup water

    *2/3 cup glucose syrup

    2 tsp of pure vanilla extract/essence

    125g butter, cubed (4oz)

    pinch or two of salt

    flaked sea salt if desired for topping


    In a medium saucepan combine, sugar, water and glucose syrup. Stir together over a low heat until the sugar is dissolved.

    Bring to boil, wash down any sugar crystals around the edge of sugar mixture with a damp pastry brush.

    a damp pastry brush is used to wash down any sugar crystals

    Reduce heat to low, (mixture should still be boiling) and boil without stirring for 7 to 10 minutes or until it reaches 170C (338F) on a candy thermometer. The mixture should be an amber colour.

    a inexpensive candy thermometer is the easiest way to ensure accurate setting points. 

    Remove saucepan from heat and with a wooden spoon stir in butter, vanilla and two pinches of salt (if your using salt on top reduce pinch of salt to one pinch).

    Pour into oiled pan, make sure you do this in one pour... if you scrape the pan onto what you have poured it will leave marks/discoloration on the finished candy.

     Whilst the mixture is still fairly hot, score lines and sprinkle with sea salt. Scoring the lines allows for fairly neat breaks in the finished candy, however to get "perfect" pieces you have to score very deeply or use a candy mould with shapes of choice.

    Allow to totally cool. Pop out of tin and package as desired. 

    *glucose syrup is thick and very sticky, oil the measuring cup for ease of pouring.

    * stir in 1 to 2 cups of dry roasted peanuts when adding the butter for butterscotch peanut brittle. 

    Happy Baking :)

    you might also be interested in liquid syrups 

    you might also be interested in honey comb/sponge candy


    Caramel Cashew White Chocolate Cookies

    caramel cashew white chocolate cookies

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    Mini cookies with a big caramel flavour today :) 

    I love the Christmas season; minimalists decide there is no such thing as too much tinsel, elegant women don flashing ruldolph pins (there might be Christmas cocktails involved in this), ditto with baking where your famous 85% chocolate fondant will be replaced with more than one can of sweetened condensed milk in some Christmassy treat.

    For me, I don't usually shop the commerical lollies isle... but at Christmas if it can be crushed, melted or thrown in whole it's included. 

    Today I utilised hard butter candies (Werther's Original) for their unmistakable caramel flavour and Nestle caramel bits, which are new to the Australian market. Oh, plus white chocolate and cashews "just because". 

    Nestle caramel bits and Werther's Original butter candies

    Caramel Cashew White Chocolate Mini Cookies 

    makes 4 to 5 dozen, plenty to pack up for Christmas gift giving

    1 cup of Nestle caramel bits (caramel choc chips)
    1 cup white eating chocolate chopped into small chunks
    2 Werther's Original 50gram (1.75oz) rolls of butter candy  *ground to a fine powder
    1 cup dry roasted unsalted cashew nuts, roughly chopped
    2 cups plain flour (all purpose)
    1 tsp salt
    1 tsp baking powder
    250g well-softened unsalted butter (1 cup)
    2/3 cup light brown sugar
    1/4 cup dark brown sugar
    1/2 cup granulated white sugar
    1 tsp pure vanilla extract or essence
    2 tbsp water
    1 egg
    *I thought it would nice to include "bits" of candy, but as you can see from batch one... the candy melted/popped. Batch two; I ground the candies to a powder in the food processor to get the result I wanted. 



    Preheat the oven to 180C (360F).

    Sift together the flour, salt and baking powder into a bowl.·

    In a mixer, cream the butter and the three types of sugar. Add the vanilla extract, water and egg. Beat together until just incorporated.

    Beat in the flour mixture until just combined.

    Stir in the crushed/powdered candies, chocolate chunks, caramel bits, cashews. Drop small teaspoons of the mixture, well spaced, on to non-stick baking parchment.


    Three types of sugar used, dark brown, light brown and granulated white, you can replace dark with light if you can't find any at your local store.

    Bake for 6-8 minutes until golden around the edges. Cool on tray for 5 minutes, then transfer to a cooling rack to cool completely.

    Happy Baking :) 

    You might also be interested in brown sugar and making your own 


    A Zumbo Macaron

    clockwise front: raspberry caramel, lime and mint mojito, cola, lemon verbena, caramelised pumpkin seeds and milk chocolate, chilli and cinnamon.

    On a recent trip to Sydney my step son Daniel and his beautiful girlfriend Trish went macaron shopping at pastry chef extraordinaire Adriano Zumbo's Balmain store. Daniel returned to Melbourne laden with pastries and boxes of macarons. 

    Daniel and Trish

    Goodness all the macarons were incredibly good and the perfect example of what a macaron should be. With super thin crisp shells yielding to soft and chewy interiors and "oh, the fillings" well, lets have a look at the flavours.... 

    Raspberry Caramel; this reminded me of something from childhood, perhaps the caramelised jam at the bottom of jam pudding?  I, who doesn't like caramel usually loved this one. There is the traditional "burnt sugar" taste to these and the punch of raspberry from the not overly sweet jam like filling.

    Lime and Mint Mojito; Daniel and Trish's favourite flavour... and my husband was quiet taken with these too. The strongest colour and flavour of all macaron's we tasted, a clear burst of lime followed by a fresh mint flavour. Bit "sparkly" and pretty these ones :)

    Cola; Yes, it tasted like "cola". Nice colours, we all liked it with Daniel commenting he would have liked the cola flavour to be more pronounced. 

    Lemon Verbena; Who would have thought?? After 18 years of marriage my husband and I finally agreed on something!! We both voted the unassuming, pale leafy green macaron our "favourite". Beautifully balanced flavour and it is was refreshing and creamy at the same time.

    Caramelised Pumpkin Seeds; Voted "ok" by all of us. They weren't awful, but they weren't a "stand out" like some of the other flavours. 

    Milk Chocolate Chilli and Cinnamon; These were "yum", just the right amount of heat in these babies, contrasting with the creaminess of the milk chocolate filling. If I was only to buy one flavour to serve at a party/dinner these would it. Fun and delicious.  

    We also tried a few individual tarts, including 'Grandma's soap' a lavender concoction comprising of blueberry compote, fresh blueberries, lavender chantilly & almond cème. The classic passionfruit curd and and pâte sucrée and the fab 'Whizz Fizz'...

    Inside the Whizz Fizz tart with it's raspberry meringue, sherbet, raspberry compote, liquorice crème. This was "Wow!!". The pastry in all the tarts is so good and unlike any pâte sucrée I've tasted before, my goal for 2012 is to emulate, that taste, texture and flavour.

    Well, it's a big week for Adriano Zumbo with his new store opening at Star Casino. If your in Sydney you must go check it out. 

    Oh, don't forget it's Zumbo's MACARON day this Sunday... go with an empty belly and fill up on the plethora of fabulous flavours. Get all your updates for the day straight from Zumbo's website, browse the patisserie menu whilst there.  Zumbo 

    Happy Baking :) 

    I'll looking at the Zumbo cookbook in up coming weeks but for now you might be interested in; Daniel's review of Lindt's Chocolate Cafe  

    or a review of the Laurent Patisserie 


    Love Caramel Cupcake

                               love caramel apple spice cupcake

    Missing my Mum who passed away seven years ago this weekend :( 

    Mum loved everything "caramel", one of my first food memories is being allowed to have a piece of Cadbury Caramello chocolate. 

    Stroopwafels the Dutch waffle treats are available in most Australian supermarkets. The thin waffle batter is filled with caramel. They can be quiet firm in texture and Mum like to put them over her cup of steaming coffee to soften the caramel to it's full gooey sticky potential. 

    To make stroopwafel cupcake picks use a small cookie/aspic cutter and cut desired shapes. If it's cold weather (or your stroopwafels are past their prime... but hope it's not that!) it might be necessary to soften each waffle in the microwave on low for a few seconds.

    Thread your shapes onto a toothpick. Pop them into your frosted cupcake.

    Pull out of your cake for a bonus treat or if no one is looking try dipping them in your coffee :)

    Apple Spice Cupcakes

    makes 12 cupcakes

    Preheat oven to 180C (350F)

    12 hole cupcake pan lined with paper liners


    1 1/2 cups plain (all-purpose) flour

    1 1/2 tsp baking powder

    1/2 tsp cinnamon

    1/2 tsp mixed spice (pie spice)

    1 1/4 cups sugar

    1/2 cup butter, room temperature

    2 eggs. room temperature

    1 tsp vanilla extract/essence

    1/2 cup tart apple peeled, cored and cut into small dice

    3/4 cup milk


    Place flour, baking powder and spices in a small bowl, stir with a fork. 

    In a large bowl of an electric mixer with paddle attached, beat together butter and sugar until combined. Add eggs one at time, beating until incorporated after each addition. Beat in vanilla. Alternatively *beat in fllour and milk, starting and ending with flour. Stir through apple.

    Divide the batter into the 12 holes of prepared pan. 

    Bake 25 to 29 minutes or until light golden brown and the cupackes spring back when gently touched. 

    Remove from oven and cool for 5 minutes before removing cakes to cooling rack to cool. Frost once cooled.

    *when beating in the flour, beat until just incorporated... over beating at this stage develops the gluten leading to a tough cupcake.


    Martha Stewarts Caramel Buttercream

    Halloween 2004, October Holiday 2004 

    makes 5 cups

    Optional: I added a four drops of a combination caramel flavour/colouring to recreate the caramel taste and colour my Mum liked.this confectionery flavour/colour from Roberts Confectionary Australia

    I could not think of a better buttercream caramel frosting than Martha Stewarts Caramel Buttercream.


    • 1 1/4 cups sugar
    • 1/3 cup heavy cream
    • 6 large egg whites
    • Pinch of salt
    • 450 grams (1 pound-4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
    • 1 teaspoon pure vanilla extract
    • caramel flavour/colour (optional)


    1. Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

    2. Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.

    3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

    4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

    5. Switch to paddle attachment. Add caramel, vanilla and caramel colour/flavour if using; beat on lowest speed until combined, 3 to 5 minutes. Frost cooled cakes; I used a large closed star tip.

      *visit the official Martha Stewart site for another fabulous caramel frosting Martha Stewart's Brown Sugar Buttercream and it is easier to make.

    Remembering you Mum this weekend. 


    Chocolate more your thing? You might be interested in Bubble Wrap Chocolate

      or perhaps Chocolate Peppermint Twist Brownie Cupcakes


    Caramel Slice

                                               caramel slices

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    Simple "slices" are a popular Australian bakery item, with caramel slices being one of the most loved varieties. 

    Home cooks in Australia bake these homely delicious treats in a slice tin, but any tin that you usually use for brownies will suffice. I'm using pecans in the base rather than the usual coconut because I love the combination of chocolate, caramel and pecan!

    Do give them a try, they are easy to make and are sure to become a family favourite. 



    1/2 cup pecans chopped finely

    1/2 cup brown sugar

    1 cup plain flour (all purpose)

    125 grams (4.4 oz) butter and cooled slightly 


    2 x tins of sweetened condensed milk 375g (13 oz) 

    4 tablespoons golden syrup (light treacle is probably the closest if you can't get golden syrup)

    60 grams (2 oz) butter, extra

    1 teaspoon pure vanilla essence/extract


    185 grams (6 oz) dark chocolate

    3 teaspoons of vegetable oil (use a flavourless variety) 

    Preheat oven 180 cel (350F)  

    Place the flour, brown sugar, melted butter and chopped nuts into a bowl and mix with a spoon until combined. Press mixture into a *slice tin lined with non-stick baking paper. Bake for 15-18 minutes until light golden brown.     pecans are chopped finely but still retain texture

    Combine the sweetened condensed milk, extra butter and golden syrup in a saucepan. Cook over medium heat stirring constantly until the mixture is just about the boil, reduce heat to low and continue to cook for 5 minutes stirring constantly. Stir through the vanilla.

    Pour filling over base and bake for 15 to 20 minutes or until the caramel is browned around the edges. Remove from oven and allow to cool. 

    Once cool place the chocolate and the oil into a saucepan and melt together over low heat. Allow the chocolate to cool slightly before spreading over the top of the caramel. 

    Refrigerate until firm, then cut into desired sized squares. 

    *the tin I used was a Wiltshire 27 x 17 cm (approx 10 x 6 inches) but if the size of your tin differs this is a forgiving recipe. Smaller tin the layers will be thicker, larger tin the layers will be thinner... bake times are almost the same... use watching for the colour of the base and caramel as a guide.

    Variations; go more "Mexican" and add one teaspoon of cinnamon to the dry ingredients in the base, prefer things a little tipsy? then try adding one tablespoon of rum or hazelnut liqueur to the caramel filling when you add the vanilla. 

    Happy Baking :) 


    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Macadamia Shortbread Mini Cheesecakes

    Mum wasn't known for being a great cook, she loved a recipe that included commercial products; canned, jarred, bottled, lollies or biscuits. Bless her heart, most weren't great but there were a few exceptions including today's Caramel Shortbread Cheesecakes for all those caramel fans out there.
    I'm using Butterfingers Macadamia Shortbreads, which can be substituted with your favourite shortbread brand with 6 macadamia nuts added when you process/crush the shortbread.
    Pascall Columbines is what Mum used to make the topping, they are a chewy caramel lolly.
    Mum used a quick mix refrigerated cheesecake recipe, I preferred baked so that's what I've gone with, if you prefer Mum's way go for a vanilla quick mix cheesecake.
    Caramel Macadamia Shortbread Mini Cheesecakes

    Caramel Topping 

    Remove three caramels for decorating later and in small saucepan combine the remaining caramels with a 1/3 cup whipping cream in small saucepan; stir over low heat until smooth, simmer a minute or two to thicken. Set aside to cool.

    You'll need 18 silicone liners or alternatively use cupcake/muffin tin lined with 18 paper cases.

    • 3/4 cup crushed macadamia shortbread biscuits (cookies) 
    • 200g (7oz) bag of chewy caramel lollies
    • 1/3 cup whipping cream 
    • 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar
    • 3 tablespoons unsalted butter, melted
    • 450g (1 pound) cream cheese, softened
    • 1/2 teaspoon pure vanilla extract
    • 2 large eggs, lightly beaten
    • 3/4 cup sour cream
    • Pinch of salt
    • macadamia nuts for decoration


    1. Preheat oven to 180c (350 degrees). Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks.
    2. Reduce oven temperature to 140c (275 degrees). Beat cream cheese with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, add eggs slowly, scraping down side of bowl. Add 1/2 cup sour cream and salt. Pour batter into muffin cups, filling almost to the tops.
    3. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks. Wrap tins tightly with plastic, and refrigerate 4 hours or overnight.
    4. Before serving spread tops of cheesecakes with caramel topping, top each with a half to one teaspoon of sour cream, chopped macadamia nuts and chopped caramel lolly.

    Happy Baking :)

    You might also like...

    Traditional shortbread chocolates with Vienna Almonds


    Oops!... I did it  again.

    Pink Lemonade Cupcake with my first lollipop from a more successful attempt at candy making.

    Today I did what I manage to do on a semi regular basis, burn my toffee/caramel, it's called "the walking away from the saucepan technique". I wouldn't recommend it!

    Melted sugar can be a leave you with a sticky mess, but even with my blackened sugar there is a quick and easy saucepan cleaning method.

    Fill your toffee/caramel pot with water, bring the boil, boil for a few minutes then tip the water out.

    Your pot is now ready for the dishwasher/sink. 

    You might also like;



    Caramel Pecan Popcorn

      Candied Caramel Pecan Popcorn. Buttery, sweet & salty.

    Butter, sugar and salt, considered by some members of my household "the alternative" food groups ;-)

    Caramel Pecan Popcorn

    9 cups of popped corn (about half cup of popping corn kernels)
    1 cup roughly chopped pecans
    1 cup of brown sugar firmly packed
    125g of butter chopped (4.4oz)
    1/4 cup light corn syrup
    1/2 teaspoon salt
    1/4 teaspoon bicarbonate of soda (baking soda)

    Preheat oven to *180c (360F) 

    Combine sugar, butter, syrup & salt in a large pan. 
    Stir over low heat until sugar is dissolved.
    Bring to boil uncovered for 2 minutes.
    *Stir in soda.

    Pour caramel mix over the popcorn & spread popcorn out in a single layer on greased oven trays.
    Cook popcorn in oven for 20 minutes, stirring once or twice, until popcorn is crisp & brown.
    Store cooled popcorn 2-3 days in an airtight container.

    *Take care when adding the soda, the mixture does foam up.
      I'm using a gas oven with no fan, if your oven is fan forced reduce heat    


    Drizzle tempered dark chocolate over the cooled popcorn on trays.

    Omit salt from recipe, instead sprinkle a finishing salt such as Maldon sea salt flakes over of the warm popcorn on trays.

    Change nuts, macadamias and peanuts work well.

    Top a frosted cupcake with a single piece of candied popcorn close to serving time so the popcorn doesn't soften.