Sweet and Savoury Sunday #72

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Welcome to week #72 of Sweet & Savoury Sundays!
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We’re in the middle of Summer and there’s no escaping the heat! I’m ready for Autumn, don’t get my wrong, it’s not that I don’t like warm weather or longer days but when it’s too hot to do anything, it gets me down a bit. I hope you all are enjoying your summer’s so far!
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Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
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So what are you waiting for, join us now and let’s have some fun!!
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Let’s get this party started!!
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After you’ve viewed my favorites this week, make sure to stop by Cupcakery to view their favorites as well!
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Baking In Pyjamas Favourites:
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link party 72 favourtie 1
Cherry Vanilla Yoghurt Popsicles by Roxy’s Kitchen
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 link party 72 favourite 2
Raspberry Almond Pound Cake by Just About Baked
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 link party 72 favourite 3
Shrimp and Chicken Summer Rolls by Swirls and Spice
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Most viewed link this week
link party 72 most viewed
Plum Chocolate Orange Bundt Cake by Box of Stolen Socks
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The Rules:
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. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
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S’more Brownie Bites

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We had a mini break in the heat wave we are experiencing in the UK at the minute, so what better time to make brownies! Not just any brownies though, s’more brownie bites. S'more Brownie Bites 2

These little bites of sweet, chewy, toasted marshmallow topped treats consist of a light brownie base, a digestive buttery crumbed layer, then big fluffy marshmallows which get melted a little in the oven then toasted under the grill. You could torch the tops with a blow torch but I don’t have one of those at my disposal.

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Thank goodness from the drop in temperature for two reasons, one I can’t stand the heat and two these tasty nuggets. Bad news, the heat is back! But at least I have these. They may look hard to make but really they aren’t. They  were ready for me to devour within 2 hours of starting! Want to turn a boring old brownie into a campfire inspired mega brownie, here’s how.

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Firstly the biscuit part of the s’more. We don’t have graham crackers here in the UK so our next best alternative in the digestive biscuit. Love digestive biscuits, especially the ones that are topped with dark chocolate, so good. Place your biscuits or crackers in a plastic freezer bag and crush using a rolling-pin. Melt some butter and stir through your biscuit rubble and set aside.

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For the brownies, this is the chocolate part of the s’more, place dark chocolate and butter into a heat-proof bowl and set over a pan of simmering water. I love dark chocolate and use it in all my baking. Once this dark and buttery combination is all melted and swirled together remove it from the heat. Beat in both the sugars using a spatula then add a drop of pure vanilla extract.

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This recipe doesn’t require a mixer which I love. I sometimes prefer to grab just a bowl and spatula to create my recipes with, it’s a slower paced way of doing things and brings you back to the basics of baking when mixers weren’t that easy or affordable to get a hold off.

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Beat your eggs one at time, making sure your brownie batter is smooth and glossy before adding the next. A top baking tip I have for you is when adding eggs to your batters, always crack it in a separate bowl before adding it to your master batter, that way if you happen upon a bad egg you won’t have ruined everything. Once the eggs have been added sift in the flour and add a dash of salt, combine until no flour can be seen.

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Pour this batter into your baking tin, then top this with your biscuit mixture making sure you get an even application. Bake for 25-30 minutes. Now for the marshmallow part. Cover the top of the baked brownies with large marshmallows then place back in your oven and continue to bake for another 5 minutes. Transfer to your grill to get nicely toasted tops. I wouldn’t recommend skipping this step and this gives out of this world yumminess to the whole thing.

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When slicing these I’d advise you to use a heated knife otherwise you’ll find it extremely hard to slice these without everything sticking to knife and to each other. S'more Brownie Bites 10

if it’s too hot to bake these where you are then wait until the evening when things cool down a little. They really don’t take long at all to put together and these are the perfect little bite-size treat to treat yourself and others around you too. A classic summertime treat transformed into a heavenly brownie bite of scrumptiousness.

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This recipe is part of s’more month on the blog, check out these other campfire inspired recipes that I’ve created for you this month;

 

 

 

 

I’ve one more recipe based on the much loved s’more to share with you, all I’ve gotta do is wait for it cool down a bit *sigh*

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Yields – One 9 x 13 inch pan of S’more Brownie Bites

Ingredients

{base}

  • 200 grams (7 ounces) Digestive biscuits
  • 125 grams (1 stick + 1 tablespoon) Unsalted butter

{brownies}

  • 115 grams (1 stick) Unsalted butter
  • 120 grams (4 ounces) Dark chocolate (70% minimum cocoa solids, roughly chopped)
  • 190 grams (3/4 cup + 3 tablespoons) Light brown muscovado sugar
  • 130 grams (1/2 cup +3 tablespoons) Caster sugar
  • 1 1/2 teaspoon Pure vanilla extract
  • 4 Large eggs
  • 140 grams (1 cup + 7 tablespoons) Plain flour
  • Pinch of Maldon sea salt
  • 260 grams (9 ounces) Large white marshmallows

Method

  1. Line a 9 x 13 inch baking tray with foil making sure the foil overhangs all the sides. Put aside.
  2. Place the digestive biscuits in a large plastic bag and crush using a rolling-pin until you have biscuit rubble. Melt the butter over a low heat in a small saucepan and once melted stir through the crushed digestives.
  3. Place the butter and dark chocolate in a heat proof bowl and set over a pan of simmering water making sure the base of the bowl doesn’t touch the water, stir until melted. To this bowl add both the sugars and vanilla extract and stir through thoroughly. Stir through the eggs, one at a time mixing well before adding the next.
  4. Add the flour and salt and stir through until just incorporated. Scrape the batter into the cake tin, smooth the top then sprinkle over the digestive biscuit rubble then bake for 25-35 minutes or until a cake tester inserted into the middle comes out with a few crumbs attached. Place the marshmallows on top then place back in the oven and bake for a further 5-10 minutes, until the marshmallows begin to melt. Remove from the oven then place under the grill to toast the tops.
  5. Leave to cool in the tin before removing and using a heated knife slicing into squares.

Notes

* Recipe adapted from Home Sweet Home – Hummingbird Bakery

* These should be stored in a cake tin with a tight-fitting lid for up to 3 days.

* Keep in a cool, dry place away from direct sunlight.

* Slice with a heated knife, otherwise you’ll end up with a sticky mess

Malted S’more Krispie Treats

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Before food blogging, the only malty thing I knew was Horlicks and I’d never tried that before. I was a regular eater of malteasers but never knew they were malt based. As for s’mores, well I’d never heard of them. By starting my blog and reading a whole ton of others I’ve discovered so much, it’s mind-boggling! Some days I feel overwhelmed by all the delicious recipes I want to try and haven’t a clue where to begin.

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On those days when I want something easy to make that doesn’t take much time or doesn’t involve much work I like to turn to no bake treats. Also when it’s far too hot to crank on the oven, I turn to no bake treats like I’m sure you all do. When it’s too hot to breathe properly there is no way I’m going to stand by the oven and bake, no cake is worth getting your sweat on for in those conditions.

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We are having a heat-wave here in the UK and seeing as I was in no mood for getting more hot and bothered than I already was and still wanting a nice sweet bite to nibble on I set upon these krispie treats. I’d been planning on making these for a while and this weather was the perfect time to do so.

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Malt meets s’mores in this krispie treat. We’ve got two kinds of malt in these moreish treats. A big dose of malt powder plus two bags of Malteasers. I folded through half the amount of malteasers in the base them pressed the rest on top. That’s not where the chocolate in these bars ends, oh no I added more! More in the form of chocolate digestive biscuits and cocoa pops.

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Who doesn’t love cocoa pops, I know I do. Instead of using all rice kripies I cut this amount down to half then added half cocoa pops. I love how it gives these bars another layer of cocoa flavour and it looks pretty with the white of rice krispies.

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So as you know with s’ mores you’ve got three elements, biscuits, chocolate and marshmallow.  These important factors are incorporated by adding some crushed dark chocolate digestive biscuits, I love these biscuits and could easily eat more than one. These become nice and powdery with big shards of biscuits embedded within the crispness of the treat.

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The chocolate is the malteasers, don’t be afraid to add lots of these crunchy balls, the more the merrier. As for the marshmallow, well obviously marshmallows help make up the glue that hold’s these bars together, so you got your marshmallow there but I also melted some down and spread them across the top. Not a pretty, clean or easy task but I managed to spread them across before everything seized back up again.

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You can really taste the malt in these, so much so I’m now addicted to its flavour and I’m craving a malt shake or something to that effect. There’s no stopping me now that I’ve discovered malt, I’m going to bake with it as much as possible! Same with s’mores, I love all the elements and how you can play around with them all to make something already so yummy, into something even yummyier. Thanks blogging world!

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So there you have it, a quick, easy, delicious, no bake treat that’s ready to slice and serve within hours.

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Yields – 9-12 Squares (amount will depend on how big or small you slice them)

Ingredients

  • 35 grams (1 1/2 cups) Rice krispies
  • 35 grams (1 1/2 cups) Cocoa pops
  • 224 grams (2 cups) Malteasers
  • 6 Dark chocolate digestive biscuits, crushed
  • 280 grams (10 ounce) Mini marshmallows (50 grams (1 cup) set aside)
  • 55 grams (1/4 cup) Unsalted butter
  • 115 grams (3/4 cup) Horlicks

Method

  1. Get a 8 x 8 inch baking tin, spray with non stick cake release spray and line with parchment paper with the paper overhanging the edges, set aside.
  2. In a large bowl combine the rice krispies, cocoa pops, half the malteasers and the crushed digestive biscuits.
  3. In a medium size saucepan add all but 50 grams (1 cup) mini marshmallows and the butter and over  a low heat melt together whilst stirring. Add the malt powder, stirring to combine then pour over the other ingredients.
  4. Move quick here and stir everything together until it sticks then immediately add to your prepared baking tin. Put some plastic gloves on and push everything into the tray to distribute evenly.
  5. Melt the remaining marshmallows in your saucepan set over a low heat then pour all over your treats. Spread with an offset spatula for even application then press in the remaining malteasers. Chill in the fridge for 2 hours or until set before you slice.

Notes

* Recipe adapted from The Baker Chick

* .Keep in a cool, dry, place away from direct sunlight.

* Will last for up to 5 days stored in a cake tin with a tight-fitting lid.

* This is the fourth recipe I’ve created now as part of s’mores month on the blog, check out the other s’more themed recipes;