Sweet and Savoury Sunday #76

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Welcome to week #76 of Sweet & Savoury Sundays!
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Welcome back to another week of Sweet and Savoury Sunday’s. Choosing today’s top three picks was a hard one as we had so many great link’s to choose from. Thanks to all who linked up!
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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 favourites this week, make sure to stop by Cupcakery to view their favourites as well!
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Baking In Pyjamas Favourites:
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 link party 76 favourite 1
My birthday (Cookies) Cake by Just About Baked
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 link party 76 favourite 2
Homemade Corn Dogs by Ten at the Table
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link party 76 favourite 3
Peach Monkey Bread by Three Kids and a Fish
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Most viewed link this week
link party 66 most viewed
Blueberry Buckle Coffee Cake by Simply Suzanne’s 
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If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

Baking in Pyjamas
Baking in Pyjamas
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The Rules:
.Follow your hosts , Baking in Pyjamas and Cupcakery
. Link up your DIY, Crafts, Recipe, Family related posts – Link up no more than 3
. Visit at least 3 other links and leave some lovely comments to let them know you stopped by
. Please note by linking up you are giving your hosts permission to use your images if you have been featured, with link backs to your blog.
. Grab a party button and pop it on your blog.

 

Triple Mocha Celebration Brownies

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Snickers, mars bar, milky way, galaxy, galaxy caramel, twix, bounty and malteaser I love all of these chocolate bars, put them all together in miniature form and you’ve got celebrations!

Triple Mocha Celebration Brownies 2

I love love love celebrations, we always get a huge box each Christmas and when I saw a tub on sale this past week I couldn’t resist buying them with plan’s on stuffing them into something in mind. I can’t get enough of my ooey gooey, fudgy brownie recipe. It was only a few weeks ago that I share my latest version Dark Orange & Ginger Brownies. I was a bit sad when they were all gone. I do love my brownies.

 

Triple Mocha Celebration Brownies 3


I could probably write a brownie cookbook with the amount of brownies I’ve made and from all the idea’s I’ve got in my head. Wouldn’t that be fun!

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Having recently made a decadent coffee chocolate glaze for my Marbled Bundt Cake, I had rather a lot left over and I didn’t want to waste it. The combination of having this sauce and a box of celebrations going off soon led to these Triple Mocha Celebration Brownies.

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Try to hold off eating these best you can as the coffee develops the longer you leave them.

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I’ve taken the coffee flavour from the sauce and laced with brownies with not one, but three types of coffee flavouring. Hence the name, triple mocha. First is espresso powder. I dissolved two tablespoons into 1 tablespoon of hot water. Be sure to use a good quality espresso and the taste will affect the outcome of the brownies.

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The second coffee element if coffee extract. I’m in love with this extract. I use Nielsen Massey, the smell and flavour it brings to what you’re using it in is wonderful. A product I highly recommend having in your cupboard. Thirdly is coffee liqueur, in this cake Kalhua. Kahlua also features heavily in the dark chocolate glaze that adorns the top of these.

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Each celebration chocolate is surrounded but a deeply chocolate laced brownie batter. So fudgy, its unreal. If you haven’t made my brownies yet, then you don’t know what you’re missing, they are the best brownies. Really they are.

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What I love about these brownies is that you never know which little chocolate your going to bite into, will it be a mars bar, bounty or my favourite malteaser! Triple Mocha Celebration Brownies 10

You don’t have to make the glaze if you don’t want too, it’s totally optional, but an option while worth considering.

Triple Mocha Celebration Brownies 11

 

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Yields – 24 Brownies

Ingredients

  • 200 grams (2 sticks – 1 tablespoon) Unsalted butter, cubed
  • 200 grams Dark chocolate 70% cocoa solids or 85% cocoa solids
  • 125 grams (3/4 cup) Light brown muscovado sugar
  • 125 grams (1/3 + 1/4 cup) Caster sugar
  • 4 Medium eggs, beaten slightly
  • 1 teaspoon Nielsen Massey Pure Coffee extract
  • 2 tablespoons Espresso powder, dissolved in 1 tablespoon of hot water
  • 2 tablespoons Kahlua
  • 125 grams (1 cup) Plain flour
  • Pinch of Maldon sea salt
  • 1 tablespoon Hershey Unsweetened Cocoa powder
  • 24 celebration chocolates

Method

  1. Pre-heat the oven to 170C, 150C(fan) 350F and butter the bottom and the sides of an 8 x 8 inch squared tin with removable base. Line the bottom with parchment paper and butter this too. Set aside.
  2. In a medium sauce pan set over a low heat melt together the butter and the chocolate. Remove from the heat just before everything has completely melted. Keep on stirring until melted and set aside to cool slightly.
  3. In a medium bowl stir together both the sugars, eggs, coffee extract, espresso and kahlua. Pour in the melted mixture and stir everything thoroughly together. Sift in the flour, sea salt and cocoa powder.
  4. Pour into your pre-paired tin and press the celebration chocolates into the batter. Bake for 25-30 minutes. When the top is set and there is still a slight wobble to the centre that’s when you know it’s ready to pull from the oven.
  5. Leave to cool in the tin on a wire rack for 20 minute before transfer to the wire rack to cool.

Notes

* Recipe adapted from Delicious magazine.

* For easier slicing chill in the fridge for up to 12 hours before cutting into them.

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

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

* These will last in the fridge for up to 2 weeks stored in cake tin with a tight-fitting lid.

 

Honey Caramel Apple Bundt Cake #BundtBakers

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Nothing say’s hello to Autumn more than caramel and apples right? Slather some honey into the mix and you’ve got yourself a spruced up take on a sticky toffee apple but in cake form!

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This recipe is my entry in August’s Bundt Bakers which I am hosting. I chose this month’s theme which is honey and could not be happier with the outcome of this cake. I love honey and rarely bake with it. Things have gotta change here. I adore the smell of honey and the taste of it when baked into a cake, however make a honey caramel and you’ll be transported to a new level of caramel heavens.

Honey Caramel Apple Bundt Cake 1


We’ve been experiencing some cooler weather here in the UK (thanks heavens) and it’s making me think and feel like autumn isn’t to far off. I love love love autumn, it’s my favourite season. I love baking autumn cakes and bakes and will grasp any opportunity to do so.

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In the last few months I’ve made a certain golden confection that I thought I’d never make myself. Caramel! I always thought it was really tricky and that I wouldn’t be able to make it but I’ve got news for you, it’s not hard at all. All you need to do is follow the instructions and always pay attention.

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So far I’ve made Salted Caramel which I used for my Salted Caramel Crunch Banana Bread, butterscotch caramel which I used for these amazing Brown Butter Peanut Butter Cookies Bars with Butterscotch Caramel Sauce and I also made a simple caramel for these Caramel Crunch Brownies. So as you can see I like my caramel a lot! Honey Caramel Apple Bundt Cake 6

If like me, you love your caramel then this recipe has your name on it. It also makes more caramel then you need, so perfect for drizzling on more tasty treats. One which I’ll have for you shortly which makes use of the honey caramel for this recipe. This recipe uses a method I’ve used a number of times when making my own caramel. Follow these easy steps and you’ll have a delicious homemade honey caramel.

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Get yourself a medium-sized, heavy based pan and to this add your sugar, honey and some water. Place over a medium and let it bubble until it turns an amber shade. Do not stir, but swirl the pan instead and if any sugar clings to the side of the pan, brush it off with a pastry brush dipped in water. Once it’s reached amber, remove from the heat right away, step back making sure you don’t put your face too close to the pan and add your butter and cream. It will foam and bubble up, simply stir to form a thick glossy caramel and transfer to a heat proof bowl to cool down. This will get drizzled all over your cake, sinking into the cake where it will meet more honey, crunchy apples and apple pie spice.

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The cake smells of honey, apple pie spice and once you cut in and take a bit you’ll be met with crunchy apples. It’s a very simple recipe which takes no time at all putting together. It’s oil based therefore it doesn’t contain butter or milk. As with moist oil recipes it’s a quick method of mixing all the wet ingredients together in one bowl and in another bowl mix together the dry ingredients. Stir the wet into the dry mixing until the dry ingredients just disappear. If you over mix this you’ll end up with a heavy and tough cake.

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Once you’ve mixed your ingredients together, you then add your diced apples. Scrape it into a pretty bundt tin and bake. Your on your way to a flavoursome autumnal cake.

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Whether your ready for autumn baking or not, this honey laced cake complete with apples, spice and caramel is what you’ve been waiting for to get you ready for autumn.

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Yields – One bundt cake

Ingredients

{cake}

  • 175 ml (3/4 cup) Rapeseed oil
  • 100 grams (1/2 cup) Caster sugar
  • 125 ml (1/2 cup) Honey
  • 3 Large eggs
  • 1 teaspoon Nielsen Massey Pure Vanilla extract
  • 240 grams (2 cups) Plain flour
  • 1 1/2 teaspoons Apple Pie Spice
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 1 Bramley Apple (peeled, cored and diced)

{honey caramel}

  • 100 grams (1/2 cup) Caster sugar
  • 60 ml (1/4 cup) Honey
  • 3 tablespoons Whipping cream
  • 2 tablespoons Unsalted butter

Method

  1. Pre-heat the oven to 160C (325F) and spray a 10 inch bundt tin with cake release spray. Set aside.
  2. In a large bowl whisk together the oil, caster sugar, honey, eggs and pure vanilla extract.
  3. In a medium bowl whisk together the flour, apple pie spice, baking powder, bicarbonate of soda and salt together. Add this to the wet ingredients and gently fold together. Stop once the dry ingredients have just disappeared. Stir through the apple and scrape into your bundt tin. Bake for 40-50 minutes or until a cake tester inserted into the deepest part of the tin comes out clean.
  4. Once baked, transfer to a wire rack and leave for 15 minutes before inverting to the wire rack to cool completely. You can make the caramel while the cake is cooling.
  5. For the caramel, add the sugar, honey and 2 tablespoons of water to a medium, heavy based pan. Set over a medium heat and let it bubble until it reaches an amber colour. Do not stir, swirl the pan instead. If any sugar clings to the side of the pan brush down with a pastry brush dipped in water.
  6. Once the colour reaches amber remove from the heat right away and standing back add the cream and butter. Stir until smooth then transfer to a heat proof bowl. Once it’s cooled down slightly drizzle warm caramel over the cake.

Notes

* The recipe is from CSA.COM

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

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

* Extra honey caramel will last for 1 week stored covered in a bowl.

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

BundtBakers