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This recipe for beer bread is so simple and easy and requires no resting time or waiting for the bread to rise. Simply just chuck all the ingredients together, and make the caramel sauce topping and put it in the oven! While it doesn’t have the yeasty flavour from bread, you get the subtle “wheaty” beer flavour with the apples, toasty walnuts and with that delicious crunchy caramel topping. It’s good I tell you.

Caramel Apple Beer Bread (Adapted from The Beeroness)
Makes: One Loaf
Preparation Time: 10 minutes
Cooking Time: 1 hour
Passive Time: 5 minutes

Ingredients
Bread
450g Plain Flour
45g Caster Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
60g Walnuts, Toasted & Roughly Chopped
1/2 tsp Cinnamon
300g Large Granny Smith Apples, Peeled & Chopped (around 225g)
355ml Wheat Beer
55g Unsalted Butter, Melted

Caramel Sauce
170g Caster Sugar
2 tbs Water
30g Unsalted Butter, Cubed
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Method
1. Preheat oven to 175°C.

2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.

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3. Add in the apple pieces and walnuts and stir until all mixed.

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4. Pour in the beer and melted butter into the large bowl and stir until just combined.

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5. Scoop the bread mixture into a greased loaf pan and set aside.

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6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.

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7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.

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Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Caramel Apple Beer Bread
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Delicious and so easy to make Caramel Apple Beer Bread that is amazing just straight out of the oven.
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Servings Prep Time
1Loaf 10minutes
Cook Time Passive Time
1hour 5minutes
Ingredients
Bread
  • 450g Plain Flour
  • 45g Caster Sugar
  • 2 1/2tsp Baking Powder
  • 1/2tsp Salt
  • 60g WalnutsToasted & Roughly Chopped
  • 1/2tsp Cinnamon
  • 300g Large Granny Smith ApplesPeeled & Chopped
  • 355ml Wheat Beer
  • 55g Unsalted ButterMelted
Caramel
  • 170g Caster Sugar
  • 2tbsp Water
  • 30g Unsalted ButterCubed
Servings: Loaf
Units:
Instructions
  1. Preheat oven to 175°C.
  2. Sift the plain flour, baking powder, salt, sugar and cinnamon in a large bowl.
  3. Add in the apple pieces and walnuts and stir until all mixed.
  4. Pour in the beer and melted butter into the large bowl and stir until just combined.
  5. Scoop the bread mixture into a greased loaf pan and set aside.
  6. In a small pot, add the sugar, water and butter heat over high heat. Stir the mixture until the butter has melted, then allow to boil without stirring for around 5 to 6 minutes or until the mixture has turned an amber colour. Then remove from heat to cool slightly.
  7. While the caramel is still runny, pour over the top of the entire loaf. Then bake in the oven for around 45 to 55 minutes or until a toothpick inserted into the centre of the loaf comes out clean.
Recipe Notes

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  • You can add a bit less walnuts and apples to the bread but if you add more, the bread may not hold its shape as well.
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I had a bowl of egg whites left over from a previous recipe and was trying to think of something I could use it for. Here I found a macaroon recipe from A Dash of Sass that has an amazing moistness to it, and yet retains that balance of crunchy exterior, and nuttiness with that lovely coconut aroma. I opted out of drizzling chocolate on top as I felt that this could stand on its own, but if you wanted to decorate it with chocolate please follow the link to the original recipe.

Coconut Almond Macaroons (from A Dash of Sass)
Makes: 24 cookies
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
3 cups sweetened flaked coconut (225g)
100g slivered almonds
1/2 cup sweetened condensed milk (120ml)
1 tsp vanilla extract
2 egg whites
1/8 tsp salt

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Method
1. Preheat oven to 180°C.

2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.

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3. Chop the almonds and set aside.

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4. Combine the condensed milk and vanilla extract in a large bowl.

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5. Mix in the coconut and almonds until well mixed.

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6. Using an electric mixer, beat egg whites and salt until stiff but not dry.

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7. Gently fold egg whites into coconut mixture.

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7. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.

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8. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.

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Coconut Almond Macaroons
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These crunchy little things are deliciously moist and has an incredible coco-nutty aroma to it.
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Coconut Almond Macaroons
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These crunchy little things are deliciously moist and has an incredible coco-nutty aroma to it.
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Ingredients
  • 225g Sweetened Flaked Coconut
  • 100g Slivered Almonds
  • 120ml Sweetened Condensed Milk
  • 1tsp Vanilla Extract
  • 2 Egg Whites
  • 1/8tsp Salt
Servings: cookies
Units:
Instructions
  1. Preheat oven to 180°C.
  2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.
  3. Chop the almonds and set aside.
  4. Combine the condensed milk and vanilla extract in a large bowl.
  5. Mix in the coconut and almonds until well mixed.
  6. Using an electric mixer, beat egg whites and salt until stiff but not dry.
  7. Gently fold egg whites into coconut mixture.
  8. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.
  9. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.
Recipe Notes

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  • If the mixture looks too wet, just add a bit more toasted coconut flakes until it comes out with the consistency you like.
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A colleague of mine loaned me one of her recipe books How To Be A Domestic Goddess by Nigella Lawson and flipping through it, I came across this interesting recipe that she described as instantly addictive. So of course I had to give it a try. These cookies are amazingly light, sweetness is just bang on and combined with the saltiness of the peanuts is just perfection. Addictive, indeed.

Sweet and Salty Peanut Cookies (by Nigella Lawson)

Makes: 30 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients
75g light muscovado sugar
100g unsalted butter, softened
50g vegetable shortening, melted
1 large egg
1 tsp vanilla extract
175g self-raising flour
125g salted peanuts (smaller variety)
Extra light muscovado for decoration

IMG_9358-1 Method

1. Preheat oven to 190°C

2. In an electric mixer, beat together the butter and shortening until well combined.

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3. Mix in the sugar.

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4. Then add in the egg and vanilla and mix.

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5. Stir in the sifted flour and peanuts until combined.

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6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them.
Optional: Sprinkle a bit of muscovado sugar on top of the cookies.

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7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.

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Sweet & Salty Peanut Cookies
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These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Sweet & Salty Peanut Cookies
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These cookies are amazingly light and crunch-nutty, and have a perfect balance of sweet and saltiness.
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Servings Prep Time
30cookies 10minutes
Cook Time
20minutes
Ingredients
  • 75g Light Muscovado Sugar
  • 100g Unsalted ButterSoftened
  • 50g Vegetable ShorteningMelted
  • 1 eggLarge
  • 1tsp Vanilla Extract
  • 175g Self-Raising Flour
  • 125g PeanutsSalted
Servings: cookies
Units:
Instructions
  1. Preheat oven to 190°C
  2. In an electric mixer, beat together the butter and shortening until well combined.
  3. Mix in the sugar.
  4. Then add in the egg and vanilla and mix.
  5. Stir in the sifted flour and peanuts until combined.
  6. Grab a teaspoon of dough, shape it into a ball and place it on the baking tray around 5cm apart and flatten them. Optional: Sprinkle a bit of muscovado sugar on top of the cookies.
  7. Bake for 8-10 minutes, until the bottom of the cookies are slightly brown and cooked through. Place onto a rack to cool.
Recipe Notes

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  • If you have never used shortening before, the common vegetable shortening in Coles/Woolies is Copha. I recommend melting it, as it is incredibly difficult to combine with other ingredients if it isn't completely in liquid form.
  • Add another 25g of salted peanuts if you prefer a more crunchy cookie, or you just like peanuts. Try to find the smaller variation of peanuts for this recipe.
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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!

Peanut Butter Cheesecake with Marshmallow Frosting

Makes: 9-inch Cheesecake

Total Time: 2 hours + overnight fridge chilling

Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted

Cheesecake
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract

Marshmallow Frosting
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)

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Method
Crust
1. Preheat the oven to 170° C (350° F).

2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.

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3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

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Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

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2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

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3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

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4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

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5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

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Marshmallow Frosting
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.

2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

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4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

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Peanut Butter Cheesecake with Marshmallow Frosting
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Rating: 5
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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Peanut Butter Cheesecake with Marshmallow Frosting
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Ingredients
Crust
  • 220g Marie CookiesCrushed
  • 1/2cup Roasted PeanutsGround
  • 85g Unsalted ButterMelted
Cheesecake
  • 680g Cream CheeseSoftened
  • 1cup Peanut ButterSmooth, Unsweetened
  • 1/2cup Caster Sugar
  • 2tbsp Condensed Milk
  • 2 EggsLarge
  • 2tsp Vanilla Extract
Marshmallow Frosting
  • 4 Egg WhitesLarge
  • 3/4cup Caster Sugar
  • 1/4tsp Cream of Tartar
  • 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
  1. Preheat the oven to 170° C (350° F).
  2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
  3. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
  1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
  2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
  3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
  4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
  5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
  1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
  2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
  3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  4. Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Recipe Notes
  • The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
  • I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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There are these checkered cookies that my mother used to buy for us as kids growing up. I love the look of the cookies with its contrasting colours and the buttery goodness of the biscuits. We received a gift of these biscuits from Malaysia one day and it spurred me to try making it myself. Not an easy task mind you. I found this wonderful recipe from Cook & Be Merry with amazing photos to boot. Being a perfectionist in this instance is probably for the better but alas I was a bit pressed for time so my “checkered” cookies were a bit more individualistic. Loved the taste of them though!

Checkered Cookies (Cook & Be Merry Recipe)
Makes: ~100 cookies

Ingredients
Vanilla Cookie Dough
170g unsalted butter
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg yolk (reserve egg white for brushing)
1 ½ cups all-purpose flour

Chocolate Cookie Dough
1 ½ cups all-purpose flour
1/3 cup cocoa powder, sifted after measuring
½ teaspoon baking soda
1/2 teaspoon salt
115g unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 large egg

1 egg white, beaten, for sticking layers of dough together
2 cookie sheets with 2 sheets parchment cut to fit sheets

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Method – Vanilla Cookie Dough

1. In a large bowl or a mixer, beat the butter, sugar and salt until well mixed, light colored and fluffy, about 2 minutes, then beat in the vanilla and egg yolk. Keep beating until very smooth, about 2 more minutes.

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2. Scrape the bowl and beat in the flour. Cover and chill the egg white until needed.

3. Scrape dough from the bowl onto a lightly floured work surface and press into a 2.5 cm (1 inch) thick square. Wrap in plastic wrap and chill until firm, several hours or up to 3 days.

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Method – Chocolate Cookie Dough
1. In a bowl, combine the flour, cocoa, baking soda and salt. Stir well with a whisk to mix.

2. In a large bowl, beat together the butter and sugar with a fork until well mixed and fluffy, about 2 minutes.

3. Beat in the vanilla and egg until the mixture is very smooth, about 2 minutes longer.

4. Mix in the flour mixture until well combined.

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5. Form the dough into a ball and press into a 2.5 cm (1 inch) thick square. Wrap in plastic wrap and chill until firm, several hours or up to 3 days.

Method – Assembling the Checkers

1. Unwrap the Vanilla Cookie dough and roll it out on a floured parchment sheet on work surface into an 20×30 cm (8×12 inch) rectangle about 1 cm (3/8 inch) thick with square corners. Slide dough on parchment onto a cookie sheet, cover securely with plastic wrap and refrigerate for about 30 minutes until firm again. Do the same with the Chocolate Cookie dough.

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2. Place the unwrapped vanilla dough on parchment on your work surface. Paint with the egg white and place the chocolate dough on top, parchment side up. Place a cookie sheet on the stack and gently push down so the two layers stick together.

3. Cut the dough rectangle in half through the parchment so you have two 20×15 cm (8×6 inch) rectangles. Paint the top of one rectangle with egg white and put the second rectangle on top so the four layers are alternating black and white. Press gently with pan to help stick together. With a sharp knife, trim the four sides so they are straight and square. Wrap and chill for several hours, keeping the corners square.

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4. Place unwrapped dough stack on cutting board with the 20 cm (8 inch) side facing you. With a sharp knife, cut the 15 cm (6 inch) side into sixteen 1 cm (3/8 inch) thick slices.

5. Place one striped slice on the cutting board and brush it with egg white. Turn the next slice over and place it on top of the first slice so the stripes are alternating in color. Repeat two more times so there are four layers with alternating colors and the end looks like a checkerboard.

6. Make three more stacks with four slices each. Wrap each stack in plastic wrap and gently press each side with the pan to square it. Refrigerate on cookie sheet for several hours or freeze for future use.

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7. Preheat the oven to 170 degrees Celsius (350 degrees F) with racks in upper and lower thirds of the oven.

8. Slice the cookies to roughly 1/2 cm (1/4 inch) thick, turning the stack after each cut so it doesn’t become flat from the knife pressing down.

9. Place cookies on parchment covered pans one inch apart and bake for 9 to 11 minutes until firm to the touch. Slide the parchment with the cookies onto a rack or countertop to cool. Store in one layer between parchment in air-tight container.

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