Tag Archives: toffee

Chocolate cupcakes with a salted caramel centre

15 Aug

Chocolate cupcakes with a salted caramel centre. The Hungry Mum

To mangle a quote from Mark Twain, the reports of the death of cupcakes has been greatly exaggerated. The trendy kids and the foodies looking for the hot new thing may ignore cupcakes but I’m here to tell you that whenever I take a plate of cupcakes anywhere people fall over themselves to get one. Often it is the adults pushing the kids out of the way, which probably says more about the company I keep but the fact remains that cupcakes are a popular item.  Continue reading


The Sweet Swap / rosemary salted chocolate toffee

15 Jul


Blogging has provided me with lots of fun opportunities and I was lucky enough to recently participate in the inaugural Sweet Swap – an Australian event where food bloggers make sweet treats for other bloggers.

The event was created by the uber lovely Sara from Belly Rumbles and Amanda from Chew Town, bloggers who really know their stuff. They had the tricky task of pairing up each blogger with three matches each and ensuring everyone had their goodies made and sent by the designated date.

Coming home to parcels of delicious goodies from people you may not have even met yet is such a wonderful feeling. Eating said items is event better. If you ever get the chance to get involved in such an event you simply must do it!

I received delicious banana oat bars from Bite Me Show Me [bitemeshowme.wordpress.com], sachertortington [a cross between a sacher torte and a lamington and yes! It was as scrumptious as it sounds] from The Hangry Bitch [thehangrybitch.wordpress.com] and ‘pop goes the brownie’ – a choc brownie by Flick Your Food [ flickyourfood.com] complete with popping candy.



Everything was delicious and packed so beautifully that it was simply delightful. Loved the whole event and am crossing my fingers that it will be an annual event.

For my three matches [hi VegeTARAian http://vegetaraian.com, http://apricottart.blogspot.com.au/ and DiamondInteriors.com.au] I ummed and ahhed over what to make before finding a delicious recipe on food.com. The original post was called rosemary fleur de sel almond toffee and you can see it here http://www.food.com/recipe/rosemary-fleur-de-sel-almond-toffee-rsc-487210

I tweaked and renamed it rosemary salted chocolate toffee.


I hadn’t made toffee before so was somewhat apprehensive. Would it work? Would it taste good? Would it hold up in the post? I guess you’ll have to ask my recipients what they thought but when I sampled the messy edges I was hooked. I’m not an overly big sweet eater [oh, the irony…] but I enjoyed this mouthful of sweet, salty and savoury.

I see this rosemary salted chocolate toffee being made at Christmas and probably Easter.

See all the delicious sweet creations at http://new.inlinkz.com//luwpview.php?id=293837


3 x 120g packets slivered almonds

4 teaspoons fresh rosemary, snipped very finely with scissors [mine came from my garden!]

Glug good olive oil

3 ½ cups caster sugar

1 ½ cups butter

¼ cup honey

¾ cup of water

½ teaspoon pink Himalayan sea salt [or fleur de sel – do not use table salt] plus another ½ teaspoon for garnish

200g good quality dark chocolate




Preheat oven to 180C and line a baking tray with foil.

Combine almonds with 2 teaspoons of the rosemary, ½ teaspoon of salt and glug of olive oil. Spread onto pan and roast for between 8-10 minutes, stirring every so often, until golden.

Cool before tipping onto a foil-lined 10×15 inch lamington / baking pan.

In a large deep saucepan over medium-low heat stir sugar, butter, honey, salt and ¾ cup of water until sugar is melted and sugar dissolved. Increase heat and cook, stirring, until mix is caramel colour [the original recipe said until it reaches 300 degrees on a candy thermometer but mine never reached this heat, no matter what I did]. This will take 15 or so minutes – do not take your eyes off it for second!

When it reaches that lovely dark deep golden colour carefully pour it over the almonds in the tray. Allow to cool and set [this will take around an hour].

Meanwhile melt chocolate until smooth and glossy and pour over cooled toffee [I allowed a couple of hours between cooling the toffee and adding the melted chocolate]. Spread evenly using a spatula.

Mix remaining rosemary and salt together before sprinkling over the choc.

Allow to stand for 30 minutes before cutting into small squares and placing in airtight container.


Salted chocolate chip and toffee biscuits / cookies

7 May


Hands up if you think Twitter is addictive? Now, wave your arms in the air like you just don’t care if you find Pinterest more addictive than chocolate? Just as I thought – that site is one helluva a rabbit hole. I always find inspiration and great baking ideas but I spend yonks of time going off on all sorts of fab tangents. Continue reading

Toffee chip blondies – easy and yummy

3 Feb


My cousin by marriage is Canadian and as a fellow baker understands my obsession with all things sweet and home-made. The very lovely Heather and her family spent Christmas with us in 2012 and regularly had to listen to my gripes about the lack of creative baking supplies available in Australia. As a surprise she sent me two boxes of various chips: cinnamon, mint, toffee, peanut butter: the types of things I read about but could never pin down. I may or may not have done a real, actual happy dance on receipt of these delish morsels.

When I saw this recipe on the labyrinth-like food.com I couldn’t wait to bake it. So simple and so delish – nibble one little corner and give the rest away, like I did.



115grams butter, diced, at room temperature

3/4 cup brown sugar

2 eggs

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g English toffee bits 

Let’s get to it:

Preheat oven to 170C and grease and line a 9×13 pan.

Beat butter, sugar and eggs in bowl of KitchenAid until creamy and well-combined.

Stir in flour, baking powder, baking soda, and salt and toffee bits, reserving a bit.

Bake 20 – 26 minutes: you want it to be moist like a brownie, not dry.

Remove from oven and sprinkle over remaining toffee chips.

Allow to cool for 10 minutes or so before slicing into chunky squares.