A couple of weeks ago I read a thread on a food blog about baking with sweets. The general opinion that one of the easiest recipes to add sweets too was chocolate Brownies or Blondies.
So last week I bought a selection of different sweets and stashed them at the back of the cupboard, so they weren't in view every time I opened the cupboard.
Snickers Brownies
- 150g butter, chopped200g dark chocolate, chopped3/4 cup caster sugar2 eggs, lightly beaten1 cup plain flour, sifted1/4 cup self-raising flour, sifted2 x 60g Snickers chocolate bars, cut into 1cm cubes
1. Grease a 3cm-deep, 18cm x 28cm (base) slice pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Place butter, dark chocolate and sugar in a saucepan over medium heat. Cook, stirring occasionally, for 3 to 5 minutes or until chocolate has melted. Set aside for 15 minutes to cool. Preheat oven to 180°C/160°C fan assisted.
3. Whisk eggs and then flours into chocolate mixture. Fold in Snickers. Pour mixture into prepared pan. Smooth top. Bake for 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging. Cool in pan. Serve.
Yesterday was my first My Secret Kitchen tasting, I was thrilled to share some of the products with fellow foodies.
To demonstrate the versatility I made three of the Beer Bread mixes up in different guises I made a Jumping Jack Chilli Jam Bread, A Wild Garlic Bread and a sweet Cherry Bakewell cake. There were some leftovers so today I made a batch of these Jumping Jack Potato & Bread Puddings.
Makes 20 bread puddings
Olive oil for brushing
4 thick slices of My Secret Kitchen Original Beer Bread (day old is better).
20g butter, softened
4 eggs
125ml milk
25g parmesan, grated
Sea salt and freshly ground pepper
3 tbsp My Secret Kitchen Jumping Jack Chili Jam
300g baby potatoes, cooked & cubed
10 sprigs of thyme
Preheat oven to 180ºC. Cut 20cm squares of non-stick baking paper, brush each square with olive oil and press each square into lightly greased muffin tin.
Spread the slices of Beer Bread with butter and cut into rough pieces. Whisk the eggs, milk, Parmesan, salt and pepper together. Add 2 tablespoons of the Jumping Jack Chilli Jam, reserving the rest for later. Mix together the cubes of bread and potatoe and arrange in the paper cases and pour over equal amounts of egg mixture. Top with the reserved Jumping Jack Chilli Jam and thyme sprigs and bake for 40 minutes or until golden.
