Dulce de Leche and Cinnamon Blondies

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They’re not lookers, but they make up for in taste for what they lack in gorgeous food-styling ability.

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The trick is dolloping delicious blobs of dulce de leche (you can always use pre-made) into the batter of some extra cinnamon-y blondies. Simple as that! The blondies are sadly a little cakey, I didn’t quite nail the recipe, but it balanced the dulce de leche quite well in the end.

Anyway, I’m meant to be doing an assignment for laws so I had better just give you the recipe and go. Have a good week everyone 🙂

Dulce de Leche and Cinnamon Blondies
Cheat’s Dulce de Leche
1/2 tin condensed milk
2 Tbsp water
1 Tbsp golden syrup
Blondies:
50g butter
1/2 cup brown sugar
3 Tbsp oil
2 eggs
1 tbsp cinnamon
1/2 tsp baking powder
3/4 cup flour
2 tbsp milk

Instructions:
Make the dulce de leche by heating the ingredients on low heat, stirring, until thick. Set aside to cool.

Preheat the oven to 180 degrees Celsius and line a 20x20cm cake tin. Melt the butter and sugar together and mix in the oil and eggs, followed but the cinnamon, baking powder, flour and milk. Pour into the tin and add dollops of dulce de leche, saving some for later. Bake for about 7 minutes (doesn’t take long according to my oven!) and cool in the tin.

Remove from the tin and spread the dulce de leche on top. Enjoy!

Makes about 9 squares, and lasts well for two days.

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Jamie’s Toffee Apple Tart

Just as good as it sounds, I assure you. So good in fact, that I only got a picture of the tart before it had been cut, as it disappeared so quickly I didn’t have a chance to afterwards!
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Amazingly rich toffee filling (only one can of dulce de leche was used but that was plenty, I promise! That was the only adaptation we did but I would recommend it, otherwise you are in for one sticky, sugary treat!
Make sure you slice the apples nice and thin so they cook into caramelly-appley goodness on top, almost quite pretty….
Here is the link to his recipe:
http://www.jamieoliver.com/recipes/fruit-recipes/toffee-apple-tart
I don’t usually share the recipes that aren’t my own, but this one was too good to miss!
Have another picture:
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The tart screams autumn to me, but it was still enjoyed even though spring is finally sprouting here in Kiwi-Land.
Have a good one 🙂

Dulce de Leche Cheesecake Bars

“This is nice; what’s it called?”
“Dulce de Leche!”
“It’s very good. What’s in it? Besides milk, of course.”
“Oh, sugar I suppose. And a kind of… native flavouring.”
“What’s the name of the flavouring…..?”
“…..Bacardi!”
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And so, the inspiration for Dulce de Leche cheesecake was born. Cheesecake because in the production Guys and Dolls I was lucky enough to be a part of, there is reference to Mindy’s Cheesecake…and some strudel. So when an after party was mentioned, bring a plate? Bam. This is the result.

For those of you who know the play musical better than I do, I deeply apologise if I got the words wrong. Needless to say, there is no Bacardi in this recipe, but that doesn’t stop you putting some in! Anyway, these are DIVINE. So easy and so damn good, I promise you will not be disappointed! And not as rich as you may think, so you won’t feel too indulgent either 🙂 This recipe used one tin of Dulce de Leche/Nestle caramel and a whole packet of plain biscuits. You could of course make your own Dulce de Leche, or use any flavour cookies you want for the base, play around a bit! Here’s the recipe:

Dulce de Leche Cheesecake Bars

Base:
250g plain biscuits
175g melted butter

Filling:
1/3 cup sugar
1/3 + 1/3 cup water
500g cream cheese
½  tin dulce de leche
2 eggs

Topping:
The rest of the tin of Dulce de Leche

Preheat the oven to 180 degrees. Line a 25x20cm tin. Crush the biscuits until they resemble fine breadcrumbs. Mix in the melted butter. Press evenly into the tin and bake about 10 minutes until golden. Cool.
On medium heat, dissolve the sugar in 1/3 cup water and boil until thick and amber coloured. Off the heat, add the water. The sugar will seize up and sizzle, but put it back over the heat and keep stirring until combined.
Preheat the oven to 180 degrees. Mix the cream cheese and caramel syrup (I used an electric beater) until blended. Mix in the eggs one at a time and the dulce de leche. When smooth, pour onto the biscuit base and spread evenly. Bake for 40 minutes until the edges are puffy and the middle is set. When cool, heat the dulce de leche until it is a spreadable consistency and spread on top. Keep chilled until ready to eat! It’s just as good- if not better- the next day. This made 24 reasonable sized bars.