Baking With Jeanette & Tracy ; How to Make Daim Brownies
Welcome to Baking With Jeanette & Tracy ; How to Make Daim Brownies
#yummydessert #madefromscratch #brownies
I do not own the rights to this recipe or any images used you can find them here
Ingredients
For The Brownie Batter
400 g (14.1 oz) dark chocolate 70% (bittersweet) roughly chopped
280 g (9.9 oz) slightly salted butter cubed
450 g (15.9 oz) white caster sugar (superfine sugar)
6 medium free-range eggs room temp, beaten
1 tbsp vanilla extract
170 g (6 oz) plain white flour (all-purpose flour)
280 g (9.9 oz) Daim Bars roughly chopped into small pieces
To Assemble
75 g (2.6 oz) caramel sauce
Instructions
Make The Brownie Batter
Preheat the oven to 180C (160C fan).
Grease and line your tin.
Put the dark chocolate and butter in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst until melted. Avoid overcooking as this can negatively affect the chocolate.Add the caster sugar. Stir through with a manual whisk - I say stir as you don’t want to add air but a whisk is still the best tool as it distributes everything quickly.
Add the eggs and vanilla. Stir with the whisk again.Put the flour through a sieve into the bowl. Stir to combine.
Tip in the chopped Daim bars and fold through.Assemble
Pour the brownie batter into your prepared tin and level off.
Drizzle with the caramel and swirl a little with the handle end of a spoon.
Bake for approximately 30-35 minutes until a skewer pushed into the centre comes out with sticky crumbs (bear in mind you may hit pieces of Daim bar, so test in 2-3 places).Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide onto a serving board and slice in 12 pieces (in a pattern of 3 by 4).
Baking With Jeanette & Tracy;How to Make Snickerdoodle Caramelita Bars
Welcome to Baking With Jeanette & Tracy; How to Make Snickerdoodle Caramelita Bars
#madefromscratch #snickerdoodle #cinnamon
I do not own the rights to this recipe or images used you can find them here
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These snickerdoodle caramelitas have a layer of chewy, cinnamon sugared oatmeal bar topped with cream white chocolate and more crumbly, chewy oatmeal bites. They are super delicious
INGREDIENTS
2 cups all-purpose flour
1 cups instant, quick cook oats
1 1/2 cups loosely packed brown sugar
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, melted
1 1/2 cups white chocolate chips
1 (10 ounce) jar of your favorite caramel sauce
1 teaspoon McCormick Cinnamon Sugar, plus more for sprinkling
INSTRUCTIONS
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
In a large bowl, whisk together the flour, oats, sugar, cinnamon, baking soda and salt. Stir in the melted butter until a crumbly dough forms.
Press half of the dough into the pan. Bake for 15 minutes.
Sprinkle with the chocolate chips immediately. Drizzle on the caramel sauce. Sprinkle the remaining crumble on top. Sprinkle on the Cinnamon Sugar. Bake for another 15 to 20 minutes.
Remove and sprinkle on a bit more Cinnamon Sugar. Let sit for 4 to 6 hours
Baking With Jeanette & Tracy;Special For Amjads Birthday; How to Make Biscoff Caramel Butter Bars
Welcome to Baking With Jeanette & Tracy Special For Amjads Birthday; How to Make Biscoff Caramel Butter Bars
#madefromscratch #yummydessert #bars
I do not own the rights to this recipe or images used you can find them here;
These Biscoff Caramel Butter Bars are so rich, buttery and chewy with a delectable caramel & Biscoff filling and a crunchy toffee topping.
Ingredients
2 cups (4 sticks) butter at room temperature
1 cup sugar
1½ cups powdered sugar
1 Tbsp vanilla extract
4 cups all-purpose flour
1 (11.5 oz jar) salted caramel sauce
1 (14.1 oz jar) Biscoff spread
1½ cups toffee bits
Instructions
Preheat oven to 325 degrees F. Line a 13x9 baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
Bake the crust for 15 minutes. Remove from the oven but keep the oven on. Pour the caramel sauce evenly over the bar base, then pour on the Biscoff spread (it helps if you microwave it for a few seconds in a separate bowl to make it smoother and thinner). Crumble the remaining dough evenly over the top, trying to cover the sauce filling as much as possible. Top liberally with the toffee bits.
Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.
Baking with Jeanette & Tracy; How to make no bake Malteser Bars
I do not own the rights to this recipe you can find it here;
Ingredients 100g butter 200g milk chocolate 3 tbsp golden syrup 225g digestive biscuits 204g Maltesers (two pouch bags – you can add slightly more or less depending on the size of bags you can get) 175g white chocolate
Method; Melt the butter, milk chocolate and syrup in a pan on a medium heat for a few minutes until smooth. Crush the biscuits, either in a food processor or by placing in a bag and hitting with a rolling pin. Add the melted butter, chocolate and syrup mixture to a bowl, followed by the digestives and Maltesers (leave a few aside to decorate the top). Mix together well. Spread the mixture into a lined 20cm square tin or small roasting tray, pushing it into the corners and making the top as even as possible. Melt the white chocolate in a bowl over a pan of barely simmering water (ensuring the water does not touch the bottom of the bowl), then pour over the top of the mixture in the tray. Crush your leftover Maltesers and sprinkle over the top. Leave the whole thing to set in the fridge for three hours or until set. Once set, take out of the fridge and slice into squares to enjoy. Tip: Traditionally, this recipe uses white chocolate on top but if you don’t have any, milk chocolate would work just as well.
Baking With Jeanette & Tracy; How to Make Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
Welcome to Baking With Jeanette & Tracy; How to Make Chocolate Malt Whopper Drops & Milky Way Bar Cupcakes
I do not own the rights to these recipes or images used you can find them here
For the Cupcakes
Ingredients
Cupcakes:
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
Milky Way Frosting:12 oz (about 12 fun-sized) Milky Way candy bars
1/3 cup butter
1 1/2 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar
additional chopped or cut Milky Way candy bars, for garnish
Preheat the oven to 325F. Line 18 cupcake tins with paper liners.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer, beat together the sugar and the butter until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla.
Add one-third of the flour mixture, beat to combine, then half of the buttermilk. Repeat with another third of the flour and the remaining buttermilk, followed by the remaining flour, beating just until combined between each addition.
Divide the mixture between the 18 cups, filling each about ⅔ full. Bake until a tester comes out clean, about 18 minutes. Remove from the pans and cool completely.To make the frosting, bring a small saucepan with about 1 inch of water to a simmer. Combine the candy bars, butter and milk in a large heat-proof bowl and set over the simmering water. Cook for 10-12 minutes, stirring frequently, until the candy bars have melted and the mixture is smooth.
Remove the bowl from the heat and stir in the vanilla. Add the powdered sugar and beat with a hand mixer (or stand mixer) until the mixture is smooth. (You can do this by hand as well, but it will be a little more difficult.)
Let the mixture sit for 10 to 15 minutes until just warm to the touch. Transfer the frosting to a piping bag fitted with a large round tip. Pipe the frosting onto the cooled cupcakes. It’s easiest to pipe it from the middle and let the frosting spread out to the edges a bit. Immediately top with a candy bar piece.
For the cookies 1 3/4 cups all-purpose flour
1 cup malted milk powder
1/4 cup unsweetened cocoa powder
1/4 teaspoons salt
11 tablespoons unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup milk
2 cups (6 oz) chocolate-covered malted milk balls (Whoppers), coarsely chopped
4 oz semi-sweet chocolate, coarsely chopped
Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, malted milk powder, cocoa powder and salt.
In the bowl of a stand mixer, beat the butter and the sugar together until light and fluffy, 3 minutes. Add in the eggs, one at a time, beating for 1 full minute after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla. (The mixture may look curdled – don’t be alarmed.) Reduce the speed of the mixer to low, and add in half of the dry ingredients. Mix just until combined. Add in the milk and the remaining dry ingredients, mixing just until incorporated. The batter will be thin, resembling a frosting more than cookie dough. Using a spatula, fold in the malted milk balls and chopped chocolate.Using a cookie scoop or a spoon, drop the dough onto the prepared baking sheets, using about 1 tablespoon of dough per cookie, leaving at least 2 inches between each.
Bake for 11 to 13 minutes, rotating the sheets halfway through the baking time. When the cookies are done, they will be puffed and set, and they will still be slightly soft to the touch. Let the cookies cool for 2 minutes before transferring the cookies to a cooling rack to cool completely.
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