White Chocolate, Coconut and Banana S’more Bars (gluten free)

White Chocolate, Coconut and Banana S'more Bars

Duuuuuudes

I’m back

I know, what is this madness? Izy make two posts in two days? Me no understand.

I AM ON A ROLL. (and making up for last week’s post absence)

and I’m making another s’more bar recipe ahahah (I obviously have a penchant for toasting marshmallows)

3White Chocolate, Coconut and Banana S'more Bars

Today, I’m guest posting over at the Free People’s BDLG 25 Blog with these insanely delish White Chocolate, Coconut and Banana S’more Bars! They’re gluten free and so simple;

They’re essentially a coconut macaroon topped with chocolate, marshmallows and a hidden roasted banana layer.

It’s roasted, people. Do you know how good banana tastes once it’s been shoved into an oven for half an hour?

White Chocolate, Coconut and Banana S'more Bars - TEARGIF

DIVINE!

Everybody who tasted these bars adored them, even my friend who hated coconut! :o

And be prepared for awesome because, guys…

…I broke out the scrabble tiles for the step-by-step photos (that’s what I was using them for, if you saw my pics on instagram a few weeks ago)

So click over to the BDLG 25 Blog get the recipe ;)

 

White Chocolate, Coconut and Banana S'more Bars - FORKGIF

Peanut Butter Cup S’moreo Bars

Today, I’m mixing things up a little.

We’re going to start with a .gif,

FORK

If that isn’t enough to make you start weeping

Peanut Butter Cup S'moreo Bars

..yeah.

I think when it’s exam time, my body goes into full on crazy-food drive. Last year it was the cinnamon roll pull-apart bread.

This year.

These.

Peanut Butter Cup S'moreo Bars

A complete 180 from those classy, intricate croissants.

Peanut Butter Cup S'moreo Bars

Peanut Butter Cup S’moreo Bars (I think that’s about 4 separate dessert entities combined)

Peanut Butter Cup S'moreo Bars

What is a s’moreo? Well it’s just a s’more made with oreos instead of graham crackers.

But then I transformed into a cookie bar, and layered with peanut butter and chopped peanut butter cups too.

Yesssssssss.

When I made these, I think that I just needed some soul food – and I’m pretty sure that these bars are what it would look like if I had a soul,

I’m joking.

Peanut Butter Cup S'moreo Bars

Obviously it would be cinnamon-sugar toast.

(p.s I’m kidding about the no-soul thing…)

Peanut Butter Cup S'moreo Bars

My friend and I ended up spending a good amount of time talking in Napoleon Dynamite quotes this week, (and yes, yes we’re learning his dance) in case you were wondering about that youtube clip above……. (this video made me cry, several times; If you have no idea what I’m talking about because you haven’t seen Napoleon Dynamite yet, GO DO IT NOW – well, after you’ve made these bars actually)

Peanut Butter Cup S'moreo Bars -ingredients

5 layers of pure enjoyment: crushed oreo base, peanut butter, milk chocolate, toasted marshmallows, chopped peanut butter cups. ( I totally tried writing the text on with chalk, and it TOTALLY failed.)

Minimal skill, time and ingredients required = maximal enjoyment.

Fair warning though – you might want to tell people that the bars contain oreos….that dark base can be extremely misleading (i.e. I think everyone thinks they’re majorly burnt when they see them)

TEAR

You can totally see my glasses in the corner of that .gif… (and my glittery nail varnish :D )

p.p.s I got the most views in a month I’ve ever had last month, thanks for spreading the croissant tutorial around, I LOVE YOU ALL.

Peanut Butter Cup S'moreo Bars

 

(I think that was the least cohesive piece of text I’ve ever written, my brains are scrambled from the bio, chem, maths and stats revish at the mo, I apologize)

 

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Chocolate Beetroot Hi-Hat Mini Cupcakes

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There are times when you will feel disappointed, okay?
  • That frappuccino with suspiciously little coffee flavour, and the misspelled name written on the cup.
  • The phone call to a friend, who ends up spending 5 minutes telling you French tongue twisters instead of talking (although, it was pretty amusing)
  • Searching on my computer for the photos I took of cupcakes, (which I was certain I uploaded, so deleted half of them from my camera) and then remember that I got distracted by Grey’s Anatomy and didn’t upload them.
  • When I went to the cupboard feeling sassy, thinking I had a bottle of red food colouring. It is not there. It is no where. Actually I’m pretty sure that food colouring hasn’t even been in the cupboard since my mum made play dough for me, ten years ago.

But sometimes, after the initial denial of that disappointment which slowly starts to sink in and become reality, comes triumph:

  • Meh, who needs the caffeine? It’s 4 pm anyway; and ‘Izabel?’ perfect! I needed a name for my new pencil!
  • Getting to show off my little well known skill of reciting a French tongue twister (it doesn’t matter that I don’t know what it means in English), which earned me a merit at school 3 years ago because I could say it the fastest!
  • Haha! At least I didn’t delete all the photos from my camera, now I don’t have to spend so much time picking which photos to use.
  • Open the fridge. WELL HELLO MR. BEETROOT! I’m glad to see that you’re already cooked and peeled, ready for me to use in my cupcakes. Oh yeah, and in the search for the red food colouring, edible gold food spray was found instead, score.

And that, is how (my initial plan of) red velvet hi-hat cupcakes, became these:


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Mocha Meringue Cupcakes

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February half term is almost over, my 16th birthday has come and gone, followed the next day by Valentines. Those 9 pizzas and the 4 layer brownie-cookie-cake were devoured by 10 teenage girls with only countless photos as evidence…
..my friends were obviously super impressed by my dancing skills…
The intensity of that unfinished slice of ‘Chocolate Nemesis’ from The River Café is still lingering in my mind.
But I’m still dreaming about these cupcakes.

A dense, intense chocolate cake, filled with chocolate buttercream and frosted with toasted coffee meringue.

I brought them to school, which gave me an excuse for a lift in the car that morning. I mean, nobody wants a cupcake which has been bashed around on a bike for 20 minutes do they?

I admit, I should have made more of that frosting, it was divine. Slightly crisp on the outside, with a marshamllowy inside and an earthy coffee flavour. So I’ve put the full recipe below so you don’t have to suffer through a lack of frosting.

I also have to confess that I used chocolate buttercream from a can to fill the cupcakes, it tasted really good so I gave in and used it, therefore I regret to say I have no recipe for the filling. However I can say that when making these cupcakes, you’ll need about 1 cup of chocolate buttercream to fill them, store bought or from your favourite recipe.


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3 minute Marshmallow Cups

marshmallowcup-13

Say it’s actually freezing cold outside, and you want a warm snack. It needs to be quick and dessert like. You don’t own a microwave so all those 2 minute mug cake recipes are a no. What can you do?

Turn on your oven and get out that bag of marshmallows you never use, we’re not making plain old s’mores, we’re making marshmallow cups!

Yes, this is a picture of spoons, not cups, but the actual goodness you see on the spoon was made in a cup.

Okay not an actual cup, but mini muffin liners which look a bit like cups… Totally won you over then with my debating skills didn’t I?

If I didn’t consider these points:

They take 3 minutes to make, they’re sweet and gooey

and you can eat them with small spoons and feel like a giant. How awesome is that?

Super awesome if you ask me.

They’re perfect for parties: everyone makes their own flavour combos, put them all on a tray, broil them in the oven for a minute or two, and they’re done!

Sweet, marshmallowy success.


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Berry Meringue Cake

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The raspberry season is upon us and we certainly do have a lot of them! Mostly, they get turned into jam straight away, but I managed to steal some this time and save them to serve with some strawberries on this cake.

The cake consists of a roll- type cake layer topped with meringue and then decorated with berries and whipped cream.

Is it not quite to your taste? Well it’s easy to customize this cake too.
You can decide whether the meringue will be crunchy or soft, you can also pipe it on for extra decoration, or spread it on for simplicity.
You can could add any flavor you want to the cake or meringue! Ground nuts, almond extract, citrus zest, cinnamon…
Top the cake with whatever you want depending on tastes, what’s in season or a colour scheme; Apples, berries, bananas, candied zest, stone fruits, spun sugar, grated chocolate, mascarpone, mousse or marshmallows, yum.

Mini

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