Monday, 2 May 2016

Treat Petite May



Welcome to Treat Petite May!

If you haven't already, don't forget to check out April's Round Up over on Cakeyboi, the theme was Favourite Sweets, Chocolate & Biscuits! There are some very creative and tempting looking entries!

This month's theme is... Picnic Treats! So anything you could take along on a picnic, like savoury mini quiches, shortbread biscuits, or fruit scones for example. The choice is yours! Just remember the Treat Petite rules below...

Treat Petite is for all of those delicious bites, which can be individually portioned. Tray bakes are fine, cookies, cupcakes, brownies, macarons and so on. No cakes, puddings, whole loaves – you get the idea… here are those all-important rules:

1. Add your petite treat to the Linky Tool at the bottom of the current month's post by the 25th of the month, midnight at the latest

2. Post your bake onto your blog and link back to Cakeyboi and The Baking Explorer, stating who is hosting this month

3. Follow Cakeyboi and The Baking Explorer blogs on Google+ (see sidebar links), if you haven't already.

4. If you tweet use #treatpetite and mention @MrCakeyboi and @BakingExplorer - we will retweet

5. Add the challenge logo to the post and 'Treat Petite' as a label to the post

6. Use any recipe as long as the source is noted

7. If you like, add your photo to the 'Treat Petite' Pinterest board (request access from Cakeyboi)

8. Feel free to enter old posts as long as you update the post and meet all the requirements above!



Sunday, 24 April 2016

Key Lime Pie with Coconut Oreo Crust


I found some coconut oreos on my trip to Hong Kong (as well as some strawberry ones that are long gone!) back in September and I just had to grab some to bake with. I've had this recipe idea in my head for ages but somehow haven't got round to making it until now. Thankfully oreos have a long shelf life! I thought that a zesty lime filling would perfectly balance out the sweet coconut, plus the chocolate of an oreo biscuit.


These are the coconut delight oreos I purchased in Hong Kong. I guess you can get these in other parts of Asia and probably the USA too.


In a food processor I whizzed up 180g of the coconut oreos with 20g dessicated coconut. If you can't get hold of coconut oreos, you can use regular oreos and add some extra dessicated coconut. Or add some coconut flavouring perhaps.


I melted 75g butter and mixed it with the oreo crumbs. I pressed it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. I put it in the fridge for 30 minutes.


To make the lime filling I whisked together 3 egg yolks and the zest of 3 limes until the mixture thickened.


I then added a 397g can of condensed milk, and whisked again for 5 minutes.


Finally in went the juice of 5 limes, and I whisked until thoroughly combined and nice and frothy.


I poured the lime filling into the chilled oreo crust.


I baked the pie on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. I let it cool in the tin, then removed it and placed on a serving tray once fully cool.


For the decoration I whipped up a 250ml pot of double cream.


I piped the cream on the pie, and added some extra lime zest for garnish. I served any leftover cream on the side with slices of the pie, and stored the leftovers in the fridge.


The pie was so tasty! Whipped cream is the ideal accompaniment to the sweet base and zesty filling. I'm so pleased I combined these two delicious things.


I'm linking up with the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivations.


And to Cook Blog Share hosted by Hijacked By Twins.


print recipe

Key Lime Pie with Coconut Oreo Crust
Ingredients
  • 180g Coconut Oreos
  • 20g Dessicated coconut
  • 75g Butter
  • 3 Egg yolks
  • 5 Limes
  • 397g Condensed milk
  • 250ml Double cream
Instructions
In a food processor whizz up the coconut oreos with the dessicated coconutMelt the butter and mix it with the oreo crumbs. Press it into a foil lined pie dish, covering the bottom and sides, making sure it is all compact. Put it in the fridge for 30 minutesTo make the lime filling whisk together the egg yolks and the zest of 3 of the limes until the mixture thickensThen add the can of condensed milk, and whisk again for 5 minutesAdd the juice of all 5 limes, and whisk until thoroughly combined and nice and frothyPour the lime filling into the chilled oreo crust. Bake on 180C/160C Fan/350F/Gas Mark 4 for 20 minutes. Let it cool in the tin, then remove it and place on a serving tray once fully coolWhip up the double cream. Pipe the cream on the pie, and add some extra lime zest for garnish

Sunday, 17 April 2016

Golden Oreo Blondies


I've just got back from a weekend away in West Wales. The occasion was our friend's 30th birthday, and 14 of us rented out a large house in a little village called Aberdovey. It was such a beautiful place full of lambs frolicking in the fields, quaint houses painted in bright colours and gardens filled with wild flowers. I'm such a city girl and sometimes I find the countryside quite daunting as I don't really understand it. I'm so used to convenience, modern technology and city life. But I really enjoyed myself and would definitely go back! I wanted to take along some treats for everyone and I found this recipe in Olive Magazine, and it used custard creams. I made it using the custard creams a few weeks ago and it turned out great so I wanted to try it again but this time with golden oreos!


I started by melting 175g butter, 200g light brown sugar, 125g golden caster sugar and 4 tbsp custard powder on a low heat.


I let it cool for 5 minutes then whisked in 2 eggs and 2 tsp vanilla extract.


I broke up the golden oreos. I used 18 of them.


I added a pinch of salt, 250g self raising flour, 150g white chocolate broken into chunks and a third of the biscuits.


I poured the mixture into a lined baking pan and sprinkled the rest of the biscuits on top.


I baked the blondies on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I left them to cool in the tin.


I removed them and sliced them up. They were so sweet and gooey, and every other bite you come across a chunk of white chocolate or a piece of golden oreo. They went down really well with everyone this weekend!


I am entering these into myself and Cakeyboi's challenge Treat Petite, where the theme is favourite biscuits, sweets and chocolates.


And into the Sunday Fitness & Food Link Up hosted by Ilka's Blog and Marathons & Motivations.

print recipe

Golden Oreo Blondies
Ingredients
  • 175g Butter
  • 200g Light brown sugar
  • 125g Golden caster sugar
  • 4 tbsp Custard powder
  • 2 Eggs
  • 2 tsp Vanilla extract
  • 18 Golden Oreos
  • 150g White chocolate
  • A pinch of Salt
  • 250g Self raising flour
Instructions
Melt the butter, light brown sugar, golden caster sugar and custard powder on a low heatLet it cool for 5 minutes then whisked in the eggs and vanilla extractBreak up the golden oreosAdd the salt, self raising flour, white chocolate broken into chunks and a third of the oreosPour the mixture into a lined baking pan and sprinkle the rest of the oreos on topBake on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. Leave them to cool in the tin, then slice and serve