The Sweetest Thing - Part 7

Amanda’s Double Sweetness

Amanda is the sweet baby of the family.  She is also a newly wed.  She recently married a wine maker.  We are really happy with her about that!

When I asked our honeymooner for her favorite sweet delight she initially gave me her ‘Caramel Cups’ recipe.  It’s as certain as death and taxes that for any family event where Amanda is required to bring a sweet dish she will bring her ‘Caramel Cups’!  Everyone loves them, especially the kids.

Then a few weeks ago Amanda decided it was essential that she share with us her very favorite and amazing ‘Chocolate Brownie’ recipe that she got from one of her friends.

So I think it would be totally remiss of me not to share both recipes with you. 

Double thanks sweet Amanda. 

Caramel Cups

What you need:

Butternut snap biscuits

Nestlé caramel top 'n' fill (in a tin like sweetened condensed milk)

(Quantities are your own choice)

What you do:

Place biscuits on patty cake tin tray and heat in moderate oven for approximately 5 minutes or until soft.

Remove from oven and press biscuits with back of spoon to make small hollow. Cool on rack.

Heat caramel in microwave or saucepan until smooth and runny (heat in short bursts if microwaving and stir in between, low heat if using stovetop).

Fill each biscuit with caramel. Place in fridge to set. Can top with whipped cream if desired.

Enjoy with a glass of Riesling – I say.  I highly recommend a Riesling from Austria.

Chocolate Brownies

What you need:

150 grams butter

350 grams dark cooking chocolate

1 ½ cups brown sugar

3 eggs

1 teaspoon of vanilla extract

¾ cup of plain flour

¾ cup dark chocolate chips

½ cup of fresh cream

¾ cup chopped macadamia nuts

What you do:

Melt the butter and dark cooking chocolate in a saucepan over low heat, when melted leave to cool for 10 minutes.

Then stir in brown sugar, eggs, vanilla extract, plain flour, dark chocolate chips, fresh cream and chopped macadamias.

Spread into lined pan.  Bake in a moderate oven for about 35-40 minutes, so it’s nice and gooey!

Amanda says - don’t stress if it’s quite wet when you take it out of the oven because it'll firm up when it cools.  She also covers it with foil half way through cooking so the top doesn’t burn.

I say – enjoy this with a big glass of Shiraz.  Anything from the Barossa Valley or McLaren Vale will do.

Enjoy friends!