Millionaire's Bars

Millionaire’s Bars

Base:
125g (1 cup) flour 
1 tsp baking powder
1/4 tsp salt
113g (1/2 cup) unsalted butter, room temperature
50g (1/4 cup) sugar

Caramel:
1/2 cup unsalted butter, cut into pieces 
1/2 cup sugar
2 tbsp light corn syrup
1 (14 oz) can sweetened condensed milk

Topping:
3.5 oz / 100g milk or semisweet chocolate, finely chopped 
1/2 tsp light corn syrup
30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 

1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.

2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 

2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.

Recipe adapted from here.

Soft & Chewy Dark Brown Sugar Coconut Oil Cookies

Soft Dark Brown Sugar Coconut Oil Cookies 

100g (1/2 cup) coconut oil, softened (not melted)

200g (1 cup) dark brown sugar, packed 

1 large egg

1 tsp vanilla extract 

1 tbsp light corn syrup

220g (1 3/4 cup) flour

2 tsp cornstarch

1 tsp soda

1/4 tsp salt

1) In a large bowl, beat together coconut oil, dark brown sugar, egg, corn syrup and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda and salt. Mix just until combined. 

3) Roll the dough into the balls (I got 12) and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).

4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.

Recipe adapted from here.

Peanut Butter Cupcakes

Peanut Butter Cupcakes

Cupcakes:
85g (6 tbsp/3/4 cup) butter, room temperature
225g (1 cup) white sugar
83g (1/3 cup) peanut butter
2 large eggs, room temperature
1 tsp salt
120ml (1/2 cup) buttermilk, room temperature
220g (1 3/4 cup) flour
2 tsp baking powder

Frosting:
375g (3 cups) powdered sugar
250g (1 cup) peanut butter
1/2 tsp salt
113g (1/2 cup) butter, room temperature
5 tbsp heavy cream, room temperature

1) Preheat oven to 180C / 350F. Line a cupcake tin with cupcake liners (you will need 16).

2) In a large bowl, beat together butter, peanut butter and white sugar until light and fluffy. Add eggs and beat until very smooth. 

3) In another bowl, combine together flour, baking powder and salt. 

4) Beat (on low speed) one third of the flour mixture into the butter mixture. Beat until smooth. Add half of the buttermilk and beat until incorporated. Repeat this step one more time, adding one third of the flour mixture and the remaining buttermilk. End with the remaining flour mixture and beat just until incorporated.

5) Divide the batter among 16 cupcake cups. Bake for 17 minutes or until slightly golden around the edges. Remove from the oven and let cool until completely cooled before frosting.

6) To make the frosting, Beat together powdered sugar, peanut butter, salt and butter. Add heavy cream (try adding 4 tablespoons, it might be enough to achieve the desired consistency). Continue beating for about 5 minutes or until the frosting is smooth and fluffy. Frost the cooled cupcakes and enjoy.

Recipe by collecting memories

White Chocolate Blondies

White Chocolate Blondies

113g (1/2 cup) butter
150g (5.3 oz) white chocolate, chopped
150g (3/4 cup) white granulated sugar
1 large egg, lightly whisked
1 tsp vanilla extract
1/3 tsp salt
125g (1 cup) flour

Icing:
1 tbsp butter (optional)
50g white chocolate (optional)

1) Preheat oven to 180C / 350F.

2) In a small saucepan, melt the butter over low heat. Add white chocolate and sugar and cook for 2-3 minutes, stirring constantly, until the sugar has melted and the mixture looks smooth. Remove from heat and let cool a little bit.

3) Stir in the egg, vanilla extract and salt. Add flour and stir just until combined. Spread the mixture into the baking pan and bake for 25-30 minutes. Cool completely before cutting into squares. 

4) If you are making the icing, melt 1 tablespoon of butter in a small saucepan, turn off the heat and add the chopped chocolate. Let sit for 2 minutes or until melted and mix until smooth. Alternatively, you could melt butter and chocolate in a microwave. Drizzle over the blondies and serve.

Recipe by collecting memories