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food Archives | A Tipsy GiraffeA Tipsy Giraffe

Chocolate Magic Cake

Chocolate Magic Custard Cake

Magic cake you guys! It’s actually magic! Or it’s science, which is kind of like magic to those of us who don’t understand science (i.e. me). You mix up one cake batter, pour it into a pan, bake it and voila – you have three separate layers when it’s done. A dense, chewy layer. A creamy custard layer. And a light sponge layer. It’s magic!! I’m very excited about it!

Chocolate Magic Custard Cake

 

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Bacon Avocado Grilled Cheese

bacon avocado grilled cheese

Happy Monday guys! It’s a particularly happy Monday for me because I’ve been dogsitting for my mum over the weekend and she’s home now! I’m not a dog person okay, don’t hate me! I don’t dislike dogs, I feel the same way about dogs as I do about kids – I love hanging out and playing with them, but I don’t want any of my own! The weekend was pretty exhausting though, dogs are hard work and the miniature dachshund is real mama’s girl, she spent the whole weekend pining after my mum! 

I’ve got a nice simple recipe for y’all to start of the week. I said a while ago I was going to post one savoury, dinner type recipe a month and this bacon avocado grilled cheese recipe is October’s. Grilled cheese’s are an ultimate comfort food for me, they’re particularly good on these cold autumn evenings. I love to have them with tomato soup instead of bread, so yummy. When I was craving a grilled cheese one night but didn’t have any tomato soup to pair with it, I thought I’d kick it up a notch and add some tasty extras!

bacon avocado grilled cheese

I’m a new convert to avocado, for the longest time I was convinced I didn’t like it but oh how wrong I was! Now I eat it any chance I get! And who doesn’t love bacon? When people go vegetarian, bacon is usually the thing they say they miss the most! It has to be the real thing for me too, turkey bacon just feels so wrong! The crispy saltiness of the bacon paired with the mild and creamy avocado is just a perfect match, and let’s be honest – cheese makes everything better! You can, of course, use any cheese that takes your fancy – personally I like to go with a nice, strong cheddar for my grilled cheeses. I also add a little lime to my avocado and a sprinkling of paprika in the cheese – heaven!!

bacon avocado grilled cheese

Bacon Avocado Grilled Cheese
Serves 1
The comforting classic grilled cheese, taken up a notch with bacon and avovado
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Ingredients
  1. 2 slices of bread of your choice (I use tiger bread)
  2. 150g cheese of your choice, grated or thinly sliced
  3. 3 rashers bacon
  4. half an avocado
  5. juice of 1 lime (optional)
  6. 1/8 tsp paprika (optional)
  7. Knob of butter
Instructions
  1. Cook the bacon to your desired crispiness, the crispier the better in my book! Set aside.
  2. Slice your avocado and squeeze on lime juice, if using. Set aside.
  3. Butter your bread if desired, layer half the cheese on one slice, sprinkle with half the paprika, if using.
  4. Add the bacon and avocado, then the rest of the cheese. Sprinkle on the rest of paprika, and place the other piece of bread on top, butter the top side of the sandwich.
  5. Head a frying pan or griddle on medium heat, and melt a small knob of butter in it. Place the sandwich in the pan, buttered side up, and fry for 2-3 minutes, until the cheese starts to melt and the underside is dark golden brown. Flip over and cook the other side for another few minutes, until cheese is all melted and gooey!
  6. Cut in half and serve.
A Tipsy Giraffe https://www.atipsygiraffe.com/

Mint Chocolate Chip Ice Cream Frosting

Mint Chocolate Chip Ice Cream Buttercream Frosting

Yep, you heard me right. This mint chocolate chip ice cream frosting tastes exactly like mint choc chip ice cream, it is amazing! This is the kind of frosting that you can just eat straight out of the bowl, it doesn’t even need a cake to go with it! It’s so light and fluffy and extremely creamy! The key is the high butter to sugar ratio (which makes it’s extremely creamy and not overly sweet) and to whip up the butter for a minimum of 10 minutes (which makes it so light and fluffy), it also has cream in it to give it that ice cream taste. Now, I know you’re probably thinking it can’t taste that much like ice cream but you’re wrong! You have to try it to believe it! 

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Brown Sugar & Pecan Caramel Bundt Cake

Oh my god you guys, Oh. My. God. It’s is Fiesta Friday #20 and I have brought something really special! This brown sugar & pecan caramel pound cake, it is amazing. You NEED to try it. It’s a pound cake but it’s so, so light and moist,  and the brown sugar combined with the toffee and caramel is to die for. I will be making this cake again, several times.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

Leah’s mum has been asking me to make her this cake for a while now after she saw a photo of one on Facebook and I finally got around to doing it for her. I wish I hadn’t waited so long, so many missed opportunities to enjoy this cake. Luckily for me I made enough batter for two bundt tins so I got to have one too!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

There is a lot of sugar in this cake, mostly brown sugar. And it has chopped pecans nestled inside and lots of yummy heath toffee bits! Then it’s topped with a very generous helping of caramel sauce. So much sweet, caramel flavour in this cake it’s like heaven… and definitely not for the health nuts! But everyone deserves a treat every now and then right?

 

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

Father’s day is this weekend too, and if this isn’t a perfect father’s day cake I don’t know what is! Who needs hallmark when you have this much caramel to indulge in!

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

And the best part? It’s so easy to make! You just beat the butter, cream it with the sugar, beat in the eggs and add the dry ingredients and the milk. Stir in your pecans and toffee and bake! Then the caramel sauce is just as easy to make, just heat the condensed milk with sugar, whisk in the butter and vanilla and you’re done. You want to pour on the caramel sauce while it’s still hot as it does harden a little as it cools.

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

I’m not sure what else I can say about this cake that isn’t just me gushing about how much I love it! So instead I’ll let you guys try it out for yourselves. It is Fiesta Friday after all, this week’s is co-hosted by Fae and Suzanne so make sure you go check them out! And, of course, a big thanks to Angie for bringing us this wonderful party every week!

I recently updated this recipe with new photos and made it gluten free, make sure you check it out here!

Gluten Free Brown Sugar and Pecan Caramel Bundt Cake - This Gluten Free Brown Sugar and Pecan Caramel Bundt Cake is packed full of pecans and toffee bits, with a moist and tender crumb, smothered in thick, gooey caramel, topped with butter toasted pecans!

 

[recipe title=”Brown Sugar & Pecan Caramel Pound Cake”]
Ingredients

For the cake:

  • 1 1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup caster sugar
  • 5 large eggs, room temperature
  • 3 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 bag heath toffee bits (8oz)
  • 1 cup pecans, roughly chopped

For the caramel sauce:

  • 1 can sweetened condensed milk (14oz)
  • 1 cup brown sugar
  • 2 tbsp butter
  • 1/2 tsp vanilla extract

Method

  • Preheat oven to 160C/325F. Grease your bundt pan(s) well.
  • Combine the flour, baking powder and salt in a medium bowl and set aside
  • Beat the butter until pale and creamy. Beat in sugars until fluffy.
  • Beat in the eggs one at a time until combined.
  • Add the flour mixture and milk alternatively, starting and ending with the flour. Beat until just combined.
  • Stir in the toffee bits and pecans.
  • Spoon batter into pans and bake for approximately 1 hour and 20 minutes, until skewer comes out clean. After 50 minutes of baking, lightly cover with foil to stop it browning too much at top. Leave to cool in pan for 10 minutes then transfer to wire rack.
  • While cake is cooling make the caramel sauce. In a medium saucepan, combined condensed milk and brown sugar and bring to the boil over a medium high heat, whisking often. Reduce heat and simmer for 8 minutes, whisking often. Remove from heat and whisk in butter and vanilla. Leave to cool for 5 minutes
  • Pour the caramel sauce over the cooled cake, you want to do this while the sauce is still hot as it hardens slightly as it cools.
  • Garnish with more pecan halves, serve

Notes:

  • Make sure you grease your pan well as this is a very moist cake and it can be a bit of a pain to coax out without breaking! I use this home made pan release and it’s great.
  • This cake is great eaten right after you’ve added the sauce, when it’s all warm and gooey (be careful the sauce isn’t too hot, don’t want any burned tongues!)
  • This recipe will make one 12 cup bundt pan cake, or almost two 6 cup bundt pan cakes (I had one slightly smaller one)
  • Store in an airtight container for 3-5 days

[/recipe]

Brown Sugar and Pecan Caramel Bundt Cake - a moist and tender bundt cake stuffed full of pecans and toffee, smothered with thick caramel and topped with pecans!

 

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

Ridiculously gooey, fudgy brownies swirled with rich cheesecake, there’s only one word for these – AMAZING!

Cheesecake Swirl Brownies

These cheesecake swirl brownies have to be my favourite brownie creation so far, if I had to eat one brownie for the rest of my life it would be these ones, no contest! I think I perhaps underbaked these a little and that’s why they were so decadently gooey but I wouldn’t change a thing and you shouldn’t either! The texture is perfect and melts beautifully with the creamy cheesecake

Cheesecake Swirl Brownies

The brownie base for these is an adapted version of the cocoa brownies recipe, they’re still made with cocoa but I upped the eggs to make them moister (is that a word?!). I also added baking powder to give them a little rise and increased the butter to keep them fudgy! They’re then stuff full of chunky chopped chocolate, meaning they just ooze chocolate with every bite! I think I like this adapted recipe even better, but maybe that’s the cheesecake talking!

Cheesecake Swirl Brownies

The cheesecake is a nice simple cheesecake mix, very rich and creamy making it the perfect brownie partner. And all you need to do is mix up the cheesecake ingredients and swirl it into the brownie batter. I find the best way to do this is run the back of a dessert spoon in lines down the brownie batter making little trenches, pour the cheesecake into the trenches and then use a knife to run lines in the opposite direction. Then you bake them until you have cheesecake brownie heaven! I adore this cheesecake swirl brownie recipe and I hope you will too!

Cheesecake Swirl Brownies

[recipe title=”Cheesecake Swirl Brownies”]
Ingredients 

For the brownies:

  • 225g unsalted butter
  • 500g caster sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla
  • 160g cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 190g plain flour
  • 200g chopped dark chocolate

For the Cheesecake:

  • 225g cream cheese, room temperature
  • 80ml sour cream
  • 115g caster sugar
  • 1/2 tsp vanilla
  • 1 large egg, room temperature


Method

  • Grease and line 9″ x 13″ brownie pan and preheat oven to 180C/350F
  • For the brownies, melt the butter with the sugar in microwave in 30 second intervals, until all is melted, stirring between intervals. Allow to cool slightly
  • Add the cooled melted butter and sugar to a mixing bowl. Add the eggs and vanilla and beat with a wooden spoon until smooth.
  • Add the cocoa powder, salt, baking powder and flour and beat until all combined.
  • Stir in the chopped chocolate and spread batter into the pan.
  • To make the cheesecake, beat together all the cheesecake ingredients until smooth.
  • Make trenches (4 or 5) along the length of the brownie batter using the back of a dessert spoon and fill each trench with the cheesecake mixture. Run a knife in rows the opposite way to the trenches to “swirl” the cheesecake into the brownie batter
  • Bake for 30 minutes
  • Cool in pan on a wire rack for 10 minutes, then transfer to the fridge too cool before cutting into squares

Notes

  • Bake for about 40 minutes if you want a less gooey, underbaked texture.
  • Store in the fridge, they will last about a week in a sealed container (but you’ll be lucky if they last a day once people taste them!)
  • It’s important to make sure the butter isn’t too hot when you add the eggs or they’ll start to cook!

[/recipe]
Cheesecake Swirl Brownies

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