Ginger Toffee Crumb Cupcakes - recipe

 

 

I recently collaborated with The Ginger People to sample some of their wonderful products.  Abbie & Bruce Leeson started the company back in 1984 and it's grown ever since.  Focusing on sustainable farming practices and continually seeking out the best ginger growing areas around the globe they have developed some fabulous products as well as assisting communities that include China, Indonesia, Fiji and Peru that benefit from growing this spicy, healing rhizome.

 

Ginger is well known for its numerous health benefits so I decided to bake something sweet and delicious using the Organic Ginger Juice and the award winning Organic Ginger Syrup and reap some of those health benefits while munching on something 'naughty' (all in moderation I say!).

 

 

Ginger Toffee Crumb Cupcakes

Makes approx. 18

 

INGREDIENTS

Cupcakes

2 ½ cups of plain flour

1 ¼ cups of sugar

3 tsp baking powder

1 tsp salt

2 eggs

125g unsalted butter, softened

½ cup of vegetable oil

1 ½ cups of milk

2 teaspoons of ground ginger

2 tbs of The Ginger People Organic ginger juice

Buttercream

250g butter

350g icing sugar

2 tbs of The Ginger People Organic ginger juice

2 tbs of The Ginger People Organic Ginger Syrup

Toffee Crumb/ Toffee Shards

1 cup of caster sugar

¼ of cold water

½ cup Jordans Oat Clusters Chunky Nut (or any nut muesli of your choice)

 

METHOD

Cupcakes

• Preheat a fan-forced oven to 160C (fan forced oven) or 180 (for conventional oven). 
• Line a cupcake tin with cupcake liners.
• In the bowl sift flour, baking powder, caster sugar and salt. Add softened butter. Using a mixer on low mix until it is a fine sandy crumb like texture (alternatively you can use your fingers to blend the butter and dry mix together).
• Add milk, eggs, ground ginger, The Ginger People ginger juice, The Ginger People ginger syrup and oil to the dry mix. Mix the batter until well combined (approximately 30-45 seconds).
• Fill each cupcake liner approx. ¾ full. 
• Bake for 18-20 min or until a skewer (or toothpick) inserted comes out clean. 
• Allow them to cool completely on a wire cooling rack before decorating.

Make buttercream

 

• Whip butter until creamy, slowly add icing sugar ¼ cup at a time and mix at high speed until buttercream is light and fluffy.
• Add The Ginger People Organic Ginger Syrup and Organic Ginger Juice.  Continue to mix (This could take up to 10 minutes)

 

 

To make toffee crumb/shards

 

• Place ingredients into a saucepan and bring slowly to a simmer to allow sugar to dissolve. Do not mix or touch the ingredients.
•  
• Slowly bring to boil. If spatters and sugar crystalises up the side of the saucepan take a pastry brush dipped in water to wash down the sides (this will assist with your sugar not crystallising).
• Take the sugar to a dark caramel colour and pour over the cereal (or just over baking paper if you want to make toffee shards). 
• Let harden. Once the toffee is set, place in a blender and pulse until you get a crumb. Set aside in a bowl.  If making shards, snap toffee into pieces. 

To decorate

•  Pipe or dollop buttercream onto cooled cupcakes and dip into toffee crumb. Place a shard of toffee on top.
•  Drizzle The Ginger People Organic Ginger Syrup over top of cupcake.

 

 

these cupcakes were a hit with my collegues this morning!  Nothing says hurry up Autumn than warming, spicy ginger! 

 

 

*Roofoodblog would like to thank to The Ginger People at  https://au.gingerpeople.com/ and Sam Jennings PR for the opportunity to work with this awesome product!

Salted Caramel Swiss Meringue Buttercream Mudcake with Nutella Ganache

 

 

 

 

We celebrated my Partners birthday last weekend and to finish off a wonderful dinner I made dessert.

Who wouldn't want to celebrate with this birthday cake!!

Salted Caramel Swiss Meringue Buttercream Chocolate Mudcake and Nutella Ganache 

 

Ingredients

 

Mudcake

 

3 x small chocolate mud cakes 

(I cheated on this one and purchased Coles brand and took the layer of icing off 

 

Salted Caramel

1 cup of sugar

¼ cup water

½ cup of double cream

¼ teaspoon salt (I used Murray River Salt Flakes) 

 

Swiss Meringue Buttercream 

8 egg whites

1 ¼ cups castor sugar

400g unsalted butter, cubed (room temperature)

2 teaspoons vanilla extract 

 

Nutella Ganache

1 small jar of Nutella

½ cup double cream

Baby Meringues
2 tbs of above swiss meringue

 

Decorations

Empty jar of nutella – either washed or at least wiped down with antiseptic cleaner and rinse)

Maltesers x small packet

Ferrero Rochers x 5-6 (4 cut in half and 2 left in their packaging)

Salted Caramel Tim Tams x 2-3

Kinder Bueno x 2

Baby meringues

Strawberries

(or you can use whatever chocolate and fruit you want on top!) Go Crazy!!!!

 

 

Method

 

For the salted caramel

1.  In a small saucepan add sugar and water and swirl water around to make sugar ‘wet’.
2. Bring to boil and leave until sugar has melted and develops a rich amber colour. (use a wet pastry brush to wipe around the edge of the pan so that all sugar is dissolved).
3. Remove from stove and slowly pour in ½ cup of double cream. 
4. Whisk until smooth.
5. Add ¼ teaspoon of salt and mix through.
6. Pour into a bowl and set aside to cool (set aside 1 tbs for decoration) 

For the buttercream

1.  Place the egg whites and 1 ¼ cups castor sugar in a mixing bowl over a pot of simmering water. Whisk the egg white and sugar mixture until sugar is dissolved and mixture is warm. (you can rub the mixture between your fingers and feel it).
2. Remove from heat and continue whisking on medium/ high until stiff peak stage, the bowl should also be cooled by this point. 
3. Continue to whisk and add butter one to two cubes at a time, make sure each cube is incorporated each time. The buttercream mixture will take some time to come together and will start to separate at, but continue whipping. It will come together and will be a fluffy, smooth texture (trust me). 
4. Spoon 2 tablespoons of the meringue mixture into a piping bag (or Ziploc bag) –Optional if piping baby meringues for decorations. 
5. Stir in vanilla extract into the remaining mixture.  
6. Add cooled salted caramel sauce. Whip until mixed through. 
7. Set aside at room temperature to use (can be kept in fridge for 3-4 days). 

For the nutella ganache  

1. Place jar of nutella into mixing bowl. 
2. Gently heat double cream in a saucepan (do not boil). 
3. Slowly pour hot double cream over the nutella and whisk together until shiny and smooth.
4. Set aside until room temperature.  

For the baby meringues (for decoration)

1. Pre-heat oven to 150 degrees 
2. Line baking tray with baking paper
3. Pipe small drops of meringue onto baking tray.
4. Bake for approx 20 minutes or until just crisp.  
5. Turn off oven and open door to cool meringues.
6. Allow to cool.

 　 

 

Assembly of Cake 

 

1. Place one cake layer on a cake plate or cake board and spread about ½ cup of buttercream evenly over the layer.
2. Add the second mudcake and repeat with buttercream finishing with the third cake layer on top.  
3. Spread buttercream over the top and sides of the cake until covered. Ensure layer is even and smooth as much as possible.
4. Place in fridge for 30 minutes for buttercream to set. 
5. Drizzle some ganache into the nutella jar to cover the sides.
6. Slowly drizzle the nutella ganache over the top of the cake and let it drip down the sides.
7. Let ganache set for approx. 15-30 minutes (placing in fridge if need be) before decorating.
8. Place Tim tams on top of cake. Place Nutella jar nestled between the two Tim Tams (secure with some ganache). Let set.
9. Place Maltesers, Ferrero Rochers, Bueno Kinder fingers, strawberries and meringues on top and around the bottom layer of cake, drizzle some ganache over the opening of the jar so it looks like it is oozing out of the jar.
10. Drizzle / dot some of the salted caramel sauce on top of cake.
11. Place in airtight container in fridge until ready to serve. Bring to room temperature to serve.

 

 

 

 

 

I was so impressed with myself! hahaha

 

Do I start taking orders?



 

 

 

Roo Recipe: Persian Delight Doughnuts with Pistachio and Rose Petal Toffee

 

It's that time of year again.  It's Bake Off Season.  My workplace holds a Charity bake-off every year and it's highly competitive.  Last year I made redneck Breakfast Cupcakes and placed third.  This year I am baking two entries and looking forward to eating some of the delicious baked goods my colleagues are baking!  I cam second this year with my Persian delight doughnuts.  I was super excited about this dish.

This first dish I have been thinking about for a while.

Persian Delight Doughnuts
A baked cardamom doughnut with white chocolate rose ganache and pistachio crumb, rose petal and pistachio toffee and pistachio pashmak.

There are a few components but fairly easy to put together.

Baked cardamom doughnuts

Ingredients

2 cup all-purpose flour
2 tsp baking powder
⅔ cup granulated sugar
2 tsp ground cardamom
1 tsp salt
4 Tbsp butter, softened
½ cup milk, bring to a scald but not boiling
½ cup light Greek yogurt
2 tsp vanilla extract
2 eggs, lightly beaten

Method

Preheat the oven to 160°C. Lightly grease a doughnut pan with melted butter.

In a large mixing bowl, whisk together the flour, baking powder, sugar, cardamom, and salt.

Add butter and rub through dry ingredients until crumb like texture. Add the hot milk, yogurt, eggs and vanilla and stir until combined but do not over mix.

Transfer batter to a piping bag.  Pipe into greased doughnut pan to about 2/3 full. Bake in oven until doughnuts spring back.  Approx 12 - 14 minutes.  Let cool for a few minutes before turning out onto a wire rack to cool completely.


Pistachio and rose petal toffee

Ingredients
1 tbsp rosewater
1 cup of sugar
¼ cup of water
dried rose petals
60g pistachios, chopped finely

Method

Line baking tray with baking paper. 

Chop pistachios to small pieces.  Sprinkle pistachio onto lined baking tray.

Place 1 cup sugar and 1/4 cup water in a pan over low heat and stir until the sugar dissolves. Increase heat to medium.

Do not stir! Cook for 5 minutes until a medium golden caramel.

Pour toffee over nuts  and sprinkle rose petals over the top.  Set aside to cool completely before snapping into shards. Toffee can be made a day ahead and stored in an airtight container.

Rosewater and white chocolate ganache

Ingredients

100g white eating chocolate, chopped coarsely
2 tbsp thickened cream
A few drops rosewater,  to taste

Method

Stir chocolate and cream in a small bowl over a pot of simmering water over low heat until melted and smooth. Add rosewater to taste. Cover and refrigerate until mixture is spreadable.

Pistachio crumb
100g pistachio, crushed

To assemble

To put altogether, ice cooled doughnuts with the rosewater and white chocolate ganache, sprinkle with pistachio crumb, top with a shard of pistachio and rose petal toffee and a pinch of pistachio pashmak!

Tell me what you think?

Buffalo Wings with Blue Cheese Dressing

Kicking back on a Saturday night with a beer (or wine) in hand watching a movie or two you need finger food.  Something easy to eat that is delicious and comforting.

 

You can't go past Buffalo Wings. Probably one of the most famous appetisers from the States. 

 

Living in Toronto years ago, one of my favourite nights of the week was Beer & Wing night at the local pub with a great friend sharing some Buffalo wings and cheap beer.  It was always a lot of fun and they were so tasty.

 

There are a few claims circulating about where Buffalo wings originated.  The most famous being Anchor Bar in Buffalo.  Here legend states that Franks Red Hot was used.  When I found a bottle of Franks Red Hot in Woolworths the other week (and on sale for $2!) I had an idea....make your own! 

  

 

 

throw it all on a chopping board to serve 

 

 

 

Ingredients

 



1.5 kilo of chicken wings, broken down drum and wing (discard wing tip (or use to make chicken stock) or purchase already cut

1/2 tsp garlic powder

1/2 tsp onion powder

dash of oil

1/4 cup of butter, melted

1/4 cup Franks Red Hot

handful of parsley, chopped

1/4 cup sour cream

1/4 cup mayonnaise

100gms of blue cheese (I used Blue Castello)

Dash of lemon juice

carrots sticks

celery sticks

 

Method

1.  Mix onion powder, garlic powder and oil and season with salt and pepper and rub into chicken wings.  Place in fridge for at least 2 hours (or up to 12 hours).
2. Preheat oven to 180 degrees.
3. Place wings on a wire rack in a baking tray and bake in oven for approx 1 hour or until crispy and meat is tender.
4. Place sour cream, mayonnaise, blue cheese and lemon juice in a blender until mix until smooth, pour into a bowl and place in fridge until ready.
5. When the wings are ready, mix melted butter and Franks Red Hot in a bowl (use more or less Red Hot to taste). 
6. Toss hot wings in sauce and serve with blue cheese dressing, any leftover wing sauce (for extra dipping), carrots and celery.

 

I also did a side of baked sweet potato home fries and corn cobs.

 

These were so frickin' delicious and as close to the real thing as you could get.  They are slightly healthier too as the chicken is baked and not fried.

The boy was in his element and I was licking my fingers too.

 

Did you know that Buffalo Wings have become so famous that the town of Buffalo in New York state even have a Chicken Wing Day!

 

 

Roo Recipe: Triple B Cupcakes (aka Redneck Breakfast)

Excuse the tongue in cheek name of these cupcakes but these are super delicious. Who can argue the name of these beauties when you mix beer, bacon and bourbon together?

 

 

 

Each year my employer has a bake off to support a charity. Over the years it's become very competitive and it's alot of fun. Weeks of researching, preparing, keeping secrets, sleuthing for other's baking ideas, tip offs, specualtion on the mystery judging and possibly a bit of bribery!


Being my first bake off, I was really excited about entering and had been planning and putting together something I was really happy with. I am proud to present.....My Triple B Cupcake...aka the Redneck Breakfast. It's a chocolate beer cupcake, with bourbon marshmallow frosting, salted, ourbon caramel sauce and bacon praline.

 A few different elements all brought together to make these.


Chocolate Stout Cupcake (sourced from Chow.com)

Ingredients

Unsalted butter, melted, for coating the muffin pans (optional)
375ml Guinness
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups plain flour, sifted
2 cups sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons bi carb of soda
1/2 teaspoon salt

Method

Heat the oven to 180c.
Place cupcake liners in cupcake pans or coat cupcake pan with melted butter (if baking directly in tin)
Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined.
Whisk in the eggs, one at a time, until completely incorporated.
Whisk in the sour cream.
Whisk the flour, cocoa powder, bi carb of soda and salt into sugar in a separate large bowl and combine. Gradually fold this mixture into the wet Guinness mixture.
Divide the batter among the muffin wells.
Bake until a toothpick inserted into the cupcake comes out clean, approx. 20-25
Let cool in cupcake tin before removing cupcakes.

Bourbon Marshmallow Frosting

Ingredients

3 large egg whites
1 cup sugar
1/4 tsp cream of tartar
1 tbs bourbon
1 tsp vanilla extract

Method

In a bowl over a simmering saucepan of water (do not let bowl touch the water). Using a mixer, whip together egg whites, sugar, cream of tartar, vanilla extract and bourbon until mixture is stiff and glossy white peaks.
Place in a piping bag and pipe (or spoon dollops onto dessert)
Place under grill to toast (watch very carefully) or blow torch marshmallow



Salted Bourbon Caramel Sauce

 

Ingredients

1 cup sugar
¼ cup of water
½ cup thickened cream
1 tbsp bourbon
pinch of sea salt

Method

Simmer sugar and ¼ cup water on medium heat. Do not stir. Heat for approximately 15 minutes or until a deep caramel colour.
Remove from heat and stir cream into caramel mixture.
Add the bourbon and stir.
Add a good pinch of sea salt and stir.
Ready to serve. This can be stored in a bottle or dish and kept in the fridge. Bring to room temp or place in a bowl of warm water to soften to serve.

Praline Bacon

Ingredients

1/2 cup brown sugar
1/4 cupl of pecans, crushed
3-4 bacon rashers, fat trimmed
Maple syrup

Method

Heat oven to 180 degrees.
Combine brown sugar and crushed pecans
Place bacon rasher on a tray and spoon on sugar mixture
Bake for approx. 10 minutes
Turn bacon and spread sugar mixture on
Bake until well cooked (but watch so it doesn’t burn).
May need to turn a couple of times and recoat with sugar mixture to get the right candied amount
Remove from oven. Cut into bite size pieces and place on a wire rack.
Brush on maple syrup

Let cool – the bacon will harden

 

 

So how did I fare at the bake off.  I took 3rd place!  Go me!

Roo Recipe: Giant Peanut Butter and Chocolate Chip Skillet Cookie

Mothers Day lunch consisted of an American style southern fried chicken, mash potato, beans and corn puree, which was delicious (but not so photogenic).  I finished off the meal with this glorious gigantic skillet cooked, inspired by the USA!

 

Love my cast iron frying pan (skillet)!

 

Ingredients
125g unsalted butter, softened
150g brown sugar
200g crunchy peanut butter
1 large egg
2 tsp vanilla extract
105g plain flour, sifted
½ tsp baking powder
100g dark chocolate bits
spray oil (or melted butter)
Whipped cream (optional) for serving


Method

Preheat oven to 180c.
Beat butter and sugar until pale with mixer.
Add crunchy peanut butter and beat to combine
Add egg and vanilla extract and beat to combine
Stir in a pinch of salt and remaining ingredients
Spray large skillet with spray oil (or melted butter)
Spread into 20cm cast iron skillet and bake for 15-20 minutes until golden brown.
Cool and serve with whipped cream.

*Slightly adapted from Feast Magazine recipe

Redskin Fudge

2015 has started off just how my 2014 ended. Quiet, low key and taking some time out for a much needed rest. Not exactly how I planned to spend my holidays, but it was taken out of my hands.

 

Unfortunately I've been using this time to recover from a nasty fall down some stairs just before Christmas. Knees, back and neck injuries... Time, resting and recouping and lots of physio has helped and slowly getting back on my feet so to speak. I'm back at work and taking each day as it comes. Definitely getting there. Thanks to everyone for the kind messages and thoughts.

 

So to kick start the blog for the year I was enthused enough to get into the kitchen this weekend for a little bit.  

 

This recipe for slow cooker redskin fudge is doing the rounds on Facebook and social media and I was intrigued by it.  Growing up I loved redskins, especially if they are hard.  Remember they sometimes were chewy and gooey and sometimes they were hard and snapped......

I do not know the origins of the recipe and its freely available if you google it.  My head was at war as to whether to make it or not...new year's resolutions and all....*sigh*... but the good thing is I can take it to work and fob it off to others!! hahaha

 

Ingredients

2 x blocks Cadbury Dream (I used Cadbury white cooking chocolate as its nearly, if not, the same)
1 x tin condensed milk
1 x bag of redskins
1 tsp of vanilla essence (I used extract)

 

Method

Throw all into a slow cooker and cook on high for one hour.
Stir half way through and at end to blend ingredients together.
Pour into a baking paper lined deep baking tray.
Let cool.
Refrigerate until set.
Cut into bite size pieces.

 

 

This turned out to be super sweet and very rich. As a non sweet tooth eater I found it too much however my sugar loving niece loved it!

Roo Recipe: Salted Cashew Nut Pesto

I have been inspired recently to get into the kitchen and do some cooking.  It is my zen place.  This weekend I made , amongst other dishes, salted cashew nut pesto.

A fresh bunch of basil leaves that I had purchased at Paddy's markets during the week was sitting in the fridge wilting and knew I needed to use them up quick, so I ransacked the pantry staples and my cashew nut pesto was born - actually I have the recipe written down from a previous batch I made (when living in Dubai - yes it's been that long since I made it last).

salted cashew nut pesto

Ingredients

1 1/2 cups torn basil leaves
2 cloves of garlic, chopped
1/4 cup roasted and salted cashews (can use raw if you don't want the saltier flavour)
60g finely grated Parmesan cheese
approx 1/2 cup of extra virgin olive oil

Method

in a blender chop basil leaves, garlic and cashews, until you get a fine crumble
blend in olive oil until you get a 'grainy' consistency (or leave more crumbly if you prefer)
once mixed stir in Parmesan cheese.

I portion out in an ice cube tray and freeze - great for portions when you need it.

Great with pasta, topping on a soup or spread on toasted ciabatta and a slice of tomato!

 

Roo Recipe: Rhubarb Cheesecake with Chocolate Crumb Crust

One of my greatest pleasures in life is to host a dinner party. I love to entertain and always researching, reading and creating menus for them.

Considering I am not a big sweet eater, lately I have found myself focusing on desserts. Not sure why, but I have been enjoying making them and presenting them all pretty on a plate.

I haven't posted many recipes lately and I need to change that so I'm starting off with this weekends dessert offering. 

 

Rhubarb cheesecake with a Chocolate Crumb and Honeycomb Shard
You will need a pie tin approx 25mm deep and 350mm long with a removable base.

Ingredients
cheese cake
2 packets of Arnotts Chocolate Ripple biscuits
80g butter, melted
375g cream cheese
125ml thickened cream
70g caster sugar
Rind of 1 lemon, grated finely
1tbs gelatine powder
60ml boiling water
stewed rhubarb
1 bunch of rhubarb, trimmed and cut into 2-3cm chunks
160g sugar (or less if you don't want it super sweet)
2 tbls water
1 tbls lemon juice
honeycomb

335g white sugar
125m honey*
80ml water
2 tbls golden syrup
2 tsps bicarb of soda
 
*my honey was a little to thick and gluggy so I made an executive decision to place it in the microwave for a few seconds to 'melt' it.  Note to self - do not leave the cap on the bottle.  The bottle exploded honey all over the insides of my microwave!  wont' be doing that again!

Method

Make stewed rhubarb

Place all ingredients into a saucepan on low heat and cover. Gently simmer for 10-12 minutes until rhubarb is tender and syrupy.

Remove from heat and cool. Refrigerate until needed.

Make crumb crust
In a blender blitz chocolate biscuits to a crumb. Melt butter and pour over crumbs. Mix through until crumb is ‘wet’.

Press crumb into the base and around the sides of the pie tie (approx .5cm thick). Place in the fridge until needed or 15 minutes in the freezer.

Make honeycomb

Line a baking tray with baking paper and lightly oil.

Place sugar, honey, water and golden syrup over low heat in a large saucepan. Stir occasionally and wipe brush down side of the pan with a pastry brush dipped in water to remove sugar crystals. 

After 5-7 minutes or until sugar dissolves increase heat to high and bring to boil.  DO NOT STIR.

When syrup reaches cracking stage (approx 154oc) and is a nice caramel colour remove from heat and let bubbles rest.

Add bicarb of soda and stir with a wooden spoon.  Warning: the mixture will bubble and foam up rapidly.

Quickly pour onto baking paper and let cool completely before breaking into shards.  Can be stored in a airtight container.

This is how much it could puff up.

honeycomb puffs up

 

Make cheesecake filling
Beat cream cheese, cream, sugar and lemon rind together until combined.

Sprinkle gelatine over boiling water and whisk to dissolve. Pour into cheesecake mixture. Beat until smooth.

Fold through 3-4 tablespoons of stewed rhubarb (don’t over mix you want it to ripple).

Pour mixture into tart tin and smooth the top. Drizzle another 2 tablespoons of stewed rhubarb on top of cheesecake.

Cover with clingwrap and place in refrigerator or at least 4 hours to set.
To serve, take out of tart tin and slice. Place mint leaves and crumbed toffee pieces on top (if desired)

served with a sticky wine for a complete dessert ending!

 

 

I had some cheesecake filling and crumb left over so also made a small ramekin size cheesecake for one for the following day.

praline pecan cheesecake

 

I chopped up some pecans and made a simple toffee using sugar and water and poured over them.  I spread them out on a sheet of baking paper until cooled. I crushed the toffeed pecans and sprinkled on top of cheesecake to make a praline cheesecake.  I served this with stewed rhubarb as a treat the following day (not that I needed anymore sweet treats)!

 

***this recipe definitely needs some tweaking.  I may not use as much gelatine powder next time and add some more lemon rind and perhaps a bit of lemon juice to the cheesecake mixture for more tangyness.  It's a work in progress in Roo's Kitchen - gotta start somewhere right!

My Plate: Peppermint Crisp Pie

peppermint crisp pie

 

It's been an epic weekend.  Birthday celebrations saw me at the Good Food and Wine Show on Saturday with some close friends, which then continued on into the night with a girls night in, with copious amounts of wine and good food, not to mention the fantastic group of girlfriends I am blessed with.

Sunday dawned a bit fuzzy and hazy (and I'm not talking about the weather) and it was an afternoon of family gatherings to celebrate the birthday and catch up with some family.  The original menu that I had planned didn't happen because the weekend ended up being much busier than originally planned, but I did do this dessert!

Peppermint Crisp Pie.  It's an Apples for Jam recipe by Tessa Kiros.  I have adapted the recipe to accommodate Australian 'equivalent' products and slight changes in measurements.  You will need to make the dulce de leche prior to making the dessert.  You will need at least 4-5 hours to make the caramel and let it cool.

Ingredients

1.5 packets of Marie biscuits ( you may not need all the crumbs)
150g butter, melted
1 tin of dulce de leche (sweetened condensed milk boiled)
whipped cream
3 peppermint crisp bars, crushed (or grated peppermint chocolate)

Method

Take labels off the tins. Place unopened tin of sweetened condensed milk into a saucepan and cover with water (at least an inch above the can).  I also placed a clean tea towel into the saucepan around the tin to keep it from bouncing around  (I did 3 tins to make extra caramel and used 2 tea towels).  Bring to a boil and then turn down to simmer for at least 3 hours.  Ensure water level does not drop below the tops of the tins (or may have have a caramel explosion in your kitchen).  Turn off and let the tin cool down. DO NOT OPEN WHILE HOT!*

Crush biscuits in a blender to make a crumb.  Place in a bowl and pour in melted butter.  Mix together.

Pack crumbs into pie tin (20cm pie tin) and pack down to make a crust.  Place in fridge to set until ready to serve.

Place pie crust on a plate, top with dulce de leche, whipped cream and sprinkle the crushed peppermint crisp (or grated peppermint chocolate) over the top.

As I hadn't made dulce de leche before, I was super impressed with myself when I opened the tin and saw the deep sweet, fudgy caramel.  This is a super easy dessert (once you have the caramel made) and I think it was the crispy peppermint shards on top that gave it the wow factor. 
* You can store unopened tins of caramel in the fridge or pantry.  I have kept some in a container in the fridge to have sneaky spoonful or two.  It's sinful but oh so delicious!