Praline Cookies

I keep saying this about each cookie recipe that I bring out, but this really is the best cookie I have ever eaten. I am a huge fan of those crunchy sugary caramalised praline nuts that you find in European markets. They are often very expensive, but I've finally worked out how to make my own. So what do I do? Put them in a cookie. Yes. This is good. Very good. The nuttiest cookie ever.

Nutty Caramel Cheesecake Bars

I desperately wanted to make something with peanut butter this week, as well as using up some cream cheese. So here is my extremely tasty recipe for peanut butter cheesecake traybake, with a chocolate biscuit base and salted caramel topping. The biscuit base and the salted caramel can be made in advance too. If you have any plain or lightly salted peanuts lying around, chop them up and sprinkle them over the top for extra crunch.

Salted Caramel Chocolate Cake

This. Cake. Is. Epic... It took me a whole evening to make it due to the sheer size of it but my god it is worth it for someone special. This multi-layered chocolate cake is sandwiched together with layers of oozing salted caramel and chocolate caramel ganache, then topped with shards of crunchy Dime bars. Decadent, rich, creamy and ridiculously mouth wateringly moreish.

Banoffee Muffins

A scrummy alternative to my "Banoffee Bread" are these Banoffee Muffins. They have little explosions of caramel hidden inside them and have a lovely moist and fluffy texture. Really quick to knock up too.

Banoffee Bread

Is it me or can banana bread be a little boring at times? I thought, I know what would spruce banana bread up a bit, how about chucking in a whole tin of Carnation caramel? Did it work...oh yes! So here I present to you, "Banoffee Bread".

Oh, and don't even think about chucking away those old brown bananas in the bottom of your fruit bowl. The browner your bananas, the sweeter your cake will be.

Caramel Apple Pie

What to do with those left over Bramley apples...crumble or pie? Husband picks pie, so here it is. This is slightly different to a traditional apple pie recipe in that the apples are partially cooked in a buttery caramel before baking in the oven. With big ole' Bramley apples being so tart, I feel that they need something a little extra to bring out their potential and make them as delicious as their sweet apple cousins.

Honey & Pear Showstopper

As some of you may have heard I have an audition for a certain baking competition next week. Here is my practice run at what I hope is a show stopping cake. The layers of caramalized pears and the honey flavoured cream cheese icing make this cake a sweet tooth's delight. The husband (my most hard-to-impress critic) nodded his head upon tasting this cake so I know it's nearly there. Once I have perfected the recipe I will gladly share it with you.

Nutty Butterscotch Bars

You have absolutely no idea how difficult it was for me to restrain myself from eating these before taking the perfect picture of them. I felt like vampire Edward Cullen catching sight of the oh-so-tempting Bella for the first time.

Well now that I have uploaded it... excuse me whilst I go and consume one...

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Delicious. They are definetely more like a sweet as opposed to a cake. Fun to make, colourful, fudgy, rich and with so many textures this will satisfy any sweet tooth. I used pecans and pistachios as they are my all time favourite nuts but you can use any nuts that you like.

Tarte Tatin, with Salted Caramel!

This tarte has only five ingredients and oh... my... word despite the slightly "rustic" appearance, it is the best pudding I have ever had (yet another recipe posted to me by my mother). I used pre made puff pastry to save time so the hardest part about this tart is the caramel. My third attempt turned out allright but I could have gone browner. It's a fine line between fudge and burnt treacle, time to invest in a sugar thermometer...

Sticky Toffee Cupcakes

This is definitely the cupcake that you will want to shove in your face this Autumn. I made these for a charity cake-stall and they flew off the plate. They taste very autumnal with warm fudgy flavours and the dates in the sponge make it nice and moist, as well as surprisingly light and fluffy. You can top them with toffee pieces, fudge chunks, or even drizzle a toffee sauce over the top.