Chocolate, Caramel & Peanut ‘Snickers’ Layer Cake

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Dark chocolate & peanut sponges layered with caramel

Back in 2006, Anthony Worrall Thompson‘s ‘Snickers Pie‘ was labelled ‘one of the unhealthiest recipes ever published’ by the Food Commission. At a whopping 1,250 calories per serving and with no less than five super sweet chocolate bars chopped into it, this puff pastry crusted creation was cited as an example of chefs’ irresponsibility with regards to calorie control and our increasingly unhealthy attitude to what constitutes home baking.

Fellow food blogger Jamie Schler recently wrote this interesting piece for the Huffington Post bemoaning the wave of boxed brownie mix, chopped up chocolate bars and cans of frosting masquerading on blogs around the world as home baked treats. While I’m not averse to the odd Oreo crumbled into a blondie or topping a cupcake with fizzy cola bottles, I absolutely agree with her that baking should be about creating things from scratch. It may not make them calorie-free, but using real butter, free range eggs, seasonal fresh fruit and natural colourings in all my recipes is important to me and feels a world away from the oleaginous Worrall-Thompson’s sickly sweet idea of dessert. Continue reading

Salty Snickers ice cream bars

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Sweet, salty and scrumptious – homemade Snickers ice cream bars

For some reason, people are always incredibly impressed when you present them with home made ice cream. I’ve found the same with bread, and think perhaps it’s the fact that both are such readily available convenience foods that inspires such enthusiasm and awe in guests when you bother to produce them yourself.

Anyone who owns an ice cream maker will know that this is not a complicated process. We’re no longer required to fetch snow down from the mountains or patiently shave away at blocks of ice as our ancestors once did. The ability to make a basic custard is useful, but not an absolute necessity – as shown by the simple ‘Philadelphia-style’ recipe below – and then it’s just a question of mixing and matching flavours to your taste. Nonetheless, there is still something very magical about ice cream, the way it undergoes a texture transformation as it freezes, turning a nondescript liquid into a cool, creamy, velvety delight which melts in your mouth. Continue reading