Caramel & Pecan Banana Blondies

caramel & pecan banana blondies
Tomorrow is the one month mark of being home in Melbourne.
Surreal? Completely. A little bit disorientating? Absolutely.

After spending 18 months having the most incredible time living in London, I arrived back home to surprise my twin sister for our 21st birthday. After almost letting it slip mannnyyyy a times on Skype the surprise was successful! (Including jumping out of the pantry to surprise me mum – 100% worth it).

The past month has been a little bit of a whirlwind of catching up with friends (and therefore eating my weight in Melbourne brunches), hugging my dog daily against his own will, feeding the family and settling in. Then BAM before you know it, it’s November… how did this happen?!

caramel & pecan banana blondies
Amongst the craze of being home, a new self titled ‘folio’ website is up and running! With tabs for food photography & styling, cake orders, and supper clubs which will be going next year!
www.becdickinson.com 

Oh and I made these blondies too! They didn’t last long at all… I must get used to sharing my baked goods now at home with a family.. But you know how it is, I’ll take any excuse to bake more. Naturally.
The recipe couldn’t be simpler and more tempting to go back for thirds.
A melt and mix method, where caramel is the only minor concentration you’ll have to focus on (I have forgotten about many a caramels on the stove top before…).
Then cut to serve, or as my sister is doing in the picture – dig right out of the pan!
No judgement here. In fact, I’d respect that.

caramel & pecan banana blondies

CARAMEL & PECAN BANANA BLONDIES
 
Ingredients
200g light brown sugar
130g butter
1 egg
2 bananas, sliced roughly
2 tsp vanilla extract
200g plain flour
1/4 tsp baking powder
200g pecans

Salted Caramel:
2 tsp light corn syrup/glucose syrup
4 tbsp water
100g caster sugar
120ml double cream
1 tsp vanilla
1 tsp salt

Method
1. Preheat the oven to 180C and line a 20cm square tin with baking paper.
2. Make the caramel first by placing the corn syrup, water, and sugar in a small saucepan. Bring to a boil over medium heat. Do not stir the mixture while it’s boiling. Continue to boil until it thickens and turns a light brown caramel color. Remove from the heat and slowly stir in the cream, vanilla, and salt with a wire whisk. If the caramel clumps unevenly, place back on the stove on low heat, and stir until it becomes smooth. Set to the side to cool completely, or place in the fridge to speed up the cooling time.
3. In a small saucepan, melt together the sugar and butter, pour into a mixing bowl and set aside to cool slightly.
4. Using a hand whisk, beat the egg into the sugar and butter mixture, then the banana and vanilla.
5. Fold in the flour and baking powder and pour into the prepared tin. Pour over 3/4 of the caramel, reserving the rest to spoon over once baked. Sprinkle over the pecans and bake for 30 minutes or until skewer inserted comes out clean.
6. Spoon over the remaining caramel and enjoy!

 

Late Summer Breakfast Crumble

late summer crumble
I like to think that at the end of every season, there comes one day where you feel a definite change in the air.
Wether it be the subtle blossom aroma in the arrival of spring or the slight chill in the breeze as autumn makes its presence known amongst the late summer merriment.

I for one definitely caught up in the action of the hot season, cooking… eating… aka working… on repeat. I ain’t complaining. And all of a sudden, Autumn has crept up…  a leaf fell right in front of me the other day, and a bit of me got very excited over all the impending pumpkin i’m going to eat.

With book work is wrapping up, and only a couple of months to go here in London, I’m beginning to mentally prepare myself for going back home, and right in time for Summer in Melbourne! Dare I say ‘where has the year gone?!’. For reals, I feel like I blinked in May and transported myself September.

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So amongst a day off spent freely lounging on my bed with the windows blowing in the warm and gentle wind, my mind said ‘fruity crumble’. So I did.
Making the most of the fruit that’s in season, I thought i’d keep it simple and celebrate their beautiful sweet and tart flavours… and then make it in breakfast form so i can eat it first thing in the morning… genius.
I served the crumble with greek yoghurt to echo that breakfast vibe, but of course ice-cream is 100% acceptable. Always.
Adapt the recipes to fruits in season so you can eat crumble all year round! (I can just hear the apples calling my from Autumn – I’m coming!)

Make the crumble in the morning after you stumble out of bed, and let the buttery sweet aroma fill your house and gently wake you up. Best served with a coffee and a good book.

Also: here’s also some behind the scene shots from the book shoot! woooo x 10000

(recipe for the crumble after the photos)

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LATE SUMMER BREAKFAST CRUMBLE
serves 4

Ingredients
3 nectarines, sliced into wedges
150g blackberries
150g raspberries
150g blueberries
2 tbsp corn flour
2 tbsp lemon juice
60g coconut sugar

Crumble:
4 heaped tbsp plain flour
100g oats
1 tsp cinnamon
60g brown sugar
120g butter, chilled, cut into cubes
30g pumpkin seeds
20g coconut chips
60g almonds, roughly chopped

Method
1. Preheat the oven to 200C. In a large baking dish gently stir together the the nectarines, berries, corn flour, lemon juice and sugar (adding more if the nectarines aren’t quite ripe yet).
2. To make the crumble, in a bowl mix together the flour, oats, cinnamon, and sugar. Add the butter, and rub into the mixture until it becomes crumbly and the butter is all distributed. Stir in the pumpkin seeds, coconut and almonds.
3. Sprinkle the crumble over the fruit, and bake in the oven for 15-20 minutes or until the top is golden brown.
4. To make a breakfast meal, serve with greek yoghurt and enjoy!

Lemon & Blueberry Crumble Cake

lemon & blueberry crumble cake
For every meal time that excitedly whips around, we generally know exactly what that growling stomach is craving, (wether or not the fridge has the goods to deliver is another question). Then there is those times when your after something… but can’t quite put your finger on it. You know the feels: you go to the pantry multiple times, then stand there with the fridge door wide open just staring into it’s cold depths hoping your next meal is going to yell its where abouts to you. But alas, amongst one of these tough frustrations of a first world life, we must prevail… and turn to the next best thing… hummus. Only kidding. But seriously. If in doubt: hummus (but a whole story on that for the next post & recipe).

Here we are still staring in the fridge! But this time it’s not something for dinner we’re searching for, but in fact our answers for the lack of baked goods in the cookie jar. So naturally, you can imagine my happiness the next day to wake up immediately craving lemon. Aha. An answer has been found. The fridge staring was over. Now to elaborate. (ah, more fridge staring again).
Conclusion: presence of blueberries in the freezer and after something to accompany my afternoon binge watch of Game of Thrones (hello current addiction). Tea cake, crumble = Lemon & Blueberry Crumble Cake. Success! The fridge staring days are done…. for now…..

to be continued……

Lemon & Blueberry Crumble Cake
But not really, because I’m about to go and attempt a sunday night fridge raid, wish me luck!

Another apology for the lack of posts after promises of recipes on instagram! Stuff is happening and I will fill you in in due course, stayed tuned groovy guys!

LEMON & BLUEBERRY CRUMBLE CAKE

Ingredients:
100g unsalted butter
150g caster sugar
zest 2 lemons
1 large egg
1 tsp vanilla extract
juice of 1 lemon
240g plain flour
2 tsp baking powder
1/2 tsp salt
120ml whole milk
350g frozen or fresh blueberries

Crumble:
60g unsalted butter
50g plain flour
100g light brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
100g pecans

Method:
1. Preheat the oven to 180C, and grease and line a 9 inch round cake tin.
2. In a large bowl, using an electric beater, cream together the butter, sugar and lemon zest until pale and creamy. Beat in the egg until well combined, followed by the vanilla and the lemon juice.
3. In a separate bowl, whisk to combine the flour, baking powder, and salt, then beat into the butter mixture until just combined.
3. Fold in the milk, followed by the blueberries.
4. To make the crumble, using your hands, rub together the butter, flour, sugar, cinnamon and ginger, then lastly add the pecans.
5. Pour the cake batter into the cake tin, then evenly sprinkle over the crumble. Bake in the oven for 40-50 minutes or until skewer inserted comes out clean.
6. Dust with icing sugar and serve as is, or alongside some well-deserved floral tea. Enjoy!

Thanks for stopping by!

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