We have had a bumper selection of entries into Treat Petite this month. Without further ado, let’s see what lovely treats were entered…
First off my pal ‘Fanny’ from Keep Calm and Fanny on entered these Les Petites Pyramids – which sound odd, but are made from coconut, eggs and sugar (a bit like macaroons). They made me reminisce about the Bangles tune ‘Walk like an Egyptian’!
Next was little ol’ me with my pumpkin oaty barsfilled with a pumpkin pie type filling sandwiched between a cookie type mix. Very seasonal!
Sarah, from Takes from the Kitchen Shed, was next with her Bahlsen Biscuit Brownies. These sound fantastic bursting with the Bahlsen Pick Up minis!
Kate, The Gluten Free Alchemist, made sundried tomato, parmesan and walnut pastry swirls with gluten-free pastry from Jus-Rol. Gluten free or not, I love the combination of flavours in these swirls.
Caroline at Caroline Makes reached for her inner Star Baker and made these pistachio and white chocolate churros from the Great British Bake Off cookbook. I’ve loved churros for ages, but I think they are even more a favorite now after featuring in this year’s GBBO.
Johanna, our antipodean blogging friend made spooky cookies – or Chocolate and Black Tahini Cut-out Biscuits with some black tahini paste. I am amazed how dark these turned out with the addition of this paste.
Next, Choclette at Tin and Thyme made Carrot Cake Flapjacks – I just know my mom would love these as she is a sucker for carrot cake in any form!
Shaheen at Allotment 2 Kitchen was making a vegan Welsh menu and part of that menu were Welsh cakes. These are a traditional Welsh treat, which you cook on a griddle. Love the sounds of these!
Elizabeth at Elizabeth’s Kitchen Diary made these Chocolate Fudge Masquerade Party Cupcakes. How fun are those chocolate masquerade masks which adorn the frosting? They sound and look gorgeous.
Caroline at Caroline Makes also entered these chocolate and caramel brownie mini cheesecakes – they were inspired by a cheesecake she had on honeymoon and used Turtles – the sweet variety – in them. Sound so decadent.
Charlotte, in her Lively Kitchen, made RaspberryTrifle Cupcakes. These are a bit like the ones I made a few years back, but look so much better!! Filled with raspberries and custard these would also be perfect for upcoming Christmas parties.
My Treat Petite co-host Kat from The Baking Explorer, entered her salted caramel fudge with sea salt scattered all over it. The amount of salt depends on how salty you like it, and it cuts through the sweetness of the fudge. Sounds heavenly!
Kate, The Gluten-Free Alchemist, also made ‘raw’ chocolateand raspberry fudge. Made from wholesome ingredients such as cashew nuts, cacao powder, coconut oil and freeze-dried berries, this is a more virtuous type of fudge which still packs in lots of flavor.
Lastly we had Lucy, Baking Queen 74, who entered her Cherry,Almond and White Chocolate Flapjacks. These contain all the aforementioned ingredients plus golden syrup! A hearty snack I would love in my lunchbox!
Thanks to everyone for taking part in Treat Petite. Join Kat next month for December. Even though we are now ‘theme-free’ I’m sure there will still be oodles of Christmas inspired baked I am looking forward to.
