It’s time to get your apron out and dust off your favourite banana bread recipe again! There were definitely a few top favourite lockdown bakes that everyone seemed to be making in the summer. The key was… no complex steps… no difficult methods… practically fool proof! (And just yummy!)
No need to reinvent the wheel if you found something that works, but how about adding a simple twist?
We’ve taken the top five most popular lockdown bakes and made some simple swaps to help shake them up!
1. Add a bit of caramel “Gold” to your banana bread
Add a bit of “Gold” to your banana bread recipe with Callebaut Caramel Chocolate Chips. When added to your mix, these golden chips melt during baking, bringing a creamy texture and an intense, yet balanced, caramel gorgeousness to your loaf.
Just add about 100g of caramel chocolate chips to your mix.
Tip: try adding pinch of cinnamon and some vanilla too!
2. Transform the drizzle on your lemon drizzle cake…
Swap your sugary lemon drizzle for a lemon infused white chocolate drizzle!
- Melt 75g Callebaut W2 White Chocolate Chips in the microwave.
- Add 3-4 drops** of Lemon Spice Drops, and mix well into the melted white chocolate.
- Drizzle the white chocolate sauce all over your cooled lemon drizzle cake.
- Leave to completely cool and harden before serving.
** Each drop is the equivalent to the zest of half a lemon. Spice Drops are concentrated extracts that retain all the natural goodness and authentic taste of the fruit.
Tip: If you run out of lemons, or you just want to enhance the lemony flavour of your cake, just add 2-3 drops of Lemon Spice Drops to the cake mix and to your sugary syrup (once cooled).
3. Bring a taste of Latin America to your Victoria sponge!
The soft caramel flavour and buttery texture of Dulce de Leche makes it ideal for spreading onto your sponge cake while layering. It’s a perfect complement to the cream and strawberry jam, without overpowering the flavours.
Another option is to just add Dulce de Leche into your whipping cream
To make the cream:
- In a large bowl, combine the whipping cream with 1/2 cup of the Dulce de Leche.
- Beat the cream until soft peaks form.
- Refrigerate the cream.
- **Approx. 2 cups whipping cream to ½ cup Dulce de Leche.
4. Make Brownies into Blondies!
Had a few too many brownies last lockdown? How about trying blondies this time?
Blondies do resemble chocolate brownies, but the cocoa is substituted with vanilla and white chocolate instead of milk or dark. The quality of the chocolate and vanilla extract you use can make a huge difference in this recipe.
Here’s a recipe for you to follow:
- 225g Callebaut W2 White Chocolate Chips
- 225g Unsalted Butter
- 300g Golden Caster Sugar
- 1-2 tsp Vanilla Extract
- 2 Eggs
- ½ tsp Salt
- 280g Plain flour
- Preheat oven to 175C/350F/Gas Mark 4. Grease/line a brownie tin (Use 13×8 inches, or 9×9 inches depending on how thick you want them!).
- Melt together the white chocolate and butter in the microwave.
- Mix in the sugar and half a teaspoon of salt.
- Add the eggs and vanilla and mix well.
- Fold in the flour to the mixture and mix until completely combined.
- Pour into the baking tin.
- Bake for 40 minutes.
- Allow to cool
Flavour Trend Tip: For a bit of spoiling, try adding a white chocolate orange drizzle over the top. Chocolate and orange seem to be the favourite pairing at the moment and no wonder – it’s a match made in heaven!
5. Think Pink: Transform your chocolate chip cookies with Ruby
Replace your usual chocolate chips with Ruby Chocolate Chips. Ruby chocolate comes from ruby-coloured cacao beans, and it’s being called the 4th type of chocolate after white, milk and dark. It has the creaminess of white chocolate with fruity and tangy flavours.
Its beautiful pink colour can really cheer you up on a gloomy winter’s day. It’s also a great way to get the children involved as they’ll love the unique pink colour.
Here’s the recipe:
- 115g unsalted butter
- 140g golden caster sugar
- 1 egg
- 160g plain flour
- ½ teaspoon baking soda
- Pinch of salt
- 180g Ruby Chocolate Chips
- Mix together the butter and sugar.
- Add the egg, carry on mixing.
- Fold in the flour, add the baking soda and the pinch of salt.
- Add 160g Ruby Chocolate Chips.
- Wrap the cookie dough in film and leave it in the fridge for an hour to harden slightly.
- Preheat oven to 180c/350f/Gas mark 4 and line a baking tray.
- Take the cookie dough out of the fridge and portion into rolled dough balls. (the number you have depends on how big you want them! Makes 8-10 large cookies).
- Make sure the dough balls are spaced on the baking tray.
- Bake them for 10 minutes, take out the oven, press in the remaining 20g of Ruby Chocolate Chips gently in the top of the cookies, then leave to completely cool.
What twists will you be making to classic bakes this lockdown? Hop over to our social media and let us know!@LemonVanillaUK