Sweet Treats E-Book

Ryland Peters & Small

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 99

Veröffentlichungsjahr: 2025

Beschreibung

Over 50 deliciously IRRESISTIBLE recipes to SATISFY any sweet craving. Get your SEROTONIN HIT by diving into this delightful collection of heavenly sweet recipes. Chapters include Sweet NIBBLES, Candy Corner, Tempting Traybakes, BROWNIE Bonanza and Room for DESSERT. Everyone recognizes that afternoon slump that only a sweet snack will solve, which is where this fantastic collection of sweet treats comes in. Sugary snacks can trigger the release of dopamine and serotonin, which can make you feel happy and relaxed, so it's no wonder it's the snack of choice for most people. Making your own homemade sweet treats will help to ensure you are steering clear of over-processed shop-bought snacks packed with nasties, and instead fill up and satisfy your sweet cravings with a more natural sweet treat. Sample the moreish delights of a whole array of sugary indulgences with this tempting book. Recipes range from brownies, slices, fudge, candies and sweet popcorn, through to ice cream, cheesecake, doughnuts and mini desserts.

Leseprobe

SWEET TREATS

SWEET TREATS

Over 50 tempting snacks to satisfy a sweet tooth

Designer Paul Stradling

Editor Abi Waters

Head of Production Patricia Harrington

Creative Director Leslie Harrington

Editorial Director Julia Charles

Indexer Vanessa Bird

First published in 2025 by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

1452 Davis Bugg Road,

Warrenton, NC 27589

www.rylandpeters.com

email: [email protected]

Text © Claire Burnet, Julian Day, Victoria Glass, Carol Hilker, Hannah Miles, Suzy Pelta, Louise Pickford, Annie Rigg, Milli Taylor, Nicki Trench, Pablo Uribe, Jenna Zoe and Ryland Peters & Small 2025.

Design and photography © Ryland Peters & Small 2025. (See page 128 for full credits.)

ISBN: 978-1-78879-721-4

E-ISBN: 978-1-78879-737-5

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-Publication data has been applied for.

The authorised representative in the EEA is Authorised Rep Compliance Ltd.,

Ground Floor, 71 Lower Baggot Street,

Dublin, D02 P593, Ireland.

www.arccompliance.com

Printed and bound in China.

NOTES

• Both British (Metric) and American (Imperial ounces plus US cups) are included in these recipes for your convenience; however, it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturer’s instructions.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CONTENTS

INTRODUCTION

SWEET NIBBLES

CANDY CORNER

BROWNIE BONANZA

TEATIME TREATS

ROOM FOR DESSERT

INDEX

CREDITS

INTRODUCTION

It’s almost impossible to imagine a world without sweet treats. Whether it’s candy store classics or gooey brownies, butterfly cakes or indulgent desserts, we all need to get that seratonin hit from a sugary bite from time to time.

With this book, you can satisfy any sweet craving. First, we dive into Sweet Nibbles, a chapter full of bite-sized beauties ranging from Mini Doughnut Bites (see pages 24–25) to Frozen Cookie Dough Bites (see page 30).

Next stop is Candy Corner, which is packed with those all-time favourites that can pick you up during an afternoon slump. Try Turkish Delight (see page 37), Apple Jellies (see page 46) or traditional Honeycomb (see page 51).

The Brownie Bonanza chapter follows, with a host of gooey, fudgy delights for chocoholics – think Chocolate and Hazelnut Brownies (see page 62) and Salted Caramel Swirl Brownies (see pages 76–77) – as well as some fruity additions, like the impressive Very Berry Cheesecake Brownies (see pages 72–73).

Teatime Treats comprises a medley of goodies to accompany a hot drink, with cakes, muffins, cookies, whoopie pies, pielets and a show-stopping Popcorn Overload Rocky Road (see page 107).

The book finishes with a selection of mini desserts to add a sweet finish to any meal. These perfectly portioned sweet recipes include warm and cold offerings for all year round.

Making your own homemade sweet treats will help to ensure you are steering clear of over-processed shop-bought snacks packed with nasties, and instead fill up and satisfy your sweet cravings with these homemade goodies.

SWEETNIBBLES

MINI PAVLOVAS

Although they take only 20 minutes to bake, it’s best to leave meringues to dry out in the oven for a few hours They’re a great thing to do ahead of time, as you can keep them stored in an airtight container for up to 2 weeks. The coulis is optional – they are still lovely without it. You can whisk a drop of rose water into the cream for a little extra flavour, if you fancy ringing the changes.

300 ml/1¼ cups double/heavy cream

300 g/10½ oz. mixed berries, sliced into small pieces

MERINGUE

red food colouring (optional)

2 egg whites

a pinch of salt

120 g/scant ⅔ cup caster/superfine sugar

RASPBERRY COULIS

150 g/1 cup raspberries

juice of ½ lemon

1 tbsp icing/confectioners’ sugar

piping/pastry bag

baking sheet, lined with a silicone mat

small paintbrush (for food colouring; optional)

MAKES 40–45

Preheat the oven to 140°C (275°F) Gas 1.

If you wish to colour the meringues, paint 8 stripes of food colouring inside the piping bag from the tip to halfway up the bag. Set aside.

Use an electric hand-held whisk to slowly whisk the egg whites with a pinch of salt on medium speed in a clean bowl until they are frothy. Gradually add the sugar, a spoonful at a time, while increasing the speed of the whisk to high. Once all the sugar has been added and the meringue is shiny, holds its shape and is not grainy, fill the piping bag. Make sure there are no air bubbles.

Twist the piping bag and snip the end off, 2.5 cm/1 inch from the tip.

Pipe blobs of meringue, about 2.5 cm/1 inch in diameter, leaving a 2.5-cm/1-inch space between them on the lined baking sheet. They will expand slightly when baked.

Put the meringues in the oven and immediately turn the temperature down to 120°C (250°F) Gas ½. It is important that you do not open the door to the oven until the meringues are baked. Bake for 20 minutes, switch the oven off and leave the meringues inside to dry out overnight, or for at least 2 hours.

To make the coulis, place the raspberries in a small saucepan and squeeze over the lemon juice. Heat the raspberries over gentle heat, crushing them with a fork as they heat up. Stir in the icing sugar. Let the mixture simmer for a minute or so, then remove the saucepan from the heat. Blend the mixture in a food processor or blender, then sieve/strain it and let cool.

Whisk the cream until stiff. Top the meringues with the cream and berries up to 30 minutes before serving. Drizzle with coulis just before serving.

NUTTY POPCORN

This popcorn is inspired by the delicious hot sugar nuts that are available to buy at fairs and Christmas markets – the aroma of the hot caramel is simply irresistible. This popcorn keeps well as it is a dry popcorn – perfect for lunchboxes or picnics.

1–2 tbsp sunflower or vegetable oil

90 g/⅓ cup popcorn kernels

CARAMEL NUTS

225 g/generous 1 cup caster/superfine sugar

2 tsp vanilla extract

250 g/9 oz. mixed roasted nuts (such as pecans, peanuts, almonds or macadamias; see Tip)

MAKES 1 LARGE BOWL

Heat the oil in a large lidded saucepan with a few popcorn kernels in the pan. When you hear the kernels pop, carefully tip in the rest of the kernels. Shake the pan over the heat until the popping stops. Take care when lifting the lid as any unpopped kernels may still pop from the heat of the pan. Tip the popcorn into a bowl, removing any unpopped kernels as you go.

To make the caramel nuts, put the sugar, vanilla extract and 125 ml/½ cup water in a small saucepan set over medium heat. Simmer until the sugar dissolves and you have a thin syrup. Add the mixed nuts to the pan and cook, without stirring, until the sugar caramelizes – this will take about 20 minutes and will happen suddenly. Remove the pan from the heat and stir the nuts well to make sure they are evenly coated in caramel.

Add the nuts and any loose sugar crystals to the popcorn and stir through. This popcorn can be served warm or cold.

Tip If you can only find salted roasted nuts, rinse the nuts in a colander and dry with paper towels before adding them to the sugar syrup.

HEMP BRITTLE BITES

Here, freshly toasted crunchy hemp seeds are mixed into a simple caramel and then coated in chocolate.

100 g/⅔ cup shelled hemp seeds

200 g/1 cup golden caster/superfine sugar

200 g/7 oz. milk chocolate (35–40% cocoa solids) or dark/bittersweet chocolate (70% cocoa solids), melted (see Tip)

baking sheet, greased with a flavourless oil

oiled metal spatula

baking sheet, lined with baking parchment

MAKES ABOUT 40

Put the hemp seeds in a dry frying pan/skillet and toast over low heat, shaking the pan constantly to prevent them catching.

Warm a heavy-based saucepan and gradually add the sugar. Try to avoid stirring the sugar, but swirl the pan to spread the sugar around as it melts. Watch it closely as it can burn quickly.

Add the warm toasted seeds to the caramelized sugar and mix well to coat. Transfer the mixture to the greased baking sheet, taking care as it will be very hot. Spread it out using an oiled metal spatula and level the surface. You will need to work quickly as the mixture will begin to set the moment it leaves the warm saucepan. Allow the brittle to cool at room temperature and then break it up into bite-sized chunks.

Dip each of the brittle chunks into the melted chocolate, using two forks to fish each chunk out again and put on the lined baking sheet. Let cool.

The brittle bites can be stored in an airtight container in a cool place for up to 1 week.

Tip To melt chocolate, put the chocolate in a heatproof bowl over a saucepan of barely simmering water. Do not let the base of the bowl touch the water. Stir until melted and completely smooth.

VANILLA MARSHMALLOWS

Although many cooks are intimidated by the idea of marshmallows, in reality they are incredibly simple to make. This recipe is easy to follow and once you have mastered it, you will see just how easy it is to prepare delicious variations, such as Toasted Coconut Marshmallows (see page 19) or S’mores Marshmallows (see page 29). You can also dip these in chocolate, if you like.

180 g/1½ cups icing/confectioners’ sugar

60 g/½ cup cornflour/cornstarch

240 ml/1 cup ice-cold water

3 tbsp powdered gelatine

400 g/2 cups granulated sugar

120 ml/½ cup golden syrup/light corn syrup

¼ tsp fine salt

1 tsp vanilla extract

33 x 22 x 5-cm/13 x 9 x 2-inch rectangular metal baking pan, greased with a flavourless oil

sugar thermometer

MAKES ABOUT 45 2.5-CM/1-INCH CUBED MARSHMALLOWS

In a large bowl, sift the icing sugar together with the cornflour and set aside.

Wipe the greased pan down with paper towels to remove any excess oil, then dust the bottom and sides of the baking pan liberally with the sifted icing sugar and cornflour mixture.

Pour half the cold water into a large bowl and sprinkle the gelatine over the water. Leave to stand for about 10 minutes.

Warm the granulated sugar, golden syrup, remaining water and salt in a large saucepan set over low heat, stirring with a wooden spoon until the sugar has dissolved. Increase the heat to medium–high and let boil for 10–12 minutes, or until it reaches 116°C (240°F) on a sugar thermometer (soft ball stage). Remove from the heat and pour in the gelatine mixture. Stir until the gelatine has dissolved.

Use a hand-held mixer to beat the mixture on a high setting for 10 minutes until thick, shiny and tripled in size. Add the vanilla and mix until just combined, then pour into the greased and sugared pan, working as quickly as possible.

Sift the remaining icing sugar mixture evenly over the top. Let the marshmallows set at room temperature for at least 4 hours, and up to 1 day until firm.