by Cassie | Apr 2, 2020 |
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Only 4-ingredients and you have the ultimate peanut butter and chocolate treat made from ingredients you have in your pantry.
These almost instant chocolate peanut butter cookies are the perfect answer to satisfying your dessert cravings with minimal effort and even fewer ingredients. Made with only 4 pantry staple ingredients, forget about going to the shops and just start baking. And for those who aren’t huge fans of peanut butter, you can totally sub in any nut butter you enjoy and voila!
If dark chocolate isn’t your fave, why not try white or milk chocolate instead. This will make them a little sweeter but it will still be just as delicious! Shop my chocolate range HERE.



Almost Instant Chocolate Peanut Butter Cookies
2019-07-01 11:05:49
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup peanut butter (smooth or crunchy)
- 1 cup white (or brown) sugar
- 1 large egg, at room temperature
- 100g The Kate Tin Dark Baking Chocolate, melted, for drizzling
- Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
- Grease or line two standard baking sheets.
- Combine the peanut butter, sugar and egg to form a smooth dough.
- Roll teaspoonfuls of the dough into balls and arrange on the prepared tray (leaving enough room to spread).
- Press each cookie with a fork.
- Bake in the preheated oven for 10-15 minutes or until just browned on the edges (don’t over bake them).
- Allow to cool completely.
- Drizzle the cookies with the melted chocolate and allow to set on the baking sheet.
The Kate Tin https://thekatetin.com/
by Cassie | Mar 20, 2020 |
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These Salted Caramel Sweetie Pies have a buttery shortbread base, pillowy marshmallow creme, a secret salted caramel centre all enrobed with dark chocolate. So basically, heaven in a bite!
Hands up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Only me then? Well, you’ll be switching to my technique for this one because the centre is loaded with a luscious salted caramel white chocolate sauce! Coating them is super easy if you use my new range of baking chocolates – which you can shop online HERE.


Salted Caramel Sweetie Pies
2019-07-01 12:11:08
Yields 8
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- SHORTBREAD
- 125g salted butter, at room temperature
- 25g (30ml) castor sugar
- 25g (50g) cornflour (cornstarch)
- 60g (100ml) cake flour, plus extra, for dusting
- SALTED CARAMEL WHITE CHOCOLATE SAUCE
- 200g white sugar
- 80g butter
- 120ml cream
- 100g The Kate Tin White Baking chocolate
- sea salt flakes
- MARSHMALLOW FILLING
- 100g egg whites (from about 2 eggs)
- 200g caster sugar
- 1 tsp vanilla extract
- 200g The Kate Tin Dark Baking Chocolate Drops, melted, for dipping
- Preheat the oven to 180 degrees celsius (160 degrees fan-forced).
- Line a baking sheet with baking paper and set aside.
- Make the shortbread discs, place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream until light and fluffy - about 8 minutes.
- Sift the cornflour and cake flour into the creamed mixture and mix until just combined and the shortbread comes together.
- Roll the shortbread out onto a lightly floured surface to 5mm thick.
- Cut out rounds using a 5cm-round cookie cutter.
- Arrange the cookies on the prepared baking sheet and bake for 10-15 minutes or until golden brown.
- Allow to cool completely.
- To make the caramel sauce, place the sugar in a small saucepan and heat (without stirring) until melted and caramelized to a deep golden brown colour.
- Add the butter and cream and swirl to form a sauce.
- Add the white chocolate and a pinch of sea salt flakes.
- Allow to cool completely.
- To make the marshmallow filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture reaches 60 degrees celsius or feels hot to the touch.
- Remove from the heat and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool.
- Whisk in the vanilla.
- Place the marshmallow into a piping bag fitted with a star nozzle and pipe a circle of marshmallow onto each shortbread disc.
- Spoon some of the caramel sauce into the centre and then top with more marshmallow.
- Drizzle or dip the sweetie pies into the melted chocolate then place on a cooling rack to set completely.
The Kate Tin https://thekatetin.com/
by Cassie | Dec 17, 2019 |
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No, that is not a typo – this white chocolate mousse really only uses just two ingredients!
You can make a delicious chocolate mousse, without reaching for the gelatine or whipping egg whites. A little edible gold dust and this 2-ingredient white chocolate mousse goes from drab to fab. It’s delicious served as-is in glasses as dessert but also doubles as a filling for cakes, tarts, pile it onto pavlova or even frost a cake with it!


2-Ingredient White Chocolate Mousse
2019-07-01 13:08:10
Serves 6
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 500ml fresh cream
- 200g The Kate Tin Baking White Chocolate, finely chopped
- Edible gold dust, to serve
- Heat the cream until just below boiling point then pour over the chopped chocolate (in a large bowl).
- Allow to stand for 5 minutes then stir until smooth.
- Place the bowl in the freezer and chill until cold (not frozen)*.
- Remove from the refrigerator and using an electric mixer, whip the chocolate mixture until soft peaks form (take care not to over whip it, or the mousse will split).
- Pour into serving bowls and serve immediately sprinkled with gold dust or refrigerate until ready to serve.
- Earl Grey – infuse the cream with 2 Earl Grey tea bags before pouring over the chocolate
- White Mint – add a few drops of mint extract
- Turkish Delight – add 1 tsp rose water to the cream
- Amarula – replace 60ml of the cream with Amarula
- *If you’re not in a hurry, leave the bowl, covered, at room temperature overnight until set.
The Kate Tin https://thekatetin.com/
by Cassie | Dec 2, 2019 |
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This Rose, Strawberry and Pistachio White Chocolate Bark makes a beautiful and thoughtful handmade gift for Christmas or a teacher’s gift and it’s easy enough that the kids can help you make it too!

This pretty-as-a-picture Rose, Strawberry and Pistachio White Chocolate Bark is so incredibly versatile. You can load it up with whatever makes your heart skip a beat; try dried pineapple blossoms, toasted coconut and chopped macadamia nuts for a tropical twist.

Unless you’re wanting to temper your own white couverture chocolate (which you can learn to do here), you’ll need to use white baking chocolate to make the chocolate bark. Lucky for you, I just launched my very own range of baking chocolates for this exact reason – not many of us have the time (or inclination) to temper chocolate. If you want to find out more about my baking chocolate (and shop the range), check it out here.


Rose, Strawberry and Pistachio White Chocolate Bark
2019-07-01 13:25:42
Yields 12
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 200g fresh strawberries, hulled and thinly sliced
- 400g The Kate Tin Baking White Chocolate, chopped
- 100g pistachios, toasted and chopped
- ½ cup dried, organic rose petals
- Silver dragees, to decorate
- Pink sea salt, to grind
- Preheat the oven to 100 degrees celsius (80 degrees fan-forced).
- Line two large baking sheets with baking paper or a silicone baking mat.
- On the first baking sheet, arrange the strawberry slices.
- Place in the preheated oven for 1 hour or until completely dry.
- Melt the baking chocolate then spread onto the prepared sheet using an offset spatula.
- Immediately arrange the strawberry slices on top and sprinkle over the pistachios, rose petals , silver balls and grind some pink salt over.
- Press the toppings in lightly to make sure they don’t fall off later.
- Allow to set completely.
- Remove the bark from the baking sheet and either break into shards, or use a sharp knife to cut into tiles.
The Kate Tin https://thekatetin.com/
by Cassie | Aug 1, 2018 |
This Sparkling Wine Buttercream Tart with Figs is topped off with edible flowers to create a show-stopping dessert that is bang on trend.

Say hello to your new favourite tea-time-or-anytime treat; this sparkling wine buttercream tart laden with figs and flowers. But this isn’t just any tart, this tart is completely customisable and can be turned into whatever shape/size/flavour you want. So, when Food & Home Entertaining challenged me to make my own version, I knew it would have to be a little fancier than an everyday tart. And by fancy, we all know I mean there’s a little bubbly in it!

If you’re not a big fan of cake, or you’re feeling slightly daring this sparkling wine buttercream tart is the perfect alternative. It’s layered, there’s frosting, it’s got toppings and above all, it’s as tasty as it looks!
The best part of this dessert that it’s completely up to you how you want to make it. Make the biscuits chocolate flavoured or fill it with your favourite raspberry buttercream or even chocolate mousse, top it off with macarons or berries – you have complete control here! You can create any shape you want; cut the biscuits into a number for a birthday or create a monogram for an anniversary. Or just make a heart for one because you’re worth baking for too!

Sparkling Wine Buttercream Tart with Figs and Flowers
2018-07-09 11:40:43
Serves 4
10064 calories
1082 g
2590 g
591 g
78 g
365 g
2466 g
2066 g
679 g
23 g
184 g
Amount Per Serving
Calories 10064
Calories from Fat 5203
Trans Fat 23g
Polyunsaturated Fat 27g
Monounsaturated Fat 157g
Total Carbohydrates 1082g
361%
Sugars 679g
Protein 78g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- SWEET PASTRY
- 500g (2 cups) cake flour
- 120g icing sugar, sifted
- 240g salted butter, cubed
- 6 large egg yolks
- SPARKLING WINE BUTTERCREAM
- 4 large egg whites, at room temperature
- 550g white sugar
- 180ml (3/4 cup) sparkling wine
- 450g unsalted butter, at room temperature
- 5ml (1 tsp) vanilla extract
- Small fresh figs, to decorate
- Edible flowers, to decorate
- For the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the dough just comes together. Tip out onto a lightly floured work surface and bring pastry together with the heel of your hand. Divide into 2 discs then wrap in plastic wrap and refrigerate for 1 hour to rest.
- Preheat the oven to 180°C (160°C if you’re using a fan-forced oven). Grease 2 large baking sheets and set aside. On a lightly floured surface, working with one disc of pastry at a time, roll the pastry out onto a large sheet of baking paper 5mm thick, then cut each into a medium-sized heart –12x 12cm wide. Cut out the centre of each heart so you’re left with a 2cm border. Bake the pastry hearts in the preheated oven for 10-12 minutes or until the edges start turning golden brown. Allow to cool completely.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar and sparkling wine in a medium-sized pot and stir over medium heat for about 5 minutes until the sugar dissolves completely. Increase the heat and bring the syrup to the boil. Stop stirring and attach a sugar thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 115° C (final desired temperature). As soon as the sugar syrup hits 110°C, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 115° C. With the mixer running, add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Continue to whip on high speed until the mixture reaches stiff peaks and the bowl is no longer warm to the touch. The meringue should be smooth and glossy. With the mixer still running, gradually add room temperature butter in chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. Beat in the vanilla and mix to combine. Place the buttercream in a piping bag with a straight nozzle.
- To assemble the tart, pipe blobs of buttercream on the first pastry heart to cover the surface area, then top with the second pastry heart. Repeat with the remaining two pastry layers so you have 4 in total. Decorate the top with more buttercream then arrange quartered fresh figs and edible flowers on top. Serve immediately.
The Kate Tin https://thekatetin.com/
by Cassie | Jul 12, 2018 |
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This dreamy creamy White Chocolate Coconut Panna Cotta proves that dessert doesn’t have to be complicated – in fact, with a few tricks, you can turn ordinary into extraordinary!
#SPONSORED

What do you make when you get a few bottles of bright, colourful, fruity Bursting Boba from The Bubble Tea Online Shop? Well, according to all of you, panna cotta! Last week when I posted that I’d found these little fruity exploding balls on my Instagram stories and asked the question: What should I make with this boba? I was hoping I’d receive a gajillion requests for Gin and Tonics, BUT you all had other ideas so White Chocolate Coconut Panna Cotta it is!

If you’re wondering what bursting boba is, they’re little squishy balls that burst in your mouth when you bite into them and they release a delicious liquid. It’s such a fun sensation! I first came across boba at chef school when we studied revolutionary chef Ferran Adrià who developed the technique of spherification (bursting boba). The cheffing world went crazy and 15 years later it’s still a complete game-changer. It provides an amazing element of surprise to anything it’s used in. Up until now, you would need to do some fancy at-home chemistry to make these little globules, but now you can simply order them online at The Bubble Tea Online Shop, in a jar, nogals!
While they’re extremely popular in Taiwan and used in Bubble Tea (yum!), I want to show you how you can use them to elevate a very simple vanilla panna cotta (or any other dessert for that matter) and how to present a restaurant-worthy dessert that will completely stun your guests into silence.
Flavour first. Make something really simple (like this White Chocolate Coconut panna cotta) then think about what colours and flavours are really going to make it a showstopper!

I don’t like getting to ‘way-out’ with flavours and I love the classics so I’m going with berries – some fresh strawberries for fragrance, cherries for acidity, some frozen raspberries for tartness. Make sure your dessert isn’t just sweet. Sweet is good, but if you add salty or sour with it, it means you can eat more! 😉

Next, textures. A truly special dessert is all about different textures! The creamy, velvety white chocolate coconut panna cotta needs the juicy berries (the frozen raspberries add some unexpected iciness to this) and then I added some of the Bursting Boba balls in strawberry, cherry and blueberry. I can’t wait to try using these in trifles on pavlova or in cocktails!

So, we’ve got creamy, juicy, and popping but we’re missing something crunchy! You can use toasted nuts, crunchy caramel or a crumble but this super-easy lacy tuile is WAY prettier!

They look really fancy but they are so easy to make and you could make them in whatever colour you like! I made a little black number for my white chocolate coconut panna cotta.

Now we’re ready to plate! I find a plain, white plate is the best way to make a dessert pop. Negative space is a big dessert trend so make sure to leave enough space for that.

If you’re nervous about unmoulding a panna cotta, how about setting it in a pretty bowl instead? I served my white chocolate coconut panna cotta with a drizzle of Bubble Tea Online Shop’s Berry Rooibos syrup to add extra flavour and a lovely gloss.
And voila! Restaurant magic, made right in your very own kitchen!
P.S. Head over to my Facebook page here to win a hamper of bubble tea goodies!

White Chocolate Coconut Panna Cotta
2018-06-27 16:27:19
Serves 8
Creamy panna cotta served with bursting boba balls and tart berries make for the perfect dessert combination
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Amount Per Serving
Calories 0
Calories from Fat 0
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 0g
0%
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- PANNA COTTA
- 200ml coconut milk
- 40g The Kate Tin White Baking Chocolate, finely chopped
- 40g caster sugar
- 1 tsp vanilla extract
- 300ml cream
- 4 (8g) gelatine leaves, soaked
- BERRY SAUCE
- 60ml Rooibos infused mixed berry syrup
- 80g frozen mixed berries
- 20g caster sugar
- TUILES
- 10g plain flour
- 5g black food colouring
- 80g water
- 20g vegetable oil
- Fresh cut berries and cherries for garnish
- Cherry, strawberry and blueberry boba for garnish
- To make the panna cotta, gently heat the coconut milk to just below boiling point, then stir in the white chocolate, sugar and vanilla until dissolved. Remove from heat and stir in cream and softened gelatin leaves. Pour the mixture into prepared moulds and refrigerate until set.
- For the berry sauce, combine the syrup, frozen berries and sugar in a medium-sized pot and bring to a boil for 5 minutes. Strain the sauce and allow to cool down.
- For the tuiles, combine all the ingredients together. Pour about 30ml of the mix in a very hot non-stick frying pan, give it a quick stir and fry for 1 minute or until all the water has evaporated and it has stopped boiling. Drain the tuile on a piece of paper towel until ready to serve.
- To Serve unmould the panna cotta by dipping the bottom of the mould in hot water, run a thin knife along the edge and turn onto a plate. Serve with sliced berries, a combination of the boba balls, drizzle with sauce and garnish with a tuile.
By TheKateTin.com
The Kate Tin https://thekatetin.com/