Posts Tagged ‘treat’

p e a n u t b u t t e r c u p s

March 1, 2011

I found a recipe for peanut butter cups posted on design*sponge a week or so ago and I just HAD to make them. It never occurred to me that they would be so simple to make, not to mention fun! So here is my version, adapted from Ashley English’s recipe. They taste delicious.

 

 

P E A N U T B U T T E R C U P S

200g dark belgian chocolate

200g milk belgian chocolate

2-3 plain digestive biscuits

1 cup crunchy peanut butter

1/2 cup vanilla infused icing sugar, sifted

generous pinch Maldon sea salt

 

L I N E a muffin tray with 12 paper cases.

Take 100g dark and 100g milk, and C H O P into pieces. Place in a double boiler and melt the chocolate stirring it well to combine.

Pour a tablespoon of M E L T E D chocolate into each paper case and roll it around the sides by tilting each case in your hands, or use a pastry brush to get the chocolate about two thirds up the sides. Cover the tray in cling film and put in the fridge for about 15 minutes or until set.

Place your biscuits in a ziplock bag and S M A S H them with a rolling pin until they form fine crumbs. Put into a large bowl with the icing sugar, peanut butter and salt. Combine well and use your hand to help bring it all together into a smooth ball. Cut into 12 equally sized  pieces, and roll each one into a small ball.

Take the tray out of the fridge and D R O P a ball of filling into each case, pressing gently to flatten a little.

Now get the remaining chocolate, and M E L T in the double boiler as before. Once melted, and stirred well, pour a little over each cup until you’ve used up all the chocolate. It should cover the filling so you have none poking through the surface. Give the tray a gentle shake from side to side to knock out any air bubbles. Cover the tray in cling film and place it flat in the fridge for about an hour to set.

Makes 12. Lasts about 12 minutes.

 

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r e d v e l v e t c a k e s

February 22, 2010

This is the recipe I used for the cupcakes I sold at the ShOP Valentine’s Day Baking Extravaganza I posted about earlier. This is a teeny bit more complicated than your standard cupcake recipe as there are a fair few ingredients and it calls for silly amounts of red food colouring (which ends in silly amounts of mess!). Typically red velvet recipes require buttermilk which is not an easy ingredient to obtain! So instead I am using a mixture of vinegar and milk which works as a perfect substitute in this case. I kept it simple, icing them in white vanilla butter frosting. The contrast of the white against the deep red sponge is gorgeous and works so well! 

 

 

R E D V E L V E T C A K E S

250g plain flour

1tsp baking powder

1tsp baking soda

1 tsp maldon sea salt

2 Tbsp cocoa powder

2 bottles red food colouring (78ml)

115g butter

375g caster sugar

2 large eggs (or 3 small)

1 tsp vanilla extract

1 cup whole milk

1 Tbsp white cider vinegar

1 tsp white cider vinegar

 

V A N I L L A F R O S T I N G

200g softened butter

200-300g sifted icing sugar

vanilla extract

milk

 

Preheat the oven to 180°C and line muffin trays with paper cases. Firstly you need to prepare the buttermilk S U B S T I T U T E. In a jug, add 1 Tbsp of the cider vinegar, and top up with the cup of milk. Leave it on the side for at least 10 minutes. It will thicken and look a bit lumpy, a bit like cultured yoghurt. This is OK.

Meanwhile, start to make the cake B A T T E R by sifting the flour, baking powder and salt into a large mixing bowl. Gently combine the red food colouring and sifted cocoa powder together in a separate smaller bowl til smooth.

B E A T the butter and sugar til light and fluffy in another large mixing bowl. Gradually beat the eggs into this mixture, followed by the vanilla extract and red cocoa paste. Once combined, add a third of the flour mixture and mix well. Then add half of the milk and vinegar concoction. Stir well, then add another third of flour. Mix, then add the remaining milk. Finally, add the last of the flour and mix well to incorporate. 

 

 

Lastly, combine the tsp of baking soda with a tsp of cider vinegar in a cup, and once dissolved stir this into the cake batter. F I L L the paper cases about two thirds of the way up, and place in the oven for about 20-25 minutes. You can test whether they’re done by pushing a toothpick or kebab stick into the centre of the sponge. If it comes out clean, they’re ready. These cakes do take a little longer to cook than conventional vanilla cup cakes!

C O O L the cakes in their tins for 5 minutes, then transfer to a wire rack to cool completely. Makes 20. 

To make the F R O S T I N G , beat the butter in a bowl until it’s as white and smooth as you can possibly get it. This is a good time to be the proud owner of an electric mixer (Woe is me! ). Then sift in the icing sugar, a bit at a time, beating to incorporate it. Add a tsp of vanilla and beat it in until you reach a smooth spreadable consistency. If it’s too runny, add more icing sugar; if it’s too stiff, add a splash of milk.

To D E C O R A T E , pipe icing onto the cooled cakes. Then decorate with any candy you can find! Hundreds and thousands, shavings of chocolate, sprinkles, jelly beans, smarties etc… I cut little hearts out of layers of licorice all-sorts and used them to decorate the centre of each cake. The world is your cupcake! 

 

p e c a n p r a l i n e c o o k i e s

January 7, 2010

So I told you there would be another post coming soon! These cookies make use of the pecan praline I made yesterday (see previous entry), and they were a bit of an experiment, but one that paid off!

 

 

P E C A N P R A L I N E C O O K I E S

125g butter

1/2 cup dark muscovado sugar

3/4 cup light brown sugar

2 eggs

1  1/2 tsp vanilla extract

2 cups plain flour

1 tsp baking powder

1 good pinch maldon sea salt

75g dark belgium cooking chocolate

1 1/2 cups coarsely chopped pecan praline

 

Firstly P R E H E A T the oven to 180°C. To make the cookie batter, cream the butter and sugars in a bowl until smooth. Add the eggs and the vanilla extract and mix well. Sift in the flour and baking powder, and add the salt. Beat mixture thoroughly. Chop the slab of chocolate into smallish 1cm pieces with a knife. Fold into the mix along with the chopped praline.

 

 

For L A R G E cookies, drop generous tablespoons of mixture onto a baking tray covered in wax paper. Leave plenty of room between each cookie! For smaller cookies, drop decent teaspoons of mixture onto the tray. Put them in the oven on the middle shelf, and bake til lightly browned. Large cookies will take about 12 minutes to cook, the smaller ones will take about 9 minutes. Take them out and leave to cool for a few minutes before transferring to a wire rack.

These cookies are S O F T inside with nuggets of praline and chunks of chocolate. Andrew gobbled a few down before they had a chance to even cool down, so they have the thumbs up from him!