Peanut Butter Stuffed Chocolate Cookies

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Do you like chocolate? Do you like peanut butter? Do you like them both together? If the answer to these three questions is yes, then you simply must make these cookies!

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.

It's been a while since I've filled my freezer with hidden treats, something that had to be rectified.  Knowing I can be munching on a warm cookie in as little as twenty minutes is the most comforting feeling ever. Plus you're always ready for those unexpected guests. My mam has a habit of just showing up unannounced, and woe betide the daughter that has no treats for her hungry mother.

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.

I absolutely love these cookies, they are utterly delicious warm or cold. I admit, they are a bit of a labour of love, but this recipe makes around two dozen so if you pop them in the freezer you can have a cookie a day for almost a month.  That's a pretty decent cookie pay off if you ask me.

Deliciously chocolatey cookies stuffed with lashings of peanut butter. Get the kettle on.



Peanut Butter Stuffed Chocolate Cookies


Ingredients:
  • 200g dark chocolate, chopped up
  • 80g unsalted butter at room temperature
  • 75g peanut butter, smooth or crunchie
  • 50g golden caster sugar
  • 200g light brown sugar
  • 3 large, free range eggs
  • 200g plain flour
  • 1tbsp cocoa powder
  • 1tsp baking powder
  • 100g plain chocolate chips
Cooking Directions:
  1. In a heatproof bowl set over a pan of barely simmering water melt the dark chocolate, stirring until completely melted. Remove from the heat and set aside while you make your batter.
  2. In the bowl of an electric mixer, cream the butter, 50g of the peanut butter peanut butter and both sugars until light and creamy. Add the eggs one at a time, mixing thouroghly between each addition, scraping down the sides of the bowl with a rubber spatula from time to time. Turn the mixer down to its lowest setting and slowly pour in the chocolate, mix until everything is incorperated.
  3. Add the flour, baking powder and cocoa to the wet mixture and mix until just combined then stir through the chocolate chips with a wooden spoon. Cover the bowl with cling film and chill in the fridge for 1 hour.
  4. Preheat the oven to 175 ̊C, line 2 large baking sheets with parchment. Roll walnut sized balls of the dough in your hands and using your thumb make a deep indentation in the ball. Fill the hole with 1/2tsp of peanut butter and take a small piece of the dough and cover the peanut butter, roll into a ball. Repeat until you've used up all of your cookie dough.
  5. If freezing, place all of your cookie balls on a lined baking sheet, making sure they're not touching, and place in the freezer for an hour. Once frozen the cookies can be transfered into a freezerproof bag and can be frozen for up to 3 month. If they even last that long. When cooking from frozen preheat the oven to 160 ̊C, arrange the cookies on a lined baking sheet lined with parchment, making sure there's enough room between them for spreading, and bake for 18-20 minutes.
  6. Arrange your cookies on the prepared baking sheets, allowing around 2" between each cookie to allow for spreading. Bake in batches for 15 minutes until cooked around the edges but still a little soft in the center. Cool for 5 minutes on the baking sheet before transfering to a wire rack to cool completely.
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Lemon Meringue Pie - Revisited

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Recently, on Facebook, I was asked to share the very first post I wrote for my blog. It was for a blogging group I'm part of and it was such fun to see how much everyone has changed over the years, especially me. Dark images taken at night on my little point and click digital camera, I truely had no clue. I bet you're desperate to see it, well here you go, Lemon Meringue Pie. My favorite dessert in the whole world and the very first recipe posted on this here blog.

Lemon meringue pie with a gingersnap crust.

When I looked back on this sad excuse for food blogging a thought hit me, I haven't made a lemon meringue pie since that day back in 2008! That is something I had to rectify immediatly.  One thing hasn't changed, I still prefer a buttery biscuit base, but this time I went for gingersnaps rather than digestives. The ginger crust is just the perfect acompanyment to the zingy lemon custard.

Lemon meringue pie with a gingersnap crust.

This recipe is addapted from Gorgeous Cakes, which is one of the very first baking books I ever bought and one I still refer back to today.

Lemon Meringue Pie with a Gingersnap Crust
Ingredients
  • For the crust:
  • 250g gingersnap biscuits
  • 110g unsalted butter, melted

  • For the topping:
  • Zest and juce of 4 lemons
  • 1 tin of condensed milk
  • 4 large, free range eggs seperated
  • 110g caster sugar
Cooking Directions
  1. Whizz the biscuits in a food processor untill finely chopped. Put the crumbs in a bowl, add melted butter and mix until the crumbs are evenly coated with the butter. Press the mixture into a 20cm tart tin with a removable base. Start with the sides then move onto the base, using your fingers to press the mixture down.
  2. Preheat the oven to 170C. Before juicing the lemons roll them on the counter to release as much juice as possible. Combine the zest and juice with the condensed milk in a bowl, whisking till you have a smooth cream. Now, whisk in the egg yolks and pour onto the biscuit base.
  3. In the bowl of a stand mixer whisk the egg whites until they rise to a froth. Sprinkle over the sugar 1tbsp at a time, whisking well with each addition until you have a stiff and glossy meringue.
  4. Mound the meringue mixture on top of the lemon cream, taking it to the edge of the tin. bake for around 30 minutes or until the surface of the meringue is lightly golden and crusty, and the custard set. Remove from the oven and leave to cool before removing it from the tin.
  5. The pie is best eaten on the day it is baked. 
Of course, if you decide to give this a go please do tag me in your instagram posts, I'd love to see. I'm over at Katie_Petlamb.


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Strawberry Prosecco Cupcakes

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My love of prosecco is well documented on this blog, there really is nothing better than popping that cork and settling down for a good gossip with the girls.  Last week we went extra with our flutes, topping them with a plump, red strawberry before adding a dash of wild strawberry liquor. Needless to say it was utterly delicious, which got me thinking about cupcakes.  How can I incorporate this delicious flavour into a little bun, thus these strawberry prosecco cupcakes were born.

Strawberry Prosecco Cupcakes, the perfect treat for Mothers Day

The best thing about these cupcakes is the surprise on peoples faces when they bite through the sponge to discover a full, juicy strawberry hiding inside.  What a treat.

Strawberry Prosecco Cupcakes, the perfect treat for Mothers Day

With Mothers Day on the horizon I can imagine many a deserving mother who would be delighted with the gift of these babies.  Serve them up alongside a chilled glass of prosecco for the queen of Mothers Day treats, you'll even get bonus points for making them with your own hands.  No store bought cakes for you, oh no!

Strawberry Prosecco Cupcakes, the perfect treat for Mothers Day


Strawberry Prosecco Cupcakes

Ingredients
  • For the cake :
  • 175g (1 1/2 sticks) unsalted butter, softened
  • 175g (3/4 cup) caster sugar
  • 3 large eggs
  • 175g (1 1/2 cups) self raising flour
  • 1tsp baking powder
  • 1tsp vanilla extract
  • 3tbsp whole milk
  • 12 strawberries

  • For the frosting :
  • 125g (1/2 cup) unsalted butter, softened
  • 300g (2 1/2 cups) icing sugar
  • 100ml prosecco
  • popping candy and straws to decorate
Cooking Directions
  1. Heat your oven to 170C and line a 12 hole cupcake tray with liners. Set aside. 
  2. In the the bowl of an electric mixer whip the butter and sugar together till light and creamy, around 3-5 minutes. Add the eggs one at a time mixing between each addition. Add half the flour and mix, add the milk followed by the rest of the flour and the baking powder. Mix till combined the mix in the vanilla extract.
  3. Using an ice cream scoop fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
  4. To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and 3/4 of the prosecco. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a touch more prosecco until you reach a nice piping consistency.
  5. One the cupcakes have cooled slightly brush the tops with the remaining prosecco then take a small knife and hollow out a cone in the center of each cupcake, pop a strawberry in each hole. Fill a piping bag, fitted with an open star nozzle, with the prosecco frosting and pipe a cute swirl on each cake. Sprinkle with the popping candy and pop a little straw in the top.
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