Black Bottomed Oatmeal Pie

17 comments
Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.

Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.

This is my second recipe from the The Four & Twenty Blackbirds Pie Book and man alive do those girls know their pies. Like a cross between a pecan pie and a giant chocolate chip oatmeal cookie, this pie ticks all of my boxes. It's gooey, it's rich and it's absolutely banging with a big old scoop of vanilla ice cream.  Or as the Americans say, a la mode. 

Making a pie crust puts me smack bang in the middle of my happy place. It's such a therapeutic, methodic process.  Everything has to be handled just so, with the lightest of hands and the coldest of ingredients. I love the exactness. I see so many recipes championing store bought pastry but I never seem to have a good experience, it always shrinks and never tastes as good as from scratch. While it might seem like a lot of work to make your own, I really recommend you give it a go. Throw on some music or delve into a true crime podcast and just lose yourself in the process. If you really want top swot marks, double the ingredients and freeze half of the dough for future pie making endeavours. 

Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.

There's always one thing that puts me off making a traditional pecan pie, that's right, the price. A big pack of pecan nuts can set you back close to a tenner, that's all well and good for a special occasion, but when you just fancy a dessert without the hefty price tag, this black bottomed oatmeal pie has you covered. I mean, a bag of oats is like 75p, that's a bit easier on the purse if you ask me.

Often referred to as poor mans pecan pie this black bottomed oatmeal pie is a bit easier on the pockets that it's nutty sibling.  A layer of chocolate ganache topped with a syrupy oatmeal filling sitting in a buttery crust makes this a truly rich and decadent dessert. There's nothing poor about this pie.


Black Bottomed Oatmeal Pie


Ingredients:
  • For the Pie Crust :
  • 500g plain flour
  • 1tsp salt
  • 225g cold butter, cut into small cubes
  • 75-100ml ice water

  • For the Filling: 
  • 150g rolled oats
  • 60ml double cream
  • 200g good quality plain chocolate, chopped
  • 150g light brown sugar
  • 1/2tsp salt
  • 75g unsalted butter, melted
  • 300g golden syrup
  • 1tsp vanilla extract
  • 2tsp cider vinegar
  • 4 large, free range eggs
Cooking Directions:
  1. First of all, make your pie crust. Whisk together the flour and salt in a large bowl.

  2. Drop the diced butter into the flour and work in in with your fingers, using a rubbing motion. You're looking for pea sized chunks of butter scattered throughout the flour.

  3. Using a fork or your fingers, drizzle in the ice water a little at a time. When the dough starts to come together, squeeze it into a ball. If it looks too dry or pieces crumble off add a little more water and try again.

  4. Gather the dough into a ball, and divide it in half. Gently pat each half into a rough disk. This recipe makes double the amount you need here so wrap one half in clingfilm and stash in the freezer for next time you make a pie. Roll the remaining half out into a circle big enough to fit your pie tin, crimp the edges then place in the fridge for 30 minutes.

  5. Preheat the oven to 175°C and remove your pie crust from the fridge. Using a large square of baking paper crumple it up and open it out. Place the paper in the hollow of your pie and fill with baking beans (or dried beans). Baking in the oven for 20 minutes then remove the paper and beans and bake for a further 5 minutes. Allow to cool fully before carrying on with the rest of the recipe.

  6. Spread the oats on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring occasionally. Set aside to cool. Reduce the oven temperature to 160°C.

  7. To make the ganache layer, using a in a heavy-bottomed saucepan bring the double cream just to a boil over medium heat. Remove from the heat and dump in the chocolate pieces. Swirl the cream around to distribute and cover the chocolate and let sit for 5 minutes. Stir gently until the chocolate is smooth and shiny. Scrape the ganache into the cooled pie shell and spread evenly over the bottom. Place the shell in the freezer to set the ganache while making the filling.

  8. In a large bowl, whisk together the brown sugar, salt, and melted butter. Add the golden syrup, vanilla, and cider vinegar and whisk to combine. Add the eggs one at a time, whisking well between each addition. Stir in the cooled oats.

  9. Place the ganache-coated pie shell on a rimmed baking sheet and pour in the filling. Bake on the middle of the oven for about 55 minutes. The pie is finished when the edges are set and puffed slightly and the centre is slightly firm to the touch but still has some give. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm or at room temperature with lashings of cream.
SHARE:
17 comments

The Afternoon Tea Files: Jesmond Dene House

18 comments
Afternoon Tea is one of the greatest pleasures in life. There isn't anything better than settling yourself down in a beautiful location only to know you're going to be spending a good few hours chatting, nibbling and relaxing. It's the perfect way to spend a rainy day (or sunny day, or any day really), which is exactly what we did recently at Jesmond Dene House.

 Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

I've been to Jesmond Dene House for afternoon tea a number of times but have never featured it on my blog, I've always been too busy chattering on and drinking champagne to even think about breaking the spell and picking my camera up.  So, when JDH contacted me and asked me to review their new Easter themed Afternoon Tea I was thrilled. Armed with my camera and trusty sidekick, Kris we jumped in the car and off to Jesmond we went.

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

I couldn't believe my eyes when our waiter placed the cake stand in front of us. The cakes were some of the most beautiful I've ever seen, delicate yet vibrant I couldn't wait to dig in.  Priced at £25pp I honestly think you'd struggle to find such quality patisserie at this price point, they've really pulled something special out of the bag here.

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

We, of course, started off with the savoury tier. This consisted of a cheese savoury and a ham, wholegrain mustard and tomato sandwich each. We were then delighted to discover a few cheeky characters lurking amongst the sandwiches, a cheese and butternut squash quiche and a bloody sausage roll! Any afternoon tea that features a sausage roll has instantly won me over. I mean, you can take the lass out of Newcastle and all that... 

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Shimmying up a tier, it was scone time. A cheese scone which I slathered in butter, standard. I have to admit, it was pretty damn delicious, once of the best I've tasted. Next was a plain scone served with clotted cream and a choice of raspberry or strawberry jam (cream then jam, I'll fight anyone that says otherwise) then another festive addition, a fresh baked hot crossed bun. Hawt damn, I thought I'd died and gone to heaven. May I add, the little nuggets of sugar on top were a revelation. Can all hot crossed buns have these in future? I'll start a campaign.

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

And now the part we've all been waiting for. The pièce de résistance, the cake tier *angelic music plays*. Ahh man, I can't even to begin to describe how delicious these little babes were.  I was faced with a dilemma, I knew I could only manage two at best relegating the other two to a box for later that evening. In the end I chose to eat the lime and raspberry macaron and the coconut and mango posset while saving the rhubarb crumble tart and chocolate mousse sable for when I got home and changed into my stretchy pants.

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Sadly it just started raining again as we left, scuppering any plans I had of rambling through the beautiful dene but trust me when I say, it's an incredible place for an afternoon stroll. 

As always, Jesmond Dene House have knocked it out of the park, I've never had anything less than a wonderful experience whenever I've dined with them and this was no exception.  In the infamous words of Arnie, I'll be back.

Afternoon Tea Jesmond Dene House, Newcastle Upon Tyne

Jesmond Dene House
Jesmond Dene Road
Newcastle Upon Tyne
NE2 2EY
(0191) 212 3000
SHARE:
18 comments

Grapefruit Olive Oil Cake

17 comments

Moist, zingy and bright. This grapefruit olive oil cake is a delicious slice of sunshine on a plate.  Dip any left over candied grapefruit slices in chocolate for a delicious snack.


This cake is so moist and zingy it will last you up to a week, if you can leave it alone that long.

Can you believe it's finally Spring here in the UK. Although you can be forgiven for doubting it; it's still too cold to venture outside without a scarf and there's more snow warnings on the horizon, but it's gotta be over soon. Right?!  Even a staunch Winter lover like me is so over the chill, I'm ready for denim jackets, floaty dresses and dare I say, ditching the tights for bare legs. Oh me, oh my!


This cake is so moist and zingy it will last you up to a week, if you can leave it alone that long.





Growing up in my house, grapefruit was always considered a breakfast food. I used to love sitting down to half a grapefruit, sprinkled liberally with sugar. I even had a dedicated, serrated grapefruit spoon. I was a cool kid, what can I say. This means, in my eyes, grapefruit olive oil cake is perfectly acceptable as a breakfast food.  Cake for breakfast guys, I found a loophole!

This cake is so moist and zingy it will last you up to a week, if you can leave it alone that long.


Since the weather is refusing to play ball I thought I'd create a little slice of sunshine right here in my kitchen.  It's hard to be sad when you're oven is pumping out the warm, citrus scents of this grapefruit olive oil cake.  Plus you get to feel like a real life Willy Wonker candying up some grapefruit slices, just make sure you're careful and don't let any kids in the kitchen, sugar gets real hot y'all.

This cake is so moist and zingy it will last you up to a week, if you can leave it alone that long.

Grapefruit Olive Oil Cake


Ingredients:
  • For the Candied Grapefruit :
  • 1 small grapefruit, sliced into rounds
  • 150g caster sugar
  • 150ml water

  • For the Cake:
  • 200g caster sugar
  • 225g self raising flour
  • 1tsp baking powder
  • 175ml olive oil
  • 55g unsalted butter, melted and cooled
  • 1 grapefruit, zested and juiced
  • 4 large, free range eggs
  • 250ml soured cream

  • For the Glaze:
  • 300g icing sugar
  • 2-3tbsp of the grapefruit juice from above
Cooking Directions:
  1. First make your candied grapefruit. Fill a large bowl with cold water and a handful of ice cubes and set aside. Fill a large saucepan 3/4 with water and bring to the boil. Once at a rolling boil lower in the grapefruit slices and simmer for 1 minute. Remove the slices to the ice water to cool down.

  2. In the same (empty) pan add the 150ml water and sugar and bring to a simmer, stir until the sugar has dissolved. Place the boiled grapefruit slices into the sugar water and simmer for 1 hour. Place each slice on a baking sheet lined with greaseproof paper and allow to cool completely.

  3. Preheat the oven to 175C and grease and line a loaf tin.

  4. In the bowl of an electric mixer combine the sugar and grapefruit zest, mix until fragrant. While the motor is still running on the lowest speed add in the melted butter, olive oil, eggs and soured cream. Add in the flour and baking powder and mix until combined.

  5. Pour the batter into the prepared tin and bake for 50-60 minutes or until golden brown and a skewer inserted into the middle of the cake comes out clean. Allow to cool in the tin before removing to a wire rack with a sheet of baking paper underneath.

  6. To make the glaze combine the icing sugar with the grapefruit juice in a large bowl. Add the juice a little at a time until you get a thick, pourable consistency. If it's too thick, add a little more juice. If it's too thin, add a little more icing sugar.

  7. Pour the glaze over the cake, allow to set for 10 minutes then decorate with the candied grapefruit slices.
SHARE:
17 comments

Blue Cheese and Chilli Stuffed Chicken Thighs

18 comments
These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat.

These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat.

Aren't one pan meals the best! You just throw everything in a pan, shove it in the oven and hey presto, you've got yourself a meal. OK, I'm over simplifying here, this recipe does involve a little bit of hands on action but it's so quick you'd hardly even notice you're doing it. Just pop on some music and enjoy stuffing those thighs. Singing at the top of your lungs is a bonus for you, and your neighbours. 

These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat.

These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat.

I love to serve this dish with roasted new potatoes but it would be equally delicious alongside a crisp green salad. Just make sure you save those cooking juices for drizzling, that's some good flavour right there. 

These blue cheese and chilli stuffed chicken thighs are the ultimate weekend lunch dish. This one pan recipe is super simple to throw together without scrimping on taste.  Serve with some roasted new potatoes for a decadent treat.

Blue Cheese and Chilli Stuffed Chicken Thighs


Ingredients:
  • 150g mascarpone
  • 50g soft blue cheese
  • 1 red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 1tsp thyme leaves, chopped
  • 4 free range, skin on chicken thighs
  • 50ml dry white wine
  • 1tbsp olive oil
  • 150g tenderstem broccoli
Cooking Directions:
  1. Preheat the oven to 180°C fan. In a large bowl mash the mascarpone, blue cheese, chilli, garlic and thyme together with a fork. Season and set aside.
  2. Using your fingers, very gently separate the chicken skin from the meat then fill these little pockets with a heaping tablespoon of the cheesy stuffing. Press it into all the nooks and crannies before filling the remaining thighs. Place the stuffed thighs into a small baking dish, skin side up and pour in the wine. Drizzle the thighs with the olive oil and give them a little rub. Season the top of the chicken and roast for 30 minutes then place the tenderstem broccoli around the thighs before roasting for a further 20 minutes until the skins are crispy and the chicken is cooked through.
  3. Serve with roasted new potatoes or a crisp, green salad and drizzled with the cooking juices.
(adapted from Delicious Magazine)

SHARE:
18 comments

Persian Love Cake

28 comments

Persian Love Cake is a beautifully scented, rich and delicious cake. Filled with exotic the flavours of cardamon, saffron and rose water this cake is truly a slice of luxury.  Loaded with ground almonds and creamy yogurt then drizzled with a sticky citrus syrup, this cake will keep perfectly for a few days while still retaining the moist texture. 

This Persian Love Cake is filled with exotic the flavours of cardamon, saffron and rose water, it truly is a slice of luxury.

Isn't the name of this cake just beautiful, Persian Love Cake. I feel like a fairytale princess whenever I make it. Legend has it that a Persian woman concocted this cake and filled it with love magic in order to make a handsome Prince fall in love with her. Nobody can agree on whether the tale has a happy ending or not, but I like to think the Prince fell head over heels for the woman and they lived happily ever after. I mean, who could deny the loving powers of this cake.

This Persian Love Cake is filled with exotic the flavours of cardamon, saffron and rose water, it truly is a slice of luxury.

This Persian Love Cake is filled with exotic the flavours of cardamon, saffron and rose water, it truly is a slice of luxury.

Traditionally a Persian Love Cake is decorated with dried rose petals and chopped pistachios. Unfortunately I was unable to find dried rose petals... okay okay, I couldn't be bothered to look for them, you got me, so chopped pistachios and live roses will have to do. I still think it looks rather enchanting.

This Persian Love Cake is filled with exotic the flavours of cardamon, saffron and rose water, it truly is a slice of luxury.


Persian Love Cake


Ingredients:
  • 6 cardamom pods
  • 100ml full fat milk
  • pinch of saffron strands
  • 6 large free range eggs
  • 250g caster sugar
  • 250ml full fat greek yogurt
  • 200g ground almonds
  • 100g plain flour
  • 1tsp baking powder
  • 2tsp rose water
  • 75g pistachios, chopped
  • 1 orange, zested (reserve juice for syrup)
  • 1 lemon, zested (reserve juice for syrup)

  • For the syrup:
  • lemon juice from zested lemon
  • orange juice from zested orange
  • 50ml water
  • 125g caster sugar
  • 2tsp rosewater
Cooking Directions:
  1. Preheat the oven to 175C and grease and line a 22cm cake tin.
  2. Remove the cardamom seeds from their pods and lightly crust with a pestle and mortar.
  3. Heat the milk in a small saucepan until warm (do not allow to boil) and add in the saffron strands, set aside while you make the cake.
  4. In the bowl of an electric mixer mix the eggs and sugar together till thick and creamy. Fold in the almonds, flour, baking powder and yogurt. Add the orange and lemon zest and the chopped pistachios and gently fold through until just combined. Stir in the milk and rosewater.
  5. Pour the batter into the prepared tin and bake for 45-50 minutes, until golden and a skewer inserted into the centre of the cake comes out with just a few crumbs clinging to it.
  6. While the cake is baking, make the syrup. In a medium, heavy bottomed saucepan combine the orange and lemon juice, water, sugar and rosewater and simmer over a medium low heat until the liquid has reduced by half. Around 10 minutes. Brush onto the warm cake and allow to cool in the tin.
  7. Decorate with rose petals and more chopped pistachios and dust with icing sugar.
SHARE:
28 comments

Raspberry Nutella Pancakes

19 comments
Happy World Nutella Day everyone! Who knew we needed a day to celebrate Nutella?  I mean, it should be celebrated, it's bloody delicious.  There's hardly a day goes by where I don't help myself to a heaping spoonful straight from the jar.  As yummy as it is scraped out of the tub and shoved directly into my mouth, Nutella is one of my very favourite ingredients to bake with.  Warm and sticky, swirled into a banana bread or brownies, there really is little in the world that can make me happier. That was until I made these raspberry Nutella pancakes.

Raspberry Nutella pancakes for World Nutella Day

I thought I'd kill two birds with one stone with this one, not only is it World Nutella Day today, but Pancake Day is fast approaching. Is it even Pancake Day if there's not a jar of Nutella on the table?

Raspberry Nutella pancakes for World Nutella Day

Raspberry Nutella pancakes for World Nutella Day

What is your favourite pancake filling? Are you a Nutella fiend or do you prefer a sprinkle of sugar and squeeze of lemon? As long as I have a jar of Nutella and a tin of Golden Syrup, I'm a happy camper.

Raspberry Nutella pancakes for World Nutella Day

If you fancy a bit more Nutella in your baking repertoire check out these recipes: Nutella Swirl Cookies / Nutella Melting Middle Cookies / Nutella Stuffed French Toast / Nutella and Raspberry Fondants 


Raspberry Nutella Pancakes


Ingredients:
  • 150ml whole milk
  • 4tbsp Nutella
  • 2tbsp unsalted butter, melted
  • 1 large, free range egg
  • 3tbsp caster sugar
  • 100g plain flour
  • 2tbsp cocoa powder
  • 1tsp baking powder
  • 100g raspberries, roughly chopped
  • 1 jar of Nutella to serve
  • 1 jar of good quality raspberry jam to serve
  • 100g raspberries to serve
Cooking Directions:
  1. In a small saucepan heat the milk and Nutella, constantly stirring until the Nutella has melted into the milk. Allow to cool slightly then mix in the melted butter, egg and sugar.
  2. Slowly add the flour, cocoa and baking powder to the dry ingredients, mixing all the time to make a smooth batter. Stir in the raspberries.
  3. Heat a large frying pan and generously wipe with butter, turn the heat down to medium low. Spoon 2 heaping tablespoons of the batter per pancake into the hot pan. Cook until bubbles start to appear on the surface of the pancake, flip over and cook for another minute before transferring to a plate. Keep the finished pancakes in a warm oven while you make the rest.
  4. To serve stack the pancakes and spread alternate layers with 1tbsp of Nutella and 1tbsp of raspberry jam. Decorate with fresh raspberries and serve.
SHARE:
19 comments

Blood Orange and Almond Cake

20 comments

This delicious blood orange and almond cake has an unusual method behind it, whole boiled oranges.  That's right, boil up some oranges, puree them down and add to the cake batter to make a deeply rich and decadent pudding-like consistency. Pair that with the sticky syrup drizzled over the surface, and the candied orange slices, and you've got a cake made in heaven.



Every year I looks forward to blood orange season, and every year I miss it.  For some reason or other I always seem to just zone out during January and February, my mind wanders to warmer places and the short blood orange season just passes me by. This year I've been badgering my greengrocer on a weekly basis, since November may I add, that as soon as they spot the sacred little red oranges in the fruit market they simply must pick some up for me. I tell you what, it pays to befriend your greengrocer.



Did I mention that this cake is naturally gluten free, no? Well, it is! Not that'd you'd ever tell. The moisture that comes from the sticky sweet syrup wards off any notion of dryness, meaning you can keep this saucy little number tucked away in a cake tin for a good few days. Hiya cake for a week.

Don't worry if you can't lay your hands on blood oranges, I know they're slippery little buggers to get ahold of. This cake is equally delicious with the regular variety. Jaffas are my favourite, incase you were wondering.





If orange cakes are your jam, check out these zesty babes: Orange Drizzle Loaf / Orange and Pistachio Cake / Jaffa Cake Slutty Brownies

Blood Orange and Almond Cake


Ingredients:
  • For the orange slices :
  • 1 small blood orange
  • 150g caster sugar
  • 150ml water

  • For the cake :
  • 500g blood oranges, whole
  • 6 large, free range eggs
  • 300g caster sugar
  • 300g ground almonds
  • 1tsp gluten free baking powder
Cooking Directions:
  1. First make the orange slices. Slice the blood orange into thin rounds and set aside. Pour the sugar and water into a heavy bottomed sauce pan and bring to the boil. Once the sugar has dissolved add the orange sliced and turn the heat down low. Simmer for 10 minutes.
  2. Preheat the oven to 150°C and line a baking sheet with baking parchment. Place the caramelised orange slices on the prepared baking sheet (reserving the syrup for later) and bake for 20 minutes. Flip the orange slices over and bake for another 20 minutes. Set aside to cool while you make the cake.
  3. Place the whole blood oranges in a saucepan and cover with cold water. Bring to the boil and simmer for 1 hour.
  4. While the oranges are simmering grease and line a 20cm, springform cake tin and preheat the oven to 160°C
  5. Remove the boiled oranges from the pan and allow to cool slightly. Cut each orange in half and remove any pips before transferring to a food processor or blender and blending them down to a pulp.
  6. Place the sugar and eggs in the bowl of an electric mixer and mix until light, thick and doubled in size. Add in the orange pulp followed by the ground almonds and baking powder and mix until fully incorporated.
  7. Pour the batter into the prepared cake tin and bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out with just a few crumbs clinging to it.
  8. Pour the reserved syrup over the warm cake and allow to cool completely in the tin. Once cool remove the cake and top the the orange slices. Serve with a dollop of mascarpone and a pot of tea on the side.
SHARE:
20 comments

Chocolate Peanut Butter Cupcakes

21 comments
These chocolate peanut butter cupcakes are the perfect combination of sweet and slightly salty. Chocolate sponge topped with a swirl of creamy peanut butter frosting drizzled with melty chocolate and finished off with half a Reeses Peanut Butter Cup, the image of cupcake perfection.

Chocolate Peanut Butter Cupcakes

When it's cold outside and I've spent the whole day making cupcakes at work, battled my way home through the biting wind which is ever present along the banks of the River Tyne before finally collapsing in the comfort of my warm house you'd think the last thing on my mind would be more baking.  You'd be wrong, I'm forever getting back from a day of baking in the shop only to pull out my Kitchenaid and whip up something sweet and sugary. It's an addiction.

Chocolate Peanut Butter Cupcakes

These chocolate peanut butter cupcakes came about when I looked in the cupboard and realised I had a bumper pack of Reeses Peanut Butter Cups sitting unused. Rather than alert Kris and watch them vanish in a matter of moments, I thought I'd do something special with them, and whats more special than adorning the top of a cupcake?

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes


Chocolate Peanut Butter Frosting

Ingredients:
  • For the cupcakes:
  • 175g unsalted butter, softened
  • 175g soft light brown sugar
  • 3 large, free range eggs
  • 175g self raising flour
  • 1tsp baking powder
  • 4tbsp cocoa powder
  • 2tbsp whole milk

  • For the frosting:
  • 125g unsalted butter, softened
  • 300g icing sugar
  • 100g smooth peanut butter
  • 2tbsp whole milk
  • 50g plain chocolate, melted
  • 6 Reese's peanut butter cups, halved
Cooking Directions:
  1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
  2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
  3. Place the butter and sugar in an electric mixer and mix until light and fluffy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
  4. Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.
  5. Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
  6. While the cupcakes are cooling, make the frosting.
  7. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the peanut butter and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
  8. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the peanut butter frosting and pipe a cute swirl on each cake. Drizzle each cake with the melted chocolate and top with half a peanut butter cup.
SHARE:
21 comments

Overnight Cinnamon Rolls

34 comments
There are few things in life that make me feel as smug as overnight cinnamon rolls. A few simple steps the night before rewards you with the most satisfying breakfast ever, and don't get me started on how amazing your house will smell. That cinnamon laced fug is like a warm hug on a cold Winter morning. Talk about taking the whole Hygge movement to another level.

Overnight Cinnamon Rolls

Whipping up a yeasted bake might seem a little daunting to some, yeast is a notorious son of a bitch to work with sometimes, but I've made these rolls tonnes of time now and they've never failed. Once, I prepped them after a girls night in, more than a few glasses of wine deep. Ahem. If I can do them drunk, a monkey could probably make them sober. Plus, morning after Katie was over the moon with tipsy Katie. That rarely happens....

Unbaked Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Frosted Overnight Cinnamon Rolls

I've made these rolls with butter and I've made them with margarine, honestly, there isn't an ounce of difference between the two. The only thing I noticed was if you make the frosting with marg it gets a wee yellow tinge, which isn't overly appetising. These days I prep the rolls with margarine and make the frosting with butter. Bish bash bosh. Anything to keep these damn rising butter prices down.

Overnight Cinnamon Rolls


Overnight Cinnamon Rolls


Ingredients:
  • For the dough :
  • 7g (1 sachet) active dried yeast
  • 220g lukewarm, whole milk
  • 100g caster sugar
  • 75g margarine
  • 2 large, free range eggs
  • 480g plain flour

  • For the filling :
  • 200g light brown sugar
  • 4tbsp cinnamon
  • 75g margarine, softened

  • For the frosting :
  • 100g unsalted butter, softened
  • 200g icing sugar
  • 50g cream cheese
  • 1/2tsp vanilla extract
Cooking Directions
  1. To make the dough first pour the warm milk into a jug and stir in the yeast, set aside for 5 minutes to activate. You'll know it's working if the yeast has begun to froth.
  2. In the bowl of an electric mixer fitted with a dough hook add the sugar, margarine, eggs, and flour and mix together. While the mixer is still running at the lowest speed, pour the milk into the dry ingredients in a slow, steady stream. Mix until everything is incorporated then turn the mixer up to medium and leave for 3 minutes.
  3. Spray a large mixing bowl with olive oil and pop the dough into the greased bowl, cover with a sheet of oiled cling film and leave until doubled in size. This usually takes around an hour. Don't worry if it takes a little longer, just keep an eye on it.
  4. Stir the brown sugar and cinnamon together in a small bowl and set aside.
  5. Grease a 9x13" high sided baking tray with butter and set aside while you prepare your rolls.
  6. Roll your dough out on a lightly floured surface until you get a rectangular shape measuring around 19x15". Spread the dough with the margarine then sprinkle liberally with the brown sugar cinnamon mixture. Take the longest edge of the dough and carefully roll it up into a long sausage. Cut the sausage in half then cut each half into six equally sized pieces. Place the cut rolls into the greased baking tray.
  7. Wrap the baking tray in clingfilm and place in the fridge overnight. The rolls will continue to rise but at a much slower pace.
  8. When you're about ready to bake your rolls remove them from the fridge and check if they've doubled in size. If not just leave them in a warm place for 30 minutes to puff up. Once they're doubled in size pop them into a preheated oven at 175°C and bake for 20 minutes.
  9. While the rolls are baking, mix the butter, icing sugar, cream cheese and vanilla in the bowl of an electric mixer until smooth and spreadable. Once the rolls have finished baking, allow to cool for 5 minutes before spreading with the frosting and serve immediately.
  10. The rolls can be kept, wrapped in cling film, for 5 days. Simply reheat for 30 seconds in a microwave.
SHARE:
34 comments

Jaffa Cake Slutty Brownies

16 comments
What do you get when you cross a slutty brownie and a Jaffa Cake? These utterly filthy specimens, that's what. I mean, I dunno what on Earth I was thinking when I came up with this one but bloody hell am I proud of my self.  Jaffa Cake Slutty Brownies, stand up and take a bow. Your public awaits.

Chocolate Orange Jaffa Cake Slutty Brownies

For these saucy little buggers I replaced the traditional Oreo cookie with a Jaffa Cake. As if that wasn't bad enough I also spooned globs of shreadless marmalade (orange curd would work too) around the biscuits (not cake, biscuit. I will fight you) then topped it off with a chocolate orange brownie layer. Hot diggedy dawg!

Chocolate Orange Jaffa Cake Slutty Brownies

If you're a chocolate orange fan, these bars are made for you. They certainly pack a zesty punch.

To create the fudgy texture of the brownie and ensure your fingers are nice and neat I'd recommend setting your brownies in the fridge overnight before cutting. If you're not too bothered about presentation and just want to dig in, simply allow to cool for a few hours before cutting.

Chocolate Orange Jaffa Cake Slutty Brownies


Jaffa Cake Slutty Brownies


Ingredients
  • For the cookie dough layer:
  • 225g unsalted butter, softened
  • 150g soft, light brown sugar
  • 200g caster sugar
  • 2 large, free range eggs
  • 1tsp vanilla extract
  • 350g plain flour
  • 150g plain chocolate chips
  • 15 Jaffa Cakes
  • 4tbsp shredless marmalade

  • For the Brownie layer:
  • 175g unsalted butter
  • 175g plain chocolate, chopped
  • 175g caster sugar
  • 3 large eggs
  • 100g plain flour
  • 1tsp orange extract
Cooking Directions
  1. Preheat oven to 170C and prepare a 9x13" brownie tin, or use a disposable tray.
  2. For the cookie dough layer, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, mixing between each addition followed by the vanilla extract. Add the flour and mix until just combined, stir through the chocolate chips. Press the dough into your prepared pan in an even layer. Place the Jaffa Cakes on top of the cookie dough in rows of 3, press down slightly on each biscuit. Spoon little globs of marmalade between the Jaffa Cakes and spread out slightly with the back of your spoon. Set aside while you make the brownie layer.
  3. In a large saucepan over a low heat melt the butter and chocolate together. Add the sugar and stir together. Crack the eggs into a large jug and whisk, slowly pour the eggs into the chocolate mixing as you go. Add the flour and stir until the white streaks just disappear then quickly stir through the orange extract. Pour the brownie mixture over the cookie dough layer making sure everything is covered but your don't over fill the tray. Bake for 35 minutes or until just set with a slight wobble.
  4. Allow to cool in the fridge over night before cutting into fingers and enjoying.
SHARE:
16 comments
Next PostNewer Posts Previous PostOlder Posts Home
PREMIUM BLOGGER TEMPLATES BY pipdig
.post-body img { max-width: 640px !important; height: auto !important; } .pinit-wrapper img { max-width: 125px !important; height: auto !important; }