Peanut Butter and Honey Choc Chip Cookies (they’re flourless too!)

These are an interesting cookie – they are really soft, almost cakey in texture as there is no flour in them.  I have to admit, I was a little worried I wouldn’t get these cookies to work.  The first time I made them, I had the oven at a normal ‘moderate’ baking temperature and used a fancy peanut butter, and they didn’t turn out.  They started to burn really quickly and they peanut butter was too runny, so the cookies were similar to a very moist but crumbly brownie texture when I had to take them out of the oven after all of five minutes.  Anyways, I picked myself up and tried again, making a few tweaks that have paid off.  And yes, it still is a very wet mix, but the cookies do firm up slightly when cooling.

They are a reasonably healthy treat (no flour or cups of sugar) if you eat them in moderation and I have to say I love the addition of almond extract instead of vanilla – it gives these cookies a unique flavour which is incredibly moreish and goes so well with the peanut butter and honey.  And, if you need another reason to try these, it turns out the 16th – 23rd March is ‘National Honey Week’ for 2015!

Makes about 12 cookies.

Ingredients:
¾ cup peanut butter (I used Sanitarium’s No added Sugar or Salt Crunchy variety)
⅓ cup honey
1 egg
½ teaspoon almond extract
¼ teaspoon baking powder
Pinch of sea salt flakes
½ cup dark chocolate bits

Method:
Preheat the oven to 160C.  Line a baking tray with baking paper.
In a large bowl mix together all the ingredients except the chocolate, until everything is combined and smooth.  Fold through the chocolate bits.
Scoop out small amounts of the mixture and drop onto the prepared baking tray (an ice cream scoop works well for this).
Bake for approximately 10 minutes or until golden brown.  Remove from the oven and let cool on the baking tray for at least 5 minutes before transferring to wire rack to cool completely.

Peanut Butter Billionaire Brownie

I had been planning this Peanut Butter Billionaire Brownie bad boy for a while.  At first I wanted to make something like Millionaire Shortbread (caramel slice), then I thought ‘why not make it a brownie?’  And then I thought ‘why not change the caramel to peanut butter?’  That’s where I got stuck.  I couldn’t figure out how I was going to make the peanut butter layer, until one day on my drive home from work (where most of my best baking inspiration strikes) it hit me – use the same mixture that I make my Peanut Butter Marshmallow Tart out of.  Genius!  It was on. 

Now, I’ve made this slice three times.  The first time I mucked up and kept forgetting ingredients, the second time I didn’t wait long enough for the middle layer to set before pouring on the chocolate ganache (causing it to mix with the peanut butter).  The third time was perfect.  This slice is also nicknamed ‘fat girl slice’ by Courtenay and I because it is made form such delicious ingredients and I was too impatient to get eating it, causing the stuff up on the second attempt.  Trust me though, this slice is amazing.  Both mine and Simon’s co-workers loved taste testing this one for me!  Follow the instructions (do as I say, not as I do) and you will be rewarded with one rich, moreish treat.  Fudgy brownie, a silky peanut butter marshmallow layer, topped with a smooth band of dark chocolate. Mmmm.

I’ve broken the ingredients and method into the three layers to make it easier to work out what ingredient is being used where.

BROWNIE BASE
Ingredients:
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup brown sugar
½ cup white sugar
⅓ cup cocoa
125g butter, melted
2 eggs, lightly whisked
1 teaspoon vanilla essence
½ cup milk chocolate bits

Method:
Heat oven to 180°C. Line a 20cm square pan with baking paper. Mix the flour, salt, baking powder, sugars, and cocoa together in a large bowl.  Add in the wet ingredients and mix well to combine.  Stir through the chocolate bits. 
Press the mixture into the lined pan and bake for 30 minutes, or until firm. Cool in the pan for 5 minutes before pouring the peanut butter topping over (make this while the brownie is baking).

PEANUT BUTTER MARSHMALLOW FILLING
Ingredients:
3 tablespoons milk
36 white vanilla marshmallows (normal sized – about half a pack of pascall ones)
¾ cup smooth peanut butter
300ml thickened cream (the stuff that comes in the tub)
½ teaspoon vanilla extract

Method:
Place the milk, marshmallows and peanut butter into a saucepan over a medium / low heat and stir until the marshmallows are melted and the mixture is smooth (take off the heat and mix briskly if it starts to caramelize / or forming toffee-like threads – this means it is burning, so you need to mix the heat out and turn the element down).  Cook, stirring, for a further 5 - 10 minutes until the mixture becomes a thicker, toffee-like texture.  Set aside for 5 minutes to cool.
Beat the thickened cream and vanilla extract using an electric beater until soft peaks form.  Add a quarter of the cream mixture to the peanut butter mixture, stirring to combine.  Fold through the remaining cream until combined.  Spread the peanut butter mixture over the top of the prepared biscuit base.  Place the brownie / peanut butter slice in the refrigerator for 4 hours, or until the peanut butter layer has set before moving on to making the chocolate ganache layer.

CHOCOLATE GANACHE TOPPING
Ingredients:
300ml cream
300g dark chocolate, broken into small chunks
¼ cup salted roasted peanuts, chopped

Method:
Pour the cream into a saucepan and place over a medium heat.  When the cream is close to boiling (tiny bubbles will be visible around the edges of the pot) remove from the heat and add in the chocolate.  Stir constantly until the chocolate has melted and the mixture is smooth.  Leave aside to cool down.
When the chocolate mixture is luke-warm, pour it over the top of the peanut butter marshmallow layer.  Sprinkle the top of the chocolate ganache with the chopped peanuts.
Refrigerate until the chocolate layer is set (I left mine over night) before cutting into squares and serving.

Peanut Butter and Nutella ‘Thumbprint’ Cookies

If you’ve been following the blog for a while now you’ll know that both Mel and myself are big fans of Nutella, you’ll also be aware we both have a soft spot for peanut butter so these were always going to be winners. If you aren’t a Nutella fan you could swap it out for jam, the classic PB&J combo always works well.

Ingredients:
1⅓ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons smooth peanut butter
225 grams butter. softened
⅓ cup packed brown sugar
⅓ cup white sugar
1 large egg
1 teaspoon vanilla bean paste
¼ cup Nutella or Jam

Method:
Pre-heat oven to 180°C and line an oven tray with wax paper or a silicon mat.
Beat butter and peanut butter with a mixer on a medium to high speed until smooth.
Add sugars and beat until pale and fluffy.
Add egg and vanilla and beat until they are combined.
Stop mixer and sift in flour, baking powder, baking soda and salt.
Fold with a spatula before turning your mixer on and mixing on a low speed.
Use a tablespoon to remove dough from your mixing bowl, form it into balls and place on your lined tray 4-5cm apart.
Bake until cookies puff up, about 10 minutes, remove from the oven and use the bottom your round teaspoon measure (or similar) to make indentations in the centre of each cookie.
Return to the oven and bake until the edges are golden , 5-7 minutes.
Remove and let cool completely on wire racks before piping Nutella into the centre or spooning jam in.

Peanut Butter Marshmallow Tart

This Peanut Butter Marshmallow Tart is just heavenly.  It tastes just as good as it looks.  It has a smooth creamy texture and the marshmallows complement the taste of the peanut butter perfectly.  I am hooked and will definitely be making this again, as it is so easy!  It is sure to impress your family and friends too.

Ingredients:
250g biscuits (I used Farmbake Chocolate Chip Fudge cookies)
125g butter, melted
2 tablespoons milk
32 white vanilla marshmallows (normal sized)
¾ cup smooth peanut butter
300ml thickened cream (the stuff that comes in the tub)
½ teaspoon vanilla extract
¼ cup salted roasted peanuts, chopped

Method:
Place the biscuits in a food processor and process until they are a fine crumb.  Add the melted butter and mix through the biscuit crumbs until combined.  Press the biscuit mix into the base and sides of a 23cm loose-based tart tin.  Refrigerate for 30 minutes or until firm.
Place the milk, marshmallows and peanut butter into a saucepan over a medium / low heat and stir until the marshmallows are melted and the mixture is smooth.  Cook, stirring, for a further 5 - 10 minutes until the mixture becomes a thicker, toffee-like texture.  Set aside for 5 minutes to cool.
Beat the cream and vanilla extract using an electric beater until soft peaks form.  Add a quarter of the cream mixture to the peanut butter mixture, stirring to combine.  Fold through the remaining cream until combined.  Spread the peanut butter mixture over the top of the prepared biscuit base.  Sprinkle the chopped peanuts over the top of the tart.
Refrigerate for 3 to 4 hours, or until set.  Cut into wedges to serve.

Peanut Butter Chocolate Truffles

These Peanut Butter Truffles are super scrummy and decadent.  The peanut butter filling is super moreish and they really are a special treat.  With Christmas just around the corner, these are the type of thing that would make great gifts for loved ones.  Or teachers.  Just saying.  The high school students I teach don’t really do Christmas presents for their teachers :(

Makes about 35

330g white chocolate, chopped
1 cup crunchy peanut butter
⅓ cup thickened cream
½ teaspoon sea salt
200g dark chocolate, chopped
50g milk chocolate, chopped (for decoration, I used dark chocolate on mine in the photo)

Place the white chocolate, peanut butter, cream and salt in a heatproof, microwave safe bowl.
Microwave on medium for 1 to 2 minutes, stirring every 30 seconds, until smooth and combined.  Refrigerate until firm, between 1 – 3 hours.
Line a tray with baking paper.  Roll teaspoonful's of the peanut butter mixture into balls and place on the tray.  Freeze until firm.
Place the dark chocolate in a heatproof microwave bowl and heat, stirring every 30 seconds, until melted and smooth.  Using fork, dip half of each truffle into the melted chocolate, shaking off the excess (see the mint chocolate truffle post for a picture).  Leave the truffles on the forks to dry, then dip the other half into the chocolate.  I find placing the truffles on spoons stops them from rolling around before they set.
Melt the milk chocolate in the microwave.  Spoon the chocolate into a snap-lock bag.  Snip off one corner of the bag and pipe the chocolate over the truffles.  Refrigerate until set before serving.

China plates c/o The Vintage Table.

Chocolate Peanut Butter Slice

This slice is soooo rich!  Which means it went down a hit with the people I know.  Cut it into little squares because you don’t need much.  This is actually a no bake slice so it is easy to make.  Sometimes, sweet things on their own without the baking part can make things better too!

Base:
200g plain biscuits
80-100g unsalted butter, melted

Filling:
50g dark brown sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

Topping:
200g milk chocolate
100g dark chocolate
2 tablespoons unsalted butter

Line a 20cm square tray with baking paper.  To make the base, crumb the biscuits in a food processor, then add the butter until the mixture sticks together when compressed.  Press into the bottom of the tin.
Beat the sugar, icing, butter and peanut butter together until combined.  Press on top of the biscuit base and smooth the top.
Over the top of a double boiler melt the chocolate and butter together.  Spread the chocolate over the top of the peanut butter layer then refrigerate.  Once the chocolate layer has set cut the slice into small cubes.

Crunchy Peanut Butter Biscuits

This is an easy one bowl recipe, which makes yummy peanut butter biscuits that aren’t too sweet!  I even burnt a tray load (I always forget about biscuits baking faster than muffins and forget to check them in time) and they still got eaten! 

Makes about 20.

125g butter, softened
150g chunky peanut butter
225g sugar
1 egg, lightly beaten
150g flour
½ teaspoon baking powder
pinch of salt
75g unsalted peanuts, chopped

Line two baking trays with non-stick baking paper.  Place the butter and peanut butter in a large bowl and beat together.  Gradually add the sugar and beat together well.  Add the egg, a little at a time, until it is combined.  Sift the flour, baking powder and salt into the peanut butter mixture.  Add the peanuts and bring all of the ingredients together to form a soft dough.

Wrap the dough in cling film and chill in the refrigerator for 30 minutes.  Preheat the oven to
190°C.  Form the dough into small balls (about 20) and place them on the prepared baking trays about 5cm apart.  Bake in the oven for 15 minutes or until golden brown.  Leave to cool on wire racks.

Gluten Free Chocolate Chip & Peanut Butter Cookies

I found this recipe at Sabato when Simon and I went shopping there on Saturday.  It’s a gourmet food shop in Mt. Eden, Auckland and it is stocked full of delicious tasting things.  They have a whole stand of recipe cards you can take which use the products they sell and this is one of the recipes that jumped out at me.  These cookies taste really indulgent even though I used Whittaker’s 50% Dark Chocolate as we had some in the pantry at home, rather than the ‘Valrhona’ brand of dark chocolate that the recipe recommended (I think I might have to go back and get some of this chocolate to try though, the official website makes it seem so luxurious).  I baked my cookies so that they are soft and chewy in the middle, yum!  The recipe makes approximately 12 cookies and is super easy :)

1 cup peanut butter (I used a mixture of smooth and crunchy)
1 egg
¾ cup brown or white sugar (I used half of each)
½ teaspoon baking powder (gluten free)
85g dark chocolate, chopped into pea sized pieces

Preheat the oven to 180°C.
Mix the peanut butter, sugar, egg and baking powder together in  bowl.  Mix in the chocolate bits.
Take dessertspoon sized amounts of the dough and roll into balls.  Place them on a baking paper lined tray.  Bake in the oven for 12 minutes for a soft-centred chewy cookie, or 15 minutes or slightly longer for a crunchier cookie (just be careful not to burn them!).  Remove from the oven and cool the cookies on a wire rack.

Crispy Choc Peanut Truffles

 
I made these delicious little treats for Christmas day, it is one of the (many) recipes I have ripped out of a magazine (God only knows which one it was and how long ago it was now) and put in a folder that sits on shelf in my kitchen waiting for me to try it out.  I am very sorry that it has taken me so long to get around to making them and encourage you to try them out as soon as you get a chance.

Ingredients:
200g dark chocolate
¼ cup smooth peanut butter
½ cup cream
½ teaspoon vanilla essence
¾ cup unsalted peanuts (crushed)
¾ cup rice bubbles
350g milk chocolate (chopped or use melts/buttons)

Method:
Place dark chocolate, peanut butter, cream and vanilla in a large heatproof bowl.  Sit bowl over a pan of simmering water and stir until melted and smooth.  Remove and cool slightly before refrigerating until mix is firm.
Combine nut and rice bubbles in a medium bowl.
Roll heaped teaspoons of the chocolate mixture into balls and roll in the peanut/rice mix pressing lightly so that the coating stays.  Once this step is complete place on to a tray lined with baking paper and refrigerate until firm.

Place milk chocolate in a heatproof bowl and sit it over a pan of simmering water, stir until chocolate has melted and remove from heat.
Using two forks, dip truffles one and a time ensuring that they receive and even coat and that you drain off any excess. Return to the lined tray and refrigerate until set.

These are best served with fruit such as strawberries. I hope you enjoy them as much as I did!

Me with my truffles on Xmas day in the cute apron Mum gave me as a gift!

Chocolate Peanut Cupcakes with Peanut Butter Buttercream Frosting

These are easy and delicious! I made these using my ‘Easy Peasy Chocolate Cake’ recipe as a base (I am starting to feel a bit like Marge Simpson in the episode where she changes the same Chanel suit into different outfits, so I will have to try something new soon) and added Peanut Butter (oh so good!).

1 cup sugar
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups flour
1 egg
½ cup milk
150g butter, melted
1 teaspoon vanilla essence
2 tablespoons peanut butter (I used crunchy and actually added it to the butter to melt so it wouldn’t thicken the mixture and would be evenly distributed)
Pinch of salt
½ cup boiling water

Place all ingredients in a bowl EXCEPT the water.
Add water to all the other ingredients and mix. Once you have a nicely combined batter place batter into 18 cupcake papers and bake in a 180°C oven (fan bake). They should take about 10 minutes but you will know they are ready when they spring back to the touch and a skewer can be inserted and removed cleanly.

*I tried to be a bit fancy with mine and popped a ‘Rolo’ in the middle of the cupcake but it kind of disappeared – you could taste it and kind of see where it was (see pictures below) but I think when I make these again I might try popping in a piece of a ‘Snickers Bar’ or injecting some caramel.


I topped mine with a peanut butter buttercream frosting, and a couple of salted peanuts for decoration – which really topped it off, the salty taste of the peanut against the sweet frosting was a delicious contrast .

To make buttercream icing you will need:
125g butter (room temperature)
1-2 tablespoons peanut butter (again I used crunchy)
2 tablespoons milk
1 teaspoon vanilla essence
3-4 cups icing sugar (sifted)

Beat the butter and peanut butter until it is light and fluffy, add in the first 2 cups of icing sugar as well as one tablespoon of milk and vanilla essence. Continue to add the rest of your icing sugar gradually as well as the second tablespoon of milk (if your icing is too stiff just add small amounts of additional milk until you are happy with the consistency). Pipe or spoon onto your cupcakes and decorate as desired.

Icing On the Cake!

‘Icing on the cake’ is an amazing cake shop in Herne Bay, Auckland. Today Melissa, Jarrah (a friend of ours) and I went in and bought some of their gorgeous cupcakes – which come in super cute bright pink or brown boxes. They were absolutely delicious! I had a lovely lemon syrup cupcake and even bought some mini cupcakes, to take home and share with my husband. If you want to check them out, take a look at their website. 

Triple Chocolate, Strawberry, Lemon, Jaffa and Choc Peanut Cupcakes.

Jarrah’s Strawberry and Jaffa mini cupcakes.

Melissa about to devour her Strawberry cupcake.

Icing on the Cake
188 Jervois Road, Herne Bay, Auckland
Ph: 09 360 9797 or 021 684 496
E: yummy@icingonthecake.co.nz

I love cupcakes, in fact they are one of my favourite things to make.  Check out some of my efforts and let me know what you think.

Wedding shower cupcakes.

Halloween cupcakes.

Ben 10 cupcakes for my nephews 4th birthday.

Peanut Butter Chocolate Fudge Cake

Well as you all now know it was Melissa’s Birthday last week. I wanted to make her a special cake and saw this one in a cake cookbook included with a recent ‘New Zealand Woman’s Weekly’.

To make it you will need:

200g butter, cubed
100g dark chocolate, coarsely chopped
½ cup cream
¼ cup peanut butter
¾ cup caster sugar
1 ¼ cups self raising flour
⅓ cup cocoa
2 eggs, lightly beaten

Chocolate Ganache:

200g dark chocolate, coarsely chopped
⅓ cup cream
Chocolate covered peanuts to decorate

1. Pre-heat a fan bake oven to 160˚C. Grease a 20cm spring form tin (I use a cooking spray).

2. Place butter, chocolate, cream, peanut butter and sugar in a saucepan over a low heat until melted, stirring until sugar is dissolved.

3. Sift the flour and cocoa over the melted mixture and whisk gently to just combine. Next, whisk in the beaten eggs, but do not overbeat. Pour mixture into prepared tin. Bake for 45-50 minutes or until a skewer is inserted and comes out with a few moist crumbs attached.

4. Cool cake in baking tin before removing and decorating.

5. For ganache, melt chocolate and cream together (I did this in a double boiler so that the chocolate would not over heat). Set aside to cool a little and then pour over the cake (I recommend doing this while cake is on a baking rack as the ganache will drip). Decorate with chocolate-covered peanuts.

 
The finished product looked almost identical to the one in the book, which was very exciting! The peanut taste was very subtle so you could probably play around with the amount and trade off with some of the butter if you would prefer it to be stronger.

* The first cake I made (pictured) was a little drier than I had anticipated on the inside, when I made the second cake for my husband, I combined everything on a very low heat (on my stove it was on 4), and only very gently whisked the eggs through. The second cake was much more moist inside.