Friday, 31 May 2013

Choc Chip Peanut Butter Cookie

50g Light brown soft sugar
50g Caster sugar
50g Unsalted butter
1 Large egg
1tsp Vanilla
50g Chocolate Chips
200g Crunchy peanut butter
1tsp Bicarbonate of soda
Pre heat the oven to 170oC and line a flat tray with grease proof paper.
Cream together the butter and sugars until light and fluffy then add the egg, peanut butter and vanilla mixing until smoothly combined. Stir in the flour and bicarb of soda. Now add the chocolate chips. It is a thick mixture and will require some elbow grease.
Get your hands in and roll some mixture into a ball about a tablespoon size then flatten on the baking tray you should get about 12. Leave space between them they will grow slightly. You may need to cook them in batches.  Bake for 10-12 minutes then remove and let cool. Seem soft? don't worry they firm up more as they cool.

Wednesday, 15 May 2013

Peanut Butter Brownies

225g Crunchy Peanut Butter
200g Dark Chocolate
280g Soft Light Brown Sugar
3 Eggs
100g Self Raising Flour

Heat the oven to 180oC and Grease a square cake tin. take 175g of the peanut butter and 150g of the chocolate and put them in a pan with the sugar, stir occasionally until the sugar has just about melted and everything is evenly mixed.
Turn of the heat and then beat in an egg at a time then sift in the flour, mix it all together and then put in the tin. Melt the other 50g of peanut butter until runny then drizzle over the top of the brownie. Bake for 30 minutes.
Once cooled melt the remaining 50g of chocolate and drizzle this over the top, allow to set and then cut into squares.


Easy Summer Fruits Pavlova

3 Large Egg Whites
175g Caster Sugar
For the Topping
200ml Whipping or Double Cream (whipped)
300g Mixed Summer Fruits. ( I went for Strawberries, Raspberries and a pomegranate)
This recipe requires a little time it is best to make the pavlova the night before and let it cool in the oven.
Heat the oven to 140oC. Lay some grease proof paper on a flat oven tray.
Measure out the sugar and in a separate clean bowl begin to whisk the egg whites until soft peaks form. When you can turn the bowl upside down and the egg whites don't fall out your done! Do not over whisk or the pavlova will collapse.
Now whisk in a table spoon of sugar at a time gently until it is all mixed in.
Take a metal spoon and put some of the meringue onto the baking sheet form a circle with it being, then blob the rest around the edges to for a bowl look.
Bake for 50 mins -1hour, if it begins to colour to much too soon reduce the heat to 120oC. Leave to cool overnight in the oven.  This should prevent it from cracking.
Once cooled. Whip up your cream and prepare your fruit then dollop the cream followed by the fruit on top of your meringue et voila! a completed Pavlova.