Monthly Archives: March 2015

Peanut Butter Swirl Brownies

Super fudgy brownies packed with peanut buttercups AND topped with more peanut butter.

Irresistible 😋

Ingredients:
Brownies
200g dark chocolate (I normally use store own brand or Bourneville as I find the high cocoa content chocolate makes the brownies too rich)
250g unsalted butter
80g cocoa powder
65g plain flour
1teaspoon baking powder
150g dark muscavado sugar
150g golden caster sugar
4 eggs
2 teaspoons vanilla

Peanut butter topping:
125g peanut butter (smooth)
2 tablespoons melted butter
3 tablespoons icing sugar sieved
1 teaspoon vanilla

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Ingredients

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Melt the chocolate and butter over a water bath, mixing occasionally

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Sieve all the dry ingredients into a bowl

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Mix and the chocobutter mix and dry ingredients together

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Mix in the eggs(and vanilla), one by one. The mixture might look abit lumpy/cuddled, but by the time you get to the third/fourth egg, it will look silky smooth

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Add the peanut butter cups, they don't have to be chopped up (I prefer them unchopped). Mix and then put the mixture in a lined brownie tin

For the peanut butter topping:

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Mix in the ingredients until smooth

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Swirl using a toothpick/knife. Place in a 160deg oven for 25-40mins (a knife poked into the centre shouldn't come out clean but not completely raw )

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Ta-dah!

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Once cool, remove from the tin and cut into slices

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I split the mixtures between two pans, usually I make chunkier brownies in a single square cake tin and wouldn’t chop the peanut butter cups up.

However, this time I also wanted to do something abit special to gift some of these.
With the brownies in the second tin, using a heart cookie cutter I made brownie hearts 💕

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Any extra brownie bits left over can be squished up and pushed into the cutter to make more hearts (or you could just eat them ;))

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Hand made/personalised tags make a thoughtful finishing touch

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Any excuse to use these boxes and my mini stampers

P.S. the mini reeses peanut butter cups are half price in Waitrose at the moment!

Revel Bars

As you may have noticed, I love making ‘bars’/’slices’. They are easy to distribute and package, and you tend to get more servings (I was going to say they last longer, but not in this house!)

I’m really into layer bars at the moment AND fudge, so was really excited to make these ‘revel bars’; an oaty base with a fudge centre and more oaty biscuit on top.

Ingredients:
1 cup (225g) butter
2 cups (300g) soft light brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups (300g)plain flour
1 teaspoon bicarbonate of soda
2.5 cups (200g) quick-cooking rolled oats
1 can  (397g) sweetened condensed milk
175g milk chocolate/175g dark chocolate
1 cup (60g) chopped walnuts
2 teaspoons vanilla

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Cream the butter and sugar, leave 2tablespoons of butter for the fudge

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Whisk in the eggs and 2tsp vanilla

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Add the dry ingredients and mix

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Put the 2tablespoons of butter, condensed milk, chocolate and 2tsp vanilla into a pan. Heat until the chocolate has melted.

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Take fudge of the heat once ready and add the walnuts

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Press 2/3 of the biscuit mixture into the cake pan, I used a 20cm square cake pan

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Pour the fudge over and spread evenly

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Dollop blobs of the remaining biscuit mixture over

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Bake in the oven at 180deg for 20mins/until the biscuit topping is golden brown

Leave to cool in the cake tin.  Once cooled, place in the fridge to set the fudge centre for at least 2hrs/overnight.

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Cut into squares

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These are sooo good.  The oaty biscuit layer has an almost cake like consistency and the fudge layer…is well fudgy.  Sooo addictive!

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I found these super cute boxes on eBay 😍

Suprise Cakes

I love cakes that suprise you when you cut into them.

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hidden 'star' and 'butterfly' cupcakes

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hidden red velvet heart cake

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rainbow pinata cake

So I wanted to make a cake to take to a dinner, something simple but would also be fun.

I decided on a hidden heart bundt cake.

First I made the cake for the ‘hidden heart’:

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I used my regular vanilla cake recipe:
175g unsalted butter creamed with 250g golden caster sugar
Whisk in x4 eggs and 2 teaspoons of vanilla essence
Sieve in 250g self raising flour and 1 teaspoon baking powder, gently mix in 75g natural yoghurt

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I divided the mixture into three and coloured using gel colours

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I then placed in a square cake pan and marbled the mixture

Once cooled I then used a heart cutter

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I then made another batch of the cake mix:

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coat the bottom of your Bundt pan with some of the cake mixture

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Place the hearts, upside down. Put the remaining cake mix on top and bake (180deg, aprox 45mins)

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Leave to cool 🙂

To decorate, originally I planned to drizzle with white chocolate, unfortunately, the white chocolate seized when I was melting it (this always happens to me :twisted:). As I didn’t have anymore chocolate I used sugar icing and sprinkles:

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Using the whole cake mix for the hearts made soo much more cake than needed, you could half the quantities or freeze half the cake.

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..Or make cake truffles 😋.. by crumbling the cake and mixing in with some buttercream icing (i used the seized up white chocolate)

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maybe not the best colour choice with the yellow!

Oreo Cookie Fudge!

I made this gorgeous, creamy fudge. Easy to make thanx to Jane’s excellent instructions and pictures.

Thank you 🙂

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Jane's Patisserie

IMG_7550 I have often teased this recipe on my instagram page – and really its just a variation on my White Chocolate Clotted Cream Fudge recipe which I posted a while back. However, if you are looking for something with a bit more crunch too it, and you love Oreo’s – then this is the PERFECT sweet treat! Also – its so easy to make! I always thought fudge was a pain to make, but if you have a sugar thermometer then it is insanely easy!IMG_8195

This recipe will make a decent amount of fudgeI usually cut quite small squares and get about 30 pieces It will last in an airtight container for a few weeks! 

Ingredients

– 1 x 227g tub Rodda’s Cornish Clotted Cream
– 275g caster sugar
– 100g golden syrup
– 1/2 vanilla pod/vanilla essence
– 50g white chocolate, broken up
– 1x 154g packet of oreos…

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