Hello everyone, thanks for checking out my post today!
I hope your day has been well, today’s recipe is peanut butter pancakes. If you didn’t know I’m actually quite a fan of peanut butter but I haven’t really experimented with it in other foods. I found this recipe from here and the book is called Peanut Butter: Breakfast, Lunch, Dinner, Midnight by Tim Lannan and James Annabel if you are interested in peanut butter recipes.
The peanut butter taste is quite subtle and I even tried them with a drizzle of maple syrup the next day which was just as tasty. This recipe is great and the pancakes can be kept in the fridge for at least 2 days.
Recipe: Peanut Butter Pancakes (makes 12)
185g plain flour
1 tbsp baking powder
3 tbsp caster sugar
1/4 tsp salt
60g peanut butter
100g chocolate chips (I added about 50g)
Oil for frying
Sift the plain flour and baking powder into a bowl and add the sugar and salt.
Whisk in the milk and egg.
Stir in the peanut butter and chocolate chips
Heat oil in a pan, once hot put 2 tbsps of the mixture into the pan cooking until golden brown on both sides, roughly 5 minutes in total.
Repeat until the whole mixture is used.
Add a dollop of peanut butter on top and a few chocolate chips to serve.
Hello everyone, I hope your day is going well. Today’s recipe is one of my favourite desserts to make….Almond Topped Chocolate Brownies which I love to eat with vanilla ice cream. I enjoy baking brownies because they are easy to bake and taste so good. This recipe is a slight adaptation from my Marshmallow Chocolate Brownies and the only difference is the crushed almonds and icing sugar. I also used the microwave to melt the butter and save time.
Recipe:Almond Topped Brownies (makes 18 slices)
100g dark chocolate 1 tbsp cocoa powder 125g butter 50g soft brown sugar 100g caster sugar 1 tsp vanilla extract 2 eggs 125g self-raising flour Pinch of salt Small handful of chopped almonds Icing sugar for dusting
Preheat the oven to gas mark 4 and line a shallow baking tray with baking paper.
Carefully melt the butter and chocolate in the microwave, keep checking every 10-15 seconds, the amount of time depends on the temperature setting.
Pour the melted butter mix and sugars into a bowl and leave to cool for 2 minutes before adding the vanilla extract and eggs, mix until combined.
Gently fold in the self-raising flour, cocoa powder and salt then pour into the baking tin and sprinkle with the crushed almonds.
Bake in the oven for 30-40 minutes and leave to cool before dusting with icing sugar and cutting into slices.
Hi everyone, I hope you’ve had a great day. I made this recipe because we had quite a few Mars bars in the house as it’s everyone’s least favourite chocolate bar. I decided on flapjacks because of the sweet ingredients from the syrup and sugar and I thought the Mars bar would be a great alternative. So… the end result was okay, the flapjacks stuck together and looked good however, there was a slight malt-nougat taste that I didn’t really like. Anyway, the good thing about this recipe is that there are only 3 ingredients and it takes very little time to make.
Recipe: Mars Bar Flapjack (makes 9)
3 Mars bars – chopped
Preheat the oven to gas mark 5 and line a oven tray with baking paper.
Pour the oats into a bowl and then separately melt the butter and chopped Mars bars in a pot ans stir.
Pour the mixture over the oats and combine everything together. Put into the tray and bake in the oven for 15 minutes.
Hello everyone, I hope your Tuesday has been well!! The weather is quite dull so here is a tasty chocolate treat to cheer you up. It was a school favourite for me and I always remember buying a slice along with my lunch. I love the crunchy bite and subtle chocolate flavour, this is kind of like a mix between a biscuit and a thin cake. It’s also a nice and quick recipe that’s perfect for many occasions.
Recipe: Chocolate Concrete Cake (makes 12 slices)
170g granulated sugar
225g self-raising flour
25g cocoa powder
Preheat the oven to gas mark 4 and line a tray with baking paper.
Melt the butter and stir in the sugar.
Add the flour and cocoa powder mixing until it becomes a little stiff.
Mix the egg into the mixture and then evenly pour into the oven tray.
Bake in the oven for 50 minutes. Sprinkle with sugar straightaway and leave to cool before cutting.
Hello everyone, I hope your day has been well. Today’s recipe is something a little different and more on the healthy side. They are slightly dense but not sweet at all and the white chocolate chunks compliment this very well. They also look very pretty and would make for a perfect insta photo.
I will say that I thought of this idea before I actually checked the kitchen for ingredients and as you can see I didn’t have many raspberries left but there was just enough for the top. If you really like raspberries you could add some to the mixture for a more fruity flavour. I even think that these would be great for a healthy midday snack because they aren’t too sweet and are quite filling.
White chocolate & Raspberry Cupcakes (makes 6)
150g plain flour
1/2 tbsp baking powder
50g caster sugar
50g butter – melted
Handful of raspberries
30g white chocolate chunks
Preheat the oven to gas mark 6 and place 6 muffin cases on a baking tray.
Melt the butter and set aside. Put all of the dry ingredients into a bowl and mix.
Whisk the butter, egg and milk together, add to the flour mixture along with half of the white chocolate chunks and mix well.
Spoon the mixture evenly into the muffin cases and sprinkle the raspberries and white chocolate chips on top.
Bake in the oven for 30 minutes then leave to cool on a wire rack before eating.