Sunday, 16 June 2013

Peanut Butter and Chocolate Chip Cookies

Peanut butter is just not as big here in the UK as it is in the US. Did you know we can't get peanut butter M&M's here?! On a recent trip to Atlanta I picked up some Reese's peanut butter chips which is pretty exciting for me as you can't get these in the UK. Cue some peanut butter and chocolate chip cookies.

I was really happy with this recipe - it definitely rivals "the only chocolate chip cookie I will ever need to know how to make for the rest of my life" and does not need to be rested overnight so is a lot easier. Pull these out of the oven as soon as the edges start to get slightly brown and you'll get the perfect soft cookie with chewy edges.

You will need:
170g melted unsalted butter
200g soft light brown sugar (or dark)
100g caster sugar
250g plain flour
1 tsp vanilla extract
1 egg + 1 egg yolk
1/2 tsp salt
300g mix of chocolate or peanut butter chips

Preheat the oven to 170C. Mix the melted butter, brown sugar and caster sugar. Add the vanilla and eggs, and then the flour and salt until just mixed. Lastly add the chocolate / peanut butter chips. Drop a spoonful on a baking tray and do not flatten the mixture. Cook for approx 15 minutes - it's really important not to overcook these or the edges will become crunchy. Remove from the oven as soon as the edges begin to turn brown. Leave on the tray for 1-2 minutes then transfer to a cooling rack.

Friday, 7 June 2013

Classic Victoria Sponge

Afternoon tea and cake, anyone?

victoria sponge recipe, cake, baking, cream jam cake

I'll have a large slice please!!

You will need:
200g caster sugar
200g butter at room temperature
4 eggs
200g self raising flour
1 tsp baking powder
150ml double cream, whipped (or whipping cream)
Jar of strawberry or raspberry jam

Heat the oven to 180C and grease two round 20cm tins. Mix together the butter and sugar, then mix in the eggs and flour until smooth. Pour into the tins and shake gently to even out the batter. Cook for 15 minutes or until a knife comes out clean. Turn out onto a rack to cool, and whip the cream. When the cake is cool, add the jam to the bottom layer, the top with cream and sandwich together. Dust with icing sugar if you like.

 photo homeeee_zps214aed0e.jpg
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