Chocolate Peanut Butter Cupcakes

These chocolate peanut butter cupcakes are the perfect combination of sweet and slightly salty. Chocolate sponge topped with a swirl of creamy peanut butter frosting drizzled with melty chocolate and finished off with half a Reeses Peanut Butter Cup, the image of cupcake perfection.

When it's cold outside and I've spent the whole day making cupcakes at work, battled my way home through the biting wind which is ever present along the banks of the River Tyne before finally collapsing in the comfort of my warm house you'd think the last thing on my mind would be more baking.  You'd be wrong, I'm forever getting back from a day of baking in the shop only to pull out my Kitchenaid and whip up something sweet and sugary. It's an addiction.

These chocolate peanut butter cupcakes came about when I looked in the cupboard and realised I had a bumper pack of Reeses Peanut Butter Cups sitting unused. Rather than alert Kris and watch them vanish in a matter of moments, I thought I'd do something special with them, and whats more special than adorning the top of a cupcake?

Chocolate Peanut Butter Frosting

Ingredients:

• For the cupcakes:
• 175g unsalted butter, softened
• 175g soft light brown sugar
• 3 large, free range eggs
• 175g self raising flour
• 1tsp baking powder
• 4tbsp cocoa powder
• 2tbsp whole milk


• For the frosting:
• 125g unsalted butter, softened
• 300g icing sugar
• 100g smooth peanut butter
• 2tbsp whole milk
• 50g plain chocolate, melted
• 6 Reese's peanut butter cups, halved

Cooking Directions:

1. Preheat the oven to 175°C fan and line a cupcake tray with 12 liners.
2. In a large bowl sift together the flour, cocoa powder and baking powder. Set aside.
3. Place the butter and sugar in an electric mixer and mix until light and fluffy. Add eggs one at a time, mixing well between each addition. Add the flour mixture in one go ensuring all the ingredients are thoroughly combined. Mix the milk through the batter until smooth.
4. Fill the cupcake liners to 2/3 full and bake for 20 - 25 minutes or until a skewer inserted into the cake comes out clean.
5. Allow to cool in the pan for five minutes before removing to finish cooling on a rack.
6. While the cupcakes are cooling, make the frosting.
7. Mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar and the peanut butter and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
8. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle, with the peanut butter frosting and pipe a cute swirl on each cake. Drizzle each cake with the melted chocolate and top with half a peanut butter cup.

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Overnight Cinnamon Rolls

There are few things in life that make me feel as smug as overnight cinnamon rolls. A few simple steps the night before rewards you with the most satisfying breakfast ever, and don't get me started on how amazing your house will smell. That cinnamon laced fug is like a warm hug on a cold Winter morning. Talk about taking the whole Hygge movement to another level.

Whipping up a yeasted bake might seem a little daunting to some, yeast is a notorious son of a bitch to work with sometimes, but I've made these rolls tonnes of time now and they've never failed. Once, I prepped them after a girls night in, more than a few glasses of wine deep. Ahem. If I can do them drunk, a monkey could probably make them sober. Plus, morning after Katie was over the moon with tipsy Katie. That rarely happens....

I've made these rolls with butter and I've made them with margarine, honestly, there isn't an ounce of difference between the two. The only thing I noticed was if you make the frosting with marg it gets a wee yellow tinge, which isn't overly appetising. These days I prep the rolls with margarine and make the frosting with butter. Bish bash bosh. Anything to keep these damn rising butter prices down.

Overnight Cinnamon Rolls

Ingredients:

• For the dough :
• 7g (1 sachet) active dried yeast
• 220g lukewarm, whole milk
• 100g caster sugar
• 75g margarine
• 2 large, free range eggs
• 480g plain flour


• For the filling :
• 200g light brown sugar
• 4tbsp cinnamon
• 75g margarine, softened


• For the frosting :
• 100g unsalted butter, softened
• 200g icing sugar
• 50g cream cheese
• 1/2tsp vanilla extract

Cooking Directions

1. To make the dough first pour the warm milk into a jug and stir in the yeast, set aside for 5 minutes to activate. You'll know it's working if the yeast has begun to froth.
2. In the bowl of an electric mixer fitted with a dough hook add the sugar, margarine, eggs, and flour and mix together. While the mixer is still running at the lowest speed, pour the milk into the dry ingredients in a slow, steady stream. Mix until everything is incorporated then turn the mixer up to medium and leave for 3 minutes.
3. Spray a large mixing bowl with olive oil and pop the dough into the greased bowl, cover with a sheet of oiled cling film and leave until doubled in size. This usually takes around an hour. Don't worry if it takes a little longer, just keep an eye on it.
4. Stir the brown sugar and cinnamon together in a small bowl and set aside.
5. Grease a 9x13" high sided baking tray with butter and set aside while you prepare your rolls.
6. Roll your dough out on a lightly floured surface until you get a rectangular shape measuring around 19x15". Spread the dough with the margarine then sprinkle liberally with the brown sugar cinnamon mixture. Take the longest edge of the dough and carefully roll it up into a long sausage. Cut the sausage in half then cut each half into six equally sized pieces. Place the cut rolls into the greased baking tray.
7. Wrap the baking tray in clingfilm and place in the fridge overnight. The rolls will continue to rise but at a much slower pace.
8. When you're about ready to bake your rolls remove them from the fridge and check if they've doubled in size. If not just leave them in a warm place for 30 minutes to puff up. Once they're doubled in size pop them into a preheated oven at 175°C and bake for 20 minutes.
9. While the rolls are baking, mix the butter, icing sugar, cream cheese and vanilla in the bowl of an electric mixer until smooth and spreadable. Once the rolls have finished baking, allow to cool for 5 minutes before spreading with the frosting and serve immediately.
10. The rolls can be kept, wrapped in cling film, for 5 days. Simply reheat for 30 seconds in a microwave.

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Jaffa Cake Slutty Brownies

What do you get when you cross a slutty brownie and a Jaffa Cake? These utterly filthy specimens, that's what. I mean, I dunno what on Earth I was thinking when I came up with this one but bloody hell am I proud of my self.  Jaffa Cake Slutty Brownies, stand up and take a bow. Your public awaits.

For these saucy little buggers I replaced the traditional Oreo cookie with a Jaffa Cake. As if that wasn't bad enough I also spooned globs of shreadless marmalade (orange curd would work too) around the biscuits (not cake, biscuit. I will fight you) then topped it off with a chocolate orange brownie layer. Hot diggedy dawg!

If you're a chocolate orange fan, these bars are made for you. They certainly pack a zesty punch.

To create the fudgy texture of the brownie and ensure your fingers are nice and neat I'd recommend setting your brownies in the fridge overnight before cutting. If you're not too bothered about presentation and just want to dig in, simply allow to cool for a few hours before cutting.

Jaffa Cake Slutty Brownies

Ingredients

• For the cookie dough layer:
• 225g unsalted butter, softened
• 150g soft, light brown sugar
• 200g caster sugar
• 2 large, free range eggs
• 1tsp vanilla extract
• 350g plain flour
• 150g plain chocolate chips
• 15 Jaffa Cakes
• 4tbsp shredless marmalade


• For the Brownie layer:
• 175g unsalted butter
• 175g plain chocolate, chopped
• 175g caster sugar
• 3 large eggs
• 100g plain flour
• 1tsp orange extract

Cooking Directions

1. Preheat oven to 170C and prepare a 9x13" brownie tin, or use a disposable tray.
2. For the cookie dough layer, cream together the butter and both sugars until light and fluffy. Add the eggs one at a time, mixing between each addition followed by the vanilla extract. Add the flour and mix until just combined, stir through the chocolate chips. Press the dough into your prepared pan in an even layer. Place the Jaffa Cakes on top of the cookie dough in rows of 3, press down slightly on each biscuit. Spoon little globs of marmalade between the Jaffa Cakes and spread out slightly with the back of your spoon. Set aside while you make the brownie layer.
3. In a large saucepan over a low heat melt the butter and chocolate together. Add the sugar and stir together. Crack the eggs into a large jug and whisk, slowly pour the eggs into the chocolate mixing as you go. Add the flour and stir until the white streaks just disappear then quickly stir through the orange extract. Pour the brownie mixture over the cookie dough layer making sure everything is covered but your don't over fill the tray. Bake for 35 minutes or until just set with a slight wobble.
4. Allow to cool in the fridge over night before cutting into fingers and enjoying.

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North East Eats: Fiume - Washington

Fiume is a bit of a Washington institution.  Growing up in good old Washy, Fiume was pretty much the only restaurant in the whole town, so obviously the whole of Washington has eaten there time and time again. Over the years, Washington got itself a whole host of new eateries, popping up all over the place, but good old Fiume has stood the test of time.  I have to admit, I haven't set foot in the place in a good ten years, in fact I think one of my first dates with Kris was in Fiume when we were but children, so I couldn't wait to go back and bask in the nostalgia.

The restaurant has changed a bit since last I visited, a facelift for the old girl. Gone are the worn down carpets and battered bar for a new, sleeker finish.  We visited on a Tuesday afternoon, bang on 12pm, I've just finished up with a tattoo removal appointment so I was famished and ready to eat.  We were instantly escorted to our table by the friendliest waiter ever, Miguel, if you happen to get served by him you're in for a delightful evening.  Drinks order taken we perused the Festive menu.

To start I spotted a blue cheese and mushroom bruschetta, there was no way I was letting that baby pass me by! It was bloody delicious, what's not to love, blue cheese and mushrooms on a hunk of toast. Hells to the yes!  Kris opted for the old classic, ham hock terrine.  I'm not a huge terrine person so I just let him dig into that one but he assured me it was lovely.

I settled on a good old turkey dinner with all the trimmings, you can't go wrong.  The dinner came with pigs in blankets, mountains of pork stuffing, the fluffiest roast potatoes I've ever tasted, chestnuts (I love chestnuts so this was a welcome surprise) and oddly, a dish of roasted Mediterranean vegetables. This was a very strange addition to a Christmas lunch and I'd have much rather been presented with good old broccoli and carrots, and I don't even like carrots that much.  The best thing about this meal, it came with an extra helping of gravy, no need to ask. That's a winner in my books, I like my roast swimming in gravy.

Kris opted for a fillet of cod in a tomato, chorizo and cannelini bean sauce, and those roasted Mediterranean vegetables again, although I think they went with Kris' dish way more than mine.  the sauce was a wee bit bland, I think it needed a little dash of paprika or something to give it some real depth but it was still very pleasant. 

At this point I was stuffed to the point of bursting but since we'd ordered dessert at the beginning of the meal it would be rude not to have a go.  Mine was a lime panacotta with blueberry compote and a pistachio crumble while Kris went for chocolate tart with salted caramel ice cream.

My panacotta was delicious, so so zesty and the blueberry compote was so delicious I could have ate that on its own. Sadly I was told the chef couldn't get his hands on any pistachio crumble (?!), isn't that just smashed up pistachios? Oh well! 

Kris chocolate tart was delicious, it was exactly what it said on the tin. Dark and rich with creamy caramel ice cream. Yum!

I sat back and rubbed my tummy, fit to burst, when Miguel tottered back over and asked if we'd like to see their new gin bar, Acqua. I accepted, of course, always keen to see what my home town has in store.

Hidden away at the back of the restaurant, it's a bit of a secret destination. If you don't know, you don't know kinda deal. The bar offers a range of gin based cocktails, mixology masterclasses and can host private events.  I can really see this becoming a buzzing part of the Washington bar scene. I for one can't wait to check out Acqua in full swing next time I find myself tottering about my home town.

*I was invited to Fiume for a complimentary meal in exchange for an honest review. 

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Gift Guide for Foodies

Food lovers, gather round for I have found the cutest bunch of gifts to adorn your, or your food loving nearest and dearest's present pile. Read on if you'd like to know my picks for the perfect foodie Christmas.

1.Himalayan Rock Salt Pestle and Mortar : 

Every kitchen needs a good quality pestle and mortar, I've been struggling along with a crappy IKEA number I got in a kitchen starter set when I first moved in with Kris... 11 years ago! I think it's about time I upgraded and this beautiful pink salt number would look amazing in any ones kitchen.

2. Feather Cheese Knife :

Imagine this, the girls are round, the prosecco is flowing and the good times are being had. The cheese has came up to room temperature desperate to be cut and you bring out a butter knife. Oh the humanity! Good cheese deserves a good cheese knife and this with this feather handled knife you can be the smug hostess with the mostess. 

3. Anthropologie Agate Cheese Board :

See above, you can have the lovely cheese knife of your dreams but if you've got your cheese arranged on a stained and scratched chopping board then you might as well be serving it on the bottom of a stinky shoe.  I honestly think if I don't own this stunning agate cheeseboard I will never be truly happy. My cheese and I deserve it.

4. Kitchenaid Stand Mixer in Candy Apple Red :

I don't know how I'd function without my Kitchenaid Stand Mixer. Sure, they're a big investment but they'll last you a lifetime and you'll grow to love it more than your actual family. I'm not even kidding. I just adore this Candy Apple Red version, in fact it's sitting on my kitchen bench right now. The classic colour goes perfectly in any kitchen but if red's not your jam, they come in tonnes of different colours. This is one investment you won't regret.

5. Kate Spade Stemless Champagne Glasses :

I've fancied a set of stemless champagne glasses for a while now, I just think they're so stylish. Speaking of stylish, can you get better than these gold spotted Kate Spade numbers? 

6. The Glutenous Gardener Gin Gardening Crate :

I'm utterly enamoured with this glorious gift set from the Glutenous Gardener. This is one for the gin lover in your life (cough cough), the beautifully boxed set comes with a young Juniper berry plant bearing dark berries just dying to liven up your nightly g&t, not only that but you get some seeds to grow Angelica and Coriander, both perfect additions to your tipple. To get you started on your gin infusing adventures you get a bottle of SW1 gin included. Chin chin.

7. Oliver Bonas Copper Pineapple Ice Bucket :

Are you even a blogger if you don't own a bar cart?! Extra kudos if it's covered in copper cocktail equipment. If, like me, you can't live without a shiny copper pineapple ice bucket then Oliver Bonas has us covered. It's sitting in my shopping basket right now (along with an actual shed load of other stuff, oops).

8. The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free :

I've blogged about this book before and I can tell you, I still love it. I use it all the time, the recipes are just delicious and innovative. I love the little tips to alter the meals to your diet, be it vegetarian, flexitarian or meat eater, this one is perfect for all.

9. Anthropologie Gold Monogram Mug :

Are you even a blogger if you don't own a monogrammed mug from Anthropologie? This gold version with have you the envy of the blogosphere. What are you waiting for, sip your tea in style.

10.  Quail Ceramics - Cat Face Egg Cup :

These little animal ceramics from Quail are darling. I love this little kitty egg cup, it looks just like Muffin cat. Too cute for words.

11. DOIY Cactus Stacked Glasses :

These stacked cactus glasses add an instant pop of green fingered style to your kitchen. Now you can sip your cactus water from your cactus glass while tending to your cactus garden. Ultimate hipster points.

12. Marble Rolling Pin :

Another staple of the well functioning kitchen, a marble rolling pin. These pins are super heavy meaning it makes light work of rolling that fresh from the fridge pastry, not only that but the marble stays super cold. We all know that the art of pastry is keeping the bugger nice and chilly, well this does most of the work for you. You'll notice an instant difference in your pastry making.

13. Cast Iron Infuser Teapot :

I have to admit, I like this one just because it looks awesome in photos. I have a large and a small version and they're the ultimate food styling prop. I do use them from time to time, they don't half keep your tea nice and warm. This version comes with a tea infuser right inside, perfect for the loose leaf lovers among us.

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