Ola everyone!
Just a quick note to letcha all know that I'm off on my holidays as from tomorrow so please excuse my lack of blogging. I promise I'll do a huge update upon my return.
Until then, Florida here I come!
Toodles!
Peanut Butter & Bacon Cookies, yes bacon!
I don't think a week has gone by in the last few months where Kris hasn't begged me to bake something sweet containing bacon. It started off with maple and bacon muffins then it was chocolate chip bacon cookies, but he finally wore me down with these peanut butter and bacon cookies from Joy the Baker.
I have to admit, I wasn't struck on the idea of bacon in a sweet format. Somewhere inside me, I knew it would work and work well, but I just couldn't bring myself to try it.
I'm so glad I gave this combo a try, they were so delicious that I ate three in one go! Next time I make these amazing cookies, and there will be a next time, I'll be adding some chocolate chips. Chocolate chips would take these man cookies to the next level. For sure!
Oddly enough, this recipe doesn't actually contain any flour making it perfect for you coeliacs out there! Just don't offer them to any vegetarians ;)
Peanut Butter and Bacon Cookies
(Recipe from Joy the Baker)
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced
First of all, whack your grill to high and pop some bacon right on in there. Grill the bacon till cooked through then allow to cool. Dice up and set aside.
Preheat oven to 175C, 160C fan and grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to a wire rack.
I have to admit, I wasn't struck on the idea of bacon in a sweet format. Somewhere inside me, I knew it would work and work well, but I just couldn't bring myself to try it.
I'm so glad I gave this combo a try, they were so delicious that I ate three in one go! Next time I make these amazing cookies, and there will be a next time, I'll be adding some chocolate chips. Chocolate chips would take these man cookies to the next level. For sure!
Oddly enough, this recipe doesn't actually contain any flour making it perfect for you coeliacs out there! Just don't offer them to any vegetarians ;)
Peanut Butter and Bacon Cookies
(Recipe from Joy the Baker)
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
about 6 slices of bacon, cooked, cooled and diced
First of all, whack your grill to high and pop some bacon right on in there. Grill the bacon till cooked through then allow to cool. Dice up and set aside.
Preheat oven to 175C, 160C fan and grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon. Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes, then transfer to a wire rack.
Baileys Cheesecake Brownies
I think Baileys is one of those drinks you either love or hate, much like Marmite spread (which I love love love). I, for one, am in the hate party for Baileys. I just can't get away with creamy drinks, white russians, pina coladas and slippery nipples are all dreaful in my eyes. But, I am alone in my hatred of this drink, at least within my circle of friends, they could all drink the stuff from a shoe if it was offered to them. So, it is with love and adoration of those friends that I decided to try out these delicious (or so I am told) brownies!
Just perfect for the Baileys drinker in your life, these brownies are so rich and delicious that they will pledge their heart to you forever!
Recipe taken from the lovely Jules of the late Domestic Goddess in Training. Jules has since moved her blog over to Butcher, Baker which also includes some awesome posts from her husbands hands on approach to food gadgets. If you ever thought of building your own tandoori oven in the back garden or pressing your own cheese in the shed this is the blog for you!
Baileys Cheesecake Brownies
Makes 16 small but undeniably rich brownies
Brownie mixture
110 g good quality dark chocolate
110 g butter
120 g golden caster sugar
60 g plain flour
2 free range eggs
glug of Baileys Irish Cream
Cheesecake mixture
225 g cream cheese (Philadelphia is best)
40 g caster sugar
1 egg
another generous glug of Baileys
1) Preheat the oven to 150oc then Line a 23 cm/8 inch square cake tin with baking parchment. Melt the chocolate with the butter in a bain marie. Remove from the heat, add the sugar and stir then leave to cool slightly.
2) Beat the eggs one at a time into the brownie mixture, beating until it is glossy. Stir in the Baileys until well combined then gradually fold in the flour then pour into the cake tin .
3) For the cheesecake mixture beat the cream cheese and sugar together. Add the egg and mix then stir in the Baileys until all is well combined. Top the levelled brownie mixture with the cheesecake mixture and using a knife, gently swirl it into the chocolate mixture.
4) Bake for 25-35 minutes, or until just set in the middle. Leave to cool in the tin for 15-20 minutes before cutting into squares and serving.
Just perfect for the Baileys drinker in your life, these brownies are so rich and delicious that they will pledge their heart to you forever!
Recipe taken from the lovely Jules of the late Domestic Goddess in Training. Jules has since moved her blog over to Butcher, Baker which also includes some awesome posts from her husbands hands on approach to food gadgets. If you ever thought of building your own tandoori oven in the back garden or pressing your own cheese in the shed this is the blog for you!
Baileys Cheesecake Brownies
Makes 16 small but undeniably rich brownies
Brownie mixture
110 g good quality dark chocolate
110 g butter
120 g golden caster sugar
60 g plain flour
2 free range eggs
glug of Baileys Irish Cream
Cheesecake mixture
225 g cream cheese (Philadelphia is best)
40 g caster sugar
1 egg
another generous glug of Baileys
1) Preheat the oven to 150oc then Line a 23 cm/8 inch square cake tin with baking parchment. Melt the chocolate with the butter in a bain marie. Remove from the heat, add the sugar and stir then leave to cool slightly.
2) Beat the eggs one at a time into the brownie mixture, beating until it is glossy. Stir in the Baileys until well combined then gradually fold in the flour then pour into the cake tin .
3) For the cheesecake mixture beat the cream cheese and sugar together. Add the egg and mix then stir in the Baileys until all is well combined. Top the levelled brownie mixture with the cheesecake mixture and using a knife, gently swirl it into the chocolate mixture.
4) Bake for 25-35 minutes, or until just set in the middle. Leave to cool in the tin for 15-20 minutes before cutting into squares and serving.
National Cupcake Week: Big Ass Cupcake!
I did it! I made it to the end without forgetting to post once! That is a major achievement for me, I'm verrry forgetful!
Now, for our final cupcake for the week. This is my giant, megacake! Giant cupcakes are such a show stopper and there's hardly a week goes by when we don't receive at least one order for these bad boys! The bowed variety is our most requested, and its hard to be surprised when you see how bonny they are. If I do say so myself ;)
I hope you've enjoyed your seven days of cupcakes and have been inspired to whip some up yourself. Now, I'm off to brave the Great North Run traffic in order to score myself some delicious Pearl Lowe dresses. Caio!
Now, for our final cupcake for the week. This is my giant, megacake! Giant cupcakes are such a show stopper and there's hardly a week goes by when we don't receive at least one order for these bad boys! The bowed variety is our most requested, and its hard to be surprised when you see how bonny they are. If I do say so myself ;)
I hope you've enjoyed your seven days of cupcakes and have been inspired to whip some up yourself. Now, I'm off to brave the Great North Run traffic in order to score myself some delicious Pearl Lowe dresses. Caio!
National Cupcake Week: Strawberry Cupcakes
Cupcake week is drawing to a close and today is my penultimate cupcake post.... for now anyway ;)
Today I'm bringing the sunshine back with these delicious Strawberries and Cream Cupcakes! Another Pet Lamb best seller these cupcakes have a strawberry studded sponge with a filling of finest quality strawberry jam! They really are the bees knees for strawberry lovers! Top with a ripe and juicy strawberry and lashings of edible glitter for a jaw dropping effect!
No recipe today as I'm at work (booo) but this recipe, and tonnes more, is from the Cupcakes from the Primrose Bakery
book. My personal favorite :)
Today I'm bringing the sunshine back with these delicious Strawberries and Cream Cupcakes! Another Pet Lamb best seller these cupcakes have a strawberry studded sponge with a filling of finest quality strawberry jam! They really are the bees knees for strawberry lovers! Top with a ripe and juicy strawberry and lashings of edible glitter for a jaw dropping effect!
No recipe today as I'm at work (booo) but this recipe, and tonnes more, is from the Cupcakes from the Primrose Bakery
book. My personal favorite :)
