Oreo Peanut Butter Swirl Brownies

This bake is made of all my favourite ingredients - peanut butter, oreos and fudgy brownies. As mentioned in my previous post, one of the first boxes I opened contained my stash of oreo cookies. I also found my giant jar of peanut butter which is how this recipe came about. I used my all time favourite fudgy brownie recipe and added in chopped oreos and a layer of creamy peanut butter. My friend gave me a bag of Reese's Mini Peanut Butter Cups as a house warming present so I added a few on top. The brownies were absolutely amazing. It's rich, chocolatey and fudgey. You get the crunch from the oreo cookies and the smooth peanut butter layer on top gives it a lovely saltiness which cuts through the sweetness. 

I'm sending this to the Biscuit Barrel Challenge hosted by Laura from I'd Much Rather Bake Than... as she has chosen the theme comfort food. Nothing says comfort like a warm fudgy brownie especially when it's served with cream or ice cream! Perfect for cold, autumn nights.

I'm also sending it to Love Cake hosted by Ness from Jibber Jabber UK. The theme this month is Dark. This recipe uses dark chocolate and it would be perfect for Halloween too.

 add flour and cocoa powder 

 stir in chopped oreos

 before baking  

 fresh from the oven 

 I love how you can still see the peanut butter layer and peanut butter cups

200g butter, chopped into smallish cubes
375g sugar
170g dark chocolate, roughly chopped
165g plain flour
80g cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
4 eggs
1 pack of Oreo cookies, roughly chopped

150g smooth peanut butter

60ml milk 

Mini peanut butter cups to decorate

• Preheat the oven to 180C.
• In a medium sized pan, melt the butter and chocolate.
• Then whisk in the sugar, salt and vanilla extract. 
• Continue mixing until you get a smooth mixture then remove from heat and set aside for a few minutes.
• Whisk in the eggs one at a time and then the flour and cocoa powder until you get a fudgy mixture as shown. 
• Stir in chopped oreos, 
• Place the peanut butter in a large bowl and add the milk. Whisk together until smooth - it will take a few minutes and it will look lumpy and wet to start but continue whisking and you will get a nice, smooth mixture.
• Spread the peanut butter layer on top of the brownies and use a fork to gently swirl it through. 
• Add in mini peanut butter cups if using. 
• Bake for approximately 30-35 minutes until the top is crisp and the edges are cooked. 
• Allow to cool in the pan. 
• Slice and enjoy!

Chocolate and Peanut Butter Cake

One of my colleagues went to America recently. I asked if she could get me some duty free items as I had some airline vouchers to use. She kindly bought what I wanted but it cost more than my vouchers and she refused cash before she left in case the items were out of stock or she forgot. When she gave me my goods, I got my purse out but she stopped me and said that her husband (who paid for the item) would prefer a cake. He wanted anything with chocolate in it. The last cake he had from me were my snickers cupcake with peanut butter caramel buttercream and he has been asking for another batch for a while. 

I wanted to make something a little different so I decided to make a chocolate and peanut butter cake. I used my all time favourite Nigella's old fashioned chocolate cake recipe. I added a layer of peanut butter in the middle then covered the cake with a chocolate ganache and decorated it with Reese's peanut butter cups. The cake was moist and chocolatey and I was really pleased that the peanut butter layer remained intact even though it was not quite in the middle of the cake as I hoped. 

I'm entering this to Love Cake hosted by Jibber Jabber UK. The theme this month is savoury and yes peanut butter counts!

I'm also entering this to AlphaBakes hosted this month by Caroline from Caroline Makes and co-hosted by myself on alternate months. The letter is P for Peanut Butter.

 Adding a layer of peanut butter 

 top with more batter

 decorate with chocolate ganache and peanut butter cups

 I was given permission to cut a slice for my blog but I dropped it hence the smudged top! 

For the cake 

200 grams plain flour
200 grams caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
40 g cocoa powder
175 g unsalted butter
2 large eggs
2 teaspoons vanilla extract
150 ml sour cream

300g smooth peanut butter

For the ganache

150mls double cream

200g dark chocolate, chopped

For the decoration

10 peanut butter cups

• Preheat the oven to 180C.
• Place all the ingredients for the cake in a stand mixer and mix until smooth. Alternatively mix everything by hand in a large mixing bowl.
• Place half the cake batter into the cake tin.
• Add a layer of peanut butter on top.
• Cover with the remaining cake batter. 
• Bake for approximately 35minutes or until cooked and a skewer inserted into the centre comes out clean.
• Allow to cool completely before decorating.
• To make the ganache, bring the cream to a boil in a small saucepan.
• Remove from the heat and stir in the chopped chocolate. 
• Continue stirring until all the chocolate has melted and you have a smooth, glossy ganache.
• Once the cake has cooled, pour the chocolate ganache on top of the cake and decorate with peanut butter cups. 

Chocolate and Mint Giant Cupcake

I was asked if I could bake something for my local Macmillan Information Centre's official opening. Macmillan is a great charity in support of a worthy cause. Their colours are green so I decided to make a giant green cupcake consisting of a chocolate cake, mint buttercream icing and a green candy melt shell. I decorated it with coloured stars and a giant white chocolate star on top. I also bought a green cake board to go with it. The cake is my favourite Nigella's old fashioned chocolate cake. 

I'm sending it to Love Cake hosted by JibberJabberUK. The theme this month is flowers and as this has rose piping on top, I hope it qualifies.

 green candy melts for the shell. See my previous post for more detailed instructions on creating a candy melt shell

 cakes ready to go in the oven

 candy melt shell

 I split the cake and filled it with mint buttercream icing - remember to trim the cake before placing into the shell otherwise it won't fit!

 Then placed the other half of the cake on top

 I smoothed more buttercream icing on top 

 and placed the top layer of the cake on top of that

  I piped roses on the giant cupcake and decorated it with star sprinkles

For the chocolate cake, follow the link for Nigella's Old fashioned chocolate cake - I made a double recipe as I also used for something else but my guess is you will need approximately 1.5 recipes to make this giant cupcake

For the buttercream frosting - feel free to halve the quantities, I made a large batch as I needed it for another project soon to be revealed

300g butter

600g icing sugar

1 tablespoon peppermint extract + 1 teaspoon (or adjust to taste) 

a few drops of milk

green food colouring

Lemon Drizzle Cake with Lemon Glaze

Lemon drizzle cake is one of my favourite cakes. I bought a petal silicone bundt tin ages ago and this is the first time I got to use it. I love the effect it creates even though I did burn the cake slightly! I used a simple sponge mix with the addition of lemon zest and lemon juice. I poured a lemon syrup over the cake and then made a lemon glaze to go on top. The cake was light and fluffy with a strong lemon flavour. The petal effect was stunning and everyone was suitably impressed. 

I'm entering this to Four Seasons Food hosted by Louisa from Eat Your Veg and Anneli from Delicieux. The theme this month is 'Celebrating Spring' and lemon cakes definitely remind me of spring. 

I'm also sending it to Love Cake hosted by JibberJabberUK. The theme this month is flowers and as this is a flower shaped cake, I hope it qualifies.

 

 ready to go in the oven 

 with lemon syrup 

 I love the petal shapes

 with lemon glaze 

For the cake

250g butter

250g self raising flour

250g caster sugar

4 eggs

zest of 2 lemons

juice of 1/2 lemon 

For the lemon syrup

Juice of 1 lemon 

100g caster sugar

For the lemon glaze

Juice of 1/2 lemon

150g icing sugar

• Preheat the oven to 180C.
• Cream the butter and sugar until pale and fluffy.
• Add in one egg at at time, mixing well after each addition.
• Stir in the flour.
• Add in the lemon zest and lemon juice and mix until just combined. 
• Pour into a bundt tin or baking mould and bake for approximately 45-5o minutes depending on the size of your tin. You may need to cover the cake with foil if it's browning too quickly.
• Check that it is cooked by inserting a skewer into the centre and checking that it comes out clean.
• In the meantine, make the lemon syrup by mixing the lemon juice with the sugar. Once the cake is out of the oven, turn it out and prick holes all over the top with a fork or skewer. 
• Pour the syrup all over the cake.
• Make the lemon glaze by mixing lemon juice and icing sugar. You may need more icing sugar or more lemon juice to achieve the required consistency. Pour liberally over the cake and allow to set.