Friday, 17 June 2016

Fat Friday #50 Peanut Butter Oreo Brownie

Happy 50th Fat Friday! This is now one of favourite recipes and its such a unique way of making a brownie. The bottom layer is a peanut crumble layer, the middle is a layer of oreos and top layer is a chocolate brownie layer. Its worth the extra effort and can be served, with some clotted cream, as a dessert too.

Recipe (adapted from Primrose Bakery Everyday by Martha Swift)
Peanut Butter layer ingredients:
225g plain flour
3/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon salt
170g golden caster sugar
115g dark brown sugar 
75g milk chocolate chips
125g unsalted butter
250g chunky peanut butter
1 large egg
1 tablespoon milk
2 x packets of Oreos

Brownie tin (33x23cm) greased and lined with silicone paper
Wooden spoon/Handheld whisk

1)Preheat oven to GM 4/180C/350F.
2)In a bowl, mix throughly the flour, bicarbonate of soda, baking soda, salt, sugars and chocolate chips.
3)Add the butter and peanut butter into the dry ingredients and mix until it becomes crumbly.
4)Mix the egg and milk into the crumbly mixture, until a dough forms.
5)Tip the dough into the lined brownie tin and spread with your (clean) hands until the base is completely covered.
6)Arrange a nice layer of oreos on top of the peanut butter. Put to once side.

Brownie Layer ingredients:
160g golden caster sugar
60g dark chocolate chunks
125g milk chocolate chunks
25g cocoa powder
100g plain flour
200g unsalted butter, melted
2 large eggs

Hand whisk/wooden spoon

1)Tip the sugar, chocolate chunks, cocoa powder and plain flour into a bowl. Mix well.
2)Add the melted butter, followed by the eggs and mix until combined.
3)Spread the brownie mixture on top of the oreos in the brownie tin.

To finish:
1)Bake for 35-40 minutes or until the top is firm, but still a little soft in the middle. Don't over bake or this brownie will dry out.
2)Allow to cool completely before cutting into squares and consume. Life is good. 

Happy Friday everyone!
Bake On! Penny x

Friday, 10 June 2016

Fat Friday #49 Natural Red Velvet Cupcakes

I've always loved the look of red velvet cakes and cupcakes. I've made them before but was always a little off put by the amount of red food colouring. I stumbled across this recipe in one of my favourite books and wanted to try it for a group of friends who were coming over for afternoon tea. Its made with beetroot and raspberries (there is a little food colouring to add a rich colour but you can omit this if you like) so its as natural as it can get. 

Recipe Adapted from Primrose Celebrations by Lisa Thomas and Martha Swift
Beetroot Puree :
  • 1 raw beatroot
  • 35g frozen raspberries
  • 1/2 tablespoon apple cider vinegar 
  • 1/2 tablespoon cold water

  • Blender
  • Chopping board
  • Knife
  • Peeler
  • Bowl
1) Peel and chop the beetroot into cubes. Place in the blender with the other ingredients.
2)Whizz for 5 minutes, scraping the sides from time to time to make sure that the puree is really smooth.
3)Once smooth place in a bowl to one side. 

Buttercream Ingredients:
  • 80g unsalted butter
  • 160g cream cheese
  • 2 tsp lemon juice
  • 560g icing sugar

  • Handwhisk
  • Bowl

1)Place all the ingredients into a bowl and mix with a hand whisk until light and fluffy.

Cupcakes Ingredients:
  • 185g self-raising flour
  • a pinch of salt
  • 30g dark chocolate
  • 60g unsalted butter
  • 150g golden caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 55ml milk mixed with 1 teaspoon lemon juice
  • 1 teaspoon natural red food colouring
  • 115g of the beetroot puree


  • Cupcake tray lined with cupcake liners
  • Wire rack 
  • Bowl x 2
  • Hand held electric whisk
  • Saucepan filled with hot water with a heatproof bowl on top/Microwave
  • Sieve

1)Pre heat oven to GM 4/350f/180c.
2)Sift the flour and salt together in a bowl. Set aside. 
3) Melt the chocolate either in the microwave or on the heatproof bowl with hot water in a saucepan. Make sure the chocolate doesn't burn.
4)Place the butter, sugar, eggs and vanilla in another bowl and mix until light and fluffy. 
5)Add the melted chocolate to the egg and sugar mixture, and whisk again.
6)Pour in the milk and lemon liquid and food colour and mix on a low speed. Then add the beetroot puree and mix again!
7)Add the dry ingredients to the batter, mix and divide into the cupcake cases, filling them about 2/3 full.
8)Bake in the oven for 15-18 minutes. Leave to cool on a wire rack.

Once cool you can decorate as you like! I like to use a palette knife or a piping bag fitted with a circle nozzle. Of course sprinkled with some cute little sprinkle thingies too. 
Happy Friday! 
Bake On! Penny x

Friday, 3 June 2016

Fat Friday #48 Laura's Vegan Banana Cake

Many thanks to friend and worker Laura who gave me permission to pop this recipe on the blog. She's constantly baking vegan friendly sweet-treats for us girls at work and she made this amazing banana cake! I needed the recipe in my life! It turns out that this is an all in one recipe, so its minimal effort.

Recipe  Vegan Banana Cake-kindly provided by Laura (Many thanks):

  • 100g Vegetable spread (such as flora)
  • 10ml sunflower oil
  • 200g golden caster sugar
  • 200g self raising flour
  • 2 bananas 
  • A handful raspberries
  • Bowl
  • Wooden Spoon
  • Loaf tin greased and lined with silicone paper
  • wirerack 
1)Pre-heat oven to GM 4/ 180c/350f. Grease and line the loaf tin. 
2)Throw all the ingredients into a bowl and mix until all combined together. Seriously, thats it!
3)Pour the batter into the loaf tin and pop in the oven for about 50 minutes or until the top is golden or until you can put a toothpick into the centre, so it comes out clean. 
4)Let this cool on a wire rack until completely cold.

Thank you again for letting me post this recipe Laura. Happy Friday Folks!

Bake On! Penny x
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