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

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

Method:
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

Equipment:
Bowl
Hand whisk/wooden spoon

Method:
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!

Fat Friday #4 Gluten-Free Peanut Butter Cookies

Its the end of the working week and you know what that means right? You don't? Well here on Cupcakes, Cake and Passion its my favourite day of the week its Fat Fridays!! The only place to gorge yourself with 'good for the soul' food. This week its a pretty simple recipe, all the credit goes to Mary Youngkin, who writes Barefeet in the Kitchen Blog, for coming up with this amazing recipe. I've just translated the recipe from cups to grams. These cookies are accidently gluten-free and are full of peanut butter. I mean this is peanut butter on steroids. Its peanut butter overload....What I'm trying to say is its reallllllyyyyy peanut buttery.  

 

Also another bonus for these cookies is that they take 5 minutes to make and about 20 minutes to bake. 25 minutes, so you've got no excuse not to bake!



    

Recipe: Makes 18 cookies (Recipe Adapted from Barefeet In The Kitchen)

• 1 egg 
• 250g Smooth peanut butter
• 200g Golden caster sugar

Equipment:

• Bowl
• Wooden spoon
• Baking sheet lined with silicone paper
• Fork
• Wire rack

1. Preheat the oven to 180c/350f/Gas Mark 4. Line the baking sheet with silicone paper.

 2. Mix all the ingredients together in a big bowl with a wooden spoon, until smooth .

3. Smooth into 18 small balls and place on the baking sheet. 

4.With fork press down gently in one direction. 

 

5.Press the fork in the other direction to create a criss cross pattern.

6.Bake for in the oven for 22 minutes until firm but not crispy. Leave on the tray for about 3 minutes and transfer to a wire rack.

Have a great weekend and Happy Baking!

Banana and Salted Caramel Soy Smoothie

I found out recently that fruit smoothies are meant to be bad for you. I mean, just when you find an easy way to get 1 of your 5 a day or is it 1 of your 7 a day now? When you blend fruit together in a smoothie, all the sugars in the fruit go directly into your blood stream and gives you a sugar rush... and then a sugar crush. Its always better to eat the whole fruit, unblended.  In the meantime this smoothie will have to do, its not good for you but its very tasty and good for a chocolaty fix. I used Hotel Chocolate's Salted Caramel and Pecan Spread because its so tasty blends really nicely into a smoothie.

Recipe: Makes 4 little smoothies to drink or 2 for very greedy people

·       400ml Soy Milk
        2 teaspoons matcha green tea powder (I use teapigs Matcha)

·       4 teaspoons of dissolvable fibre power (I used Benefibre)
        5 tablespoons Hotel Chocolat Salted Caramel and Pecan Spread/(or peanut butter).
        2 Bananas, chopped and frozen 
       (if using peanut butter blend 2 tablespoons of cocoa power to add some chocolatey goodness) 

Equipment:

·       Blender
        Freezer

·       Teaspoon

·       Tablespoon

·       Chopping Board
        Knife
        Baking Sheet lined with baking paper/silicone paper
        Glasses

1. Cut up the banana and place on a lined baking sheet and place into the freezer and leave for 3 hours or until frozen.
2.Put all the ingredients into a blender and whizz until fully combined and thick.
3. Pour into glasses and slurp.

Have you ever used up some bits in the fridge to make a smoothie or shake?