Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Hope everyone had a great weekend! My weekend consisted of eating a lot of burgers, tasting local craft ciders and indulging in WAY too many of these moreish peanut butter chocolate chip cookies!

Peanut Butter Chocolate Chip Cookies Pinterest

These cookies are so yummy. The peanut butter flavor isn’t overpowering (think toned down version of a peanut butter cup) and they’re crunchy on the outside & chewy on the inside! Peanut butter and chocolate is always a winning combination in my book.

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They are so easy to make and you get about 40 cookies from one batch, so definitely enough for a crowd! I basically just adapted my go-to chocolate chip cookie dough by adding peanut butter to half the amount of butter (so 125g butter & 125g peanut butter). I went with smooth peanut butter, but it would definitely work with chunky peanut butter too!

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I am so happy with this recipe and I hope it will become a staple in your cookie arsenal!

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Peanut Butter Chocolate Chip Cookies

  • Servings: 40
  • Time: 1hr 30min
  • Difficulty: Easy
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Ingredients:

  • 125g butter
  • 125g peanut butter
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar
  • 1 extra large egg
  • 1 tsp vanilla extract
  • 2 cups plain flour, sifted
  • 1 tsp bicarbonate soda
  • 2 tbsp milk
  • 300g chocolate chips

Directions:

  1. Preheat the oven to 180°C and line some baking trays with baking paper.
  2. In a large bowl, cream butter, peanut butter and sugars together, then add the egg, milk and vanilla. Mix well.
  3. Mix in the sifted flour and bicarbonate soda, in 2 batches.
  4. Mix in the chocolate chips, cover the bowl with cling-wrap and chill in the fridge for 45 min.
  5. Roll level tablespoons of the chilled cookie dough into balls and place about 3cm apart on the prepared baking trays.
  6. Bake about 12 min. Allow to cool on trays.

Lemon Curd Filled Cupcakes

Lemon Curd Filled Cupcakes

Lemon Curd filled Cupcakes Cover

Soft vanilla cupcakes. Velvety lemon curd. Fluffy marshmallow frosting. Three of my favorite things wrapped into one awesome little cupcake. I love filled cupcakes. Biting into one of these luscious treats is always fun because, even though you filled the cupcakes yourself, you still get a lovely surprise when a sweet gooey filling oozes out of it!

These filled cupcakes are a bit time consuming to put together, but all the elements are really easy to make. My lemon curd recipe is so simple, anyone can make it! The bonus about the lemon curd recipe is that there’s always enough left over to eat on some scones or just straight out of the fridge.

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First, you need to make the lemon curd, so it has enough time to cool down. Combine cornflour, caster sugar, lemon juice, water and finely chopped lemon zest in a small saucepan. Bring it to the boil and when it starts to thicken, reduce the heat and simmer for 1 minute, then remove it from the heat.

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It should look almost Vaseline-like when you’ve removed it from the heat. Now stir in the butter and egg yolks and you’ll end up with a luscious lemon curd.

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Lovely, velvety smooth lemon curd! Leave it to cool while you make the cupcakes.

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The vanilla cupcakes are very basic and easy to make. Cream butter and sugar together, add in your egg yolks & vanilla and mix well. Add in your flour & milk and finally fold in whipped egg whites. Bake for 15 min in a preheated oven.

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Once the cupcakes and lemon curd have cooled, make the marshmallow fluff and put it in a piping bag.

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Core your cupcakes (with a cupcake corer or a small sharp knife). You can eat the cupcake centers as you go (that’s what I do, haha), or keep them for later.

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Fill your cupcakes with the luscious lemon curd (I also eat some of the curd as I go along!).

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Pipe lovely little swirls of fluffy marshmallow frosting on top of your filled cupcakes and they’re ready to serve!

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Gorgeous little luscious lemon curd filled vanilla cupcakes with fluffy marshmallow frosting are the perfect weekend treat. Please check out the full, printable recipe below.

Lemon Curd Filled Cupcakes

  • Servings: 12
  • Time: 3 hrs
  • Difficulty: Easy
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Ingredients:

Lemon curd:

  • 1/3 cup cornflour
  • 1 cup caster sugar
  • 1/2 cup lemon juice
  • 1 1/4 cup water
  • 1 tsp grated lemon zest
  • 60g butter, chopped
  • 3 egg yolks (reserve egg whites for marshmallow fluff)

Vanilla cupcakes:

  • 62.5g butter
  • 1/2 cup white sugar
  • 2 eggs, separated
  • 1/2 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup self-raising flour, sifted
  • 1/2 tsp baking powder
  • Pinch of salt

Marshmallow fluff frosting:

  • 3 egg whites (reserved egg whites from lemon curd)
  • 150g caster sugar
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Directions:

  1. Make lemon curd: Combine sugar & cornflour in a small saucepan & gradually stir in juice, zest and water until it’s smooth. Cook until the mixture boils and thickens. Reduce the heat and simmer for 1 min. Remove from the heat and stir in butter & egg yolks. Allow to cool.
  2. Preheat the oven to 180°C and line a 12 hole cupcake pan with cupcake cases.
  3. Cream butter and sugar together, add in egg yolks and vanilla. Beat well.
  4. Add milk, a little at a time, alternating with the sifted flour, baking powder & salt, mix well.
  5. Whip the egg whites to stiff peaks & fold into your batter.
  6. Pour batter into prepared cupcake pan and bake for 15 min. Remove from oven and allow to cool in pan.
  7. Make the marshmallow fluff: Put all the ingredients into a bowl over a pot of simmering water. Beat with a hand mixer until it all combines and becomes white & fluffy. Transfer the mixture to a stand mixer and beat on high for 10 min, until it becomes light & fluffy.

Assembly:

  1. Core the cupcakes with a cupcake corer or a small sharp knife.
  2. Fill your cupcakes with the lemon curd.
  3. Pipe swirls of marshmallow fluff frosting on top of your filled cupcakes.

Notes: Store your left over lemon curd in an airtight container in the fridge. The lemon curd works great on scones or just eat a spoonful straight out of the tub!

Milk Chocolate and Macadamia Nut Brownies

Milk Chocolate and Macadamia Nut Brownies

Milk Chocolate and Macadamia Nut Brownies

It’s funny how 2 people, who have been together for 10 years, can have two very different opinions on brownies! I love gooey chocolate brownies of all varieties, and my fiance hates them (don’t worry, I don’t understand it either). He loves chocolate and he likes chocolate cake and chocolate ice cream, but he seriously dislikes brownies. With this in mind, and seeing as our anniversary weekend is coming up, I decided to make 2 desserts, the first being these gloriously cakey milk chocolate & macadamia nut brownies (the brownies are for me and the 2nd dessert will be for my fiance)!

If you love a good cake-like brownie and you love milk chocolate, then this is the recipe for you. They’re not too sweet and are studded with pops of salty macadamia nuts (you can use whatever nuts you like). They’re also so quick and easy to make. Bonus!

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200g of lovely milk chocolate that gets melted with 125g of butter.

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The macadamia nuts get roughly chopped.

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Lovely thick and gooey brownie batter in a 20cm square cake pan.

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The glorious cakey results!

Milk Chocolate & Macadamia Nut Brownies

  • Servings: 16
  • Time: 45min
  • Difficulty: Easy
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Ingredients:

  • 125g butter
  • 200g milk chocolate, chopped
  • 1/2 cup caster sugar
  • 2 large eggs
  • 1 1/4 cup plain flour
  • 100g salted macadamia nuts, roughly chopped

Directions:

  1. Preheat the oven to 180°C and grease & line a 20cm square cake pan, making sure that the baking paper hangs over 2 sides of the pan.
  2. Melt the chocolate and butter in a small saucepan, over low heat, until smooth. Remove from the heat & cool for 10 min.
  3. Pour the cooled chocolate mixture into a large bowl and stir in the sugar & eggs. Mix in the sifted flour and then stir in the chopped macadamia nuts.
  4. Spread mixture into prepared pan and bake for 25 mins.
  5. Cool in the pan, then remove and cut into squares.

Chocolate Cupcakes with Marshmallow Frosting

Chocolate Cupcakes with Marshmallow Frosting

Chocolate Cupcakes

Moist, gooey chocolate cupcakes smothered in feather light marshmallow frosting. Absolute heaven!

As I get older, I’ve found that I can’t quite handle super sweet buttercream anymore (the exact same buttercream that I used to adore when I was a kid). I find myself craving a more balanced cupcake-to-frosting sugar ratio and this recipe delivers just that. The cupcake packs a rich chocolate punch and the frosting is a lovely, subtle addition that doesn’t overwhelm your sweet tooth!

These chocolate cupcakes are easy to make and always come out perfect.

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The heart of these chocolate cupcakes is the melted butter, water, cocoa and oil mix.

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The cupcake batter is quite runny and it can get a bit messy when you fill your cupcake cases.

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After about 15 min in the oven, the cupcakes are perfectly puffed up.

The marshmallow fluff is quick and delicious (I just end up eating it straight out of the mixer).

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The first step in the 2 step process to make marshmallow fluff is to whisk all your ingredients in a bain marie (bowl over a pot of simmering hot water), until they are white and fluffy. You then transfer the mixture to a stand mixer and let it go for 10 min!

I decided to amp up the chocolate flavor by decorating these bad boys with grated chocolate, but they would be equally as good topped with nuts, sprinkles or just more marshmallow fluff!

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Chocolate Cupcakes with Marshmallow Frosting

  • Servings: 12
  • Time: 2hr 30mins
  • Difficulty: Easy
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Chocolate Cupcakes

Ingredients:

Chocolate Cupcakes:

  • 250ml self-raising flour
  • 250ml sugar
  • 2.5ml baking powder
  • Pinch of salt
  • 62.5g butter
  • 125ml water
  • 1/4 cup cocoa
  • 1/4 cup oil
  • 1 large egg
  • 1/4 cup buttermilk

Marshmallow Frosting:

  • 3 large egg whites
  • 150g caster sugar
  • 2 tbsp golden syrup
  • Pinch of salt
  • 1 tsp vanilla extract

Directions:

  1. Preheat the oven to 180°C and line a 12 hole muffin pan with cupcake cases.
  2. Heat butter, water, cocoa and oil in a small saucepan, over medium heat until everything is melted and starts to boil. Remove from the heat and cool for 10 min.
  3. Meanwhile, sift the flour, sugar, baking powder and salt into a large bowl.
  4. Mix the buttermilk and egg in a jug.
  5. Add the chocolate mixture to the dry ingredients and stir well.
  6. Add the buttermilk mixture to the chocolate mix and stir until it’s well-combined.
  7. Pour the batter into the prepared pan and bake for about 15 min.
  8. Remove from oven and cool, in the pan, for 1 hour.

To make the frosting:

  1. Put all of the ingredients into a bowl over a pot of simmering water.
  2. Beat with an electric hand mixer until all of the ingredients combine and the mixture becomes white and thickened.
  3. Transfer the mixture to the bowl of a stand mixer and whip on high for 10 min, until it becomes fluffy and doubles in size.

Assembly:

  1. Once your cupcakes have cooled, fill a piping bag with your marshmallow frosting and pipe swirls onto each of your cupcakes.
  2. Top with grated chocolate, nuts or sprinkles.

 

Salted Caramel Brownies

Salted Caramel Brownies

Salted Caramel Brownies

I’ve had many failed attempts at making brownies. They are either under baked or end up being too cakey. I’ve increased and decreased the amount of chocolate with varied levels of failure (the failures still tasted good though).

This brownie recipe is seriously gooey and rich. It’s a simply 2 part recipe (1 part for the brownie & 1 for the caramel). You basically dump all the dry ingredients for the brownies in a bowl, then you melt your chocolate & butter together and add it to your dry mixture. Finally you whisk in your eggs and your brownie mix is ready to go!

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The salted caramel is easy to make too. All you do is throw all the ingredients into a saucepan and bring it to the boil. You cook it for about 12 mins or until it turns a lovely golden brown color (don’t worry about the darker bits in the caramel, that’s just some bits that caught on the bottom of the saucepan and you won’t notice them once the brownie is cooked). If you want your caramel to be a bit saltier, you can just sprinkle some sea salt on top of it when you’ve poured it over the brownie mix.

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I really hope you enjoy these super gooey, sweet and caramely brownies!

Salted Caramel Brownies

  • Servings: 16
  • Time: 1 hr
  • Difficulty: Easy
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Salted Caramel Brownies

Ingredients:

For the brownies:

  • 3/4 cup cake flour
  • 3 large eggs
  • 120g milk chocolate, broken into pieces
  • 2 Tbsp cocoa powder
  • 1/4 tsp salt
  • 125g butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp Vanilla Extract

For the caramel:

  • 385g sweetened condensed milk
  • 45ml golden syrup
  • 45g butter
  • 45ml sugar
  • 1 tsp salt

Directions:

  1. Grease and line a 20 x 20cm square pan and let the baking paper hang over 2 sides.
  2. Preheat the oven to 180° C.
  3. In a medium bowl, sift together the flour, sugars, cocoa and salt.
  4. In a small saucepan, melt the butter & chocolate over a low heat until it’s smooth. Remove it from the heat and allow to cool.
  5. Meanwhile, make the salted caramel by combining the condensed milk, golden syrup, butter, sugar & salt in a small saucepan. Heat it over a low heat until the sugar dissolves. Bring it to the boil and cook for about 12 mins, stirring constantly until it thickens and turns a golden brown color. Remove from the heat & set aside.
  6. Add the chocolate mixture to the flour mix and stir to combine.
  7. Whisk in the eggs and vanilla extract.
  8. Pour half the brownie mix into the prepared pan and top with the salted caramel.
  9. Pour the remaining brownie mixture on top of the caramel and swirl a bit with a knife for a slightly marbled effect.
  10. Bake for 30 – 35 mins.
  11. Let the brownies cool in the pan before removing them and cutting into squares.

Wedding Cake Nostalgia

Wedding Cake Nostalgia

I love food. I mean, I really, really, really love food. Baking is definitely where my heart is. I loved it so much that I decided I should share that love, and in 2010, I did just that by starting a cupcake business. I wanted to focus just on cupcakes, but I ended up straying into the world of wedding cakes (even though I knew absolutely nothing about it). I bought some books on how to make wedding cakes, watched tons of YouTube videos and slowly taught myself how to construct and decorate them. I really enjoyed it at first. I was so excited when I got my first cupcake tower and tiered wedding cake order. It felt great to share my abilities with my clients.

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I started learning new techniques like working with fondant (and making my own marshmallow fondant), making sugar flowers and different piping techniques.

Matthew and Annies Wedding CakeTop-Durban-KZN-Wedding-Photographer-Jacki-Bruniquel-057Purple Cake Company My Fair Lady Cake

Unfortunately, as time went on, I started to dread making them. I’d get up on the day of baking and wish that I didn’t have to do it. Baking had become a chore. The stress of making wedding cakes had taken its toll. It got so bad at one point that I couldn’t even watch the Food Network anymore (that was definitely a low point). I just couldn’t do it. I made the difficult decision last year to stop making wedding cakes. I needed to go back to my first love, my original idea of old-fashioned & decadent cupcakes. After stripping my business back down to basics, I decided that it might be a good idea to start this blog and share all of my favorite recipes (food that I love to eat) and experiments with you.

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Choc Mint Cream Sundae Cupcake

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I really hope you can travel this blogging journey with me and score some sweet recipes along the way!

Boomie Hills

Boomie Hills

Boomie Hills

This dessert is very special to me. It’s the dessert my Mom used to make for special occasions when I was a kid. My favorite meal growing up was Mac ‘n Cheese & Boomie Hills. That meal was something I always looked forward to. My Mom got the recipe from a 1991 Your Family magazine and since then it has become my ultimate comfort meal.

Sweetened condensed milk, Tennis biscuits and Cadbury’s flakes are the heart of this dessert. Basically you just throw all the ingredients into a bowl and let it set in the refrigerator. Once it’s chilled, you get a soft, gooey, super sweet dessert. As a kid, this was heaven in a bowl, but as an adult, I find myself craving a bit more texture. So, I’ve attempted to recreate this special dessert  into tart form. Hopefully, you’ll love it as much as I do!

P.S. Be prepared for a lot more recipes using Orley Whip (I think the stuff is awesome!).

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All the ingredients: Condensed milk, Orley Whip, Tennis biscuits, lemon juice, gelatine, butter & Cadbury’s flake.

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Press the crushed biscuit & butter mixture into a 20cm Springform pan and chill in the fridge.

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Whip the Orley Whip and then beat in the condensed milk, lemon juice and dissolved gelatine. Stir in crushed Flakes.

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Pour the filling into your prepared pan and chill in the fridge for at least 4 hours or overnight.

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Once it’s set, un-mold the Boomie Hills and serve!

Boomie Hills

  • Servings: 8
  • Time: 45mins
  • Difficulty: Easy
  • Print

Boomie Hills

Ingredients:

  • 385g Full Cream Sweetened Condensed Milk
  • 25ml lemon juice
  • 250ml Orley Whip Dessert Topping
  • 2 tsp gelatine
  • 200g Tennis biscuits
  • 80g butter, melted
  • 4 Cadbury’s Flakes, crumbled

Directions:

  1. Grease and line the base of a 20cm Springform pan
  2. Crush the Tennis biscuits (either in a Ziplock bag with a rolling pin or in a food processor)
  3. Stir in the melted butter and press into the prepared pan.
  4. Chill in the refrigerator for 30 mins.
  5. Whip the Orley Whip until you get stiff peaks.
  6. Beat in the condensed milk and lemon juice until well incorporated.
  7. Dissolve the gelatine in a bit of warm water (just enough to cover the gelatine, about 1 tbsp) and beat into the Orley Whip mixture.
  8. Stir in the crumbled Flakes.
  9. Pour mixture into the prepared pan.
  10. Chill in the refrigerator for at least 4 hours or overnight.
  11. When the tart is set, un-mold from the pan and serve.