RECIPE | PEANUT BUTTER BLONDIES

Blondies AKA the sexier sibling of the classic brownie are a fudgy love affair waiting to happen

Blondies are ridiculously moreish without the hit of being too rich. It's almost impossible to make them without eating half the batter before you've put them in the tray... let alone devouring them molten hot out the oven.

Peanut Butter Blondies

As with any baking... to take it to a whole new level just add peanut butter!

Ingredients:

220g Plain Flour

1 1/2tsp Baking Powder

180g Butter

300g Peanut Butter

250g Light Brown Sugar

2 Eggs

1 1/2tsp Vanilla Essence

75g Chopped Nuts

200g White Chocolate

Instructions:

1.  Preheat your oven to 180°C and grease and line a baking tin with baking paper.

2. Cream the butter and the sugar for 2-3 minutes with an electric whisk until fluffy and light in colour.

3. Add the peanut butter, eggs and the vanilla essence to the mixture and mix.

4. Fold in the flour and baking powder and combine until the mixture forms a batter.

5. Chop the white chocolate into small chunks and fold into the batter along with the chopped nuts.

6. Pour the batter into the baking tin and spread evenly.

7.  Place in the centre shelf of your oven and bake for 35 minutes or until firm in the middle.

RECIPE | WHITE CHOCOLATE AND PEANUT BISCOTTI

I always ask my friends what cakes they want for their birthday... after a tense decision making session, my friend Liam requested some biscotti after trying the batch I made before Christmas (see recipe HERE). An odd choice for a birthday cake I must admit... but I didn't mind!

I decided to go for a little bit of a different take... using what I had in the cupboard to make a lovely new combination. As ever... Biscotti is ridiculously easy and satisfying to make.

Just be careful of your teeth!

Ingredients:

1 Egg

100g Caster Sugar

125g Plain Flour

1/2 tsp Baking Powder

1/2 tsp Vanilla Essence

100g White Chocolate

50g Peanuts

Instructions:

1.  Preheat your oven to 180 celcius and line a baking tray with baking paper.

2.  Whisk the egg, vamilla essence and sugar together until you have a mousse-like consistency.

3.  De-shell the peanuts if needed and (you could even toast them under the grill for 5 minutes) and chop the chocolate into small pieces.

4.  Fold in the flour, baking powder, peanuts and chocolate.

4.  Flour a clean surface well and also flour your hands. Carefully scoop the (very loose) dough into your hands and keep working flour into it on the surface until it is no longer sticky.

5.  Roll the dough into a long oblong log shape and place on the baking tray.