Jane’s Patisserie- Book Review.

Over the past couple of years I’ve discovered Jane’s Patisserie website with her delicious, foolproof recipes. Her cheesecake recipes are my absolute go-to, especially as cheesecakes always used to be a disaster when I made them before. Not any more. No more need for gelatine or for baking cheesecakes. I don’t need that with Jane’s recipes.

Jane’s Patisserie recipe book, published in August 2021.

Back in August, Jane brought out her recipe book with the same title as her website/ blog – Jane’s Patisserie and at first I was sceptical about buying it. After all why buy a book when the recipes are bound to be on the website. But thankfully, although there are several recipes from the website, the rest are actually specifically written for the book. A few recipes were actually created from Jane’s follower requests. I always find something I like on her website and I was pleased to say this book is no exception!

The book is split into nine main chapters: Cheesecakes, Cakes, Cupcakes and Muffins, Cookies, Breads and Doughnuts, Traybakes, Desserts, Tea Time and last but not least, Sweets. As well as the main chapters, there is a detailed introduction which is useful for novice bakers including ingredient guides and useful equipment and ingredients. At the beginning of every chapter, there is also an introduction. For example, in the Cheesecake chapter, Jane explains the ingredients she uses as a base for all her cheesecakes as well as the top tips for making the perfect one. The same goes for the other chapters in the book.

I used Jane’s online recipe to bake these Double Decker brownies to send to my son at uni. He regularly gets brownie and cookie parcels from me and shares them with his housemates.

What is in my Top Ten Recipes to bake?

  • No Bake Speculoos Cheesecake
  • Cookies and Cream Drip Cake
  • Vanilla Traybake
  • Honeycomb Cupcakes
  • S’mores Cookies
  • Cinnamon Rolls
  • Triple Chocolate Brownies
  • White Chocolate and Raspberry Tart
  • Malt Chocolate Fudge.
I love Jane’s cheesecake recipes and this one was for my daughter’s birthday last week. She wanted a birthday cheesecake instead of a cake. It contains Arran Gold which is a liqueur like Baileys but made with whisky from the Isle of Arran.
Last Christmas we used one of Jane’s cheesecake recipes as our Christmas pudding alternative. My kids don’t like Christmas pudding so we had a Lotus Biscoff cheesecake drizzled with chocolate sauce.

What recipes will I pass on?

  • Rhubarb Crumble Cheesecake (not that keen on rhubarb myself)
  • Brown Butter, Pecan and Chocolate Chip Cookies (sounds delicious but I can’t be bothered with browning butter!)
  • Doughnut Bites (you have to use a deep fat fryer and I don’t have one of those. I also don’t like deep frying things)
  • Rhubarb and Custard Blondies (for the same reason as above!)
Another favourite of Jane’s cheesecakes: this is a Mint cheesecake with Mint Lindt D’Or balls on top. Another Christmas favourite.

Jane’s Patisserie is one of those books where I know that I will get to use it to bake everything (apart from the four recipes above!) Jane has created a wealth of recipes using popular flavours and ingredients which are easy to obtain. No weird and strange flavour combos here and the bakes aren’t too over the top. As an experienced baker I find that her recipes are easily achievable and taste wonderful.

From the book I tested out Jane’s S’mores Cookies. They were absolutely delicious and I took them to work to share out. They contain marshmallows, chocolate chips and pieces of digestive biscuit.

I hope that there will be a follow up book in the future because judging by the huge success of Jane’s blog and her book sales so far, there will be a massive demand for it. I’m off to bake some brownies and blondies to take into work tomorrow using a couple of Jane’s recipes.

Happy Baking!

Love Sam xx

Finch Bakery- Book Review

Back in the summer holidays (seems so long ago now!) I was shopping in my local Waterstones. I love going into bookshops and could spend hours looking through all the shelves. Especially at the cookery ones. I’ve not seen so many new baking books I’ve wanted to buy recently but the Finch Bakery one caught my eye.

The Finch Bakery Cookbook.

I must admit I had never heard of the Finch Bakery before but the front cover of the book caught my eye. Mouthwatering cupcakes, cookies, traybakes and layer cakes all adorning a counter. I was immediately interested as I bake cookies and traybakes for SmartCookieSam as well as the odd layer cake. I just had to look inside and was treated to a delicious sounding list of recipes.

The Finch bakery brownie recipe was delicious and fudgy. It was better served straight from the fridge!

As a background, if you don’t already know (and I didn’t, either!), the Finch Bakery was started by twin sisters Lauren and Rachel Finch. They started their business in their parent’s kitchen just before their 21st birthday and then as the business grew, they started a shop on Queen Street in Great Harwood, Lancashire back in 2016. This has now turned into an online business and a bigger store. I need to go over to Lancashire to try one of their bakes as they are very popular.

The Finch Bakery book starts with a useful chapter on Basics: the equipment you will need, ingredients, how to line a cake tin and details of sprinkles and other touches. There are also handy recipes for buttercream and other frostings which are used in the Finch recipes.

For the main body of the book, there are five chapters: Celebration Cakes, Cupcakes and Cake Jars, Cookies and Cookie Cups, Traybakes, No Bakes and Small Bakes.

Celebration Cakes: Wow, what an incredible array of cakes to choose from! Covering many different flavours of cake which you could possibly choose from. I don’t make many big celebration cakes now as I concentrate on the small bakes for my business but I am going to use one of these recipes next year as I am going to be celebrating my 50th birthday. What is a great idea is how each large celebration cake recipe can be adapted into corresponding cupcakes or cupcake jars. I must admit I’ve never eaten, let alone made a cupcake jar as they look incredibly sweet. And that comes from someone who has a sweet tooth! I also love the idea of the Vanilla and Chocolate Half And Half Cake, which are two layers of each of chocolate and vanilla sponge baked separately, then cut in half and reassembled. Great for those who love a bit of both flavour or don’t like chocolate!

As cookies are my favourite thing to bake, I went straight to the Cookies and Cookie Cups chapter in the book. I already have lots of recipes I use for my cookies but I was interested to see if there were any different flavours to try. I must admit I want to try the Red Velvet Stuffed Cookies as I’ve never baked them before. I love the idea of these cookie pies which seem to be everywhere at the moment and intend to try the Peanut Butter Cookie Pie recipe at some stage.

Brownies and Traybakes are another favourite of mine to bake and I always love comparing brownie recipes. I just have to try those Slutty Brownies! I went to meet one of my best friends for coffee and cake at a local farm shop a month or so ago and the farm shop sold Slutty Brownies. They were absolutely delicious with both a brownie and a cookie layer. Like a Brookie but up a whole notch! But I did actually test out one of the recipes and went with the original Brownies recipe as that was what I needed to bake at the time. There are lots of other brownie and blondie recipes in the chapter as well. I need to work my way through them!

A slice of Brownie was perfect with a cup of coffee.

The fourth chapter is called No Bakes and I always love a No Bake recipe or two. So useful if you are running out of oven space and time to bake. There are delicious cheesecakes as well as mouthwatering Rocky Road recipes including one based on one of my favourite flavour combos Lotus Biscoff! Not a cheap bake as you need a lot of Biscoff Biscuits, spread and white chocolate but you do get a huge tray from it! There are also many more recipes to choose from.

Finally, in the Small Bakes Chapter, there are cake pops and various flavours of macaroons. I love making macaroons but haven’t had chance to bake them recently. I might have a go before Christmas for foodie presents.

My Top Ten Recipes I’m going to try out:

  • Creme Egg Cake (next Easter will be fun!)
  • Vanilla and Chocolate Half and Half Cake (my 50th, maybe?)
  • Red Velvet Stuffed Cookies
  • Peanut Butter Cookie Pie
  • Jammie Dodger Blondies
  • Slutty Brownies
  • Lotus Biscoff Rocky Road
  • Triple Layered Cookie Dough Cheesecake Bar
  • Lemon and Blueberry Scones
  • Caramel Mocha Macaroons

What I’ll pass on:

  • Hard Candy Lollipops
  • Geo Heart Cake Shapes (they look really fiddly to make to me)
  • Cake pops and cakesicles (as above, they look really fiddly to make!)
    • The cake jar recipes: they just don’t appeal to me. Sorry!

As I mentioned before, I tested out the Basic Chocolate Brownie recipe. It’s very similar to the recipe I use for my own brownies and I always add in extra chocolate chips as well as the melted chocolate and the cocoa powder for the chocolatey fix. I found they came out very fudgy, which is just how I like them and the tip to put them in the fridge after cooling completely in the tin really works with me. My only concern is that the recipe is suitable for a 30 x 23 cm traybake tin whereas I use a 23cm square one so that it fits in the boxes. I took the brownies along to work with me and they went down a treat.

I bakes these brownies in my traybake tin.

I would recommend this book to others, although I would not class the bakes as suitable for every day bakes, the recipes are just perfect when you want to bake for special celebrations and occasional treats.

Happy Baking!

Love Sam xx

Chocolate and Salted Caramel Brownies: Amazing Cakes #18

Whenever I take brownies to work they always go down really well. I get fed up of baking the same things over and over again and like to try new things, though.

When I was looking through Amazing Cakes From The Great British Bake Off and thinking what I’d like to make next, I found a brownie recipe in the Chocolate Chapter for Chocolate and Salted Caramel Brownies. I’ve made Salted Caramel Brownies before but have done it with a ready made jar of caramel sauce. I’ve never had the confidence to bake it myself. So I thought I’d have a go.

First, I had to make the salted caramel sauce. This was made by heating caster sugar and butter until it dissolved and melted then adding double cream to the pan. This was then brought to the boil and kept on a rolling boil until thickened. You had to stir the mixture constantly so that the caramel didn’t go grainy or stick to the bottom of the pan. It seemed to take absolutely ages to get to where I wanted it to be and then it looked more like fudge than caramel! When it was ready, I let it cool down while I made the main part of the brownies.

Compared to my regular brownie recipe, this recipe contains more chocolate. I used a mixture of dark and milk chocolate mainly because that was all I had in my cupboard. Lindt had had a special offer on their 100g bars in Morrisons so I bought two dark bars and two milk ones. Usually I only use one bar of one kind of chocolate and add in some little extras, such as chocolate chips or nuts. The rest of the ingredients were the same: brown sugar, eggs, plain flour, baking powder and butter. I didn’t use cocoa powder either.

As with all brownie recipes I always start by melting the chocolate and butter together. To the melted butter and chocolate I add the caster sugar and mix that in, followed by beaten eggs. I did not add any vanilla extract this time either. Finally, I folded in the flour and baking powder.

I spooned all the brownie mixture into a prepared loose bottomed square tin. The caramel was then spooned into the mixture and poked in so that it wasn’t just sitting on the top. It did look very pretty with its marble effect.

After half an hour’s baking the brownies were ready. I left them to cool down on the wire rack while I started making dinner.

Whenever I make brownies I find that I’m asked “Can I have one?” before I’ve even cut them up. This was no exception. I cut them up then made sure that I took four out for my family before boxing the rest up for work.

These were so yummy that I will make these again. I think I’ll cheat and use a ready made sauce if I’m short of time, though!

Happy Baking!

Love Sam xx

Amazing Cakes #6: Gluten Free Chocolate Chip Brownies

There are a couple of Brownie recipes in The Great British Bake Off Amazing Cakes which I’ve been really keen to try out. I have my own favourite regular Brownie recipe but I must admit I’ve never made a gluten free brownie before. The Amazing Cakes book has a whole chapter dedicated to Free From Cakes and one of the Gluten Free recipes is for some Chocolate Berry Brownies. I like fruit inside cakes but I didn’t want to use up my raspberries I usually have on my cereal at breakfast time. Instead, as I wanted a chocolatey hit, I put in the equivalent amount of milk chocolate chips.

The brownies are made gluten free by using ground almonds in place of the flour and baking powder. The original recipe also shows the Brownies topped with some flaked almonds. I didn’t have any left as they’d all gone in the Florentines I’d made!

The chocolate chips were part of a lovely, belated birthday present from my friend Amy. I have tried the Guittard plain chocolate chips before but never the milk ones. I used about two thirds of the packet. Hopefully there will be some left to make choc chip cookies with another time.

To make the brownies I had to melt dark chocolate and butter first. When this was melted, I added in some light brown muscovado sugar as well as some vanilla extract.

After that, I stirred in beaten eggs, followed by cocoa powder and ground almonds. Finally the chocolate chips were folded in.

I baked the brownies at 180oC in a 22cm square loose bottomed pan for 30 minutes or so.

The brownies came out with a slightly different look to them on the top but they honestly tasted fudgy and squidgy inside, just how I enjoy eating a brownie. I needed to wait until the brownies had cooled down before I could cut them up into squares. The chocolate chips gave it an extra edge of deliciousness and I was really impressed with them. No one could tell they were gluten free.

I definitely will be baking these brownies again and again as they were so simple to bake without having to buy special gluten free flour and baking powder in. I saved two brownies for Mr S and my daughter while the rest went off to work to share around with my workmates.

Happy Baking!

Love Sam xx

Maraschino Cherry And Cream Cheese Brownies.

I was planning on baking some muffins at the weekend but got on Twitter and saw that last week’s theme for #TwitterBakealong was to bake some brownies with fruit in. #TwitterBakealong is great fun. You bake something connected with that week’s theme then upload a photo to Twitter along with the hashtag. The photo has to have a handwritten sign to be included in the bakealong. Brownies are a huge favourite in our house and I love making them. Unfortunately though, they don’t do my waistline any good.

Looking on Twitter I could see lots of incredible bakes with different added fruit inside. I’m not one who usually adds fruit to brownies. It’s usually extra chocolate, candies, Oreo cookies or nuts that end up in my brownie batter. I just didn’t know what to do that would stand out.

Back in 2017, I bought a fabulous book which I’ve mentioned in previous blog posts. Flapper Pies And A Blue Prairie Sky by Karlynne Johnston, who is a Canadian blogger and food writer. I came across her book in the gift shop at Fort Edmonton and just had to have it. I’m getting the hang of working in cup sizes instead of grammes! I knew that the Flapper Pies book contained several traybake and brownie type recipes which would inspire me.

Eventually I settled on adapting the Peanut Butter and Jam Cheesecake Brownies recipe. Instead of using raspberry jam, I used two thirds of a jar of washed, drained and dried maraschino cherries which I stirred into the cheesecake mixture. The brownie was a triple layer confection. Starting with a plain chocolate chip base, then a cheesecake layer and finally topped with more decadent brownie, this time swirled with peanut butter in the mixture. It sounded so naughty but nice.

I had to giggle at the recipe introduction as Karlynne Johnston stated that “these brownies are now my husband’s favourite bar. I put them in the freezer so I could take a photo of them later and he snuck down for an entire week and ate them straight from the freezer, frozen as a midnight snack! You have to admire his dedication!” This did make me laugh as anything baking related that goes in the freezer, especially cookies or brownies usually vanishes and gets eaten frozen!

On Sunday afternoon I started to get everything out to start baking. I must admit this wasn’t a cheap bake, but did use up ingredients I bought on impulse when shopping in Lakeland before Christmas. I saw jars of maraschino cherries which I usually associate with cocktails or ice cream sundaes on display as well as a bag of dark Guillard chocolate chips. I knew that I had to bake something exciting with them.

First of all I melted some butter in a saucepan. When this had melted, I removed the saucepan from the heat and stirred in some caster sugar. After the caster sugar had dissolved, I stirred in some cocoa powder.

The next step was to add three eggs one by one and stirred into the mixture.

Then, I added in the dark chocolate chips.

The plain flour then was stirred in but it needed to be folded in carefully so that it wasn’t over mixed. The brownies really needed to be fudgy, rather than cakey in texture.

The brownie batter was ready apart for one thing. It needed to be split two ways: one third containing peanut butter and the other two thirds to stay plain.

The plain chocolate brownie base was put into a greased square loose bottomed tin. I don’t think mine was the same dimensions as the one suggested in the original recipe but this was the nearest I had.

The next step was to make the cheesecake filling. This was done by thoroughly washing and rinsing the sticky syrup off the Maraschino Cherries. There was loads to get off. I dried them on a piece of kitchen towel then started to chop the cherries into quarters. I had to re-rinse the cherries after they had been cut up as well, as they were still covered in syrup.

In a large bowl I whisked together some full fat cream cheese, some sugar, an egg and some cornflour. This made the cheesecake mixture quite runny so I wondered whether I should have used an egg with it. I then folded in the cherries. This turned the mixture a delicate purple colour.

The middle cheesecake layer was finally spooned on top of the chocolate brownie layer. Unfortunately whether it was because the cheesecake layer was runnier than expected or because there wasn’t enough of the far too stiff peanut butter layer, I found this incredibly difficult to spread. Also there didn’t seem to be enough mixture. It turned out that I ended up swirling the peanut butter layer into the cheesecake layer so that it was more of a marble effect.

You can just about make out the two layers when I cut into the brownies once they had cooled down enough. They baked in my electric fan oven for 35 minutes (which is slightly longer than other brownie recipes) at about 170oC. The texture came out perfectly and gooey just like a brownie should but I still wasn’t sure what it would taste like with cherries in it. My daughter hates glace cherries but she liked these. In fact my whole family loved them and I put the rest in a plastic box to take into work. Then I remembered that the brownies contained peanut butter and being that I work in schools and nurseries which are usually nut free environments for allergies, I put the box in the freezer.

It will be interesting to see if my family do what Karlynne Johnston’s husband did with her brownies when she put them in the freezer. On my last count there were sixteen pieces in the batch, we ate four so that leaves twelve. I bet if I go to the freezer now, there won’t be any left. I will report back!

Happy Baking!

Love Sam xx

Praline Brownies

There’s nothing like a great big gorgeous gooey chocolate brownie.  Just pure decadence.  I was off work for three days last week due to the snow and by last Friday afternoon I had cabin fever.  Now if you’re a baking addict like me you begin to think of what you can bake, never mind cooking the tea.  I was thinking I might have to get my breadmaker out but thankfully we had enough to keep us going.

A couple of weeks back I bought Martha Collison’s second recipe book “Crave” and ended up craving things after looking through the recipes.  One of her recipes for Pecan Praline Brownies including some homemade pecan praline to add to the mixture.

I had a packet of Vahine Pralines Concassees which I had bought from a Carrefour Supermarket when on holiday in France last year.  I didn’t know what I would use them for until I saw the recipe for the Praline Brownies.  Instead of making the praline with pecans, I would substitute the packet of pralines.  The pretty pink colour contrasted well against the rich, dark brown colour of the brownies.

What I also loved about this brownie recipe was that it used real, dark chocolate in the mixture and not just cocoa powder.  I also chose to bake mine in a square tin, rather than a traybake tin so I would get deeper pieces.

Instead of melting the dark chocolate separately, the recipe asks you to melt butter and sufar together on the hob.  Then, once this is melted then you add in the chocolate pieces using the heat of the melted mixture to melt the chocolate.

When the mixture had cooled, I added in beaten eggs, flour and cocoa powder and then finally tossed in the pralines.  Then it was poured into the prepared tin and ready to bake in the oven for between 25-30 minutes.

When the brownies were baked, they were taken out of the oven and left to cool.  I always worry about overcooking brownies as they are meant to be fudgy and chewy, not like a cake.

As not to tempt me to scoff them, I cut up the brownies and put them straight into a plastic box to go in the freezer.  I knew if they were frozen, I’d not be able to eat them all up. I did love the way the brownies turned out, though.

Happy Baking!

Love Sam xx

My Favourite Brownie Recipe

I just love baking brownies and they’re one of the first things to go when I have a stall.  Not that I’ve done many stalls recently.  My family love my brownies and they’re always popular when I’ve taken them into schools where I teach in the past.  I still laugh my head off from the marriage proposal I got once from a man who bought a pack of my brownies from my stall.  He came back about half an hour later having eaten the brownies, bought another pack and asked if he could marry me!  Sorry, but I’m already taken!

Anyway, it’s always fun baking brownies and I bake loads of different versions.  My most popular varieties are the plain ones, my Maya Gold ones and the Oreo cookie ones.  I experimented with using Green and Blacks Maya Gold chocolate in them a couple of years back and loved the taste.  I now have a baby niece called Maya so one day maybe I can teach Maya to bake them!  The Oreo cookie ones are so naughty but nice as well, though.

SmartCookieSam’s Favourite Brownies

100g  good quality chocolate of your choice

150g unsalted butter

125g plain flour

15g cocoa powder

300g soft light brown sugar

1 tsp vanilla extract

1 pinch of salt

1/2 tsp baking powder

2 large, free range eggs

100g chopped nuts/ chocolate chips/ dried fruit, Oreo cookie pieces/ Smarties or similar.

This recipe is so adaptable.  For instance if you want to have mint brownies, use a good quality bar of mint chocolate.  I recommend Lindt Intense or one similar where the mint flavour comes from crispy bits, not fondant like an After Eight Mint.  Instead of vanilla extract, use a good quality peppermint extract. Just remember to keep the quantities the same.  Let your imagination run wild!

Preheat the oven to 180oC/ 350oF/ Gas 4.  Grease and line the base of a loose bottom square baking tin (mine is about 8″ square). I swear by Wilton Cake Release available from Lakeland to help here!

Break up the chocolate into squares and add the butter in cubes. Melt the butter and chocolate over a saucepan of barely simmering water or if you prefer use the microwave.  I must admit I use the microwave. I put the chocolate to melt for 1 minute, then take it out, stir it and put it back in for 10 second intervals. Works for me.

Allow the chocolate to cool slightly and then sieve the cocoa powder, plain flour, baking powder and salt into another mixing bowl.

In yet another mixing bowl, beat the eggs and add the brown sugar in, along with the vanilla extract.  Stir the ingredients together but until they are just combined. Make sure there isn’t any flour visible.

Finally, fold in the melted chocolate along with any additional ingredients, such as Oreo cookies.

Spoon the mixture into the prepared tin and bake in the centre of the oven for about 20 minutes.  Brownies should be chewy and gooey inside, so don’t overbake them.

Let the brownies cool in the tin before you cut them into squares.  I usually get 16 squares from a batch.  Now try to keep them from being scoffed all at once!

Happy Baking.

Love Sam xx

 SmartCookieSam’s Christmas Baking.

I dream about baking and love any excuse to get in my kitchen.  But the week before Christmas I just couldn’t get into it. I knew I had lots to make but every time I thought “Right, let’s make that fudge,” something would happen and it would get pushed to the wayside.  I started off the week with a thumping fuzzy headache.  It was brought on by having to get everything I hadn’t done sorted out in three days flat because of all the work commitments leading up to the end of term. In the end I decided I would have to get up at 5.30am and get cracking on what was needed for foodie presents and for our own Christmas food.

It was a very long day and by the time I sat down at 10pm having cleaned the kitchen floor, I was ready for bed.  These photos showed what I made.

My Gingerbread House Bundt Cake baked as an alternative to Christmas cake.

Using a recipe from the Sugar and Crumbs website I made their simple fudge using Salted Caramel icing sugar, condensed milk and butter. So easy to make.

Brownies always go down well for foodie presents and I baked three different batches, starting with these Mint M&M ones.

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Brownies baked with Oreo Cookies inside, yum yum!

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Some baking for us: Mince Pies and homemade sausage rolls.

For those who don’t like mince pies I baked some peanut butter M&M cookies.  

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Gingerbread Cupcakes using the scrumptious and delicious smelling Sugar and Crumbs Gingerbread Icing sugar in the buttercream.

Happy Baking!

Love Sam xx

Baking With Reeses Peanut Butter Chips.

Here’s yet another blog post I’ve forgotten to write about over the past few weeks.  I had only been in my new job a couple of weeks and baking was the last thing on my mind.  Though I do like to bake a cake or a pudding on a Sunday to go with our lunch.  I don’t know how they’d managed to stay in my baking cupboard as my two teenage kids are always nicking things out of it!  I had found a large pack of Reese’s Peanut Butter Chips back in January and sneakily hid them behind a bag of flour hoping my kids wouldn’t look behind it!  I intended to do lots of baking with these little beauties!

My family adore brownies and they always go down well for pudding on a Sunday.  I put half the packet of peanut butter chips into my regular brownie batter. What’s more is that the chips did not melt but you got an instant hit of peanuts which contrasted beautifully with the dark chocolate in the brownies.  I insisted on putting the remaining brownies in the freezer or else we would have scoffed the whole lot there and then!

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Chewy and gooey Peanut Butter brownies baked with Reeses Peanut Butter chips into the batter.

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Chocolate and peanut butter heaven…. don’t mind if I do!

If that wasn’t enough peanut butter to be going on with, I had half the packet to finish off.  So a few days later I thought about what I could bake with the remaining pieces. I adore peanut butter cookies and could eat them all day long.  So I planned to bake some cookies to stick in the freezer.  But they didn’t quite get there.. well some of them did!  I adapted a recipe I had for peanut butter and chocolate cookies but was angry to find that the bar of dark chocolate I had in my baking cupboard had now turned from a 100g one to a 50g one! So I had to add something else to the chocolate, I ended up tipping in 50g of raisins instead.

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Gorgeously moreish peanut butter and raisin cookies.

I was very impressed with the cookies.  They tasted chewy and there was a good balance of the peanut flavour against the sweet chocolate and raisins.  I ate a couple with a cup of tea and although they tasted fab I regretted it thinking of all the calories in them.  So I saved some for my family and the rest got stuck in a box and put in the freezer before I demolished those as well!

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Only half the cookies made it to the freezer!

Happy Baking!

Love Sam xx