Ok, once you have stopped drooling over the title of this post, take a look at the recipe below!

I found the original over here.

Ingredients

  • 1 large egg
  • 3/4 cup Nutella – I used the Pick n Pay Hazelnut Chocolate Spread (Its the closest one to Nutella I have ever tasted and its about a third of the price)

choc spread

 

  • 1/4 cup creamy peanut butter
  • 1/2 cup dark brown sugar, packed (I used light brown sugar)
  • 1 tablespoon vanilla extract (I used my home made extract)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 170 grams dark chocolate, chopped (I used about half a box of dark chocolate chips)

Method

  • Using a hand beater (or stand mixer) combine the egg, Nutella, peanut butter, brown sugar, vanilla and beat to cream ingredients for about 5 minutes. 
  • Add the flour, baking soda and salt.
  • Mix until combined.
  • Add the chocolate chips and using a wooden spoon mic until just combined.
  • Scoop out batter roughly the diameter of a R5 coin and using your hands squeeze into balls. They will be very oily!
  • Place on a sprayed baking tray.  About 5cm apart or about 6/8 balls per tray.
  • Place your trays in the fridge for no less than 2 hours.
  • Once chilled, set you oven to 180°C and bake each tray for 10 minutes.

iphone pics 116

Enjoy with a cup of coffee or a glass of cold milk!

Peanut butter icing

July 9, 2012

The amazing Tanya made what looks like amazing icing this weekend!

~~~

This weekend I was craving cake. But it had to be vanilla sponge cake and peanut butter icing.  I’ve never made peanut butter icing.  As luck would have it, I had a visit from a friend of mine, who is a pastry chef (check out her site which is soon to be updated: http://www.schweetemporium.co.za/) and she gave me a recipe for icing!

As for the cake… I discovered this box cake a few months ago and I am in love.  So easy (obviously) and so divine!  Just add water, oil and eggs!

So I made this delicious cake (it says to make a 2 layer cake, but I only have one springform tin, so I always just make one cake.)

Then, onto the icing… obviously my friend makes this in bulk, so she halved the recipe for me, and I still had WAY too much – but you can freeze it!! Which I did…

This is the recipe I used, But I may just halve it again when I need more… I had enough for 3 cakes.

INGREDIENTS:

  • 375g Wooden Spoon White Margarine (it is apparently important to use this brand)
  • 900g icing sugar
  • 2 eggs
  • Vanilla essence

… this is where her regular recipe ends – but as I wanted peanut better icing, she said to just add as much as I wanted until it tasted good. I ended using about

  • 1 cup smooth peanut butter.

METHOD:

  • With an electric mixer, blend chopped up butter, icing sugar and eggs. Blend, blend, blend for a long time, until light and fluffy and white.
  • Leave icing for 15-30 minutes.
  • Add peanut butter until you are happy with the taste… blending as you go along.

And that’s it!

My icing:

Once the cake (or cupcakes!) are cooled, ice as desired! My icing skills are non-existant and this doesn’t look like much – but my tummy loves it!

Eat and enjoy… this really hit the spot! This box cake is light and fluffy and moist and has such a deliciously delicate vanilla taste – I love it!

As for the frozen icing… according to my chef friend, you just microwave it for 10 seconds or so, until it is back to the normal consistency!

I have a weakness for the chocolate covered peanut butter balls from Moo-z Bros.

I also have no money at the moment because UIF are pusswanks!

What I do have are the ingredients to make peanut butter balls…

I googled recipes and found this one on the Rice Krispies site.

Of course I didnt really stick to it 100% but I think they came out pretty well.

Here is my recipe (I once again forgot to take pics of the process…)

Ingredients

  •  1 cup ( I used half a jar) smooth peanut butter (they use crunchy but smooth works well)
  • ¼ cup marge
  • 1 cup icing sugar
  • 2 cups rice krispies
  • 1 ½ cups semi sweet chocolate morsels (I used 1 85gms bar of bitter sweet chocolate, I should have used 2)
  • 2 tablespoons vegetable shortening/Holsum (thanks @Saaleha) ( I didnt have any so I used margerine)
  • 54 mini paper cups (I used 2 baking trays covered with wax paper)

Method

  • Beat peanut butter, marge and sugar with an electric beater until well mixed.  I used a fork and elbow grease as I didnt want to wake the kids up, next time I will use an electric beater!
  • Add rice krispies, mixing well.  At this point I want to say that I would have crushed the rice krispies a bit before adding them in but I think if you use the electric beaters it might just crush them for you as you mix, I will definitely try this next time.
  • Taking a teaspoon scoop up a small dollop of the mixture and shape into a ball, they then say to place the ball into the paper cup, I just plopped them onto the wax paper baking trays.
  • Refrigerate.
  • Melt chocolate and shortening in microwave or on double boiler.
  • Spoon one teaspoon of chocolate mixture over each ball.  My mixture was a bit thick, perhaps with shortening it would have been thinner, and it didnt pour very easily.  Also, if you dont use the paper cups I would suggest dipping the balls into the chocolate to coat them (which I didnt do).
  • Refrigerate until firm.
  • Store in an airtight container in the fridge.

All in all they came out quite well.  I cant stop stuffing my face!

I would definitely prefer the krispies to be a little finer and less ‘lumpy’ in the mixture and I will either use the paper cups or dip the whole ball into chocolate next time.  I will also be getting some Holsum as I think the texture will be better for the chocolate.