Peanut Butter Rice Krispie Brownies

Ok…

So what do you do when not only do you have an allergy to peanuts but you also stupidly gave up chocolate for Lent? yes that’s right…silly me.

My answer to this problem…bake something that I most definately cannot eat regardless of how much I would like to, there, problem solved!

These Peanut Butter Rice Krispie Brownies are not for the feint of heart.  The first layer is a gooey, dense, dark chocolate brownie.  Just as the brownie was nearly cooked I added a layer of thinly sliced Snickers bar and a generous helping of Salted Roasted Peanuts and popped it back into the oven.  While the brownies were cooking to perfection I mixed up milk chocolate, Rice Krispies and a whole jar of crunchy peanut butter into one big sticky beautiful mess!  This was poured over the brownies and Voila…

Judging by how quickly these disappeared (people you know who you are!) these are going to become a firm favourite at Rosy Cheeks one day!

Claire x

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A Marbling Delight!

Usually when I make a cupcake its that final flourish of Buttercream or Chocolate Ganache that really turn it into a thing of beauty (combined with glitter and sprinkles of course!), there is one exception to the rule and that is Double Baked Chocolate Cheesecake Cupcakes! The cupcakes are a combination of dark chocolate sponge and vanilla chocolate chocolate chip cheesecake (yes complete indulgence but entirely worth it!) I sometimes like to add a little crushed oreo biscuits just to add a slight crunch.

They have such a unique finish that is almost like marble and a complete shame to even contemplate covering in any form of icing, that said if you just cant utter the word ‘Cupcake’ without sugar filled buttery lovelyness then a cream-cheese based frosting works really well.

National Baking Week – Oreo Cookie Cupcakes

Keeping up with the theme of National Baking Week (see earlier posts) I decided to bake a batch of cupcakes my friends and family love.  I know it is a favourite because they rarely stay on the cake stand for more than an hour after serving!

The Cupcakes are a cocoa based sponge that is dark and delicious topped with a Vanilla Buttercream that is blended with crumbled Oreo cookies.  For that final lavish touch half an Oreo cookie is simply pressed gently into the buttercream.

I managed to get just one picture before they all disappeared… 

National Baking Week – Chocolate Caramel Cupcakes

As it was Chocolate Week last week and I had a big bowl of left over chocolate custard/ganache sat in the fridge it seemed only right to get it used up!  So I decided to combine this with the beginning of National Baking Week 17th-23rd October 2011.  

I chose to make Chocolate Caramel Cupcakes topped with a caramel and nougat enrobbed in milk chocolate slice cut from a well known branded bar…rhymes with ‘Cars’…here are the results…

A Tribute to Chocolate…

As it is Chocolate Week (10th-16th October) it seemed only right that I dedicate a little space to such a well loved versatile ingredient, one that is often used in my baking and soon demolished by all! So with this in mind I am sharing one of my favourite recipes – The Double Chocolate Triple Layer Cake finished with handmade chocolates and dark chocolate shavings.  This cake is for the serious chocoholic, the one that is either chocolate crazy or in the need for a serious chocolate hit due to factors beyond every day control (it’s ok you can admit that these situations are usually men-related).

Double gold award winning truffles. A dark chocoate shell with a smooth hand-made caramel centre with fresh Cornish cream and a hint of Cornish Seasalt. Dusted with cocoa powder. TM Nicky Grant 2010

The chocolates can be made well in advance of the cake or you can take the opportunity to visit one of the beautiful local chocolatiers you probably have right on your doorstep. Living in Cornwall I can whole heartedly recommend many but you haven’t lived until you have tried a Nicky Grant Award Winning Cornish Sea Salt Caramel. (if you are not lucky enough to live in Cornwall you can order these online here)

Anyway on to the cake recipe I promised…

For the Cake – 100g butter (if you wanted to be a little more saintly you could use stork!), 265g Caster Sugar (golden if possible), 2 Medium eggs, 50g Cocoa Powder, 1/4 tsp Baking Powder, 1/4 tsp Bicarb of Soda, 1/2 tsp Vanilla Extract, 175g Plain Flour, 165ml Milk

For the Chocolate Custard/Ganache – 500g Caster Sugar (golden if possible), 1 tbsp Golden Syrup, 125g Cocoa Powder, 175g Cornflour, 85g butter (again stork could be used here..decide on your halo and whether you want it to slip or not!), 1/2 teaspoon vanilla extract

You will need 3 8″ (20cm) cake tins greased and lined, and you will need to preheat your oven to 170C (325F)

You will start out by making the Chocolate Custard/Ganache as this will need around 2-3 hours to cool down before you can spread it lavishly over your baked cakes.  In a large saucepan mix together the sugar, golden syrup, cocoa powder and 600ml of cold water and bring this to the boil over a medium heat.  You can whisk this occasionally but its not essential.  The Cornflour needs mixing in a separate bowl with around 150ml of cold water, you may find this seems like you are making cement but it will with a little bit of elbow grease end up as the consistency of thick glue (think the pre-school variety and your there!) Add this gradually to the saucepan with the other ingredients and whisk it constantly over the heat until it goes lovely and gooey and thick.  Then add the butter and vanilla extract, pour into a bowl and leave to cool.

The cake is simple enough, cream your butter & sugar, then add the eggs one at a time until well mixed.  Add the vanilla extract, cocoa, baking powder and bicarb of soda and continue mixing. Add half the flour, then all of the milk and then the rest of the flour and give it one last mix until all is combined. Bake in the pre-heated oven for about 20-25 minutes.

Then the fun begins, layer your cakes and lather them in the thick chocolate custard/ganache until the whole cake is covered and then shave some dark chocolate for the top – you can do this by pulling a knife blade along the smooth side of the dark chocolate or by using a peeler to create little curls! Then add your chocolates around the top and voila….a chocoholics dream.

If you want to find out more about what is happening during Chocolate Week 2011 click here to visit the official website!

Claire x