Whittakers Chocolate Peanut Butter Cups

These treats are so easy to whip up and will set in the freezer in a couple of hours, although the recipe does say to leave over night.
These have been eaten in seconds by anyone that has tried them and you really can taste the Peanut Butter.... DELISH!

250g pkt ANZAC Biscuits, crushed
50g Butter, Melted
150ml Cream
150g Whittakers Peanut Butter Chocolate
1/3 Cup Crunchy Peanut Butter

Line a 12 hole muffin tray with paper cases. Combine the crumbs and butter in a medium bowl and divide between the paper cases and press down firmly.

Heat the cream in a small saucepan over a low heat until almost boiling. Remove from the heat and then add in the pieces of chocolate and peanut butter. Stir until melted and completely combined.

Spoon into the cups on top of the biscuit bases. Pop into the freezer and let set.
Remove the paper cases while frozen, they come off easier!

You can serve these as is or top with fresh berries and whipped cream!

Banana & Maple Cupcakes with a Maple Syrup Buttercream

I made these cupcakes for my sisters house warming and they were a hit! Obviously I decorated mine with some melted chocolate but there sure is enough flavour in these treats without any other toppings but the buttercream!

Cupcakes:

3 Eggs
125g Butter (melted)
200g Brown Sugar
1/4 cup Maple Syrup
1 tsp Vanilla Essence
4 Overripe Bananas
1/4 cup Sour Cream
1 1/2 cups Plain Flour
1 tsp Baking Powder
1/2 tsp Ground Cinnamon

Preheat the oven to 180 degrees Celsius.

Line cupcake tins with cupcake cases - makes 12.

Beat the Eggs, Butter, Brown Sugar, Maple Syrup and Vanilla with either a hand mixer or electric mixer, it will go thick after about 5 minutes. Now add in the Banana and Sour Cream and mix together.

Sift the Flour, Baking Powder and Cinnamon and then add to the wet mixture.
Mix until combined but be careful you do not over mix!

Separate the mixture into the cupcake cases, about 3/4 full and pop into the oven. They will take about 20-25 minutes. Prick the cupcakes with a knife and when it comes out clean, they're done!

Once cooled (Or the mixture will slip off!), ice the cupcakes with the buttercream either by piping or spreading on.

Maple Buttercream

125g Butter (very soft)
1/4 cup Maple Syrup
1 to 1 1/2 cups Icing Sugar
Splash of Vanilla Essence

If you are wanting to pipe the icing on, I recommend 1 1/2 cups of Icing Sugar to ensure the piping will hold its shape.

Beat all the above ingredients together with an electric mixer until well combined and the mixture is smooth. If you really want an extra KICK of maple flavour, add a tablespoon or 2 extra!

MMmmmmm YUM!! Enjoy x

Cherry Cola Cupcakes

I love taking a simple recipe and jazzing it up a little! It's the best way, I find, to create something new and exciting with a great classic!

For the Cherry Cola Cupcakes I have literally taken my favourite chocolate cupcakes and added some chopped up glazed cherries and 1 Cup of Cherry Cola.

With the icing, I have used a basic vanilla frosting and added raspberry essence, 2-3Tbsp of Cherry Cola and decorated with a glazed cherry and raspberry licorice! 

Enjoy x

A Cup of Tea - Early Grey Cupcakes

This recipe was passed on to me from my bosses partner, she made them for us and they are so delicious!! I have never tasted baking with tea in it and I was pleasantly surprised as to how tasty they are! 

This is a small recipe that makes 6 - perfect for whipping up if a friend is coming over for a catch up!

Ingredients:

100g flour

70g brown sugar

100ml cream

1/2 tsp baking powder 

1 egg

1 tea bag (earl grey)

Method:

Whisk cream and sugar well. 

Add egg and whisk again. 

Add sifted flour, baking powder & tea leaves and lightly stir. 

180 degrees 12 - 15 min

Chocolate Self Saucing Pudding with Banana & Peanut Butter "Ice-Cream"

I made this for dessert last night and as always, the husband was pleased! The Chocolate Self Saucing Pudding is a regular appearance in our house but I try and mix up with something different each time. It tastes great with some fresh berries mixed into the cake mix before cooking! This time round I tried it with a new recipe I found via www.thatssomichelle.com (it is her picture I have used as well - credit where credit is due!) A PERFECT hot dessert for winter that really is quick & easy - Enjoy xx

Mum's Chocolate Self Saucing Pudding:












Ingredients:

1C of Flour
1tsp Baking Powder
2Tbsp Cocoa Powder
3/4C Sugar
1tsp Salt
1tsp Vanilla Essence
1/2C Milk
2Tbsp Butter

SAUCE
1Tbsp Cocoa Powder
1/2C Brown Sugar
1C Hot Water

Method:
Melt butter in the microwave and then add all the top ingredients together in a microwave safe bowl - incl the melted butter.
In another small bowl mix together the Cocoa Powder & Brown Sugar.
Sprinkle the Cocoa & Brown Sugar over the batter then slowly poor the hot water over top.
Cook uncovered for 7-8 minutes in the microwave.


Frozen Banana and Peanut Butter "Ice-Cream":

Method:

Chop up the Banana's onto a cookie tray and pop into the freezer. I used 3 Banana's and this made enough for 2 scoops each for my husband & I. Freeze the bananas for at least 2-3 hours. I just did it in the morning before work so they were ready for when I got home.

When frozen, pop the banana's into a blender or use a hand mixer. At first, they will go crumbly but they will start to become ice-cream like texture. YES it is as smooth as the picture looks.

Add in a tablespoon or 2 of peanut butter and mix well.

Put back into the freezer to set for 30mins - and hour.

Serve this with the Chocolate Self Saucing Pudding - my FAVOURITE flavour combo's are anything chocolate, banana and peanut butter so this is a real treat!!