Cakes & Bakes: Peanut butter brownies

Slice of home-made peanut butter brownie and mug | H is for Home #recipe #brownies #baking #cookery

We’ve got a wonderful recipe for you this week – delicious peanut butter brownies. And there’s a bonus for some of our readers who have certain dietary requirements.

Peanut brownies mixtures | H is for Home

This peanut butter brownie recipe is taken from a cook book of low FODMAP dishes. FODMAP is an acronym for “fermentable oligosaccharides, disaccharides, monosaccharides and polyols”. It’s a diet recommended for people suffering from Irritable Bowel Syndrome (IBS), Crohn’s Disease, functional bowel disorder, Inflammatory Bowel Disease and Coeliac Disease. Don’t let the fact that you’ve got a healthy digestive tract make you think that this brownie’s not for you – it’s amazing!

Peanut butter brownie batter in square tin | H is for Home Spooning warmed peanut butter into peanut butter brownie batter | H is for Home
Peanut butter pattern in peanut brownie batter | H is for Home Cooked peanut brownies | H is for Home

Slightly crispy on the outside… soft, sweet, chewy and gooey on the inside. Eat it hot or cold… on its own, with a scoop of vanilla ice cream or thick pouring cream.

Sliced peanut brownies | H is for Home

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Peanut butter brownies
Yields 6
Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 175g/6oz of unsalted butter
  2. 200g/7oz dark chocolate
  3. 75g/3oz crunchy peanut butter
  4. 125g/4½oz smooth peanut butter
  5. 3 eggs
  6. 175g/6oz of caster sugar
  7. ¼tsp of salt
  8. 50g/1¾oz self-raising flourHome-made peanut butter brownies ingredients
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Instructions
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Grease a 30 x 20cm (12 x 8 inch) brownie tin and line it with parchment paper
  3. Put the butter, chocolate and crunchy peanut butter into a heat-proof bowl on a saucepan of simmering water over low heat and warm until just melted
  4. In a separate, small saucepan, gently warm through the smooth peanut butter
  5. Put the eggs, sugar and salt into a large bowl and whisk until the sugar has dissolved
  6. Using a rubber spatula, stir in the melted chocolate mixture and self-raising flour
  7. Scrape the mixture into the prepared tin
  8. Drizzle over the smooth peanut butter in 3-4 straight lines, then 'drag' through the peanut butter with a skewer or toothpick to create a marbled effect
  9. Bake for 20 minutes, until the cake is just firm to the touch, but has a slightly fudgy texture
  10. Allow to cool in the tin for a couple of minutes then lift out the block onto a board using the lining paper and cut it into 6-9 squares
  11. Serve warm or cold, on its own or with a scoop of ice cream or pouring cream
Print
Adapted from The Low-FODMAP Recipe Book
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Cakes & Bakes: Peanut butter baked cheesecake

Home-made peanut butter baked cheesecake | H is for Home

It’s Justin’s 50th birthday today so, of course, I had to make him a birthday cake.

Crushed plain chocolate digestive biscuits for peanut butter baked cheesecake base | H is for Home

I made a peanut butter baked cheesecake – seeing as cheesecake is his favourite kind of cake, and he’s quite partial to peanut butter too.

Cheesecake cake tin wrapped with wet tea towel

I also wanted to try out a tip that I found on the internet this week. Apparently, instead of using a Wilton Bake Even Strip (which helps keep your cake level and prevent a cracked top), you can wrap the sides of the tin with a wet cloth or tea towel.

Peanut butter baked cheesecake batter ingredients | H is for Home

It worked pretty well, there was a slight bulge to one side of the top which I put down to the overlap of the cloth. Next time I’ll use a cloth cut down to fit the circumference exactly. So long as the cloth is very wet, it won’t burn in the oven. Elasticated cloth, or nylon/polyester fabric probably wouldn’t work very well in the heat of an oven; stick with cotton or linen.

Pouring peanut cheesecake batter on to biscuit base

The plain chocolate digestive biscuits gave just that bit of extra depth of flavour over plain digestives, and baking the base for 10 minutes gave it a ‘biscuity’ taste and texture.

Chocolate topping ingredients for peanut butter baked cheesecake

I used mascarpone, but you can use Philadelphia or any other plain, full-fat cream cheese.

Smoothing chocolate topping on peanut butter baked cheesecake | H is for Home

The results were delicious – a rich, indulgent treat.

Home-make peanut butter baked cheesecake with toasted mixed nut sprinkles | H is for Home

There’s only one slice left – that must mean that the birthday boy approves!

Peanut butter baked cheesecake
Serves 6
For the base
  1. 150g/5oz plain chocolate digestive biscuits
  2. 30g/1oz butter, melted
For the filling
  1. 250g/9oz mascarpone cheese
  2. 2 eggs + 1 egg yolk
  3. 100g/3½oz caster sugar
  4. 150g/3oz crunchy peanut butter
  5. 60ml/2fl oz soured cream
  6. ½tbsp cornflour
For the topping
  1. 125g/4½oz soured cream
  2. 50g/2oz dark chocolate
  3. 15g/½oz caster sugar
  4. 3tbsp mixed chopped toasted nuts (optional)Home-made peanut butter baked cheesecake ingredients
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Instructions
  1. Preheat the oven to 170°C/150°C fan/325°F/as mark 3
  2. Grease & line and 22cm diameter spring form tin
For the base
  1. Using a food processor, grind the plain chocolate digestives into fine crumbs
  2. Add in the melted butter and combine well
  3. Tip the mixture into the prepared tin pressing down firmly & evenly using a cold metal spoon to form a level base
  4. Put the base into the oven for 10 minutes, when cool put it into the fridge to set
For the filling
  1. After washing out the processor bowl, use it to combine the mascarpone, eggs, yolk, sugar, peanut butter, soured cream and cornflour to a smooth consistency
  2. Pour the mixture into the over the base and bake for 30-40 minutes until just set
  3. Allow to cool for half an hour on a wire rack before putting the tin into the fridge to chill
For the topping
  1. In a small saucepan, gently warm the soured cream, chocolate and sugar stirring to form a smooth sauce
  2. Pour the mixture on top of the cold cheesecake and allow it to set in the fridge
  3. When cooled & set, run a sharp knife around the edge of the tin before easing the cake carefully
  4. Finish with a sprinkling of mixed chopped toasted nuts (optional)
Print
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Peanut butter & banana dog treats

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peanut butter & banana dog bones

We must have published at least 100 Cakes & Bakes recipes. This is the first one that’s specifically for our canine friends. Peanut butter & banana dog treats are Fudge’s idea of heaven. They contains all the things he loves the most; egg, honey, peanut butter and bananas.

He hung around the kitchen the whole time I was making these – it must have been the smell of the bananas and the peanut butter. Torture when you’ve got a dog’s super-sensitive nose!

Fudge paying close attention to me making peanut butter banana dog treats

He must have known they were for him – “Are they nearly ready yet?” he was thinking!

Fudge sitting and waiting to be given one of his peanut butter banana dog treats

It was worth his wait. He sat to attention putting on his best behavior as the treats were unveiled.

Fudge eating one of his peanut butter banana dog treats

….and then the first taste. Wow! Things will never be the same in his little doggy world ever again!

Cakes & Bakes: Peanut butter & banana dog treats

Prep Time: 15 minutes

Cook Time: 15 minutes

Cakes & Bakes: Peanut butter & banana dog treats

Ingredients

  • 2 ripe bananas
  • 75g peanut butter
  • 2 tbsp runny honey
  • 1 large egg
  • 225g rolled oats
  • 40g wholemeal flour
  •  
  •  

Instructions

  1. Preheat oven to 175ºC/350°F
  2. Mash the banana with a fork until smooth
  3. Mix in the peanut butter, honey and egg
  4. Add the oats and flour and stir until well combined
  5. Drop the dough (I moulded them into bone shapes using a cookie cutter) onto a cookie sheet lined with parchment/greaseproof paper
  6. Bake for 15 minutes or until just turning brown
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Cakes & Bakes: Peanut butter chocolate fudge

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peanut butter chocolate fudge | H is for Home

This isn’t a regular fudge recipe – there’s no need for a thermometer, no need for all that arm-aching stirring. This peanut butter chocolate fudge recipe takes 20 minutes to make… tops! Because of the high butter content (let’s not even mention the sugar content!), this fudge is best kept in the fridge.

It’s sweet, smooth, buttery and very, very naughty! It made two big jarfuls and there wasn’t enough room in there for that last piece – oh well, I guess I’ll just have to eat it then! 😉

Cakes & Bakes: Peanut butter chocolate fudge

Prep Time: 15 minutes

Cook Time: 1 minute

Yield: makes 12-16 squares

Cakes & Bakes: Peanut butter chocolate fudge

Ingredients

  • 250g peanut butter, creamy or crunchy depending on your preference
  • 250g butter, cubed
  • 1tsp vanilla extract
  • 450g sifted icing sugar
  • 100g roughly chopped dark chocolate or chocolate chips
  •  

Instructions

  1. Line a 22cm/8inch square cake tin with parchment/greaseproof paper
  2. Put the peanut butter and cubed butter into a large microwave-proof bowl and cook on high for 30 seconds
  3. Stir the mixture and microwave again for another 30 seconds
  4. Stir in the vanilla extract and chocolate before adding the icing sugar. The consistency should resemble cookie dough
  5. Using a spatula, put the mix into the lined cake tin pressing it down to level it out. Use the back of a spoon if needed
  6. Cover the tin with cling film or foil and refrigerate for at least 4 hours
  7. Remove from the tin and slice into squares. Keep refrigerated in an airtight container
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Cakes & Bakes: Peanut Butter Cookies

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Home-made peanut butter cookies with small vintage milk bottle and glass of milk | H is for Home

The weather’s been too hot for baking & eating full-on cake this week. All we fancy eating at the moment is salad and have been finishing a meal with a bowl of ice cream or a couple of biscuits instead. Justin bought a jar of peanut butter last week not realising I’d already bought one the day before – so I decided to solve our mini-glut by baking some peanut butter cookies.

The recipe was taken from The Great Big Cookie Book by Hilaire Walden.

Cakes & Bakes: Peanut Butter Cookies

Yield: Makes 24

Cakes & Bakes: Peanut Butter Cookies

Ingredients

  • 115g/4oz/1 cup plain flour
  • ½ tsp bicarbonate of soda
  • pinch of salt
  • 115g/4oz/½ cup butter
  • 125g/4½oz/¾ cup firmly packed light brown sugar*
  • 1 egg
  • 5ml/1 tsp vanilla essence
  • pinch of salt
  • 225g/8oz/1 cup crunchy peanut butter

Instructions

  1. Sift together the flour, bicarbonate of soda and salt and set aside
  2. Cream together the butter and sugar until light & fluffy
  3. In another bowl, mix the egg and vanilla essence then gradually beat into the butter mixture
  4. Stir in the peanut butter and blend thoroughly
  5. Stir in the dry ingredients
  6. Chill for at least 30 minutes until firm
  7. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease 2 baking sheets
  8. Spoon out rounded teaspoonfuls of the cookie mixture and roll into balls
  9. Place the balls on the prepared baking sheets and press flat with a fork into circles about 6cm/2½ ins in diameter, making a criss-cross pattern
  10. Bake for 12-15 minutes until lightly browned
  11. Transfer to a wire rack to cool

Notes

For extra crunch add 50g/2oz/½ cup chopped peanuts with the peanut butter

*The next time I make these I'd use half & half light brown sugar and Muscavado sugar to give the cookies more depth of flavour.

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