Ginger Cupcakes with Peanut Butter Frosting and Blueberries {Vegan}

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I managed to lose the photos for these, you know how things just disappear into your laptop and phone and god knows what else? Anyway….. I managed to find these ones which I had sent to someone!

These are like a fancier PB+J flavour combination, with some ginger to warm up the smooth-ness of the peanut butter. They are vegan too! Enjoy 🙂

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Ginger Cupcakes with Peanut Butter Frosting and Blueberries
Ingredients:
Cupcakes:
1.5 cups flour
1 tsp baking soda
1/3 cup brown sugar
1 tsp ground ginger
1/3 cup golden syrup
1/2 cup canola or light oil
1 Tbsp vinegar
Dash vanilla essence
1 cup+ cold water
Icing:
1/3 cup peanut butter
1/2 cup icing sugar
2 Tbsp maple syrup
To top:
1/2 cup blueberries, fresh or frozen

Instructions:
Preheat the oven to 180 degrees Celsius and grease a muffin tin (you will only be making 9 muffins).

Whisk the flour, baking soda, sugar and ginger together, then make a well in the centre and add in the golden syrup, canola oil, vinegar and vanilla. Pour the water on top and making a big mess, whisk until smooth. It should be quite runny, like a pancake batter almost, so add more water if needed. Divide evenly between the muffin tin holes and bake for 20 minutes, until a skewer comes out clean when inserted. Cool in the tins.

For the frosting, mix all the ingredients until smooth. You may want to do the blueberry topping first, heat for about 2 minutes (30 seconds at a time) in the microwave on high then leave to cool/chill.

To finish, spread on the frosting and add the blueberries on top! It is just as delicious as a dessert with hot blueberries too 🙂

Makes 9! It’s best to frost them right before serving because after a few hours, the frosting loses its shape 🙂

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Peanut Butter Kiss Cookies

These cookies are from a while back, and from what I remember they were meant to look different… We all have those days where we imagine one thing and reality presents us another. Especially in the kitchen. All you need to do is forget to check if you have eggs and you will have drastic plan-changes.
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I digress (again)! If you are in New Zealand or Australia then you may be fond of the Mint Slice biscuits; a blissful combination of a chocolate cookie base, mint filling and dark chocolate coating. That is essentially what I have tried to do here, but with a peanut filling. It’s peanut butter cup-esque.
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If that sounds like your jam then I have the recipe for you! Give these a shot, they really aren’t that complicated and there is no special ingredients; just some love, time and chocolate. I packaged them up to give as gifts but learn from my mistake! If you do this, make sure they are stored in a cool place, not in your bag as you walk around school on a sunny day……

Peanut Butter Kiss Cookies
Ingredients:
Cookies:
120g cream cheese
100g butter, very soft
125g whole wheat flour
60g plain flour
60g cocoa
Filling:
40g cream cheese
40g peanut butter
40g icing sugar
Coating:
200g dark chocolate
10g butter

Instructions:
Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
Beat the cream cheese until smooth (I did this by hand) and creamy, then add the butter and continue beating until combined and the mixture is pale. Mix together the whole wheat flour, plain flour and cocoa, and add to the butter and cream cheese bit by bit, until a soft dough forms. Roll out on a floured surface until about 4mm thick, then cut out lots of little fluted circles (I actually used a mini tart tin to do this) and arrange on the baking trays. Bake for about 20 minutes, or until the cookies move when nudged slightly. Careful, as because they are chocolate, you can’t tell if they get overcooked very easily! Cool on wire racks.
When ready to decorate, mix together the cream cheese, peanut butter and icing sugar, then spoon or pipe a little bit onto each cookie. Chill in the fridge on plates.
Spread out a greaseproof mat or line some plates with baking paper. Chop up the chocolate and melt, then mix in the butter. Using your fingers or dipping fork, dip each cookie (filling side down) into the chocolate, working quickly so that the filling doesn’t melt or slide off. Place the cookie on to the mat or plate and then repeat. Note that I did not actually cover the bottoms of the cookies with chocolate, and if you would like to do this then remember to melt more chocolate than I have listed (about 300g?)! Chill the cookies until the chocolate has hardened and then store in the fridge.
Makes 36 cookies.

Have a lovely week everyone! 😀

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Peanut Butter Sandwich Cookies with Chocolate Frosting

It has been a very difficult week. It is times like these, however, when baking becomes more than just a task. It becomes a way to relax and think things through, and most importantly to ‘spread the love’ when times are tough.

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These cookies came from a time like this. Recently I discovered that someone very close and very special to me was now gone, It was tragic and unexpected.
Thus, it was straight to the kitchen to create whatever came to mind first; these cookies. A peanut butter cookie with creamy peanut filling and chocolate frosting. A hug, essentially, in edible form. You can use whatever peanut butter you have on hand (we only have extra crunchy) and go for it. They were a gift, and I always love making sandwich cookies to give as a present as they package beautifully.
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I hope you have a restful week!

Peanut Butter Sandwich Cookies with Chocolate Filling
Ingredients:
100g butter, softened
80g crunchy peanut butter
50g brown sugar
50g white sugar
1 egg
250g flour

Peanut Butter Filling:
20g cream cheese
20g peanut butter
10g butter, softened
35g icing sugar

Chocolate Frosting:
75g butter
10g cocoa
150g icing sugar
Milk

Instructions:
Preheat the oven to 180 degrees Celsius and line or grease two cookie trays.
Cream the butter, peanut butter and sugars together until light and fluffy. Mix in the egg, followed by the flour (one spoonful at a time) until a thick and smooth dough is formed. You may not have to add all of the flour, so don’t get too enthusiastic and add it all at once! I used electric beaters to mix the dough but had to finish it off by kneading it lightly. On a floured surface, roll out the dough to 4mm thick and cut into 5cm diameter rounds. Arrange on the baking trays and bake for about 15 minutes, until the cookies shift around the tray when pressed lightly. Mine didn’t turn out super golden, but they harden a lot as they cool, so were cooked properly in the end. Cool on wire racks.
For the peanut butter filling, mix the filling ingredients together until smooth. Pair up the cookies (you should have about 22 pairs). Place a scant teaspoonful of the filling in the centre of the underside of one cookie in each pair. Chill for 5 minutes. While chilling, make the frosting. Soften the butter and mix in the cocoa and icing sugar, with a bit of milk if needed until a thick and smooth consistency is achieved. It has to be soft enough to pipe however, you don’t want to have any disasters with a split piping bag! Fill a piping bag with a small (about 4mm) round tip with the frosting. Take the cookies out of the fridge and pipe the frosting around the peanut butter filling (I did mine in a spiral motion) then press the other half of each cookie pair on top and squish down firmly. Chill the cookies for about 10 minutes to set the frosting, then store in a cool place in an airtight container.
Makes 22 cookies

Honey Crackles

Just a quick post before I get ready for school; I forgot to post yesterday and I am still quite determined to reach 100 posts in 100 days, although time is quickly running out….
Because I am in a hurry, I thought I would a recipe that can be made in a hurry. These are one of my favourite baking ever, even though it’s a little easy and simple, and most commonly appears at kid’s birthday parties….!
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It’s all so simple, make a caramel, quickly mix in the puffed rice cereal of your choice and any other goodies you may so desire and pour into a tin. It sets in a flash, about 10 minutes sometimes, and then you’re ready to break it up and eat it!

Honey Crackles

Ingredients:
100g butter
4 Tbsp sugar
1 Tbsp peanut butter
2 Tbsp honey
3 cups ricies (puffed rice cereal)

Instructions:

Line a 20x20cm slice tin with baking paper.

Melt the butter, sugar, peanut butter and honey together on low heat. Increase the heat and boil for 4 minutes, until golden. Remove from heat and mix in the ricies. Working fast, press into the slice tin. Leave until set.  Cut, or break, into chunks and store in an airtight container.

This is another recipe from a few years ago, but from what I remember I actually ended up making two more batches of this over the next few days! You could add chocolate chips or any other nuts and seeds you make wish too, or easily take out the peanut butter if you have a nut allergy.

Enjoy 🙂

Spiced Banana Ring Cake with Peanut Butter Frosting

Yes, another banana cake, due to yet more ripe bananas to use up, but I promise, this one is special! After all, it is covered in peanut butter frosting….
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It is super easy, just the the marbled banana cake I made, and the frosting is just as easy. If you like quite a generous amount of frosting because you like frosting that much and life is short, then I would recommend you make one and a half times the amount in the recipe. The cake is easy to share due the ring shape, and it keeps well too. Enjoy 🙂

Spiced Banana Ring Cake with Peanut Butter Frosting
Cake:
1&1/2 cups flour
1&1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 tsp ginger
Scant 2/3 cups sugar
3&1/2 large bananas, mashed well
2 eggs
½ cup neutral oil
Frosting:
50g butter, softened
1 cup icing sugar
2 Tbsp crunchy peanut butter
3 Tbsp cream cheese, chilled

Instructions:
Grease a large ring pan with oil and preheat the oven to 150 degrees Celsius.
In a large bowl, mix the flour, baking powder, baking soda, spices and sugar well. Make a well in the middle and add the mashed bananas, eggs and oil. Mix gently until combined. Pour into the pan and bake for 40 minutes, until golden brown and a skewer comes out clean when inserted. Cool in the tin for at least half an hour, then tip out onto a wire rack to cool completely, right way up.
To make the frosting, beat the butter, icing sugar and peanut butter until light and fluffy. Mix in the cream cheese by hand, so as to not over mix. Ice the cake, then store in an airtight container.

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