Tagged: Chocolate

May 22, 2014

Peanut Butter Choc-Chip Cookies


I have a confession to make. I HATE store bought biscuits and cookies. Apparently it’s just me, but I swear all I can taste is chemicals and if that were not bad enough, I find that they are almost always stale. I just don’t understand why anyone would buy them, when you can have warm, delicious, straight from the oven cookie in under half an hour. Further more they make an awesome gift to those who laugh in the face of nut allergies (I can say that because I’m allergic to pretty much everything else but nuts). So for those who like to live on the edge, here is the recipe for my newest creation: Peanut Butter Choc-Chip Cookies.

Peanut butter choc-chip cookies by Aimee Dow

Makes 18

You will need:

  • 40g butter or margarine, at room temperature
  • 60g crunchy peanut butter
  • 100g brown sugar
  • 1 egg
  • 150g plain flour
  • 1/3 teaspoon baking powder
  • 30g unsalted peanuts, roughly chopped
  • 50g of mini chocolate chips


  1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
  2. Beat the butter or and peanut butter in a mixing bowl with electric beaters until creamy. Add the brown sugar and beat until pale. Add the egg and beat until combined.
  3. Combine plain flour and baking powder together. Slowly add to peanut butter mixture while beating at a low speed.
  4. Slowly add chopped peanuts and choc-chips. Stop mixers as soon as the mixture is combined.
  5. Lightly flour your hands then roll tablespoonfuls of the mixture into balls and place about 4cm apart on prepared baking tray. Flatten each ball with a fork to about 5cm in diameter and 1 cm thick. Bake in preheated oven for 12 minutes or until it just begins to change colour. Stand on baking tray for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture. Store in an airtight jar for up to 1 week.

A little note on cooking time. I like these cookie so be a little cakey in the middle but if you prefer something with a little more crunch feel free to leave them in for 3 minutes or so until they go a golden colour. And there you have it, it honestly couldn’t be any easier. I really hope you give them a go and report back.

Aimee xx

April 7, 2014

A Recipe for the Lazy


It has been bought to my attention that I haven’t baked much lately. It’s true, since my month of liquid food I have kind of got out of the habit. As with almost everything, I always find it pays to start small, so today I am here to show you a recipe I made up. Well, not completely made up. One of my first memories is of making Chocolate Ripple Cake with my mum. Back then the production line method really appealed to me. These days I am all for minimum effort, maximum result and boy do these babies deliver.

For this recipe you will need:

  • 1 Packet of Chocolate Ripple Biscuits
  • 250 ml of Cream
  • 1 Teaspoon of Icing Sugar
  • 3 drops of Vanilla Essence
  • 1 Sachet of White Wings Chocolate Mouse
  • 2/3 of a Cup of Milk
  • Raspberries for Garnish (optional)
  • Liquor of your choice (optional)

The process is very simple:

1. Beat the living daylights out of the Chocolate Ribble biscuits to form the biscuit crumb. As I mentioned, this is a lazy persons recipe so I just took a rolling-pin to the packing (Also I think that may have been the most redneck thing I have ever said!) and emptied them in to a bowl. It’s at this point you can add a small amount of liquor to the crumb mix if you so choose.

2. In a separate bowl whip cream, icing sugar and vanilla essence together until it reaches soft peak consistency.

3. In a third bowl. Use the milk and the chocolate mouse sachet to make the mouse as per the instructions.

4. Now we begin the layering process. For my version I used wineglasses. You can use any glass you like. Start by spooning in enough cream to cover the bottom of the glass, followed by the biscuit crumb, then the chocolate mouse, followed by another layer of crumb. Repeat the layers until you are happy with the effect or you run out.

5. Top with a few raspberries. Cover with glad wrap and leave in the fridge for at least 8 hours. This gives the biscuit crumbs some time to absorb the other layers and turn in to a wonderful soft texture.

6. Remove from fridge and dig in!

Aimee xx

October 23, 2012

Treat Tuesday: Mocha Cupcakes.


An excellent way of working extra coffee into your day!
I could make cupcakes till the cows come home. The only problem with that is my house gets very tired of eating them. This recipe, which has been slightly adapted from the Women’s Weekly, is one of CJ’s favourites. He loves coffee and chocolate and it only makes 10-12, so you are not left with stale cupcakes for days!


1 tablespoon instant coffee granules
¼ cup (60ml) hot water
125g butter, softened
¾ cup (165g) caster sugar
2 eggs
1 tablespoon cocoa powder
1 cup (150g) self-raising flour
2/3 cup (80g) almond meal
125g dark chocolate, melted
¾ cup (180ml) buttermilk
Shaved chocolate to decorate

Coffee Buttercream
3 teaspoons instant coffee granules
1½ tablespoons hot water
185g butter, softened
2¼ cups (360g) icing sugar, sifted


1. Preheat oven to 180°C (160°C fan-forced) and line a muffin tray with paper cases.

2. Combine coffee granules and hot water in a cup. Stir until dissolved.

3. Beat butter and sugar in bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.

4. Fold in half of the combined sifted cocoa and flour, all the almond meal and then the chocolate. Fold in the buttermilk, remaining flour mixture and the coffee mixture.

5. Divide mixture among paper cases. Bake for about 20 minutes or until cooked. Cool cakes on a wire rack.

Coffee buttercream
Combine coffee granules and hot water in a cup. Stir until dissolved. Beat butter in a bowl with an electric mixer until as pale as possible. Gradually beat in half the icing sugar, all the coffee mixture, then the remaining icing sugar.

*Icing always seems to work better when made with hand beaters rather than the kitchenaid.

October 9, 2012

Treat Tuesday: Pecan Blondies


I get requests for this recipe a lot.


Somewhat unsurprisingly because they are amazing, but I can’t take all the credit. This recipe has been adapted from a UK cookbook produced by the hummingbird bakery. If you like this recipe I highly recommend you go out and buy the cookbook as their cupcakes and Brooklyn Blackout Cake are to die for.

So here we go! It makes 16 big pieces or 24 of the size you see in the picture.

150g of roughly chopped white chocolate
125g of butter
150g caster sugar
2 eggs
1 1/2 teaspoons of vanilla extract
200g plain flour
130g pecan pieces


1. Preheat the oven to 170*C

2. Put the chocolate and butter in a heatproof bowl over a pot of simmering water. Stir occasionally until melted, smooth and combined.

3. Remove from heat and stir in sugar until well combined.

4. Add eggs and vanilla extract and stir briskly so the eggs do not cook on contact with the mixture.

5. Add flour and stir until incorporated.

6. Add in nuts and gently mix until well distributed.

7. Scrape mixture into a prepared baking tray (I use a lamington tray) and bake in the preheated oven for 35 to 40 minutes or until golden brown. Leave to cool completely. Cut and serve.

*Stores well in airtight containers


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