Busy days, busy minds leave little time…however when you have a desire to experiment in the kitchen you have to indulge it…so I seized the moment and did a little baking;
Random conversations at work lead me to sampling a spoonful of peanut butter, a spread that had never been added to my toast before. Sainsbury’s magazine featured peanut butter cookies – it seemed fate; peanut butter plus cookie recipe;
‘Quick, easy and tasty!’
Smooth was the butter of choice, but crunch would work and in fact would add a great texture. When publishing this blog, I noticed a Guardian piece from yesterday where they experimented by adding seeds, fruits and chocolate. I kept it simple, having tasted them I can see that the extras would work, but why spoil simple indulgence. Here is the recipe – they are delicious and can definitely recommend them as post pub snack, hmmm;
Peanut butter cookie recipe
Preparation time: 10 – 15 mins | Cook: 12 – 15 mins
- 125g butter
- 200g light brown soft sugar
- 1 large egg
- Vanilla (2 drops of extract / seeds of 1 pod)
- 200g flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 300g peanut butter (smooth & crunchy)
- Peanuts (optional for sprinkling on top)
How to bake peanut butter cookies
- In between the sheets – Soften butter by placing in between sheets of baking paper and bashing it with a rolling pin, much better than warming in a microwave.
- Cream it – Use a fork to cream the butter and sugar together in a large bowl.
- Egg and indulgence – Add the egg and vanilla to the butter sugar mix and stir well
- Flour it up – Stir in the flour, baking power and bicarbonate of soda, little at a time, makes it easier.
- Nuts anyone? – Mix peanut butter until smooth.
- Great balls of dough– Form dough into balls
- Squish – Flatten the dough balls and make patterns, only if you want to, I forked ’em
- Tan in the over – Bake for 10 to 12 minutes, once done turn out onto a wire tray to cool – before yum time!
- The dough spreads, I mean really spreads so leave plenty of room on each baking tray and maybe only place 5 or 6 balls per tray – believe me the first batch came out in one solid mass!
- Also don’t over bake, if they are firm to the touch they will be like concrete when they cool. Make sure the biscuits are soft when they come out; I promise they will firm up when cooling.
Like the Queen I have had two birthday celebrations this year, both resulted in soaking up all London had to offer and getting to be a tourist for the day.
It itinerary included looking into the eyes of history at the National Portrait Gallery. Experiencing simple pleasure from chips and mayo at a random Dutch festival in Trafalgar. Witnessing Glee on acid or the musical Wicked as it is better know (thanks in-laws). The day culminated in soaking up the atmosphere at Dean Street Town House. Couldn’t help but take pictures;
National Portrait Gallery Entrance Hall
National Portrait Gallery Entrance Hall - Lucian Freud
Horse Guard Parade, The Mall, London
Roadside tea, Soho's Secret Tea Room, Greek Street, London
Wicked, Apollo Theatre
Dean Street Townhouse, London
Gooey, soft, dark, rich, slightly chewy chocolate loveliness – hmmm brownies.
BBC Good Food Magazine featured brownies on the front cover, James Martin whipped some up on Saturday Kitchen – brownies were definitely calling.
“Why didn’t I try these before!”
Easter Sunday from around the world in pictures from Bulgaria to Belarus, Malawi to Manila and just a simple walk at a National Trust home, take a look at Easter in Pictures from the Guardian, BBC World News and my own version;
Recently I have been outfoxed by focaccia. Enthusiastically I set my sights on creating the salty, doughy, Mediterranean bread but round one went badly.
It resembled concrete in weight, consistency and flavour – olive oil and balsamic could not salvage the disastrous attempt.
Frustration took me to forums where I have been on an educational foccacia making journey and I now understand there are oodles of reasons for poor results. Many stem from having the instincts to know if your dough is ready and so here are two great tests I picked up to try whilst baking any breads:
“Knowing when you have kneaded enough”
From crap spot to crop plot – Part 2.
This is part one of the pictorial look at the evolution of a random area at the bottom of the garden which over the coming months will be a veggie patch. Continue reading
From crap spot to crop plot.
This is part one of the pictorial look at the evolution of a random area at the bottom of the garden which over the coming months will be a veggie patch. The first three weeks was all about clearing the plot! Continue reading