Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Peanut Butter Brownies November 21, 2015

Choc peanut butter brownies

Two of my favourites right here, chocolate and peanut butter…..ohhhhh heaven!

 

Ingredients

225g peanut butter, smooth or crunchy it’s up to you

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 eggs

100g self raising flour

 

Method

 

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

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Peanut Butter Loaf May 26, 2015

Peanut Butter Loaf

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm 😉

 

 

No-Bake Nutella Cheesecake June 2, 2013

Nutella Cheesecake 1Nutella Cheesecake 2

 

 

 

 

 

 

 

The most important thing about this recipe is that you simply must keep tasting as you’re making it…well it is Nutella!

 

I used an 8″ pan which is why it’s so deep but you could easily use a 9″ pan instead. I used a Push Pan which I got from Lakeland but if you have a Springform pan that will work just as well.

 

Ingredients

 

Crust:
1 ¼ cups of Crumbed Digestive biscuits
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, room temperature
1 cup of Icing Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Extra Thick Double Cream

For the Topping:
1/2 cup of Extra Thick Double Cream

4 oz of Dark Chocolate Chips
1 tsp of Butter, room temperature

 

Method

 

In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

Press the mixture in the bottom and one inch up the sides of your pan, put it in the fridge.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Pour the batter into the prepared crust, cover the top of the pan with a plate or cling film and (this is the hard part) leave it in the fridge overnight.

About an hour before you are ready to serve it, make the ganache.

In a small saucepan, add the cream and bring it to a simmer.

Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

Leave the ganache to set slightly, not too much as you still need it to be spreadable.

Pour over the cheesecake and spread to the edges of the cake. If you do leave it to set too much you can zap it in the microwave for, seconds only.

Place it back in the fridge for about an hour to set a bit.

Remove from the pan, and top the cheesecake with some chopped hazelnut.

To cut it neatly, have a jug of hot water to dip your knife into between cuts.

 

 
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