Soft & Chewy Peanut Butter cookies with Reese's Pieces

It's been an absolute age since I last baked any biscuits: cakes and cupcakes seem to be my go-to baked good of choice these days when I need a hit of something sweet.
Yesterday however, I felt like making something a bit different and having never quite perfected the art of making proper American cookies (you know the ones with the centre still deliciously chewy) I thought now was a perfect time to give it a bash.

I found this recipe for peanut butter cookies and simply adapted it by adding two packets of Reese's pieces to the mixture right at the end, and less actual peanut butter to the mix itself (an entire cup seemed an awful lot of PB to me!)

I've included the original recipe along with my annotations in pink below, it's all in American "cups" measurement I'm afraid- this used to drive me potty, but ever since investing in a set of measuring cups I've never looked back- they're much less hassle than weighing scales!

These are so, so good and dangerously moreish. I'm surprised there are any left after the weekend but I'm sure we'll polish them all off by the end of today!


Recipe:

1/2 cup butter, softened (half a packet)

1 cup peanut butter3/4 cup white sugar1/2 cup firmly packed brown sugar1 egg1 tablespoon milk1 teaspoon vanilla extract1 1/4 cup all-purpose flour (Plain flour)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt

Beat together butter and peanut butter until well combined.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla extract and mix until smooth.  Add flour, baking soda, baking powder, and salt  (and Reese's Pieces) and mix just until blended.  

Roll balls of dough in white sugar before placing on an ungreased baking sheet. (Important step, this: it makes the outside of the cookies crunchy)  Bake at 350 degrees F (180 Celsius) for 10 to 12 minutes. (They will not look done. Don't trust your eyes, they are! ) Do not over bake.  Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.  Store in an airtight container at room temperature.

St Patrick's Day recipe: Chocolate Guinness Cupcakes

Yesterday I finished my latest essay for my part-time Uni course with mere moments to spare from the deadline and having pulled more than one all-nighter in order to get it done, so I thought a treat was in order!

I've made this recipe before in cake form, and whilst it remains the nicest, lightest chocolate cake I've ever found, it is very rich, so I decided to make it into cupcakes instead in the optimistic hope that I'd be more likely to portion control (yeah right!)

I also thought this was quite an appropriate recipe to share what with St Patrick's day coming up, so if you're looking for something a bit different to make for next Sunday's celebrations, look no further!

It may seem a bit odd using Guinness in the recipe- personally I don't like beer, ale stout or bitter as drinks but you can't taste it in the cake, it just sort of tastes a bit more malty than it usually would! (Didn't want anyone to be put off by it as you'd definitely be missing out!)

If you want to track down the original recipe, it's in Nigella Lawson's book Feast and online here.

I've adapted the recipe as cupcakes need much less baking time than one big cake!

For the cake

• 250 ml guinness
• 250 gram(s) unsalted butter
• 75 gram(s) cocoa powder
• 400 gram(s) caster sugar
• 142 ml sour cream
• 2 medium egg(s)
• 1 tablespoon(s) vanilla extract
• 275 gram(s) plain flour
• 2.5 teaspoon(s) bicarbonate of soda

For the topping

• 300 gram(s) cream cheese
• 150 gram(s) icing sugar
• 125 ml double cream (or whipping cream)

Method

1. Preheat the oven to gas mark 4/180°C
2. Pour the Guinness into a large wide saucepan, add the butter - in spoons or slices - and heat until the butter's melted, then whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the pan and finally whisk in the flour and bicarb.
3. Pour the cake batter into your cupcake cases (this makes enough for about twenty) and bake for 25-30 minutes. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.
4. Whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together.
5. Add the cream and beat again until it makes a spreadable consistency. Ice the top of the cupcakes so that they resemble the top of a pint!
6. I then sprinkled some cocoa over the top to finish up, I just wish I'd have had a Guinness template to do the harp with!