Cookie Week

Peanut Butter Choc Chip Cookies

Yes, I baked tonight. After the mini meatloaf pastries, I was definitely in the mood for more kitchen action. Nothing too strenuous and nothing I had to really think about. I was in desperate need for coffee and as I had made choc chip cookies a couple of nights ago, I felt that more cookies were needed to go with my coffee.

Checked the pantry and it was well stocked. A full jar of peanut butter was staring back at me and the decision had been made. Peanut butter with dark choc chip cookies…comforting, delicious and 5 mins in the oven…what more could one ask for?

Ingredients

  • 1 cup (260g) crunchy peanut butter
  • 1 cup (200g) brown sugar
  • 1 tsp bicarbonate of soda
  • 1 egg, lightly beaten
  • 1 cup (185g) dark choc bits

Method

Preheat oven to 200°C. Lightly grease two baking trays and line with non-stick baking paper. Combine peanut butter, sugar, bicarbonate of soda and egg in a bowl. Stir in choc bits.

Roll teaspoonfuls of the mixture into balls and place on the prepared tray. Press lightly with a fork. Bake for 8-10 minutes or until light golden. Leave to cool on the trays then place into an airtight container.

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I Swear This Is My last Post about Easter

Chocolate Easter Egg Slice

I actually never realised that I was as into Easter as much as I obviously am. Even though Greek churches are so beautifully decorated and adorned with amazing mosaics and icons and smell so wonderfully of incense, I haven’t actually gone to an Easter mass for a few years now. That doesn’t mean that I won’t ever go again but I tend to spend so much time over the Easter period preparing food and baking for Sunday’s feast that I am just too exhausted to get off the couch (or I’m still baking) in the evening when it’s time to go.

I try and do something different every year, for the kids, involving chocolate and this year I spied something on a lifestyle TV show here and slightly tweaked the recipe for myself. It’s sickly richly sweet and I’m not even sure if the quantities given on the TV show were accurate as it didn’t set as well as other slices I have made in the past. However it was still wonderful but not something you could eat a lot of but was great fun for the kids.

It’s a Chocolate Easter Egg Slice…A biscuit base with a layer of whipped peanut butter with rows of creamy filled Easter Eggs then covered in melted dark chocolate and topped with crushed peanuts. What was great about this was that once you poured the melted chocolate over the Easter Eggs, the creamy insides set and when you cut it open, they looked like real eggs. Clever, I thought!

The kids were really amused by this once they realised that we weren’t trying to trick them into eating hard boiled eggs covered in chocolate. It was fun to watch them discover all the different layers. Even the adults loved this but it is sooooo sweet and half a slice each was more than enough. This is not something you would make all the time but it was awesome as a surprise Easter treat and it just looked great too.

Of course, when it’s not Easter, you could just omit the Easter Egg and mix in whatever you liked with the melted chocolate and dish up with coffee when friends drop in. There’s no baking involved but like any slice, needs a couple of hours in the fridge to set.

Base

250g butter shortbread biscuits

90g butter

Ingredients

1 cup smooth peanut butter (optional)

1/2 cup soft icing sugar (optional)

400g dark chocolate

300ml thickened cream

2 tablespoons golden syrup

1 heaped teaspoon butter

6 cream filled easter eggs (or caramel)

crushed peanuts or pistachios

Method

Crush biscuits and add melted butter. Mix to combine and press into base of tin or throw away foil tray.

Refrigerate until set.

Beat peanut butter and icing sugar until fluffy and spread over biscuit base. (This stage is optional. I love peanut butter and wanted to add it).

Press easter eggs into peanut butter biscuit base making sure you leave space between them so there is an easter egg on each slice when you cut it.

Melt chocolate, cream, golden syrup and butter in a saucepan.

Pour chocolate over the easter egg base.

Top with crushed peanuts (or pistachios)

Refrigerate until set.