Here’s that peanut butter cake I warned you all about… Talking about warnings, this cake comes with a major warning to anyone who has a serious peanut allergy ‘Do NOT try this at home folks!’ I wouldn’t be surprised if someone 2 houses away was affected by it. But for all you peanut lovers, this is a must try!
We had lamb shanks and cous cous with a grilled haloumi salad for lunch. Very Moroccan.
After lunch we tucked into this peanut buttery goodness.
It’s 2 layers of plain cake (top and bottom) and the middle layer is peanut butter brownie. All sandwiched and covered with peanut butter buttercream. For the cake I used this Bakerella recipe, I have to admit, I think the cake may have been lost in translation, it could have been better, I don’t blame the recipe though, it’s a bit hard with measurement conversions and when using different qualities of ingredients (Bakerella is American). The peanut butter brownie recipe is also from Bakerella, slightly adapted though, basically I halved the recipe and omitted the choc chips. And the peanut buttercream is all my own.
Peanut butter brownie
3/4 cups plain flour
1/2 tsp baking powder
pinch of salt
3 tblsp butter, softened
1/4 cup peanut butter (I used crunchy)
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
Pre heat oven to 180c and grease a cake/brownie pan. Mix and set aside dry ingredients (the recipe says sift, but who has the time). Cream together the butter and peanut butter till light and fluffy, add in sugars and beat till smooth. Add in the egg and vanilla until combined. Add the dry ingredients and combine on a low speed. Pour into pan and bake for 20-25 minutes or until skewer comes out clean. You could of course eat this peanut butter brownie all on its own, or you could load it with some butter cream, either way it tastes sooo good!
Peanut butter buttercream
2 3/4 cups pure icing sugar1/2 tsp vanilla essence
2 tblsp boiled water
1/2 cup smooth peanut butter**
*I used 185g because that’s the exact amount I had lying around. Also I normally would use unsalted butter for a buttercream, but since there’s so much salt in the peanut butter it doesn’t really matter what type of butter you use.
**I only had crunchy, so I heated it in the microwave for 10 seconds and sieved out the nuts (used those for the decorations on the top). I also found the warm peanut butter created a smoother butter cream.
In a mixer, beat butter till light and fluffy. Alternate between adding icing sugar and the water, the hot water helps create a softer smoother icing. Add in vanilla essence and peanut butter and mix till combined well.
We finished off the day with “The Avengers” 3D in Gold class. The movie was good, the company was better! Hope you had a great day Abdullah!
It’s ANZAC day tomorrow. So I decided I’d whip up some ANZAC cookies, then decided to change things up a bit. What do you think of an ANZAC slice??
I love ANZAC biscuits, they’re really easy and quick to make, no need for mixers or waiting for ingredients to soften or cream. Plus it’s egg free, great for those with an allergy.
Here’s the recipe
1 cup rolled oats
1 cup Dessicated coconut
1 cup self raising flour
1/2 cup brown sugar
125 g butter chopped
2 tblsp golden syrup
1 tblsp boiling water
1/2 tsp bicarbonate soda
1/2 cup Icing mixture
2+ tsp water
1 tblsp poppy seeds
Pre heat oven to 160c. Grease and line a slice pan with baking paper. Combine dry ingredients in a bowl and set aside. Stir butter, golden syrup and water over medium heat till smooth. Remove from heat and add in bicarb, combine well ensuring there are no lumps. Add syrup mixture to dry ingredients and combine well, press firmly into slice pan and bake till golden (15 – 20 minutes). Let slice stand until completely cool (trust me, you need patience with this one, or the slice will crack)
For glaze, combine water and icing sugar, add a little water at a time as it can get too wet very quickly. Mix well. Cover Anzac slice while still in pan. Sprinkle poppy seeds and slice once cool and set.
Variation: If you’d still like to make cookies, use the same recipe, just use 1/2 a cup of flour. Roll into balls and press onto a cookie sheet lines with baking paper, bake till crisp and golden.
When I started this blog I thought I needed it, I thought I needed something to fill my time, something that I could get passionate about… Turns out I just don’t have the time these days. I would love to keep this blog going! Every now and again I have these great ideas and recipes and I think, wow that would be great for the blog, then I remember I had hung up the apron, so to speak. So what now? I’m thinking, maybe I open up the blog a bit, blog about everything, even the boring stuff (who said a food blog had to only be recipes anyway) I’ll put less pressure on myself and then maybe, just maybe I’ll be able to keep up. So here’s to this new blog adventure… Hope you’ll come along for the ride : )
Thought I’d leave you with this cake I made for hubby’s birthday last year!
Yes, it’s an angry birds cake! He was obsessed at the time, still is. Well, it’s his birthday in a few days, and I’ve been working on something very peanut buttery (he loves peanut butter by the way) Have posted a few photos to instagram (faaiza_o), will blog about it too, stay tuned!
… not a dinner date. A medjool date, or whatever type you like really!
It is a sunnah of our Prophet (pbuh) to break your fast with dates and water. “If one of you is fasting, he should break his fast with dates. If dates are not available, then with water, for water is purifying.” [Ahmad]
I know we all would have stocked up on dates before the start of Ramadhaan so if you’re looking for some new ways to use your dates here’s one, date filled with nuts, you could almost call it a date baklava.
Nut filled dates
6 tsp nuts of your choice (I used cashews and pistachios)
12 dates ( I used medjool)
Note: the ratio is approximately 1 tsp of nuts to 2 dates
Slice dates on one end and remove pit. Grind nuts in food processor or grinder. Fill each date with a teaspoon of ground nuts and serve.
A perfect ifthaar treat at home or for guests!
It seems lately that macarons have shot into popularity with them being featured frequently on TV cooking shows like Masterchef & Zumbo. My first taste of a macaron was in Singapore with my husband. I had no idea what to expect, I bought a chocolate macaron. I bit into it’s crisp shell and soft, luscious inside just melted into my mouth with the creamy ganache filling. YUM!
I have been determined ever since to recreate these little treasures. After a lot of research, I realised it wasn’t going to be an easy task. Macarons are notorious for being temperamental and hard to master. That shattered my spirits a little but hey, why not give it a go. Well, I did, my first 3 attempts were complete failures. But I kept going. Plucked up the courage to try once more and finally achieved my first decent macaron. Pistachio!
Here’s my recipe (taken from various sources, cookbooks & websites)
Ingredients (this has to be precise and measured as accurately as possible)
35 g Egg whites (approx 1 egg white)
55g Pure icing sugar (pure icing sugar without any corn flour/starch)
45g Almond meal (blanched-skins removed)
30g castor sugar
This recipe makes about 10 macarons once sandwiched (20 halves)
Combine almond meal and icing sugar, grind until it becomes a fine powder. Sieve the almond meal and sugar mixture and discard any big bits, set aside. In a clean stainless steel or glass bowl, with an electric whisk, whick the egg whites until soft peaks form. Slowly drop in castor sugar until the egg whites are stiff and glossy. If using food colouring add it into the egg whites now and give it a quick whisk once more (a gel colouring is recommended). I used a little blue and yellow colouring to make a green shell, next time I think I’ll go darker. Sieve the almond and sugar mixture onto the egg whites and fold it in. Keep folding until the mixture is just incorporated into the egg whites. The mixture needs to be firm but loose enough that it settles back into itself if you make a line through the centre.
Line a tray with baking paper, then fill a piping bag with the mixture and pipe into 3cm rounds. Leave aside for 30 minutes to form a skin and pre-heat the oven to 150°C. The cooler weather in Australia at the moment is ideal for macarons, the humidity during summer can really affect the formation of a skin (Tip – You know the macaron is ready for the oven when you touch it with your finger and it does not stick)
Put it into the oven for 15 minutes. By definition a macaron must have that cracked, airy crease at the bottom (known as feet), you should see this after 5-10 minutes of baking. Let the macarons cool and remove them from the baking paper. If they’re having trouble lifting off, sprinkle some water under the paper. Set aside to cool, ideally leave the macarons for a day in the fridge in an airtight container. Fill macarons with buttercream or ganache filling. I filled my macarons with buttercream that I had added crushed roasted pistachios to.