Peanut Butter Jelly Time Cupcakes

Today I made Peanut Butter Jelly Time Cupcakes

One of the most popular flavour combinations in... life has to be Peanut Butter and "Jelly". Made famous by America and soon adopted by sandwich makers everywhere. Also with thanks to the"Peanut Butter Jelly Time" song popularised by "Family Guy" and numerous Youtube videos. A 2002 survey showed the average American will have eaten 2,500 Peanut Butter and Jelly sandwiches before graduating from high school. Peanut Butter is a great source of protein and also gives these Cupcakes an amazing texture along with a depth of flavour. I have tried this recipe with smooth and chunky Peanut Butter and different types of Jams and I find using chunky Peanut Butter and Strawberry Jam gives the best results.

Ingredients:

(Makes 12) 

For the Cupcakes:

• 150g Self-Raising Flour
• 1/4 Teaspoon Salt
• 85g Chunky Peanut Butter
• 150g Unsalted Butter, softened 
• 100g Golden Caster Sugar
• 2 Large Eggs
• 1 Teaspoon Vanilla Extract
• 3 Tablespoons Milk
• 12 Teaspoons of Strawberry Jam 
• 2-3 Tablespoons Oil

For the Frosting:

• 250g Icing Sugar 
• 180g Softened Butter 
• 50g Strawberry Jam

Instructions:

1. Preheat the oven to 180°C. Using a pastry brush, brush the cupcake tin with a little Oil to ensure the Cupcakes don't stick.

2. Mix together the sieved flour, salt and baking powder and set aside. Cream together the peanut butter, sugar and butter until light and fluffy- you can do this with a handheld mixer or stand mixer but I normally just do it by hand with a whisk or wooden spoon. 

3. Beat in the eggs one at a time, making sure to mix thoroughly after each addition. When the eggs are fully incorporated you can add in the vanilla extract and mix. I normally beat in the eggs with a wooden spoon as I feel a whisk can agitate the eggs a little too much and may lead to heavy cupcakes

4. Slowly Beat in the Flour mixture alternatively with the milk mixing till just combined, ensure not to over-mix as this will lead to heavy dry cupcakes. Adding a little flour then milk ensure that the mixture doesn't get too thick or thin during the mixing process. The mixture should be light in colour.

5. Divide the mixture evenly between the 12. I normally use an ice-cream scooper to divide out the mixture. That way you get the exact same amount in each case so your cupcakes will all be the same size which is handy as they will all be cooked at the same time. 

6. Using the back of a small spoon make a small hole in the mixture of each Cupcake and place a teaspoon of Jam in each hole. 

7.  Bake for 23-25 minutes. Allow to cool completely on a wire rack before frosting. I have been known to place the cupcakes into the fridge to assist the chill process if I'm too excited and can't wait to frost them.

8. For the frosting, sift together the Icing Sugar so that there are no lumps, set aside. Beat the butter by itself for a minute until it is soft and fluffy then slowly add in the Icing Sugar. Then beat in the jam.

9. Ice the Cupcakes using a piping bag, piping gun or using a spatula. I like to cut the Cupcakes in half if I'm serving them as you can see the jam ooze out of them. 

"Peanut butter jelly with a baseball bat"

Rolo Stuffed Cookies

Today I made Rolo Stuffed Cookies

I always loved the idea of stuffing Cookies. A Cookie in itself is pretty amazing but then to have something secret inside just blows my mind. I've experimented with a number of different things but I found that the Rolo works the best. I love the idea of Chocolate and Caramel together and wanted to bake a Cookie with these two components, I tried adding Chocolate and Caramel separately but I found the Cookie to be very messy. I found stuffing the Cookie with a Rolo gave the perfect desired effect I was looking for. The Cookie soft and chewy with a gooey Chocolate and Caramel center when they are still warm from the oven. Then as they cool they center turns chewy. Just perfect! 

Ingredients:

(Makes 12 Large) 

• 170g Unsalted Butter
• 150g Golden Sugar
• 50g Granulated Sugar
• 1 Large Egg - At room temperature
• 2 Teaspoons Vanilla Essence 
• 250g All purpose Flour
• 2 Teaspoons Cornstarch
• 1 Teaspoon Baking Soda
• 12 Rolos 

Instructions:

1. Preheat oven to 160°C. Line two baking trays with baking parchment or silicone baking mats.

2. In a large bowl cream the butter and Golden and Granulated Sugar together, you can do this by hand with a spatula or whisk or with a hand held mixer until light and fluffy. Mix in the egg and vanilla and mix again until fully incorporated.

3. Scrape down the sides of the bowl when needed. When the egg and vanilla are incorporated you can start to add in the Flour, Baking Soda and Cornstarch . I like to put all the dry goods into a sieve together so everything gets incorporated evenly.

4. Mix thoroughly with a spatula until it forms a ball of dough. Place Cookie Dough into a small bowl and chill for half an hour.

5.  When the Cookie Dough has chilled you're ready to assemble the cookies. Take a small amount into your hand and roll it into a ball.

 

6.Place one chilled Rolo into the center of the ball of Cookie Dough and press it down slightly. Mold the Cookie Dough around the Rolo.

7. Roll another smaller ball of Cookie Dough. This will cover the top of the Rolo and ensure the chocolate doesn't escape during baking.

8.Make sure you press down the Cookie Dough to ensure the Chocolate doesn't escape. Use the palms of your hands to even out the sides of Cookies.

9. Place the Cookies onto a baking tray and place into the fridge to firm up - They will be quite soft after handling them during assembly.

10. Bake for 7-8 minutes, until the cookies are just starting to go golden brown around the edges. I really recommend not cooking any longer than 9 minutes. The cookies may seem slightly underdone but they will continue to bake on the baking sheet for a few minutes.

11. Remove from the oven and leave to cool for 5-10 minutes, then transfer to a wire wrack.

"They see me Rolo'n, they hatin'"

Sesame and Pumpkin Seed Bagels

Today I made Sesame and Pumpkin Seed Bagels

I don't use the word magical lightly, but there really is something wondrous about making bagels at home. Maybe it's the shape. I think everyone understands a loaf of bread, but the round shape with a hole ... well, it seems like a whole lot more work than simply plopping some dough in a loaf pan. But it's not. Really. Try making just one batch of these, and I'm sure you'll have the process down. And while a plain homemade bagel is still plain magical, adding toppings is Gandalf fighting the Balrog magic. It's real level-up stuff, folks. Get your shape just right and lay down a variety of toppings, and people will not believe you made them. For this recipe I use Sesame Seeds and Pumpkin but you can fee free to top these beauties however you see fit.

Ingredients:

(Makes 10) 

• 450g Strong Bread Flour 
• 2 Tablespoons Salt 
• 250mls Warm Water 
• 7g Sachet Fast Acting Yeast 
• 2 Tablespoons Clear Honey 
• 1 Tablespoon Vegetable Oil 
• 1 Egg White, beaten 
• Sesame Seeds 
• Pumpkin Seeds 
• 1 Tablespoon Bicarbonate of Soda

Instructions:

1. Sift the flour and salt into a large mixing bowl and leave to one side. 

2. Measure 250ml/9fl oz Warm Water in a measuring jug and then stir in the honey and oil and yeast. Leave for five minutes to allow the yeast to start to activate. Make a well and pour into Flour mixture.

3. Bring the dough together with your hands. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other.

4.  Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Place in an oiled bowel and cover with cling film. Place in a warm dark warm place for 45-60 minutes.

5. The dough will have doubled in size and small bubbles with be visible within the dough. The yeast will have metabolised the sugars in the honey and produced Carbon Dioxide. This causes the dough to rise.

6. You need to knock back the dough then place it on to a floured surface and knead for 2-3 minutes. Roll into a long even sausage shape. 

7. Using a dough cutter or sharp knife cut the dough into 10 even sections. I normally weigh each part to make sure they are all roughly the same size. Mine were in and around 80g. 

8. Roll each slice into a perfectly round ball, trying to avoid any cracks or unevenness. 

9. Place the dough balls on to two oiled baking sheets that are lined with baking parchment or a baking mat. Cover loosely in an oiled piece of cling film and place back into your dark, warm palce for 15-20 minutes. 

10. The dough balls will have risen again slightly. Place them onto a floured surface at three or four at a time. 

12. Using a floured finger press down into the center of each dough ball and move your finger around slightly to form the ever important Bagel hole. 

13. In a large pan of boiling water place the tablespoon of Bicarbonate of Soda and stir through. Place the Bagels into the boiling water three or four at a time and cook for 2-4 minutes, flipping them half way through - The longer you leave them simmer the chewier your Bagel. I like mine slightly on the chewier side so I give them two minutes on each side.

14. Remove the Bagels from the water and pat dry on either side with kitchen town to remove any excess water. Place back on the oiled baking trays.

15. Beat the Egg White and get your Seeds of choice ready. Using a pastry brush, coat the Bagels in the Egg White. Then generously cover each one with the seeds. Adding as much or as little as you like.

16. Bake in a preheated oven at 200C for fifteen minutes until golden brown then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving.

"Baking Bread"

Hot and Sour Chicken Stir Fry

Today I made Hot and Sour Chicken Stir fry 

One of the most versatile dishes you can make has to be the magnificent Stir Fry. You can use any meat you have available, throw in what ever Vegetables are in season and get creative with the Sauce. I have used everything from Fillet Steak to Chicken Thighs, pretty much every Vegetable under the sun and everything from Asian to Mexican inspired Fusions. A Stir Fry is one of the healthiest dishes you can make if you are on a Calorie/Fat/Carb controlled diet. You can pack it full of Veggies and good Proteins to keep the munchies at bay while also not feeling guilty. You can serve your Stir Fry with Brown Rice, Sweet Potatoes or yummy noodles. I love to serve mine with super fine noodles.



The Sauce I use for this Stir Fry uses a lot of my favourite ingredients.Red Chili, Lime Juice, Garlic Ginger, Sesame Oil, Soy Sauce, Rice Wine Vinegar, Chicken Stock and Paprika. It's important to get the right mixture between Hot and Sour for this dish to work. The kick of heat comes from the Red Chili, Ginger and Paprika, these ingredients give three different types of heat, the Red Chili gives you a heat that goes deep and lingers the ginger is more of a shallow heat with a zingy finish. The sour edge is delivered by the Lime Juice and White Wine Vinegar. The Chicken Stock ties all these big punchy flavours together. 

Ingredients:

(Serves 4)  

For the Stirfry:

• 4 Chicken Fillets
• 1/2 Red Pepper
• 1 Medium Onion
• 12 Button Mushrooms
• 4 Spring Onions
• 20 Mange Tout
• 12 Florets Broccoli
• 150g Sweetcorn
• 20g Cashew Nuts 
• 200g Fine Noodles

For The Sauce:

• 1 Red Chili,
• Juice of 1 Lime
• 3 Garlic Cloves
• Teaspoon Minced Ginger
• 2 Tablespoons Seasme Oil
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Rice Wine Vinegar
• 2 Teaspoon Paprika
• 200mls Chicken Stock

Instructions: 

1. Wash all your Vegetables and set aside.

2. Rinse and pat dry the Chicken Fillets.

3. Slice the Chicken into fine strips. Try keep the slices to be the same size so they cook at the same time.

4. Finely Slice the Onions and Red Pepper. Cut the florets of Broccoli into bite size pieces. I like to keep the Mange Tout and Button Mushrooms whole for an extra crunch.

5. Drizzle a little Sesame Oil into a hot Wok or Frying Pan, add in the Chicken and fry for 5-7 minutes. Place the Noodles into a pan of Boiling Water.

6. Add in the Crushed Garlic Cloves, Ginger and Chili. Then add in the finely sliced Onion and Red Pepper and Stir so everything gets exposed to the heat.

7. Add in the Mange Tout and Button Mushrooms. Stir the Noodles to ensure they don't stick together.

8. Add in the Broccoli and Sweetcorn and stir through.

9. Add in the remainder of the Sesame Oil. Soy Sauce, Rice Wine Vinegar, Lime Juice, Chicken Stock and Paprika and stir through.

10. Add in the Noodles and mix through so that all of the Noodles get coated with the Sauce and gets laced around the Chicken and Vegetables.

11. Serve up a portion of  your Stir Fry onto a large Serving Plate. Sprinkle with some finely chopped Spring Onion, Red Chili and Cashew Nuts.

"Wok and Roll"