Posts Tagged With: peanut butter

Healthy Rice Krispie Granola Bars

Well, I think it’s about time to make my first blog post of 2017! A very belated Happy New Year to you all 🙂

In my last post I said I wanted to try and eat healthier and shift a bit of weight, and by some miracle I’ve actually stuck to it (thus far)! I’ve not been following any kind of radical diet, just cutting down on the amount of naughty stuff and exercising more. I’ve been going to the work gym twice a week, walking to and from the office every day and taking lunchtime yoga classes on Mondays, also at work (one of the great things about being employed by a university is the access to an array of convenient fitness facilities, and at a significant discount!)

I’ve managed to lose 6 pounds so far, which I’m really pleased about as I’m not trying to lose a shedload of weight in a short period, only to pile it all back on when the urge to eat a wheelbarrowful of Dairy Milk becomes too much. I want to do it gradually while still being able to enjoy my favourite treats in moderation. To be perfectly honest, I’ve not missed eating cake that much but chocolate is proving to be very much my Achilles’ heel…

The downside to this wee health kick is that I’ve not been doing as much baking, apart from a few cake requests for colleagues. However, my other half bought me the latest Bake Off book for my birthday last month and it contained a fabulous recipe for ‘Posh Granola Bars’, which I knew I had to try right away. Toasted oats, Rice Krispies, nuts, fruit and honey in yummy crunchy bar form and easy on the waistline to boot – what’s not to like?

They turned out delicious, but I decided to adapt them slightly in subsequent batches by increasing the quantity of Rice Krispies, substituting the butter for peanut butter and using raisins instead of dried cranberries. I like these ones even better, and they’re easier to cut without turning to crumbs, meaning they’re perfect to take to work for a healthy and filling mid-morning snack.

If you’re not as mad a fan of Rice Krispies as me, cut the amount down to 25-50g and up the oats to 200g, although personally I love the crunch they add! Also feel free to use whatever dried fruit you like, or maybe go wild and add some chocolate chips?

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INGREDIENTS – makes 12 bars

  • 150g/5 oz oats
  • 70g/2.5 oz Rice Krispies or other puffed rice cereal
  • 100g/3.5 oz mixed nuts, coarsely chopped (I used pecans, walnuts, almonds and Brazil nuts)
  • 50g/1.5 oz peanut butter
  • 160g/5.5 oz honey
  • 50g/1.5 oz raisins
  • 1 tsp cinnamon
  • 1 tbsp cooking oil

METHOD

  1. Pre-heat the oven to 180 degrees C (or 160 fan).
  2. Tip the oats and chopped nuts into a rectangular baking tray and add the cooking oil.
  3. Use your hands to combine the mixture, rubbing the oats so that they’re lightly coated in the oil.
  4. Place the tray in the oven for around 6-8 minutes until the oats become slightly dry and golden.
  5. Place the honey and peanut butter in a mixing bowl and melt together in the microwave in blasts of 1 minute until smooth.
  6. Pour the oat and nut mixture, Rice Krispies, raisins and cinnamon into the wet ingredients and stir thoroughly to combine. If the mixture seems too dry and crumbly, add a dash more honey.20170212_122217
  7. Wipe the baking tray clean and line with parchment paper, then pour in the mixture and press down evenly with a spatula.
  8. Place in the oven for around 10 minutes until the top of the mixture is light brown in colour.
  9.  Leave to cool on a wire rack and then cut up into bars using a sharp knife.
Categories: flapjacks, Healthier, Traybakes | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

A Year in Cake – 2016

As I’m currently tucked up in bed with a rotten cold on New Year’s Eve, I thought I’d do another blog post like I did this time last year looking at my top bakes of 2016.

I won’t bore you with the details but this year has been the worst one for a long time for many reasons and has left me a bit emotionally battered to say the least. I’m hoping with all my strength that 2017 is an improvement and that the changes I’m desperate to make in my life will come about.

Still, baking is a part of my life come rain or shine and I’ve managed quite a few successful bakes this year, including several celebration cakes which I was really pleased with. My creations will never be up there in the showstopper stakes, but I think my presentation skills have improved and I’ve been a bit more daring with decoration.

One new thing I’ve tried this year is meringues. I’d always been a bit nervous to try them as I got the impression they’d be very temperamental and difficult to pull off, but happily I was wrong. My piping skills are still as dire as ever, but they were surprisingly easy to make and tasted absolutely delicious – crispy on the outside with a gooey marshmallow-like interior. And so SO much better than the brittle, chalky shop-bought ones. I was hoping to make a chocolate or cappuccino pavlova for NYE dessert and unfortunately being ill has put paid to that, but I’m keen to make something meringuey again soon! Like an idiot I forgot to include the fruits of my labour in the collage below so here’s a snap of my cute little ghost meringues from Halloween:

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I’ve decided to make on culinary resolution this year, and I’m sure I’ve made it before. I would really like to have a go at making proper bread, i.e. using yeast (not soda bread!) I’m a very impatient cook which is what’s put me off trying this previously but the effort would be worth it in order to create a nice big tear-and-share centrepiece, either a delicious chocolatey monkey bread or a mouth-watering sundried tomato and cheese number. I also fancy having a go at brioche, which is my all-time favourite bread, with its indulgent melt-in-the-mouth buttery sweetness and cloud-like texture. Watch this space!

So anyway, here’s a wee compilation of my personal favourite bakes from 2016:

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  1. Chocolate Orange Bonfire Cake (recipe here)
  2. Spiced Tea & Chocolate Cake with Cinnamon Ganache Icing (recipe here)
  3. Banana, Peanut Butter & Caramac Loaf (recipe here)
  4. Honeycomb & Chocolate Flapjacks with Marzipan Bees (recipe here)
  5. Raisin Spice Christmas Cake with Fondant Sealies (base recipe from the 1000 Cakes & Bakes cookbook)
  6. Moomin Lebkuchen (base recipe from the Bake Off Christmas cookbook)
  7. Lady Baltimore Cake (recipe here)
  8. Ducky Custard Cream Cake (base recipe here)
  9. Cheese & Sundried Tomato Quiche (recipe here)

I’ll sign off now by wishing everyone in the Bakeosphere a very happy and healthy 2017! 🙂

Cloud9.1 x

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Banana, Peanut Butter & Caramac Loaf

I wouldn’t like to estimate the number of times I’ve said “this bake has got to be one of my all-time favourites” in my blog posts over the years, but I really think this one might actually be my all-time all-time favourite.

For me, it’s simply heaven in cake form. I love banana bread, I love peanut butter and I love Caramac, and they go together so darn well. This is what I make when I’m feeling blue or when I fancy some proper sweet, squidgy, unapologetic comfort food. I can only describe it as a warming hug in cake form, perfect for this time of year when the nights are drawing in and another Summer bids a fond farewell.

I know it looks, at best, unremarkable and, at worst, downright sloppy, but, honestly, it tastes SO good it really doesn’t need any aesthetic adornments – the flavour says it all. No frills, no fuss, just pure unadultered pleasure. Happiness = biting into a big slab of this sweet, nutty cake as a pool of gooey Caramac melts in your mouth (with a cuppa on the side, of course). What could be better??

And if you’re bananas for this cake, why not check out my recipe for scrummy banana and toffee cake with brown sugar buttercream too?

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INGREDIENTS – makes 1 standard loaf cake

  • 175g/6 oz butter/margarine
  • 175g/6 oz brown sugar
  • 175g/6 oz self-raising flour
  • 2 eggs
  • 2-3 ripe or overripe bananas, mashed
  • 3 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 x 110g bag Caramac buttons or 110g Caramac bars, roughly chopped

METHOD

  1. Pre-heat the oven to 170 degrees C (or 150 fan) and line a loaf tin with parchment paper.
  2. In a large mixing bowl, beat together the butter/margarine and sugar until pale and fluffy.
  3. Beat in the eggs, peanut butter, cinnamon, vanilla extract and mashed bananas.
  4. Fold in the flour and Caramac buttons until a batter of soft dropping consistency has formed.
  5. Pour the mixture into the prepared tin and bake for around 30-40 minutes or until a cocktail stick inserted into the sponge comes out clean (although it doesn’t do any harm to leave it a bit squidgy in the middle!)
  6. Leave to cool on a wire rack before turning the cake out of the tin, cutting into slices and devouring with gusto.
Categories: Loaf Cakes, Uncategorized | Tags: , , , , , , , , , , , , , , | Leave a comment

No-Bake Oaty Peanut Butter Squares

Originally posted 28/04/2015

These squares are my favourite things to make when I fancy some homemade treats but can’t be bothered to switch on the oven and create lots of washing up, or when I want something yummy that’s not as heavy as cake. 

They really couldn’t be easier to whip up and the salty crunchiness of the peanut butter goes amazingly well with the sweet honey and chocolate chips.

Although I wouldn’t call these creations ‘healthy’, they’re certainly a bit less sinful than a doorstop of frosted cake or a big gooey chocolate cookie. Having said that, they’re so ridiculously moreish that I find myself unable to stop at just one and could happily devour an entire batch in one sitting – and that definitely doesn’t constitute a guilt-free snack!

These squares are dairy-free (if you use ‘proper’ dark chocolate with a high cocoa content that doesn’t contain milk – check the label), and can be made vegan by using vegan-friendly chocolate and substituting the honey for maple syrup.

INGREDIENTS – makes approx. 15 squares

  • 300g/10.5 oz oats
  • 240g/8.5 oz crunchy peanut butter
  • 120g/4 oz honey
  • 60g/2 oz dark chocolate chips
  • Pinch of salt

METHOD

  1. Line a rectangular cake tin with baking parchment or clingfilm.
  2. Place the peanut butter and honey in a saucepan and stir on a low heat until smooth and melted together.
  3. Pour in the oats, chocolate chips and salt and mix with a wooden spoon until all the oats are covered.
  4. Pour the mixture into the prepared tin and press down with the wooden spoon to form an even layer.
  5. Place in the fridge to set for a minimum of 1 hour before slicing into squares with a sharp knife.
Categories: No-Bake | Tags: , , , , , , , , | 2 Comments

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