Going completely off topic from this post but I get my GCSE Results tomorrow and I couldn’t be more nervous. If I’ve felt happy today than I think ‘why should I be if I haven’t done well tomorrow?’. My parents have been so supportive and know I’ve tried my best so they said they’ll be happy no matter the outcome. Whereas I’ll be disappointed if say I haven’t passed anything. Anyways enough of me worrying.
A while ago, I did a Spring Baking where I did 3 different recipes. So I decided to do it again…
Peanut Butter Squares
200g milk chocolate
250g of Digestive biscuits
200g brown sugar
300g peanut butter
1 tsp vanilla extract
To start, line a baking tray with grease proof paper (this helps when taking the peanut butter squares out). Put the butter in a large pan and melt it on a low heat. Remove the pan off the heat once butter has melted. Next, move onto melting the Chocolate, whether that’s over a pan of boiling water or in the microwave for 30 second bursts. Then I put the biscuits and sugar into a food bag, got a rolling pin and smashed it into crumbs. If you ask me, it’s great if you have some anger that needs releasing. Next, tip the biscuit and brown sugar crumbs, peanut butter and vanilla extract into the pan with the butter. And MIX! Tip mixture into the tin and squash down. Then place the melted chocolate over the top and refrigerate for at least an hour.
125g brown sugar
4 tablespoons of golden syrup
250g porridge oats
100g White Chocolate
Preheat the oven to 180 degrees/Gas mark 4. Melt the butter over a low heat and add the golden syrup and sugar. Remove from the heat when everything is melted and the sugar is dissolved. Stir in the porridge oats. Put the flapjack mixture into a baking tin and squash down. I found a metal spoon really helps to achieve this. Finally bake for 20 minutes.
To finish, I melted some white chocolate in the microwave and tried (and failed) to drizzle it over the flapjack once cooled.
I made these this morning but they sunk in the oven, maybe too much rising agent. Anyways, tried again (just for this post) and they worked out much better. I love these, seriously, so much. I may, or may not be devouring one right now.
250g caster sugar
5 medium eggs
250g self-raising flour
1tsp baking powder
Pinch of salt
Couple drops of vanilla extract
300 ml double or whipping cream
50g icing sugar
Preheat oven to 180 degrees/Gas mark 4. Make sure to have paper cases lined ready for the mixture later. For the sponge, put the butter in a bowl making sure it’s soft. Add the sugar and mix together. Then adding the eggs and this is where I had to beat the whole thing crazily for a couple of minutes. Add the flour, baking powder, salt and vanilla extract and stir well. Then put the mixture evenly into the different cases and put in the oven for 25 minutes.
Once cooled, I made the mixture that goes on top. This was the cream, vanilla extract and icing sugar all mixed together. I also added a bit of food colouring to make it pink, because who doesn’t like pink? Obviously putting that on top of the cakes and putting the strawberries on top of that.
Hope you enjoyed this post, I love baking even though this took a little while to make all of it. Comment what you’ve been baking recently or would like to soon. Wish me luck for tomorrow and my results. See you soon.