Janelle Bloom I do love you! I think you were born to cook everything I love to eat! It's no secret her Condensed milk choc chip cookies are my favourite! So I decided her peanut butter cookies would be to die for as well! And I can't go past a raspberry cake! I had extra berries so decided to chuck them in too :) so here are her recipes! Always so easy and simple!
Janelle's peanut butter cookies
Makes 24
375g jar peanut butter (Kraft brand)
1 cup caster sugar
1 egg
200g white chocolate, roughly chopped
{variation for macadamia white chocolate cookies, reduce the white chocolate to 100g and add 100g roughly chopped macadamia nuts}
1. Preheat oven to 180 degrees no fan and 170 degrees fan-forced. Line two baking trays with baking paper.
2. Combine peanut butter, sugar and egg in a bowl. Stir with a wooden spoon until the mixture thickens (keep stirring until it does) add chocolate and macadamias, stir until well disturbed.
3. Roll tablespoons of mixture into balls and place on prepared trays, flatten with fingertips to about 1cm thick
4. Bake one tray at a time for 12-15mins or until light golden and a little darker around the edges (you can smell when they are ready) allow to cool on trays for 10mins then transfer to a wire rack to cool completely.
Olive oil raspberry cake
Serves 10
4 eggs, at room temp
2 cups caster sugar
1 teaspoon vanilla extract
1 cup extra light olive oil
1 cup apple or pear juice
3 cups of plain flour
1 teaspoon baking powder
300g fresh or frozen raspberries
1 tablespoon icing sugar
Rasberry Cream
300ml double cream
150g fresh or frozen raspberries
1. Preheat oven to 170 degrees no fan. Grease and line the base and sides of a 4cm deep 20cm x 29cm slab pan with baking paper, allowing a 2cm overhang at both long sides
2. Using an electric mixer, beat eggs, caster suger and vanilla in a large bowl on high speed for 3mins or until pale and thick. Stir in oil and apple juice. Sift flour and baking powder together over the egg mixture. Fold gently until combined.
3. Pour two-thirds of cake mixture into the prepared pan. Top with half the raspberries. Pour in remaining cake mixture. Top with remaining raspberries. Bake cake for 50-60mins or until skewer inserted into the centre comes out clean. Stand cake in the pan for 10mins then use the baking powder to carefully lift it out onto a wire rack to cool.
4. For the raspberry cream. Whisk the cream in a large bowl until thick. Mash the raspberries with a fork and swirl through the cream.
5. Dust the cake with icing sugar just before serving with the raspberry cream.
Janelle's peanut butter cookies
Makes 24
375g jar peanut butter (Kraft brand)
1 cup caster sugar
1 egg
200g white chocolate, roughly chopped
{variation for macadamia white chocolate cookies, reduce the white chocolate to 100g and add 100g roughly chopped macadamia nuts}
1. Preheat oven to 180 degrees no fan and 170 degrees fan-forced. Line two baking trays with baking paper.
2. Combine peanut butter, sugar and egg in a bowl. Stir with a wooden spoon until the mixture thickens (keep stirring until it does) add chocolate and macadamias, stir until well disturbed.
3. Roll tablespoons of mixture into balls and place on prepared trays, flatten with fingertips to about 1cm thick
4. Bake one tray at a time for 12-15mins or until light golden and a little darker around the edges (you can smell when they are ready) allow to cool on trays for 10mins then transfer to a wire rack to cool completely.
Olive oil raspberry cake
Serves 10
4 eggs, at room temp
2 cups caster sugar
1 teaspoon vanilla extract
1 cup extra light olive oil
1 cup apple or pear juice
3 cups of plain flour
1 teaspoon baking powder
300g fresh or frozen raspberries
1 tablespoon icing sugar
Rasberry Cream
300ml double cream
150g fresh or frozen raspberries
1. Preheat oven to 170 degrees no fan. Grease and line the base and sides of a 4cm deep 20cm x 29cm slab pan with baking paper, allowing a 2cm overhang at both long sides
2. Using an electric mixer, beat eggs, caster suger and vanilla in a large bowl on high speed for 3mins or until pale and thick. Stir in oil and apple juice. Sift flour and baking powder together over the egg mixture. Fold gently until combined.
3. Pour two-thirds of cake mixture into the prepared pan. Top with half the raspberries. Pour in remaining cake mixture. Top with remaining raspberries. Bake cake for 50-60mins or until skewer inserted into the centre comes out clean. Stand cake in the pan for 10mins then use the baking powder to carefully lift it out onto a wire rack to cool.
4. For the raspberry cream. Whisk the cream in a large bowl until thick. Mash the raspberries with a fork and swirl through the cream.
5. Dust the cake with icing sugar just before serving with the raspberry cream.
 |
0 comments:
Post a Comment