Instagram - @Juki_W
So if you've been following me on Instagram you will have seen that lately it has turned into bakstergram... All my recent photos are of my baking! I have baked so much so far this year already I really am on track to becoming a baker! Some have turned out great, some not so good regardless they have all been edible & eaten!
I've never made these cookies before & found the recipe online as we had left over porridge oats & wanted to make something with them but I didn't want to make flapjacks as I've made them a couple of times.
The recipe is actually for Peanut Butter Oatmeal Sandwich cookies but I didn't do the sandwich bit. It's up to you if you want to I'll leave it in the recipe I followed if you want to try it!
Peanut Butter Oatmeal Cookies
On Tuesday I made THE perfect soft AND chewy Peanut Butter Oatmeal Cookies! I was so proud of myself as I've been trying to make cookies which are both soft AND chewy. I just couldn't get it perfect until I made these! However as they cooled down they turned hard & crispy which is a cookie thing sadly :(I've never made these cookies before & found the recipe online as we had left over porridge oats & wanted to make something with them but I didn't want to make flapjacks as I've made them a couple of times.
The recipe is actually for Peanut Butter Oatmeal Sandwich cookies but I didn't do the sandwich bit. It's up to you if you want to I'll leave it in the recipe I followed if you want to try it!
Ingredients
110g butter, softened
130g peanut butter
100g caster sugar
110g light brown soft sugar
1 teaspoon vanilla extract
1 egg
100g plain flour
1 teaspoon baking powder
1/2 teaspoon salt
80g porridge oats
For the filling
45g butter, softened
120g icing sugar
130g creamy peanut butter
2 1/2 tablespoons cream
Preparation
method
Prep: 30 mins
| Cook: 10 mins
1. In a large
bowl, using an eclectic whisk, whisk the butter, then add the peanut butter, caster
sugar, brown soft sugar and vanilla. Until they're all creamed together. Then add
egg and beat well.
2. In
another bowl, combine the flour, baking powder
and salt. Add these dry ingredients to the creamed mixture. Stir with a wooden
spoon. Add oats and stir.
This is what the dough that it formed once all the ingredients have been mixed together.
3. Drop by
teaspoons onto greased baking paper and press each mound down with a fork
to form 5mm thick cookies. Bake at 180 C / Gas 4 for 10 minutes, or until
cookies are a light brown. (I had them in for about 20 minutes).
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4. To Make
Filling: Cream 45g butter or margarine with the icing sugar, 130g peanut butter
and the cream. Spread filling onto half of the cooled cookies, then top with
the other half to form sandwiches.
It's up to you how big you want to make them, but leave space for them as they will expand when in the oven!
Banana & Sultana Muffins with sunflower seeds, almond flakes, walnut & coconut
On Sunday I decided to make banana muffins. As I made them I added every seed & nuts I could find in the cupboard to throw into it hence all the ingredients used. You don't have to use any of the ones I used as the recipe is actually for Banana & Chocolate chip but I don't like chocolate.
Ingredients
200g Self-raising flower
1/2 teaspoon Baking Powder
2 Eggs
5 Tablespoons Sunflower Oil
5 tablespoons Milk
1 teaspoon Vanilla Essence
2 Bananas
100g Chocolate Chip (Optional)
I put a handful of sultanas, Sunflower seeds, almond flakes, walnuts & desiccated coconut
1. Whisk eggs, oil, milk & vanilla essence in a bowl
2. Mash bananas on a plate with a fork & mix with the liquids
3. Add flour, baking powder & stir with a silicone spatula
4. Stir in choc chips/whatever you're using
5. Spoon into muffin cases
I spread them out onto 2 trays & left space between them so they could have space to grow. Ideally use a muffin tray & muffin cases. I only have normal trays & cases so just leave space if you don't have muffin trays!
6. Bake for 15-20 minutes. 200°C, Gas 6
My mum just put them all together on the 1 tray when they were done to save space
They were very yummy & healthy with all the added bits I put in! They were a bit dry so maybe another tablespoon of milk would have made them that bit more moist.
Rice Krispies with Marshmallow, toffee, peanuts & bit of peanut butter
A warning before you make these.. I am absolutely addicted to these! I can't stop eating them they are so nice! I could easily have eaten the whole tray to myself but that wouldn't be good for me or fair to the rest of my family... But I did eat probably 65-70% of the tray...
Ingredients
4oz Margarine
4oz Marshmallows
4oz Toffee
8oz Rice Krispies (Enough to be coated evenly)
2 tablespoons Peanut Butter (Optional, as much or as little as you desire)
Handful of peanuts (Also optional)
1. Melt the margarine, marshmallows, toffee & peanut butter in a large pan/wok
2. Once all melted quickly mix in the rice krispies & peanuts until they are all evenly coated. This needs to be done quick as once the liquid mixture sets you won't be able to coat the rice krispies
3. Then place on a tray with baking paper & flatten & leave to set
I'll probably be making more stuff soon so keep an eye out on instagram as I show off my baking skills! If you want the recipes for any of the other things I've baked/cooked feel free to message me! :-)
Julie
XxX
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