Chocolate and Peanut Butter Rice Crispy Treats

Chocolate and Peanut Butter Rice Crispy Treats

It’s Friday and what better way to celebrate than with super tasty and super easy treats? You can have these in your tummy in 30 minutes!

Chocolate and Peanut Butter Rice Crispy Treats

It’s also Fiesta Friday so you don’t even need to make up an excuse to enjoy these, it’s party time! I missed last week’s FF because I was sick and busy and life just kind of got in the way of baking, I missed it a lot though! So I’m making up for my absence last week and bringing these amazing treats. These are like rice crispy treats for royalty, because rice crispy treats are yummy enough just as they are but add the chocolate and peanut butter and you’ve made them star studded! These treats definitely belong on the red carpet of tasty land!

Chocolate and Peanut Butter Rice Crispy Treats

They have your regular gooey marshmallow combined with rice crispies, but then they have chopped reese’s peanut butter cups stirred into them and then topped with a chocolate and peanut butter topping! The only thing bad about these is the 30 minutes you have to wait for them to set until you can dig in! It’s definitely worth the wait though.

Chocolate and Peanut Butter Rice Crispy Treats

Whenever I make something with chocolate and peanut butter you can bet my best friend was the inspiration. Peanut butter is never my first choice of partners with chocolate, but it’s her favourite. And I just loved the idea of peanut butter cups scattered through the crispy , gooey treats. I don’t do understated though and I couldn’t just leave it at that, and the chocolate and peanut butter topping is really what makes these. It stays soft, kind of like a thick frosting, even in the fridge so it’s the perfect combination with the crispy base. But perhaps the best thing about these is how quick and easy they are to make, the most time consuming part is melting the marshmallows but even that is just a bit of stirring! There’s no baking involved and they set in the fridge in 30 minutes!

Chocolate and Peanut Butter Rice Crispy Treats

I also want to use this post to say thank you! It’s a belated thank you because I have the world’s worst memory (I’m not kidding when I’ve say I’ve literally forgotten my own name and age before – it’s all lupus’s fault, honest!), I’ve meant to do it for a few weeks now but I forget every time! Not this week though! In May, Angie and Catherine hosted the first Fiesta Friday Challenge and somehow I won 2nd place with my Peach and Basil Cheese Danish. I was very, very proud of those danishes since it was the first time I’ve made danish pastry from scratch but I was still shocked to win! I wanted to say thank you to the very generous sponsor of the challenge for the beautiful prize I received, just taking part in the challenge was enough for me but I absolutely adore the prize they sent me. These gorgeous measuring spoons, which I haven’t used yet because I don’t want to dirty them! I think might just have to find somewhere nice to display them! So again, thank you!

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And now for the recipe!

Chocolate and Peanut Butter Rice Crispy Treats


Ingredients:

  • 6 cups rice crispies
  • 2 cups reese’s peanut butter cups miniatures, chopped (approx 8oz)
  • 10z mini marshmallows
  • 1/4 cup unsalted butter
  • 2 cups chocolate chips
  • 1 1/2 cups smooth peanut butter

Method

  • Put the rice crispies and chopped peanut butter cups in a large bowl and stir to combine.
  • Place the marshmallows and butter in a large saucepan and heat on a low heat, stirring frequently. Until all melted. This takes about 10 minutes. Don’t be tempted to turn up the heat to make them melt faster, you don’t want to burn them!
  • Pour the melted marshmallows over the rice crispy mix and stir to combine.
  • Grease a 9 x 13 pan well and spoon the mixture into it, press in to make compress and make the mixture even and level
  • Put the chocolate and peanut butter in the top half of a double boiler (or a bowl over a pan of simmering water) and stir until melted.
  • Pour over the top of the rice crispy mix and spread out evenly
  • Place in the fridge to set for about 30 minutes to and hour
  • Remove from the pan and cut into squares.

Notes

  • Will keep in an air tight container for at least 5 days
  • You can also melt the marshmallows in a double boiler or even in the microwave.


Chocolate and Peanut Butter Rice Crispy Treats

 

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Brown Sugar & Pecan Caramel Pound Cake

Brown sugar and pecan caramel pound cake

Oh my god you guys, Oh. My. God. It’s is Fiesta Friday #20 and I have brought something really special! This cake, it is amazing. You NEED to try it. It’s a pound cake but it’s so, so light and moist,  and the brown sugar combined with the toffee and caramel is to die for. I will be making this cake again, several times.

Brown sugar and pecan caramel pound cake

Leah’s mum has been asking me to make her this cake for a while now after she saw a photo of one on Facebook and I finally got around to doing it for her. I wish I hadn’t waited so long, so many missed opportunities to enjoy this cake. Luckily for me I made enough batter for two bundt tins so I got to have one too!

Brown sugar and pecan caramel pound cake

There is a lot of sugar in this cake, mostly brown sugar. And it has chopped pecans nestled inside and lots of yummy heath toffee bits! Then it’s topped with a very generous helping of caramel sauce. So much sweet, caramel flavour in this cake it’s like heaven… and definitely not for the health nuts! But everyone deserves a treat every now and then right?

 

Brown sugar and pecan caramel pound cake

 

Father’s day is this weekend too, and if this isn’t a perfect father’s day cake I don’t know what is! Who needs hallmark when you have this much caramel to indulge in!

Brown sugar and pecan caramel pound cake

 

And the best part? It’s so easy to make! You just beat the butter, cream it with the sugar, beat in the eggs and add the dry ingredients and the milk. Stir in your pecans and toffee and bake! Then the caramel sauce is just as easy to make, just heat the condensed milk with sugar, whisk in the butter and vanilla and you’re done. You want to pour on the caramel sauce while it’s still hot as it does harden a little as it cools.

Brown sugar and pecan caramel pound cake

I’m not sure what else I can say about this cake that isn’t just me gushing about how much I love it! So instead I’ll let you guys try it out for yourselves. It is Fiesta Friday after all, this week’s is co-hosted by Fae and Suzanne so make sure you go check them out! And, of course, a big thanks to Angie for bringing us this wonderful party every week!

Brown Sugar & Pecan Caramel Pound Cake


Ingredients

For the cake:

  • 1 1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup caster sugar
  • 5 large eggs, room temperature
  • 3 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 bag heath toffee bits (8oz)
  • 1 cup pecans, roughly chopped

For the caramel sauce:

  • 1 can sweetened condensed milk (14oz)
  • 1 cup brown sugar
  • 2 tbsp butter
  • 1/2 tsp vanilla extract

Method

  • Preheat oven to 160C/325F. Grease your bundt pan(s) well.
  • Combine the flour, baking powder and salt in a medium bowl and set aside
  • Beat the butter until pale and creamy. Beat in sugars until fluffy.
  • Beat in the eggs one at a time until combined.
  • Add the flour mixture and milk alternatively, starting and ending with the flour. Beat until just combined.
  • Stir in the toffee bits and pecans.
  • Spoon batter into pans and bake for approximately 1 hour and 20 minutes, until skewer comes out clean. After 50 minutes of baking, lightly cover with foil to stop it browning too much at top. Leave to cool in pan for 10 minutes then transfer to wire rack.
  • While cake is cooling make the caramel sauce. In a medium saucepan, combined condensed milk and brown sugar and bring to the boil over a medium high heat, whisking often. Reduce heat and simmer for 8 minutes, whisking often. Remove from heat and whisk in butter and vanilla. Leave to cool for 5 minutes
  • Pour the caramel sauce over the cooled cake, you want to do this while the sauce is still hot as it hardens slightly as it cools.
  • Garnish with more pecan halves, serve

Notes:

  • Make sure you grease your pan well as this is a very moist cake and it can be a bit of a pain to coax out without breaking! I use this home made pan release and it’s great.
  • This cake is great eaten right after you’ve added the sauce, when it’s all warm and gooey (be careful the sauce isn’t too hot, don’t want any burned tongues!)
  • This recipe will make one 12 cup bundt pan cake, or almost two 6 cup bundt pan cakes (I had one slightly smaller one)
  • Store in an airtight container for 3-5 days

Brown sugar and pecan caramel pound cake

 

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Chocolate Avocado Muffins with Lime

 

Chocolate Avocado Muffin with Lime

 

I have a confession to make, up until a few months ago I thought I didn’t like avocado. It’s kind of mushy and I thought it was bland and I was like no thank you, ma’am. Then I had some guacamole and I was like “hey this is super yummy!” and my love affair with avocado started there. And for a while now I’ve wanted to bake with it, it’s also been a long time since I’ve made muffins so these happened this week! I added lime to the mix because I love to slather my avocado with lime.

Chocolate Avocado Muffin with Lime

 

These muffins are packed full of chocolate and have avocado instead of butter, I love the texture that gives them. They’re super moist and have lots of chocolate chips to keep you satisfied. They’re also filled with home made lime curd, giving them an extra tangy zest and really make them stand out from your regular chocolate muffins

Chocolate Avocado Muffin with Lime

I’ve always had trouble getting good muffin tops, they always come out pretty flat. And while they taste good they don’t have that great muffin look and the chewy muffin top! After trying a few different techniques I finally got myself some good muffin tops! They’re puffy, spilling over and just the right amount of chewiness! To finally achieve my muffin milestone, I filled the cups to the top and then baked them at a higher temperature for the first 10 minutes, then lowered it for the remaining baking time and voila, perfect muffins!

Chocolate Avocado Muffin with Lime

 

I love these muffins a lot, so I am bringing them along to Fiesta Friday 19 – Hope everybody enjoys them. Along with Angie, this week’s FF is being co-hosted by Sue and Prudy. So break out your party hats, it’s gonna be a fun one!

Chocolate Avocado Muffin with Lime

Chocolate Avocado Muffins with Lime


Ingredients

For the Lime Curd

  • 1/3 cup caster sugar
  • 1.5 tbsp unsalted butter
  • 1/4 cup lime juice
  • 1/2 tbsp lime juice
  • 1 egg, beaten

For the Muffins

  • 2 3/4 cup plain flour
  • 1/2 cup quick cooking oats
  • 1 cup cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 cup caster sugar
  • 1/4 tsp salt
  • 1 large, ripe avocado
  • 1 1/3 cup whole milk
  • 1/4 cup plain natural yogurt
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 tbsp lime zest

Method

  • For the lime curd, put the sugar, butter, lime juice and lime zest in the top of a double boiler on a high heat until the butter is melted. Mix a tbsp of the lime mix into the egg and whisk. Reduce the heat until the water is lightly simmering, add the egg mixture to the lime mixture and whisk. Cook over the low heat until curd is thickened – about 20 minutes. Leave to cool while you make the muffins.
  • Preheat the oven to 220C/425F and line a muffin tray with paper cups
  • Whisk together the flour, oats, cocoa, sugar, baking powder, bicarb and salt in a bowl and set aside.
  • Using a blender, process the avocado, milk and yogurt until smooth. Pour into a bowl and whisk in the eggs.
  • Gently fold the wet ingredients into the dry, making sure it is all fully combined. Fold in the chocolate chips and lime zest.
  • Fill the muffin cups half way with muffin batter, then add a tsp of lime zest and top up with more muffin batter. Fill the muffin liners up full.
  • Bake in the oven at 220C/424F for 10 minutes. The reduce the heat to 190C/375F and bake for 10 more minutes, until skewer comes out clean
  • Cool on a wire rack

Notes

  • Store in an airtight container for 3 days
  • Great served warm!
  • Don’t tell weirdos who think avocado in muffins is gross, they won’t notice!

Chocolate Avocado Muffin with Lime

 

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Cheesecake Stuffed Triple Chocolate Chunk Pudding Cookies

Wow, what a tasty mouthful!

Cheesecake Stuffed Triple Chocolate Cookies

I made these cookies on a whim, I felt like baking something and this was the first thing that came to mind with the stuff I had in the house. I love pudding cookies, I don’t think there’s any better cookie in the world. I was first introduced to them by Leah’s family, I was told their chocolate chip cookies are the best in the world and I wasn’t disappointed. After making their recipe a few times I branched out and started trying different things. Pudding cookies are wonderfully soft, they make for the perfect cookie texture!

Cheesecake Stuffed Triple Chocolate Pudding Cookies

Since making a peanut butter stuffed version of these cookies and making them about a thousand times (I’ll be making them again this weekend) I knew I had to change it up a little, cheesecake is the perfect thing to go inside a cookie isn’t it? I’ve also made a Nutella version of these so maybe I’ll post those up one day too.

Cheesecake Stuffed Triple Chocolate Pudding Cookies

This week’s post is being dedicated to my best friend, Leah. She is graduating Summa Cum Laude from Savannah College of Art and Design and I couldn’t be more proud of her (she’s also getting an academic achievement award). It’s an extra big deal because she’s been in college for a few years longer than most people, she originally went to Georgia Tech but after a few years there she realised it’s not what she wanted to so transferred to SCAD and since the schools are so vastly different not many credits transferred over, so she was more of less starting her college career over again! She’s done amazing things though and she is so good at what she does, so much so she already has a full time job in her chosen field, one she’s been working full time since January while also going to school full time – how she’s kept her straight A’s I will never know (SCAD is NOT an easy school, they work you to the bone!). So this weekend I am partying with her (as well as at Fiesta Friday of course) and celebrating her great achievements. I will be making the peanut butter stuffed version of these cookies for her party so it’s only fitting I post the recipe today

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I have posted the base recipe for these cookies before but I’ll include it in this post too, I don’t know about you but I get easily confused jumping between blog posts to get parts of recipes! It’s a very simple recipe anyway so I have no excuse not to to type it up again! The most important ingredient for these cookies is instant pudding mix, which is pretty hard to get in the UK. I normally stock up on some when I’m in the US and take it back with me so I can have yummy cookies all year round! You can buy it on amazon though and you might even be able to substitute Angel Delight (I keep meaning to try this to see how it works, one day I will!). These cookies also are packed full of dark chocolate chunks and milk chocolate chunks (I actually used Galaxy Counters because I had some in the house) and of course cocoa powder – so really these are quadruple chocolate but I prefer saying triple (I’m set in my ways, I don’t know what to tell you haha)

Cheesecake Stuffed Triple Chocolate Pudding Cookies

I’ll be bringing these yummy cookies along to Fiesta Friday so I hope everybody likes them! After you’ve finished drooling over Angie’s yummy vegetarian dish, please do go check out the co-hosts Mr Fitz and Justine, their blogs won’t fail to inspire you!

And I hope I have time to bake this week otherwise I’ll be bringing cookies to the party three weeks in a row!

Cheesecake Stuffed Triple Chocolate Pudding Cookies

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz chopped dark chocolate
  • 6oz chopped milk chocolate

For the Peanut Butter stuffing:

  • 4oz cream cheese, full fat
  • 1/4 cup icing sugar
  • 1/2 tsp pure vanilla extract

Method:

  • Mix the cream cheese, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge while you make cookies
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take cream cheese filling out of fridge and spoon a small amount (about 1/2 tsp) into centre of cookie disks. Roll the cookie around the cream cheese filling, ensuring no cream cheese can be seen and roll back into balls (some may peek through, don’t worry about that too much). Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though.

Notes

  • Store cookies in an air tight container and keep in fridge
  • You can flavour the cheesecake with whatever you like too, just stir in a couple teaspoons of jam or curd or replace the vanilla with another extract


Cheesecake Stuffed Triple Chocolate Pudding Cookies

 

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Mojito Cookies

A fresh, zesty cocktail in cookie form!

Mojito Cookies

Greetings from Atlanta! I arrived here on Thursday and almost got sent home again, immigration weren’t very happy with me! Don’t worry, I wasn’t doing anything illegal they’re just a bit unhappy with how much time I spend in the states considering I live in the UK. It’s all good though, we came to an agreement though so I can keep on coming here. The reason I come here so often and that is my best friend lives out here. Honestly, best friend is not a strong enough word! She is my other half, my soul mate and being so far apart from her is torture. But I am so grateful I get to spend the summer with her.

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Hanging out at Buckingham Palace last year🙂 I’m on left, Leah on the right

So I hope you’ll forgive me for being a little late to Fiesta Friday 17, I was busy catching up. And by catching up I mean watch Captain America, The Avengers and Th Winter Soldier! But better late than never, right? And these cookies are sure to make up for it!

Mojito Cookies

The mojito cookies are soft, yummy and full of such fresh flavours! The lime zest and fresh mint really pack a punch with the white rum. Just like the cocktail, the flavours work so well together and these cookies have the added sweetness!

Mojito Cookies

These would be great for a summer party or BBQ, served with cocktails of course. But I actually made these for a good friend of mine as a late birthday present, she loves Mojitos so it was only natural that I made something for her with that in mind! She loved them so they were a success!

Mojito Cookies

In theory, you could probably make these with mint extract. But you’d really be doing them a disservice if you don’t use fresh mint, the fresh kick really is what makes them so great!

Mojito Cookies

I hope you all enjoy these cookies as much as my friend did! As always, a big thank you to Angie for hosting Fiesta Friday, and go check out Selma, Jhuls and Alex as they are co-hosting this week! Have a great weekend everybody!

Mojito Cookies


Ingredients

For the cookies: 

  • 170g unsalted butter, room temperature
  • 350g caster sugar, plus extra for rolling cookies in
  • Zest of two limes
  • 2 egg yolks
  • 120ml sour cream
  • 1 tbsp lime juice
  • 1 tbsp white rum
  • 2 tbsp fresh mint, finely chopped
  • 375g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt

For the glaze

  • 50ml white rum
  • 3 tbsp caster sugar
  • 1 tsp lime zest
  • 1 tsp lime juice

Method

  • Line a baking sheet with parchment paper
  • Using a stand mixer or hand mixer, beat together the butter and sugar on medium speed. Add the lime zest, lime juice, rum, mint and egg yolks and combine. Beat in sour cream until just combined.
  • In a separate bowl, add the flour, baking powder and salt and whisk to stir and aerate. Gradually add the dry ingredients into the butter mixture and combine on a low speed until al mixed in.
  • Put some caster sugar in a bowl. Using an ice cream scoop or spoon, scoop out balls of cookie dough and roll them in the sugar. Place on baking sheet with at least 2 inches space between each one. Cover and chill in the fridge for at least an hour
  • Preheat the oven to 180C/350F. Bake the cookies for 12-15 minutes until they are slightly golden and set.
  • Combine the glaze ingredients in a bowl and brush over warm cookies with pastry brush. Leave cookies to cool on wire rack.

 

 

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Watching Marvel movies last night🙂

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Peach and Basil Cheese Danish

Peach and Basil Cheese Danish

Yummy cheese danishes with a twist. Perfect for my second Fiesta Friday and my first FF Challenge!

Peach and Basil Cheese Danish

After attending Fiesta Friday last week and having a blast, I knew I would be back! I met so many great bloggers and found so many lovely recipes, it feels great to be a part of it. For my second week I’m bringing along some lovely cheese danishes filled with peaches and basil, I approached these very cautiously but they came out so much better than I ever could have imagined. The anise flavour in the basil compliments the juicy peach so perfectly, it’s a combination I’ll definitely be using more in the future! The danish pastry is so flaky and buttery, I had to give myself a pat on the back for making it so well on my first attempt! I am very happy to be entering these into the first FF challenge and I can’t wait to see what everybody else has made for it!

Peach and Basil Cheese Danish

I have never made Danish pastry from scratch before, in fact I very rarely make any kind of pastry from scratch. My only excuse for that is that I’m lazy and the pre-made stuff turns out just fine. So approaching this bake was a bit of a nerve wracking one, I was sure something would go horribly wrong. However, one the required ingredients for the challenge is yeast so I knew I had to make this from scratch! I was pleasantly surprised by how easy the process is, I mean sure it’s labour intensive and it takes a long time but it certainly isn’t complicated. And despite it’s simpleness, successfully making it from scratch on my first attempt sure does make me feel accomplished. I want to make myself a little medal that says “made danish pastry from scratch and it was yummy” and wear it all the time! So if, like me, you’ve never done this before and you’re a bit unsure I say go for it! It’s easier than you think and the bragging rights are totally worth it!

Peach and Basil Cheese Danish

At the bottom of this post I have included step-by-step instructions, with photos, on how I made it to help you along. I read a lot (A LOT) of blogs and recipes for danish pastry dough before making this and while most of them follow a similar vein, the one I found most helpful was by Joe Pastry, for the most part I used his recipe (with just a few tweaks) and his instructions on how to laminate the pastry (i.e. fold it to create layers) were super easy to follow. There’s a lot of great tips on his site so I definitely recommend checking it out. Most resources will tell you to use Danish butter to get an authentic Danish pastry taste, and while the Danish butter may be higher in fat and have a slightly tangier taste I personally don’t think it’s necessary if you don’t have easy and cheap access to it, a high quality butter will work fine I am sure. I, however, did use Danish butter because I live in the UK and it’s readily and cheaply available to us here.

Peach and Basil Cheese DanishImage

The other required ingredient for the challenge was a herb. I knew I wanted to make something sweet because that’s what I do best (I’ve yet to post a savoury recipe to this blog!) and basil was the first thing that came to mind. Basil is a staple in Italian cooking but due to it’s sweet anise like flavour, it can be a great addition to a sweet dish. I’ve never actually had basil with peaches before, but the idea of the sweet, juicy peaches combined with the fragrant basil really struck me as great. And I wasn’t disappointed. This is a flavour combination you just have to try to understand how yummy it is.

Peach and Basil Cheese Danish

I used canned peaches in this recipe for two reasons. The first being that my local supermarket didn’t have any fresh peaches and the second being that I have a bad history with trying to peel peaches – Leah (the BFF) and I made peach cobbler once and while the results were scrummy, it took us a very long time to peel the peaches. The quickest way to apparently peel a peach is to drop them in boiling water for 30 seconds and then immediately transfer them to ice cold water, the skins are supposed to slip right off. It didn’t work out that way for us and we had a very frustrating hour removing all the skins! So I decided not to risk that fiasco again and went for the can! Fresh peaches may have produced a fresher result and please feel free to use them instead, but the canned ones worked out great and it left me with lots of peach juice to use in the glaze!

Peach and Basil Cheese Danish

There then is, of course, the cream cheese filling. I’m a huge fan of cream cheese in any dessert and there’s no better dessert to pair it with than a Danish! The beautiful pastry is oozing with the sweet cheese filling, it also has a peach and cream cheese glaze to top it off and create my new favourite Danish pastry! Honestly, these are so yummy I’m having to force myself not to eat them all up! My mum is also pretty mad at me because she’s just started a new diet so she can’t have any!

Peach and Basil Cheese Danish

 

I will be bringing plenty along to FF16 so I hope you guys enjoy them as much as I did! I can’t wait to try what everybody else brought along. And of course a big thank you to Angie for hosting this and Catherine for co-hosting the challenge! You should definitely check out their blogs if you haven’t already, so many wonderful things you’ll be there for days! Thank you to Stacey and Elaine for co-hosting this week’s Fiesta Friday with Angie, I have only been introduced to their blogs today but already I can see they are wonderful, please do check them out if you haven’t already – I’ll be delving deeper once I’ve finished with this post!

 

”Fiesta
And now for the recipe! A step-by-step photo guide for the pastry will follow the initial recipe.

Danish Pastry Dough


Ingredients

  • 2/3 cup milk, room temperature
  • 2 tbsp caster sugar
  • 7g package instant active yeast
  • 2.5 cups plain/AP flour + 2 tbsp (plus more for flouring the surface)
  • 1/2 tsp salt
  • 1 egg, room temperature
  • 250g butter, room temperature

Method

  • Combine the milk, sugar, yeast, 2.5 cups flour, salt and egg using a dough hook in a stand mixer. Mix for about 5 minutes until the dough is smooth, it will be pretty sticky still. Place the dough in a bowl and cover, leave to rise at room temperature for 30 minutes. Then place in fridge for at least 1 hour.
  • When you’re ready to start folding and layering your dough, you need to make your butter slab. Lay out a double layer of plastic wrap and place the butter on top, cover with the 2tbsp flour. Place another double layer of plastic wrap over the top. Using a large rolling pin beat the butter until it is mostly flat. Pull up the plastic wrap and roughly cut the slab into a square, placing the cuttings back on top. Repeat the beating process! You’re done when the butter is a play-doh like consistency, and not greasy looking at all. Once you have this, use the rolling pin to push it into a rough square and set aside.
  • Remove your dough from the fridge and on a floured surface roll it into a rough square, slightly bigger than your butter slab. Place the butter slab on top and fold the dough around it like an enevelope. Seal all the seams.
  • Now you want to grab your rolling pin and lightly beat the edges of the dough/butter packet to encourage the butter to come to the edge. Then roll out it into a rectangle.
  • Fold the dough like a letter – bring one side in the centre and then fold the other side over that. Place back in the fridge for 20 minutes. Then roll out into a rectangle and fold again. You’ll want to repeat this process until you’ve folded it four times.
  • Place the dough back into the fridge for at least 30 minutes (up to 3 days) or until ready to use. You could also freeze some of the dough to use at a later stage if you wish.

Pastry Fillings

Ingredients

For the peach and basil filling:

  • 1 can of peaches, drained and juice reserved (or 2 cups of fresh peaches). Chopped into large chunks
  • 2 tbsp corn flour
  • 3 tbsp fresh basil, finely chopped
  • 1/4 cup honey
  • Juice and zest of 1 lemon
  • 1 tsp cinnamon
  • 1 egg

For the cream cheese filling:

  • 115g full fat cream cheese
  • 1/4 cup caster sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract

Method:

  • Preheat oven to 180C/350F and line a baking sheet with greaseproof paper
  • Toss the chopped peaches in the cornflour and put in a small saucepan. Add the basil, honey, lemon juice, zest and cinnamon. Bring to the boil and heat on high for 2 minutes. Reduce heat and simmer for a further 10 minutes. Remove from heat and leave to cool
  • Mix together all the cream cheese filling ingredients using a stand mixer with a paddle attachment or beaters until fully combined.
  • Remove the pastry dough and cut in half. Replace one half in the fridge until ready to use. Roll the over half out into a long rectangle. Cover half the rectangle in half of the cream cheese filling and fold the non cream cheesed half of the dough over it.
  • Using a pizza cutter (or pastry cutter if you’re fancy), cut into strips about 1inch thick. Stretch the strips out and then twist them into a spiral. Then coil it around itself to make a spiral/pinwheel. Repeat with all the strips and place them onto a lined baking tray. Create a well in the centre of each pastry. Mix the remaining egg with a splash of water and brush the pastries with them
  • Fill with about a tbsp of the peach and basil mix.
  • Bake for 20-30 minutes (mine took 30 as I have a cold oven) until the pastry is golden brown. Leave to cool on a wire rack
  • Repeat with the other half of the dough.

Peach and Cream Cheese Glaze


Ingredients

  • 3 tbsp cream cheese
  • 2 tbsp peach juice (reserved from draining canned peaches)
  • 4 tbsp caster sugar

Method:

  • Mix all the ingredients together until smooth. Spoon into a piping bag and snip off the tip. Pipe the glaze over the cooled pastries, using as much as personally desired

How to fold the dough and create the pinwheels (apologies for the poor quality of these photos)

Place your butter on a double layer of plastic wrap. Sprinkle flour on top and and place another double layer of plastic wrap over the top. Beat with a rolling pin until flat. Cut into rough square and place cuttings on top, beat again and shape into a rough square

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Roll your dough out into a rough square that is slightly larger than the butter slab

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Place the butter slab on top like so…

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Fold the corners of the dough around the butter slab and seal the edges

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Lightly beat the edges of the package with the rolling pin, turning as you do. Do each edge about 5 times, to encourage the butter to the edge of the dough. Then roll out into a long rectangle

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Then fold like a letter, like so

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Chill in the fridge for 20 minutes, roll out again and fold like a letter again. Repeat this so you’ve folded it 4 times. Then wrap in plastic wrap and leave in the fridge for at least 30 minutes

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Don’t panic when you open the fridge and it’s ballooned up,  I was surprised when this happened but it’s normal. The following was after 24 hours in the fridge

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Once you’re ready to start shaping your pastries, remove the dough from the fridge and cut in half. Replace one half into the fridge for later (or freeze it if you want to save it – the full dough makes about 12 pastries)

Danish pastry dough

Look at all those lovely layers

Roll out into a long rectangle. Cover the lower half of the rectangle in half of the cream cheese filling and fold the other half of the dough over. Cut into 1inch thick strips and stretch out each strip

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Twist the strips into a spiral

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Coil into a pinwheel. Place on the lined baking tray and make a well in the centre. Brush with egg wash.

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Fill with the peach and basil mix and bake!

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I hope these photos helped explain my process better! Let me know if you have any questions. Do check out Joe Pastry’s “How to Laminate” post for more tips and photos!

Have a great Friday everybody!

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