Peanut Butter and Chocolate Sandwich Cookies

With GBBO back on, it obviously influences what I bake! I had to go for sandwich cookies, bit more interesting than just cookies. I also wanted to see if I could make a cookie that didn’t squeeze out it’s filling when you bite into it. This was something I had yet to achieve! But I managed it, I finally played around with enough recipes to stop my filling oozing everywhere. Plus these are super easy to make…and highly addictive to eat.


Cookies –

125g Caster Sugar

225g Buter

250g Plain Flour

50g Cocoa

Filling –

40g Butter

100g Peanut Buter

100g Icing Sugar

30g Golden Syrup



Mix all the ingredients together to form a dough. Tip onto the work surface and shape into a log 5cm in diameter. Wrap in cling film and chill for 1 hr. You need to do this otherwise the cookies will spread too much in the oven.

For the filling, mix all the ingredients to form an icing. Roll this into a log, like the cookie dough, though make it a little smaller so it will fit in the cookie nicely. Refrigerate until you need it!

Pre heat the oven to 140C/285F.

Cut the cookie log into 5mm discs. Place them on to a baking sheet and bake for 25 minutes. Leave them to cool on the baking sheet. Cut the icing into 4mm discs. Once the cookies are completely cooled, place a disc of icing on one cookie and using another sandwich together!





Classic Peanut Butter and Cacao Bites

This is a super easy, simple snack – only five ingredients! So I am keeping this post super simple too…

These are perfect for a little pick me up and last about 1 week in an airtight container. Not only are they simple to make there is hardly any washing up! Win win in my eyes!



90g Oats

35g Honey

70g Crunch Peanut Butter

15g Cacao Powder

2 tsp Sesame Seeds



Begin by placing all the ingredients a bowl. Give it a good stir, add two tablespoons of water to loosen up the mixture. Keep mixing until the mixture comes together.Screenshot_20170518-180336

Take a tablespoon of the mixture (approx. 20g) and roll into a ball. Continue doing this until all the mixture has finished, it should make around 12.


Munch away! These are also perfect with a cuppa 😉



Vegan Peanut Butter Brownies

When I last saw my sister-in-law she mentioned she was looking at going vegan. She is already a vegetarian so not a complete change of diet. It did make me realise that I wouldn’t be able to bake for her and the family if I didn’t come up with some dairy free sweet treats! A mixture of this and my healthy eating but craving chocolate I wanted to come up with something that covers both. 
So here are my fudgy, sticky vegan (and gluten free) brownies…with a hint of banana too…

They are approx 145 calories per bite, though this seems a lot remember there are no refined sugars or flours. So at least you know it’s all good, natural stuff 😊



250g Peanut Butter, smooth (I use Meridian which is 100% Peanuts!)

75g Maple Syrup 

1/2 tsp Baking Powder (Gluten Free) 

35g Cacao Powder (I use Choc Chick organic) 

Pinch of Salt

1/2 tsp Vanilla Bean Paste 

115g Banana 


20g Cacao Powder

20g Maple Syrup 

10g Coconut Oil, melted

Peanut Butter Topping

30g Peanut Butter

5g Coconut Oil, melted 

First pre heat the oven to 170C and line a 8″ square tin.

This is a super easy recipe as you put all the brownie ingredients, except the banana, into a mixing bowl and give them a good whisk. When combined add the banana and mix until smooth.

Fill the tin, trying the make as smooth as possible as the batter is very thick and doesn’t change too much in the oven. Bake for 20minutes.

While it is in the oven in two separate bowls mix up the two toppings. Again very simple, pop the ingredients in each bowl and whisk up with a fork or electric mixer. The ganache should be quiet thick and the peanut butter a little runner…

When the brownie is baked (it showily still be slightly soft) remove from the oven and take out of the tin. Leave to cool completely.

First take the chocolate ganache and dollop randomly over the top of the brownies. Do the same with the peanut butter. Using a skewer or knife swirl them together. Don’t over do it though! You want to be able to see the two separate toppings.

Cut into 16 bite size piece and enjoy.

Peanut Butter and Caramel Cake

Baking is probably my favourite things to do. It destresses me and it’s great to see people so happy when you give them baked goods! I mainly like to bake cakes so when birthdays come around I love to bake for friends and family. I always find it fun to thinimg_20160813_115144k of new recipes for each person’s personality. I made my friend some homemade peanut butter recently as I was trying to explain how easy it was and better for the environment when it doesn’t have palm oil in it. She really enjoyed so thought I would keep with the theme and do a Peanut Butter Cake. The next thing was would this be a sponge or icing…I went for sponge and thought peanut butter on peanut butter might be too much (even for me with my peanut butter addiction!). As she is Canadian I thought maple syrup but feeling a little poor I made some caramel sauce instead! I have to say I think it worked pretty well…

I hope you enjoy this cake as much as we did…



200g Caster Sugar (I like to use golden)

100g Unsalted Butter

100g Peanut Butter (use 100%, no palm oil)

4 Eggs

200g Self Raising Flour

1 tsp Baking Powder

3 tbsp. Whole Milk

1 tsp Vanilla Extract

Caramel Sauce

60g Granulated Sugar

1 tbsp. Water

60g Double Cream


100g Butter

200g Icing Sugar

½ tsp Vanilla Extract

Handful of peanuts, chopped



Pre heat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4 and line two 8” circular tins.

In a large mixing bowl cream together the butter, peanut butter and sugar until it is pale and smooth. This should take around 5 minutes using an electric hand mixer. Add the eggs, one at a time, making sure it is combined before adding the next.

Add the flour and baking powder to the creamed mixture and mix until just combined. Follow by the milk and vanilla extract and beat again.

Evenly split the mixture between the two tins and bake in the oven for around 25-30 minutes or until golden brown. They should be springy to touch or when a skewer is inserted it comes out clean. Remove from the tin and place on a wire rack. Leave to cool completely.

For the caramel sauce, place the sugar and water in a deep saucepan and place on a medium heat. Leave to caramelise, this should take about 5-7 minutes, do not stir it (I know it’s hard not to!). Once it has caramelised, take off the heat and slowly add the cream. Be careful as it does bubble a lot. Keep stirring until it is smooth. Pour into a metal bowl and leave to cool completely.

For the icing, beat together the butter and sugar until pale and light. This can take a while but it will be worth trust me. Add the caramel (saving approx. 2 tbsp.) and whisk again.

Make sure the cake is stone cold and ice. Sprinkle the shopped peanuts around the edge and drizzle over the remaining caramel.

Serve and enjoy!


PS…did you notice my flat spatula? Mischief Managed!