Yes, folks, it's here - National Peanut Butter Cookie Day 2017!
We've been baking (of course!) for the occasion and Louise said she'd share her 'simplest ever' recipe. It only has four ingredients!
1 cup peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla essence
Simple as anything: Mix all the above ingredients together in a large bowl. It helps if you measure the sugar first and then use the same cup for the PB, so it doesn't all stick in the inside of the cup with the spread.
Roll the batter into smallish balls (around one inch across) and place on a baking tray lined with baking paper. Leave a minimum of an inch between each ball and push down gently with a fork to create a grid pattern on the top. Pretty!
And for good measure, I poked some chocolate chips into the tops of the cookies before baking.
Bake the cookies at 180 degrees until they turn golden brown (15 - 20 mins, depending on the size of your cookies).
Cool a little so the cookies are a little more solid, but enjoy warm. Yum!
We're very lucky - our garden has a pear tree. We will have lived there for two years in August, but have had just as many pears from the tree, unfortunately. However, El Husbandio is planning to prune the tree back, in the hope of encouraging more fruit this summer/autumn, so I've decided to be prepared.
Here are some pear cake recipes I hope to try before the winter arrives again, with our very own home grown fruit.
Simple and sweet - Anjou Pear Cake
An almond twist... Amaretti Pear Cake
Apple and Pear Cake - always a fan of apple based cakes.
As the title suggests, very simple: Pear Cake...
A good looking teacake...
For the ginger cravings... Ginger and Pear Cake
A more interesting cake: Pear and Chocolate Cake
These pear recipes are not, in my opinion, hugely exciting... However, it looks like the secret to a good pear bake is either nutmeg and cinnamon, or Poire Williams liqueur, which all adds up to something rather delicious. Mmmm!
Fancy trying any of these recipes yourself? If not, we'll bake and deliver for you, simple!
**Update** El Husbandio pruned the tree almost to oblivion, but there's shoots and blossom to be seen already. Hope remains!
Owner, 280 Bakes
Today I discovered a new bake – the Hamantaschen.
Hamantaschens are Jewish pastry pockets, easily recognised by their triangular shape. They are usually associated with the recent holiday of Purim (9th and 12th of March) and are said to represent the ears or the three cornered hat of Haman, the villain in this season’s story. They’re normally filled with fruit (e.g. figs, dates, apricots, raspberries, apple), preserves or in this case, chocolate. They are sweet and simple, but delicious, and they look pretty easy to make.
Why not have a go at baking some yourself? There's an easy recipe right here.
A belated “Gut Yontiff” to all our Jewish readers!
Owner, 280 Bakes
Hi all - Louise here, owner of 280 Bakes. This morning I baked something new here at 280 Towers: Coconut Haystacks. They might be my new favourite quick bites! The recipe is below - why not try them yourself? They're especially good if you're on a gluten-free diet. Quick, easy and no flour!
A friend of mine gave me some of her home-baked coconut haystacks last week and I asked her to scribble the recipe down for me. Marilyn's haystacks were chocolate dipped, but mine looked pretty good without the choc, so I left them 'au naturel'. Delicious!
Here's the recipe - thanks Marilyn!
This recipe made more like 14-15 haystacks. Send us photos if you have a stab at making these!
280 Bakes Owner Louise's husband is Costa Rican, and his birthday was today. Check out the cake she made for him below!
This is Tres Leches. It's a sandwich cake with condensed milk, evaporated milk, and 'normal' milk poured in to the sponge once it's baked and cooled. Also called 'Queque Frio' (cold cake), it's a popular, traditional birthday cake, saved for special occasions because of the amount of eggs required - 10, and that doesn't include the Royal Icing!
Here's the recipe in case you'd like to try this huge cake. You need to set the cake overnight, so make sur eyou leave enough time.
For the cake:
14 ounces cake flour, plus extra for pan
2 teaspoon baking powder
1 teaspoon kosher salt
8 ounces unsalted butter, room temperature
16 ounces sugar
3 teaspoons vanilla extract
2 cans of mixed fruit cocktail (drained)
For the glaze:
1 can evaporated milk
1 can sweetened condensed milk
1 cup milk
Royal Icing (see link)
1 can tinned peaches
Strawberries, cherries, raspberries, or other sweet fruit.
Preheat the oven to 180 degrees. Grease and oil two large Pyrex dishes.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Beat the butter in a separate bowl, until fluffy. Add the sugar at intervals. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.
Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
Bake on the middle rack of the oven for around 30 minutes or until the cake is lightly golden. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer.
Allow the cake to cool completely. Put two tins of mixed fruit cocktail on the top of one cake and place the second cake on the top like a sandwich.
Now prepare the glaze. Whisk together the evaporated milk, sweetened condensed milk and the milk in a bowl. Once combined, pour the glaze over the cake. There may be leftovers, it's a generous amount. Refrigerate the cake overnight.
The next day, make Royal Icing and totally cover the cake. Double the recipe was required here. Where it says '3 ounces of egg white', that's about 3 egg whites.
Decorate with the tinned fruit and chill until serving.
Louise's husband specifically asked for a non-vegan cake.... With 10 eggs in the cake and 6 in the icing, it's definitely not for vegans!
Birthday Boy's Verdict: BEAUTIFUL! SO COSTA RICAN!
Yep, the sponge is so delicious, the milk adding extra flavour and being chilled enhances the flavour. It may be your new favourite cake - just make sure there's a few people about to help you finish it off... It's a big one!
The Team at 280 Bakes
Apple Crumble is a family favourite for pudding for us, spanning three generations. When I managed to fix up a recipe for Apple Crumble Cake last month, I knew it would be a corker!
Vegan Apple Crumble Cake
• First stew the apples. Do this by mixing the apple ingredients into a saucepan and leave to simmer until they're soft. This will take a while to cook and cool.
• Now make the crumble by rubbing the ingredients together to form a soft crumbly mix. Put to one side.
• Put all cake ingredients in a bowl and mix until smooth.
• Put the mixture into a lined, greased loaf tin.
• Bake at 180°C for approximately 30 minutes. Half way through, sprinkle the crumble mix on the top - a generous amount!
• The cake is ready when it's golden on top, and a skewer comes out clean
• When the cake is cool (no sooner or it'll fall apart!), slice it in half horizontally through the middle and fill with the stewed apples. Carefully put the 'lid' of the cake back on, taking care not to lose any crumble.
Ta dah! Enjoy. x
Lou @ 280 Bakes
Welcome to the 280 Bakes blog! Most posts are by our team, but if you fancy guest blogging, give us a shout!