Peanut Butter Cups

Peanutbuttercups are both my strong point and my biggest weakness.

‘How’s that possible?’ you might wonder. But the answer is quite simple.
I make them myself. And they’re too freakin’ delicious.

20160222_0048-1From the moment they reach the inside of my mouth, I get the most satisfying feeling ever. When I bite through a cold chocolate peanut butter cup, this tingling sensation slides all over my spine, like as if a unicorn is tickling my back with it’s sparkly manes. And then the instant feeling of tension relief kicks in, like as if you turned into a big, sleepy Snorlax.
And that’s why Peanutbuttercups are dangerous -I always say it in 1 breath-.20160222_0087-1They’re like kryptonite. But since I still haven’t figured out what kryptonite exactly does, I might as well just say fair and square that Peanutbuttercups make me fat.
They’re half chocolate, half peanut butter, and irresistible due to the simple fact that they’re bite sized and packed with everything you shouldn’t be eating when dieting. Luckily for me I don’t do diets, and I also hate people looking miserable whilst they’re on a diet.
So what I do is this.
Every once in a while I buy a lot of chocolate, and a lot of peanut butter; make 3 batches of 12 Peanutbuttercups; eat the first batch with my mom, and then just hand them out to miserable looking people to see them flourish like beautiful flowers. Some might say I’m a hero, but I like to refer to myself as the proud owner of the best Peanutbuttercup recipe ever. Point – Blank – Period.20160222_0091-1They’re better than Reese’s. BAMM, I said it. Sue me! (or not)
But seriously tho. They are. And I’ve already converted some of the most stubborn peanutbutterhaters (yes, they exist. Weirdly enough in fairly big amounts in Belgium). So it’s about time that you try them too!


Peanut Butter Cups

Ingredients

  • 250 g creamy peanut butter
  • 27 g unsalted butter
  • 50 g powdered sugar
  • 350 g dark chocolate chips
  • 200 g milk chocolate
  • a pinch of salt

Instructions

  1. Mix 150 g of peanut butter, powdered sugar, butter and salt in a bowl, and set apart.
  2. Melt the dark and milk chocolate with the rest of the peanut butter in a separate bowl.
  3. Take a cupcake pan and fill them with cupcake liners.
  4. Put 1 tablespoon of chocolate in a cupcake liner (or a mini-cupcake liner for little peanutbuttercups), put a tablespoon of peanutbutter mixture on top of the chocolate layer, and finish off with another layer of chocolate -also about a tablespoon, so the peanut butter isn’t visible any more-. And again for the other peanutbuttercups.
  5. Place the pan with peanutbuttercups and immediately place them in the fridge to let them set. If you leave them out of the fridge, you’ll have grainy chocolate, and you wouldn’t want that right 😉 .

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Peanut Butter Cups

Ingrediënten

  • 250 g gladde pindakaas
  • 27 g ongezouten boter
  • 50 g poedersuiker
  • 350 g zwarte chocolade
  • 200 g melk chocolade
  • snuifje zout

Instructies

  1. Meng 150 g pindakaas, boter, poedersuiker en zout in een kom, en zet apart.
  2. Smelt de zwarte en melk chocolade samen met de rest van de pindakaas, en zet deze ook apart.
  3. Zet 12 cupcake papiertjes in een muffintin.
  4. Doe een eetlepel van de gesmolten chocolade in één van de cupcakepapiertjes, en leg er daarna een eetlepel pindakaasmengsel op. Eindig weer met een eetlepel chocolademengsel, en zorg ervoor dat alle pindakaas bedekt is. En dit voor elke peanutbuttercup.
  5. Doe de muffintin meteen in de ijskast, zodat de peanutbuttercups niet korrelig worden als ze stollen.
  6. Eet ze lekker op als ze gestold zijn 😉 . Smakelijk!

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This is a recipe for about 12 large peanutbuttercups, or 24 small ones.

My pictures look a bit weird, but I wanted to shoot them as quickly as possible so that my mom wouldn’t have eaten them before I took the pictures, because she is fast.

I don’t know where exactly I got the recipe from, but it’s an ancient one. I think I might have been the first Belgian person in history to make peanutbuttercups ever. And no, I’m not shitting.

And I’d like to conclude this post with this.
Dear Peanut Butter. Thank you for existing. ❤

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Brownie Cupcakes with a Raspberry Frosting

Love me!

That’s what this cupcake would probably say if it could speak. And let’s be honest, how could you possibly not love a thing filled with chocolate goodness and topped with creamy raspberry frosting? Plus, they’re Valentine’s day proof!20160124_0010-1

Normally, I’m not really the person to celebrate Valentine’s day – because I’m pretty much the anti-Christ of romance, unintentionally of course -, but I think every excuse is a good one to bake something special 😉 . And chocolate’s the best excuse of them all! 20160124_0007-1

So let me be your savior for today.
If you still haven’t got a clue how to make the heart of your (potential) beloved one beat faster -whether or not due to the high amount of incorporated sugar- on the 14th of February, then just go with these delicious and easy to make brownie cupcakes. You only need 1 bowl to make them, 30 minutes to bake them, and an awful lot of love to infuse them with. 20160124_0060-1

And the very best thing about these cupcakes is that I pimped them to match the Valentine’s day theme, but that they’re equally good without the raspberry frosting! Any frosting -or none at all- would suit these little chocolate bombs, so knock yourself out by trying other types of frosting like a peanut butter one or salted caramel!

Bonus: if you change the topping of the cupcakes, you’ve pretty much got yourself an excuse to ignore all social activity on Valentine’s day and enjoy yourself with your new brownie friends in front of the TV all day.

So no more excuses. Get up, stand up, and bake for the love of chocolate! ❤


Brownie Cupcakes with a Raspberry Frosting

Ingredients

Brownie Cupcakes (12)

  • 150 g (5 ounces) dark chocolate
  • 115 g (1/2 cup) unsalted butter
  • 200 g (1 cup) granulated sugar
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 105 g (3/4 cup) all purpose flour
  • 1 pinch of salt

Raspberry Frosting

  • 170 g (1/2 cup) unsalted butter, softened to room temperature
  • 375 g  (3 cups) powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp vanilla extract
  • 1 pinch of salt
  • 165 g (1/2 cup) raspberry jam

Instructions

Brownie Cupcakes

  1. Preheat the oven at 170°C/340°F.
  2. Melt the chocolate together with the butter until just melted and take off the heat. Add the sugar and vanilla extract, and stir until well incorporated.
  3. Beat the eggs into the mixture one by one and after you’ve mixed the batter well, incorporate the flour and salt. Whisk until the mixture is smooth.
  4. Pour the batter into 12 cupcake liners that are placed in a ramequin and bake them for about 25 minutes, or until a toothpick comes out clean.

Raspberry frosting

  1. Beat the softened butter for about 3 – 4 minutes until creamy (preferably in a cool environment) and add the sugar, cream, vanilla, and salt while the mixer is still running. Beat until this mixture is quite fluffy, and add the raspberry jam. Beat for another 2 minutes until the jam is incorporated, and put your frosting into a piping bag.
  2. Pipe your frosting onto the cool cupcakes and top them off with a pinch of love. Enjoy!

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Browniecupcakes met Frambozen Frosting

Ingrediënten

Browniecupcakes (12)

  • 150 g pure chocolade
  • 115 g boter
  • 200 g kristalsuiker
  • 1 tl vanille-extract
  • 3 eieren
  • 105 g bloem
  • snuifje zout

Frambozen frosting

  • 170 g ongezouten boter, op kamertemperatuur
  • 375 g  bloemsuiker
  • 3 el room
  • 2 tl vanille extract
  • 1 snuifje zout
  • 165 g frambozenconfituur

Instructies

Browniecupcakes

  1. Verwarm de oven voor op 175°C.
  2. Doe de chocolade en boter in een kom en smelt ze (ofwel au bain-marie, of in de microgolfoven) tot ze glad is.
  3. Voeg de suiker en het vanille extract toe aan het chocolademengesel en roer tot alles geïncorporeerd is. Voeg daarna de eieren 1 voor 1 toe en mix elke keer goed, alvorens de bloem en het zout toe te voegen.
  4. Zorg dat het beslag een gladde consistentie heeft, en giet ze daarna in 12 papieren cupcakevormpjes die in een bakvorm/ramequinvorm geplaatst zijn.
  5. Bak de cupcakes ongeveer 25 minuten, of tot een tandenstoker er schoon uitkomt. Laat ze daarna afkoelen alvorens de frosting aan te brengen.

Frambozen frosting

  1. Klop de boter op tot ze romig is in ongeveer 3 – 4 minuten, and voeg er daarna de suiker, room, vanille, en zout aan toe. Klop tot het mengsel fluffy is and voeg de confituur toe aan het mengsel. Klop nog eens 2 minuten tot een mooi geheel en doe de frosting in een spuitzak.
  2. Spuit de frosting op de afgekoelde cupcakes en besprenkel met een snuifje liefde. Smakelijk!

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This recipe makes 12 cupcakes, and a ton of frosting that you can eat straight out of the piping bag.

The brownie cupcake recipe was given to me by the niece of my boyfriend and I’m not sure where she got it from, so thanks niece! The frosting I got from a blog that I can always relate on for good baking recipes, Sally’s Baking Addiction (http://sallysbakingaddiction.com/2014/07/17/raspberry-lemon-cupcakes).

Pictures where taken by me, and I have to give a special thanks to my little sister for helping me throw ingredients on a plate and placing a cupcake in the middle of the mess.

Hopefully we can all spend our Valentine’s day with our only true love… Food.

 

Pumpkin Cake

I now declare pumpkin season officially open!

Let’s pumpkin everything! Pumpkin bread, Pumpkin Spice Latte, Pumpkin cookies, Pumpkin pie; bring it on! Because pumpkin spice and everything nice, that’s what fall is made of.
Or not. Because I live in Belgium.
We ain’t got pumpkin spice mixes or canned pumpkin over here, and that’s why I spent my weekends peeling and cutting up pumpkins the entire fall. Not that I don’t like it, because there are worse veggies to be cutting, such as onions. And I even dare say there’s a certain art to cutting up these orange spheres of loveliness, but nothing beats creating a good ol’ pumpkin shaped pumpkin cake with pumpkin frosting. I just love making things that are made out of things and filled with things. There’s no holding back in pumpkin season!

Oh I’m definitely not holding back, and neither should you. So start baking already!

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This cake may seem like a lot of work but it’s actually a piece of cake (<- see what I did there?).
The only things you’ll need are the right baking tins, the ingredients, and a pack of orange fondant. I bought my baking tins of 10cm/4 inch diameter at Dille & Kamille (http://www.dille-kamille.nl/nl/shop/c/102/a/5123/tulbandvorm-anti-aanbak-10-cm) and when you put them on top of each other, they form a perfect sphere, doing a pumpkin right.

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The batter is just a regular spiced batter that doesn’t need a lot of time to bake, and the frosting is also just a regular frosting, mainly to keep the fondant in place. Beware of the frosting though. The ingredients really need to be at the same (room)temperature for it curdles quite quickly. And trust me when I tell you this. I’ve already made about a million batches of buttercream, and half of those curdled because of my inability to wait.

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Another potential tricky part of assembling the cake might be putting on the fondant and making sure it doesn’t get damaged during the process.
I rolled out mine pretty thin, so I had to put it over the sphere in one time because once the frosting sticks to the fondant, it kind of melts into it, and when it does and you’re not prepared, you’re doomed. But don’t worry! If you just follow the instructions, you’ll have a lovely little cake to present at your Halloween party. It’ll be yummy and totally fit the theme at the same time.

composition


Pumpkin Cake

Ingredients

Cake

  • 113 g (1/2 cup) unsalted butter, at room temperature
  • 200 g (3/4 cup) granulated sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 150 g (1 & 1/2 cup) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 90 g (1/4 cup) sour cream, at room temperature
  • 125 g (3/4 cup) pumpkin puree
  • 1 tsp vanilla extract

Buttercream frosting

  • 110 g (4 oz) cream cheese, at room temperature
  • 30 g (1/8 cup) unsalted butter, at room temperature
  • 100 g (1 cup) powdered sugar
  • 1/2 tsp vanilla extract

Orange and black fondant

Instructions

  1. Preheat the oven to 175°C/350°F and butter 4 mini bundt cake tins.
  2. Cake: Mix together butter, sugar, and salt until creamy. Add the eggs one by one, and mix until well incorporated. Add the flour, cinnamon, and baking powder, and then the sour cream and pumpkin puree. Pour the cake batter into the cake tins and bake them for about 25 – 30 minutes. Let the cake cool on a wire rack for 10 minutes before taking it out of the tin.
  3. Frosting: Make sure that all ingredients are on room temperature and the room you’re in isn’t too hot. Then just mix the cream cheese and butter together until fluffy, and add the powdered sugar. Again, mix well until creamy.
  4. Construction: Take 2 bundt cakes and smear them all round with buttercream. Place them on top of each other (as shown on the picture), and then place the sphere on a platform that would make it easy for you to top the cake with fondant. For example, I’ve put it on the bottom of a wine glass.
  5. Roll out the fondant and drape it over the cake sphere. Gently streak out any bumps and make sure the fondant is evenly distributed. With the back of a knife, gently carve in the ribs of the pumpkin. Create a stem with the black fondant and put it on top of your bake.
  6. Et voila! You can cut into your very own sweet mini pumpkin.

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Pompoen Cake

Ingrediënten

Cake

  • 113 g ongezouten boter, op kamertemperatuur
  • 200 g kristalsuiker
  • 1/2 tl zout
  • 2 grote eieren
  • 150 g bloem
  • 1 tl kaneel
  • 1/2 tl muskaatnoot
  • 1/2 tl kruidnagel
  • 1 tl bakpoeder
  • 90 g zure room, op kamertemperatuur
  • 125 g pompoenpuree (1 kleine pompen volstaat)
  • 1 tl vanille aroma

Frosting

  • 110 g roomkaas, op kamertemperatuur
  • 30 g ongezouten boter, op kamertemperatuur
  • 100 g bloemsuiker
  • 1/2 tl vanille aroma

Oranje en zwarte rolfondant

Instructies

  1. Verwarm de oven voor op 175°C and vet 4 tulbandvormige kleine cakevormpjes in.
  2. Cake: Mix de boter, suiker, en zout tot een glad geheel. Voeg de eieren 1 voor 1 toe en mix tot een glad geheel. Doe de bloem, kruiden, en bakpoeder bij het beslag, en voeg vervolgens de zure room en pompoenpuree toe. Meng tot alles geïncorporeerd is, en verdeel het beslag in de verschillende cakevormpjes. Bak ze ongeveer 25 – 30 minuten en laat ze 10 minuten afkoelen alvorens de cakejes uit de vormen te halen. Laat ze daarna volledig afkoelen.
  3. Frosting: Zorg ervoor dat alle ingrediënten op dezelfde (kamer)temperatuur zijn, en dat de kamer waarin je de frosting maakt niet te warm is. Mix de roomkaas en boter tot een glad geheel, en voeg er daarna de suiker geleidelijk aan aan toe.
  4. Construction: Neem 2 cakejes en smeer ze volledig in met een (dunne) laag frosting. Zet ze op elkaar, als getoond op de foto’s, and zet de cakebol vervolgens op een verhoogje om de fondant aan te brengen. Ik heb mijn cake bijvoorbeeld op de onderkant van een wijnglas gezet.
  5. Rol de fondant plat en drapeer ze over de cakebol. Strijk eventuele oneffenheden voorzichtig weg en zorg ervoor dat de fondant over heel de bol verdeeld is. Je kan een teveel aan fondant wegsnijden, maar wees voorzichtig dat je ze daardoor niet scheurt. Maak daarna met de achterkant van een mes de inkepingen van de pompoen na en vorm een steeltje met de zwarte rolfondant.
  6. Voila! Klaar om je zoete mini pompoen te presenteren.

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PUMPKIN! Okay that was the very last time I said it. From now on I’ll just start calling it the P-word. Not to be confused with another P-word ofcourse. Oh lord, stop taking over dirty mind!

Sorry not sorry that this cake turned out quite bumpy and the pictures aren’t that nice, but at least I’ve got something to present at Halloween 😉 .

I adapted the original recipe from http://www.grandbaby-cakes.com/2014/10/pumpkin-pound-cake/ and I’m quite certain that this cake is at least as good with the brown butter glaze. So do not hesitate to try this, and let me know ofcourse.
The frosting is from http://sallysbakingaddiction.com/2013/12/08/gingerbread-cupcakes/ and I even added some more pumpkin puree, a tbsp of flour, and spices to the frosting, just to give it that little extra P.

Happy Halloween y’all!