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


  • 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


  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 😉 .


Peanut Butter Cups


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


  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!


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. ❤


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


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


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!


Browniecupcakes met Frambozen Frosting


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



  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!


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 (

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.


Cherry Clafoutis

Omelette du fromage!

These were my very first French words. And even though I like cheesy omelettes, it’s the clafoutis aux cerises I prefer. Doesn’t matter if it’s one with sweet cherries, sour cherries, or just whatever the season has to offer, because the taste of this dessert is always right.
I actually like somewhat of a sour hint in all types of pastry, to contrast with the sweetness and the usual sugar overkill. But I prefer using seasonal fruits to support local farmers, and produce ecologically friendly patisserie, so I just used the plain black Belgian cherry in this clafoutis. Which is one of our seasonal summer fruits. Because I’m a hippie. Not really, but still. Using ingredients that are available anyway, is often the simplest and cheapest choice -for my fellow students- too. So, you know what to do with those big, fat cherries. Eat them, eat them, eat them. Tudududuuduuuduuu.


Other than a fairly cheap and easy dessert to make – because it makes use of basic ingredients – it’s also one of the only desserts I know that’s supertasty straight out of the oven even if the outside temperature is above 25°C. So this could be a welcome variation in your ice cream-diet during summer months 😉 . I do have to warn you though, for this dessert loses its taste a bit when served cold. But I swear that the suffering in front of your oven in this hot summer weather will be of short notice, and’ll be definitely worth it! Plus, it’s a nice and easy way to show off your baking skills at the many barbecues you’ll be obliged to organize.


Cherry Clafoutis


  • 500 g (3 & 3/4 cups) fresh cherries
  • 90 g (3/4 cup) all-purpose flour
  • 2 eggs, whisked
  • 100 g (1/2 cup) granulated sugar
  • 2.5 dl (1 cup) milk
  • 60 ml (1/4 cup) heavy whipping cream
  • 50 g (1/2 stick) unsalted butter, melted


  1. Preheat the oven at 180°C/356°F and grease a 25 x 15 cm/11 x 6 inches rectangular baking pan with melted butter. Than remove the stones from the cherries and put them in the baking pan.
  2. Put the flour in a whisking bowl and add the eggs. Beat until it becomes a smooth mixture. Add the sugar, milk, cream and (slightly cooled) butter, and whisk until only just combined.
  3. Pour the batter over the cherries and bake for about 30 – 40 minutes. Remove the clafoutis from the oven, and serve while still hot. And if you’ve got a sweet tooth, you can sprinkle powdered sugar all over your dessert!

This recipe serves 6 – 8 portions and can be stored for about 2 days however, if you heat it up afterwards, it won’t taste as good as when it comes straight out of the oven.

I encourage experimenting, and this recipe allows so many variations. Use, for example, blueberries, raspberries, strawberries, or blackberries. If by any chance you’re making use of cherries or other fruits from a bowl, it’s crucial that you drain them well and maybe use about 700 g instead of 500 g.




  • 500 g (verse) kersen
  • 90 g bloem
  • 2 eieren, losgeklopt
  • 100 g kristalsuiker
  • 2.5 dl melk
  • 60 ml room
  • 50 g ongezouten boter, gesmolten


  1. Verwarm de oven voor op 180°C en vet een ovenschaal van 24 x 15 cm in. Ontpit de kersen en leg ze in de ovenschaal.
  2. Klop de bloem en eieren tot een glad mengsel, en voeg daarna de suiker, melk, room, en boter toe. Klop tot alles net gemengd is, maar niet meer.
  3. Giet het beslag over de kersen en bak de clafoutis in 30 – 40 minuten gaar. Haal het dessert uit de oven en dien het warm op. Voor de zoetekauwen onder ons is het zeker mogelijk om er nog extra poedersuiker over te strooien, net voor het serveren.

Dit recept voorziet circa 6 – 8 personen van een portie en kan ongeveer 2 dagen koel bewaard worden. De clafoutis verliest wel een beetje z’n smaak als ze meermaals wordt heropgewarmd.

Een beetje experimenteren kan ook nooit kwaad, en dus raad ik zeker aan om de kersen in dit recept te vervangen door ander fruit als braambessen, frambozen, bosbessen, e.d. Wanneer je echter gebruik maakt van kersen of andere vruchten uit een bokaal moet je ze wel goed laten uitlekken, en eventueel 700 g gebruiken ipv 500 g!


I adapted this recipe from Zoete Gerechten by Kay Scarlett, my favorite mini-cookbook.

I want to thank my cat for not eating my dessert while I was shooting, and my brother for developing the pictures!

Bon Appétit!