Since I last was here, it's been my youngest son's birthday. We had 14 kids under 10 in the front room where they ate, played PS, danced while I did my best to keep them from beating each other to a pulp. I made brownies, cupcakes and a chocolate malteser cake, it was so good I had nothing left for a photo. I have to put up the recipe though, it's from Nigellas Domestic Goddess Book. The kids queued up down the hall and ate every bit. Who says that kids don't eat birthday cake? The main reason for that is that it's nasty shop bought dried up cake.
There's no arguing that having birthday parties at home is exhausting though. Having a mad house full and trashed is great but I don't want to cook for a week after. When I did get the urge again I made these bad babies from stuff in the cupboard. If you are a baking novice try make them, it's easier than easy and so yummy. Plus they look impressive too.
I've also been one of those idiots who has been driving for years on a provisional licence and my driving test is on Monday. I've been getting lessons, though driving for years, to help me out of some bad habits. Brake first then clutch, not the other way, sigh. So fingers crossed I get my test......nervous, I am.
Peanut butter squares
With half a jar of smooth peanut butter, half a bag of icing sugar and some light muscovado sugar I had, I just made these. I usually have a few bags of chocolate in the house that I stock up on for baking from one of the cheaper supermarkets. If you go out and buy everything to make these it will cost a bit, but the results are yummy and not really baking at all. You won’t need a mixer.
for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter
for the topping:
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter
1 x 23cm square brownie tin, lined, preferably, with baking parchment
Stir all the ingredients for the base together until
smooth a bowl and a wooden spoon will do the job fine. You will find, either
way, that some of the dark muscovado sugar stays in rubbly, though very small,
lumps, but don't worry about that. Press the sandy mixture into the lined
brownie tin and make the surface as even as possible.
To make the topping, melt the chocolates and butter together (in a microwave for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it is, it is also very rich
On another, more interesting note, here's a link to my Leon's film, he won second place in the Fresh Film Festival with this back in March.