Brownie Cookies with Peanut Butter Frosting
Before I begin talking about these delicious little cookies (or cakes… they remind me of whoopie pies and I never really know what category they go in!), I would just like to announce that for those that go to my Univeristy, I hope I will be seeing you in the Baking Society and Food Lovers Society this year! I officially start my second year next week and I’m really excited to get back to my Journalism routine.
Now onto these biscuits of delicious goodness. As we all know, I am a huge fan of Donna Hay, and what a better way to appreciate all she’s done than by following her recipes and telling everyone about how simple and easy they are. What I love about Donna Hay’s recipes are that they really are basic with everyday ingredients, but the end result makes for a dessert that is packed with flavour and texture, which is what makes food so appealing.
I love how these cookies are so soft, crumbly and moist. They are rich in chocolate, just like a brownie, and the reason is due to the small amount of flour and the large amount of chocolate. The peanut butter is also great to cut through the richness and sweetness. If you don’t have peanut butter, don’t sweat. They still taste great on their own!
Brownie Cookies with Peanut Butter Frosting (from the Donna Hay Website)
Ingredients
- 350g dark chocolate, chopped
- 40g butter
- 2 eggs
- ⅔ cup caster ugar
- 1 teaspoon vanilla extract
- ¼ cup plain flour, sifted
- ¼ teaspoon baking powder, sifted
Peanut Butter Frosting
- 1 cup icing sugar mixture
- 1 cup smooth peanut butter
- 80g butter
- 1 teaspoon vanilla extract
- ⅓ cup pouring cream
Method
- Preheat oven to 180°C (350°F). Place 200g of the chocolate and the butter in a small saucepan over low heat and stir until melted and smooth. Set aside.
- Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until pale and creamy. Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
- Spoon tablespoonfuls of the mixture, at a time, onto baking trays lined with non-stick baking paper. Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.
- To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies.
ENJOY! :D
Put a vegan variation on stuffed shells with this recipe for Dairy-Free Stuffed Shells with Spinach. You’ll never believe it’s tofu instead of cheese!
BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC
This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness.
Don’t mind the garlic breath… this dish is all worth it! :)
Ingredients:
2 pounds pork tenderloin, sliced thinly
Marinade:
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
1 tablespoon garlic, finely minced
1 teaspoon cracked black pepper
1/2 teaspoon salt (optional and according to taste)
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1/4 cup butter
1 tablespoon garlic, minced
2 Jamaican long red peppers, deseeded and sliced thinly
1/4 cup chives, sliced finely
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1 head garlic, minced finely
1/4 cup canola oil/vegetable oil
- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.
Procedure:
- Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
- Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
- Add the sliced long peppers. Saute for 2 minutes.
- Serve over boiled plain rice.
- Sprinkle with chives and crispy fried garlic bits.
Makes 4-5 servings
