BRING ON THE CAKE! ｡◕‿◕｡
[recipe from the hummingbird bakery]
[Makes 24 cookies]
225g unsalted butter at room temperature
200g caster sugar
200g soft light brown sugar
1/2 teaspoon vanilla extract
240g crunchy peanut butter
340g plain flour
2 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
75g chopped dark chocolate
4 baking trays, lined with greaseproof paper
Preheat the oven to 170˚C (325˚F) Gas 3
Mix the butter and sugars until soft. Add the eggs one at a time, mix well, then add the vanilla and peanut butter, continue to mix. Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each prepared baking tray. I made the dough into balls and patted them a little, but I think this mix would work fine if you just spooned out a good dollop, but it is important to make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. The cookies will get a cracked or crinkled surface when they are cooked.
Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
I have never made carrot cake from scratch before, I have only used packet mix at work, so it has been fun to make a decent cake. [Recipe from here] Actually, my cake is baking in the oven as I type this :D so here is a random internet picture for now, and if my cake looks ok i'll plonk a photo of it here when i'm done.
175g Muscovado sugar
175g Sunflower oil
3 large eggs, lightly beaten
140g Grated carrots
175g Self raising flour
1 tsp Baking powder
1 tsp Cinnamon
1/2 tsp grated nutmeg
Grated rind from one orange
# Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base. [I didn't have any baking parchment, so I hope I greased the tin well enough!]
# Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
# Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
# Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
125g butter [must be soft]
50g icing sugar
250g cream cheese
Beat together the butter and sugar, then mix in the cream cheese until soft. Chill the mix for a while until it is thick but also spreadable. Spread a thick layer on top of the cake. Enjoy!
That is a picture from PinkCakeBox ... I think it looks amazing!
And then there is candy-cakes...
... Looks like I could do with some practice XD
I looked on the fanart page today and saw this little piece of awesomeness...