Recipe: Peanut Butter Squares (Originally Posted on Alternating Kitchen Witch on 13/02/09)

I don't normally have this recipe around until December, but seeing as though I've been in the mood for Yule and Christmas since, maybe, July, and I've had a special request for it, I think that now is the perfect time for me to repost it from my old blog to this one.

This recipe came to me from my mom, and it was passed to her by a friend. From the first year that she made it, it has become a necessity for the holiday season because everybody wants them. I've since introduced them to my friends here in the UK, and I get Witchy Kitty batting her eyes at me to beg to make it. I have altered it a little bit to accommodate for some of the ingredients being American, and one of the original ingredients not being gluten-intolerance friendly. As for the imported, that's only the butterscotch chips. (I think I have one bag remaining in my horde...hint hint to my mother :P). We can't get Karo Syrup over here, but I found that golden syrup works perfectly well.

And, enough of my waffle, here's the recipe that I've copied and pasted from my old cooking blog:


Heat:

• 1 cup of sugar
• 1 cup of golden syrup (Karo Syrup is what the original recipe calls for)

Do not bring to a boil. Heat only until the sugar dissolves.

Remove from the heat and stir in:

• 2 cups of crunchy peanut butter
• 4 cups of Oataflake cereal, or Whole Earth Organic Corn Flakes (the original recipe calls for Special K, but, it's not wheat free-friendly.

Spread into roasting tray and allow to cool.

Melt 6 ounces each of:

• Coop Dark Chocolate (the original recipe calls for semi sweet chocolate bits...chocolate chips. I used a bar and a bit, so, get two bars).
• Butterscotch morsels (this is an American thing. You can buy them as an import here, in the UK, or maybe experiment with another type of chocolate...maybe white chocolate, melt it separately from the dark chocolate and swirl them when you do the top.)

Spread over the cooled mixture. After the topping cools, slice into 1 to 1 1/2 inch squares. (makes for perfect party table treats. My family normally has them for Christmas).

These are extremely moreish :D It's a recipe that I've gotten from my mother, who received it from a friend.

Witchy Kitty swears she hates peanut butter, but she adores these.

Brightest Blessings,
Mel

(Gluten Free) Cinnamon Rolls (Originally posted 12/02/09 on Alternating Kitchen Witch)

I found this recipe on www.allrecipes.com. I haven't altered it, except the fluid amounts (because of the wheat free flour). I'm posting it, because they turned out to be DIVINE!

• 250 grams plain flour
• 20g (4 tsp) baking powder
• 1/2 tsp salt
• 6 tbsp butter or margarine, divided
• 180 ml (3/4 cup) milk (add a splash more to accommodate for wheat free)
• 50 grams sugar
• 1 tsp ground cinnamon (I am rather generous with this, and it was a rounded tsp)

Glaze:

• 1 cup icing sugar
• 1 tbsp butter or margarine, melted
• 5 tsp milk (I added a splash more, to make it drizzleable)
• 1/8 tsp vanilla

In a large bowl, combine dry ingredients. Cut in 4 tbsp of the butter, until mixture resembles coarse breadcrumbs. Stir in milk just until moistened (I added a splash more, because of the wheat free flour). Turn on to a lightly floured surface; Knead gently, 8 to 10 times. Roll into 8x11 rectangle, about 1/2 inch thick. Melt remaining butter. Brush over the dough (I misread the recipe, which says to brush 1 tbsp over it. I brushed the whole 2 tbsp, and, had to melt another tbsp for the end). Combine sugar and cinnamon; sprinkle over butter. Roll up jelly roll style, starting with the long edge. Cut into 12 equal slices (I think I managed 10...oops). Place with cut side down onto greased cookie sheet. Brush with remaining butter. Bake at 450F (230C) for 18 to 20 minutes, or until golden brown. Cool for 5 minutes. Combine glaze ingredients; Spread (or, drizzle, in my case) over the warm rolls. Serve immediately.

SleepyKitty Rating: UmmNomNom....

Brightest Blessings

Mel

Recipe: Iced Vanilla Cupcakes

This recipe is from Issue 1 of "Baked and Delicious" magazine, that I've altered by changing the flour to a gluten and wheat free blend from Dove's Farm. For those needing sugar free, the sugar is quite easily changed to sweetener alternatives(not tried this yet myself), and the butter and milk can be easily changed for your normal alternatives if you're dairy free (I have used Flora margarine and goats milk, in the past).

Here's the recipe:
For the Cupcakes:
125g/4oz unsalted butter, softened
125g/4oz caster sugar (I just use granulated, because that's what's here)
2 large eggs, beaten
125g/4oz self-raising flour, sifted (I'm naughty and rarely sift anything but icing sugar)
2tbsp semi-skimmed or whole milk (I had just a small dash more, just in case, for gluten free)
1tsp vanilla extract
(for chocolate, replace a tbsp of the flour with a tbsp of cocoa powder and sift it into the mixture at the same time. Add a heaped tspt of sifted cocoa powder to the icing sugar, too)

For the Buttercream Icing
75g /3oz unsalted butter, softened
2tbsp semi-skimmed or whole milk
1tsp vanilla extract
225g/8oz icing sugar, sifted
food colouring, optional

In a large bowl, beat the softened butter and sugar together until they are light and fluffy. Whisk in the beaten eggs a little at a time, adding a spoonful of the measured flour to prevent the mixture curdling.  Use a metal spoon to gently fold in the remaining flour and then add the milk and vanilla extract.  Stand the cupcake cases (I use silicone, but you could also use paper cases in a muffin tin) on a large baking tray and divide the mixture equally between them.  Bake in a preheated oven at 190C/375F/gas mark 5 until well risen and golden, for about 15 to 20 minutes.  Remove and cool on a wire tray.

For the icing, in a large bowl beat the butter until completely soft.  Tim in the milk and vanilla extract, add half the sifted icing sugar and beat for several minutes (warning...for me, this coats my entire kitchen in icing sugar).  Add the remaining sugar and continue to beat until the mixture is light and fluffy.  If you are adding food colouring, put it in a drop at a time until you get the shade that you want.  You can either spread it onto your cupcakes, or I have an icing gun-thing that I fill and just squirt it on (I actually double the icing recipe, because I'm rather generous with it, and that's my favourite part.

If you want to add decorations, i.e. sprinkles or fruit such as raspberries or strawberries, lemon zest (I've contemplated exchanging the vanilla out of the entire recipe and adding lemon extract. I haven't gotten around to it yet), etc., add it before the icing sets.

This, overall, is a rather quick recipe if I need a quick treat. I think it takes me about 10 or 15 minutes to put it all together, then the 15 to 20 minutes of baking, half hour or so of letting it cool, and 5 minutes to apply the icing (that I make during the cooling off time).

Mel