Peanut Butter Chocolate Fudge Cupcakes

200 grams butter
1/4 cup smooth peanut butter
100 grams dark chocolate
3/4 cup sugar (I used half dark brown, half white caster)
1/2 cup sour cream (or normal cream would do)
1 1/2 cups self raising flour
1/3 cup cocoa powder
2 eggs

Preheat the oven to 160 degrees celsius and prepare a muffin tin - this recipe was the perfect amount for 12 cupcakes.

In a saucepan on the stove melt together the butters, chocolate and sugar. When the mixture is smooth and well combined, pour into a large bowl and let it cool somewhat.

When cool, stir in the sour cream. Sift in the flour and cocoa mix well.

Lightly beat the eggs in a separate bowl and add them to the mixture, mix until just combined. Spoon the mixture carefully into the prepared tin.

Bake for 20 minutes and let them cool.

Chocolate Peanut Butter Frosting

75 grams butter
75 grams smooth peanut butter
1 cup (250 grams) icing sugar
1/4 cup cocoa powder

Cream together the butters and then sift in the sugar and cocoa. Cream well, until the texture is like frosting.

Christmas cookies

Christmas Cookies

150 grams butter
1 egg
300 grams dark brown sugar
500 grams plain flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Preheat the oven to 180 degrees celsius and grease or line a cookie tray.

Cream the butter and sugar together, then mix in the eggs and the spices.

Add the flour gradually, until it is quite a solid dough. Turn the dough out onto a floured surface. Keep on kneading the flour in until it has all been incorporated, and the dough is stiff and shiny.

Roll the dough out until it is about 5 mm thick and cut it into shapes. Place on trays and bake each tray for 15 minutes.

Royal Icing

1 egg white
250 grams icing sugar
Colours

Sift the sugar over the egg white and mix it into a thick paste. Separate into bowls and add different colours.

Pipe the icing around the edges of the cookies, let it harden a little, and then fill in the centers.

Brownies

Brownies

180 grams melted butter
1 1/2 cups white sugar
2 teaspoons vanilla essence
1/2 cup cocoa
3 eggs
3/4 cup plain flour
1 teaspoon baking powder

Preheat the oven to 180 degrees celsius and grease a brownie tin.

Melt the butter in a large saucepan or microwave bowl. Add the sugar, vanilla and cocoa and mix well.

Add the eggs one at a time and mix in well.

Sift in the flour and baking powder and mix well.

Pour into the prepared tin. Bake for 30 to 40 minutes - a skewer should come out clean. 

Apricot and white chocolate cookies

Apricot and White Chocolate Cookies

100 grams dried apricots, diced
125 grams butter
1/2 cup white sugar
2 teaspoons vanilla essence
2 cups plain flour
1 teaspoon baking powder
Pinch of salt
100 grams white chocolate, roughly chopped

Preheat the oven to 180 degrees celsius and prepare a baking tray.

Cream the butter and sugar until well mixed. Add the apricots and vanilla essence, mix well.

Sift in your flour, baking powder and salt. Add the chocolate. Mix until all the flour is incorporated.

Roll the mixture into small balls and press down slightly onto the greased tray. Bake each batch for 10 or 12 minutes.

Arabic stuffed peppers

Filfil Rumi Mahsi - Arabic Stuffed Peppers

6 green bell peppers
100 grams pine nuts
2 large onions, chopped
1 1/4 cups long grain rice
Olive oil
1/2 cup sultanas
Salt and pepper
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon turmeric
2 tablespoons lemon juice
1/4 cup chopped mint (optional)
1 tablespoon sugar

Heat the oil in a large pan and lightly fry the pine nuts and chopped onions. Then add the rice and stir for about 5 minutes.

Add the sultanas, a bit of salt and pepper and the sugar and 2 cups of water. Let it simmer until the water is absorbed.

When the water is absorbed stir in the lemon juice, mint and spices. Remove the pan from the heat, cover and leave it to cool right.

Slice the top off each pepper and carefully remove the seeds. Stuff each pepper loosely with the rice mixture. Place the top on the peppers and place them in an oven tray. Sprinkle with salt and sugar if (optional) and rub the peppers with a little oil.

Bake at 180 degrees until they are tender. 

Savoury Cheese Biscuits

Cheese Biscuits

200 grams grated cheddar cheese
2 cups plain flour
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
150 grams butter
2 egg yolks

Preheat the oven to 180 degrees celsius and prepare a biscuit tray.

Sift the dry ingredients into a large bowl. Add the cheese, then chop the butter into cubes and rub into the mixture until it is like bread crumbs. The mixture should be crumbly.

Add the egg yolks and mix until it everything comes together into a dough that is thick enough to be rolled. If it seems too dry or crumbly add a little milk and if it is too wet add a little more flour.

Sprinkle flour on a clean surface and roll the dough out, to about 5 mm thick. Cut it into rectangles or use a cookie cutter to make shapes.

Place biscuits on a tray and bake each batch for 15 minutes.