Salted Peanut Blondies

Salted Peanut Blondies | Butter Baking

The weather is gloomy today.

It’s the kind of day where the sky looks like it really, really wants to rain, and a few drops may fall here and there, but it just doesn’t manage a full shower.

The clouds are low and heavy, very grey, and a storm is probably brewing.

Salted Peanut Blondies | Butter Baking

To me, all of this means a home day, wrapped up in a beautiful warm knit, reading magazines, and baking.

This kind of weather is just perfect for baking.

Salted Peanut Blondies | Butter Baking

So today I’ve got salted peanut blondies for you.

And you’ll want to bake these, because these bars were super popular with all my taste testers.

Salted Peanut Blondies | Butter Baking

Funnily, even though there’s no peanut butter in them, or any peanuts actually inside the dough (they’re just sprinkled on top) these babies taste just like chewy peanut butter blondies. Yum! X

Salted Peanut Blondies | Butter Baking

SALTED PEANUT BLONDIES
 
Ingredients
  • 170G unsalted butter, softened (6 oz, ¾ cup)
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ¾ cup milk chocolate chips
  • ¾ cup salted peanuts, chopped
  • 1 tsp sea salt, extra, for sprinkling
Method
  1. Preheat the oven to 180 C (350 F) and grease and line a 9 x 13 inch pan with baking paper.
  2. Using a stand mixer, beat the butter, sugar and vanilla until light and fluffy.
  3. Add the eggs, one at a time, beating between each addition.
  4. Add the flour, baking powder and salt, and mix on a low speed until incorporated.
  5. Mix in the chocolate chips.
  6. Spread the batter into the prepared pan, then sprinkle the peanuts and sea salt evenly over the dough.
  7. Bake for about 30 minutes, until lightly golden and crisp around the edges.
  8. Allow to cool before cutting into squares.
  9. Makes 24 blondes.
  10. Happy baking!

Adapted from Valerie Gordon’s Sweet.

Mini Cinnamon Rolls

Mini Cinnamon Rolls | Butter Baking

I’ve been meaning to make cinnamon buns for the blog (and for myself, yummm) for a while, and a recent lazy day off was the perfect opportunity.

Mini Cinnamon Rolls | Butter Baking

I put my mixer and dough hook to work as I chilled out reading the papers, and a couple of hours later I had beautiful, soft cinnamon rolls and a house that smelt super delicious.

Mini Cinnamon Rolls | Butter Baking

As long as you have a little time to hang around while these babies rise, these really are very easy to make.

The most work you need to do is to roll out the dough and smother it in buttery, cinnamon-y goodness.

For real.

Mini Cinnamon Rolls | Butter Baking

And I’m pretty sure there’s nothing better than a hot, gooey cinnamon roll on a chilly day.

Seriously. There isn’t.

Mini Cinnamon Rolls | Butter Baking

I made these mini for added cuteness (and to make me feel better about eating so many. Because they’re small, so it doesn’t really count, right?), but you can make them regular-sized and you’ll end up with 12!

Mini Cinnamon Rolls | Butter Baking

Look at that yummy caramelised cinnamon filling up there!

I also drizzled these in a maple glaze, which moistens these and makes them all sticky but doesn’t add too much sweetness.

Mini Cinnamon Rolls | Butter Baking

I hope you get a lazy day off soon, so you can get all up in these too! X

Mini Cinnamon Rolls | Butter Baking

MINI CINNAMON ROLLS
 
Ingredients
  • FOR THE CINNAMON ROLLS:
  • 4 cups plain flour
  • ¼ cup sugar
  • 2 sachets dry yeast (14g, ½ oz)
  • 1 tsp salt
  • 300ml cream (approx. 1¼ cup)
  • ¼ cup milk
  • 2 tbsp melted butter (28g)
  • 1 egg
  • FOR THE CINNAMON FILLING:
  • 2 tbsp butter (28g)
  • ¾ cup brown sugar, packed
  • 2 tbsp cinnamon
  • pinch salt
  • FOR THE MAPLE GLAZE:
  • 1 cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 – 2 tsp milk
  • 1 – 2 tsp dutch cinnamon, to taste
  • Pinch of salt
Method
  1. In the bowl of your stand mixer, combine the flour, sugar, salt and dry yeast. Mix on a low speed with a dough hook for a minute.
  2. Combine the butter, cream and milk in a medium saucepan over a low heat until the butter is melted and the mixture is just warm.
  3. Add the warm cream mixture and the egg to the dry ingredients, and knead with the dough hook, on a low speed, for about 10 minutes, until smooth and elastic.
  4. Transfer the dough to a lightly greased plastic or ceramic bowl.
  5. Loosely cover with lightly greased plastic wrap and a tea towel and leave in a warm place for about an hour, or until doubled in size.
  6. Knock down the dough with your fist and knead by hand for about a minute.
  7. Roll the dough out into a 60 x 30 cm rectangle.
  8. Combine all the ingredients for the cinnamon filling in a small bowl and spread them evenly over the dough.
  9. Roll up the dough, starting from the long side, so you end up with a log that is 60cm long.
  10. Grease and line a deep 9 x 13 inch tray with baking paper.
  11. Cut the cinnamon log into 24 even pieces and arrange in the baking tray, spacing them out evenly (a 4 x 6 arrangement works well).
  12. Cover loosely with lightly greased plastic wrap and a tea towel and allow to rise in a warm place for about half an hour, or until doubled in size.
  13. Meanwhile, preheat your oven to 180 C (350 F).
  14. Bake the cinnamon rolls for about 20 minutes, or until lightly golden.
  15. To make the glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
  16. Pour the glaze evenly over the cinnamon rolls and serve warm. Makes 24.
  17. Happy baking!

Cinnamon Roll recipe adapted from Tandaco.

Coffee Caramel Panna Cotta with Walnut Praline

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Since I last wrote this post about the heatwave happening in Melbourne, the weather hasn’t really let up.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

It’s been really hot everyday, so there’s not much I’m interested in baking (and I definitely don’t want to turn on the oven).

Which is why panna cotta is so perfect!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I’ve only made panna cotta once before, and that was at culinary school.

And I don’t know what took me so long to make it again, as it is so simple, so effortless and so delicious.

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I think panna cotta is my new best friend, and my new baking love!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

I really love coffee flavoured panna cotta. My aunt made it for dessert once a few years ago, and it has stuck with me since – the gorgeous cappucino flavours are so good.

And they go so well with this silky smooth coffee caramel, and the crunchy walnut praline – yum!

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

You need to make this. Then we can be best friends. X

Coffee Caramel Panna Cotta with Walnut Praline | Butter Baking

Coffee Caramel Panna Cotta with Walnut Praline
 
Ingredients
  • FOR THE PANNA COTTA
  • 2 tbsp water
  • 1 tsp powdered gelatine
  • ½ cup freshly made espresso or plunger coffee
  • ¼ cup brown sugar, packed
  • 1½ cups heavy cream
  • pinch of salt
  • FOR THE COFFEE CARAMEL
  • 100g caster (superfine) sugar
  • 50g water
  • 50g espresso coffee
  • FOR THE WALNUT PRALINE
  • 100g caster (superfine) sugar
  • 50g water
  • 40g walnuts, roughly chopped
  • sea salt, for sprinkling
Method
  1. To make the panna cotta, pour the water into a small bowl and sprinkle the gelatin over it. Allow this to stand and absorb as you get on with making the panna cotta.
  2. Pour the coffee and sugar into a saucepan and stir until the sugar dissolves.
  3. Add the cream and salt and put the saucepan over a low heat.
  4. Cook until it is just under the boil (when bubbles start to appear around the edges).
  5. Remove the pan from the heat and gently whisk in the gelatine until is dissolves.
  6. Pour the mixture into a jug, then evenly pour into 4 serving glasses.
  7. Refrigerate until set, at least four hours, preferably overnight.
  8. Meanwhile, make your coffee caramel.
  9. Combine the sugar and water together in a medium saucepan.
  10. Bring to the boil and allow it to cook until it reaches a deep amber colour.
  11. Add the coffee and stir until the caramel is smooth.
  12. Pour into a bowl and set aside to cool.
  13. To make the praline, combine the sugar and water together in a medium saucepan.
  14. Bring to the boil and again, allow it to cook until it reaches a deep, amber colour.
  15. Quickly stir in the walnuts and pour onto a lined baking dish, spreading it out to a thin layer.
  16. Sprinkle with a little sea salt and allow it to cool.
  17. Once the walnut caramel has hardened, chop it into shards.
  18. To serve, pour some coffee caramel over each panna cotta and top with praline.
  19. Makes 4.
  20. Happy baking!

Panna cotta adapted from Nigella Lawson via Serious Eats.
Caramel and praline adapted from Gourmet Traveller.

Peanut Butter Pretzel Tagalong Bars

IMG_7496-1 (dragged)

I made these bars such a long time ago and completely forgot to post them!

That’s not to say they weren’t delicious, just that some other peanut butter goodies got in the way (remember these swirled healthy brownies? Or these peanut butter bites? Yeah, those).

IMG_7473

My version of ‘tagalong’ peanut butter bars combines so many of my favourite things.

IMG_7480

Firstly, there’s a buttery shortbread base. Yum.

With pretzels studded through it. Even more yum.

IMG_7508

Then there’s the peanut butter truffle filling, that’s just like the inside of a peanut butter cup.

There’s chocolate, of course, because it is amazing and goes so well with anything peanut butter (and I’ve swirled it in rather than spread it over the top, too, so you get lovely big bites of chocolate).

Peanut Butter Pretzel tagalong Bars | Butter Baking

And these bars are totally rocking that whole salty/sweet thing, which is just so awesome in your mouth.

Enjoy. X

PEANUT BUTTER PRETZEL TAGALONG BARS
 
Ingredients
  • FOR THE SHORTBREAD BASE:
  • 220g unsalted butter, softened (1 cup)
  • ¾ cup caster (superfine) sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2 cups plain flour
  • 1½ cups pretzels, roughly crushed
  • FOR THE TOPPING:
  • 190g milk chocolate (1 cup)
  • 2 cups peanut butter
  • 60g unsalted butter, softened (4 tbsp)
  • 1 cup icing (powdered) sugar, sifted
  • Sea salt for sprinkling
Method
  1. To make the shortbread base, preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
  2. Using a stand mixer fitted with paddle attachment, beat the butter, sugar and vanilla until combined.
  3. Add the egg yolks, beating until incorporated.
  4. Turn the mixer onto a low speed and add the flour, mixing until just combined.
  5. Press the shortbread mixture evenly into the prepared pan. Top with the crushed pretzels, pressing them into the base.
  6. Bake for 20 minutes, until golden. Set aside to cool.
  7. Meanwhile, make the topping.
  8. Melt the chocolate over a double boiler or in the microwave (in 30 second bursts) until smooth and set aside.
  9. Cream the peanut butter, butter and icing sugar in a stand mixer until lightly and fluffy.
  10. Spread it over the shortbread base in a smooth, even layer.
  11. Randomly drop tablespoons of melted chocolate over the peanut butter layer and swirl around with a knife to "marble" it in.
  12. Sprinkle with sea salt (optional).
  13. Refrigerate until the filling is set before cutting into squares.
  14. Makes 25 tagalongs.
  15. Happy baking!

Adapted from the Seaside Baker.

Salted Almond Chocolate Chip Cookies

Salted Almond Chocolate Chip Cookies | Butter Baking

Hello friends!

Salted Almond Chocolate Chip Cookies | Butter Baking

So I haven’t shared a cookie recipe around here for a while (shock, horror!).

I’ve been going tart-crazy. But I am a crazy cookie lover, and am always super keen to try out a new, promising recipe.

Salted Almond Chocolate Chip Cookies | Butter Baking

All types of chocolate chip cookies have been baked, photographed and blogged about over here, but none with almonds.

So when I saw this recipe, I was very curious.

Salted Almond Chocolate Chip Cookies | Butter Baking

I tried it out at work last week and it was instant love. LOVE, I tell you.

These cookies are soooo good people. You should bake these. And you should give them to your Valentine.

Salted Almond Chocolate Chip Cookies | Butter Baking

Actually scrap that, you should bake these, and you should eat them all yourself.

Salted Almond Chocolate Chip Cookies | Butter Baking

Now a little side note – the blog received a little makeover last week, when I had some spare time and felt impulsive (those of you who read this on your email or feed probably didn’t even notice).

It still has a little way to come, but feel free to let me know what you think! And I’m curious – what do you all prefer on a blog home page – full posts or summaries?

Salted Almond Chocolate Chip Cookies | Butter Baking

Enjoy the cookies! X

Salted Almond Chocolate Chip Cookies | Butter Baking

SALTED ALMOND CHOCOLATE CHIP COOKIES
 
Ingredients
  • 250g unsalted butter, softened (2 sticks + 2 tbsp)
  • 1½ cups brown sugar (300g)
  • ¾ cup caster (superfine) sugar (150g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups + 2 tbsp plain flour (310g)
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ½ kilo dark chocolate, chopped (1 pound)
  • 1 cup almonds, roasted and chopped (125g)
  • Sea salt, extra, for sprinkling (optional)
Method
  1. Line a few trays with baking paper and set aside.
  2. Cream together the butter and sugars until light and fluffy.
  3. Meanwhile, whisk together the eggs and vanilla in a small bowl.
  4. Sift together the flour, baking soda and salt in a medium bowl.
  5. Alternately add the wet and dry ingredients to the creamed butter, beating until just incorporated.
  6. On a low speed, mix in the chocolate and nuts.
  7. Use a medium cookie scoop to scoop balls of dough onto the prepared trays, allowing room for spreading. Sprinkle each cookie lightly with sea salt (optional, but super delicious).
  8. Refrigerate or freeze the dough for at least an hour.
  9. When you're ready to bake, preheat the oven to 180 C (350 F).
  10. Bake for 12 - 15 minutes, until golden around the edges.
  11. Makes 30 cookies.
  12. Happy baking (and eating)!

Adapted from Sweet by Valerie Gordon.

Cherry and Custard Tarts

Cherry and Custard Tarts | Butter Baking

The last few days here have been so. ridiculously. hot.

Like, insane.

Cherry and Custard Tarts | Butter Baking

Over 40 C (104 F) everyday.

Kill me please.

Cherry and Custard Tarts | Butter Baking

The bakery doesn’t have air conditioning, so it’s been intense. The only escape is at home, where it’s cool. Or deep inside a pool. I don’t think I could even face a beach at this point.

In this kind of heat, you can’t go outside. You can’t move. You can’t breathe. And you certainly can’t eat.

Cherry and Custard Tarts | Butter Baking

Well, normally I can’t eat. But I can always make an exception for ice cream. Or berries. Or a cold, fresh, fruity tart like this one.

With crispy pastry, and cold custard topped with chilled, summer cherries, they’re little bites of pastry heaven in all this heat.

Cherry and Custard Tarts | Butter Baking

I hope it’s a little cooler wherever you are in the world! X

Cherry and Custard Tarts | Butter Baking

CHERRY AND CUSTARD TARTS
 
Ingredients
  • FOR THE PASTRY:
  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour (150g)
  • FOR THE CUSTARD:
  • 1¼ cups milk (310ml, 11 oz)
  • 1 vanilla bean
  • ¼ cup sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 4 egg yolks
  • TO TOP THE TARTS:
  • ½ kilo cherries (1 pound)
  • Icing (powdered) sugar, for dusting
Method
  1. To make the tart pastry, preheat the oven to 200 C (400 F) and get out a muffin pan.
  2. Place the butter, water, oil, sugar and salt in an overproof bowl.
  3. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  4. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  5. Put a tablespoon of dough into one muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
  6. Prick the dough with a fork once or twice.
  7. Bake for 8 - 12 minutes, until the pastry is golden brown all over.
  8. Remove from the oven and set aside to cool.
  9. To make the custard, mix together the sugar, cornstarch and salt in a small bowl. This will prevent the cornstarch from going lumpy later.
  10. In a large heatproof bowl, whisk together the egg yolks and vanilla. Whisk the flour mixture to the egg yolks slowly, one tablespoon at a time. It will be thick and pasty. Set aside.
  11. Pour the milk into a medium saucepan. Split the vanilla bean and scrape out the seeds, putting them into the milk. Throw in the vanilla pod, too.
  12. Place the pan over a high heat and scald the milk – heat it until bubbles appear around the edges, but it is not boiling.
  13. Once the milk is scalded, remove from the heat and slowly pour it into the egg mixture, whisking continuously.
  14. When all the milk incorporated, pour the custard back into the saucepan and cook over a medium heat. Whisk continuously and vigorously until the mixture begins to thicken and comes to a boil.
  15. Once the mixture thickens and is just beginning to bubble, whisk vigorously (to prevent lumps from forming) for 10 seconds and then turn off the heat.
  16. Strain the mixture through a fine sieve into a heatproof bowl (discarding the vanilla bean). Cover with plastic wrap, putting the plastic right onto the surface of the pastry cream. This will prevent a skin from forming.
  17. Refrigerate until cold.
  18. To assemble the tarts, fill the tart shells with cold pastry cream. Top with the cherries and dust with icing sugar just before serving.
  19. Makes 12 tarts.
  20. Happy baking!

Pastry cream adapted from Joanne Chang’s Flour via my pastry cream recipe.
Tart dough adapted from David Leibovitz.

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