Peanut Butter Rocky Road Fudge!

 

Peanut Butter Rocky Road Fudge

Being a food blogger and a new Mum doesn’t exactly go hand in hand. There are literally not enough hours in the day to achieve everything I want to achieve. On the plus side, I’m discovering loads of great recipes that take next to no time to prepare but still taste great! Allowing me to enjoy being both a Mum and a blogger. This recipe is no exception. It takes about 10 minutes to make & about 2 hours to set. So the fridge actually does most of the hard work for you. That’s the kind of cooking I like to do!

Here is what you will need to make approx 36 pieces.

(Recipe adapted from Shugary Sweets.)

  • 300g Milk Chocolate *
  • 300g Dark Chocolate *
  • 125g Smooth Peanut Butter
  • 125g Mini Marshmallows
  • 180g Peanuts **

Essential Equipment

  • 8 x 8″ Square Tin or Silicone Baking Pan

* Yes this is a lot of chocolate. No it doesn’t have to be expensive! The 30p supermarket own brand 100g bars of chocolate are just as good as the expensive brands for recipes like this.

** If you can’t find unflavoured peanuts, just buy salted & rinse them well in a sieve with cold water. Then toast them in a hot, dry frying pan to get rid of any liquid. Allow to cool before using.

Right, let’s get cracking!

If using a baking tin, lightly grease and line the base & sides with baking paper. If using a silicone pan, there’s no need to do either.

Break the milk & dark chocolate into a large glass bowl. Add in the peanut butter and heat in the microwave in 30 second intervals. Stir well in-between.

Peanut Butter Rocky Road FudgeKeep going until all the chocolate has melted & it’s nice and smooth.

Peanut Butter Rocky Road FudgeIn the base of your chosen tin, pour a third of the marshmallows and spread them out evenly.

Peanut Butter Rocky Road FudgeAdd the remaining marshmallows & all the peanuts into the melted chocolate mixture and give it a good stir.

Peanut Butter Rocky Road FudgePour the whole lot into the tin & spread out with the back of a spoon. Press it in well to make sure any gaps are filled.

Peanut Butter Rocky Road FudgePlace into the fridge to set for at least 2 hours before slicing into a 6 x 6 grid, making 36 pieces.

Store in the fridge in an airtight container.

Peanut Butter Rocky Road Fudge

This is honestly WAY nicer than I was expecting. Even the Mr (who doesn’t even like fudge) said he really liked it too! I don’t know about you but I consider that a success. It’s crunchy, chewy & seriously chocolatey. Can’t really ask for much more from a rocky road fudge can you?!

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

 

 

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Rocky Road!

Rocky RoadOk, no one wants to put the oven on in the middle of a heat wave – especially me! I don’t do well with heat. Which probably explains how I’ve survived so long – being born and raised in the typically bad weathered UK.

However, this does not take away from the fact that I am always pretty anxious to bake something. So what’s the answer? Rocky Road! Other than melting some chocolate, there is no cooking involved whatsoever but I still get to eat a tasty, indulgent, home made treat at the end of it. Well I say that’s a win. So! Here is what you will need to make approx 8 generously sized pieces.

  • 165g Unsalted Butter
  • 300g Milk Chocolate, broken into pieces
  • 100g Dark Chocolate, broken into pieces
  • 4tbsp Golden Syrup
  • 200g Rich Tea Biscuits
  • 100g Mini Marshmallows
  • 10 x Reese’s Peanut Butter Cups, cut into 6ths (Optional)

Equipiment

  • 18cm x 28cm Baking Tray

First – lightly grease and line the base and two sides of the baking tray. (The overhang will act like a handle making it easier for you to pull out the tray before cutting.)

In a large glass bowl set over a pan of barely simmering water, melt together the butter, milk chocolate, dark chocolate & golden syrup.

Rocky RoadStir until smooth and completely melted then remove from the heat and set to one side to cool slightly.

Rocky RoadPlace the rich tea biscuits into a large bag. Now for the therapeutic bit – bash the hell out of it with a rolling pin until you get a good mixture of chunky pieces and crumbs.

Back to the chocolate. Pour about 150ml of the mixture into a jug and reserve for later.

Rocky RoadThrow the crushed biscuits & the marshmallows into the bowl with the bulk of the chocolate and mix until everything is completely covered.

Rocky RoadTip the mixture into the prepared baking tray and press down as firmly as you can using the back of a metal spoon.

Then pour over the remaining chocolate and spread around evenly.

Rocky RoadAt this point you can leave it at that and place it in the fridge for 2-3 hours to set completely.

OR you could make it even more epic by scattering Reese’s Peanut Butter Cups over the top, pressing gently then refrigerating in the same way. It’s entirely up to you.

Rocky RoadWhen it’s completely set, remove from the tray using the overhanging baking paper and slice into 8 large pieces.

Store in an airtight container in the fridge. (Well, that’s if you haven’t devoured the lot already!)

Rocky Road

Rocky RoadThere is no treat in the world that is easier to make, I promise! It’s also a perfect recipe to make with your kids while they’re off school and a great way to get them involved in the kitchen.

You could even mix up the recipe by switching out the rich tea biscuits for another biscuit, or adding in some chopped hazelnuts, or even using 400g of white chocolate instead of the milk & dark.

The possibilities are endless but it’s a great ‘throw it together’ no fuss, no bake recipe for you and your family!

I hope you enjoyed this week’s recipe my lovelies – until next time.

Miss KitchenMason

Home Made Marshmallow!

Marshmallow!I happened to have a few spare egg whites and wondered how I could make use of them. Then I remembered… home made marshmallow. Waste not want not! Recipe is from the brilliant Gifts from the Kitchen cookbook.

Here is what you will need to make about 30 pieces.

  • 1 tbsp Icing Sugar, Sifted
  • 1 tbsp Cornflour, Sifted
  • 2 tbsp Gelatin Powder
  • 400g Sugar *
  • 50g Golden Syrup
  • 2 Large Egg Whites
  • Pinch of Salt
  • 1 tsp Vanilla Extract
  • Pink food colouring gel

Special Equipment

  • 23cm Square Tin (or silicone) 5cm deep
  • Sugar Thermometer

* I used golden caster sugar as I think it adds a slight caramel hint to the flavour but the standard is granulated sugar.

Lightly grease the square tin then mix together the icing sugar and cornflour. Tip the mixture into the tin and tap around to coat the base and sides. Save any excess for later.

In a small bowl, add 6 tbsp of cold water then sprinkle over the gelatin powder and set to one side.

Marshmallow!In a medium/large saucepan, add the sugar, golden syrup and 250ml of cold water. Place over a medium heat and allow the sugar to dissolve.

Marshmallow!Bring the mixture to the boil and cook steadily until it reaches 120°C on a sugar thermometer. This can take up to about 25 minutes.

Marshmallow!Unfortunately, I broke my sugar thermometer a while back. But luckily, my meat thermometer went up to 120°C. Aaah, god bless you improvisation!

Marshmallow!When your sugar syrup is nearly at the right temperature, add the egg whites & a pinch of salt to the bowl of a stand mixer and whisk using the balloon whisk attachment until stiff peaks form. If you don’t have a stand mixer, place a large glass bowl on a damp tea towel (this will make it easier when you add the syrup later) and whisk with an electric hand whisk.

When the syrup is at 120°C, remove the pan from the heat and stir in the prepared gelatin. Be careful though, this stuff is like lava and it will bubble like crazy at first.

Marshmallow!With the mixer on a medium speed (or using your electric hand whisk) slowly pour a steady stream of the syrup into the egg whites followed by the vanilla extract. When the syrup is used up, continue to whisk until the marshmallow will hold a ribbon trail when the balloon whisk/electric beaters are lifted from the bowl.

Marshmallow!

Marshmallow!

Marshmallow!Pour half of the marshmallow into the prepared tin and spread out as best as you can along the bottom.

Marshmallow!With the remaining marshmallow, add a little pink food colouring gel and mix until a nice even colour is achieved.

Marshmallow!Tip that over the white marshmallow and spread evenly. Leave to set for at least 2 hours before attempting to remove from the tin.

Marshmallow!A handy tip for cleaning that saucepan you used. Fill it with water and bring it to the boil (with any spoons you used, in the pan.) The syrup will come straight off making it a million times easier to clean.

When you’re marshmallow has set, dust your work surface with the reserved icing sugar/cornflour mix. Tip out the marshmallow and, using a sharp knife, cut into cubes. Coat each piece in the powder and store in an airtight container in a cool place. It will keep for about 3 days. Not that it’s going to last that long…

Marshmallow!

Marshmallow!This stuff is as light as air! It’s easy to make, fun to make and I guarantee you’ll be fighting to lick the bowl! They’d be perfect for toasting over a fire or even my ‘cheats’ home made smore’s. Simply take a digestive biscuit, place on a piece of marshmallow then top with a square of milk chocolate. Grill for 1-2 minutes and get stuck in!

With Christmas coming up, they’d also make beautiful little gifts for your friends and family.

I hope you all enjoyed this week’s post.

Until next time my lovelies!

Miss KitchenMason

A Day With The Ladies!

A Day With The Ladies! DessertLast weekend the Mr went on a trip to Germany to visit Gamescom. Meanwhile, I enlisted my girls to come keep me company with a day of cooking, drinking and general merriment.

The idea was that we would each pick a course and run with it. Emma chose the starter, Ceri took the main course, I had the dessert and Charlie designated herself as pot washer!

Here was the finished menu we chose.

Starter

Mushroom & Halloumi Stuffed Roast Peppers

Main

Feta, Mozzarella & Sun Dried Tomato stuffed Chicken with a Parmesan Crust – Served with Spicy Potato Dauphinoise

Dessert

6 Layer Peanut Butter S’mores Cookie Bars

First up was Emma’s starter. The recipe she used is based on THIS ONE from the trusty BBC Good Food website.

She roasted the peppers in the oven first for about 15 minutes, until they were soft & slightly charred but still held their shape.

A Day With The Ladies! StarterThen she stuffed them using most of the ingredients on the list but instead of using the antipasti mushrooms, cooked her own and added in some toasted almonds to the mix.

A Day With The Ladies! StarterAfter baking for about 15 minutes more in a 180°C oven, they came out all golden and delicious…

A Day With The Ladies! StarterNow having never eaten stuffed peppers before, but I must say, I bloomin loved them! They seem to have an added sweetness to them when they’ve been roasted which is absolutely delicious. The textures from the filling that Emma chose were great too! Soft and fluffy couscous teamed up with the meaty mushrooms, ‘squeaky’ halloumi & the crunchy almonds, really made for a fantastic, light starter. I also added a cheeky drizzle of truffle oil to mine, made them even more delicious… cracking job Em!

For the main course, Ceri started on the potato dauphinoise which is based on THIS RECIPE from the Love Potatoes site. She peeled and thinly sliced the potatoes & set to one side in a bowl of cold water to stop them from browning. Then moved onto the sauce by putting some cream, milk chopped garlic & some added chilli flakes into a saucepan and brought to the boil. When that was ready, she added in the potatoes, covered with a lid and simmered for about 10 minutes or so until just starting to soften.

Tipping the potatoes into a glass dish, she then topped it all off with mountains of gruyère cheese and placed in a 180°C oven for about half an hour until cooked through, golden & bubbling…

A Day With The Ladies! MainJust look at it… isn’t is beautiful??

Anyway! Now we’ve all stopped drooling at the potatoes, onto the chicken!

Loosely based on THIS RECIPE from the Eating Well website, Ceri butterflied each chicken breast, smeared in some sun dried tomatoes, feta & mozzarella cheese then folded back over. She then blitzed up some breadcrumbs with parmesan, Italian herbs, salt & pepper and spread them all over the tops of the chicken breasts.

A Day With The Ladies! MainThey went in the oven alongside the potatoes for about 30 minutes until golden & crispy on top…

A Day With The Ladies! MainYep… I can assure you, it was as tasty as it looks. That chicken was seriously tasty stuff! Super crispy on the outside with a sweet tomato and cheesy centre, team that up with the creamy potatoes (that packed a punch with that extra chilli kick!) and you have yourself a winner ladies and gentleman. Compliments to Chef Ceri!

Right! Now it was my turn to try and impress.

I came across THIS RECIPE from the excellent Cookies & Cups blog and knew it was the one.

The only thing that I really need to say, which isn’t spelled out from the pictures, is that I used 1 batch of my own Ultimate Choc Chip Cookie recipe for the dough.

Well that, and I may have gotten slightly carried away with the quantities I used but in my opinion, this only made it bigger, better & messier! Just the way I like it…

So! Line a large square tin with baking paper, preheat your oven to 200°C/Fan 180°C and press half of the cookie dough into the bottom of the tin.

A Day With The Ladies! DessertNext, lay blocks of milk chocolate on top of the cookie dough… yep, you heard me. WHOLE block chocolate!

A Day With The Ladies! DessertThen smear on lots of smooth peanut butter…

A Day With The Ladies! Dessert

A Day With The Ladies! DessertBlitz up some milk chocolate digestive biscuits (not too fine… I got a little carried away haha) then spread them out onto the peanut butter…

A Day With The Ladies! DessertNow for the fun bit… spread (I use that term loosely) some marshmallow Fluff over the top of the crushed biscuits. Yeah… you’ll have fun with that!

A Day With The Ladies! DessertNow roll out the leftover cookie dough into a square and press onto the top to finish…

A Day With The Ladies! Dessert

A Day With The Ladies! DessertIf you can actually lift it up (it weighs a bloomin ton!) put into the centre of the oven and bake for about 20-25 minutes until golden and crisp on top.

A Day With The Ladies! DessertNow for the painful bit… wait. It has to be completely cool before you even attempt to get it out the tin, let alone try and cut it. So preferably, make this the day before, allow to come to room temperature then chill in the fridge overnight. Otherwise (like me!) you will get yourself in a right ruddy mess! Well, they do say patience is a virtue… something I’ll have to master one of these days!

A Day With The Ladies! Dessert

A Day With The Ladies! DessertBut to be fair… let’s face it, it’s totally worth it!

I mean, what’s not to like? The crunchy yet gooey cookie? The milk chocolatey goodness? The creamy peanut butter? The unbearable deliciousness of marshmallow Fluff? Nope, didn’t think so. There is actually nothing not to like about this ridiculously indulgent bar of amazingness!

It’s honestly that good, our Emma was handing it out to strangers in the pub who were randomly congratulating me even though I had never met them before.

When all is said and done though, I think we put together an awesome meal! Massive thanks to my girls for all going out of their way to keep me company whilst the Mr was away at Gamescom.

Until next time my lovelies!

Miss KitchenMason

Butterscotch, Peanut & Marshmallow Bars!

I’ve had my eye on this recipe for a while now and just needed an excuse to make it. And the excuse I found? It was Saturday! That’s good enough for me!

This is what you will need to make 12 large pieces. (You could easily make more by cutting smaller pieces, it’s quite rich!)

Original recipe from the Hummingbird Bakery iPhone App.

For The Base:

  • 150g Plain Flour
  • 40g Icing Sugar
  • 120g Unsalted Butter Room Temp!

For The Topping

  • 100g Marshmallows
  • 210g Golden Caster Sugar
  • 150g Soft Light Brown Sugar
  • 190g Golden Syrup
  • 70g Unsalted Butter Room Temp!
  • 60ml Double Cream Room Temp!
  • Vanilla Extract
  • 60g Crunch Peanut Butter
  • 30g Mixed Nuts, chopped

Preheat the oven to 190°C/Fan 170°C and line a 20cm x 30cm tray (or as close as) with baking paper.

Sift the flour and icing sugar into a bowl. Add the butter and rub with your fingers until a dough is formed. Press the dough into the lined tray – make sure to create a “lip” all the way around the edge to stop the filling from flowing over later.

Bake in the oven for about 20 minutes – until the biscuit is a light golden brown. Remove from the oven and allow to cool a little.

Place the marshmallows evenly over the base. At this point, bear in mind where you want to slice as it is VERY difficult to slice through marshmallow.

In a large wide saucepan, place the golden caster sugar, the soft light brown sugar, the golden syrup & 240ml of water. Bring to the boil.

Allow it to boil until it gets to the “soft ball” stage or 116°C/240°F if you happen to have a thermometer. (The soft ball stage is when you drop some of the syrup into cold water it will form a soft ball when rolled between your fingers)

Use as wide a pan as you have. The wider the pan, the quicker the process. I actually started out with a relatively small pan but ended up transferring it to a larger one as it boils up so much! So save yourself the pot washing.

Patience is required in abundance here. It took me about 45 minutes to boil it up to the right temperature. It’s worth the wait though. (As stated before though, if you use a wider pan it should speed up the process.)

When it’s at the right temperature/soft ball stage, remove the pan from the heat and stir in the butter. Then bring it back up to the boil and simmer for about 3 minutes.

Then remove from the heat once again and carefully stir in the double cream. Take care here, this stuff is like molten lava and it WILL splatter!

Once the cream is incorporated, add the vanilla essence and peanut butter and stir until it has completely melted through.

Whilst the mixture is still really hot, pour it all over the biscuit base/marshmallows. Make sure to cover all the marshmallows.

Sprinkle over the chopped nuts and get ready for the hardest part. Wait for at least a couple of hours for it to set at room temperature before removing and slicing. It’s painful I know but it’ll be worth it.

When I started out this recipe, I wasn’t entirely sure how exactly it would work. It was quite fun to make though, and I rather enjoyed watching the marshmallows melt into gooey blobs!

All in all, it was a rather therapeutic item to create in my kitchen. However, it did remind me of a pudding that I have not had since I was a little girl. Butterscotch Tart. I have tried to get my hands on a recipe for quite some time now but to no avail.  It was my absolute favourite pud in school!

I think I’ll have another go at trying to find a recipe.

Well, until we meet again chums.

Miss KitchenMason

Chocolate & Marshmallow Cupcakes!

This weekend it was mine & the Mr’s 6th anniversary so I decided to pop the question…

“If you could have anything in or on a cupcake what would it be?” 

He responded speedily with “Marshmallows!”

I  recently bought a brilliant book called Cox Cookies & Cake. So I had a flick through and low & behold, Chocolate & Marshmallow Cupcakes! Who’d have thunk it??

The baking bug tightened it’s already firm grip on me and I got straight to my kitchen. This is what you will need to make 12-15 cupcakes:

For the Cake

  • 75g Dark Chocolate
  • 200g Unsalted Butter
  • 225g Caster Sugar
  • 3 Eggs
  • 1/2 tsp Baking Powder
  • 25g Cocoa Powder
  • 175g Plain Flour

For the Marshmallow Buttercream Frosting

  • 250g Unsalted Butter (Room Temp!)
  • 125g Marshmallow Fluff

To Decorate

  • Mini Marshmallows

Preheat your oven to 200°C/Fan 180°C and put paper cases in a cupcake tray.

In a large saucepan over a low heat melt the butter with the chocolate and leave to cool for a few minutes. Then add the caster sugar and mix well.

Next, add the eggs one by one and then sift in the flour, cocoa powder & baking powder. Mix until you have a smooth cake batter.

Split the mixture between the cupcake cases & bake in the centre of the oven for approx 20 minutes. Turn halfway to ensure an even bake. Use a skewer to test at about 15 minutes and then every 5 minutes after that. When the skewer comes out clean, they’re done.

The original recipe said it made 12 but I had enough batter for 15. Fill them to about three quarters full. Don’t over fill them.

When cooked, allow the cakes to sit in the tray for about 10 minutes then transfer to a wire rack to cool completely.

To make the marshmallow buttercream frosting, simply beat the marshmallow Fluff with the softened butter in a bowl until smooth.

To decorate, you could just smooth the frosting on top with a pallet knife or you could pipe it on like I did. Whatever takes your fancy.  Top with mini marshmallows for that extra little touch.

These little beauts are so yummy. They have a deep, rich chocolatey flavour to contrast the sweet marshmallow frosting. Delish! And they got the seal of approval from the Mr too, can’t be bad!

On another note, because the Mr is so totally marvellous, he took me out to dinner at a local restaurant called The White House.

It has always been so highly recommended and I have always wanted to go there and see for myself.

For the starter I had Ham Hock ,Chorizio and Chicken Terrine with a Cherry Tomato and Shallot Dressing. It tasted as good as it looked.

For the main I had Chicken Supreme and Stuffed Roasted Leg with a Red Wine Sauce. This was hands down the tastiest chicken dish I have ever had at a restaurant. The sweetness from the tomatoes went beautifully with the creamy potatoes underneath. The chicken was so juicy & tender with a stuffing that was packed with bags of flavour. Finger licking good. Lots of yummy noises made.

For dessert I had a Chocolate Brownie with a Pistachio Crust & Home Made Ice Cream. I don’t really need to say anything about it. It’s chocolate and it’s me. We go together like Romeo & Juliet. Yum.

All in all it was a very tasty meal in a pleasant atmosphere. A lovely way to spend our 6th anniversary.

Hope you enjoyed this weeks post my lovelies. If you like what you see, enter your e-mail in the “Sign up for yummy updates” box at the top of the page to subscribe. That way you’ll never miss another scrumptious post : D

Until next time.

KitchenMason