Peanut butter bites

peanut-butter-bites

Ingredients

  • 1 ½ cups icing sugar
  • 50g butter, melted
  • ½ cup peanut butter, smooth or crunchy
  • ½ bag milk chocolate melts

Method

  • Place icing sugar, butter and peanut butter in a bowl.  Mix until well combined.
  • Roll into teaspoon sized balls – place in fridge and chill until firm
  • Melt chocolate in microwave or double boiler. Skewer each ball and dip in chocolate. Drizzle remaining chocolate over bites to finish.

Lemon meringue pie

lemon-meringue-pie

Recipe amended from Treats from Little & Friday (pastry) and All Recipes

Ingredients

Pastry

  • 2 ¾ cups plain flour
  • 1 cup icing sugar
  • 250g butter, chopped
  • 1 egg, medium
  • 1 tsp lemon juice
  • 2 tsp vanilla essence

Filling

  • 1 cup white sugar
  • 2 Tbsp flour, plain
  • 3 Tbsp cornflour
  • 1 ½ cups water
  • 2 lemons, juiced and zested
  • 30g butter, chopped
  • 4 egg yolks, lightly beaten

Topping

  • 4 egg whites
  • 6 Tbsp white sugar

Method

Pastry

  1. Combine flour and icing sugar in food processor and pulse to aerate and combine
  2. Add butter and pulse until mixture resembles breadcrumbs
  3. Add egg, lemon juice and vanilla essence and pulse until mixture looks dry and crumbly
  4. Turn onto work surface and shape into ball. Wrap in glad wrap and chill for 2 hours.
  5. Lightly dust work surface with icing sugar and roll pastry to 3mm thickness. Use pastry to line loose bottomed tartlet tin and trim excess. Allow to rest in fridge for 30 minutes.
  6. Pre-heat oven to 180 degrees Celsius. Place prepared tartlet pans on oven tray. Line pastry with baking paper and cover with rice. Bake for 15 minutes.
  7. Remove tartlets from the oven and carefully remove rice/baking paper. Reduce heat to 150 degrees Celsius and bake for a further 10 minutes. Allow to cool completely.

Filling

  1. In a saucepan, whisk together sugar, flour and corn flour.
  2. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to boil. Stir in butter.
  3. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk this mixture back into remaining sugar mixture.
  4. Bring back to the boil and stir until thick. Remove from heat and pour into prepared tartlet pans.

Meringue

  1. Preheat oven to 180 degrees Celsius. Place egg whites in a large bowl and whisk until foamy.
  2. Gradually add sugar, one tablespoon at a time until thick and glossy with soft peaks.
  3. Scoop or pipe onto prepared tartlets. Place on oven tray and bake for 10 minutes or until meringue is golden.
  4. Allow to cool before removing from tartlet tins.

Cupcakes in miniature

mini-cupcakes-2

While I have a great little collection of miniature supplies at home (mostly stuffed in the bathroom cupboard), I’d never ventured into making mini treats. Of course I’ve made small sweet creations before – truffles, chocolates and the like – but nothing I could truly claim as bite-sized, baby versions of a well-known treat.

To be honest though, the thought had never really crossed my mind.

Until last weekend when Kevin and I were out car shopping with my parents*. I don’t know about you but I find car shopping pretty tortuous, so after a couple of hours trawling car yards I was starving and beginning to get a little hangry. So we loaded in the car and headed to the nearest fast-food restaurant for a quick refuel.

This just so happened to be Wendy’s. While Mum grabbed a table and the boys ordered, I shuffled to the condiments area to get the essential tomato sauce and straws. As I was pumping tomato sauce into one of their little tubs I realised something – they looked like tiny cupcakes cases. So I cheekily grabbed a handful and stashed them away to make some bite sized, fairy-like cupcakes.

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