1) Peanut butter cookies (adapted from Bluebakeblog's Nutella cookies)
2 tbs peanut butter
1 cup of self raising flour (a little less than 1 cup actually)~
2 tbs cornstarch
1/2 tsp salt
- Preheat the oven to 180oC
- Beat egg and peanut butter together until a nice consistency.
- Sift the self raising flour with cornflour mixture into the egg and peanut butter mixture and mix, add the salt too and further mix.
- Roll into 24 evenly divided ball shapes. Then place them on a baking tray lined with baking paper and press them gently, to make them a little flatter so that they'll stay.
- Bake for 8-10 minutes.
- Top cookies with chocolate ganache and a roasted peanut.
Problems: When rolling the cookies up they kept falling apart because they were too dry. The flavour was quite intense....
Improvements: These cookies were quite dry so maybe by adding more peanut butter or another egg would improve texture. OR.. just stick to nutella =p
|It's hard to make these look pretty ><"|
2) Mango cheesecake (adapted from Woolworths FRESH magazine, Issue 70, December 2011: Mixed Berry Cheesecake)
125g Milk Arrowroot biscuits (i used Marie biscuits), broken
75g butter, melted
1 tbs caster sugar
1 tsp cornflour
2/3 cup milk
1 1/2 tbs boiling water
1 tbs gelatine
250g cream cheese
2/3 cup sour cream (i used thickened cream)
1/3 cup caster sugar, extra
1 mango diced (original recipe was for mixed berry cheesecake so they used 1 punnet each strawberries, blurberries and raspberries)
1/4 cup raspberry jam
- Line base and sides of 20cm springform cake tin with baking paper.
- Process biscuits in food processor until finely crushed. Add butter and process until well combined. Press firmly over base of tin and refrigerate.
- Separate eggs and set whites aside. Beat egg yolks with caster sugar and cornflour until thick and pale.
- Heat milk in small saucepan until almost boiling. Gradually whisk into egg mixture. Return mixture to pan and stir over medium heat until custard thickens. Remove from heat, cover and cool.
- Place boiling water into a jug and sprinkle over gelatine. Stir until gelatine dissolves and stir into custard.
- Beat cream cheese, sour cream and extra caster sugar until smooth. Fold custard mixture into cream cheese mixture.
- Beat egg whites until stiff peaks form and fold lightly into mixture.
- Stir through diced mango and spoon mixture over base. Refrigerate overnight.
- Heat jam for 30 sec in microwave. Press through sieve to remove seeds. Spoon over the top of cheesecake and chill for 10 minutes.
Problems: After overnight refrigeration the cheesecake was SUPER soft! Also wasn't as sweet as I would like.
Improvements: I substituted sour cream with thickened cream but maybe I should have stuck to the original. I had to out the cheesecake into the freezer because it was too soft.. so when it came out it tasted like icecream :D or parfait! ^^"
|I guess it kind of looks nice =p haha a bit icey though..|
So those are a few of the semi-fail recipes I have tried! I hope you will all try these recipes and be more successful than me :) then share with me your tips and secrets so I can succeed too! hehe... till next year~~ KEEP UP THE BAKING =D
- BakingTray -