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Tag Archives: dark brown sugar

Caramel Oat Cookies With Peanut Butter

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This recipe was recommended by a young friend from the blog Bakeaholic Mama. Here is the link:

http://www.bakeaholicmama.com/2013/05/brown-butter-oatmeal-cookies-filled.html

If you like really sweet cookies this recipe is for you. The salty peanut butter taste can be a bit disconcerting – but you could use less or leave it out I guess!

Ingredients

1/2 cup  butter

1/2 cup sugar

1/2 cup dark brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup plain flour

3/4 cups rolled oats

1/2 tsp baking powder

6 jersey caramels

6 tsp peanut butter

Method

Preheat oven to 170 degrees C.

Melt butter on medium/low heat in a saucepan until it turns a nut brown colour – be careful not to burn. Remove from heat.

Mix sugars, egg and vanilla in a food processor.

Add browned butter and process again.

 Add oats, flour and baking powder and pulse briefly.

When the dough has come together, refrigerate for 20 minutes until dough is firm enough to form into balls.

Remove from refrigerator and roll into 12 equal sized balls. Place balls on a baking sheet lined with baking paper, leaving about 5 cms between balls.

Push half a caramel into the centre of each cookie dough ball. Put half a teaspoon of peanut butter on the top of each caramel. Form the cookie dough roughly around the caramel/peanut butter.

Bake for 10-12 minutes or until the cookies are brown and cooked through.

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Buttermilk Muffins

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I was an invalid last week, and co-incidentally Quirky Niece 3 was also ailing. So I wanted to cook a healthy, light muffin as a restorative for both of us. I used a recent post from the always inventive Le Pirate as inspiration.

http://lepiratelife.com/2013/07/02/apple-date-and-hazelnut-buttermilk-muffins/

The buttermilk gave a lovely tangy taste, and the unrefined coconut sugar imparted a caramel flavour as well as being little more guilt free! You could substitute oil for butter, too.

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Ingredients
1 Granny Smith apple or similar tart apple (pears or cooked quinces would also be great!)
130 gms self raising flour
1/2 tsp baking powder
1/2 tsp bi-carb soda
40 gms almond meal
50 gms dark brown sugar (I used coconut sugar in this recipe)
40 gms melted butter
1 egg, beaten
3/4 -1 cup buttermilk
1/2 tsp vanilla paste
1/4 cup chopped almonds
Cinnamon sugar for sprinkling

Method
Preheat oven to 160 degrees C fan forced or 170 degrees C non fan forced. Line a 6 cup muffin pan with muffin papers or grease muffin pan.
Mix flour, baking powder, bi-carb soda, almond meal and dark brown sugar in a large bowl.
Combine melted butter, egg, buttermilk and vanilla paste in another bowl.
Stir the liquid mixture into the dry ingredients, being careful not to over mix.
Fold in the chopped apple and chopped almonds.
Fill the 6 muffin pan cups. Bake for about 15-20 minutes or until a skewer inserted into a muffin comes out clean.
Remove from oven and sprinkle with cinnamon sugar while still warm.

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