Chocolate & Peanut Butter Cheesecake Bundt Cake

Chocolate & Peanut Butter Cheesecake Bundt Cake

As you may know if you’ve visited my blog before, I am a massive fan of Reese’s Peanut Butter Cups and pretty much all of their products. If I manage to avoid scoffing the whole pack when I buy PB cups, I love to bake with them. I’ve had the idea for this Chocolate & Peanut Butter Cheesecake Bundt Cake in my mind for a while, and I wasn’t sure if it would work. Well I am pleased to report it does, and it’s so incredibly delicious! This recipe is for a chocolate bundt cake – which is a cake baked in a round tin with a hole in the middle – with a peanut butter cheesecake filling. You can decorate it how ever you want, but I’ve drizzled it with warm peanut butter and melted milk chocolate, and finally topped it with Reese’s Pieces sweets and Reese’s Peanut Butter Cups. It’s chocolate and peanut butter heaven in cake form!

Jump straight to the recipe!

First, I made the peanut butter cheesecake filling first by mixing the ingredients together with an electric hand whisk until they were smooth.

Then I started on the chocolate sponge. I creamed the butter and sugar together, then whisked in the eggs and vanilla.

Next I mixed in the yoghurt, then finally I added the flour, cocoa and baking powder and whisked everything in.

To layer up the tin, I put in half of the chocolate sponge. Then I spooned in the cheesecake filling, making sure not to let it touch the edges of the tin. I added the remaining chocolate sponge batter over the top.

Once the sponge was baked and cooled fully, I drizzled the peanut butter and melted milk chocolate all over it.

Chocolate & Peanut Butter Cheesecake Bundt Cake

I topped the Chocolate & Peanut Butter Cheesecake Bundt Cake with mini Reese’s Peanut Butter Cups and Reese’s Pieces.

Chocolate & Peanut Butter Cheesecake Bundt Cake

The Chocolate & Peanut Butter Cheesecake Bundt Cake was a huge hit with my colleagues – probably one of the most popular cakes this year! They came in droves to get a slice and were full of praise for the flavour, which is always the best feedback. All the chocolate and peanut butter elements of the cake combine in the most nutty sweet and salty way, I just cannot resist this combination of flavours!!

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Everyday Healthy Recipes, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays hosted by Zoale.

5 from 3 votes
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Chocolate & Peanut Butter Cheesecake Bundt Cake

Servings 16

Ingredients

For the chocolate sponge

  • 250 g Butter or baking spread
  • 300 g Caster sugar
  • 4 Eggs large
  • 1 tsp Vanilla extract
  • 315 g Self raising flour
  • 45 g Cocoa powder
  • 1 tsp Baking powder
  • 150 g Natural yoghurt

For the peanut butter cheesecake filling

  • 200 g Full fat cream cheese
  • 100 g Caster sugar
  • 100 g Peanut butter
  • 1 Egg large
  • 1 tbsp Plain flour

For decoration

  • 75 g Milk chocolate melted
  • 75 g Peanut butter smooth
  • Reese's Mini Peanut Butter Cups
  • Reese's Pieces

Instructions

  1. Pre-heat your oven to 150C Fan/170C/325F/Gas Mark 3, and grease and flour a large bundt tin

  2. Make the peanut butter cheesecake filling first by whisking together the ingredients until smooth. I used an electric whisk but you can do it by hand too. Set the mixture aside

  3. For the chocolate sponge, cream the butter and sugar together until smooth

  4. Add the eggs and the vanilla extract, and whisk in well

  5. Add the yoghurt and whisk in well

  6. Add the self raising flour, cocoa powder and baking powder. Whisk in until you can't see any flour anymore

  7. Pour half of the chocolate cake batter into the tin, then add the cheesecake filling without letting it touch the sides of the tin

  8. Then add the remaining chocolate cake batter on top. Completely cover the cheesecake filling, but try not to disturb it

  9. Bake for 55 minutes or until a skewer inserted comes out clean

  10. Remove the cake from the tin by placing a cooling rack on top of the tin and flipping it over then removing the tin. Leave to cool completely

  11. Once the cake is cool drizzle over the peanut butter (I warmed it in the microwave for 20 second to make it easier to drizzle) then drizzle over the melted milk chocolate

  12. Add peanut butter cups, and/or Reese's Pieces on top as desired

  13. Leftovers will keep in an airtight container for 3 days

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Cake recipes by clicking here!

Chocolate & Peanut Butter Cheesecake Bundt Cake

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Reese’s Peanut Butter Egg Cheesecake (No Bake)

Reese’s Peanut Butter Egg Cheesecake (No Bake)

I am totally obsessed with Reese’s Peanut Butter Cups (the mini ones are my favourite!) so when I found out there was a Reese’s Peanut Butter Egg… Well I was pretty damn excited! I really love them because the chocolate on the egg is nice and thick, so there is the perfect chocolate to peanut butter ratio for me. This Reese’s Peanut Butter Egg Cheesecake is filled with peanut butter, drizzled in milk chocolate and topped with whipped cream and of course the Reese’s PB eggs! Every slice gets half an egg each! The cheesecake is super creamy and has plenty of peanut butter flavour. I tasted it as I went along and added more peanut butter than I planned to, as I wanted that flavour to be noticeable. It really is such a delicious cheesecake, and if it’s not Easter time don’t let that stop you! You can put Reese’s Peanut Butter Cups on it as decoration instead of the eggs!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar and peanut butter.

Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I melted the milk chocolate and piped it all over the cheesecake. Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the Reese’s Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles.

Reese's Peanut Butter Egg Cheesecake

This Reese’s Peanut Butter Egg Cheesecake disappeared in minutes when I had some hungry peanut butter loving friends over! The room fell silent while everyone tucked in. I absolutely loved the cheesecake, it has to be one of my favourites as I love chocolate and peanut butter together so much.

Reese's Peanut Butter Egg Cheesecake

The filling of the Reese’s Peanut Butter Egg Cheesecake is so creamy and the peanut butter flavour is there without a doubt! To me this is the perfect way to enjoy Reese’s Peanut Butter Eggs, or the regular Peanut Butter Cups if it’s not Easter time.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin and Thyme, and Fiesta Fridays hosted by Life Diet Health and Turks Who Eat.

 

5 from 3 votes
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Reese's Peanut Butter Egg Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive biscuits
  • 125 g Butter melted

For the cheesecake

  • 750 g Full fat cream cheese
  • 220 g Icing Sugar
  • 340 g Peanut Butter
  • 300 ml Double cream

For the decoration

  • 75 g Milk chocolate
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 2 tbsp Icing sugar
  • 6 Reese's Peanut Butter Eggs cut in half
  • Sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and peanut butter

  4. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Reese's Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is not in any way sponsored by Reese’s – I just love their product!

You can find more of my Cheesecake recipes by clicking here!

Reese's Peanut Butter Egg Cheesecake

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Reese’s Peanut Butter Cup Fudge

Reese’s Peanut Butter Cup Fudge

I haven’t made fudge for ages, so I thought it was about time. And what better way to get back into making it than with this Reese’s Peanut Butter Cup Fudge! This fudge is a mixture of peanut butter and chocolate, as I adore that combination, and the whole thing is stuffed with Mini Reese’s Peanut Butter Cups. Again, one of my most loved chocolate treats! It’s also super quick to make and you don’t have to boil it for ages, just a bit of heating up and mixing is involved so it’s really easy to prepare.

Jump straight to the recipe!

I started by putting the condensed milk, peanut butter and milk chocolate into a pan on a low heat.

I let it melt, then stirred it together. Then I took it off the heat and beat in the icing sugar.

I’d lined a 8″ square pan with baking paper, and I put half of the fudge mixture into the bottom and dotted mini peanut butter cups all over the top.

I put the rest of the fudge mixture on top and added more mini peanut butter cups, some of them cut in half, all over the top.

It went in the fridge to set, which took 3-4 hours. Using a sharp knife, I sliced it up into bite size pieces.

Reese's Peanut Butter Cup Fudge

Wow this Reese’s Peanut Butter Cup Fudge was so tasty! It was far too easy to eat a few pieces of this yummy fudge. The texture is softer than the kind of fudge you boil, and it melts in your mouth. The peanut butter and chocolate combination make me swoon, it’s so good! It also got some rave reviews from my family and colleagues too, so this fudge was a winner all round.

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Bake of the Week hosted by Mummy Mishaps, and Fiesta Fridays.

 

5 from 5 votes
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Reese's Peanut Butter Cup Fudge

Servings 36 pieces

Ingredients

  • 397 g Can of condensed milk
  • 350 g Milk chocolate
  • 250 g Reese's Peanut Butter
  • 130 g Icing sugar
  • 200 g Reese's Mini Peanut Butter Cups

Instructions

  1. Line a 8" square tin with greaseproof paper. I grease the tin first with a little butter to help the paper stick to it

  2. Put the condensed milk, peanut butter and chocolate in a pan and melt together on a low heat, stirring together as it melts

  3. Once it's fully melted and combined, take the pan off the heat and beat in the icing sugar

  4. Put half of the mixture into the tin and press some of the Reese's Mini Peanut Butter Cups all over it

  5. Put the rest of the fudge mixture over the top, then add more Reese's Mini Peanut Butter Cups all over the top, some cut in half

  6. Put in the fridge overnight, or for 3-4 hours to set

  7. Remove from the tin and slice into pieces. Store in the fridge for a firmer texture, or in a cool place for softer texture

  8. If you store the fudge in an airtight container it can be kept for 1 - 2 weeks, and up to 3 weeks in the fridge

NB. This post is NOT in anyway sponsored by Reese’s – I just love their product!

You can find more of my Fudge recipes by clicking here!

Reese's Peanut Butter Cup Fudge

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Ultimate Reese’s Peanut Butter Cupcakes

Ultimate Reese’s Peanut Butter Cupcakes

I am completely obsessed with Reese’s Peanut Butter Cups, especially the mini ones. The combination of chocolate and peanut butter is so addictive for me. My sister feeds my addiction, she bought me giant PB cups for Christmas and after she recently sent me a photo of Reese’s spread, I knew that these Ultimate Reese’s Peanut Butter Cupcakes had to happen! The sponge is flavoured with peanut butter and two Reese’s Mini PB Cups are inside each cake. The buttercream is made from Reese’s spread, and then there are more Mini PB Cups on top. These Reese’s Peanut Butter Cupcakes are the ultimate combination of chocolate and peanut butter!

Jump straight to the recipe!

To make the sponge I first creamed together butter and caster sugar.

Then added eggs and peanut butter and whisked them in.

Finally I mixed in self raising flour.

I separated the mixture into a lined cupcake tin. I got 14 cupcakes from the mixture. Into each cake I placed two mini Reese’s Peanut Butter Cups that had been in the freezer for about an hour on top of the batter.

I baked them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins.

To make the buttercream I mixed together butter and icing sugar. Then I added Reese’s Spread and a splash of milk and mixed it in until smooth.

I put the buttercream in a piping bag with a Jem 1E nozzle and piped it onto the cupcakes.

To decorate, I cut two Reese’s Mini Peanut Butter Cups in half and placed them on top.

Reese's Peanut Butter Cupcakes

Oh my gosh these Reese’s Peanut Butter Cupcakes were heavenly! My peanut butter and chocolate dreams came true! I was so happy. I probably could’ve eaten the lot, but I was selling these at work for a charity bake sale which was the only thing that stopped me!

Reese's Peanut Butter Cupcakes

And inside was the best bit! The peanut butter joy never ends!

            

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Bake of the Week hosted by Mummy Mishaps.

 

Reese's Peanut Butter Cupcakes
5 from 4 votes
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Ultimate Reese's Peanut Butter Cupcakes

Servings 14

Ingredients

Cupcake sponge

  • 2 Eggs large
  • 175g Butter
  • 175g Caster sugar
  • 30g Peanut Butter
  • 185g Self raising flour
  • 120g Pack of Mini Reese's Peanut Butter Cups Frozen

Buttercream

  • 150g Butter
  • 300g Icing sugar
  • 200g Reese's Spread
  • 120g Pack of Mini Reese's Peanut Butter Cups

Instructions

  1. To make the sponge cream together the butter and caster sugar

  2. Then add the eggs and peanut butter and whisk them in

  3. Then mix in the self raising flour

  4. Separate the mixture into cupcakes cases. Place two of the frozen Mini Reese's Peanut Butter Cups on top of the batter of each cupcake

  5. Bake them on 160C Fan/180C/350F/Gas Mark 4 for 25 mins

  6. To make the buttercream mix together the butter and icing sugar. Then add the Reese's Spread and mix it in until smooth. If the buttercream is too stiff, add a splash of milk


  7. Put the buttercream in a piping bag with a star nozzle and pipe it onto the cupcakes

  8. To decorate, cut two Reese's Mini Peanut Butter Cups in half and place them on top of the buttercream

You can find more of my Cupcake recipes by clicking here!

Reese's Peanut Butter Cupcakes

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Chocolate & Peanut Butter Caramel Brownies (Vegan)

Chocolate & Peanut Butter Caramel Brownies (Vegan)

I don’t know why, but telling someone that a brownie is vegan can really put them off. I’m not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these Chocolate & Peanut Butter Caramel Brownies into work (without mentioning the ‘v’ word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you’ve never tried vegan baking before, this is a great place to start!

I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.

I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter (I used Meridian Smooth Peanut Butter with no palm oil), 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.

For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.

I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.

I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes.

The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don’t like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.

    

I’m linking this recipe up to Healthy Vegan Fridays hosted by Rock My Vegan Socks, with Recipe Of The Week hosted by A Mummy Too And with We Should Cocoa hosted by Tin & Thyme.

Recipe adapted from the Telegraph.

Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares

Chocolate & Peanut Butter Milkshake (Dairy Free)

Chocolate & Peanut Butter Milkshake (Dairy Free)
I am so excited to share this recipe with you for a Dairy Free Chocolate & Peanut Butter Milkshake! Ever since I started experiencing severe stomach pain a couple of years ago after consuming cow’s milk, I’ve stopped drinking it. I seem to be ok with other forms of dairy for now (ice cream, cheese, yoghurt etc.) but I’ve also been exploring other non-dairy options of those too. One of the things I miss most is milkshakes and there don’t seem to be many non-dairy ready made alternatives available. This Dairy Free Chocolate & Peanut Butter Milkshake recipe is perfect for anyone with a lactose intolerance or allergy, and for those following a vegan diet.

Jump straight to the recipe!

I used a non-dairy ice cream called Swedish Glace which I found in Tesco, and Blue Diamond almond milk which I drink and bake with regularly. The ice cream also comes in vanilla flavour.

Milkshake is really easy to make, you just need a stick blender or a Nutribullet to mix the ingredients.

I blended chocolate non-dairy ice cream, smooth peanut butter, unsweetened almond milk, cocoa powder and maple syrup, until smooth and frothy. This makes enough for two bottles.

I poured it into a bottle and drank up! The Dairy Free Chocolate & Peanut Butter Milkshake was so creamy and delicious, I wouldn’t be able to tell this was dairy free if I didn’t already know!

    

I’m entering this into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog. And to Cook Blog Share hosted by Hijacked By Twins. And to Healthy Vegan Fridays hosted by Rock My Vegan Socks.



Chocolate & Peanut Butter Milkshake (Dairy Free)

Ingredients

  • 140 g Dairy free chocolate ice cream
  • 2 tbsp Smooth peanut butter
  • 215 ml Almond milk
  • 1 tsp Cocoa powder
  • 2 tbsp Maple Syrup

Instructions

  1. Blend all ingredients together until smooth, serve immediately

You can find more of my Vegan recipes by clicking here!

Peanut Butter & Caramel Eclairs: GBBO Week #8

Peanut Butter & Caramel Eclairs: GBBO Week #8
The first challenge of patisserie week was cream horns, which are spirals of pastry filled with cream and sometimes jam or creme patisserie too. The judges wanted two different flavours of cream horns, 12 of each flavour. The bakers could use ruff, puff or flaky pastry. Paul thought puff pastry was the way to go, while Mary was more concerned about the cream horn being filled all the way to the bottom. Baker Paul, Ian and Nadiya all went for ruff puff pastry while Flora and Tamal chose to make full puff pastry.

Jump straight to the recipe!

Flora chose peach, lemon and thyme, and butterscotch and smoked almond for her flavours. She topped the cream horns with caramel wafers and tuille cigars which she spent way too much time concentrating on making, rather than focusing on the main event. She also  presented her cream horns upright, but as they were not sealed at the bottom her lemon curd and chocolate fillings dripped out completely so there was none left for the judges to taste. Ian was the only baker to do a second flavour of pastry. He added cocoa to his pastry to make a stripy cream horn with a Black Forest Gateau inspired filling. Unfortunately his different pastries did not bond together and were partly raw inside.

Nadiya made rose and pistachio, and mocha hazelnut cream horns. She seemed quite nervous while her pastry was baking, but it baked beautifully and she calmed down once they were done. She got the usual warnings from the judges about not using too much rose flavour, but after tasting them Paul said it was a very delicate flavour. The judges agreed they looked very good and were uniform with nicely baked pastry.

Tamal went for lime and mascarpone, and malt cream horns. His pastry was crispy and well layered, and the judges were very impressed with his flavours. Baker Paul made coffee and vanilla, and banana cream horns. His pastry was well baked, but judge Paul did not think the banana flavour was strong enough. For his coffee ones, his creme patt was too thick and he hadn’t piped it all the way to the bottom – cue a disapointed Mary!

Mokatines were the technical challenge this week. A recipe from Mary Berry’s baking bible itself. Mary’s fear inducing comment to the bakers before they started was that they should be “sheer perfection”. No pressure then Mary! They are squares of genoise sponge filled with coffee buttercream and covered in chopped nuts and coffee icing.

Nadiya had heard of the recipe before but never made it. Paul struggled the most as he had never made a genoise sponge before, and the recipe had no instructions on how to do so. He made two normal sponges but they did not rise enough. This resulted in him coming last, Tamal came 4th, Flora 3rd, Ian 2nd, and Nadiya won the challenge!

This week’s showstopper was to make a Religieuse a L’anncienne, which is a tower of eclairs separated with biscuits. Think of it as the eclair version of a croquembouche. The judges requested three tiers of eclairs with no help from dowling as support. It also must be decorated with buttercream. Paul was insistent that the flavours come through, and Mary warned that the eclairs must be strong and fully baked as if they aren’t and they bend it could create ‘ghastly’ results. Once the eclair towers were completed, the bakers had to go on a 2 hour lunch break before they were judged to prove they could remain standing.

 

Tamal made passionfruit & mango, and pistachio & raspberry eclairs for his tower. Both he and Ian used very strong flour for their choux pastry and it certainly paid off as neither collapsed. Tamal and Ian also used a star nozzle to pipe out the eclairs to give them more structure and strength. Tamal’s held up, and although his piping was a bit messy, the judges enjoyed his flavours. Ian made cardamom & coffee, and passionfruit eclairs. This really was a perfect challenge for Ian as he is very good at baking engineering. They loved his flavour mix and were impressed by his technique.

Flora used half regular and half strong flour, but still suffered a collapse. She chose coconut & vanilla, and lime and basil for her flavours, but the judges couldn’t taste any of her flavours.

Nadiya and Paul did not use any strong flour for their eclairs which was definitely a mistake as they both suffered structural issues. Nadiya’s flavours were peppermint and bubblegum. I’m not really sure what bubblegum tastes like, isn’t it just sugar? Nadiya’s did collapse, and the judges liked her flavours (well, Mary wasn’t so sure) but thought they were far too strong. Paul’s flavours were vanilla & banana, and raspberry & basil. He added artifical banana extract because he was concerned about it not coming through enough. The judges praised his icing technique and also the bake on his eclairs, although as they were underdone this probably lead to the collapse of his tower.

Paul left us this week. He came last in the technical, Paul wasn’t impressed with his cream horns and his eclair tower collapsed. Star baker was Nadiya as she did so well in the first two challenges. Next episode is all about chocolate!

I was going to make cream horns this week and I did give them a try but it didn’t get past the pastry stage! Firstly the ice cream cones I bought to use as moulds were all smashed in the packet, so I only had two to work with. Then my pastry split apart in the oven, so I gave up on it. I also had problems making the eclairs too. I was feeling stressed after the cream horn disaster and my first batch of eclairs were a soggy mess. I had a break and calmed down, then took more time and got it right second time round. I’m so glad I persisted as they were damn delicious!!

To make the choux pastry I started by putting 200ml cold water and 75g butter in a pan. I heated it until the mixture came to boil.

I removed it from the heat and tipped 125g plain flour into the pan. I beat it with a wooden spoon until it was mixed in. I put it back on a medium heat and beat it in the pan for a few minutes.

I then poured the mixture into a bowl and beat it for a few minutes until it was luke warm instead of hot. I slowly added 3 beaten eggs, bit by bit, and whisked in thoroughly between each addition.

I put the mixture into a piping bag with a round nozzle. I piped out 4 inch long lengths of the pastry onto a lined baking tray. I used a sharp wet knife to stop the flow of batter. They are slightly misplaced in the above photo as I messed one up!

I baked the eclairs on 200C/400F/Gas Mark 6 for 15 minutes, then reduced the temperature to 180C/350F/Gas Mark 4 for a further 20 minutes. This made sure they were really dried out. To make sure they were dry inside I broke one open as a test. If it’s still wet inside just poke holes in the other eclairs and give them another 5 minutes in the oven. They weren’t as straight as I wanted (I think the fan in the oven blew them over a bit!!) I stored them in tupperware box overnight as I didn’t have time to fill them the same day.

I melted some dark chocolate, about 200g, and dipped each eclair in it to coat the tops.

I then melted 40g peanut butter candy melts and piped a zig zag pattern over the dark chocolate once it was set.

I made the filling by mixing 90g peanut butter, 300ml double cream, 200g icing sugar, 2 tsp Dr Oetker caramel flavouring and 1 1/2 tsp salt.

I filled the eclairs with the mixture using a piping bag and a star nozzle, and tucked in! They were super sweet, salty and nutty – such a good combination! You need to eat the eclairs straight away, or at least the same day. If you don’t fill them they will last a couple of days in an airtight container. They are also really good filled with plain whipped cream!

Peanut Butter & Caramel Eclairs

Ingredients

For the eclairs

  • 75 g Butter
  • 200 ml Cold water
  • 125 g Plain flour
  • 3 Eggs large

For the filling

  • 90 g Peanut butter
  • 300 ml Double cream
  • 200 g Icing sugar
  • 2 tsp Caramel extract
  • 1 1/2 tsp Salt

For decoration

  • 200 g Dark chocolate
  • 40 g Peanut butter candy melts

Instructions

  1. To make the choux pastry put the cold water and butter in a pan and heat until it comes to a boil
  2. Remove from the heat and tip the plain flour into the pan. Beat it with a wooden spoon until it's mixed in. Put it back on a medium heat and beat it in the pan for a few minutes
  3. Pour the mixture into a bowl and beat it for a few minutes until it is luke warm instead of hot. Slowly add the eggs, bit by bit, and whisk in thoroughly between each addition
  4. Put the mixture into a piping bag with a round nozzle. Pipe out 4 inch long lengths of the pastry onto a lined baking tray. Use a sharp wet knife to stop the flow of batter
  5. Bake the éclairs on 200C/400F/Gas Mark 6 for 15 minutes, then reduce the temperature to 180C/350F/Gas Mark 4 for a further 20 minutes. Poke small holes into the ends of each éclair and bake for a further 5 minutes
  6. Melt the dark chocolate and dip each éclair in it to coat the tops. Leave the chocolate to set
  7. Then melt the peanut butter candy melts and pipe a zig zag pattern over the dark chocolate
  8. Make the filling by whisking together the peanut butter, double cream, icing sugar, caramel extract and salt. Fill the éclairs with the mixture using a piping bag and a star nozzle

You can find more of my Pastry recipes by clicking here!

Peanut Butter Oreo Truffles

Peanut Butter Oreo Truffles
I recently posted a recipe for a Golden Oreo Cheesecake that I’d made with one of the new oreo flavours that have recently been released in the UK. The other new oreo flavour is peanut butter and I promised you I’d also post a recipe with them, well here it is! These decadent no bake Peanut Butter Oreo Truffles are super easy to make, no-bake, and are a peanut butter and oreo lovers dream.

Jump straight to the recipe!

Both Peanut Butter Oreos and Golden Oreos are now widely available in all major UK supermarkets – yay!!

I whizzed up peanut butter oreos in a food processor until they became fine crumbs.

I mixed full fat cream cheese into the oreo crumbs until fully combined.

Then I took bits of the mixture and rolled them into balls between my palms. The mixture was a little sticky but easy enough to work with. I put the balls onto a lined baking tray and put them in the freezer for an hour.

To cover the truffles I used peanut butter flavour candy melts. I’d never used candy melt before and when they melt they are quite a lot thicker than chocolate. To thin them down I used oil. This gives it the same consistency as chocolate and it’s so much easier to dip.

For decoration I melted dark chocolate and drizzled it over the Peanut Butter Oreo Truffles.

Peanut Butter Oreo Truffles

Once the chocolate is set, dig in! I told you these were a super easy treat to make. The peanut butter flavour of both the candy melts and oreos is sooo good! Try not to eat these Peanut Butter Oreo Truffles all at once!


Peanut Butter Oreo Truffles

Ingredients

  • 280 g Peanut butter Oreos
  • 140 g Full fat cream cheese
  • 200 g Peanut butter Candy Melts
  • 1 tsp Vegetable oil
  • 6 squares Dark chocolate

Instructions

  1. Whizz up the peanut butter oreos in a food processor until they become fine crumbs
  2. Mix in the cream cheese until fully combined
  3. Take bits of the mixture and roll them into balls between your palms. Put the balls onto a lined baking tray and put them in the freezer for an hour
  4. Melt the peanut butter candy melts with the shortening. Dip each truffle and coat it completely. Put onto some baking paper to set
  5. Melt the dark chocolate and drizzle it over the truffles, once set they are ready to eat

NB. I was sent the oreos for free to bake with, all opinions are my own.

You can find more of my Truffle recipes by clicking here!