Aaleigha
soon to be mother of the bride
I strongly urge you to only visit this thread on an UD and to only make the recipes on an UD unless you are very strong and can resist taste testing
here is the peanut treat recipe
Peanut treats
3/4lb salted peanuts
2.5 mugs of cornflakes
1 mug sultanas
1 tin condensed milk
Mix all together
Place spoonfuls in mini cake cases and cook on 160c gas mark 3
15 mins
Or place spoonfuls on to tin lined with baking parchment
piped intense chocolate morsels
Ingredients
125g/4oz dark chocolate
150g/5¼oz plain flour
30g/1oz cocoa, sifted
1 tsp bicarbonate of soda
½ tsp salt
125g/4oz unsalted butter, softened
75g/2½oz light brown sugar
50g/2oz caster sugar
1 tsp vanilla extract
1 free-range egg, cold from the fridge
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients.
6. put mix into a piping bag and pipe into petites fours cases or pipe onto baking parchment
7. Transfer to the oven and bake for 15 minutes, then test with a skewer - it should come out semi-clean and not wet with batter.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
here is the peanut treat recipe
Peanut treats
3/4lb salted peanuts
2.5 mugs of cornflakes
1 mug sultanas
1 tin condensed milk
Mix all together
Place spoonfuls in mini cake cases and cook on 160c gas mark 3
15 mins
Or place spoonfuls on to tin lined with baking parchment
piped intense chocolate morsels
Ingredients
125g/4oz dark chocolate
150g/5¼oz plain flour
30g/1oz cocoa, sifted
1 tsp bicarbonate of soda
½ tsp salt
125g/4oz unsalted butter, softened
75g/2½oz light brown sugar
50g/2oz caster sugar
1 tsp vanilla extract
1 free-range egg, cold from the fridge
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Break the 125g/4oz dark chocolate into pieces and place into a heatproof bowl set over a pan of barely simmering water. Heat, stirring occasionally, until melted.
3. Place the flour, cocoa, bicarbonate of soda and salt into a large bowl and mix well.
4. In another bowl, cream the butter and two sugars together until light and fluffy. Add the melted chocolate and stir well.
5. Beat in the vanilla extract and crack in the egg, then mix in the dry ingredients.
6. put mix into a piping bag and pipe into petites fours cases or pipe onto baking parchment
7. Transfer to the oven and bake for 15 minutes, then test with a skewer - it should come out semi-clean and not wet with batter.
8. Leave the cookies to cool on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.