Peanut Butter blondies

peanut butter blondies

  • Servings: 0
  • Difficulty: easy
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  • 100g unsalted butter
  • 150g crunchy peanut butter
  • 150g golden caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 100g self raising flour
  • 100g white chocolate chips ( or mixed white chocolate and plain) I use callebaut chips.
  • 50g chopped nuts, peanut, pistachio…

Preheat oven to 170°C/350°F

Prepare 8″/21cm square tin or tin of your choice. The cute chocolate bar brownie pan I used in this post is from Williams Sonoma.


Beat the softened butter, peanut butter and caster sugar until well mixed.

Beat in egg and vanilla.

Add flour, choc chips and nuts.

Empty mixture into prepared tin and use a palette knife to spread to edges. It is quite a thick mixture.

Bake in a preheated oven for 25 minutes until skewer comes out clean.

I am road testing the lovely new book from James Morton- UK readers may remember him from the Great British Bake Off. I received this book from one of my daughters- she knew I loved his first book of bread making, but was concerned this book might be too simple. It is indeed a great book for aspiring bakers or for those who think they can't make a cake – James takes you gently be the hand and explains why things fail- but it is a nice book for bakers who want to start with a template recipe and then become more adventurous. After that's what blogging is all about!

Have a great day- whether it's a brownie or a blondie kind of day.



Pistachio caraway biscotti

This was a first for me and my guernsey kitchen – biscotti. I have to add it will probably be the last biscotti I ever bake! It seemed a bit of a faff for a biscuit but all my tasters have said they were AMAZING. The mixture is VERY sticky- mine was so sticky I ended up throwing it into a very long loaf tin so that it would have some shape. It also has to be twice baked and then you have to thinly slice something which does its best to make it impossible!
So, if I haven't put you off already (!) read through the recipe and make your own decision. I would add that they make a lovely home made edible gifts especially for people who don't 'do' cake.
  • Servings: 24
  • Difficulty: medium
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  • 300g plain flour
  • 10g baking powder
  • 200g golden caster sugar
  • 3 medium eggs or if using large eggs 2 + an egg yolk
  • 10ml vanilla extract
  • Grated zest of an orange
  • 200g pistachios
  • 15g caraway seeds
  • 150g dried chopped sour cherries ( do try to use these, they really are the cherry on top!)


I mixed this in the Thermomix but of course you can simply mix in a stand mixer or with hand held mixer.

Preheat oven to 180°C/360°F I baked in baking oven for first bake and added cold shelf for the second bake.

Weigh flour, baking powder, sugar, eggs, vanilla extract into TM bowl. Mix on dough setting for 1 minute.

Add grated orange rind, caraway seeds, pistachios and sour cherries and mix on dough setting for 40 seconds.

If it is not too wet you should be able to shape into two sausages on a parchment lined baking tray.

Bake for 30 minutes in your preheated oven.

Remove from oven and rest ten minutes.

Reduce the temperature of your oven to 150°C/300°F

Thinly slice and bake again in your cooler oven.

I had a huge problem slicing while still warm so I decided to (half) follow another recipe which suggested baking again and then slicing. In fact what I did was to slice into 8 pieces ( that's when I hit the crumbling problem!) and bake those for another 15 minutes.

The biscuits should be completely baked but still quite pale in colour.

After cooling I was better able to thinly slice- but it wasn't easy even with a VERY sharp knife.

I adapted this recipe from James Morton's How baking Works.

I'd love to hear from you if you have tips and tricks for slicing biscotti.

Have a wonderful day!



Crab and asparagus clafoutis

I had never knowingly come across a savoury dish classed as clafoutis, but when you look at the ingredients, they are commonly out there. This is going to be a firm dinner party favourite when I am here in guernsey. Why not in Arizona ? – simple, I can't get my hands on wonderful guernsey crab.

When you make this you have to ignore the quantity of double cream – just do it! I developed this one from a GH recipe

  • Servings: 10
  • Difficulty: easy
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  • 8 eggs
  • 200ml skimmed milk
  • 500ml double/heavy cream
  • Grated zest 2 lemons
  • 45g chopped chives
  • 400g crab meat ( if you like brown crab meat I suggest you mix it with white)
  • Salt and freshly ground pepper
  • 20 asparagus spears


Preheat oven to 180°C/365°F

In a large bowl whisk together the eggs, milk, cream, lemon zest, chives and seasoning. I blended all these ingredients in Thermomix jug sp4. Chop the chives sp6 before adding the other ingredients.

Add the crab to the liquid and pour into one large or 10 individual dishes. You could use ramekins or other pretty bowls.

Lay the trimmed asparagus spears on top before baking for 25- 30 minutes (45 minutes for large size)

Serve with a green salad, and crusty bread.