Peanut Butter Bear Cookies (gluten free)

16 Feb 2016


Put simply, one of the reasons that I haven't been able to post as frequently as I used to is down to me having a toddler and I have far less free time than I used to. However, nowadays, when I do bake, I'd like to be able to bake something for her too and these cookies are perfect right now. Not only are they easy to whip up, as the peanut butter does most of the work, but they do not contain the sugar like the ones she has started to notice and reach out for. In our house, my other half and I avoid eating normal biscuits and cookies in front of her as naturally, she wants to eat what we're eating!

There's no shame in these though, and I easily whip up a batch of these peanut butter cookies at the start of the weekend (only 7 minutes oven time needed) and share out to her as a treat.

Valentine's Day White Chocolate and Raspberry Bake

3 Feb 2016

So you've decided to surprise your loved one with a cake made just for them? The last thing you want ahead of your Valentine's day of romance is a complicated recipe with 50 different posh ingredients for one cake, right? This one is unknowingly simple to put together. With its uncomplicated nature this Valentine's day cake can see you buying your frozen raspberries ahead of time and storing them in the freezer. and don't feel slighted that they're frozen – they work. Go get some in Sainsbury's. This cake is always 'baked with love' when I make it

Chocolate Raspberry Tray Bake

Valentine's White Chocolate Raspberry Tray Bake
200g butter, softened
200g caster sugar
3 medium eggs, beaten
200g flour
pinch of salt
2 Tbsp Milk
100g White chocolate chunks
100g Frozen raspberries (defrosted and pat dry)

Preheat the oven to 160c/ Gas mark 4. Grease and line a 28 x 18 x 3cm tray with baking paper and set aside.

Cream together your sugar and softened butter until it is light and fluffy.

Gradually add the beaten egg a little at a time and beat well after each addition.
Gently mix in the flour until it is fully combined and then fold in the remaining ingredients being careful not to break up the fruit.

Spoon the mixture into the prepared tray and roughly level the surface with the back of a metal spoon.

Bake for 50 minutes in the oven until a cake tester comes out clean. Remove and allow to cool before slicing.
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