Peanut Mocha Cookies

Summer is just about over and I couldn’t be more excited because I’ll be heading to Japan soon for the Rugby World Cup! In the meantime, I’ve been baking a bit more than usual. I still had some ground peanuts, so decided to bake up some cookies. However, as I was out of eggs, I tried out something else for these Peanut Mocha Cookies. Here is what you’ll need:

  • 1 cup ground peanuts
  • 3/4 cup flour
  • 2 sachets instant coffee
  • 1/4 cup chocolate chips
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • a few tablespoons of water as needed

First, combine to peanuts, flour, coffee, and chocolate chips in a bowl.

Next, add the almond butter, honey, and vanilla. Mix it in as best as possible.

At this point, you may need to add a bit of water and use your hands to help the dough form. I added about 4 tablespoons of water to mine which made it just about right.

Form the cookies by hand if the dough is a bit crumbly. Otherwise, you can roll it out and shape with cookie cutters. Then, pop it in the oven for 12-13 minutes at 180 C / 350 F.

And there you have it, Peanut Mocha Cookies! They’re not as pretty as the Date ones, but they taste just as nice. I’m not sure the coffee came through as much as I hoped. But when combined with the chocolate, the flavour was rich and moorish, especially when paired with a cup of tea or coffee.

All in all, these cookies weren’t perfect, but turned out alright despite the lack of eggs. Sometimes in life, you just gotta go with what you got, and make it work. Or in the case of treats, make it edible! I hope you give these a try and enjoy the last day of summer! And if you’re looking for something to do, the Downs Festival is this weekend! Thanks for reading and Happy Eating!

Upsidedown Fig Cake

Summer is slowly winding down, but there are still plenty of sunny afternoons to be had. That said, the air is starting to cool, which is making me crave baked treats. Therefore this cake is the perfect solution for end of summer blues. I was lucky enough to receive 4 gorgeous, ripe figs from a friend and I’d like to think we put them to good use in making an Upsidedown Fig Cake. Here is what you’ll need:

  • 2 tablespoons butter or coconut oil
  • 4 tablespoons brown sugar
  • 4 ripe figs (at least)
  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk (not pictured, as I was tired and only realised it was missing until it was time to add it)
  • 1/2 cup butter

Ok, so I usually try to create treats that are a bit on the healthier side. But the start of baking season calls for butter and milk; but mostly because I didn’t have any ripe bananas or cashew milk. Anyway, back to the cake. Combine the 2 tablespoons of coconut oil or butter with the brown sugar, and spread it along the bottom of your cake tin. Next, carefully slice your figs and arrange them on top of the brown sugar mixture.

Next, combine the flour, baking powder, and sugar in a bowl. In a perfect world, I would have remembered to cream the sugar and room temperature butter, adding it it now.

In a smaller bowl, beat both eggs very well.

At this point, add the vanilla and milk, combining thoroughly.

Pour the liquid mixture in with the dry ingredients. If like me, you forgot about the butter, just throw it in now, stir it up, and hope for the best.

Once everything is combined, pour the batter into your cake tin. As you can see, my butter is lumpy as I forgot to add it in at the right time. If you have an electric mixer, you can try smoothing it out with that. As I don’t, I just used a whisker to do what I could. Oh well, I’m sure my husband will still eat it. If this happens to you, the cake will still taste delicious, it might just end up a bit dense as the cake won’t rise as well.

Place in the oven at 300 F / 150 C for 50 minutes, or until golden and fully baked.

Once baked, remove from the oven and let cool completely.

Place a plate on top of the tin, and carefully turn it over so the fig side is facing up. Then slowly peel back the baking paper to reveal your baking beauty!

And there you have it, Upsidedown Fig Cake! This was fun to make and turned out surprisingly good despite my butter blunder. And it’s a great way to incorporate some fruit in your day, even if the rest of the cake isn’t perfect. You can use any kind of fruit as well! Plums, peaches, pears, apples, and blackberries all work fabulously! So if you’re wanting to bake up something to celebrate the end of summer, try this cake and enjoy the last of the sun. Until next time, thanks for reading and Happy Eating!

Peanut Date Cookies

We’ve been having a pretty nice summer thus far! Warm days and cool nights mean I’ve been out and about enjoying every last minute. Until this past weekend. So since my plans got skewed, back to baking we go! To be honest, I was going to do a post on how to make your own peanut butter. But with my blender’s high motor, I was left with ground peanuts. And since nothing goes to waste in my house, we now have Peanut Date Cookies! They’re more like a biscuit in English terms, but had I put biscuit in the title, my fellow Americans would probably expect something a bit more fluffy. Anyway, here is what you’ll need:

  • 1 cup ground peanuts
  • 3/4 cup all purpose flour
  • 2 tablespoons brown sugar
  • 1/2 cup chopped dates
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla

First, measure out the ground peanuts, flour, and brown sugar, then throw it in your mixing bowl.

Next, chop up the dates and throw them in too!

In a separate smaller bowl, beat the egg then add in the vanilla and olive oil. Combine the wet ingredients with the dry ingredients and mix very well. The dough will get stiff, so at this point, you can continue mixing with your hands. If you find your dough is a bit dry, add a bit more olive oil. You’ll want to get the consistency of play dough (sorry, its the only thing I can think of with the same consistency!).

Unfortunately at this point, I was in the baking zone and forgot to take more photos. Also, my hands were covered in the peanut dough. Anyway, just roll out the dough and cut with cookie cutters. If you don’t have cookie cutters, you can just slice up random shapes. Either way you do it, the taste is still delicious! Bake in an oven for 12-15 minutes at 350 F / 180 C.

And there you have it, Peanut & Date Cookies! These were a great way to turn my peanut butter fail into a tasty success! The recipe itself can also be used as a base where you can add whatever extras you’d like, such as raisins, chocolate, walnuts – or all three! And because they are mostly peanut and walnut, they are satisfying without being too sugary making them perfect for a boost after a workout. Or after work. Or because I need a snack. Anyway, we have alot of rain in the forecast, so do yourself a favour and bake these up on the next rainy day. Until then remember your umbrella! Thanks for reading and Happy Eating!