I’m a bit late with this Sunday Snack Day peeps. Husbah is sick with a change of season cold.
ANYWAY… Here is a recipe that was inspired by Kirbie Cravings . I’ve made a few changes to sugar content, added the choc chips (I HAD too!) and added a step or two to the recipe.
Peanut Butter Choc Chip Mud Cake
Yield: 2 Cook Time: 1.5 mins Total Time: 5 mins
4 tablespoons self raising flour
4 tablespoons white granulated sugar
3 tablespoons peanut butter
6 tablespoons fat free milk
A handful of dark choc chips
1/4 tsp butter (for greasing)
– Combine all ingredients (except choc chips & butter) in a Pyrex jug (mine holds 2 cups/500ml).
– Whisk well with a small whisk or fork until smooth. If there are flour chunks, to break them up chunks. Fold in choc chips.
– Use butter to grease two oversized mugs (mine hold approx 12oz/ 1 1/2 cups). Divide the batter between them.
– Microwave each mug individually for 2 minutes on high then take it out to check to see if it is done. If not, continue to microwave in thirty second intervals. Mine normally take 3 minutes. You don’t want to overcook it or it will become rubbery. Keep an eye on them. Mine have overflowed the mug and it makes a huge mess!
– I like mine with a little outing cream. Omnomnomnom
Since I’ve done some sweet treats the last few weeks, I thought I’d make this week’s Snack Day recipe a savoury snack. I’m a bit of a Pinterest junkie, and when I saw a recipe for Corn & Bacon Griddle cakes, I was all over that like monkey on a cupcake.
I made the recipe following the instructions from The Recipe Girl, but had a few issues with it. The main problem was the cheese burning and sticking to the pan. Now I don’t know about you, but life is too short for me to be scrubbing burnt cheese from my frying pans.
So I’ve made a few tweaks to the original recipe. I think there are DELICIOUS and they are really easy to cook too! They make a great Sunday Brunch or a very tasty supper.
Now, I know the idea of cheese, bacon & maple syrup together sounds INSANE, but why don’t you give them a go?
Corn & Bacon Griddle Cakes
Yield: 8 griddle cakes
Prep Time: 25 min Cook Time: 25 min
8 slices bacon, chopped
1 small onion, finely chopped
1 cup self-raising flour
a pinch of salt
1/8 tsp cayenne pepper (I didn’t have any, so used Portuguese Chicken spice)
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1 cup frozen, canned or fresh corn
1/2 cup shredded cheese & warm maple syrup, for serving
- In a medium frying pan, fry the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Set aside to cool slightly.
- While the bacon & onion is cooking, combine the dry ingredients in a medium-sized bowl. Make a well in the centre and pour in the milk, egg and oil, then mix well. Stir in the bacon mixture and the corn. The mixture will be thick. If you’d like the griddle cakes to be slightly thinner , add a little more milk to thin out the batter.
- Heat a little oil in a frying pan over medium-low heat. Pour a heaping 1/4-cup of the batter into the pan and cook until it is golden brown – 3 to 4 minutes per side (At this stage, I like to put them into a warm oven while I cook the rest of the batter. They are so thick that this finishes any cooking and keeps them crispy). Repeat with the remaining batter.
- Serve stacks of griddle cakes topped with a sprinkle shredded cheese and a good dose of warm maple syrup.
I had some bananas at their very ripeness this week, so I decided to make some muffins. Here is what I ended up with.
BANANA, COCONUT & REECES CUP MUFFINS
(adulterated from delicious. magazine)
– 125g butter, melted
– 3/4 cup (165g) caster sugar
– 3 ripe bananas, roughly chopped
– 2 eggs
– 1tsp vanilla extract
– 2 cups (300g) self-raising flour
– 1 cup (45g) desiccated coconut
– 5 x 15g Reece’s Peanut Butter Cups, roughly chopped.
– pre-heat oven to 200C. Line a muffin tray with paperliners.
– Process butter, caster sugar, bananas, eggs and vanilla in a food processor until well combined.
– Add flour and coconut to processor and process until blended.
– Add reeces cups to the bowl and pulse to disperse.
– Working in batches, place approximately 2 tablespoons of the muffin mix into each pan. Back for 18 to 20 minutes, or until risen, golden and a skewer inserted into the middle muffin comes our clean.
– Allow to cool slightly in the pan then place on a rack. Delicious warm or cold. Makes approximately 20 muffins.