Peanut butter flapjacks

Flapjacks are so quick and easy to make, they are the perfect treat to make for lunchboxes or for an after school snack. My favourite recipe for flapjacks is from Rachel Allen's Food for living, actually it's the only flapjack recipe I use, I've yet to try another one as I am satisfied with them (I will definitely do a blog post on them next time I bake them). However I felt like trying something a little different this time, peanut butter is always a hit in my house so I thought I would try adding it to my flapjacks.

Peanut butter flapjacks (adapted from Rachel Allen's flapjack recipe from Rachel's food for living) - makes at least 20 but number will vary depending on how big or small you cut your squares)

Ingredients
175g unsalted butter
175g smooth peanut butter
2 very generous tablespoons of golden syrup
175g soft light brown sugar
1 tsp vanilla extract
75g plain flour
375g porridge oats

1. Preheat your oven to 180 degrees/gas mark 4 and line your baking tin with greaseproof paper.

2.  Put your butter, peanut butter, golden syryup, sugar and vanilla extract into a large pan and melt over a low heat until simmering, I'd recommend you keep stirring the mixture to help the butter melt down and to ensure the mixture doesnt burn.

3. When you have a smooth mixture remove from the heat and stir in the flour and the porridge oats, give it a really good mix and then pour into your prepared tin.

4. Bake in the oven for 20-25 minutes until they become golden brown. Place on a wire rack to cool, while cooling I usually slightly score into squares in preparation to be cut properly once completely cool.

My verdict on these flapjacks were that they definitely tasted of peanut butter and while we all enjoyed them, I felt they were a little dry and definitely not as moist as they normally are. I would make these again but I think I need to maybe cut the amount of peanut butter to make them moister.

Spanish style rice

This was one of those recipes that comes about by chance, I knew we were going to be having chicken for dinner but the question was what kind of chicken? I had a look in my fridge and cupboards and this is what I came up with it. The end result was a lovely tasting paella type of dish. The recipe below made a massive pan of this which kept us in dinners for a good few days, not that we were complaining as this was super tasty.

Spanish style rice  (serves 4 plenty of leftovers)

Ingredients
2 tbsp olive oil
4 chicken breasts, chopped into bite size pieces
150g Chorizo, chopped into bite size chunks
4 spring onions, thinly sliced
2 garlic cloves, crushed
250g long grain rice
200g king prawns
500ml passata
salt and pepper
1 tsp paprika
a couple of handfuls of frozen peas
a splash of red wine (optional)

1. Heat the olive oil in a pan and add the chicken breast, fry this over a high heat for a couple of minutes until it starts to brown, remove from the pan.

2. Add  the chorizo, spring onions and garlic and fry over a high heat until the garlic and spring onions have softened. The chorizo should have produces lots of lovely red oil that you know need to add the long grain rice to and coat it all. Add the passata, prawns, paprika, salt and pepper, peas and wine if your using. Pop the lid on your pan and let it simmer away for at least an hour. Do keep your eye on it though for the rice sticking and add a little chicken stock or water if you think it's looking a bit dry.

Vanilla Cupcakes for the Macmillan coffee morning

These are the cupcakes I made for my children to take in for the Macmillan coffee morning. These were a last minute bake made at eleven 'clock the night before so they are nothing fancy, they are just a plain vanilla cake with a vanilla buttercream icing and they are topped with a minstrel. They are not to be under estimated though they are very tasty.

Vanilla Cupcakes - makes 12
Ingredients
225g unsalted butter
225g caster sugar
1tsp vanilla extract
4 large eggs, beaten
225g self-raising flour
2-3tbsp milk

1.Preheat the oven to 180c/350f/Gas Mark 4.

2. In a large bowl cream the butter and sugar together until light and fluffy. Gradually add the beaten eggs and the vanilla extract to the mixture and stir well. Sift the self raising flour into the bowl, add the milk and mix until combined and the mixture is light anad fluffy.

3. Spoon the mixture into cupcake cases and bake for 15-20 minutes until golden and when touched the sponge bounces back. Leave the cupcakes to cool on a wire rack and make your buttercream.

Vanilla Buttercream
Ingredients
110g unsalted butter
500g icing sugar
1 tsp vanilla extract
5 tbsp milk

12 minstrels to decorate

1. In a large mixing bowl add the butter, vanilla extract and milk, sift in the icing sugar and then mix using an electric hand blender until creamy and smooth - don't be afraid to add more milk if you feel that your mixture is a little too thick.

2. Use a piping bag with your preferred nozzle to pipe the buttercream onto your cooled cupcakes and top with a minstrel.

This post is featured in Food nerd 4 life's virtual bake sale for macmillan .