we celebrated the birthday of one of my favourite boys tonight. as a matter of formality, i asked what he wanted and he mentioned “that peanut butter dessert we had in KL two years back.” i tried my best to recall what comprised the tart we had at this nice little cafe at bangsar village. i knew there was peanut butter, bananas and some semblance of a custard. (there’s a picture on the website; i know my rendition of it is way off)
initially i wanted to modify dorie greenspan’s banana cream pie recipe, but i always find myself a little turned off by her long instructions. i appreciate her detail but sometimes i’d rather follow a recipe that has minimal steps (there you go, the lazy streak in me). that resulted in me pulling out the tried-and-tested donna hay’s sweet shortcrust pastry and creme patissiere recipes. the peanut butter frosting was a mixture of butter, peanut butter and icing sugar – no exact amounts; a sheer matter of estimation.
the boys, being boys, gave raving reviews. my only gripe was that i should’ve used del monte bananas instead of malaysian bananas, but i can’t complain since i asked my dad to buy them.
chocolate cupcakes with chocolate ganache.
chocolate cupcakes with chocolate ganache & buttercream.
nutella cupcakes with cream cheese frosting.
chocolate cupcakes with peanut butter frosting.
order “leftovers” for the boy. :p
chocolate cupcakes with royal icing – for a friend’s cousin’s solemnisation.
chocolate cupcakes with royal icing – for a dear JC friend’s engagement.
my mum had a batch of sweet shortcrust pastry lying around, so i decided to make these little babies. when i was in KL last weekend i managed to pick up a copy of a better homes and gardens special publication – “ultimate cookies”; over 200 recipes, and it only cost RM9.90!
first, have a batch of sweet shortcrust pastry ready. a tried and tested recipe is donna hay’s, which you can find here. then, proceed to prepare the filling:
4 oz semi-sweet chocolate, chopped
2 tbsp butter
1 egg, slightly beaten
1/4 cup sugar
1 tsp vanilla
4 tbsp peanut butter
1. preheat oven to 170 degrees celsius. grease 24 mini muffin cups. divide dough into balls and press evenly into bottoms and up the sides of the prepared muffin cups.
2. for filling, in a small saucepan, heat and stir chocolate, butter and peanut butter over low heat until just melted. remove from heat. stir in egg, sugar and vanilla until well combined. divide chocolate filling among muffin cups.
3. bake for 25-30 minutes or until crust is golden and filling is puffed. cool in muffin cups on a wire rack for 10 minutes. carefully remove tartlets from the muffin cups and cool completely on the wire rack.
these were made for a best friend’s birthday earlier this month. i love how the chocolate, peanut butter and marshmallow-y rice krispies melded; such sinful pleasure. 🙂
recipe from here.
chocolate cupcakes + peanut butter frosting + tim-tams + m&ms. happy belated birthday syafii!
the best friend told me to recreate a similar cake for his sister’s birthday… here it is, albeit a tad more whimsical and colourful. it’s overkill i tell you. i don’t think i would be able to stomach a slice of it. i will remind him to tell whoever’s eating the cake to have teeny weeny slices. 🙂
i really miss baking, i haven’t had the luxury of time lately. neck-deep in battling work and students.
this is an eggless chocolate cake sandwiched with bananas and chocolate ganache (recipe taken from here). it was my first time trying out an eggless recipe (one of my friends was vegetarian that day) and i was quite apprehensive. but it turned out sufficiently moist and moreish.
i used the same cake recipe for this one. the two cake layers were sandwiched by a thick generous slather of peanut butter frosting and covered with rich chocolate ganache. chocolate overkill alright. 🙂