Peanut-Almond Bars

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PEANUT – ALMOND BARS

50 g butter

1 cup icing sugar

1 cup peanuts butter

1 cup cracker crumbs

1 cup almond flakes

1 bar chocolate (200g) (dark or milk)

Melt butter on low heat. Add sugar and peanut butter and stir until it’s dissolved. Add cracker crumbs and stir it until it’s creamy. At the end add almond flakes and gently, shortly stir. Be careful to not break the almond flakes!

Spread mixture into a 15cm x 15cm large pan, patting down evenly. Put into the fridge until is very cold. Melt the chocolate in mocrowave oven or in water bath (bain marie). Spread it on the cold peanut butter layer and put it into the fridge for about 30 minutes.

Cut into bars. Store peanut butter cup bars in refigerator.

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Joe Froggers

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JOE FROGGERS

3 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1/2 cup solid vegetable shortening

1 cup sugar

1/4 cup dark rum

1/4 cup water

2 teaspoons coarse salt

1 teaspoon baking soda

1 cup dark molasses

Into a medium bowl, sift together the flour, ginger, cloves, nutmeg, and allspice; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening and sugar until light and fluffy.
Meanwhile, in glass measuring cup, combine the rum, 1/4 cup water, and salt. Stir to dissolve; set aside. Stir the baking soda into the molasses; set aside. To the shortening mixture, add the liquid ingredients alternating with the dry ingredients scraping down the sides of the bowl as necessary. The dough will be sticky. Transfer to a baking sheet, and cover with plastic wrap. Chill overnight in the refrigerator.
Preheat the oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats). Remove dough from refrigerator, and transfer half of the dough at a time to a floured work surface. Roll out dough 1/8-inch-thick. Using a 4-inch round cutter or a large glass, cut out dough rounds. Using a spatula, place cookies 2 inches apart on prepared baking sheets. Bake until the tops begin to crack, 10 to 12 minutes. Repeat with remaining dough. Transfer baking sheets to wire racks to cool completely.

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Beehives

I brought beehive forms from Prague. Today I used them for the first time. I’ve made dough basing on buttery biscuits and my filling was homemade, very thick egg-nog.

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BEEHIVES

200 g cracked buttery biscuits

100 g soft butter

1/4 cup dark cocoa

1/4 grounded nuts

3 spoons of honey

egg-nog for filling

Mix all ingredients in a bowl and make dough until it’s hmogeneous. You can mix it with blender (I’ve made it like that). Fill foms with dough leaving 3 mm of free space. Make a hole in dough with sticky part of wooden spoon. Fill the hole with filling (in my case it was egg-nog). Form a circle of the dough and stick the bottom of beehive.
Take the beehive out of the form very gently and leave in cold place. The dough can have any taste you like, it depends only on you favourite taste. You can also use other filling.

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Gingerbread christmas tree decorations

People bring various souvenirs from abroad. Last week I was on Christmas Fair in Prague and I bought there a bag with cookie-gingerbread molds. First I’ve tried molds of gingerbread christmas tree ball. Made them from two hemispheres sticked with icing. It is important to not let them grow too much during baking and they should be very thin – then it is very easy to stick them. I use the recipe for domino

Gingerbreads balls can be decorated with icing like traditional gingerbreads or dipped in loose icing and coated in sugar.

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Gingery candlesticks

Cut off stars or any shapes you want from gingery dough. It is important to cut different sizes. In smalles star cut off (using round form or small glass) a hole which will be 2-3 mm larger than tealight. Bake like in the recipe.

After baking decorate with icing, stick when it’s decorated by putting smaller star on the bigger one.

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