Peanut Butter & White Chocolate Blondies

It took me a long time to surrender to the fact that brownies can also be blonde, but now Ive gone blonde, I’ll never go back!

If you haven’t tried these before, put them on your “to eat” list,

because believe me, they are delicious!


100g butter, softened

150g peanut butter, crunchy preferably

1tsp vanilla paste

175g golden caster sugar

1 egg

75g good quality white chocolate

75g chopped mixed nuts

125g plain flour

1tsp baking powder

Extra white chocolate for decoration

pb 1


Pre heat oven to fan 15o. Line a square tin with greaseproof paper.

In a large bowl beat the peanut butter and butter together until creamy.

Add the vanilla, sugar and egg and beat again until light and fluffy.

pb 2

Chop up the white chocolate into nice sized chunks and add to mixture along with the chopped nuts.

Sift the flour and baking powder into the mixture.

Spoon the mixture into the prepared tin, the mixture should be quite firm and solid, smooth out the top so it bakes evenly.

Bake the mixture in a pre heated oven (150 fan) on the middle shelf for about 35-40 minutes. The outside will crust slightly but the middle still needs to be fudgy to be a true “blonde”.

Once baked fully, remove from the oven and leave to cool in the tin. Sprinkle the decorative chocolate chunks over the top whilst its still warm, mark into 12 pieces  whilst warm for easy cutting later.

pb 3

Make the chocolate chunks uneven and misshaped,and when you choose a piece of blondie that has got huge chunks of warm melted chocolate on it, its like winning the chocolate lottery!

Once completely cool, remove from tin and slice with a sharp knife into 12 delicious pieces.

pb 4

pb 6

Enjoy…mwah x

Because blondes have more fun...; )
Because blondes have more fun…; )


Strawberry Cheesecake Cupcakes

front view bun

 Strawberry Cheesecake Cupcakes



200g margarine

200g caster sugar

4 eggs

200g self raising flour

seedless raspberry jam

12 pretty strawberrys (no uglies allowed)

12 strawberrys to cut

5 digestive biscuits

Cream Cheese Frosting

100g butter softened

200g cream cheese

450g icing sugar

1 tsp Vanilla paste


Cream margarine and sugar until light and fluffy.

Add one egg at a time with a little flour and mix together until all combined.

Fill 12, good quality, thick bun cases with mixture half way up the case. Don’t be tempted to put more in or you won’t be able to fit in the strawberrys.

Oven bake fan 160c until spongy, don’t wait until they have turned brown, this is too long. Usually 20 mins will do it but each oven varies. hand plain bun

hey presto cupcakes!

Once cool, then add a layer of raspberry jam to each bun. Yes… I said these buns were Strawberry cupcakes but I personally find the cakes too sweet if I use strawberry, so, raspberry jam it is as its a little sharper. hand jam bun

were jammin..

Then slice small strawberrys to sit n top of the jam, they need to be small or your bun will break up when eaten. They should be sitting on top of your buns in a nice orderly fashion.

bun strawberrys

Time to make the cream cheese frosting ( although you can do this while the buns are baking to save time)

Soften the butter, and mix together with the cream cheese, add the icing sugar through a sieve until you have a stiff buttercream. It needs to be stiff to hold the biscuits and a strawberry on top. When desired consistency is achieved, add the vanilla paste, the lovely vanilla seeds will peep through, giving a nice gentle sweetness.

Using a piping nozzle of your choice, mine was a star nozzle, pipe a generous amount of icing onto your cupcake, making lots of grooves for the biscuit to sit in and a nice tall tower to parade your pretty strawberry!


Bash up your biscuits until a fine crumb is achieved and sprinkle generously over the frosting. This is what gives it the cheese cake taste and texture.

And for the grand finale..the pretty strawberry

top  view bunfront view bun

Chill in the fridge until ready to eat.

And……..enjoy. Mwah x