Monthly Archives: June 2013
After almost six years of blogging, I’ve decided to add a new topic: food. I seem to spend quite a bit of time cooking these days (four children definitely has something to do with it), and I certainly spend lots of time eating, so I have lots to share. Here goes…
Peanut butter and white chocolate: a treatment for chicken pox
No, not to rub onto the sores… To eat, in the form of peanut butter and white chocolate blondies.
Poor Daughter 2 was home with chicken pox all last week. Since baking is a known treatment for all minor childhood illnesses, I thought I’d try to take her mind off things with this incredibly more-ish recipe from Rachel Allen:
Having peeled Daughter 2 away from her zillionth episode of Peppa Pig (hey, it’s summer in Ireland, which means it was too wet and cold to go outside), we got started by creaming the softened butter and peanut butter:
If you forget to take the butter out of the fridge in advance to soften, cut it roughly into cubes, put it in the microwave on the Defrost setting for 30 seconds at a time and check after each interval until it has softened.
We used fancy organic peanut butter. I’m not the most confident baker so I tend to overcompensate by using good ingredients and hoping they will balance out any deficiencies in the cooking. Also, I live near Ardkeen Quality Food Store, which besides being an Irish small business success story, gives me all too easy access to high quality foods that can be hard to find elsewhere. (No, they didn’t pay me to write that!)
Back to peanut butter… I’ve used cheap-n-cheerful brands of peanut butter before and the results are also delicious.
At last! I’ve been itching to finish the old bottle of vanilla essence for ages, so I can open this one – organic Madagascar bourbon vanilla extract:
The sick child doesn’t get to just watch – she got to work at this point (yes, the pox-y arms in the photo are hers):
It would be quicker to use a food processor for the mixing, but the good old-fashioned wooden spoon is better when cooking with children. It means they can get involved in mixing the ingredients and feel more ownership of the finished product. (Nice bit of corporate-speak there!)
The next bit of magic is the white chocolate:
We used Swiss patisserie chocolate (told you we were being fancy). White chocolate buttons or drops would do fine as well, though you do get more substantial gooey splodges of melted chocolate in the finished blondies if you chop up a slab of white chocolate into pieces like this.
Rachel instructs us to butter and line the baking tin. She has three children so she should know better. Any volunteers for cutting out the correctly sized pieces of paper, then buttering and lining the tin while a be-poxed four-year-old fidgets, fusses and possibly even wails with impatience? Didn’t think so. Instead, get the child to tear off a good-sized piece of baking parchment and lay it on top of the tin like this:
And smooth out the top:
And into the oven it goes.
Lastly, persuade the child that waiting thirty minutes to eat something yummy is a GOOD thing (I leave this part up to you).