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My Diary For 2023

Every year I write a blog post about which diary system or set up I am going to use for the following twelve months. In recent years, I have moved away from a Filofax (I trialled something earlier this year - more of that in a minute) and fallen in love with the Hobonichi printed diaries. For the last two years I have used a Hobonichi Weeks as my personal planner and I won't be deviating from that this year. I have tried a Hobonichi Techo A6 a couple of times but have never managed to feel comfortable with it size-wise.  I have always lusted after the Hobonichi Cousin A5 as a main work planner so, this year, I have bitten the bullet at launch time and invested in my very first one. Hobonichi Weeks The Hobonichi Weeks is a slim diary with a yearly, monthly and weekly layout. The main section is a "week to view with notes" and there are an additional 70 note pages at the back. This year (2022) I used the "Mega" version which comes with almost three times as m

[RECIPE] How To Make Peanut Blondies

recipe, peanut blondies, hungry student cookbook,


You can watch what happened in this video as I demonstrate how to make Peanut Blondies from the Hungry Student Easy Baking Book.  It's worth it, I promise... 



Ingredients


  • Vegetable oil or butter, for greasing
  • 100g white chocolate, broken into squares
  • 60g butter, softened
  • 100g caster sugar
  • 150g light brown soft sugar
  • 2 medium eggs, beaten
  • 1tsp vanilla extract
  • 150g peanut butter (crunchy works best but smooth is fine too)
  • 80g plain flour
  • 1/4tsp baking powder
  • pinch of salt
  • 20cm square cake tin
  • non-stick baking paper


Method


  1. Preheat the oven to 180C / Gas Mark 6. Grease a 20cm square cake tin and line with non-stick baking paper.
  2. Melt the chocolate (traditional or microwave method).  When the chocolate is melted, set it aside to cool for around 10 minutes.
  3. In a mixing bowl, beat together the butter and both types of sugar until pale and fluffy.
  4. Combine the beaten eggs and vanilla extract and add to the mixture along with the peanut butter.  Beat in vigorously until well mixed.
  5. Pour in the cooled melted chocolate and stir to combine well.
  6. Sift in the flour, baking powder and salt and fold in.
  7. Pour the mixture into the tin and bake for 25-35 minutes.  Be careful not to overcook or the blondies will be dry.
  8. Allow to cool fully in the tin before cutting into slices.
  9. Store in an air-tight container and eat within 7 days.



This recipe has been reproduced with full permission from Charlotte Pike and the Hungry Student Cookbook publishers, Quercus.

Charlotte Pike : Twitter | Website
Hungry Student Cookbooks : Twitter | Amazon