Peanut butter and raspberry jam get wrapped inside these fluffy buns for a salty-sweet American treat. 

PB & J cinnabuns

Makes 15 

Ingredients

3⅓ cups (500g) all-purpose flour
1 sachet (10g) instant yeast
¼ cup (55g) caster sugar
1 tsp (5ml) fine salt
1 cup (250ml) lukewarm milk + extra for glazing
½ cup (125g) butter, melted
1 egg
1 egg yolk 

For the filling: 

¾ cup (210g) peanut butter
1 tsp cinnamon
½ cup (150g) raspberry jam 

For the glaze: 

½ tub (115g) medium-fat cream cheese, at room temperature
¼ cup (60g) butter, at room temperature
2 cups (260g) icing sugar, sifted
2 Tbsp (30ml) warm water
Pink food colouring (optional)
Freeze-dried raspberries or strawberries (optional) 

Method

1. To make the dough, place dry ingredients in the bowl of a stand mixer. (You can also mix and knead this dough by hand.)
2. Add milk and butter in a gradual stream while the paddle is running until a soft dough forms. Add eggs and mix well. 
3. Knead dough for 8-10 minutes until smooth. The dough should spring back quickly when poked. 
4. Cover and leave to proof for 1 hour or until doubled in size.
5. Knock down, folding the dough over itself to remove air pockets. Roll out on a floured surface to a 50x35cm rectangle. 
6. Warm up peanut butter for 10-20 seconds in the microwave (it shouldn’t be completely runny) and stir in the cinnamon. 
7. Spread out peanut butter over the dough, leaving a 2cm border uncovered on one of the long edges. Spread the jam on top of the peanut butter. 
8. Roll up into a log, using the uncovered dough edge to seal it closed. (Place in the fridge for 20 minutes if the dough is too soft to handle at this point.)
9. Slice the log into 15 buns.Place buns cut-side facing up in a deep, 35x22cm baking tray lined with baking paper. (Leave 3cm gaps between buns.) 
10. Cover and proof for another 30 minutes until risen and puffy.
11. Preheat oven to 180°C.
12. Glaze buns with a little milk and bake for 28-30 minutes or until golden brown.
13. Meanwhile, whisk together the cream cheese and butter using an electrical whisk. Add the icing sugar in two batches, whisking until smooth. Add warm water and food colouring, if you like, and whisk to incorporate. 
14. Spread icing over the buns as soon as they come out of the oven. Leave to cool for 15 minutes. 
15. Serve warm topped with crushed dried berries, if you like. 

Recipes & styling: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: Buttermilk berry cake with whipped ganache

The post PB & J cinnabuns appeared first on MyKitchen.

November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

A nostalgic staple, this is a take on the Zimbabwean dish Bota Une Dovi – peanut butter porridge. 

Peanut porridge with brûléed banana

Serves 4

Ingredients

2 cups cold water
1 cup plain instant maize porridge
½ tsp salt
¼ cup unsweetened peanut butter
¼ cup cream
Brown sugar, to taste 

For the brûléed banana 

Butter, for frying
2 Tbsp brown sugar
3 bananas, halved
Honey, for drizzling 

Method

1. Place water, maize meal and salt in a pot and whisk through.
2. Bring to a simmer and cook for 10-15 minutes, until thickened and creamy.
3. Remove porridge from the heat and stir through peanut butter, cream and sugar to taste.
4. Add a large knob of butter to a pan over medium heat and sprinkle over sugar. Stir to melt together. 
5. Add bananas face down and caramelise for 3-5 minutes, until sticky and golden. Flip and remove. 
6. Spoon porridge into bowls and top with bruleed banana. Finish with a generous drizzle of honey and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

Also read: One-bowl spiced banana Bundt cake recipe

The post Peanut porridge with brûléed banana   appeared first on MyKitchen.

The perfect breakfast option when you’re craving a moreish cake-like texture, but want a filling, healthy breakfast.   

Baked oats base

Makes 1

½ cup rolled oats
1 medium banana
¼ cup milk
1 egg
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

Mocha Baked Oats 

Add oat base ingredients to a blender along with 1 Tbsp cocoa powder. In a small bowl, combine 2 Tbsp boiling water and 1 tsp instant coffee and add to the blender. Blend mixture for 15 seconds. Decant batter into an oven-safe bowl and stir through 40g chopped chocolate of choice (we used dark), dotting a few pieces on top. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve with a dollop of double cream plain yoghurt.

Carrot Cake Baked Oats 

Add oat base ingredients to a blender along with ½ tsp cinnamon, a pinch of nutmeg and 1 tsp mixed spice. Blend for 15 seconds, then stir through 2 tsp warmed apricot jam, 1 small grated carrot and 3 finely chopped pecan nuts or walnuts. Decant batter into an oven-safe bowl and bake at 180°C for 15-20 minutes, or until a skewer inserted comes out clean. Serve with extra pecan nuts or walnuts and a drizzle of honey.

Peanut Butter & Blueberry Baked Oats  

Add oat base ingredients to a blender along with ¼ cup smooth peanut butter. Blend for 15 seconds, then decant into an oven-safe bowl and swirl through  cup frozen blueberries, adding a spoonful of extra peanut butter, if you like. Bake at 180°C for 15-20 minutes until a skewer inserted comes out clean. Serve scattered with extra frozen blueberries.

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons

Also read: Old-fashioned oats with warm apple sauce

The post 3 ways with baked oats appeared first on MyKitchen.

Decadent, sweet and absolutely delicious! this blondies recipe will satisfy any sweet craving.

Peanut butter & chocolate blondies

Makes 16

Not a fan of peanut butter? Swap for a handful of chopped raspberries, or ripple with melted white chocolate.

Ingredients

150g dark chocolate, chopped, plus extra for topping
⅓ cup sugar-free peanut butter
3 eggs
⅔ cup sugar
½ cup coconut oil, melted
1 tsp vanilla
¾ cup flour
½ tsp salt

Method

1. Grease and line a square 20x20cm cake tin.
2. Cut a separate piece of baking paper slightly larger than your tin. Place on a tray.
3. Melt chocolate in the microwave or double-boiler until smooth.
4. Pour melted chocolate onto measured paper and use a spatula to smooth out into a square the size of your cake tin.
5. Spoon peanut butter onto chocolate and marble through using a knife or spoon. Freeze until set.
6. Preheat oven to 180°C.
7. Whisk together eggs, sugar, coconut oil, and vanilla until light, about 3 minutes.
8. Fold through flour and salt.
9. Add half the batter into the tin, and smooth out.
10. Remove set chocolate from the baking paper and place onto batter in the tin. Follow by covering chocolate layer with remaining batter.
11. Sprinkle remaining chocolate on top.
12. Bake for 20-25 minutes until cooked. Cool completely before slicing.

Cook’s note:
If you like your blondies more on the cakey side, increase the flour to 1 cup.

Words & recipes: Sjaan van der Ploeg

Photographs: Fresh Living Magazine

Also read: Home-made peanut butter cookie cereal

The post Peanut butter & chocolate blondies recipe appeared first on MyKitchen.

I’m all too familiar with those late night sweet-tooth cravings that arrive along with winter. What you need then is a low-effort recipe that doesn’t require a trip to the supermarket.

Enter my chocolate and peanut butter mug cake, a recipe you’ll want to add to your repertoire! Prepared in under 10 minutes and ready-to-eat within 2, it’s the ultimate saviour for that sweet craving.  

Gooey peanut butter and chocolate mugs 

Serves 1 

Combine ¼ cup (60ml) cake flour, 2 tsp (10ml) cocoa powder, ¼ tsp (1.5ml) baking powder and 2 Tbsp (30ml) sugar in a bowl. Whisk together ¼ cup (60ml) milk, 2 tsp (10ml) melted butter or canola oil and a dash of vanilla essence. Fold the wet ingredients into the dry ingredients until smooth. Transfer into a greased 8-10cm microwaveable mug. Place 2 tsp (10ml) peanut butter and 4 blocks chopped milk chocolate into the centre of the batter and press down slightly with a spoon. Microwave on high for about 45-60 seconds until well risen. (The centre will still be gooey.) Serve hot with scoops of vanilla ice cream, if you like. 

Words by: Chad January
Photographs: Fresh Living Magazine, Supplied 

The post Gooey peanut butter and chocolate mugs  appeared first on MyKitchen.