Chocolate Peanut Butter Cheesecake Bars

For the Crust:

• 24 cream-filled chocolate sandwich cookies, such as Oreos (about 9ounces; 255 g)

• 6 tablespoons (85 g) unsalted butter, melted

For the Cheesecake:

• 8 ounces (226 g) cream cheese, softened

• 1/2 cup confectioners' sugar (2 1/3 ounces; 67 g)

• 1/3 cup sweetened creamy peanut butter (such as Skippy or Peter Pan) (3 ounces; 83 g)

• 3/4 teaspoon vanilla extract

• 1/2 cup heavy whipping cream (120 ml), chilled

For the Topping:

• 5 ounces (142 g) semisweet chocolate (60% cacao), finely chopped (about 3/4 cup)

• 1/3 cup (80 ml) heavy whipping cream

• 1 tablespoon (15 ml) light corn syrup

• Chopped salted roasted peanuts, for sprinkling

• Flaky sea salt, such as Maldon, for garnish (optional)

Directions

1. For the Crust:

   Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides.

2. In a food processor, process chocolate sandwich cookies until finely ground, about 12 to 14 pulses. Add butter and pulse until well combined and evenly moistened, 4 to 6 pulses. Using a straight-sided measuring cup or the bottom of a glass, firmly press cookie mixture evenly over bottom of prepared pan. Chill, uncovered, in freezer while preparing filling.

3. For the Cheesecake:

   In a large bowl with a hand-held electric mixer, or in the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium speed until smooth and creamy, 2 to 3 minutes, scraping sides of bowl as needed. Add confectioners' sugar, peanut butter, and vanilla, and beat on medium speed until smooth and combined, about 1 minute.

4. In a separate large bowl, whisk cream by hand until stiff peaks form, 2 to 3 minutes. Fold whipped cream into cream cheese mixture in two additions until combined; spread evenly over prepared crust. Loosely cover with plastic wrap and refrigerate until set, about 4 hours.

5. For the Topping:

   After peanut butter mixture has set, fill a medium saucepan with 1 inch of water, bring to a boil over medium-high heat, then reduce to a simmer. In a medium heatproof bowl, add chocolate, cream, and corn syrup. Place bowl with chocolate over simmering water and cook, stirring frequently with rubber spatula, until melted and smooth, 2 to 3 minutes. Let cool, off-heat, for 5 minutes. Spread chocolate mixture evenly over chilled cheesecake bars, then sprinkle evenly with peanuts. Refrigerate, uncovered, until firm, about 1 hour.

6. Using overhanging aluminum foil as handles, lift cheesecake from pan. Using a small knife or small offset spatula, loosen sides of cheesecake from aluminum foil. Cut into 16 (2-inch) squares, wiping knife clean between each cut. Garnish with flaky sea salt, if using. Serve.

Equipment

8-inch square baking pan, food processor, hand mixer or stand mixer with whisk attachment, medium saucepan, offset spatula

Starbucks Lemon Loaf

Lemon Loaf

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup unsalted butter melted and at room temperature

• 1/4 cup vegetable oil

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1/2 cup sour cream or buttermilk

Lemon Icing

• 1 cup powdered sugar add more until desired consistency is reached

• 1 tablespoon lemon juice

• 1-2 tablespoons cream or milkadjust as needed for consistency

Lemon Loaf

• Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.

• In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside. 

• In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.

• Add the melted butter and the oil. Mix to incorporate.

• Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

• Add in the sour cream and mix well. 

• Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.

• Pour the mixture into the prepared loaf pan.

• Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

• Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Lemon Icing

• In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

• Remove the cooled loaf from the pan and drizzle or pour over top. 

Notes

• Store in an airtight container at room temperature for up to 3-4 days. 

• Melt butter in the microwave then let it cool for a few minutes before adding to the batter. 

• This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.

Chilli Garlic Prawn Rice

FOR THE PASTE

10–12 garlic cloves

1 tbsp Kashmiri chilli powder

2 tsp coriander powder

Salt to taste

Splash of water

FOR THE STIR FRY

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

1 medium onion, sliced

250g prawns, diced

350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw)

Salt to taste

Fresh coriander leaves, chopped (to finish)

1.5 tbsp lemon juice (to finish)

QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g dry shirataki rice with equal parts water (100ml) and microwave on high for 2 minutes.

Blitz or pound the garlic, Kashmiri powder, coriander powder, salt, and a splash of water into a smooth paste.

Heat oil in a pan, splutter the mustard seeds, then add curry leaves and sliced onion. Sauté till the onion softens and turns translucent.

Add the spice paste and cook on medium for 2–3 minutes till the raw smell disappears and the oil separates.

Add the diced prawns, mix well, and cook for about a minute till they just turn opaque — don’t overdo it or they’ll go rubbery.

Add the cooked shirataki rice (or regular cooked rice), toss everything together, and let it warm through for another minute so the masala coats every grain.

Check salt, finish with chopped coriander leaves and a generous squeeze of lemon. Divide between 2 plates and serve hot.