Peanut Butter and Cocoa Nib Granola

Breakfast doesn't get any better than homemade designer granola. It's so darn easy to make and I love how you can tailor it to your own taste. If you've ever read the back label of a pack of muesli or granola, I won't need to tell you why you should be making your own. But incase you don't know, glance over the amount of sugar in your favourite so-called 'healthy' granola next time you're in the cereal aisle; you might as well be eating cake for breakfast - and let's be honest cake will ALWAYS win over granola!

 At least with making your own,  you can control just how much sugar is going in. Nothing is hidden in a sneaky back label.  You can add as much of the good stuff as you want and leave out all the stuff you don't like (here's looking at you raisins and banana chips!) 
If you’re not keen on peanut butter, then swop it out for any nut butter – cashew, almond; although it’s fat, it’s good fat. I wouldn't skimp on the cocoa nibs though, they are a fantastic source of antioxidants and really give you an energy kick first thing in the morning and basically it means you're eating chocolate for breakfast, but without the guilt! 

Peanut Butter and Cocoa Nib Granola

Makes 6 cups

3 cups large flake oats (not instant oats)

1 cup mixed seeds (flaxseeds, sesame, poppy and pumpkin - whatever your heart desires)

4 tbsp brown sugar (you can reduce this if you like)

pinch of salt

4 tbsp honey

4 tbsp smooth peanut butter

½ cup extra virgin olive oil or coconut oil

2 tsp water

2 tsp vanilla extract

1 cup raw almonds, toasted and chopped

1/3 cup cocoa nibs*

Preheat the oven to 180C. In a large bowl, combine the oats, seeds, brown sugar and salt. In a separate bowl, mix the honey, peanut butter, olive oil, water and vanilla together. Add the wet ingredients to the dry ingredients and mix well, making sure everything is coated well. Spread onto a lined baking sheet in an even layer and bake for 20-30 minutes, stirring well every 5-10 minutes so the granola toasts evenly. Remove from the oven and stir in the almonds and cocoa nibs. Once completely cool, store in an airtight container.

*Cocoa nibs are available at health shops.

Chocolate peanut butter Milo cake

I think we all have a guilty food pleasure; whether it's putting odd things on toast or eating breakfast foods for dinner. Mine is sitting with a tin on my lap shovelling spoonfuls of Milo straight from the can into my mouth. Odd but oh so gooood. 

Milo is just heaven for me. That malty, milky flavour gets me every time. So as one does, I've created an ode to this drink-that-I-eat, and stuck it in a chocolate cake. Only The Best Chocolate Cake (recipe courtesy of the fabulous Alida Ryder). 

Did I mention it has peanut butter in it too? And espresso? It's like when the cake gods were handing out decadence, this cake stood in line twice. And then again. 

I must say that I did contemplate topping this cake with those crunchy malty whispers things, but then wondered if the poor cake would explode from chocolate sexiness... wait, who am I kidding? That would've been friggin' amazing! Now, go and make this cake so you can do what I was too weak to do!

Chocolate milo peanut butter cake

Based on Alida Ryder's recipe (simplydelicious.co.za)
Serves 10-12 (or just one Kate)

2 cups white sugar

450ml cake flour

200ml cocoa

1 tbsp baking powder

1 tbsp bicarbonate of soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

1 cup hot espresso

¼ cup Milo powder

¼ cup smooth peanut butter

115g butter, melted

ICING

½ cup smooth peanut butter

115g butter, softened

2 ½ cups icing sugar

100ml cocoa powder

100ml Milo powder, plus extra for sprinkling

1 tsp vanilla extract

150ml cream

Preheat the oven to 180 degrees celsius. Prepare 2 springform tins (24cm each). Mix all the dry ingredients together. Whisk the eggs, buttermilk and vanilla and add to dry ingredients. Combine coffee, Milo, peanut butter and butter and add to the mixture. Mix well. Divide between the cake tins and bake for 30-40 minutes or until a skewer comes out clean. Allow to cool for 10 minutes before inverting and allow to cool completely.

For the icing, cream the peanut butter and butter until light and fluffy. Add the rest of the ingredients and beat well. Ice the cake and decorate with Milo powder and chocolate curls, if desired. 

Chocolate peanut butter mousse tart

DISCLAIMER: The below text and images are not for sensitive viewers. Content contains large amounts of fat, sugar, chocolate and decadence. Just looking at this recipe will most likely expand your waistline. You have been warned!

On Expresso Breakfast Show, I'm known for creating incredibly sweet and utterly indulgent recipes. Sometimes, so much so, that I almost feel guilty making such sugary delights so early in the morning. Almost.

Photography by Gunther Schubert of Vorsprung Studio

Because it's National Slipper Day today, I got thinking, what would I enjoy while wearing my favourite fluffy slippers? 

Well, chocolate of course, and peanut butter straight out the jar, or perhaps a slice of caramel cheesecake. So why not combine them all! This weekend, slip on your comfiest pair of slippers while whipping up this recipe, then put your feet up and tuck in to a slice or three! And if you needed some convincing? 

It is Friday after-all, so spoil yourself!

Photography by Gunther Schubert of Vorsprung Studio 

Chocolate peanut butter mousse tart
Serves 10-12

Chocolate pastry
¼ cup cocoa, plus extra for dusting
185g cake flour
125g Stork Bake, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water 

Peanut butter mousse filling
1 cup chocolate spread
170g smooth cream cheese
¾ cup icing sugar
1 tsp salt
1 ¼ cups smooth peanut butter
1 tbsp vanilla
2 cups cream, whipped stiffly

To decorate
Chocolate spread, melted
Smooth peanut butter, melted
Caramel sauce (optional)
Chopped chocolate peanut butter bars
 
Place the cocoa, flour, margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and water to form a dough.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp. Allow to cool.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla. Fold in the whipped cream gently and spoon into the chocolate crust.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.
 
*Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.