Peanut Butter Halloween Spider Cookies

| IrelandAM, Recipe

Peanut Butter spider biscuits

(Makes approximately 24 biscuits)

These biscuits are totally delicious on their own, or you can make them into a seasonal Halloween treat by adding peanut butter cup ‘spiders’ on top.


115g room temperature butter
115g peanut butter
110g light soft brown sugar
100g caster sugar
1 egg 
2 tbsp milk
1 tsp vanilla
225g plain flour
1 tsp baking powder
1/2 tsp salt 

3 tbsp of extra caster sugar to roll biscuits in

For decoration:

24 peanut butter cups
48 candy eyeballs or eyes made with chocolate chips
Chocolate buttercream or melted chocolate to pipe legs. 


preheat oven to 170 degrees, line a baking sheet with baking parchment. 

Cream together the butter, peanut butter, brown sugar, and caster sugar with an electric mixer in a large bowl until smooth. Beat egg into the creamed mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth. 

In a separate bowl mix flour, baking soda, and salt together. Add to the wet mixture in the large bowl and stir until completely incorporated into a dough. 

Divide into 24 pieces and roll into balls. 

Place the extra caster sugar in a shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets. 

Bake in preheated oven until golden brown, for 12-15 minutes. 

Remove cookies from oven and quickly press a dimple into the middle of each cookie using the end of a small rolling pin.

Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely. 

To decorate: stick a peanut butter cup on top of each cookie with some melted chocolate or buttercream to hold it in place. 

Dab a small amount of buttercream or melted chocolate onto the back of each candy eyeball and stick two onto each peanut butter cup.

Pipe frosting in four thin lines each side of the peanut butter cup to make the spiders legs. 

Store in an airtight container

ENJOY!! Happy Halloween 


Guinness Chocolate Loaf Cake

| IrelandAM, Recipe


I baked this cake on IrelandAM on 30th September 2016

This cake is beautifully moist and the Guinness adds a deep richness to the chocolate flavour. Serve plain or add a topping of Baileys flavoured buttercream icing. This recipe bakes 2 x 2lb (900g) loaves, or you can bake it in an 8″ cake tin to make a sandwich cake – it may need to bake a bit longer if you bake in a cake tin.




250g Butter
250ml Guinness
400g Caster Sugar
80g Cocoa powder
140ml buttermilk

2 eggs
1 tsp vanilla extract
280g Plain flour
2 tsp baking powder


In a saucepan melt the butter with the Guinness. When butter is completely melted, remove from the heat and allow to cool slightly.

In a separate bowl mix together the caster sugar and cocoa, add this to the  slightly cooled Guinness/butter mix.

In a jug measure out the buttermilk and add the 2 eggs and vanilla extract. Lightly whisk together.

Add the buttermilk mix to your chocolate Guinness mix.

In the bowl of a stand mixer (or you can use a bowl and hand mixer) sieve the plain flour and baking powder together.

With the mixer on slow speed, slowly pour the chocolate mix into the flour until combined. Finish by hand to make sure there are no flour pockets in the batter.

Divide your batter between 2 lined 2lb loaf tins.

Bake in a preheated oven 160 degrees for 35-40 minutes.

Baileys Cream Cheese Icing

This icing can be used to top the loaf cakes, or used to fill a sandwich cake. You may need to double the recipe if you want to ice the top and outside of the sandwich cake too.

400g Icing sugar sieved
150g soft butter
50g cream cheese
3 tablespoons Baileys Irish Cream Liqueur (more or less to taste!)

Using a stand mixer or a bowl and hand mixer, combine the above ingredients on a slow speed first to mix together and then gradually increase the speed for a couple of minutes to whip it to a soft icing.


Peanut Butter Cups

| IrelandAM, Recipe

File 03-08-2016, 11 52 10A no-bake recipe that’s fun and delicious to make. A perfect project to keep the kids entertained in the kitchen. The mini size are perfect for entertaining and dinner parties. Sprinkle with edible gold glitter for extra glamour.


  • 250g digestive biscuits
  • 90g butter melted
  • 200g smooth peanut butter, divided into 150g and 50g amounts
  • 400g chocolate – I like to use 200g milk and 200g plain chocolate mixed
  • Toppings of your choice – Reese’s pieces, peanut M&M’s, Smarties, chopped pretzels…whatever takes your fancy!

You will need 12 cupcake liners and a cupcake tin for regular size, or you can make these in a mini muffin tin with mini liners. Makes 12 regular or 24 mini bites.

File 03-08-2016, 11 51 47Method:

  • Place the digestive biscuits into a plastic bag, a ziploc bag is perfect, and bash them with a rolling pin or wooden spoon until broken into fine crumbs. (Don’t fully seal the top of the bag or it will burst!) Alternatively, you can put your biscuits into a food processor and pulse into fine crumbs.
  • Add the melted butter to the digestives along with 150g of peanut butter and mix well together.
  • Place cupcake liners into a cupcake tin and spoon the biscuit mixture evenly into each cup – you should have enough for 12 cups. Press the mixture down with the back of a spoon to make a firm base.
  • Place in the fridge to firm up for at least ½ hour.
  • Melt your chocolate over a bain-marie or in a microwave.
  • Add the remaining 50g of peanut butter to the chocolate and mix well together.
  • Spoon the chocolate mixture on top of your biscuit base and then add your chosen toppings.
  • Place back in the fridge for the chocolate to set.
  • Enjoy!

File 03-08-2016, 11 54 22

with IrelandAM presenter Alan Hughes