Posts Tagged ‘buckeye’
Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
December 1, 2012 | 
Author Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Two years ago: Matzo Ball Soup
GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE
Makes 24 bars
Ingredients:
BOTTOM
1 package gluten-free chocolate cake mix (such as Betty Crocker)
1 egg
8 Tbsp unsalted butter, melted
TOP
8 oz. reduced fat cream cheese, softened
1 cup creamy peanut butter
3 eggs
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
1 (16 oz.) box powdered sugar
Directions :
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
- Allow to cool before cutting into squares.
Source: Adapted slightly from My Baking Addiction.
Posted in Brownies & Bars, Cakes, Desserts, Sports Events | 
Tags: buckeye, cream cheese, gluten free, peanut butter, powdered sugar | 
2 Comments »
Buckeye Cupcakes
Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
GO BUCKS!
One year ago: Apple Blackberry Pie
Two years ago: Cranberry Sauce
BUCKEYE CUPCAKES
Makes 12 cupcakes
Ingredients:
CUPCAKES
8 Tbsp (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup (4 oz.) plain Greek yogurt (I used 0% Chobani)
12 buckeye candies, plus more for topping (I made mini ones for the top)
PEANUT BUTTER FROSTING
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
Directions:
- To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide half the batter evenly among muffin pan cups. Place a buckeye in the center of each and cover with remaining batter. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- To make the Peanut Butter Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Frost cupcakes, and top with additional buckeye candies.
Source: Adapted slightly from Brown Eyed Baker.
Posted in Cupcakes, Desserts, Sports Events | Tags: buckeye, chocolate, cocoa, Greek yogurt, heavy cream, peanut butter, powdered sugar | 11 Comments »
Homemade Peanut Butter Hot Cocoa Mix
The other day while digging through my ridiculously deep and narrow cabinets, I knocked over a zip-top bag of granulated Swerve sweetener and upon picking it up discovered that it wasn’t sealed. Insert mildly colorful words as I watched the sugar pour out over everything. Why I continue to stock all my flours and sugars in the very back of the cabinet remains a mystery (not another pregret, just stupidity).
That incident really has nothing to do with making hot cocoa mix, other than the fact that hot cocoa is a sugar explosion in a cup instead of my cabinet. But for awhile now, I have been wondering how to make a mix version of peanut butter hot cocoa. Mixing the peanut butter spread itself into the steamy drink works fairly well, but I wanted an easier method. Then I realized that the mix I have been making for a couple years now uses white chocolate chips, and could easily substitute for peanut butter chip! Could it really be that simple? Yup, it certainly is! I thought of being bold and replacing it all with peanut butter chips, but I really like the flavor white chocolate adds to this so I kept some of it around as a sidekick.
We also need to talk about the giant Reese’s cups that I found at Target. TWO HALF POUND CUPS! They are freaking beautiful, people. If I had had a cart I would’ve knocked over the entire display. Instead I modestly placed 3 packages in my hand basket. But it got me thinking… Since it is peanut butter lover’s month you should definitely buy those giant Reese’s cups and make this hot cocoa as the perfect gift for the peanut butter lovers’ in your life! I know such a combination would win me over, and I am definitely a peanut butter lover 
.
Side note: I wonder if the Swerve powdered sugar (which did not have a release party in my cabinet) would work well in this hot cocoa? I shall try it out and get back to you. Speaking of Swerve, don’t forget to enter my Swerve baking kit giveaway! And my second blogiversary giveaway (including a jar of regular homemade hot cocoa mix) ends tonight.
In other semi peanut butter-related news, The Ohio State Buckeyes take on the Wisconsin Badgers today @ 3:30 eastern time! It’s an away game so we don’t have the home field advantage, but we already won our division last weekend even though we had a Bye (because Penn State lost). Unfortunately we won’t be able to contend our status in the B1G championship game, but we can at least enjoy the ride until then. And hopefully knock out Michigan (next week) on the way O:-).
One year ago: Pumpkin Kissed Gingerbread Brownies
HOMEMADE PEANUT BUTTER HOT COCOA MIX
Makes 20 servings
Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1-1/2 cups cocoa powder
1 cup peanut butter chips
1/2 cup white chocolate chips
1/4 tsp salt
Directions:
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Adapted from Brown Eyed Baker.
Posted in Beverages, Christmas, Gift Ideas, Holidays | Tags: buckeye, cocoa, dry milk powder, peanut butter, powdered sugar, white chocolate | 15 Comments »
Reese’s Peanut Butter Cup Ice Cream
Do you crave ice cream year round? Because I certainly do, yet somehow I managed to completely fail at making any homemade ice cream this past summer (I made popsicles but that doesn’t count). Hard to accomplish when summer lasts about 9 months here. But redemption comes in the form of Reese’s Peanut Butter Cup Ice Cream! After all it is going to be 73 today, and I have no Ohio State football to watch since it is our Bye week. Which means I can stress out a little less today and sit back with a bowl of glory. This super creamy ice cream has a a peanut butter base and then mini Reese’s cups are mixed in. It’s a total imbalanced ratio of peanut butter to chocolate, and that’s exactly how I like it! However, if you are like more people are prefer a bit more chocolate, just pour on some fudge topping.
In lab-nerd related news, a yeast gene that once took me two years to delete (a process that normally takes about a month and therefore made me miserable) finally decided to play nice the other day and produce not just one positive colony, but 7… SEVEN! I know practically no one will understand how unbelievable this was to my eyes, but I thought it was the most beautiful thing I had seen in a long time. You see, after finally getting the first one a couple years back I have had the luxury of deleting the same gene out of several different strains of yeast. Every single time it has been a serious struggle to get more than one, and you really need at least two to show reproducibility with your results later on when doing experiments with the little buggers. And now I have seven. I knew that gene and I would be friends one day, but I thought I was going to have to wait for graduation haha.
But I digress. Back to the peanut butter goodness.
One year ago: Gluten-Free Bacon-Swiss Penne
REESE’S PEANUT BUTTER CUP ICE CREAM
Makes about 2 cups ice cream
Ingredients:
1/2 cup creamy peanut butter
1/4 cup sugar
1/3 cup 2% milk
2/3 cup heavy cream
Pinch of salt
1/2 tsp vanilla extract
1/2 cup halved peanut butter cup minis
Directions:
- In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved – a full two minutes. Mix in heavy cream, salt and vanilla and beat until well combined and smooth. Cover and refrigerate overnight while your ice cream maker bowl freezes (I use the KitchenAid Stand Mixer attachment).
- Turn on your ice cream machine, pour the ice cream base into the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.
Source: Downsized from Recipe Girl.
Posted in Desserts, Ice Cream | Tags: buckeye, chocolate, heavy cream, milk, peanut butter, Reeses | 7 Comments »
Chocolate Peanut Butter Mug Cake
After last week’s win against Penn State in the affectionately named “Ineligibowl“, I am feeling quite good about this season. You would think I’d have that sense already by being 9-0 but to me winning isn’t everything, it also matters how well we win. After barely beating Purdue the week before in overtime I wasn’t feeling all that great about it. Hopefully today’s game versus Illinois won’t produce a headache. If we can get through the next two games (Bye week next weekend, followed by Wisconsin), then it’s on to that state up north, M*chigan. Pardon my use of a bad word (although I understand that only OSU fans will really understand why it is a bad word).
My body is still recovering from my accident-prone-ness at last weekend’s tailgating (sliced open my finger on a beer can, and pulled a tendon in my foot), so for today’s game I went with a much more low-key treat. I made a single serving cake that is magically baked in the microwave for a minute! Do you realize how dangerous this mug cake phenomenon just became in my hands? I have seen various versions of mug cakes floating about the internet but didn’t cave until I found this one with a peanut butter mousse on top. It takes a little more effort because of that addition, but it is beyond worth the extra 2 minutes of time it takes to prepare.
CHOCOLATE PEANUT BUTTER MUG CAKE
Serves 1
Ingredients:
CAKE
2 Tbsp unsalted butter
2 Tbsp peanut butter
1/2 tsp vanilla extract
1 egg
2 Tbsp sugar
2 Tbsp all-purpose flour
3 Tbsp cocoa powder
1/8 tsp salt
1/8 teaspoon baking powder
2 Tbsp peanut butter chips
PEANUT BUTTER PIE MOUSSE
1 Tbsp softened cream cheese
1 Tbsp peanut butter
1/2 tsp vanilla extract
2 Tbsp whipped cream or thawed cool whip
1 Tbsp powdered sugar
Hot fudge, for topping
Directions:
- Melt the butter in a small dish. Add the peanut butter and mix well.
- In the mug, whisk together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the peanut butter chips.
- For the mousse, mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar and fold in, trying not to over stir. Set aside.
- Put mug in the microwave for 1-2 minutes or until desired doneness is reached. Top with peanut butter pie mousse and hot fudge.
Source: Adapted slightly from Yammie’s Noshery.
Posted in Cakes, Desserts | Tags: buckeye, chocolate, cocoa, cream cheese, peanut butter, powdered sugar, whipped cream | 8 Comments »
Buckeye Rice Krispies Treats
Today I get to watch the Ohio State vs Penn State game live and in person at Beaver Stadium in State College, PA! I’ve been told that they will attempt to white-out Ohio State by having everyone in the stadium wear white and you better believe I will be wearing my scarlet, loud and proud. Normally I’d wear my away game jersey (white) since we are in fact the visiting team, but not this time! I will not contribute any white to this white-out. I will act as a pimple, ruining a white face. Ok, I am not sure I want to call myself a pimple, but you know what I mean. Did I mention I am tailgating and attending this game with a whole group of friends, who happen to all be PSU alums? I’ve braved the same situation in Ann Arbor, MI so I think I’ll be just fine.
But just in case, I brought along some yummy treats to make sure they see the benefits of keeping me around. These are peanut butter rice krispie treats, rolled up and dipped in chocolate just like buckeye candies. I think they look even more like buckeye nuts than the original due to their more irregular shape. Of course none of my friends will call them that, claiming they are merely peanut butter balls, but we all know the truth. They just don’t want to admit that they could possibly like anything called a buckeye. But anywho… let’s eat, drink and watch some good football.
Regrettably, I will be missing two friends get married due to not being able to foresee these two events falling on the same day. But thought I should at least give them a shout out. Hope you have a wonderfully special day surrounded by family and friends!
One year ago: Pumpkin Spice Cream Cheese
BUCKEYE RICE KRISPIES TREATS
Makes about 4 dozen treat balls
Ingredients:
3 Tbsp unsalted butter
1 (10.5 ounce) bag miniature marshmallows
1/2 cup creamy peanut butter
6 cups Rice Krispies cereal
2 cups semisweet chocolate chips
Directions:
- Line a large baking sheet with wax paper; set aside.
- Melt the butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.
- Off the heat, add the peanut butter and stir until completely melted and smooth. Add the cereal, stirring gently until coated. When cool enough to touch, roll into 1-inch balls and place on prepared cookie sheet.
- Microwave the chocolate chips on 50% power in 30-second intervals, stirring after each, until completely melted and smooth (or use a double-boiler). Using a tooth pick inserted into each, dip each Rice Krispies ball into the chocolate, leaving an “eye”. Return to wax paper and repeat with remaining treats. Let cool at room temperature until set, about 1 hour. (You can also refrigerate the treats for about 30 minutes to speed up the process.) Store in an airtight container.
Source: Adapted slightly from Brown Eyed Baker.
Posted in Brownies & Bars, Desserts, Truffles & Bark | Tags: buckeye, chocolate, marshmallows, peanut butter, rice | 6 Comments »
Peanut Butter-Chocolate Molten Lava Cake
If you thought the s’mores lava cakes I made earlier this year were something to drool over, wait until you see these – peanut butter stuffed!
These lava cakes have been a staple sinful dessert in my life for several years now, and I have yet to not eat the entire cake by myself. Hence why I state that this dessert could serve 8 people if they are able to resist the glory of what sits on a plate in front of them. But to me, placing two spoons by one of these cakes just means I have a spoon for each hand.
They look so innocent at first. Until you cut into one and it’s true self is revealed. Hello lover!
Oh and of course… GO BUCKS!!! Even though we cannot be BCS ranked this year it doesn’t mean we cannot keep trucking along with a great season – today’s battle is against Purdue, which is my dad’s alma mater. Family feud anyone?
PEANUT BUTTER-CHOCOLATE MOLTEN LAVA CAKE
Serves 8 people with self-control, or 4 fat kids
Ingredients:
4 oz. BAKER’S Semi-Sweet Chocolate
1/2 cup unsalted butter
1 cup powdered sugar
2 eggs + 2 egg yolks
6 Tbsp all-purpose flour
4 oz. cream cheese, softened (I used Laughing Cow’s cream cheese spread)
3 Tbsp creamy peanut butter
2 Tbsp brown sugar
1/4 tsp vanilla extract
1/2 cup thawed whipped topping
Directions:
- Preheat oven to 425 degrees. Grease 4 ramekins and place on cookie set; set aside.
- Microwave chocolate and butter in large microwaveable bowl on high 1 to 1-1/2 minutes or until chocolate is almost melted. Stir with whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside.
- In a small bowl, mix cream cheese, peanut butter, brown sugar and vanilla until well blended.
- Pour half the chocolate batter into prepared dishes; cover with layers of cream cheese mixture and remaining chocolate batter.
- Bake 10 minutes or until edge is set but center is still slightly soft. Cool slightly. Gently run a knife around the edges and invert onto a plate. Serve topped with whipped topping.
Source: Adapted slightly from Kraft Recipes.
Posted in Cakes, Desserts, Pudding | Tags: buckeye, chocolate, cream cheese, peanut butter, powdered sugar, whipped cream | 10 Comments »
Chocolate Peanut Butter 7-Layer Bars
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
Ingredients:
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
Directions:
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
Suurce: Adapted from Brown Eyed Baker and The Domestic Rebel.
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, graham crackers, peanut butter, peanuts, Reeses, sweetened condensed milk | 11 Comments »
Buckeye Monkey Bread Muffins
Can we just talk about last weekend’s game for a minute? Even though I am sure many of you readers did not watch, I can NOT believe we won. Not in the “wow we played so awesome”, but the “wow we are not looking good yet somehow the other team is doing worse”. Which does not really bode well for today’s game against Nebraska. Even though they are (4-1) at #21 and we are (5-0) at #12, their wins look more significant than ours thus far. We have only scored over 35 points once in the first game again Miami of Ohio, and they have scored over 35 in all but one game (their win last week against Wisconsin). Today is a night game, but we get to play at home so hopefully the home field advantage will be a reality. But anyway, now to redirect to these monkey bread muffins.
Yes I made monkey bread into muffins. I thought they were much more friendly for a work atmosphere (I brought them for lab meeting yesterday) being baked into individual portions. No need to worry about other people’s fingers prodding into the next person’s section. As for their tastiness level, I am sure I don’t need to elaborate once I tell you that they are stuffed with a cream cheese-peanut butter filling and coated in cocoa-sugar. I was tempted to cover them with a chocolate sauce of sorts as well, but it was not necessary once they paid a visit to my taste buds.
One year ago: Oatmeal Meatballs with Spinach
BUCKEYE MONKEY BREAD MUFFINS
Makes 20 muffins
Ingredients:
2-12 oz. cans (10 in each) refrigerated biscuits, cut into fourths
1-3/4 cups sugar
1/4 cup cocoa powder
1/2 tsp cinnamon
1/2 cup unsalted butter, melted
8 oz. reduced fat cream cheese, room temperature
1/2 cup powdered sugar
1/2 cup peanut butter
1 tsp vanilla extract
Directions:
- Preheat oven to 375 degrees. Lightly grease 20 muffin cups in two muffin pans, or use liners. Set aside.
- In a medium bowl, whisk together the granulated sugar, cocoa powder and cinnamon. In a small bowl, place the melted butter. In another medium bowl, blend together the cream cheese, powdered sugar, peanut butter and vanilla until smooth.
- To stuff the biscuits, flatten one of the quarters in the palm of your hand. Place about 1 teaspoon of the peanut butter mixture in the middle, fold the dough over and pinch the sides together. Try your best to roll into a ball and prevent the filling from oozing out, but don’t worry about it being perfect. Repeat with remaining quarters.
- Dip the dough into the melted butter, dredge in the sugar mixture, and then layer 4 in each muffin pan – 3 on the bottom, one on top. I tried to face any unsealed edges towards the middle of the muffin, so that if it oozed out at all while cooking it would stay inside. Press down slightly.
- Bakes for 10-12 minutes and then allow to cool in the pan for another 10 minutes (this helps them stick together). Serve warm.
Source: Adapted from Bake or Break.
Posted in Bread Rolls Buns & Dough, Breakfast, Muffins | Tags: buckeye, cocoa, cream cheese, peanut butter | 11 Comments »
Peanut Butter Cup Crunch Brownies
I feel as though the fate of the rest of the Buckeye season will be determined today while playing the first conference and away game of the season against #20 Michigan State. The team who was supposed to be the best of the conference according to pre-season talk, but then they lost to Notre Dame. Ohio State is #14 but this early in the season I am not sure the numbers really matter. Therefore, to calm my nerves for the game today, I figured a massively decadent peanut butter and chocolate treat was in order. Since I had already done a cheesecake, it was time for a super loaded brownie.
Start with a plain old brownie, any kind you prefer whether it be home made or a boxed mix. But a few minutes before the brownies are fully cooked, you top them with peanuts and chopped peanut butter cups. Of course you know it cannot stop there. Sure enough while that layer bakes into the brownies, you prepare a chocolate-peanut buttery rice krispie layer which gets poured over the top of the brownies and solidifies in the refrigerator. Patience is key here, but once you master that you will be shoveling these crunchy, chewy, awesome brownies into your face. You heard me – in yo’ face!!
Also, consider these brownies a teaser (yes THESE brownies as merely a tease) for what is coming to a computer/smart-phone screen near you on Monday. It all started with a Twitter conversation about spending a Friday night alone with a batch of brownies. Which gave birth to the idea of throwing a #BYOBrownies party! Christina (Dessert For Two), Tara (Chip Chip Hooray!), Katrina (In Katrina’s Kitchen) and I will be posting some delicious brownie/bar recipes for your drooling pleasure on Monday, October 1st. There will even be a link-up party so you can join in on the fun by submitting your favorite bar recipes!
One year ago: Baked Garlic Parmesan Fries
PEANUT BUTTER CUP CRUNCH BROWNIES
Makes 24 brownies
Ingredients:
Favorite boxed brownie mix
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greaseed 11×7-inch baking pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares. Store in the refrigerator.
Source: Sally’s Baking Addiction
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, peanut butter, peanuts, Reeses | 13 Comments »
