Posts Tagged ‘chocolate’
Have you ever made a roulade aka cake roll? This right here is my very first. I bought a cake roll pan a couple years ago with the intention of making one, but never got around to it until now. I figured it would be a great way to celebrate not only PB+Choc Saturday but National Peanut Butter Lover’s Month. The soft, thin chocolate cake gets wrapped around a fluffy peanut butter filling and then covered in a chocolate glaze. The glaze is really what sealed the deal because it made the roll look so pretty and perfect (and masked a couple minor cracks that occurred).
But I didn’t use just any old peanut butter, I used PB Crave’s Cookie Nookie cookie dough flavored peanut butter. Which meant I had to top it off with eggless peanut butter chocolate chip cookie dough balls, obviously. So it’s chocolate, peanut butter, AND cookie dough all rolled up into one dessert! Hopefully I won’t be induced into a desert coma while watching Ohio State play Illinois today. After today there are only 2 games left before the Big Ten Championship game and then on the Bowl Games. Which means PB+Choc Saturdays are winding down. But rest assured that the desserts will show no slack, made evident by today’s recipe.
Don’t forget to enter for your chance to win a huge giveaway in honor of not only Peanut Butter Lover’s Month but also my 3rd blogiversary! Giveaway ends Monday, click HERE for the post on which to enter.
One year ago: Tortellini with Guiltless Pumpkin Alfredo
Two years ago: Butternut Squash Lasagna
I forgot to mention something very important yesterday – November is National Peanut Butter Lovers Month! You all know that I definitely fall into that category so when Alyssa of PB Crave asked if I wanted to try out their flavored peanut butter there wasn’t a moment of hesitation.
PB Crave offers four natural peanut butter blends with new twists using ingredients such as white chocolate, raspberries and wild honey. The fun flavors include Cookie Nookie, Razzle Dazzle, Coco Bananas and Choco Choco. Also there are no hydrogenated oils, no artificial flavors, no syrups, no high-fructose corn syrup, gluten and cholesterol free, UD Kosher certified, no refrigeration required, made in small batches, and use USDA-approved manufacturing. In short their peanut butter is fun, delicious and nutritious.
Another great thing about PB Crave is that they are committed to making a difference in the world by donating 2 percent of the profits of every PB Crave jar to Project Peanut Butter, a non-profit organization that aims to treat 2 million malnourished children by 2015. What an even better way to celebrate a holiday!
Using their four flavors I am going to celebrate this wonderful month by incorporating their peanut butter into my November PB+Choc Saturday recipes. The first jar to be opened was Choco Choco which has wild honey, semisweet and dark chocolate blended in – perfect for PB+Choc Saturday! Since the Ohio State game is at 11am (central) I figured it was a good time to make something breakfasty, and doughnuts came to mind because it had been a long time since the last batch.
I present to you baked choco-peanut butter doughnuts, glazed with more choco-peanut butter and topped with peanuts, sprinkles or whatever else you desire to complement your choco-peanut buttery-ness. I was torn and did half with peanuts half chocolate sprinkles. I nicknamed them Buckeye doughnuts in honor of my beloved football team and a delicious doughnut shop on the border of campus called Buckeye Donuts (who has their own spectacular Buckeye doughnut). Mmmm, doughnuts.
Stay turned for more awesome PB Crave flavors the next three Saturdays this month! What do you think I should make with Cookie Nookie, Razzle Dazzle, and Coco Bananas?
It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.
If you recall, last week I posted a savory recipe for a Chicken & Sweet Potato Potpie using the Baker’s Secret 9-inch pie pan. Today I am sharing a sweet recipe using their muffin/cupcake pans because who doesn’t enjoy a good festive cupcake?
The combination of pumpkin and chocolate is not visited enough, in my opinion. I discovered the joy of those two flavors mixed together when I made the Pumpkin Kissed Gingerbread Brownies. This time they come together in the form of a cupcake, with a cinnamon buttercream. Complete with fall leaves sprinkles.
Don’t forget to enter to win your own Baker’s secret pie pan and muffin pan by clicking HERE and using the Rafflecopter widget at the bottom of the post. Giveaway ends tonight!
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
Only a few weeks ago, I discovered that not only did Heather “Cupcakes” Saffer of Dollop Gourmet win Cupcake Wars, but she is from my hometown Rochester, NY! We’ve already discussed how the next time I am back in town we need to bake cookies and, obviously, frost the crap out of them. After seeing her Ultimate Dude Cupcakes, I think we will be a dangerous duo and might need to wear elastic waist-band pants for this adventure.
But what does all this have to do with you? Well I am excited to have her posting here today for the finale of her cookbook blog tour for The Dollop Book of Frosting! I have a pre-release copy already and just from flipping through the recipes, it has exceeded my expectations. I love frosting but tend to stick to cream cheese or peanut butter frosting, however I think she has converted me. I had no idea there were so many uses and unique flavors for frosting!
And it gets even better because you have until Friday, September 20th to enter to win a grand prize package of frosting-related things and a signed copy of her cookbook. To find out how to enter, stick around and read what Heather has to share with you. Also, if you have any questions for her leave them in the comment section at the bottom of this post as she will be checking in throughout the day to respond.
One year ago: Loaded Baked Potato Dip
Hello Spiffy Cookie readers! (I love saying that.)
I’m Heather—frosting lover, Cupcake Wars winner (gotta hang onto that 15 minutes!), parenthesis over-user, and author of The Dollop Book of Frosting!
And the cookbook (and writing it) is what I’m here to talk to you about today.
First off, I want to throw Erin some super-thanks for having me as a guest blogger. She’s got her nose to the grindstone finishing up that dissertation so I’m happy to take a load off her writing schedule for today. Also, I’m honored to have the attention of her faithful readers (you!)!
If you haven’t heard of The Dollop Book of Frosting (it doesn’t hit store shelves until this Wednesday) then I’d like to inform you that it’s not your average frosting cookbook (is that even a thing?).
I mainly wrote The Dollop Book of Frosting to debunk the myth that frosting is just for cupcakes and cookies. Because it’s not. Not even kinda. Frosting is for everything. I think Erin would agree.
Writing a cookbook is a pretty intense experience so it helps to come up with a solid strategy before you start. One of my initial thoughts was that I needed to include a variety of flavors—pumpkin being one of them.
In all honesty, I’ve never understood the fall pumpkin craze. I love pumpkin but when we’re talking pumpkin coffee and pumpkin milkshakes all we’re really getting is pumpkin flavoring. When you’re craving pumpkin aren’t you craving real pumpkin? I know I am.
Which is why I decided to devise a Pumpkin Cream Cheese Frosting using real pumpkin.
But first a quick backstory—
In creating this very recipe for the cookbook I thought it would be neat to cut a whole pumpkin and bake and then puree the insides of it to add to the frosting. So fresh!
Well, either I wasn’t lifting enough weights back then or I bought an extra tough pumpkin because I couldn’t for the life of me cut through that thing; and I just about sliced my hand off in my efforts.
So I switched to canned pumpkin. But I swear it’s still real pumpkin—it’s just much safer to open.
And luckily it turned out so deliciously creamy, pumpkin-y, and fabulous!
I really hope you enjoy and use this Pumpkin Spice Cream Cheese Frosting and Pumpkin Pizza recipe this pumpkin season.
The decorate-your-own pizzas are a fantastic snack for your pumpkin carving parties and any leftover Pumpkin Spice Cream Cheese frosting can be used to fill pumpkin muffins, dip gingersnaps into, or serve atop pumpkin bread with a tall glass of pumpkin beer.
Read the rest of this entry »
No matter how busy you are, I bet you have time to make this recipe today. Heck I had time to make it which says a lot if you’re been keeping up with my hectic life lately. It’s a fun layered chocolate bark with semisweet chocolate on the bottom and white chocolate on the top. (Said in a infomercial voice) but wait there’s more – dry cake mix was mixed into the white chocolate too and then loaded up with sprinkles! That is how you jazz up simple treats.