Posts Tagged ‘chocolate’
Cookie Dough White Chocolate Fondue
June 19, 2013 | 
Author After all my phone complaining the other day, I found out that I’ve actually had a renewal available since the beginning of May. Why Verizon never alerted me to this I have no idea but now I have a dilemma – do I take the plunge and get my first smart phone or save the upgrade and get a replacement non-smart phone off ebay until I can truly afford a smart phone? I have a feeling the latter is going to win out, mostly because of money but also because I really enjoy not being dependent on my phone. Yes I am anti-smart phone and not ashamed of it, but unfortunately I will have to succumb eventually as owning one is becomes expected and likely necessary. But you know what is necessary today and doesn’t require making decisions? Egg-free, pop nonstop without the salmonella guilt, cookie dough.
And not just one, but three different kinds of cookie dough all paired up with a white chocolate fondue! You see, I pulled out Lindsay’s The Cookie Dough Lover’s Cookbook to make just one kind of cookie dough (traditional chocolate chip) to pair with a regular chocolate fondue. Sounds delicious right? But totally expected, so I decided to change it up a bit and made a reverse chocolate chip cookie and then reversed the fondue too with white chocolate instead. Oh but I didn’t stop there. As you can see I ended up making three total cookie doughs: reverse chocolate chip, peanut butter and sugar cookie. The sugar cookie dough balls even got a little fancy outfit complete with sprinkles. Arn’t they pretty?
This cookie dough fondue platter was perfect for my friend Dan’s going away party – he is leaving Memphis and is off to medical school. Talk about a big decision! That definitely called for some cookie dough indulgence. With the ease of which these can be eaten it’s no surprise how fast they vanished. I asked people which dough was their favorite and it seemed everyone had their own and none were favored more than the others. Guess it’s a good thing I made all three because it provided something for everyone!
Speaking of decisions, Kita and Tracey know first hand how pathetic I am at making decisions, even when it comes to silly things like picking a dress to wear for the various wedding events I have coming up (commence stuffed animal throwing from Kita). Never fear, the decision remains although with treats like this I may not even need a dress, just put me in a moo moo. But anywho, what I’m trying to say is that when you are faced with tough decisions, eat a bunch of cookie dough dipped in chocolate instead. Go ahead, take a dip.
COOKIE DOUGH WHITE CHOCOLATE FONDUE
Makes approximately 2 dozen balls of each cookie dough and 2-1/2 cups of fondue
Ingredients:
SUGAR COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 Tbsp heavy cream or milk
1 tsp vanilla extract
1-1/4 cup all-purpose flour
1/4 tsp salt
Sprinkles (optional)
PEANUT BUTTER COOKIE DOUGH
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup creamy peanut butter
1/4 cup sugar
1/2 cup packed brown sugar
2 Tbsp heavy cream or milk
1/2 tsp vanilla extract
1-1/4 cup all-purpose flour
1/4 tsp salt
REVERSE CHOCOLATE CHIP COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 cup packed brown sugar
2 Tbsp heavy cream or milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
1/2 cup mini or chopped white chocolate chips
WHITE CHOCOLATE FONDUE
1 cup white chocolate chips
1 (14 oz) can sweetened condensed milk
2 Tbsp unsalted butter
2 Tbsp water
1 tsp vanilla extract
1/2 tsp salt
Directions:
- For the cookie doughs: Using a hand mixer, in a large bowl cream together the butter (peanut butter) and sugars on medium speed until light and fluffy. Add milk and vanilla then mix in flour (cocoa powder) and salt on low speed until fully incorporated. Stir in chocolate chips if using. Roll into balls, and lightly press sprinkles into the dough if using.
- In a medium sauce pan combine all ingredients and melt together over medium heat, stirring constantly until melted.
- Serve warm or at room temperature. Dip with cookie dough, or fruit, cake, etc. Store in an airtight container in refrigerator for up to 2 weeks.
Source: Fondue adapted slightly from Cookies & Cups. Cookie Dough from The Cookie Dough Lover’s Cookbook.
Posted in Appetizers & Snacks, Cookies, Desserts, Dips, Truffles & Bark | 
Tags: chocolate, cookie dough, peanut butter, sweetened condensed milk, white chocolate | 
6 Comments »
S’mores Puppy Chow
My phone stinks. Not because it is a dumb phone (I actually don’t really feel the need for a smart phone), but due to the fact that I can text on it all day long without any trouble yet the second I try to talk on the phone, after 5 minutes it decides to go from 100% battery to 0% and shuts off without even a low battery warning beep. Many conversations have been abruptly cut off, likely with me cursing at my phone as it dies (hopefully it dies fast enough that no one hears). Of course it then sits off for a couple minutes and when it finally comes back it has full power again. WTF!? Therefore, the only way I can talk on my phone is if it is plugged into its charger. I think I need to hunt down a new battery, and hopefully that will fix the issue.
In baking-related weather news, Friday we had a break in the heat and humidity but the next day it went right back to almost normal for this time of year. It’s not quite as hot but it’s still muggy so that means you get another no bake recipe today! It’s puppy chow with a s’mores twist, made with graham cereal instead of chex and then chocolate and marshmallows are mixed in before dusting with powdered sugar. Plan to lose self control.
Two years ago: Banana Foster Cream Pie
S’MORES PUPPY CHOW
Makes about 8 cups
Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup Nutella
1-1/2 cups mini marshmallows
6 cups Golden Grahams cereal
1-1/2 cups powdered sugar
Directions:
- Line a large baking sheet with wax paper, set aside.
- In a large saucepan, melt the chocolate chips and Nutella on low heat. Constantly stir to avoid the chocolate from burning. Once completely melted, add in 3/4 cup marshmallows. Stir them into the chocolate mixture until they begin to melt, then remove pan from heat.
- Stir in Golden Grahams Cereal and the other 3/4 cup marshmallows. Stir until each piece is covered then pour evenly onto prepared baking sheet. Sift the powdered sugar in small batches onto the cereal mixture and mix every time to incorporate and evenly coat. Break up larger pieces while mixing. Allow to cool then enjoy.
Posted in Appetizers & Snacks | Tags: chocolate, marshmallows, Nutella, powdered sugar | 12 Comments »
Cinnamon-Chocolate Chip Pancakes #recipesfromtheheart
Happy Father’s Day! Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society
Be sure to check out everyone else’s posts today:
Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic
Chili Verde by Juanita’s Cocina
S’Mores Brownies in Jars by That Skinny Chick Can Bake
Dark Chocolate and Orange Muffins by The Dutch Baker’s Daughter
Boston Cream Pie by Pass The Sushi
My Fathers Day Recipe Round Up by Curry and Comfort
Tropical Smoothie by Dinners, Dishes and Desserts
Mini Gugelhupf by Masala Herb
Sauteed Strawberry and Sugarsnap Salad by Cook The Story
Cranberry Cashew Breakfast Muffins by In Fine Balance
Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts
Spicy Beef Sliders by Katie’s Cucina
Thai Red Curry Soup by Damn Delicious
Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla
Fresh Vegetable Salad by White Lights on Wednesday
Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen
Cinnamon Chip Cookie Butter Bars by The Messy Baker
Berry/Cherry Fro-Yo Ice Cream by Cookistry
Honey Beer Bread by Hungry Couple
Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie
Chocolate Cherry Granola Bars by Sweet Remedy
Cookies and Cream Brownies by Cooking in Stilettos
Blueberry Lemon Cake by Roxana’s Home Baking
Angel Cake by Ninja Baking
Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!
As for me, I have been lucky enough to not have too many people in my family suffer from cancer, or myself (yet). Skin cancer seems to run in my family, but it is uncertain if it is a genetic predisposition or just lack of sunblock when they were younger. My father has had a few spots removed and so far nothing too serious has popped up. My uncle had prostate cancer but it was taken out. My step father was also diagnosed with prostate cancer not too long ago, and the treatment is going very well. However, I have lost a couple to cancer. My grandmother’s sister (my grand-aunt?) died of colon cancer and a couple years ago my step grandmother died from pancreatic cancer just shortly after being diagnosed. Many family members stayed with her and my step grandfather at their home throughout the battle and end, and today’s post is in honor of them and all my other family members who have either fought their own battle or helped someone else through theirs.
Since it is father’s day I am sending some extra love to my father, who is the pancake king in my life. Growing up it’s wasn’t just a question of whether we wanted pancakes, eggs, or waffles for breakfast, but what KIND? Pumpkin, applesauce, buttermilk, and oatmeal were the most popular but every now and then something new would appear on our plates. So today I am making pancakes for my dad. Well, digital pancakes since he is 6 hours away from me, but nonetheless I think he would enjoy these pancakes because of the fruit topping. And since it is also Single Serving Sunday these serve one, so whip up a batch for the dad in your life.
CINNAMON-CHOCOLATE CHIP PANCAKES
Serves 1 (makes 3 pancakes)
Ingredients:
TOPPING
1 Tbsp lowfat Greek yogurt (I used 2% plain Chobani)
1/4 tsp grated orange zest
1 tsp sugar
PANCAKES
1/4 cup whole-wheat flour
3 Tbsp quick-cooking oats
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon
1/8 tsp salt
1 egg white, lightly beaten
1 tsp honey
1 Tbsp mini semi-sweet chocolate chips, plus more for topping
1/2 cup 2% milk
Vegetable cooking spray
1/4 cup sliced fresh strawberries
Directions:
- Mix Greek yogurt, zest and sugar in a bowl until smooth; refrigerate.
- Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl. Make a well in the center of flour mixture. Place egg white, honey, chocolate chips and milk in well. Stir liquid with a wooden spoon until flour is just combined.
- Heat a griddle over medium heat and coat with cooking spray. Pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip and cook other side, about 1 minute more. Top with a spoonful of Greek yogurt mixture, berries and additional chocolate chips if desired.
Source: Adapted slightly from SELF.
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Posted in Breakfast, Pancakes | Tags: chocolate, cinnamon, Greek yogurt, oats, whole wheat | 22 Comments »
S’mores Jar Cake for One
It’s time for me to give you a dessert for Single Serving Sunday, because in all honestly leftover desserts are my downfall. Leftover entrees are dispersed throughout the week as lunches or dinner on subsequent days (even though I may get bored of it sometimes), but desserts either have to be passed out at work or frozen. There are so many more servings in a batch of cookies than a pizza! So single singer desserts are really what I should focus on more.
Jar desserts are pretty popular in the summer-time, especially for bringing to picnics because they are easy to transport and hand out as individual portions. However, most recipes make multiple single servings. But this s’mores jar cake recipe only requires one 16 oz jar. Granted you probably could say it serves 2, but do you really think you will want to share this with anyone? Let’s be honest with ourselves.
Jar cakes are also great when you want to ship a treat for someone’s birthday, which is exactly what I did. To make it prettier, I topped the jar lid with a cupcake liner – something I probably saw on Pinterest once. I thought it was really cute.
Two years ago: Skillet Chicken with Peppers and Peanuts
S’MORES JAR CAKE FOR ONE
Makes one 16 oz. jar cake
Ingredients:
CRUST
1/3 cup graham cracker crumbs
1 Tbsp unsalted butter, melted
Pinch salt
CAKE
1/4 cup all-purpose flour
1 Tbsp cocoa powder
1/4 cup sugar
1/4 tsp salt
1/4 tsp baking soda
1 egg
2 Tbsp canola or vegetable oil
1/4 tsp vanilla extract
1/4 cup semi sweet chocolate chips, melted
TOPPING
4-5 large marshmallows
Directions:
- Preheat oven to 350 degrees. Spray mason jar with non-stick spray.
- In a small bowl, combine butter, graham crumbs and salt. Mix until moistened. Press graham crust into jar. (I pressed the crumbs down firmly with the back of a cookie scoop.)
- Place flour, cocoa, sugar, salt, baking soda, egg, oil, vanilla and melted chocolate into a medium mixing bowl. Mix all ingredients until well combined.
- Pour batter into prepared jar, place in a small baking dish and add about enough water to cover the bottom inch and bake for 25-30 minutes or until baked through.
- Remove cake from the oven and press large marshmallows down on top. Heat the broiler and brown marshmallows for about 1-2 minutes, or until golden brown.
Source: Adapted from Picky Palate and The Cooking Actress, originally from How Sweet It Is.
Flourless Black Bean Brownies
For May’s Secret Recipe Club I was assigned to Lynsey Lou’s and I found several recipes that I wanted to try such as Blueberry Grilled Cheese, Baked Burritos with Creamy Poblano Sauce, and Salad with Garlic-Lime Chicken and Goat Cheese. Ultimately I decided to try something new with her Flourless Black Bean Brownies. I have seen brownies made with beans or avocado, but have always been skeptical. and it was time to take the risk!
And the verdict? Not only were they easy to prepare (all in the food processor), they were surprisingly good! Knowing black beans were in the brownies I could kind of taste their presence, but no one else I shared them with knew. In fact it paired quite well with the chocolate and made for a very chewy brownie, which is my favorite kind of brownie. I definitely plan on making these again with walnuts mixed in, yum!
FLOURLESS BLACK BEAN BROWNIES
Makes 16 brownies
Ingredients:
15 oz. can of black bean, drained and rinsed
3 Tbsp cocoa powder
1/2 cup quick cooking oats
1/4 tsp salt
1/3 cup agave
2 Tbsp sugar (I used Zulka Pure Cane Sugar)
1/4 cup coconut oil
2 tsp vanilla extract
1/2 tsp baking powder
2/3 cup semisweet chocolate chips
Sea salt for topping, optional
Directions:
- Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper and spray non-stick cooking spray, set aside.
- Place black beans, cocoa powder, oats, salt, agave, sugar, oil, vanilla and baking powder in a food processor, blend until mixture is smooth. Once the ingredients are incorporated and the mixture is smooth add chocolate chips and stir to combine.
- Pour the mixture into the prepared pan, sprinkle with sea salt (if desired) and bake 15-18 minutes, or until cooked through. Remove from oven and allow to cool at least 10 minutes on cooling rack before removing. Cool completely and cut into bars
Source: Lynsey Lou’s
Posted in Brownies & Bars, Desserts | Tags: black beans, chocolate, cocoa, coconut oil, gluten free, oats | 12 Comments »
Birthday Overload Pancakes
Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Funfetti “syrup”.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
Ingredients:
COOKIE DOUGH
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
PANCAKES
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 egg
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
Directions:
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.
Posted in Breakfast, Pancakes | Tags: cake mix, chocolate, Funfetti, Greek yogurt, peanut butter, sprinkles | 15 Comments »
Nutella-Stuffed Brown Butter Chocolate Chip Cookies
These cookies have been popping up all over so I decided it was finally time to jump on the bandwagon. After all, it’s difficult to imagine a world where anything stuffed with Nutella would not be worth while. Let alone the addition of browned butter and some sprinkles of sea salt. Speaking of sea salt, for some reason I refuse to buy fleur de sel online, and has become my mission to find it in person. Somehow even the local spice store doesn’t carry it. But thankfully, I’ve seen more recipes calling for coarse seas salt rather than the fancy stuff lately and the mad hunt had been put on hold for the moment.
These cookies rival the Nutella chunk cookies I made awhile back. But instead of chunks of Nutella dispersed like chocolate chips, these have an entire blob of Nutella inside! As a result they are definitely best when served right out of the oven so that the Nutella in the middle is still nice and gooey. But you if somehow have any left over after the first day, 10 seconds in the microwave will rejuvenate them.
One year ago: Dark Chocolate Peanut Butter Granola Bars
Two years ago: Bacon-Corn Fritters
NUTELLA-STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
Makes approximately 2 dozen
Ingredients:
1/2 cup Nutella
1 cup (2 sticks) unsalted butter
2-1/4 cups all-purpose flour
1-1/4 tsp baking soda
1/2 tsp coarse sea salt, plus extra for sprinkling
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
2-1/2 tsp vanilla extract
1 Tbsp Greek yogurt (I used 0% vanilla Chobani)
1 cup semisweet chocolate chips
1/2 cup milk chocolate chips
Directions:
- Line a baking sheet with parchment paper. Dollop teaspoon-sized mounds of Nutella onto the baking sheet (about 2 dozen total*) and pop in the freezer until firm, at least a few hours.
- Add the butter to a medium skillet set over medium heat and let it start melting. Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and smells nutty. Pour the butter into the bowl of a stand mixer fitted with the paddle attachment. Allow to cool completely.
- Whisk the flour, baking soda, and sea salt together in a medium bowl. Add both sugars to the bowl of the mixer along with the cooled brown butter. Beat on medium speed until blended. Add the egg and egg yolk, mixing until incorporated and scraping down the sides of the bowl as needed. Mix in the vanilla and Greek yogurt. With the mixer on low, add the dry ingredients in two additions, beating just until incorporated. Add the chocolate chips and mix until evenly distributed. Cover the bowl and refrigerate the dough for at least 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Using a small cookie scoop (about 2 tablespoons), portion the dough into balls. Working with one ball at a time, use your thumb to create a well in the center of the ball. Add a dollop of frozen Nutella to the well then seal the cookie dough around it so it’s completely enclosed. Repeat with all of the dough and Nutella, placing the balls of dough about 2 inches apart on the prepared baking sheets. (Note: the Nutella may soften as it sits at room temperature. If necessary, you can throw it back in the freezer to firm up.)
- Bake the cookies for 10-12 minutes, or until the edges are golden brown and set (the centers may look underdone). Transfer the baking sheets to wire racks and immediately sprinkle the cookies with additional sea salt. Allow to cool for a few minutes on the baking sheet then remove to the wire racks.
*I got 30 cookies and therefore made 6 extra dollops of frozen Nutella
Source: Adapted slightly from Tracey’s Culinary Adventures, originally from Ambitious Kitchen via Annie’s Eats.
Posted in Cookies, Desserts | Tags: browned butter, chocolate, Greek yogurt, Nutella, sea salt | 15 Comments »
Raw S’mores Cookie Dough Bites
After seeing Christina’s S’mores Cookie Dough Bites, I decided to make my own using the recipe for Raw Cookie Dough Bites. Visually they might not look as pretty or resemble traditional cookie dough, but they certainly taste like cookie dough and they are packed with good-for-you nuts. Just overlook the marshmallow bits, chocolate, and graham crackers haha.
Speaking of nuts, I’m going to tell you a little tale about innocent highschool-me. As part of my senior AP English class, we wrote different styled/themed poems and one particular assignment involved writing a customer complaint in the form of a poem (I cannot remember which style). These poems were then read in front of the class by either the writer or the teacher (I always let her read mine, I preferred the anonymity although one time I wrote one about my mom and everyone knew it was me but I digress). One student wrote a poem to a candy bar company complaining about the use of nuts in nearly all of their products. The poem went on and on about how much it ruined the ability to enjoy said candy bars and my uncensored reaction was “::GASP:: I love nuts!”, to which everyone turned to stare at me at laugh. Yea, I said that out loud and not in a low voice. And no, I did not realize what it sounded like until it was too late.
But you know what, I do love nuts dang it and I’m not ashamed to say it no matter what it sounds like! These cookie dough balls are proof of my profession, because they actually curb my real cookie cravings. In other words they are magic.
One year ago: Corned Beef with Blackberry Mustard Glaze
RAW S’MORES COOKIE DOUGH BITES
Makes about 2 dozen
Ingredients:
2/3 cup raw almonds
2/3 cup raw walnuts
2/3 cup raw rolled oats
1/4 tsp ground cinnamon
1/8 tsp sea salt
1/4 cup raw agave nectar
2 tsp vanilla extract
2 Tbsp mini chocolate chips
2 Tbsp mallow bits (or cut up miniature marshmallows)
2 Tbsp crushed graham crackers
Directions:
- In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
- Add the agave nectar and vanilla and process to combine.
- Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
- Roll the cookie dough into balls (about 1 Tbsp each) and place them on a cookie pan lined with parchment paper.
- Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
Source: Adapted from A Dash of Compassion, inspired by Mis-Cakes Oven Adventures.
Posted in Appetizers & Snacks, Desserts, Truffles & Bark | Tags: agave nectar, almonds, chocolate, graham crackers, marshmallows, oats, walnuts | 4 Comments »
Peanut Butter Cup Crunch Brownie Mousse Pie
Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert 
.
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Two years ago: Caramelized Honey Dijon Chicken Wrap
PEANUT BUTTER CUP CRUNCH BROWNIE MOUSSE PIE
Serves 12-16
Ingredients:
BROWNIE
Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
CRUNCH
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
MOUSSE
1/2 block (4 oz.) cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup heavy whipping cream
Chocolate sprinkles, if desired
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greased 10-inch springform 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. Allow time for the brownie to cool; in the meantime, prepare the peanut butter mousse layer.
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
- Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
- Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies. Place in refrigerator to set for at least three hours.
- When ready to serve, remove sides from springform pan, slice and serve. Top with chocolate sprinkles if desired. Store in the refrigerator.
Source: Inspired by Love From The Oven. Adapted from Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks.
Posted in Desserts, Pies | Tags: chocolate, cream cheese, heavy cream, peanut butter, peanuts, Reeses | 9 Comments »
Cake Batter Chocolate Chip Cookies
Cake batter in cookie form? Yes please. This recipe actually made me think of all kinds of cake batter flavored cookies that could be made (similar to my streak of different cake batter dips). But I was particularly excited by the recipe using tall cookie dough balls resulting in thicker cookies. Unfortunately they did not come out as thick as I had hoped. I was testing out a new cookie sheet for these so may need to play with it more (I received 3 different kinds of cookie sheets for Christmas and I am supposed to report back to my dad which one is best). Regardless of their height, they were still a great cake batter tasting tasting cookie and is worthy to take up space in your freezer for those emergency cookie moments. Such as every day life.
One year ago: Gluten-Free Bananas Foster Muffins
Two years ago: Cashew Chicken
CAKE BATTER CHOCOLATE CHIP COOKIES
Makes about 2.5 – 3 dozen
Ingredients:
1-1/4 cup all-purpose flour
1-1/4 cup yellow or white boxed cake mix
1/2 tsp baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1/2 tsp vanilla extract
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles
Directions:
- In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the dough. Fold in the chocolate chips and sprinkles.
- Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
- Preheat oven to 350 degrees.
- Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be “taller” than they are wide. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Source: Sally’s Baking Addiction
