Desserts

Killer Peanut Butter Mousse Brownie Pie. I can think of worse ways to die... We’re eating a chilled “pie” made of layers of fudgy coffee brownies, rich airy peanut butter mousse, crumbled Reese’s peanut butter cups and finished with a drizzle of ganache. It’s a well-known fact that sweets are not really my cuppa beer. (I don’t really do “joe” either!) That being said, T-dog loves him some sweets so from time to time I give in and make him something decadent. This summer he’s been gobbling up cones of chocolate peanut butter cup ice cream from a local shop after we’ve had a hard day of boogie boarding and generally enjoying ourselves at the beach.

Going into the this dish with the concept in my head, I had no idea how wildly popular it was going to turn out to be! Killer Peanut Butter Chocolate Pie For the Peanut Butter Mousse: 3/4 cup creamy peanut butter, (do NOT use natural or crunchy!) For the Ganache: 1/3 cup heavy cream 1/4 cup semisweet chocolate chips 1o mini Reese's Peanut Butter Cups, roughly chopped. Homemade oreos « Sassy Radish. When we arrived to America, I was quick in growing to love American traditions and foods and general popular culture.

I ate peanut butter and jelly sandwiches with great zeal and often dreamt (and still do) of pizza. Hamburgers and French fries, chicken nuggets and fish sticks, potato chips and chocolate chip cookies, sweet potato and broccoli, Fourth of July clambakes and Thanksgiving turkeys – I embraced it all as if it were the most natural thing in the world. I forced these unknown traditions on my parents, arguing with them, a bold and foolish teenager that I was, that these were the new ways of the world, and that we had to let go of our old world traditions because they were archaic that no one, besides my parents and their Russian friends, understood.

I was eager to assimilate and become truly, completely, wholly American. If it was American – I loved it blindly and unequivocally. Except for the Oreos. No matter how hard I tried to love the Oreo, its white stuffing eluded me. Simply delicious home-cooked meals, etc.. ] When I bought the jar of Nutella last weekend I made a vow (yes I did) that part of the Nutella will be made into cupcakes.

I’ve always planned to do that whenever I buy one but it never gets that far. Darn those nutella sandwiches and occasional spoon licking. Well, I finally made self-frosting nutella cupcakes and golly they were so beautiful and delicious. This self-frosting nutella cupcakes recipe was adapted from Connie of Pinoycook which she got from Baking Bites. 10 tbsp butter, softened 3/4 cup white sugar 3 eggs 1/2 tsp vanilla 1 3/4 cups sifted all purpose flour 1/4 tsp salt 2 tsp baking powder 1/3 cup Nutella Preheat the oven to 325°. Using a mixer, cream butter and sugar together Do this until light and creamy.

Add one egg at a time. Beat the mixture after each egg. Add vanilla, then the flour, baking powder and salt. The mixture would be sort of lumpy like it would be hard to pour. Use an ice cream scooper to fill up the cups with the batter. Serve cool or a slightly warm. . Daring Bakers Challenge : Chocolate covered Marshmallow Cookies. (Chocolate Covered Marshmallow Cookies) The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth.

She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. Avert your eyes now if the idea of a supersized chocolate covered marshmallow cookie cake, sounds like too much to digest. To explain, let me start at the very beginning. This month, I somehow managed (once again) to leave the DB challenge until the last minute, so I opted to make just the marshmallow cookies, as they were something I hadn’t tried before. Of course, my mind tends to wander, so while the cookie dough was chilling, I took a fancy to making Alice Medrich’s peanut butter-chocolate torte. Homemade versions of Girl Scout cookies. I admit it: We’re Thin Mint addicts in our house.

I try to limit the number of boxes I buy each season because they aren’t particularly healthy or earth-friendly. But, I have many friends with daughters in the Girl Scouts, and the Thin Mints are just so yummy. My 7-year-old didn’t even realize there was any other flavor of Girl Scout cookies than Thin Mints. When one of my friends asked him what kind of cookies he wanted to buy from his daughter he said, “You know. Girl Scout cookies,” with a confused look on his face. One reason that Girl Scout cookies hold such a spell over many people is that they are only available for a limited time. Whether you’re looking to create a healthier version of the cookies that you like so much or you want a way to get your fix during the off-season, try your hand at these recipes for Girl Scout-like cookies.

The Brownie Project. Evil chef mom: chocolate peanut butter pie. How to Make Your Baby Pterodactyl Mad In 4 Easy Steps.

[No, I didn't have sex with a dinosaur nor was I inseminated with whatever and I didn't splice some dino dna with frog dna a la Jurassic Park like some mad scientist] First, you need to find yourself a 17 year old daughter then when she starts complaining tell her she sounds like a baby pterodactyl. Squawk! That looks about right. Second, embarrass her by telling a family friend that when she was younger she didn't have an ounce of gaydar in her whole entire body. "Slander! " Three, repeat the gaydar thing to the internet. Can you hear the squawking? Four, don't make this pie when you say you are going to make this pie.