Bridget
Desserts. Peanut Butter Cup Bars Recipe. Exactly 9 days post-New Year’s my aforementioned aversion to sweets disappeared like a puff of smoke. The holiday sugar cloud has lifted and I am ready to dive into butter, chocolate, sugar and, of course… peanut butter! These peanut butter cup bars are nothing new to the blogosphere, but I am thrilled to finally have them back in my kitchen. I had my first encounter with these bars waaaaaay back in college. I was at a cookout/bonfire and a girl brought a pan of these. I’ve been a peanut butter fanatic pretty much since I uttered my first words, so needless to say I fell in love with these immediately. I was the kid on Halloween that dug through the candy to get to the Reese’s peanut butter cups. Three years ago: Hidden Berry Cream Cheese Torte.
Peach and Strawberry Cobbler. Oreo Dessert. Chocolate Mousse. As we have mentioned (repeatedly) my birthday was last week. The best part about birthdays is all the dessert. While in Washington DC we visited cupcake shop after cupcake shop. But it was ok because it was a birthday trip. Birthdays and birthday trips are meant for splurges. Once I got home the celebration continued. And I was right. I chose to make this for my birthday but it would be a great dessert to make for Valentine’s Day. Here is what you'll need Chop the chocolate Place the coffee, butter and chocolate in a heat safe bowl or a double boiler. Heat until smooth. Combine the egg yolks, water, amaretto, and sugar in another heat safe bowl and heat over simmering water Whisk until the sugar has dissolved and the mixture has thickened. Slowly add the chocolate to the egg mixture.
Whip egg whites and salt until frothy Add sugar Beat until you have stiff peaks. Fold the egg whites into the chocolate mixture Serve in individual dishes with fresh fruit or Peeps! Oreo Truffles. 1. Crush the Oreos (pretty much the whole package, minus a handful, will do) until finely ground. A food processor does the best job, but if you don't have one, throw the cookies in a ziploc bag, grab a rolling pin, and go to town. 2. Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. 3. 4.
Note: When you crush the Oreos, use the whole cookie, cream and all. Cookie Dough Brownies. I’m pretty sure that my main reason for baking so much is the raw cookie dough/brownie batter/pie crust. Why does food taste so much more decadent and yummy before you put it in the oven and kill all of the salmonella? Weird, man. I’m actually not a fan of salmonella, like, at all. So, I topped these ooey gooey brownies with some eggless cookie dough. Then I burst. These are rich, but not as rich as I expected. Print Save Ingredients: 1 recipe or box of brownie mix, prepared and baked 3/4 cup salted butter, room temperature 3/4 cup light brown sugar, packed 1/2 cup granulated white sugar 3 Tablespoons milk 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 1/2 cups milk chocolate chips Directions: In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy.
Adapted from Recipe Girl Don’t miss a post! Ice-cream Cake Recipe. Neopolitan Ice-cream Cake Recipe. S'more Cookie Bars. These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! The crust is a graham cracker cookie, topped with marshmallow, a layer of chocolate, and a graham cracker crust to top it all off. What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture.
Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Enjoy! S’more Cookie Bars Prep time: S’more pie. A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof, celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week. [I just spelled that "Weak. " It's all so telling, innit?] We assembled them from Nancy Silverton’s graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately-flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller’s marshmallows, as featured on Cooking for Engineers, and packed them up with skewers for toasting and giant bars of Hershey’s milk chocolate (exactly what we used in summer camp).
Second only to the men in uniform, they were the hit of the party. Or, you would be if I were not making it up to you today with something I declare an even bigger hit: S’more Pie. I was dead wrong on each concern.