The Capitol Baker: Peanut Butter Pretzel Truffles. Calling all peanut butter fans...this recipe is definitely for you!
My mother found this recipe shortly before Thanksgiving and got so excited that it was immediately added to our long list of Thanksgiving desserts! Even though the list was long, these little treats stood out in a good way. While I am always the first to admit that I am not the biggest fan of peanut butter, I did enjoy my one truffle. I have been searching recently for recipes combining salty and sweet flavors, so I appreciated the salty pretzels mixed with the sweet chocolate. And that's not all, the smooth peanut butter with a hint of crunch from the crushed pretzels created great texture that surprised our guests. Peanut Butter Pretzel Trufflesadapted from How Sweet It Is Ingredients 1/2 cup peanut butter1/2 cup chopped/crushed pretzels1/2 - 1 cup semi-sweet chocolate chips Directions. Better-Than-Crack-Brownies.
I’m sorry for doing this to you.
Soupbelly - StumbleUpon. If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about.
Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. For my first attempt I used Devil’s Food Cake mix, and a homemade frosting. You can buy a can of cream cheese frosting instead, but I accidentally bought cream cheese instead of frosting, and had to improvise. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar.
No-bake butterfinger and pretzel cheesecake. Me: Hey Babyface, what kind of cake do you want for your birthday?
Babyface: I dunno, whatever you want to make.Me: But it’s your birthday.Babyface: Okay. Uh. Well, what do you want to make? Ricotta muffins. These muffins are a labor of love, which is what I think you are supposed to call things that take a bit more work than you’d originally anticipated.
I’m not sure if this muffin is to blame, however. You see, we’ve come to expect that muffins, or so-called “quick breads” are indeed speedy to put together so when one takes the smallest amount more time, it may feel like a chore. Especially if you do not do handsprings of joy over the results, which I confess I did not do immediately. But today. Today I woke up and had one of these muffins and while I might be too sleepy, curmudgeonly and also feeling a zillion years too old to literally get my heels over head, I most certainly was on the inside because these are unexpectedly delicious.
One year ago: Sugar Puffs and Smashed Chickpea SaladTwo years ago: Fried ChickenThree years ago: Grapefruit Yogurt Cake Ricotta Muffins Adapted just barely from Pastries from La Brea Bakery, a gift from a very nice lady Turn the oven up to 350°F. Strawberry brown butter bettys. Me and strawberries are going through the wringer this week.
It started with a large, plank-like shortcake with cream cheese, sour cream and a buttered center. It was a dud, an all-caps level DUD. I should have known better than to try a recipe from a dubious source, and also to mess with a perfect thing. Next came a strawberry-striped tweak on my favorite crumb cake, except it didn’t really stripe and when released from the pan, stood briefly on the counter, sighed then slumped wobbily to the side.
Filed under: delicious dud hanging out in the freezer, waiting for the next barbecue invitation. Brown butter brown sugar shorties. There are cookies, and there are cookies.
There are melted toffee bits and pound-of-chocolate brownie-like discs that require half a glass of milk for a single bite and there are snappy little sables called Punitions. There are peanut butter cookies with chocolate pieces, peanut butter pieces and tiny chunks of peanuts in them and there are toasty little twice-baked shortbreads with scraped vanilla beans inside. There are pecan squares on shortbread bases boasting nine sticks of butter and two pounds of pecans and there are these: brown butter, brown sugar shorties. Chocolate Cereal Milk Mousse & Coco Pops. This post is coming to you a lot later than it should be.
Sernik na zimno z jagodami. For english version pelase click Uwielbiam jagody, ich smak, piękny kolor i niesamowity zapach.
Cudownie smakują z bitą śmietaną, zawsze przypominają mi wakacje nad morzem i gofry. Dzisiaj zapraszam na przepyszny, bardzo jagodowy sernik o fantastycznym kolorze. Delikatny, na kruchym spodzie z pełnoziarnistych ciastek. Cookie Week Day2: Tuxedo Cookie. Cookie week continues with a show stopper. This tuxedo cookie is a stepped up sandwich cookie with lots of class. Churro fries. Look at my wit!
Look at my skill! Look at how I took two different types of food and made them into one!