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. All in all, these bite size treats earned an excellent grade from our entire Thanksgiving table! 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 | How Sweet It Is - StumbleUpon. I’m sorry for doing this to you. I really am. But see, last Friday while I was on a 10-hour road trip heading for vacation, I received this recipe from a reader named Liz.
Liz, I love you. That’s all I have to say. I was tortured by this recipe for a full 8 days before I could make it. I wanted to make it while I was on vacation, but couldn’t drag myself up off the couch to do so. So it was the first thing I made when I returned home. These are an absolute sin. I really don’t have any words, other than you must try them. They may also change your waistline too. But that’s okay. It’s all in the name of chocolate. Better-Than-Crack Brownies 1 batch brownies (boxed mix or oooey gooey brownies) 1/2 cup salted peanuts (if don’t have salted, add sea salt) 1 cup chopped Reese’s peanut butter cups 1 1/2 cup milk chocolate chips 1 1/2 cup creamy peanut butter 1/2 tablespoon butter 1 1/2 cups Rice Krispies Cereal Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
Mr. Devils Cake Balls | 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. The reason I didn’t use homemade cake batter + homemade frosting is because I wasn’t confident in getting exactly the right consistency for cake ball dough.
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 Directions: 1. 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? Whatever that is. That’s the kind of cake I want.Me: *unimpressed look*Babyface: Okay. Uh. A cake. I have to say, I assumed this cheesecake would be good. I know it says “no bake” in the title up there, but I totally lied to you. Feel free to “dress” this sucker up however you like. I was so excited to dig into this cake that I totally forgot to do the whole candle/sing thing. Print this recipe No-Bake Butterfinger and Pretzel Cheesecake Adapted from Bakers Royale I chose to reserve some of the crust mixture to stir into the filling to add a little bit of crunch and texture. Makes one 9-inch cheesecake Ingredients: For the crust: 15 mini Butterfingers3 ounces pretzel twists (about 1/2 cup)2 tablespoons melted butter For the filling: For the ganache: 1/2 cup semisweet chocolate chips1/2 cup heavy cream. 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. Third came a [we'll talk about it later] which I was attempting for the [that too] and it is all sorts of magically tasty if you can look back the large crater in the middle, as if strawberry filling had recently erupted from within it.
Filed under: another delicious disaster and lordy, my freezer is getting full. Need another reason to make these? Makes 6 muffin-sized desserts. 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. Some cookies are packed into tins with truffles and orangettes and shipped to friends around the country and you have other cookies with tea on a cold, windy day.
Some are indulgences to bring to a holiday party and others should be baked on a Tuesday, just because. Some cookies are for others; these should be just for you. Why? Need I say more? One year ago: Ratatouille TartTwo years ago: German Pancakes (Dutch Babies) Chocolate Cereal Milk Mousse & Coco Pops. This post is coming to you a lot later than it should be. The main reason is because I am a lazy fatty who spent the entire weekend indulging on carbs. Deeeelicious. But I really did try to make up for it by whipping up this easy dessert on Monday. And then the sun disappeared. I'm not exaggerating, anyone who has been in Sydney will understand what I mean, it has been dark and grey with nowhere near enough natural light to take photos. After the crazy, over-the-topness of a 5-layer ombre effect birthday sprinkle cake in my last post, I thought it might be a good idea to take a breather and do something a little less complicated. It's funny the things you find out while coming up with recipe ideas.
Take note, this is NOT a chocolate mousse. For the topping:100ml (a bit less than 1/2 cup) heavy cream (I used 35% fat pouring/pure cream)100g dark chocolate. chopped into small piecesExtra cocoa pops to top off Preheat the oven to 135°C (275°F). Place 1/2 cup cereal milk in a medium bowl. 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. Składniki:spód:100g pokruszonych, pełnoziarnistych ciastek1/2 szklanki płatków owsianych błyskawicznych3 łyżki brązowego cukruszczypta soli7 łyżek stopionego masłakilka kropli aromatu waniliowegomasa:40g żelatyny1/3 szklanki wody400g śmietankowego twarożku naturalnego250ml śmietanki 30%1 szklanka cukru1 łyżka soku z cytryny3 szklanki jagód umytych i osączonych dodatkowo:250ml śmietanki 30%3 łyżeczki cukru waniliowego1 szklanka jagód Spód:1.
Masa:2. 3. 4. Wierzch:5. 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. The cookie itself is not overly sweet and very chocolately. The mascarpone cream inside is absolute heaven. I must advise that this cookie is not suitable for shipping. The cookies alone could go, but the cream would not make the trip very well. They would, however, be wonderful for local delivery. Savour. .. sweet sophistication Get the rest after the jump... Tuxedo Cookie Cookie Week Tip #2 If you are baking several cookies, be sure to make a shopping list from all of the recipes at once.
Before you start: This dough may seem a bit unusual at first. The mascarpone filling will work best if refrigerated first. Transfer cookies from work surface to parchment lined tray with a spatula. This recipe yields 10-12 cookie sandwiches. The ingredients: The cookie: The cream: ¼ cup unsalted butter, softnened 4 oz mascarpone cheese 1 ½ cups confectioners’ sugar ½ teaspoon vanilla The method: 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! OK. Enough on that. I cannot tell a lie: I made a blunder. A culinary blunder. And yet one that turned out to be just as delicious, albeit not what I had intended. If you’re not catching my drift here, these here churro “fries” were not meant to be fries at all. But here’s the rub. These are still insanely amazing. Sorry. Anyway, my point here is that sometimes you’ve got to roll with the punches. Churro Fries Adapted from Hy-Vee Seasons Magazine Yields: About 40 pieces Ingredients: 1/2 cup water 3 tablespoons butter, cubed 1 tablespoon plus 1/4 cup granulated sugar, divided 1/4 teaspoon salt 1/2 cup unbleached, all-purpose flour 1 large egg 1/4 teaspoon vanilla extract vegetable or canola oil (for frying) 1 tablespoon ground cinnamon Directions: In a medium saucepan over medium heat, mix together water, butter, 1 tablespoon sugar and salt and bring to a boil.