Posts Tagged dessert

Whoops Wednesdays

Whoops… Somehow I seriously missed Tasty Tidbit Tuesday. I guess the holidays are busier than I thought! But I didn’t 100% forget y’all; I am posting one last cookie before the Christmas festivity next Tuesday!

Many lovers of cookies have their favorite chocolate chip cookie recipe, and I am no exception. I love Nestle. The original Nestle. The too & goodness Nestle. So here it is, but be warned; room temperature eggs & butter is key. KEY.

Original Nestle Tollhouse Chocolate Chip Cookies

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs room temp
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate MorselsNESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (totally optional)

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

, , , , , , , , , , , , , , , , , , , , ,

Leave a comment

Rubber Duckie You’re the One!

Who finished singing that verse? 🙂 it happens. It may not seem very applicable on Tasty Tuesday, but hold on, it’ll make sense soon.

All you need is candy melts & Top Secret’s recipe for Reese Peanut Butter (here: http://www.topsecretrecipes.com/Reeses-Peanut-Butter-Cups-Recipe.html)

FYI: If you buy white melts and want to dye them specific colors (like I did for the eyes and beaks) make sure to add shortening because the dyes like Wilton’s cake dyes, will dry them out. Follow the heating instructions, and paint each layer separate and freeze for about 5-10 minutes inbetween layers. You can see through the following photos my layering process. Welcome to my duckies! I made three batches. The candies are completely reheatable through out the process. Use a food safe paintbrush as needed.

image

image

image

 

I will say that it helps to warm the peanut butter so that it spreads evenly in the shell. I used a plastic bag with a  tip cut off, and if I didn’t push the peanut butter to the hole, it wouldn’t ooze out in the microwave.

image

 

image

Trim off the edging for prettier duckies!

 

, , , , , , , , , , , , , , , , ,

Leave a comment

Put The Limey in the Coconut

Okay, is that song now stuck in your head? It is in mine! I made these green things down below last night. I got the recipe from another blogger: http://www.eatliverun.com/

She made them for St. Patrick’s Day, but I made them just because! I really liked them.

image

Creamy Lime Squares

makes about 12 squares (I MADE REALLY TINY ONES)

(adapted from my Big Sur Lemon Bars, which were from My Nepenthe: Bohemian Tales of Food, Family and Big Sur

Print this recipe! -Jenna of Eat, Live, Run)

Ingredients:

for crust—

1 cup flour

1/4 cup powdered sugar

1/4 tsp salt

1 stick unsalted butter, cold

for creamy lime filling—

2/3 cup fresh lime juice (from about 6 limes)

1 1/4 cup sugar

1/4 cup flour

4 eggs

2 tsp lime zest

green food coloring (enough to produce desired green color)

powdered sugar for serving

Directions:

Preheat oven to 350.

To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.

To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.

Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.

Time: 1 hour

 

 

Changes and tips: Do  not make the filling before the base is finished cooking. Otherwise, the egg whites separate slightly. Does not affect the taste, just the look. 

I added a little key lime to the lime juice, and used closer to 3/4 cupIT was DELICIOUS

 

Halloween food: Call it Ogre Snot and the kids will go gaga (unless they are already dressed as Gaga!)

, , , , , , , , , , , , , , , , ,

Leave a comment

Peanut Butter Time!

So, I love peanut butter. It’s great with apples, graham crackers, in peanut butter jelly bars, and of course in cookies. 

 

I’m making some cookies tonight from one of my favorite bloggers: Sweet Pea Kitchen. She’s just a might pregnant (congrats!) and she’s very excited about chocolate and peanut butter lately. She’s posted Reese Peanut Butter Cookies and I thought that sounded great! My coworkers aren’t pregnant, but they have gaping sweet teeth. 

 

So here it is; this will be brought to work tomorrow. 

 

Ingredients:

 

  • 2 ½ cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup unsalted butter, softened

  • 1 cup sugar

  • 1 cup light brown sugar

  • 1 cup creamy peanut butter

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 ½ cups milk chocolate chips

  • 2 cups chopped Reese’s peanut butter cups

 

Directions:

 

  1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and peanut butter until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Stir in chocolate chips.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Flatten balls slightly into 3/4-inch disks. Repeat with the remaining dough, spacing the balls about 2 inches apart.
  5. Bake 8 minutes, then remove cookies from oven and lightly press cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven until Reese’s peanut butter cups are slightly melted and cookie edges are slightly golden brown, about 2 more minutes. Cool cookies for 2 minutes on baking sheet before transferring to wire rack to cool completely.


Yields: 4 dozen cookies
Prep Time: 15 minutes
Bake Time: 10 minutes

Recipe From Sweet Pea’s Kitchen

http://sweetpeaskitchen.com/2012/08/06/reeses-peanut-butter-cookies/

 

, , , , , , , , , , , ,

2 Comments

Fluff the nut

 

I thought I would talk about a perennial favorite of mine, the fluffernutter. A mouthful in more than just pronunciation! Its deliciousness being more than I can stand, I must give recipe now so that you can create (though some of you already know how).

Fluffernutter Sandwich

2 slices bread (less fiberier the better)

1 TBSP  peanut butter (I like it smooth)

1 TBSP marshmallow fluff/spread

Butter for grilling

Optional toppings of powdered sugar or melted chocolate

Prepare sandwich like a grilled cheese. Toast in skillet on high until crunchy on both sides & gooey in the middle. Serve with a dusting or drizzle & a large cup of milk. Cold.

Alternative: this makes an excellent & decadent French toast. Prep sandwich & dunk whole sandwich in egg mixture before grilling it up & drizzle with chocolate.

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

Clearing out Leftovers: Frosting Edition

If you’re anything like me you end up with leftover frosting (unless you’re a lick the bowl before decorating person) after every cake you make. This gets frustrating when a cup or so needs to be removed from your house before the sugar generously sticks to your thighs. I’ve got the recipe if you’ve got the event to take them! Otherwise you end up with tasty treats to eat.

Most people have seen cake balls, Oreo truffles, or similar sounding & gooey tasting. Most of you bakers have even made them. I’ve got a simple version that is hard to screw up. 3 ingredients, 5 tops!

image

See?

Simple Cake Balls
1 box cake mix, cooked & cooled
16 oz (ish) frosting
6 squares baking/almond bark

Directions:
Crumble cake.
Add frosting to your stand mixer. Beat on high until airy & supple. Add cake ⅓ at a time, beating until blended in between add-ins. Refrigerate while prepping next step.
Melt almond/baking bark in a double boiler (or pot & glass/metal bowl) on low. Slow & low is best to avoid scorched bark. Best results come if your water in the bottom pan does not touch the bottom of the top bowl/pan. Stir occasionally until completely melted.
Using a tablespoon roll cake/frosting mixture into formed balls. You can freeze them for short time periods if they become too soft to dunk. Remove double boiler from direct heat and drop rounds into the bark. Roll to cover & remove quickly scooped on a fork & tap gently to remove excess bark. Slide onto wax or parchment paper. Repeat until all are covered. Drizzle remaining bark over cooling balls.
Once hardened, peel carefully from paper (some bottoms will leave behind residue) & serve.
Store leftovers on wax paper in an air tight container in the refrigerator. You can stack wax sheets.

You may not have leftovers, they disappear quickly…

image

The specific cake truffles I made were with the following substitutions:
Chocolate cake mix
½ peanut butter cream cheese frosting
½ chocolate fudge frosting
White almond bark melted with 2 TBSPs peanut butter & 8 Hershey kisses.

Follow directions above

, , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

Stealing recipes; it’s what I do!

I’ve never thought you had to have all your own homemade recipes to be creative or classy. Sometimes in life someone does something so well you can’t help but copy cat! I found said item on smitten kitchen’s blog. I had a friend celebrate their 25th last week & I was itching to create. So I begged them (truly) to let me make a dessert item for them. I lucked out & was given two classic ingredients: chocolate & peanut butter!
So I went to my trusty search engine & got to searching. Lo & behold too many delicacies popped up on my screen. A little drool may have dropped. But near the top two blogs stood out: one had gathered her favorite chocolate & peanut butter desserts (many came a close second) & another had a photo of this gorgeous layer cake playing peekaboo.

image

Obviously, the cake won out.
I erred twice of importance.
1. When freezing said cake layers, do not stack even with wax paper & zippy bags. No matter what.
2. Do not lose track of sifted powdered sugar in the peanut butter cream cheese frosting, it looks tacky (legitimately).
Oh maybe one more almost error, stir the ganache constantly. It was a close save. Truly.

But hey, people devoured this cake like it was the air they breathed. That is a happy baker. 🙂
Chocolate Peanut Butter Ganache Celebration Cake

, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

%d bloggers like this: