Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

Wednesday, December 4, 2013

Chocolate Peanut Butter Caramel Crispy Treat


OH MY !!!

THESE ARE A MUST !!!
holiday or not...these are a HUGE hit!

crunchy, gooey
sweet, salty
THE ULTIMATE RICE CRISPY TREAT
(can be made gluten free)


PERFECT FOR COOKIE EXCHANGE, OFFICE PARTY AND HOLIDAY DESSERT TREAT TRAY.
the recipe can serve a crowd...you might even get 36 squares depending on how you cut them.  the squares can be more like bite size because they pack a flavor punch and just one bite is a mouthful.
i found these on pinterest and knew they would go directly to my "must try" board.
the original recipe comes from Debbie F. at Key Ingredient.  i'm sure these have been made many times over with all sorts of combinations, but i decided to go with a gluten free option.
it dawned on me that "rice" krispies are probably gluten free already, but i wasn't sure they were totally gluten free so i used chocolate crispies from Mother's...sorry i forgot the brand name, but it definitely stated "gluten free" on the box.
i threw some gluten free pretzels in as well to make up the full 7 cups.
NOTE...i am not gluten free, and i am not serving anyone with a severe allergy, so you will want to check all of your ingredients for your particular needs.


CHOCOLATE PEANUT BUTTER CARAMEL CRISPY TREAT...GLUTEN FREE

3 tablespoons of butter
10 0z bag of mini marshmallows
1 Tbsp of vanilla
6 cups of gluten free chocolate crispy cereal
1 cup gluten free pretzels, crushed to small pieces
14 oz bag of unwrapped caramel, i used Werthers
2 Tbsp water
1 1/2 cups peanut butter, divided,,,i used Jiff
12 oz bag of semi-sweet chocolate chips
1/2 cup roasted salted peanuts for the top
NOTE...i threw a few whole peanuts into the rice crispy marshmallow mixture as well...

butter a 9 X 13 inch pan.  also butter the pot and utensils you will be using to melt the marshmallows

place 3 Tbsp. of butter and the marshmallows in a medium saucepan and cook over medium heat, stirring frequently until melted.  when completely melted and smooth, stir in the vanilla.  turn off heat and stir in cereal until completely coated.  the mixture will be VERY sticky.  use buttered hands to press evenly into pan.  mixture should be firmly pressed into pan.  try to have the top even.  place in the fridge to chill.
in another sauce pan (or just quickly clean out the one you were using)...place the caramels and 2 Tbsp of water over low heat, stirring frequently until melted and smooth.  add 1 cup of peanut butter (i suggest store bought like Jiff, not fresh).  stir this mixture until fully incorporated and smooth.  pour the caramel/peanut butter mixture over the chilled rice crispy mixture in the pan.  get it into the corners and as even as possible.  place the pan back into the fridge.
clean your saucepan again and, over low heat, melt the chocolate chips, stirring frequently so as not to scorch or "seize" the chocolate.  LOW HEAT.
when melted, add the remaining 1/2 cup peanut butter, stirring until smooth.  pour this mixture over the chilled caramel layer, spreading to the edges in an even layer.  tap the pan a few times on the counter and give it a jiggle to even out the chocolate layer.  sprinkle on nuts if you choose to and place in the fridge to set for about an hour or until chocolate is firm to the touch.
cut into squares while still firm.
bars are easiest to cut while chilled,
BUT ARE BEST SERVED ROOM TEMPERATURE.



Sunday, August 18, 2013

Delicious Peanut Buttercream Frosting with Easy Chocolate Cake


all i can say is...

if you love PEANUT BUTTER

you'll love this cake.


 this "cake"post is all about the frosting.
the cake is good and super easy to throw together, but it definitely takes a back seat to this sweet savory smooth peanut butter buttercream frosting.
my friends were absolutely head over heals about this cake.  the aroma of peanut butter wafted though the air.  they were rolling there eyes before the first bite...  i even got called into the manager's office because of this cake.  my friend Jennifer said, "ah jules...i need to see you in the office for a moment..."   i thought i might have done something wrong or misplaced something important...
nope, she called me in because of this darn cake!
peanut butter frosting is a winner
i think i will try this frosting on the "Black Magic Cake" i made a few weeks ago...now that's a chocolate cake.  that would be a heavenly match.


ONE BOWL CHOCOLATE CAKE

FOR THE CAKE...
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 tsp espresso powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp slat
3 Tbsp unsalted butter, melted about half way
3 Tbsp sour cream
1/2 cup milk
1 egg, room temp.
1 tsp vanilla extract
1/4 cup mini chocolate chips

preheat the oven to 325F.  grease a 9 inch round cake pan.  line with parchment.
sift flour, cocoa powder, sugar, baking soda and salt into a large bowl.  add the butter, sour cream, milk, egg, vanilla and mini chips.  mix well with a wooden spoon or rubber spatula.  it's okay if the batter is a bit lumpy, but make sure there are no clumps of undissolved dry goods.  scrap into prepared pan.
bake for 30-35 minutes.  check after 25 minutes.  cake should be firm to the touch, skewer comes out clean and cake is just pulling away from the sides.  MINE WAS DONE IN 25 MINUTES with oven at 320F
cool on rack for a few minutes then unmold and cool completely.
i like to stick it in the fridge for a bit before cutting it in half for layering.



PEANUT BUTTER-CREAM FROSTING
aka Kathleen's Peanut Butter Icing

1 cup powdered sugar
1 cup peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp pure vanilla extract
1/4 tsp salt
1/3 cup heavy cream

place powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.  mix on medium-low speed until good and creamy, scraping down the sides as you work.  add the cream and beat on high speed until the mixture is light and smooth.

NOTES...i have not worked with frosting a lot, but i found this one very forgiving.  as in...it was easy to work with and did not get stiff as i was playing around.  i could go back and fix the top, practice my swirls and work on the sides.  i'm learning as i go.
also...i baked the cake on a Tuesday, frosted the cake on Wednesday and took the full cake shot.  Thursday i shot the slice and served it Thursday afternoon.  my point IS...this can be made the day before and sit covered on the kitchen counter.

Sunday, August 11, 2013

Freaky Frito No Bake with Bacon and Red Pepper Flakes


SO WRONG...yet

SO PERFECTLY RIGHT !!!


everything about this says NO NO NO NO

DON'T DO IT

but you just can't help yourself...

this is a true definition of

GUILTY PLEASURE


FRITOS
chocolate
BACON,
peanut butter caramel
and a sprinkle of HOT chili flakes


YOU MUST TRY THIS !!!
i found this incredibly sinful delight on pinterest brought to my attention by  Skip to my Lou...Cindy i love you i hate you!  these are so GOOD...so BADDDDD and so wrong, yet so right on every level.   perfect sweet savory gooey crunchy in every bite.    friends and family thought i was crazy when i tried to explain what was in it, but first bite had them grabbing for more.  i would, and probably will, bring these to any party be it black tie or pot luck.  


FREAKY FRITO NO BAKE with BACON
and RED PEPPER FLAKES
original recipe and photo instructions found at Skip to my Lou

1 bag of regular Fritos, 10.5 oz
1 cup regular sugar
1 cup light corn syrup
1 cup regular store bought peanut butter...natural won't work the same.
i used half creamy and half crunchy, so both will work.
8-10 strips CRISPY bacon, chopped or crumbled.
chocolate to drizzle
crushed red pepper flakes to sprinkle

spread Fritos on a greased 15 x 10 inch jelly roll pan/cookie sheet.  sprinkle the bacon on the Fritos.  save a bit of bacon to sprinkle on after you pour the caramel mixture for a good visual.
in a small sauce pan add the sugar and corn syrup. bring the sugar and corn syrup to a boil...stirring to help dissolve all the sugar.  let boil for one minute.  remove from heat and stir in peanut butter until smooth.  pour mixture equally over the Frito/bacon.  sprinkle (sparingly) with red chili flakes...as much as you can handle.  maybe just do chili flakes on half so the non heat seeker/pansy will enjoy.   as they are cooling heat some chocolate...(about 1/2 cup or so) slowly in the microwave.  do this at 15 second intervals, stirring in between so you won't seize the chocolate.   it should not be too hot so you can put this in a zip-loc baggie, cut off the tip and drizzle over the whole sheet.  the chocolate will set in a few hours, but since it isn't "tempered" it will still be a little soft to the touch.
i handed these out the next day and they still had a very good crunch...even 2 days later they were good after the photos.  do not cover these tightly.  i have a cover for my sheet pan that i just lay over top.

Tuesday, January 15, 2013

Red Curry White Chocolate Peanut Butter Thai Truffles


imagine this...

like nothing you'd ever expect in a typical peanut butter chocolate candy morsel.
upon first bite, instantly you are transported to another country...

but where am I ?...

what are those flavors ?...
yes, i see peanuts and chocolate, but...

lemongrass, coconut, red curry, ginger...
oooh AND there's a spicy kick at the end ?!

it's like some little Thai mother infiltrated the Reese's factory and slipped in a few of her own ingredients...

"REESE'S" GOES TO THAILAND


these are a huge hit among my foodie friends.  some were a bit sceptical...possibly from my description alone.  i didn't know how to explain the flavors.
the best i can do is liken it to that delicious spicy Thai peanut dipping sauce you get with a good plate of Satay...or the sauce you get with spicy peanut noodles and end up licking the bowl...
i know...it all sounds so weird,
BUT i promise you...
this is an unforgettable outrageous truffle. 


RED CURRY WHITE CHOCOLATE PEANUT BUTTER THAI TRUFFLES
makes about 38-40 truffles

14 oz. white chocolate
3/4 cup whipping cream
1/3 cup creamy "brand" peanut butter
1 Tsp Thai Red Curry Paste
1/2 tsp coconut extract
1/8 tsp cayenne powder
zest 1/2-3/4 lime
6 oz roasted salted peanuts, small chop.
crystallised ginger for garnish

put white chocolate, peanut butter, red curry paste, lime zest, cayenne in a medium glass bowl.  set aside.
in a small sauce pan add cream and bring to "almost boil".  stir while heating so as not to scald on the bottom.
pour hot cream over white chocolate mixture and let sit for just a moment.  stir with a whisk (just stir...not vigorously).  as it comes together add in the coconut extract.  when it is all combined, give it a little whisking to make sure it is all emulsified and is not separating.  TASTE TEST.  add a little more something if you see fit.  i usually do a little tweaking at this time.  let come to room temp.  put mixture in the fridge, uncovered.  you don't want condensation from a cover in your chocolate mixture.  in about an hour, come back to it and give it a stir...if it isn't set yet...taste test one more time.  this is the last time you can add anything.  then cover and put back in the fridge for at least a few hours or over night is better.
when absolutely set, make 3/4 inch balls.  USE THIN RUBBER GLOVES...rubber gloves make everything so much easier.  when ball is formed roll in bowl of chopped roasted salted peanuts.  you need to press the peanuts in a little bit to cover the ball.  when these are all done...set aside if dipping in chocolate.  i think they should be close to room temperature when dipping so you won't have any cracks or seepage.
work in a cold room if possible.
temper your dark chocolate.  dip balls half way and set on prepared parchment cookie sheets.   if room is too warm, refrigerate balls for about 15 minutes to set.
drizzle chocolate over full sheet of balls...it's easier than one at a time.

you will probably have left-over tempered chocolate so have other goodies on hand to dip or throw into a quick "bark".



Sunday, December 9, 2012

Bacon Peanut Butter Pretzel Chocolates !


1#pound of bacon...

1#pound of chocolate...

a handful of pretzels 

and a little peanut butter...

hands down...call your mama...
shut the front door...
absolutely one of the BEST BITES i have made all year. 


CHOCOLATE...
my newest obsession.

i think this holiday season you might be seeing a lot of chocolates.
i've already made 5 different chocolaty morsels and i can't stop myself from dreaming up new ones.

i'll be posting about the others, but...
this is one of those...stop and take a moment type of unbelievable bites.


BACON PEANUT BUTTER PRETZEL CHOCOLATES

what you'll need...

1#pound of good chocolate...61% works well.  couverture chocolate is preferred.
1#pound bacon...cooked, CRISPY...chopped to small bits
NOTE...bacon is 1# before cooking
small pretzels...for this i used the Snyder's peanut butter pretzel sandwiches because they are small and round... twisted in half.
Jiff creamy peanut butter...natural PB is too runny.
smoked finishing salt, like Maldon 
small cupcake papers.
 mini muffin tins just to help hold the cups.
NOTE...i also made a few GLUTEN FREE by using small gluten free pretzels.

for tempering chocolate...
you'll need a medium glass bowl, digital thermometer and a clean spatula...at no time should ANY moisture touch the chocolate.
i use Alton's method quickly explained below.

put 3/4 of your chocolate in the glass bowl and microwave for 30 seconds.  STIR.  microwave again for 30 seconds.  STIR.  do it one more time.  STIR.
microwave 3-5 more times, stirring well between each time until it reads 100 F degrees.  STIR.
now microwave for 10 second intervals stirring between each time until it reaches 115 F degrees.
remove from microwave and stir.  stir in the 1/4 pound of chocolate (this is called "seeding").  if you have some 100% cocoa butter, stir in 5 grams of that as well. Alton uses the 100% cocoa butter method instead of seeding with chocolate.  i used both.
keep stirring until all chocolate is smooth and it reaches 90 F degrees for dark chocolate...88-85 F degrees for milk chocolate.

while your chocolate is coming down to the 90 F degrees (don't forget to stir!), get everything ready.  prepare pretzels with a small dollop of peanut butter...approximately 25-30 pieces.  make sure they will fit in your cupcake papers.  place paper cups in the muffin tins.
add bacon to tempered chocolate.  keep bowl warm by placing it in a larger bowl lined with a cloth towel so it will be snugly and warm while you work.

add a small amount of bacon chocolate to your paper cups...only do 3-5 at a time.  place the pretzel, peanut butter side down, in the cup on the chocolate you just put in.  push it in slightly.  now add another small amount of bacon chocolate to cover the pretzel and fill the sides.  sprinkle a little smoked salt on top before it starts to harden.  proceed with the next 3-5 cups...
when you have finished 1 muffin tin full, gently knock it a few times on the counter to settle everything...then refrigerate for about 10 minutes...they should set by then.  take them out of fridge and keep in a cool dry place.
keep working quickly until you have filled as many as possible.
i got 25 pieces.

NOTE...i am not a professional chocolate person!  please check links given and seek out any other information necessary.  this is how i do it and my chocolates have been good and snappy for over a week...no blooming, no streaks...i don't have the shiny sheen down yet, but i will soon.

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