EDITED FEBRUARY 26, 2013: recipe is now here on my blog as the original blog is defunct.
They’re sweet. They’re salty. They’re crunchy. They’re the best new addition to your lunchbox. Check out my post on Today’s Housewife for the recipe!
Tag: chocolate
PB + J Brownies
Several weeks ago, I received a fun email request from Christina of She Runs, She Eats. She and her friend Cindy of Once Upon a Loaf had dreamed up an awesome contest, complete with prizes, recognition, and glory of epic proportions. Well, perhaps not recognition and glory of epic proportions, but you get my drift. The competition is in honor of National Peanut Butter and Jelly Day, as well as Cindy’s birthday, on April 2. So what exactly was this contest, you may ask? Well, to create the most magnificent peanut butter and jelly creation imaginable, of course! In sandwich or baked good form, please. With any kind of nut butter and any jelly or jelly-like food [preserves, spreads, fresh/dried fruit, etc.]. Sign me up right away, I said! And just like that, I was dreaming up ideas for Project PB&J.
Though I do love me a good PB&J, something sweet and chewy was calling my name. Since our recipes were supposed to be original, I didn’t want to go a-copying the PB&J bars that were popular over the past year or so. So what else went with peanut butter and fruit? Well, chocolate of course!
A little experimentation later and PB&J Brownies were born. These, my friends, are nothing short of amazing. I mean… do you see what I see?!?!
See that rich, fudgy, chewy brownie. Then see that little bit ‘o peanut butter action. But notjustpeanut butter all alone, or even anything reminiscent peanut butter cookie. More like peanut buttercheesecake. Mhmm… now that’s the good stuff! Where the brownie layer is rich and decadent, the peanut butter layer is sweet–but not too sweet. Creamy, but definitely baked. Fantastic.
Can you deny it? Please say no.
But of course, we have to take these brownies over the top just a little more [and qualify for the contest, duh!]… To put the cherry on the sundae… or the topping on the brownie :)… let’s swirl some raspberry preserves into the peanut butter layer. The preserves fold into the peanut butter as the brownies bake, leaving that perfect mix of peanut butter-jelly action that we know and love. If raspberry isn’t your thing, feel free to sub any other all-fruit preserves. I happen to love the subtle-sweet raspberry with peanut butter [and didn’t want to finish the last of 2011’s strawberry freezer jam… just saying :)], but do what suits you. And it would suit me to enjoy another brownie right now… but sadly, they all disappeared! Bummer. I better get busy baking again!
PB&J Brownies [brownie layer inspired by/compared with the recipes here, here, here, and here; PB&J layers are TPC originals!]
click to print
Ingredients:
- 3/4 cup salted butter
- 4 ounces good quality bittersweet chocolate, roughly chopped
- 2 cups + 1 tablespoon sugar, divided
- 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder [sifted if lumpy]
- 1/2 teaspoon baking powder
- 4 eggs, divided
- 1 1/2 teaspoons vanilla, divided
- 1 1/2 cups creamy peanut butter [not the “natural” kind]
- 8 ounces cream cheese, softened [I used Neufchâtel]
- 1/3 cup sour cream [I used light]
- 1/2 teaspoon cinnamon
- scant 1/3 cup raspberry preserves
Directions:
Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper.
In a small saucepan, melt butter and chocolate on low, stirring occasionally. Set aside to cool.
Whisk together 2 cups sugar, flour, cocoa powder, and baking powder. Break 3 eggs in a separate bowl and whisk to break yolks, then stir in 1 teaspoon vanilla. Pour egg mixture and chocolate mixture [once cool–don’t cook the eggs] into dry ingredients, then stir together until just combined. Spoon into prepared pan. Mixture will be fudgy.
In the bowl of stand mixer, beat together peanut butter, cream cheese, sour cream, cinnamon, and remaining 1 egg, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread in pan on top of chocolate layer, using a spatula and [clean!] hands to press down.
Lastly, spoon preserves over peanut butter layer and use a knife to swirl preserves into peanut butter layer.
Bake for 60 minutes, covered, or until a toothpick inserted in the center comes out clean. Cool completely before cutting. Store in an airtight container for up to 2-3 days–if they last that long!
Time: 80 minutes [20 minutes active].
Yield: 24.
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Flourless Chocolate Cake with Strawberry Sauce
Flourless Chocolate Cake with Strawberry Sauce.
I mean come on. You gotta check the recipe out at Today’s Housewife! You won’t regret it. 🙂 It’s glorious. Absolutely divine.
Happy Thursday!
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Pretzel Buckeyes
I first was introduced to Buckeyes–chocolate covered peanut butter balls, by another name–by college friends. I went to undergrad in Ohio and found out very soon into my freshman year that Buckyes are the state treat, named in obvious tribute to the Ohio State Buckeyes. I became pretty obsessed with Buckeyes [the candy, not the team] pretty much immediately and made them frequently for friends and family back home. I mean, what’s not to love about chocolate and peanut butter?
Fast forward a few years to when I met Ben. The first thing I ever learned about him was his allegiance to Ohio State. Good, I thought. He’ll like Buckeyes. How could he not?
You can imagine my dismay when I learned on our first date that he wasn’t a fan of peanut butter. Or ranch dressing, but that’s a matter for another time. I couldn’t imagine life without peanut butter, so I held my breath and asked the question, “how do you feel about Buckeyes?”
Fortunately, he answered correctly. Turns out the combination of peanut butter and chocolate works for Ben and makes peanut butter palatable. If it didn’t… well, let’s just say our third anniversary might not be happening soon.
Just kidding.
I never thought I would say this, being the diehard Buckeye fan that I am, as evidinced in the aforementioned early dating conversation… but as of this past fall, I have found an even better version of Buckeyes than the original.
Think a creamy peanut butter center, sandwiched between two crisp pretzels, topped off with a refreshing dunk in semi-sweet chocolate. Sound good? Meet Pretzel Buckeyes, my new love and yours. They have an absolutely addicting salty-sweet combination that can’t be beat!
And if your [human] love doesn’t like ’em… well, more for you! These are reallyreallyreally good, but I don’t recommend ending relationships over them. 🙂
Pretzel Buckeyes [from Sweet Pea’s Kitchen]
click to print
Ingredients:
- 1 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/2 cup powdered sugar + extra
- 3/4 cup brown sugar
- Pretzels
- 12 ounce bag semi-sweet chocolate chips
Directions:
Line a baking sheet with wax paper and set aside. Then, beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until full mixed. You’ll need to be able to form balls with your hands without it sticking, so if the mixture is too sticky, add more powdered sugar as needed. I added about 1/4 cup extra, so add what you need to and mix together.
Then, roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate until chocolate is set.
Time: 45 minutes.
Yield: 4-5 dozen.
Notes: These freeze well [if there are any left!] so don’t even think about making a half batch. You’ll want ’em all, I kid you not!
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Caramel S’more Cups
So, it’s only February, but it’s practically tropical outside. At least by Indiana winter standards. I mean, I noticed after my run today that my running tan lines are already starting to set in. In February. I guess that’s what happens after days upon days of temperatures in the 50s. It’s so exciting!
Not that running tan lines are cool or anything… but running outside in shorts sure is. Especially since right now we should be piling on the Under Armour to even venture outside, let alone go run outside comfortably.
And so… [yes! semi-awkward transition!] to celebrate a taste of summer early, meet Caramel S’more Cups.
Normally I hate S’more themed desserts, because they aren’t as good as the real thing. But this one is different.
Caramel S’more Cups aren’t trying to be the real thing. There’s no blah graham cracker crust or 70s layered dessert feel. This kind of different is more like over the top awesome.
First, you take a chocolate chip cookie. Then you put it in a mini muffin cup [since mini anything=cute=so much better]. Next, add a Rolo caramel, then, some marshmallows, and finally, more chocolate. Can you say gooey?? Especially warm out of the oven, or nuked for 5 seconds. Yes, please.
And if that doesn’t make you happy no matter the weather, then I don’t know what will.
Is anyone else in the mood for summer food now that the weather is clearly indicating an early spring? What are you most looking forward to about warm weather?
Happy weekend!
Caramel S'more Cups
cookie recipe from from Betty Crocker’s New Cookbook, 1996; rest from Betty Crocker
Ingredients:
- 1/4 cup + 2 tablespoons sugar
- 1/4 cup + 2 tablespoons brown sugar, packed
- 1/2 cup butter, softened
- 1 egg
- 1 1/8 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup chocolate chips, divided
- 48 Rolo caramels, unwrapped
- approximately 1 1/2 cups mini marshmallows
Directions:
Line two mini muffin tins with paper liners. Preheat oven to 375 degrees.
In a large bowl, cream together sugars, butter, and egg. Mix in flour and baking soda, then fold in 3/4 cup chocolate chips. Shape dough into 1 inch balls and place in muffin cups.
Bake for 8-9 minutes, or until just cooked around the edges. Remove from oven and place Rolo in center of cookie, pressing down hard. Top with 2-3 marshmallows. Bake for an additional 3-4 minutes or until marshmallows are puffed and golden. Top with a chocolate chip or two.
Note: Original recipe called for 1 pouch [1 lb 1.5 oz] packaged chocolate chip cookie mix, 1 egg, and 1/2 cup butter in place of homemade chocolate chip cookie dough, so you can use that instead if you want.
The Pajama Chef 