Posts tagged Peanut Butter

These chocolate classics would make cute wedding favors.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (not Dutch process)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 4 tablespoons unsalted butter, softened
• 1/4 cup vegetable shortening
• 1/2 cup granulated sugar
• 1/2 cup packed dark-brown sugar
• 1 large egg
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Peanut Butter Buttercream
• 2 ounces bittersweet chocolate, finely chopped

Directions:

1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.

2. Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.

3. Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.

4. Remove from oven; let cookies cool on baking sheets, 10 minutes. Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.

5. Spread 1 scant tablespoon buttercream on flat sides of half the cookies. Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.

6. Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.

Ingredients:

- Hershey Kisses
- Mini chocolate chip morsels
- Nutter Butter Cookies (bite size)

    

Directions:

- Melt about 1 C of mini chocolate chips (about half of the bag) in the microwave or over the stove top.

           

*Never add water. I learned this the hard way once while making chocolate covered strawberries.

- Carefully dip the flat end of a Hershey Kiss into the melted chocolate and bind it to a Nutter Butter. Do the same with a mini chocolate chip (see the picture).

- Repeat as many times as you like. Careful leaving these lying around, though! Many of mine kept mysteriously disappearing and I would have to make more. 

(Source: zazzle.com)

Anything that comes close to the experience of eating a Dairy Queen chocolate-dipped ice cream cone immediately has my attention!

These cupcakes have an added flavor bonus reminiscent of Reese’s: peanut butter.

Ingredients

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons vegetable oil

Method

1. Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.

2. In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.

3. In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

4. Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

5. While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.

6. Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.

7. Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

8. On medium speed, add butter one piece at a time, until combined and creamy.

9. Whip in peanut butter and vanilla, and beat until smooth.

10. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip.

11. Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

12. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

13. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.

14. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

15. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

16. Before serving, let cupcakes rest a few minutes so chocolate can set.

Yield: 10 cupcakes. 

*Photo & Recipe Credit : Martha Stewart Living

I admit it…I am an addict…Peanut Butter is my addiction!  I absolutely love anything with Peanut Butter in it! So when I found this recipe on Pinterest I knew I had to try it. So…..are….you…READY?  I give you…

Nutter Butter Cookie Balls

Ingredients:

• 1 package Nutter Butter cookies
• 1 8oz block of cream cheese
• 1 bag of semi-sweet chocolate chips

Instructions:

• Using a food processor or a blender, crush up the cookies until finely ground

• Place the cookie crumbs and the cream cheese in a stand mixer (I am sure you can use a hand mixer or even mix it together with your hands, but it will take a bit more time and effort on your part.)

• Mix for several minutes until well-blended.

• Form mixture into small balls and place on waxed paper.  Put in the fridge or freezer for about 20 minutes or so.

• Melt your chocolate and dip the cookie balls into the chocolate, tapping off the excess chocolate.

• Let sit on waxed paper or foil until set. 

I tried making these with peanut butter instead of cream cheese. It works and definitely makes them more peanut-buttery-ish. However, the texture is not as smooth with the peanut butter as it is with the cream cheese.  But it is also another delish variation!

Enjoy!

(Source: zazzle.com)

         
Printable Version with Picture
Printable Version

*Serves 10-12

INGREDIENTS:
Cake:
2 cups sugar
2 cups flour
2 large eggs
1 teaspoon baking soda
1 cup sour cream, light or regular
2/3 cup creamy peanut butter
1 cup butter
1 cup water

Frosting
1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat oven to 400 degrees. For the cake, in a medium bowl combine the sugar and flour. In a largeM bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture. Add to the sour cream mixture. Mix well. Pour into a lightly greased 15×10 inch sheet/jellyroll pan.

Bake 20 minutes or until a toothpick inserted in the center comes out clean.

For the frosting, while the cake is baking, combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Stir in the vanilla. The frosting will be thick. Mix well. Pour and spread over cake while both are still warm.

Let the cake and frosting cool completely. Cut into pieces and serve.

* Photos and Recipe credits: Mel’s Kitchen Cafe ~ Check this site out for more yummy treats!