NATIONAL PEANUT BUTTER DAY!

 

NATIONAL PEANUT BUTTER DAY!

see our collection of PEANUT BUTTER DESSERT RECIPES

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No Bake Peanut Butter Chocolate Cream Pi

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No Bake Peanut Butter Chocolate Cream Pie

Yields: one  9″pie

INGREDIENTS:

25 Oreo Cookies

6 tablespoons butter, melted

1 (14 ounce) can sweetened condensed milk, divided

4 ounces semi-sweet baking chocolate

3 teaspoons vanilla extract , divided

1/2 cup peanut butter (I use Skippy Naturals)

2 cups heavy whipping cream, cold

3 tablespoons powdered sugar

8a

Directions:

  1. Crush your Oreo cookies in a plastic bag with a rolling pin or in a food processsor. Mix the crumbs and melted butter with a fork in a medium sized bowl. Press into a 9” pie plate and chill until ready to fill.
  2. Melt the baking chocolate in a medium sized bowl according to package directions for melting. Typically, chocolate will take about 1-2 minutes on high power, but make sure you stir every 30 seconds.
  3. Stir 1/2 of the can of sweetened condensed milk (about 5 ounces volume) into the melted chocolate. Stir in 1 teaspoon of vanilla extract. Let sit for a few minutes, but be sure to stir it occasionally so it doesn’t turn into fudge.
  4. Stir the remaining sweetened condensed milk in another medium bowl with the peanut butter and 1 teaspoon vanilla. Stir until smooth.
  5. Whip the heavy whipping cream on high speed until stiff peaks form, adding in the powdered sugar and 1 teaspoon of vanilla extract while it’s mixing.
  6. Stir 1 cup of the whipped cream carefully into the peanut butter mixture. Fold carefully so you don’t break the cream. Spread in the bottom of the prepared crust.
  7. Stir up the chocolate mixture until it’s smooth. Fold in 1 cup of whipped cream carefully so you don’t break the cream. Spread on top of peanut butter layer.
  8. Top with remaining whipped cream and chocolate shavings. (Chocolate shavings can be made by using a potato peeler on an ounce of chocolate.)
  9. Chill for at least 4 hours or overnight before cutting. Store loosely covered in the refrigerator and eat within 3 days.

source : crazyforcrust

 

 

Death by Chocolate Cake

death by choco cake TLE

Death by Chocolate Cake

 Yields:  2, 6″ cake
Baking time: 30  mins

INGREDIENTS:

Chocolate Fudge Cake:

3 oz unsweetened chocolate, chopped

1/3 cup unsweetened dark cocoa powder

1 cup water, boiling

3/4 cup (12 Tbsp) unsalted butter, room temperature

1 1/4 cup dark brown sugar, packed

2 large eggs, room temperature

1/3 cup sour cream, room temperature

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 cup cake flour

1 tsp baking powder

1/4 tsp fine sea salt

Simple Chocolate Buttercream:

1 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp fine sea salt

2 Tbsp milk, or heavy cream, or coconut milk

Chocolate Ganache:

3 oz dark chocolate (72%), finely chopped

3 oz heavy cream

Chocolate Toppings:

Brownie Batter Oreos

Rolled chocolate wafers

Fun-size chocolate bars

Mini Reese’s peanut butter cups

Hershey’s Kisses

death by choco cake TLE2

Directions:

Chocolate Fudge Cake:

  1. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.
  2. In a small bowl, combine unsweetened chocolate, cocoa powder and boiling water. Whisk until smooth. Set aside and allow to cool. It is ready to use when it is no longer hot, and just warm to the touch.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs and mix until incorporated. Add sour cream and vanilla and continue to mix.
  4. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder and salt. Add 1/3 of flour mixture into the bowl of stand mixer. Mix at low speed until almost combined. Pour in half of the cooled chocolate mixture and mix. Add another 1/3 of flour, followed by the remaining half of chocolate. End with the last 1/3 of flour. Mix between each addition and scrape down bowl as needed to ensure thorough mixing.
  5. Divide batter evenly between prepared cake pans. Bake for 30 minutes, rotating pans after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes. Run a knife or mini offset spatula around the perimeter of the cake to loosen it from the pan. Invert and let cake cool to room temperature on a wire rack.

Simple Chocolate Buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powdered sugar (up to 3/4 cup). Set aside until ready to use.

Chocolate Ganache:

  1. Place chopped chocolate in a large bowl.  Bring heavy cream to a simmer.  Pour hot cream over chopped chocolate and cover bowl with plastic wrap.  Let sit for 3 minutes.  Remove plastic wrap and stir ganache until homogenous. Allow to sit at room temperature for 8-10 minutes until ganache has slightly thickened.

Assembly:

  1. Level cake rounds. Slice each cake round into two layers, for a total of 4 layers of cake. Build cake and frost with buttercream. Allow to chill in the fridge while ganache thickens. Once ganache is ready, pour melted chocolate over chilled cake. Immediately decorate the top of the cake with you desired toppings (Oreos, chocolate wafers, chocolate bars, chocolate candies). Place in fridge for 10 minutes to allow chocolate to set up. Remove from fridge and serve immediately.
  2. death by choco cake TLE3

 

source: thelittleepicurean

Copycat Twix Bars

homemade snicker bar RHB

Copycat Twix Bars

Yields:  20-24 bars

Prep time: 1 hr 30 mins
Cooking time: 20 mins

A thin layer of buttery cookie topped with gooey caramel and rich chocolate ganache, this homemade version of the well known Twix® bars makes enough to feed a crowd

INGREDIENTS:

3/4 cup (170 g) unsalted butter, room temperature

1/2 cup (100 g)  Confectioners Powdered Sugar

2 1/3 cups (280 g) all-purpose flour*

Pinch salt

2 cans (14 oz each) Eagle brand sweetened condensed milk

1/2 cup (100 g) Extra Fine Granulated Sugar

1 cup (226 g) unsalted butter, diced

3/4 cup (120 g) dark chocolate chips

1/3 cup heavy cream

DIRECTIONS:

 

  • Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.
  • In a mixing bowl, beat softened butter on low speed until fluffy.
  • Stir in powder sugar and beat until just combined.
  • Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
  • With the back of a spoon (or your fingers) spread cookie base in prepared ban. Prick it all over with a fork and bake in preheated oven for 20 minutes or until firm to touch and lightly golden brown. Don’t overcook it or it will be very crumbly!
  • Remove from oven and set aside to cool completely.
  • Make caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook caramel over low heat until it reaches the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, cook for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the pan easily. When caramel is done, it will pull itself from the sides of the bowl, it has thickened, and changed color. Depending on heat source it could take 30-45 minutes of continuous stirring and cooking. The mixture needs to have the consistency/thickness of mayonnaise or dulce de leche.
  • Pour caramel layer over cookie base, making sure it covers entire pan.
  • Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Let sit for 30 seconds and stir to create a smooth chocolate mixture. If chocolate is not melted all the way through, place it in microwave for 20-30 seconds or on top of a pan with boiling water making sure chocolate bowl does not touch water.
  • Pour chocolate over caramel layer and spread evenly.
  • Refrigerate entire pan for 1-2 hours until chocolate is set.
  • With a sharp knife, cut into bars. Store in the refrigerator

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

source :imperialsugar

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate cupcake IAB2

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

INGREDIENTS

Cupcakes

1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking chocolate

2 large eggs, at room temperature

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Chocolate Cream Cheese Frosting

12 ounces semi-sweet chocolate (chips or chopped)

1 1/2 cups (3 sticks or 345g) unsalted butter

8 oz. cream cheese, room temperature

2 cups (250g) confectioners sugar

1/4 cup (30g) unsweetened cocoa powder

4-5 tablespoons brewed hot coffee

 Chocolate cupcake IAB

DIRECTIONS:

Cupcakes

  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  6. Frosting will darken as it sets.
  1. Make sure cupcakes are cool before frosting.

 

source:  iambaker

Starbucks Double Chocolate Brownie

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Starbucks Double Chocolate Brownie

A classic brownie made with premium chocolate and cocoa.

INGREDIENTS:

enriched flour (wheat four, malted barley flour, niacin, iron, thiamine momonitrate, riboflavin, folic acid)

eggs, sugar, canola oil, cocoa. chocolate

butter (milk)

chocolate (sugar, unsweetened chocolate, cocoa butter, milkfat, soy leithin, vanilla)

cream, vanilla, salt,

baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn startch, monocalcium phosphate).

 

source: starbucks