Showing posts with label peanut. Show all posts
Showing posts with label peanut. Show all posts
Friday, May 16, 2014
PEANUT BUTTER CANDY sort of like a Pay Day candy bar
If you like Pay Day candy bars, you will love this recipe. It tastes very similar, but SO much fresher and better. This recipe makes a 9 x 13 pan of candy, which would be an excellent addition to your childrens birthday party menu! They take just a few minutes to put together and then an hour or so in the fridge, to "set".
4 cups honey roasted peanuts
(1) 10½ ounce bag miniature marshmallows
1/2 cup butter (melted)
(1) 14 ounce can sweetened condensed milk (not evaporated)
(1) 10 ounce bag peanut butter chips
1/2 cup peanut butter
Line a 9 x 13 dish with foil and spray it with cooking spray (I spray my foil with cooking spray then blot it with a paper towel so it doesnt make the candy greasy). Set aside.
In a large (heavy bottomed) saucepan, mix the marshmallows and melted butter. Heat over medium-low heat until completely melted (you do not want the marshmallows to boil, but you want to see a little bubble now and then). Keep it at this temperature for about a minute.
Stir in the sweetened condensed milk, peanut butter chips and peanut butter. Stir until everything is melted and smooth.
Pour this mixture over the peanuts in the pan and spread out evenly. Sprinkle the other half of the peanuts over the hot mixture and press the nuts into the surface of the hot mixture (with your hand). Chill in the fridge for 1-2 hours or until firm. Cut into pieces and serve. Store covered in fridge. Makes 60 pieces of candy.
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4 cups honey roasted peanuts
(1) 10½ ounce bag miniature marshmallows
1/2 cup butter (melted)
(1) 14 ounce can sweetened condensed milk (not evaporated)
(1) 10 ounce bag peanut butter chips
1/2 cup peanut butter
Line a 9 x 13 dish with foil and spray it with cooking spray (I spray my foil with cooking spray then blot it with a paper towel so it doesnt make the candy greasy). Set aside.
In a large (heavy bottomed) saucepan, mix the marshmallows and melted butter. Heat over medium-low heat until completely melted (you do not want the marshmallows to boil, but you want to see a little bubble now and then). Keep it at this temperature for about a minute.
Stir in the sweetened condensed milk, peanut butter chips and peanut butter. Stir until everything is melted and smooth.
Pour this mixture over the peanuts in the pan and spread out evenly. Sprinkle the other half of the peanuts over the hot mixture and press the nuts into the surface of the hot mixture (with your hand). Chill in the fridge for 1-2 hours or until firm. Cut into pieces and serve. Store covered in fridge. Makes 60 pieces of candy.
Sunday, May 11, 2014
PEANUT BUTTER BON BONs
Today is our 40th Wedding Anniversary, where have all the years gone? We are celebrating quietly at home, with shrimp cocktail, filet mignon, cherry pie and these little peanut butter beauties!!
They are very easy to make and totally addicting. The filling was adapted from a recipe called Buckeyes, but I changed it a little bit...made them much smaller and completely covered them with chocolate, then decorated with a little white drizzle. These will be wonderful for any holiday gathering.
.
1½ cups creamy peanut butter
½ cup butter (room temperature)
1 teaspoon vanilla extract
4 cups powdered sugar (sifted into a cup)
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
.
Mix the peanut butter, butter, vanilla and powdered sugar with a stand mixer (or your hands) until you get a smooth dough (to measure sugar, sift it into a measuring cup and level it off with a straight edge).
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Shape the dough into 1" balls and set them on a wax paper lined cookie sheet and put them in the freezer for about an hour.
.In a double boiler, melt shortening and chocolate together over barely simmering heat. Remove balls from freezer (just about a dozen at a time) & poke a tooth pick into the top of a chilled dough ball (to use as a handle) and dip into chocolate, then sit on a wax paper lined tray & put in fridge (leave the toothpick in the candy until its chilled again, it is easier to remove that way). Continue until all of the candies are coated (makes about 50 depending on how large you make them.
The chocolate will set (be dry to the touch) after about 10 minutes in the fridge. Remove from fridge, take out the toothpick and cover up the little toothpick hole with more chocolate. You can cover the little hole with chocolate or white chocolate.
These need to be kept in the fridge until you are ready to serve them. I dare you to eat just one!!
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They are very easy to make and totally addicting. The filling was adapted from a recipe called Buckeyes, but I changed it a little bit...made them much smaller and completely covered them with chocolate, then decorated with a little white drizzle. These will be wonderful for any holiday gathering.
.
1½ cups creamy peanut butter
½ cup butter (room temperature)
1 teaspoon vanilla extract
4 cups powdered sugar (sifted into a cup)
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
.
Mix the peanut butter, butter, vanilla and powdered sugar with a stand mixer (or your hands) until you get a smooth dough (to measure sugar, sift it into a measuring cup and level it off with a straight edge).
.
Shape the dough into 1" balls and set them on a wax paper lined cookie sheet and put them in the freezer for about an hour.
.In a double boiler, melt shortening and chocolate together over barely simmering heat. Remove balls from freezer (just about a dozen at a time) & poke a tooth pick into the top of a chilled dough ball (to use as a handle) and dip into chocolate, then sit on a wax paper lined tray & put in fridge (leave the toothpick in the candy until its chilled again, it is easier to remove that way). Continue until all of the candies are coated (makes about 50 depending on how large you make them.
The chocolate will set (be dry to the touch) after about 10 minutes in the fridge. Remove from fridge, take out the toothpick and cover up the little toothpick hole with more chocolate. You can cover the little hole with chocolate or white chocolate.
These need to be kept in the fridge until you are ready to serve them. I dare you to eat just one!!
Tuesday, April 22, 2014
Peanut Butter Snickers Cake
Its my DHs birthday tomorrow and he loves Snickers and anything to do with peanuts, but as he works in a food factory he cant take any product with nuts in it into his work. When I saw this recipe in the BBC Good Food Magazine I knew I just had to save it to make for his birthday.
It was soooo easy to make, just throw all the cake ingredients in a bowl and whip them up with the electric mixer.
They came out beautifully
Errr, you might have noticed that these are cashew nuts rather than peanuts. Well I picked up the smallest pack of, what I thought were, peanuts but they turned out to be cashews (blush) anyhow I wasnt going back to the shops for more nuts, so they just had to do. The picture above shows them covered in icing sugar waiting to go in the oven to caramelise.
The cakes are sandwiched together with peanut butter and caramel sauce, then you melt 100g of milk chocolate with two tablespoons of milk, let it cool a little and spread on the top. Just the carmelised nuts to go on top and youre done.
Heres a closer look, no drooling lol! And before anyone asks, I wont be making this for the retreat next May!
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It was soooo easy to make, just throw all the cake ingredients in a bowl and whip them up with the electric mixer.They came out beautifullyErrr, you might have noticed that these are cashew nuts rather than peanuts. Well I picked up the smallest pack of, what I thought were, peanuts but they turned out to be cashews (blush) anyhow I wasnt going back to the shops for more nuts, so they just had to do. The picture above shows them covered in icing sugar waiting to go in the oven to caramelise.The cakes are sandwiched together with peanut butter and caramel sauce, then you melt 100g of milk chocolate with two tablespoons of milk, let it cool a little and spread on the top. Just the carmelised nuts to go on top and youre done. Heres a closer look, no drooling lol! And before anyone asks, I wont be making this for the retreat next May!Thursday, February 27, 2014
Chocolate Peanut Butter Cupcakes
In my quest to deliver deliciousness via cupcakes to the masses, I imagine Ill experience a few pitfalls as well as a few successes along the way.
Im not sure how Id classify this cupcake:
Im not sure how Id classify this cupcake:
By all accounts, this looks like a pretty tasty cupcake. And yes, it was a tasty cupcake. Unfortunately, it came out a bit more dense than Id planned it to be. It was almost more of a brownie texture than a cakey texture. Delicious, yes, yes of course, but this isnt BrowniesOMG! okay?
The peanut butter cream cheese frosting was yummy, absolutely, but it was a bit salty. Some liked it, some (i.e., me) thought it could have been sweeter.
My main disappointment though was that when I pulled these suckers out of the oven, they went from this, domed and high and puffy with so much promise...
...to this...
...in mere seconds. They didnt all fall flat, but yeah, thats basically what happened. Was it the 8 eggs in the batter? Yeah, probably. Was it the three sticks of butter the recipe called for?
Oh, without a doubt.
But hey, at least they were edible. Im farily certain my cupcake tasters enjoyed them.
In the event you feel inclined to subject your insulin and cholesteral levels to this treat, heres what you need:
The peanut butter cream cheese frosting was yummy, absolutely, but it was a bit salty. Some liked it, some (i.e., me) thought it could have been sweeter.
My main disappointment though was that when I pulled these suckers out of the oven, they went from this, domed and high and puffy with so much promise...
...to this...
...in mere seconds. They didnt all fall flat, but yeah, thats basically what happened. Was it the 8 eggs in the batter? Yeah, probably. Was it the three sticks of butter the recipe called for?
Oh, without a doubt.
But hey, at least they were edible. Im farily certain my cupcake tasters enjoyed them.
In the event you feel inclined to subject your insulin and cholesteral levels to this treat, heres what you need:
Start by chopping the chocolate:
Then melt the butter with the chocolate:
Then you do some more stuff, but I dont have any pictures of that part...And about 25 minutes later, you take em out of the oven:
Heyyyy, allllllriiiiiiiiight!
Ah, crap. FML.
Okay, well, no one will notice once you cover them in peanut butter cream cheese frosting.
Chocolate Cupcakes (adapted from cupcakeblog.com)
24 regular cupcakes (I got 16 cus Im doing something wrong)
350 degree oven (I set mine at 400 degrees to pre-heat and turned it down to 350 once I popped them in the oven with the goal of getting that domed effect. Im still workin out the kinks.)
24 regular cupcakes (I got 16 cus Im doing something wrong)
350 degree oven (I set mine at 400 degrees to pre-heat and turned it down to 350 once I popped them in the oven with the goal of getting that domed effect. Im still workin out the kinks.)
200 gram bar of Dark Chocolate
3 sticks butter
2-1/4 cups sugar
8 eggs (you read that right)
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt
1. chop chocolate and transfer into a bowl.
2. add butter to the chocolate and place the bowl over a pan of simmering water to create a double boiler. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
Peanut Butter frosting (this didnt make quite enough for me, so you may want to up the proportions by half)
1 8-oz package of cream cheese
1 stick of butter
3/4 cups of creamy peanut butter
4 cups of powdered sugar
1 stick of butter
3/4 cups of creamy peanut butter
4 cups of powdered sugar
In a bowl, whip together the cream cheese and butter until fluffy. Add in powdered sugar about a cup at a time until light in color. Add peanut butter. Frost cooled cupcakes.
CHOCOLATE PEANUT BUTTER FILLED COOKIES
There should be a warning attached to this recipe...do not eat these while they are still warm, because you wont be able to stop!! These chocolate spritz dough cookies with a mini-Reeses center, are heavenly right out of the oven. I "accidentally" knocked a few of them over, while they were still hot, and the melted chocolate sort of got drippy like in this photo (so I was FORCED to eat those imperfect ones...snicker).
The chocolate shell is a spritz cookie recipe
1¼ cup butter (room temperature)
1 cup white sugar
2/3 cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all purpose flour
2/3 cup bakers cocoa
½ teaspoon baking soda
¼ teaspoon salt
Frozen miniature Reeses cups
In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add this gradually and beat well. Let dough sit for about 15 minutes.
Roll dough into 1½ inch balls and place in an ungreased mini-muffin pan. Bake at 375 for about 12 minutes, leave the cookies in the pan.
Immediately press a frozen miniature Reeces cup candy into the center of each baked cookie, pressing down as far as you can. Let cookies sit in pan for about 10 minutes, then carefully lift them out and place them on a cooling rack. The chocolate will be very liquid, so be careful not to spill it.
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The chocolate shell is a spritz cookie recipe
1¼ cup butter (room temperature)
1 cup white sugar
2/3 cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all purpose flour
2/3 cup bakers cocoa
½ teaspoon baking soda
¼ teaspoon salt
Frozen miniature Reeses cups
In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add this gradually and beat well. Let dough sit for about 15 minutes.
Roll dough into 1½ inch balls and place in an ungreased mini-muffin pan. Bake at 375 for about 12 minutes, leave the cookies in the pan.
Immediately press a frozen miniature Reeces cup candy into the center of each baked cookie, pressing down as far as you can. Let cookies sit in pan for about 10 minutes, then carefully lift them out and place them on a cooling rack. The chocolate will be very liquid, so be careful not to spill it.
Cookies will cool and set in an hour so. After the chocolate "sets" the cookies are no longer messy. Makes about 4 dozen.
NOTE: Christmas sprinkles or candy would make these a wonderful addition to your Christmas cookie trays.
NOTE: Christmas sprinkles or candy would make these a wonderful addition to your Christmas cookie trays.
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