Peanut Butter Pretzel Truffles

Peanut butter and chocolate is my all time favorite flavor combination. Add in pretzels and you have a sweet and salty combination that can't be beat. Today, we had a pot-luck style salad bar lunch at work. As soon as the sign up sheet was put out, I signed up for dessert…mostly because it is far more fun to bring dessert than it is to bring a bag of lettuce or a bottle of dressing! I wanted something that was individual and easily able to be picked up without cutting or eaten without a fork. These were a hit! Two dozen truffles disappeared before everybody had the chance to come down for lunch. Next time, I'll have to double the recipe, and maybe leave a few at home for Joel and I to enjoy!

For the Filling:
1 cup Creamy Peanut Butter
1/2 cup + 2 tablespoons Powdered Sugar
2 tablespoons Butter, at room temperature
2 cups Crushed Pretzels

Place all ingredients in a medium bowl and mix until evenly combined and all ingredients are incorporated (I used a stand mixer). Roll the mixture into small balls, about 2-3 teaspoons each in size. (Tip: you may have to clean your hands between batches to keep the mixture from sticking to your palms.) Place the balls onto a baking sheet that has been lined with parchment paper. Transfer to the freezer to chill for at least 30 minutes.

For the Coating:
12 ounces Bittersweet Chocolate, finely chopped (I used semi-sweet chocolate chips)

Melt the chocolate in a double boiler or in the microwave (in 30 second intervals, stirring between each interval until the chocolate has completely melted). Dip the chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let the chocolate fully set. (I did this in the freezer)

For the Drizzle:
1 tablespoon Creamy Peanut Butter
1 tablespoon Milk (I used Chocolate Soy Milk, and ended up using 2 tablespoons)
4-6 tablespoons Powdered Sugar (I used 5 tablespoons)

Combine the peanut butter and milk in a small bowl and microwave for about 15 seconds. Add the powdered sugar and whisk until the mixture is smooth. Adjust the consistency as needed with additional powdered sugar. Drizzle over the chocolate coated truffles. Let set before packaging or serving. (Again, I did this in the freezer) 

SOURCE: Annie's Eats

Peanut Butter Bars

Happy Fat Tuesday! While I wanted to go the traditional route and pig out all day, Joel and I both opted to eat healthy today. Neither of us have really felt like ourselves lately, so we are trying to adjust our eating habits and diet to combat that. However, in the spirit of Fat Tuesday, I wanted to share a sweet treat with you today. This is actually something I made way back in the summer that I am just now getting around to posting. I made these for dessert on a day that I had a friend over for lunch. She only ate a couple, and since Joel doesn't have a sweet tooth, who do you think ate the rest? Yep, guilty as charged. For somebody who loves the peanut buttter-chocolate combination as much as I do, these were a dangerous treat to have in the house. Let's just say that they didn't last very long...

1 cup Butter, melted
2 cups Graham Cracker Crumbs
2 cups Confectioners' Sugar
1 cup + 4 tablespoons Smooth Peanut Butter
1 1/2 cups Semisweet Chocolate Chips

Using a food processor, pulverize the graham crackers into a fine powder. In a medium bowl, mix the butter, graham cracker crumbs, confectioner' sugar, and 1 cup of peanut butter until well blended. Press evenly into the bottom of an un-greased 9x9-inch pan. In a metal bowl over simmering water (or in the microwave), melt the chocolate chips with the 4 remaining tablespoons of peanut butter, stirring occasionally, until smooth. Spread the chocolate mixture over the crust. Refrigerate for at least one hour before cutting into squares.

SOURCE: Bakerlady

Deep Dark Chocolate Cookies

My best friend has been super in to decorating cakes and cookies lately, ever since she took the Wilton cake decorating classes. Because of that, she suggested that instead of exchanging gifts this Christmas, we exchange cookies. A cheaper and more delicious alternative to presents is fine by me, so I happily obliged! I wanted to try a few new cookie recipes for the occasion, and I decorated a plain white dollar store plate to dress up the gift (thank you, Pinterest!). These cookies, which were also found on Pinterest, were incredibly easy to make and very tasty. When they were still warm, right out of the oven, they tasted like gooey brownies. 

1 1/2 cups Chocolate Chips, divided
3 Egg Whites, at room temperature (1 large egg white is about 33 grams, in case you had leftover egg whites in the fridge like me)
2 cups Powdered Sugar, divided, plus about 1/2 cup for dusting
1/2 cup Unsweetened Cocoa Powder
1 tablespoon Cornstarch
1/4 teaspoon Salt

Spray 2 baking sheets with nonstick cooking spray. In a glass bowl, melt 1 cup of chocolate chips in the microwave in 2-30 second intervals, stirring between the intervals; cool slightly. In a large bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually beat in 1 cup of the powdered sugar. Continue beating until the mixture is shiny and white. In a medium bowl, whisk together the remaining 1 cup of powdered sugar, cocoa powder, cornstarch, and salt. On low speed, beat the dry mixture into the egg mixture until well blended. Mix in the slightly cooled melted chocolate, along with 1/2 cup of chocolate chips. Place about 1/2 cup of powdered sugar in a shallow bowl. Roll 1 rounded tablespoon of dough into a ball, then roll it in the powdered sugar. Place the dough ball onto the prepared cookie sheet. Repeat with the remaining dough, spacing about 2 inches apart. Bake at 350 degrees for about 10 minutes, until the cookies have puffed and the tops cracked. Cool the cookie sheets for about 10 minutes, then transfer the cookies to a rack to cool completely. Makes about 24 cookies.

SOURCE: Picklee

Hot Cocoa Mix

I had every intention to make a salted caramel hot cocoa mix for all of the people in my department at work this holiday season. However, the day that I sat down to do some homemade Christmas gifts (I've been told that I am NOT crafty and I tried to prove people wrong…), I also chose to make the mix. I managed to burn the caramel, and my finger (don't touch scalding hot melted sugar), and that batch quickly went into the garbage. I started to search for an alternate recipe and decided that plain hot cocoa mix was the way to go. I whipped up the mix, put it into 8 cellophane bags, and realized that I would probably have to make 3 more batches in order for everybody to have more than 1 mug worth of hot cocoa. Well, it never got done, so instead, I put it all in a jar and gave it to my mom for Christmas. It worked perfectly because we had bought her a new tea kettle {and so did my brother and sister-in-law…oops!}, so the hot cocoa kind of went with the theme. I even tried to etch a star into the jar, and painted a mug. Let's just say that the crafty parts of this gift look very juvenile, but rest assured, the hot cocoa mix is delicious!

2 cups Powdered Milk
2 cup Cocoa (dutch process is preferred, but I used regular)
2 1/2 cups Powdered Sugar
1 teaspoon Salt
2 teaspoons Cornstarch
1 pinch Cayenne Pepper, or more to taste

Combine all ingredients in a large bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.

To make hot cocoa: Fill a mug halfway with the cocoa mix and pour hot water over the top. Stir to combine. This also works great with warm milk.  

SOURCE: Alton Brown

Double Chocolate Muffins {Vegan}

By no means do I follow a vegan lifestyle. However, for some reason, when I see that word "vegan"  in the title of a recipe, I convince myself that it means "healthy."  So, when I saw this recipe posted over at Prevention RD, I knew I had to give it a try. When I get a "healthy" double dose of chocolate in the morning, I know it's going to be a good day! This is the second vegan muffin recipe that I have tried, and I'm starting to think that from now on, I'll only make vegan muffins. The texture and flavor of these muffins were spectacular! I made them early in the week and they lasted throughout the whole week, which made what could have been an ordinary week extraordinary!

1 1/2 cups Whole Wheat Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoon Baking Soda
1/2 teaspoon Salt 
1/2 cup Brown Sugar
1 1/2 cup Unsweetened Applesauce
1/2 cup Canola Oil
1 tablespoon Vanilla
2 ounces Dark Chocolate (72% cocao), chopped

Combine the flour, cocoa powder, baking soda, salt, and brown sugar in a large bowl and whisk until blended. In a separate bowl, whisk together the applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped chocolate. Line a muffin tin with cupcake liners and fill each tin nearly full. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of the muffins come out clean. Makes about 14 muffins.