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Entries in Dessert (32)


Chocolate Peanut Butter Cups

Sugar free pb cups

To me, chocolate and peanut butter are a match made in heaven. Joel was sailing tonight, so I decided to make myself a treat. Since he isn't as big of a fan of the combination, I took advantage of him not being home and decided to make something that incorporated those flavors. The last few days at work have been a bit crazy, which has left me feeling particularly lazy, so I wanted something that required very little hands on time and would be done very quickly. These peanut butter cups fit the bill. They had the flavor combination I was looking for, they require no cooking, very little hands-on time, and freeze relatively quickly. During freezing time, I cleaned up a bit around the house, and by the time I was done, my treats were ready! These peanut butter cups are delicious; the perfect treat after a long 3 days. It is worth noting that the coconut oil has a rather strong coconut flavor, so if that is not a flavor you enjoy, you may not want to use this particular recipe. I, however, loved it!

Bottom Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1 teaspoon Vanilla Extract
1/4 cup Unsweetened Cocoa Powder
2 Stevia Packets

Top Layer:
2 tablespoons Coconut Oil, melted
1/4 cup Smooth Peanut Butter
1/2 teaspoon Vanilla Extract
1 Stevia Packet

In a small bowl, stir together the ingredients for the bottom layer until smooth. Line a mini muffin tray with 11 paper liners and divide the mixture between each of the wells, about half full each. Put the tray in the freezer on a flat surface and freeze until solid, about 15 minutes. Meanwhile, in another small bowl, stir together the ingredients for the top layer until smooth. Divide evenly between the 11 wells of the set chocolate mixture. Return the tray to the freezer and freeze until solid, about 15 minutes. Store the treats in the freezer.

*I halved the recipe and was able to make 5 peanut butter cups.

SOURCE: Prevention RD


Peanut Butter Pretzel Truffles

Pb 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


Irish Coffee Cupcakes

Irish coffee cupcakes

When Joel and I went on our honeymoon to San Francisco, we made sure to stop at The Buena Vista every day for an Irish Coffee, despite the fact that it was July. There was something therapeutic about watching the bartenders making their specialty drink; line up a bunch of mugs, drop a few sugar cubes in each one, dump a shot of Jameson over the sugar, pour a fresh pot of coffee over the top going down the line of glasses like dominoes, and top with freshly made whipped cream. Yum! In honor of St. Patrick's Day, and because I had a bottle of Jameson in the liquor cabinet, I decided to make these adorable little cupcakes. I made them in a mini-bundt cake (or fancy donut) pan and filled the center with the frosting. There was plenty of frosting left over to add to the top as we were eating them. They were a delicious St. Patrick's Day cocktail and dessert, all wrapped up in one treat!

For the Cupcakes:
2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Boiling Water
2 tablespoons Instant Espresso Powder (I used 1 packet of instant coffee, which was much less than 2 tablespoons, but still worked out fine)
1/4 cup Whole Milk, at room temperature (I used Half and Half)
1 stick Butter, at room temperature
1/2 cup packed Brown Sugar
2 Eggs, at room temperature

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a measuring cup, add the espresso powder to the boiling water and whisk until combined. Cool to room temperature, then whisk in the milk. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. With the mixer on low, add 1/3 of the dry ingredients, followed by 1/2 of the espresso mixture, followed by 1/3 of the dry ingredients, followed by the remaining 1/2 of the espresso mixture, and end with the final 1/3 of the dry ingredients. Divide the batter between lined wells of a cupcake pan (the batter will make between 12-15 cupcakes, each filled about 2/3 full). Bake at 350 degrees for about 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to wire rack sand let the cupcakes cool for a few minutes before removing them to the racks to cool completely.

For the Frosting:
1 1/2 cups Heavy Cream (I used 1 container, which only had about 1 cup)
4 1/2 teaspoons Confectioners' Sugar
4 1/2 teaspoons Whiskey

Add the heavy cream and the confectioners' sugar to a medium bowl and beat with a hand mixer until medium peaks form. Add the whiskey and continue beating until the mixture just barely holds stiff peaks. Transfer the whipped cream to a pastry bag fitted with a decorative tip. Pipe the frosting onto each of the cooled cupcakes. Dust with additional espresso powder for garnish, if desired.  

SOURCE: Tracey's Culinary Adventures


Cookies & Cream Cupcakes with Peanut Butter-Oreo Buttercream

Oreo cupcakes


My brother's birthday was a few weeks ago, so my mom had us all over for dinner to celebrate. I volunteered to bring dessert and texted him to see what he would like. His response was "something oreo-like" and then later, he said "oreo based, peanut butter based, anything really is good"…hmm. Two years ago, I made him this oreo cake, which was delicious, but a little time consuming. I set out to searching and decided on cupcakes. Not only are they easy to transport, but they were also easier to share leftovers with work colleagues, because let's face it, who is going to want a piece of half eaten cake when they can have their own fresh cupcake? I decided to use this recipe as my post for First on the First this month because the theme was cake decorating, and while I have decorated cakes before, I have never made a "fancy" frosting. Between the frosting, the way it was piped, and the peanut butter cup garnish, I thought that my cupcakes were decorated quite nicely!

For the Cupcakes:
24 Oreos Halves, with cream filling attached 
2 1/4 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
8 tablespoons Butter, at room temperature
1 2/3 cups Sugar
3 Egg Whites, at room temperature
2 teaspoons Vanilla Extract
1 cup Milk
20 Oreo Cookies, coarsely chopped

Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder, and salt; stir together with a fork and set aside. In the bowl of a stand mixer, combine the butter and sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg whites, one at a time, beating well after each addition. Add the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat until just combined, then add the remaining dry ingredients. Gently fold in the chopped Oreos with a  rubber spatula until evenly incorporated, being careful not to over-mix. Evenly divide the batter between the prepared cupcake liners. Bak et at 350 degrees for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely. 

For the Frosting:
1/2 cup Butter, at room temperature
1/4 cup Shortening
1/4 cup Peanut Butter
2-3 cups Powdered Sugar
2-3 tablespoons Milk
Pinch of Salt
3 tablespoons Oreo Crumbs

Separate about 8 Oreos and discard the cream filling. In a food processor or a bag, crush the cookies into fine crumbs. In a large bowl, beat the butter and shortening, on high, until fully combined, then beat in the peanut butter. Scrape down the sides of the bowl and add 2 cups of the powdered sugar, 2 tablespoons of milk, and the salt. Beat the mixture on low, slowly increasing the speed to high, and continue beating for 2 minutes. Add more powdered sugar, 1/4 cup at a time, until you have reached your desired consistency. Add the cookie crumbs and beat on high for 2 minutes. 

SOURCE: Cupcakes from Annie's Eats, Frosting from Saifou Image


Peanut Butter Bars

Pb 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