Chocolate Peanut Butter Martini

This winter, my husband, my friend Katie and I tried out a little fun with our favorite combination - chocolate and peanut butter (really, we all really really love it! Yeah, who doesn't...).  The result was a silky, smooth, delicious chocolate peanut butter martini. To. Die. For. 

I posted a picture of the martini on Facebook and got so many likes, comments and requests for the recipe, I had to share it! 

Place in shaker with ice: 

1 part Godiva Chocolate Liquer

2 parts Reese's infused vodka

1 part (or less if you don't like too sweet) pb simple syrup

Shake, strain into martini glass. 

mini peanut butter cup garnish (I actually used the dark chocolate ones from Trader Joe's. So good!)

**For Reese's infused vodka -- melt 1/3 cup Reese's mini pb cups in a double boiler. Once melted, remove from heat and stir in 1 cup of vodka. Pour into glass jar, store in freezer. Shake before using. You want it chilled before you use it.

**Pb simple syrup -- dissolve 1 c sugar in 1 c water, add 3/4 c pb and melt together over low heat. Heat until syrup consistency. Can store in a squeeze bottle or mason jar. You can strain this if you have any pb chunks in it.

As Katie noted is often the case with martinis, 1 is not enough; 3 is too many. Luckily, she could walk home.;) Seriously, this is a decadent, delightful treat. Cheers.

Sweetened Condensed Milk Caramel

I am in love with caramel made from sweetened condensed milk. My sister Eileen told me about this last spring, but I never quite found the time to try it out. Finally, this fall I made the time! Yes, the few minutes it took to peel the paper off a can of sweetened condensed milk and submerge in a crockpot full of water and leave it on low for 8 hours. Yup, that's it! 

Caramel & Chocolate Ganache Bites

I finally did this and discovered it worked. My next concern, what to do with it? Sure, you can dip apples in it, or even marshmallows or any other tasty treats (Eileen placed it alongside her chocolate fountain, I believe, at her daughter's First Communion celebration). Since discovering it actually worked and how easy it was, I have been on a quest to find new uses. Below, take a look at what we have done with this little bit of caramel yummy-ness.

First, for Thanksgiving we made Milky Way Tarts. We used the store-bought graham cracker crumb crusts in the small sizes. Filled them with: a spoonful of caramel, topped with chocolate mousse and then drizzled with melted chocolate and more caramel. They were a huge hit. So huge, that I didn't get my own, just tastes of my daughters'.:)

Next, we were going to a party and I wanted more bite-sized, so we got the phyllo shells and baked them for a few minutes, layered a little caramel and some chocolate ganache, then drizzled with a little more caramel.

In the midst of all of this, we also discovered that it is delicious on fudge topped with a little sea salt. 

Next up: I will be looking for chocolate cups (or breaking down and making my own) and filling with some combination of the above. Thinking a little caramel, a little mousse, and a little ganache. After that, maybe on some shortbread, with some chocolate of course! Oh, the possibilities are endless!

Update, February 2015: We just recently used this delicious caramel as the filling for a cake for my mother's 80th birthday. My mother loves chocolate and caramel. We made a wonderful chocolate cake, filled two layers with this delicious caramel and topped it with the best chocolate frosting. It was wonderful!

Peanut Butter Chocolate Cupcakes

Therese can't wait to make these and they come from a box mix. http://www.justapinch.com/recipes/dessert/cake/peanut-butter-cups-cupcakes.html?p=1

These will have to wait as tomorrow we are having "Big Blue" Velvet cupcakes http://www.keyingredient.com/recipes/233138/blue-velvet-cupcakes/ and Lemon Lime Cupcakes. Go Giants.

Cream-Filled Chocolate Cupcakes

I made these for my son Brendan's 1st communion and they were a huge hit. I think they were the only cupcake (I made 3 different kinds) that were wiped out at the party -- and people were looking for more.

Now, I'm going to re-make them for Cara's birthday tomorrow, but I will be dying the cream in pinks and purples to go with her princess theme.

http://www.marthastewart.com/recipe/cream-filled-chocolate-cupcakes

Funky Chunky Chocolate Bars

Funky Chunky Chocolate Bars

1 yellow cake mix
1 stick margarine, plus 2 TBSP
2 eggs
1 can sweetened cond .milk
1/2 package chocolate chips

Mix cake mix, melted stick of margarine and eggs together. Spread 2/3 of this in the bottom of a greased 9x11 pan.
Mix sweetened cond milk, chocolate chips and 2 TBSP margarine over low heat until melted, then spread this evenly over the cake mix layer.
Drop remaining cake mix batter over the top.
Bake at 350 for 20 minutes

Darci made them for mother's Day and they were great. I made them at Maeve's request and used Chocolate cake mix.

Wonderful.

Cake Ideas for a non Chocolate lover

Any recommendations for your favorite Choclate lovers birthday cake? I'm trying to decide what to make for Mom's cake. Not to difficult and something that can travel. Thanks in advance for your suggestions.

chocolate cupcakes

Like Regina we have lots of summer birthday. I also bake what my kids want, within reason. But I'm not the best baker, my cupcakes are always dry. I tried a new recipe this year for Molly's puppy cupcakes and was pleased with the results.

Moist cake recipe

Chocolate-Peanut Butter!

Somehow, years ago, our family started a tradition that whatever a child wanted for their birthday cake, I would try to make. I'm really not sure how this started. I think my oldest wanted something one year and I did it, so she decided this was our family's birthday tradition. Every summer (1 June, 1 July, 2 August babies) I kick myself for allowing this, but then seeing how much my kids enjoy, I really am happy that we do this, mostly. My son, Brendan, the last birthday of the summer in our family turned 7 last week. For his birthday, he wanted to be surprised. You would think this would be easier, but really what it means is that his sisters choose what they think he'll like, and that is not always easier.

My son, also loves Chocolate and could, I believe, actually live on peanut butter alone. (The rest of us all love the C-PB combo, with it being my particular fave!), so when the girls decided that the Sorting Hat from Harry Potter was going to be the cake, I decided Choc-PB was the perfect combo for it. It was delish! I used a box of Better Crocker Chocolate cake mix, but made the peanut butter filling and chocolate ganache recipes from this Food & Wine recipe. I did the filling in between our layers and around the outside before pouring the ganache on top. It was to-die-for! Now, I have to try these cupcakes, too -- I think they would be the perfect combination of chocolate cake, peanut butter filling and ganache. YUM!

http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling

Oreo Truffle Pops

I was looking for a cute end of year/summer bday treat and came across these oreo truffles athttp://bakerella.blogspot.com/2008/01/grocery-item-turns-gourmet.html. I put them on sticks and added sprinkles for a fun touch.

1 package of double stuffed Oreos (minus 7) ground to crumbs in a food processor

1 8 oz pkg cream cheese, brought to room temp

melted chocolate for dipping

mix oreo crumbs into cream cheese, using the back of a spoon to combine well. Roll into balls and refrigerate for about 1/2 hour I used the small Pampered Chef scoop and this made about 25 balls. I put the lollipop sticks in before refrigerating to help hold (also holds better if you dip the tip of the stick in melted chocolate before sticking in the ball). Melt chocolate in microwave or double boiler. Dip balls in chocolate and decorate (we used rainbow sprinkles). If on a stick, place in styrofoam to cool and harden, then refrigerate. If not using as pops, place in mini cupcake liners. They are so cute!

Bakerella has lots of different recipes and shapes for all different kids of cupcake pops, etc. They are so cute!

Thin Mint Dessert

I have book club here on Monday night.  I was looking for a quick easy desert. I also have access to extra Girl Scout Cookies so I thought I might try using some. Here is one I found that looks good and easy.  Anyone else have any suggestions?
Mint Delight or List of many dessert with Girl Scout cookies.

Green & Gold Oat Bars

I am thinking we might make these Green & Gold Oat Bars for our St. Patty's day dessert. We have orange and green M&Ms. I will probably use Rolos in place of the caramels and choc chips, because that is what the leprechaun left in our trap and it will save me a trip to the store.:)

http://satisfyingmysweettooth.blogspot.com/

Chocolate Caramel Rolo Cookies

I saw this recipe on the link below and couldn't resist sharing it. These cookies are so delicious! Enjoy!

Chocolate Caramel Cookies

28 min | 20 min prep

30-36 Cookies

2 1/2 cups flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 teaspoons vanilla

2 eggs

30-36 chocolate-covered caramel candies

2 tablespoons sugar

1. Preheat oven to 375 degrees.

2. In a large mixing bowl, add sugar, brown sugar, butter, eggs and vanilla. Mix together until well blended.

3. Add flour, cocoa and baking soda and mix well.

4. Refrigerate and chill dough for 30 minutes.

5. Roll dough into 1 inch balls and place 1 chocolate-covered caramel candy in the center of each dough ball.

6. Form the dough ball around the majority of the chocolate-covered caramel candy

7. Roll each dough ball in sugar.

8. Place on ungreased cookie sheet and bake for 7-10 minutes.

9. Let cool on pan for 1 minute then take off and place on cookie cooling rack.

Adopt a Blogger #3 (and Chocolate Caramel Rolo Cookies)

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Car Bomb Cupcakes

This great recipe for cupcakes came across my e-mailbox on Saturday and I just had to make them for the Super Bowl. I love anything from the Smitten Kitten blog.

I shared the recipe with two friends at dinner on Saturday night and it got rave reviews.

Pam said: OK Ladies, I made these cupcakes and they are amazing. Pretty easy to make.....My sis is making them this weekend.

Thanks again for passing it on......

Another friend, who couldn't make the Super Bowl party due to a sick kid (pesky kids ;-) had one last night when she stopped at the host's house.

Lynne said: FORGET how was the weekend and Matt's health, do you have anymore of those cupcakes? OMG, Dawn gave me one after I dropped off the kids and I swallowed it whole. Wow, it was great!

Seriously, you have to try these cupcakes.

Brandini Toffee

This Toffee recipe from Martha Stewart makes me think of Aunt Margo's toffee. It is pretty easy to make and really comes out great.

Ingredients
Makes about 2 pounds1/4 pound whole almonds3 cups (6 sticks) salted butter3 cups sugar1 pound Guittard French vanilla dark chocolate


DirectionsPreheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.

Chocolate-Peanut Butter Bars

I thought I'd add the first recipe. My husband and I, our girls too, love chocolate and peanut butter treats. My Mom always made a chocolate, peanut butter bar with graham cracker. I was looking for a new recipe. And found this one below on allrecipes.com. The girls and I enjoyed it. Brad said "Why mess with a good thing" and requested the original. I'm saving the recipe for a little bit of a dressed up bar, if I'm bringing them somewhere. I've been meaning to share it with my sister since I tried it last weekend. So here it is. 

Chocolate-Peanut Butter Bars  

1½ c all-purpose flour 
2/3 c brown sugar 
½ c melted butter 
2 egg yolks 
2/3 c chocolate chips 
1¼ c confectioners sugar 
1 c peanut butter 
¼ c butter melted 
1 t vanilla 
1/3 c chocolate chips 
1 T butter 

Preheat oven to 350°. In a medium bowl combine flour, brown sugar, ½ cup butter, and the egg yolks. Mix together by hand. Bake for 12 to 15 minutes, until light gold. As soon as it comes out of the oven sprinkle 2/3 cup of chocolate chips. return to oven for 2-3 minutes. In a large bowl mix together confectioners sugar, peanut butter, ¼ cup of butter and vanilla. Stir in the milk. Crumble the peanut butter mix over the chocolate layer. Press down lightly. Melt 1/3 cup of chocolate chips and 1 tbsp of butter. Drizzle over the peanut butter mixture and refrigerate 2-3 hours. Cut into bars. I ended up using a little extra chocolate chips and spreading it on top. 

Enjoy!