Mom's Chocolate Peanut Butter Bars

I have 3 versions of Chocolate Peanut Butter Bar recipes.  One is from here Katie added to a comment under a Choc PB bar Eileen posted.  One is in my hand writing, from Mom's house before I got married (1 1/2 sticks butter, 18 oz PB, 1 pack Graham crackers, 1 LB confectioners sugar)  and then I have a 3rd off of a Nestle's chocolate chip package.  As a non chocolate lover, I don't make them often however, whichever one I've used in the past (2 or 3 times) they came out very crumble.  The bars didn't hold together, I was quite disappointed with the results.  Therese has requested them and I'd love to bring them with us next Saturday for Parent's weekend.  Can someone who makes them regularly confirm the recipe? 

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.

Classic Creme Brulee

My daughter Holland has wanted to try making Creme Brulee. While I enjoy baking, I always thought it was something that took more time and patience (and possibly talent) than I had, so I had never tried. A friend of mine lent her a recipe book and blow torch, so this weekend, she gave it a shot. Early Sunday she mixed up and baked the custard. We let it cool and kept it in the fridge, then after dinner, together we torched it. It was delicious, and quite easy. I think we are all hooked!

Classic Creme Brulee

8 egg yolks

1/3 c granulated white sugar

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 c granulated white sugar (for the carmelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is think and pale yellow. Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 40-50 minutes. Longer baking time will be required for larger, deeper ramekins. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 tsp. of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving. Serves 6.

*We used small ramekins and found 2 tsp. to make the sugar a little too thick, so we went with just enough to really give a thin coating. It was perfect!

Fruity desserts, anyone? I’m typically an “if-it's-not-chocolate-don’t-waste-my-time-or-calories” dessert eater. But we’re trying to get more fruits into our diet, and I figured fruity desserts might be a good way to do that.

(I might also be less tempted to eat dessert.)

I do a great apple pie and a great apple crisp that my boys love (recipes below), I’ve even done a rustic apple tart, yum! and artsy. But even apples get a little old after a while.

My pumpkin cheesecake is to-die-for, but not exactly helping the waistline.

I often add dried cranberries to my chocolate chip cookies by substituting 2 cups of chocolate chips and 1 cup of dried cranberries in my Halloween Candy Cookie recipe, again not really waistline-friendly. Ditto my Chocolate, Fruit, and Nut Clusters.

Peach Melba in a Pail was a great summertime dessert, I may have to revisit that one with low-fat frozen yogurt, fat-free Cool Whip^®, and 100-calorie Oreo^® Thin Crisps. Regina's Polka Dot Ice Cream Pie with fat-free frozen yogurt and fat-free sorbet is great for summer too.

Will’s Favorite Apple Crisp
serves 8

6 large apples, peeled and sliced
1¼ c sugar, divided use
1 c flour, plus 2 T
1 t baking powder
½ t salt
1 cup old-fashioned rolled oats, not quick-cooking
1 egg
8 T butter, melted
vanilla ice cream, optional

Preheat oven to 375°. Place 1 c flour, ¾ c sugar, baking powder, and salt in a bowl until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
Combine ½ c sugar and 2 T flour in bowl. Add apple slices and toss to coat. Place coated apples in deep baking dish.
Crack egg into another bowl. Beat. Pour egg into oat mixture and stir with fork until crumb-like. Sprinkle topping evenly over fruit. Spoon melted butter evenly over topping, covering all crumbs. Set dish on baking sheet on middle rack of oven and bake for 40 minutes until topping is brown and apples are tender. Top with ice cream and serve while warm. Can also be baked in individual dishes. Works great with pears too.

Evan’s Favorite Apple Pie

6 to 8 apples, such as Granny Smith, Cortland, Rome, or a local variety of tart apples, peeled, cored, and sliced
juice of half a lemon
¾ c sugar
1 t cinnamon
¼ t nutmeg
2 T all-purpose flour
double piecrust*
2 T butter, cut into chunks
milk, for glaze
vanilla ice cream, optional
cheddar cheese, optional

Heat the oven to 425°. Place the apples (about 6 cups) in a large mixing bowl. Pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg, and flour. Toss well. Spoon the spiced apples into the piecrust-lined pie plate and dot with the butter. Place rolled-out dough loosely on top of the apple mixture. With a fork or mini cookie cutter, make a decorative pattern around the outside of the pie plate. You can also cut pie dough ornaments from extra crust to place on top of the pie, and cut slits in the dough to allow the steam to escape. Brush the top with milk for a glaze.

Place the pie in the preheated oven (lay a sheet of aluminum foil on the rack below to catch any juices). Bake for 45 minutes or until the crust is golden brown and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil. Let pie cool slightly, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese.

What are your favorite fruity desserts?

Polka Dot Ice Cream Pie

My daughter Holland turned 10 yesterday! We can't believe she is double digits! We are big chocolate lovers here and often have some form of chocolate for birthdays, but Holland is also a sherbet/sorbet lover and this year asked me to surprise her with some kind of ice cream cake/pie. I have been saving this recipe for years and been meaning to try it -- Holland's birthday seemed like a perfect time and it was a HUGE hit.

Scoop balls of 3 different flavored sherbets, whatever your preference is (we used lemon, raspberry & blood orange) and freeze.

Soften 2 pts of vanilla ice cream and spread 1 pt. in a graham cracker crust. Push frozen sherbet balls into ice cream. Spread another pt of ice cream on top. Refreeze. Top with additional sherbet balls before serving.

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

Snow Day Recipes

The snow started falling early this Saturday, and I am thrilled to be stuck inside with the family, enjoying a lovely fire, playing games, doing crafts... and ready to start my baking.

We started our day with George's pancake breakfast. I will be making a nice big pot of Mom's clam chowder later. In between, we will be baking Christmas cookies and making Irish cream. What a great way to spend the weekend! I am really looking forward to these Chocolate Mint-filled cookies from recipegirl.com:

http://www.recipegirl.com/2008/07/31/chocolate-mint-filled-cookies/#ixzz0a92OhZDE

CHOCOLATE-MINT-FILLED COOKIES
www.RecipeGirl.com

6 ounces semisweet chocolate chips
2 cups flour
2/3 cup butter, softened
¼ cup light corn syrup
2 tsp baking soda
¼ tsp salt
1 large egg
sugar for rolling
48 Andes Mints

1. In saucepan, heat chips on low heat until melted and smooth.

2. In a large bowl with mixer, beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg and ½ cup sugar until blended. Increase speed to medium and beat until well-mixed, scraping bowl with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle (2 hours).

3. Preheat oven to 350 degrees. Place some sugar in a small bowl. Shape dough into balls. Roll balls in sugar and bake on cookie sheet 12-15 minutes.

4. Immediately remove ½ of cookies from cookie sheet onto work surface. Top each cookie with 2 mints and place the other half of the cookies on top. If your freezer is big enough, place in freezer until set, or leave at room temperature until set.

Servings: 24
Yield: 2 dozen

Cooking Tips
*These taste divine while still warm, and they are a great frozen treat as well.
**Andes brand mints can be found in the candy section of most stores.

Hope anyone else stuck inside this weekend takes the time to enjoy the forced break from the holiday chaos.

Pumpkin Cheesecake on a pop?

For Thanksgiving I made pumpkin cheesecake. I have leftover in the freezer. I was thinking of trying these - http://www.bakerella.com/cheesecake-pops/ Questions 1. Do you think using frozen thawed out cheesecake would be ok? 2. I was thinking white chocolate would be a better choice with the pumpkin - what do you think? 2. Would you cover in sprinkles or is there another option you might try?

Thanksgiving desserts

We are having a small crowd (5 adults, 3 kids) for thanksgiving. I made a pumpkin cheesecake http://inhomecooking.blogspot.com/search/label/Pumpkin%20cheesecake

it is in the freezer. I will make a chocolate desert because I love chocolate deserts, thinking http://www.recipegirl.com/2008/08/12/molten-chocolate-cakes-with-irish-cream/

Molly asked about pie. Now I like pie but could live w/o it but is does seem like for thanksgiving you need pie, Molly requested apple, Brad's favorite is blueberry so I'm thinking of making http://www.recipezaar.com/Mini-Apple-Pies-So-Easy-Not-Much-Hassel-286704

And maybe doing 1/2 apple 1/2 blueberry. I figure I can freeze the leftovers. Anyone ever try mini pies? I worry a little about them coming out of the Muffin tins.

Great Glazed Cupcake Recipe?

We are having a ladies lunch for my best friend, who is expecting her 3rd baby, in a couple of weeks.

I have a great floral cupcake pan from Pampered Chef (https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13837&words=floral%20cupcake) and am looking for a delicious cupcake recipe to use in it. Because the tops have such a pretty flower design, I don't want to cover in frosting. I am open to different flavors.

Cream Puff Pie?

Can you post Del's recipe for the Cream Puff Pie? Manny loved it and requested it for his Confirmation!

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!

Waffle Cones

Waffle Cones! While at the ice cream shop today, Erin asked could we make waffle cones at home? I found a recipe on-line and thought we might try it but first wanted to check if anyone has tried it? If so any tips or suggestions?  If not here is what I found if you are interested.

http://www.waffle-recipe.com/recipes/waffle-cone-recipe/

Ho-Ho Surprise

Eileen just asked me for this recipe. She and I discovered it a few years ago and it is indeed a favorite with kids, and most adults enjoy it as a guilty indulgence. I can't find the exact recipe, but I think I can recreate it pretty easily. You could also replace the Ho-Hos or Yodels with Twinkies for a non-chocolate version. Eileen -- if I have done anything out of order, feel free to correct me. One of the nice things about this is you can re-create to suit your tastes.

Slice Ho-Hos in half lengthwise and layer in the bottom of a 9X9 pan (or bigger). Spread a layer of any flavor softened ice cream on top and a layer of chocolate syrup and refreeze. Sprinkle with chopped oreos and another layer of ice cream, same flavor or different. Refreeze. Top with Whipped cream and refreeze or serve. It is fantastic!

Pot Luck

Hi all,

I have a pot luck this week in between a pretty full week.  I am bringing a salad. I thought Katie's Classic Potato Salad. I'm also down for a dessert. I'd rather not do bars. I was thinking Chocolate Death, it's a group I haven't made it for yet but there will be lots of kids, its Girl Scouts.  Any favorite suggestions?  I usually try to make something I know Brad will eat, he can be a little picky and he likes to know there is at least one thing he'll like.

Desserts - Little Bites

Like many of you, my kids' school is celebrating Teacher Appreciation Week. They asked volunteers to bring in desserts to help them celebrate the teachers. I was thinking of little items, so they can try lots!

Yesterday, I had to bring in cupcakes to my daughter's preschool class. She wanted Chocolate ones and Strawberry ones. We made what we needed for class, the rest I made in mini-cupcakes and popped in the freezer for the teachers. 

I also think I am going to Ina Garten's Carrot Cake Cupcakes in mini-form. I made these for my oldest's first communion last year and loved them. (I am tempted to try them as sandwich cookies. I'll let you know if I do.)

Carrot Cake Cupcakes

2 c sugar

1 1/3 c veg oil

1 tsp vanilla

3 eggs

2 c flour

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp kosher salt

3 c grated carrots

1 c raisins

1 c chopped walnuts

Frosting:

3/4 lb cream cheese, room temperature

1/2 lb unsalted butter, room temp

1 tsp vanilla

1 lb confectioners' sugar

Preheat over to 350

Beat sugar, oil and vanilla. Add eggs, 1 at a time. In another bowl, sift together flour, innamon, baking soda & salt. On low speed, add 1/2 dry ingredients to the wet. Add carrots, raisins & walnuts to the remaining flour mix, mix well and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop batter into 22 muffin cups until each is 3/4 full. Bake at 400 for 10 minutes, then reduce to 350 for another 35 minutes, until toothpick comes out clean. Cool on rack.

For the frosting, cream the cream cheese, butter and vanilla. Add sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.

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/