No Bake White Chocolate Peanut Butter Cookies for SRC

Time for Secret Recipe Club again! This month seems to have been another busy month, even though I have been expecting life to just slow down a bit. No such luck though!! This is one of those months I wish I would have had more spare time because the blog I was assigned, Veronica's Cornucopia is such a great blog! There were so many great recipes and so many creative ideas. I will definitely be visiting again in a month I have more time to experiment, because there were a lot of great looking recipes to try. Go have a look around for yourself - I'll still be here when you come back. :)

I didn't really go too crazy due to my lack of time, but I was super impressed with how quick, easy and delicious the recipe I selected was! I made Veronica's Cow Pie Cookies - but changed them up to be made with white chocolate and peanut butter because that's what I had on hand!

White Chocolate Peanut Butter Cookies
Recipe adapted from Veronica's Cornucopia

Ingredients:

• 12 oz white chocolate
• 4 tbsp peanut butter
• 2/3 cup rolled oats
• 1/2 cup shredded coconut
• chopped marshmallows (I used about 1/2 - 1 cup)

Method:

1. Melt the white chocolate and peanut butter on low heat in the microwave. Stir until smooth. Stir in the oats, coconut and marshmallows. Drop by spoonfuls onto parchment paper. Let set at room temperature until firm - approximately 1 hour. Enjoy!

Yep! Thats it - easy, and delicious. Veronica says you can mix in whatever you want! I think next time I make these I'll mix in pretzels for that sweet and salty combo that I can't get enough of.

Thanks for stopping by - Happy Baking my Friends!

Chocolate Peanut Butter Chip Cookies for SRC!

Hi Friends! Its time for Secret Recipe Club's Group C reveal again and you know what that means - I get to try out a new recipe from a new blog! This month I was assigned Erin's blog (yep, we have the same name) Making Memories with your Kids. I decided to make her Chocolate Pastel Mint cookies, but I didn't have mint chips, so I substituted peanut butter chips on top, plus I added some to the dough as well (because you can never have enough PB chips right?!). The cookies were a huge hit with my family!



Lets get right down to business, here's my version of the recipe (the only changes I made were to use PB chips instead and add some to the dough as well.

Chocolate Peanut Butter Chip Cookies
Recipe minimally adapted from Making Memories with your Kids

Ingredients:

• 1 cup sugar
• 1/2 cup butter, at room temperature
• 1 egg
• 2 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup dutch process cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 3/4 cup peanut butter chips + extra for topping the cookies with

Method:

1. Preheat oven to 350F.
2. In the bowl of the stand mixer, cream together butter and sugar until smooth and fluffy. Add egg and vanilla and mix until well combined.
3. Add flour, cocoa powder, baking soda & baking powder. Mix until just combined. Add in peanut butter chips until just combined.
4. Roll cookies into 1 inch balls and place on an ungreased cookie sheet. Bake in preheated oven for 12 minutes or until just set (don't over cook them or they will be dry). Remove from oven and immediately top with 5-6 more peanut butter chips, pressing into the soft cookies slightly.

Thats it! Easy to  make, basic ingredients and only dirties one bowl! Whats not to like? Thanks Erin for a fantastic recipe. :)

S'mores bars with Nuttella Marshmallows

I've been meaning to make marshmallows  for quite a while now. Then the other day (national s'mores day) Bon Appetit featured the top 10 s'mores recipes from various food blogs and there was one from Cherry Tea Cakes for S'mores bars where you made the marshmallow layer from scratch. I was pretty stoked to make them right away. I changed the recipe slightly by putting nuttella flavour into the marshmallow layer and putting peanut butter in the top chocolate layer, but other than that I was quite true to the original recipe. They are addictive and delicious and you've got to make them this summer. Its well worth the effort.

Graham Layer

Minimally adapted from Cherry Tea Cakes

Ingredients:

• 2 1/2 cups + 2 tbsp all purpose flour
• 1 cup golden brown sugar, lightly packed
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 7 tbsp cold, unsalted butter
• 1/3 cup agave syrup
• 5 tbsp low fat milk
• 2 tbsp vanilla extract

Method:

1. Add flour, sugar, soda, and salt to the large bowl of the food processor. Pulse a couple of times to combine. Add the butter and pulse until the mixture is crumbly and butter is evenly distributed through the dry ingredients.
2. Whisk together the agave, milk and vanilla until combined. Add to the flour mixture and pulse until just combined.
3. Press mixture into a 9x13 inch rectangle baking dish that has been lined with parchment paper.
4. Preheat oven to 350F. Bake in preheated oven for 20-25 minutes or until semi-firm to the touch. Remove from oven and set aside to cool. Make the marshmallow layer while it cools.

Marshmallow Layer

Minimally adapted from Cherry Tea Cakes

Ingredients:

• 1 1/2 packages unflavoured gelatin
• 1/2 cup ice cold water, divided
• 3/4 cup granulated sugar
• 1/2 cup corn syrup
• 1/8 tsp kosher salt
• 1/2 tsp vanilla extract
• 2 heaping tbsp nuttella

Method:

1. Fit stand mixer with whisk attachment. Combine 1/4 cup cold water and the gelatin in the bowl of the mixer and leave to sit while you make the syrup.
2. In a medium saucepan, combine 1/4 cup ice water, sugar, corn syrup and kosher salt. Cover and cook on medium heat for 3 minutes. Don't worry about stirring it.
3. Remove the lid and attach candy thermometer to the side of the pan. Boil for approximately 7 minutes or until the mixture reaches 240 degrees and then remove from heat immediately.
4. Put stand mixer on low speed and churn the gelatin mixture for a couple of turns. Then with mixture still on low, slowly pour in the hot syrup mixture (BE CAREFUL, THE MIXTURE IS EXTREMELY HOT AND CAN BURN YOU).  When all the syrup is incorporated, cover the front and sides of the mixer with a tea towel and turn the mixer up to high speed. Continue to whip until mixture is luke warm - 12 minutes. In the last minute of whipping, add vanilla and nuttella and mix until incorporated.
5. Pour marshmallow cream onto the graham cracker base. Sprinkle lightly with powdered sugar.
6. Let set for 1 hour before topping with chocolate peanut butter layer.



Chocolate Peanut Butter Layer
Minimally adapted from Cherry Tea Cakes

Ingredients:

• 3/4 cup semi sweet chocolate chips
• 4 tbsp peanut butter
• 1 tbsp corn syrup
• 1/4 tsp vanilla

Method:

1. Combine all ingredients in microwave safe bowl. Microwave on low heat at 30 second intervals stirring well each time until mixture is completely melted. Pour over marshmallow layer and spread evenly.
2. Allow to set for a few hours. Enjoy!

So, these are a little bit of work, but they're delicious. I highly recommend making them as a dessert for one of your end of summer get togethers with friends and family. It makes a nice big pan of squares that will feed lots of people.

Happy Baking my Friends!

Tiger Butter Fudge

If you stop by regularly, you may have noticed I haven't been blogging a whole lot. Well, thats because I haven't been baking or cooking much the last little while. I try to make a couple things on the weekend and make sure they hit the blog, but I'm definitely not posting as often as I would like to. But that being said, I'm trying to make sure the things I actually do post are special and extra delicious. This recipe, is extra special and extra delicious. Trust me. You've just gotta make it!

 I found inspiration for this recipe on Pinterest (surprise, surprise!!)!! Come follow me! I LOVE new followers. The original recipe came from Bakers' Royale who I've heard a lot about in the blogosphere, but never really stopped by to check out the recipes... well, that was a mistake! I will most definitely be frequenting Naomi's blog in the near future for other inspiration and recipes to try. Check it out if you get a chance - I guarantee you'll be drooling after only a couple minutes.

Tiger Butter Fudge
Recipe adapted from Bakers' Royale

Ingredients:

• 1 can sweetened condensed milk, portioned in half
• 10 peanut butter sandwich cookies (I used Pirate brand)
• 1 cup white chocolate chips
• 2 tbsp butter
• 1 cup peanut butter chips

Method:

1. Prepare a rectangle loaf pan by lining with tin foil. Divide the sweetened condensed milk between two microwave safe bowls. Set aside. Roughly chop up the peanut butter sandwich cookies and set aside.
2. Add white chocolate to one of the bowls of sweetened condensed milk. Add butter. Melt in microwave at medium power stirring often until completely melted. Fold in the chopped cookies and stir gently to combine. Pour into prepared pan and smooth into an even layer.
3. Add the peanut butter chips to the remaining bowl of sweetened condensed milk. Microwave at medium power stirring often until completely melted. Pour onto white chocolate layer in prepared pan. Refrigerate at least one hour or until set.

Then taste this delicious fudge!! I guarantee you won't be able to stop til the whole pan is gone. It is so delicious. I recommend sharing so you don't consume the whole pan (while it may sound like a good idea, you may regret it when a) you feel like you're in a sugar coma and/ or b) your favorite skinny jeans no longer zip up... just sayin!! Feel free to share with me! ;)

Happy Baking my Friends! Hope you're looking forward to a lovely long weekend coming up in just a few days. I know I am.

Peanut Butter Chocolate Filled Banana Bread

 Banana bread is such a delicious snack and its truely a classic! I'm pretty sure most of us grew up eating banana bread (I know I did!!). My mom would often bake banana bread for us and I always loved it when she would put chocolate chips in it. This time I decided to depart a bit from the classic and changed it up by putting a layer of peanut butter chocolate yumminess in the middle of this loaf. It was a total success. The loaf has disappeared quickly in our house with requests for a repeat being made frequently. :) So, today I'm going to share this delish recipe with you.

Peanut Butter Chocolate Filled Banana Bread
Recipe adapted from Starting Out by Julie Van Rosendaal

Ingredients:
Banana Bread:

• 1/4 cup butter, softened
• 3/4 cup dark brown sugar, lightly packed
• 3 very ripe bananas, mashed
• 2 large eggs
• 1/3 cup low fat greek yogurt (honey or vanilla flavour is nice, but plain is okay too)
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt (omit if using salted butter)

Chocolate Peanut Butter Filling:

• 3 tbsp cocoa powder
• 1/4 cup dark brown sugar
• 1/4 cup chunky peanut butter
• 1/4 cup milk

Method:

1. Preheat oven to 350F. Spray an 8x4 inch loaf pan with non-stick spray.
2. In a large bowl, beat the butter and sugar until well combined - mixture will have the consistency of wet sand. Add the bananas, eggs, yogurt and vanilla and beat until wel blended.
3. Add the flour, baking soda, and salt and gently stir with a spatula until just combined.
4. Pour one half of the batter into the prepared pan. Then prepare the peanut butter and chocolate mixture by combining all four ingredients and stirring until smooth. Spread chocolate peanut butter mixture on top of batter in pan, then top with the remaining banana bread batter.
5. Bake in preheated oven for one hour and ten minutes, or until the top is cracked and springy to the touch. Cool in the pan on a wire rack.

This is such a great twist on a classic recipe. It comes together really quick - perfect to make for a Sunday morning breakfast or to bake up and take in lunches. :)

This post has been linked up with the Recipe Party over at the Sweet Spot! Head on over and check out the other delectable goods other bloggers have created this week. :)

Happy Baking my Friends!! I'm looking forward to a marathon weekend in the kitchen, so you should have some yummy posts to look forward to next week. :D

The Savvy Kitchen's Pizza Bites & Chocolate Peanut Butter Pretzels for SRC

After a long month off, we're back on schedule for the Secret Recipe Club! And I couldn't be more excited. This month I was assigned The Savvy Kitchen. The Savvy Kitchen is written by Amy and its a great place to find easy and delicious recipes - with a wide array of types of dishes! And since her parents are italian, she's got some great pasta recipes on there that I can't wait to try out when I have time. I loved her blog so much that I decided to make two recipes to share with you today.

First up I made these delicious pepperoni pizza puffs. They're a quick and easy appetizer and even your fussiest guest is sure to dive right into! Sorry for the quality of the pizza puff photos - we were so excited to eat them that these are the only photos I managed to snap before they were devoured.

Pepperoni Pizza Puffs
Recipe from The Savvy Kitchen

Ingredients:

• 3/4 cup flour
• 3/4 tsp baking powder
• 3/4 cup milk
• 1 egg, lightly beaten
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup shredded mozza
• 1 cup pepperoni, cut into small pieces
• 1 small can pizza sauce for dipping

Method:

1. Preheat oven to 375F. Spray a 24 cup mini muffin pan with non-stick spray. In a medium bowl, whisk together flour and baking powder. Whisk in the milk, eggs and seasonings. Then gently stir in the mozza and the pepperoni. Let stand for 10 minutes.
2. Stir the batter, then divide among the prepared mini muffin cups. Fill almost to the top, then bake in preheated oven for 20-25 minutes or until puffed and golden. Serve with pizza sauce for dipping and try not to eat the whole batch in one sitting!! (good luck with that!!)

Those were such a hit in our house (we eagerly sat around the coffee table, devouring these until they were all gone!!), that I decided to try out another recipe from Amy's blog - this time something sweet.

Chocolate Peanut Butter Pretzel Bites
Recipe from The Savvy Kitchen

Ingredients:

• 80 mini pretzels
• 1 cup creamy peanut butter
• 2/3 cup powdered sugar
• 1/2 tsp vanilla
• 1 cup semi-sweet chocolate chips

Method:

1. Line large baking sheet with a sheet of parchment paper.
2. Beat peanut butter, powdered sugar and vanilla in a bowl until smooth and creamy. Roll peanut butter into 1/2 inch balls and place in the center of 40 of the mini pretzels. Top each one with another mini pretzel, pressing down slightly to sandwich the icing between the pretzels. Once all pretzel bites are formed, place in the freezer for about 15 minutes.
3. Meanwhile, melt the chocolate in the microwave on low, stirring often so the chocolate doesn't burn. Remove the pretzels from the freezer and dip each one into the melted chocolate. Place each chocolate covered pretzel onto the parchment lined baking sheet. Allow to cool completely. Store in an airtight container for up to one week.

These were soooo addictive and delicious! We couldn't stop eating them. I'm afraid to make another batch in case I eat all of them too. But make these for a party - they're easy and quick and guests will devour them. :)

I'm so excited about finding Amy's blog! Its wonderful and I can't wait to venture back and try out some more of her recipes. They're so down to earth and low maintenance to make, which is a nice change of pace from some of the stuff I often find myself making. So, if you haven't already checked out The Savvy Kitchen, do it! I'll still be here when you come back.

And lastly, check out the blog hop below - it is a round up of all the other SRC Group C participants this month. Everyone always does a great job choosing and making delicious recipes and then in turn featuring the blog they were assigned.

Happy Baking my Friends!

Frozen Reese's Peanut Butter & Oreo Pie

Yeah, thats right, I put Oreos and Reese's in the same delicious frozen dessert! Annndddd it was flippin amazing! I found this recipe over at Baker's Royale, made a couple slight changes and BAM - this was the grande finale to our Super Bowl party. It was a total hit. This dessert is one of the easiest and quickest desserts you'll ever make. You can put it together in under 1/2 an hour (that includes time to bake the crust) and then all you have to do it let it set up in the freezer for a couple of hours and you're set with a wayyyyyy better than storebought dessert to serve to your hungry peeps!

 You may have noticed that my posts have been a little unhealthy this week... so, with the most ridiculous statement I've made in a while, I'll tell you, you could lighten this up by using low fat cool whip instead of the whipping cream. LOL, but chances are if you're already piling in the Oreos, peanut butter, and the Reese's PB cups, whats a few more grams of fat with the addition of whipping cream?! And it honestly tastes way better and you're not eating edible oil products! Woot!

Did you notice I tried to give my pictures a little valentines day theme with the heart shaped chocolates?! Did you also notice that the hearts don't match this pie one little bit?! Well, I tried... I am working on this food styling thing, sooooo I'm not perfect, but at least I'm putting in some effort right?!

Alright, recipe time!

Frozen Reese's Peanut Butter & Oreo Pie
Recipe adapted from Baker's Royale

Ingredients:

• 30 double stuff oreo cookies
• 4 tbsp unsalted butter, melted
• 2 1/2 cups whipping cream
• 1/4 cup creamy peanut butter
• 1/2 cup chunky peanut butter
• 1/2 cup icing sugar
• 1/4 cup heavy cream
• 1/2 cup Reese's Peanut Butter Cups, chopped

Method:

1. For the crust: Place 24 of the oreos in the bowl of your food processor. Pulse until cookies are finely crumbled. Pour in the melted butter and mix until well combined. Press into 9" springform pan to form crust. Bake 350F 7-10 minutes.
2. Place peanut butter, icing sugar and heavy cream in a small saucepan. Heat over medium heat until melted and smooth (stir carefully, because peanut butter will burn easily). Set mixture aside for 5-10 minutes to cool to room temperature. While mixture is cooling, whip the 2 1/2 cups of whipping cream. Then gently fold the peanut butter mixture into the whipped cream.
3. Chop up the remaining 6 oreos and toss with the chopped Reese's. Gently fold through the peanut butter, whipped cream mixture. Pour mixture into oreo crust and freeze for 3 hours. Garnish with caramel and white chocolate drizzle.

Sound good? This has got me wanting more... the last quarter of the pie is in my freezer calling out to me. Guess you know where I'm headed after I get this post up right? Better go whip up your own to indulge in! Catch ya later.

This post has been linked up with Fusion Fridays over at Jennifer Cooks! Head on over to check out Jennifer's favorite submissions from last week and to check out what new goodies fellow bloggers are deaming up this week.

This post has also been linked up with Mouth Watering Mondays over at the Sweet Spot! Head over there ASAP to check out all the delicious creations fellow bloggers have come up with this week. :)

Happy Baking my Friends!

Peanut Butter Hot Chocolate

Did you make New Years resolutions this year? What kind of resolutions do you usually make? I always make New Years resolutions, and I'm always dead set on achieving them... for about a month, then my motivation wears off and I revert back to my old ways. Part of that may be the fact that my resolutions are usually overly ambitious and I try to change overnight. The fact is that change takes time - it doesn't just hapen overnight, and developing new habits and ways of life is tough so you have to be patient with yourself. This year I haven't talked much about my resolutions, but I feel like I need to document them here. I made sure I didn't set too many goals for this year and that they are achievable for the most part. Here are my resolutions for the year - both personal and blog related:

1. Improve my blog through the use of better photos and more frequent posting. Plan posts in advance and stick to my schedule.
2. Be nicer. At home, at work, to my friends.
3. Get active a minimum of four days per week. Doesn't have to be anything crazy, just get off my butt and walk the dog, do some crunches, go for a run or do a workout off my Nike Training App I just downloaded for my phone (its free and its awesome - go download it if you're wanting to get active - it is a great tool to help you be successful).

Reasonable right? I'm looking forward to improving myself in 2012 in little ways and eventually those little things will add up to big things. :)

Any way, on to what you came here for - the recipe!! Peanutty, chocolatey, creamy goodness in a mug... it is like a taste of heaven! Sooooo smooth and decadent. You probably won't want to share... its that good. But you should share because that's the nice thing to do (or, just double the recipe!!).

Peanut Butter Hot Chocolate
Recipe minimally adapted from Bonnie the Baker

Ingredients:

• 2 tbsp unsweetened cocoa powder
• 3 tbsp brown sugar
• 1 1/2 cups skim milk or 1% milk
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 tbsp smooth, creamy peanut butter
• whipped cream, mini chocolate chips and mini marshmallows for garnish

Method:

1. Mix cocoa, brown sugar, milk, cinnamon stick, and vanilla extract in a medium saucepan. Whisk over medium heat until mixture is smooth. Simmer to let the cinnamon stick flavour the hot chocolate for a couple minutes. Lower the heat and stir in the peanut butter until smooth. Heat mixture to desired temperature, but don't simmer or bubble the mixture at all or it will get grainy.
2. Pour into large mug. Garnish with whipped cream, mini chocolate chips and mini marshmallows. Makes one large mug.

This one is nice and easy to whip up on a week night and you will love to savor it while reading your favorite novel or browsing your favorite food blogs.

Happy Baking my Friends!

A Little Nosh's Dark Chocolate Cupcakes with Peanut Butter Frosting

Woohoo! So stoked that it is time for the Secret Recipe Club reveal again... feels like this month took forever to go by. Maybe thats because I was so excited about my blog assignment (And the recipe I found on her blog to bake)!!!!! I was assigned to Amy's blog, A Little Nosh. Amy is a food blogger from Washington, D.C. with a really down-to-earth, healthy approach to cooking and baking. She posts a lot of healthy recipes and some treat recipes too! Can you guess what type of recipe I chose??!! Surpise, I picked a treat recipe to bake. I chose her Dark Chocolate Cupcakes with Peanut Butter Frosting because they sounded soooo amazing and you know what? They were even better than they sounded! Yummers!

Do stop by Amy's blog when you have a minute, especially when you need a quick and healthy idea for dinner! She has so many great ideas that don't take a lot of time, which I guess is important when you're as busy as Amy is! I learned that she is a mother to a cute little boy and a wife to a smart, funny man annnndddd she has a kitchen that is even smaller than mine! But she doesn't let that stop her. Thanks Amy for sharing so many great recipes and tips for eating well and eating quick! :)

Now, on to the recipe!!

Dark Chocolate Cupcakes

Recipe from A Little Nosh (October 2010)

Ingredients:

• 8 tbsp unsalted butter, cut into pieces


• 2 oz semi-sweet chocolate, chopped


• 1/2 cup dutch processed cocoa powder


• 3/4 cup all-purpose flour


• 1/2 tsp baking soda


• 3/4 tsp baking powder


• 2 eggs


• 3/4 cups granulated sugar


• 2 tsp vanilla extract


• 1/2 tsp fine salt


• 1/2 cup sour cream

Method:

1. Preheat oven to 350F. Line muffin tin with paper liners and set aside.


2. Combine butter, chocolate and cocoa powder in a microwave safe dish. Using 30 second increments, microwave until melted. Stir well until smooth. Set aside to cool.


3. Whisk flour, baking soda, salt and baking powder in a small bowl.


4. In the bowl of your stand mixer, beat eggs until fluffy. Add sugar and vanilla and beat well until fully incorporated. Beat in cooled chocolate mixture until well combined. Stir in one third of flour mixture until just combined, then beat in sour cream. Add the remaining flour mixture and stir until just incorporated. Do not overmix or you will have tough cupcakes!


5. Divide batter evenly among baking cups. Bake 18 minutes in preheated oven until toothpick comes out with a few moist crumbs on it.


6. Cool cupcakes completely, then frost with peanut butter frosting (recipe below).

Peanut Butter Frosting

Recipe from A Little Nosh (October 2010)

Ingredients:

• 1 cup icing sugar


• 1 cup creamy peanut butter


• 5 tbsp unsalted butter, at room temperature


• 1.5 tsp vanilla extract


• 1/4 tsp kosher salt


• 1/3 cup heavy cream

Method:

1. Beat together icing sugar, peanut butter, butter, vanilla and kosher salt until well combined.


2. Beat in heavy cream until icing is smooth.


3. Pipe liberally onto cupcakes however you like!


4. Try not to eat the whole batch of cupcakes.

Thanks Amanda for hosting the Secret Recipe Club again this month, and thank you to Amy at A Little Nosh for introducing me to such a lovely recipe!

If you want to join the Secret Recipe Club, check out the website here.

Happy Baking my Friends!

Peanut Butter Cups

Ready to have a treat? Afraid to make a whole batch? Make these mini peanut butter cups - decadent and satisfying with built in portion control. These got rave reviews in our house and will definitely get rave reviews in your house too! Another bonus? They're quick and easy and have a very short ingredient list. Freeze them so you can only have one or two in a sitting because you have to thaw them out before you can bite into them!


This recipe comes from one of my favorite baking books - The Best Bake Sale Ever by Barbara Grunes. Every recipe I've tried has been so delicious and there is something for everyone in this cookbook! This cookbook is also great for people who are involved in bake sales (willing or not!) - it has awesome packaging ideas, tips for setting up your bake sale table and advice on how to sell the most baked goods! I would highly recommend this cookbook for anyone who likes to bake.

No-Bake Peanut Butter Cups

The Best Bake Sale Ever by Barbara Grunes

Ingredients:

• 1/2 cup peanut butter at room temperature
• 3/4 cup graham cracker crumbs
• 1/2 cup icing sugar
• 1/2 cup unsalted butter, melted and cooled
• 6 ounces semisweet or white chocolate chips
• 3/4 cup chopped candied or honey-roasted peanuts (I made homemade candied cashews instead)

Method:

1. Line the cups of mini muffin baking pans with mini paper liners.
2. In a medium bowl, with an electric mixer, mix together the peanut butter, graham cracker crumbs, and sugar. Mix the melted butter.
3. Spoon the candy into the paper-lined muffin pans. Refrigerate for 10 minutes, or until set.
4. Melt the chocolate in a microwave-proof cup in the microwave on high for 2 minutes. Stir until smooth.
5. Pipe the chocolate over the peanut butter cups. Sprinkle with the candied peanuts. Refrigerate at least 15 minutes longer, or until the chocolate has firmed up. Store in the fridge.

I hope you enjoy this recipe as much as we did! I just love how easy and quick they are to whip up. :)

Happy Baking my Friends!

Toblerone Cheesecake

Got some leftover Toblerone? Almost sick of eating that leftover holiday chocolate? Well, use it for this delicious Toblerone cheesecake! Bring it to the office and be done with it. Your co-workers will eagerly gobble it up and you will have solved your I-don't-feel-like-eating-another-chocolate problem! Its that easy my friends!


And I guarantee you; this recipe is dead easy. It is one my sister found on the Kraft Canada website - minimal ingredients and minimal effort are required for this recipe! And it tastes sooooo good! I'm sure your co-workers (or your chocolate-loving family) will love it. Or you may decide it looks so good that you could probably consume more chocolate afterall.


Peanut Butter Toblerone Cheesecake
Recipe from KraftCanada.com

Ingredients:

• 1 1/4 cups oreo baking crumbs
• 1/4 cup butter, melted
• 2 pkg (250 g each) cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup sugar
• 200 g toblerone swiss milk chocolate, chopped
• 1 1/2 cups thawed cool whip topping

Method:

1. Mix oreo crumbs and butter. Press into bottom of 9 inch springform pan. Refrigerate 10 minutes.
2. Beat cream cheese, peanut butter, and sugar with a mixer until well blended. Add half the chocolate, mix well. Whisk in one cup of cool whip. Spoon over crust. Refrigerate 3 hours.
3. Microwave remaining cool whip and chocolate in small bowl on high for one minute. Cool slightly. Pour over cheesecake. Refrigerate until firm.

Thats it! I hope this provides you with a great way to use up leftover chocolate after the holiday season. And if you do decide to make this for yourself, rest assured - its delicious!

Happy Baking my Friends!

Flourless Peanut Butter Chocolate Chip Cookies

Okay, I realize its been a while since I've posted. I have a confession to make - I have been very, very busy studying for a huge test I have to write on the 17th of December. Such a cruel time of the year to make people study and spend large amounts of time on homework and other lovely tasks. All you really want to do is turn on the Christmas music, pour a nice warm beverage and snuggle in front of the fireplace. Or in my case, turn on the Christmas music, write a blog post or two, get some baking done and decorate my house for Christmas!!! Unfortunately, I haven't had time for any of that lately. My point is, I may be posting a little less frequently over the next couple of weeks depending how the studying goes... but bear with me ok?!

Next up, is that of course I'm inspired about a lovely December theme for my blog - the 12 days of Christmas - a different Christmas recipe for each day with the end result being a fabulous Christmas feast - all posted in time to be incorporated into your Christmas menu planning. I had originally planned for these recipes to be posted between December 1 -12th, but that is not going to happen, so we are going to have the 12 days of Christmas theme for my blog, but the days will not be consecutive!!! I hope you enjoy. I am really looking forward to cooking/ baking for and writing these blog posts.

Now, on to my actual blog post right!! The other day I was browsing another blog I follow called Tracey's Culinary Adventures when I came across an intriguing recipe for flourless peanut butter chocolate chip cookies. I had never made flourless cookies, but I absolutely adore peanut butter cookies so I figured I would give them a shot. I mean, anything with chocolate chips and peanut butter chips in it must be delicious right? Of course I was right! The recipe was amazing!! I mean, absolutely and utterly amazing! The cookies were so perfect and delicate and the flavour was exquisite! So do, check out the recipe on Tracey's Culinary adventures by clicking here. Let me know what you think!

Oh, by the way, do stop by Tracey's blog and check out some of her other recipes! Everything, I mean everything looks just fantastic! :)

Happy Baking my Friends! Stay tuned for the 1st day of Christmas Recipes!!!