This month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.
- 1 cup creamy peanut butter
- 2 Tbsp. melted butter
- 1 cup icing sugar
- 1 1/2 cups crispy rice cereal (I used Special K)
- 1 1/2 cups chocolate chips
- Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
- Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
- Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
- Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
- Eat and enjoy!
2 days in a row with a blog post. This used to be the norm, sadly other things have been taking up my time. I am perfectly fine with the break to be honest, but then sometimes, I come a write down my thoughts. Not only 2 days in a row, 2 desserts. So if you aren’t getting the quantity, then at least I am providing quality, because let’s all be honest, it is much more fun to look at dessert recipes. In yesterday’s post, I let you all know of the cake/pie schism in our house. There really is no agreement on desserts, but cookies are a happy middle ground for everyone in the house. Not necessarily our favourite dessert but we all love them! So with cookies we get smiles on all the faces, which makes it one of the desserts that we enjoy more often. I had a bag of Snickers Baking Bites that my mom brought me from the States, we don’t have these in Canada but chopped Snickers Chocolate bars will certainly do.
Recipe from Cooking Classy
- 2 3/4 cup all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp + 1/8 tsp salt
- 1 cup salted butter, at room temperature
- 1 1/4 cups light-brown sugar
- 1/4 granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 6 – 8 oz Snickers candy bars, chopped (about 1 1/2 – 2 cups) – I used one bag Snickers Baking Bites
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped lightly salted peanuts
- Parchment Paper
- Cream together butter with both sugars until creamy. Add eggs, one at time. Add vanilla.
- Add first four dry ingredients, and beat until completely combined. Beat in chocolate chips, Snickers and peanuts.
- Line baking sheets with Parchment paper. Roll about 3 Tbsp. of dough into a ball and place on cookie sheet. You can get between 8-10 on each sheet, but no more than that because they will spread out.
- Bake for 10 minutes at 350 degrees. Let rest for 2 additional minutes on warm cookie sheet. Remove to cool, or eat warm.
- Eat and enjoy!
Cookies. Cookies have my heart. Cookies are a great way to show you love someone. Baking cookies just feels good! These cookies. They were so so good. They use a special kind of chips that my parents brought us back from the states. I hadn’t actually decided what to do with them. I was perusing this month’s Secret Recipe Club assignment, Fantastical Sharing of Recipes, and found this gem. I made them immediately. I wasn’t even planning to bake that day, I literally left the computer and went straight to the kitchen. I am so glad I did, they were met with rave reviews. We simply loved them. I am happy to report that although almost the entire batch got eaten in one day, I secretly hid some in the freezer to add to the Christmas baking tray. Chocolate Cherry will be such a nice addition. I came back after my baking and perused the rest of the blog, and I have pinned so many recipes. I think I have met my taste bud doppelgänger. Every single recipe sounds so delicious. So expect to see many more recipes popping up! From Vermont Pumpkin Spice Cake, Taco Macaroni and Cheese, Hazelnut Pancakes, I will be coming back for more!
On to the cookies:
- 1 cup butter, at room temperature
- 1 cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3.4 oz chocolate fudge instant pudding mix
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1 bag Nestle Tollhouse DelightFulls Dark Chocolate and Cherry morsels
- 1/2 cup dark chocolate chips
- Parchment paper
- Cream butter and brown sugar. Add eggs and vanilla, then pudding mix. Add flour and baking soda. Stir in both chips.
- Line cookie sheet with parchment paper. Scoop about a Tbsp. of dough per cookie. Bake each batch for 8 minutes at 350 degrees. Let rest on warm cookie sheet for 5 additional minutes, then remove to cool.
- Eat and enjoy!
There are few things my husband and I agree on, at least in the area of food. I am most lucky to have been married to him for a wonderful 18 years (Happy Anniversary Hubby), and in those years I have learned he will pretty much eat whatever I put in front of him. I appreciate this about him, as I do love variety. I think he could quite happily eat the very same thing every single day. One of the rare things we do agree on is the mint, chocolate combo. It is pleasant, it is delightful. So what better recipe to share than these gorgeous brownies.
Recipe very slightly adapted from Yummy Crumble – Thanks! They were a big hit!
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- 2 cups sugar
- ¼ tsp salt
- ¼ tsp baking powder
- 3 large room temperature eggs
- ½ cup melted salted butter
- ¼ cup vegetable oil
- 2 tsp vanilla extract
- 12 oz. softened cream cheese
- 6 tbsp. sugar
- 6 tbsp. sour cream
- ½ tsp. vanilla extract
- ¼ tsp. salt
- 1 large egg plus 1 egg yolk
- ¼-1/2 tsp peppermint extract
- green food colouring
- 15 chopped Oreo cookies
For the topping
- 6 Oreos
- 1 cup Andes Mint Chocolate Pieces- divided
- Combine brownie ingredients with hand mixer until completely combined. Layer a 13×9 inch baking pan with tinfoil. Then scoop in brownie batter. It is thick, so just smooth out as evenly as possible.
- Wash your beater sticks. Beat cream cheese until smooth. A good 3 minutes. Add sugar. Beat until mixed in. Add sour cream, vanilla and salt. Beat until mixed. Add egg. Again, beat until mixed. Then add peppermint extract and food colouring. Fold in Oreos. Scoop cheesecake batter onto brownie batter, and smooth out with spatula.
- Place in oven that has been preheated to 350 degrees. Bake for 50 minutes.
- Chop remaining 6 Oreos for topping, sprinkle over cheesecake. Melt 1/2 cup of the Andes and sprinkle melted chocolate over Oreos. Sprinkle with remaining 1/2 cup Andes, then place in refrigerator. Chill for at least 4 hours. Use a hot knife to cut into bars.
- Eat and enjoy!