Archive | Dessert RSS feed for this section

Peanut Butter & Chocolate Whoopie Pies

21 Sep

What else could you possibly need to know?

Whoopie Pile!

This recipe is slightly more complicated than the other baking recipes I’ve posted before; however, that’s really only because you need a piping bag (or a really sturdy Ziplock bag) and I’m not great at making the same shape over and over. I enlisted the help of The Hot Biscuit and we got down to making whoopie (pies) last Friday night. They turned out really well: rich, sweet, creamy, moist…all the adjectives you could possibly want.

Makes two dozen.

Ingredients

For the cakes:
5 tb unsalted butter, at room temperature
1/2c granulated sugar
1/2 c brown sugar, packed
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 ts baking soda
1/2 ts Kosher salt
1 large egg
1 c milk
2 ts vanilla extract

For the filling:
1/2 c creamy peanut butter
2 oz cream cheese
4 tb unsalted butter, at room temperature
8oz  marshmallow fluff
2.5 c confectioners’ sugar
pinch Kosher salt

Directions

For the cakes…

1. Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
2. In a large bowl,  beat the butter and sugars together until fluffy (about 3 minutes) with an electric mixer.
3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. In a measuring cup, combine the milk, egg and vanilla.
5. With the mixer on low, alternate adding the flour mixture and the milk mixture in 3 additions until combined.
6. Transfer batter to a piping bag and pipe 2-4 inch circles about 2 inches apart on the parchment lined baking sheets. Bake for 10-12 minutes. Cool for a few minutes on baking sheets and then transfer to a wire rack to cool completely.

For the filling…

1. In the bowl, beat the peanut butter, cream cheese, and butter together until fluffy. Add in the marshmallow fluff. Gradually add in the confectioners’ sugar and salt. Mix until combined.
2. Fill a piping bag with the filling and use to frost the cakes.

Advertisement

Double Chocolate Cake Cookies

12 Sep

You read the title…need I say more to convince you to make these? Okay, how about the fact that they’re incredibly simple to make, are moist and rich, and they have chocolate in two forms. GO. MAKE THEM.

This recipe does make quite a number of cookies, so you may need to cook them in two batches.

Makes roughly three-four dozen.

Ingredients

1 c unsalted butter, softened
1 1/2 c white sugar
2 eggs
1 ts vanilla extract
2 c all-purpose flour
1/2 ts baking soda
1/2 ts salt
2/3 c unsweetened cocoa powder
2 c semisweet chocolate chips

Directions

1. Preheat your oven to 350F.
2. In a medium bowl, mix together the flour, baking soda, salt and cocoa powder. Whisk with a fork until even in colour.
3. In a separate, large bowl, cream together the butter and sugar until light and fluffy. Add the eggs – one at a time – and mix to incorporate.
4. Add the vanilla and mix thoroughly.
5. Add the dry ingredients to the wet and stir until well combined. Stir in the chocolate chips.
6. Spoon onto an ungreased baking sheet, flattening with a fork or knife.
7. Bake for exactly 11 minutes. The cookies will be just barely firm.
8. Allow to cool for a few moments before moving to a cooling rack. Store in an airtight container.

Chocolate-Crusted Creamy Caramel Cheesecake

10 May

(Who likes alliteration?!)

As mentioned previously, I absolutely love the Bite Me cookbook. It has provided endless delicious recipes that have become staples in our home. One recipe in particular jumped out at me immediately when I flipped through the book in the store and that was the insane cheesecake that encompassed all the things I love in a dessert: sweetness, tartness, crunch and creaminess. I mean…really, people. It’s a supermegadeluxe cheesecake: how could it go wrong?

Happily for me, J already makes great cheesecake and I knew this would be something he’d knock outta the park. I was not wrong. We served it for Mother’s Day and, judging by the silence that befell the table (followed by a chorus of “Oh, wow” and “Damn…” and a high five between us) it was a hit.

I would definitely recommend making it the day before as it needs at least 6 hours to set up. The recipe calls for a 9″ springform pan. If yours is smaller, you can always make mini cheesecakes in a muffin in to use up the rest of the mix. (Thanks to the always reliable Hot Biscuit for both the pan and tip!)

Serves 12.

Now THAT is cheesecake.

Ingredients

Crust:
1 1/2 c Oreo cookie crumbs
1/2 c melted butter
1/4 c whipping cream
1 c semi-sweet chocolate

Filling:
4 8oz packages of cream cheese, softened
1 c sugar
4 eggs
1 1/2 ts vanilla extract
2 c Skor or Heath bar, crumbled
1/4 c caramel sauce (purchased)

Directions

1. Preheat your oven to 350. Wrap the inside of a 9″ springform pan with foil.
2. Combine Oreo crumbs and butter in a medium bowl. Press the mixture firmly and evenly over the bottom and halfway up the sides.
2a. In a small saucepan, bring the whipping cream to a simmer over low heat. Add semi-sweet chocolate and stir til melted. Remove from heat and pour evenly over the crust.
2b. Chill the crust in the fridge to firm while preparing the filling.
3. Using an electric mixer, beat the cream cheese and medium speed until smooth, scraping the sides  of the bowl several times. Gradually add the sugar and continue to beat mixture. One at a time, add the eggs, scraping as needed.
3b. Using a spatula, fold in the vanilla and bits of chocolate bar bits.
3c. Pour the entire mixture into the crust and finish by spoon caramel sauce on top.
4. Place on a baking sheet in the oven and bake for 65-70 minutes. (45 or so if you’re using the muffin tins)
5. Remove from the oven and let the cheesecake cool to room temperature. Cover with plastic wrap and refrigerate at least six hours.

Peanut Butter-Chocolate Chip Banana Bread

12 Apr

You know you want it.

J made this scrumptious, deliciously calorie-laden classic-with-a-twist and we haven’t been able to stop ourselves from eating the whole dang thing. Haven’t shared a single slice and you won’t want to, either.

 

Mmmmm...Banana Bread...

Ingredients

2 c all-purpose flour
1 1/2 ts baking powder
1/2 ts baking soda
1/2 ts salt
2 medium, ripe bananas, mashed
1/2 c creamy peanut butter
3 tb unsalted butter, softened
1/2 c granulated sugar
1/2 c firmly packed brown sugar
2 large eggs
1 1/2 ts vanilla extract
1/2 c milk
3/4 c semi-sweet or dark chocolate chips
1 1/2 ts turbinado sugar – optional

Directions

1. Preheat oven to 350 and coat a 9″ loaf pan with cooking spray or butter.
2. In a medium-sized mixing bowl, sift together flour, baking powder & soda and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tb butter, granulated sugar and brown sugar until creamy, roughly 2 minutes. Beat in eggs and vanilla extract until just combined and then stir in the chips.
4. Pour batter into prepared pan and bake 50 minutes. If you’re using the turbinado sugar, melt the last tb of butter, brushing it over the top and top with sugar. Bake an additional 5 minutes.
5. Cool 20 minutes before running a knife around the outside edges. Remove bread and transfer to a wire rack to cook for an additional 30 minutes.

White Chocolate Cranberry Cookies

24 Jan

It’s been a while since I’ve headed into the kitchen to bake, but it was an especially cold weekend and the idea of freshly-baked cookies was too much to ignore. I had seen this recipe in Bite Me and I could hear it calling to me. The tartness of the cranberries contrast the sweet cookies beautifully. I can guarantee that once you make these for the first time, you are going to want to make them every weekend! (Sorry in advance to your waistlines…)

Yields 16 large cookies.

Ingredients

1/2 c softened butter
1/2 c sugar
1/2 c brown sugar
1 large egg
1 ts vanilla
1 1/2 c flour
1/2 ts baking soda
1/4 ts kosher salt
1 1/2 c white chocolate chips or pieces
1 c dried cranberries

Directions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a mixer (or with your mixer), cream the butter, sugar and brown sugar at medium speed. Add the egg and vanilla and mix til the batter is fluffy.
3. On low speed, add the flour, salt, baking soda, chocolate and cranberries. Mix until the flour disappears. DO NOT OVERMIX!
4. Drop heaping tablespoons on the prepared baking sheet and flatten with a fork. Bake for 10-15 minutes, until the edges start to brown.
5. Remove from the oven and cool on a rack.

Introducing: The Hot Biscuit!

23 Sep

The HB and I have been friends for over ten years and I have been more than happy to be her guinea pig and recipient of her extreme culinary generosity in that time. Of all the things she makes, I’d have to say her ginger cookies are my all-time fave:They are completely and utterly addictive. There is no other option but to eat however many you can get your mitts on. (And even with my tiny hands, I can grab a lot of these.) They are simple, not overly sweet and once you’ve had one, you’re going to want a lot more of them.

She also makes absurdly tasty pie. Come on: you know you want this lemon meringue pie…

And thennnnnnnnnnnnnnnnnn, there’s the double  chocolate chip oatmeal cookies. Yeah, those are no good, either.

Now, the HB likes to expand her horizons. Cookies, pies…they’re awesome and believe me, no one is turning them down. But the girl ALSO makes her famous chocolate salty balls: delicious truffles that are completely irresistible. She makes lemon tarts, brownies and crisps .

And her piece de resistance? A freaking three-tier wedding cake! Below is the test run cake that a few of us were fortunate enough to get our greasy paws on. As usual, she had nothing to worry about as the cake was rich, scrumptious and definitely second-helping-worthy.

It should be noted that she *is* taking orders. If you’d like to get in contact with her, let me know and I’d be happy to pass along your info to her! Believe me, you will not be sorry. The woman cooks with love and it shows.

Peanut Butter & Banana Ice Cream Sandwiches

30 Aug

I would like to say right upfront that this is a bit labour intensive; but, you will not have more fun making dessert than you will making these ice cream sandwiches!! It’s a great one for kids to get involved, too: messy,  fun and no sharp objects are involved.

Makes 10.

Ingredients

2 ripe bananas
3c vanilla ice cream
20 peanut butter cookies (recipe here!)
2 c buttered/sugared peanuts, crushed
1 c smooth peanut butter
1 long sheet of wax paper

Directions

1. Mash the bananas into slightly-softened vanilla ice cream. Add the peanut butter, stir, and replace in freezer for an hour.
2. In the meantime, bake the cookies according to the recipe.* Make sure they have cooled completely before using.
3. Remove the ice cream from the freezer and lay the wax paper out on the counter. Place two cookies on the wax paper, one facing up, once facing down.
4. Pour the crushed nuts on to a plate or a low-sided bowl.
5. Add a generous scoop of ice cream to the upside down cookie and place the second cookie on top.
6.  Roll the sides of the sandwich in the crushed nuts. Repeat until yer outta cookies!
7. Place all sandwiches back in the freezer for at least 30 minutes.

*You certainly don’t have to make the cookies from scratch. One less thing to do. 🙂

Stupendously Easy Peanut Butter Cookies

16 Aug

Full credit to the people at Kraft Peanut Butter – this is straight off the jar. If you have kids or are a new baker, this recipe is a great gateway to baking all sorts of other goodies.

Makes 14-20, depending on how big you like your cookies!  

Ingredients

1 c smooth peanut butter
1/2 c sugar
1 egg

Directions

1. Preheat the oven to 325.
2. In a bowl, mix all three ingredients til smooth.
3. Roll into balls and place 3 inches apart on baking sheet.
4. Press flat with a fork.
5. Bake 13-17 minutes. When you can smell them, they’re done. Let sit for 5 minutes then inhale.

%d bloggers like this: