It’s not often I see a new recipe I want to try and already have every single ingredient already, but this one fit the bill and I tried it immediately! These are fairly dense, delicious chocolate bites – 2 or 3 bites with the size I made them, actually. My coworkers said they tasted the peanut butter, I don’t notice it as much but either way, they’re good!
Ingredients:
- 1/3 + 1/2 cup granulated sugar, divided
- 5 teaspoons ground cinnamon, divided
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cornflour or starch
- 6 tablespoons cocoa powder
- 1 cup unsalted butter, room temperature
- 1/4 cup light brown sugar
- 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.
In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar.
Beat in the peanut butter, then the egg, yolk, and vanilla until smooth.
Add the flour mixture 1/3 of a time, beating after each addition.
Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets.
They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.
Chocolate Snickerdoodles
From Peanut Butter & Co.
- 1/3 + 1/2 cup granulated sugar, divided
- 5 teaspoons ground cinnamon, divided
- 3 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 teaspoons cornflour or starch
- 6 tablespoons cocoa powder
- 1 cup unsalted butter, room temperature
- 1/4 cup light brown sugar
- 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams peanut butter
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Preheat oven to 375 and line 2 baking sheets with parchment or silpats. In a small dish, combine 1/3 cup sugar and 2 teaspoons of cinnamon and stir together. Set aside. In a medium bowl, combine the flour, 3 teaspoons cinnamon, the baking soda, cream of tartar, salt, cornstarch, and cocoa powder, then set aside.
In a large bowl, cream together the butter, 1/2 cup sugar, and the brown sugar. Beat in the peanut butter, then the egg, yolk, and vanilla until smooth. Add the flour mixture 1/3 of a time, beating after each addition.
Roll the dough into individual balls – I used a medium-sized cookie dough scoop, but think slightly smaller might actually be better in the future. Roll each ball in the cinnamon-sugar mixture, then place on the lined sheets. They don’t spread much, so don’t need to be hugely spaced. Bake for 10 minutes, or until firm, cool briefly on the pans, then transfer to a wire rack to cool completely.
Melt the white chocolate and stir into the Chex mixture until evenly coated.
Spread on a lined sheet pan, sprinkle with sprinkles if desired, and refrigerate until firm, about 1 hour.
Break into bite-sized pieces and enjoy.
Ingredients:
Place pie crust in dish and flute the edges.
Stir the flour mixture into the cranberry mixture, then spoon the filling into the shell.
Arrange the pear halves, rounded-sides up, spoke-fashion on top. Place extra walnuts between each, if desired. Brush pears and walnuts with melted butter. I had a bit of extra butter so also brushed the crust edges.
Cool completely. Straight out of the oven, it’s quite liquidy, but once cooled it firms up and can actually be safely transported as needed.
Transfer into a sandwich-sized ziplock. Wipe out the bowl/beater with a paper towel. (That requires less effort/care if you didn’t add food coloring to your frosting, as I did.)
While that beats, in a small dish beat together the egg whites, cream, and vanilla.
Transfer your dough to a piping bag fitted with a 1/2″ plain tip and pipe 12 1 1/4 ounce portions onto each of the prepared baking sheets, leaving 2 1/2″ between them. I found that until the very end, the dough was way too stiff to pipe, so I wound up spooning it back out of the bag I’d put it in until the last few cookies.
Bake until golden around the edges, again easier if you didn’t add food coloring, about 15 minutes.
Cool on the pans 5 minutes, then move to a wire rack and cool completely. Once completely cool, snip off the corner of your frosting bag and squeeze a tablespoon of frosting onto two or three cookies, spread it into an even layer using a knife, then repeat in further small batches until all the cookies are frosting.
Ingredients:
Add the vanilla and eggs and stir again, then stir in the salt and flour.
Pour the mixture into the lined crockpot. Sprinkle the chocolate chips on top.
Place a long piece of papertowel to cover the whole top of the crockpot, then put on the lid, shutting the paper towel in at the top. This helps catch any water that condenses on the inside of the lid, so it doesn’t fall back down and make wet cookies.
Turn the crockpot on and cook 2 1/2 to 3 hours, until set in the middle. Lift out, using the foil, and let cook at least 1 hour before cutting.
Ingredients:
Meanwhile, place the red onion in a saucepan and cook over medium heat until translucent and softened.
Once softened, stir in the drained cranberries and remaining chutney ingredients.
Reduce heat as needed and simmer the mixture, stirring occasionally, until the mixture has significantly reduced and is thick – if you draw a spatula through it, liquid should not immediately run back in and cover the bottom of the saucepan. This will take anywhere from 30 minutes to an hour, depending on the heat and size of your pot. Set aside to cool.
While the chutney cooks, prepare the meat mixture. In a large skillet, heat one tablespoon of oil over medium heat and add the diced onion. Cook until browned, which takes a while. Just go with it.
Once browned, remove from the pan. Heat the other tablespoon of oil and brown the meat until cooked through.
Season with the salt and pepper, then add the onions back in. Set aside to cool. At this point, you can either refrigerate both parts, or head straight into assembly.
When ready to assemble, heat your oven to 375 degrees and line a baking pan with parchment/a silpat. Get out your thawed phyllo dough, but cover them with a damp cloth/paper towel to prevent them from drying out as you work. Lay out a single sheet of phyllo and brush the whole top with melted butter. Repeat with 5 more sheets layered on top, each brushed with butter, until you have a 6-sheet stack.
Sprinkle half the cooked meat mixture over the dough, leaving a 1″ border clear around all the edges. Top the meat with half of the chutney mixture.
Fold the long edges over, then roll up the pastry like a large burrito.
Place on your lined pan, seam-side-down, and brush the outside with additional butter. Repeat with the remaining ingredients to form a second strudel.
Bake 45 minutes, or until golden brown and crisp. Although phyllo dough is always going to be best the day it’s baked, I was pleasantly surprised at how not-squishy it stayed through a few days of leftovers. Nice!
Ingredients:
Cover and let set at room temperature for 2 hours.
Move to the refrigerator for 24-48 hours.
Remove the dough from the fridge. Lay out a big piece of parchment paper. Coat your hands with flour, then scoop out the bread dough. Shape into a ball and place on the parchment, and let rise for 45 minutes. Meanwhile, place a dutch oven in your oven and preheat to 450 degrees.
Remove the dutch oven from your oven. Use the parchment paper to transfer the dough into the dutch oven, and put the lid back on. Return to the oven for 30 minutes. Remove the dutch oven’s lid and bake another 20-25 minutes until crusty, brown, and hollow sounding when tapped on the bottom.
Cool on a wire rack before slicing.
Ingredients:
Preheat oven to 375 degrees. In a medium bowl, combine the butter and 2 cups of the crushed pretzels. Press into the bottom of a 9″ springform pan and bake 7-10 minutes, then let cool completely.
In a large bowl, beat the heavy cream until just about stiff peaks. Add the tablespoon of pudding powder and beat until stiff – this ensures that the whipped cream doesn’t separate and weep liquid on any leftovers.
In a medium bowl, beat the cream cheese until smooth.
Add the sugar and beat until smooth, then fold in 1 cup of the whipped cream.
Spread the cream cheese mixture on the cooled crust, then top with the pie filling. Refrigerate until completely chilled.
Meanwhile, scoop the remaining whipped cream into a ziplock and keep that in the fridge as well.
To serve, pipe the whipped cream around the edge and in the center of the cheesecake, and sprinkle the remaining 1/2 cup crushed pretzel pieces on top.
Preheat oven to 375 degrees. Lightly grease a 9×13″ dish and set aside. In a small dish, toss the cooked chicken with 1/4 cup of the barbecue sauce and set aside. Cube the cornbread and set aside. Melt the remaining butter, then combine with the eggs, cream, salt, pepper, and caramelized onions and whisk together.
Place the cubed cornbread in a large bowl and pour the egg mixture over it. Add the chicken, cheese, and apple, and gently stir to combine.
Transfer to the greased pan and spread evenly.
Bake until golden brown on top, 35 minutes.
Drizzle the remaining barbecue sauce over the top, sprinkle with chives, and serve.
Preheat your oven to 250 degrees. Roughly chop the white chocolate and place in an 8×8″ glass dish.
Cook, stirring every 10 minutes, until golden and thick, about 65 minutes. After my first 10 minute time period, it looked like it was starting to melt like expected. By the second or third it looked like it was almost curdling. By the fourth it was clearly changing color. Although it wasn’t the melty chocolate expected, I just kept stirring and then spreading it back out before returning to the oven.
Once cooked, spread the chocolate onto a sheet of parchment/silpat, and refrigerate until firm, about 15 minutes.
Break or cut into 1/4″ pieces. At this point you can eat it, use it for other things (melted into blondies!), store it in an air tight container for months, or proceed on to make your ganache.
To make the ganache, heat the cream to a boil on a small pot. Remove from the heat and add the chocolate, then whisk until smooth.
sparecake 