Delicious – followed the recipe exactly only mine did not go down flat. Perhaps the nut butter was a bit dry? Anyhow, when I checked on the first tray they were still very perky and round so I quickly smooshed them with a fork and they were a bit cracked but held together well and were tasty. For the second batch, pressed them first with a fork and they puffed up nicely leaving classic peanut butter cookie marks. Will definitely make again.
1 cup almond butter (or store bought works too), room temperature
1 cup coconut sugar
1 large egg, room temperature
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper.
Combine all ingredients in a medium size bowl and stir to combine.
Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing 8 cookies on each sheet (4 rows of 2 that are staggered).
Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
Cookies will keep in an airtight container for 1 week, or in the freezer for 1 year.
These are such fun to make! I used regular sugar instead of coconut sugar because I was out. They are very quick to mix up (I didn’t wait for the nut butter or egg to come to room temperature because I am impatient) and very quick to bake. I appreciate easy, delicious, gluten free recipes that I can make with my kids and not end up irritated or with a huge mess to clean up! We will be making these again and often I suspect. Thank you for the lovely recipe.
I’m trying this recipe tonight. I absolutely love how easy it is and that I usually have all of these ingredients on hand. I have a 2 year old, a 7 month old, no time, and a very hungry man. Wasn’t sure what I was going to do with these chicken thighs until I stumbled across this post. Thankfully I had all ingredients minus the FRESH thyme sprigs. I do have thyme so hopefully it is still flavorful. Thanks!
No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!
Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!
My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.
Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!
I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.
By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.
1 ½ cups brown sugar
1 ¾ cups powdered sugar
10 tablespoons butter, divided
1 ½ cups peanut butter
1 cup milk chocolate chips or semi-sweet chocolate chips
Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.
You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in culinaryhill.com
Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!
Another slice of decadence deserving of a drumroll just in time for the weekend. I give you Peanut Butter Cheesecake / Chocolate Cake. Creamy, melt in your mouth peanut butter cheesecake bakes on top of a fudgy and rich chocolate cake — made in the ONE pan! Only 254 calories without the frosting OR 313 WITH! The frosting is NOT made with ANY cream. No heavy cream. No whipping cream. Not even BUTTER. AND it’s HEALTHY! Or….healthy-errrr than the usual frosting. And it’s optional because the cake is so good on its own it doesn’t need anything more. But it’s there for you…..just in case. I tried to make this as low calorie and fat as possible withOUT comprising on flavour — and I succeeded.
Let me back up for a sec. This cake has been a long time coming. I mean, loooooong. I’ve been working on this recipe since I posted the Carrot Cake Cheesecake. THEN the Blueberry Lemon Cheesecake Cake got involved and disrupted my thought processes. A few (I’m talking around six) failed attempts at this one, and finally I broke the mould. So to speak. Because who doesn’t love peanut butter and chocolate together?
INGREDIENTS Chocolate Cake:
½ cup butter
1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar)
2 large eggs
½ cup skim milk (or full fat or almond milk)
1¼ cup all purpose flour (or plain flour)
½ cup unsweetened cocoa powder
2 teaspoons level baking powder
¼ teaspoon salt
¼ cup boiled water brewed with 2 teaspoons instant coffee (or ¼ cup strong brewed coffee)*, at room
1 cup (8 oz | 250 g) light cream cheese, at room temperature
⅓ cup natural powdered sweetener (or sugar)
¼ cup creamy peanut butter (do not use natural)
½ cup sour cream (or natural, plain, or Greek yogurt)
1 large egg
1 teaspoons cornstarch
Chocolate Yogurt Glaze: (OPTIONAL)
3½ oz | 100g 70% dark or milk chocolate
3½ oz | 100g vanilla or naturally sweetened Greek yogurt**
Peanut Butter Yogurt Frosting: (OPTIONAL)
½ cup vanilla or naturally sweetened Greek yogurt, room temperature
Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray; line with baking / parchment paper and set aside.***
For The Cake:
In a large bowl, beat together the butter and sugar until light and creamy. Beat in the eggs, one at a time, until light and creamy. Beat in the milk until well combined.
Sift in the flour, cocoa powder, baking powder and salt, mixing them through the wet ingredients. Pour in the coffee and beat the batter until fluffy, well combined and smooth (about 1 minute). Set aside.
For The Cheesecake Mixture:
Beat the cheesecake ingredients together until smooth and lump free (about one minute on low speed).
Evenly pour half of the cake batter into the prepared pan. Pour ⅓ of the cream cheese mixture over the cake layer (don’t swirl it through). Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
Bake in preheated oven for 50 – 55 minutes, or until the centre is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake). Slightly open oven door and keep it ajar with the cheesecake still in the oven for 20 minutes to allow the cheesecake to set further.
Remove from the oven and allow to cool for two hours. By this stage, it will be soft but set enough to serve slightly warm. OR cover with foil and refrigerate for 6 hours or over night.
You can find complete recipes of this CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE in cafedelites.com
If you love chocolate and peanut butter, then this Crock Pot Chocolate Peanut Butter Lava Cake is going to be your ultimate dessert! Oh. My. Yum.
Aunt Lou here.
As usual, we are having our weekly pitch-in for our small group at our church. When we were planning the meal, I volunteered for dessert but had no idea what I was going to make. Flash foward a few days. I was talking to Michael about it trying to come up with something. Then out of the clear blue, this Crock Pot Chocolate Peanut Butter Lava Cake was born!
CROCK POT CHOCOLATE PEANUT BUTTER LAVA CAKE
I really have no idea what made me think this up, but I remembered how much I loved this Crock Pot Chocolate Lava Cake and the thought of peanut butter added to it just made my mouth water.
But how to do it? Peanut butter? Some kind of peanut butter mixture? How would that effect the cake batter? So I did what I usually do when I have an idea I can’t quite put together. I called Cris. She said peanut butter chips, I said brilliant. And now you get to say yum! 😉
2 c all purpose flour
1 c sugar
12 T baking cocoa, divided
4 t baking powder
1 t salt
1 c milk
4 T oil
2 t vanilla extract
2 10 oz bag peanut butter chips
1½ c packed brown sugar
3 c hot water
Spray crock pot with cooking spray
Combine flour, sugar, 4 T cocoa, baking powder and salt
Add milk, oil and vanilla and stir
Gently stir in one bag of peanut butter chips
Place in your crock pot and spread evenly
Combine brown sugar and 8 T cocoa in separate bowl
You can find complete recipes of this CROCK POT CHOCOLATE PEANUT BUTTER LAVA CAKE in recipesthatcrock.com
Garlic Herb Roasted Potatoes – the easiest and delicious roasted potatoes with olive oil, butter, garlic, herb and lemon. No deep-frying easy recipe!
Everyone loves potatoes, I mean, who doesn’t like potatoes? Even the pickiest eaters like potatoes, case-in-point: my 4-year old son. While we all love fried potatoes such as chips and fries, the reality is that most people hate deep-frying at home. Deep-frying can be so messy, it wastes a lot of oil, the splatter, but most of all, many people are dreadful of deep-frying and the aftermath such as clean-up.
But there are so many ways of preparing potatoes and baking/roasting is definitely one of the easiest options. Recently, I got a bag of small baby potatoes for another recipe and have some leftover sitting on the counter top. I decided to make them into this amazing garlic herb roasted potatoes, a recipe I learned from Gratinee.
The potatoes are sliced like hasselback potatoes, roasted with olive oil, garlic, butter, parsley, thyme and lemon. It’s really very easy and the only seasonings you will need are black pepper and salt. Easy peasy, and after an hour in the oven, magic happens and you have the most amazing, tender, aromatic, and absolutely flavorful roasted potatoes. Gratinee‘s recipe also included roasted chicken, which I should try another time.
1 1/2 pounds baby (small) or fingerling potatoes
1/4 cup olive oil
2 tablespoons melted butter
2 heads garlic, top trimmed
1/2 tablespoon chopped parsley leaves
1/2 lemon, cut into wedges
5-6 sprigs thymes
Scant 1/4 teaspoon salt
1/2 teaspoon cracked black pepper
Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.
You can find complete recipes of this Garlic Herb Roasted Potatoes Recipe in rasamalaysia.com
You know those pretzels at the mall that are hot, soft, and buttery and their scent wafts through the entire mall.
As you’re in a dressing room trying to squeeze into some jeans that are a size too small, the luscious scent of the pretzels hits you and your New Year’s resolutions are out the window. Yes, these are those.
They’re one of the bucket list recipes I’ve had on my mental to-make list for ages. One reason it took me so long to finally make them is because there are so many recipes, methods, and choice for homemade pretzels that I was swimming in choices overload. One important consideration is that I wanted a recipe that’s do-able for anyone, with very little time investment.
You can make these from start to finish in one hour. If you’re using a stand mixer, it’s five effortless minutes as the machine kneads the dough before it rises for a half hour. Then it’s shaped and baked. And if you’re hand-kneading, think of it as calories burned in advance of all that glorious buttery white dough you’ll feast on.
One recipe I looked at but passed on was Alton Brown’s pretzel recipe. I have immense respect for him and many bloggers make and adore that recipe, but after waiting for the dough to rise you, “Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.”
2 1/2 cups bread flour (all-purpose may be substituted, pretzels won’t be as chewy)
2 1/4 teaspoons (one one-quarter ounce packet) instant dry yeast (I use Red Star Platinum)
1 teaspoon granulated sugar
scant 1/4 teaspoon salt, optional and to taste
1 cup warm water (120-130F for Red Star Platinum, 95 to 105 for other yeast)
1/4 cup butter or vegan butter, melted and divided use
Kosher or coarse salt, for sprinkling
To the bowl of a stand mixer fitted with the paddle attachment, add the flour, yeast, sugar, optional 1/4 teaspoon salt and turn mixer on and beat for couple sends to mix dry ingredients. Pour the water over the top (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm water according to the yeast manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you’re not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) Beat the mixture on medium-low speed for about 1 minute, or until combined.
Switch to the dough hook and knead dough for about 5 minutes. It will be firm, smooth, not sticky, and elastic. (If making bread by hand, mix all ingredients in a large mixing bowl by hand, then turn dough out onto a floured work surface and knead for about 5 minutes)
After five minutes, remove the dough from the mixing bowl, spray mixing bowl or another bowl with cooking spray, and place the dough in the bowl. Cover with a piece of plasticwrap and place it in a warm, draft-free place to rise for 30 minutes. (I’ve let this dough rise for as long as 90 minutes due to distractions, poor planning, and timing issues, and nothing bad happens. Actually, the pretzels turn out fluffier. If you want to allow it to rise for up to about 90 minutes, or doubled in size, that’s fine. But the recipe does and will work with just a 30 minute rise) In the final moments of rising, preheat oven to 425F and line two baking trays with Silpat Non-Stick Baking Mats or parchment paper; set aside.
You can find complete recipes of this Soft Buttery One Hour Pretzels in averiecooks.com
Although our feet have been solidly back on U.S. soil for a week now, we’re finding our hearts and spirits frequently wandering back to the streets of Paris. It might be because Scott has been sorting through a myriad of pictures, choosing the best of the best for his upcoming post: “April in Paris – A Photo Journey”. Or perhaps it’s because the whole trip, now that we’re back in everyday-reality-mode, seems like a lovely dream that’s quite fun to re-immerse ourselves in.
Although it would be impossible to choose a favorite memory of our week in France, one of the days we frequently reminisce about, is the one we had with Paule Caillat at Promenades Gourmandes, her delightful French cooking school. I actually shared a whole post on our market-to-kitchen culinary class, but I thought it might be fun to re-visit the experience with one of the fabulous recipes we learned that day in Paule’s beautiful Parisian kitchen.
I’m not sure if it was the aura of excitement, the fine French ingredients, the expert instruction or the delightful company, but everything we prepared that day was fabulously, delicious. The menu consisted of a wonderful cheese course (and tutorial on French cheeses), a classic French salad, amazing make-ahead mini soufflés, steamed asparagus, Braised Chicken in Mustard Sauce and; the crème de la crème, a decadent French Chocolate Tart topped with fresh raspberries.
I decided to share the crème de la crème today, since I brought back a block of French chocolate, and it was burning a hole in my pocket pantry. Just teasing. It’s actually a recipe I thought you’d love as much as we did, and I knew it would be perfect for the all the upcoming occasions you might have on the docket: parties, picnics, potlucks, family get-togethers. Have you ever noticed that if there’s a chocolate choice on the menu, it usually gets the most takers?
INGREDIENTS For the crust:
3 ounces butter (90g)
1 tablespoon vegetable oil, any mild flavored oil is fine. I use canola.
3 tablespoons water
1 tablespoon sugar
⅛ teaspoon salt
1 slightly round cup all-purpose flour (150g or 5 ounces)
For the ganache filling
1 cup heavy cream (250ml)
8 ½ ounces good quality chocolate** (250g)
1 ounce butter (30g)
Preheat the oven to 410º F (210º C).
Cut butter into small pieces and place in a medium-sized ovenproof bowl (I use Pyrex). Add the oil, water, sugar, and salt.
Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes.
Remove bowl from the oven and reduce temperature to 375˚F.. The bowl will be very hot so handle with a hot pad till it cools down. Immediately add the flour (stand back a bit as the mixture may sputter as flour is added). With a heat-proof spatula stir until the mixture forms a ball.
Transfer the dough to a 8 or 9-inch* (23 cm) tart mold with a removable bottom. When it’s cooled down a bit, press dough to an even layer with your fingers. I like to start with the sides and then press the remaining dough on the bottom. (David Lebovitz suggests reserving a small ball of dough to patch up any cracks once the crust is baked. I do this if the filling is a runny egg mixture but with this thick chocolate ganache, I don’t worry about it.)
Here it is… your foolproof, satisfy your chocolate cravings, ultimate chocolate chunk brownie recipe.
These “Better than a Boyfriend Brownies” are whipped up in one bowl and are so easy even kids can make them. I am pretty sure I could make these brownies in my sleep. I’ve tried more brownie recipes than I would like to admit but all of that practice has made me a brownie connoisseur of sorts, right? This brownie recipe is rich, decadent, and fudgy. No dry cakey ones here! You may want to eat the entire pan – they are that good and it might just become your absolute family favorite.
The name – Better than a Boyfriend Brownies stems from where all good inspiration comes from – a breakup. I have a ridiculous memory. It can be a really good thing and a really bad thing, simultaneously. Here’s where the really good memory isn’t so great. For some stupid reason (because teenagers generally don’t always make the most sound judgments), my friends and I thought it would be funny to toilet paper my first little boyfriend’s house. Since we couldn’t drive, we convinced my Mom to drive us to this unsuspecting boy’s house. We realized pretty fast that his yard was huge and we needed some help. So we ran to the car and grabbed the master toilet paperer – my Mother. We somehow convinced her that toilet papering at the age of 50 was completely normal.
All was going well and we were quite impressed with our TP skills…until we saw car lights rounding the corner into the cul-de-sac. There was nowhere to run so we squealed like little girls and hurdled into the bushes. Unfortunately for us, our hurdling skills weren’t the best and our covers were blown….by his parents! They got out of the car, walked over to the bushes and we slowly peaked our heads out in utter shame and embarrassment. The real entertainment came when they discovered that my Mom was hiding with us!
I don’t think they were impressed. That little boyfriend – the giver of my first kiss completely broke my heart into smithereens when he broke up with me. Note to self: don’t toilet paper your boyfriend’s house. They usually have to clean it up and won’t like it.
I went home and did what any normal teenager would do…put on some really sad music, baked up a pan of brownies, ate every one of them and drowned my sorrows. Hence the name – Better than a Boyfriend Brownies.
If only, I would have applied my good memory to the periodic table in Chemistry.
1 cup Butter, softened
2 cups Sugar
1 cup Brown Sugar
1 Tablespoon Vanilla
1 cup Flour
½ cup Cake Flour
1 cup Cocoa Powder
½ teaspoon Salt
1½ cups Semi-Sweet Chocolate Chunks or Chips
*Optional: add 8 ounce jar Dulce de Leche. Carefully heat in microwave. Swirl in 4 ounces into batter. Bake.
Top brownies with remaining Dulce de Leche.
Preheat oven to 350 degrees.
In large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy.
Add eggs one at a time, mixing well after each addition. Add vanilla.
Stir in flour, cake flour, cocoa, and salt until mixed together.
You can find complete recipes of this BETTER THAN A BOYFRIEND BROWNIES in modernhoney.com