Monday, December 26, 2011

Chocolate Peanut Butter Cup Cookies

Ingredients:
1 1/2 cups + 2 tablespoons all-purpose flour
6 tablespoons Dutch process cocoa
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, room temperature
1/3 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons milk
2 cups chopped peanut butter cups, chilled

Directions:
Preheat the oven to 350˚F. Line baking sheets with parchment paper.
Combine the flour, cocoa, baking soda, and a salt in a medium bowl. Set aside.
Beat together the butter, peanut butter, sugar, and light brown sugar with an electric mixer until light and fluffy. Add the egg, vanilla extract, and milk and blend until smooth. On low speed, add the dry ingredients until just incorporated. Gently fold in 1 1/2 cups of the chopped peanut butter cups.
Place large rounds of dough onto the prepared parchment. Press down each round slightly, leaving 2-3 inches between each cookie. Place a few pieces of the remaining chopped peanut butter cups onto the top of the cookies.
Bake around 8 minutes. Let cool completely.
Source: Annie's Eats

Monday, December 19, 2011

Chocolate Brownies with Caramel, Peanut Butter, and Pecans

Ingredients:
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1 pound vanilla caramels
1/4 cup heavy cream
3/4 cup coarsely chopped pecans
1 cup peanut butter chips
1/2 cup unsalted butter
6 ounces unsweetened chocolate
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350˚F. Grease the sides of a 9x13 pan.
In a small bowl, combine the flour, baking powder, and salt. Set aside. 
In a medium sized bowl, combine the graham cracker crumbs and melted butter. Press firmly into the prepared pan. 
In a medium sized saucepan over low heat, melt the caramels with the cream, stirring occasionally, until smooth. Remove from the heat and pour over the graham cracker crust, spreading evenly with a rubber spatula. Sprinkle the pecans and peanut butter chips over the caramel mixture. 
In a medium sized saucepan over low heat, melt the butter and chocolate, stirring occasionally, until smooth. Remove from the heat, transfer to a large mixing bowl, and allow the mixture to cool for 5 minutes. Add the sugar, eggs, and vanilla and beat well on a high speed. Add the flour mixture, starting on a low speed, and gradually increasing to a high speed until well combined. Pour this mixture over the pecans and peanut butter chips.
Place in the oven for about 30 minutes. Whatever happens, do not let overbake.
Cool at room temperature and allow to set before cutting into bars.
Source: adapted from The Magnolia Bakery Cookbook

Friday, December 16, 2011

Chocolate Peppermint Pattie Cookies

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
1 large egg
24 miniature chilled Peppermint Patties
4 ounces white chocolate

Directions:
Beat the flour, cocoa powder, sugar, light brown sugar, salt, and baking soda together with an electric mixer. Add the butter, beat until well combined, and then beat in the egg. Form the dough into a ball and wrap in plastic wrap. Refrigerate for about an hour, or until firm.
Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
Carefully wrap dough around each Peppermint Pattie and place on the parchment. Bake for about 15 minutes.
Melt the white chocolate in a double broiler until smooth. Once the cookies have cooled, drizzle with the melted white chocolate.
Source: Every Day with Rachael Ray December 2011

Thursday, December 1, 2011

Fudge Pie

My mom has been making this pie for the longest time, and now, I am glad that I can finally make it.


It's so delicious and gets even better after it has been sitting and the flavors have been developing for several days.


Perfect for all occasions!


Ingredients:
1 9-inch pie crust
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 300˚F. Place the pie crust in a 9-inch pie pan.
Blend the sugar and butter together with an electric mixer until creamy. Add the eggs, flour, salt, cocoa, and vanilla and beat well. Place this mixture in the prepared pie crust. Bake for about 30 minutes. 
Source: Cotton Country Collection

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