Tag Archive: chocolate

Mar 25 2014

Chocolate Chip Peanut Butter Jam Bars #chocPBday

Right now is the beginning of the best day ever – Chocolate Peanut Butter Day! Hosted by Carla of Chocolate Moosey and Miriam of Overtime Cook, more than 30 bloggers are sharing their favorite chocolate peanut butter recipes, ranging from cookies and bars to scones and muffins. Follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. Want to find all the recipes in one place? Follow our Pinterest board. We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. If you love to bake, you don’t want to miss entering!

chocolate chip peanut butter jam bars

We have a whole lotta chocolate peanut butter love going on today! Make sure you check out all these other fantastic offerings and Pin them to save for later–you’re going to want to try them all!

chocolate chip peanut butter jam bars

And, of course, my recipe. Chocolate Chip Peanut Butter Jam Bars.

Because I wanted a cookie bar that evoked memories of childhood, while being just a little more sophisticated. Chocolate and peanut butter chips stud this peanut butter cookie crust and topping, hiding a layer of cherry jam that is simply amazing. I say this serves 16–it’s more like 2. It might be a good idea to double the recipe and prepare in a 9″x13″ pan instead. I won’t judge you. Peanut butter and chocolate are good for you, right? (I keep telling myself that, anyway…)

chocolate chip peanut butter jam bars

5.0 from 2 reviews

Chocolate Chip Peanut Butter Jam Bars
 
Prep time
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Author:
Recipe type: Cookie
Serves: 16
Ingredients
  • 1½ cups King Arthur Flour white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup creamy peanut butter
  • ¼ cup (4 Tablespoons) unsalted butter, softened
  • ¾ cup light brown sugar, lightly packed
  • 1 large cage-free egg
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • ¾ cup peanut butter chips
  • ¾ cup cherry jam
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease an 8″x8″ baking dish and line with parchment paper, leaving enough overhang to grip and remove the bars after they’ve cooled. Set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat until creamy, about 3-4 minutes.
  4. Add the egg and beat until well-incorporated, at least 1 minute.
  5. Mix in the vanilla extract.
  6. With the mixer on medium low, gradually add the flour mixture. Mix until almost incorporated, then add the chocolate and peanut butter chips. Mix until incorporated.
  7. Press half of the cookie dough in the bottom of the prepared pan. Spread over that the jam.
  8. Grab handfuls of the remaining cookie dough and break it up over the top of the jam so you have crumbles everywhere.
  9. Bake for 30 minutes, or until the top is golden in color.
  10. Cool completely, then grab the edges of the parchment paper and lift straight up to remove from the pan.
  11. Cut and serve.

chocolate chip peanut butter jam bars

I want to send out a HUGE thank you to our sponsors for Chocolate Peanut Butter Day. Thanks to them, 3 of you will be receiving some pretty amazing prize packs! Be sure to follow them on social media:

OXO: Website | Facebook | Twitter | Pinterest | Instagram | YouTube

King Arthur Flour: Website | Facebook | Twitter | Pinterest | Instagram

Peanut Butter & Co: Website | Facebook | Twitter | Pinterest| Instagram | YouTube

Yup, that’s right, there are 3 big prizes available today. Because it wouldn’t be a celebration without prizes!

chocolate peanut butter day prizesPrize Pack #1: OXO Baking Tool Set: One 3-in-1 Egg Separator, One Bent Icing Knife, One Brownie Spatula, One Cake Tester, One Cookie Spatula, One Cupcake Icing Knife, One Cupcake Corer, One Egg Beater, One Stainless Steel Measuring Cups, One Stainless Steel Measuring Spoons, One Medium Cookie Scoop

Prize Pack #2: King Arthur Flour ingredients: One bag of all-purpose flour, one package of Guittard bittersweet chocolate disks, and one bottle of pure vanilla extract

Prize Pack #3: Peanut Butter and Co. package including: one Dark Chocolate Dreams 6-pack, One Variety 6-pack, and One 31 Days of Dark Chocolate Dreams cookbook.

This giveaway is open to US residents only and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.

Enter in the Rafflecopter box below for your chance at all this goodness. Good luck!

a Rafflecopter giveaway
Disclosure: OXO, King Arthur Flour, and Peanut Butter & Co. are providing the prizes for this giveaway, free of charge. I received no product or compensation from these companies for this post. All opinions are my own.

Mar 14 2014

Chocolate Truffle Peanut Butter Egg Easter Pie & Giveaway #client #BunnyTrail

Disclosure: I received product from HERSHEY’S and a stipend from Global Influence for this post. HERSHEY’S is providing the product for the giveaway. All opinions remain my own.

chocolate truffle peanut butter egg Easter pie

My family has weird Easter traditions. My grandparents have been wintering in Florida for at least a decade now. Their return is generally sometime in April, which oftentimes means they’re still away when Easter falls. Not wanting them to feel left out, my mom started a new tradition 6 or so years ago: Fake Easter. Or Feaster, for short.

HERSHEY'S Easter CandyFeaster generally falls 1-3 weeks after Easter and is a time when my entire family gathers, welcoming my grandparents home for the summer. When I say entire family, I mean my parents, my siblings, their spouses, their kids, my aunts and uncles, cousins, their kids… Close to 40 of us, all together. It’s a big occasion.

HERSHEY'S Easter Candy

Yup, nearly 40 people gather in my parents’ home for antipasto and ham, mashed taters and green bean casserole, and lots and lots of dessert. My generation is usually in charge of that and we do it justice quite well. Cake, cookies, pies, and rice crispy treats–because Great Grandma always brought them. The feast goes on and on. It is Feaster, after all.

HERSHEY'S Easter Candy

Later comes the Easter egg hunt. When we were kids, our parents were less inventive–on Easter morn, we were greeted with baskets laid out on the hearth, overflowing with goodies. Now, they devise elaborate egg hunts in the yard for the grandkids, with tons and tons of loot. Stuffed animals for the little ones, art supplies for the older ones, and lots and lots of candy. It’s just not Easter without candy.

Chocolate Truffle Peanut Butter Egg Easter Pie

My favorite has always been REESE’S peanut butter eggs. Sure, the CADBURY Creme Eggs are pretty awesome, and their hard-shelled cousins are even better. It wouldn’t be Easter without a chocolate bunny in the basket. But give me all the peanut butter eggs and I’ll be a happy girl. THAT is the best flavor combination of all. Just don’t tell my kids that’s where their eggs have gone. As far as they’re concerned, they already ate them and forgot.

Chocolate Truffle Peanut Butter Egg Easter Pie

When I was asked to develop an Easter recipe featuring HERSHEY’S candy, I knew it had to have REESE’S Peanut Butter Eggs. It was only natural! And that’s where Chocolate Truffle Peanut Butter Egg Easter Pie came from. You only need a small slice, it’s just so rich and chocolatey, tempered by lightly-sweetened whipped cream and dreamy peanut butter. This is an awakening on a plate! Amazing!

Chocolate Truffle Peanut Butter Egg Easter Pie

Need more ideas for Easter? Check out CelebrateWithHersheys.com for lots of great holiday crafts and recipes! So many cute ideas that it’s hard to choose! (I adore this HERSHEY’S Foil Egg Wreath! Too bad it would melt on my front door…)

I can’t keep all this fun to myself, though. HERSHEY’S sent me a box full of the best Easter candy you can find–and they’re letting me give away the same to one of my readers. Yup, you can get your own instant Easter in a box! (I hope you’ll save the REESE’S Peanut Butter Eggs for this recipe!) Enter in the Rafflecopter box below for your chance at the bunny loot. (Open to U.S. residents only.)

a Rafflecopter giveaway

And now, the recipe. Because I know you want your chocolate fix! Hoppy Easter! May your day be as sweet as can be!

5.0 from 6 reviews

Chocolate Truffle Peanut Butter Egg Easter Pie
 
Prep time
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A very rich pie that is sure to please anyone with a chocolate craving.
Author:
Recipe type: Dessert
Serves: 8
Ingredients
Crust
  • 4 Tablespoons unsalted butter, melted
  • 1½ cups graham cracker crumbs
Filling
  • ¾ cup light brown sugar, lightly packed
  • 3 Tablespoons organic corn starch
  • ¼ teaspoon kosher salt
  • 4 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet baking chocolate, chopped
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 4 large cage-free egg yolks, slightly beaten
Topping
  • 1 cup heavy cream
  • 2 Tablespoons confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 4 REESE’S Milk Chocolate Peanut Butter Eggs, chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Get out a 10-inch pie plate and set aside.
  2. In a large mixing bowl, microwave the butter for 1 minute, or until melted.
  3. Stir in the graham cracker crumbs with a fork until evenly coated, then press into the bottom and up the sides of the pie plate.
  4. Bake for 8-10 minutes, or until the crust has browned slightly. Set aside to cool.
  5. In a large mixing bowl, whisk together the brown sugar, corn starch, and salt. Set aside.
  6. In a 3-quart heavy-bottomed saucepan, combine the chocolate, milk, and cream for the filling. Cook over medium heat, stirring constantly so the chocolate doesn’t burn.
  7. Once the chocolate has melted, whisk in the sugar mixture, continuing to heat until the mixture thickens and looks like pudding.
  8. Remove from heat and slowly add the egg yolks, whisking the whole time to keep the yolks from scrambling.
  9. Transfer filling to crust and spread evenly. Cool in the refrigerator for at least 3 hours.
  10. When ready to serve, using a hand-held electric mixer, whip the topping heavy cream, confectioner’s sugar, vanilla, and salt until light and airy (try not to over-whip–it’ll look really dry if you overdo it).
  11. Scoop whipped cream and spread it over the top of the pie. Sprinkle with chopped REESE’S Milk Chocolate Peanut Butter Eggs.
  12. Store leftovers in refrigerator.

 

Feb 28 2014

Food Blogger Cookbook Swap & Triple Chocolate Cookies

Food Blogger Prop SwapRemember the Food Blogger Prop Swap last year? It was a fabulous way to send along some love to our fellow food bloggers and get to know each other a little better. This year, it became the Food Blogger Cookbook Swap, hosted by Alyssa of www.EverydayMaven.com and Faith of http://www.anediblemosaic.com. As part of the swap, I sent a cookbook to a food blogger and received this cookbook in return!

The Food Blogger Cookbook Swap works on the same idea as last year, except this time around we were to select a cookbook worth around $20 and send it to the randomly-selected blogger assigned to us. My match this time was Paleo Gone Sassy. I struggled a bit at first, being a baking blogger. Pretty sure my cookbooks on whoopie pies and cupcakes and bread would be a bad fit for Stacy. I didn’t want her to be disappointed, though–I know how exciting the anticipation is and what a letdown it would be to receive something completely useless. So I chose for her a Paleo-themed cookbook on Amazon–Well Fed: Paleo Recipes for People Who Love to Eat–and hoped she didn’t already have it. It wasn’t an ideal situation, considering it was shipped directly from Amazon, but I figured it definitely beat the alternative. I would keep my grain-filled titles for myself.

When my package arrived, I was in for a big surprise. Believe it or not, the recipient of my care package last year–From My Sweet Heart–traded places with me, sending me an absolutely lovely package for this year’s version of the swap! What an amazing display of karma! She gifted me Donna Hay’s Modern Classics Book 2, which is full of not only tasty treats, but insanely gorgeous photography, too. I aspire to capture scenes like Donna Hay’s someday. But that’s not all! The cookbook was wrapped in an adorable Anthropologie towel, an indulgence I would never make for myself, but I adore it! So bright and beautiful, and it matches the enclosed whisk perfectly, too! I am a lucky, lucky girl. Thank you, Anne! You knew just what to send!

donna hay cookbook

It was hard to select just one recipe to adapt for today’s post. Every photo made me want to dig in. Ultimately, I went with the Double Choc Cookies, as I knew they’d be a big hit. They’re a little less sweet than the types of cookies we’re used to–which was a bit of an accident, as I forgot to add the regular sugar–but that made them all the richer. Which is probably a good thing because it’s not very ladylike to stuff my face with abandon.

Triple Chocolate Cookies

Double Chocolate is great, but I wanted more. I can’t help myself. So I added milk chocolate chips to the dark and white chocolate chunks and now we have Triple Chocolate Cookies. The more, the merrier, right? I also added a touch of salt, as all sweets need it to balance them out. I’m surprised it wasn’t in the original recipe, as it adds so much dimension. There is some patience required–each batch takes 20-22 minutes to bake, which is a long time between batches–but they’re totally worth it.

Want to check out which great cookbooks the others received?

A Baker’s House
An Edible Mosaic
avocado bravado
Blue Kale Road
Blueberries And Blessings
Cheap Recipe Blog
Confessions of a Culinary Diva
Create Amazing Meals
Cucina Kristina
Culinary Adventures with Camilla
Cupcake Project
Dinner is Served 1972
Done With Corn
Eats Well With Others
Everyday Maven
Flour Me With Love 
From My Sweet Heart 
girlichef 
Great Food 360° 
Healthy. Delicious. 
I’m Gonna Cook That! 
Je Mange la Ville 
Karen’s Kitchen Stories 
Kitchen Treaty 
Olive and Herb
OnTheMove-In The Galley 
Our Best Bites 
Paleo Gone Sassy
Rhubarb and Honey 
Rocky Mountain Cooking
Shikha la mode 
Shockingly Delicious
Sifting Focus 
Spiceroots
Spoonful of Flavor 
Tara’s Multicultural Table 
The Not So Exciting Adventures of a Dabbler 
The Suburban Soapbox 
The Whole Family’s Food 

And now, my adaptation, because you’ve earned it.

Triple Chocolate Cookies

Triple Chocolate Cookies
 
Prep time
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Total time
 
Author:
Recipe type: Cookie
Serves: 30
Ingredients
  • 8 ounces (1 cup) unsalted butter, softened
  • 1 cup light brown sugar, lightly packed
  • 3 large eggs, room temperature
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 4 ounces dark chocolate chunks
  • 4 ounces white chocolate chunks
  • 4 ounces milk chocolate chunks
Instructions
  1. Preheat oven to 300 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until creamy.
  3. Beat in the eggs one at a time.
  4. Add the flour, baking powder, cocoa, and salt, beating until incorporated.
  5. Add the chocolate chunks and stir until well distributed.
  6. Portion out with a #40 cookie scoop, leaving room for spreading. Press down gently to flatten a little (or wait til they’ve been in the oven for a couple minutes and then flatten… you get better shaped cookies this way).
  7. Bake for 20-22 minutes, or until edges are set and dry, rotating pans halfway through baking time.
  8. Leave on baking sheets for 2 minutes before transferring to wire racks to cool completely.

 

Feb 24 2014

Espresso at Home and a S’Mores Latte #recipe #client #coffeequest

Disclosure: I received a complimentary Capresso EC50 Espresso and Cappuccino Machine for review. No other compensation was received. All opinions and photos remain my own.

espresso brewing

I am a coffee shop addict. Not for the coffee–I have plenty of ways to make my own, thanks to my Coffee Quest last year. But I love espresso. Like big puffy heart love. Like it’s probably a bad thing I work across the street from a well-known and huge coffee chain love. (This may be why I don’t sleep much…?) In lattes and macchiatos, Americanos and cappuccinos: it really doesn’t matter because it’s all good. And now, thanks to Capresso, I can make them at home, too.

Capresso brings the high end coffee shop experience to your home with their affordable EC50 Stainless Steel Pump Espresso and Cappuccino Machine. Retailing just under $100, it costs less than many coffee makers you’re already buying but the results taste a lot better. Right from your own counter.

Capresso EC50

The EC50 is a petite piece of equipment, taking up less counter space than prior coffee makers I’ve had. This is great because space is at a premium in my house! It’s also extremely quick. It doesn’t take long for it to heat up and be ready for brewing. For optimum taste, it’s best to let your cup warm up, too, but it can also accommodate you if you’re in a hurry. No worries!

Capresso’s EC50 is stylish. Sleek and modern with its black and stainless combo, it’s at home in contemporary kitchens but also fits in well in older homes, too, like my 1950s kitchen. It looks like it costs a lot more than it does. Score!

espresso

I have to admit that I never made my own espresso before receiving this machine. The fact that I had it up and running, brewing that nectar of the gods, in less than 10 minutes is a testament to the ease of set-up and use. There aren’t very many parts to worry about. The 42-ounce water reservoir is removable so you can bring it right to the sink to fill up. The portafilter and sieve do need to be removed post-brewing for cleaning, but that’s little more than dumping the spent grounds and a quick run under the hot water tap.

Capresso EC50

I did have some problems with frothing/steaming the milk at first. But that’s more because I usually only keep whole milk in the house, which is too heavy to froth beautifully. When I tried with skim milk that hasn’t been ultra pasteurized, I had much better results. (I also found this guide on How to Achieve the Perfect Frothed Milk on Capresso’s website to be quite helpful in troubleshooting that problem.)

s'mores latte

So what’s the verdict? If I were in the market to purchase an espresso machine, I would definitely put the Capresso EC50 at the top of my list. You get a lot of bang for your buck, and the espresso it brews is just divine. Plus Capresso offers a lot of assistance and ideas on their Facebook page, from Twitter, on Pinterest, and right on their own blog, which is full of recipes and tips. I like that they’re there to help you get the most out of your investment.

IMG_5677

And now… a recipe. Because you need something to make with all that lovely espresso. I was inspired by the S’Mores Hot Chocolate on Capresso’s website. I wanted to elevate it a bit with a riff off of a Mocha and voila–S’Mores Latte! Now all you need is a comfy seat in front of the fireplace and you’ll feel just like you’re in the coffee shop–at home. Cheers!

5.0 from 1 reviews

S’Mores Latte
 
Prep time
Total time
 
Author:
Recipe type: Beverage
Serves: 1
Ingredients
  • 1 honey graham cracker sheet, crushed
  • 1½ Tablespoons + ¼ teaspoon chocolate syrup
  • 6 ounces cold skim milk (not ultra-pasteurized)
  • 2 shots (about 2 ounces) espresso
  • whipped cream
  • 2 Tablespoons mini marshmallows
Instructions
  1. Spread crushed graham cracker in a circle on a small plate.
  2. Apply ¼ teaspoon of the chocolate syrup to a paper towel and run it along the rim of a latte mug to coat, then dip the rim in the graham cracker crumbs.
  3. Drizzle the remaining chocolate syrup inside the mug.
  4. In a large mug steam cold milk using the steaming/frothing wand with the frothing part removed. Heat until 145-160 degrees Fahrenheit, then set aside.
  5. Brew the espresso according to manufacturer’s directions and pour over the chocolate syrup.
  6. Pour the steamed milk into the mug, then spray a little whipped cream on top of that.
  7. Sprinkle 1-2 teaspoons of remaining graham cracker crumbs and the mini marshmallows over the whipped cream.
  8. Enjoy!

 

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