Peanut Butter & Pretzel Truffles

INGREDIENTS

• 1/2 cup crunchy natural peanut butter
• 1/4 cup finely chopped salted pretzels
• 1/2 cup milk chocolate chips, melted

PREPARATION

1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.

• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION

Per truffle: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 5 g carbohydrates; 2 g added sugars; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium.

Read More

Chocolate and Peanut Butter Parfaits

For the chocolate base:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
1 tablespoon cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce bittersweet chocolate, chopped

For the peanut butter base:
1 cups milk, 2% or higher
1/4 cup sugar
1 tablespoon cornstarch
1 egg yolk
3 tablespoons peanut butter
1 teaspoons vanilla
1 tablespoons butter

For the whipped cream:
1 teaspoon powdered gelatin
2 tablespoons cold water
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla

 

In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

In a medium sauce pan combine the milk, sugar, peanut butter, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla and butter, and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

Next, prepare the whipped cream.  Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.  Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.  Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and vanilla.  Whisk on medium low speed until the sugar is blended then increase the speed to medium high.  When the cream is softly whipped pour in the cooled gelatin.  Whip until the cream forms medium peaks.  Chill for thirty minutes, covered, in the refrigerator.

Gently stir both the chocolate and peanut butter bases until smooth.  Add 1/3 of the whipped cream to each base and fold until the mixtures are uniform in color.

Fill three piping bags with the peanut butter mousse, the chocolate mousse, and the whipped cream.  Pipe the mousse into your serving dishes/glasses in alternating layers, starting with chocolate and ending with whipped cream.  Chill the parfaits for at least two hours before serving. 

Source: http://www.evilshenanigans.com/2010/10/short-rib-sandwiches-sweet-potato-chips-chocolate-peanut-butter-parfaits-and-blood-orange-and-ginger-sparkler/

Read More

Peanut butter snack squares

I know you really need another one.

Because the other 931 versions just don’t tickle your fancy.

Because I just… know you.

Because what’s more fun that a humongous ball of dough?

I know that you like to take a bite of a pretzel then a bite of a brownie, preferably double fist style. Maybe you like to squish potato chips on your sandwiches like I used to do at Mother Lovett’shouse on Sunday afternoons? Yes, yes… you probably do. We’re like peas and carrots.*  But really, nothing like peas and carrots since you won’t find either of those items in my house nor would I ever want to be one. Ever.  I’d much rather be peanut butter and chocolate, bacon and eggs, or cheese and wine.

Much better.

I know that you like pizza for breakfast and beer in weird things, like marshmallows and pasta, and sometimes… in breakfast.

Hey… don’t shoot the messenger.

And I don’t really feel like making a big stink to convince your that these bars are amazing, because um… I’m watching Sweet Home Alabama for the millionth time and 932 variations of peanut butter oatmeal bars is no exaggeration. You’ll make them if you want to. Hopefully you’ll love them too and won’t pay me to go away a la A+ F and the Situation. Speaking of, can I just tell you that I’ve had to watch Regis and Kelly each morning for Regis’ Mother Lovett-isms, like yesterday when he called the Situation the “Satisfaction?” I sat and laughed to myself for about four full minutes. Then I cried.

So I like these bars because they are: peanut buttery, oatmealy, dense, sort of sweet, kind of cake-like and non-granola like. Plus, they are snacky type bars and… I really love snacks. I also put about 8000 mini chocolate chips inside because they are mini. Which is probably another giant reason that I like them. Which means that there are tiny bite sized antioxidants in here and I really need some of those. Don’t you?

Oatmeal Peanut Butter Squares

makes 9 squares

1 cup whole wheat pastry flour

1 cup old fashioned oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

3/4 cups creamy peanut butter, like Skippy Natural

1 tablespoon vanilla extract

1/2 cup milk (I used vanilla almond milk)

1/3 cup mini chocolate chips

1. Preheat oven to 350 degrees F

2. In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined.

3. Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly and you want the peanut butter mix to be broken up into clumps. Add milk with the mixer on low speed, and mix until a dough forms. Fold in chocolate chips.

4. Make sure dough is completely combined, and roll it into a ball with your hands. Place it in the middle of an 8×8 baking dish, pressing it to fit. Bake for 18-20 minutes, or until set and golden on top. Let cool completely, then cut into 9 squares.

Source: http://www.howsweeteats.com/2011/08/oatmeal-peanut-butter-snack-squares/

Read More