Baked, Occasionally #2 – March’s Chocolate Texas Sheet Cake with Peanut Butter Frosting

wee eats | texas sheet cakeThis month’s Baked, Occasionally recipe was my choice and, big shocker here, I chose peanut butter and chocolate. Because, honestly, this cake was getting made whether it was for this series or not so I might as well just do it, right? Plus, March is my birthday month so I try to fill it with all of my favorite things, two of them being chocolate and peanut butter.  Continue reading

good day sunshine bars

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Baked Bakery’s “Good Morning Sunshine” bars have been on my ‘to do’ list for practically forever, and who knows why because they’re so fricking easy to make that I basically feel like the laziest person ever for not making them. I finally got around to make them, but as i was reading through the recipe I just wanted there to be more.

The standard recipe is pretty solid on its own, it’s got cereal, peanut butter, sugar (duh), and a drizzle of chocolate on top, but it also had chopped peanuts which for some reason I am generally not a fan of in my snacks. I like peanuts, I eat them quite frequently, but crunchy peanut butter? No thank you. Nuts in my cookies? Get out of here.  Nuts in a quick bread? Pass. I know, I’m a crazy person.

Continue reading

it’s national peanut butter day! (+ a giveaway!)

IT’S NATIONAL PEANUT BUTTER DAY! And it’s no secret around here that I love peanut butter. Like, to an unhealthy extent. Like, eat-it-straight-out-of-the-jar-with-a-spoon extent or a substitute-graham-crackers-for-spoons extent or a literally-everything-is-better-with-peanut-butter-extent.

So yeah, a lot.

So below you’ll find some of my favorite peanut butter recipes…. and a chance to win your own peanut butter prize pack!

Peanut Butter Eggs from Wee Eats

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 Fluffernutter Cake from Life Tastes Good

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Peanut Butter Truffle Brownies from Some Kitchen Stories

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Reese’s Pieces No-Bake Peanut Butter Pie from Wee Eats

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A Periodic Table’s Favorite Peanut Butter Cookies

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Chocolate-Peanut Butter Layer Cake from Wee EatsDSC_5996-2

Wit & Vinegar’s Baked Peanut Butter Oreo Doughnuts

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Buckeye State Ice Cream from Jeni’s Splendid Ice Creams

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Movita’s Peanut Butter Swirled Brownies 

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My Reese’s Peanut Butter Cup Bundt Cake

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Peanut Butter Granola from Pinch of Yum

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So… How about that giveaway?

Mr. Eats, knowing my deep love of peanut butter, insisted that I host a giveaway for National Peanut Butter Day  0 So, What do you get?

One lucky winner will receive their choice of :

PB2 Prize Pack: 

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1 container of regular PB2 and 1 container of chocolate PB2 – This stuff is great for smoothies or for baking (you can use it in place of peanut flour in recipes, or to give an extra peanut butter kick to anything you’re baking!) Learn more about PB2 on their website!

PB&Co Prize Pack

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Winner will receive one of each Peanut Butter & Co flavor: Smooth Operator, White Chocolate Wonderful, Crunch Time, and Dark Chocolate Dreams. These peanut butters are great for your pb&j sandwiches or to use as a dip!

Enter using the Rafflecopter below! The lucky winner will be chosen Sunday, Feb 1st. Contest ends at 11:59 PM (EST) on Jan 31st. Good luck! Entry only available for US & Canada residents.

a Rafflecopter giveaway

DIY Peanut Butter Eggs

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If you live on planet Earth and have heard of Easter, you have probably encountered at least one Reese’s peanut butter egg in your life.  And, if you had consumed said egg, then you know it’s the best candy known to mankind.

Of course, as a die-hard chocolate/peanut butter fan (and a lifelong Reese’s egg eater) it was only a matter of time before I had to recreate these godly treats in my own kitchen.

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What I didn’t realize when I set out to make these how much effort I would end up putting into them.

First off, since I am a lover of dark chocolate while Future Husband loves milk chocolate (which is the more authentically “Reese’s” one to use anyway), I already knew that I had to make at least two versions.

Since I was already making two versions, I decided to go a step further than just changing out the type of chocolate used and decided to try a hard-shelled version and a milk chocolate soft-shelled (more Reese’s-like) version.

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Normally a hard-shelled chocolate requires two things 1> a chocolate mold (check!) and 2> tempering chocolate (not-check).

Since we’ve already discussed how much I loathe chopping chocolate, you can probably deduce that I also have no patience for tempering chocolate. This meant that the chocolate I got had to be low-maintenance chocolate. No chopping or tempering required.

Enter – these beautiful little guys. “No tempering” you say? I’m listening…

And did you notice how adorable and tiny they are? Already optimized for melting.

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Translation: NO. CHOPPING. REQUIRED.

Sold.

So, with just the use of my egg-shaped mold and no special tempering or chopping, my molded eggs came out shiny with a crisp snap while my dipped eggs came out perfectly soft and chewy.

Success!

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Now that my chocolate problem was solved, it was onto the filling.

Most of the recipes you see for Reese’s-type treats will put you somewhere between one and ten thousand pounds* of powdered sugar.  Now it doesn’t take a scientist to figure out that adding copious amounts of powdered sugar to a recipe will make your filling cloyingly sweet.

(*That may or may not be a slight exaggeration.)

We want our filling to taste like peanut butter, right? Not like powdered sugar. So clearly there was some work to be done.

This was easy with the hard eggs, since the mold held the filling it didn’t have to be particularly sturdy.

https://vine.co/v/MJmWaqlXE57

However, since we were dipping our soft-shelled eggs, we required a sturdier filling. One that we could mold in our hands without it either melting or falling apart. As easy as this seems, despite my best efforts, I could not get my original filling to be able to be molded by hand.

And I tried hard, like, really hard.

After stirring in several extra pounds of powdered sugar, I decided to attribute this failure to my use of coconut oil in my original filling, as it is the only major difference between the two fillings that I made.  And while my kitchen is a bit warmer than your average kitchen, even the freezer was no help. Once my frozen peanut buttery goodness touched the luke-warm melted chocolate it turned to goo.

So we needed to thicken our mixture, but not add a ton of sweetness to it… Enter: powdered peanut butter (or “peanut flour”). While this helped to both a> keep my filling peanut-buttery and delicious without adding sweetness and b> thicken my filling, it did not thicken it enough for me to mold.

So, back to the drawing board.

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I solved this issue by swapping my coconut oil for butter (sorry, arteries!) and added a tad bit more powdered sugar than I would generally prefer, but balanced it with a generous scoop of peanut butter powder and a pinch of salt. The result was surprisingly close to what the inside of an actual Reese’s egg tastes like. Combined with the soft milk chocolate coating, I’m pretty sure I hit the nail on the head. Or at least darn close to it.

And then, just for fun, I did a caramel-filled one. I used this pre-made caramel filling which could be pressed into the egg mold or rolled into an egg shape and … done!

Easy peasy.

I even made some with peanut butter AND caramel inside because I was feeling a little crazy. You, of course, can fill your eggs with whatever you like!

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Reese

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 to 12 eggs, depending on siz

Serving Size: 1 egg

Ingredients

  • 1/2 cup creamy peanut butter
  • 2 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon salt
  • 10 to 12 Tablespoons powdered sugar
  • 2 Tablespoons peanut butter flour (I used PB2 powdered peanut butter)
  • 8 to 10 ounces chocolate coating (I used Chocoley's Bada Bing Dipping & Coating Chocolate)

Instructions

    Make the filling:
  1. Place peanut butter, butter, and brown sugar in a microwave-safe bowl. Heat at 50% power for 30 seconds and stir.
  2. Continue heating in additional 15 second intervals until butter is completely melted and stir the mixture until all the ingredients are incorporated.
  3. Stir in the salt until incorporated. Stir in peanut butter flour and 1/2 cup of powdered sugar until incorporated.
  4. Stir in additional powdered sugar, 1 Tablespoon at a time, until the mixture stiffens almost akin to play-dough consistency.
  5. Cover bowl and place in fridge to cool, about 1 hour.
  6. Shape the filling
  7. Once cooled, scoop into a scant tablespoon-sized ball and roll into a ball.
  8. Place the ball in the palm of your hand and pat into an egg-like shape.
  9. Place onto a parchment-lined plate or baking sheet and continue with the rest of the peanut butter mixture.
  10. Cover peanut butter eggs and place in refrigerator or freezer until chilled, 15 to 20 minutes.
  11. Make the eggs
  12. Melt chocolate in a double-boiler or microwave. - I melted my chocolate at 50% power in the microwave and stirred, then continued melting at 10 second increments until it was mostly (85%) melted, then stirred to complete the melting process.
  13. Remove peanut butter eggs from freezer and working one egg at a time, quickly but gently drop the egg top-down into the chocolate, then flip to coat the bottom and lift out of the chocolate. Give it a couple gentle shakes to allow extra chocolate to drip off, then place chocolate-covered egg on parchment to dry. Use the back of a spoon or a butter knife to encourage your egg to jump onto the parchment.
  14. Repeat with remaining eggs until complete.

Notes

* Eggs can be made larger or smaller as desired, I got 10 out of mine.

* If your peanut butter is softening, return to fridge to chill and re-melt chocolate to try again.

* If you aren't a fan of the "dunk and flip" method, you can also dip the bottom of the egg into the chocolate, lift it out, and then spoon additional chocolate over the top of the egg to cover. Give it a gentle shake to distribute the chocolate and shake off the excess.

* My chocolate-dipping "tools" usually consist of a plastic fork with the middle two tines removed, and a plastic spoon. I know I'm killing the environment but it beats cleaning chocolate off of my cutlery.

* Although I've seen PB2 all around lately (even at Target!), if you can't find it I have seen peanut flour at Trader Joe's or you could use finely ground almond flour. I've also heard wonderful things about the thickening power of coconut flour, but have yet to purchase any.

http://wee-eats.com/2014/04/15/diy-reeses-peanut-butter-eggs/

Hard-shelled Peanut Butter Eggs

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 1 hour

Yield: 10 2-inch eggs

Serving Size: 1 egg

Ingredients

Instructions

    Make the filling:
  1. In a microwave-safe bowl, melt peanut butter, coconut oil, and brown sugar on 50% power for 30 seconds. Stir and continue to microwave in 15 second increments, stirring in between, until mixture is combined.
  2. Stir in peanut butter powder followed by powdered sugar. Cover and refrigerate 30 minutes or until chilled.
  3. Make the shell
  4. Prepare a sheet pan (or just cover part of your counter) with a sheet of parchment paper.
  5. Meanwhile, make your chocolate shells. Melt chocolate in a double-boiler or at 50% power until chocolate is 85% melted; stirring every 15 seconds or so. Once chocolate is mostly (about 85%) melted, removed from heat and continue stirring until completely melted.
  6. Fill molds about 2/3 full with chocolate, then rotate and gently shake the molds to run the chocolate up the sides. Once completely covered, turn mold upside down over parchment paper and shake to remove excess chocolate from mold. Use an offset spatula or bench scraper to remove excess chocolate from the mold exterior.
  7. Set aside to firm up, about 20 minutes, which should be right about the time your peanut butter filling is ready.
  8. Fill the eggs
  9. Pipe or spoon peanut butter filling into your egg molds, making sure to leave at least a couple millimeters at the top. If you fill your molds with too much peanut butter, the chocolate bottom will not be able to cover the peanut butter completely. Continue with the remaining shells until complete.
  10. Put their tops (or bottoms) on
  11. Gather the (now hardened) chocolate pieces from your parchment and return them to the bowl with your remaining chocolate. Gently re-melt the chocolate.
  12. Using either a pastry bag (or ziploc bag) or a spoon, pour melted chocolate in a thick zig-zag over the exposed peanut butter of each egg.
  13. Gently tilt and shake the egg mold to distribute the chocolate until it completely covers the peanut butter, using extra chocolate if needed.
  14. Tap chocolate mold on counter a few times to release any bubbles, and using an offset spatula or bench scraper remove excess chocolate from the mold.
  15. Set aside to cool and harden, you may speed this process up by placing the mold in the refrigerator if desired.
  16. Release the eggs!
  17. Once hardened, give your mold a good whack on the counter over your parchment paper with the open side down. Don't be shy here, this mold is the only thing standing between you and your chocolate eggs... so you give it what it deserves!
  18. Continue whacking the egg mold firmly against the counter like a lunatic until some eggs release. Remove those eggs to a safe place (like your mouth) and continue whacking the mold against the counter until all eggs have been released.
  19. Reward yourself with a peanut butter egg, you worked hard and you deserve it.
  20. Store in an airtight container at room temperature (assuming your home is cool) or in the refrigerator.

Notes

* Don't chill your eggs between adding the peanut butter and the last bit of chocolate or the chilled peanut butter will harden the chocolate before you have a chance to spread it around.

* I'm not sure if re-melting chocolate works with all chocolate or just happened to work out for me because mine was made for such a thing... Maybe someone more experienced than I am in chocolate would be able to answer that.

* Although I've seen PB2 all around lately (even at Target!), if you can't find it I have seen peanut flour at Trader Joe's or you could use finely ground almond flour. I've also heard wonderful things about the thickening power of coconut flour, but have yet to purchase any.

http://wee-eats.com/2014/04/15/diy-reeses-peanut-butter-eggs/

[ Disclaimer: I did receive chocolate to try from Chocoley but I was in no way required to review or recommend their products to you. However, I am going to recommend their chocolate anyway because a> I loved working with it, it tastes great, it’s reasonably-priced, and they will send you FREE SAMPLES. WHO DOES THAT?  As always, opinions expressed on wee-eats are honest and my own because it’s my blog and that’s how I roll.]

DIY Reese's Eggs | wee-eats.com

UPDATE: Per some requests I thought it would be helpful to include a list of the items I used for these recipes:

 

thursday things – a better way to chop onions, owl facts, peanut butter pudding, and more

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We are a couple of weeks into spring now so it’s only fitting that we are brushing triple digits, with our highs in the upper 90s. If anyone who does not live in the southwest US is looking for a summer room-mate – I’m free. Totally. Seriously.

Save me?

Please?

In food news I found one of those “kitchen tips” that is actually helpful (instead of rage-inducing). A whole new (to me) way to chop an onion. Seriously. I tried it and it was glorious and I will be chopping onions like this from now on.

I also stumbled upon what might just be the coolest cake ever. If you can call it a cake… It’s like a cake/gyro hybrid (is your brain melting yet?) I mean, they call it a cake so I think we can call it a cake. Let’s just stick with cake, OK?

Also, did you know that honey lasts forever? If so, did you know why honey lasts forever?

Ever confused about how much (or if) to tip? The answer is to always tip, but here’s a chart from Food Republic to help you decide how much.

I’m normally not a fan of videos because they require too much commitment. I mean, a whole minute and half of my time PLUS I have to turn on my sound? Come on now. But this one is worth it.

And this one only requires half of the commitment, because sound is completely optional. I think the moral of this one is that FH and I need to get a ping pong table.

I’ve also solved a problem that has been plaguing me for my whole life. The lack of peanut butter pudding. Has anyone else noticed this?

No? Just me?

There are a million flavors of pudding, aside from the usual chocolate and vanilla you can get butterscotch, pistachio, even cookies and cream and gingerbread… yet for some reason no one has created a peanut butter pudding that I can purchase at the grocery store.

How can this be!?

Well, after enduring this hardship for 29 years, I finally made my own. I wanted to keep it as easy as possible, so I just doctored an instant pudding mix to include peanut butter.

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And it was glorious.

Never again shall I have to endure a life without peanut butter pudding, my friends.

Never again! (But seriously, Jell-o, get on that, will you!? Powdered peanut butter exists, PUT IT IN A PACKET WITH YOUR PUDDING MIX! WHO IS IN CHARGE OF THESE THINGS!?)

peanut butter pudding

Ingredients

  • 1 box instant french vanilla pudding
  • 1 3/4 cups milk
  • 1 cup creamy peanut butter

Instructions

  1. Melt peanut butter in a microwave-safe bowl on 50% power until smooth and runny, about 30 to 60 seconds.
  2. Beat milk and pudding mix in a medium bowl until the mixture begins to thicken, about 3 to 4 minutes. Add peanut butter and continue beating another 2 minutes until combined.
  3. Cover and refrigerate until set, at least five minutes.
http://wee-eats.com/2014/04/10/thursday-things-a-better-way-to-chop-onions-owl-facts-peanut-butter-pudding-and-more/