thursday things

Posted on June 7, 2012 by natalie @ wee eats

Happy Thursday, everyone! This Thursday in particular is exceptionally happy for me, because it is the start of a (much-needed) long weekend. That’s right! The BF and I are ditching work and heading out on our very first trip to Lake Powell.

In other news, I have the best boyfriend ever, because he bought me this magical thing:

That’s right ladies and gents… POWDERED PEANUT BUTTER. AANNDD powdered CHOCOLATE peanut butter. What’s that you say? 85% less fat than regular peanut butter? With 100% of the flavor? All you do is mix a bit of the powder with a bit of water and voila – peanut butter. Of course I’ve already mixed it into milk … which I then dipped my delicious Oreos into. Yup, Oreos dipped in peanut butter flavored milk. Pretty much the best thing ever. Just sayin’. I can’t wait to work it into 234283493 recipes. Can’t. Wait.

Speaking of Oreos (and my delightful BF), we had this conversation over the weekend when he returned from the store…

BF: “I have bad news, and I have good news.”

Me: “Okay…?” ( insert quizzical stare here )

BF: “The bad news is, they’ve discontinued the birthday cake Oreos… The good news is they were on clearance so I bought ALL OF THEM!”

Things like that remind me of why I love him so much… That and the peanut butter. A man after my own heart… Now that I had enough Oreos to feed a small village, I had to use them. And what better way to use them than to stuff them inside of a chocolate chip cookie? While I was at it I used the rest of our (opened) Girl Scout cookies, leaving us with chocolate chip cookies stuffed with Oreos, Tagalongs, and Samoas. Because the only thing better than eating a cookie is eating multiple cookies at the same time.

Your brain just exploded. I know.

Stuffed Chocolate Chip Cookies

[ Printable Recipe ]

2 sticks softened unsalted butter
3/4 cup packed brown sugar (I usually use “golden” but ran out and ended using half dark)
1 cup granulated sugar
2 large eggs
1 Tablespoon pure vanilla
3 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
5 oz (half bag) mini chocolate chips
1 bag Oreo Cookies (or Tagalongs, or Samoas, or whatever you want. Go crazy)

Preheat oven to 350 degrees F.

1. Cream butter and sugars in an electric mixer until well combined. Add in eggs and vanilla and beat until well combined.
2. In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined.

3. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie, smoosh down, pressing toward the edges. Take another scoop of dough and place on bottom of Oreo Cookie. I sealed mine by pressing the dough to the edges, then rolling the cookie between my hands until it was completely smoothly covered.

4. Chill in refrigerator at least 15 minutes before baking.

5. Place onto a parchment-lined baking sheet and bake cookies 10-20 minutes, depending on the size of cookie scoop you use. They should be just golden and the bottoms lightly browned.
Using a large scoop will give you GIANT cookies (see Oreo cookie) that take almost 20 minutes to bake completely
Using a smaller scoop gave me the ratio I preferred (see Tagalong cookie), and they baked faster as an added bonus

Let cool for 5 minutes on a baking sheet before transferring to cooling rack.

chubby hubby bars

Posted on May 7, 2012 by natalie @ wee eats

Finally, one of my favorite Ben & Jerry’s flavors has been transformed into a cookie. This is great for a number of reasons, most importantly that I can eat them with reckless abandon without the risk of brain freeze. For those of you who aren’t aware, chubby hubby ice cream contains chocolate, peanut butter, and pretzels in vanilla malt ice cream. Since I have had no luck finding this ever elusive “malt powder”, I made do without the malt and went for it anyway.

The bar form, my friends, is cookie dough, pretzels, chocolate, caramel, and mini reeses. You could translate it any number of ways, these are just the ingredients I happened to use. In an effort to keep them slightly less messy, I mixed the caramel with the chocolate ganache coating. Unfortunately, that caused the chocolate to not harden completely, but you live and you learn, I suppose. They are delicious all the same. Over at Cookies & Cups they did a layer of caramel instead, which was a bit messier than I was looking for, but I posted that version below as an option. Also, you may notice the actual ice cream does not have caramel, so just go ahead and skip it if you want, I won’t tell. 🙂

My main issue, aside from the chocolate that didn’t want to harden, was the fillings. When I was spreading the cookie dough the fillings all tended to stay towards the middle. So when you’re pouring from your mixer bowl into the baking pan, i recommend doing four or five large “dollops” of dough, and then spreading them in their own areas to ensure equal distribution of the candy add-ins.

Chubby Hubby Bars

[ Printable Recipe ]

2 1/2 cups all purpose flour
1 cup (2 sticks) butter, room temp
1 cup brown sugar
1/4 cup white sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp coarse sea salt
1 1/2 cups coarsely chopped pretzels
1 (8oz) bag of Reese’s Mini cups (or 2 cups coarsely chopped full sized Reese’s)
1 (14 oz) bag of caramels, unwrapped + 2 Tbsp water * (This is the 2nd option; see note)

Ganache Layer:

1/4 Cup of creamy peanut butter
2 Cups of semisweet chocolate chips
1/4 Cup of butter
2 Tbsp of heavy whipping cream

Preheat oven to 350
Line a 9×13 pan with foil or parchment and grease lightly with cooking spray.
Beat together your butter and sugars until light and fluffy, approx 1 min.
Add eggs and vanilla, mix until incorporated.
On low speed add in your salt, baking soda and flour, mixing until just combined.
Slowly add in your Reeses and Pretzels, mixing until evenly distributed.
Spread in your prepared pan* (see note, no pictures because that part was extra messy and BF may have killed me if I got cookie dough on his fancy schmancy camera) and bake for 25 minutes.
Let cool completely. Approx 30 minutes to an hour.
When cooled, melt your caramels and 2 Tbsp water in a microwave safe bowl stirring every minute until melted.
Pour over your bars.
Chill in fridge for 15 minutes to set caramel.
Make ganache: Take a small saucepan and a glass or heatproof bowl. Simmer water and place the bowl over the saucepan. Melt the ganache ingredients together and stir to combine. Pour over cookies. Place whole or crushed pretzels on top of chocolate, if desired.
Put back in the fridge for at least 30 minutes or until chocolate is set.
Cut into squares when ready to serve.

Notes:

*I mixed the caramel with the chocolate ganache coating. Unfortunately, that caused the chocolate to not harden completely, but you live and you learn, I suppose.

* I recommend doing four or five large “dollops” of dough, and then spreading them in their own areas to ensure equal distribution of the candy add-ins.

better than crack brownies

Posted on April 6, 2012 by natalie @ wee eats

These brownies were baked on Saturday night, while enjoying jellybean cocktails and watching reality TV. Chocolate, alcohol, and trashy TV… I can’t think of a better way to spend a Saturday night. Can you?

Layers of chewy brownies, chopped Reese’s and a crunchy chocolate/crisp rice cereal mixture make these positively divine. Be sure to cut these into tiny squares, not only because they’re rich but so that when you share, you only have to share a little bit (and you can hoard the rest for yourself).

The recipe called for peanuts as well, but I don’t like nuts in my baked goods (generally speaking) so I left them out. Feel free to use them if you like. I might have added more Reese’s to the peanut butter cup layer, but that’s up to you. If you want a thicker brownie layer, go ahead and double the batch of brownies (I had a hard time spreading mine to take up the whole pan).

Crunchy, chewy, sweet, and salty – these brownies have it all.

Better-Than-Crack Brownies

[ Printable Recipe ]

1 batch brownies (boxed mix or your favorite recipe)
1/2 cup salted peanuts (optional)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Crisp Rice Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

2. When they are finished baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Pour cereal mixture evenly over brownies.

3. Chill two hours to firm up before cutting.

[ Adapted from How Sweet It Is ]

If you like this, you’ll love:

happy birthday to me

Posted on March 15, 2012 by natalie @ wee eats

Friday is my birthday… I don’t even want to talk about how old I’m going to be. Being a grown up sucks. Let’s just leave it at that. I had promised myself that I would make my own birthday cake this year. Chocolate and peanut butter, of course. Because what is better than chocolate and peanut butter? (Nothing, that’s what).

I surprised even myself with this one. Very rarely does something that I make really blow me out of the water. I mean, of course it’s good or else I wouldn’t post it, but it’s just silly to think that every single recipe I make is going to be mind-blowingly good.

This recipe, though… Mind = Blown.

It was so good that I even froze a piece to save for my actual birthday on Friday. It was so good I didn’t want to send it to work with the Boyfriend. I just wanted to keep it at home all to myself. The cake was so incredibly moist, the peanut butter frosting was perfect in flavor and texture, and yeah I technically “messed up” the ganache layer (aesthetically speaking), but flavor wise… my god. So good.
It was totally worth the extra trip to Sur La Table for a third cake pan. So worthy of being the first cake to be displayed on my brand new cake stand (which, by the way, was a steal at Homegoods). It was so good that I think I found my new go-to chocolate cake recipe.

On top of all of that… it’s so easy to make the cake layer that you don’t even need a mixer. Yep, you read that right, NO MIXER REQUIRED.

I don’t know if that piece in the freezer will make it to my birthday……. I mean, just look at that thing. I’m drooling just thinking about it.

Chocolate Cake with Peanut Butter Frosting

[ Printable Recipe ]

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F and prepare three 8-inch cake pans with butter and parchment

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk to combine. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Once the water is incorporated, add the vinegar and vanilla. Whisk in the eggs and continue to beat until well blended. Scrape down the sides and bottom of the bowl to make sure there are no flour bombs lurking in there. Divide the batter evenly among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. I was able to fit all three on one rack in the middle of my oven. If you can’t, just put two on the bottom 1/3 and one on the top 1/3 and rotate about 20 minutes into baking… but be careful or they might fall!

4. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. The cakes are very soft – chill the cooled cakes in the freezer for 30 minutes (or overnight if you don’t want to do it all in one day) before continuing.

5. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cups of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

Smitten Kitchen Recommends:

1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.

2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

6. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

This is where I failed – my glaze did not want to drip in a pretty fashion, so I just went for it and used it to cover the entire cake. Honestly, I can’t imagine not having the chocolate ganache all over the cake. I think it was a good move, but if you want it to look fancier, go ahead and try the drippy method.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature* (I used 8, because I only had one package of cream cheese and I wasn’t going to run to the store again)
1 stick (4 ounces) unsalted butter, at room temperature
½ teaspoon vanilla extract
5 cups powdered sugar
2/3 cup smooth peanut butter

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended. Taste it…. you know, for quality control

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

[ adapted from Smitten Kitchen ]

peanut butter truffle brownies

Posted on February 21, 2012 by natalie @ wee eats

“I bet this is what heaven tastes like.”

Well, that’s what one of my official taste testers said at least. I’m bound to be biased where chocolate and peanut butter are involved, but I received nothing but praise over these babies, so I’m pretty sure they’re a solid bet.

I was initially worried that the peanut butter layer was too sweet and not peanut buttery enough, but was reassured that it was the perfect amount of peanut butter flavor. I’m a huge fan of peanut butter though, like, left unattended I will work my way to the bottom of a jar huge. So yeah, I’m always going to think something needs more peanut butter. It’s just my nature.

I did alter the filling a bit from the original recipe, and resorted to a box mix (gasp!) since I was short on time and had a work potluck to make these for. So if you’re short on time and need to cheat, who am I to judge? Otherwise, given how good these were with boxed brownies, I’m sure using your favorite go-to brownie recipe as a base will only make them more spectacular.

I cut mine into 1-inch squares (and then promptly consumed three of them), but these babies are RICH. I’m sure a regular person would be content with just one square. Enjoy 🙂 Another win for Pinterest (and another loss for my waistline). Oops.

Thank goodness it’s Mardi Gras and calories don’t count today. 🙂

Peanut Butter Truffle Brownies

[ Printable Recipe ]

Brownie Layer:

1 batch of your favorite brownies (13×9-in pan)

Peanut Butter Layer:

1/2 Cup of butter, softened
3/4 Cup of creamy peanut butter
2 Cups of powdered sugar
2-3 Teaspoons of milk (if needed, I didn’t need it)

Ganache Layer:

1/4 Cup of creamy peanut butter
2 Cups of semisweet chocolate chips
1/4 Cup of butter
2 Tbsp of heavy whipping cream

1. Preheat oven to 350 degrees. Butter the bottom and sides of a 9×13 metal baking pan. Put a long piece of parchment or foil in the bottom, letting the ends extend slightly over the sides. Butter the parchment paper.

2. Make your brownies according to recipe directions. Remove pan and let cool completely on a rack.

3. While the brownies cool, make the peanut butter filling; fix a stand mixer with paddle attachment or use an electric mixer. Combine the peanut butter and remaining filling ingredients in a bowl and beat until smooth and creamy and spreadable (add a few teaspoons of milk, one at a time, If it’s not spreadable).

4. Take the cooled brownies and spread an even layer of peanut butter. Place in the refrigerator until filling is set, about 30 minutes.

5. While the filling sets, make the ganache; take a small saucepan and a glass or heatproof bowl. Simmer water and place the bowl over the saucepan. Melt the ganache ingredients together and stir to combine.

6. Take the chilled brownies and pour the ganache over the top. Spread gently. Chill until set.

7. When ready to serve, lift the brownies out of the pan using the ends of the parchment paper. Slice into 1-inch squares with a sharp knife, wiping with a warm damp towel between cuts.

[ Adapted from somekitchenstories ]

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