Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Waiting is the worst. Waiting for feedback on my screenplay. Waiting for spring. Waiting for a good guy to come along on Match and sweep me off my feet. Waiting. Lots and lots of waiting.

Is it just me or is life full of a lot of waiting? I feel like I’m always looking forward to the next thing, waiting for something amazing to happen.

Peanut Butter Pretzel Truffles

Maybe it’s how our society is these days. We have come to expect answers and results immediately with our constant need for validation when it comes to anything and everything. We text and stare impatiently at the phone waiting for that little symbol to tell us we have a return message ready to be viewed. We post on social media hoping for like and replies and retweets. It’s crazy and even crazier to think that not too long ago we weren’t attached to our phones. Maybe life was better then, maybe it wasn’t.

Peanut Butter Pretzel Truffles

While I do all of this waiting, time vanishes before my eyes. I don’t understand how summer was months ago and the holidays and my birthday managed to vanish once again. What did I do with the past year? Better question: what will I do with this year?

That question remains unanswered as I wait, not too patiently, for my future to reveal itself.

Peanut Butter Pretzel Truffles

What you don’t have to do much waiting for are these easy to make Peanut Butter Pretzel Truffles. They are salty, sweet, no bake goodness. The inside is a crunchy, gooey combination of pretzels and peanut butter and then the whole thing is coated in sweet white chocolate. I found these totally addictive and so did Dad who asked for seconds.

They are the perfect homemade Valentine’s treat for a special loved one and can definitely be made gluten free with gluten free pretzels or peanut free with almond butter. Don’t wait a single moment, make these Truffles today!

Peanut Butter Pretzel Truffles

Peanut Butter Pretzel Truffles

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 15 Truffles

Ingredients

2/3 cup creamy peanut butter

1/3 cup confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup crushed pretzels

1 cup white chocolate chips

1 teaspoon vegetable oil

Instructions

In a medium bowl, stir together peanut butter, sugar, vanilla, and pretzels until well combined. Grab tablespoon sized portions and roll into balls. Place on a sheet pan lined with parchment and refrigerate for at least 1 hour and up to overnight.

After the truffles have chilled, melt the white chocolate chips with the oil in the microwave, in 30 second increments, stirring in between until fully melted.

Dip each truffle into the chocolate and coat completely. Place back on the tray to harden. Truffles may be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Martha Stewart Additional chilling time is necessary Make these gluten free with gluten free pretzels or peanut free with almond butter!

http://piesandplots.net/peanut-butter-pretzel-truffles/

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

It’s official. I am now 25. Yesterday was my birthday. Another year has come and gone so quickly. I often cannot believe I am 25; in fact sometimes I forget. On some occasions I feel older, others younger. Age doesn’t really mean much these days. It’s all about how you feel.

I celebrated more than I usually do. Typically I keep birthdays low key, but I’ve realized time is fleeting and life is short, so I should have fun while I can. So I went to see Kathy Griffin with my friends Katie and Kaitlyn at the Soundboard at Motor City Casino.

My friends and me

Kaitlyn, Me, and Katie

I’m a huge Kathy Griffin fan and have been for years. I never missed an episode of My Life on the D-List and saw her perform a few years back with Dad. He must be more of a fan than I realized as he offered to go with me again ;) When she was coming to town the night before my birthday, I felt like it was fate, and I had to go.

It was great to get all dressed up and go out and party with my friends in our front row seats. Kathy was hilarious! I haven’t laughed that hard in a long time, and it was great to let go of all my stress and just have a good time. I can always count on Kathy for that. By the way have you seen her on Fashion Police yet? So funny, though no one can ever really replace Joan Rivers.

Cinnamon Roll Popcorn

There was definitely an abundance of over served people at the show, if you know what I mean. This included one lady who fell onto the floor and had to be escorted out of the theatre by about five security people.

Clearly it was my most exciting birthday for many reasons. Then on my actual birthday, I chilled and watched movies, took a day off baking and blogging and writing, and got the best birthday present ever: an Alexander McQueen clutch. It’s insanely gorgeous – I’ve always wanted one.

Cinnamon Roll Popcorn

So it was my best birthday ever . . . maybe that means it will be my best year ever. Fingers crossed!

You’ll want to celebrate all occasions with this Cinnamon Roll Popcorn. It is super easy to make since the caramel is made in the microwave. The house smells amazing while it’s cooking – just like cinnamon rolls are baking. And then there’s the taste. It is super crunchy with tons of cinnamon flavor. I love the addition of pecans too since they get so toasty in the oven. This gluten free snack is definitely a birthday worthy treat!

Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: Varies

Ingredients

8-10 cups popcorn (from about ½ cup of kernels)

1 cup pecans

½ cup packed light brown sugar

1 tablespoon ground cinnamon

1 stick butter

¼ cup dark corn syrup

1 teaspoon pure vanilla extract

½ teaspoon baking soda

Instructions

Preheat oven to 250 degrees F. Line a large baking sheet with parchment.

Spread the popcorn onto the baking sheet in a relatively even, single layer. Sprinkle with pecans.

In a large, microwave-safe bowl, stir together brown sugar and cinnamon. Add butter and corn syrup and microwave for 30 seconds. Stir to combine. Microwave an additional 2 minutes. Stir the mixture well, then microwave for an additional 1 minute 30 seconds. Be careful as the mixture will be very hot and bubbly.

Stir in the vanilla and baking soda. Pour as evenly as possible over the popcorn on the tray. Stir well to coat the popcorn.

Place in the oven and bake for 30 minutes, stirring every ten. Allow to cool completely on tray and break into pieces. May be stored in an airtight container at room temperature for up to 1 week.

Notes

Recipe adapted from Remodelaholic

http://piesandplots.net/cinnamon-roll-popcorn/

Carob Bumpy Cake #Sunday Supper

Carob Bumpy Cake - Moist cake with marshmallow fluff and glaze

So, I am curious. Have you watched The Interview? I heard about the movie long before the recent controversy began, and truthfully, I knew right away it wasn’t my kind of movie. I watch at least two movies a week, but I had a feeling this wouldn’t be one of them. I like a comedy as much as anyone else. We all need a good laugh sometimes. But there’s a line between comedy and stupid and I had a feeling The Interview would cross the line.

However, once all the controversy began and Sony pulled the film from theatres, I knew I’d watch it. I wouldn’t go to theatres to see it, but I haven’t seen a movie in the theatre for about ten years, so I’m not making a statement about The Interview.

Carob Bumpy Cake

Watching it wasn’t about loving it, but about making a point. I wanted to watch it because it seemed like the American thing to do to prove, even if just to myself, that I have the freedom to watch it and I’m not afraid to do so.

What I was surprised about is that I kind of loved The Interview. Yes it was silly and many of the jokes went way too far. Like waaaaaay too far. However, it made me laugh out loud, something not many movies do. A lot of it was smart and clever and funny. I could even imagine watching it again. So if you have some free time you might want to check it out.

Carob Bumpy Cake

You might also want to make this Carob Bumpy Cake. Bumpy Cake is the only classic Detroit area dessert I could think to make, so I whipped it up for this week’s Sunday Supper of hometown favorites and I am so glad I did.

I’ve never had traditional bumpy cake since it’s super chocolate-y, but I don’t think anyone could tell this version was made with carob. Even Mom couldn’t get enough of it and she has always been a little leery of carob.

Carob Bumpy Cake

The carob cake base is rich and moist, kind of like Devil’s food cake. I swapped out the traditional buttercream bumps for marshmallow fluff. Not only does this make the cake easier to make but it also takes out some of the rich, buttery-ness in favor of light, sweet fluff. The simple chocolate glaze on top rounds out the whole thing. The components are all stars in their own right and together they make a magical combination.

Carob Bumpy Cake

Carob Bumpy Cake #Sunday Supper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 18 servings

Ingredients

Cake

1 cup water

½ cup canola oil

1 stick unsalted butter

3 heaping tablespoons carob powder

2 cups granulated sugar

2 cups all-purpose flour

3 large eggs

½ cup milk (I used almond – use what you love)

1 teaspoon baking soda

1 teaspoon pure vanilla extract

Glaze

1 box confectioners’ sugar

½ cup carob powder

¼ milk (I used almond – use what you love), plus more as needed

2 teaspoons pure vanilla extract

1 jar marshmallow fluff for assembly

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.

In a large bowl, stir together flour and sugar.

In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined. Add eggs, milk, baking soda, and vanilla and mix until fully combined.

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.

Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Don’t worry if they run together a little. Use the whole jar. Place the cake in the refrigerator for at least 30 minutes.

While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla. Add more milk as necessary until a thick, yet pourable consistence is formed. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.

Notes

Additional cooling time is necessary

Recipe adapted from Confessions of a Cookbook Queen

http://piesandplots.net/carob-bumpy-cake-sunday-supper/

Don’t forget to check out the other Sunday Supper dishes!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Homemade Crunch Bars

Homemade Crunch Bars

What are you passionate about? Mom and I were watching the news one recent evening and the anchor said that question is frequently asked in job interviews. Strangely enough, the anchor also noted that many people don’t have an answer.

That sounded crazy to us as both of us started rattling off the different things about which we are passionate. Can you answer the question? I hope so because life is nothing without some passion.

Homemade Crunch Bars

I’m passionate about my parents who support me through everything. I’m passionate about writing. And reading and watching TV and movies because I get to call it research. I’m passionate about baking and cooking. And I’m passionate about exercise because it makes me feel good and lets me eat everything I like to cook and bake.

I’m passionate about summer and sunshine, flowers and sundresses, high heels and sunglasses, hot pink lipstick and smoky eye shadow. I’m passionate about California, even though I’ve never been there.

I’m passionate about nail polish in every shade of the rainbow. Also actual rainbows, the moon, stars, and planets when they light up the night sky. I’m passionate about fancy nights out and quiet nights in.

Homemade Crunch Bars

I’m passionate about Snoopy and Garfield and the Saturday morning cartoons of my youth. I’m passionate about music, singing too loudly, dancing all the time, and shaking it off whenever possible.

I’m passionate about life and making it as awesome as it can be.

And I’m definitely passionate about these Homemade Crunch Bars. You literally won’t believe how easy these are to make. Some melted carob (or chocolate), mixed with white chocolate for sweetness and some Rice Krispies and bam! You have an awesome treat to gift . . . or just devour!

These are easy to make gluten free as well. You’ll be shocked at how much these taste like real Crunch bars. Or dare I say better!

Homemade Crunch Bars

Homemade Crunch Bars

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 18 bars

Ingredients

1 12 ounce bag carob chips

½ cup white chocolate chips

2-3 cups Rice Krispies, gluten free if necessary

Instructions

In a large microwave safe bowl, place the carob and white chocolate chips. Microwave on high in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Stir in the Rice Krispies. Use 2 cups if you only want some crunch and 3 if you want extra crunch.

Pour the mixture into a parchment lined 8-inch square pan. Smooth into an even layer and place in the refrigerator for about 2 hours, until firm. Using a very sharp serrated knife, slice into candy bar sized pieces.

Bars may be stored in the refrigerator for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.

Notes

Additional chilling time is necessary

http://piesandplots.net/homemade-crunch-bars/

Carob Peanut Butter Cups #SundaySupper

Carob Peanut Butter Cups

While I love baking, if I had to choose one sweet treat specialty, it would most likely be homemade candy. I absolutely love making it. From sticky marshmallows to melt in your mouth fudge to irresistible candy bars, the varieties and possibilities are endless. There is a candy to fit every need and whim, every craving and desire.

Candies are also lighter than many other treats. Don’t get me wrong, if I give in to my desire to face plant into the whole pan of marshmallows, candy isn’t very light! But as long as I stick to portion control, a piece of candy is the perfect mid-day snack or ending to dinner when I don’t want a heavy piece of cake or pie. I mean we all have room for one tiny piece of fudge, right?

Carob Peanut Butter Cups

Most candy is also a fun no bake treat. While some require boiling hot syrup, a lot are really simple to make. Spending a whole day in the kitchen whipping up a layer cake can be loads of fun, but sometimes I don’t have the time to do that. In just a few minutes, I often whip up candy. Plus, I imagine many would be a lot of fun for kids to make.

Fitting with this Sunday Supper’s theme of Gifts from the Kitchen, candy is also the perfect present. When packaged up in pretty cellophane bags and ribbons, anyone would be happy to tear into some homemade candy. It also lasts longer than most treats. Nearly all of the candies I make have a shelf life of at least a week.

Carob Peanut Butter Cups

Homemade Carob Peanut Butter Cups are just the treat to give your friends and family this holiday season. They are the perfect ending to any meal, are no bake, and are crazy fun to make. If you aren’t allergic to chocolate, feel free to use bittersweet, semisweet, or milk chocolate, or even a combination of them.

The snap of the carob is the perfect foil to the creamy peanut butter filling. These aren’t exactly the same as a Reese’s, but they come pretty close and will hit the spot when a candy craving strikes. In fact, you better make extra because you won’t be able to resist these peanut butter cups!

Carob Peanut Butter Cups

Carob Peanut Butter Cups

Carob Peanut Butter Cups #SundaySupper

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 12 peanut butter cups

Ingredients

2 cups carob chips, divided

1 cup peanut butter chips, divided

1 cup creamy peanut butter (I used Skippy Natural)

1/3 cup packed light brown sugar

1 cup confectioners’ sugar

Instructions

Line a muffin tin with paper liners. In a small microwave safe bowl, place 1 cup carob chips and ½ cup peanut butter chips. Microwave on high in 30 second increments, stirring in between to promote melting, until fully melted. Place dollops of the mixture in each paper liner, using all of the carob mixture. Spread out to cover the entire base of the paper liner. Refrigerate for about 20 minutes.

In a medium bowl, stir together peanut butter, brown sugar and confectioners’ sugar until fully combined.

Once the carob base has chilled, divide the peanut butter mixture equally among the muffin tins, covering the carob base completely.

In the same small microwave safe bowl as before, melt the remainder of the carob and peanut butter chips, microwaving on high in 30 second increments, stirring in between.

Cover the peanut butter layer completely with the melted carob mixture. Refrigerate until firm, about 30 minutes.

Peanut butter cups may be stored in the refrigerator in an airtight container for up to one week, or frozen, wrapped in parchment and foil, for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional chilling time is necessary

http://piesandplots.net/carob-peanut-butter-cups-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages:

Bread:

Appetizers and Snacks:

Condiments and Sauces:

Savory and Sweet Mixes:

Desserts and Sweets:


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Rocky Road Granola Bars

Rocky Road Granola Bars - Great gluten free treat!

Happy weekend! It’s funny, but for me weekends don’t really mean a lot anymore. I mean, they’re nice and all, and sometimes I have exciting plans. But because I blog and write and don’t have a 9 to 5, five days a week job, my schedule is flexible.

My weekend is sometimes in the middle of the week. If I want to go shopping on a Monday, as long as I am sure my work is done, there’s no problem heading to the mall. Similarly when I have a lot to do on the actual weekend, I work.

And yeah, some days I’m one of those people that doesn’t even know what day it is. I don’t know how that happened. It is often inconsequential to me what day it is. Until it hits me that I am supposed to post on a certain day . . . and it is that certain day. Oops!!!!

Rocky Road Granola Bars

There is something about weekends that just feels different though, a little special even. I want to watch movies and take an extra-long walk. I like eating a fun meal. Doing something memorable.

What’s your schedule like? Are weekends important to you? What’s your favorite thing to do on the weekend?

Rocky Road Granola Bars

If you like a treat, as I do, you have to check out these Rocky Road Granola Bars. Part healthy treat, part indulgent delight, these make a perfect weekend breakfast, lunch, or snack, especially if you are on the go, enjoying the time with fun plans.

Ooey, gooey, and sticky, the flavor of the honey shines through, while the walnuts add texture and the carob chips really add that intense chocolaty flavor. Of course, if you are not allergic to chocolate, feel free to use whatever chocolate chips you like. I think semi-sweet or bitter-sweet would work best. Plus, these can easily be made gluten free if you use gluten free oats! Weekends are about to get a lot more exciting with these bars!

Rocky Road Granola Bars

Rocky Road Granola Bars

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 12 bars

Ingredients

1 10 ounce bag regular sized marshmallows (minus the two or three I ate ;) )

¼ cup honey

½ cup creamy peanut butter

1 teaspoon pure vanilla extract

3 ½ cups quick cooking oats, gluten free if necessary

½ cup walnuts

¾ cup carob chips

Instructions

Line an 8 inch square pan with parchment paper.

In a large microwave safe bowl, melt the marshmallows, honey, and peanut butter on high in 30 second increments, stirring in between, until fully melted.

Stir in the vanilla. Add the oats and stir until they are fully combined. Allow mixture to cool for about 3 minutes. Add the walnuts and carob chips and stir until fully incorporated.

Pour the mixture into the prepared pan and smooth into an even layer. Allow to cool at room temperature for about two hours before cutting into bars. Bars may be stored in an airtight container at room temperature for up to 5 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Additional cooling time is necessary Recipe adapted from Serious Eats

http://piesandplots.net/rocky-road-granola-bars/

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

This giveaway has ended! Congratulations to Cindy on winning!

If you haven’t noticed I’m rather obsessed with the combination of peanut butter and jelly. I already have granola bars, cookies, bars, and puppy chow peanut butter and jelly recipes here on the blog. It’s a classic flavor combination that will never, ever go out of style. I forbid it!

The possibilities of new peanut butter and jelly recipes are endless. You are never going to see me stop posting peanut butter and jelly recipes here on the blog.

Luckily, Peanut Butter & Company is just as obsessed with peanut butter and jelly as me. With back to school season here, Peanut Butter & Company challenged some bloggers to create a new, unique peanut butter and jelly recipe.

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

I got thinking about the possibilities and settled on a peanut butter and jelly sandwich, but not just any peanut butter and jelly sandwich. Oh, no! This is a peanut butter and jelly sandwich with Rice Krispies treats instead of bread. That’s right! I said it. Rice Krispies treats instead of bread!

Brace yourself for the awesomeness of buttery, sticky, crunchy, marshmallowy Rice Krispies treats surrounding creamy peanut butter and flavorful strawberry jam. I was pleasantly surprised at how well the flavors and textures paired, especially the pop of flavor from the jam. This treat is going to be your new favorite peanut butter and jelly sandwich.

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

Plus, Peanut Butter and Company has generously offered to give one lucky reader 1 jar of Smooth Operator peanut butter, 1 jar of Cinnamon Raisin Swirl peanut butter, 1 jar of Seriously Strawberry jam, and 1 jar of Awesome Apricot preserves. Now that I’ve tried their jam, I can’t decide if I like it or the peanut butter better! So flavorful – like eating fresh fruit.

To enter the giveaway, answer the question: What creative peanut butter and jelly recipe would you like to try?

To earn additional entries:
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.

Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.

Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.

Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.

Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.

IMPORTANT: This giveaway is open to residents of the US only.

The giveaway ends Friday, September 5, 2014, at 11:59 pm EST.

The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product and the giveaway in exchange for this post. All opinions expressed are my own.

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

Rice Krispies Treat Peanut Butter and Jelly Sandwiches

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: 9 bars

Ingredients

1 10 ounce bag marshmallows (mini or jumbo)

4 tablespoons unsalted butter, cubed

4 ½ - 5 cups Rice Krispies

½ cup Smooth Operator peanut butter

½ cup Seriously Strawberry jam

2 tablespoons peanut butter chips

Instructions

Generously butter an 8 inch square pan. Set aside.

In a large, microwave-safe bowl, combine marshmallows and butter. Microwave on high in 30 second increments, stirring in between, until all of the marshmallows and butter are melted.

Add the Rice Krispies a few cups at a time and stir until fully coated. Continue adding Rice Krispies until the mixture is gooey, but there is not a lot of marshmallow in the bottom of the bowl. Pour half of this mixture into the prepared pan. Press it down into an even layer with buttered hands or spatula.

Spread the peanut butter in an even layer over the treats. Spread the jam into an even layer over the peanut butter. Carefully spread the remaining Rice Krispies mixture over the jam. Press down slightly using buttered hands. Sprinkle with the peanut butter chips and press into the treats.

Cool completely in pan before slicing and serving. Treats may be stored at room temperature in an airtight container for up to 3 days.

Notes

Additional cooling time is necessary

http://piesandplots.net/rice-krispies-treat-peanut-butter-and-jelly-sandwiches/

Peach Blueberry Layered Coffee Cake

Peach Blueberry Layered Coffee Cake

What’s your favorite unusual combination? We all have awesome classic staples in all parts of our lives. In fashion, I love pairing black with a bright pop of color. When I’m doing makeup, I often pair a deep smoky eye shadow with a nude lipstick. I often switch between comedy and drama shows to keep the mood in the house from getting too heavy. And in the culinary world, there are so many favorites to choose from: peanut butter and jelly, maple syrup and apples, cherries and almonds.

I also love fancy restaurant desserts with many different components that all magically go together. Different textures and flavors that all go together seamlessly to make the perfect combination. This is even rare at restaurants (at least in metro Detroit), though I have had a few. My favorite had sautéed apples and candied nuts with some light sponge cake and salted caramel ice cream along with caramel sauce. I’m not embarrassed to admit that I ate my plate and some of Mom’s. I still think about that dessert!

Peach Blueberry Layered Coffee Cake

Peach Blueberry Layered Coffee Cake

I’d love to create masterpieces like that in my own kitchen, but I don’t very frequently. I’ve had my eye on Hungry Rabbit’s Nectarine-Blueberry Cake with Caramel Frosting forever and I finally made it. It’s one of those masterpieces with the perfect combination of all the tastes and textures complementing each other. Mom at first thought it might be too much, but after one bite, we decided it was perfection. Though there are a lot of steps, none were overly time consuming and making some ahead definitely helps!

Mine might not be as pretty as Ken’s, but it sure tasted good. I swapped nectarines for peaches in the recipe because they were ripest in my kitchen, but feel free to use whatever you have on hand. The cake, loaded with peaches and blueberries, is insanely moist and topped with a delightful crumb topping. The filling manages to add a maple syrup/vanilla flavor, even though it has neither. It’s probably the bourbon working its magic. Oh and the caramel frosting! Silky smooth, not too sweet and almost custard like in its texture, it’s the first cooked frosting I’ve made like this, but it certainly won’t be the last. This cake? It might just be my new favorite combination.

Peach Blueberry Layered Coffee Cake
Peach Blueberry Layered Coffee Cake

Peach Blueberry Layered Coffee Cake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 8 generous slices

Ingredients

Streusel

¼ cup all-purpose flour

¼ packed dark brown sugar

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

2 tablespoons canola oil

Cake

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

2/3 cup granulated sugar

Zest of 1 lemon

1 ¼ sticks unsalted butter, room temperature

½ teaspoon kosher salt

2 teaspoons pure vanilla extract

2 large eggs

3 cups peaches, pitted, peeled, and diced

1 cup fresh blueberries, picked over

Filling

1 ½ cups peaches, pitted, peeled, and diced

2 tablespoons unsalted butter

2 tablespoons reserved streusel

2 tablespoons bourbon

Frosting

¾ cup packed dark brown sugar

1/8 teaspoon baking soda

2 tablespoons all-purpose flour

3 tablespoons cornstarch

¼ teaspoon kosher salt

¾ cup milk (I used almond, use what you love)

1 teaspoon pure vanilla extract

1 ½ sticks unsalted butter, room temperature

Instructions

Make the streusel. In a small bowl, stir together flour, sugars, and cinnamon. Add oil and stir until clumps of various sizes form. Set aside or make ahead and store in the refrigerator in an airtight container up to 1 day.

Make the cake. Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan, line the bottom with parchment and butter and flour the entire pan.

In a small bowl, stir together flour and baking powder. In a large bowl, cream sugar, lemon zest, butter, and salt until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in vanilla. Add eggs 1 at a time, fully incorporating each. Beat until once again light and fluffy. Gradually add flour mixture and mix until just combined. Fold in blueberries and peaches.

Pour the batter evenly into the prepared pan. Reserve 2 tablespoons of streusel for the filling, and sprinkle the rest evenly on top of the cake. Bake 40-50 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool cake completely in pan.

Make the filling. Cook peaches and butter in a medium skillet over medium heat until peaches are softened and juicy, about 3 minutes. Add reserved streusel and cook 1 minute more. Add bourbon (carefully) and cook about 1 additional minute. Pour mixture into a heat proof bowl and cool completely. Filling may be stored in an airtight container in the refrigerator for 1 day.

Make the frosting. In a medium saucepan, stir together sugar, baking soda, flour, cornstarch, and salt. Slowly whisk in milk. Once the milk is whisked in, place the pan over medium heat, and cook, whisking constantly, until the mixture boils and thickens, 5 to 7 minutes. Pour mixture into a bowl and cool completely. Mixture may be stored in the refrigerator in an airtight container for up to 2 days.

Using a hand mixer or a stand mixer fitted with a whisk, beat cooled milk mixture and vanilla to combine. Add butter 1 piece at a time while beating. Continue beating until frosting is light and fluffy 2-3 minutes. Refrigerate at least 45 minutes and up to 2 hours.

Assemble the cake. Carefully remove the cake from the pan, peel off the parchment round and place on a cake stand. Using a serrated knife, cut the cake in half horizontally, keeping the layers as even as possible. Remove the top half. Spread the filling evenly over the bottom half. Place the top half on the cake on top. Frost the top of the cake only with the frosting. Cake may be stored in the refrigerator for up 3 days.

Notes

Recipe adapted from Hungry Rabbit

Additional cooling time is necessary

http://piesandplots.net/peach-blueberry-layered-coffee-cake/

Golden Oreo Rice Krispies Treats #SundaySupper

Golden Oreo Rice Krispies Treats

I’m a computer serial killer. I should be paid for my skills, but unfortunately, they end up costing me . . . big time. A couple years ago my laptop died, and a couple had died before it. The clock battery wore out, and even the people at Geek Squad were like “yeah, I wouldn’t bother fixing it.” So Dad picked up a new one for me. Same brand, nicer model. And pretty much exactly two years later, guess what. It died.

Well, okay, it’s on life support. And I need it to hang in there until I can find the time to set up my new one. And with several promising writing projects and lots of blog posts in the pipeline, it might be a little while. I’ll also be setting up Mom’s new computer, as hers ran the no longer supported Windows XP. Apparently she has a computer green thumb.

Golden Oreo Rice Krispies Treats

I have a sneaking suspicion the clock battery is the culprit this time too. But did I get a different brand this time? Nope. The reason? Apparently in the two years since I made my last computer purchase, most manufacturers have eliminated the CD/DVD drive. WHAT????

I cannot be without a CD/DVD drive. I can’t do it. I run vital computer programs via disc – hello Final Draft and Microsoft Office. And I sometimes still burn CDs. There I said it. I’m the loser without an iPod (not that I want one – I know I wouldn’t use it); I jam to awesome mix CDs. Here’s to hoping I can keep this computer alive and kicking for more than two years . . . but I’m not gonna hold my breath.

Golden Oreo Rice Krispies Treats

After a long, busy week, this Sunday Supper theme of Five Ingredient or Less Recipes was more than welcome. I also made this a no-bake treat. These Golden Oreo Rice Krispies Treats are easy to make and crazy good. Whenever I make Rice Krispies Treats, I like them, but they don’t live up to my lofty expectations. These? Oh, those expectations are in their Golden Oreo cookie crust dust. These are what Rice Krispies are meant to taste like.

Golden Oreo Rice Krispies Treats

A no-bake Golden Oreo crust that will melt in your mouth sits under the gooiest, chewiest, softest Rice Krispies Treats you’ve ever tasted. That’s because I used a little extra butter and a much higher marshmallow to Rice Krispies ratio. I used Marshmallow Crispy Oreos to intensify that cereal treat flavor, but traditional or Mega Stuf Golden Oreos will work just as well. I think I’ll need another batch of these to keep me company while I set up my new computer.

Golden Oreo Rice Krispies Treats

Golden Oreo Rice Krispies Treats

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: 9 large bars

Ingredients

Crust

25 Marshmallow Crispy or Golden Oreos

4 tablespoons unsalted butter, melted

Treats

10 Marshmallow Crispy or Golden Oreos, coarsely chopped

1 10 ounce bag mini marshmallows

4 tablespoons unsalted butter, cubed

3 ¼ cups Rice Krispies

Instructions

Line an 8 inch square pan with parchment. Make the crust. Place the Oreos in the bowl of a food processor and process until ground into crumbs. Pour into a bowl and stir together with butter until fully coated. Pour into the prepared pan and press down firmly to form a crust in the bottom of the pan. Refrigerate at least 30 minutes, until firm.

After the crust has chilled, make the treats. In a large microwave safe bowl, place marshmallows and butter. Microwave on high in 30 second increments, stirring in between to promote melting and prevent burning, until fully melted. Add Oreos and Rice Krispies and stir until fully incorporated. Pour the treat mixture on top of the crust. Spread into an even layer and press down firmly with hands. Refrigerate at least 30 more minutes to set before cutting into bars and serving. Treats may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Additional chilling time is necessary

http://piesandplots.net/golden-oreo-rice-krispies-treats/

Please check out the other Sunday Supper recipes!

8387592742_f6164fd5a8_o

 

Appetizers, Salads and Starters

 

Side and Accompaniments

 

Main Dishes

 

Dessert and Beverages

 

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Microwave Caramel Sauce

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Wet-Nap but all my opinions are my own. #pmedia #showusyourmess  http://my-disclosur.es/OBsstV

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

I’ve been keeping a secret from you.  Kind of a big secret.  But now, it’s time I share it with all of you.  Brace yourselves.  Ready?  I’m messy.  There, I said it.  I’m Laura and I’m messy.  Sometimes really messy, especially when food is involved.

When I’m baking, cooking, or eating, yeah, I’m kind of embarrassing to be around.  The thing is, it’s so hard not to make a mess.

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

I mean, have you ever baked with sprinkles or confectioners’ sugar?  They go everywhere.  It’s uncontrollable, totally not my fault.  And when cake batter or Italian meringue somehow ends up halfway across the room, it’s the mixer’s fault, not mine.

It’s even worse when I eat.  I tend to get food everywhere.  The counter, my hands, my clothes.  By the end of the day, my fingers are probably berry stained, there’s a drip of smoothie on my jacket, and my fingers are sticky from the caramel I ate for dessert.

Wet-Nap Canisters

Luckily, I keep Wet-Nap canisters in my kitchen at all times.  They are perfect for clean-ups on the counter, the floor, and even me.  Because they are moistened, they grab all those tiny sprinkles instead of just pushing them around.  They also happen to be antibacterial, so I don’t have to worry about that messy cake batter breeding any germs.  They are great for on the go as well.  I love to keep a canister in the car to clean up messes when I’m out and about.

I pick up my Wet-Nap products at Walmart because they have everyday low prices.  Right now Wet-Nap is also offering a coupon for $.55 off any product.  Be sure to check out their site for the offer while supplies last.

Wet-Nap to Clean

Wet-Nap to Clean

Wet-Nap to Clean

My Wet-Nap canister was called into action when I made this Microwave Caramel Sauce.  This recipe is super easy to make, but it’s sticky and messy from start to finish.  Okay, maybe that’s just because I was making it.  There was caramel on the counter, caramel on my hands, and caramel on the floor.  At least the mess was easy to clean up with my Wet-Nap canister!  I’ll be keeping plenty more canisters on hand too, because I intend on making this caramel sauce all the time.  It’s dangerously easy to make and so tasty with the perfect balance of sweetness.

Wet-Nap is also running a Most Original Mess contest.  All you have to do to enter is upload a picture of your messy kid on the Wet-Nap website and promote it across social media for the chance to win a $1,000 Walmart gift card and a year’s supply of Wet-Nap products!  Head to the Wet-Nap website for more details and to enter!  Good luck!

Microwave Caramel Sauce - Gluten Free, only 15 minutes to prepare

 

Microwave Caramel Sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients

1 cup granulated sugar

2 tablespoons light corn syrup

2 tablespoons water

½ teaspoon fresh lemon juice

½ cup heavy cream

½ teaspoon pure vanilla extract

1 tablespoon unsalted butter, cubed

Instructions

In a medium microwave-safe bowl or measuring cup, stir together sugar, corn syrup, water, and lemon juice. Microwave on high for 5-6 minutes until the caramel turns a light golden color. Keep an eye on it, as all microwaves are different, and it could take more or less time to cook.

Carefully remove the bowl from the microwave, as it will be very hot. Allow to sit for 4-5 minutes. The caramel will turn an amber color.

While the caramel sits, heat the cream in a microwave-safe bowl for about 30 seconds, just to warm it. After the caramel has rested, add the cream slowly while whisking constantly. It may bubble. Whisk in the vanilla and butter. Serve immediately or store in an airtight container in the refrigerator for up to 1 week. Reheat in the microwave for 10-15 seconds.

Notes

Recipe adapted from Eat. Drink. Love

http://piesandplots.net/microwave-caramel-sauce/

Related Posts Plugin for WordPress, Blogger...