Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Don’t drink your calories.  That’s kind of one of my mottos.  My aunt said she thought about it the other day when tempted to order a fancy drink at a coffee shop.

I used to drink my calories like a champion.  Gatorade, orange juice, milkshakes, Frappuccinos, soda.  And my body paid for it.  I stopped pretty much cold turkey and reaped the rewards.  Plus I didn’t really miss any of those things.

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

But every once in awhile rules are meant to be broken.  Especially around the holidays (and when you need a super easy blog post 🙂 ).  I made Fluffernutter White Hot Chocolate and it is kind of the best thing since sliced bread or at least regular hot chocolate.  Because what’s better than peanut butter and marshmallow melted into drinkable heaven?

It is rich and rather sweet, so I swapped it for dessert instead of dessert and caloric drink like old me would have and really you definitely do not need dessert after this, nor do you need a large portion.

Fluffernutter White Hot Chocolate

It’s easy to make, gluten free, and perfect for these super chilly winter days.  I’m thinking this is a must for Christmas morning present opening.

Fluffernutter White Hot Chocolate

Super warm and comforting, it is extra creamy from the marshmallow fluff melted right into the beverage.  the peanut butter flavor is prominent with a hint of vanilla.  My favorite might just be the topping of more fluff and peanut butter.  I loved to get the topping and the beverage all in one drink.

You will absolutely love the peanut butter and marshmallow drink!

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 4 drinks

Ingredients

4 cups milk (I used almond, use what you love!)
¾ cup white chocolate chips
1/3 cup marshmallow fluff, plus more for serving
¼ cup creamy peanut butter, melted, plus more for serving
2 teaspoons vanilla bean paste

Instructions

  1. In a small sauce pan, stir together milk, white chocolate chips, marshmallow fluff, and peanut butter that has been melted in the microwave for about 30 seconds.
  2. Place over medium heat, and cook, stirring frequently, until everything has melted together and the mixture is steaming hot. Remove from heat and stir in the vanilla bean paste.
  3. Divide evenly among mugs. Tip: if your mugs are microwave safe, warm them for about 1 minute before filling with hot chocolate.
  4. Top each mug with a dollop of fluff and a drizzle of melted peanut butter. Serve immediately.
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http://piesandplots.net/fluffernutter-white-hot-chocolate/

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Choices are good.  It’s nice to be able to choose which movie to watch, what to wear, or what to have for dinner.  Our lives are based on the choices we make, both big and small.  Good and bad.

Think of all the choices we make in a day.  Some come naturally but others cause debate whether within ourselves or among those around us, even if they seem like simple decisions.  And all those choices and decisions build and build to make our lives, sometimes for better sometimes for worse.

Chocolate Covered Pretzel Sandwiches

It’s easy to look back on the past and see where we might have chosen a different path.  But that’s not fair to ourselves because a different decision may have led to exactly the same place, no matter how hard we wish this wasn’t the case.

That is a difficult fate to face for me.  All those options and the ones I chose.  The ones that led me here.  What could have been, might have been, should have been.  It’s a lot to consider.  But now there is nothing I can do about it, so I have to embrace those choices and try to make better ones in the future, knowing years from now, I’ll have some of the same regrets.

Chocolate Covered Pretzel Sandwiches

The best thing about choices is that there is always another one to make, another chance to do better.

When it comes to these Chocolate Covered Pretzel Sandwiches, I don’t want to make choices, but I have to because I made them several ways, although I do recommend trying each variety.

These are a breeze and a blast to make, almost therapeutic.  The base is a salty, crunchy pretzel, which I topped with either salted caramel peanut butter (I know!) or pumpkin pie cookie butter (oh yeah!), followed by another pretzel.  I also hid a mini marshmallow in the center of some for a nice surprise.

Chocolate Covered Pretzel Sandwiches

Then half of this sweet and salty dessert sandwich is dipped in chocolate (or carob in my case) and drizzled in white chocolate.

These are great to serve at a Halloween party.  Making these is an easy choice!

Chocolate Covered Pretzel Sandwiches

Chocolate Covered Pretzel Sandwiches

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Ingredients

½ bag mini pretzel twists
1 cup pumpkin spice cookie butter
1 cup salted caramel peanut butter
½ cup mini marshmallows
3 cups dark chocolate or carob chips
½ cup white chocolate chips
2 ½ tablespoons vegetable oil, divided

Instructions

  1. Spread the pretzel twists on a parchment lined baking sheet. Spread 1 tablespoon of either the pumpkin spice cookie butter or salted caramel peanut butter onto a pretzel. Top with a couple mini marshmallows if desired, followed by another pretzel. Press together gently so the butter forms a seal. Repeat with remaining pretzels and butters.
  2. Once all the pretzels are filled, melt the chocolate or carob chips with 2 tablespoons of vegetable in the microwave in a microwave safe bowl in 30 second increments, stirring in between, until fully melted. Dip half of each pretzel sandwich into the mixture and place back on the parchment to set.
  3. Melt the white chocolate chips with the remaining ½ tablespoon vegetable oil in the microwave in a microwave safe bowl in 30 second increments, stirring in between. Using a fork or spoon, drizzle the white chocolate over the pretzel sandwiches.
  4. Allow to set completely. Store in an airtight container at room temperature for up to 1 week.
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http://piesandplots.net/chocolate-covered-pretzel-sandwiches/

Triple Peanut Butter Blondies

Triple Peanut Butter Blondies

This past weekend, my parents and I got to do something really cool.  We went to the Fox Theater for Forgotten Harvest’s Comedy Night with Jay Leno.  First, the Fox Theater is an awesome spot.  It is jaw dropping gorgeous.  Alton Brown was there the night before for his tour, which I’d like to see, but my days of going out two late nights in a row are over never existed, so next time, Alton.  Next time.  But I did see his drone flyby of the theater and it is awesome.  Take a look.

Fox Theater

Next Forgotten Harvest is a local charity that rescues food that is going to be thrown away and gives it to those who are hungry.  What they are doing to help people out is remarkable.  This was their 24th annual Comedy Night.  They shared the story of a few families whose lives have been improved by their resources.

Jay Leno

After a couple live auction items, which raised $30,000 total, Jay Leno hit the stage.  Don’t get me wrong, Jimmy Fallon is great, but I still miss seeing Jay on TV every night.  He was as funny as ever and performed for about an hour and fifteen minutes without notes or even taking a drink of his water.  I haven’t laughed that hard in a long time.

As he was wrapping up his set, Jay donated $10,000 and offered tours of his garage to anyone in the audience who was willing to donate $2,000.  Very cool and very generous.  Jay truly seems like a great guy.  It was a great night from start to finish and I am so glad we were able to attend.

Triple Peanut Butter Blondies

I’m also super glad I made these Triple Peanut Butter Blondies.  They are a peanut butter lover’s dream come true.  The blondie is super dense, fudgy, and chewy.  Plus it’s loaded with peanut butter.  Then I added Mini Reese’s Pieces and peanut butter chips, along with white chocolate chips for balance.

Triple Peanut Butter Blondies

I didn’t love these hot out of the oven, but once they cooled, the peanut butter flavor intensified and the rich, gooey texture shined like the star it is.  Needless to say, as I was cutting these up, I kept taking taste after taste.  By the way, how is it that I don’t feel as guilty eating all those little tastes as I do eating a blondie when I clearly ate way more than one blondie???  Girl math???

Anyway, back to these blondies.  Make them.  Really.  They are crazy good.  Also, I made them gluten free and no one could tell!

Triple Peanut Butter Blondies

Triple Peanut Butter Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 18 blondies

Ingredients

1 stick unsalted butter, melted

¾ cup creamy peanut butter

1 ¾ cup packed light or dark brown sugar

2 large eggs

2 teaspoons pure vanilla extract

½ teaspoon kosher salt

2 cups all-purpose flour or gluten free 1:1 baking flour (I love Bob’s Red Mill)

¼ teaspoon baking powder

1 cup Mini Reese’s Pieces

1 cup peanut butter chips

½ cup white chocolate chips

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan.

In a large bowl, stir together butter, peanut butter, and brown sugar until combined. Add eggs one at a time and vanilla. Mix until fully combined.

Add salt, flour, and baking powder and stir until almost fully incorporated. Stir in Reese’s Pieces, peanut butter, and white chocolate chips.

Pour batter into prepared pan and bake about 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars. Blondies may be stored in an airtight container at room temperature for up to 3 days, or individually frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave for about 1 minute.

Notes

Recipe adapted from Baker by Nature

http://piesandplots.net/triple-peanut-butter-blondies/

White Chocolate Chip Cookies #SundaySupper

White Chocolate Chip Cookies

Eggs are a staple in my house.  I pretty much never eat them for breakfast anymore, unless they are in a baked good, but for dinner, they are my jam.

I eat them scrambled, hard boiled, soft boiled, poached, baked, even puffed into one of my famous one minute omelets.  I serve them with salads, roasted vegetables, tofu noodle pasta, and kale chips.

White Chocolate Chip Cookies

But we often forget about how important they are in baked goods.  Eggs are what give cakes structure, brownies that ooey gooey fudgy deliciousness, and keep cookies crunchy on the outside and soft and chewy inside.

Plus, you all know next weekend, I’m coloring eggs for Easter.  I got a marbleized coloring kit and I’m a little too excited about it.

So eggs are my kitchen hero, and they should totally be yours too.

White Chocolate Chip Cookies

As should these White Chocolate Chip Cookies.  The first thing you should know about these cookies is that they are amazing, surpassing all my cookie expectations.  The white chocolate shines through, but the depth of the brown sugar cookie is not overshadowed and made me go back for bite after bite.

The second thing that you should know about these cookies is that I baked most of them immediately after making the dough.  They weren’t the prettiest cookies.  You’ll see one on the top of the cookie stack in the photos.  They spread and ran together.  But they tasted the best.

White Chocolate Chip Cookies

I baked the remainder of the dough on the same pan after it had chilled in the refrigerator a few hours.  Those cookies were beautiful, but they didn’t taste as good, lacking the depth in flavor of the first batch.  Don’t get me wrong, they were still tasty, just not as good.

So you can choose your own baking adventure here, but I’d throw caution and looks to the wind and stick with baking them right after making.  It’s all about flavor for me.

White Chocolate Chip Cookies

White Chocolate Chip Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 2 dozen

Ingredients

2 sticks unsalted butter, room temperature

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 tablespoon vanilla bean paste

½ teaspoon kosher salt

1 teaspoon baking soda

½ teaspoon baking powder

2 ½ cups all-purpose flour

2 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

In a large bowl, cream the butter and both kinds of sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Beat in the eggs and vanilla bean paste until once again light and fluffy.

Add the salt, baking soda, baking powder, and flour, and mix until just combined. Stir in the white chocolate chips until evenly distributed.

Roll dough into gold ball sized balls and place about 2 inches apart on the baking sheets. Bake for about 15 minutes, until golden brown, but still soft to the touch, especially in the center. Serve warm or cool completely on tray and store in an airtight container for up to 4 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/white-chocolate-chip-cookies-sundaysupper/

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

Appetizers & Sides

Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Desserts

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.

Peppermint Bark Pretzels #SundaySupper

Peppermint Bark Pretzels

Christmas is less than a week away. You have your presents purchased and wrapped, the menu planned, the house decorated, and everything firmly under control, right?

Me neither. I have bought all my presents, but nothing is wrapped. Maybe we should do a green Christmas and not wrap the presents 😉

Peppermint Bark Pretzels

I have no idea what we are eating. Some kind of red meat most likely. I’ll probably wait until Christmas Eve to decide. Maybe a dessert, but then again, I want to spend Christmas having fun … not trapped in the kitchen.

The house is decorated, though on a lesser scale than some years. As for things being under control … well that never happens, but that’s life, you know?

In case you need a last minute treat for a party, work, school, or even a gift … maybe you just need a reward for all the holiday craziness … check out my Peppermint Bark Pretzels.

Peppermint Bark Pretzels

There’s something about that peppermint bark flavor that I never ever get tired of. I love reinventing it in new ways, and these pretzels are something I will make again and again.

They are fun and easy to make, allowing for a bit of stress relief. Plus, they are easy to make gluten free. I used Glutino pretzels which are amazing! A quick dip in chocolate or carob, followed by one in white chocolate, and a sprinkling of peppermint, and these are done. Sure they have to set, but it only takes a couple minutes and these are ready to eat. Snacking as you make them is encouraged too 🙂

Take a minute to celebrate and enjoy the season with these Peppermint Bark Pretzels!

Peppermint Bark Pretzels

Peppermint Bark Pretzels #SundaySupper

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 17 minutes

Yield: About 20 pretzels

Ingredients

20 pretzel twists

10 ounces dark chocolate or carob chips

10 ounces white chocolate

2 tablespoons vegetable shortening

½ candy cane crushed

Instructions

Melt the dark chocolate or carob chips with 1 tablespoon vegetable shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip one side of the pretzels completely in the melted chocolate or carob. Place on a parchment lined baking sheet and allow to set while you melt the white chocolate.

Melt the white chocolate with the remaining tablespoon of shortening in the microwave in 30 second increments, stirring in between, until fully melted. Dip the other side of the pretzel completely in the white chocolate and place back on the parchment with the chocolate or carob side down.

While the white chocolate is still warm, sprinkle with the candy cane.

Pretzels may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/peppermint-bark-pretzels-sundaysupper/

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

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Quick and Easy Holiday Recipe #SundaySupper by Sunday Supper Movement

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.

Swirled Smoked Almond Bark

Swirled Smoked Almond Bark

I may be pretty focused on the holiday season like most of you, but there’s another season that’s occupying some of my time: football season. I spent a few hours each week cheering on my favorite teams.

But it’s not football season without an awesome snack. Some Game Changing Flavors. You know to help you celebrate a victory, drown your sorrows of a loss or give you something to eat during those nail biting moments.

Swirled Smoked Almond Bark

When you think of football snacks, you often think of unhealthy foods: chips, pretzels, chicken wings. I don’t know about you, but those foods leave me feeling worse than a loss. Luckily there are alternative options.

I love Blue Diamond Almonds. All of their flavors are outstanding. I have more in my pantry right now than I care to admit. Currently I’m obsessed with the Smokehouse and Wasabi and Soy Sauce. They make a great snack right out of the can. A serving is rather sizable and takes awhile to eat … a very good thing.

Swirled Smoked Almond Bark

You know I just had to make something with them though, so I whipped up a Swirled Smoked Almond Bark. This is super easy to make, gluten free, and the perfect sweet treat for football watching, tailgating, holiday parties, or gift giving. Oh yeah, this bark does it all!

So when you’re craving something a little salty, a little sweet, and a little smoky with some crunch, try my bark and of course these almonds!

Swirled Smoked Almond Bark

This post is sponsored by Blue Diamond Almonds. Ditch the chips and grab some Game Changing Flavors this football season! Enter for a chance to win the Ultimate Football Party Prize Pack, get great savings and ideas for delicious snack hacks at GameChangingFlavors.com.

Swirled Smoked Almond Bark

Prep Time: 10 minutes

Yield: Varies

Ingredients

2/3 cup Blue Diamond Smokehouse Almonds, chopped

1 ¼ cup carob or dark chocolate chips

¾ cup white chocolate chips

2 tablespoons vegetable shortening

Instructions

In a microwave safe bowl, melt the carob or dark chocolate chips with 1 tablespoon shortening in 30 second increments, stirring in between. Spread on a layer of parchment paper.

Melt the white chocolate chips with the remaining tablespoon of shortening. Dollop onto the first layer and swirl together using a fork. Top with the almonds and gently press into the chocolate so they stick.

Allow bark to set for about 1 hour. Break bark into bite sized pieces. Bark may be stored in an airtight container at room temperature for up to 1 week.

http://piesandplots.net/swirled-smoked-almond-bark/

Peppermint Bark Pancakes

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #12DaysofPancakes #CollectiveBias

Peppermint Bark Pancakes

Christmas morning may be my favorite few hours of the whole year. The calendar may have it as just another day, but all of my feelings tell me it’s not.

I don’t bound out of bed super early, but once I’m up, I take the holiday spirit seriously. I light the Christmas tree immediately. Then I light the other trees. One is never enough! Next are the other decorations that light up, some even move. Penguins and snowmen and a blow up snow globe.

Peppermint Bark Pancakes

Peppermint Bark Pancakes

The TV has to go on. There’s only one thing to watch: Elf. I never get tired of that movie, especially on Christmas morning. Before I can tear into my presents, I have to make breakfast, because mornings just can’t be extra special without an extraordinary breakfast to eat while my parents and I open gifts.

Peppermint Bark Pancakes

Shopping at Walmart

But one thing I don’t want to do Christmas morning is spend a bunch of time in the kitchen. Luckily, I picked up Aunt Jemima Original Complete Mix and Original Syrup at Walmart. They allow me to make a warm, comforting breakfast with just a few ingredients that I am happy to share with my family to make my day even better. It’s so nice to have a homemade meal that takes little time and effort to prepare.

Peppermint Bark Pancakes

While the Mix and Syrup are great as is, with a few additions, they are even better. I took one of everyone’s favorite holiday treats, peppermint bark, and turned it into pancakes. With peppermint and white chocolate in the pancakes and cocoa or carob powder in the syrup, these are a fun breakfast treat that really packs the flavor of peppermint bark as well as the season.

Be sure to make the holiday season even more special with Aunt Jemima and my Peppermint Bark Pancakes!

Peppermint Bark Pancakes

Peppermint Bark Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Approximately 12 Pancakes

Ingredients

2 cups Aunt Jemima Original Complete Mix

1 ½ cups water

¼ cup finely chopped candy cane or peppermint candies

¼ cup white chocolate chips

1 ½ cups Aunt Jemima Original Syrup

¼ cup cocoa or carob powder

Oil, for cooking

Instructions

Preheat oven to 200 degrees F.

In a large bowl, stir together Aunt Jemima Original Complete Mix and water until just a few lumps remain. Stir in the peppermint candies and white chocolate chips.

In a medium bowl, combine Aunt Jemima Syrup and cocoa or carob powder. Stir to combine. Allow to rest while the pancakes cook. Stir again before use.

Heat a large skillet over medium heat until hot. Add enough oil to coat the bottom of the skillet. Scoop roughly ¼ cup of batter into the skillet for each pancake. Do not overcrowd the pan.

Allow to cook about 1-2 minutes, or until bubbles form on the surface of the pancakes. Carefully flip the pancakes over and cook about 1-2 minutes more. If you want to be sure they are done, test them with a toothpick, just like a cake. The toothpick should come out clean or with a few moist crumbs.

Serve immediately or place on aluminum foil and keep warm in the oven while you make the rest of the pancakes. Top with syrup for serving.

http://piesandplots.net/peppermint-bark-pancakes/

White Chocolate Peanut Butter Truffle Bars #SundaySupper

White Chocolate Peanut Butter Truffle Bars

So I spent a year on match.com. It was interesting to say the least. And at the end of that year I am certain I am no closer to finding love than I was before I joined.

There are a lot of guys who seem great on match … unfortunately none of them responded to my emails or winks. Maybe it was because I don’t want children or because they didn’t see a connection forming with me, although I really don’t think a couple hundred guys could think that. Mom thinks a lot of them probably aren’t that in to it.

White Chocolate Peanut Butter Truffle Bars

I tend to agree with her. Even when I started emailing and then texting with a guy, most stopped after a few days with no explanation. It’s frustrating to be in that situation.

I went on five dates with five different guys. Two dates were terrible, one was bad, and two were pretty good. Unfortunately even the two good dates didn’t result in second dates. There was no spark with one and the other guy found someone better.

White Chocolate Peanut Butter Truffle Bars

Most of the guys who approached me on match were not guys I’d ever consider dating. EVER! They were creepy, ugly, too old, and more. I had to block a few guys and ignored a few hundred … hoping they’d go away.

Sometimes I get down about my experience, hoping that something more would have come of it. It’s hard to think it’s all them and not me. However, I don’t think I’d ever find my soulmate on match. I may try Ok Cupid on Joanne’s recommendation (plus it’s free), but really I’m focused on my career and trying to believe that there’s some kind of plan out there for me.

White Chocolate Peanut Butter Truffle Bars

When I’m down about being ditched an hour before a date, I need a treat and these White Chocolate Peanut Butter Truffle Bars definitely fit the bill. They are easy to make and don’t require any baking. Plus, they’re an easy grab and go snack or treat and last in the refrigerator for awhile. Because some weeks have more than one crappy guy. Oh, plus these are gluten free.

You have to be a serious peanut butter lover to like these, but I know there are plenty of us peanut butter obsessed people out there. So whether you’re single or married, dumped or in a relationship, make these bars.

White Chocolate Peanut Butter Truffle Bars

White Chocolate Peanut Butter Truffle Bars #SundaySupper

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 32 bars

Ingredients

2 12 ounce bags white chocolate chips

2 tablespoons vegetable oil or shortening

1 ½ cups creamy peanut butter

2 teaspoons pure vanilla extract

2-3 cups confectioners’ sugar

1 cup Mini Reese’s Pieces

Instructions

Line a 9 by 13 inch pan with parchment, leaving overhang for easy removal.

In a microwave safe bowl, place 1 and ¼ bags of the white chocolate chips with 1 tablespoon of the oil. Melt in the microwave in 30 second increments, stirring in between until fully melted. Pour into the prepared pan and spread into an even layer. Place the pan in the refrigerator.

In a medium bowl, stir together the peanut butter, vanilla, and sugar until a thick, non-greasy mixture forms. It should not be crumbly. Add more sugar if it needs to be thicker and a little more peanut butter if it needs to be smoother.

Remove the pan from the refrigerator once the chocolate is set, about 10 minutes, and top with the peanut butter mixture, spreading it into an even layer.

Microwave the remaining chocolate with the remaining 1 tablespoon oil in 30 second increments, stirring in between, until melted. Pour over the peanut butter mixture and smooth to cover it all. Top with Reese’s Pieces, pressing them into the chocolate.

Refrigerate until firm before cutting into bars. Bars may be stored in an airtight container in the refrigerator for up to 1 week or in the freeze, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.

Notes

Additional chilling time is necessary

Recipe adapted from The Gold Lining Girl

http://piesandplots.net/white-chocolate-peanut-butter-truffle-bars-sundaysupper/

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

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

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 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.

 

Giant Carob Cookies

Giant Carob Cookies

You probably don’t remember but a long time ago I posted about trying Levain Bakery’s oatmeal raisin cookies. If you are unfamiliar with their cookies, they are very famous as being some of the best cookies ever. The bakery is in New York City and they ship their cookies nationwide. The only chocolate-free ones available to order were the oatmeal raisin.

I ordered them and was so excited. They were huge, my favorite trait in a cookie. But when I tried them I was very disappointed and didn’t even finish one. I didn’t understand the hype.

Giant Carob Cookies

The cookie I really wanted to try was their Dark Chocolate Chocolate Chip, named by Rocco DiSpirito as the best thing he’s ever eaten. Alas, that couldn’t happen.

Until now, when the cookie gods led me to carob and Brown Eyed Baker’s recipe for Chocolate Peanut Butter Chip Cookies, a Levain copycat recipe. Sure, I didn’t make them for awhile afraid all the work would be for nothing and I wouldn’t like them just like the oatmeal raisin.

Giant Carob Cookies

Giant Carob Cookies

But that did not happen. These are the best cookies ever. These are the kind of cookies you lose all cool with when you eat them. You stand over the piping hot tray and burn your mouth while stuffing an entire giant cookie into your mouth in a flash and having to force yourself to go in the other room so you don’t devour another. Not that I would know anything about this 😉

I was going to use peanut butter chips, but realized I was out, so I used a mixture of carob and white chocolate. Best. Decision. EVER. These cookies are like a brownie and a molten cake and everything I’ve ever wanted in food and cookies and really life.

Giant Carob Cookies

So seriously, make these cookies. Now. And if you want to be all normal boring, feel free to use cocoa powder and chocolate chips.

Giant Carob Cookies

Giant Carob Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cookies

Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

2 sticks unsalted butter, room temperature

1 ¼ cups granulated sugar

2 large eggs

½ cup carob powder

1 teaspoon pure vanilla extract

1 cup carob chips

1 ½ cups white chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together the flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would also work. Beat in eggs until well combined, followed by vanilla. Stir in the flour until just combined, then mix in the carob and white chocolate chips. Stir until fully distributed.

Divide the dough into 12 roughly equal portions. Place on the baking sheet.

Bake for 16 to 20 until the tops of the cookies are starting to set. Eat warm or cool completely on the tray. Cookies may be stored in an air tight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for about 30 seconds.

Notes

Recipe adapted from Brown Eyed Baker

http://piesandplots.net/giant-carob-cookies/

Easter Candy Bark #SundaySupper

Easter Candy Bark

Leftover Easter candy isn’t really a problem in my house. Leftover candy of any kind isn’t really a problem, in fact.

I’ve told you before I am obsessed with candy of all kinds.

So if I don’t have leftover candy in the house, I panic.

Easter Candy Bark

Because sometimes all of us crave jelly beans in October. You might not have a super-secret stash hidden from the rest of the family, but I do, because jelly beans are not to be messed around with.

My pantry is stocked with bag after bag of candy. Jelly Belly is a favorite, Williams-Sonoma has awesome sweets, and I have discovered a serious weakness for Starburst jelly beans.

Easter Candy Bark

I am pretty much literally a kid in a candy store . . . in my own house. How awesome is that???

But in case you have leftover Easter candy that you want to use up, make this Easter Candy Bark.

Easter Candy Bark

It is gluten free, no bake, ridiculously easy to make, and super versatile. Feel free to use whatever chocolate you want, as well as any candies. This is your creation. It’s such a great thing to make with kids too.

I hope you all have a great Easter and indulge in a little Easter candy!

Easter Candy Bark

Easter Candy Bark #SundaySupper

Prep Time: 10 minutes

Total Time: 1 minute

Yield: Varies

Ingredients

1 12 ounce bag white chocolate chips

1 teaspoon vegetable oil

1 large Peep bunny

¼ cup assorted jelly beans

¼ cup gummy butterflies

Instructions

In a medium microwave safe bowl, combine chips and oil. Microwave on high in 30 second increments, stirring in between, until fully melted.

Pour white chocolate onto a parchment lined plate or baking sheet. Spread into an even and relatively thin layer.

Top with bunny, jelly beans, and butterflies, slightly pressing each into the chocolate.

Allow to harden completely before breaking into pieces and storing in an airtight container at room temperature for up to 1 week.

Notes

Additional cooling time is necessary. Feel free to use whatever candy and chocolate you wish.

http://piesandplots.net/easter-candy-bark-sundaysupper/

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

Appetizers:

Breakfast and Brunch:

Main Dishes:

Soups and Salads:

Desserts:

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