Archive | March, 2011

Peanut Butter Chocolate Crispy Squares

13 Mar


I obviously have an obsession with all things peanut butter/chocolate. This is just a new addition. Pah-lease tell me you will make these soon. SO soon. They are so good. And I will be so jealous of you, because I have given up all sweets for the next 40 days. That’s right, for lent, I have given up sweets. I did the same thing last year, but still allowed frozen chocolate yoplaits and hot chocolate. But not this year! This year I’m not having anything. There’s a 1/2 full box of oreos in my cupboard right now. Everytime I come home they’re calling for me….I can do this!

Peanut Butter Chocolate Crispy Squares

Adapted from Annie’s Eats

  • 6 c. puffed rice cereal
  • 1 c. creamy peanut butter
  • 1 c. honey
  • 1 c. granulated sugar
  • 12 oz. semi-sweet chocolate chips
  • 4 oz. (about 1/2 c.) butterscotch chips

Combine the rice cereal and the peanut butter in a large mixing bow, do not mix yet, set aside. Grease a 9×13″ pan.

Combine the honey and sugar in a medium saucepan over medium-high heat. Cook, stirring occasionally, just until boiling. Immediately remove from the heat and pour the mixture over the rice and peanut butter. Mix well, until the peanut butter is completely melted and all ingredients are evenly combined.

Press the mixture evenly into your prepared baking dish. Using a double boiler, combine the chocolate and butterscotch chips over simmering water. Heat, stirring occasionally, until the chips are melted and the mixture is smooth. Pour over the cereal and smooth with a spatula. Cover and let the chocolate/butterscotch mixture harden before making a cut. Place in the fridge to harden quicker!



Chocolate Covered Strawberry Cupcakes

4 Mar

I love chocolate covered straweberries. I love cupcakes. This. Makes. Sense.

What doesn’t make sense though, is how I managed to totally screw up the frosting I intended to use. I had to work some magic and ended up using my faulty frosting as a filling for these bad boys. It ended up making the cupcakes sooooo moist, and the actual frosting I used ended up being sooo much more Strawberry than the original. I win!

I used the Chocolate Cupcake recipe from this post.

For the frosting, give this recipe a try from My Baking Addiction. It’s what I ended up using for the filling. I think I was trying to alter it too much by adding more strawberry puree than it called for, and then my over-mixing caused it to separate. Definitely delicious though!

Mouth-Watering 🙂

Rocky Road Brownie Bites

1 Mar

I really, really love things the come in mini form. Especially when those ‘things’ are food, and mini means bitesize. Not only are they the cutest ever, but they’re also quite delicious. Need some bite-sized party food? These are the ticket!

I used a browned butter brownie recipe and topped it with chopped walnuts, super mini mallows, and mini choco chips.

Browned Butter Brownies

Recipe from Bon Appetit

  • 10 tbsp. unsalted butter
  • 1 1/4 c. sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. water
  • 1 tsp. vanilla extract
  • 2 eggs, chilled
  • 1/3 c. plus 1 tbsp. all-purpose flour
  • 1 c. chopped walnuts


equal parts (about 3/4 c. each)

  • chopped walnuts
  • mini semi-sweet chocolate pieces
  • mini marshmallows

Heat oven to 350 degrees and line mini muffin pan.

Melt butter in medium saucepan over medium heat. Continue cooking, stirring often, until butter stops foaming, and the butter begins to appear brown. Remove from heat. Immediately add sugar, cocoa, water, vanilla, and 1/4 tsp. salt. Stir to blend, and then let cool for 5 minutes.

Mixture will still be hot, but add the eggs one at a time, combining thoroughly after each addition. When mixture looks thick and shiny, add flour and stir until blended. Mix vigourously 60 strokes. Stir in chopped walnuts.

Scoop batter into prepared muffin tin using 2 spoons, or a 2 tsp. cookie scoop is the perfect amount. Leave at least 1/4″ from the top so you have room for the topping.

Bake for 16 minutes. {My pan held 28 mini brownies, so you may need to keep an eye on your brownies depending on the size of your pan. You can also easily use an 8×8″ baking pan. If so, bake for 22 minutes.}

At this point, the brownies should not be 100% baked. Pull your pan out and sprinkle your mixture of chopped walnuts, semi-sweet chocolate chips, and marshmallows evenly over the top of your brownies. You can be very generous with the topping, it will only make the brownies more delicious! Put your pan back into the oven for 2 minutes. Keep an eye on them though, you don’t want to burn the mallows!