If you like Butterfingers, this recipe is for you!
First you start with the freshest peanuts you can buy. Now if you have been following me for any amount of time, you know that I do not bake with peanuts. Or any kind of nuts for that matter. This is my one exception and they don’t have a crunchy, nutty taste that ruins most desserts in my opinion!
Now you begin to make the candy. I used to be frightened of the candy thermometer, but I have found it is really not that scary. The caramel is made with sugar, corn syrup, and butter.
Then you blend together the peanuts and peanut butter (I used Jif Natural Creamy) and heat it until melted, then combine with the candy mixture.
Spread it in a pan and let it cool.
Cut into squares. You can eat it just like this.
You can also melt chocolate and coat the squares.
Channel your inner Bart Simpson and make these today.
CHOCOLATE PEANUT BUTTER CANDY BARS
I found this recipe and it screamed summer! How easy to make a dessert in the slow cooker. Peaches are now in season and this took no time to literally throw in the pot and walk away until dinner time.
You start with fresh peaches.
Peel and slice them.
Add some blackberries.
Side note: blackberry cobbler is one of my favorites. When my sister and I were younger we lived in Salem, Oregon. Steps from our home were blackberry bushes and we would pick them and eat them right off the vine. Oh sweet summertime!
Back to the crumble: spices are added to the oats and flour.
Melt some butter.
Stir together to make the “crumble”.
Add to the fruit, cook on Low for 3 hours and enjoy with a large scoop of vanilla ice cream.
Welcome to summer.
BLACKBERRY-PEACH SLOW COOKER CRUMBLE
I did a lot of baking last week, so this week I wanted something simple. No, not cake mix from a box…never! However a recipe that did not take a ton of time but delivered on deliciousness. These cupcakes were perfect!
The batter whips together very quickly, just make sure you do plan enough time to let the butter and eggs come to room temperature. All you need is one muffin pan and some paper liners.
Bake until golden brown and then remove from the pan to let cool.
Now for the frosting. First you start with some semi-sweet chocolate, finely chopped.
Add a cup of simmering cream and let stand 5 minutes. Whisk until smooth and pop in the fridge for about 45 minutes to cool.
Transfer the chocolate to a mixer and let it whip up your frosting into a mousse like consistency.
The whole dozen will be gone in one day.
YELLOW CUPCAKES WITH SIMPLE CHOCOLATE FROSTING
Here is a quick way to make chocolate chip cookies. It’s like the cookie cake you get from the mall, but so so much better!!
You spread the dough using half a bag of chocolate chips into the pan.
Then sprinkle the remaining chocolate chips on top and lightly press them in to the dough.
Bake for 40-50 minutes and then let stand for 15 minutes. You will have a nicely browned cookie cake that just begs for huge scoops of vanilla ice cream!!
This wine is so good! The bottle caught my eye because it is short and stocky like a whisky bottle, which makes sense because this wine is actually aged in bourbon whiskey barrels.
A California wine from 2014, this is a wonderfully rich, jammy red that has a hint of bourbon flavor.
Open a bottle and enjoy on it’s own or with a pizza for dinner.
One of my Aunt’s that lives in California sent this wine to me and it is one of my favorites.
This 2014 bottle is a mix of Syrah, Petite Verdot, Tannat, Malbec, and Cabernet Sauvignon.
I served this with grilled flank steak and roasted potatoes and it was a perfect match.
It’s a new year, try a new wine!
Treat Tuesday is back! Not that I didn’t bake up a storm in December but I wasn’t organized to post all the Christmas goodies. So Happy New Year with a nice, rich pudding. I know. New Year’s Resolutions probably don’t include pudding. But it’s the first Tuesday after holiday break, so give yourself a little treat after struggling to get back into a routine.
This recipe is so good! Start with some sugar, cocoa, and cornstarch.
Add a nice thick buttermilk.
(By the way, these basic measuring cups are my favorite liquid measures.)
Next mix some heavy cream, egg yolks, and an egg together.
Slowly stream the cream into the buttermilk mixture and bring to a boil, stirring until the pudding becomes thick.
Add chopped semi-sweet chocolate and whisk until melted. Pour into a bowl.
Seal the bowl with plastic wrap, pressing the wrap directly onto the pudding to keep a skin from forming on top of the pudding.
This beats a plastic pudding cup from the grocery store. The flavor is buttermilk pie meets chocolate. If you are going to cheat a little, make it worth it!
CHOCOLATE BUTTERMILK PUDDING
So you might be thinking of hitting the liquor cabinet as you watch the election results, or perhaps you are a house divided and you are wondering how to navigate the evening. Never fear, this cake with a mug of tea, is just the answer as you curl up on the sofa and ponder the idea of maybe turning on Netflix…
Start with a basic cake batter, then divide it into two bowls.
Leave one alone and add spices and molasses to the other batter and mix well.
Now for the fun part (because you could probably use some fun in your life right now!), alternate tablespoons of batter into your loaf pan.
The batter will start to settle and you can see the marbling taking place even before you put the cake in the oven.
Pop it in to bake for an hour and the smell of this cake will immediately turn your thoughts to roaring fireplaces and sugar plums dancing in your head to take the place of things such as illegal emails and unpaid taxes.
It’s probably easier to bake this cake then move to Canada. Just sayin…
CHECKERBOARD SPICE CAKE
Empanada means stuffed, baked pastry. Think of these are your very own personal pumpkin pie. These are not that complicated to make, easier than a pie crust and they are fantastic with a little whipped cream or vanilla ice cream on top.
First the dough. It’s just flour, with cinnamon.
Once you add the shortening (yes, shortening. Don’t freak. You want your crust flakey right?! If it was good enough for Loretta Lynn, it is good enough for me!) and water, you make these little dough balls and refrigerate them.
Next you flatten the dough and roll them into little circles.
The filling is just like pumpkin pie, some delicious pumpkin, sugar, more cinnamon, and ginger.
You fill the circle, fold them over, and seal the edges. Just look at the specs of cinnamon in the dough.
Bake until they are golden brown.
Make some to celebrate the 50th Anniversary of “It’s a Great Pumpkin, Charlie Brown”
That’s right, one bowl. To be precise, it’s actually one saucepan. You can whip these bad boys up on the stove and get away with only have to wash one pan and the cookie scoop.
Basically you toss the ingredients into the pan, turn on the stove and start stirring. Your dough will begin to look like coarse, wet sand.
The more you stir, you will begin to see your cookie dough take shape. That’s it. Plop on a cookie sheet and bake.
It’s almost like a brownie in cookie form.
You need these. Today.
ONE BOWL FUDGE BROWNIES