Category: Dessert

Posted on » by Loren » Theme:

Grilled Chocolate Fluffernutter Sandwhich

Store Purshased Oatmeal Wheat Bread : )
Marshellow Fluff (recipe follows)
Chocolate chips (I used Ghirdrdelli 60% cocoa)
1 RRIPE Bananas
Peanuts (peanut butter)
about 2 TB butter

I think the procedure if fairly obvious. I used a panini press to cook it.
Cut open bread butter the outside. In the middle thick layer of fluff on one side and PB on the other.
Banana slices on top of one side and chocolate chips on the other.
Assemble and cook until brown on both sides (sorry there’s no picture)

Marshmellow Fluff
Ingredients
3 egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups confectioner’s sugar
1 Tbsp vanilla extract

How to make it
In a large bowl, combine egg whites, corn syrup and salt.
Mix with mixer on high speed for 10 minutes (or until thick).
Add in confectioner’s sugar.
Beat on low speed until well blended.
Add vanilla and mix until blended.
It’s now ready to use or store.
*To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
This recipe may be frozen for later use.
Remove from freezer and stir until fluff is mixed.
It can be kept in the refrigerated for up to 1 week,.
Stir well with a spoon before serving
**You can use this in any recipe that calls for marshmallow creme/fluff.

Equivalents:
1 tablespoon Marshmallow Cream = 1 large marshmallow
3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows

Peanut Butter
Grind 11oz roasteed peanuts. I added about 1/2ts salt and 1/2ts sugar

Posted on » by Loren » Theme:

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Prep Time:
25 min
Cook Time:
35 min

Serves:
18 bars

Ingredients

* 12 tablespoons unsalted butter, softened, plus more for the pan
* 1 1/2 cups all-purpose flour
* 3 tablespoons sliced almonds, plus more for topping
* 6 tablespoons Dutch-process cocoa powder
* 1 teaspoon ground cinnamon
* 1/4teaspoon salt
* Pinch of cayenne pepper (optional)
* 1/2 cup granulated sugar
* 2 tablespoons raw sugar

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Posted on » by Ashley » Theme:

Chocolate Peanut Butter Surprise Cookies

Take from Sweet Pea’s Kitchen

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar (plus more for rolling)
  • ½ cup packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¾ cup powdered sugar

Instructions

  1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
  4. In a medium bowl, mix together powdered sugar and remaining ¾ cup of peanut butter until smooth.
  5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.
  6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.