Not your typical bar cookie. I took a twist on a chocolate cookie recipe and created this tasty bar cookie. As I’ve mentioned in the past I try to scale down my desserts to make smaller batches so I used a pie pan for my recipe today. Cranberries, macadamia nuts and white chips really complimented the chocolate nicely.
1/4 cup butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla
1 cup flour
3 Tbs cocoa
1/2 tsp baking soda
1/4 cup macadamia nuts
2 Tbs dried cranberries (I used craisins)
1/4 cup white chips
Cream together sugars and butter; mix in egg and vanilla. In separate bowl mix flour, cocoa, and baking soda. Slowly add to creamed mixture. Stir in nuts, cranberries, and chips. Press into greased pie pan or baking dish.
Bake at 350 degrees for 15 – 18 minutes or until chips have started to brown and edges start to crack slightly (like a cookie!)
Just a quick post today. A couple of weeks ago we sampled some wonderful balsamic vinegar. I picked out a couple to bring home and one was a Dark Chocolate Balsamic; sounded so strange but tasted oh so wonderful. The vinegar was so thick; almost as if it was a simple reduction already. The flavor made my mouth long for strawberries and today I finally had the chance to put the two together. It was delicious.
Strawberries and Cream with Dark Chocolate Balsamic Vinegar
1 pound fresh strawberries
2 Tbs sugar
1 Tbs dark chocolate balsamic vinegar
1 cup cream
1/4 – 1/3 cup sugar
Wash, trim, and slice strawberries. Add sugar and balsamic vinegar and refrigerate for at least 30 minutes before serving
In mixer combine cream and sugar. Beat together over medium high to high-speed until medium stiff peak form about 2 – 3 minutes. Serve whipped cream with strawberries and drizzle extra sauce over top. If you prefer this would be wonderful on ice cream too!
I thought some cookies might be tasty today so I went with a chocolate cookie with peanut butter chips. I like the way these came out; chewy and not too sweet. I used butter today which tends to make a flatter cookie; if you like your cookies a bit fluffier butter flavored shortening might be a better choice.
Chocolate Peanut Butter Chip Cookies
1 square unsweetened baking chocolate
1/2 stick butter
1/2 cup sugar
1/2 tsp vanilla
1/2 cup flour
1/4 tsp baking soda
1/2 cup peanut butter chips
Melt chocolate and allow to cool. Add softened butter and sugar to melted chocolate; cream together. Mix in egg and vanilla. Combine flour and baking soda; stir into creamed mixture. Stir in peanut butter chips. Drop by spoonfuls onto baking sheet. Bake at 350 degrees for about 8 – 9 minutes. Makes about 15 – 16 cookies.
Thought I would try a new peanut butter dessert. I didn’t want to make a giant batch so I opted to scale down a recipe and make brownie bites using my mini muffin pan. This made 24 little treats; enough to share and enjoy all week. They came out a bit like a cross between a brownie and a cookie; a bit more chocolate might be good or maybe a fudgy icing if you desire. Great flavor though just as they are!
Peanut Butter Brownie Bites
2 Tbs butter – softened
2 Tbs peanut butter
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
1/4 cup peanut butter chips
2 Tbs mini chocolate chips
Mix together butter and peanut butter; add sugar and brown sugar and mix well.
Add egg and vanilla.
Mix flour and baking powder together and stir into peanut butter mixture; add peanut butter chips and chocolate chips.
I took a nap today and for some reason was dreaming about buckeyes. They take so long to make though I decided to take a shortcut and make them as peanut butter cups instead; still a little time consuming but easier to handle instead of dipping the balls one by one. I left the peanut butter mixture a bit softter than typical buckeyes and I used semi-sweet chocolate chips. Choose your favorite type of chocolate for the best results. The paraffin helps make the chocolate a bit smoother and creates a shiny finish to the hardened candy.
Peanut Butter Cups
1/2 cup peanut butter
2 Tbs butter – softened not melted
1 cup powdered sugar
1 1/2 – 2 cups chocolate chips
1 o.z. paraffin
In medium bowl combine peanut butter and softened butter until smooth. Stir in powdered sugar and form into small patties to fit inside mini muffin liners – I made about 3 dozen. They don’t need to be perfectly shaped; dough will be a little sticky but not too hard to handle. Add a little more powdered sugar if too soft.
Melt chocolate chips and paraffin until smooth. I used a double boiler; you may prefer a microwave technique.
Spoon about a 1/2 teaspoon of chocolate into muffin liners working with 3 – 4 at a time. Place peanut butter patty in liner pressing into chocolate. Top with more chocolate until covered. I found if I spooned more chocolate on top and “dropped” the peanut butter cup onto baking sheet it would smooth out the chocolate without having to fuss with spreading. Allow to cool and chocolate to harden.