Desserts

Celebration Cupcakes

Today is my friend Jodi’s birthday and last night she came over to my house for some pasta, wine and Grammys.  I surprised her with these Celebration Cupcakes (even though we are both trying to eat healthier) because I think everyone deserves a little cake for their birthday.  I’ve made these cupcakes before but haven’t blogged about them so instead of photographing the process I took these iPhone photos.

This recipe has become my go-to cupcake recipe.  They are easy to make and flavorful, especially if you like a hint of almond (you can easily leave the almond extract out).  We loved them.  Mmmm…cupcakes.

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Additions:

  • Candy oyster pearls

Omissions:  None

Substitutions:

  • Almond milk

Overall Rating:  Love It

Source:  Coastal Living magazine

Peanut Butter Pretzel Bites

Of all the goodies I made for Christmas, these Peanut Butter Pretzel Bites were by far everyone’s favorite little nuggets that they couldn’t stop oooing and ahhing about.  Everyone loves a cookie…but peanut butter tucked inside of pretzels and then dipped in chocolate?  I dare you to find someone who isn’t interested in these little suckers.  Salty.  Sweet.  Crunchy.  Chewy.  They are addictive.

Peanut butter, butter, brown sugar and powdered sugar are combined to make a pseudo-cookie dough center which is rolled into balls and placed between two mini pretzels.  After a quick trip to the freezer to set, these treats are dipped in melted semi-sweet chocolate chips.  This is so easy, anyone can do it.  And because the chocolate can be melted on the stove or microwave, no oven is required.  Whether it’s the holidays to not, these goodies are sure to be hit for any get-together or party.  Oh, and if the world ends today, these are a pretty good last meal.

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The ingredients:

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In a large bowl or stand mixer, combine peanut butter and softened butter.  Add the sugars and mix to combine.

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Lay pretzels on a baking sheet (you will probably need two baking sheets).  Using a teaspoon, scoop the filling and roll into a small ball, placing one ball on each pretzel.  Top each ball with another pretzel and press together slightly to spread the filling to the edges.  Place sheet in the freezer for 30 minutes to set.

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Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.

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When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Two Tiny Kitchens blog

Chewy Chocolate Almond Bars

A bar cookie with chocolate and toffee?  Hmm…okay!  I got this recipe for Chewy Chocolate Almond Bars when I ended up scooping up a bag of Heath English Milk Chocolate Toffee Bits in my baking aisle madness, loading bag after bag of different flavored chips into my cart only to realize after I got home that I didn’t have a recipe planned for these (in addition to a bag of white chocolate chips and milk chocolate chips which still sit sad and lonely on my kitchen counter).  So I went scouring Hershey’s website looking for something that stopped me in my tracks and I found these.  Really, it was the almonds that sold me.  And the chocolate.  And the toffee.

A simple chocolate shortbread dough is the base of these bar cookies which is baked slightly and then covered with a bubbly hot mixture of milk chocolate toffee bits, light corn syrup and sliced almonds.  Back into the oven it goes where the toffee mixture gets even more ooey and gooey and when it comes out of the oven bubbling like lava, you are left saying “ahhh…look at that”.  The hard part is waiting and waiting and waiting for these cookies to cool COMPLETELY to cut them into perfect squares.  The chewy topping is the winner here and shortbread base sort of disappears under the gooey madness on top.  If you like toffee, these should be a homerun for you.

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The ingredients:

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Beat butter and sugar until thoroughly blended.  Stir together flour and cocoa; beat into butter mixture.

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Press dough evenly into a greased 13x9x2-inch baking pan.  Bake in a 350°F oven for 15 to 20 minutes or until edges are set.

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Meanwhile, combine toffee bits and corn syrup in medium saucepan.  Cook over medium heat, stirring constantly, until toffee is melted (about 15 minutes).

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Stir in 3/4 cup almonds.

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Spread toffee mixture to within 1/4-inch of edges of crust.  Sprinkle with remaining 1/4 cup almonds.

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Bake an additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.

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Cut into bars.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Hershey’s Kitchens website

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