OMG Peanut Butter Eggs

Holy WOW these look amazing! Taken AGAIN from the lovely "brown eyed baker". Going to give these a try tommorow.. My mouth is drooling already!!!

Homemade Peanut Butter Eggs

Yield: About 15 eggs

Prep Time: 1 hour

1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
2 tablespoons vegetable shortening

1. Line a baking sheet with wax paper or parchment paper; set aside.

2. In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

3. Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

4. Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.

Choc Chip Cookie Dough Brownies

Taken from the amazing blogger "Brown Eyed Baker" these brownies are to DIE for! I made them this weekend and was defitnetly a hit. Enjoy! :)

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 40 minutes | Bake Time: 25 minutes

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don’t over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

Brownie Pillows

Brownie Pillow Cookies

1 package brownie mix

1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)

For the chocolate chip cookie dough, beat butter with a mixer until creamy.

Add brown sugar and beat until smooth.

Add eggs, yolk and vanilla. Beat until smooth.

Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.

Add flour to butter mixture and beat until combined. Stir in mini chips.

Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.

From bakerella.com 

Snowy street Ice-Cream

This playful take on Rocky Road Ice Cream features white chocolate, toasted marshmallows and hazelnuts.

3 cups half and half

1/4 teaspoon kosher salt

2 large egg yolks

3/4 cup sugar, divided

1 teaspoon vanilla

1 cup white chocolate (chips are okay, but high quality is highly recommended)

1 cup mini marshmallows, toasted

½ cup coarsely chopped hazelnuts, toasted

Scald one cup of half and half along with ½ cup sugar and salt over medium heat in a medium sauce pan. Remove from heat. 

In a stand mixer whisk together the yolks and ¼ cup sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer is still going. 

Pour the mixture back into the sauce pan along with the white chocolate, stirring constantly with a wooden spoon until the mixture has thickened and will coat the back of the spoon. Remove from heat, and pour through a fine mesh sieve into a clean bowl. Add in the remaining half and half, and vanilla. Chill the custard thoroughly. About two hours. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished. Add in marshmallows and toasted hazelnuts at the last minute. Freeze according to the manufacturer’s instructions.

Raspberry, White Chocolate and macaroon pizza

Ingredients (serves 6)

• 1 quantity Basic pizza dough (see related recipe)
• 1/3 cup raspberry jam
• 70g almond macaroons
• 1/2 cup shredded coconut
• 2/3 cup white choc bits
• vanilla ice-cream or thickened cream, to serve
• 
  
• Method

1. Preheat oven to 200°C. Grease a large flat baking tray. Follow steps 1 to 3 of Basic pizza dough recipe (see related recipe). Roll dough into a 20cm x 32cm rectangle. Place on prepared tray.
2. Bake for 10 to 15 minutes or until pizza base is light golden. Remove from oven. Spread raspberry jam over base.
3. Reduce oven to 180°C. Using fingertips, crumble macaroons into a bowl. Add coconut and choc bits. Stir to combine. Sprinkle mixture over raspberry jam. Bake for 5 to 7 minutes or until coconut is light golden. Serve warm with ice-cream or cream.

Drool worthy Nutella blondies

After reading an amazing baking blog off a foodbuzz.com member 'Gingerbread Bagel', I was feeling kind of hungry and looked through the selection of scrumptious recipes and found what my tummy was after. I am a big fan of nutella and as I am writing this post to you, I am indulging in three big squares! 


Keep following my blog guys, as soon as we reach 30 followers I will start the monthly competitions which will feature great prizes!

Nutella Swirl Blondies

1 cup all purpose flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup packed light brown sugar
1/3 cup unsalted butter, melted
1 Tablespoon vanilla extract
1 large egg, at room temperature
3 1/2 Tablespoons Nutella

Preheat oven to 350 degrees. Lightly grease an 8 by 8 baking pan and set aside.

Sift together the flour, baking soda, baking powder and kosher salt. Set aside.

In a large mixing bowl with the paddle attachment (a handheld mixer works fine) mix together the packed light brown sugar, melted unsalted butter and vanilla extract.

Once combined, add in the egg and mix.

Slowly add in the dry ingredients until almost combined.

Take a spatula and fold the ingredients together.

Evenly spread the blondie batter into the baking pan. Measure out the Nutella. Drop the Nutella on top of the blondie batter. Drop the Nutella in three rows. (three drops in each row)

Swirl the Nutella up and down. Then back and forth.

Bake at 350 degrees for 20 minutes.

Cool and then cut into squares. Enjoy!

Rich Chocolate Cupcakes with White Chocolate and Strawberry

Chocolate Cupcakesmakes 12 large cupcakes

1 1/3 cups plain flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup dutch-process cocoa
45g butter, softened
1/8 teaspoon salt
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
1. Preheat oven to 175 degrees C (350 F). Line muffin tins with cases.
2. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Stir in the vanilla.
4. Add the flour mixture alternately with the milk and beat well.
5. Fill the muffin tins 3/4 full. Bake for 15-20 minutes or until a skewer comes out clean.
Leave to cool in tins for at least 10 minutes, decorate when completely cool.

White Chocolate and Strawberry 'Frosting'
Ok so it's not really frosting. My vocabulary has deserted me so I can't think of what else to call it :)

180g good quality white chocolate
6 large strawberries

1. Boil a small saucepan of water. Remove from heat and place a bowl full of the chopped white chocolate over the saucepan, making sure the bottom of the bowl does not touch the water. Stir chocolate until smooth. Allow to cool for 5 minutes or so.
2. Cut each of the strawberries in half. Then, make 4-5 vertical slices in each half, being careful not to slice all the way through.
3. With a dessert spoon, spoon some of the melted chocolate onto each cupcake, using the back of the spoon to ensure even coverage. Leave at room temperature for about 5 minutes so chocolate is firmer but not set.
4. Place a sliced strawberry onto each cupcake, pushing down into the white chocolate a little. Refrigerate until ready to serve.