No-Bake Chocolate Peanut Butter Bars via The Pioneer Woman Prep Time: 30 Minutes Cook Time: 5 Minutes Servings: 30 Servings Difficulty: Easy Ingredients FOR THE CHOCOLATE CRUST: 30 Regular Oreo Cookies 5 Tablespoons Unsalted Butter, melted FOR THE PEANUT BUTTER FILLING: 2 cups Creamy Peanut Butter 16 ounces, weight Cream Cheese, Softened And At Room Temperature […]
Posts Tagged / chocolate
peanut butter cookies
Peanut Butter Cookies via Smitten Kitchen Adapted from the Magnolia Bakery Cookbook The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most […]
peanut butter brownies
Peanut Butter Brownies via Smitten Kitchen Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007 Makes 32 brownies, more or less, depending on how you cut them These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a […]
black and white cookies
Black and White Cookies via Smitten Kitchen Adapted from a bunch of places, but mostly Zabar’s Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous. Preferring everything on the daintier side, I’ve made them very small before, but this time went for a nice medium size. Yield: About […]
s’more cupcakes
S’More Cupcakes via Smitten Kitchen Yield: 12 cupcakes. In the photos, I have tripled this to make 36. Cupcakes 1 cup (125 grams) all-purpose flour 1 cup (110 grams) graham cracker or digestive biscuit crumbs, finely processed to be a powder, from about 7 rectangular crackers 1/4 plus 1/8 teaspoon baking powder 1/4 plus 1/8 teaspoon baking […]
double chocolate layer cake
Double Chocolate Layer Cake via Smitten Kitchen Adapted from Gourmet, March 1999 The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. My adaptations were to split the layers to create a four-layer cake and use raspberry filling instead of chocolate. To do the same, use half the frosting and all of the […]
double chocolate banana bread
Double Chocolate Banana Bread via Smitten Kitchen 3 medium-to-large very ripe bananas 1/2 cup (115 grams) butter, melted 3/4 cup (145 grams) brown sugar (I use dark here; either light or dark work) 1 large egg 1 teaspoon pure vanilla extract 1 teaspoon baking soda 1/4 teaspoon table salt 1/2 teaspoon ground cinnamon (optional; I skip it) […]
chocolate peanut butter cheesecake
Chocolate Peanut Butter Cheesecake via Smitten Kitchen Cheesecake batter adapted from Bon Appetit; crust, fudge layer from this cheesecake, also from Bon Appetit Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. I think the cake in full could serve […]
chocolate peanut butter cake
Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze via Smitten Kitchen Adapted, only barely, from Sky High: Irresistable Triple-Layer Cakes This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy. Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck […]
best birthday cake
Best Yellow Layer Cake via Smitten Kitchen Everyone needs a killer yellow cake recipe. This is mine, and dare I say, it should be yours too. It just works. Every time. And if you’ve ever tried a yellow cake mix and wondered why yours didn’t come out that consistently plush (but not freakishly unnatural) at home, dare […]