Tag Archives: dessert

Brown Butter Peanut Butter Cup Cookies

Brown Butter Peanut Butter Cup CookiesUm, so, yeah. It’s probably a good idea to eat some cookies.DSC_0007DSC_0010DSC_0025It’s February. You’re probably cold. I mean, even I’m cold. It’s probably, I don’t know, 70 degrees around here lately. Which is 21 C if you were wondering. Which, is basically as frigid as it gets around these parts. So what I’m trying to say is, it’s probably a good idea to eat some cookies. DSC_0027DSC_0069DSC_0071It’s almost valentine’s day. Do you hate valentine’s day? Ugh, so many people do, it’s like you must be uncool if you like it. Unless you are sending out these valentines. But really, you should be excited about it. Want to know why? Chocolate. Duh. Also, those giant heart shaped reese’s peanut butter cups. You know the ones I’m talking about. You get Christmas tree shaped ones at Christmas, egg shaped ones at Easter, pumpkin ones on Halloween, and heart ones for Valentines. AKA: the only four holidays worth celebrating–for that exact reason. Easter is actually the best one, because See’s candy makes like four pound bordeaux eggs. But what I’m trying to say is, it’s probably a good idea to eat some cookies. DSC_0081DSC_0089It’s a Saturday. See, what I’m trying to say is, it’s probably a good idea to eat some cookies. 

Brown Butter Peanut Butter Cup Cookies (adapted from For me, For you.. who adapted it from NYT)

So, before you freak out when you look at the ingredients list and see not one, but two types of flour plus instructions to sift..let me tell you this. These cookies are awesome. Now, they say pretty explicitly that the real secret is to chill them for at least several hours, and ideally a couple days, before baking. This is pretty key to develop flavors and also keep them from being thin, weirdo chocolate chip cookies. Let me drop some truth bombs on you. I have made this with both kinds of flour listed, and with regular ol’ all purpose. Both times were awesome. I have been impatient and chilled this for only an hour, and I’ve let it go a full day or more. Can’t go wrong, yo. Either way, so long as the dough is nice and cold when it goes in the oven. For me this made about 38 pretty hugenormous cookies. Another win.

Ingredients

  • 1 2/3 cups mini peanut butter cups–about 9 oz (we found these in a bulk bin section of I don’t remember what store. But I’m pretty sure you can find something in any grocery store; if you can’t find minis just chop up bigger ones!)
  • 1 cup chocolate chips–about 6 oz (or better yet, use some chopped dark chocolate. We just didn’t have any on hand at my mom’s house when I made these)
  • 2 cups minus 2 tbsp cake flour–240g (which you can totes make yourself)
  • 1 2/3 cups bread flour– 240g (these two flours are different densities, the weights and measurements are both correct.)
  • 1 1/4 tsp baking soda–7.5g
  • 1 1/2 tsp baking powder–7.5g
  • 1 1/2 tsp salt –7.5g (the weight of salt can vary quite a bit depending on what type you are using)
  • 2 1/2 sticks butter– 280g
  • 1 1/4 c brown sugar– 270g
  • 1 cup + 2tbsp white sugar– 227g
  • 2 large eggs
  • 2 tsp vanilla extract– approx 10mL
  • Extra salt, and possibly some milk or water.

Procedure

  1. First up. Brown you butter. In a pot, melt the butter over medium heat, stirring it pretty much constantly with a whisk or wooden spoon. It will melt, then it will foam like crazy, then it will become clear-ish. Soon after that, don’t look away! and don’t stop stirring! You will see little brown bits start to form on the bottom. Keep on stirring and stirring until it smells like heaven in your kitchen and the butter is browned. I let mine get reaaal brown this time, but you will know by the smell if you’ve burnt it. Don’t let it burn, as long as you keep stirring and take it off the heat once it is fragrant, you should be fine
  2. Set aside and let cool. You don’t have to let it re-solidify, but if you want to, you can stick it in the fridge to make this part faster.
  3. Sift together the flours, baking powder, baking soda, and salt into a medium bowl.
  4. In a large bowl (or in your mixer with the paddle attached), cream together the browned butter and the sugars until super light a fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Pour in vanilla and mix. 
  5. Slowly add in the dry ingredients and mix to combine. Fold in your peanut butter cups and chocolate chips/chunks. Note: if your dough is super dry and crumbly, it is probably because browning the butter evaporates out some of its liquid. Add milk or water, one tablespoon at a time, until the mixture is no longer crumbly, if needed.
  6. Press plastic wrap into the top of the dough and stick the bowl in the fridge for at least an hour, and up to 72 hours. You can totally cook it in batches if you want.
  7. When you’re ready to bake, preheat the oven to 350F and line baking sheets with parchment paper. Remove the bowl from the fridge and let it soften ever so slightly.
  8. Scoop out big ol’ scoops (I used an ice cream scooper and got two per scoop. They were giant) and place 1-2 inches apart on baking sheets. Sprinkle with a bit of salt if you like, and bake for about 15-20 minutes, or until the edges are golden brown and the centers are soft and smell so dang good you burn your mouth because you have to eat one right that second.
  9. yum. Try to let them cool before you eat them, but I don’t blame you if you can’t.
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Homemade Snickers Bars

Happy Halloween!!Here’s a treat.

Not a trick. Continue reading

Better-than-Twix Bars

It’s almost halloween. So I know you’re gorging on candy.

Or maybe you’re one of the smart ones, and you’re waiting until November 1st, when it all goes on sale, to stock up. Or you’re the lazy one, and you’re waiting until your son/daughter/friend/sister/brother/roommate/random person goes trick or treating and you plan on stealing all of their candy. Sorry, I mean, “testing to make sure it’s safe”. Either way, it’s a candy kind of a month.

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Chocolate Raspberry Mousse Cake

Life. Is. Nuts. How does time slip away from me? How on Earth is it September? Football season is starting? Summer is over? I made this cake a month ago and haven’t told you about it yet?! When the heck did this happen?! I am slowly realizing that life is, in fact, hectic and that no, it will not ever stop. What’s that? You have a baby and three dogs and I should stop whining over here about being busy, grad-student-with-no-dependents-not-even-a-fish?

Fine.

I’ll stop.

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Well hey there, Puddin’!

Pudding. Puddin’. Awwww puddin’! Seriously though, who doesn’t love pudding? Apparently some people, actually. There are actual people who don’t love pudding. But I challenge all you non-pudding lovers: you haven’t met this pudding.

I was trying to make pudding for at least a month, maybe even longer, but every time I got excited about it and on the walk home announced “Today I’m making pudding!” I was greeted with a resounding “meh” out of Brett….Meh?? Seriously, meh??? How can you be ‘meh’ about pudding?! So finally, this weekend, I had just about had it. Plus I wanted something sweet and we had no eggs in the house. So hah. Pudding time. And you know what? He effing loved it. Apparently the only pudding he ever had was jello instant pudding. So I guess I can’t really blame him for not being as excited as I was about pudding. But now he’s excited. Which means I can make pudding a lot more often. Score.

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Strawberry Summer Cake

This was another of the epic-dessertbaking-series that occurred after my oven-less stint in China. And this one, well, it’s going to happen again soon. Because people loved it. It got scooped up so fast not only did I not even get a bite, but I didn’t get  picture either. But I’m thinking that nothing at a dessert buffet runs out that quickly unless it’s something to make again. And again. and again.

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Peach and Nectarine Crumble


So my baby brother graduated from high school last week. Er, maybe it was two weeks ago now. But either way. He’s the youngest. And now he’s (partially) grown. Which is weird for me, and possibly even weirder for my parents who now no longer have PTA meetings or Grad Nite planning to attend to after over twelve years of being a High School Parent. Seriously? Nuts.

So since this graduation was kind of a big deal, the end of an era and all of that, I made dessert for the party. Scratch, I made a LOT of dessert for the party. Three different kinds, plus whipped cream and I busted out the leftovers from my birthday cake. I also made homemade margarita mix. So yeah, it was a good party.

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Chocolate Caramel Cheesecake

I have an oven again after six weeks without. And it was my birthday Tuesday. Clearly, a cake must be made. But guys.. don’t think me blasphemous or anything.. but I’m not really a cake person. I know, ‘What do you mean you’re not a cake person?! What up with all the cake recipes on here?’ Um. Well. I really like making cakes. And cupcakes. But the eating of them.. well let’s just say I’d rather have ice cream. Or pie. or ice cream and pie. But on a birthday, I just feel like it has to be cake. Enter: Cheesecake.

Good lord I love cheesecake. Possibly more than pie. But maybe not more than ice cream. Either way, cheesecake is the most delicious form the cake can take, if you ask me about it. Which you didn’t, but I told you anyways. Cheesecake is what other cakes hope to be. It is creamy and sweet and savory and doesn’t even need any frosting to gussy it up. I just love it. Once, when I was little, we were at Boll Weevil and after  a giant hamburger, fries and a shake, they asked if we wanted dessert. I wanted cheesecake. My cousin (or maybe my uncle?) bet me I couldn’t finish it all. The slice was the size of my head. I finished it all.

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Cappuccino Fudge Cheesecake.

Yeah. Those three words. All in one sentence. Not a joke. This was, hands down, the best cheesecake I’ve ever had. And that’s saying something because I am somewhat of a cheesecake freak and I have eaten a dang lot of cheesecake in my life. But this one. Oh boy. It’s something else.

It’s a cookie crust that is so much better than a cookie crust. Because it has extra chocolate and sugar and nutmeg and butter and it’s heavenly. And then its basically fudge. Well, it’s chocolate ganache. But it’s more than I’ve ever had in one sitting. And then it’s cappuccino cheesecake with three, let me repeat, three bricks of cream cheese in it. And rum. and molasses. and man I wish I hadn’t eaten the last piece already. But it’s not even over yet. Because on top of that, it’s a heavenly sour cream layer, and  then it’s covered with even more ganache. I swoon just thinking about it. Continue reading

Salted Caramel Sauce

Sorry guys, but I just can’t stop. There is basically no way that I can give you healthy food recipes just because it’s January. Maybe I’m cruel. I’m definitely unusual. But don’t think of this as punishment. Because what it actually is..is a little bit of heaven.

Do you like caramel? If you’re anything like me, you’ll forgo all other choices in the sees candy box and reach straight for the ones that are just a hunk of caramel covered in chocolate. (if you’re anything like me you know the shapes of every one of these..) I’m pretty much a caramel fiend. I’d choose it over hot fudge any day. And lately, I can’t escape seeing the words “salted caramel” and “salted butter caramel” everywhere I turn. There are recipes for it all over the internet, every ice cream company and candy place is taking advantage of its sudden popularity. Okay, it’s probably not that sudden but I’m usually behind the times, so it’s new to me. But I’m excited about it

       

So you can imagine how surprised I was to find out how easy it is to make. And how mind-blowingly delicious it is. I wish I had a better vocabulary to describe this to you. It takes less than 15 minutes to make, from start to in your mouth, and you’ll never want to eat another caramel again. Seriously. Please, do yourself a favor. Grab some heavy cream on your way home from work, and make this tonight. Continue reading