Tag Archives: butter

Chocolate-frosted peanut butter bites

I’m not usually a fan of peanut butter…but when I get cravings for it, I need it to no end. I usually end up eating it straight with a spoon, but today, I decided to change it up and make something that M could enjoy with me.

These chocolate-frosted peanut butter cookie dough balls are amazing. They taste just like Reese’s peanut butter cups! I was thoroughly pleased with the way they came out. They’re just delicious.

This recipe was inspired by a few chocolate chip cookie dough ball recipes I found while stumbling across the internet. I’ve found some great subs for it, though, in case you’re looking to make it vegan or sugar-free, you can sub the brown sugar for two tablespoons of raisins (or just omit it!) If you decide to go with raisins (which was fantastically tasty, I might add!) just puree them in a food processor or Magic Bullet until they’re a fine paste. I think I’d recommend any type of nut butter for these…especially cashew butter! I can imagine that would be especially tasty… Next time, I plan to add mini chocolate chips to the batter too, just to kick it up a notch.

Use any flour you prefer…oat, wheat, spelt, whatever. It should all be good.

Chocolate-frosted peanut butter bites

Makes approx. 12 balls

1/3 c peanut butter (smooth or chunky; or, sub for your favorite nut butter)

1/4 c minus two tbsp flour

1/2 tsp baking soda (for flavor)

2 tsp brown sugar

2 tsp milk

2 oz of your favorite chocolate bar

1/4 tsp fat free sour cream

In a bowl, combine the flour and baking soda. Mix well, then add in the peanut butter and brown sugar. Stir to combine. If they’re too thick to handle, add a teaspoon or so of milk. If not, shape into balls and place on a Pam’d piece of parchment paper. Set them on a sheet pan, insert a toothpick into each, and place in the freezer for twenty minutes.

While they’re freezing, melt the chocolate over a double broiler with a teaspoon of milk. When it’s melted down, add the sour cream, mix well, and take off the heat.

Take the peanut butter dough balls out and dip or frost each with the chocolate mixture. Place them back in the freezer for another twenty minutes, then enjoy!

 

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Hollandaise and happiness

Hollandaise never lasts long in our household. Honestly, it takes about ten minutes to make, and half that amount of time had (barely) passed by the time we’d licked up the last stray flecks of this creamy, golden, buttery sauce.

I’d never actually had hollandaise until long after I’d met M…I tried it for the first time and could barely keep myself from making a second batch, and a third. If you’ve never had this sauce, it’s a creamy, buttery, smooth sauce with rich hints of egg, lemon and cayenne. The perfect hollandaise, in my opinion, strikes a balance where the acid of the lemon cuts through but doesn’t hide the smooth, full-bodied flavor that comes from egg yolks and butter.

There are a lot of things people like to do with hollandaise:

  • drizzle it over steamed asparagus
  • use it over poached salmon for an extra layer of flavor
  • on the infamous eggs Benedict

I, however, prefer it rather simply: with a piece of toast cut into soldiers* and a spoon. A cold winter afternoon with a small pot of hollandaise and a good book can really only be heightened with tea. Enjoy!

M’s favorite hollandaise

2 egg yolks

4-6 tbsp butter, softened

1 tbsp lemon juice (add more to taste if you like)

1/8 tsp cayenne

salt to taste

In a small, small pot (I use a sauce warmer) place the egg yolks, one tablespoon of butter, and the lemon juice. Whisk it all together and place it over low. Whisk continually, watching the butter. Once it’s melted, add another tablespoon and keep whisking.

As you can see, the sauce is very yellow when it starts out. The color will fade slightly as it cooks.

What you’re looking for in the sauce is a thick, almost mayonnaise-like consistency. I know some people like a thinner hollandaise, but M and I prefer it rich and thick like sour cream, or aioli. As the sauce begins to thicken, keep stirring. You will know that the sauce is done once you lift the whisk, letting some sauce drip back into the pot, and don’t see a slightly darker yellow ring around the droplet.

Once the sauce is done, take it off the heat and whisk in the remaining butter.

Taste it and correct for seasonings. Then, serve it up! This recipe makes enough for two hollandaise-loving people.

*Note: “toast soldiers” is a way of saying, toast cut into thin sticks for dipping.

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Filed under All things eggs, Sauces and condiments

Midnight Cowboy Muffins

Mmm...can you see those huge, beautiful bits of pepper?

Pheasants, you’re in for a treat tonight!

You see, I’ve got a mad craving. This morning’s spicy shirred eggs didn’t take the edge off it, either…I’m still mad about all things spicy. And so, in honor of that, I’ve decided to make some Midnight Cowboy spicy chipotle muffins.

I also made some sweet honey ones, but mostly, these are just what they sound like: sweet corn muffins with a spicy, smoky kick from the chipotle. I added a roasted red pepper for sweetness, and mixed in some cheddar for ooey, gooey pleasure, and they made these muffins beautiful, savory, and absolutely out of this world.

I served them all (sweet and spicy alike) with my quick chipotle compound butter. Pair them with barbecued meats, beans, or rotisserie chicken. Or,  you can do what I did, and just eat them warm from the oven, with a smile on your face. This, pheasants, is truly what dreams are made of.

Midnight Cowboy Muffins

1/2 c whole wheat flour

1/2 c sweet cornmeal

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

1 egg

3 tbsp reduced fat sour cream

3 tbsp vegetable oil

1 chipotle pepper, minced or pureed

1/2 tsp adobo sauce

1/3 large roasted bell pepper, seeded and minced

3 tbsp finely diced cheddar

So, I split my muffin recipe to make two sweet and four spicy. You don’t have to, but if you want an entire batch of sweet muffins, just mix in 3 tbsp or more of honey after the second paragraph.

Butter and line with cornmeal six average-sized muffin tins. Preheat your oven to 375°F (191°C.)

Mix all your dry ingredients together. In a separate bowl, mix together the egg, sour cream and vegetable oil. Mix wet into dry and stir to combine.

Add in the chiles, pepper and cheddar, stir to mix well, and place into 6 muffin tins. If you like, drizzle them with honey and pop them in the oven for 15-20 minutes, or until done. Let cool, and enjoy with my Chipotle Compound Butter!

See how warm they were? Mmm. These didn't last long at all!

Chipotle Compound Butter

1 1/2 tsp adobo sauce

1/2 tsp honey

1/2 stick softened butter

Mix them together. Roll up into a piece of saran wrap and refrigerate until firm, or just use as is!

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