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Monday, December 1, 2014 reese's peanut butter cookie cake the goods: 1/2 cup butter, softened 3/4 cup brown sugar, packed 1/4 cup sugar 3/4 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 and 3/4 cups flour 3/4 teaspoon baking soda 12 ounce bag of Reese's miniature peanut butter cups, chopped 3/4 cup semi-sweet chocolate chunks chocolate sauce (optional) In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 3-4 minutes, Mix in peanut butter, egg, and vanilla extract. Add flour and baking soda and stir to combine. Stir in chocolate chunks and 1/2 cup of the chopped Reese's. Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper and lightly grease pan sides and corner. Press dough evenly into the cake pan. Bake for 18-20 minutes. Remove from oven and cool 15-20 minutes in the pan. Carefully remove from pan and allow to cool completely. When cookie is cooled, drizzle lightly with chocolate sauce (I used some leftover ganache I had lying around) so peanut butter cups will stick. Then pile top with remaining peanut butter cups and drizzle with additional chocolate sauce if desired. Posted by Brent and Britta at 8:28 AM No comments: Labels: Cake, Chocolate, Cookies, Peanut Butter Monday, October 27, 2014 candy corn cookies the goods: 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 1 large egg 1 tablespoon vanilla extract 2 tablespoons heavy cream 2 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda pinch of salt 11 ounces candy corn (1 and 1/2 cups) 1 cup white chocolate chips In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, egg, and vanilla on medium-high until light and fluffy, about 5 minutes. Stop and scrape down the sides of the bowl. Add cream, flour, cornstarch, baking soda, and salt, and mix on low speed until just incorporated. Add the candy corn and white chocolate chips and gently stir to combine. Using a s-inch cookie scoop, form mounds and place on a large plate, flatten mounds slightly and freeze for 15 minutes while you preheat your oven to 350 degrees. Line cookie sheet with parchment paper and place cold cookies about 2-inches apart. Bake for 9 minutes. Allow cookies to cool on baking sheet 5 minutes before transferring to a wire rack to cool completely. Posted by Brent and Britta at 1:35 PM No comments: Labels: Cookies, Seasonal, White Chocolate Monday, October 20, 2014 monster peanut butter cookies the goods: 2 cups all-purpose flour 2 and 1/4 teaspoons baking soda 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 1 cup creamy peanut butter 1 cup sugar 2/3 cup packed brown sugar 2 eggs, room temperature 1 teaspoon vanilla extract 1/2 cup rolled oats 1/2 cup peanut butter chips 1/2 cup semi-sweet chocolate chips 1 bag Reese's pieces In a small bowl, whisk together flour, baking soda, and salt. In the bowl of a stand mixer, cream together butter, peanut butter, sugar, and brown sugar. Beat until light and fluffy. Add eggs one a time, beating well after each addition. Add vanilla and beat to combine. Slowly ad dry ingredients and beat just until combined. Stir in oats, peanut butter chips, and chocolate chips. Refrigerate dough for 15 minutes, meanwhile preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Pour Reese's pieces onto a plate or into a wide bowl. Using a large cookie scoop (about 3 tablespoons) drop cookie dough into the bowl of Reese's pieces. Gently use your hand to press the dough down into the candies and flatten the dough into a disc, then transfer to the cookie sheet. Bake, six at a time, for 12-13 minutes or until the edges are just beginning to darken. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to cool completely. Posted by Brent and Britta at 8:43 AM No comments: Labels: Candy, Cookies, Peanut Butter, Seasonal Monday, October 6, 2014 peanut butter oatmeal bars the goods: 1/2 cup plus 2 tablespoons brown sugar, divided 1 and 1/2 cups (3 sticks) plus 2 tablespoons butter, divided 1 can sweetened condensed milk 1 cup creamy peanut butter 2 teaspoons vanilla 2 cups flour 2 cups old fashioned oats 1 bag (11 ounces) milk chocolate chips In a medium saucepan, melt 2 tablespoons butter and 2 tablespoons brown sugar over medium-low heat. When melted, stir in the sweetened condensed milk and continue cooking, stirring constantly, until the mixture thickens slightly, about 15 minutes. Remove from heat and stir in peanut butter and vanilla. To make the crust, combine the flour, oatmeal, and remaining 1/2 cup brown sugar in a large bowl. Melt the remaining 1 and 1/2 cups butter and stir into the oatmeal mixture. Press half the oatmeal mixture into the bottom of a 9-by-13-inch baking dish and bake at 350 degrees for 10 minutes. Remove from oven and sprinkle the chocolate chips over the hot oatmeal crust, spread the peanut butter mixture over the chocolate chips, then crumble the remaining oatmeal crust over the top. Return to oven and continue baking for 15 minutes. Remove from oven and let cool completely before cutting into squares. Serve with milk! Posted by Brent and Britta at 7:49 AM No comments: Labels: Chocolate, Oatmeal, Peanut Butter, Squares Monday, September 22, 2014 salted caramel bars the goods: crust: 2 cups (4 sticks) butter, room temperature 1 cup granulated sugar 1 and 1/2 cups confectioners' sugar 1 tablespoon vanilla 4 cups flour caramel: 1 bag (14 ounces) caramels, unwrapped (about 40-50) 1/3 cup heavy whipping cream 1/2 teaspoon vanilla 1 tablespoon coarse sea salt Preheat oven to 325 degrees. Line a 9-by-13 inch pan with parchment paper and spray lightly with cooking spray. Make crust: In the bowl of an electric mixer, combine butter and sugars. Beat until creamy. Add in vanilla and beat until combined. Mix in flour until a soft dough forms. Press half the dough into the prepared pan. bake for 15 minutes. Refrigerate remaining dough. Prepare caramel: Place caramels in a microwave safe bowl. Add the cream and vanilla, and microwave for 1 minute. Remove from microwave and stir. Continue to microwave in 20 second increments, stirring between each one until you reach a smooth consistency. Pour the caramel filling over the baked crust. Sprinkle salt over the top. Remove the remaining dough from the fridge and crumble it evenly over the caramel. Bake until the caramel is bubbly and the top is golden brown, about 25-30 minutes. Let cool completely before cutting into squares. Posted by Brent and Britta at 6:45 AM No comments: Monday, August 25, 2014 no bake cheesecake bars with fresh blueberry sauce the goods: crust: 12 graham cracker sheets 1/4 cup sugar 1/2 cup (1 stick unsalted butter, melted filling: 2 packages (8 oz. each) cream cheese, room temperature 1 cup confectioners' sugar 2 cups heavy whipping cream 1 teaspoon vanilla extract 1 teaspoon almond extract blueberry sauce: 2 cups fresh blueberries 1/2 cup sugar 1 tablespoon butter 2 teaspoons cornstarch 1 teaspoon vanilla Make the crust: using a food processor, blend graham cracker sheets until they turn into crumbs. Add sugar and melted butter, and pulse until well combined. Press into the bottom of an 8-by-8-inch pan. Make filling: using a mixer with the whisk attachment, combine cream cheese and confectioners' sugar until smooth. Add heavy whipping cream, vanilla extract, and almond extract. Mix on high for 2-3 minutes until thickened. Pour filling over crust. Cover and refrigerate at least 2 hours. Make sauce: Combine all ingredients in a medium saucepan. Cook over medium-high and simmer for about 5 minutes. The blueberries will break down and become thick. Let cool and refrigerate until you're ready to serve the cheesecake. To serve: Cut cheesecake into squares and gently remove from the pan. Arrange on a platter and spoon blueberry filling over top of each square. Posted by Brent and Britta at 8:11 AM No comments: Labels: Cheesecake, Fruit Monday, August 18, 2014 sugar cookies with sour cream frosting the goods: cookies: 1 cup butter, room temperature 3/4 cup vegetable oil 1 and 1/4 cup sugar 3/4 cup confectioners' sugar 2 tablespoons water 2 eggs 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon salt 5 and 1/2 cups flour frosting: 1/2 cup unsalted butter, room temperature 3/4 cup sour cream 1 bag (2 pounds) confectioners' sugar 1 teaspoon salt 1/4 cup milk red food or pink food coloring Cream together butter, oil, sugars, water, and eggs. Combine the dry ingredients in a bowl and slowly add to the butter mixture. Mix until everything is combined. Dough should be a little crumbly and not sticky at all. Roll heaping tablespoons of dough into balls and place on cookie sheet. On a small plate combine 1/4 cup sugar and a pinch of salt. Using the bottom of a small glass, press it first into the sugar and then use it to flatten your dough balls. Bake at 350 degrees for 8 minutes. Transfer to a cooling rack and once they are cool, store in the fridge. You want the cookies to be cold. While the cookies are chilling, make the frosting; Cream together butter, sour cream, and salt. Slowly add powdered sugar until the frosting gets thick, then add a splash of milk. Alternate this process until you reach the desired consistency. Add a drop of red food coloring, or a couple drops of pink and whip on high for 1 minute. Frost cold cookies right before serving. Posted by Brent and Britta at 8:39 AM No comments: Labels: Cookies Subscribe to: Posts (Atom)
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Južnoafrička brandy torta s datuljama Sastojci: 150 g brašna 1/2 žličice praška za pecivo prstohvat soli 100 g maslaca 200 g šećera 1 jaje 200 g suhih datulja Preljev: 150 g šećera 150 ml vode 1 žličica maslaca 1 žličica ekstrakta vanilije 100 ml konjaka (vinjak, brandy) Priprema: U većoj posudi pomiješajte suhe sastojke - brašno, prašak za pecivo i malo soli. Omekšalom maslacu uz miješanjem mikserom dodajte šećer i jaje te postepeno u to umiješajte suhe sastojke. Miksajte dok ne dobijete jednoličnu smjesu. U lončiću zakuhajte malo vode, u nju stavite sitno nasjeckane suhe datulje da se namoče pa ih potom umiješajte u posudu sa smjesom od brašna. Tako dobivenu smjesu za biskvit izlijte na premazani kalup za torte i stavite peći u prethodno zagrijanu pećnicu na 180°C, oko 40 minuta. Preljev: U vodi zakuhajte šećer i žličicu maslaca, miješajući dok se šećer u potpunosti ne otopi. Potom u sirup dodajte žličicu ekstrakta vanilije i konjak. Tako pripremljenim sirupom zalijte vrući pečeni biskvit, narežite kolač na jednake komade te ostavite da se ohladi. 150 g brašna 1/2 žličice praška za pecivo prstohvat soli 100 g maslaca 200 g šećera 1 jaje 200 g suhih datulja Preljev: 150 g šećera 150 ml vode 1 žličica maslaca 1 žličica ekstrakta vanilije 100 ml konjaka (vinjak, brandy) Priprema: U većoj posudi pomiješajte suhe sastojke - brašno, prašak za pecivo i malo soli. Omekšalom maslacu uz miješanjem mikserom dodajte šećer i jaje te postepeno u to umiješajte suhe sastojke. Miksajte dok ne dobijete jednoličnu smjesu. U lončiću zakuhajte malo vode, u nju stavite sitno nasjeckane suhe datulje da se namoče pa ih potom umiješajte u posudu sa smjesom od brašna. Tako dobivenu smjesu za biskvit izlijte na premazani kalup za torte i stavite peći u prethodno zagrijanu pećnicu na 180°C, oko 40 minuta. Preljev: U vodi zakuhajte šećer i žličicu maslaca, miješajući dok se šećer u potpunosti ne otopi. Potom u sirup dodajte žličicu ekstrakta vanilije i konjak. Tako pripremljenim sirupom zalijte vrući pečeni biskvit, narežite kolač na jednake komade te ostavite da se ohladi. Objavila Točka u 10:44 Nema komentara: Pošalji ovo e-poštom Blogiraj ovo!Podijeli na usluzi TwitterPodijeli na usluzi FacebookPodijeli na PinterestuVeze na ovaj post Oznake: afrička kuhinja, brandy, datulje, jednostavno, jeftino, Južna Afrika, južnoafrička kuhinja, kolač od datulja, konjak, lako, slatko, sočno, torta, tradicionalno, vinjak, voćni kolač Čokoladni prstenjaci Sastojci: Za tijesto: 250 g neslanog maslaca 1 šalica šećera u prahu 1/2 žličice soli 2 žličice ekstrakta vanilije 2 1/2 šalice brašna Preljev: 180 g naribane čokolade 50 g maslaca Priprema: Lim za pečenje obložite masnim papirom, a pećnicu zagrijte na 180°C. U većoj posudi pomiješajte maslac, šećer, sol i ekstrakt vanilije te sve dobro izmiješajte mikserom (oko 2 minute). Postepeno dodavajte brašno i miksajte najprije na najmanjoj brzini pa polako ubrzavajte dok ne dobijete jednoličnu smjesu. Rukama razvaljajte i razvucite tijesto u "obliku zmije", tako da u presjeku bude promjera oko 3 cm u promjeru te ga potom nožem razrežite na jednake dijelove, širine oko 3 cm. Tako narezane komade tijesta dlanovima oblikujte u kuglice. Tako oblikovano tijesto poslažite ravnomjerno na lim za pečenje, tako da ostavite između svake kuglice razmak od oko 2-3 cm. Stavite lim u pećnicu i pecite kratko, oko 10 minuta. Izvadite lim iz pećnice te u svaku kuglicu utisnite palac (otud kolačićima ime). S obzirom da su kolačići vrući kad izađu iz pećnice, moj prijedlog je da u kuglice utiskujete vrh veće drvene kuhače. Kolačići će se tako malo spljoštiti i raspucati, a u sredini će ostati udubljenje. Nemojte prejako stisnuti kuglicu, da se ne bi u potpunosti raspala. Vratite lim s kolačićima u pećnicu i pecite još 10 minuta. Kad su kolačići gotovi, odnosno blijedo rumeni, izvadite ih iz pećnice, još jednom u svaki malo utisnite prst / kuhaču te ih ostavite da se ohlade. Na pari otopite čokoladu, dodajte joj maslac i dobro izmiješajte. Tako dobivenim preljevom ispunite udubljenja u kolačićima i pustite da se ohlade i stegnu. Ideja: Čokoladni preljev biti će još zanimljiviji ako u njega umiješate i oko 50 g sitno sjeckanih lješnjaka / kikirikija / oraha (po želji). Za tijesto: 250 g neslanog maslaca 1 šalica šećera u prahu 1/2 žličice soli 2 žličice ekstrakta vanilije 2 1/2 šalice brašna Preljev: 180 g naribane čokolade 50 g maslaca Priprema: Lim za pečenje obložite masnim papirom, a pećnicu zagrijte na 180°C. U većoj posudi pomiješajte maslac, šećer, sol i ekstrakt vanilije te sve dobro izmiješajte mikserom (oko 2 minute). Postepeno dodavajte brašno i miksajte najprije na najmanjoj brzini pa polako ubrzavajte dok ne dobijete jednoličnu smjesu. Rukama razvaljajte i razvucite tijesto u "obliku zmije", tako da u presjeku bude promjera oko 3 cm u promjeru te ga potom nožem razrežite na jednake dijelove, širine oko 3 cm. Tako narezane komade tijesta dlanovima oblikujte u kuglice. Tako oblikovano tijesto poslažite ravnomjerno na lim za pečenje, tako da ostavite između svake kuglice razmak od oko 2-3 cm. Stavite lim u pećnicu i pecite kratko, oko 10 minuta. Izvadite lim iz pećnice te u svaku kuglicu utisnite palac (otud kolačićima ime). S obzirom da su kolačići vrući kad izađu iz pećnice, moj prijedlog je da u kuglice utiskujete vrh veće drvene kuhače. Kolačići će se tako malo spljoštiti i raspucati, a u sredini će ostati udubljenje. Nemojte prejako stisnuti kuglicu, da se ne bi u potpunosti raspala. Vratite lim s kolačićima u pećnicu i pecite još 10 minuta. Kad su kolačići gotovi, odnosno blijedo rumeni, izvadite ih iz pećnice, još jednom u svaki malo utisnite prst / kuhaču te ih ostavite da se ohlade. Na pari otopite čokoladu, dodajte joj maslac i dobro izmiješajte. Tako dobivenim preljevom ispunite udubljenja u kolačićima i pustite da se ohlade i stegnu. Ideja: Čokoladni preljev biti će još zanimljiviji ako u njega umiješate i oko 50 g sitno sjeckanih lješnjaka / kikirikija / oraha (po želji). Liker od oraha (Orahovac) 30 zelenih oraha 2 litre kvalitetne lozovače 1 kg šećera 1 naranča, nerazana na ploške 1 limun, narezan na ploške Priprema: Orasi koje mislite koristiti za pripremu ovog likera trebaju biti zeleni, a iznutra zdravo bijeli. Dobro ih operite, očistite od peteljki te ih prepolovite. Ako su manji, možete ih samo zarezati. Stavite orahe u veliku staklenu posudu (za koju imate i poklopac) pa im dodajte šećer i narezanu naranču i limun. Sve potom zalijte rakijom. Dobro zatvorite i ostavite na sunčanom mjestu da stoji najmanje 40 dana. S vremena na vrijeme smjesu protresite kako bi se šećer što bolje otopio. Šećer u posudi bi trebao biti u potpunosti otopljen, a to se dogodi nakon dva do tri dana. Ako to nije slučaj, imate previše šećera pa dodajte još rakije. U protivnom, nije baš najbolje otvarati jednom zatvorenu staklenku jer alkohol hlapi! Nakon 40 (ili više) dana sadržaj procijedite kroz cjedilo na koje ste stavili nekoliko slojeva gaze. Dobiveni gotovi liker presipajte u boce. Ukoliko volite manje slatke ili pak slađe likere, trebate se poigrajti s omjerom količine šećera i rakije. Ovo je recept za "srednje sladak" liker. Savjet više: Likeru možete dodatno obogatiti okus tako da u smjesu na početku dodate i 7-8 klinčića, desetak preprženih zrna kave i 30 g vanilin šećera. Kremaste čoko-kocke Sastojci: Biskvit: 250 g maslaca 300 g smeđeg šećera 1 žličica ekstrakta vanilije 3 veća jaja 200 g brašna 1/2 vrećice praška za pecivo prstohvat sode bikarbone prstohvat soli 50 g kakaa 100 g čokoladnih kapljica Krema: 85 g maslaca 85 g šećera 200 g slatkog vrhnja 50 g čokoladnih kapljica te još malo za posipanje Priprema: S malo maslaca premažite lim za pečenje ( cca 20 x 30 cm) i obložite ga masnim papirom. Pećnicu zagrijte na 180°C. Maslac pažljivo rastopite u tavi te ga prelijte u veću posudu. Potom ga malo ohladite pa mu dodajte šećer, vaniliju i jaja. Sve dobro izmiješajte pjenjačom kako biste dobili glatku smjesu. Umiješajte brašno, kakao, prašak za pecivo, sodu bikarbonu i sol. Na kraju umiješajte i čokoladne kapljice. Jednolično umiješanu smjesu istresite na lim za pečenje te stavite peći u prethodno zagrijanu pećnicu oko 35 minuta, odnosno dok se biskvit ne podigne i ne zarumeni. U biskvit zabodena čačkalica će izaći čista ako je biskvit pečen. Dok se biskvit peče, pripremite kremu. Na tavi pomiješajte maslac sa šećerom te lagano zagrijavajte dok se oboje ne rastope. Umiješajte 200 g slatkog vrhnja te zakuhajte. Uklonite s vatre i pustite oko 5 minuta da se hladi pa umiješajte čokoladne kapljice. Pustite da se rastope te još jednom dobro promiješajte. Kremu ravnomjerno raspodijelite po površini ohlađenog biskvita, posipajte kolač s preostalim čokoladnim kapljicama te ga narežite na kocke. Poslužite dobro rashlađeno. Biskvit: 250 g maslaca 300 g smeđeg šećera 1 žličica ekstrakta vanilije 3 veća jaja 200 g brašna 1/2 vrećice praška za pecivo prstohvat sode bikarbone prstohvat soli 50 g kakaa 100 g čokoladnih kapljica Krema: 85 g maslaca 85 g šećera 200 g slatkog vrhnja 50 g čokoladnih kapljica te još malo za posipanje Priprema: S malo maslaca premažite lim za pečenje ( cca 20 x 30 cm) i obložite ga masnim papirom. Pećnicu zagrijte na 180°C. Maslac pažljivo rastopite u tavi te ga prelijte u veću posudu. Potom ga malo ohladite pa mu dodajte šećer, vaniliju i jaja. Sve dobro izmiješajte pjenjačom kako biste dobili glatku smjesu. Umiješajte brašno, kakao, prašak za pecivo, sodu bikarbonu i sol. Na kraju umiješajte i čokoladne kapljice. Jednolično umiješanu smjesu istresite na lim za pečenje te stavite peći u prethodno zagrijanu pećnicu oko 35 minuta, odnosno dok se biskvit ne podigne i ne zarumeni. U biskvit zabodena čačkalica će izaći čista ako je biskvit pečen. Dok se biskvit peče, pripremite kremu. Na tavi pomiješajte maslac sa šećerom te lagano zagrijavajte dok se oboje ne rastope. Umiješajte 200 g slatkog vrhnja te zakuhajte. Uklonite s vatre i pustite oko 5 minuta da se hladi pa umiješajte čokoladne kapljice. Pustite da se rastope te još jednom dobro promiješajte. Kremu ravnomjerno raspodijelite po površini ohlađenog biskvita, posipajte kolač s preostalim čokoladnim kapljicama te ga narežite na kocke. Poslužite dobro rashlađeno. Pretplati se na: Postovi (Atom)