Peanut Butter Swirl Brownies

Food Network needs to be banned from my house! I found this recipe while flipping through channels and the Barefoot Contessa was making this, so I got up and had to start making them.

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

3 tablespoons instant coffee granules

2 tablespoons pure vanilla extract

2 1/4 cups sugar

1 1/4 cups all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon kosher salt

3/4 cup smooth peanut butter

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

** I did not use the coffee granules, and these would be even better with some frosting on top and a large glass of milk!

Nutty Caramel Cookie Tart

Watching the Food Network can be very bad, like this past Saturday I got caught up watching the Pillsbury Bake-Off and saw this recipe. So of course I had to try it. It didn't win the million dollars but it is still quite a tasty treat.

NUTTY CARAMEL COOKIE TART
1 roll (16.5 oz) Pillsbury(r) Create 'n Bake(r) refrigerated sugar cookies
1/3 cup Dry Roasted Peanuts
1/3 cup Caramel Ice Cream Topping
1/4 cup Creamy Peanut Butter
1/2 teaspoon ground cinnamon
1/2 cup peanut butter chips

1/4 cup white vanilla baking chips

Directions:
Heat oven to 350 degrees F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan. (If dough is sticky, use floured fingers.) Bake 17 to 22 minutes or until light golden brown.
Meanwhile, place peanuts in resealable food storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.
In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well. Drizzle mixture evenly over partially baked crust. Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts.
Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.
Run sharp knife carefully around edge of tart to loosen; remove side of pan. To serve, cut tart into wedges. Store tightly covered at room temperature.



*I only had the white chocolate baking sqaures, so I used some white chocolate shavings, and then also added a few semi-sweet chocolate chips.

Peanut Butter Cake

One of my friend's had a birthday and he LOVES Peanut Butter, so I thought it would be fun to make a Peanut Butter cake for him. I found this recipe online at allrecipes.com

It was super easy and it's way YUMMY!!!

INGREDIENTS

• Cake
  
• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• Frosting
  
• 1 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/3 cup heavy cream
• Topping
• Reese's Peanut Butter Cups
• Chocolate Sauce
  

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. (I cooked it at 350 degrees because 325 just takes too long.)
2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. (I did 350 degrees for 25-30 minutes.) Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. I also put cut up Reese's in the middle layer just to add a little something.
   
4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
5. Then I cut up Reese's Peanut Butter cups and put them on top and then drizzled chocolate sauce on top of them. You can use any chocolate sauce you want. I took about a cup of the Wal-Mart brand Milk Chocolate chips (they melted creamy enough that I didn't need to add milk or anything to them) and melted them in a double broiler. (I heard for melting chocolate chips in a double broiler you should use a glass bowl, they say it's better that way. Who knows if it is true, but I am just passing along the information.) I had the temperature on low and melted the chips and then put the sauce in a sandwich baggy, cut a little whole in the corner and drizzled. But it's up to you on how you want your cake to look, just have fun with it.

The final product....

Do you love Reese's???

Reese's Peanut Butter Cake

4 Tablespoons unsalted butter

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup tightly packed brown sugar

½ Cup creamy peanut butter

1 large egg

1 egg yolk

1/4 cup sour cream

1/4 cup hot water

1/2 tsp pure vanilla extract
1/2 cup chocolate chips

8 oz softened cream cheese

½ Cup powdered sugar

¼ Cup creamy peanut butter

1-2 packages Resees Peanut Butter Cups, chopped

1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt- set aside.

2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

3. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the reese's peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Divide the cake batter into the prepared pans, spreading it evenly. (batter will be thick) Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.

5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2nd cake.

Chocolate Ganache

1 Cup semisweet chocolate chips

¾ Cup heavy cream

2 Tablespoons unsalted butter

1. Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet (lined with tin foil) so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly spread it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

Note* I used probably 1 bag of reese's and the cake turned out great to me. Also I might try using milk chocolate chips instead of the semi sweet for the ganosh- I don't know if it would change the consistency but it might be tasty! Also I had a bag of the Valentine reese's hearts so that is what I used to garnish my cake

*** Recipe came from the Picky Palate.