Categories
DESSERT

Peanut Butter Pie

You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!

Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! 🙂 The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!

This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.

All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.

Peanut Butter Pie
Peanut Butter Pie

Ingredients:

  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

Directions:

  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

You can find complete recipes of this Peanut Butter Pie in kevinandamanda.com

Categories
DESSERT

Chocolate Chip and m&m Cookie Dough Bars Dessert

These Chocolate Chip and m&m Cookie Dough Bars are to DIE for and make way more than you’d think! Just a bite will satisfy your sweet tooth with the doughy, safe to eat cookie dough and the crunch of the cold chocolate chips and m&m’s.

This world has officially been changed. You see, when this dessert hit my countertop… planet Earth became a better place.

If you’ve ever been one to not eat the raw cookie dough because of the pending risk of raw eggs making you sick … yet longed for the sweet, sugary, and crunch of the cold chocolate chips that raw cookie dough brings to your tastebuds and tongue, you’re in luck. This cookie dough recipe is fantastic. Just absolutely fantastic, with no raw eggs.

And, I must say too that, much like fudge, one piece goes a long ways. An 8×8 dish lasted awhile around here because even a half by half inch piece was so amazing and rich that you only need a couple pieces to last you awhile, so rest assured, you’ll have plenty to enjoy.

Chocolate Chip and m&m Cookie Dough Bars Dessert
Chocolate Chip and m&m Cookie Dough Bars Dessert

Ingredients:

  • ½ c. (1 stick) butter, softened (salted or unsalted is fine)
  • ¾ c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. chocolate chips
  • 1/2 cup mini m&m’s
  • ½ cup creamy peanut butter
  • ½ cup milk chocolate chips

INSTRUCTIONS

  1. Line an 8×8 inch pan or dish with parchment paper and set aside.
  2. In a large mixing bowl, mix together the softened butter and brown sugar until fluffy for about 2-3 minutes. Next, add your vanilla until combined with the sugar mixture. Alternate your flour and sweetened condensed milk until combined.
  3. Using a spatula, mix in chocolate chips and m&m’s.
  4. Press the cookie dough into the bottom of a parchment paper lined 8×8 pan with a spatula or your hands.
  5. Cover your bars with foil and refrigerate for 3 hours or until firm. If you’re in a hurry you can use the freezer. Next, flip the cookie dough over into the pan, taking it off of the parchment paper.

You can find complete recipes of this Chocolate Chip and m&m Cookie Dough Bars Dessert in couponcravings.com

Categories
DESSERT

NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS

Layers of chocolate and peanut butter in these easy No Bake Peanut Butter Fudge Cheesecake Parfaits will have you licking your cup clean. Great mini dessert recipe for parties.

Chocolate and peanut butter is my kryptonite. No matter how hard I try to resist this dessert combo, I cannot do it. A few weeks ago I decided that I was going to try to do the whole sugar-free thing. Why? I’m not really sure. I mean, you guys see all the recipes I share here, right? Just imagine that times 100…that’s my kitchen and pantry 24/7.

With all the cookies, brownies, and treats that I feel the urge to bake, going sugar-free isn’t really the best option. But hey, it’s either watch what I eat or say goodbye to those skinny jeans in my closet. And since I just bought 2 new pairs, it’s bye bye sugar.

Or at least I thought it was…

NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS
NO BAKE PEANUT BUTTER FUDGE CHEESECAKE PARFAITS

Ingredients

  • 12 chocolate cream filled cookies (Oreos)
  • 1 – 8 ounce package cream cheese, softened
  • 1/2 cup powdered sugar + 1/3 cup, divided
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 1/4 cups quartered mini Reese’s peanut butter cups
  • 1/2 cup hot fudge ice cream topping

Instructions

  1. Place the cookies in a food processor and pulse until the cookies are crumbs. Reserve 1 Tablespoon for garnish.
  2. Beat the cream cheese until creamy. Add 1/2 cup powdered sugar and beat again.
  3. Add the peanut butter, salt, and vanilla and beat until creamy again.
  4. In a clean, chilled mixing bowl beat the heavy cream and remaining powdered sugar until stiff peaks form.
  5. Fold 2 cups of the whipped cream into the peanut butter mixture. Stir in 1 cup of the chopped peanut butter cups.
  6. Spoon 2 teaspoons of cookie crumbs into the bottom of 8 – 5 ounce shot glasses. Top with a large teaspoon of the peanut butter cheesecake. Tap the glasses to even out the mixture. Divide the remaining crumbs into the glasses. Spoon the remaining cheesecake on top of the crumbs. Tap the glasses again to settle the ingredients evenly.

You can find complete recipes of this No Bake Peanut Butter Fudge Cheesecake Parfaits in insidebrucrewlife.com

Categories
DESSERT

THE MOST AMAZING CHOCOLATE CAKE

The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolatey perfection. This is the chocolate cake you’ve been dreaming of!

I have been searching for a great chocolate cake recipe for years. For my 18th birthday, my mom made an amazing chocolate cake. It was perfect. It was everything that a chocolate cake should be. Unfortunately, the recipe didn’t seem to survive past that day. Losing that recipe was a tragedy. It set the bar for chocolate cake in my eyes. It took me almost a decade to recreate that perfect chocolate cake. I tried at least a dozen recipes and none of them lived up to my expectations.  Until now.

I have found it. My search has ended. I now have THE recipe. If you have ever seen the movie Matilda you will surely remember the scene where the boy is forced to eat the most delicious looking chocolate cake ever. I feel just like that boy when I eat this cake. It is my Matilda chocolate cake for sure.

This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe. It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

THE MOST AMAZING CHOCOLATE CAKE
THE MOST AMAZING CHOCOLATE CAKE

Ingredients

  • butter and flour for coating and dusting the cake pan
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below)
  3. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  5. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.

You can find complete recipes of this THE MOST AMAZING CHOCOLATE CAKE in thestayathomechef.com

Categories
DESSERT

Double Chocolate Salted Caramel Cake

This Double Chocolate Salted Caramel Cake is rich, delicious and the perfect cake for a chilly, fall day. Serve it with a cup of your favorite coffee for truly delightful dessert.

I started baking years and years ago, while working through my teaching career. There’s something uniquely soothing about piping frosting, coming home to bake a batch of chocolate cupcakes, or trying a new recipe for the first time – I’ll tell you that much for free.

I still find piping frosting to be extra therapeutic and I was really in the mood for a delicious, decadent, beautiful chocolate cake, and here she is.
The base recipe for this cake is one of the most popular recipes on my site, find it here! I decided to update it a bit with a salted caramel twist which paired perfectly with its dark, moist, rich and incredibly decadence flavors. Seriously, it’s the best chocolate cake I’ve ever tasted and getting creative with the frosting and toppings is one of my favorite parts about baking.

Today, I’m going to walk you through the process of shooting this Double Chocolate Salted Caramel Cake. We’ll discuss gear, props, ingredients, and photo editing so you can see exactly what I did.

I love photography because I feel as though it is constantly evolving and it’s one facet of blogging that keeps me learning. From updated equipment and software to shooting on new surfaces, photography never leaves me feeling bored.

I photograph food several times a week, sometimes the process is pretty simple, but other times, it’s not that easy. Especially when you use natural light for photos but happen to live in Ohio and haven’t seen the sun for days.

I woke up the morning of the shoot and stood in my prop room while sipping a caramel latte until I had a game plan. Step one was switching from a lighter background and props to an ultra-moody set-up, which by the way, was totally indicative of personality that morning. I gathered everything and decided that no matter what, the photos were happening and that they did.

Ingredients:

For the Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 tablespoons King Arthur Flour Black Cocoa, optional
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong, brewed black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

For the Frosting

  • 1 cup unsalted butter, softened
  • 4 ounces semisweet chocolate, melted and cooled
  • 4 cups powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk

For the Ganache

  • 4 oz semisweet chocolate, chopped into very small pieces
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey

For the Garnish

  • 1/3 cup homemade salted caramel sauce
  • salted caramel sugar pieces*, optional

Directions:

For the Cake

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
  2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low speed until dry ingredients are thoroughly combined.
  3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

You can find complete recipes of this Double Chocolate Salted Caramel Cake in mybakingaddiction.com

Categories
DESSERT

COPYCAT LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES

These decadent double chocolate chip cookies are thick, soft, and rich. They taste very close to the dark chocolate chocolate chip cookies from Levain Bakery in New York City.

As you may recall, I visited NYC a few months ago and tried Levain Bakery’s famous chocolate chip cookies (post here). While I loved their signature cookie and could finally understand the hype and long lines, the cookie I most adored was the dark chocolate chocolate chip cookie. It was so rich, decadent, and chocolatey.

Just look at them!

I immediately knew I had to try to replicate them.

While I was eating my Levain Bakery cookies, I was also analyzing every bite, trying to determine why they are so special. I think their appeal is that they taste like regular home baked cookies rather than more cheffy gourmet cookies, and yet they aren’t quite like your typical homemade chocolate chip cookie recipe. They are crisp on the outside and yet very soft in the center. The chips stay gooey and half-melted. They are thick and rich, but have a lightness to the crumb. These suggest they are using a few extra steps beyond the typical recipe to achieve these characteristics.

There are many copycat recipes out there. After trying a few, this one is the one I found most promising and incorporated many techniques I suspected when analyzing the cookies. When the cookies are first baked, they are thick, crispy on the outside, with a still-soft center, and a light crumb. They stay so for a few hours, but eventually they did lose the crispy exterior and the crumb became denser. The ones I had from Levain Bakery managed to maintain that just-baked texture almost a full day. So I’m still not quite sure how Levain Bakery does it.

But don’t get me wrong. These cookies are delicious. Definitely worth sharing and gifting to chocolate lovers. I’ll be making them for holiday cookie gifting this year!

INGREDIENTS:

  • 1 cup unsalted cold butter, cut into small cubes
  • 1 cup packed light brown sugar
  • ½ cup graulated white sugar
  • 2 large eggs
  • ½ cup dark unsweetened cocoa powder (try to use a premium brand for richer flavor)
  • 1 cup cake flour
  • 1½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/3 cups semisweet chocolate chips or chocolate chunks (I used a combination of both)

DIRECTIONS:

  1. Preheat oven to 410 F.
  2. In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy (about 3-4 minutes). Add eggs one at a time, mixing well after each addition.
  3. Add in cocoa, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined. You want the dough to be smooth and uniform in color, but you don’t want to overmix it. Stir in chocolate chunks/chocolate chips.
  4. Place the dough in the fridge for 15 minutes to chill.

You can find complete recipes of this COPYCAT LEVAIN BAKERY DARK CHOCOLATE CHOCOLATE CHIP COOKIES in kirbiecravings.com

Categories
DESSERT

Inside Out Chocolate Chip Cookies

Super soft, thick, and chewy chocolate cookies made from scratch. Filled with white chocolate chips!

Nothing beats a good ole fashioned chocolate chip cookie. I think we can all agree on that! Chocolate chip cookies are a timeless classic. An iconic dessert. I call them pure nostalgia-invoking comfort food. There are thousands upon thousands of chocolate chip cookie recipes out there. While I believe to have the perfect chocolate chip cookie recipe down, I felt the need to get a little feisty when my cookie craving hit over the weekend.

Meet the chocolate chip cookie’s sneaky step-sister… the Inside Out Chocolate Chip Cookie. Adding more chocolate makes a chocolate chip cookie even better.

Do you remember my Salted Caramel Dark Chocolate Chip Cookies? Well, that cookie recipe won the $5,000 Nestle Dark Pinspirations Contest last month! Thank you all for your votes. You all loved that cookie recipe so much, I decided to use the same homemade chocolate cookie dough and load it with white chocolate chips. Soft, chewy, and completely overloaded with chocolate flavor.

The very best thing about these cookies? The recipe is so easy to make. It’s a chocolate cookie recipe you don’t want to miss. Most certainly my “go-to” for chocolate cookie recipes.

Ingredients:

  • 1/2 cup (115g) unsalted butter, softened to room temperature1
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, room temperature preferred1
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups (225g) white chocolate chips, plus a few more to sprinkle on top

Directions:

  1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  2. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the white chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

You can find complete recipes of this Inside Out Chocolate Chip Cookies in sallysbakingaddiction.com

Categories
DESSERT

Chocolate Chip Pound Cake

Oh… my… gosh!  Pound cake plus chocolate plus more chocolate!  Does it get any better than this, folks?  This idea is not a new revelation, but it’s one that is sure worth having over and over again.  Bake it for a BBQ, or when the new school year starts, or for winter holiday gathering, or simply because you feel like having some good eats around the house.  You can’t go wrong with this decadent chocolate chip pound cake at any time of the year.

Chocolate Chip Pound CakeIngredients for Ganache:

  • 1 cup heavy cream
  • 8 ounces of semi-sweet chocolate chips
  • 1/8 teaspoon salt

Ingredients For Pound Cake:

  • 2 cups all-purpose flour Measure your flour correctly!
  • 1 teaspoon baking powder
  • 1/2 pound butter (equivalent to 2 sticks)
  • 1 and 1/2 cups white sugar
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup miniature semi-sweet chocolate chips (plus additional for sprinkling on top of the ganache)

Directions for Ganache:

  1. In a saucepan, over Medium heat, bring the heavy cream to a boil.
  2. In a medium bowl, add the chocolate chips and salt. (Make sure the bowl is big enough to put all the cream in with room to stir.)
  3. Pour the boiled heavy cream over the chocolate chips and salt and let it sit for 10 minutes.
  4. Once the 10 minutes have passed, stir the mixture with a whisk until it’s smooth and shiny.
  5. Let it sit some more until it’s thickened. (The length of time will vary depending on how cool your room is. The goal here is to get the ganache to a frosting-like consistency so that you can spread it on top of the pound cake without it dripping down the sides.)
  6. Finally whisk it some more to whip it up a little prior to spreading on top of the pound cake.

You can find complete recipes of this Chocolate Chip Pound Cake in tinaschic.com

Categories
DESSERT

Chocolate Chip Gooey Butter Cake

This is really yummy and good to make and it’s easy too. Make it anytime you want to and enjoy!

 

Ingredients

CRUST

  • 1 box butter-recipe cake mix
  • 1 egg
  • 1/2 c (1 stick) butter, melted

FILLING

  • 1 8 oz pkg cream cheese, softened
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 16 box box powdered sugar
  • 1/2 c (1 stick) butter, melted
  • 1 c chocolate chips

Directions

  1. Preheat oven to 350 degrees. Light grease a 9×13 in. baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter. Mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes (it took me closer to 50 minutes). You want to center to be a little gooey, so don’t bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top allow it to cool for at least 15 minutes and then drizzle over. Allow to cool for at least another hour and then cut into bars. Enjoy!

You can find complete recipes of this Chocolate Chip Gooey Butter Cake in justapinch.com

Categories
DESSERT

ALMOND JOY TRUFFLES RECIPE

This recipe for Almond Joy Truffles tastes just like the candy bar! It’s filled with a creamy coconut center, topped with an almond, and covered in dark chocolate. You are going to love this dessert!

My son doesn’t like nuts or coconut. So every year at Halloween, I always hope he’ll receive lots of those miniature Almond Joy candy bars in his treat bag–because that means I get to eat every one.

I love them. I love the sweet coconut center along with the almond crunch. So, of course, my quest to create the perfect treat during our Christmas Truffles and Bonbons series had to include some version of Almond Joy.

It. is. wonderful.

The center is even creamier than the candy bar, giving it a nice homemade touch. And the sweet coconut is perfect. I had to control myself on this one because I honestly could have eaten the entire batch.

The key to these truffles is allowing them to chill for a bit. That way, they’ll keep their shape when you dip them while still keeping the almond attached to the top.

This makes a very big batch of Almond Joy filling, so if you want to reserve some for later, just freeze the coconut mixture in a freezer safe bag. You can easily pull it out, form into balls, and dip in the chocolate when you need a quick treat.

Ingredients

  • 14 oz. sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 4 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • dipping chocolate
  • toasted almonds

Instructions

  1. Mix milk, butter, coconut, vanilla, and sugar in a large mixing bowl.
  2. Shape into 1 inch balls and place on wax paper or heavy weight dipping sheets.
  3. Gently press one almond to the top of each coconut ball.
  4. Refrigerate for about an hour or until firm.

You can find complete recipes of this ALMOND JOY TRUFFLES RECIPE in writtenreality.com