19th June 2010

Dark Chocolate Peanut Butter Cups

Lisa recently made these peanut-butter cups while we were on the Oregon Coast with the Small Clan — this is the second go-round for Lisa experimenting with peanut-butter cups, and it was a definite winner. The peanut-butter filling has the perfect texture thanks to the addition of crushed up graham crackers (!!) — I know, right? This recipe was found @ Pete Bakes, and for how surprisingly easy (and delicious!) they are, will surely be made again.



Who keeps leaving half ones? And can I finish them?

There’s only three left!

Yum, you can really taste the graham cracker…

I don’t taste the graham cracker, just delicious peanut-butter-filled goodness.

There’s only one left!

Wow, these are perfect…

It’s a good thing I didn’t make 40 of these… we’d have polished them all off!


Dark Chocolate Peanut Butter Cups
8 oz semi-sweet chunks
8 oz dark chocolate chunks
1/3 cup creamy peanut butter
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers

In a medium bowl, mix together the peanut butter, confectioners’ sugar and graham crackers. Set aside.
In a metal bowl over a saucepan with boiling water, carefully melt the chocolate.
Use a pastry brush or a spoon to brush the melted chocolate on the bottom and sides of mini cupcake liners. This will be the base for your cups, so if in doubt, slather on more chocolate — you don’t want the lining too thin. Put the cupcake liners on a plate and place in the freezer for 10 minutes.
Remove from the freezer, and place about a teaspoon of the peanut butter mixture in each cup. Press down a bit to spread. Spoon more melted chocolate on top of each cup.
Place the peanut butter cups back in the freezer for another 15 minutes to set.
Allow cups to get to room temperature before serving, or just serve cold!

12-16 mini peanut butter cups.

posted in Desserts | 3 Comments

21st February 2009

Agave-Sweetened Chocolate Peanut Butter Ice Cream


Lisa wanted to make ice cream again, and being a huge fan of both peanut butter and agave nectar, combined this recipe from David Lebovitz with this one from Joy the Baker to create this Agave-Sweetened Chocolate Peanut Butter Ice Cream treat! Wow, was it good. Dangerously good. Pure-evil good.

Lisa says:

Hey, where’s the peanut butter in the picture?

Chris says:

Um, this was the last scoop of ice cream left… we foolishly waited until the next night to take a photo.

Lisa says:

Well, can you blame us? It was SO delicious…

Chris says:

I know it. You heart peanut butter.

Lisa says:

I do! And actually I may have put a little *too* much in… I didn’t really measure and just kept adding.

Chris says:

Well it certainly worked for me… maybe next time you can make something not quite as good.

Lisa says:

Actually, maybe we’ll just invite other people to share. That way we’ll be limited in how much we can scarf down. 🙂


Agave-Sweetened Chocolate Peanut Butter Ice Cream
10 tablespoons agave nectar
2 ounces unsweetened chocolate, very finely chopped
1/3 cup unsweetened cocoa powder
3 cups half-and-half, divided
5 large egg yolks
pinch of salt
1/2 cup valencia peanut butter

In a small saucepan, warm the agave syrup with the unsweetened chocolate over the lowest heat possible, stirring constantly, until the chocolate is melted. Remove from heat and transfer mixtures to a large bowl. Set aside.
In a medium saucepan, add 1 1/2 cups of the half-and-half and whisk in the cocoa powder. Cook over moderate heat until the mixture begins to bubble, then simmer for 30 seconds, whisking frequently, making sure to break up any clumps of cocoa powder.
Remove from heat and scrape the mixture into the bowl with the chocolate-agave mixture. Stir them together, then set a mesh strainer over the top.
Add the remaining half-and-half to the saucepan with a pinch of salt, turn on the heat, and when warm, slowly pour the warm half-and-half into the yolks whisking constantly, then pour the warmed yolks back into the saucepan.
Cook, stirring constantly over moderate heat, until the mixture becomes steamy and thickens — the mixture should reach around 170F degrees.
Pour the mixture through the strainer into the chocolate mixture.
Stir, then let cool a few minutes. When cool enough to handle, mix in a blender for ten seconds until it’s smooth and velvety. (Be very careful: hot liquid + blender = danger!)
Chill thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s instructions. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.

Makes 1 Quart

posted in Desserts | 10 Comments

16th December 2008

Free Stuff Review: Cowgirl Truffles


One of the benefits of being a FoodBuzz Featured Publisher is the opportunity to sample new food finds. Recently we received in the mail this 1/4 box of chocolate from Cowgirl Chocolates, which included a delicious variety of truffles and caramels, ranging from ever-so-mild to holy-that’s-hot!

The habañero caramel was by far the hottest treat in the box — noticeably spicier than the habañero dark chocolate truffle, which just provided a little tingle in the back of the throat.  I’m all for spicy foodstuffs, so these made me very happy.  We’ve been nibbling our way through the box a bit at a time, and there hasn’t been a dud in the bunch.  (Lisa’s never been a fan of “filled” chocolates, so she may disagree with me on the raspberry-goo filled dark chocolate.)

If Cowgirl offered an “all spicy” box, I’d be all over it.  In any case, this little box would make a great gift to share with the chocolate-lover in your life.

Actually, share it with the chocolate-hater in your life; you’ll get to eat more.

posted in free stuff | 0 Comments

6th March 2008

(Almost…) Good-For-You Chocolate-Chip Cookies

Lisa’s been spending her free time baking lately, and today she made a huge batch of chocolate-chip cookies that also have chopped walnuts and peanut butter. We really enjoyed the light, chewy texture of these “healthy” cookies.

Chris says:

Yum, these are good! They’re light and chewy like the soft-baked kind — I like the buckwheat.

Lisa says:

A lot of the reviews mentioned they were kind of cakey. And I changed the recipe a bit based on the flour we had on hand, the original didn’t have buckwheat.

Chris says:

Where’d you see the recipe?

Lisa says:

Cooking Light… they call them “Good-For-You” cookies… they’re healthy! Plus I added walnuts and peanut butter to it.

Chris says:

So, you made them… less healthy?

Lisa says:

Yeah, but more delicious. And it’s not like I added 13 sticks of butter or anything.

Chris says:

Is it bad that I just ate 5 of them?

Lisa says:

Someone has to eat them… hey, where’d the cat go?

Hailey says:

(Almost…) Good-For-You Chocolate-Chip Cookies
2 cups unbleached flour
1/2 cup buckwheat flour
1 tsp baking soda
1/2 teaspoon salt
3/4 cup reduced-calorie stick margarine, softened
2/3 cup sugar
2/3 cup firmly packed brown sugar
1/4 cup applesauce
1 tsp vanilla extract
1 large egg
1 large egg white
3 tbsp smooth peanut butter
2/3 cup reduced-fat semisweet chocolate chips
1/4 cup chopped walnuts
Cooking spray

Preheat oven to 350°.

Combine first 4 ingredients in a bowl; stir well. Set aside. Combine margarine and sugars in a large bowl; beat at medium speed of a mixer until light and fluffy. Add applesauce, vanilla, egg, egg white, and peanut butter; beat well. Add dry ingredients; beat at low speed until well-blended. Stir in chips and walnuts.

Drop dough by level teaspoons, 1 inch apart, onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until almost set. Remove from oven; let stand 2 to 3 minutes or until firm. Remove cookies from pans; let cool on wire racks.

Makes 5 Dozen

posted in Cooking Light, Desserts | 3 Comments

26th January 2008

Reduced Fat Fudge Brownie Cupcakes

Lisa made this recipe from the book Fitness Food. We didn’t have a baking pan that was the size the recipe asks for, so she used an 8×8 pan and put the remaining mix in muffin pan lined with paper cups. The recipe yielded a full 8×8 pan plus 4 cupcakes.

Lisa says:

Yay for bonus cupcakes!

Chris says:

They’re so good with ice cream and that chocolate sauce. What’s with the walnut on that one brownie?

Lisa says:

There was a walnut laying around, so why not?

Chris says:

Good call.

Reduced Fat Fudge Brownie Cupcakes
oil spray
1/2 cup all-purpose flour
1/2 cup self-rising flour
1 tsp baking soda
3/4 cup cocoa powder
2 eggs
1 1/4 cup superfine sugar
2 tsp vanilla extract
2 tbsp canola oil
7 oz low-fat vanilla yogurt
1/2 cup apple sauce
powdered sugar

Preheat the oven to 350. Spray an 12×8 baking dish with the oil and line the base and 2 long sides with baking paper. Sift the flours, baking soda, and cocoa powder into a large bowl. Combine the eggs, sugar, vanilla, oil, yogurt, and apple sauce. Add to the flour and mix well. Spread into baking dish. Bake for 30 minutes or until a skewer comes out clean.
The brownie will sink slightly in the center as it cools. Leave in the pan for 5 minutes before turning onto a wire rack to cool. Dust with powdered sugar, cut, and serve.

posted in Desserts, Fitness Food | 5 Comments