Chocolate Peanut Butter Butterfinger Blondies

So, I know that the title of this post suggests that I just tossed everything in my kitchen into a dessert. That assumption isn't too far off, honestly.

I was making desserts for Friendsgiving - including this delicious pie - and decided to get creative. I started with this basic recipe from Serious Eats and modified it to suit what I had available. Feel free to do the same.

Chocolate Peanut Butter Butterfinger Blondies
inspired by Serious Eats

Cooking spray
8 tablespoons unsalted butter
1 cup light brown sugar, packed
3/4 tsp. salt
3/4 cup peanut butter
1 egg
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
8 miniature chocolate bars, chopped (I used Hershey's Special Dark)
8 miniature Butterfinger bars, crushed


Preheat oven to 375. Line an 8x8 pan with parchment paper, allowing ends to hang over sides. Lightly spray with cooking spray.

Microwave butter in large bowl on low power in 30 second intervals until it's just starting to melt. Stir in brown sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda, and stir until combined. Stir in chocolate bars.

Spread into pan and smooth top. Sprinkle with crushed Butterfingers, creating an even layer across the top of the batter.

Bake until golden and just set, approximately 25 minutes. Let cool in pan for an hour. Lift blondies out of pan and slice.

Makes 16.

Here's a not-so-great photo of the blondies.

Oh, and here's that pie I mentioned, for good measure.

This post is part of the Hey Love Designs Monthly Pinterest Challenge. I had both of these recipes on my Pinterest boards (here and here) just waiting to be tried. Here's hoping that this challenge will inspire me to try some new things and post on this blog more regularly!

I do have a few recipes saved up for the holidays, so I'll try to get those up soon too.

Whiskey Beeramisu (aka Irish Tiramisu)

Last year, I wanted to make Beeramisu for St. Patrick's Day. However, things did not quite work out as planned.

Due to some negligent shopping on my part, I ended up with a new variation. I couldn't find any ladyfingers (although now I see them at the same grocery store constantly), so I used Madeleines. (I picked up a 10 oz. package from Entenmann's.)  I thought I had Bailey's Irish Cream at home, so I didn't buy any. I had none, so I used what I did have on hand - Jameson Irish Whiskey.

It actually turned out to be pretty tasty, although I'm not sure what to call it. Whiskey Beeramisu? Irish Tiramisu? You be the judge. (You should also be the judge of how much whiskey you want to use. I didn't do a 1:1 substitution as I was afraid it would be overpowering. However, I could have probably added more.)

And, of course, I forgot to take a photo of the finished product. All in all, not exactly my finest moment as a blogger.

In any event, here's the recipe.


Whiskey Beeramisu (aka Irish Tiramisu)
adapted from Serious Eats


1 pound mascarpone, softened
3/4 cup sugar
3/4 cup heavy whipping cream
6 tbsp. (or more) Jameson Irish Whiskey
8 oz. Guinness
14 Madeleines, sliced lengthwise if they are very thick (approximately)
Good quality chocolate (for shaving)


Combine mascarpone and sugar in medium bowl. Stir vigorously until sugar is dissolved; set aside.

In stand mixer, combine whipping cream and 2 tablespoons whiskey. Whip on high until stiff peaks form, approximately 2-3 minutes. Gently fold whipped cream into mascarpone mixture.

Pour Guinness into a shallow bowl. One at a time, dip Madeleines into Guinness on each side and then place as described below. Don't soak them for long - count to one or two on each side. (If you use whole Madeleines rather than slicing them in half, make sure to soak them a little longer.)

Layer half the Madeleines in the bottom of an 8x8 or 9x9 dish, breaking into pieces as necessary. (Make sure that you layer them tightly - if necessary, use more than half of the Madeleines on this layer.) Drizzle 2 tablespoons of whiskey over layer. Spread a little less than half of the mascarpone mixture over Madeleines until covered.

Repeat with remaining Madeleines, whiskey, and mascarpone mixture. Grate a layer of chocolate shavings over the top.

Refrigerate for at least 12 hours or overnight before serving.

Chocolate Peppermint Rice Krispies Treats

Need a quick treat for the holidays? I whipped these up for a party this past weekend. It took me less than half an hour from start to finish - not too shabby.

What's so special about these, you might ask? The Rice Krispies are mixed with peppermint extract, and topped with lots of chocolate and crushed candy canes. It's simple, but quite tasty.

You can make these on the stove, but using the microwave speeds things up even more. Once they're made, just pop them in the freezer or fridge and they'll set up even faster.

Chocolate Peppermint Rice Krispies Treats
adapted from Our Best Bites

10 oz. mini marshmallows
2 tbsp. butter (plus extra to grease pan)
5 c. Rice Krispies
1 1/2 tsp. peppermint extract
1/2 c. semisweet chocolate chips
1/2 c. dark chocolate chips
1 tbsp. vegetable shortening
2-3 candy canes, crushed

Line a 13x9 pan with foil (nonstick if you have it) and grease the bottom and sides with butter.

Melt butter in large bowl in microwave. Add marshmallows and stir to coat. Melt in microwave in 30 second  intervals at 50% power. Stir between each interval. Continue until melted and smooth.

Remove from microwave and add peppermint extract. Stir to combine. Then, add Rice Krispies and mix until combined. Pour mixture into pan, and press flat with rubber spatula.

Place each type of chocolate chip in its own small bowl. Add 1/2 tbsp. of shortening to each bowl. Melt chocolate in the microwave, stirring after each 30 second interval (or follow instructions on package of chocolate chips).

Cover Rice Krispie treats with chocolate mixture. (I spread the semisweet first and drizzled the dark chocolate on top, but do whatever you like.) Sprinkle with candy canes. Let set (put in fridge to speed process if desired) and cut into squares to serve.

Martha Washington Balls (& yes, I am immature)

Today, I bring you another holiday candy recipe. These little morsels are known around my house as Martha Washington Balls. I don't know why they are called that... and Google was no help when I tried to figure it out. (I was also afraid of getting some NSFW results, but I was safe.)

Most of the recipes for Martha Washington Balls I found online involved coconut and pecans. My mom's version has neither of those things, but it does involve delicious peanut butter. I did find a few other people online making them with peanut butter, so who knows. It's a mystery...

Anyway, let's get to the yummy candy part. My recipe requires three things for the filling: powdered sugar, butter (softened), and peanut butter. Pull out your trusty mixer (a stand mixer if you have one) and combine these ingredients  until they look like this:

Now it's time to make the balls. Roll the mixture into small balls and place on a cookie sheet or other flat surface covered in wax paper. (Feel free to add extra peanut butter if you're having trouble getting the balls to hold their form.)

Once you've gone balls out to create an army of balls, pop 'em in the freezer:

Let these freeze for thirty minutes. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the balls. You may need to melt more chocolate halfway through - if so, you can always pop the balls back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. You'll have to play around (with the balls) a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. It's okay if they aren't perfect - they'll be yummy!

(If you want to neaten them up a bit, use a toothpick to draw a line between the ball and the excess chocolate on the wax paper. When you remove the balls later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.

When you care, give the gift of balls.


Martha Washington Balls
(Adapted from nowhere - they're mine!)

1 cup powdered sugar
3 tbsp. butter, softened
1/2 cup peanut butter
Chocolate chips (I prefer dark, but follow your bliss)
Shortening

Combine powdered sugar, butter, and peanut butter in mixer.

Roll mixture into balls and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Add extra peanut butter as needed to help the balls keep their shape.

Freeze balls for at least thirty minutes.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your balls are. (I couldn't resist.)

Coconut BonBons

I know... I've been away too long. As an apology, I will be sharing the holiday recipes that I make every single year. These are tried and true, and sure to win you a legion of fans every holiday season!

This time of year calls for candy. Lots of it. (You know you agree.) So, I have a few of my mom's candy recipes to share with you this month, starting with today's: Coconut BonBons! (Full recipe at the end of this post.)

Making candy can take a while, but there is a fair amount of inactive time if you're only making one type at a time. (I'm crazy and make at least two batches each of three varieties at once, which means that I spend the entire evening in Candy Town. You don't have to be crazy like me.)

So, let's start with the basics - the filling. Grab a box of powdered sugar, half a stick of butter (softened), some shredded coconut, and a dash of salt. Toss these into your mixer (or hand mix, although a stand mixer is ideal for this process). Once combined, add some vanilla and sweetened condensed milk. (If you want to cut down on calories, you can use low fat or fat free - the change in taste is not really noticeable.) Continue to mix until combined. You'll end up with a sticky mixture that looks kind of like this:

Then comes the messy part. Unlike some of the other candy I make, this mixture is a bit tougher to work with. You'll want to roll it into small balls - it may stick to your palms, so feel free to put some powdered sugar on your hands as needed. (You can also try using a cookie scoop.) Place the balls on a cookie sheet or other flat surface covered in wax paper. (I end up using every flat pan I own - again, you don't have to be crazy like me.)

Once you've created an army of coconut balls, place these babies in the freezer:

Let these freeze for an hour. In the meantime, melt some chocolate chips on the stove. How much you need will depend on how thick you coat the bonbons. You may need to melt more chocolate halfway through - if so, you can always pop the bonbons back in the freezer while you do that. (My foolproof method? Chocolate chips and shortening in the double boiler. Don't judge. I grew up on shortening.)

Remove from the stove and get ready for the next messy part...

Once your balls are frozen (hehe), you'll dip them in the chocolate one at a time, and then place on wax paper to cool. (You'll have to play around a bit to find a method that works for you - you can use a candy spoon, but I generally use a slotted spoon or fork/spoon combo as I dip and shake off the excess chocolate. You could also try toothpicks, but the candy might fall off while you're dipping it. It's all about trial and error. But don't worry - they're tasty enough that what they look like is almost a secondary concern.)

(If you want to neaten them up a bit, use a toothpick to draw a line between the bonbon and the excess chocolate on the wax paper. When you remove the bonbons later, the excess chocolate will remain on the paper instead of attached to the ball.)

Let the chocolate harden for a while - eventually it will be hard enough for you to transfer to storage containers lined with wax paper, using wax paper to divide the layers as well. If the chocolate remains tacky, you can stick the sheet of covered balls in the freezer to speed the process along. (A word to the wise - if your house is really warm, the chocolate will take a while to set. I once made the mistake of placing them on the counter near a heating vent. That also was a bad idea.) Store refrigerated and enjoy, or divide into treat bags to give to friends and family.


Coconut Bonbons
(Adapted from nowhere - they're mine!)

1 box (1 lb.) powdered sugar
1/2 stick butter, softened
8 oz. shredded coconut
Dash of salt
1/2 tsp. vanilla extract
1/2 can of sweetened condensed milk (each can is about 14 oz.)
Chocolate chips (I like dark chocolate, but to each her own)
Shortening

Combine powdered sugar, butter, coconut & salt in mixer. Once combined, add vanilla extract and sweetened condensed milk. Mix until combined.

Roll mixture into balls (or use cookie scoop to create balls) and place on wax paper lined cookie sheets. (Make sure these will fit in your freezer.) Freeze balls for at least one hour.

In the meantime, melt chocolate chips on stove with shortening. Use 1 tbsp. shortening for each cup of chocolate chips you melt. Once chocolate is melted, let it cool slightly.

Remove balls from freezer and dip in chocolate. Place on wax paper to harden (or transfer to freezer to speed the process along). Once hardened, transfer to storage containers lined with wax paper. Enjoy!

Makes 2 dozen... or more... or less... depending on how big your bonbons are.

I miss you, powdered sugar

I've been away too long, I know... I can't believe that the last recipe I shared with you was in March! However, I have a few saved so I'm going to start posting again beginning in September. My new goal is to share at least one recipe per week (regular day TBD), and perhaps share a few other things here and there as well. Until then, hop on over to Pinterest and follow my boards related to food and baking (and any others you're in the mood for)!

See you soon...

Spotted Dog

Two posts in one week?  I know... it's madness!

Anyway, in addition to the green beer cupcakes I shared on Tuesday, I wanted to share another St. Patrick's Day recipe with you.  I made this one for my office's annual St. Patrick's Day breakfast, and it was a bit hit.

(It was on Thursday, but we wore green anyway.  I momentarily forgot it wasn't actually St. Patrick's Day on the way to work, and was very confused as to why I was the only person on the street observing the holiday.)

Today's recipe?  It's called Spotted Dog. It's sort of a cousin to traditional Irish soda bread.  It's a bit sweeter, and contains currants. It's also super easy to make!

So, if you're looking for a recipe to make tomorrow, you might want to give this one a try.


Spotted Dog
adapted from Serious Eats and Forgotten Skills of Cooking

3-1/2 c. all-purpose flour (I used unbleached)
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 c. currants
1 egg
1 tbsp. white vinegar
1-2/3 cup milk (approx.)



Preheat oven to 425 degrees.

In measuring cup, pour 1 tbsp. vinegar.  Pour in milk until total mixture is slightly less than 1-2/3 of a cup.  Let sit.

Sift flour and baking soda together in mixing bowl.  Add salt, sugar, and currants. Mix well, using hands.  Make well in center of bowl.

Break egg and add to vinegar/milk mixture.  Mix well.

Pour most of milk mixture into the well you made in the flour.  Using one hand, with your fingers stiff and open, mix in a circle.  You'll be pulling the flour from the edges of the bowl.  Add more milk if needed.  The dough should be soft, but not too wet or sticky.

Turn dough out onto floured work surface.  Roll the dough lightly a few times, then pat it into a 2-inch thick round.  Transfer to a baking sheet or pan dusted lightly with flour.  (I used a 9" round cake pan.)  Use a sharp knife to cut a deep X into the top of the bread, then poke each of the four triangles with the knife one time.

Put into oven and reduce heat to 400 degrees.  Bake for 35-40 minutes.  To tell if bread is done, tap the bottom - it should sound hollow.

Serve warm with butter, jam, cheese, or anything else your heart desires.



*I made a few modifications - for example, I never have buttermilk on hand, so I usually just make my own.  If you have buttermilk handy, you can substitute it for the vinegar/milk mixture.  You could also substitute raisins for the currants, but I think the currants are tastier.