Tag Archive | chocolate

Buck-Eye Bark

What is Christmas without some good ‘ol peanut butter!?!?!?!

According to my hubby, awesome. As he doesn’t like hates loathes  anything to do with peanuts or peanut butter. Weird, I know.  Oh well, I love him anyway 🙂

Normally I would have at least 3 things peanut butter on my Christmas cookie list. This year: one. Numero uno.

But let me tell me, it’s so worth it.

I am a fan of peanut butter balls, or better known as in the good ‘ol state of Ohio (O-H-I-O!), buckeye’s. And as you may know, a good friend of mine, (I won’t mention any names, *cough, Beth, cough* is from Ohio and VERY proud of it!)

So, I found this recipe on, you guessed it, Pinterest! I was sold. Chocolate. Peanut butter.

My description of these is this: buckeye’s in bark form.

Another plus is that they were so easy! The hardest part, was cutting the chocolate coating. Seriously. That’s it. And if you’re man is around, make him do it…lol

Buck-eye Bark (from Live Sigma Kappa)

2 1/2 lbs chocolate candy coating
1 (16.3 oz) jar (about 2 cups) creamy peanut butter
2 cups powdered sugar
8 Tbsp (1 stick) unsalted butter, melted
1 tsp vanilla extract

Melt half the chocolate (1 1/4 lb if you are weighing it like I did) according to package directions. I just did mine in a pot on the stove. I just kept in a low heat. Spread the melted chocolate on parchment paper line cookie sheet. Don’t spread too thin. Only 1/8-1/4 inch thick. Place in freezer until firm,

In a large bowl, combine peanut butter, powdered sugar, butter and vanilla. Blend until creamy. (it will be pretty thick) Remove the first layer of chocolate from the freezer and spread the peanut butter mixture over the chocolate. Place back in the freezer until firm.

Melt the other half of the chocolate. Spread over the peanut butter layer. Place back in the freezer until the top layer is firm.

Once firm, break the bark up into small-ish pieces using a large knife.

Store in the fridge or freezer until served.

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Flamingo, 2011

Fantasy Fudge

My mom makes he best fudge.
No. Really. She does.
This recipe is one I’ve been making (and eating) with her since I was a kid.
It wasn’t until recently that I found out the recipe she’s used is found on the back of the marshmallow creme jar…oh well. It’s still the best fudge ever.

I usually have to make two or three batches of this stuff, cause everyone loves it and I like to give it as gifts as well.

Life’s just better with fudge. That’s all there is to it.

Fantasy Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 (12oz) pkg semi-sweet chocolate chips
1 (7oz) marshmallow creme
1 tsp vanilla

In a medium sauce pan, combine sugar, butter, and milk; bring to a rolling boil, stirring constantly. Cotinue stirring constantly and let boil for 5 minutes or until a candy thermometer reads 234 degrees F.
Once it reaches the desired temperature, remove from heat and mix in chocolate chips until melted.
Add marshmallow creme and vanilla until well blended.
Pour into a greased (or parchment paper lined) 9×13 or 8×8 pan. (depending on whether you want thick or thin fudge)
Let cool before cutting into squares.
Store in refrigerator.

Flamingo #4, 2008

Flamingo #4, 2008

Cookie Dough Bites

Since making my healthy chocolate chip cookies, I’ve also made some not so healthy extremely bad for you also delicious, but filled with a few more calories, than the chickpea cookies. It’s a little recipe I found on Pinterest, but was originally from here. I made these for a girls night and there were a hit! I will tell you right off, if you are looking for something healthy..this it NOT it. But boy are these good!

One great about these is they are easy to whip up and you don’t have to drizzle with chocolate. They are good plain or you could dip them in chocolate as well. Either way, they are delicious and you need to try them out.

Warning: These cookie dough bites are very addictive and you will not want to stop eating them.

Disclaimer: I am not responsible for any ‘unexplained weight gain’ after you make these 🙂

 

 

 

 

 

 

 

Cookie Dough Bites (adapted from DisneyFamily.com)

1 cup (2 sticks) salted butter, softened
1 1/2 cups light brown sugar, packed
1 tsp vanilla
2 cups flour (I used whole wheat pasty flour, because it’s what I keep on hand, but you could use all purpose or any type of normal baking flour, I’m sure)
6oz chocolate chips (I used milk chocolate. You could use mini, dark chocolate, or any other flavor you’d like)

Directions:
Cream butter and sugar together. Add the vanilla and flour and mix well. You can use your hands if it gets to be tough to stir. (I didn’t, but you could use a stand mixer as well) Fold in the chocolate chips.

Line a  cookie sheet with parchment paper or wax paper (I do this for easy clean up). Roll the dough into approximately 1 inch balls and place on cookies sheet. Place in freezer for about 15 minutes or in the fridge for about 30 minutes, or until they are not sticky anymore.

If you want to add the drizzled chocolate, just melt some extra chocolate chips and go at it!

Enjoy!!!

Chickpea Chocolate Chip Cookies

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I know what you’re thinking. Chickpeas…in a cookie. That sounds gross. Well, let me tell you, it is ANYTHING but gross. It is amazing! If you are looking for a healthy alternative to your favorite cookie in the whole world, your search stops here.

Now, don’t get me wrong. These don’t taste exactly the same the buttery, sugar-filled deliciousness of normal chocolate chip cookies. But, these are clean and gluten free, and packed with protein, thanks to the beans. It’s kind of like eating a ball of dough every time you eat one. They’re pretty great.

My hubby was not as convinced. He thinks that anything with beans in it is automatically gross. Well, he can just eat the sugary cookies and get over it…wait, I rarely make them anymore…lol

Also, a big shout out to Janelle for letting me borrow her food processor! Thanks Friend!!!!

Chickpea Chocolate Chip Cookies (adapted from Maria’s Eat-Clean Journey)

1 can chickpeas, drained and rinsed

1/2 cup nut butter (I used my DIY Almond Butter, but you can use peanut butter too)

1/4 cup honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. In a food processor, combine all ingredients except the chocolate chips, until perfectly smooth. Either fold in the chocolate chips with a spatula, or throw them in and pulse a few times to incorporate them in all the dough. Line a baking sheet with parchment paper. Place tablespoons of dough onto cookies sheet and bake for 10-15 minutes or until the cookies are golden in color.