You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
To check out: Chocolate Fantasy Brownie Bites
- Thread starter meryl
- Start date
richard-in-cincy
Well-known member
Just one little teensy-weensy peek???
I'll see you--and raise you this recipe: Frozen Peanut Butter Pie Pops
Ingredients
1/2 cup graham cracker crumbs
1/4 cup salted pretzels, crushed
1/4 cup granulated sugar
1 tablespoon cocoa powder
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
12 ounces cream cheese, room temperature
8 ounces creamy peanut butter
4 ounces powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla bean paste
1/4 cup salted dry roasted peanuts, finely chopped
1 1/2 cups heavy cream
1/2 cup small chocolate-covered rice balls or toffee pieces
6 ounces dark chocolate
Special equipment: pop mold with sticks
Directions
To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.
Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.
Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.
Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.
http://www.cookingchanneltv.com/recipes/frozen-peanut-butter-pie-pops-recipe/index.html
Ingredients
1/2 cup graham cracker crumbs
1/4 cup salted pretzels, crushed
1/4 cup granulated sugar
1 tablespoon cocoa powder
1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
12 ounces cream cheese, room temperature
8 ounces creamy peanut butter
4 ounces powdered sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla bean paste
1/4 cup salted dry roasted peanuts, finely chopped
1 1/2 cups heavy cream
1/2 cup small chocolate-covered rice balls or toffee pieces
6 ounces dark chocolate
Special equipment: pop mold with sticks
Directions
To make the crust, place graham crackers, pretzels, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside.
Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside.
Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream.
Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight.
http://www.cookingchanneltv.com/recipes/frozen-peanut-butter-pie-pops-recipe/index.html
I've never run across a better brownie rec than this one Cyn posted- look if you dare
If you use excellent quality cocoa and also chocolate these are just plain insanely good. No need to look further for the perfect brownie. With benefits.
http://www.eat.at/swap/forum9/47_Fudge_Topped_Brownies
If you use excellent quality cocoa and also chocolate these are just plain insanely good. No need to look further for the perfect brownie. With benefits.
http://www.eat.at/swap/forum9/47_Fudge_Topped_Brownies
richard-in-cincy
Well-known member
Oh, I had forgotten about this one! Thanks for the reminder, adding to the
father's day desserts with the Malted Belgian Chocolate and Toasted Marshmallow Cake from the Sweetapolita site and peach pies.
http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/
father's day desserts with the Malted Belgian Chocolate and Toasted Marshmallow Cake from the Sweetapolita site and peach pies.
http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/
richard-in-cincy
Well-known member
Will do! She has some stunning cakes and she said this was her best one!
richard-in-cincy
Well-known member
I have all the parts to this made and assembled...
She suggests doubling the cake. Instead, there was another dark chocolate cake that I really wanted to try, so I made a batch of each to compare. The other cake was ahead by a mile in all comparisons (nice satiny batter vs. watery thin, very deep chocolate color vs normal chocolate color, much higher rise, etc.) leading up to the final test: taste. And Sweetopolita's cake won.
The marshmallow frosting. Wow, is this ever a sticky mess to make!!! "carefully turn over the toasted marshmallows and toast on the other side" or, "step into my parlor said the spider to the fly. You will have marshmallow stuck everywhere. Managed to get them turned over and toasted. TIP: The buttercream in the bowl is your friend. It unglues the sticky strands of marshmallow that your are wrestling into the bowl and trying to unstick from every utensil you're using trying to put it in there. But, wow, is this stuff ever good!!!
Same for the chocolate malt frosting. REally nice frosting texture to spread and pipe.
It's all assembled, rosettes around the edge waiting for the the Whoppers to be inserted before serving (thought they might get kinc of icky sitting in the icing for a day). Won't know how it all comes together until Sat. But all of the components are first rate!
She suggests doubling the cake. Instead, there was another dark chocolate cake that I really wanted to try, so I made a batch of each to compare. The other cake was ahead by a mile in all comparisons (nice satiny batter vs. watery thin, very deep chocolate color vs normal chocolate color, much higher rise, etc.) leading up to the final test: taste. And Sweetopolita's cake won.
The marshmallow frosting. Wow, is this ever a sticky mess to make!!! "carefully turn over the toasted marshmallows and toast on the other side" or, "step into my parlor said the spider to the fly. You will have marshmallow stuck everywhere. Managed to get them turned over and toasted. TIP: The buttercream in the bowl is your friend. It unglues the sticky strands of marshmallow that your are wrestling into the bowl and trying to unstick from every utensil you're using trying to put it in there. But, wow, is this stuff ever good!!!
Same for the chocolate malt frosting. REally nice frosting texture to spread and pipe.
It's all assembled, rosettes around the edge waiting for the the Whoppers to be inserted before serving (thought they might get kinc of icky sitting in the icing for a day). Won't know how it all comes together until Sat. But all of the components are first rate!