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Chocolate Peanut Butter Cupcakes
Peanuts, Buttercupcak, Chocolates Peanut Butter, Peanut Butter Cupcakes, Conch, Recipes, Chocolates Cupcakes, Chocolate Peanut Butter, Cupcakes Rosa-Choqu
LOVE the frosting idea on these -- "Chocolate Peanut Butter Cupcakes - it's a basic chocolate cupcake but with a peanut butter buttercream frosting that is dipped in semi-sweet chocolate". Would mix with a different cake recipe, though.
Roasted strawberry ice cream with white chocolate milk crumbs
Absolutely Yummy, White Chocolates, Milk Ice, Strawberries Ice Cream, Strawberry Ice Cream, Roasted Strawberries, Chocolates Crumb, Icecream, Chocolates Milk Crumb
strawberry white chocolate milk ice cream
roasted strawberry ice cream with white chocolate milk crumbs
Roasted strawberry ice cream with white chocolate crumbs
Cheesecake Birthday Cakes, Cheese Cak, Sweet Treats, Cheesecake Ideas, Sweet Tooth, Cheesecake Pop, Cheesecake Cakes Pop, Food Drinks, Cheesecake Ball
Cheesecake Pops To Die For!! I am so excited to be part of the April class of Daring Bakers. My first challenge was a mixture of old and new. I've made cheesecakes before, but it's been a while. I have a smashing lemon cheesecake recipe that was a hit during '06-'07, but I made it so often that I tired of it and stopped. I haven't made it in over a year, so my cheesecake skills are a little rusty. On the "new" side, I don't have a lot of experience with chocolate, so working with tempered chocolate is good practice for me. Like Sharon's recent project, I made a mistake that proved to be quite fortuitous. Before I elaborate, here's the original recipe: Cheesecake Pops (from Sticky, Chewy, Messy, Gooey by Jill O'Connor) Makes 30 – 40 Pops Ingredients 5 8-oz. packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream Boiling water as needed Thirty to forty 8-inch lollipop sticks 1 pound chocolate (can use various mixtures of dark, milk, white or use confectionary coatings), finely chopped 2 tablespoons vegetable shortening Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees - Optional Procedure Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat (low speed on a mixer) together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Keep the speed low. Grease a 10-inch cake pan, and pour the batter into it. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat the chocolate and shortening, stirring often, until completely smooth. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. Roll the pops quickly in decorations, if using. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. What did I do wrong? I lost my patience and accidentally overbaked. Note that the baking time is supposed to take 35-40 minutes. From a lot of reports from other DBs who had finished the challenge, the baking was taking much longer. I baked it for 45 minutes, only to find a creamy soup. I left it for another 30 minutes to find it firming, but still very loose. I glared at it, then set the timer for 30 more minutes and went to take a shower. Yes, I know that's a mistake. However, it did work out in my favor as the overbaking resulted in a firm consistency that required almost no refrigeration before scooping. It also didn't seem to affect the final product, as the cake was still quite creamy. So, I started scooping, put it in the fridge for 15 minutes after I reached the middle of the cake, and was able to freeze the pops right away. The rules required that we follow the cheesecake recipe (exemption for allergies and dietary restrictions), but we could use whatever dip/decoration we wanted. As previously mentioned, I have a weakness for Cheesecake Factory's Adam's Peanut Butter Fudge Ripple. To recreate the flavors, I mixed peanut butter into the melted chocolate and dipped the pop in crushed Butterfingers. Mixing the peanut butter was a bit of a gamble as I wasn't sure whether the chocolate would still harden into shells. I started with a half portion of the dip. Using my kitchen scale, I weighed out 5 oz. dark chocolate, then brought it up to 8 oz. with peanut butter. Add 1 tbsp. of shortening and melt the whole mixture in a bowl placed over a pot of simmering water. Luckily, it turned out beautifully. The other change I made was the sticks. Instead of using lollipop sticks, I decided to use Pocky sticks. They're edible and fun. Hehe. Two downsides: chocolate melting on the fingers and the sticks not being too strong. I have a lot of shortened sticks. The sticks taste a lot like the Adam's Peanut Butter Fudge Ripple and are really rich and decadent. I loved them and they'll make a great party treat. Right now, however, I need help with the 50+ pops. Anyone want some?
Cheesecake Pops Also Known As Heaven (: #Food #Drink #Trusper #Tip
Cheesecake Pops To Die For!! My sweet tooth needs these right now!
[Sweet treats idea]: Cheesecake pop
Cheesecake Pops Maybe try with a key lime cheesecake cake pop
Peanut Butter Chocolate Chip Cupcakes by Food Snots
Peanuts, Chocolate Chips, Recipe, Chocolate Chip Cupcakes, Butter Chocolates, Chocolates Chips Cupcakes, Peanut Butter Tops Cupcakes, Peanut Butter Dishes, Cupcakes Rosa-Choqu
peanut butter chocolate chip cupcakes... really good recipe .... moist and yummy
Blackberry Lime Bars
Limes Bar, Recipe, Sweettooth, Limes Desserts, Sweet Tooth, Blackberries Limes, Improvement Kitchens, Raspberries, Lemon Bar
Blackberry Lime Dessert Bars
IMPROV kitchen: June 2012 Blackberry Lime bars - see also raspberry lemon bars
Blackberry Lime Bars - Yum! Sweet tooth told me I better get my ass out and pick some blackberries when they are ripe.
Blackberry lime bars (alternative recipe to raspberry lemon bars)
Inside-out carrot cake – Carrot Cake
Carrots Cakes Muffins, Fun Recipes, Tasti Recipes, King Arthur, Cream Chee Frostings, Savory Recipes, Insideout Carrots, Muffins Recipes, Chee Carrots
inside out carrot cake muffins ... via king arthur flour. Lots of fun recipes at this link
Cream Cheese Carrot Cake Muffins Recipe (King Arthur Flour)
INsideOUT carrot cake muffins ..via king arthur flour
Preheat oven to 350; smoosh 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes!
Cookies Dough, Chocolates Chips, Squares, Places Ree, Boxes Brownies, Cookie Dough, Cups Brownies, Ovens, Peanut Butter Cups
Chocolate chip, peanut butter cup brownies- Preheat oven to 350; smoosh 1.5 squares of break-apart refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN.
Chocolates Sauces, Chocolates Cakes, Chocolates Syrup, Chocolates Cupcakes, Cupcakes Recipes, Hihat Cupcakes, High Hats Cupcakes, Highhat Cupcakes, Cupcakes Rosa-Choqu
Decadent chocolate cake originated from Martha...topped with Italian Meringue then dipped with a rich chocolate coating.
Hi-Hat Cupcake Recipe #1
Hi-Hat Chocolate Cupcakes
#30 High Hat Cupcakes
Frozen Reeses Peanut Butter Pie
Health Desserts, Fun Recipes, Health Food, Frozen Reese, Reese Peanut, Butter Pies, Health Tips, Peanut Butter, Ree Peanut
Frozen Reeses Peanut Butter Pie I’ve been in a lazy funk, by that I mean I’m just can’t seem to muster up the energy lately to get this growing butt of mine motivated to get back in my running routine. So with that comes peanut butter desserts and lots of if it. The reason being – I can’t eat it! And as many of you know baking is #health Dessert #healthy Dessert #Dessert
Reese's Peanut Butter Cake
Cup Cakes, Recipe, Cupcakes, Food, Reese Cakes, Cups Cakes, Peanut Butter Cups, Peanut Butter Cakes, Birthday Cakes
Peanut Butter Cup Cake Josh's birthday cake. I plan to use this recipe http://www.myrecipes.com/recipe/chocolate-peanut-butter-cake-10000001891976/ and fondant for the crinkle edge.
Woah, giant Reeses cake! Who doesn't love a Reese’s Peanut Butter Cups! #cake #cakes #cupcake #cupcakes #birthday #party #idea #ideas #kids #reeses #cups #peanutbutter #pinterest #love @Mad4Clips
Peanut Butter Cake Recipe | peanut butter cup cake tag it tag guidelines comments must have recipe ...
A peanut butter cup cake (Follow my board "Good Eats: Desserts" for more dessert recipes). #food #recipes #chocolate
honey almond ice cream :)
Fun Recipes, Ice Cream Maker, Onds Milk, Ice Cream Recipes, Homemade Ice Cream, Honey Almonds Ice, Mason Jars, Honeyalmond Ice, Icecream
another fun recipe to re-vamp into a more healthy version, can't wait! Honey-Almond Ice Cream.
I'm trying to only pin food that's good for me but an ice cream you can make w/out an ice cream maker- well I just guess that is good for me: DIY ~ Honey Almond Ice Cream ~ use hand mixer no need for ice cream maker!
Honey-Almond Ice Cream...no ice cream maker needed! I love the idea of putting it in a mason jar, too.
Food : Ten Homemade Ice Cream Recipes honey-almond icecream - Home - A Sweet Simple Life
Cheesecake Filled Strawberries, Cheesecake Fillings, Recipe, Chocolate Covered Strawberries, Fillings Chocolates, Fillings Strawberries, Chocolates Covers Strawberries, Stuffed Strawberries, Cream Chee
Cheesecake Filled Chocolate Covered Strawberries... I'm loving this twist on the cheesecake filled strawberry!
Cheesecake filled strawberries dipped in chocolate. i personally dislike chocolate covered strawberries but i can never find a dessert yummy enough and pretty enough for dinner parties. AND NOW YOU ARE MINE, RECIPE.
Cheesecake filled strawberries dipped in chocolate...OH MY!! Take my cheesecake stuffed strawberries to the next level!
chocolate strawberries with cream chees filling
I've made this peanut butter fruit dip, and it's both healthy and delish. A little goes a long way.
Pb Fruit, Sour Cream, Milk Cups, Instant Puddings, Peanut Butter Dips, Butter Fruit, Fruit Dips, Greek Yogurt, Jam Packs
Peanut Butter Dip! Substitute splenda for sugar, greek yogurt for sour cream and use sugar free pudding.
Peanut Butter Fruit Dip ~ Aside from it being absolutely delicious, it is jam packed with calcium and protein and its light and healthy! I will use Greek yogurt instead of sour cream though :)
Peanut Butter Fruit Dip ~ Aside from it being absolutely delicious, it is jam packed with calcium and protein and its light and healthy! Peanut Butter Fruit Dip INGREDIENTS 2 cups skim milk 1/2 cup sour cream 1 (3.4 oz) package Vanilla Instant Pudding mix 1 cup peanut butter 1/3 cup sugar Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with whatever fruit you choose!
PB fruit dip * 2 cups skim milk * 1/2 cup light sour cream * 1 (3.4 oz) package vanilla instant pudding mix * 1 cup peanut butter * 1/3 cup sugar Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!
Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Ingredients: Filling 2 1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashion (natural) chunky peanut butter Cake 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut but...