Saturday, July 04, 2020

Chocolate Peanut Butter Brownies

I got the idea after watching a You Tube Video.  This is not the first time a tried combing a chocolate dessert with a peanut butter dessert. I had done a chocolate cookie over a peanut butter cookie. This time my plan it is make a brownie recipe and a peanut butter cookies recipe. 
So instead of going to a cookbook to find a peanut butter, I had a recipe written in a journal and decided to go with that. I realize it might of been a gluten free recipe or it was flawed. I made it and did add some butter and flour to what I had written down. For some reason I did not have any flour or butter in my recipe. I also had the ingredients in grams. I realize that this could be an issue because not everyone has a scale to use. I had to Google the weight conversions to cups.

So here is the peanut butter part of these brownies.

134 grams of peanut butter - about 1/2 cup
60 grams of white sugar - about 1/3 cup
60 grams of brown sugar - about 1/3 cup
1 egg
1/2 t salt
1/4 cup butter
1/4 flour

Combine all the ingredients and set aside.

Make the brownies. I used the Chocolate Malt-O-Meal Brownies as a basis, except I did add any Chocolate Malt-O-Meal.

1/2 cup butter
10 ounces of chocolate, divided in half (this a bag of Trader Joe's Semi-Sweet Chocolate Chunks)
1 cup sugar
1/2 cup flour
1/2 cup cocoa
2 eggs
1 t vanilla
1/2 t baking powder
1/2 salt

Preheat Oven 350 degrees F

Melt butter and 5 ounces of chocolate (original recipe calls for 1 ounce) in saucepan. Add the remaining ingredients ( careful about adding eggs to a hot batter, we don't want scrambled eggs) Add the brownie batter to 9 inch square pan. Add peanut butter batter on top. I ended adding  flat dollops of the soft peanut butter batter on top of the brownie batter. Bake about 25 minutes until done.

This is my first version of this. The brownie batter very chocolatey, probably because I used a whole bag of chocolate chunks. Not a bad thing .
 Overall, very tasty. I might tweak the peanut butter part of the recipe.

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Sunday, June 28, 2020

Oreo Cheesecake Dessert



First, don't buy the box mix. My husband usually buys the box mix. It is o.k.
But this dessert has real cream cheese in it.
And Oreos

But first let me say that I found this recipe here.
I followed this recipe minus the sprinkles and the springform pan. I just don't own this pan.
So now go get yourself a package of Oreos, 2 boxes of cream cheese, and a small tub of Cool Whip. (chances are you have everything else like the butter, sugar, and vanilla)
Head over to Slices of Life and make this recipe:

And if you really want to add sprinkles, go ahead and do that.
Did I forget to mention how good this recipe is.

Here are some notes.
I did use up my entire package of Oreos. Left over Oreos was crushed up and put on top (instead of the sprinkles).

I used a half of the tub of Cool Whip in the filling and the other half was spread on top and of course, followed by the crushed Oreos.

I did bake my crust for 5 minutes, it turn out o.k. You don't have to do this.

As I mentioned before, I don't own a springform pan. I did mine in a 9 inch square pan.
Overall, it was easy to make.
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Tuesday, June 23, 2020

Chickpea Brownies

I had to try another chickpea baking recipe. I did want to make brownies this time around. Whenever I want to find a recipe, I go to Pinterest. Pinterest did not disappoint. I found a brownie recipe that uses chickpeas and can find it here.



I did improvise and added chopped Butterfinger, Payday, and additional chocolate. My son and husband did enjoy these brownies, but that might be because I did add the candy bar toppings. This is a favorite, but I also enjoyed the first brownie I did.



 

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Sunday, June 14, 2020

Impromptu Berry Frozen Yogurt

My husband had make a Greek yogurt parfait for dinner one night, which I thought was o.k. It may not be because it was bad, but because I am not the biggest fan of yogurt. If you like yogurt, fresh berries and granola (I also think there was a little honey too) then you would of loved this dessert. However that left with left over yogurt, berries (strawberries and blueberries) and half of the parfait I did not eat.

Threw it all into my little Ninja blender (which barely fit) with some honey. After it was all nicely blended it went into Kitchen Aid ice cream attachment. BTW, I saw the attachment on a Food Network show and soon afterwards we were owners of ice cream making attachment which I love. Before that I had a contraption that need layers of ice and salt....never again.
Approximately 30 minutes later I had frozen yogurt.
I always like it right after it is churned, like soft serve. However the next day the frozen yogurt was like a solid block of ice. Ended up making smoothies with it.

And it was good for just throwing a bunch of stuff together. Like I said, not the biggest fan of yogurt. But if like berries and yogurt...yum.


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Saturday, June 13, 2020

annies home: Answering Those Doughnut Questions and Offering a ...

Read about some interesting facts on doughnuts and a recipe to follow. The recipe of for a cake pop maker.





annies home: Answering Those Doughnut Questions and Offering a ...: Ancient Romans have been credited for creating many food items that we enjoy today. Romans even enjoyed dough fried in oil which may have be...

Friday, June 12, 2020

Peanut Butter Chocolate Chickpea Blondies - This Can Be Vegan

Here it is, another chickpea recipe. Had you read my previous post, I mentioned I was going to try the Healthy Blondie recipe found on Clean & Delicious.

I did have to make a few changes because I did not have all the ingredients to make the recipe. I did not have almond butter so I used peanut butter. I also did not have the monk fruit sweetener, so I used brown sugar. I also forgot the salt. This recipe has all the potential to be vegan and I dare say paleo. also gluten-free. It would of been sugar free if I had the sugar free option. Overall I like it, however my son thought that it was weird and was not a fan. Probably did not like the texture and could make out the chickpeas. It also is oily from the peanut butter. I am not sure if almond butter would of given it a different result. Right not I am storing my blondies in the freezer. I think what I made is better coming from the freezer.

So if I was going to make chickpea blondies again I might go back to my first recipe I tried. I liked the texture better with the flour and egg in the recipe, but if you are vegan you will have to use the Clean and Delicious recipe.

Will there be more chickpea baking in the future? I am thinking brownies. 

Sunday, June 07, 2020

Chickpea Pecan Blondies or Don't be Afraid to Try Chickpeas in Your Baking

I have been seeing recipes using chickpeas, especially when it come to baking. I had come across a Chickpea Pecan Blondie recipe and I knew I wanted to try it.
I have never tried chickpeas, so when I opened up the can of chickpeas I was a little concerned. I did not like how it smelled. I pressed on with the recipe and I was glad when these turned out tasty. I would consider exploring more options using chickpeas in baking.

The next one I am going to try is this one I found on You Tube. If you want a vegan option, you might want to try this one. 

So don't be afraid to try chickpeas in your baking.

Here is the recipe I tried from My Fitness Pal

Chickpea-Pecan Blondies

Ingredients

  • 4 tablespoons (54g) unsalted butter
  • 1 15-ounce (425g) can low-sodium chickpeas, drained and rinsed
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2/3 cup (125g) light brown sugar, packed
  • 1/4 cup (31g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup (54g) pecans, toasted and chopped

Directions

Preheat oven to 350°F (180ÂșC). Line an 8-by-8-inch baking pan with parchment paper and set aside.

In a small skillet, melt butter over medium heat. Continue cooking butter 3–5 minutes or until browned with a very nutty fragrance.

In the bowl of a food processor, puree chickpeas on high speed until almost smooth, stopping to scrape the sides of bowl as needed. Add browned butter and vanilla; process until smooth. Add eggs; pulse 3–4 times to combine. Add sugar, flour, baking soda and salt; pulse 4–5 times to combine. Add pecans; pulse once or twice just to combine.

Spoon batter into prepared pan. Bake for 28–30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack.

Serves: 16 | Serving Size: 1 blondie

Nutrition (per serving): Calories: 112; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 31mg; Sodium: 51mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 8g; Protein 3g

Nutrition Bonus: Potassium: 77mg; Iron: 3%; Vitamin A: 3%; Vitamin C: 0%; Calcium: 9%

To explore more  healthy recipes from them go here.

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