Sharing recipes from a fellow blogger. I can’t wait to try them for myself!
Peanut butter and chocolate are a match made in heaven, so I’ve devised not one but two recipes which make the most of this classic flavour combination. Both recipes are simple, delicious and most importantly, real crowd pleasers; so give them a go!
First up are these deliciously soft and nutty peanut butter and white chocolate chunk cookies (Makes about 12 big cookies)
To make them, you’ll need: 250g plain flour, 1/2 tsp bicarbonate of soda, 140g unsalted butter, 3tbsp peanut butter (I used crunchy but smooth would work too), 200g dark brown sugar, 100g caster sugar, 1tsp vanilla, 1 egg, 1 egg yolk and 250g white chocolate (cut into rough chunks)
Firstly, line a couple of baking trays with baking paper and preheat the oven to 190c (fan).
Now, sift the flour and bicarbonate of soda into a mixing bowl then melt together the butter and peanut butter in…
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National Chocolate Day is celebrated annually on October 28th. While there are many chocolate related holidays throughout the year, National Chocolate Day is a day to celebrate all things chocolate. As America’s favorite flavor, chocolate is well deserving of it’s own day of honor and celebration. So, #chocolatefriendsofTenciousM, it’s all about us!!
HOW IS CHOCOLATE MADE?
Chocolate comes from the seed of the tropical Theobroma cacao tree. Cacao, which has been cultivated for at least three millennia, is grown in Mexico, Central America and Northern South America. The earliest known documentation of use, of cacao seeds, is around 1100 BC. The cacao tree seed have a very intense bitter taste that must be fermented to develop the flavor.
Once the seeds have been fermented, the beans are then dried, cleaned and roasted. After roasting, the shell is removed to produce cacao nibs. The cacao nibs are then ground into cocoa mass which is pure chocolate in rough form. The cocoa mass is usually liquefied then molded with or without other ingredients, it is called chocolate liquor. The chocolate liquor may then be processed into two components: cocoa solids and cocoa butter.
Unsweetened baking chocolate – cocoa solids and cocoa butter in varying proportions.
Sweet chocolate – cocoa solids, cocoa butter or other fat and sugar.
Milk chocolate – sweet chocolate with milk powder or condensed milk.
White chocolate – cocoa butter, sugar and milk but no cocoa solids.
Happy Saturday #chocolatefriendsofTenaciousM!! Here is an easy recipe that blends two of my favorite flavors… chocolate and mint!
Total Time: Prep: 15 min. + chilling Bake: 25 min. + cooling
Yield: 20-24 servings
1 package chocolate cake mix (regular size)
1/2 cup butter, softened
2 cups confectioners’ sugar
1 tablespoon water
1/2 teaspoon peppermint extract
3 drops green food coloring
1-1/2 cups milk chocolate chips
6 tablespoons butter, softened
1/4 teaspoon peppermint extract
1. Prepare cake batter according to package directions, using a greased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake.
4. For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Great chocolate idea to add with lunch, snacks, life!
Total Time: Prep: 20 min. Bake: 20 min.
1 cup butter, softened
2 cups packed brown sugar
2 teaspoons Pure Vanilla Extract
3 cups quick-cooking oats
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1 cup chopped walnuts
2 teaspoons Pure Vanilla Extract
1. In a bowl, cream butter and brown sugar until light and fluffy. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt; add to the creamed mixture. Spread two-thirds into an ungreased 15-in. x 10-in. x 1-in. baking pan; set aside.
2. For filling, heat the milk, chocolate chips, butter and salt in a microwave-safe bowl until chips are melted. Remove from the heat; stir in walnuts and vanilla. Spread over top. Drop remaining oat mixture by tablespoonfuls over chocolate.
3. Bake at 350° for 20 to 25 minutes. Cool on a wire rack.