Chocolate & peanut butter: one of the great &s of all time. Earlier this week I whipped up a variation on two decadent (gluten free) dessert recipes. These recipes are suspicious alone but wonderfully dangerous when combined. I took a couple of the dense treats over to a neighbor who shares my affinity for peanut butter. He later told me, judging by the weight of the 2 “cookies” I knew it was serious business! So there you have it, this recipe mash-up is not for the faint of heart. Can you handle it?
Flourless Double Chocolate Peanut Cookies Adapted from Martha Stewart’s Recipe
3 cups confectioners’ sugar
3/4 cup cocoa powder
1/2 teaspoon sea salt
5 oz. bittersweet chocolate chunks
1 1/2 cups chopped peanuts
4 large egg whites at room temperature
Preheat oven to 325-degrees. In a large bowl, whisk together sugar, cocoa, and salt (I like to use a mesh colander to sift the dry ingredients). Stir in chocolate and peanuts (I pulverized half of the nuts in my blender). Add egg whites and stir just until incorporated (looks like thick brownie batter).
Drop dough balls (cookie scoop works wonders) onto a parchment-lined baking sheet. Bake until tops are dry to the touch, about 23 minutes, rotating baking sheet halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)
Peanut Butter Cream Adapted from Kathleen’s Peanut Butter Icing Recipe
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup heavy whipping cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth. Stores well in the fridge but spreads best at room temperature.
I love the idea of eating a waffle on the street. Earlier this year when my sister got an eggette pan from her husband, I learned that egg waffles are traditionally served on the street in Hong Kong! We like to enjoy them around the dinner table here, pulling the little circles apart and piecing at the sweet custardy bread with friends and family. My niece calls them Octopus Waffles and likes them with powdered sugar; I call them Bubble Wrap Waffles and like them with cinnamon sugar; my sister usually makes the waffles and likes hers with whipped cream and berries. This day we three got in the kitchen and made a rich cannoli and falltime inspired egg waffle. The recipe is from the egg waffle pan, and the pumpkin spice cream filling recipe below is adapted from a JELL-O advertisement I once tore out of a magazine. Sprinkled with chocolate chips and wrapped up, it’s a breakfast dessert that’s good on the go!
Pumpkin Spice Cream Filling
1 small box instant vanilla pudding mix
1/3 cup cold milk
1 t. pumpkin spice
3 cups whipped cream (homemade or Cool Whip)
If you don’t have an icing bag, just dollop it on with a spoon. It also works wonderfully in donut holes or spread between cake layers.
I have been making a concerted effort lately of packing magnesium-rich foods into my daily eating habits. Halibut and cooked spinach makes a tasty meal, but I cannot eat that every day. Also, munching on a variety of seeds can get boring pretty quickly. Then I realized, it doesn’t have to be that way: cocoa beans are a natural source of magnesium too!
Inspired by the Domestic Goddess herself, I modified this tasty crunchy snack. Goal: make in-taking more magnesium most enjoyable. Like Nigella says, the most difficult part of making granola is actually assembling the pantry ingredients (her granola recipes also appear in one of my favorite cookbooks, Feast). Almost every ingredient in my modified recipe is high in magnesium, and bonus points when added to yogurt, whole or soy milk. P.S. Also easily Vegan-friendly
1/4 cup natural cocoa
4 cups rolled oats
1 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon instant espresso
1/3 cup clover honey
1/4 cup blackstrap molasses*
1 cup light brown sugar
2 cups cocktail peanuts (nut allergies – replace with more seeds)
1 teaspoon kosher salt
2 tablespoons olive oil
Preheat oven to 300-degrees.
Mix everything together very well in a large mixing bowl (sometimes clean hands are the best and easiest tools for thorough mixing here). Half the mixture and spread in two baking tins (I had cookie sheets and lined them with parchment) and bake for 40 minutes, turning over half-way through baking. Allow to cool, break apart, and store in an airtight container.
*if you care for less of a molasses tang, use light molasses or substitute brown rice syrup/rice malt syrup like Nigella uses. I used blackstrap due to magnesium content and also because I happen to enjoy the molasses tang.
You know surprise cupcakes; the ones where you bite down and find there’s more than just cake in there? I actually never make them myself (my sister does them so nicely with the chocolate cake, cream cheese, and chocolate chips), but I have been tasting out different popcorn ball recipes, and I thought, “these balls could stand a surprise inside.” Chocolate was my initial instict, but chocolate alone seemed much too boring. Something with extra gooeyness and more flavor dynamics… a Snickers, YES. If you eat one of these surprise balls within an hour of assembly, the chocolate is still melty. It’s like you have this great ballgame or movie snack compacted into one efficient junk food treat: mallow, popcorn, peanuts, nougat and caramel, all in the palm of your hand.
I made the less-traditional version of popcorn balls with marshmallows and butter. They are much simpler to make, softer, and there is extra “molding” time in which you can properly stow and hide the Snickers surprise.
Chop or unwrap surprise middles.
Melt 3 T unsalted butter over medium heat.
Stir in 1 C mini marshmallows until melted.
Add 4 C popped corn.
Mix until evenly coated with stickiness.
Scoop out popcorn mix into greased muffin tins or small bowl forms. Press popcorn down into the form and place candy bar bit in center. Cover with remaining popcorn mix and mold into a ball (leave no Snickers trace!). It may be necessary to coat your hands in oil or butter to keep excessive sticking away. Wrap balls in wax paper and store in airtight container until munchie time. Makes 3 baseball-sized treats or 6 mini-balls.