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Vegan Peanut Butter Caramel Truffles

April 16, 2015 by braytonbb

Don’t be scared about by the word vegan. It just means healthier and you can still enjoy the flavor especially when you add peanut butter. These truffles are not made with caramel but an alternative. Since I am still somewhat new to the vegan world I am always looking for new recipes so I am really excited to share this 5 ingredient recipe, since we all need a little chocolate after dinner, in my opinion. This one came from the minimalist baker which I find myself using a lot. Hope you enjoy.

Vegan Peanut Butter Caramel Truffles – serves 20 Caramel peanut butter truffles

16oz. Medjool dates, pitted, 2.5 TB melted coconut oil, divided, 3/4 tsp. sea salt, 1/4 C all natural creamy, salted peanut butter, 1 C dairy free dark chocolate chips.

Add dates to food processor. Add 1 TB melted coconut oil and mix. ( do not melt coconut oil in the microwave. Heat in a bowl over a gas range or add to a saucepan for electric range).  If it doesn’t look like it is forming a paste, add a little bit of warm water. Not too much though other wise it won’t stick together. Add 3/4 tsp. seal salt and mix more, scraping down the sides.

Form into ball the size of a superball or a bit larger and place on parchment paper and freeze for 30 minutes.

While they are freezing, combine peanut butter and 1/2 TB melted coconut oil. Right before your 30 is up, heat peanut butter mixture in microwave for about 20 seconds. Remove truffles from the freezer and pour peanut butter mixture over the tops of the truffles. Freeze again for another 30 minutes.

About 5 minutes before you are ready to take the truffles out of the freezer,  warm the chocolate chips with remaining 1 TB melted coconut oil in the microwave until melted and dip truffles into the melted chocolate. Sprinkle with more sea salt if desired and place back on the parchment paper.  Put in the refrigerator until ready to serve.

 

 

Chocolate Cheesecake

April 2, 2015 by braytonbb

I am not sure why I have never had much luck with cheesecake, but this chocolate cheesecake turns out great every time. I have always made cheesecake in a water bath but this one doesn’t call for it. If you are not a chocolate fan, this recipe may not be for you. Covered with a chocolate ganache topping is just fine with me, but it is very rich and decadent so be prepared to be overwhelmed with goodness! Also, cheesecake is always best the next day so plan on two days for this goody.

Chocolate Cheesecake with Ganache Topping – Serves 12 generously chocolate cheesecake

Crust- 9 oz. of finely crushed Oreo cookies and 6 TB of melted butter

Filling – 10 oz.  Ghiradelli 60% Cacao Bittersweet chocolate chips(I have used Nestle semi sweet which is fine, but better chocolate always makes a better product!), 4- 8oz. packages cream cheese at room temp, 1 1/4 C sugar, 1/4 C Ghiradelli unsweetened cocoa (same goes here for brand), and 4 Large room temp eggs.

Topping – 3/4 whipping cream, 5 oz. Ghiradelli chocolate chips and 1 TB sugar

Spray a 10″ springform pan with high sides. Mix your finely crushed Oreo cookies with melted butter and press into the bottom of your springform pan. Bake at 350 degrees for 5 minutes.

While your crust is cooling, melt 10oz. of chocolate chips in the microwave until smooth. You should stir every 30 seconds to prevent from burning. While chocolate is cooling, blend cream cheese, sugar, and cocoa powder until smooth. Make sure there are not any lumps! Pour in chocolate. Add eggs one at a time until blended but do not overblend! Pour cheesecake filling over crust, smooth top and bake for 1 hour until sides are hour and center still looks a bit soft. Do not attempt to open oven door to check on cheesecake! Once done, turn oven off, open oven door and let cheesecake cook until at room temp. Once cool, run knife around the outside of cheesecake between pan to loosen. Cover tightly and chill in fridge overnight.

A few over before serving, make topping. Stir cream, 5 oz. chocolate and sugar in a saucepan over low heat until smooth. Pour over center of cheesecake but leaving edges bare. Chill until topping is set. When ready to serve, remove sides of springform pan.

Hints: If cheesecake cracks in the middle, no worries it will be covered up by the ganache.

To prevent cracking, use room temp. products, do not over beat eggs, and do not open oven door. Cheesecake needs to be cooled gradually. Opening oven door or cooling to quickly are sure ways to crack cake. Of course it will still taste great, but if you are going to go through the work, be patient!

 

Brownie Cookies

March 5, 2015 by braytonbb

I posted a recipe for some brownie cookies about three years ago. Though I do try to come up with new recipes  and try out other peoples recipes to share with you, I also like to tweak the recipes I know that are good but could be better. This is one of them. I think these have really got a true brownie texture to them. I added some white chocolate chips too since I had them laying around, but if you want, leave them out or add even more chocolate, which never hurts.

Brownie Cookies– revamped from a previous recipe brownie cookies 2

8 oz, semisweet baking chocolate, 1 1/3 C flour, 3/4 C brown sugar, 1 tsp. vanilla, 2 eggs, 1/4 tsp. baking powder, 1/3 c pecans, 6 TB butter, 8 oz. of chocolate chips, and 4 oz of white chocolate chips.

Melt 8 oz of semi sweet chocolate and butter in the microwave. Every 30 seconds stop the microwave and stir and the chocolate and butter are melted and combined. It should take about 2 minutes. Set aside.

Beat together eggs, brown sugar and vanilla. Once combined, stir in chocolate mixture, followed by the flour. Fold in the nut and then both chocolate chips and white chips.

Chill dough for 30 minutes. After 30 minutes, scoop 1 TB of dough balls onto a cookie sheet. Chill cookie sheet for at least one hour.  Trust me, the cookies will stay their shape much better, otherwise you will have flat, hard cookies.

Bake at 350 after chilling for 15 minutes. Let cool and enjoy, if you can wait.

Oatmeal Butterscotch Cookies

February 12, 2015 by braytonbb

These Oatmeal Butterscotch Cookies are not going to be a new recipe to many of you, but they are still a goody. You can pick up a bag of butterscotch chips and probably find some variation of the recipe on just about any name brand bag. I like to add a little extra butter and of a course a few extra chips if you have a couple bags sitting around. Not only are these cookies great for kids or adults, but they freeze well too. That means if you find that your family doesn’t eat the whole batch, throw some in a Ziplock bag for future nibbling.

Oatmeal Butterscotch Cookies

 

Oatmeal Butterscotch Cookies – about 36 cookies depending on size. I like using a 4 oz. cookie scoop

1 1/2 sticks of butter at room temp. , 1/2 C sugar, 1 C brown sugar(light or dark), 2 eggs, 1 tsp. vanilla, 1 1/4 C flour, 1 tsp. baking soda, 1/2 tsp. cinnamon, 1/2 tsp. salt, 3 C quick oatmeal, uncooked and a bag of butterscotch chips, plus more if you like.

Preheat oven to 350 degrees on convention if you have or 375 bake.

Beat butter, sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat again.

Add flour, baking soda, cinnamon and salt to butter mixture and blend well.  Stir in oatmeal and butterscotch chips; mix well. Drop onto a cookie sheet and bake 9 minutes and slightly brown. Let cool, if you can.

 

Carrot Pineapple Muffins

January 22, 2015 by braytonbb

I came across these carrot pineapple muffins the other day in my recipe box. I have not made these in years, probably because I make carrot cake so often as dessert that I forget about making them as muffins in the morning for breakfast. I am so glad that I found this recipe though since its a great and I look forward to sharing it with you.

Carrot and Pineapple Muffins – Serves 8 (jumbo) carrot pineapple muffins

1 C sugar, 1 1/8 C vegetable oil, 2 large eggs, 1/2 tsp. vanilla, 1 1/4 C flour, 1 tsp. cinnamon, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 C raisins, 1/2 C walnuts, 1/2# carrots shredded, and 1/4 C crushed pineapple. ( I have used tidbits too if this is all I have and it is really good as well if you like the plumpness of the pineapple with the raisins).

Frosting – 1 stick of butter (room temp), 6 oz. cream cheese (room temp), 1/2 tsp. vanilla and 1/2 bag of powdered sugar. Blend and set aside. If its too thick, add a little milk to get to the consistency you want, but be careful not to get too thin.  If it does, add more powdered sugar.

Preheat oven to 350 degrees. Spray jumbo muffin tins or line with muffin liners.

Beat sugar, oil, and eggs until light yellow. Add vanilla. Add flour, cinnamon, baking soda and salt. Stir until well blended. Add raisin and walnuts. Stir. Fold in carrots and pineapple until well blended.

Bake 30 minutes. Add frosting when muffins are cooled.

 

Chocolate Fudge Brownies

January 16, 2014 by braytonbb

My friend, who is a chef in Napa Valley, is incredible when it comes to his homemade pasta dishes and tiramisu recipes. I was shocked when he called me the other day and asked for for a traditional brownie recipe. The first thing I told him is that I am sure that whatever he came up with would be amazing. I am sure he knows that as well, but he insisted I share with him whatever I had since my sister raved about them. I have not made traditional brownies in some time. If you have followed my blog you will know that I have posted all sorts of brownies such as Blondies, Lemon Brownies Dark Chocolate Salted Caramel Peanut Brownies,  Fudgey Chocolate Cherry Cake Brownies, and  Black & White Brownies  but never traditional brownies. Traditional brownies, though scrumptious as they are, are a lot like scrambled eggs. When I have guest that asks if I can do just scrambled eggs, I say of course, but we always do so much more than just scrambled eggs for breakfast. If that is what a guest wants, then that is what we will do, so I present to you the traditional brownie. I like to think of these as a refrigerator brownies. Even though it is hard not to dig into them as soon as you pull them from the oven, they are so much better once they are chilled. Dense and fudgey. Try them for yourself. Let me know what you think.

Brownies, chocolate fudgeChocolate Fudge Brownies – 1/4 C flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 C butter, 3 oz. unsweetened chocolate, 1/2 C  light brown sugar, 1/3 C sugar, 2 large eggs, 1 large egg yolk, 1 tsp. of espresso powder and 1/2 C dark chocolate chips.

Frosting- 1 C dark chocolate chips, 4 TB butter, 1 tsp. vanilla extract, pinch of salt, 1/2 powdered sugar and 1-2 TB milk.

Preheat oven to 350 degrees. Spray an 8×8 pan.

Whisk together flour, baking powder and salt. Set aside.

In a double boiler, add a couple of inches of water. To the top pan add butter, unsweetened chocolate. Melt chocolate and butter. Once melted remove top pot from bottom and whisk in brown sugar and granulated sugar. Whisk in egg, yolk and vanilla. Add flour mixture and fold in chocolate chips. Pour in 8×8 pan. Bake 30 minutes. Cool completely before frosting.

For frosting, melt chocolate chips and butter. Stir in vanilla and salt. Stir in powdered sugar and then add milk a little at a time until smooth, creamy and shiny. Spread on brownies and refrigerate. Serve when firm.

 

Mini Crustless Pumpkin Pies

October 17, 2013 by braytonbb

This time of year really gets me craving all those wonderful fall desserts like apple pie, apple crisp, caramel bars, and yes, pumpkin pie. Dairy Queen, of course always seems to get me with their pumpkin blizzards. Since they came out with the mini’s they are the perfect little treat. I am a big fan of snack size anything. It gives me my little piece of heaven without all the guilt. That’s where these little gems come in. Your own little pumpkin pie, without the crust that you can just pick up and eat. No mess and all goodness. Thanks Pinterest for another great recipe!

Mini Crustless Pumpkin Pies

1 15oz. can pumpkin pie filling, 1/2 C sugar, 1/4 C brown sugar, 2 LG. eggs, 1 tps. vanilla, 3/4 C evaporated milk, 2/3 C flour, 2 tsp. pumpkin pie spice, 1/4 tsp. salt, 1/4 tsp baking powder, and 1/4 tsp. baking soda.

pumpkin pie mini crustless

 

 

Preheat oven to 350 degrees. Spray a cupcake tin. DON’T USE PAPER CUPCAKE LINERS OR YOU WILL HAVE A HECK OF TIME TRYING TO GET THESE OUT! They pop out really easy as long as you spray.

Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk. Add flour, pumpkin, spice, salt, baking powder, and baking soda to mixture. Fill each muffin cup almost 3/4 full. Bake for 20 minutes. Cool for 20 minutes. Remove from pan and put in fridge to cool completely. Top with whipped cream and sprinkle with more pumpkin pie spice. Make 18

Dark Chocolate and Salted Caramel and Peanut Brownies

July 13, 2012 by braytonbb

This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

CARAMEL AND SALTED PEANUT BROWNIESDark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.

Oreo Balls

April 20, 2012 by braytonbb

Silly name, but seriously good! I have taken these to parties, served them to my guests for desserts and have even enjoyed them myself. They should stay in the freezer until ready to serve.  If you have a food processor, this is super easy. This can be done in a blender as well, but its a lot more work. This recipe comes from my daughter in law. When I first had one, I thought this is good, but then I could not stop helping myself to more.  What is nice is that you can make a bunch and store them in your freezer. Whenever you get that chocolate craving, help yourself. I have not tried using the chocolate or the mint Oreos, but I can only imagine how scrumptious they would be.

CHOCOLATE COVERED OREO BALLSOreo Balls

1 package of Oreos, 8oz. cream cheese, white chocolate and/ semi sweet baking chocolate

Add the entire package of Oreos to the food processor. Process until crumbly. Add softened cream cheese and process until smooth.

Scoop out Tablespoons of crumb mixture and form into a ball.  Put on a cookie sheet and store in the freezer until ready to coat with chocolate. (It will be much easier when they are firm like this)

Melt chocolate and either dip the frozen Oreo balls in chocolate or drizzle with the white or chocolate  or both.

30-35 balls depending on the size you make them. Store in the freezer until ready to serve.

 

Friday Recipe of the Week – 7 Layer Bars

March 9, 2012 by braytonbb

This is an oldie but a goodie. Its funny sometimes when I make these, I will have guests comment that they have not had them years or that their mother use to make them for them when they were kids. I am glad I can bring back some of those memories.

 

 7 Layer Bars 

7 LAYER BARS

 

1/2 C butter, 1 1/2 C graham cracker crumbs, 1 can condensed milk (14oz), 1 bag chocolate chips, 1 bag of butterscotch chips, crushed walnuts and approx. 1/2 C shredded coconut.

Preheat oven to 350 degrees or 325 for a glass dish. Melt butter in a 13×9″ pan in the oven. Sprinkle graham crumbs evenly over butter and press down with a spoon. Pour condensed milk over crumbs. Top with chips, coconut and nuts. Bake 25-3.0 min. until brown around the edges. Let cool completely and cut.

Fudgy Cherry Cake Brownies

March 2, 2012 by braytonbb

This is another recipe from my Grandma. She always made the best desserts. This one I can throw together really quickly and everyone thinks  it took a long time. I cut the pieces a little big this time, but nobody seemed to mind.

Brownies, cherryFudgy, Cherry Cake Brownies

Cake – 2 eggs, 1 can of cherry pie filling, and 1 box of devils food cake mix.

Frosting – 5 TB butter, 1/3 C milk, 1/2 C sugar and a half of a bag of chocolate chips.

Mix the cake ingredients. Pour into an 8 1/2 x 11 cake pan. Bake for 30 min until toothpick comes out clean.

After you remove the cake from the oven, start preparing frosting. In a small saucepan, melt the chips, butter, milk and sugar until completely melted and all the sugar is dissolved.  Let cool or serve semi warm. Delicious!

 

Baked Grapefruit

April 29, 2011 by braytonbb

This Baked Grapefruit recipe is a very easy recipe for a simple breakfast in the morning, lunch or side dish.  Many people tell me that they do not care for grapefruit, but they really enjoy this recipe.

Baked Grapefruit – Serves 2BAKED GRAPEFRUIT

Ruby Red grapefruit (very important) White is too sour

brown sugar (light or dark)

cherry (garnish)

 

Cut 1 ruby red grapefruit in half. Take out any seeds. Cut around grapefruit and section off.

Sprinkle with brown sugar (approx. 1 tb)

Broil for 1 min (watch carefully) or bake for 5-7 minutes until brown sugar caramelizes.

Top off with a cherry for decoration.

Serve in half of the grapefruit on a salad plate or bowl.

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