Browsing Tag:

milk chocolate


Peanut Butter Whirled Brownies

peanut butter brownies

Peanut butter just makes the world a better place! While the mix of peanut butter and chocolate is a universally popular flavor combination, it’s the texture of the crunchy peanut butter in these peanut butter brownies that makes them extra delicious. Don’t have crunchy peanut butter? Simply add some chopped roasted peanuts to creamy peanut butter.

Peanut Butter Whirled Brownies

Preheat your oven to 325° F.  Lightly grease the bottom of an 8×8-inch baking pan with butter or shortening.

In a medium heatproof bowl set over a pan of simmering water, stir 8 tablespoons butter plus chocolates together until melted and smooth. Remove from heat and let cool slightly. In a separate medium bowl, whisk together the flour, baking powder and 1/4 teaspoon salt.

Take the chocolate mixture and whisk in the granulated sugar. Then add eggs and whisk until the mixture is smooth. Stir in 2 teaspoons vanilla. Whisk in the flour mixture, just until combined. Set aside.

For the peanut butter filling, stir together the 4 tablespoons butter, confectioners’ sugar, peanut butter, 1/4 teaspoon salt and 1/2 teaspoon vanilla in a medium bowl until smooth.

Spread 1/3 of the batter in the prepared baking pan. Drop dollops of the peanut butter filling (1 tablespoon each) on top of the batter, spaced about 1 inch apart. Drizzle the remaining batter on top and gently spread it to fill the entire pan. Drop dollops of the remaining peanut butter filling on top. With a butter knife, gently swirl the peanut butter filling by running knife lengthwise and crosswise through batter.

Bake for 45 minutes, or until a toothpick inserted in the middle comes out with a few dry crumbs. Let the peanut butter brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 peanut butter brownies.



8 tablespoons plus 4 tablespoons butter, divided
2 ounces milk chocolate, chopped
4 ounces semisweet chocolate, chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup crunchy peanut butter
1/4 teaspoon plus 1/4 teaspoon salt, divided
3 eggs
2 teaspoon plus 1/2 teaspoon vanilla, divided
3/4 cup granulated sugar
1/2 cup confectioners’ sugar


Number of servings: 16

Cooking time: 45 minutes

Snacks & Candies

Chocolate Chip Banana Mini Muffins

Chocolate Chip Banana Mini Muffins


1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 egg
1/2 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup milk chocolate chunks or chips


Preheat oven to 350F degrees. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. In another bowl, combine egg, oil, sour cream and vanilla. Stir wet ingredients into dry ingredients just until moistened. Then fold in mashed bananas and chocolate chunks.

Fill greased mini muffins tray about 1/2 full each. Bake for 15 minutes or until golden. Cool for 5 minutes before removing from the pans and transferring to wire rack to cool completely. Makes about 36 mini muffins.

For regular-sized muffins, bake for 22 to 25 minutes. Makes about 16 regular-sized muffins.


caramel cashew cheesecake


  • 1 1/2 cups finely crushed cinnamon graham cracker crumbs
  • 1/4 cup butter, melted
  • 32 ounces cream cheese, softened
  • 1 1/4 cups packed dark brown sugar
  • 1 1/4 cups whipping cream, divided
  • 2 teaspoons vanilla extract
  • 1 cup caramel ice cream topping, divided
  • 4 eggs
  • 1 cup miniature milk chocolate chips
  • 1/2 cup cashew pieces

Preheat oven to 325F degrees.  Wrap outside of 9-inch spring-form pan with foil.  In small bowl, mix graham cracker crumbs and butter with fork until well blended.  Press firmly against bottom and up sides of pan.  Bake 8 to 10 minutes or until set.  Reduce oven temperature to 300F degrees.

In large bowl, beat cream cheese with mixer on medium until smooth.  Gradually beat in brown sugar, beating until light and fluffy.  On low speed, beat in 1/4 cup whipping cream, vanilla and 1/4 cup of caramel topping.  Add eggs, one at a time, beating well after each addition.  Fold in chocolate chips.  Pour over crust in pan.

Bake 1 hour and 25 minutes or until set.  Turn oven off and open oven door at least 4 inches.  Let cheesecake remain in oven 30 minutes.  Remove cheesecake from oven.  Run knife around edge of pan to loosen.  Cool 30 minutes at room temperature.  Cover and refrigerate at least 6 hours or overnight.

In small bowl, beat 1 cup whipping cream with mixer until stiff peaks form.  Remove side of pan.  Top individual servings with whipped cream.  Drizzle with remaining caramel topping and sprinkle with cashews.


chocolate-filled russian tea cakes


  • 1 cup butter, room temperature
  • 1 1/2 cups powdered sugar, divided
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3/4 cup finely chopped almonds
  • 48 dark or milk chocolate stars (store bought, 14 ounce bag)
  • 1 tablespoon red sugar
  • 1 tablespoon green sugar

Preheat oven to 400F degrees. In large bowl, beat butter, 1/2 cup powdered sugar and vanilla with electric mixer on medium until well mixed. On low speed, beat in flour, salt and almonds.

For each cookie, shape scant measuring tablespoonful dough around chocolate star to make 1-inch ball. Place 2 inches apart on ungreased baking sheets.

Bake 12 to 15 minutes or until set and bottoms begin to turn golden brown. Meanwhile in a small bowl, mix 1 cup powdered sugar with red and green sugars.

Immediately remove cookies from baking sheets. Roll in sugar coating. Cool completely on wire racks, about 30 minutes. Roll in sugar coating again.


chocolate eggnog

There are a few steps to making this chocolate eggnog, but the final outcome is worth it.

Chocolate Eggnog

In a heavy saucepan, stir together the sugar and cocoa powder.  Stir in the eggs, egg yolks, evaporated milk and cinnamon sticks.  Cook over medium heat, stirring constantly until mixture thickens slightly. Thermometer should register 165° F.  Do NOT let boil.

Remove from heat. Place pan in the sink or a bowl of ice water and stir for two minutes. Remove the cinnamon sticks.

Whisk in the whipping cream, port wine, rum, and vanilla.  Cover and chill for at least 4 hours.

Garnish with whipped cream, chocolate shavings and stir with a peppermint stick for additional flavor. Makes about 2 servings of chocolate eggnog.



3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 eggs, lightly beaten
3 egg yolks, lightly beaten
12 ounces evaporated milk
2 cinnamon sticks
1 cup whipping cream
1/4 cup port wine
1/4 cup rum
1 1/2 teaspoons vanilla
whipped cream
milk chocolate shavings
peppermint sticks


Number of servings: 2

Cooking time: 10 minutes