peanut butter and toffee blondies

I haven't always been a fan of peanut butter, but since marrying my husband, he's turned my mild liking of it into something much stronger! Whereas I wouldn't have cooked or baked with peanut butter a few short years ago, I do now . . . and love it!

So I present to you . . . Peanut Butter and Toffee Blondies! Soft, chewy, moist blonde brownies topped with a sweet, soft and creamy peanut butter frosting . . . and then sprinkled with chopped Heath toffee!  

They are to die for . . . and one piece just isn't enough! 

Since the blondie part of this recipe is perfect, it provides a delicious base for other toppings. If you're a fan of Peanut Butter & Jelly, then artistically swirl grape or blackberry jam into the warm peanut butter frosting . . . YUM! And because I adore chocolate, I couldn't resist adding a velvety smooth chocolate ganache frosting. I topped half with toffee bits, and left the other half plain. Both were heavenly!

I promise your friends will be asking you for the recipe, so be sure and have a few printed copies on hand!

So let's get started . . . Here's what you need . . .

Blondies
1 1/2 cup (3 sticks) unsalted butter, softened
1 1/2 cup smooth peanut butter (like SKIPPY)
2 1/2 cup sugar
3 large eggs, room temperature
2 Tablespoon vanilla extract
3 cup self rising flour
Topping
2 cups peanut butter chips
6 Tablespoons heavy cream
6 coursely chopped Heath Bars or chocolate covered toffee bars 
1/2  cup finely chopped unsalted peanuts (optional) 

  
Preparation
Preheat oven to 325 degrees Fahrenheit. 
Grease and flour 12x18-inch pan.
In a large bowl, beat together the butter and peanut butter until fluffy. Add the sugar and beat until smooth. Add the eggs and vanilla and mix well. Add the flour and beat until well incorporated. Spread the batter evenly into pan. Bake 25-30 minutes or until cake tester comes out moist with crumbs attached. Do not overbake . . . Remember, you want moist crumbs attached to the cake tester!
Topping
In a small saucepan over medium heat, melt the peanut butter chips and cream, stirring until smooth. Drizzle the mixture over the cooled blondies, and spread evenly. Sprinkle with Heath Bars and peanuts.

Bon Appetit!

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Tumbleweed Contessa

cake batter truffles

I'm in love with this photograph . . . Maybe it's the beautiful rose, the elegant hand-painted teacups, and the whimsy of the sprinkles . . . whatever it is ~ I just adore it! 

Zee Longenecker

This teacup and sprinkles photograph spurred my new love and interest in sprinkles . . . and so inspired these sweet cake batter truffles. 

Have you had the pleasure of enjoying a truffle? If you haven't, then you must . . . especially if you love chocolate!  

delish

Truffles are a bite-sized chocolate confection usually made from rich ganache, a mixture of chocolate and cream. Traditionally, they are formed into small balls and rolled in cocoa powder, giving them a rustic look reminiscent of their fungal namesakes. Truffles can also be dipped in chocolate for a more finished look.

Cake Batter Truffles are a fun take on the more formal chocolate truffle.  

A moist, tender, rich vanilla filling . . . wrapped in a crisp white chocolate shell.

Oh, and the sprinkles!!

Pops of color are scattered in the filling, and atop . . . so fun and pretty!

I think I had just as much fun photographing these truffles, as I did making them!

These little pretties are rich and sweet . . . and so much fun to eat! Because I'm a huge chocolate fan, I'm anxious to try a chocolate version!  Maybe next week (smile) !?! 

Here's what you need . . .

1/2 cup unsalted butter, softened

1/2 cup sugar

1 1/2 cups flour

1 cup yellow cake mix dry

1 tsp. vanilla

3 Tablespoon milk (or Vanilla Creamer)

1/8 tsp. salt

2 Tbsp. sprinkles

16 oz white dipping chocolate

Preparation

Beat together butter and sugar using an electric mixer until combined. Blend in vanilla. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 1 Tablespoon of milk or more, if needed, to make a dough consistency. (*I use Vanilla Creamer instead of milk,  for a richer flavor!) Mix in sprinkles by hand. Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet. Chill balls in the refrigerator for 15 minutes to firm up.

While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted. Stir between intervals. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl. Place truffle back on the cookie sheet and top with sprinkles. Repeat with remaining balls until finished. 

Chill cake batter truffles in the refrigerator until serving. 

Makes around 24-30 truffles.

Bon Appetit!

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CedarHill Ranch, The Cottage Market, How Sweet the Sound

strawberries, cream, and meringue cookies

Mmmmm . . . mmmm . . . mmmm! 

That's what you and your guests will be saying while enjoying this light and unique dessert!  
   
This recipe was inspired by a surprise visit from an out-of-town friend. Since I didn't have  time to "plan" a dessert, I had to turn to my pantry. I'm learning that sometimes my best recipes come from no recipe at all, just creativity and cupboard staples.  

For me, whipping cream, sour cream, and berries (or fruit, of some kind) are just a few staples that can be found in my fridge. And because my husband has a major sweet tooth, I typically have treats hidden in my cupboards, or prettily displayed on my counter, somewhere.  

So with little effort, this heavenly dessert was created.  
  
It's a pleasant combination of ripe red berries . . . sweet, crunchy vanilla meringues that simply melt in your mouth . . . and slightly tangy whipped cream. The flavor and texture combination is quite pleasing to the palate. I can't wait for you to try this sweet treat!  
  
Oh! I recently saw a similar dessert to this one on television, but with sweet peaches. Mmmmmm . . . . mmmmm!  Add a pinch of cinnamon to the whipped cream, and you might have perfection (smile)!  

  

Ingredients

2 small baskets of strawberries, hulled and cut in half

2 tablespoons sour cream

1 scant cup chilled heavy whipping cream

1 Tablespoon confectioners sugar

Eight 2-inch vanilla meringue cookies, coarsely broken (about 2 cups), plus 2 more, halved 
*I buy the cookies from Trader Joe's. Most bakeries sell them.

  

Directions
In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce. 
Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Add the confectioners sugar. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. 
Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.  

Bon Appetit!