Chocolate Peanut Butter Truffle Filled Peanut Butter Cookies

These cookies are amazing! I found the original recipe here on Pinterest, and actually made a few tweaks. The original recipe had truffle filling that used peanut butter and butterscotch chips. I didn’t have butterscotch chips, so I substituted chocolate chips, and I’m so glad I did!

These became a chocolate peanut butter lovers’ dream! Paul was a huge fan of them, and not going to lie, they are AMAZING with tea (or in Paul’s case) coffee, or a huge glass of milk!

These are decadent, and absolutely phenomenal. They go with just about anything. I honestly don’t have too much to say about these, but they were the inaugural baking experiment in the new house, and they turned out splendidly!

Try them out, and you won’t be disappointed either!

Ingredients

Yield: 2 dozen cookies

For the truffle filling:

1 c. butterscotch or chocolate chips
¼ c. creamy peanut butter

For the cookies:

½ c. butter, softened
1 c. creamy peanut butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 2/3 c. flour
1 tsp. baking soda
½ tsp. salt
¼ c. sugar (optional)

To make the truffle filling, place the peanut butter and the chocolate or butterscotch chips in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each microwave session until smooth and well-combined.

Refrigerate 10-15 minutes until mixture is cooled and thick enough to scoop. Scoop into tablespoon-sized balls, and refrigerate on a sheet of parchment paper until cookie dough is ready.

To make the cookies, preheat oven to 350°F and line a baking sheet with parchment paper.

In a large stand mixer fitted with a paddle attachment, cream the butter, peanut butter, and brown sugar together on high speed until light and fluffy. Beat in the egg and vanilla until combined.

Add in the flour, baking soda, and salt and continue to beat on low until mixture forms a dough.

To assemble the cookies, scoop out about two tablespoons of dough, and form around the truffle filling. Wrap around filling, and make sure dough is fully covering filling.

**If desired, roll cookies in sugar before baking.**

Place on baking sheet, and flatten slightly. Repeat with remaining truffle filling and dough.

Bake cookies for 9-10 minutes, or until cookies are puffed and edges are set. Allow to set on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

 

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No-Bake Chocolate Oat Bars

This summer has been a hot one! I haven’t wanted to turn on the oven at all (can you blame me?) because we don’t have air conditioning. Every time I turn on the oven, the whole house heats up and becomes some sort of hellish heat-sink.

These are a great alternative to a baked dessert. They don’t take a lot of time to whip up, and they are delicious, and simple. Mine didn’t turn out exactly like the original post, because I overestimated the amount of oatmeal, and put a bit too much on the bottom, so there was a thin layer of oatmeal on the top.

I’m not going to waste your time in this heat wave! Go make these, because they are easy, quick, and taste amazing!

Ingredients

Yield: 12-16 bars (depending on cut size)

1 c. butter
½ c. brown sugar, packed
1 tsp. vanilla
3 c. rolled oats
½ tsp. cinnamon
¼ tsp. salt
1 c. chocolate chips
¾ c. chunky peanut butter

Line an 8 x 8 pan with parchment paper and set aside.

In a medium saucepan, combine the butter, brown sugar, and vanilla. Heat over low heat until butter melts and sugar dissolves.

Add the oats, cinnamon, and salt. Cook, stirring constantly, for 4 to 5 minutes. Take off the heat.

Pour half of the oat mixture into the pan, spread out evenly, and press down.

In a small, microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave on 20 second increments, stirring constantly, until smooth and combined. Pour 4/5 of the chocolate mixture over the oatmeal.

Top with the remaining oats, then drizzle the remaining chocolate over the top of the oats. Refrigerate for 4 hours, or until set, then slice, and serve.

Death by Chocolate Cake

I am a huge chocolate fan, and this cake is EXTREMELY chocolatey. As in, you-need-a-really-small-piece-and-a-big-glass-of-milk-to-go-with-it chocolatey. It’s a very rich cake, but so worth it.

I found the original recipe here, and the only thing I changed was double the recipe, so I got a three-layer 6-inch cake, and cupcakes. I made a teeny error in judgement though, and only made 12 cupcakes. I could have easily gotten two dozen cupcakes from the recipe. They rose like crazy, and I had a dozen monster cupcakes. (Paul wasn’t complaining!)

I’m posting the original recipe, and it makes one triple-layer 6-inch cake. If you are a chocolate fan, then go and make this cake! You will not be disappointed. Rich chocolate cake with a creamy, silky chocolate buttercream icing. Oh, yes. Death by Chocolate indeed!

Ingredients

Yield: 1 triple-layer 6 inch cake

For the cake:

1⅓ c. flour
⅔ c. cocoa powder
1½ c. sugar
1¼ tsp. baking powder
1¼ tsp. baking soda
¾ tsp. salt
2 eggs
¾ c. milk
⅓ c. vegetable oil
1½ tsp. vanilla
¾ c. strong brewed coffee, hot

For the frosting:

1 c. butter, softened
3½ c. icing sugar
½ c. cocoa powder
¼ tsp. salt
2 tsp. vanilla
¼ c. heavy cream

To make the cake, preheat oven to 350°F. Grease three 6-inch pans and dust with cocoa powder (or brush pans with Miracle Cake Release). Set aside.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment, beat the eggs on medium-low until yolks and whites are combined, but not over-mixed. Add in the milk, oil, and vanilla, and mix. Slowly pour in the dry ingredients while the mixer is on low. When the batter is cohesive, slowly add in the coffee and mix on low. When batter is smooth and thin, stop the mixer. (The batter will look VERY thin. It’s okay, trust me!)

Pour batter evenly into the prepared plans (recipe makes 2 dozen cupcakes if you don’t make a cake), and tap lightly on the counter to remove any air. Bake in the preheated oven for 32-35 minutes, or until centers are set, and toothpick inserted into center comes out clean. Let the cakes cool in the pans for 5-10 minutes, then remove from the pans and cool completely on wire rack.

To make the frosting, cream the butter in a stand mixer fitted with a paddle attachment until light and fluffy. Stop the mixer, and add 3 cups of the icing sugar, and all the cocoa powder into the mixer. Mix on low until combined.

Turn mixer to medium and add vanilla, salt and cream. Beat until fully absorbed and creamy. Add more icing sugar or milk if needed.

To assemble the cake, place a cake layer on cake stand, and spread an even layer of icing on the first cake layer. Top with second layer of cake, another layer of frosting, and top with last layer of cake. Finish cake with remaining frosting, covering the top and sides of the cake evenly.

Store cake in the fridge until needed, then take out about 30 minutes before serving. Slice, and serve.

S’mores Pie

This is my first ever collaborative post! Paul helped me with this pie. He cooks dessert every once in a while, and one of his dessert specialties is pudding. I was just hanging around the house on the weekend, and then it hit me: S’mores Pie.

I don’t know where it came from, but I decided that I needed to make S’mores Pie, so this is a collaborative Sugar and Spice original recipe! Also, this is a no-bake recipe, so no turning on the oven, only the stovetop.

Paul and I came up with the recipe ourselves, and it is written below. I just whipped up the crust in about five minutes, and Paul did me a huge favour and made the chocolate pudding filling, then I made the same marshmallow fluff that I used for his birthday cake.

One piece of advice Paul made sure to tell me to write down is that you can’t stop stirring the pudding, or you will not get the silky consistency that you need in a good pudding.

I will say that the whole, uncut pie was so easy to photograph, but it was nigh impossible to get a clean slice, because of that gooey, delicious marshmallow. If I get a good (or at least acceptable) picture of the inside of the pie, I’ll update this post. Still, the pie was totally worth it.

Ingredients

Yield: 1 9-inch pie

For the crust:

2 c. graham cracker crumbs
½ c. butter, melted
½ c. sugar

For the filling:

½ c. sugar
1/3 c. cocoa
2¼ tsp. cornstarch
Pinch salt
1 egg, beaten
2½ c. milk
1/3 tsp. vanilla
2 tbsp. butter

For the topping:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

To make the crust, combine the graham cracker crumbs, butter, and sugar in a bowl. Press into a pie plate into an even layer across the bottom and up the sides. Refrigerate until needed.

To make the chocolate pudding filling, whisk together the sugar, cocoa, cornstarch, and salt thoroughly in a medium saucepan.

On medium heat, slowly whisk in the beaten egg and milk. Whisk constantly (and I mean constantly!), until boiling. Keep whisking approximately 5 minutes until the pudding is thick enough to fully coat the spoon back.

Remove from heat, and whisk in the butter and vanilla. Pour into the prepared pie plate and chill completely.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

Top the chocolate pudding filling with the marshmallow topping, and toast with a kitchen torch. Chill pie completely, then slice and serve.

Peanut Butter Smore’s Cake

Well, April has flown by. It’s crazy how fast the month passed. It probably helped a bit that in the middle of the month, I had a week off of school for Easter holidays. The week off was fantastic, mainly because Paul and I spent it in Jamaica! It was our six-month-delayed honeymoon.
Ahh, it was fantastic. Sun, sand, and all the jerk chicken we could eat! Paul even brought jerk spices home so he could try to replicate the Jamaican Jerk flavour. It’s smoky and spicy and absolutely delicious. Either way, the day after we got back was Paul’s birthday! We didn’t do too much the day of, just went to brunch with a friend, but I didn’t get a chance to make Paul a birthday cake last week.

THIS week, however, I had some time, and when I asked Paul earlier in the week what he wanted as a birthday cake (I had been asking him regularly for the last month and a half) he said “I’ve had lots of time to think about it, and I’ve decided I want a Peanut Butter Smore’s Cake.” The matter was settled.

I decided to go straight to Pinterest, because I had quite a few pins on my various dessert boards, and settled on this recipe for a Smore’s cake. I did make a few changes of my own, and it turned out FANTASTICALLY. I added peanut butter into the cake batter, which made it a little thicker, but still worked. I also made homemade peanut butter and chocolate marshmallows to use as garnish (those recipes are coming, I promise!). Paul was so excited about the concept I came up with he refused to even try the marshmallows, which were finished first. He said he didn’t want to ruin the whole cake experience.

So, this cake is a peanut butter graham cracker cake, a whipped chocolate ganache filling, homemade marshmallow fluff frosting, chocolate ganache drizzle, and homemade peanut butter and chocolate marshmallows. Of course, I also toasted the marshmallow frosting and the marshmallows on top, because smore’s. I’ll put everything below except for the marshmallow recipes, because I’ll post those a little later.

Okay, I won’t torment you any more. To cake!

Ingredients

Yield: 1 9-inch triple layer cake

For the cake:

2¼ c. flour
2¼ c. graham cracker crumbs
1½ tsp. baking powder
¾ tsp. baking soda
1½ tsp. salt
1 c. peanut butter (creamy or crunchy works, I used half and half)
1½ c. butter, at room temperature
1½ c. brown sugar
¾ c. sugar
6 eggs
1½ c. buttermilk
3 tsp. vanilla

For the ganache filling:

12 oz. milk or semi-sweet chocolate
6 oz. heavy whipping cream

For the marshmallow fluff frosting:

1/3 c. water
¾ c. sugar
¾ c. light corn syrup
3 large egg whites, at room temperature
½ tsp. cream of tartar
1 tsp. vanilla

For the ganache drizzle:

10 oz. milk or semi-sweet chocolate
5 oz. heavy whipping cream

To make the cake, preheat the oven to 350° F. Line cake pans with parchment paper or Miracle Cake Release.

In a large mixing bowl, combine the flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter and peanut butter until combined and fluffy. Add the sugars and beat again. Add in the eggs, one at a time, and vanilla, beating after each addition.

Add the flour mixture and the buttermilk in small increments to the wet ingredients, beating after each addition. Begin and end with flour additions. Beat to combine, but do not overmix. Separate the batter evenly between the prepared pans, and bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let the cake cool in the pan for 10 minutes before removing from pan and cooling completely.

To make the whipped ganache filling, chop chocolate and place into a heat-proof bowl. Heat the cream, on the stovetop or in the microwave, until hot, but not boiling or scalded. Pour the cream over the chocolate, let stand for 2-3 minutes, then whisk together into a smooth consistency.

Place the ganache in the refrigerator until cooled and thickened, but still soft. Transfer to a mixer bowl fitted with a whisk attachment, and whip until the ganache gets fluffy and lightens in colour, about 2 minutes.

To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan with a candy thermometer attached. Whisk to combine, and heat over medium-high heat. Do not stir the mixture any more.

In a completely grease-free mixer bowl with the whisk attachment, place the egg whites and cream of tartar. When the sugar syrup reaches 225° F, start whipping the egg whites to soft peaks.

When the sugar syrup reaches 240° F, take it off the heat and slowly start adding it to the egg whites in a thin, steady stream. Once all of the syrup is added to the egg whites, turn the mixer to medium-high and continue whipping.

Continue to whip for 7-8 minutes, or until the mixture looks stiff and glossy. Add the vanilla and whip until the fluff has cooled.

 

To assemble the cake, trim all uneven edges or tops to flat layers.

Place one layer of cake on a cake stand, then top with half of the whipped chocolate ganache. Spread the ganache evenly, then top with the second layer of cake. Cover the second cake layer with the rest of the chocolate ganache, and spread evenly. Top with third layer of cake. Put in the refrigerator for the ganache to firm up.

Once the whipped chocolate ganache is firm, spread the marshmallow fluff over the top and sides of the cake. It is okay if it looks messy, because it will be topped with more chocolate and torched.

After the marshmallow fluff is on the cake, torch the fluff with a brulee torch so it looks toasted.

Drizzle the chocolate ganache sauce over top of the marshmallow fluff, and top with chocolate and peanut butter marshmallows for garnish. Toast the marshmallow garnish if desired.