Buckeyes

  

Peanut butter and chocolate is one of my favorite flavor combinations so making Buckeyes was a no-brainer.   I've never made these candies originating from Ohio before, but I think they'll definitely be added to my holiday cookie box repertoire.

 

The buckeyes couldn't be simpler to make and are made out of ingredients you probably already have in your kitchen.  I referenced a Cook's Illustrated recipe that uses cream cheese instead of butter, which cuts down on the sweetness coming from powdered sugar.   I just love the look of the finished candies once they're dipped in chocolate because they really do resemble their namesake.

 

 

Copycat Levain Dark Chocolate Peanut Butter Chip Cookies

 

I've never been to Levain Bakery in NYC but you can be sure that the next time I make it to Manhattan (hopefully soon!) it will be one of my first stops.  For this blog I've made a copycat of their famous chocolate chip walnut cookie before but when I saw a picture of these dark chocolate peanut butter chip cookies on Mike Johnson (Mike Bakes NYC) Instagram I knew they were going to be my next baking project.  

The stark contrast of tan peanut butter chips against the dark chocolate cookie was so beautiful and stunning.  It doesn't hurt that chocolate and peanut butter is one of my favorite combinations either.  Be forewarned though, the recipe yields just four cookies, but they are MASSIVE!   Size-wise they are not for the faint of heart.  The diameter measures approximately 4" across!   I suppose you could portion them out smaller than the suggested size but then they'd lose their "Levain-likeness."

It took some major willpower to wait for the baked cookies to cool slightly so I could have a taste but it was worth it.  The chocolate cookie flavor was deep, rich and not too sweet and perfectly complemented the bursts of peanut butter.  All it was screaming for was a glass of ice cold milk.

Homemade Nutter Butters

Oreos may be the store-bought cookie of choice for many in the world but I'm proud to be in the minority with my preference for Nutter Butters, the delicious peanut butter sandwich cookies.  I'm a huge peanut butter fan so these cookies are right up my alley.  When I saw that Stella Parks had included a recipe for a homemade version of Nutter Butters in her fantastic cookbook, BraveTart: Iconic American Desserts, I bookmarked the pages for a future baking project.  No better time than the present, especially when we're still under shelter in place orders for the next few months, at least!

The cookie is a thin and crispy peanut flavored shortbread, but in my opinion the real star is the whipped peanut butter creme filling.  Made with butter, peanut butter, honey, vanilla, salt and powdered sugar, the creme is a peanut lover's dream!  I could seriously just eat the creme on its own and it would also be amazing as a frosting for cake or cupcakes.

The sandwiched cookies are pretty darn close to the original from Nabisco, if I do say so myself.  In all honesty I won't be making homemade Nutter Butters frequently because it's much easier to just buy a small pack at the store, but it was a fun project!

Peanut Butter Cup No-Churn Ice Cream

Here's a great recipe to make delicious ice cream WITHOUT an ice cream maker.  At first I was a bit skeptical when I read about No-Churn Ice Cream on the Cook's Country website, but after making it for myself I'm now a complete convert.  All you need is a blender, which most households have over an ice cream machine.  The other plus with this recipe is that there's no eggs used, so no cooking a custard base.  The ice cream mixture literally came together in less than ten minutes, even better in my book!

Reese's cups are one of my favorite candies so I opted to go for the peanut butter cup version of the ice cream.  [The website has many other flavors if you don't like peanut butter.]   The recipe couldn't be simpler to make: whip heavy cream in the blender for about 30 seconds until heavy peaks form, add the rest of the ingredients (except the stir-in), pour into a loaf pan, mix in the stir-ins and then freeze for at least six hours.  That's it!

The ice cream is delicious served alone but I had some extra choux pastries so I filled them with the ice cream to turn them into profiteroles. [Yes, I know technically you need three pastries on the plate for profiteroles, but I didn't have a third one!]

Chocolate & Peanut Butter Cupcakes

Chocolate and Peanut Butter.  What flavor combination could be more All-American than those two?  Little did I know that it's popularity extended beyond the borders of the red, white and blue.   

Case in point: Before heading to a work conference in Basel this past summer I had asked my co-workers if they wanted anything from the US.  How surprised was I when they requested Reese's Peanut Butter Cups?   Really....Reese's?   Ironic since they live in a country that produces some of the best chocolate in the world.    

So I dedicate these Chocolate & Peanut Butter Cupcakes to my friends and colleagues in the CH.  The cupcakes are super easy to make (no mixer required) and the addition of sour cream in the batter makes the crumb really tender.  For an extra treat I put a miniature Reese's peanut butter cup in the center before baking.   As for the frosting, I could have gone the cynical route and made Swiss meringue, but instead I opted for fuss free American style buttercream.   

 

No-Bake Chocolate Peanut Butter Squares

Ever since my kitchen was out of commission for a few months last year I've been particularly interested in easy, no-bake recipes.  If the "big one" ever hits and I can't use my oven at least I can make these delicious treats.   Can you tell where my priorities lie...lol?

I asked a co-worker for some baking recommendations and they had fond memories of these No-Bake Chocolate Peanut Butter Squares.  Chocolate - Peanut Butter - no-bake AND I've never made them before?  Ding, ding, ding...I sense a winner!  If you're like me and love the combo of chocolate and peanut butter these squares are right up your alley.    

Chocolate Peanut Butter Patti Cakes

Here's a new flavor of Patti Cakes, one of my all time favorite quick cookies.  This time in the much beloved combination of chocolate and peanut butter.  In less than twenty minutes (prep and baking time) you'll have the most delicious, moist brownie-like cookies.  Instant gratification!

I'm gifting these "biscuits" across the pond to my friend Marina who is celebrating her birthday today.  Happy Happy Birthday M!  

Peanut Butter Cookies

Peanut butter was one of my favorite foods as a kid and I still love it today as an adult.  There's nothing better for breakfast than some creamy peanut butter smeared on a warm, toasted English muffin.  It's one of my favorite ways to start the day.     

Although chocolate chip is probably the most popular cookie in America, for me it takes a backseat to peanut butter.  This Cook's Illustrated recipe makes the moistest and peanut-iest cookies that I've ever tasted.   It's got a double dose of peanuts from extra chunky peanut butter as well as dry roasted salted peanuts.   Try these...you won't regret it!

 

 

Triumph and the Chocolate Macaron

I know, I know..macarons again?  Aren't I sick of them yet?  I emphatically say, "mais non, pas du tout!"   It's been about four months since I started getting serious about making macarons and I can honestly say I never tire of them.  Their unpredictability keeps me coming back for more abuse..and triumph!

My sister asked me to make some macarons for a party she's going to and I was more than willing to oblige.  The flavors above are raspberry, chocolate & salted peanut butter and finally chocolate & bittersweet chocolate.  I can happily report that I've made some strides in my quest for the ultimate chocolate macaron.  I'd say I'm about 90% there - got the feet and the flavor, but the tops are still a work in progress.  For some reason they are still coming out thin and sometimes wrinkly unlike the regular macs that have thicker shells. It's the chemical reaction of adding chocolate to the equation that's causing me such troubles and unfortunately I'm not Mr. Wizard so I don't know how to compensate.  The research continues...

Here are the recipes I used:  

Raspberry: Used Tartelette's basic macaron recipe and flavored swiss meringue buttercream with raspberry puree

Chocolate and Salted Peanut Butter: Tartelette's chocolate macarons with Cannelle et Vanille's filling

Chocolate and Bittersweet Chocolate Ganache: Cannelle et Vanille's chocolate macaron with ganache filling