Tag Archives: Dessert

DELICIOUSNESS REVEALED

25 Thursday May 2017

Posted by in chocolate, Fish, Recipes

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I found these two recipes buried deep in newspaper columns – a wonderful surprise and beautiful treasure after reading about warm family memories, adventurous anecdotes and fun fishing reveries. These delightful dishes will definitely be featured again at our table and even perhaps in future family stories.

OVEN BAKED FISH

4 to 6 fish filets

1/3 cup mayonnaise

3 tablespoons butter, melted

1/3 cup finely chopped onion

1/4 cup parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon old bay seasoning

1/4 teaspoon black pepper

1/2 cup bread crumbs

Heat oven to 400F. Place filets in a lightly greased 9-by-13 baking pan. In a bowl, combine mayonnaise, butter, onion, parmesan cheese, lemon juice and seasonings. Spread sauce evenly over fish filets. Sprinkle bread crumbs on top of the fish.

Bake for 15 minutes. To finish cooking, turn on broiler for two or three minutes until fish is golden brown.

Enjoy!

Recipe adapted from The Flip Side, Flip Putthoff

www.nwaonline.com/staff/flip-putthoff/

CHOCOLATE ROLLS

(I halved this recipe)

You take 2 pie crusts, unroll them. Mix about 3 tablespoons cocoa powder with roughly 10 heaping tablespoons of sugar in a bowl. Spread mixture equally onto each pie crust, leaving about a 1/2-inch perimeter. Drizzle a half-stick of melted butter over the mixtures, and carefully roll crusts back up into a log shape – not making too tight a roll. Lightly press ends and edges to seal. Place on a baking sheet, and bake at 400F for about 20 minutes. Remove from oven, let cool before slicing.

Enjoy!

Recipe adapted from My Roots Are Showing, Lisa Kelley

Lisa@ArkansasAtty.com

FRESH PINEAPPLE

28 Friday Apr 2017

Posted by in bars and cookies, Cocktails, Recipes

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I brought a container of fresh pineapple home from the supermarket – already peeled, cored and cut – thinking to provide a convenient snack, needing no preparation.

What I imagined would be gone in mere hours, was still languishing in the refrigerator days later – so I promptly looked for recipes to transform this tropical fruit.

After chopping, measuring, mixing, patting, pouring and placing the Fresh Pineapple Bars into the oven, I received a call from the school nurse, informing me my daughter wasn’t feeling well and would need to be picked up. Torn between motherly duty and bakers responsibility, I turned the temperature down on the oven and made the drive across town – with the bars being no worse for my neglect during their cooking time.

By comparison, using up the rest of the fruit was simple – I blended it with lime and simple syrup, poured it into three glasses, topped two of them with gin and a sprig of fresh mint and enjoyed a happy hour with my husband and daughter.

FRESH PINEAPPLE BARS

1/2 cup unsalted butter, softened

1 1/4 cups flour, divided

1 cup sugar, divided

pinch of salt

1 egg

1/3 cup sour cream

1 1/2 teaspoons vanilla extract

1 cup fresh pineapple, chopped

Heat oven to 350F. Line an 8-by-8-inch pan with foil, spray with cooking spray, set aside.

In a large bowl, add the butter, 1 cup flour, 1/2 cup sugar and salt. Using your fingers, rub the butter into the dry ingredients until it resembles breadcrumbs.

Reserve 3/4 cup of this mixture, set aside.

Transfer remaining mixture into prepared pan and lightly press crumbs until even to form a crust.

Bake for 10 minutes.

While crust bakes, make the filling. In a large bowl, add the egg, remaining 1/2 cup sugar, sour cream, vanilla extract, and remaining 1/4 cup flour and whisk until smooth.

Remove the crust from the oven and top evenly with pineapple. Pour the sour cream mixture over the pineapple.

Sprinkle the reserved crust mixture over the top to create the crumble topping.

Bake for 35 minutes, or until edges and top are set. Place pan on wire rack and allow to cool for at least an hour before slicing and serving.

Enjoy!

PINEAPPLE AND GIN COCKTAIL

Blend 3 cups fresh pineapple pieces with 1 cup ice and 1 ounce of pineapple juice. Mix in 2 ounces simple syrup and 2 ounces fresh lime juice. Pour into glasses and top with gin, stir gently to mix. Garnish with mint.

Enjoy!

 

PI(E) DAY

14 Tuesday Mar 2017

Posted by in Pies, Recipes

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RASPBERRY, WHITE CHOCOLATE MINI PIES

1 egg

1 tablespoon water

2 tablespoons flour

1 package puff pastry sheets, thawed

4 ounces cream cheese, softened

2 tablespoons sugar plus more for decorating

1/2 cup white chocolate chips

1 package raspberries

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.

Enjoy!

EGG CUSTARD PIE

Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.

Enjoy!

Recipe adapted from relish, November 2015

relish.com/

EASY LAYERED DESSERT BARS

04 Saturday Feb 2017

Posted by in bars and cookies, Recipes

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CREAM CHEESE BROWNIES

cream cheese brownies

1 box German chocolate cake mix

1 cup melted butter, divided

3 eggs, divided

1 pound powdered sugar

8 ounces cream cheese, softened

1 cup chopped pecans

Heat oven to 325F.

Combine cake mix, 1/2 cup melted butter and 1 egg. Press into a greased 9-by-13-inch baking pan.

Combine the remaining 2 eggs and the remaining 1/2 cup melted butter with powdered sugar and cream cheese, blending well. Sprinkle over cake mixture. Sprinkle with pecans.

Bake for 55 minutes.

Enjoy!

PEANUT BUTTER BUTTERSCOTCH BARS

peanut butter butterscotch bar

2/3 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1/4 cup crunchy peanut butter

1 teaspoon vanilla extract

3 cups quick cooking oats

FOR THE TOPPING

2 cups chocolate chips

1 1/2 cups butterscotch chips

2/3 cup crunchy peanut butter

3/4 cup chopped, roasted peanuts

Heat oven to 375F. Grease a 9-inch baking pan.

In a saucepan over medium heat, melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.

TO MAKE TOPPING

Melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.

Spread the topping over the still warm bars. Let bars cool on a rack then refrigerate. Cut into bars once chilled.

Enjoy!

Recipe adapted from The Dining Guide, July 2016

www.nwaonline.com/dining/

CARAMEL SNICKERDOODLE BARS

caramel snickerdoodle bars

1 cup butter, softened

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

3 teaspoons ground cinnamon

2 cans (13-ounces each) dulce de leche

12 ounces white baking chocolate, chopped

1/3 cup cream

1 tablespoon light corn syrup

Heat oven to 350F. Line a 13-by-9-inch baking pan with parchment paper.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.

In a small bowl, mix sugar and cinnamon, sprinkle 2 tablespoons of mixture over batter. Bake for 25 to 30 minutes or until edges are light brown. Cool completely.

Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup, cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate covered for at least an hour before cutting into bars.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

ORANGE CARDAMOM MADELEINES

10 Tuesday Jan 2017

Posted by in bars and cookies, Recipes

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We were invited by a fabulous and very fun friend in our neighborhood to a dinner party, and looked forward to it all week. She sent the menu in advance, and assured us we need not bring a thing to accompany the roasted marrow bones, boeuf bourguignon with buttered baguette and macarons – not even pizza for the kids (although I did insist and was very glad to carry the hand warming boxes of pepperoni and gluten free sausage up the hill to their house, along with my extraordinarily high heels that I promptly put on in place of the fur lined flats I had walked over in).

Although there was no difficulty in locating a couple of bottles of wine to reflect the theme of the evening, I had trouble thinking of an appropriate hostess gift to take. So in order to show our appreciation, I collected our daily yield of yard eggs to accompany the Orange Cardamom Madeleines I baked for our hosts to enjoy for breakfast the next morning.

ORANGE CARDAMOM MADELEINES

orange cardamom madeleine

1/4 cup butter

1 tablespoon honey

1 teaspoon vanilla extract

3/4 cup flour

1 teaspoon baking powder

3/4 teaspoon ground cardamom

1/4 teaspoon salt

1/4 cup sugar

2 eggs

3/4 cup confectioners’ sugar

1 teaspoon finely grated orange zest

juice from one orange

Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.

Whisk flour, baking powder, cardamom and salt in a small bowl, set aside.

Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, refrigerate 30 minutes.

Heat oven to 325F. Coat molds of madeleine pan with cooking spray.

Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack, let cool slightly. Unmold cookies onto rack and let cool completely.

MAKE THE ORANGE GLAZE

Stir together confectioners sugar and orange zest and juice in a small bowl until glaze is smooth and thick. Using a pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/333936/orange-cardamom-madeleines

HURRICANE and FRENCH QUARTER CHEESE SPREAD and SHRIMP REMOULADE and WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE and CREOLE BROWNIES and PECAN PRALINE BITES

02 Friday Sep 2016

Posted by in Entertaining, Recipes

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I was talking with one of the kindest, most fabulous ladies I know following a committee meeting for a fundraiser we were both working on. She shared her idea of donating a Kids Cajun Cooking Class to the auction – and I loved the concept and immediately offered to partner with her.

After a couple of gatherings over coffee, we determined I would host, provide drinks, appetizers and desserts, and my sweet friend would guide our guests through the art of making gumbo, have aprons customized and create gift bags for the recipients of the auction item.

marion - cooking class

HURRICANE

hurricane

1 ounce fresh lime juice

1 ounce dark rum

1 ounce light rum

4 ounces passion fruit nectar

2 ounces pineapple juice

Shake ingredients with ice, then strain into a glass filled with ice cubes.

Enjoy!

Recipe adapted from allrecipes, February/March 2015

allrecipes.com/

FRENCH QUARTER CHEESE SPREAD

french quarter cheese spread

1 package (8-ounces) cream cheese, softened

1 tablespoon finely chopped onion

1 garlic clove, minced

1/4 cup butter, cubed

1/4 cup dark brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon prepared mustard

1 cup finely chopped pecans, toasted

In a small bowl, combine the cream cheese, onion and garlic. Transfer to a serving plate and shape into a 6-inch disk. Set aside.

In a small saucepan, combine the butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat for 4 to 5 minutes or until sugar is dissolved. Remove from the heat, stir in pecans.

Cool slightly. Spoon over cheese mixture.

Enjoy!

SHRIMP REMOULADE

shrimp remoulade

FOR THE REMOULADE SAUCE

1 tablespoon white wine vinegar

1 tablespoon prepared yellow mustard

2 tablespoons Creole mustard

2 teaspoons tomato paste

1 garlic clove

dash of tabasco sauce

juice from half a lemon

1 egg

1/4 teaspoon paprika

1/2 cup vegetable oil

3 tablespoons chopped green onions

3 tablespoons chopped celery

2 tablespoons chopped fresh parsley

salt

FOR THE SHRIMP

1/3 cup salt

1 tablespoon cayenne pepper

2 tablespoons whole black peppercorns

1 lemon, cut in quarters

1 garlic clove

4 bay leaves

1 onion, diced

1 1/2 pounds large shrimp

MAKE THE REMOULADE SAUCE

In a food processor, combine the vinegar, yellow mustard, Creole mustard, tomato paste, garlic, tabasco, lemon juice, egg and paprika. Pulse to mix. Slowly add the oil in a steady stream. Add the green onions, celery, parsley, and salt to taste. Pulse briefly to combine. Chill.

MAKE THE SHRIMP

In a 6 quart pan, combine 1 gallon of water with 1/4 cup of the salt, the cayenne, peppercorns, lemon, garlic, bay leaves and onion. Bring to a boil and then simmer for 15 minutes. Add the shrimp and cook until they just barely turn pink, about 3 minutes.  Remove shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp are well chilled, drain. Serve shrimp with the Remoulade Sauce.

Enjoy!

Recipe adapted from Fine Cooking, Spring 2008

www.finecooking.com/

WHITE CHOCOLATE BREAD PUDDING WITH WHITE CHOCOLATE SAUCE

white chocolate bread pudding

8 ounces French bread, cut into 1-inch pieces

3 1/2 cups whipping cream

1 cup milk

1/2 cup sugar

18 ounces white chocolate, coarsely chopped

7 egg yolks

2 eggs

1/2 cup fresh raspberries

Heat oven to 275F. Arrange bread cubes on a baking sheet. Bake until light golden and dry, about 10 minutes. Cool completely. Increase oven temperature to 350F.

Combine 3 cups cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes in 2-quart glass baking dish. Sprinkle with raspberries. Add half of chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture. Cover dish with foil.

Bake pudding 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

Transfer pudding to rack and cool slightly.

Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces of white chocolate and stir until melted and smooth.

Serve pudding warm with white chocolate sauce.

Enjoy!

Recipe adapted from Epicurious

www.epicurious.com/

CREOLE BROWNIES

creole brownie

FOR THE BROWNIES

2 sticks unsalted butter, cut into cubes

8 ounces chocolate, coarsely chopped

1 1/2 cups sugar

1/2 teaspoon salt

2 teaspoons vanilla extract

4 eggs

1 cup flour

1/4 cup cocoa nibs

FOR THE GANACHE

1 cup cream

1 stick unsalted butter, cut into cubes

1/3 cup sugar

1/4 teaspoon salt

16 ounces chocolate, chopped

1/4 cup hot chicory coffee

1 teaspoon vanilla extract

Heat oven to 350F. Grease a 9-by13-inch baking pan and line with parchment.

TO MAKE BROWNIES

Melt butter and chocolate, stir until smooth. Add sugar, salt and vanilla and stir until completely combined. Add the eggs one at a time, mixing well after each addition. Add the flour and stir until the batter is smooth, 2 to 3 minutes. Stir in the cocoa nibs.

Pour the batter into the prepared baking pan and bake for 20 to 22 minutes. Remove from the oven and let cool.

TO MAKE GANACHE

Combine the cream, butter, sugar and salt in a saucepan, set over low heat and stir until the butter is melted. Add the chocolate and stir until the chocolate has melted and the mixture is smooth.

Remove from the heat, add the coffee and vanilla and stir until smooth. The ganache will thicken as it cools.

To finish the brownies, pour the thickened ganache over the brownies, spreading evenly into a thick layer on top. Let the brownies stand until the ganache is completely set. Remove brownies from pan and cut into squares.

Enjoy!

Recipe adapted from Bake The Book

http://sweets.seriouseats.com/2013/01/bake-the-book-creole-brownies.html

PECAN PRALINE BITES

praline bites

1 egg, lightly beaten

1 cup dark brown sugar

1/2 cup flour

1 cup pecans, chopped

1/2 to 3/4 cup unsalted butter, melted

Heat oven to 350F. Line a mini muffin pan with paper liners. Mix egg, sugar, flour and pecans together in a bowl. Slowly add in melted butter until the batter is not able to absorb any more. You may have butter left over – the batter will be wet but still thick and look like dough, not runny. Pipe into prepared pan, filling each cup 3/4. Bake for 15 to 20 minutes. Cool completely.

Enjoy!

Recipe adapted from Langlois

https://www.langloisnola.com

 

BUTTERMILK CAKE WITH STRAWBERRY ICING

31 Wednesday Aug 2016

Posted by in cakes and cupcakes, Recipes

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On one of the first days the boys were out of school, we picked up sandwiches for lunch, that they then sat out by the pool to eat, while enjoying the sunshine. After their fill of bread, meat and fresh air, they came inside for a little something strawberry sweet.

boys eating lunch out by the pool

BUTTERMILK CAKE WITH STRAWBERRY ICING

buttermilk cake with strawberry icing

3/4 cup unsalted butter, softened

1 1/2 cups sugar

4 eggs

3 cups cake flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup buttermilk

1 1/2 teaspoons vanilla extract

Strawberry Icing (recipe follows)

Heat oven to 350F. Spray a 13-by-9-inch baking dish with baking spray. Set aside.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs one at a time, beating well after each addition.

In a small bowl, stir together flour, baking powder and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. Beat in vanilla. Pour batter into prepared dish. Smooth top.

Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool completely on wire rack. Spread Strawberry Icing on top of cooled cake.

STRAWBERRY ICING

1 (8-ounce) package cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup strawberry preserves

5 cups confectioners’ sugar

In a large bowl, beat cream cheese and butter at high speed with an electric mixer until smooth. Add preserves, beating until combined. Gradually add confectioners’ sugar, beating until smooth.

Enjoy!

Recipe adapted from Swans Down

www.swansdown.com/recipes

S’MORES CUPCAKES and BUTTERMILK CHOCOLATE CUPCAKES

06 Saturday Aug 2016

Posted by in chocolate, Recipes

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Friends invited us for a late summer backyard barbecue, and while the kids swam, the adults caught up over icy cold beers and fresh made salsa. I offered to bring a dessert and spent a leisurely afternoon baking cupcakes.

S’MORES CUPCAKES

smores cupcakes

3/4 cup graham cracker crumbs

1/2 cup sugar plus 2 tablespoons sugar, divided

4 tablespoons butter, melted

3/4 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1 egg

1 1/4 teaspoons vanilla extract

1/4 cup buttermilk

1/4 cup warm water

1 recipe Marshmallow Buttercream (recipe follows)

milk chocolate to garnish

Heat oven to 350F. Line 18 wells of a muffin pan with paper liners. Set aside.

In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, stirring until blended. Press 1 tablespoon of mixture into each prepared well of muffin pan. Bake until light golden brown, about 5 minutes. Let cool.

Increase oven temperature to 375F. In a medium bowl, combine flour, cocoa powder, baking soda and salt, whisking well. Set aside.

In a large mixing bowl, combine softened butter and remaining 1/2 cup sugar. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating to combine.

Combine buttermilk and water, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture. Divide batter among prepared muffin pans.

Bake until a wooden pick inserted in the centers comes out clean, 15 to 16 minutes. Let cupcakes cool completely.

Pipe Marshmallow Buttercream onto cupcakes in a swirl, garnish with milk chocolate.

Enjoy!

MARSHMALLOW BUTTERCREAM

1 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon whole milk

2 cups marshmallow creme

In a large mixing bowl, combine butter, confectioners’ sugar, and milk. Beat with a mixer at medium-high speed until creamy. Add marshmallow creme, beating at low speed and gradually increasing to high speed until thoroughly incorporated.

Recipe adapted from TeaTime July/August 2015

www.teatimemagazine.com/

BUTTERMILK CHOCOLATE CUPCAKES

buttermilk chocolate cupcake

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup water

FROSTING

1/2 cup butter, softened

3 3/4 cups confectioners’ sugar

2 ounces chocolate, melted

2 tablespoons cream

1 teaspoon vanilla extract

1/4 teaspoon salt

chocolate sprinkles

Heat oven to 375F.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes, garnish with chocolate sprinkles.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

PEANUT BUTTER PAISLEY BROWNIES

10 Sunday Jul 2016

Posted by in bars and cookies, Recipes

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While mum was visiting, we thought it would be fun to conduct a blind tasting between a wine from America and one from France, after a dinner we had recently attended following the same format, celebrating the 1976 “Judgement of Paris”

Two wines were concealed within bags, and we sipped a sample of each in glasses side by side, with appetizers, dinner, and then while watching the movie “Bottle Shock”. We found it difficult to establish where the individual wines were produced, and each taste changed depending on whether it was with food, or taken by itself.

wrapped bottles for tasting

 

– the wrapped bottles before the blind tasting

Both were lovely, and once the bags were removed, it was determined that chocolate pairs very well with red wine, no matter the country of origin.

bottle shock tasting

– the wines revealed

PEANUT BUTTER PAISLEY BROWNIES

peanut butter paisley brownie

1/2 cup butter

1/4 cup peanut butter

1 cup sugar

1 cup light brown sugar

3 eggs

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 (10-ounce) package peanut butter chips

1/2 cup chocolate syrup

Heat oven to 350F. Grease a 9-by-13 inch pan.

Beat butter and peanut butter in a large bowl. Add sugar and brown sugar, beat well. Add eggs one at a time, beating well after each addition. Blend in vanilla.

Stir together flour, baking powder and salt. Mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread batter in pan, spoon syrup over top and swirl with a knife for a marbled effect.

Bake for 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

Enjoy!

Recipe adapted from Hershey’s Kitchens

https://www.hersheys.com/recipes/en_us.html

 

 

PEANUT BUTTER PRETZEL BARS

07 Tuesday Jun 2016

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My husband wanted to make sure all the scouts and their families felt welcome at the monthly committee meeting we host at our home, so to encourage attendance he decided to combine business with a backyard pool party for the kids.

There was a great turn out – our pool was full to overflowing and our table on the back deck was surrounded by all those who had gathered. My husband grilled chicken to accompany store bought sides, and I made dessert.

PEANUT BUTTER PRETZEL BARS

peanut butter pretzel bars

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, room temperature

1 cup light brown sugar

1/2 cup sugar

2 eggs

1 tablespoon vanilla extract

1/4 cup chunky peanut butter

1 cup chocolate chips

1 1/2 cups coarsely chopped pretzels

1/2 cup peanut butter chips

1/2 cup peanut butter filled chocolate morsels

Heat oven to 350F. Spray a 9-by-13-inch baking pan.

Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla.

In a separate bowl, whisk flour, baking soda and salt. Add to mixer bowl and mix on low until incorporated. Stir in peanut butter, chocolate chips, pretzels, peanut butter chips and morsels. Spread batter evenly in pan. Top with more pretzels if desired.

Bake for 30 minutes or until golden brown.

Enjoy!

Recipe adapted from The Dining Guide, June 2015

www.nwaonline.com/