OREO PEANUT BUTTER BROWNIES

 

 

 

 

 

 

A few weeks ago a friend of mine on FaceBook shared a fantastic recipe for none other than Oreo  Peanut Butter Brownies.  I truly took this recipe to heart since I adore brownies and I love Oreos just as much.  Now you can combine the both, and with some peanut butter and come up with your very own 'Oreo Peanut Butter Brownies'.  So sensational!  They will be a great crowd pleaser and so simple to make in no time at all.

 

This is the first chocolate recipe I have posted in a while but I have been organizing my time more so I will have a bit more time Blogging.

 

Let me know how you like these chocolatey gems.

 

Enjoy!

 

Patricia

 

Here is this simple but very yummy recipe:

 

 

Oreo, peanut butter, another Oreo, more peanut butter.... then topped with Brownie Mix. Bake at 350 for 20 minutes. Be sure to use paper liners so they don't stick to the muffin pan.

 

Happy New Year Friends

 

 

Classic Opera Cake

 

I recently started reading a Food Blog called A swoonful of sugar and found this luscious recipe for Classic Opera Cake.  My hubby just loves making all new kinds of chocolate treats.  I will have to 'HINT' big time and maybe he will surprise me on Valentine's day with this gem while we sit to enjoy some lovely classical music. Click on the link above for the full recipe.

 

 

It has been such a long...very long time since I have posted, but one thing for certain is that I am so happy I did not delete my Blog pages all together, as I am about to start blogging again. I had some very serious health issues over the past couple of years which eventually resulted in a spinal fusion this past August. My recovery was relatively a slow one and one with too many restrictions. I was unable to sit comfortably for more than a few minutes at a time and spent many a day flat on my back staring at the ceiling. I am still in physiotherapy which will still go on for many more weeks. Soon I will be starting hydro therapy in our hospital's physio pool and I am looking forward to that for sure.

So much has happened since 2010 but I would like to begin afresh and it is good to be be back with everyone. Little by little I will be revamping my Blog as I think some new changes are evident, but for tonight I am just getting my feet wet once again and I will be into full swing soon. I see that there have been a huge number of people reading my existing Blog over the past two years....even in my absence and I truly thank you for that, and it is one of the main reasons I have to start blogging once again. I have missed it so much and I will endeavor to make my posts enjoyable and interesting.

In the meantime.....do something special for yourself!

Hugs From Patricia In New Zealand

Chocolate Cupcakes with Maple Cream Cheese Frosting

Thank you so much for the recipe and photo Ann!

Visit Ann's Blog

Ann's World

Cupcakes:

220g butter
150g sugar
150g brown sugar
4 eggs
230g dark chocolate
270g flour
1 teaspoon (baking soda)
150ml buttermilk
2 packs (total 16g) vanilla sugar

Frosting:

150g butter, smooth
100g brown sugar
100g cream cheese (Philadelphia), room temperature
100ml maple sirup
200g powdered sugar
2 muffin baking tins and 24 paper muffin cups

Directions:

Melt the chocolate with some cream. Cool down.
Stir the butter, both sugars and the vanilla sugar with your mixer
Add the eggs one after the other and mix it very well
Add the chocolate.
Add the flour mix and the buttermilk
Place the dough in the baking tins (fill for three-fourths.
Bake in oven for 25 min.

Frosting:

Mix the butter with the sugar well.
Add the cream cheese and maple syrup.
Add as much powdered sugar as you want - until the mix has the right consistency to daub the cupcakes with. Put the frosting in the refrigerator for 20 min.
Daub the cooled Cupcakes with the frosting.
Decorate the Cupcakes with some chocolate granules, colored granules, some chocolate cream, caramel cream, cocoa...or whatever you like and have in your kitchen.

Cheers!

Patricia

Almond and Chocolate Clusters

1/2 cup (about 3 ounces) toasted slivered almonds

24 individually wrapped caramel candies (about 6 ounces)

1 cup (about 6 ounces) bittersweet chocolate chips

4 to 6 tablespoons cream, room temperature, divided

1 cup (about 6 ounces) white chocolate chips

Special equipment: 2 mini muffin tins

Preheat the oven to 350 degrees F.

Lightly grease the mini-muffin tins with vegetable oil spray.

Place 1 teaspoon of slivered nuts in each of the muffin cups.

Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer.

Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes.

Be careful not to over melt the caramel or it will bubble, burn, and become too hard.

Place the mini muffin tins in the refrigerator for 5 minutes to cool.

Remove the nut clusters from the tins and set aside.

Meanwhile, melt the bittersweet chocolate in a double boiler over low heat.

Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.

Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet.

Return the clusters to the refrigerator to harden, about 30 minutes.

Melt the white chocolate in a double boiler over low heat.

Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters.

Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters.

Return the clusters to the refrigerator to harden, about 30 minutes.

Enjoy!

Patricia

Hello Chocolate Lovers....I'm Back!

Well I'm back blogging after a very long hiatus due to some health issues, and more recently busy with my jewelery business. I hope to be able to stay more current so that I can provide all of you that read my Blog all kinds of interesting goodies and items worth noting. Yes, all these months away from blogging has been a bit disheartening but hopefully things will pick up. I thank all of those who have still been reading my blog during my absence and look forward to having you all back again.
A very special Happy Fourth of July to all of my American Family and Friends and Readers. Actually the 4th happens also to be my Wedding Anniversary. This year on the 4th my husband and I will be married ten years. So hard to believe that I moved here to New Zealand from New York just ten years ago to marry my Kiwi fiancé It seems like just yesterday quite frankly.
I have been pretty busy just lately setting up my new web site for my jewelry business:


Irresistibly Ewe
At
Patricia's Beaded Treasures


I would love for you to stop by for a visit, although I do not have any jewelry uploaded as yet but hope to be ready to go within the next week or two weeks. All of my jewelry is hand-crafted personally. I will be offering beaded jewelry, beaded charms fobs, and beaded bookmarks. There will also be links for other items for offer such as Home Decor, Vintage Treasures, and Shabby-Chic. You may also have interest in auctions, and they will be available via my boutique as well. I will post to my blog to let you know when I am up and running, but feel free to have a peek at my web site itself.
Well...good to be back all.....and as always I welcome your feedback at any time. Have a good look around as there are lots of things to see and make you think on my all my blogs.


Cheers From Patricia

White Chocolate Latte

A special treat for that very special person in your life.......YOU! This is a recipe for White Chocloate Latte that you will adore, especially if you enjoy white chocolate. It only take a few minutes prep time and the taste is sensational. So grab your quilt and your favorite book, and get ready to sit in your comfy easy chair or on the sofa to enjoy your latte. Don't you just love the latte mug set in the above photo? Here is the recipe!

2 cups milk

1 cup half-and-half

2/3 cup white chocolate chips

2 tablespoons instant coffee granules or expresso

1 teaspoon vanilla extract

1/4 teaspoon almond extract

whipped cream

cinnamon sticks

In a saucepan, stir together the first 4 ingredients over low heat until white chocolate melts. Stir in vanilla and almond extracts; pour mixture into 4 mugs. Top with whipped cream and garnish with cinnamon sticks.

Join the world of Latte Lovers and Latte Artists.

Here are some excellent links.

Wikipedia: Caffè Latte

Latte Art

How To Make Latte Art

Video: Latte Art

Latte Art 101

World Of Latte Gallery

Latte Art Photo Album

Chocolate Hazel-Nut Ravioli

Photo By echoleigh

Chocolate-Hazelnut Ravioli

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: I Love Chocolate

Ingredients:

16 wonton wrappers

1 egg, beaten to blend

1 cup chocolate-hazelnut spread (recommended: Nutella)

Vegetable oil, for frying

16 fresh mint leaves

Nonstick vegetable oil spray

Granulated sugar, for dredging

Powdered sugar, for dusting

Directions:

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.