Chocolate Dipped Everything (And Some Peanut Butter, Too)

I know Valentine's Day isn't fun for everyone, (believe me, I really, really, do know this), but darn it all, the chocolate part is awesome. Who doesn't love chocolate dipped everything? These couple "recipes" are so easy to do you'll wonder why you ever paid for anything covered in chocolate and why you didn't just do it for yourself. This goes for the chocolate peanut butter candy, too.

I sent these off to Disney a long time ago, and I'm repeating them here because they're just too worthy of being shared. My youngest (who is now 11) loves helping make anything sweet. I suspect this is simply because she loves to consume anything sweet, but at this point in the parenting game, I'll take anything.

Once you've made up a batch of Chocolate Dipped Strawberries, you'll be armed an ready to face your true love and they won't care if you don't have a diamond for them this year ... sorta.

Chocolate-Dipped Strawberries
Makes 20

Ingredients:

20 or so large clean, dry strawberries with leaves intact
1/2 lb semi-sweet chocolate, chopped

Directions:

1. Place chocolate in the top of a double-boiler or a heat-proof bowl set over a pan of simmering water. Stir chocolate until melted, about 5 minutes.
2. Line a cookie sheet or tray with waxed paper or parchment paper.
3. Dip strawberries, one at a time, into the melted chocolate. These can also be dipped into nuts or sprinkles once they are coated in chocolate. Set on paper lined tray and chill for 20 minutes until set. Longer than an hour in the refrigerator will cause condensation on the strawberries, so be careful not to overdo it.
4. Place strawberries into a lined box or pretty mini-cupcake liners if you're giving as a gift.

Chocolate-Dipped Pretzel Rods
Makes 24

Ingredients:

1 (12 oz.) bag chocolate chips
24 pretzel rods
sprinkles and nuts, (optional)

Directions:

1. Pour the chocolate chips into a microwave-safe bowl and microwave at half power for one minute. Stir with a silicone spatula. Continue to microwave at intervals of 15-60 seconds until chocolate is completely melted. Stir until smooth.
2. Dip half of the pretzel stick into the chocolate. (If it starts to get thick, warm in the microwave for 8-10 seconds.)
3. Dip the coated end of the pretzel into sprinkles, nuts, tinted shredded coconut, or anything for extra color. Stand up in a glass or lay on a cookie sheet (prepared with cooking spray or lined with waxed paper) until set.

Chocolate Peanut Butter Bars
Makes one 8 x 8 pan

Ingredients:

6 Tablespoons unsalted butter
3/4 cup smooth peanut butter
1 cup graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips

Directions:

1. Melt together peanut butter and butter and blend until smooth.
2. Add in graham cracker crumbs and powdered sugar. Mix well and press evenly into an 8x8 baking pan that has been fitted with parchment or waxed paper.
3. Melt chocolate chips until smooth and pour over peanut butter mixture. Smooth over the top and refrigerate half an hour until firm.
4. Let stand at room temperature for 10 minutes before cutting into bars.

Peanut Butter Torte

Peanut Butter Torte

I'm really using the term "torte" loosely here; there is no layering of this cake, but there's so little flour that it can nearly be classified as torte, which as a rule breaker, is good enough for me.

I've been making a cake similar to this for years and years (see that here) and I had a bag of peanut butter baking chips sitting around for some time that I wasn't finding a good use for. I had a moment of clarity and this cake was the result.

Top it with chocolate, of course, for a rich and delicious after-dinner or just with coffee, dessert.

Peanut Butter Torte
Printable Recipe

Makes One 8 or 9 - inch cake

Melt together until smooth:

1 (10 ounces) bag of peanut butter baking chips
6 Tablespoons butter

Allow to cool for 10 minutes

Blend together:

5 egg yolks (set aside whites)
1Tablespoon all purpose flour
1Tablespoon powdered sugar
1/2 teaspoon vanilla extract

Add peanut butter mixture to egg mixture and blend until smooth.

Beat until stiff:

5 egg whites

Gently fold egg whites into peanut butter/egg yolk mixture until well blended.
Do NOT overbeat!

Pour into a greased 8 or 9 -inch spring form pan and bake 425 degrees F for 12 minutes or until center is slightly moving, but not jiggly. If you over bake this is will be dry.The center will set as it cools.

Cut into slices when cooled and served with your favorite chocolate sauce - we like hot fudge.

Peanut Butter Cup Brownie Bites

Peanut Butter Cup Brownie Bites

Brownie bites are nothing new. I've been making them for years and you can pick them up pre-made in boxes on grocery shelves and at bakeries. I've also made them with cherries in the center (Cherry Brownie Bites) and made them with orange, as well (Orange and Chocolate Brownie Bites) but for this Easter I decided to pop a mini peanut butter cup into each one and see what happened.

YUM is what happened. I posted a quick Instagram pic and people loved it. So, without waiting I wanted to share the basic recipe and a tip or two for getting these to turn out right.

Brownie Bites
Makes 24 Bites
Printable Recipe

1 c semi-sweet chocolate chips
1 stick (1/2 c) butter
1/2 c plus 2 Tablespoons flour
1/4 tsp salt
2 large eggs
3/4 c packed light brown sugar
1 tsp vanilla extract

Preheat oven to 350 F. Line 24 mini-muffin cups with paper liners or grease well.

Melt chocolate chips and butter together until smooth and let cool to room temperature. Set aside.
Mix flour and salt together in a small bowl-set aside.
Mix eggs and brown sugar together until thick and pale. Stir in vanilla and cooled chocolate mixture until well blended. Stir in flour until just combined.
Fill each muffin cup 2/3 full (about 1 tablespoon)
Bake 12-15 minutes (I find 14 works well) until the edges are set but the centers are moist and fudgy.
Cool for 15 minutes before removing.

Now, the only addition here is a mini chocolate covered peanut butter cup pushed directly into the center of each bite. You can add the tiniest bit of dough to the top of each to completely seal them in, but I found letting the top open worked well, too.

Here's the important part: You MUST let these cool completely before attempting to remove from pans. The PB cup is very melty after baking and needs to set or the whole bite will cave in or fall apart; trust me on this one, I already made the mistake of trying to remove them too early. Once cooled, enjoy to your heart's content!

Peanut Butter Munchies

Peanut Butter Munchies

Today in the Lehigh Valley we started out hot and humid, but after a much-needed thunderstorm, things cooled off quite nicely to a very comfortable 70 degrees and for me that means cooking. More specifically today, it was baking.

On our last trip to Philadelphia, I came across a Better Homes and Gardens magazine in the waiting room of a doctor's office. With the only other choices being The Economist and Field & Stream, I chose wisely and read it through twice during the 3 hour waiting time.

This recipe was in there, and as I had extra time on my hands, I copied it down. I made them this evening, in honor of the cooler weather, and the kids are devouring them as I write. Oh, and the storage instructions at the bottom are clearly for people not living on this planet - there's not going to be anything to store in this house.

Peanut Butter Munchies

Makes: 32 cookies
Printable Recipe

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar. [NOTE: I rolled mine in powdered sugar before flattening slightly]

6. Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

You bought WHAT?

Last night I bought a 4 pound jar of peanut butter. Not odd really considering I have 6 kids. I don't think it's the healthiest thing on the planet, and I prefer all-natural for myself but, the kids love the stuff and it goes way beyond PB& J and PB Cookies in usefulness. Of course, we don't have any peanut allergies here so we're lucky in that respect.

I'll bore you with a standard PB cookie recipe down the line here but, for now, let's look at some different things about the all-American favorite goo.

Nutritionally speaking, peanut butter isn't so bad. Look at the stats:

2 Tablespoons of PB give you 13% of your daily requirement of protein, 8% of your needed fiber, 22% of vitamin E, 24% of niacin (way important for neurological health!), 7.5% of folate (pg women, this is VERY necessary to keep neural tube defects like spina bifida at bay!), plus a host of other nutrients~all in a tiny package. Good deal, I think.

There's peanut butter history here~please give it a read, it's quite interesting. It isn't all George Washington Carver either!

History and nutrition aside, my favorite part of any food are the recipes.

This first one is odd, yes, please don't balk though. I must admit, my initial reaction was just flat out "Ew!" and then I tried it, not as the recipe states but, I had a bowl of steaming tomato soup, I was pregnant so my taste horizons were limitless, and I dropped a spoonful of pb into the soup and was hooked. Campbell's is usually pretty on the mark even if they do make cream-of soups. Be adventurous.

This comes from "A Campbell Cookbook, Easy Ways to Delicious Meals" last revised in 1970.

Creamy Peanut Butter Soup
Printable Recipe

1 can (10 3/4 ounces) condensed tomato soup
1/4 cup peanut butter (chunky or smooth)
1 1/2 soup cans milk.

Stir soup into peanut butter, a little at a time, until well blended; add milk. Heat, but do not boil; stir occasionally. 3 to 4 servings.

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In Africa peanuts are refered to as "groundnuts" and some of the best recipes I've seen come from that continent.

West African Chicken and Groundnut Stew
Printable Recipe

2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon ground red pepper
1 can whole tomatoes, (28-oz.) undrained, cut up
1 can Great Northern beans, (15.5-oz.) undrained
1 can corn, (11-oz.) drained
1 sweet potato, peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice

Cut chicken breasts into 1/2-inch pieces. In 4-quart Dutch oven
over medium-high heat, cook chicken in oil until chicken is lightly
browned and no longer pink, stirring frequently. Add onion and
garlic; cook and stir 3 to 4 minutes or unti l onion is tender.
Add remaining ingredients except rice; mix well. Bring to a boil.
Reduce heat to medium-low; cover and cook 30 minutes or until sweet
potat o is tender, stirring occasionally. If stew becomes too thick
add additional water. Serve stew over hot rice.

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When I owned a small cafe in Allentown (for about 2 minutes) an older patron asked if I could serve peanut butter soup. I didn't have a recipe then but I quickly came up with one and he was more than satisfied.

Peanut Butter Soup
Printable Recipe

1/2 cup diced onion
1/2 cup diced celery
1 clove garlic, minced
3 T Butter
1 T Flour
1 c Peanut butter
4 c Chicken stock or vegetable stock
Salt, pepper
1 c heavy cream

Cook onion, celery and garlic in butter until soft in 2-quart saucepan.
Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken
broth. Season to taste with salt and pepper. Cook, stirring, over low
heat until thickened and smooth. Add cream and blend well.

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Bangkok Beef
Printable Recipe

1/2 cup chunky peanut butter
1/3 cup soy sauce
1-1/2 tablespoons sesame oil
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons garlic powder
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 pound boneless beef sirloin steak
1 tablespoon vegetable oil
2 large carrots, julienned
1/2 cup chopped green onions
1 medium red bell pepper, chopped
1/2 cup unsalted peanuts
3 cups cooked rice

Combine peanut butter, soy sauce, sesame oil, cilantro,
lemon juice, garlic powder, black pepper and red pepper
flakes in small bowl; set aside. Partially freeze steak;
slice across grain into 1/8 inch strips. Stir-fry beef in
oil in large skillet or wok over high heat 1 to 2 minutes.
Add carrots, onions, red pepper, and peanuts; cook 1 to 2
minutes. Add rice and peanut sauce; heat thoroughly. Serve warm.

Note: For Shrimp Bangkok, substitute 3/4 pound cooked and
de-veined shrimp for beef strips.

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Baked Peanut Butter Chicken
Printable Recipe

1 chicken-2-3 lb-cut into pieces.
1/4 c flour
1 egg
1/3 c peanut butter
1 t salt
1/8 t pepper
1/3 c milk
1/2 c bread crumbs,dry
1/4 c peanut oil

Wash and dry chicken pieces-dip in flour. Blend egg
with peanut butter, salt, and pepper. Gradually add
milk, beaten with fork to blend. Dip floured chicken in
peanut butter mixture and then in crumbs. Place on oiled
baking pan. Drizzle remaining oil over chicken pieces
and bake 375'F 45 minutes or until tender.

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Cold Sesame Noodles
Printable Recipe

4 T peanut butter
3 t warm water
2 t sesame oil
1 dash soy sauce
1/2 t sugar
1 dash Tobasco-to taste
3 c cooked spaghetti noodles

Cook spaghetti-drain and rinse with cold water
Mix peanut butter with water until creamy and light in
color. Add remaining ing. Pour over spaghetti. Toss well
to coat.

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Cinda's Peanut Butter Cookies
Printable Recipe

1 c Peanut butter
1 c Sugar
1 Egg

Mix ingredients together-form into balls-flatten with
fork. Bake at 350 until edges are lightly browned.

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Melt-in-Your-Mouth Peanut Butter Cookies
Printable Recipe

1/2 cup butter (don't use margarine - butter is best)
1/2 cup solid shortening (I use butter-flavored Crisco sticks)
1/2 cup peanut butter (I use creamy - but crunchy would be good too)
1-1/2 cups powdered sugar
1 tsp. vanilla
1 beaten egg
2 cups sifted flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cream of tartar

Cream butter, shortening and peanut butter. Add sugar and beat until mixture
is fluffy. Blend in vanilla and egg until creamy. Combine remaining
ingredients and add to creamed mixture; blend well. Roll into 1-inch balls, roll the balls
in granulated sugar, and put them on a cookie sheet; then flatten with a fork.
Bake at 350° for 12 minutes.

Also check out:

National Peanut Board
and
Peanut Butter Lovers