Peanut Butter Hot Chocolate

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Is there anything better on a cold morning than a steaming mug of hot chocolate topped with whipped cream or marshmallows? A steaming mug of peanut butter hot chocolate topped with whipped cream and drizzled with peanut butter!

This recipe is easy and delicious. 

Peanut Butter Hot Chocolate

Ingredients

11/2 cups whole milk

1/2 cup of 60% dark chocolate chips

1/4 cup creamy peanut butter

Garnish

Whipped cream

2 tablespoon melted peanut butter

Directions

Put the milk, chocolate morsels and peanut butter in the Vitamix, place the top on the blender. Start on low and then increase to highest setting and run blender for 5 minutes. You can also use the soup setting. 

Pour into mugs, top with whipped cream and drizzle with peanut butter. 

You can also make this without a blender on the stovetop. 

Simply place the milk, chocolate and peanut butter in a sauce pan and cook on low-medium heat, whisk constantly so that the peanut butter does not burn on the bottom of the pan. 

Enjoy!

Reese's Peanut Butter Cup Brownies with Peanut Butter and Chocolate Glaze

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Good morning! I don't know about you but I love chocolate and peanut butter, especially when paired together. I recently found a bag of peanut butter cups in my pantry and I thought I why add them to my favorite brownie recipe. Once I did that I thought why not add another layer of chocolaty, peanut butter goodness to the brownies by drizzling melted peanut butter over the top. Then I made chocolate peanut butter and drizzled that over the top as well. The result? Chocolaty, peanut buttery perfection. 

These brownies are fudgy, creamy, moist and filled with peanut butter goodness. You will love them. 

Brownie Base
Recipe from: Baker by Nature

Ingredients

11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey's Unsweetened Cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon Espresso Powder 

11/2 cups granulated sugar

1/2 cup brown sugar

5 eggs. at room temperature

2 teaspoons vanilla extract

9 Reese's Peanut Butter Cups chopped

Preheat oven to 350. Prepare a 9 x 13" baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the  vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible. Fold in the chopped peanut butter cups. 
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.

Drizzle coold brownies with melted peanut butter, followed by melted chocolate peanut butter. 

Peanut Butter Drizzle

1/2 cup creamy peanut butter melted

Chocolate Peanut Butter

1/4 cup dark chocolate

1/2 cup creamy peanut butter

Melt the peanut butter and the chocolate together. 

Then remove from pan, cut into squares and enjoy!

No Churn Chocolate Bourbon Brownie Fudge Swirl Ice Cream

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Good afternoon! Although I am already thinking about Fall recipes I thought I would share the easiest ice cream recipe ever that I made a couple days ago, just in case you want to make a batch. 

No Churn Chocolate Bourbon Brownie Fudge Swirl Ice Cream

Ingredients

2 cups heavy whipping cream

1 14oz. can sweetened condensed milk

1/2 cup dark cocoa powder

5 Tbsp. Bourbon whisky

1/3 cup chopped brownies

1/2 cup chocolate fudge sauce, homemade or store bought

In the bowl of a stand mixer fitted with a whisk attachment whip the heavy cream until stiff peaks form. 

Then add the sweetened condensed milk and the cocoa and whip until the mixture is light and fluffy and holds stiff peaks. Gently fold in the brownies and the bourbon. 

Line a loaf pan with parchment paper and pour the mixture into the pan, smooth the top and then pour the fudge over the top and swirl. You can add more fudge and brownie pieces at this time as well.

Place the ice cream into the freezer for 6-8 hours but preferably over night. 

Enjoy!

Double Chunk Chocolate Muffins

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Good morning! I have the perfect recipe for you to make this weekend for breakfast, if it is not too hot to bake at your house.  If you don't feel like turning on the oven Pin this recipe for Fall and Winter because these muffins are so easy, chocolaty and delicious you are going to want to make a batch or two to eat or to share. 

Easy Double Chocolate Muffins

Recipe from Sweet C Designs

2 cups of flour
3/4 cup of cocoa powder
1 Tbsp. baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups of sugar
2 extra large eggs
8 tablespoons of butter, melted
1 cup plain yogurt or buttermilk
1 tablespoon vanilla extract
11/2 cups chocolate chunks or chocolate chips

In a large bowl sift the flour, baking powder, baking soda, cocoa and salt. Whisk together. Toss the chocolate chunks into the dry ingredients to coat with flour. Make a well in the center and add the eggs and vanilla extract. Whisk vigorously, then add the rest of the ingredients and mix with a spoon until the large clumps are gone and the batter is mixed consistently, do not over mix the batter or the muffins will be dry.

Cover the batter and refrigerate for 1 hour or overnight.

Preheat oven to 425, fill the muffing cups 3/4 of the way filled. Bake for 6-10 minutes then reduce the temperature to 350 and bake an additional 25-30 minutes and a toothpick inserted into the center comes out clean.

Enjoy!

5 Chocolate Favorites on Friday

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Doesn't this Chocolate Honey Cake from Let the BakingBegin look amazing?

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I cannot wait to make these Brownie Ice Cream Sandwiches from Wood & Spoon.

Image Little Sugar Snaps

This Chocolate Raspberry Dacquoise Cake from Little Sugar Snaps is definitely a cake for a special occasion. 

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I cannot wait to make thisMarble Pound Cake from Cookies & Cups!

There is nothing better on a hot summer day than a big bowl of homemade chocolate ice cream!

I hope that you make one or more of these scrumptious treats. Have a great weekend. 

The Best Chocolate Chip Cookies EVER!

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I love chocolate chip cookies and am always on the hunt for the perfect recipe. I am not a fan of flat cookies or soft batch cookies. My favorite recipes are crunchy on the outside and soft on the inside with lots of chocolate chips!

I found this recipe from The Cozy Kitchen about a year ago and I think I make it at least once a month. I make the entire batch, freeze the balls and then place them in a plastic bag. That way whenever I or my husband want a warm cookie we jut pop them in the oven and viola, perfect, warm, ooey, gooey cookies.

Chocolate Chip Cookies
Recipe from The Cozy Kitchen

Dry Mix:

31/3 cups all purpose flour

11/2 teaspoon baking powder

11/2 teaspoons baking soda

1/2 teaspoon salt

Wet Mix:

1 cup unsalted butter, melted and cooled slightly

11/2 cups firmly packed browns ugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

12 ounces dark chocolate chunks, or chips

In a medium bowl mix the dry ingredients together and set aside.

In the bowl of a stand mixer with a paddle attachment add the melted butter, sugar and brown sugar, beat until light and fluffy, about 3 minutes. Add the eggs one at a time until combined. Add the vanilla extract and beat once more.

Add the flour in one batch, then put a towel over your mixer and mix on low until flour is mostly incorporated, then turn up the speed until the flour in completely incorporated. Add the chocolate chips/chunks and mix again. Chill the dough for an hour or overnight.

Preheat the oven to 350, line baking sheets with a sliphat baking mat or parchment paper then scoop out cookie with an ice cream scoop and place on the pan. Bake for 7-10 minutes until cookies are golden brown. Cool on cookie sheet for 5 minutes then move to cooling rack.

Garnish with Maldon Sea Salt Flakes just after you take out of the oven. 

If you are a fan of this recipe and want to make more of Adriannas' recipes from The Cozy Kitchen you can get the book as well.

Enjoy.

5 Friday Chocolate Favorites

Happy Friday! I hope you enjoy my favorite chocolate finds this week. 

Triple Chocolate Blondies are easy and delicious!

Brownie Pie!!! I can't wait to make this pie from Sugar, Salt Magic

Image Simple Dumpling

I have never made a vegan dessert but I think I will try to make this Vegan Frosted Double Chocolate Avocado Cake.

Image Browned Butter Blondie

Banana bread is a favorite in my family, so I am sure this Chocolate Lovers Banana Bread from Browned Butter Blondie will be a well. 

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Brownie Cookies from Salt & Baker, the perfect combination of a brownie and a cookie!

I just pre-ordered Chocolate Bible 160 recipes explained by the Famous French Culinary School.  This book comes out in November and would make a great Christmas gift!

Did you make any chocolate dessert this week? If so please share your links or your recipes. 

Have a great weekend.