Tag: butter

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Leftover Easter sweets can be used to make Peanut Butter Fingers

Leftover Easter sweets can be used to make Peanut Butter Fingers

Do you have chocolate bunnies and various other chocolates leftover from Easter? It’s all good, but maybe all you crave are those delectable peanut butter eggs. What if you could have your peanut butters eggs and feel good about eating them?

Leftover Easter sweets can be used to make Peanut Butter Fingers

You can take a few simple ingredients and create an amazingly healthy version of one of our favorite treats. I often make my own peanut butter, but there are several good natural peanut butters in the markets now. And for that matter, you can use any nut butter you prefer to customize your own version of the chocolate covered candy.

Most natural peanut butters purposely contain very little added sugar. To sweeten this recipe up a bit, try adding a very small amount of date syrup or maple syrup.

Most natural peanut butters purposely contain very little added sugar. I sweeten this recipe up a bit by adding a very small amount of date syrup or maple syrup. Almond flour thickens the filling mixture and makes it easier to shape.

After molding the candy by hand, and coating in chocolate, sprinkle on a tad of flakey sea salt, or chopped peanuts for added flavor and texture.

After molding the candy by hand, and coating in chocolate, I sprinkle on a tad of flakey sea salt, or chopped peanuts for added flavor and texture, but this is completely optional. The shape of this candy can be completely freeform and any size or form you desire.

Larue

Milk chocolate may be used in this recipe, but the benefits of dark chocolate elevates the nutrition in each bite so I can feel even better about partaking in this exceptional treat.

Enjoy food made fresh!

Peanut Butter Fingers

2/3 cup creamy natural peanut butter

4 tablespoons almond flour, plus more as needed

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Grandma’s Classic Butter Pound Cake Recipe: A Simple Old-fashioned Dessert | Cakes/Cupcakes

Grandma’s Classic Butter Pound Cake Recipe: A Simple Old-fashioned Dessert | Cakes/Cupcakes

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In some cases the most effective issues in life are basic, and I think this applies to cooking and baking. I treasure the recipes that are handed down from generation to era, from pal to buddy and neighbor to neighbor. I appreciate to assume of all the folks who have built what I’m earning, following the identical recipe, making use of the very same elements, seeking at the same light recipe card. I like to think about all the households at all the kitchen tables above the decades having fun with the exact evening meal or dessert.

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Something else I enjoy about more mature, additional classic recipes are the straightforward ingredients and instructions. For occasion, you likely already have the ingredients for this vintage pound cake recipe on hand. As opposed to some extra contemporary recipes, this 1 doesn’t call for salt, baking powder or any flavoring (you might add extra elements, if wished-for, but it is not important). The only “equipment” desired is an electric powered mixer. No extravagant, high priced kitchen appliances desired for this typical pound cake recipe!

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Just follow the easy guidelines and you will end up with a scrumptious, buttery, fluffy classic pound cake like grandma applied to make. If you’d like to include a flavoring to the cake batter, vanilla, almond or lemon extract perform properly, or think about some fresh lemon or orange zest. Serve slices of this vanilla pound cake with whipped product, berries or your favorite toppings. Thanks, grandma!

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Delicacies: American
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Prep Time: 20 minutes
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Cook dinner Time: 60 minutes
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Whole Time: 1 hour and 20 minutes
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Servings: Helps make 2 loaves

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Substances

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  • 3 cups granulated sugar

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  • 2 cups butter, softened

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  • 6 large eggs

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  • 4 cups all-reason flour

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  • 2/3 cup milk

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Here’s how to make it:

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  1. In a massive bowl with an electrical mixer, product jointly sugar and butter on medium speed till mild and fluffy. Conquer in eggs one particular at a time, mixing properly right after each and every more egg. (Add extract or zest in this article, if wanted.) Beat in flour and milk alternately, mixing until eventually just merged. Pour the batter similarly into two greased 9×5-inch loaf pans that have been lined with parchment paper.

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  2. Bake in a preheated 350-diploma F oven for about 1 hour or till a toothpick inserted into the heart of the cakes comes out clean up.

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  3. Carefully operate a butter knife all around the edges of just about every pan to loosen cake from the sides. Let the cakes to neat in the pans for about 10 minutes, then invert and take away parchment paper. Cool cakes fully on wire racks. 

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This chocolate-covered peanut butter pretzel recipe makes lovely gifts

This chocolate-covered peanut butter pretzel recipe makes lovely gifts

Chocolate-Covered Peanut Butter Pretzels

Active time:10 mins

Total time:10 mins, plus cooling time

Servings:36 (makes about 180 pretzels)

Active time:10 mins

Total time:10 mins, plus cooling time

Servings:36 (makes about 180 pretzels)

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Do you like peanut butter pretzels? Do you like chocolate-covered pretzels? Then you’ll love chocolate-covered peanut butter pretzels. Especially if you make them. And even more so if you’re looking for an easy Valentine’s Day treat for someone you care about: a child, a friend, your partner, yourself.

Considering that these pretzels come together in about 5 minutes — the hardest part is to wait a few hours (ideally, overnight) for the chocolate to set.

Depending on the chocolate you use — milk or dark — these can be a two- or four-ingredient treat, including the optional flaky salt.

Why not just buy this treat? I have found the store-bought varieties tend to be pricey, with sub-par chocolate and often are too sweet. And what if you, like me, like your chocolate with an assertive hit of salt? Don’t you deserve a custom confection that’s easy to achieve?

The multiple test batches that came out of my kitchen — eagerly eaten by family and friends — revealed a few things about making these pretzels that I hope you’ll find helpful.

First, since there are so few ingredients, quality matters: The better your chocolate, the tastier the end result. Try using chocolate you’d enjoy eating on its own. In testing, I found that dark chocolate, given its robust flavor profile, benefited from a modest sprinkling of the flaky salt, whereas the milk chocolate didn’t seem to need that finishing touch.

Second, consider the pretzel: While all brands are relatively similar in shape and crunch, they can differ in saltiness. So before you enrobe your pretzels in chocolate, taste one, and if you find a dominant note of saltiness, you may not need additional salt for the topping.

Also, if you don’t like, or can’t eat, peanut butter, you can seek out pretzels filled with almond butter, or a nut-free alternative, such as sunflower seed butter.

Third, the giftability: For those searching for a fun, easy Valentine’s Day cooking project to do with kids, look no further. The quickly dwindling attention of children will last for the handful of minutes you’ll need to melt the chocolate, dump the pretzels in, stir them around to coat, and upend the whole mess on a lined baking sheet. If your kid wants extra credit — and, like mine, salts his chocolate with abandon — give them a few pinches of flaky salt and let them go at it.

Once the seemingly interminable wait for the chocolate to set is over, you can portion these treats into gift bags or boxes, and pass them out as Valentines or party favors.

Chocolate-Covered Peanut Butter Pretzels

Make Ahead: The coated pretzels need at least 3 hours, and ideally overnight, to set at room temperature before serving. Alternatively, you can refrigerate the pretzels for 2 hours before serving.

Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 weeks. If your kitchen is warm, opt to refrigerate the pretzels.

NOTE: The saltiness of pretzel brands varies widely. Taste a pretzel before coating. If it’s assertively salty, you probably won’t need flaky salt.

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  • 7 ounces (200 grams) dark chocolate (see VARIATION)
  • 1 1/2 teaspoons coconut oil
  • 1 pound (454 grams) peanut-butter-filled pretzels (can substitute any nut- or seed-butter-filled pretzels)
  • Flaky sea salt, for sprinkling (optional; see NOTE)

Set a large, heatproof bowl over a pot of about 1 inch of simmering water; do not let the bottom of the bowl touch the water. Line a large, rimmed baking sheet with wax paper and keep it near your workspace.

Add the chocolate to the bowl and let it melt, stirring occasionally, about 5 minutes. Stir in the oil until it is completely incorporated and the mixture is glossy. Remove from the heat.

Add the pretzels and stir to coat evenly. Upend the bowl of pretzels onto the prepared baking sheet and, using a flexible spatula, spread in a single layer, doing your best to separate as many of them as possible. If some of the corners or sides of the pretzels look naked, use the spatula to smear the offending parts with the extra chocolate on the wax paper.

Sprinkle with the flaky salt, if using, and let set completely, at least 3 hours and preferably overnight, before serving. (You can also speed up this process by refrigerating the pretzels for at least 2 hours.)

VARIATION: To make the pretzels with milk chocolate, melt the chocolate as directed above without coconut oil. We preferred the milk chocolate pretzels without the flaky salt.

Calories: 80; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 61 mg; Carbohydrates: 10 g; Dietary Fiber: 1 g; Sugar: 1 g; Protein: 2 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From assistant recipes editor Olga Massov.

Tested by Olga Massov; email questions to voraciously@washpost.com.

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