Tuesday, May 18, 2010

Flan Cake (Link)

Flan Cake

Shared by: Lissla Lissar
From: her blog

In the comments, LiLi recommends making the cake from scratch.

Thursday, May 13, 2010

Peanut Butter Dots (Brownies)

Peanut Butter Dots (Brownies)
From: taxi78cab

1/3 C creamy peanut butter (I used natural and it was fine.)
1/3 C powdered sugar
6 Tbsp unsalted butter
4 oz unsweetened chocolate
3 eggs
1 1/3 C sugar (I used 1 C which was plenty sweet for our taste.)
1 tsp vanilla
3/4 C flour
1/4 tsp salt

Preheat oven to 350. Line a 9” sq baking pan with foil; spray foil with Pam. (Note: I used an 8x8 glass pan, sprayed with Pam but without foil… it was fine. Skip the foil.)

Combine PB and powdered sugar in a small bowl until paste forms; roll into 16 balls of about 1 tsp each. (Note: I put these in the freezer to harden up a bit before trying to push them into the batter. I’d recommend doing that, especially if you have natural PB, which is softer at room temperature than the major brands.)

Microwave butter and chocolate in 30-second increments, stirring after each to distribute the heat. (Don’t skip the stirring! The microwave heats unevenly and you will get burned pockets if you don’t stir.) Allow to cool a bit before adding to the egg mixture. (Temp should be below 120 if you have an instant-read thermometer in order to avoid cooking the eggs.)

Beat eggs in med bowl then add in sugar and beat until frothy. Stir in cooled chocolate mixture and vanilla. In a separate bowl, combine flour and salt and then add to chocolate mixture and stir to combine. Spread in pan, tapping on counter to smooth top.

Place PB balls on top of chocolate mixture, pressing slightly into batter and arranging so that each bar will have 1 ball in center (i.e. 4x4). (This is where it's nice to have slightly firmer PB balls from the freezer. It's really hard to press mooshy, soft PB into the batter.)

Bake 25-30 min or until toothpick inserted 1” from side comes out clean and when inserted in center comes out with a trace of chocolate. (Don’t wait until it comes out completely clean… the brownies are too dry if you do that.) Cool completely on a wire rack. Cut into 16 bars.  

Tuesday, May 4, 2010

S'Tyger's Chocolate Rocks

S'Tyger's Chocolate Rocks*

Ingredients: Chocolate chips, peanuts, coconut in approximately equal amounts (I usually do about a cup and half of chocolate chips... or whatever is left in the bag)

Melt the chocolate chips in a microwave safe bowl.
Mix in the peanuts and coconut to taste. I prefer to have a lot, with just enough chocolate to hold it together. My mom prefers more chocolate.
Drop in bite-size spoonfuls onto a lined cookie sheet or plates.
Optional: Sprinkle coconut and/or peanuts on top.
Let cool.

They're strangely addictive.

You can also melt the chocolate in a double boiler with a bit of paraffin which will make them not so quick to melt on your fingers. But that's too complicated for me. =^_^=

* I call them rocks because they were created when for a science class we had to bring in some sort of edible rock, to explore the varieties of rock. They're neither really hard nor untasty.