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Peanut Butter and Chocolate Cookies with Ganache Filling

Stunning Expressions

Peanut Butter and Chocolate Cookies with Ganache Filling

These cookies are a mix of two classics: Peanut Butter Blossoms (the ones with a chocolate Kiss stuck in the center) and thumbprint cookies. In this version we added a little cocoa powder to the peanut butter cookies, and added peanut butter to the chocolate center. Once the cookies are baked, a depression is made in them (like a thumbprint), the peanut-and-chocolate ganache is spooned into the hole, and peanuts are sprinkled on top, for a double-chocolate, double-peanut extravaganza. Chowhound

For the cookies:

  • 1 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 8 tbsp unsalted butter (1 stick), at room temperature
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/3 natural-style creamy peanut butter (no sugar added)
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract

For the ganache filling:

  • 3 oz semisweet chocolate, finely chopped
  • 1 tbsp plus 1 teaspoon natural-style creamy peanut butter (no sugar added)
  • 1/4 cup plus 1 tablespoon heavy cream

To garnish:

  • 2 tbsp roasted, salted peanuts, finely chopped

For the Cookies

  1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.
  2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
  3. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.
  4. Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute. Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes together.
  5. Scoop 16 level tablespoons onto each prepared baking sheet. Roll each portion between your hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.
  6. Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes more.
  7. Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end of a large-handled wooden spoon to make an indentation in the center of each cookie. Let the cookies cool completely on the baking sheets, about 10 to 15 minutes. Meanwhile, make the filling.

For the ganache filling:

  1. Place the chocolate and peanut butter in a medium heatproof bowl; set aside.
  2. Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until evenly combined and smooth.

  3. Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the peanuts, and let sit until set, about 1 hour.

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Shabby Chic Style – Interior Design

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Shabby Chic Style - Interior Design

Pastel Pastures Checkerboard Cake

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Pastel Pastures Checkerboard Cake

What a lovely dessert to set on your Easter table. Egg cookies decorated with complementary spring colors set atop a checkerboard cake trimmed with pull-out grass.

  • 1 package Color Flow Mix
  • 1 package Roll-Out Cookie Dough
  • 1 package Color Flow Icing
  • 1 package Buttercream icing
  • 1 package Violet Icing Color
  • 1 package Rose Icing Color – Combine Violet with Rose for violet shown –
  • 1 package Leaf Green Icing Color
  • 1 package Sky Blue Icing Color
  • 1 package Lemon Yellow Icing Color
  • 1 package Golden Yellow Icing Color – Combine Lemon Yellow with Golden Yellow for yellow shown –
  • 3 boxes (15.25-18.25 oz. each) white cake mix
  • water, oil, eggs

  1. Step 1- One day in advance: Make cookies. Prepare cookie dough and roll out 1/8 in. thick. Cut five small eggs using egg cutter from 18-piece set. Bake and cool.

    Step 2-Prepare Color Flow icing. Tint portions violet, rose, green, blue and yellow.

    Step 3-For egg cookies, use tip 3 and full-strength Color Flow icing to outline cookies. Use a cut parchment bag and thinned Color Flow icing to fill in cookies. Let set. Attach lollipop sticks to backs of cookies with full-strength Color Flow icing. Set aside.

    Step 4-Individually prepare three boxes white cake mix following package instructions. Divide in thirds. In one portion of batter, gently stir in violet icing color to desired shade. (Use clean toothpicks to transfer color from jar to batter.) Repeat with rose icing color for second portion and yellow icing color in third portion.

    Step 5-For bottom layer, place Batter Dividing Ring in the first prepared pan. Pour yellow-colored batter in outer section, rose-colored batter in middle section and violet-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

    Step 6-For top layer, place clean ring in second prepared pan. Pour violet-colored batter in outer section, yellow-colored batter in middle section and rose-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles. Rinse and completely dry ring.

    Step 7-For middle layer, place clean ring in third prepared pan. Pour rose-colored batter in outer section, violet-colored batter in middle section and yellow-colored batter in center. Fill sections 2/3 full. Remove ring from pan by carefully lifting straight up on handles.

    Step 8-Individually bake and cool cakes following recipe directions. Prepare buttercream icing. Tint portions blue and green. Stack and position cake on foil-wrapped cake circle. Ice cake smooth with blue buttercream icing and spatula.

    Step 9-Divide cake into eights with cake dividing chart. Impress large egg cookies on sides of cake at division points. Outline with tip 3 and pipe-in desired egg design.

    Step 10-Use tip 233 and green buttercream icing to pipe pull-out grass bottom border and to pipe pull-outgrass on top of cake. Insert small cookies on cake top.

Hailey Baldwin

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Hailey Baldwin Media Wallpapers

Black Forest Belgian Waffles

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Black Forest Belgian Waffles

Tasty! Food Network

For the waffles:

  • 2 cups all-purpose flour
  • 2/3 cups confectioners' sugar
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups milk, warmed
  • 8 tbsp unsalted butter, melted and cooled, plus more for the waffle iron
  • 1/4 cup coconut oil, melted and cooled
  • 2 large eggs, separated
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips

For the cherry sauce:

  • 1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar
  • 3/4 cup sour cherry preserves
  • 1/4 cup pure maple syrup
  • 1/4 tsp pure almond extract
  • Whipped cream, for serving
  1. Make the waffle batter: Whisk the flour, confectioners’ sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it’s OK if a few lumps remain).
  2. In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour.
  3. Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve.
  4. Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer’s instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time.
  5. Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce.

Roasted Peppers Stuffed with Anchovies, Raisins and Capers (Peperoni Arrotolati)

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Roasted Peppers Stuffed with Anchovies, Raisins and Capers (Peperoni Arrotolati)

A combination of sweet and salty foods. Caras Cravings

  • 6-7 multi-colored bell peppers
  • 3 tbsp capers
  • 3 tbsp lightly toasted pine nuts*
  • 3 tbsp risins, soaked in warm water for about 15 minutes
  • 8 oil-packed anchovy filets
  • 2/3 cup bread crumbs
  • 2 tbsp chopped flat leaf parsley
  • freshly ground pepper, to taste
  • 2 tbsp olive oil
  1. Begin by roasting the peppers. To do so, preheat the broiler. Wash the peppers and slice in half, removing the stem and ribs. Place the peppers, skin side-up, on a baking sheet and spray with canola or olive oil cooking spray. Place the sheet in the oven, on the top oven rack position. Broil the peppers for 5-10 minutes, until charred on all surfaces. Transfer the peppers to a large bowl, cover with plastic wrap, and set aside until cool enough to handle.
  2. To prepare the filling, place the remaining ingredients in a small food processor and pulse to combine. Or, finely chop and mix together. Season to taste with pepper (it will likely not need any salt, because the anchovies are very salty.) Mix in the olive oil to form a loose paste.
  3. To assemble, take a bell pepper half and carefully slip off the charred skin. Cut the pepper in half. Working with one strip at a time, place about one teaspoon of the filling mixture on the wide end, and roll up towards the pointed end. Secure with a toothpick and gently place into a lightly oiled baking dish. Repeat with remaining peppers. The peppers can be assembled a day or two ahead of time and stored in the refrigerator.
  4. Just before serving, bake the stuffed peppers in a preheated 425ºF oven for about 15 minutes, until warmed through and lightly toasted. Serve immediately or at room temperature.

*To toast pine nuts, place them in a dry skillet over low heat, shaking the pan occasionally, until lightly browned and fragrant.

Peeps Skillet Dip

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Peeps Skillet Dip

They’re colorful, they’re cute and they’re oh-so-delicious.

  • 2 cups semisweet chocolate chips
  • 2 cups peanut butter chips
  • 2 cups bittersweet chocolate chips
  • 2 cups white chocolate chips
  • Peeps
  • animal crackers
  • Nilla wafers
  • Golden Oreos

  1. 1. Preheat oven to broil. Pour semisweet chocolate chips, peanut butter chips, bittersweet chocolate chips and white chocolate chips into a cast iron skillet. Top with a layer of Peeps.

    2. Broil for 2-3 minutes, until Peeps are golden brown. Lower the oven to 375 degrees Fahrenheit and bake for an additional 4-5 minutes, until chocolate is melted. Watch very carefully to be sure the Peeps don’t burn!

    2. Remove from the oven and serve immediately with animal crackers, Nilla wafers and Golden Oreos. Enjoy!

    Preheat oven to broil. Pour semisweet chocolate chips, peanut butter chips, bittersweet chocolate chips and white chocolate chips into a cast iron skillet.

    Top with a layer of Peeps.

    All ready for the oven!

    Broil for 2-3 minutes, until Peeps are golden brown. Lower the oven to 375 degrees Fahrenheit and bake for an additional 4-5 minutes, until chocolate is melted. Remove from the oven.

    Serve your skillet up with animal crackers, Nilla wafers and Golden Oreos.

| Taylor Hill – Media Wallpapers |

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Taylor Hill 
An American model most well-known for her work with Victoria’s Secret. Born on March 6, 1996, Taylor was discovered at 14-years-old while at a dude ranch in Colorado. Throughout her career, the brunette starred in campaigns for Michael Kors, Topshop and H&M. For magazine covers, Taylor graced Glamour France, Vogue UK and V Magazine. In 2015, she became a Victoria’s Secret Angel. In 2017, she became the face of cosmetics brand Lancome. Later that year, she would also be signed as an ambassadorfor L’Oreal Professionnel.

Fruit Sushi

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Fruit Sushi

Influenced by onigiri (Japanese rice balls) Apron and Sneakers

Strawberry and kiwi sushi balls

  • 1/2 cup sushi rice
  • 1 1/2 cups coconut milk (plus more if adjustment is needed)
  • 2 tbsp white sugar
  • 1 cup strawberries, hulled
  • 2 kiwifruits, peeled
  • 4 fresh mint leaves
  • 4 wild strawberries (or any small red fruit for garnish)

Strawberry sushi rolls

  • 1/2 cup rice
  • 1 1/2 cups coconut milk
  • 2 tbsp white sugar
  • 1/2 cup strawberries, hulled
  • 1/4 cup black sesame seeds

Banana and peanut butter sushi rolls

  • 1 large banana, peeled
  • 1/4 cup peanut butter (can be replaced with Nutella or a chocolate spread)
  • 1/8 cup coconut flakes
  • Chocolate balls

Strawberry and kiwi sushi balls

  1. To a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.
  2. Slice the strawberries and kiwifruits as thinly as possible with a sharp knife. Set them aside.
  3. Using a square piece of plastic wrap, distribute the strawberries (or kiwi) in the middle, leaving a 3- to 4-inch parameter all around them.
  4. Top the strawberries (or kiwi) at the center with 1-1/2 tablespoons of rice.
  5. Close the plastic wrap, and form a ball. Twist the plastic wrap to tighten around the fruit and rice.
  6. Carefully unwrap the plastic wrap from the sushi ball.
  7. Garnish with mint or wild strawberries.

Strawberry sushi rolls

  1. In a small saucepan over high heat, add the rice, coconut milk and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.
  2. Cover the sushi rolling mat with plastic wrap.
  3. Put the rice in the middle of the rolling mat covered with plastic wrap, and then put the strawberries on top of the rice at the center.
  4. Roll the sushi with the help of the sushi mat. Tighten with the help of the plastic wrap to achieve a compact cylinder. Unwrap the plastic wrap.
  5. With a sharp knife, slice the rice to bite sizes.
  6. On a saucer, pour the sesame seeds, and then roll the sides of the sushi on it.

Banana and peanut butter sushi rolls

  1. Divide the banana into 8 pieces of about 2 inches in height.
  2. Using an apple corer, remove the middle part of the banana slices.
  3. Fill up every hollowed-out banana with peanut butter.
  4. Sprinkle the coconut and then the chocolate balls on top.

Asparagus Soup

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Asparagus Soup

Nothing says early spring like the first bunches of asparagus bristling in the produce bins and on tables at the farmers’ market. This simple puréed soup takes full advantage of the season’s first delicate harvest. Chowhound

  • 4 tbsp unsalted butter (1/2 stick)
  • 1/2 medium yellow onion, chopped (about 1/2 cup)
  • 1 clove garlic, peeled and crushed
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds asparagus, ends trimmed, cut into 1-inch pieces (as an optional garnish, reserve 2 whole spears)
  • 5 1/2 cups chicken broth
  • 2 cups crème fraîche, plus more for garnishing (optional)
  • 1/4 tsp freshly squeezed lemon juice, plus more as needed
  1. Melt the butter in a medium saucepan over medium heat until foaming. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Season with salt and pepper.
  2. Add the asparagus and cook 4 minutes. Add the chicken broth and bring to a boil. Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes.
  3. Remove the pan from the heat. Let sit uncovered to cool slightly, about 10 minutes.
  4. Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Transfer the soup to a clean saucepan and stir in the crème fraîche and measured lemon juice. Taste and season with more salt, pepper, and lemon juice as needed.
  5. Reheat over low heat. Top each serving with a swirl of crème fraîche, if desired. If you reserved the two spears of asparagus, shave them thinly with a mandoline slicer and scatter on top of the soup.

Nest Cookies

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Nest Cookies

These cute little cookies are easy to make, taste delicious, and are just perfect for Easter. Fill with your favorite candy. We like Reese’s Eggs!

  • 1 cup butter
  • 8 oz cream cheese
  • 2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp coconut extract
  • 1/4 tsp almond extract
  • 3 1/2 cups flour
  • 1 tsp baking powder
  • Flaked coconut and green food coloring
  • Egg shaped candies: Reese’s eggs, Cadbury eggs, Peanut M&M’s or jelly beans work great!

  1. Beat together butter and cream cheese till smooth. Beat in sugar. Add egg, vanilla, and extracts. Mix well. Stir in the flour and baking powder.

    Roll dough in balls (about the size of ping pongs).

    Place on lightly greased cookie sheets. Make an indentation in each one using the back of a Tablespoon.

    Bake at 350° for 10-12 minutes. Cookies won’t brown. Remove from oven and use the spoon to press down the indentation again.

    Remove to cooling racks and let cool completely.

    Mix coconut with a couple of drops of green food coloring in a small bowl with a lid. Cover and shake till coconut is tinted green.

    Fill nests with coconut, and add a few egg candies.

| Springtime By Colors|

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Springtime Gallery By Colors - Spring is one of the four conventional temperate seasons, following winter and preceding summer. When it is spring in the Northern Hemisphere, it is autumn in the Southern Hemisphere and vice versa. At the spring, or vernal, equinox, days are approximately 12 hours long with day length increasing as the season progresses.