Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

Monday, October 14, 2019

Chocolate Vegan Peanut Butter Balls / #Choctoberfest2019

  



#Choctoberfest is an annual recipe-sharing event. I'm joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below. We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here's what you get if you win! (Scroll down to enter.)
  • Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.

  • Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
  • $100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar's high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
  • Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
  • Cracker Gift Pack from Mary's Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary's products are vegan, cruelty-free, and organic.
  • Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you'll find that several of Dalmatia's fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
  • Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
  • Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.
  • This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details. Enter the giveaway now: a Rafflecopter giveaway Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest. Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week: Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy's Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy's Recipes and WritingsCook with RenuCook's HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D's Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren's Kitchen StoriesKate's Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah's Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha's RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter's Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour's Cottage KitchenZesty South Indian Kitchen

     Don't forget to enter to win! Ok, let's get started with Choctoberfest2019!!!

     These Vegan Chocolate Peanut Butter Balls are the perfect treat to add to your gift giving boxes and tins this holiday season! They are easy to make, and they can be frozen, so if you are interested in making things ahead of time, you will want these in your gift baskets! I used a vegan peanut butter, a vegan powdered sugar, and a bittersweet baking chocolate from the sponsor of todays post, Divine Chocolate! #MakeSomethingDivine  This bar is seriously good! It is made with all natural ingredients, no artificial flavors, and 100% pure cocoa butter.  Find out more about them at @DivineChocolateUSA on Facebook and Instagram and @DivineChocUSA on Twitter! Also check out the Divine Chocolate web site for recipe, stories, and business info!

    Chocolate Vegan Peanut Butter Balls  
    (makes 1 dozen )
    (printable recipe at end of page)

    1 cup Vegan Peanut Butter
    1 cup Sugar
    1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

     Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
    Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter. 
    It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter. 
    Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
    Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
    Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
     Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
     Sprinkle with additional powdered sugar before serving. Enjoy!
    This is the first vegan recipe I have every made, so if I have made an error in the vegan area, please kindly let me know.

    Here are some interesting facts about Divine Chocolate that you will want to know:
    I used the bittersweet chocolate to cover my Peanut Butter Balls, but Divine Chocolate's baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Check them out by clicking the link above.
    Also, as a baker, I love that because Divine Chocolate is made with with 100% pure cocoa butter it has an amazing melting point! It melts beautifully and evenly and it is a pleasure to work with! I encourage you to use their products. You will love them!


    Scroll down for a printable recipe, and don't forget to join the giveaway fun! Good luck!



    Chocolate Vegan Peanut Butter Balls

    Chocolate Vegan Peanut Butter Balls

    Yield: 1 dozen
    Author:

    ingredients:

    • 1 cup Vegan Peanut Butter
    • 1 cup Sugar
    • 1 5.3 ounce Divine Bittersweet 70% Cocoa Bar

    instructions:

    How to cook Chocolate Vegan Peanut Butter Balls

    1. Take 1 cup of granulated sugar and place it in a blender. I used a brand that is vegan. Beat the sugar for at least 2 minutes. Stop and check for grittiness. You are making powdered sugar from the granulated sugar, so there is no gritty feeling aloud. Beat again for at least another minute, then check again. Mine took approx. 3 minutes. It will look just like above.
    2. Stir in the 3/4 cup of powdered sugar with the 1 cup of Vegan Peanut Butter.
    3. It should look like this when you are done. Cover and refrigerate. You can even freeze it if you want quicker results.The peanut butter being cold is your friend in this recipe. It really helps with handling the peanut butter.
    4. Chop the Divine Bittersweet Baking Chocolate into small pieces so it will melt quicker and evenly. Heat on low heat to melt.
    5. Once melted, add 1 tablespoon of the powdered sugar and mix, then taste. I added 2 tablespoons for this recipe, but you might like it differently. Mix sugar and chocolate together.
    6. Using a 1 tablespoon scoop, make the peanut butter and powdered sugar into a ball. Place on wax paper and freeze for a few hours or overnight.
    7. Dip peanut butter balls into melted chocolate and powdered sugar mix. Place on tray with wax paper and freeze.
    8. Sprinkle with additional powdered sugar before serving.
    vegan, peanut butter, chocolate, Divine Chocolate, powdered sugar, treats, holisay gifts
    candy, vegan, gifts, holidays, party food, treats
    candy

    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #peanutbutterballs
    Created using The Recipes Generator

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    Friday, July 14, 2017

    Chocolate Peanut Butter Crackers / #15MinuteFriday

    What is your favorite flavor combination? It might be strawberries and cream, bananas and chocolate, or maybe even cinnamon and sugar? Mine is, hands down, Peanut Butter and Chocolate! I know this yummy flavor is the favorite of many of us, so I thought I might share my Chocolate Peanut Butter Crackers with you today for #15MinuteFriday! This recipe is easy to make, takes very few ingredients, and it tastes sooo good!

    Chocolate Peanut Butter Crackers
    (printable recipe at end of page)

    Honey Graham Crackers
    Peanut Butter
    Milk Chocolate 
    Mini Peanut Butter Cups

    Break the graham crackers in half. Spread peanut butter on each piece. Refrigerate for 4-5 minutes.
    Melt milk chocolate in microwave. Use a low power mode and only melt for 10-15 seconds at a time. Stir after each time. Let cool slightly.
    Spread chocolate on top of peanut butter. Refrigerate for 4-5 minutes again.
    Chop each peanut butter cup into 4 pieces. Place pieces on top of chocolate. 
    Enjoy these Chocolate Peanut Butter Crackers! Refrigerate until ready to serve. They taste great cold or at room temperature! 


    You might have missed these Peanut Butter and Chocolate recipes:




    Thank you for stopping by today! I am so glad you did!!

    Chocolate Peanut Butter Crackers

    INGREDIENTS:


    • Honey Graham Crackers
    • Peanut Butter
    • Milk Chocolate
    • Mini Peanut Butter Cups

    INSTRUCTIONS:


    1. Break the graham crackers in half. Spread peanut butter on each piece. Refrigerate for 4-5 minutes.
    2. Melt milk chocolate in microwave. Use a low power mode and only melt for 10-15 seconds at a time. Stir after each time. Let cool slightly.
    3. Spread chocolate on top of peanut butter. Refrigerate for 4-5 minutes again.
    4. Chop each peanut butter cup into 4 pieces. Place pieces on top of chocolate.
    5. Enjoy these Chocolate Peanut Butter Crackers! Refrigerate until ready to serve. They taste great cold or at room temperature!
    Created using The Recipes Generator
     

    Sunday, April 16, 2017

    No Bake Peanut Butter Pie / #SundaySupper

     If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
      No Bake Peanut Butter Pie

    Crust  
    2-9 ounce packs Nabisco Famous Chocolate Wafers
    5 tablespoons unsalted Butter, melted
    1/4 cup Confectioner's Sugar
    2 tablespoons Water 

    Filling  
    1 1/4 teaspoons unflavored Gelatin 
    1/3 cup whole Milk
    1 cup packed dark brown Sugar
    6 ounce Cream Cheese, softened
    2 cups Creamy Peanut Butter
    5 teaspoon Vanilla
    2 cups Heavy Whipping Cream, chilled


    Chocolate Topping
    8 ounces Milk Chocolate, chopped
    1/3 cup Heavy Whipping Cream
    Candy Eggs

    Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

    Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
    Mix together the gelatin and milk. Let stand about 5 minutes.
    Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
    Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
    Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
    Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
    Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
    Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
    Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
    Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
    Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
    Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

    Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

     

     Make Ahead Sunday Supper Brunch Recipes

    Breakfast Pastries

    Eggs

    Sides and Veggies

    Sweets

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
    yield: 1 Pieprint recipe

    No Bake Peanut Butter Pie

    INGREDIENTS:

    Crust
    • 2-9 ounce packs Nabisco Famous Chocolate Wafers
    • 5 tablespoons unsalted Butter, melted
    • 1/4 cup Confectioner's Sugar
    • 2 tablespoons Water
    Filling
    • 1 1/4 teaspoons unflavored Gelatin
    • 1/3 cup whole Milk
    • 1 cup packed dark brown Sugar
    • 6 ounce Cream Cheese, softened
    • 2 cups Creamy Peanut Butter
    • 5 teaspoon Vanilla
    • 2 cups Heavy Whipping Cream, chilled
    Chocolate Topping
    • 8 ounces Milk Chocolate, chopped
    • 1/3 cup Heavy Whipping Cream
    • Candy Eggs

    INSTRUCTIONS:

    1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
    2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
    3. Mix together the gelatin and milk. Let stand about 5 minutes.
    4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
    5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
    6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
    7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
    8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
    9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
    10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
    11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
    12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
    Created using The Recipes Generator

    Tuesday, June 14, 2016

    Chocolate Peanut Butter Stuffed Mini Cheesecakes

    Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
    Chocolate Peanut Butter Stuffed Mini Cheesecakes
     (printable recipe)
    Makes 12 cheesecakes

    3/4 cup crushed Pretzels
    1/4 cup Melted Butter
    12 oz. block Cream Cheese, softened
    1/3 cup Sugar
    1/4 cup Heavy Whipping Cream
    2 1/2 teaspoons Cornstarch
    2 Eggs
    1 Egg Yolk
    1/8 cup Vanilla flavored Syrup
    1 teaspoon Vanilla Extract
    24 mini Reese's Mini Peanut Butter Cups
    Milk Chocolate Blocks
    Heavy Whipping Cream
    1/4 cup Creamy Peanut Butter 
    1/2 cup Powdered Sugar
    4 tablespoons Milk
    Reese's Mini Pieces

    Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
    Pour crushed pretzels in a bowl and mix in the butter.
    Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
    Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
    Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
    Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
    Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
    In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

    Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
     Thanks for joining me today! 

    Here are some other recipes you might enjoy!