Frozen Peanut Butter Banana Bites dipped in Chocolate

I just put these in the freezer but I am so excited about them I had to start writing this post immediately.  I am hoping these one bite desserts will be the perfect way to satiate my palate after dinner.  As long as you can limit yourself to one or two you don't have the guilt of a full dessert!
This was one of the first recipes I "pinned" and I am finally getting around to trying them.  Thank goodness for finding these treats on Nom Nom Nom Blog!

Everyone knows that peanut butter and bananas, and peanut butter and chocolate are heavenly combinations and banana and chocolate isn't so bad itself, so the three of these combined in one little frozen bite of goodness has got to be just about the next best thing to sliced bread.  Forget that, they are definitely better than sliced bread (and you all know I highly respect and love bread)!

These were so easy to throw together.  A little time consuming to get them dipped in chocolate, and then of course the wait time to allow them to freeze...it's almost more than my self control can handle, but truly these are not rocket science and are so delicious.
YUMMY!

Frozen Peanut Butter Bites Dipped in Chocolate
Ingredients:

• 2 ripe bananas (spotted with brown but not banana bread ripe)
• Your favorite peanut butter
• 1/2 C chocolate chips (I used semi-sweet)
• 2T milk

Directions:

1. Cover a cookie sheet with wax or parchment paper.

2. Slice each banana into even slices, about 1/4 to 1/2 an inch and place on a plate.

3. Using a knife, spread peanut butter over the top of each banana slice so the whole top of the slice is covered.

4. Mix the chocolate chips and milk in a microwave safe bowl and heat in 15 second increments, stirring after every 15 seconds until the chocolate is melted and the consistency is smooth.  You don't want this to be super thick (like a frosting) but you don't want chocolate milk either.  The chocolate will begin to set as it cools, but adjust the chocolate chip and milk ratio as you heat and melt the chocolate until it seems like a good consistency for dipping.

 5. Dip each slice of banana into the melted chocolate peanut butter side up.  I used a fork to transfer from the plate to the melted chocolate, used a spoon to help cover the slice, and then switched back to the fork to move the slice from the bowl to the cookie sheet. The fork was nice because the extra chocolate could drip back into the bowl rather than having all the excess chocolate on the cookie sheet if you were to use the spoon.  Do whatever is easiest for you.

6. Once all slices are dipped and on the cookie sheet, transfer to the freezer and leave there until each slice is fully frozen.  The timing will vary based on many factors, so just keep checking.  Two to three hours is probably the fastest they will freeze.  Remove tray from freezer, place slices into a airtight container, pop one or two in your mouth and freeze the rest until you want one!

    

I know I will make these again and there are two things I will try.  First, I need to put slightly more peanut butter on each slice and second, I will try to have cleaner "dips."  My chocolate took FOREVER to freeze completely and I think that may have been my issue.  Even though the chocolate is still a little messy, these gems are going to be made many a times in the future of our residence.

Bon Appetit!

Oatmeal Fudge Bars

The recipe comes from Chocolate Desserts: The Absolute Best Chocolate Recipes Ever, a magazine my mother-in-law showed me when we were planning the menu for a holiday party at her house.  All the food at the party was a huge hit (look for upcoming posts!) including these Oatmeal Fudge Bars.

These bad boys have a hint of espresso flavor wrapped up in all the goodness of an oatmeal cookie combined with a fudge brownie...could it get any better?  These oatmeal fudge bars take some time, but are not too difficult and well worth the calories.  Goodness in every bite!

I decided I should share this recipe after multiple people at our holiday party either commented on the deliciousness of the bars or threatened to smuggle the tray into their car.  They are a tasty treat and are perfect for holiday parties / work functions / dinner parties etc. They are sure to be a crowd pleaser!

 

Oatmeal Fudge Bars (yields about 3 dozen bars)
Ingredients for crust / topping:

• 2 C quick oats
• 2 C packed light brown sugar
• 1-1/2 C all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 16 T (2 sticks) unsalted butter, melted and cooled
  

Ingredients for filling:

• 1/2 C all purpose flour
• 1/2 C packed light brown sugar
• 4 t instant espresso or coffee powder
• 1/2 t salt
• 3 C semi-sweet chocolate chips
• 4 T unsalted butter
• 2 large eggs
  

Directions for crust and topping:

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 8 inch square baking pan with foil and grease foil.
2. Whisk oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.  Stir in melted butter until combined.  Reserve 1-1/2 C oat mixture for the topping.
3. Sprinkle remaining oat mixture into prepared pan and press into even layer with bottom of measuring cup.  Bake until crust is light golden brown, about 8 minutes, potentially a bit longer.  Let crust cool in pan on wire rack, about 1 hour.
   

Directions for filling:

1.  Whisk flour, sugar, instant espresso, and salt together in medium bowl.  
2. **Don't begin the next step too early to avoid chocolate hardening**  When the crust is close to being cooled, place chocolate chips and butter in microwave safe bowl and microwave, stirring every 30 seconds or so, until the chocolate is melted, approx. 1 - 3 minutes.  Once chocolate mixture has cooled very slightly whisk in egg until combined.  Stir in the flour mixture until just incorporated.
3. Heat oven back to 325 degrees.  Spread filling evenly over cooled crust and smooth the top.  Sprinkle the fudge with the reserved oat mixture.  Bake bars 25-30 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached, maybe a tiny amount of chocolate, and the filling begins to pull away from the side of the pan.  It may help to rotate the pan half way through baking.
4. Let bars cool for two hours in a pan set on a wire rack.  Remove bars from the pan using foil, cut bars into squares and serve.

Please let me know if you try these and enjoy them!

Bon Appetit!

A Passion for Peanut Butter

Dessert of the Month, Southern Living Magazine

 It doesn't surprise me that the day I began my blog was the same day I was trying a new cake recipe for my friend's birthday!  My Mom made this delectable goodness for my recent birthday, and I envision it being something that I make often and pass down for years to come!  My cake may not look as beautiful as the one pictured in the magazine article, but I bet it tastes just as delicious, and let's be honest...that is what matters!

If you have a weakness for peanut butter and even more so for the peanut butter/chocolate combination, than this Chocolate Peanut Butter Mousse Cake from Southern Living Magazine is not to be missed! 

Amy's Birthday Delicacy

 Peanut Butter Passion Cake

• (1) 18.25oz package of devil's food cake mix (without the pudding)
• 2.5 C whipping cream, divided
• (1) 10oz. package of peanut butter morsels
• 2 t vanilla extract
• 1 T Butter or Margarine
• 2/3 C semi-sweet chocolate morsels
• Garnish with Roasted Peanuts (optional)

1. Prepare cake mix according to package directions.  Pour into 2 lightly greased 8-inch round cake pans. Bake according to package directions.  Let cool on wire racks in pan for 10 minutes, remove from pans and cool on wire racks completely.  *Note: I took straight out of the pan and cooled on wire racks with no problem!
2. Combine 2/3 C whipping cream and peanut butter morsels in a small sauce pan.  Cook over low heat, stirring constantly, until morsels melt and mixture is smooth. Remove from heat, stir in vanilla extract and let cool 25 minutes.
3. Beat 1 1/3 C whipping cream at high speed with an electric mixer until soft peaks form.  Stir 1/3 whipped cream into the peanut butter mixture.  Fold into remaining whipped cream.  Spread between the cake layers, cover and chill.  *Note: Make sure the cake layers are completely cool prior to spreading mixture (otherwise it will melt)!  Also, the weight of the cake can cause the peanut butter mixture to seep out of the sides of the cake.  The filling hardens once it is cooled, so don't worry about the top of the cake sliding off of the peanut butter mixture!
4. Bring remaining 1/2 C of whip cream and 1 T of butter to boil in a small saucepan.  Add chocolate morsels, remove from heat, and let stand 5 minutes.  Stir until morsels melt and mixture is smooth.
5. Pour glaze over cake and garnish with peanuts if desired.   Eat it warm or chilled BUT make sure you have some ice cream or milk available to balance out the rich flavor of the chocolate and sweetness of the peanut butter!!

Please note, instead of using the pre-packaged cake mix as described in the recipe, I made a chocolate cake from scratch using a recipe passed down from my great-grandmother.  It will work with your favorite Chocolate Cake recipe, so don't hesitate to start from scratch!

 Bon Appetit!