Did someone say… chocolate?
WHY IS THERE NO RECIPE SOURCE
- Oreo mousse
- Peanut butter cup brownies
- Ice cream ball fondue
- Peanut butter oreo cupcakes
- Brooklyn blackout cake
- Pomegranate and chocolate dessert
You’re welcome ~
Caramel Pumpkin Spice Latte Recipe (without an espresso machine or a trip to the store)
We love autumn because we LOVE pumpkin. Especially that time of year when Starbucks starts selling their PSL. But after spending so much money on trips to the coffee shop, we decided to try out some recipes online. Most of them called for weird ingredients that we had to go buy, they weren’t sweet enough, weren’t pumpkin-y enough, or they were only good if you had an espresso maker. So, we made our own, with foam, what we had in our cabinet, and what we think is just the right amount of pumpkin and sugar.
Needed: 2 cups milk (we used nonfat), 3 tbs canned pumpkin puree,
3 tbs sugar (we used regular cane sugar but brown sugar would be yummy too), 2 tbs vanilla, 1/4 tsp nutmeg, 1/2 cup strong brewed coffee, optional: caramel, pinch of nutmeg, and whipped cream
To Do: In a medium saucepan on medium heat, stir milk, pumpkin, and sugar until melted Bring your heat down and add the vanilla, nutmeg, and coffee. Heat for about 5 minutes or until simmering. Put your entire mixture in a blender and pulse until frothy. Pour into mugs and top with whipped cream, caramel, and a sprinkle of nutmeg. Enjoy!
S’mores Stuffed Pizza Cookies(via Handle the Heat)
The richest cake I’ve ever made and/or eaten in my life.
Sour Cream Chocolate Cake with Cream Cheese Peanut Butter frosting and Chocolate Peanut Butter Glaze.
What to say about this cake but wow. So rich, so decadent, so peanut buttery, but what do you expect from a cake whose ingredients include 1 cup sour cream, 1 package cream cheese, 1 cup peanut butter, 8 ounces of chocolate, and 5 cups of icing sugar, just to name a few?
The recipe noted that you should cut the cake into the thinnest slices possible, and while I only made a 2 layer version instead of a 3 layer one (I used the extra batter/icing to make Brady cupcakes to take for lunch all week), 1/2 way through my piece and I was done. The glass of milk on the side was a godsend.
It was a ton of fun making the cake. Thanks Dale and Mandy for asking for a peanut butter and chocolate cake for your birthdays.
Here’s the recipe from Smitten Kitchen, should anyone else like to try it or even just see the amazing pictures she has:
2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/4 cup water
2 tablespoons butter
Put the butter, the sour cream and water in a small saucepan and heat, but do not cook. Cool to tepid then add the remaining ingredients. Put in a kneader. If thick add more water.
Let it rise double and cut into 16 equal parts.
Baking tray lined with baking paper and cut the ears with scissors.
Then, the eyes can be put, such as pepper grains.
Bake at 375° for about 10 minutes or until golden brown.