Christmas Goodies!!!!

More comin' soon... Mewwy Reese-mas!!!!

Halloween Newbies In HERSHEYS | REESE"S

So, there came back the Halloween pumpkins of Reese's!

 


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Mmmm.... Now for the treats!



[Surprise Recipe]

INGREDIENTS:

• 12 oz each REESE'S Peanut Butter Pumpkins
• 2-1/2 to 3 in Large pretzel twists
• 1/4 cup HERSHEY'S Milk Chocolate Chips, HERSHEY'S SPECIAL DARK
• Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips*
• White YORK PIECES Candies or yellow REESE'S PIECES Candies

DIRECTIONS

1. 1
   Line tray or cookie sheet with wax paper. Remove wrappers from desired number of peanut butter pumpkins. For each spider, cut 8 matching curved sections from pretzels which will form the legs. Set aside remaining pretzel pieces.
   
   
2. 2
   Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Transfer to small heavy duty plastic food storage bag. Cut off one corner of bag about 1/4 inch from the tip.
   
   
   
   
   For each spider, place peanut butter pumpkin on prepared tray. Attach pretzel legs and white or yellow candy "eyes" to spider with melted chocolate; place dot of melted chocolate on each eye. Allow chocolate to set before moving spiders.
   
   * This amount of chocolate will make about 8 spiders.

~HERSHEY'S | REESE'S

[http://www.hersheys.com/reeses.aspx]

Double-Decker-Reese’s-Peanut-Butter-Cup-High-Hat Cupcakes ~Halloween Special #1~

You will need:

- 1 bar Dark Chocolate OR 1/2 cup Dark Chocolate Chips

- 24 of your favourite dark chocolate cupcakes/devil’s food cake

- 24 Reese’s peanut butter cups

Place cupcake liners in muffin tin, and place a Reese’s Peanut Butter Cup in the bottom. Top with batter, bake according to recipe, I baked mine for about 15 minutes at 350 degrees. Cool completely.

Peanut Butter Swiss Meringue Buttercream

While Cupcakes are cooling, make the frosting.

Ingredients:

5 large egg whites

1 cup sugar

2 1/2 sticks butter, softened, cut into cubes

1/2 cup peanut butter, smooth – not natural.

Directions: 

In a metal mixing bowl, preferably from your stand mixer, place over a pot of simmering water, not boiling. Add sugar and egg whites. Be sure there is no yolk or oil in the egg whites, they will not whip properly otherwise.

Whisk constantly, until thermometer reads between 140-160 degrees F. If you do not have a thermometer, heat until sugar is completely dissolved and the egg whites are hot. This takes about 7-10 minutes.

Transfer metal bowl back to stand mixer, with whisk attachment and whip until the egg whites are thick and glossy and cool. The bowl itself should be cool to the touch, again this takes about 7-10 minutes on high.

Once the glossy thick texture is achieved, switch to a paddle attachment, and on medium add the slightly softened cubes of butter, one at a time, until fully incorporated.

The texture will begin to change, to a heavier, silky texture. It may look curdled, but continue to mix and it will become smooth once again.

At this point, add in the peanut butter and continue to beat until fully incorporated.

Transfer to a piping bag.

To Assemble:

Once cupcakes are cool, using a large open tip, pipe Peanut Butter Swiss Meringue Buttercream onto cupcakes. You want a swirled look. Think – Dairy Queen Ice Cream cone.

You can also top with another Reese’s, or, dip in chocolate to achieve a hi-hat cupcake. I highly recommend this.

After piping frosting, place cupcakes in freezer/fridge to chill for a few moments.

In microwave, in 1 minutes intervals at 50% power, melt chocolate in microwave safe bowl. Make sure the bowl is deep enough so the cupcake will fully become enrobed in chocolate. Heat until completely melted, stir with a spoon to break down smaller chunks.

Take one chilled cupcake at a time, and dip into melted chocolate. Allow excess to drip off, and place upright once again in fridge/freezer to set.

Repeat with the rest of the cupcakes.

These can be kept in the fridge, and can be eaten chilled, or place on counter for 10-15 minutes prior to eating.

I recommend eating them slightly chilled, the baked reese’s in the bottom becomes a delicious chocolate/peanut butter disk, and the chocolate coating on the icing is great to bite into! It’s also easier to cut them in half – so you get even distribution.

These will last about 2-3 days in the fridge.

 

~Bakeaholic

[http://www.bakeaholic.ca/cupcakes/double-decker-reeses-peanut-butter-cup-high-hat-cupcakes/]

Yum! Lets eat! Dig in and have fun! Happy Halloween!

Reese Cup Brownies!

Hello, people! So here's a new recipe to try out, some super-duper yummy tasty brown Reese Cup Brownies!

INGREDIENTS

• 1 batch of your favorite brownies made in an 8 x 8 inch or 9 x 9 inch pan
• 14 snack size Reese’s peanut butter cups
• Chocolate syrup for garnish if desired

DIRECTIONS

1. Bake brownies according to package directions in an 8 x 8 inch or 9 x 9 inch pan. Line the pan with foil in both directions, then spray the foil with cooking spray. This will make it easier to lift the brownies out of the pan when they are done cooking.
2. About 3-5 minutes before the brownies are done baking, pull them out of the oven and place around 9 snack sized peanut butter cups, face-down, over the tops of the brownies. Gently press the peanut butter cups into the brownies.
3. Return the pan to the oven for the remaining 3-5 minutes.
4. When you take the brownies out of the pan, the chocolate from the peanut butter cups will have melted. Use a spatula to spread the melted chocolate over the brownies, almost like frosting. The peanut butter portion of the peanut butter cups won’t melt, so don’t expect to be able to spread that part.
5. Allow the brownies to cool COMPLETELY. I let the brownies cool at room-temperature for about 30 minutes, then placed them in the refrigerator about about an hour.
6. Chop the remaining 5 Reese’s peanut butter cups. Sprinkle over the top of the brownies. Cut into squares and serve. Drizzle chocolate syrup over the top of the brownies if you wish.

 

Enjoy!!!!!

~Center Cut Cook

Why Chocolate Is Good For Your Health

The health effects of chocolate refer to the possible beneficial or detrimental physiological effects of eating chocolatemainly for pleasure. For example, cocoa and dark chocolate may support cardiovascular health. Other effects under preliminary research include reduced risks of cancer, coughing and heart disease.^[2] One interpretation on the potential health effects of dietary chocolate is it may lower blood pressure, improve vascular function and energy metabolism, and reduce platelet aggregation and adhesion.^[3]

Unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, increases the risk of obesity. Raw chocolate is high in cocoa butter, a fat removed during chocolate refining, then added back in varying proportions during manufacturing. Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate. ~Wikipedia

Why Peanut Butter Is Good For Your Health:

"Not only is it filling and healthy, it is also great if you're trying to lose weight."

If you thought that peanut butter sandwiches were only for kids, here's something you should know. Peanut butter has several health benefits â€” it has the enviable combination of fibre and protein, which makes it filling. This makes you feel full longer, so you end up eating less overall. It is also packed with nutrition because a serving of peanut butter has 3 mg of the powerful antioxidant vitamin E, 49 mg of bone-building magnesium, 208 mg of muscle-friendly potassium, and 0.17 mg of immunity-boosting vitamin B6. Studies have also shown that having peanuts can reduce the risk of heart disease,diabetes and other types of chronic health conditions. One study even found that consuming one ounce of nuts or two tablespoons of peanut butter about five times a week can lower the risk of developing diabetes by a whopping 30%.

~Times Of India

Reese's Pieces Cheesecakes!!!

Sorry for not posting, but anyways Tiggerkat has joined the blog again! She'll not be posting much but I'll try to as much as I can! Here's a recipe for you:

Ingredients:

For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
For The Topping
3 ounces sour cream
1/2 cup sugar
Directions:


Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:.

1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
3. To Make The Filling:.
4. Beat cream cheese in bowl of electric mixer until smooth.
5. Add eggs, one at a time, beating well after each addition.
6. Add sugar, peanut butter and cream; mix until smooth.
7. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
8. Pour filling into prepared crust.
9. Place springform pan into a larger baking pan.
10. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
11. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.

1. Combine the sour cream and sugar and spread on the cheesecake.
2. Return the cake to the oven for 5 minutes.
3. Remove from the oven and allow to cool on a wire rack for one hour.
4. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
5. Refrigerate for at least 4 hours.

ENJOY!!!!!!!!!!