Peanut Butter Truffle Brownies

First I made a batch of brownies using my favorite recipe.

Barbie’s Favorite Brownies
Ingredients:
• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts(optional)

Directions:
1. Heat oven to 350°F. Grease 9-inch square baking pan.

2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

While the brownies were cooling I mixed the filling.

Filling:
1/2 cup softened butter
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Spread filling mixture over cooled brownies. Prepare topping.

Topping:
1 cup semisweet chocolate chips
1/4 cup butter

Melt in microwave, stiring at 30 second intervals until completely melted. Spread over the peanut butter mixture. Refrigerate 30 minutes. Cut into squares and serve!

Product Review - Pineapple Jerky

i was recently asked to review pineapple jerky from jerky.com.

I was so pleasantly surprised. The Pineapple Jerky is sweet and tart. It contains only pineapples and honey. One ring was the perfect afternoon snack. It was filling and delicious. The slices look like pretty yellow flowers. The honey is just the right touch of sweetness. I ate one plain as a snack, cut one into pieces and added it to yogurt and added a third to a salad.

I love all things jerky and can't wait to try some of the many jerky types that Jerky.com has to offer from beef jerky to ostrich jerky and venison jerky!

Yum!!!

a coworker brought a bag of these to the office this morning. they are yummy delicious! and if you go to their website below, you can get a $1.00 off a bag coupon!


Food should taste good chocolate tortilla chips.

oh, did i mention that they are gluten free, low soduim, no trans fat and no cholesterol??

love. without the handles...

have you heard of pop chips?

i picked up a sample bag of the original flavor and one of the bbq at the nike expotique last week. opened the originals tonight. wow! these things are pretty tasty! they are "all natural, no preservatives, no artificial flavors or colors, no cholesterol, no saturated fat and 0 trans fat".

they come in original, bbq, salt and pepper, sea salt and vinegar, and parmesean garlic.

Nutty Brittle

Nutty Brittle
Adapted from Sandra Lee's Semi-Homemade Gift Goodies Show
Aluminum foil
Non-stick cooking spray
24 soft caramel candies, unwrapped
3/4 cup toffee peanuts
Preheat oven to 200 degrees F.
Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator.

rocky road snack cake

Rocky Road Snack cake
3/4 cup all-purpose flour
1/4 cup soy flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1 cup cubed reduced-fat firm tofu (about 6 ounces)
1/2 cup vanilla-flavored low-fat soy milk
1/4 cup butter, softened
1 cup miniature marshmallows, divided
1/3 cup chopped walnuts, divided
Cooking spray

Preheat oven to 375°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.

Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.

Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.

Caramelized Matzoh Crunch with Chocolate

4 to 6 sheets of matzoh
1 cup (2 sticks) unsalted or salted butter, cut into chunks
1 cup (firmly-packed) light brown sugar
optional: fleur de sel, or coarse sea salt
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
1 cup sliced almonds, toasted and coarsely chopped

Line a 11" x 17" baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350 degrees.

Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.

Remove from heat and pour over matzoh, spreading with a heatproof utensil.

Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it's baking, make sure it's not burning. If so, reduce the heat to 325 degrees.)

Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.


Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.

Let cool completely, break into pieces, then store in an airtight container until ready to hand out to anyone you feel worthy.