Chocolate Peanut Butter Pretzel Cookies April 30, 2015 16:17


3 C All Purpose Flour
1 tsp Sea Salt
1/2 tsp baking soda
1 C butter, softened
1 C brown sugar, packed
2/3 C sugar
2 eggs
3 tsp Vanilla Bean Paste
2 C semi sweet chocolate chips
1 C peanut butter chips
1 C broken pretzel pieces
Coarse Sea Salt for Sprinkling

Preheat oven to 350.

Sift together flour, sea salt and baking soda in a medium size bowl and set aside.  In Bosch, fitted with cookie paddles, cream butter and sugars.  Add eggs and vanilla bean paste until well combined.  Slowly add in flour mixture.  Stir in chocolate chips, peanut butter chips and pretzel pieces by hand.  Using a cookie scoop, scoop out cookies onto a baking sheet.  Bake for 10-12 minutes.  Remove to a cooling rack and allow to cool completely.  Drizzle Caramel Icing over top if desired and sprinkle with coarse sea salt. 

Caramel Icing

3/4 C softened butter
2 1/2 C Powdered Sugar
1 C Brown Sugar
1/4 C milk
1 Tbsp Maple Syrup
1 tsp vanilla

In Bosch, fitted with wire whisks, beat butter until creamy.  Add powdered sugar and brown sugar, beat for 3 minutes.  Add remaining ingredients and beat 3-4 minutes or until creamy.  Add additional milk to acheive drizzling consistency.

Grasshopper Mint Brownies April 30, 2015 16:06


Grasshopper Mint Brownies

3 Cups Sugar
1 1/2 Cups Softened Butter
3/4 C Unsweetened Cocoa
2 tsp Vanilla
3/4 tsp salt
6 eggs
2 1/4 C Flour

Combine all ingredients in Bosch with cookie paddles.  Mis only until creamy (do not over mix).  Prepare a large cookie sheet with parchment liner.  Pour in mixture.  Bake at 350 for 18-22 minutes or until toothpick comes out clean.  Cool completely.

Mint Frosting:

1 Pound Powdered Sugar
1/8 tsp Peppermint Oil
Green Food Coloring
1/2 C Butter, softened
2 Tbsp Corn Syrup
1 tsp vanilla
Dash Salt

Chocolate Frosting

1 Pound Powdered Sugar
2/3 C Unsweetened Cocoa
1/4 tsp salt
1/4 tsp vanilla
1/2 C butter, softened
1/3 C Boiling Water

Combine and mix thoroughly the ingredients for each frosting.  Add milk or water to reach desired consistency.  Frost brownies first with mint frosting and put into refrigerator for 10 minutes.  Then frost with chocolate frosting. 

Chocolate Truffle Cheesecake September 09, 2014 12:01

4 Tbsp Butter
3/4 Cup Chocolate Graham Cracker Crumbs
1 tsp Sweet Spice Blend
Mix together chocolate graham cracker crumbs, with melted butter and sweet spice blend. Spread evenly in 9-inch spring form pan lined with a bake liner.  Set aside.
  • 12 oz. Peters Milk Or Dark Chocolate, Chopped 
  • 32 oz. Cream Cheese (2 pounds) 
  • 1 ½ Cups Heavy Cream 
  • 1 ½ tsp. Vanilla 
  • 1 Cup Sugar 
  • 3 Large Eggs, Slightly Beaten 
  • 3 Tbsp Cocoa Powder 
In a double boiler, melt 12 oz. Chopped Peter’s milk chocolate.
With your hand mixer beat the cream cheese and melted chocolate until smooth and color is uniform. Add heavy cream, vanilla, sugar and eggs (one at a time), continue beating and add cocoa powder and beat until cocoa is mixed in completely. Pour mixture over crust.
Cover cake with a bake liner or a piece of parchment paper.  Cover entire pan with foil, sealing sides well.  Place on a trivet in the pressure cooker and pour 1 ½ cups of water inside.  Bring up to second ring and pressure for 45-50 minutes. Remove from heat, allow pressure to drop on its own. Allow cheesecake to come to room temperature in pan.  Remove from pan and refrigerate for 8 hours before serving. Garnish with chocolate curls or whipped cream and sliced strawberries