Monday, May 29, 2006

Changing the format a little

I am getting back into cooking more, so I'm going to start posting a picture of what I make each day. I've challenged myself to make something each day, no matter how small.

Yesterday, I made a recipe from the Pillsbury Bake-Off, Choco-Peanut Butter Cups

Here's the recipe:

roll (18 oz) Pillsbury® refrigerated peanut butter cookies
cup Hershey®'s premier white chips (6 oz)
1 1/2
cups creamy peanut butter
cup Hershey®'s semi-sweet chocolate chips (6 oz)
Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

2 reviews
2 ratings
Preparation Directions:
Heat oven to 350°F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.
24 cookie cups
High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.

I used homemade peanut butter cookies, because I'm too cheap to buy the refrigerated variety. They turned out really well, and the family is enjoying them immensely.

I'm going to enter the Nordicware bundt cake contest, so yesterday I made up a recipe for an apple cranberry bundt cake, and today I made it. I'm going to hold off on posting the recipe until after the deadline for the contest (I know, I'm paranoid) but I'll post a picture tomorrow.

Recent review posted (still in the middle of my RT books, six down, three to go)

Saved Folk in the House

So I should be posting a bit more regularly and a little more variety!

1 comment:

Camy Tang said...

WOW those peanut butter cups look good! Good luck on the contest!