Archive for February, 2013

Chocolate Cheesecake Hot Tamale Bars

Monday, February 11th, 2013

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Hi everyone! This past weekend I made these Chocolate Cheesecake Hot Tamale Bars. These are actually based off of a Christmas recipe, made with candy canes from Food Network. I didn’t get a chance to make these back in December so I thought I would update them for Valentine’s Day (or any day) with a different kind of red candy.

You can view my recipe and other notes over at the Huffington Post. Here is the link:
http://www.huffingtonpost.com/jessie-roberts/chocolate-cheesecake-hot-_b_2659654.html

Have a great week!

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High Five for Friday

Friday, February 8th, 2013

Happy Friday everyone! We made it through another week.

This week was a good one for me. Probably because there was a lot of candy in it…

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Last Saturday I met up with my friend Grace and we had the best, most relaxing girls night ever. Thai food followed by Pitch Perfect/Chocolate/Nails.

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Someone take this cookie butter away from me! Actually….please don’t do that.

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A good word from Oswald. My Utmost for His Highest must be one of the best devotional books ever written.

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No matter our relationship status, I think we can all be grateful to Valentine’s Day for bringing this into our lives…

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Got my hair trimmed! It’s always fun to have someone else style your hair.

This post is part of the High Five for Friday linkup over at From My Grey Desk Blog.

Have a great weekend!

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Fudgy Peanut Butter Chip Muffins

Tuesday, February 5th, 2013

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This past weekend I was in the mood to bake, but looking for something relatively easy. I turned to my trusty Hershey’s cookbook, and found a chocolate/peanut butter muffin. I decided to experiment by adding mini Reese’s cups.

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I tried these muffins three ways, and was surprised when all three worked out! So, depending on the mood you’re in, you can 1) simply sprinkle extra peanut butter chips on top of the batter before baking, 2) add a Reese’s cup and gently press it in so only the top shows, or 3) add a Reese’s cup and then bury it under more batter and sprinkle with chips.

These muffins are denser than your average muffin (they are great for dessert) and partner perfectly with milk or black coffee in the morning.

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Be forewarned that this recipe only makes 12 muffins. I rarely double a recipe the first time I make it, but this one certainly will be doubled from now on.

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I love these muffins because not only are they easy and scrumptious (Hershey’s never fails me), they are an excellent excuse to have chocolate for breakfast!

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Fudgy Peanut Butter Chip Muffins

Makes about 12 muffins

Adapted from Best-Loved Hershey’s

Ingredients
1/2 cup applesauce
1/2 cup quick-cooking rolled oats
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Hershey’s cocoa
1/2 teaspoon baking soda
1/4 teaspoon instant coffee
1 cup peanut butter chips (plus a little extra for sprinkling)
12 Reese’s mini peanut butter cups (optional)

Directions
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.

In a small bowl, stir the applesauce and oats together. In the large bowl of an electric mixer, beat together the butter, sugars, egg and vanilla until well blended. Add in the applesauce mixture and blend.

In a separate bowl, stir together the flour, cocoa, baking soda and espresso. Add to the butter mixture and blend well. Stir in the peanut butter chips.

Add batter to the muffin tin, filling each cup 3/4 full. You can then choose to 1) simply sprinkle a few more peanut butter chips on top 2) place a Reese’s cup in the middle of each cup, lightly pressing it in so only the top is showing, or 3) place a Reese’s cup inside then cover it up with additional batter and chips.

Bake for 22 to 26 minutes or until a toothpick inserted comes out nearly clean. Cool slightly, and enjoy!

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Jessie's Kitchen Chronicles