Recipe: Peanut Butter Nutella Swirl Cookies

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Nutella is officially my favorite condiment, but peanut butter takes a close second. When I found this recipe, I couldn't not make it (was that a double negative? Shrugs). I mean, why wouldn't I pair my two <condiment> loves together and win at life? This is my second time making these and they are a synch to make. They come out soft and chewy and you may eat 5 before you even know what's happening.

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Peanut Butter Nutella Swirl Cookies
Recipe from Sweet Tooth
Yield: 40-45 cookies

Ingredients
1/2 cup unsalted butter, at room temperature
3/4 cup smooth peanut butter (my PB of choice when baking)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp salt
1-3/4 cups all purpose flour
1/4 cup Nutella (plus 1 tablespoon to sample...quality control people)

Directions
1.  Preheat oven to 350 degrees.
2.  In a medium bowl, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.
3.  Add in the egg and vanilla and beat until well combined.
4.  In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.
5.  Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.
6.  Chill the dough in the fridge for 15 minutes and then roll small balls by hand.
7.  Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly. Pro Tip: My ball layout was 6 balls x 4 balls...and that's the first and probably last time I'll ever say "ball layout" in my life.
7.  Bake until the edges are lightly browned, about 8-10 minutes. Pro Tip: Mine took 6.5 mins, 8 mins+ made them too dry, but it really depends on your ball size <insert joke here>.
9.  Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

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Nutella-marbled

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Forked

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Ready to be consumed in 3, 2, 1...

Recipe: Chocolate Peanut Butter Brownies

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Big news. I just discovered a recipe that one-ups my famous Peanut Butter Chocolate Chip Bars. They're named Chocolate Peanut Butter Brownies (similar name, different levels of deliciousness). I feel bittersweet about this discovery because the PB Choco Chip Bars hold a very special place in my heart, but dammit these new bars are simply, just better. How can this be, you ask? Well, these have more butter, peanut butter and chocolate chips in it, and a bonus layer of ganache on top. They don't have baking soda/powder in it too so they're more dense- brownie-like. So I guess my other recipe didn't really stand a chance. PB Choco Chip Bars...I still love you, but lets just be friends.

Chocolate Peanut Butter Brownies
Recipe from Smitten Kitchen
Yield: Makes roughly 32 bars, depending on how you cut them

Ingredients – Bars
2 sticks (1/2 pound or 225 grams) unsalted butter, softened
1 3/4 cups (350 grams) sugar
1 cup (255 grams) creamy peanut butter (Pro Tip: I used Skippy Natural, don't use the kind you have to stir first)
2 large eggs plus 1 large yolk
2 teaspoons (10 ml) pure vanilla extract
2 cups (250 grams) all-purpose flour
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips (I used Ghirardelli)

Ingredients – Ganache
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips
1/2 cup (120 ml) heavy cream
1 tablespoon (15 grams) unsalted butter, softened

Pro Tip: bittersweet chocolate chips work great too for a more grown-up taste

Directions – Bars
1.  Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
2.  Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
3.  Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
4.  Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Pro Tip: Mine took 37 mins. Start lower than you think and tack on a min at a time if it's not done.
5.  Cool completely in pan on a rack, about 1 1/2 hours.

Directions – Ganache
1.  Put chocolate chips (1 1/2 cups) in a heatproof bowl.
2.  Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
3.  Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
4.  Spread ganache on cooled brownies and let stand until set, about 15 minutes. Best if made the day before.

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Have a glass of milk handy, because you're going to need it.

Recipe: Romantical Chocolate Hazelnut Pots De Creme

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My first Valentine's Day with my boyfriend (now hubs) was slightly dreadful. Not the company of course <shifty eyes>, but it was the whole Valentine's Day experience. We had reservations at a French restaurant and when we waltzed in, we noticed that the place was chalk full of couples...wearing pink and red...and we were one of them. We were living in a cliché and frankly, I was kinda grossed out. We were squeezed into a table, side-by-side with the couple sitting next to us, and served a below average, rushed meal. We couldn't wait to get outta there. Never, never again, we told ourselves. Since then, we've done much better usually staying in for the night, avoiding pink and red in our faces.

Remember Valentine's Day back in elementary school? It was definitely more acceptable to be clichéy...and there was more candy and crafts too. We had to give everyone in class a Valentine card and it was a delicate process figuring out which Valentine/candy hearts went to whom. You never want to give someone the wrong impression with a too forward candy heart ya know.

For this Valentine's Day, the husband is out of town for work, but I'm luckily spending it with my girlfriends. I've made us Chocolate Hazelnut Pots de Creme by the domestic goddess Martha Stewart, mostly because I'm obsessed with choco hazelnut right now and I've never made pot de creme. It should pair nicely with the RomCom I've picked out too.

Chocolate Hazelnut Pots de Creme
Recipe from Martha Stewart
Yield: Makes 4 Servings

Ingredients
1 1/4 cups half-and-half
3 ounces bittersweet chocolate, finely chopped
1/4 cup sugar
3 large egg yolks
1/2 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
Pinch of salt
1 tablespoon hazelnut-flavored liqueur, such as Frangelico
Whipped cream, for serving

Directions
1.  Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat; add chocolate and sugar. Let stand 5 minutes.
2.  In a large bowl, stir together yolks, vanilla, cocoa, salt, and liqueur if desired. With a fork, stir chocolate mixture until smooth, then gradually stir into yolk mixture. Pour through a fine sieve into a glass measuring cup.
3.  Place 4 custard cups or ramekins (3 to 4 ounces each) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups. Pro Tip(s): Line a towel on the bottom of the pan to keep the ramekins from sliding. Also, have a tea kettle ready with the hot water and pour in with the pan pulled out on the oven rack.
4.  Bake until custards are almost set in centers, about 30 minutes Pro Tip: How to know when it's done? Jiggle test- grab a ramekin and hit the side, if it jiggles and then stops right away, then it's done. (custards will firm as they cool). Carefully remove cups from hot-water bath; let cool slightly. Yet another Pro Tip: Use a spatula to lift the ramekins out of the pan.
5.  Cover with plastic wrap; refrigerate. Just before serving, dollop with whipped cream, if desired.

The result? I was pretty happy with how it turned out. My only disappointment was that I couldn't taste the hazelnut at all. I think I'll try to work in some finely chopped hazelnuts into it next time.

Happy Valentine's Day to you and yours!