Day 36 of Healthy Desserts: Chocolate Peanut Butter Bites???? #healthydessert #shortswithcamilla
4-ingredient Chocolate Peanut Butter Bites???? This recipe is part of my healthy desserts series! These bites are so easy to make and taste super delicious!
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Ingredients:
1 cup lactose-free Greek yogurt (240 ml)
3 tablespoons unsweetened peanut butter
1 tablespoon maple syrup (or honey if you don’t have IBS)
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Topping:
100 g / 3.5 oz. 80% dark chocolate
optional: 1 teaspoon coconut oil
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1. Mix the yogurt, peanut butter and maple syrup together
2. Spoon dollops onto a plate lined with parchment paper
3. Freeze for 1 1/2 - 2 hours
4. (Melt the chocolate with the coconut oil in the microwave). Dip the bites in the chocolate. (Let the chocolate cool down a little before dipping). Make sure that the bites are fully covered in the chocolate!
5. Store in the freezer. Let defrost for about 15 minutes before eating
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#healthydessert #glutenfree #recipe
Caramel Toffee no-bake Ice Cream pie
A simple recipe for a delicious caramel toffee ice cream pie. Filled with homemade caramel sauce and delicious toffee bits.
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This is one of the easiest pies you can make - and you can change up the topping, pudding and mix in's to create any flavor you want!
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No Bake Caramel Toffee Ice Cream Pie
Graham cracker pie crust
1 1/4 C graham cracker crumbs
1/4 C granulated sugar
6 Tbsp Butter melted
preheat the oven to 350
mix the graham cracker crumbs, sugar and butter together
press into a 9.5 inch pie pan
bake for 7 mins – let cool – if you want this to be a completely no bake dessert consider freezing the crust instead of baking it.
Buttery caramel sauce
1/4 C light brown sugar light
1/4 C granulated sugar
2 1/2 Tbsp light corn syrup
2 Tbsp butter
1/4 C heavy cream
In a small saucepan combine the butter, brown sugar, white sugar and corn syrup
bring mixture to a boil and heat until it hits 240 degrees
remove from heat and let cool slightly – about 5 mins
stir in whipping cream
Pie
1 1/2 C heavy cream
1/2 C Powdered sugar
1/2 tsp vanilla
1 1/2 C whole milk
3.5 oz vanilla pudding
8 oz toffee bits with or without chocolate
pour about 2/3rds of the caramel sauce (1/2 C) into the bottom of the crust
Beat the cream, powdered sugar and vanilla until stiff peaks form
Mix the pudding and milk, whisking until smooth and creamy
add to pudding the whipped cream and mix – let sit a few min's to thicken up
fold in most of the toffee bits and pour into the crust – spread out and top with extra toffee bits.
freeze overnight or until firm
take the pie out about 15 mins before serving so you'll be able to cut it. Top with the rest of the caramel sauce (1/4 C)
#thanksgivingrecipes #nobakedesserts #icecreampie
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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making
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[Recipe] Chocolate Peanut Butter Brownie Pie
Treat yourself to rich, fluffy chocolate peanut butter pie bliss! From the decadently fudgy Belgian chocolate brownie crust to the smooth chocolate glaze on top, this easy no-bake recipe for peanut butter brownie pie is a sure hit among family and friends.
INGREDIENTS:
1/2 dozen Original Fairytale Brownies
1-8 oz cream cheese (room temperature)
1 cup sugar
1 cup chunky peanut butter
1 cup whipping cream
2 teaspoon vanilla
1/2 cup whipping cream
10 oz. semi-sweet chips
1/2 cup roasted peanuts
1 jar of caramel sauce
DIRECTIONS:
For the crust, finely crumble the brownies and mold into a 9-inch pie pan. Set aside.
For the filling, beat cream cheese and sugar until smooth, add peanut butter, and mix well. With clean beaters, whip cream and vanilla until stiff peaks form. Add to the peanut butter mixture. Put into the pie shell.
For the glaze, simmer the remaining 1/2 cup of whipping cream in a medium saucepan, add chocolate chips, Stir until smooth. Cool until lukewarm. Spoon over filling. Sprinkle with chopped peanuts. Freeze. Serve your completed peanut butter brownie pie with caramel sauce!
FULL RECIPE:
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Peanut Butter Perfection
We're starting 2016 with a home run fan favorite. Made with all-natural peanut butter from 100% peanuts*, Peanut Butter Perfection is a creamy and dreamy treat. Add bananas to channel Elvis or drizzle raspberry sauce on top to satisfy your craving for a PB&J.
*Contains nuts
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Everything You Need To Know About Caramel
3 Flavors of Caramel (yield: 1.25 c each)
Classic Vanilla Caramel
1 c (227g) heavy cream
1 c (200g) sugar
water
2.5 oz (71g) butter
1 tsp salt
1 tsp vanilla
1. Heat heavy cream until just below a boil. Set aside.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.
3. Heat until the sugar reaches a dark amber color.
4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, salt, and vanilla, and mix until homogeneous.
Mocha Caramel
1 c (227g) heavy cream
2 Tbsp (12g) coffee
1 c (200g) sugar
water
1.5 oz (43g) butter
1 oz (28g) unsweetened chocolate
1 tsp salt
1 tsp vanilla
1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.
Gingerbread Caramel
1 c (227g) heavy cream
1 cinnamon stick
4-6 allspice berries
4-6 whole cloves
2 tsp ground ginger
1/2 tsp nutmeg
1 c (200g) sugar
water
2.5 oz (71g) butter
1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.
2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.
4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.
5. Cook caramel to your desired temperature.
6. Add butter and mix until homogeneous.
The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network
The best way to end your Thanksgiving meal? An apple pie with a crispy, crumbly topping and a big drizzle of gooey caramel sauce!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caramel Apple Pie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 2 hr 25 min (includes chilling time)
Active: 1 hr
Yield: 8 servings
Ingredients
Perfect Spiced Pie Crust:
3 cups all-purpose flour, plus more for flouring
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 sticks (12 tablespoons) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten
Pie Filling:
6 to 7 cups peeled and sliced Granny Smith apples
1/2 lemon, juiced
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
Crumb Topping:
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 cup quick oats
1/4 teaspoon salt
1/2 cup pecans, chopped
1/2 jar (or more) caramel topping
Directions
Special equipment: a pastry cutter
For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
Preheat the oven to 375 degrees F.
Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving — or don't if you can't wait!
Cook’s Note
This recipe makes 2 crusts, but only 1 is used for the pie. Freeze the other crust until you need it, then thaw for about 20 minutes before using.
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The Pioneer Woman Makes Caramel Apple Pie | The Pioneer Woman | Food Network