Wednesday, April 24, 2013

Peanut Butter Chocolate Oat Bars

This is not a well documented, step by step recipe. When I first dug this recipe up online, I didn't think that I would be posting it here, and, as a result, I only took a few pictures. The pictures that are on here are the only ones I took. I'm sorry, I just had no idea that these bars would be this good! The base is made of oats rolled in an caramel like mixture. Next, there is a layer of melted chocolate and peanut butter. Raise your hand if you are a chocolate peanut butter lover! My hand is totally raised! The nice things about these bars is that the top is the same as the bottom, so there really isn't that much prep involved, making these quick as well as delicious.
Here is the final product. It's delicious, I'm warning you.
This is the first two layers. I am so bad, that I didn't even get a pic of the finished product! Shame on myself! I will do better next time. :)
This picture doesn't do justice. Chocolate and peanut butter really were a match made in heaven!

I liked this picture. I also liked liking off the spoons after this picture.

Makes a 9 by 9 inch pan
Based On A Recipe By Traci On Allrecipes

1 Cup Butter
1/2 Cup Brown Sugar
1 Teaspoon Vanilla
3 Cups Oats
1 Cup Semisweet Chocolate Chips
1/2 Cup Peanut Butter

Heat the butter and sugar in a saucepan over medium heat, stirring, until the butter melts and the sugar dissolves. Stir in vanilla. Add oats to the mixture and stir until the oats are covered. Meanwhile, melt the chocolate in a double boiler, and add peanut butter. To assemble, press half of the oat mixture into a greased 9 by 9 baking dish. Pour the chocolate on top and spread with the back of a spoon until the oat layer is thoroughly covered. Then, crumble the remaining oat mixture on top. Chill for 2-3 hours. Enjoy!

Tuesday, April 23, 2013

Mini Nutella Cupcakes

These simple cupcakes only have a few ingredients, making them a tasty, but quick treat to whip up! I topped mine with whipped cream, caramel, and hazelnuts. They were kind of a clean out the fridge cupcake. Enjoy!
 I have been playing around with a little stop motion, so I added a quick video. It is just the beginning of a video, and it kind of jumps around a bit as I wasn't using a tripod, but I had fun with it anyways and thought that it was cute enough to post here! 

I thought that these looked cute, for very little effort! You could top them with buttercream instead of whipped cream, but I liked the light texture of the cream. 

The caramel gives these cupcakes a more decadent look. Trust me, the caramel tasted fine with the nutella!  If I made them again, I would probably fill them with nutella as well. I thought that they had really good flavour even without the filling though.

The nuts on the top give these cupcakes a good crunch.

Adapted From Abby Dodge

  ½ cup Nutella spread
      1 large egg
      5 tablespoons all-purpose flour
      ½ cup chopped hazelnuts

Preheat the oven to 350F. Whisk the egg and nutella in a small bowl. Mix in the flour until the batter is smooth. If the batter is too thick, add some milk until it is thinner. Bake for 11-12, or until a toothpick comes out with some moist crumbs. My batch made around 18 mini cupcakes.

Whipped Cream-
Powdered Sugar

Whip the cream in a cold mixing bowl until stiff peaks form. I used about a cup of cream, but it really depends on how much cream you want on top. Top the cupcakes with a dollop of whipped cream and a pinch of chopped hazelnuts. I drizzled Coco's Caramel on top, a recipe you can find on this blog.