0 Creamy Peanut Butter Chocolate Easter Eggs

 

I couldn't believe how easy it was to make these peanut butter filled chocolate eggs! Just imagine being able to use your favorite chocolate and dipping them...these are dipped in melted semi-sweet chocolate. The filling for this recipe is SO much more creamy than the store bought peanut butter eggs. 

Using this recipe for the filling, I simply roll it 3/4" thick between two sheets of plastic wrap, much like these gingerbread cut outs in this picture. 

I like using this 2.5" Egg cookie cutter dipped in powdered sugar.

Chill your cutouts and then dip in your favorite melted chocolate. 

Enjoy plain or melt some white chocolate to decorate your chocolate eggs. Use this awesome trick for putting your melted chocolate into your icing bag for easier clean up. It's SO cool!

Enjoy!

Peanut Butter Filling Recipe

0 EASY Creamy Peanut Butter Balls {Buckeyes}

These creamy, dreamy peanut butter balls, dipped in melted chocolate, are SO much better than the store bought Reese's Peanut Butter cups! With only a handful of pantry ingredients, they are SO easy to make, so grab your kiddos and give this recipe a try.

These are also known as "Buckeyes." There is a tree native to Ohio that produces seeds, and these chocolates sure look like them...eyes from a male (buck) deer....I haven't seen a buck up close, so I wouldn't know for sure.

Buckeye Nut

So, go here if you want to know more about Ohio & buckeyes.

The recipe couldn't be more simple. Mix softened butter, peanut butter, powdered sugar and vanilla extract in a stand mixer to make a stiff dough. I love using this Flex Edge beater that scrapes the sides of my bowl!

Use a small, one Tablespoon cookie scoop, filled with peanut butter goodness, and level it by scrapping off the excess against the bowl.

Drop onto a cookie sheet lined with parchment paper, wax paper or silicone baking sheet. I love my Silpat baking sheet for more than just baking!

Roll each ball between your hands and chill in the fridge until firm.

Melt chocolate chips with some shortening (or butter), and dip your peanut butter balls into the chocolate. The original Buckeye recipe has you take a toothpick, insert it into the peanut butter ball, and dip it into the chocolate. I found this method of using a fork & a toothpick SO much easier and faster.

1. Simply put your peanut butter ball into the melted chocolate. 

2. Using a fork, swirl the peanut butter ball in the chocolate until fully coated.

3. Tap the fork against the edge of the bowl a couple of times,

4. Scrape off the excess chocolate with the fork, on the edge of the bowl.

5. Use a toothpick to push the coated chocolate ball onto your prepared cookie sheet.

Chill in the fridge & enjoy!

print recipe

Creamy Peanut Butter Balls - Reese's Copycat {Buckeyes}

by Frieda Franchina, adapted from several recipes April-3-2020

These chocolate covered peanut butter balls taste so much better than the store bought version. The creamy centers are incredibly easy to make and even easier to make an impression! Tip: Sift your powdered sugar first, then measure. If you don't have a microwave, use a metal/glass bowl set over a pan of simmering water.

Ingredients

• 3/4 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups sifted powdered sugar (sift, then measure)
• 1/2 cup semi sweet chocolate chips 
• 1 Tablespoons shortening, or butter

Instructions

1. Put softened butter in a bowl. With a mixer, blend until smooth.2. Add peanut butter & vanilla extract, creaming together until smooth.3. Add sifted powdered sugar, a little bit at a time, until fully incorporated, making a stiff dough.4. Using a small cookie scoop, measure and place onto a prepared cookie sheet lined with wax paper, parchment paper or silicone baking sheet.5. Roll each ball between hands until smooth & place filled baking sheet in the fridge to chill for 2 hours.6. Melt chocolate chips & shortening in a microwave safe bowl for 1 minute on High power. Stir, then microwave an additional 30 seconds. Stir until smooth.7. Remove peanut butter balls from the fridge and dip in chocolate, using a fork and scraping the excess chocolate on the edge of the bowl. 8. Using a toothpick, push the covered chocolate from the fork & back onto the prepared baking sheet. 9. For "Buckeyes," use a tooth pick inserted into the peanut butter ball, and dip into the melted chocolate, returning to prepared baking sheet, chocolate side down. 10. Refrigerate for 30 minutes or until set.

Details

Prep time: 20 mins Chill time: 2 hours Total time: 2 hour 20 mins Yield: approx. 28 balls

0 Easy Cheater Caramel - No Grainy Caramel!

Buttery, soft, and sweet caramels are the perfect treat... and the perfect gift for anyone you love.

One Christmas, I was the recipient of a box of ultra smooth caramels and HAD to have the recipe.

I followed the directions EXACTLY, got a great caramel the first day, but then it turned GRAINY the next day.

I tried again.

Aughhh!!!

GRAINY caramel again. I was SO disappointed! I really, really, wanted the smooth, melt-in-your mouth caramel! I felt I wasted time and expensive ingredients.

I can bake a loaf of soft, whole wheat bread. I can make creamy yogurt. I can make a perfect caramel sauce. I can follow multiple step directions. But why, WHY can't I make a simple caramel?

I poured out my frustration to my sister in law and she gave me a recipe that she got from a friend. She said that it was supposed to be fool-proof and super easy.

I waited a year before attempting this recipe. I was doubtful that it would turn out, and didn't even take pictures of the process.

Folks. I give you CHEATER CARAMEL!

*NO stirring constantly
*NO thermometer needed
*NO grainy caramel!!

Why do I call it Cheater Caramel?

After telling a friend how I made it, she said that I "cheated" when I made it. I didn't use the old fashioned method of sugar, butter, canned milk and vanilla.

I didn't care. It was super easy, and perfect!

This recipe uses sweetened condensed milk. Did you know that you can get sweetened condensed milk in a bottle? This is perfect for when you want to make a half batch and not open up a can...

Testing the Firmness of Your Caramel
One tip I learned was to test the firmness of your caramel while you are cooking it.
Drop a small amount of caramel into a cup of cold water. Squeeze it between your fingertips. If it is too soft, it won't hold its shape. Cook another minute and test it again. At the 11 minute mark, the caramel was soft, but held its shape. You can cook it up to the 15 min mark for a very firm caramel, if you wish.

Cutting Your Caramels
Since these caramels are soft, they were easier to cut after several hours in the fridge.
I also found that the long, skinny shape was easier to roll than a square shape.

Wrapping Your Caramels
To wrap, I cut out squares of parchment paper. It was very slick and hard to roll and twist the ends of the caramels. I tried Costco plastic wrap. While it was easier, it was harder to unwrap the caramel. I then tried a double layer of the Costco plastic wrap, and it was much easier to wrap and unwrap the caramel. Next time, I plan to use these pre-cut Norpro Wax paper squares.



Cheater Caramels 
Made in the Microwave

Equipment
Large, 8 cup microwave safe bowl
Heat safe spatula or wooden spoon - no metal spoon
9x13 glass pan  (use 8x8 pan for a half recipe) Buttered
Small Metal Spatula or sharp knife for cutting
Wax Paper, Wax Paper Squares, or Heavy Duty plastic wrap

Ingredients
2 cups brown sugar
1 cup butter, cut into large pieces
1 cup Light Karo corn syrup
1 (14 oz) can of sweetened condensed milk
1 teaspoon vanilla extract

Instructions
1. Put brown sugar, pieces of butter, an corn syrup in a large microwave safe bowl.
2. Microwave on HIGH  for 4 minutes or until butter is completely melted.
     Stir to combine.
3. Add sweetened condensed milk and stir well.
4. Microwave on HIGH for 10-15 minutes, stirring EVERY 3 MINUTES
     Stir with a clean wooden spoon or heat safe silicone spatula.
     Stop when desired firmness is reached with the Firmness Test, below.
     *Every microwave is different. I cooked for 11 minutes for a soft caramel that kept it's shape.

Firmness Test
At the 10 minute mark, test for firmness by dropping a small amount of caramel into a cup of ice cold water. If too soft for you, cook for another minute and test. Repeat until desired firmness is reached.

5. When you have reached your desired firmness, add vanilla extract.
6. Pour candy into a buttered 9x13" glass pan.
7. Allow caramel to cool, place in the refrigerator until firm.
8. Cut into individual pieces and wrap in waxed paper, parchment paper, or double layer of heavy duty plastic wrap.

*Can cut this recipe in half for an 8x8 size pan.

0 Thermapen Digital Food Thermometer - A Cool Kitchen Tool!

Testing the Thermapen with boiling water - 206°F is the boiling point for my elevation

I love to watch cooking shows, and America's Test Kitchen is one of my favorites.

Every time they pull out a digital thermometer, it's the Thermoworks  Thermapen Mk4, considered the choice of food thermometers of professional chefs.

I had many readers that wanted to make homemade yogurt and asked, "What's the best thermometer?"

So, I do what I always do...hit the Internet and do some research.

Much of the research pointed me to Thermoworks and their line of digital thermometers.
Here's the skinny on their Mk4 digital thermometer:

• Patented auto-rotating display
• Use in either hand
• Motion-sensing sleep & wake mode
• Intelligent backlight
• Waterproof to IP67
• 3,000 hour battery life (AAA Battery)
• 2-3 second readings!
• High accuracy to ±0.7°F (±0.4°C)
• 10 colors
• Display temps in °C or °F

Waterproof? Yes! My last digital thermometer was dropped in my hot milk for making mozzarella cheese and promptly died. I had another thermometer go through the washing machine, as I left it in the pocket of my apron...

2-3 second readings? FAST is just as important as ACCURACY. 

Backlight? I found this quite by accident. There is a light sensor dot on the Thermapen, that when it's covered, the display lights up. It also senses when there is low ambient light and lights up on its own. It will turn off after 10 seconds, which helps preserve the battery life. 

First, let me tell you WHY having a food thermometer is helpful. For many years while making bread, I used the 'clean finger' to test the temperature of my milk/butter mixture for making dinner rolls. I never knew what the exact temperature was, just knew that it had to be 'just right.' Not hot, not cool, body temperature warm. Having the right temperature helps kick the yeast into action and speeds the process of making a great bread. Start with too low of a temperature, and the yeast struggles to activate, taking a longer time for your bread to rise.

Testing the temp for caramel

Ever have a piece of meat that looks done, but raw when you cut into it? Same here - when barbecuing meat or pressure cooking, it takes some guess work to know exactly when your meat is done and safe to eat. You want a skinny probe that has a sharp point - able to pierce through the meat without losing the "juice," and keeping your meat tender.

Mexican Chicken in the pressure cooker

You also want a FAST thermometer. You don't want your meat cooling too quickly while taking the temperature or your milk for yogurt cooling too quickly for the optimal time to add the starter. This Thermapen is one of the fastest I've used. 3-4 second readings are common, which is very important when you are cooking. You can see how quickly it measures my scalded milk for yogurt.

One of the features of the Thermapen Mk4 that I stumbled on by accident is that it LIGHTS up! Theres's a little black dot near the display, and when you cover it, the display lights up. None of my other digital thermometers did that. It makes reading the temperature So. Much. Easier.

Milk at 180°F + for making custard style yogurt

The Thermapen display can be read either vertically or horizontally, making it easier to read for both left handed and right handed folks. 

Waiting for 110°F to add my yogurt starter

After owning a few thermometers, both traditional and digital, I can see why this Thermapen is the choice of professional chefs, and can be a valued cool kitchen tool in your home. Don't let the price of this digital thermometer scare you - for the value, fast readings, accuracy, and waterproof features, it's worth the cost. A 2 year warranty is much better than other less expensive thermometers. I'm happy with the performance and quality of this digital thermometer, which I have tested many times over the last few months.

Does it qualify as a Cool Kitchen Tool? Let's see the requirements:

 - Must be comfortable to use - feels durable and sturdy in my hands; doesn't slip.
-  Easy to store - Probe folds down and takes minimal space in my kitchen drawer.
-  Easy to clean - Yes; wipe probe down with sudsy washcloth, rinse and dry.
-  Does it serve more than one purpose? - takes the temp of many different foods
-  Good quality for the price; durable - A little pricey, but company offers other options and a great warranty
- Use often - at least 2-3 times per week

If a Thermapen Mk4 is not in your budget, no worries - There is a popular ThermoPop option that gives you the same fast, accurate readings with a backlight and splash proof display, at a budget-friendly price.

If you need a digital thermometer that does a little bit more, you may want to consider the ChefAlarm series, that includes adjustable high/low alarms, count up/down timers, and splash proof design. This can be very helpful in cooking a turkey/roast with a pre-set temperature alarm or in candy making, where you would be alerted when the temperature is reached. The 46" cable is definitely a plus!

The budget-friendly cousin of the ChefAlarm is the DOT - set your temp, put the probe in, and it beeps when it is done. That's it. What is great about this thermometer is not only the simplicity, but the BIG easy to read digits on the display, that can be seen across the kitchen or outside on the BBQ. 

If you know someone who loves to smoke meats - this is the cadillac of thermometers, the Smoke 2 Channel Alarm Thermometer, used in competitions and by professional chefs. It has a more rugged construction, and comes with two probes, one for the meat and one for the pit that it is smoked in. It also comes with a hand held unit that allows you to monitor your meat wirelessly from 300 feet away.  Psssst....in 2017, there will be a WiFi digital thermometer with a Smartphone app coming soon! 

Thermoworks Line of Digital Thermometers:

• Thermapen Mk4 
• Thermapop 
• Chef Alarm 
• Dot 
• Smoke 

Disclosure: I was generously given a Thermapen Mk4 to review.  All opinions expressed are 100% mine and not influenced in any way. 

2 Peanut Brittle Microwave Style!

May contain affiliate links.  Please refer to my disclosure policy.

I grew up with my mom making peanut brittle every year for a church bazaar and for Christmas. She told me that from beginning to end, it would take her about two hours. I think that also included bagging the peanut brittle for the bazaar.

Now, many years later, I am attempting a similar recipe, only using a microwave.  This recipe comes from King Arthur Flour, a site I trust with many of my bread recipes. I am not a proficient candy maker, and was pleasantly surprised by how easy this recipe was!

First, my microwave is 850 watts. You will need to check your wattage and adjust the final cook time as necessary.

Second, you will need a large microwave safe bowl.  My Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl is the equivalent of 10.5 cups, or 2.6 quarts.

A tip: Spray your measuring cup with cooking oil to help the corn syrup come out easier. This works great for any sticky substance: molasses, honey, etc. I love using my Misto Sprayer!

Mix your granulated sugar and light corn syrup with a sturdy Silicone Spatula or a wooden spoon sprayed with cooking spray. It will be stiff and hard to stir.

Put this mixture into the microwave on POWER HIGH for 5 minutes. It will bubble vigorously.

Add your salted peanuts and 1 Tablespoon butter. I used raw Spanish peanuts and it worked out great.

Stir this very QUICKLY. As the mixture cools, it will become harder to stir. 

Put mixture into the microwave on HIGH for 2-4 minutes.

Watch the mixture at the 2 minute mark and keep watching.

Look for a medium brown caramel color.

When you see the color you want, remove the bowl from the microwave.

Add vanilla and baking soda.  It will FOAM quickly ...  this is why you need a large glass bowl.

Stir QUICKLY to combine.  QUICKLY pour onto a lightly greased baking sheet, Silpat Baking Mat  or parchment paper. Let cool for 30 - 60 minutes.

Break apart into bite sized pieces. Makes approximately 1 pound of brittle or 3 dozen pieces. 

Try this recipe with cashews or almonds.... Enjoy!

Microwave Peanut Brittle

From King Arthur Flour

1 cup granulated sugar

1/2 cup light corn syrup

1 1/2 cups salted peanuts (I used raw Spanish peanuts with no problem)

1 Tablespoon butter

1 teaspoon baking soda

1 teaspoon vanilla 

Prepare a baking sheet with lined parchment, Silpat baking liner or lightly grease with cooking oil.

Spray your 1/2 cup measure and wooden spoon with cooking oil. 

Using a 2.5 L (10.5 cup) glass microwave safe bowl, mix the sugar and the corn syrup.

The mixture will be stiff.

Microwave on HIGH for 5 minutes. The mixture will bubble vigorously.

Add peanuts and butter. Stir QUICKLY till combined. As the mixture cools, it becomes

harder to stir.

Microwave on HIGH for 2-4 minutes.

Watch carefully at the 2 minute mark for a medium-brown caramel color. 

Take out when color is achieved.

Add vanilla and baking soda and stir QUICKLY. 

Quickly pour onto prepared baking sheet in an even layer.

Let cool for 30-60 minutes.

Try other nuts such as cashews or almonds.

Break into bite sized pieces and enjoy!

14 Instant Pot Dulce de Leche -Pressure Cooker Caramel

Dulce de Leche.

Can you pronounce it?  I can't.

All I can tell you is this.

It is sweet, brown, deliciousness. Many folks call it a caramel.

Literally translated, it means "candy milk."

I'll take that!

It is traditionally prepared by slowly heating sweetened milk, changing its flavor and color, resulting in a thick, sweet caramelly sauce. It can be made in the oven, stove or microwave. 

Crazy for Crust has a crock pot recipe that looks good, too.

What do you use this stuff for?  Well, just about anything. Over ice cream, on a cake, in a crepe, sandwiched between cookies, dip pretzel sticks, apple slices or just dipping a plain 'ole spoon will do.

I have heard that this glorious stuff can be made in a pressure cooker.

Wait a minute.  Put a sealed can in a pressure cooker?  Won't it explode?

Is is Safe to use the unopened can in the pressure cooker?

Sweetened condensed milk labels now have the warning: "Do not heat in the can."
I searched high and low to find the reason, and this is the only conclusion I can come up with:  Sweetened condensed milk has been heated in a can for years. However, some anxious folks out there have tried to move or open a HOT can, and guess what? Hot caramel lava went everywhere.

The takeaway for me is to leave the cans alone and don't move or open them until they are completely cooled. 

Here's a video, with 5 cans of sweetened condensed milk, cooked for 15 minutes and a full natural release. All the cans are intact! Now, it's time to let them cool.

But wait.... is it safe to EAT the dulce de leche cooked in the can?

Some people have mentioned that BPA (bisphenol A) that is used to line the cans can leach into the caramel under high heat. Did you know that as of 2018, at least 90% of cans no longer contain BPA? 

1.  Remove the paper from the can. Remove ALL the glue from the can. Use a cotton ball soaked with rubbing alcohol to remove the glue.

Inspect the can for nicks, dents, or bulges. 

If there is any glue left on the can from the label, it will melt, stick onto the liner of your pot, and be really, really hard to remove.

2.  Put the trivet in your pressure cooker.


3. Place can (or cans) on its side and fill pot with water. 

 Make sure you do NOT exceed the MAX fill line. 

4. Close and lock your pressure cooker. Select HIGH for 15-20 min. (The longer you cook the milk, the darker it will be). My cooker came to pressure at 33 minutes, then cooked for 15 minutes.

5. Turn pressure cooker OFF, allow to naturally release the steam on its own.

6. When the pressure valve drops, you can open the lid, but DO NOT REMOVE THE CAN.

7. Let pressure cooker sit, undisturbed, for a couple of hours or over night.  You want the cans to be cool enough to handle, so let it sit.   For curious kids and hubby, I made a sign:

8. Next day, remove the can, dry it off and write on the can, "Dulce de Leche." Store unopened can on the shelf. 

Open, indulge, and if there is any left over, transfer to an air tight container and put in the fridge for up to 3 weeks.

If opened and you need it to last longer, put in a freezer safe container and freeze for up to 3 months.

If the dulce de leche is too stiff, you can warm it in a pan/double boiler with a little bit of milk...

Mmmmmmm..... don't think this can will last long.... 

Thanks to all those who went before me and made this possible:

Divya Cookbook

The Tough Cookie

print recipe

Dulce de Leche - Pressure Cook

by Frieda Franchina, adapted from several recipes April-28-2015

Caramelized sweet milk is now even easier, using your pressure cooker. What used to take 3-4 hours on the stove and even longer in your slow cooker, now takes 20 minutes under pressure. If you want a lighter color, cook it for less time. This sweet spread can be enjoyed over ice cream, cake, in a crepe, sandwiched between cookies....

Ingredients

• 1 (14oz) can sweetened condensed milk
• Water
• Trivet or steamer basket

Instructions

1. Remove the label from the can.2. Remove ALL the glue from the can; otherwise the residual glue can make a mess in your pot that is difficult to remove. If you can't remove all the glue, wrap the outside of the can in aluminum foil.3. Put the trivet or steamer basket in the pressure cooker.4. Place the can(s) on the trivet/steamer basket.5. Fill the pressure cooker with water, to the MAX line or at least 1" above the can. It is important that the water completely covers the can.6. Close the lid, close the pressure valve, and set if for HIGH pressure.7. Set the time for 15-20 minutes. The longer cook time produces a darker color. 8. At the end of the cook time, turn the pressure cooker OFF and allow a full natural release. 9. When the float valve drops, you can remove the lid, but DO NOT REMOVE THE HOT CAN. 10. Allow the the water to cool completely for a few hours (I let it cool over night). Remove cooled can from pressure cooker, label and store on the shelf.Open, use, or transfer to an airtight container and keep in the fridge for 3 weeks or freezer for up to 3 months.If the dulce de leche is too stiff, warm it over a double boiler on the stove with a little milk to desired consistency.

Details

Prep time: 2 mins Cook time: 20 mins Total time: 4 hour 22 mins Yield: 14 ounces