Frozen Dark Chocolate-Banana Bites

Ingredients

1 large ripe banana
1 to 2 tbs. Dark Chocolate Dreams peanut butter

Directions

1) Slice the banana lengthwise and spread the peanut butter on the cut side of one of the halves.

2) Lay the other banana slice on top of the first, flat side down, as if making a sandwich.

3) Cut the re-formed banana into 1 or 2 inch pieces and wrap each individually in plastic wrap.

4) Freeze for at least 2 hours, or until firm. Allow to thaw for about a minute before eating. Store in the freezer for up to 1 week.

Source: The Peanut Butter & Co. Cookbook

Cocoa Brownies with Browned Butter and Walnuts

Ingredients

Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Directions

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies.

DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Source

Dr. Schlager

Ingredients

2 oz. Goldschlager
2 oz. Dr. Pepper

Directions

Pour the Goldschlager into a highball glass. Add the Dr. Pepper and some ice cubes. Drink away.

Source: Mixologist App for iPod Touch

Candy Rider

Ingredients

3 oz. Gin
9 oz. Dr. Pepper

Directions

Find a nice red cup. Stir in the ingredients over ice if your Dr. Pepper is warm. Drink quickly. It's good. Taste like candy-hence the name.

Source: Mixologist App on iPod Touch

Chocolate Peanut Butter Cupcakes

Ingredients

Cupcakes

3/4 cup creamy peanut butter
1/4 cup powdered sugar
2 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
3 eggs, room temperature
4 ounces chocolate chips, melted and cooled
1 cup buttermilk
2 teaspoons vanilla extract

Frosting

4 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1/3 cup creamy peanut butter
1 1/4 cups powdered sugar, sifted


Instructions

1. Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers.

2. Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.

3. Whisk flour, cocoa, baking soda and salt together in a medium bowl.

4. Combine butter and granulated sugar in mixing bowl. Using a mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.

5. Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.

6. Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter (don’t spread). Spoon remaining batter over peanut butter. Bake 18 to 20 minutes, until tops spring back when touched. (Note: The normal toothpick test for doneness won’t work due to the filling.) Remove from oven and let cool completely.

7. To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy, about 3 minutes. Add powdered sugar, beat until light and fluffy, about 2 minutes.

8. Frost tops of cupcakes when they are completely cool. Makes 24 cupcakes.

Source

Hot Scotch

Ingredients

2 oz Butterscotch schnapps
8 oz Hot chocolate
whipped Cream (optional)

Directions

Pour Buttershots Schnapps into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream.

Source

Sasha

Ingredients

1 oz. Bailey's Irish Cream
4 oz. Root Beer

Directions

Pour the chilled Bailey's into a collins glass then add the root beer (it foams like crazy). Sweet, smooth, creamy and delicious.

Source: Mixologist App. for iPod Touch