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Dessert muffins with chocolate and peanut butter

Dessert muffins with chocolate and peanut butter


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Because Easter is approaching and I'm getting ready to bake, I did a little tidying up the pantry. Let's see what I have, what else I have to buy ... You know, little things. And I came across a box of muffins from Dr. Oetker.

It quickly turned into a surprise for the little one. But not just any surprise, but one full of chocolate.

  • 1 pack of Dr. Oetker vanilla muffins
  • 2 eggs
  • 75 ml milk
  • 125 ml oil
  • 1 lg peanut butter
  • 1 lg black cocoa Dr. Oetker
  • 1 dark chocolate Poiana
  • 1 lg coconut flakes

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Dessert muffins with chocolate and peanut butter:

In a bowl pour the muffin mix, add the eggs, milk and oil and mix for 2-3 minutes, on low speed, until you get a glossy dough.

Add the peanut butter and cocoa, mixing until smooth.

In each form of muffins pour a tablespoon of the composition so that they are 3/4 full. Then place a square of chocolate in each. You will get 16 muffins.

Place the tray in the preheated oven at 170 ° C for 20 minutes.

When they are ready (you can check them with a toothpick if you want) sprinkle the coconut flakes and put them in the oven, with the fire off !!!, for 2 minutes, until they become crispy.

Serve immediately with a little magic powder of love. If they cool down, you can enjoy them anyway.


Chocolate puff pastry

Chocolate and puff pastry! An irresistible combination. A dessert that is extremely easy to make and that will delight everyone. I received for testing a package from Milka Romania, with many products. The package came due to the fact that Milka Romania celebrates 120 years of existence this year. So I thought about how I could celebrate this in the most beautiful way possible, not just by eating all those goodies in the package. That's how I came up with the idea. I wrapped the chocolate in puff pastry and something super delicious came out. Only good to celebrate both Milka and June 1, Children's Day

Variations you can make on puffed chocolate

You can only use your favorite puff pastry and chocolate. But if you want something even tastier you can add various. I put some peanut butter. Any kind of nut butter works. Or your favorite jam, a sour one, to cut the chocolate jam a little. You can also add chopped coconut, chopped walnuts or hazelnuts or sesame seeds. Fresh berries also go well.

Basic ingredients

How to prepare chocolate in puff pastry

  • We open the puff pastry dough. We don't need to spread it with the twister
  • Grease with the peanut butter or jam we use. Right now we put the other ingredients we choose to use
  • Over them we put the chocolate plate
  • Fold the dough bringing the edges inwards. We seal well with our fingers
  • Turn the dough so that the folded part is down
  • Put in a tray lined with baking paper
  • We grow a little on the surface
  • Bake in the preheated oven at 180 degrees for 20 minutes or until the dough swells and turns golden

In the video below you can see how to prepare

Chocolate in foil & # 8211 an enchantment in the kitchen!

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Dark chocolate muffins

Dark chocolate muffins from: butter, chocolate, eggs, mascarpone, flour, sugar.

Ingredient:

  • 150 g of dark chocolate
  • 150 g butter
  • 100 g powdered sugar
  • 3 beaten eggs
  • 70 g flour
  • 100 g white chocolate
  • 150 g mascarpone

Method of preparation:

Melt 150 g of bitter chocolate and 150 g of butter in a bain-marie. Add 100 g of powdered sugar, 3 beaten eggs and 70 g of flour. Half of this composition is divided into small muffin tins.

Melt 100 g of white chocolate, pour into another bowl and add 1 egg and 150 g of mascarpone. Pour the white composition over the black one, encrust the raspberries, cover with black dough and bake for 25 minutes.


Biscuits with peanut butter and chocolate

Biscuits with peanut butter and chocolate, fragile and tasty biscuits born from my passion for peanut butter. I actually adore him. Empty-emptied directly from the jar, on bread with jam, in Negro, in hummus (yes, yes, it can very well replace tahini paste), anyway, peanut butter is the best.

In case you like it just as much, this recipe will only delight you!

I used chocolate chips for the recipe, but if you don't have or don't find them on the market, you can replace them with chocolate. Simply chop it from the knife, larger or smaller, and add it to the dough. Dark chocolate is best suited. The one with milk may sweeten the biscuits too much.

Instead of sugar you can use liquid sweetener or granules, the amount varying from sweetener to sweetener.

Ingredients Biscuits with peanut butter and chocolate (about 21 pieces)

  • 120g butter at room temperature
  • 120g peanut butter
  • 100g chocolate chips
  • 280g flour
  • 2 eggs
  • 80 g of sugar
  • 1/2 sachet of baking powder
  • vanilla extract / vanilla seeds / vanilla essence
  • 1 pinch of salt

Preparation Biscuits with peanut butter and chocolate

In a bowl put the butter (not the peanut) and sugar and mix or mix with a spoon until the sugar granules are dissolved.

Add eggs and mix.

Add peanut butter, vanilla, salt and mix again.

Flour follows. Add it all at once and mix with a strong spatula until you incorporate it all into the dough. Add the chocolate chips and mix.

The result will be a semi-sticky dough. We put it in a bowl, pull food foil on top and let it cool for at least 30 minutes.

After this time, turn on the oven at 170 ° C and place baking paper in a tray.

Remove the biscuit dough from the fridge and with the ice cream cup, slice the biscuits in the tray. It is not mandatory to use an ice cream cup, you can just as well take a dough with a teaspoon and shape the biscuits between your palms.

You can give them a round shape or you can flatten them a little, as you wish.

Put the biscuits in the tray (do not pile them up, but leave space between them) and put the tray in the oven for 25 minutes or until the biscuits are slightly browned on top.

After baking, remove the biscuits on a wire rack and let them cool completely.

This was the recipe for Biscuits with peanut butter and chocolateof . I hope you like it and try it soon.

Bon appetit, dear friends!


Truffles with chocolate and peanut butter

Chocolate truffles and peanut butter & # 8211 a treat for the taste buds!

When it comes to chocolate, I think truffles are the most decadent dessert and full of chocolate. These truffles might contradict me a little because they don't have as much chocolate as the classic truffles. But, they have something extremely good and flavorful: peanut butter. And peanut butter goes very well with dark chocolate, and even with white chocolate. Because these truffles with chocolate and peanuts were not dark chocolate in the composition, they also contain a considerable amount of white chocolate that gives them a sweet taste and a creamy consistency.

If you don't love peanut butter, don't think that these truffles are not for you. You will have a wonderful surprise when you try them. The combination is the one that, in the end, matters the most. Yes, it's wonderful, it's elegant, it's something else! It's something you don't do every day. A delight!

ingredients

Preparation time: 1 hour Waiting time: 4 hours No servings: 30-35

Melt the white chocolate together with the peanut butter over low heat. Add sour cream and a pinch of salt. When the mixture is homogeneous, turn off the heat and take the pan off the heat. Let the composition cool for 2-3 hours until it hardens well.

Form balls of peanut butter and place them on a tray lined with baking paper. After we have finished modeling, let the balls cool again for an hour.

Melt the dark chocolate together with the bain-marie butter. We heat each ball in dark chocolate and transfer it carefully to the baking paper. After covering all the truffles, let them cool again to harden the chocolate.

Melt the milk chocolate in a bain marie. Put melted chocolate in a narrow-tipped pos and decorate the truffles to your liking. Let it cool again to harden the chocolate layer on top. They are perfect with a cup of coffee, but they are wonderful on a festive table. They will capture all eyes and conquer everyone with their wonderful taste. They will be the best truffles with chocolate and peanut butter!


The other day, while I was shopping in a supermarket, I rediscovered the chocolate chips and I imagined what they would look like above some muffins with cream. Their shape seemed funny to me, so for my recipe muffins with chocolate, cinnamon and peanut butter following, I used them both in the composition and to get a more original look.

& # 8220The curls & # 8221 in the pictures are easy to prepare, in about an hour they are ready arranged on the set. Be very careful, however: it is possible that they disappear immediately from the set, as if by magic!

For this recipe, the milk, eggs and peanut butter should be at room temperature. The oven must be turned on when the dough is prepared, so that it is well heated when the tray is ready for baking.

That being said, here is the list of ingredients and the method of preparation:


Chocolate cake with peanut butter

After so many strawberry desserts, I had a huge craving for chocolate. And since I haven't made a peanut butter cake in a long time, which my son likes so much, I looked for a cake recipe to combine them. I used peanut butter in both the cream and the countertop and a delicious cake came out.

The recipe is for a 20 * 30cm tray and we need the following ingredients:

  • 250g flour
  • 6g baking powder (just over half an sachet)
  • 30g cocoa
  • 5 eggs
  • 250g butter at room temperature
  • 250g caster sugar (of which I put 3 tablespoons vanilla sugar)
  • 120g peanut butter

For chocolate cream with peanut butter:

  • 250ml milk
  • 2 yolks
  • 100g old cough
  • 20g flour
  • 100g dark chocolate
  • 30g cocoa
  • 250g butter (82% fat) at room temperature
  • 100g old powder
  • 150g peanut butter
  • optional 2 tablespoons hazelnut liqueur

How I did:
[obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]

For Countertops, I heated the oven to medium heat (180ºC) and I greased with butter and lined with flour a rectangular cake pan of 20 * 30cm.

In a bowl I mixed very well the flour with cocoa and baking powder.

In another bowl, I mixed the soft butter with the sugar for a minute to make it creamy, then I added the peanut butter and eggs in turn, mixing after each one to incorporate. I sifted the flour mixture over the composition and mixed a little more to incorporate them. I poured the composition into the prepared tray and baked for 35 minutes on medium heat (180ºC), until it passed the toothpick test (a toothpick inserted in the countertop, comes out clean, without traces of unripe dough).

I detached the countertop from the edge of the tray with a knife, then I removed the countertop from the tray, overturning it on a grill (I put another tray over the countertop, I overturned, then I put the grill over the countertop and I overturned). I let it cool completely.

For cream, I melted the chocolate and let it cool.

I put the milk on the fire to heat up. In another bowl I mixed the yolks with the sugar and a tablespoon of cold milk. When the cream was homogenized, I added the flour and incorporated it. I added the hot milk little by little, stirring to incorporate and temper the cream. I moved the pot over medium heat and stirred continuously until the cream thickened. (It takes a little longer if we make cream with flour than if we do it with starch).

I took the cream off the heat and added the steamed chocolate and cocoa. I incorporated them and let the cream cool, stirring from time to time so that it does not form pojghita (it can be covered with food foil in contact and then there is no need to mix).

In another bowl I mixed the soft butter with the sifted powdered sugar, adding a tablespoon at a time. I added peanut butter and incorporated it. If you use liqueur, now add it too. At the end I added the chocolate cream and mixed until I got a homogeneous and fluffy cream.

For Assembly, I cut the countertop in half horizontally, after previously I cut the lid to straighten it. I put one of the countertops on a tray, I put 2/3 of the cream, I covered it with the second countertop and I finished with the rest of the cream. If you want, you can syrup the tops with a syrup of 200ml water and 75-100g sugar, flavored with vanilla or hazelnut liqueur. (Boil the syrup for 2 minutes and when it cools add the flavors).

For decoration, I fried the peanuts in a pan for 3-4 minutes, stirring constantly so that they do not burn. I let them cool, then chopped them and sprinkled them over the cake.

I put the cake in the fridge for an hour to harden the cream and then I cut it into slices.


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