Thai Peanut Turkey Burgers

The first time I saw this recipe, I was on the fence about whether we would like these turkey burgers. But after seeing them repeatedly pop up in my google reader with rave reviews, I decided to give them a try. I am really glad that I did, because these burgers are delicious. The peanut butter, sesame oil and chili garlic sauce blend nicely with the shredded carrots and chopped scallions creating a moist and flavorful burger. We eat turkey burgers fairly regularly, so I am happily adding these to our rotation.

Thai Peanut Turkey Burgers

• 8oz lean ground turkey
• 1 medium carrot, shredded
• 1 large scallion, minced
• 1/4 tsp sesame oil
• 1 tsp chili garlic sauce ( I use the sweet version)
• 2 tbsp peanut butter
• freshly ground salt & pepper
• 1/2 tsp ground ginger

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Top with Chili Cilantro Mayo and serve on hamburger buns of your choice ( I used Arnold Sandwich Thins and topped with baby spinach).

Chili Cilantro Mayo

• 2 tbsp light mayonnaise
• handful of cilantro, finely minced (did not use this time, but will in the future)
• 1-2 tsp chili garlic sauce

Combine ingredients and refrigerate until ready to serve.

Source: Cara’s Cravings, originally adapted from A Good Appetite.

You may also like:

• Polynesian Style Meatballs
• Chicken Satay Bites with Peanut Sauce

Truffles!

So technically some of these are “balls” but I am being lazy and combining them all into 1 post under the heading of truffles. I make some variation of these chocolate covered treats and they are always a hit. This year I made the ever popular Oreo Truffles, Red Velvet Cake Balls and Peanut Butter Balls.

I do have to take a moment and do a quick product rave. I found this Ghirardelli Dipping Chocolate at Sams Club this year and it is fabulous to work with. It melts very smoothly and dries perfectly. You don’t need to add any shortening or oil to it and you still get a nice shiny chocolate surface on your finished product. And the price is certainly right- only 6 or 7 dollars for a 2 pound block, I only used 1 1/4 blocks for all of these truffles that I made. I *think* they only have this for the Holiday season, so I am going to go stock up!

Some tips on making truffles: Make the dough is very cold before dipping, work in batches so that you are not removing all of the truffles from the freezer/refrigerator at once. Use a toothpick to dip the truffle into the chocolate, let the excess chocolate drip of the place the truffle onto the prepared cookie sheet (sometimes you have to shake it off a bit), then use another toothpick dipped in chocolate to fill in the toothpick hole. Don’t worry about your truffles being perfect-  a little sprinkle of something on top or drizzle with chocolate will cover up any imperfections!

Oreo Truffles

• 1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed
• 1 pkg.  (8 oz.) Cream Cheese, softened (regular or 1/3 less fat both work well)
• 12 ounces of  Semi-Sweet Chocolate (I prefer Ghirardelli Dipping Chocolate)

Line a cookie sheet with parchment or wax paper. Mix all but 1/4 cup of the cookie crumbs and the cream cheese until well blended. Set remaining crumbs aside. Using a small cookie scoop, portion dough onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with remaining cookie crumbs, or drizzle with white chocolate.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from Kraftfoods.com.

Cake Balls

• 1 prepared 9×13 cake (I used red velvet), cooled
• 1 can of frosting (I used cream cheese)
• 12 ounces of Semi-Sweet Chocolate

Line a cookie sheet with parchment or wax paper. Crumble cake into a large bowl. Add 3/4 of the can of frosting and mix well. If mixture seems crumbly or dry, add remaining frosting. Mix well, you shouldn’t see any streaks of frosting.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with colored sugar, or drizzle with white chocolate.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from about a million different places on the internet. 🙂

Peanut Butter Balls

• 2 cups creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2-3 cups confectioners sugar

Line a cookie sheet with parchment or wax paper. Place the peanut butter, butter, and salt in a microwavable safe bowl, and heat in the microwave for about one minute or until jut soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and 2 cups of confectioners sugar and mix until it has the consistency of a dough, adding remaining sugar 1/4 cup at a time if necessary.

Using a small cookie scoop, portion cake mixture onto prepared cookie sheet and shape into small balls.  Refridgerate or freeze until firm.

Melt chocolate in a small mixing bowl over a pot of barely simmering water. Remove 6-8 balls from the refrigerator at a time, and dip balls in melted chocolate. Place on waxed paper-covered baking sheet.

Sprinkle with chopped peanuts, or drizzle with melted peanut butter.

Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Adapted from Joy of Baking.

Peanut Butter Crispy Bars

This weeks Snack Food Sunday post is a sweet treat. I have been eyeing these bars since drooling over the pictures at Smitten Kitchen in October. Deb warns you about making these bars, and she is right, they are fan-freakin-tastic! Something about creamy peanut butter sandwiched between sweetened rice crispies and smooth chocolate makes these irresistible. Do yourself a favor and don’t make these unless you have company coming or you are bringing them somewhere, because you will eat them all!

Peanut Butter Crispy Bars

• For the crispy crust:
• 1 3/4 cups crisped rice cereal
• 1/4 cup sugar
• 3 tablespoons light corn syrup
• 3 tablespoons salted butter, melted
• For the milk chocolate peanut butter layer:
• 5 ounces good-quality semi-sweet chocolate, coarsely chopped
• 1 cup creamy peanut butter
• For the chocolate icing:
• 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
• 1/2 teaspoon light corn syrup
• 4 tablespoons salted butter

Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer:In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and  roll it around until coated smoothly, into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into 16 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Recipe from Smitten Kitchen, adapted from Baked: New Frontiers in Baking.

Want to join me for Snack Food Sunday, click here for details!

Chocolate Cake with Peanut Butter Frosting

I have actually made this cake several times, but I am just getting around to posting it! My go-to chocolate cake recipe is the Hershey’s Perfectly Chocolate cake, but the first time I made this I tried Dorie Greenspan’s Cocoa Buttermilk Cake. I love Dorie’s Baking Book, but I honestly didn’t really like this cake. Maybe I over-baked it, but I found it to be very dry compared to Hershey’s cake, and the chocolate flavor was not as strong.

So, I have since made it with the Hershey’s recipe and it is amazing! I love the flavors of chocolate and peanut butter together and this cake is perfect. The chocolate cake is moist and fluffy, and the peanut butter frosting is so rich and creamy. Make sure you have a big glass of milk handy if you make this cake!

Hershey’s Perfectly Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 10 to 12 servings.

Peanut Butter Frosting

• 1 cup confectioners’ sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

You will need to double the above frosting recipe to frost, fill and decorate the cake. Decorate the cake with mini peanut butter cups.

Inspired by Annie’s Eats and Smells Like Home.

Cake recipe from Hershey’s Kitchens, frosting recipe from Barefoot Contessa.

Chocolate Cupcakes with Peanut Butter Frosting

My friend, Melissa, brought these to our labor day cook-out. They were very good, and the peanut butter frosting is fabulous. She thought cupcakes came out a little bit dry, but after reading the food network reviews, it looks like others have had this problem as well. Overall though, these cupcakes were a hit and she did a great job decorating them!

Chocolate Cupcakes

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups all-purpose flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen’s Peanut Butter Icing

• 1 cup confectioners’ sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Eat to the Beat! Peanut Butter Cup

Why do you build me up (peanut) butter cup, baby?

This was my inspiration for the Eat to the Beat blog event. Elly, over at Elly Says Opa, created a this event, where you have to make a dish that somehow relates to food. I struggled with this for several days, before I heard this song on the radio. With it’s catchy lyrics and up-beat tune, Build me up Buttercup, but The Foundations, is one of my favorite oldies songs. I couldn’t believe I hadn’t thought of this sooner.

I was aiming to re-create the chocolate peanut butter cup dessert that is served at Uno’s. Nate loves this dessert. It has a crumbly cookie bottom, creamy peanut butter center and smooth chocolate top. I could not find any similar recipes out there, so I set out to make my own.

This is a very rich dessert, perfect for sharing!

Peanut Butter Cup Dessert

• 1 cup crushed chocolate cookies (I used chocolate Teddy Grams)
• 1 tablespoon sugar
• 4 tablespoons melted butter, divided
• 1 1/2 cups peanut butter
• 1/2 cup confectioners sugar
• 1 cup semi-sweet chocolate chips (I think next time I may do 3/4 semi-sweet and 1/4 bitter-sweet)

Preheat oven to 350 degrees. Combine crushed cookie crumbs, sugar and 3 tablespoons melted butter. Divide and press into the bottom of 4 ramekins. Bake for 4-5 minutes in preheated oven, set aside to cool. (This step could probably be skipped, but I think baking the crust helps it hold together better)

Mix together peanut butter,  remaining tablespoon of butter and confectioners sugar, until smooth. Spread peanut butter mixture over cooled cookie crust.

Melt chocolate chips in a medium bowl over just barely simmering water, stirring occasionally. Pour chocolate over peanut butter mixture and spread into a smooth layer. Refrigerate for at least an hour.

To serve, dip ramekin into a bowl of warm water for a minute or so. Invert onto a plate, then onto serving plate. Serve with vanilla ice cream (I was out) and garnish with chocolate sauce.

Chocolate and peanut butter…The ultimate combination

I have wanted to make Hershey’s Best Brownies for a while now, so when I had time I decided to go all out and add a creamy peanut butter frosting. I used to have a great recipe for peanut butter frosting, but unfortunately could not find it, so after some browsing I used this one from Allrecipes.com. Make sure you have a big glass of milk if you make these rich brownies!

Best Brownie

•  1/2 cup (1 stick) of butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (I did not use)

Heat oven to 350°F. Grease 9-inch square baking pan.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan (I only baked about 18 minutes). Cool completely in pan on wire rack. Cut into squares. About 16 brownies.

Peanut Butter Frosting

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners’ sugar

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Update: I love this peanut butter frosting even more and would highly recommend it for these brownies!