Chocolate and Peanut Butter Pretzels

It’s time for this month’s Fantastical Food Fight featuring chocolate covered treats. The possibilities are far and wide with this theme! I had originally thought about making truffles and then considered a chocolate dipped cookie … then I thought what about my something my husband loves – peanut butter, pretzels and chocolate! That’s where this treat comes in … a crunchy pretzel, filled with peanut butter and then dipped in milk chocolate, crushed honey roasted peanuts sprinkled on top with a drizzle of white chocolate.

These pretzels were super simple to make and the longest part was impatiently waiting for the chocolate to set before devouring them!

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Twisted Sticky Caramel-Pecan Roll

I know the beginning of the year is usually a fresh start for everyone – me included – that’s why I made this last year. I’ve had this recipe saved for two years and I finally made it and it was delicious! I was a delicious treat for breakfast over the holidays and using pre-made pizza dough really saved on time! I loved the caramel glaze that went over it and all the twisted pieces were able to soak up the glaze… YUM!!

Twisted Sticky Caramel-Pecan Roll | Join Us, Pull up a Chair

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Dark Chocolate Coconut Oil Fudge #Choctoberfest

I’m kicking off #Choctoberfest with bite-sized pieces of delicious fudge! I figured I would start with the “healthiest” recipe and then it’s all downhill from here. It’s the perfect sweet treat when you’re craving chocolate. I could only eat one piece – it’s a very rich treat. One of things I liked with this recipe is that it is naturally sweetened with local honey, it’s dairy-free, vegan and packed with healthy fats from the coconut oil.

Dark Chocolate Coconut Oil Fudge #Choctoberfest | Join Us, Pull up a Chair

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S’mores Cheesecakes

This past weekend was my husband’s family reunion. I always look to make something different and this recipe won out. I really was in the mood for cheesecakes and we have been waiting for fall to arrive, so we can hang out by the fire pit and have s’mores….so I decided to combine the two into this delicious recipe.

The chocolate ganache is so good and then with the roasted marshmallow on top…YUM! They didn’t get snatched how I hoped, but that only means we have more to snack on at home. I enjoyed eating them cold, but you could always pop them in the microwave to make the chocolate and marshmallow soften and get all gooey.

S'mores Cheesecakes | Join Us, Pull up a Chair

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Coffee Mousse

I’ve been looking to reduce what I have in my pantry and start using up what is filling the shelves. My goal is to redo our pantry in the fall. It needs to be painted and I would love to get a better organization system, so this is the first step. If you love your pantry, tell me about it! Mine is huge and I find myself throwing stuff in and I try to keep it organized, but it doesn’t stay that way for long.

I have a couple of cans of condensed milk and after looking for recipes, I decided to go with something simple. Only three ingredients and you have this delicious mousse – or freeze it to make soft serve ice cream! I whipped it up after dinner for a little treat for me and my husband. The coffee flavor is intense, but the mousse is so fluffy and light!

Coffee Mousse | Join Us, Pull up a Chair

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Salted Dark Chocolate Mandarin Oranges

Last week, I attended a holiday luncheon at one our offices and needed to bring something along. I needed something that would travel well for an hour and not have to worry about it spilling in the back of my car. I had a couple ideas in mind, but when I saw these over on Pinterest, I knew I had to make them! They are so easy, but oh so good! Some of my coworkers were a little hestiant to try them, but soon realized what a sweet treat they were.

My daughter and husband loved them too and kept trying to steal a piece off the tray as the chocolate was cooling. Such thieves! 🙂 Don’t worry, I indulged too when the smaller pieces fell right into the chocolate…I mean what was I supposed to do!?

Salted Dark Chocolate Mandarin Oranges | Join Us, Pull up a Chair
8 mandarin oranges, peeled and separated
package of dark chocolate melting wafers (or milk chocolate)
fleur de sel

Melt the chocolate according to the package. I used my microwave to melt it in a glass measuring cup. Dip each orange segment into the chocolate and shake to remove any excess. Place on a parchment covered baking sheet and sprinkle with a little salt.

Refrigerate for at least 2 hours to let the chocolate hard. Store in an air tight container or devour immediately.

Peanut Butter Fudge – The Secret Recipe Club

I’m excited to share an extra Secret Recipe Club post this month! The months that have 5 Mondays, we are given the opportunity to participate in a turned reveal. This month’s themed reveal is Holiday Treats! Anything from pies, cookies to pudding and cookies. Oh what fun! There’s so much you could do with all the options.

After searching through my secret assignment, Fantastical Sharing, I decided on making something I never have made before – fudge! I was excited to receive Sarah’s blog, since she’s the current owner of the SRC and has a great blog full of so many recipes! She has her hands full with her three kids and managing everything she does for her blog and well as the SRC.

Back to the fudge recipe, it was so easy and was delicious. I made it for Thanksgiving as one of our desserts. It would make a great gift to give for the holidays as well!

Peanut Butter Fudge | Join Us, Pull up a Chair

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
16 oz jar chunky peanut butter
1 tsp vanilla
7.5 oz jar marshmallow creme

Grease a 9×13 glass baking dish with non-stick cooking spray and set aside. In a medium saucepan, combine the sugar, milk and butter. Heat over medium heat stirring constantly. Bring to a boil and continue to stir for 4 more minutes.

Remove from the heat and mix in the peanut butter, vanilla and marshmallow Creme until smooth. Transfer to the dish and evenly spread out. Place in the refrigerator until the fudge sets and is firm. Cut the fudge into bite sized pieces and enjoy!

Check out all the other holiday treats from my fellow SRC members!

Peach Blueberry Trifle

My family can’t get enough of peaches and blueberries this year. The peaches are so good! We had a family picnic earlier this month (yes, I’m just getting around to blogging about it) and I made this delicious trifle. I wanted something that was easy to transport since we had to drive from PA to NJ to the picnic. There’s no cooking involved and after you cut the fruit and cake, it comes together quickly.

It was a big hit! There was only a small bowl left after everyone had enjoyed dessert. I’ll definitely be making it again and switch out types of fruit depending on what is in season. I’m thinking it would be delicious with cinnamon baked apples.

Peach Blueberry Trifle | Join Us, Pull up a Chair

1/4 cup plus 2/3 cup sugar
1/4 cup fresh lemon juice
1/4 tsp vanilla extract
1 premade angel food cake
2 blocks lowfat cream cheese, softened at room temperature
2 cups heavy whipping cream, room temperature
3 cups blueberries
3 cups peaches, peeled and cubed (or sliced, whichever you prefer)

In a small saucepan, add the lemon juice, 1/4 cup sugar and 1/4 cup water and heat over medium-high heat. Stir until the sugar dissolves and then remove from heat. Add in the vanilla extract and allow to cool.

Cut the cake into 1 inch slices and generously brush each side of the cake with the simple syrup mixture. Cut each cake slice into 1 inch cubes.

In a bowl of a stand mixer, beat the cream cheese and 2/3 cup of sugar on medium speed until it is smooth. Slowly add in the heavy cream and beat on medium-high speed until the mixture is smooth. It should be the consistency of whipped cream.

To assemble the trifle, place 1/3 of the cake cubes on the bottom of the dish. Add a layer of blueberries, about a cup and top with a 1/3 of the cream. Spread the cream out evenly to the edges of the bowl. Top with 1/3 of the peaches and then add another layer of cake cubes. If you had leftover simple syrup, drizzle half of it over the cake cubes.

Repeat the process. Add a layer of blueberries, a layer of cream, layer of peaches and then top with the remaining cake cubes. Drizzle the remaining simple syrup over this layer. Finally top the cake with the last of the cream and the berries and peaches on top.

Cover and place in the refrigerator for at least 1 hour. This will allow the cream time to thicken. When you’re ready to serve, scoop out the trifle with a spoon into small (or large) dishes. Enjoy!

Source: Practically Functional 

Rich Chocolate Pudding – The Secret Recipe Club

It’s time for this month’s Secret Recipe Club reveal for my group. If you’re new and don’t want the the SRC is all about it, it’s a fun way to find other blogs. There’s four different groups made up of members from all over the world and we’re given an assignment each month from another blogger in our group. This month my assignment was Angels Homestead, penned by April. April shares recipes that lead to a simpler life and is also one of the hosts of the “Friday Frenzy” link party. April has allergies to several items, so it was great to find a resource for some dairy free recipes for me. Though….I made her recipe for rich chocolate pudding. 🙂

It was a great treat for my kids and my daughter said it was “so, so good.” That’s a win in my book! My little guy loved it and had it all over his face. I guess that’s one of the downsides of giving him a big bowl of pudding.

Rich Chocolate Pudding | Join Us, Pull up a Chair

1 cup sugar
1/2 cup cocoa
1/2 cup flour
1/8 tsp salt
4 cups milk (I used 2%)

In a heavy saucepan, add the milk and mix in the remaining ingredients. Bring to a boil over medium-high heat. Boil for 2 minutes and stir continuously. Remove the heat and divide into 6 individual bowls. Cover with plastic wrap, making sure to press the wrap to the top of the pudding to avoid getting a film on your pudding. Place in the refrigerate and chill until set. Enjoy!

Check out all the other great recipes in this month’s reveal, visit the link below!

Raspberry Lemon Cheesecake Tart

This year was the first time I’ve hosted Easter and I have to say it was a success! I broke tradition and made a couple new side dishes and a delicious ham with a Riesling-peach mango glaze. As I’m hosting more family dinners, I’m finding that my entertaining supplies are limited….I don’t have salt and pepper shakers! Or enough chairs for our entire family so I ended up sitting on one of our folding chairs, you know the ones that you take to your kids sporting events. So if anyone wants to know what to get me for Mother’s Day, salt & pepper shakes, gravy boat, folding wooden chairs and a new ice bucket with tongs. 🙂

This tart is pretty easy to make and can be prepped ahead of time. I make the crust in the morning and the cheesecake filling and then prepared it right before we were ready for dessert. Well…that was after I had to make a second crust. I had the first crust – it was gorgeous, perfect golden brown – cooling on the kitchen counter. My husband moved it to the dining room table so I had room to finish my prep for dinner and our puppy thought it would be a good afternoon snack. OMG…I almost died when I saw that she had eaten most of it and there were puffed pastry crumbs all over room. So needless to say, luckily I had a second sheet of puffed pastry in the freezer that I thawed while we were eating dinner to make and cool while we cleaned up. Our puppy was fine and I’m sure it won’t be the last time she swipes something else off the table.

The final result turned out great! The fresh raspberries, the lemon cheesecake filling and the crisp crust. YUM! If you’re not a fan of raspberries, you could easily substitute them with blueberries or strawberries or even combine all three berries!

Raspberry Lemon Tart | Join Us, Pull up a Chair

1 sheet puff pastry, thawed
1 egg
4 oz. cream cheese, softened at room temperature
1/3 cup + 2 tsp sugar
2 Tbsp heavy cream
1/3 cup lemon curd
1 pint raspberries
1/4 cup seedless raspberry jam
Powdered sugar

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour your counter and unfold the thawed out puff pastry sheet. Gently roll the pastry into a 10×11 inch rectangle and transfer to the prepared baking sheet. Brush a little water on the edges and fold the edges to create a crust.

Poke holes all over the center of the tart with a fork. Whip the egg with a little water to create an egg wash and brush the entire crust and then sprinkle 2 teaspoons of sugar over the center. Bake for 15 to 20 minutes or until the crust is golden brown. The center will have puffed up, press it down with the back of a spoon. Transfer to a wire rack to completely cool.

While the crust is cooling, you can make the filling. It can be prepared ahead of time and refrigerated until you’re ready to build the tart. In the medium bowl, beat the cream cheese and sugar with a hand-mixture until the mixture is creamy and smooth. Add in the heavy cream and mix for another. Fold in the lemon curd.

When you’re ready to assemble the tart, carefully spread the lemon cheesecake mixture over the crust. Arrange the raspberries over the cheesecake mixture. Warm the raspberry jam slightly and drizzle over the top of the tart. Lightly dust the top of the crust with powdered sugar and serve.

Source: Susi’s Kochen Und Backen Adventures