homemade peanut butter twix bars (one bowl easy)

Peanut butter twix, I love them, BUT (isn't there always a but with me?) their peanut butter is not peanut buttery enough, and their chocolate stinks.
So that's my challenge: make a better peanut butter flavor with better chocolate taste, AND make this easy so you all will do it and not just read the post.
Remember I hate hard recipes; love a good challenge but hate hard, thousand steps, and a thousand kitchen utensil recipes.

I did not make my own caramel for this, please don't call the caramel police on me; I used a can of dulce de leche.
I want to make this easy as pie for you, and you won't be tempted to click away.
Don't we all have a can or three of this sitting in the cupboard?
If you want to make your own caramel for this, please do!
I also used peanut butter powder; since Trader Joe's stopped carrying peanut flour, I've resorted to using this peanut butter powder which is almost like peanut butter flour but with sugar in it.
Baking with peanut butter is wonderful--they make the best peanut butter cookies!
I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too. And if you don't bake with it, you can use it as regular peanut butter!


Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
Very easy.



Just before the chocolate glaze, add on a touch of sea salt.
Since the dulce de leche is very sweet; tiny amount of salt is needed.

I realize the chocolate glaze isn't that great.
I tried to do this by dipping each bar, but the caramel just falls off, so this is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.



homemade peanut butter twix bars (one bowl easy)
recipe from vanillasugarblog.com
print recipe

peanut butter cookie base:
12 TB unsalted butter, room temp, cut into 1-inch chunks
1/2 cup granulated sugar
¾ cup peanut butter powder
1/2 cup flour + 2 TB
1 ts baking powder
¾ TB of sea salt

caramel layer:
1 – 13 ounce can of dulce de leche (or make your own caramel)
plus a bit of sea salt for decorating the tops of bars

chocolate layer:
1 bag of milk or dark chocolate (11 ounces) + might need more if you
double dip as stated in cook notes.

cook notes:
-I used an 8-inch tart pan with removable bottom.
-Brownie pan might work, just use parchment paper & non-stick spray
-Since I made this one bowl easy, I just dumped all the cookie base ingredients (in order of the ingredient list), then just used my hands to combine.
-I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too.
-Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
-I realize the chocolate glaze isn't that great in the photos, I was in a hurry.
At first, I tried to dip each bar in chocolate, but the caramel just falls off; using a rack and pour chocolate over the bars, is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.

Butter and/or spray up with non stick spray a 8-inch tart pan.
You can use a stand mixer—I mixed by hand.
In a large bowl add in: butter chunks, sugar, pb powder, flour, baking powder and salt.  Using a spatula or your clean hands, mix till just combined.  Lumps are good!
Turn the dough out onto the pan and spread it out, making sure to get into all the corners.
Chill in fridge for at least 20 minutes.
Preheat the oven to 350ºF.
Halfway through baking, the edges might puff up a bit.  I used a spatula to push them back down and continued baking.
Bake the dough for 17-22 minutes, until it’s golden brown.  We want this crunchy so look for golden brown almost dark amber color.
You’ll know it’s done when edges are crisp, and the middle is no longer jiggly.
Please let this cool completely before adding on the caramel layer.
Remove the tart carefully from the pan, it will be thin and fairly fragile, and place over parchment paper.  Spread a nice even layer of the caramel sauce.  I used a spoon to smooth out.
Sprinkle just a little bit of sea salt on the top.
Use a sharp knife to slice into bars or squares.
Place bars on a wire rack. Make sure there is a pan underneath the wire rack to catch the chocolate drippings.  I used a baking sheet lined with parchment paper.
Melt the chocolate until nice and smooth, and then pour it over the bars.
I used a chopstick to smooth out the chocolate and let it get some of the sides.
You should get about 20-25 sticks, all depending on how thin or thick you cut them.

friday links (plus tribute to Elle's Kitchen)

On Wednesday the food blogging world lost a wonderful person.
Many of you might remember her as Elle from elle's new england kitchen.
I can't even remember how many friends she has in the food blogging world--let's just say it was a lot.
And for good reason: she was a good soul.  She loved EVERYONE, she encouraged everyone to cook & bake.
She was one of the first people I met when I started blogging back in 2008; it was her and a few others that left inspiring comments on my first few crappy blog posts.
Two days ago it was so heartbreaking to learn from her kids and her husband, that Elle quickly passed. Honestly I thought it was a prank, even my gut said "no, this can't be--it has to be a prank".  But sadly as the day went on, and more and more bloggers posted on Facebook about the news, it finally sunk in that she was in fact gone.
So I ignored facebook for the day, couldn't handle the news, and left the house.
Sometimes just hearing over and over again how heartbroken everyone is, just gets to me.
Comforting for others and that's fine, but to me, I had to deal with this on my own; digest it in my own way.
At the end of the day, a certain memory I had of Elle and I conversations kept cropping up in my head; it involved my morning haiku's (Elle called them haiku's).
Most mornings on Facebook I would post a quick and short inspirational phrases to get myself motivated for the day.
It soon became apparent that most of my Facebook friends and food blogging friends looked forward to them--especially Elle.
Sometimes I would repeat the same message over and over, since they meant so much to me, and/or really struck a chord with me.  These quotes were from the movie "eat pray love".
The first:
'eat pray love'- (simple & easy to permanently remember past 11am).
The second:
'you must choose your thoughts just the same way you choose your clothes every day'.
I remember Elle loving these messages; somehow it always struck a chord with Elle too.
On my way home from work, it hit me to combine them into a new phrase; like the words just flowed--it was a perfect remembrance of Elle's passing.  As soon as I posted them on Facebook, my dear friend Kristen of Dine & Dish took those words and created this gorgeous photo.
Thank you so much Kristen!

I'd like to share a few of the bloggers who have done a remembrance of Elle, and in the coming week there will be an #ElleaPalooza happening.

What is an #ElleAPalooza?
Any blogger can join in.
First accept the open invitation here at #ElleAPalooza
Then simply choose a recipe creation from Elle's Kitchen, create it and post it on your site along with any words you have about our dear Elle.
Make sure to tweet about your post with the hashtag #ElleAPalooza
AND finally, please leave your link URL at the Facebook page for #ElleAPalooza 
Post it Feb 8 or 9 (or sooner if you have to).
Here are more details on the event.
I encourage you to join The Friends of Elle on Facebook

Wonderful remembrances of Elle:

- The Foodie Blogroll featured Blogs (special edition)
- a special fund on Paypal has been set up to help Elle's family; she left behind husband and 4 children.  If you can help, please donate, any amount is welcome:  The Self Healing Journal
- My friend Elle from The Leftover Queen
- Lee Ann from Not Going Postal
- A Salad for Elle from cbsop.com
- Elle from Mad Rantings of Andrew's Mom
- Losing One of Our Own by Just Crafty Enough
- Out of Every Darkness: Light from He Cooks She Cooks
- Elle From Fresh New England 
- Elle's Kitchen Hard Cider Jelly from Flamingo Musings
- Details about the #ElleAPalooza
- Friends of Elle on Facebook
And lastly the obituary for Elle (Lee Ann)
The guest book for Lee Ann Ritchotte.

Any links you'd like me to add, please tell me!

sweet pepper relish beef stew

I apologize for this beef stew not being very photogenic.
My goal, my job, my desire in doing this blog is to share with you all my very best food creations.
And at times there won't be "pretty" photos.
When those times occur I struggle with whether or not I should share it with you.
And then my gut kicks in and says 'share, most definitely share, simply for the fact that it was so tasty, and most people will not care about the photo but how it tastes'.
Truth right?
So this little creation came about when I had some really good, fresh local beef from whole foods sitting in the freezer and absolutely nothing in the fridge or cupboards in which to braise/bake it with.
Until I saw the sweet pepper relish en masse (I always keep 3-4 jars in the cupboard because of my obsession with it tastes good).
Tasty, oh it's tasty, but had I added some parsley to it I think it might have freshened it up a bit photo-wise.
Speaking of parsley, who here has one of those Aero Gardens?
I have wanted to get one for a while, but wasn't sure if it's any good.
I would love to have fresh herbs year-round.
Do you know if the herbs are gmo-free?

If you're looking for an easy, tasty, one-pot beef stew then print out this recipe.
Yes, one pot, ok two if you count the other bowl in which I soaked the beef in Coke beforehand.
I cooked everything in my le creuset pot: sear the beef, add in the rest of the ingredients and cook for a few hours.  Quite easy.  I served the stew over roasted then smashed potatoes.






sweet pepper relish stew
print recipe

1 pound beef stew meat
1 can (12 ounces) of Coke (not diet) for marinating
1-2 TB olive oil
1 envelope dry onion soup mix (from a 2-ounce package)
1/2 cup tomato ketchup (more or less)
1 large onions, slice in long slices
2 whole bay leaves
4-5 TB sweet pepper relish (I used the one from Trader Joe’s)
salt & pepper

Cook notes:  
you might need an extra can (12 ounce) of Coke (use about ½) to add to the pot before or during it’s cooking process. Make sure you use a good, heavy-bottomed pot with a tight fitting lid.

Place beef in a glass or other non-reactive bowl, pour in the coca cola, cover and marinate in fridge for at least 2-3 hours.
After you’re done marinating, remove meat from the Coke marinade; pour the marinade through a sieve and reserve the juices to the side (we will use some of this).
When ready make the stew, heat up a large stockpot (or other heavy-bottom pot with a cover) with the olive oil over medium heat.  Sear the meat quickly, no need to cook through, we just want a sear. Might have to fry in batches.  After done frying, place meat to the side, and add to the pot the onions, cook until browned.
Deglaze the pot with a bit (1/4 – ½ cup or so) of the Coke marinade, just enough to get up all the browned bits on bottom of pan.
Add in the tomato ketchup, then add in the beef, the bay leaves, a few dashes of salt & pepper and mix.  Cook until you have a nice thick sauce and everything is well mixed.  If your stock base is low on liquid just add in more of the reserve marinade or the extra can of Coke on standby.  You don’t need a lot, we don’t want to boil the meat in juices, just enough to cover up the meat. Cover pot and cook on low heat for a couple hours.  The cooking part shouldn’t take long, since we’re using cubes of beef stew.
At the last 15 minutes of cooking, I added in the sweet pepper relish, stirred and let it get nice and thick.  If the beef stew is too thick for your liking, add in a bit of Coke or beef stock to thin it out.
When ready to serve, remove the bay leaves and serve over roasted/smashed potatoes. Or you could serve over rice, sweet potatoes, French fries, butternut squash…..
This made about 3 – 4 servings

friday links

Happy Friday!

Isn't girl scout season right around the corner?
Have you seen my coconut-caramel shortbread bars?
They are the child of a samoa cookie + twix bar.



Have you done a savory pie yet?
A little hand pie is quite easy.  Come see how with my raspberry-cheddar hand pies.
Trust me when I say I did not make perfect little squares--who cares if they're crooked; it's rustic.


Scones are the best vehicle for holding multiple flavors and textures aren't they?
My strawberry-white chocolate cream scones are one of my favorite ways to use up rotting berries, eat warm butter on scones.


Smoked gouda & walnut crackers--if you're into savory, cheesy, buttery rich crackers.
Easy to make for the superbowl!


Around the Web:

zoe bakes has made eclairs!
mcdonalds cherry hand pie copycat
natural ways to ease the tiger in your back
secret to high-rise herbed biscuits
easy ways to grow your food blog
fish/fish oil alleviates women's anxiety
the most gorgeous rainbow checkerboard cake I've ever seen!
salty, sweet, buttery caramels of brittany
the diaper change awareness chart! (hilarious!)
backed by science: 9 supplements for arthritis (I can vouch for turmeric!)
baked sweet & sour chicken
meditation for people who don't meditate
what happens to your body after just one workout
chinese new year is coming up: the year of the yang wood horse
does a slow metabolism make you fat?
william faulkner: the art of fiction no. 12 
golden raisin-rosemary oatmeal cookies
peanut butter twix cookies
brown butter oatmeal cookies filled w/ pb & caramel
italian guy has had enough of justin bieber (NOT for kids!)
20 things mentally strong people don't do
high protein diets can increase the risk of kidney disease & stones
top 9 healthiest foods to eat for weight loss
the scott expedition (very cool extreme skiing)
new exercises to try out at the gym for 2014 (I laughed so hard I could NOT breathe!)
omega 3's may slow brain shrinkage
make ritz bits crackers at home
sherry yard's quintessential chocolate chip cookies
13 guacamole recipes
homemade dulce de leche (easier than you think!)
7 international junk foods worth craving
cinnamon-apple snack cake
10 common mistakes that prevent you from being healthy
forgiveness & self esteem
in the kitchen w/ lucy parissi: quick danishes 
what do antioxidants actually do?
5 most popular changepower blogs of 2013
tunisian meatballs!
vegetarian parm hero sandwiches
junior high (love) note card cookies (so cute)
what is galangal & how do I use it?
wheaties cereal contains metal fragments
do cruciferous vegetables harm the thyroid?
demand grows for hogs raised humanely (FINALLY!)

Have a wonderful weekend!

nutty gingerbread snack cake with molasses glaze (one bowl, no mixer)

I have to admit, I'm loving the creative side of my brain these days.
It's been giving me a boatload of ideas for one-bowl recipes.
I know a lot of you LOVED the brownie recipes (plain and caramel-pecan), and were thrilled not to have to shell out and clean your kitchen aid mixer just for brownies, but to make it all in one bowl.
I have another "one-bowl" recipe for you, that came out perfect on the first try.
(don't you love that? 1st try score?)
This snack cake is just that: a snack cake.  Not heavy or sugary gingerbread--it's a little more buttery, lighter in cake density, but full of flavor.
I added in pecans and cinnamon chips just for a little extra something something.
Of course you don't have to add in nuts, but I highly recommend the cinnamon chips as they melt into the batter when baked.
I swear cinnamon chips on their own are awful, but taste wonderful in a buttery cake. Go figure.
This gingerbread snack cake came about when I -- don't laugh-- wanted the smell of gingerbread
in the kitchen.
Ever just make something just for the smell it leaves in the kitchen?
Gingerbread and apple pie are two such items I love to make--oh the scent they leave behind.

This snack cake is perfect with hot espresso.
Are you a coffee lover?  Oh please try this with a shot (or two) of hot espresso.  Seriously, so good.


I found that "Sugar in The Raw" works just as good, if not better than coarse baking sugar.

To glaze or not to glaze?
Up to you, I loved it.
Keep in mind this glaze is super sweet, and you only need a bit.
I made way too much, so maybe go ahead and HALF the ingredients for the glaze.
This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
So if you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to
cover and seal it well before storing in fridge.


How long does it keep?
Well, I saved a small piece for myself before the vultures set in, wrapped it well in plastic wrap, kept it in the cupboard for 2 days (had forgotten about it--I know crazy) and it was fine!

Said small piece in question.  He did fine and I bet he could have gone 3 days in hiding with no problem. :-)

nutty gingerbread snack cake (one bowl easy)
recipe from vanillasugarblog.com
print recipe

cake:
12 TB unsalted butter, softened
½ cup sugar
1 large egg + 1 egg yolk, room temp
½  cup molasses
½ cup whole milk or light cream
1 cake flour
1 cup flour
1 ts baking powder
¾ ts sea salt
1 ½ ts clove
1 ts cinnamon
2 ts ginger powder
½ cup chopped pecans
2-3 handfuls of cinnamon chips

coarse sugar, for sprinkling on top (optional)

molasses glaze:
2 TB very soft unsalted butter
½ ts sea salt
¼ cup molasses
½ confectioners sugar

cook notes:  
The glaze is very sweet!  You only need a little bit.  I made way too much, so maybe go ahead and HALF the ingredients. This glaze was made on a whim, so I didn't have to time to re-do it with smaller amounts.
If you don't half it, it will keep in the fridge for at least a week, just fine--mine did--just make sure to cover and seal it well before storing in fridge.
I used one bowl for all this (except the glaze), if you feel more comfortable using a mixer then please go ahead.  I also mixed mine by hand.

Preheat the oven to 350.
Grease with butter or spray with non stick spray an 8 or 9-inch cake pan.
In one large bowl, cream the butter, sugar, egg and egg yolk well.  Add in the molasses and milk and mix well.  Dump in: both flours, baking powder, salt, all the spices, and mix until JUST combined.  No need to overmix here-- lumps are good.
Then add in the nuts and cinnamon chips and mix using 4-5 strokes.  No more!
Pour batter into prepared cake pan, sprinkle on with the coarse sugar, bake about 25-30 minutes or until the middle is set and not jiggly.  You can use the cake tester method too.  It’s a light batter, so it will bake up fast; please check it at the 23-minute mark.
While cake is cooling in pan, make the glaze, by combining all the ingredients in a medium bowl; mixing by hand or with a hand mixer until the lumps are gone.
I waited until the cake was completely cooled to glaze it.
If you do glaze it while cake is still hot, the glaze will just melt into the cake and look ugly.