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Chunky Or Creamy: No-bake Reese’s Peanut Butter Cups Cheesecake

Posted by on Mar 22, 2013 |

Chunky Or Creamy: No-bake Reese’s Peanut Butter Cups Cheesecake

Who doesn’t love Reese’s Peanut Butter Cups? Those packs with two small cups of luscious chocolate with mouth-watering peanut butter filling inside, those bursting flavors inside your mouth, a pirouette coated with chocolate and peanut butter, that satisfying feeling where you can still taste the goodness even after gulping down water—who wouldn’t fall for this sweet treat by Hershey’s? Aside from being insanely delicious by itself, you can also use this to add flavor to other desserts. In this article, you will know how to make a no-bake Reese’s Peanut Butter Cups cheesecake. It’s so good you’ll totally forget your name.

To begin with the cheesecake, combine crushed chocolate-flavored grahams, muscovite sugar, cinnamon powder, and butter in a large mixing bowl; mix them until the butter has been evenly distributed to the crushed grahams. In a springform pan, press the crust mixture firmly and make sure the sides are also covered so you can have that crust similar to a cup of Reese’s. Put it in the chiller and let it set for three to four hours. While waiting, you can first play online bingo with your friends at

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Today We are Celebrating Peanuts !?!?!?!

Posted by on Mar 1, 2013 |

OK!

I am totally confused, and for those of you that know me beyond this Blog…that may not come as a big surprise, however…I remain confused!  Putting aside my own ability to recognize I too have my moments, I am taking a moment to Celebrate the one thing I honestly cannot stand.  I cannot stand the Texture, the Flavour, the smell…again the texture.  I cannot stand the media hype reflecting on allergies…when in reality while it is fine to protect a small child, once they grow up and venture forth into the arena known as high school…no one will hold their hand anymore…..but I digress!  I said we are Celebrating!  Celebrating….NATIONAL PEANUT BUTTER DAY!

Bakers like Paula Deen, Cooks like Gordon Ramsey …mmmmmmmmmmm…Gordon Ramsey…wait!!! I’m digressing yet again….back to task!….are celebrated for their culinary confections, and today is No different!  However, the rest of the World is caught up and we are bombarded with Books, Bake Sales, Photos, Recipes all containing the Celebrated Peanut Butter.  Kitchen everywhere, including my own are alive with the smell of roasted peanuts and choclate confections, appeasing the taste buds of those that love it.  My children crave the stuff (where, oh where did I go wrong?).  Weekly the Grocery list is filled with the request for not only one, not two…but Three different types of peanut butter!  One likes creamy, One prefers Chunky, and one lo and behold prefers Extra Creamy (Thanks Kraft!)…and each week they embrace their little jar of giggles, and smile as they request I make this cookie, or that cookie.  Waiting patiently while my face grimaces at the mere idea of putting my hand, or long spoon into the jar that will present to me as *shuddering* gross.  I’m sorry, I apologize to the wonderful creator of this most nasty treat…lol…but yeah…the whole thing just turns me off.  The Love for my children however overrides my desire to flee, as I spread the divinity on whatever treat they have chosen.  The fact I have to put my hands IN the batter….oh my Lord…Don’t get me started at the howls of laughter as I pledge them all into the nursing home with me!…I have sat and watch as a friends daughter devoured a jar of peanut butter with nothing more than mere spoon…the look of shock on my face as she looked and said “WHAT!?!?!?!”….*shudder *….NO taste buds….they have to be blind right?

 

So….today we will Celebrate Peanut Butter, and I will share a recipe that I got a few years ago from my Cooks Illustrated…and then you too can go out and embrace the inner kid in you and make your treat…but…if that one days comes where you look in the jar, and are suddenly turned off by the mere idea of putting your knife into the oily substance staring back at you….It’s not my fault!

 

ChocPB

 

Chocolate Peanut Butter Cupcakes

1/2 cup unsalted butter, cut into 4
2 oz bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup all-purpose  flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream
12 Reese’s Peanut Butter Cups

For the Peanut Butter Frosting:

1 cup unsalted butter, at room temperature
1 cup of creamy peanut butter
2 1/2 cups powdered sugar
1 tablespoon heavy cream
Mini Peanut Butter Cups, for topping  if desired

To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.

Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.

In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.

Place a spoonful of cupcake batter on the bottom of each cupcake liner. Place a Reese’s Peanut Butter Cup on top of the batter. Cover the peanut butter cups with remaining batter, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to a wire rack to cool completely.

While the cupcakes are cooling, make the peanut butter butter cream frosting. In the bowl of a stand mixer, beat butter and peanut butter until creamy. On low speed, add in powdered sugar. Mix until combined and add the heavy cream. Mix until frosting is fluffy. You can play around with the amounts of powdered sugar and heavy cream to get the exact texture and consistency that you want.

Frost cooled cupcakes with the peanut butter frosting and top each cupcake with a mini peanut butter cup, if desired.

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Christmas Baking shall begin…

Posted by on Nov 11, 2012 |

In less than 43 days, Santa shall be paying the kidlets a visit while I lay curled up in my duvet.  The sounds of bells will surround us as we all wait the longest night for morning to come and the festivities begin.  Christmas Eve will mean I am up to my elbows in bows, snacks, presents and giggling gaggles of children.  I love Christmas!

A plate of goodies is left out for Santa to enjoy, and to my granddaughters delight the plate is always empty in the morning…she will proudly proclaim…”See Mamo, Santa loves your cookies too! ”

This year we are going to ensure we provide some of Santas favourites, and try to broaden his tastebuds.  Classic treats with a modern spin perhaps.  Simple things like Macaroons and pretzel sticks for the reindeer will be laid out this year…I’m sure Santa will have plenty of Oreos and Chocolate Chip cookies elsewhere. …he won’t mind 😉

 

Chocolate Drizzled Macaroons

Macaroons are probably one of the easiest cookies that you can make.  These are made with just egg whites, sugar and shredded coconut, adding a little bit of vanilla extract (or  other flavoring to suit your particular tastes) thrown in for good measure. These can be made  just about any time that I find myself with an unused bag of coconut lying around, and I’ve also been known make them when I need an easy to make dessert for any get together.  These cookies are sweet enough to be satisfying and have a great coconut flavor to them.

One trick to use to get a good consistency in macaroons is to run a chefs knife through the shredded coconut before  using it.  This will break up some of the long strands of coconut and ensures that you get a macaroon that won’t fall apart when you bite into it. You can really finely chop the coconut, too, but I prefer to keep some of the texture of the shredded coconut and go for more of a ‘rough’ chop. The cookies can be shaped into round balls before baking, or patted into different shapes, or which ever shape amuses you at the moment before baking.

Macaroons are good plain, but you can easily dress them up by dipping the cooled cookies into some melted chocolate – dark, milk and white chocolate are all good choices – and placing them on a sheet of wax paper to firm up before serving. I am a big fan of chocolate, so ?i can say that these are very good when they are fresh, but  will alaso keep extremely well in an airtight container and become even more moist and chewy after a day or two.

 

Chewy Coconut Macaroons

Ingredients:


3 cups shredded coconut (sweetened or unsweetened)
2 large egg whites
1/2 cup sugar
1 1/2 tsp vanilla extract

Preheat oven to 325 F.  Line a baking sheet with parchment paper.
Spread your shredded coconut on a cutting board and coarsely chop it with a knife to break up the larger shreds of coconut.
In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and stir with a spatula until well moistened.
Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with your fingers (forming the mix into pyramid shapes is very attractive, but mounds of macaroon are just as tasty!)
Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.

Makes 12 large macaroons.

 

 

Chocolate-Dipped Pretzels

are also very easy to make, and the combination of sweet chocolate and salty, crunchy pretzels is fantastic !

You can use any pretzels you want, but I prefer large pretzel rods or twists, since they are faster to make and look great when packaged as a gift.

Ingredients:

  • 1 package (12 oz) semi-sweet chocolate chips or chopped chocolate
  • 1 tbsp shortening
  • 2 dozen pretzel rods or large pretzel twists
  • Assorted sprinkles or small candies (optional)
  • 1/2 cup white chocolate chips (optional)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil.

2. Combine the chocolate chips or chopped chocolate and the shortening in a large microwave-safe bowl, and microwave until the choclate is melted, stirring after every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully!  Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.

3. If dipping pretzel rods, hold a rod by one end and dip it into the chocolate to cover, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.

4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

 

Enjoy, Share…and Embrace your Loved Ones!

 

 

 

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Homemade Rum Cake…Oh Ho ho!

Posted by on Apr 18, 2012 | 0 comments

My name is Shellie, and I love the smell of home baking!

The wafting of vanilla as it blends with cinnamon,sugar and flour is a divinity in itself. Mind you, I am not into vanilla scented sprays or candles …just the aromatic smell you have in a room as it comes to life in your stove or in a pot totally embraces you and offers  comfort.  I easily equate it  to snuggling in on a cold night with your flannels and a good book, that one corner of the comfy couch or your favourite chair…a drink at your side as you lose yourself in the adventure or romance before you.  We’ve all done it, yes even the men in our lives have lost themselves in a good story here and there!  Our imagination is what takes us on a road unexplored, a nook in our conscience that allows us to lose ourselves amongst the daily trials and trivialities of every day life.  For a brief time we can forget the trivialities of work or home that encompass our daytime hours, the stresses  before us can be lost as we read between the lines and picture ourselves in the situation, and momentarily find rapture between the pages of what has our attention at that time.

Truth be told I can come up with a dessert for anything…it is my favourite thing.  Dazzle your family or guests with this delicious alternative to heavy cake.  I have to admit I got this recipe offline, and made it one weekend for friends, just for something different….everyone was impressed at my culinary prowess.  They laughed when I told them I had shared my beloved bottle of Captain Morgan with them.  The flavour is not overpowering at all.  I decorated the plates with some caramel and a light dusting of icing sugar (and I mean light…lol) along with a dallop of fresh whip cream and we were all smiling at the end.

I promise I will make this this weekend and post a picture!

Homemade Rum Cake Recipe

Yield: 10 to 12 servings

Prep Time: 15 minutes | Bake Time: 50 to 60 minutes

For the Cake:
1 cup chopped walnuts
1¾ cups all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 tablespoons + ½ cup canola oil, divided
1 3.4-ounce package of instant vanilla pudding
4 eggs
¾ cup whole milk
¾ cup dark rum
1 tablespoon vanilla extract

For the Rum Syrup:
¾ cup unsalted butter
1½ cups granulated sugar
¼ cup water
Pinch of salt
½ cup dark rum

1. Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.

2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.

3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for a minute or two – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.

4. In a medium bowl, whisk together the eggs, milk, rum, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed.  It will be thin in consistency but that’s great, it lends to the moistness.

5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.

6. When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, add the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return it to medium heat for about 30 minutes.

7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.

8. Invert the cake onto your serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don’t be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly in order that the syrup actually seeps into the cake and doesn’t just pool on the bottom of the serving dish.

9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

(Recipe adapted from Always Order Dessert)

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