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Posts Tagged ‘Cooking spray’

Peanut butter 14juni09 001

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Late, late just like the White Rabbit who sings: I’m late / I’m late / For a very important date. / No time to say “Hello.” / Goodbye. / I’m late, I’m late, I’m late.” Not late with this recipe BUT this bark is supposed to be a Christmas present for my daughter and I’m making it tomorrow!

PEANUT BUTTER SWIRL BARK

Smooth peanut butter and two types of chocolate make up this version of the beloved peanut butter cup.

Vegetable oil cooking spray

12 ounces bittersweet chocolate, chopped

4 ounces of milk chocolate, chopped

1/4 cup creamy peanut butter

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.  Melt bittersweet chocolate in a double boiler or a heat-proof bowl set over a pan of simmering water, stirring.  Pour into baking sheet, and spread in an even layer.

Melt milk chocolate with peanut butter in a double-boiler or a heatproof bowl set over a pan of simmering water.  Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer.  Refrigerate until firm, about 1 hour.  Break into pieces.

Recipe from Martha Stewart Living magazine

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Photographer: Frank C. Müller

Image via Wikipedia

Tasty Tidbits Tuesday

This is a fairly quick and easy dessert and it is deliciously moist and tasty.  Fresh ginger root gives it an extra kick.

Nonstick cooking spray

1  1/2 all purpose flour plus more for pan

1 cup whole-wheat flour

3/4 cup of turbinado sugar or lite brown sugar

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup light molasses

2 large eggs lightly beaten

1/2 cup canola oil

1/2 cup buttermilk ( I use sour cream)

2 tsp baking soda

1 cup boiling water

1/2 cup firmly packed minced fresh ginger

Confectioner’s sugar for dusting

Preheat oven to 350 degrees with rack in the lower third of oven.  Spray a 9″ square pan with nonstick cooking spray.  Line the bottom of the pan with waxed paper, then spray the paper.  Dust the entire pan with flour and shake out the excess.

In a large bowl, whisk together the flours, sugar, cinnamon, and salt; set aside.

In a medium bowl, whisk together molasses, eggs, oil and buttermilk.

Dissolve baking soda in the cup of boiling water.  Fold the baking soda and molasses mixtures into dry ingredients until combined. Do not overmix. Fold in the minced ginger.

Scrape batter into prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes.  Cool 10 minutes in pan and then invert onto a cooling rack.  Serve warm or at room temperature, dusted with confectioner’s sugar.

Recipe from Martha Stewart Living



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