Tag Archives: Dessert

Chocolate Peanut Butter Crispy Balls

21 Dec

cookies-and-crafts-for-sandy-hook

Today my post is dedicated to the Newtown shooting victims. I still can’t believe so many little ones were taken from this world way too early. I pray every night for their families and wish them strength. It’s just so sad.

Several of us bloggers who wanted to do something to show support. Being food people, we decided we wanted to share recipes.

Chocolate Peanut Butter Crispy Balls The Tasty Fork

I’m sharing this awesome delicious no bake cookie ball. I brought this cookie to a holiday party last night and it was a HUGE hit. The recipe is super easy and you’ll probably have a lot of ingredients on hand.

I’m sure no one from Newtown is scanning the internet looking for cookies today, but I hope me and & bloggy friends can provide some comfort & let the world know we’re still thinking of all the people from Sandy Hook.

chocolate pb balls the tasty fork

Chocolate Peanut Butter Crispy Balls

  • 18 oz creamy peanut butter
  • 2 cups Rice Krispies cereal
  • 3/4 cup powdered cereal
  • 1/2 cup shredded coconut
  • 1/4 tsp vanilla extract
  • 1.5 cups semi sweet chocolate chips
  • sprinkles for decorating (optional)

Directions

  1. Mix together everything except the chocolate chips and sprinkles. Form into balls and place on parchment paper. Set in the freezer for 45 minutes.
  2. Melt chocolate in a double broiler. Dip cookies into chocolate and decorate with sprinkles. Put cookies back in the freezer for 30 minutes to let the chocolate set. Store in an airtight container in your refrigerator.

chocolate pb crispy balls the tasty fork

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Holiday Treat – White Chocolate Caramel Pretzel Bites with Roasted Almonds

10 Dec

White Chocolate Caramel Holiday Treats via The Tasty Fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds. I know — a total mouthful… a mouthful of deliciousness!

I was inspired by my bloggy friend Rachel from {I Love} My Disorganized Life. She makes amazing turtles. I pinned the recipe the day she posted it and I’ve been dying to find the time to make my variation of her recipe.

My house has 2 pantry items always in stock. Pretzels & some kind of almond variety. My husband and I have been on a roasted almond kick lately. I love the smoky & salty taste! After reviewing Rachel’s turtle recipe, I made a few tweaks and added my favorite pantry snacks.

The Tasty Fork Holiday Treat

For someone who doesn’t make treats a lot, this recipe was a breeze for me. My only frustration was getting my fingers covered in caramel & almond pieces but I can’t complain too much because I had the fun of eating what was stuck to me. 🙂 If you need to bring a small dessert to an upcoming event, you can make these white chocolate caramel pretzel bites in 30 minutes. I was kind of shocked by how easy this recipe was to make.

The best part about these little sweet treats?? They’re so gooood! Sweet, salty and covered in chocolate. The pretzels give a nice crunch, too! I used white chocolate so the red & green sprinkles would stand out but milk or dark chocolate would be just fine to use.

Thank you, Rachel, for giving me some inspiration to explore my sweet side! I’m happy to say I’ve found an easy sweet treat to enjoy all year round.

White Chocolate Holiday Caramel Bites from The Tasty fork

White Chocolate Caramel Pretzel Bites with Roasted Almonds

  • 11 oz bag Kraft caramel bits
  • 3 tbsp heavy cream
  • 10 oz can roasted almonds, pieces
  • 12 oz package white chocolate chips
  • 1 tbsp shortening
  • 40 pretzel rounds
  • Cookie decorations

Directions

  1. Unwrap caramels and put in a microwave safe bowl with the cream. Heat in 30 second intervals and stir. This step took me about 3 minutes total.
  2. Put almonds in a ziplock bag and use a mallet to break into pieces. Once caramel is done, add almonds and fold into the caramel.
  3. In a double broiler, heat white chocolate & shortening. Stir until smooth.
  4. On parchment paper, line up pretzel rounds. Add a spoonful of the caramel nut mixture to each pretzel. Let it cool.
  5. Top with white chocolate and cookie decorations. Put in freezer for 10 minutes. Store in an air tight container.

Inspired by{ I love} My Disorganized Life

Salted Caramel Apple Pie

19 Nov

Happy Thanksgiving Week! A holiday which reflects what we’re thankful for, watching football and centers around food is the perfect holiday. Actually, I already had one Thanksgiving celebration. On Saturday, I went out to my brother’s house and had a turkey day meal with my family. On Wednesday, we’ll be making the drive to Fort Wayne, Indiana to celebrate with my husband’s family. I’m pretty thankful we have families who want to celebrate with us!

On Friday night, I gave myself a test run on making pie. I haven’t made a pie in a year…and it was in my baking & pastry class in culinary school. I was nervous! I’m not sure why, but crust can be really intimidating. There isn’t much to it, but little tips can make or break your crust. Butter must be cold. Add butter to dry ingredients and incorporate until it looks like pebbles. Water must be ice-cold.  Oy vey.

When I put the pie in the oven, I checked it (like every 10 minutes) to watch my crust progress. I even called in my husband to check out my dessert project. When I took the pie out of the oven, I was pretty proud. It looked like a pie I would want to eat. But my real judgement day would be on Saturday after our Thanksgiving meal.

Verdict? Well, take a look at what was left…

All of my worries and anxiety faded away after my first bite. The crust was flaky and moist. The filling was caramelly (is that a word??) and mixing two kinds of apples made each bite tart yet sweet.

My baking skill is good, but I still need to follow a recipe. I was very lucky to come across a new blog, The Baker Chick. I’ve been obsessed with her blog and she has a lot of things I want to bake. This is her pie recipe but I made one slight change.  I’m really encouraging you  to use two types of apples when baking a pie. It’s something I learned in culinary school, and I’ll always do it. For this recipe, I used Granny Smith (tart taste) and Gala (sweet taste).

If you’re still wondering what you’ll have for dessert on Thanksgiving, this should show up as an option. Who doesn’t love a homemade pie?

Salted Caramel Apple Pie, from The Baker Chick

crust:


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 
1 cup (2 sticks) chilled unsalted butter, cut in pieces
  • 
1/4 to 1/2 cup ice water

 ( you may need more, I did)

filling:


  • 6 -7 cups tart apples, peeled and sliced (mix two kinds of apples)
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 
1 teaspoon cinnamon
  • 
1/4 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 
1 tablespoon lemon juice
  • 
1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons butter

Directions:


  1. For the crust: Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. You can also do this by hand or with a pastry cutter. (Pastry cutter and hands was my method for step 1!)
  2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

When chilled- roll out one disc and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.

 (You can make your pie dough days ahead of time.)
  3. Preheat oven to 450 degrees F.
  4. For filling: Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
  5. Cover with a lattice top or just drape the whole second crust over the filling and crimp the edges. If you don’t have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin 1/2 inch wide strip of extra dough and place it around the edge. Use a fork or your finger to decorate the edge.
Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly. If your crust is getting too brown, cover it with tin foil as it continues to bake.

Follow Friday: Bailey Bakes

9 Nov

Hi Everyone! It’s Friday. And that means it’s time for me to feature my Blog Crush of the Week. Meet Bailey from Bailey Bakes!

Besides being adorable, she bakes up some yummy looking treats! When she announces a new post on Twitter, I don’t care what I’m doing, I’m clicking that link to check out her latest treat. With every post, she includes a little story which I really like too. Bailey is the perfect person to feature on #FollowFriday!

So let’s get down to business. Here are my 5 Favorite Posts on Bailey Bakes!

Chocolate Pound Cake Cookies

I’m a total chocoholic… so I just about died when I saw this post. Give me a few of these cookies and a glass of cold milk, I’d be in heaven.

Pumpkin Apple Spice Cake with Brown Sugar Glaze

What a great twist on a pumpkin spice cake! I’m sure using apples makes this cake extra delicious!

Polka Dot Cheese Cake Brownies

These brownies are the cutest things I ever seen! No wonder Bailey has over 1000 pins for this recipe.

Sweet Potato Carrot Bread

We should all thank Bailey for adding some vegetables to a dessert. 🙂

Chocolate Shortbread Blondies with Macaroon Topping

This is a picture I can’t stop staring at — these cookie bars look so amazing!! It’s a must make. Wouldn’t this be perfect for the holidays coming up??!

Are you now a fan of Bailey Bakes? I’m going to make this really easy for you — Keep up with Bailey on all of her favorite social media outlets.

I’m loving this #FollowFriday feature, so it will be here to stay. So, how can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you fans & followers you were featured on The Tasty Fork.

Have a great weekend! See you on Monday!

Follow Friday: Inside BruCrew Life

2 Nov

I attended Online BlogCon last week. I learned so much great information..but the thing I was most surprised by was the network I gained. There were so many awesome bloggers and the Facebook page for the group was blowing up 24/7. It was hard to keep up with everyone’s helpful tips and questions.

One of the first people I connected with was Jocelyn from Inside BruCrew Life. I asked a question about blog design and transferring to WordPress.org.  Jocelyn was the first person to respond and she gave me a great referral of the woman who recently helped her. Her new page is sooo cute! And she lives in Indiana. It’s probably another reason why I like her so much 😉

After the conference, I was thinking of ways to highlight other bloggers I love. Of course I can pin their recipes to Pinterest, write comments on their posts, like them on FaceBook… but I wanted to do something more. Twitter has this thing called #FollowFriday. You list people you think your followers should follow too. Why can’t I do that on my blog??!!

Even though I come up with a lot of my own recipes, I love making things other people have done. It takes the pressure off of me and I feel relaxed following a recipe. I was always good at following directions and that’s all a recipe is, right?? 🙂

One thing I don’t post a lot of are dessert recipes. I have a huge sweet tooth, so I’m shocked that I don’t. But guess who loooves to post sweet treat recipes?? Inside BruCrew! And guess what people??! These recipes are delicious, unique and use common ingredients. I picked my top 5 favorite recipes from her blog. Trust me, I had a hard time just picking 5. EVERY recipe looks good. So here is my seriously narrowed down list.

1. Salted Caramel Brownie

Milk Duds in a brownie??!! Jocelyn might be a genius.

2. Pumpkin Spice Latte Scones

This recipe will keep your pumpkin addiction alive and you can skip the trip to Starbucks.

3. Peanut Butter Pudding Cookies

Instant pudding adds some extra richness and using Reese’s Pieces make this a fun fall looking cookie. 🙂

4. Carrot Cheesecake Muffins

One thing this recipe title leaves out is the streusel topping…and it’s made with Cinnamon Toast Crunch Cereal. I know, wow!!!!!

5. Peanut Butter Brownie Batter Swirl Ice Cream

Peanut Butter and Brownies Batter??!! Yes, please! And you don’t even need a fancy mixer attachment to make this ice cream happen.

So what do you guys think?? Are these recipes as drool-worthy as I think they are? Be sure to head over to Inside BruCrew Life and check out all of her amazing recipes! In honor of #FollowFriday, here are all of the ways you can stay up to date on what Jocelyn’s doing in her kitchen.

So, how can you be my Featured #FollowFriday Blogger next week? It’s easy! All I have to know is know about you! Make comments on my blog, get active in Link Parties or take drool worthy pictures. (I’m easily distracted by yummy looking food!) If you are featured, all I ask is for you to tell you followers you were featured on The Tasty Fork.

Have a great weekend, everyone! Next Monday, I’ll have a new post about some tasty creation I made over the weekend.

Better than a Peanut Butter Cup

13 Mar

I gave up sweets for Lent. 😦 I was hoping to kick the habit of wanting something sweet after a meal. That habit has yet to die. I went to a benefit this weekend for Bear Necessities and I ended up on the dance floor with a Priest. (Strange I know. But he was a great dancer!) I told him about giving up sweets for Lent but I still had a dessert at the benefit because it’s a special occasion. I guess I needed to get the guilt off of my chest. He just laughed and said, “Well, it’s almost Sunday. You’re allowed to cheat when Sunday comes around.” That used to be the rule in my house growing up, but I thought it was a nice gesture my parents did and rewarded us with keeping our Lent promise all week.

If a Priest says so, I’m not going to tell him no. So I baked this.

And I ate some on Sunday.

I also shared with one of my favorite local business’, Dimo’s Pizza. They proposed a food exchange — I’d bring in a sweet treat and in return, I get a pizza. DEAL!

This recipe for Chocolate Cake (it’s vegan!) and Peanut Butter Butter-Cream Forsting is better than a your everyday peanut butter cup. The chocolate chips baked into the cake don’t completely melt, so it’s very chocolatey! The peanut butter frosting is whipped until it’s very airy. I love how the frosting wasn’t too sweet.

If you’re a chocolate & peanut butter fan, this cake will not disapoint you! Perfect for any occasion — a BBQ dessert, birthday cake or just a good way to treat yourself!

Chocolate Cake & Peanut Butter Frosting (from Bon Appetit)

Chocolate Cake

  • Nonstick vegetable oil  spray
  • 1 1/4 cupsall-purpose flour
  • 1 cupsugar
  • 3/4 cup natural unsweetened cocoa  powder
  • 1 1/2 teaspoonskosher salt
  • 1 teaspoonbaking soda
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped semisweet or  bittersweet chocolate (3 1/2 ounces)

Peanut Butter Buttercream

  • 1/2 cup sugar
  • 1/4 cup egg whites (from about 2 large  eggs)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup creamy peanut  butter
  • 6 tablespoons (3/4 stick) chilled unsalted  butter, cut into 1/4-inch cubes
  • Kosher salt
  • 1/4 cup chopped semisweet or bittersweet  chocolate (about 1 3/4 ounces)
  • 1/4 cup chopped unsalted, dry-roasted  peanuts

Chocolate Cake & Frosting Directions

  • Cake – Preheat oven to 350°. Coat bottom and sides of pan with  nonstick spray; line bottom of pan with parchment paper. Whisk flour and next 4  ingredients in a large bowl. Add oil, vanilla, and 1 1/4 cups water; whisk until  smooth. Fold in chopped chocolate. Scrape into prepared pan; smooth top. Bake  until a tester comes out clean when inserted into center, 35–40 minutes. Let  cool completely in pan on a wire rack.
  • Frosting – Combine sugar and egg whites in a medium metal bowl set over a  saucepan of simmering water. Whisk constantly until sugar dissolves and mixture  is hot to the touch, 3–4 minutes. Remove from heat; using  an electric mixer,  beat on high speed until cool and thick, 5–6 minutes. Beat in vanilla, then  peanut butter. With mixer running,  add butter a few pieces at a time, beating  to blend between additions. Season with salt.
  • Run a thin knife around pan to release cake. Invert cake onto  a serving plate. Spread peanut butter buttercream over top. Garnish with chopped  chocolate and peanuts. DO AHEAD: Can be made 1 day ahead.  Store airtight at room temperature.

 

 

Make the most of Fat Tuesday

20 Feb

I know I will! Shamrock Shakes all day.

I’m giving up sweets for Lent. So I’m going to make the most of my Fat Tuesday.

Are you giving up anything for Lent?