Peanut Butter Nanaimo Bars

Eeeek! Prom is tomorrow. I feel like I was seriously just writing the overview of prom weekend from last year, weird how the time flies!!

Peanut Butter Nanaimo Bars | Beautiful Disasters

I’ve been my uber busy self this week. It is like everything that I need to do for senior year has been piled into one week. We have AP tests starting this Monday after prom weekend (yeah, our school is that cruel) and then I had senior night for soccer last night, the soccer program pasta dinner Wednesday night, a game Tuesday night, and several tests and practice AP tests throughout the week that the teachers have been throwing at us to be prepared for next week.

Peanut Butter Nanaimo Bars | Beautiful Disasters

Thankfully, my dress was bought and altered with plenty of time before this week and my appointments were scheduled for hair and such pretty far out to be sure I got the time I wanted. Oh and another nice little twist to throw in for my prom weekend?…we have a soccer game. Yep, same thing as last year.

Peanut Butter Nanaimo Bars | Beautiful Disasters

My coach insists EVERY year to schedule a game on the day of prom, so then we all get to sprint from the game to our appointments with hardly a shower. I guess he likes to keep us busy.

Peanut Butter Nanaimo Bars | Beautiful Disasters

Enough with the prom talk, I’m sure I will have plenty to say after the weekend. Let’s talk about these bars! I have never had a nanaimo bar, but had heard about them and have been intrigued for a while now. This is a peanut butter version, and guys…you NEED these in your life! They are super decadent little bites of a chocolate-coconut graham cracker crust, with a smooth peanut butter filling, topped with a thin shell of chocolate. Yum!

Peanut Butter Nanaimo Bars

(Makes 36 small bars)

FOR CRUST:

1/2 cup (1 stick) butter

1/4 cup white sugar

1/4 cup plus 1 Tablespoon cocoa powder (I used dark)

1 egg, beaten

1 1/4 cups (1 sleeve/9 crackers) graham cracker crumbs

1 cup shredded coconut

FOR MIDDLE LAYER:

1/2 cup (1 stick) butter

2 Tablespoons peanut butter

2 Tablespoons vanilla pudding powder

2 cups powdered sugar

2 teaspoons vanilla extract

FOR TOP LAYER:

4 oz. semisweet chocolate

  1. Melt the butter, sugar, and cocoa powder in a double boiler until fully incorporated (don’t let it come to a boil). Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs and coconut. Press down firmly into an ungreased 8 x8-inch or 9 x9-inch pan. Let sit in the fridge for about 30 minutes. 
  2. Meanwhile prepare the filling. Using an electric mixer, cream together the butter, peanut butter, vanilla extract, instant pudding powder, and powdered sugar, until light and fluffy. Spread filing over crust layer in an even layer. Pop pan in fridge for about 30 minutes to let it firm up a bit.
  3. Melt the chocolate for the top layer, spread over the filling and spread out evenly with a knife or spatula. Let sit in fridge for about 1 hour, then slice into bars and keep in sealed container. I keep them in the fridge to stay firm.

Peanut Butter Nanaimo Bars | Beautiful Disasters

Random Fact of the Day: Only 1 out of 700 identity thieves gets caught

Molten Lava Cakes

The day I made these was a pretty darn big day. Not only was it my sister’s big old 22nd birthday, but it was also the day I got over my fear of making molten lava cakes.

Chocolate Molten Lava Cakes | Beautiful Disasters

They have been quite a common treat for my family to order at restaurants, and my mom has been nagging (okay, that may be a little bit of a mean exaggeration) to give baking molten lava cakes a try.

Chocolate Molten Lava Cakes | Beautiful Disasters

I’m not gonna lie…just looking back at the pictures almost brings a tear to my eyes. Believe me guys, if I can make these, YOU can! Seriously, nothing to be afraid of.

Chocolate Molten Lava Cakes | Beautiful Disasters

One of the best parts of this recipe is that you actually make the batter and everything all ahead of baking them. So then when you want to serve them, you just make sure you have 15 minutes to bake them up, take them out of the fridge, pop them in the oven, watch a little March Madness, and listen for the oven timer. Easy as that!

Molten Lava Cakes

(Makes about 7 small ramekin servings)

4 oz. dark chocolate

2/3 cup unsalted butter

4 eggs

2/3 cup white sugar

1/2 cup all-purpose flour

  1. Spray 7 small ramekins and line the bottom of each with a cut-out parchment paper circle
  2. In the top of a double boiler, melt the dark chocolate and butter together, stirring occasionally. Once completely melted, take mixture off heat and let cool for 15 minutes.
  3. Using a hand mixer, beat the eggs and white sugar until thick, ribbony, and pale yellow in color. Beat in flour. Slowly beat in cooled chocolate mixture until thoroughly combined.
  4. Pour batter evenly into prepared ramekins. Place ramekins in fridge and chill until ready to bake.
  5. When ready to bake, preheat the oven to 400˚ F. Place ramekins in preheated oven and bake for 15 minutes, until tops are set. Remove cakes from oven, let cool for about 5 minutes, then invert cakes onto plates and enjoy!

Chocolate Molten Lava Cakes | Beautiful Disasters

Random Fact of the Day: The Atlantic Ocean is saltier than the Pacific Ocean.

Chocolate Covered Almond Clusters (2 Ingredients)

Okay, ready for the simplest recipe in the world?

There are two ingredients. Can you guess what they are?

Chocolate and almonds. High five for whoever guessed! ;)

These little babies may be the simplest things ever, but they are so tasty. My mom made these the other night, while I took pictures. As my dad said, these are comparable to Fannie Mae candies. So simple. I can not even stress that anymore. These are perfect for any occasion, especially when you’re in a crunch. (of course, you need to allow about a half hour for the chocolate to set in the fridge)

Perfect for the Holiday dessert platter!

Chocolate Covered Almond Clusters

2 cups chocolate chips

1 cup toasted almonds (toast them in the oven at 325 degrees F for 20-30 minutes, or until slightly darkened, on a baking sheet)

  1. Melt your chocolate either in the microwave or in a double boiler. Stir in toasted almonds a small handful at a time until all the almonds and chocolate are incorporated with each other.
  2. Spoon onto a cookie sheet lined with a silicone mat, parchment paper, wax paper, or non-stick aluminum foil. Pop in the fridge until set, about 30 minutes. Enjoy!
Random Fact of the Day: Hong Kong has more Rolls Royces per person than anywhere else in the world.

French Silk Pie

If you don’t absolutely love french silk pie, I just might have to question our friendship.

French silk pie and I were just love at first sight. Ever since I was a little tater tot, I have LOVED the stuff.

It just can’t be beat. It’s like chocolate mouse in a buttery little bed, that some people might call a pie crust.

I had to make a mini pie due to the ridiculous amounts of food being consumed this week. Please don’t let my mini pie hold you make from making your own regular size pie. However, the mini pie does kind of give you the excuse to eat the whole thing by yourself.

Anyways, French Silk is so, so, sooo easy to make! It sounds and looks all complicated, but trust me it’s as easy as pie. Har, har. Sorry bad joke… 

My attempt (above ^) to cut a piece versus…my moms (below) 

But in all seriousness, anybody can make this pie. Clearly. I mean, look at me, I burn microwave popcorn weekly but I made a french silk pie. MAKE IT! :) Even if you make a mess looking like this

I assure you it will still taste just as heavenly and you may even be capable of eating the whole thing. You may even need someone to hold you back.

French Silk Pie

(for a 9-inch pie)

1 9-inch pie shell, baked (I used my regular pie crust recipe but halved it to make a single pie crust)

1 cup butter

1 cup sugar

3 (1 ounce) squares of unsweetened chocolate

1/2 teaspoon vanilla

4 eggs

1/2 cup sweetened whipped cream, for garnish (optional)**

chocolate shavings or sprinkles or crushed Oreos, for garnish (optional)

  1. Preheat oven to 450 degrees F. Prepare pie crust and bake for 10-15 minutes or until golden brown or according to your own pie crust recipe’s directions.
  2. Melt chocolate in a double boiler or in a microwave and set aside. Beat butter in a bowl with the mixer until fluffy. Add sugar and beat until combined and fluffy. Once chocolate is cool, add in melted chocolate and vanilla. Beat in eggs one at a time, beating for 2 minutes in between each egg. This is may seem like a tiring process, but believe me- it is worth it!
  3. Make sure your pie crust is cool, pour prepared mousse pie filling into your crust. If desired garnish with whipped cream and other goodies.

**I made my own whipped cream- you can make your own as well by taking a cup of heavy whipping cream and whipping it up with about 1 or 2 Tablespoons of powdered sugar, depending on how sweet you like it. I prefer to use a hand mixer for this since it gives me more control. To be extra fancy, I used a piping tip and filled up a plastic bag with my whipped cream and piped it on top of the pie. It’s all very easy and very rewarding! :)

Random Fact of the Day: In the movie ‘The Wizard Of Oz‘, Toto the dog’s salary was $125 a week, while Judy Garland was $500 a week.

 

Tiger Butter-First SRC post!

I cannot not tell you how much I have been looking forward to this post!!!

If you don’t remember, a while back I believe I mentioned that I am an official member of the Secret Recipe Club now. If you don’t know what it is all about, check them out of that link ^up there or here

Anyways, this is my first time posting with them and I’m super duper pumped! Also, it really helps that I was assigned an awesome blog :D I got to check out Lindsay’s blog, Life and Kitchen.

All you need!!!!

Holy Schmoly this girl has got TONS of amazing recipes! It was sooo hard to pick just one!! I finally decided to make her Tiger Butter recipe in honor of the fact that today is Halloween and this was the most Halloween-y recipe on there. (It’s got orange and black, in case you don’t see my logic..)

Plus, my school’s mascot is the Tiger so I feel a fairly strong connection con los tigres ;). Why do I always feel the need to say tigers in spanish..? Some things I will just never understand about myself. *Sigh*So if you’ve got a minute, stop by and give Life and Kitchen a holler!

Tiger Butter

(from Life and Kitchen)

1 cup semisweet chocolate chips (I used dark chocolate chips, my preference!)
1 cup white chocolate chips
1/2 cup creamy peanut butter

  1. Line an 8×8 inch baking pan with parchment paper or aluminum foil.
  2. Melt the chocolate/dark chocolate chips either in a double boiler or the microwave. I prefer the double boiler, but whatever floats your boat!
  3. Pour melted chocolate/dark chocolate in the prepared 8×8 pan.
  4. Melt white chocolate chips with creamy peanut butter in double broiler or microwave(about 1 minute)
  5. Pour melted peanut butter mixture on top of chocolate/dark chocolate layer.
  6. Using the stick-end of your spoon, swirl the chocolate and peanut butter to make “tiger” stripes!
  7. Pop into the fridge for about an hour and cut into squares when cool. Enjoy :)


Random Fact of the Day: Per-capita Mozzarella cheese consumption has risen five-fold since 1972. Mozzarella is the second most popular cheese, next to cheddar.