Tag Archives: Types of chocolate

White Chocolate Wonderful Ice Cream

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Ever heard of Peanut Butter & Co.?

They’re a pretty popular company that is from New York. They have a TON of amazing flavors of peanut butter that will totally rock your socks off. I had heard about them quite a bit through different food blogs, but it never occurred to me that my local grocery store would actually sell them. Turns out as I was strolling through the nut butter aisle the other day I stumbled across Peanut Butter & Co. peanut butter. I was super psyched and KNEW I had to try it!! I picked up Dark Chocolate Dreams and White Chocolate Wonderful. Of course when I got home I had to take a spoon and try a little giant spoonful of each. Let’s just say it took all the power in my body to restrain myself from double-dipping.

Now I happen to really, REALLY like the combination of peanut butter and white chocolate in cookies, so I figured this combination would be absolutely killer in ice cream. You all have GOT to try this recipe. If you don’t have an ice cream machine, get the heck on that! You will not be sorry. This ice cream alone would make it all worth it. It’s fully loaded with tons of goodies to make every bite as delicious as ever. Do. It.

White Chocolate Wonderful Ice Cream

2 cups heavy cream

1 1/2 cups milk (any type is good, I always use skim)

1 cup  plus 3 Tablespoons White Chocolate Wonderful peanut butter

3/4 cup white sugar

1 1/2 teaspoons vanilla

3/4 cup white chocolate chocolate chips

1/2 cup mini peanut butter cups (I used the minis from Trader Joe’s)

  1. In bowl, mix White Chocolate Wonderful peanut butter and sugar until thoroughly combined using a whisk. Mix in milk slowly until incorporated. Stir in vanilla and 2 cups of heavy cream. Pour into ice cream maker and freeze according to manufacturer’s directions.
  2. Once there is just about 5 minutes left for the ice cream to be in the ice cream maker, mix in mini peanut butter cups and white chocolate chips. When ice cream is done in ice cream maker, pour ice cream in airtight container and finish freezing process in freezer. Enjoy!
Random Fact of the Day: Boeing planes fly 17 million miles daily- approximately the distance of 35 round trips to the moon.
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Chocolate Surprise Cupcakes

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Is it still a surprise if you say what the surprise is in the title? Tricky, tricky.

Coming up with a name for these guys was a bit of a challenge for me, but I figured chocolate surprise cupcakes sounded pretty darn good. Who doesn’t like chocolate? Or surprises? If your hand is raised…I shake my head for you in shame.


Anyways, I mentioned a little while ago that I was visiting the Red Hen Bakery. Of course I couldn’t go empty-handed! So I decided to bring along these little gems.

Say hello to Chocolate Surprise Cupcakes.


The idea of these was to come up with a cupcake recipe that could sit out for a period of time without going bad. That eliminated heavy cream from the ingredient list, which is in like so many of my filling recipes for cupcakes….so I had to come up with a new filling.

By the way, since I have started stuffing and filling my cupcakes, there has been no turning back. Cupcakes are definitely not the same to me anymore unstuffed. They’re just..lonely. Empty.

So anyways, I came up with the idea to make a cookie dough filling. An eggless cookie dough filling, of course. Salmonella scares me and I don’t plan on finding out what it’s like to have it.

Well here we go, double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Or you can just call the surprise cupcakes which I find is a wittle bit easier.

My dad thought he was super witty…his title for them was “Peanut Butter CUPcakes” (emphasizing the CUP). Yes, he’s quite the clever guy. He was very proud!

Double chocolate cookie dough stuffed yellow cupcakes with peanut butter buttercream frosting. Chocolate Surprise Cupcakes. Peanut butter CUPcakes. Whatever you want to call them…you should try them, because this whole cookie dough in a cupcake thing kinda totally, completely, rocks.

Chocolate Surprise Cupcakes

(Makes about 20 cupcakes)

1 box of yellow cake mix, prepared according to box directions (Don’t bake, yet until instructions below say so)

FOR COOKIE DOUGH:

3/4 cups (1 1/2 sticks) butter

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

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

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

FOR PEANUT BUTTER BUTTERCREAM:

1 cup (2 sticks) butter

2 cups peanut butter

1/4 cup milk (or heavy cream), as needed

4 cups powdered sugar

  1. Cream butter, white sugar, and brown sugar together in the bowl of a mixer. Stir in vanilla.
  2. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Gradually add to creamed mixture. Fold in chocolate chips by hand. Scoop dough into balls by the Tablespoonful, place on a cookie sheet lined with parchment paper, and freeze in the freezer for at least 2 hours.
  3. Preheat oven to 375 degrees F. Prepare cake batter according to directions on box and scoop into cupcake liners about half-way to 3/4-full. Drop frozen cookie dough balls into the center of each cupcake batter cup. Bake in preheated oven for 15-20 minutes or until tops are covered and they spring back slightly when touched. Edges should be golden.
  4. Let cool in tins for 20 minutes, then invert onto a wire rack to finish cooling for an additional 30 minutes.
  5. FOR FROSTING: Cream butter until smooth. Mix in peanut butter. Beat in powdered sugar. Add milk or cream as desired to achieve the ideal consistency. Frost onto cooled cupcakes as desired. Enjoy!

of course I couldn’t just bring some cupcakes, so I brought some cute little Easter/Spring sugar cookies for them (BTW this was before Easter!)

Random Fact of the Day: Rhode Island is the smallest state but has the longest name.

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Brooke’s Triple Chocolate Birthday Cake

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Hey there, remember a few weeks ago when I totally teased you about that chocolate cake guest post?!

Well, the day is finally here for y’all to see it and get the recipe! I guarantee if you make this baby for anyone they will love you forever. Research never lies, people. What are you waiting for?! Hop on over to The Heritage Cook and take a look! While you’re there take a peek at some of her other awesome posts :)

 

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Week in Review (2/20-2/24)

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Let’s see here, another week in the life of Beautiful Disasters!

Monday I shared with you guys some delicious chocolate mousse stuffed yellow cupcakes topped with dark chocolate buttercream. Yummy, yummy, yummy little guys right here! I visited U of I last weekend as you may have read in my last week in review post and I brought some for her boyfriend, his room mates, and one her bestest friends, Lizzy (who is incredibly nice by the way!). Turns out they loved them, so these would have been perfect for “Fat Tuesday” if any of you gave up treats for Lent, if you don’t happen to do Lent then by all means-make these bad boys!!

Tuesday was “Fat Tuesday”!!!! HOLLA! Night before Lent starts. In my house, that is code for ice cream dinner. Yum, yum, yum.

Wednesday I showed you guys the scrumptious Almond Joy/Mounds inspired ice cream pie I made for my Dad’s birthday! It was also the first day of Lent…40 days until I will be able to have treats again :( But hey, spring break is right smack dab in the middle so at least my family and I will have some nice beach bods!

Thursday I had a pretty average day..honestly nothing too exciting. We did have our pre-season meeting for soccer, where we discussed that next week we are still currently planning on trying out outside. In 30 degree weather. There is currently about 5 inches of snow on the ground.

Friday I shared with you guys some healthy baked chicken tenders. Hopefully I will continue going outside of my comfort zone by posting more savory recipes, my ratio of dessert recipes to “real food” recipes is insane…somewhat like 1092380 to 2. But hey now it’s more like 1092380 to 3! Making progress ;)

Random Fact of the Day: If you keep a goldfish in a dark room, it will eventually turn white.

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Triple Chocolate Black Bean Brownies

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Have you heard of putting black beans in your brownies? 

It’s kind of a weird idea, I know. I was a bit skeptical myself of the whole concept, but just decided to finally give it a shot. It’s not necessarily to make the brownies taste better, but more of to make them nutritionally better. However, these are very, very DELICIOUS!!! Couldn’t even tell there was a bean in there ;)

They’re super easy to make. Pureeing the beans takes literally 2 minutes. You end up with a super moist, fudge brownie that is exploding with chocolate. Using three different types of chocolate really put these guys over the top. 

I had both of my parents try these before I told them there were beans in there. Needless, to say they were shocked and said they never would have known they were actually healthy. That right there is how all healthy food should be-discreet and tasty!

Triple Chocolate Black Bean Brownies

(Adapted from Joy the Baker)

1/4 cup (1/2 stick) butter

1/2 cup chocolate chips

2 ounces semi-sweet chocolate, chopped

1/4 cup black beans, rinsed and pureed in food processor

1 1/3 cups white sugar

2 eggs plus 1 egg white

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 cup cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon salt

  1. Preheat oven to 350 degrees F. Prepare a 9×9 inch baking pan by greasing generously.
  2. Melt butter, chocolate chips, and unsweetened chocolate in double boiler. Once completely melted, remove from heat and allow mixture to cool slightly for a few minutes.
  3. Meanwhile, in a small bowl, sift flour, cocoa powder, baking powder, and salt. Set aside.
  4. Once chocolate mixture is slightly cooled, whisk in eggs and egg white. Follow by whisking in white sugar. Then whisk in the pureed black beans and vanilla extract.
  5. Add all the sifted dry ingredients to wet ingredients and fold in gently. Once thoroughly combined, pour batter into greased 9×9 inch pan.
  6. Bake in preheated oven 25-28 minutes or until just a couple crumbs come out when a toothpick is inserted in the middle. You really want these guys fudgey! They may seem slightly underdone in the middle but they will continue to cook after you take them out of the oven and are sitting. Allow to cool for about 20 minutes, then slice and enjoy! Keep leftovers covered or stored in an airtight container.

Random Fact of the Day: There is more real lemon juice in Lemon Pledge furniture polish than there is in Country Time Lemonade.

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