TRIPLE CHOCOLATE PEANUT CLUSTERS: National Peanut Cluster Day

Happy Peanut Cluster Day! Seems like we just had another Chocolate Covered Nut Day, but I don't mind celebrating again--this time with Peanuts. This recipe is so easy, and you make it in a Slow Cooker! The recipe is from from the Southern Living Slow Cooker Cookbook (2006). Of course, you can substitute any higher quality chocolate in this recipe! I love that there are three types of chocolate!

TRIPLE CHOCOLATE PEANUT CLUSTERS

Ingredients
1 (16-ounce) jar dry-roasted peanuts
1 (16-ounce) jar unsalted dry-roasted peanuts
18 (2-ounce) chocolate bark coating squares, cut in half
2 cups (12-ounce package) semisweet chocolate morsels
1 (4-ounce) package German chocolate baking squares, broken into pieces
1 (9.75-ounce) can salted whole cashews
1 tsp vanilla extract

Directions
Combine first 5 ingredients in a 3 1/2- or 4-quart slow cooker.
Cover and cook on LOW 2 hours or until melted.
Stir chocolate mixture.
Add cashews and vanilla, stirring well to coat cashews.
Drop nut mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in airtight container.

Chocolate Peanut Butter Truffles: Peanut Butter Lover's Day

Today is National Peanut Butter Lover's Day. I'm also paying homage today to Mr. Peanut. I grew up with Planter's Peanuts. Mr. Peanut, shaking hands with everyone, would walk the boardwalk in Atlantic City! What a treat. I also loved those hot salty peanuts, roasted right onsite. The original company was called Planters Nut and Chocolate Company, so what's not to love? Planters did make peanut butter, but for a short time. We always had Skippy at our house. 

I've posted lots of recipes for Chocolate and Peanut Butter, but here's an easy Peanut Butter Truffle recipe to celebrate today's holiday!

Chocolate Peanut Butter Truffles

This is a simple recipe for a peanut butter ganache truffle rolled in chopped peanuts adapted from a recipe in  CountryLiving.

Ingredients
8 ounces 60-75% dark chocolate, chopped
1 cup heavy cream
1/2 cup smooth Peanut Butter
1/2 tsp pure vanilla extract
1/4 tsp salt
3/4 cup finely chopped peanuts

Directions
Place chopped chocolate in medium heat-safe bowl. Set aside.
In medium saucepan over low heat, cook heavy cream until it just begins to boil; then immediately pour over chocolate. Let sit for 1 minute. Stir until chocolate is melted and mixture is thick and smooth. Stir in smooth peanut butter, vanilla extract, and salt. 

Pour into shallow baking pan and refrigerate until set, 4 to 6 hours.
Spoon chocolate–peanut butter mixture, by tablespoon, into your hand and roll into balls. Place on parchment-lined baking pan and return to refrigerator for 20 to 30 minutes.
Place finely chopped peanuts in shallow dish. Roll truffles in peanuts,  shaping each ball as you work. Keep refrigerated until serving.

What's your favorite Peanut Butter and Chocolate recipe?

Chocolate Peanut Butter Whoopie Pies: National Peanut Day

Today is National Peanut Day. I have many fond memories of the Peanut. My nickname as a child was Peanut. Only one person called me that, but she was so special to me. All these years later I can still hear her chuckle as she called me Peanut. 

I also loved Mr. Peanut. I couldn't wait to see him when we went down the shore. Mr. Peanut would walk the boardwalk in Atlantic City, shaking hands with all and sundry. I'm sure I believed he was a large peanut.... but that's for another post. So if you want to celebrate National Peanut Day, eat some chocolate covered peanuts. It's easy to dip them in chocolate.. of course, remove the shell. The saltiness of the peanuts goes so well with dark chocolate.

But if you want to take it a step further, make this recipe for Chocolate Peanut Butter Whoopie Pies and serve them on a bed of salted peanuts! I love Whoopie Pies whatever their origin. See a previous post on Whoopie Pies. The following recipe is from Martha Stewart's recipe for miniature Peanut Butter Whoopie Pies. As always use the very best chocolate, and in this case the best cocoa, too. Same goes for the peanut butter. The better the products, the better the taste.

Here's a tip for Presentation: Serve the Chocolate Peanut Butter Whoopie Pies on a bed of peanuts. And, you can also sprinkle the Whoopie Pies with confectionary sugar!

Chocolate Peanut Butter Whoopie Pies

For the Cookies:
1 - 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder, not Dutch-process  (I use Ghirardelli)
1- 1/2 teaspoons baking soda
1/2 teaspoon coarse salt (Kosher salt)
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract

For the Filling:
3/4 cup cream peanut butter

2/3 cup unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

Directions

Make cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt in small bowl; set aside.
Put butter, shortening, and sugars in bowl of electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half flour mixture, then milk, and vanilla. Mix in remaining flour mixture.
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.

Or you can use a Whoopie Pie Pan (I have several): Whoopie Pie Pan post

Make filling: Put peanut butter and butter in bowl of electric mixer fitted with paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

Assemble cookies: Spread 1 scant tablespoon filling on bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

Chocolate Peanut Butter Whoopie Pies: National Peanut Day

Today is National Peanut Day. I love peanuts, and if truth be told my nickname as a kid was Peanut. Only one person called me that, but she was so special to me, and I remember her calling my name and chuckling. And, I used to love to go down the Shore to the Boardwalk to shake hands with Mr. Peanut. I'm sure I believed he was a large peanut.... but that's another post. So if you want to celebrate today's Food Holiday, eat some chocolate covered peanuts. It's easy to dip them in chocolate.. of course, remove the shell. The saltiness of the peanuts goes so well with dark chocolate.

But if you want to take it a step further, make this recipe for Chocolate Peanut Butter Whoopie Pies. I love Whoopie Pies whatever their origin. See a previous post on Whoopie Pies.  The following recipe is from Martha Stewart's recipe for miniature Peanut Butter Whoopie Pies. As always use the very best chocolate, and in this case the best cocoa. Same goes for the peanut butter. The better the products, the better the taste.

Here's a tip for Presentation: Serve the Chocolate Peanut Butter Whoopie Pies on a bed of peanuts. And, you can also sprinkle the Whoopie Pies with confectionary sugar!

Chocolate Peanut Butter Whoopie Pies

For the Cookies:
1 - 3/4 cups all-purpose flour
3/4 cup unsweetened DARK cocoa powder, not Dutch-process  (I used Ghirardelli)
1- 1/2 teaspoons baking soda
1/2 teaspoon coarse salt (Kosher salt)
1 tablespoon sweet butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure Madagascar vanilla extract

For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup sweet butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

Directions
1. Make cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt in small bowl; set aside.
2. Put butter, shortening, and sugars in bowl of electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half tflour mixture, then milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.

Or you can use a Whoopie Pie Pan (I have several): Whoopie Pie Pan post

4. Make filling: Put peanut butter and butter in bowl of electric mixer fitted with paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired. I like this**

5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.