CHOCOLATE PEANUT BRITTLE: National Peanut Brittle Day!

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES: National Peanut Butter Day!

Today is National Peanut Butter Day! Here's a great and easy recipe for Extra Nutty Peanut Butter Fudge Brownies adapted from a Pillsbury recipe. I don't usually use boxed mixes, but this is a great recipe. Of course you can make your own brownies and just add the layer of peanut butter fudge and 1/2 cup chopped peanuts. I really like the clean salty taste of plain roasted peanuts, rather than the recommended honey-roasted peanuts in the original recipe. I also add chocolate chips to the recipe and cut down on the peanut butter chips. You can never have enough chocolate!

Have a Peanut Buttery Day!

EXTRA NUTTY PEANUT BUTTER FUDGE BROWNIES!

Ingredients
2 (15.8 oz) package fudge brownie mix with chocolate syrup
1/2 cup oil
1/2 cup water
2 eggs
1 (14 ounce) can sweetened condensed milk (not evaporated)
7 ounces peanut butter chips
1/2 cup peanut butter
1/2 cup chocolate chips
1/2 cup roasted salted peanuts, coarsely chopped

Directions
Heat oven to 350°F. Spray with nonstick cooking spray or grease bottom only of 13x9-inch pan.
In large bowl, combine brownie mixes, chocolate pouches from mixes, oil, water and eggs; beat 50 strokes with spoon. Fold in chocolate chips. Pour about half of batter into sprayed pan.
In large saucepan, combine condensed milk, peanut butter chips, and peanut butter; cook over low heat for 5 minutes or until chips and peanut butter are melted, stirring constantly.
Spoon and spread peanut butter mixture over batter.
Drop remaining half of batter over peanut butter layer.
Sprinkle with chopped peanuts.
Bake at 350°F. for 35 to 40 minutes or until edges begin to pull away from sides of pan. DO NOT OVERBAKE. 
Cool 2 hours.
Cut into bars.

SINGLE MALT SCOTCH PEANUT CHOCOLATE TRUFFLES: National Scotch Day!

Today is National Scotch Day! I've participated as a judge in Scotch/Chocolate pairings, and I've found that it is often difficult to decide which chocolates pair best with which Scotch. However, here's an easy recipe for National Scotch Day that pairs not two but three distinct flavors for the perfect 'blend.' Choose your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound--12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1-1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp pure vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, peanuts, and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

Chocolate Peanut Cream Cake: "Here's a Pal to Summer Desserts"

You know I just love these Baker's Chocolate Ads & Recipes. This Baker's Chocolate Peanut Cream Cake from July 10, 1939 was specifically marketed as a Summer Cake.

I love the beginning. "Here's a Pal to Summer Desserts! Was it you we heard wishing for a summer cake recipe? We know you'll like this one." The ad goes on to say "It's simply grand to take on picnics--because it keeps so nice and moist. So maybe I'll mix up this cake today."

Wish I could order the "Free Party Book of chocolate foods for every occasion" offered at the end of the  advertisement.  In any case, you can still make and enjoy this great Summertime Peanut Cream Cake. 

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.

PEANUT BRITTLE COOKIES: Retro Ad with Recipe for Peanut Brittle Day!

Happy Peanut Brittle Day! Here's a 1953 ad from French's for the $1,000 Peanut Brittle Cookies Recipe. 

Fill your cookie jar today with these really different, prize-winning cookies made with French’s pure vanilla and fresh-ground cinnamon. Best of Class Winner in Pillsbury’s Bake-Off!

PEANUT BRITTLE COOKIES

Ingredients:

1 cup sifted flour 

1/2 teaspoon baking soda 

1/2 teaspoon cinnamon 

1/2 cup butter or other shortening 

1/2 cup brown sugar, firmly-packed 

3 tablespoons beaten egg 

1 teaspoon French's vanilla extract 

1 cup salted peanuts 

Directions:

Sift together flour, soda, cinnamon. 

Cream butter, add sugar gradually, creaming well. 

Add 2 tablespoons of egg and vanilla. 

Beat well.

Blend in dry ingredients and 1/2 cup peanuts, finely-chopped. 

Mix thoroughly. 

Spread or pat dough on a greased baking sheet to a 14- by 10-inch rectangle. 

Brush with remaining egg. 

Sprinkle on 1/2 cup peanuts. 

Bake in slow oven (325 F) for 20 to 25 minutes. Do not overbake. 

Cut or break into pieces while warm.

TRIPLE PEANUT CHOCOLATE BUNDT CAKE: National Peanut Day

Yesterday was National Peanut Day, and I posted a WWII Chocolate Peanut Butter Cake. Well, if one chocolate peanut cake is good, two are even better. So today here's a recipe for Triple Peanut Chocolate Bundt Cake. This recipe is from one of the Peanut Associations, a great source for recipes.

Growers love to educate the public on recipes and uses for peanuts. This recipe is adapted from Virginia-Carolinas Peanuts. The original recipe called for dates, but somehow I stopped using dates and just added a cup of peanut butter chips instead. So this is a very peanut-y recipe: chopped roasted peanuts, peanut oil, peanut butter chips, and peanutbutter. Another variation on this bundt cake is to use a chocolate cake mix with chocolate pudding.

Triple Peanut Chocolate Bundt Cake
Ingredients
Softened butter or cooking spray
1/2 cup finely chopped roasted peanuts
1 package (1 pound, 2.5 ounces) yellow cake mix
1 package (3-3/4 ounces) instant vanilla pudding mix
1/2 cup peanut oil
1-1/4 cups water
4 eggs
1 cup peanut butter
1/2 cup peanut butter chips
1/2 cup chocolate chips

Directions
Preheat Oven to 350.
Grease a 10-inch Bundt pan with softened butter or cooking spray.
Sprinkle 1/2 cup finely chopped peanuts in pan. Shake pan in order to coat surface with nuts.
In a mixing bowl beat cake and pudding mixes, oil, water and eggs until well blended or four minutes on medium speed. Beat in peanut butter.
Pour 1/3 batter into pan; sprinkle with a layer of peanut butter chips and then a layer of chocolate chips. Repeat.
Pour remaining batter into pan and bake for 45- 50 minutes or until cake tests done.
Cool cake in pan for 10 minutes; turn out onto rack and cool.

PEANUT BUTTER CHOCOLATE CAKE: National Peanut Day

Happy Peanut Day! Here's a great Wartime Rationing Ad for Peanut Butter Chocolate Cake to celebrate the day! This recipe is still great today!

CHOCOLATE BACON PEANUT BARK: International Bacon Day!

Today is International Bacon Day!

Chocolate and Bacon was the chocolate food trend several years ago, and I don't really think it's gone out of fashion. What a great pairing! Salty bacon with dark sweet chocolate is terrific. Add peanuts, and it's even better! Here's a simple recipe for Chocolate Bacon Peanut Bark. Barks are so easy to make, too.

Susan Russo  had a great article on NPR in 2010 on different pairings of bacon with different foods, but this was my favorite..

Chocolate Bacon Peanut Bark  
adapted from Susan Russo's recipe

Ingredients
8 strips bacon (or Costco Bacon crumbles)
16 ounces fair-trade organic chocolate 60-75 % cacao (chunks or chips are fine)
1 cup unsalted peanuts (you already have the salt from the bacon)

Directions
In large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to paper towel-lined plate to drain. Chop finely. (or use Costco Bacon Crumbles)
Line large baking sheet with parchment paper.
Add chocolate to double boiler (or saucepan on top of another saucepan). Once water begins to boil, add chocolate. Using spatula, stir continuously, until smooth and creamy.
Stir in bacon and peanuts. Pour onto prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for minimum of one hour. Bark should be hard and chilled.
Place bark on cutting board and cut (or crack) into pieces — any size or shape you'd like.
Serve at room temperature.

Single Malt Scotch Peanut Chocolate Truffles: National Scotch Day

Today is National Scotch Day! I've participated as a judge in Scotch/Chocolate pairings. It's often difficult to decide which chocolates pair best with which Scotch, but since today is National Scotch Day, I thought I'd post a recipe for Single Malt Scotch Peanut Chocolate Truffles. It's the ultimate pairing of not two but three distinct flavors. You can choose your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound--12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1-1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp pure vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, peanuts, and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

SINGLE MALT SCOTCH PEANUT CHOCOLATE TRUFFLES: World Whisky Day!

March 27 is World Whisky Day! For today's holiday, I've chosen Scotch Whisky since I've been a judge at several Scotch and Chocolate pairings. It's a hard job, but someone has to do it.

It's often difficult to decide which chocolates pair best with which Scotch, but since today is World Whisky Day, I thought I'd post a recipe for Single Malt Scotch Peanut Chocolate Truffles. It's the ultimate pairing of not two but three distinct flavors. You can decide on your own chocolate and your own Scotch. Keep the chocolate semi-sweet, so you have some sugar in there. I tend to go very dark, but not in this recipe. Recipe adapted from one by Florence Fabricant that appeared in the New York Times in 2008.

I love truffles. They're easy to prepare and look and taste great!

Single Malt Scotch Peanut Chocolate Truffles

Ingredients
1 pound--12 ounces dark chocolate (55-65% cacao-needs to be semisweet to offset the salted peanuts & Scotch)
2/3 cup heavy cream
1-1/2 tsp honey (original recipe calls for floral honey)
3 Tbsp Single Malt Scotch Whisky
6 Tbsp salted peanuts, coarsely chopped
1/2 tsp vanilla extract

Directions
Break 8 ounces chocolate into small pieces and place in metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
Stir in honey, Scotch, peanuts, and vanilla. Chill until firm, 2 hours.
Use small ice cream scoop to scoop small amounts of chocolate mixture. Quickly roll into 1 inch balls. Place on platter or baking sheet lined with parchment. Put in freezer to firm up (about 30 minutes).
Break up remaining chocolate and place 16 ounces in microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. With two forks hold truffles and gently dip in melted chocolate to coat. Place on parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.

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 BRITTLE: Peanut Brittle Day

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

DEEP SOUTH PEANUT PIE: Retro New Year's Ad with Recipe

O.K. this is a very creepy Retro 1940s Karo Syrup Advertisement, but since it features the Karo Kid as a New Year's baby, I thought I'd post it. I love Peanut Pies. Add a Chocolate Cookie Crust, and I'm in heaven. Peanuts and Chocolate -- great way to start the New Year.

DEEP SOUTH PEANUT PIE

Ingredients
2 eggs beaten
1 cup Karo Syrup, Blue Label (dark syrup)
1/8 tsp salt
1 tsp vanilla
1 cup sugar
2 Tbsp melted butter
1 cup shelled, roasted peanuts

Directions
Roll pastry 1/8-inch thick. Line 9-inch pie pan. Mix remaining ingredients together, adding peanuts last. Pour into pastry shell. Bake in hot oven (400˚F) 40 minutes or until a silver knife inserted in center of filling comes out clean.

To make Peanut Tarts:
Follow above recipe for De Luxe Peanut Pie using 1 recipe pastry. Line 6 to 8 individual tart shells. Pour in filling. Bake in hot oven (400˚F) 20 to 25 minutes.

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. She was address me as Peanut and chuckle.

I also loved Mr. Peanut. I couldn't wait to see him when we went down the shore. Mr. Peanut would walk the boards, shaking hands with all and sundry. I'm sure I believed he was a large peanut.... but that's 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, mke 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:
2/3 cup natural, creamy peanut butter
1/2 cup umsalted 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 CLUSTERS: NATIONAL PEANUT CLUSTER DAY!

Today is National Peanut Cluster Day. This should come as no surprise as March is National Peanut Month. Peanuts are a nutrient rich super food that contains vitamins E, magnesium, and B6. Add heart healthy dark chocolate with antioxidants, and you have an incredibly healthy treat!

Here's an easy recipe for Chocolate Peanut Clusters. Remember, your finished product (and taste) is only as good as your ingredients. Use the best chocolate and peanuts!

CHOCOLATE PEANUT CLUSTERS

Ingredients
12 ounces dark chocolate chips or chopped dark chocolate
12 ounces peanut butter chips
12 ounces roasted salted peanuts

Directions
Combine chocolate chips and peanut butter chips in top of double boiler (or saucepan over saucepan over simmering water). Stir over medium heat until melted. Add peanuts and stir.
Drop by teaspoon full onto wax paper.
Refrigerate until firm (30 minutes or so)

PEANUT BUTTER CHOCOLATE CHIP COOKIES: National Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day. Who doesn't love peanut butter? Add chocolate, and I'm all in. Celebrate today's holiday with this easy recipe for Peanut Butter Chocolate Chip Cookies. You'll love these!

Peanut Butter Chocolate Chip Cookies 

Ingredients
1/2 cup unsalted butter, softened
3/4 cup chunky or smooth peanut butter (I like chunky organic stone ground for texture)
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 egg
1 tsp pure vanilla
1 cup King Arthur flour or all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup chocolate chips

Directions
Preheat oven to 375°.
Cream butter and sugars until light. Add egg and vanilla and mix until fluffy.
Add peanut butter and beat until combined.
Blend flour, baking powder, soda, and salt together well.
Add dry ingredients to butter mixture.
Fold in chocolate chips and stir to combine.
Drop cookie dough by teaspoonfuls onto lightly greased or parchment-lined baking sheets.
Bake 10-12 minutes at 375°.

CHOCOLATE BACON PEANUT BARK: International Bacon Day

Today is International Bacon Day!

Chocolate and Bacon was the chocolate food trend several years ago, and I don't really think it's gone out of fashion. What a great pairing! Salty bacon with dark sweet chocolate is terrific. Add Peanuts, and it's even better! This is a simple recipe for Chocolate Bacon Peanut Bark. Barks are so easy to make, too.

Susan Russo  had a great article on NPR in 2010 on different pairings of bacon with different foods, but this was my favorite. It's simple to make.

Chocolate Bacon Peanut Bark  
adapted from Susan Russo's recipe

Ingredients
8 strips bacon (or Costco Bacon crumbles)
16 ounces fair-trade organic chocolate 60-75 % cacao (chunks or chips are fine)
1 cup unsalted peanuts

Directions
In large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to paper towel-lined plate to drain. Chop finely. (or use Costco Bacon Crumbles)
Line large baking sheet with parchment paper.
Add chocolate to double boiler (or saucepan on top of another saucepan). Once water begins to boil, add chocolate. Using spatula, stir continuously, until smooth and creamy.
Stir in bacon and peanuts. Pour onto prepared baking sheet and spread to 3/8-inch thickness. Refrigerate for minimum of one hour. Bark should be hard and chilled.
Place bark on cutting board and cut  (or crack) into pieces — any size or shape you'd like.
Serve at room temperature.

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! This 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.

NATIONAL PEANUT BRITTLE DAY: Chocolate Peanut Brittle

Today is National Peanut Brittle Day. Peanut Brittle is delicious, and it's that's much better if you add chocolate! As always, the finished product will reflect its ingredients, so use the very best! This recipe is adapted from Hershey's!

CHOCOLATE PEANUT BRITTLE

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa 
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!