BHG Delish Dish

Stirring Up Ideas In The Kitchen

chocolate

Cookie Butter Truffles

Peanut butter was my first love and then I met cookie butter. Today I’m taking these peanut butter truffles and filling them with cookie butter!

Cookie butter is undeniably addicting. Add some chocolate and you’ve got one epic treat. If you haven’t been introduced to cookie butter, it’s this magical concoction of crushed biscuits pulverized into a smooth and creamy spread. Over the last few years, it has been gaining popularity and you can find it under many names: cookie butter, speculoos butter, or biscoff spread.

Cookie Butter Truffles

When it comes to candy making and chocolates, the key to success is working quickly and efficiently. Have all your components organized and laid out in front of you for easy access. I like to use a 1-inch cookie scoop to make portioning out the truffle fillings easier.

Cookie Butter Truffles

Make sure the cookie butter truffle fillings are thoroughly chilled. I like to keep them in the freezer for 20-25 minutes. Don’t freeze them until solid. You won’t be able to chew through the filling.

Use a fork to submerge cookie butter truffle filling into the melted chocolate-coconut oil. Tap off any excess chocolate and then transfer to a wire rack set over parchment paper. Immediately top the truffle with crushed speculoos cookie bits. The chocolate will set up quickly if your cookie butter truffle fillings are cold. Alternatively, you can also place the dipped truffles into the fridge to set up. Store in the fridge until you are ready to serve and enjoy!

Cookie Butter Truffles

Here are my changes to the original PEANUT BUTTER TRUFFLES recipe

  • Instead of 2 cups granulated sugar, reduce to 1 1/2 cups granulated sugar
  • Instead of 5 oz canned evaporated milk, reduce to 4 oz (1/2 cup) canned evaporated milk
  • Instead of 3/4 cup peanut butter,use 1/2 cup cookie butter (also known as speculoos or biscoff spread)
  • Omit 1/2 tsp vanilla
  • Instead of 2 Tbsp shortening,use 2 Tbsp coconut oil
  • Note on directions: Use a heavy bottomed pot such as a dutch oven to heat mixture. Combine sugar, milk, and butter and heat until boiling. Continue to cook until mixture reaches 200 degrees F, stirring constantly to prevent burning.
  • Cookie Butter Truffles

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Chocolate Peanut Marshmallow Bars

How can you make something that already tastes good even better? Add chocolate, of course! I’ve been eyeing these salted peanut bars for quite some time. With baseball season around the corner, I’m all about peanuts! I require a bag of peanuts at every game. I’m sure these chocolate peanut marshmallow bars will be the perfect snack when I watch baseball games at home!

From sweet to savory applications, peanuts pack such flavor. The original recipe for these bars uses salted peanuts. I swapped in a combination of salted peanuts and honey roasted peanuts to mix it up. The honey roasted peanuts add an unexpected touch of sweetness that makes you crave more after each bite.

Chocolate Peanut Marshmallow Bars

The bottom cookie layer is quite similar to a shortbread crust. On top of that is a layer of melted marshmallow. And the bars are rounded out with a delectable and oh-so-delicious mixture of peanut butter, crisp rice cereal, and peanuts. Once the top layer has cooled and set, a generous drizzling of chocolate is the perfect finishing touch. These bars have everything you could ever want in a treat: sweet, salty, crunchy, and satisfying!

Chocolate Peanut Marshmallow Bars

Making these little treats is a breeze. It’s waiting for it to cool down and set up that feels like eternity. But really, it only needs about an hour in the fridge to firm up.

This is a great make-ahead dessert. Once completed, it also holds really well for a few days. Although, trust me, you’ll have no problem finishing these chocolate peanut marshmallows bars!

Chocolate Peanut Marshmallow Bars

Here are my changes to the original SALTED PEANUT BARS recipe:

  • Instead of 2 cups salted peanuts, use 1 cup salted peanuts and 1 cup honey roasted peanuts.
  • Once bars have been sliced into serving portions, drizzle melted dark chocolate over the top for the finishing touch.

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Hello Delish Dish readers! It’s Heather from Sprinkle Bakes again, and I’m back with a final recipe for our Month of Chocolate. By now you know that I love all kinds of desserts, but I am a true cake baker at heart. Selecting a chocolate cake recipe from the BHG archives was a tough choice (there are so many good ones!) but this Black Tie Cake won me over. I was certain with just a couple of tweaks the recipe could be made into the best Black Forest cake you’ve ever tasted!

Black Forest Cake

First you’ll need to find a 12 ounce jar of Morello cherries. These cherries are dark and sweet and just tart enough. You can find them at specialty grocery stores, or you can use canned dark pitted cherries that are widely available at all grocery stores.

Bake the cake portion of the recipe exactly as written – it’s perfect! Completely omit the white chocolate mousse topping. We’re replacing it with 2 1/2 cups fluffy whipped cream, which can be made with 1 1/4 cups heavy cream beaten with 1/4 cup sugar. Just pile the whipped cream on top of the cake and make a little divot in the center – this is where the cherries will go.

Black Forest Cake

Drain the cherries well and pat them dry on paper towels; pile them in the center of the cake. I gave this cake a generous sprinkling of chocolate shavings, which are easily made with a bar of chocolate and a vegetable peeler. Just lay a piece of parchment on a work surface and scrape the peeler across the edge of the chocolate. Chocolate shavings will melt easily between your fingertips, so swiftly sprinkle them over the cake.

Black Forest Cake

This cake was so delicious and quick to assemble, especially compared to most black forest cake recipes that have many layers. Get the printable recipe right here!

I hope you’ve enjoyed this ‘Month of Chocolate’ as much as I have. Until next time!


Banana Truffle Pie

Strawberries are some of my favorite fruits. I’ve been waiting since the holidays to make this strawberry truffle pie. However, fresh sweet strawberries are still nowhere to be found. I must patiently wait a few more weeks until strawberry season makes its grand entrance. In the meantime, we do have plenty of bananas. Bananas are such a versatile fruit. They make smoothies delicious, baked breads scrumptious, and they’re delectable in pies! One slice of this caramelized banana truffle pie has me thinking… what strawberries?

Since bananas are readily available any time of year, this banana truffle pie is the perfect year-round treat. Plus, it’s super easy to make.

Banana Truffle Pie

This recipe requires the use of a pre-baked pie crust. You can use the single crust pie dough included in the recipe, or if you’re pressed for time, store-bought pie dough is a perfect alternative. This pie crust can be baked in advance, making assembly of this pie a breeze.

Once your pie crust is baked and cooled, you can spread in the truffle filling. The silky truffle filling is made with semi-sweet chocolate and cream cheese. It’s the perfect balance of sweet with a nice kick of tang and creaminess from the cream cheese. Once filled, allow the truffle filling to set up in the fridge.

Banana Truffle Pie

Right before serving, top the filling with sliced bananas. One layer of bananas isn’t enough. Load on the bananas by adding two or three layers. Sprinkle sugar generously over the sliced bananas. Use a kitchen torch to lightly brûlée and caramelize the bananas. Slice and serve immediately. Once you’ve caramelized bananas, I don’t recommend placing it back in the fridge. The caramel crust will soften and expel liquid.

Banana Truffle Pie

Add a dollop of whipped cream or a scoop of ice cream for a bit more fun! Or, simply eat it as is. I love the crunchy caramel crust, sweet bananas, and creamy truffle filling. It’s a winning combo!

Here are my changes to the original strawberry truffle pie:

  • Instead of 1 pound fresh strawberries: use 3 ripe bananas
  • Omit 1/4 cup red currant jelly
  • Add 2 Tbsp granulated sugar over sliced banana to brûlée before serving

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Hey everyone! It’s Heather from Sprinkle Bakes again, and I’m back with a third recipe for our Month of Chocolate. It’s a fact that I’ve never met a chocolate-peanut butter cup I didn’t like, and when I was perusing the BHG archives I came across this easy Peanut Butter Cup recipe. I immediately thought of the extra-large jar of Biscoff in my pantry, and decided to whip up a batch of chocolate-cookie butter cups!

Chocolate Cookie Butter Party Cups

My alterations to the original recipe are pretty simple. Aside from swapping the peanut butter for cookie butter, I also swapped the milk chocolate for semisweet. Prep your bake ware before you melt the chocolate. You’ll need a standard size muffin tin lined with sturdy cupcake papers (I like the foil-lined variety for candy-making).

Chocolate Cookie Butter Party Cups

Melt the chocolate in a saucepan until it is smooth and glossy and coat each cupcake liner with the chocolate. I used a small kitchen-dedicated artist’s brush to coat the liners, but you could also use a pastry brush or the back of a spoon. Inspect each cup to make sure you didn’t miss covering any spots with chocolate and let the cups chill in the refrigerator for about 10 minutes.

When the cups are firm, fill each one with cookie butter 3/4 full. A small demitasse spoon works perfectly to spread the butter down into the cups. If your cookie butter is too firm to spread, then heat it per the recipe’s instructions. My cookie butter was soft and didn’t require heating. Cover the filling with more melted chocolate and smooth the top.

Chocolate Cookie Butter Party Cups

Now for my favorite part – the sprinkles! Grab your favorite bottle of colorful nonpareils and start shaking! After the cups are decorated, place them in the refrigerator for a quick chill. When the chocolate is firm they’re ready to serve! These cups look like a party when placed in colorful liners and decorated with sprinkles. They could not be easier to make. Print the recipe here to make your own version!


Hi there! I’m Chrissy Dupé from Little food blog. I live in Melbourne, Australia with my husband Tony and our Toy Cavoodle, Boris. We love food. And I always want to try a bite of everything. It’s just the worst when you order a meal then get food envy when the other dishes come out. First world problem? Absolutely. But a problem, nonetheless. I believe if you eat small you can have it all, so I created Little food blog – a website for home cooks that’s full of little recipes with big flavour.

When BHG asked me to put my spin on one of their recipes I was super excited. But naturally, I couldn’t choose just one. So I decided to make one savoury and one sweet dish and shrink them down to make a cute little two-course brunch menu.

First up, the classic creamy mac and cheese.

I have a confession to make… I’ve never actually had it before (crazy, I know!). It’s not really something that’s on a lot of menus in Australia. But I do love cheese and I do love pasta (who doesn’t?). My husband also loves sport. It’s off-season for Aussie football at the moment and he’s been glued to the American NFL playoffs (he’s a Bengals fan). So I thought it was rather appropriate to make an American classic for his game day celebrations.

Mac n cheese balls

I decided to put a Little food blog spin on it by turning it into Fried Mac and Cheese Balls with Chorizo. I love this idea cause it adds a lovely crunchy texture on top of the creamy, cheesy goodness. Plus you can just use your leftover mac n cheese (assuming you have any left… this stuff is good).

When making the Creamy Mac and Cheese recipe, I added two chorizo sausages, finely chopped and pan-fried. Plus 1/4 tsp of paprika, a pinch of cayenne pepper and a handful of chopped parsley. Side note: I couldn’t find any of the three different kinds of cheeses listed in the BHG recipe in Australia, so I had to improvise.

Mac n cheese balls frying

Once cooked, I cooled the mixture for a couple of hours, rolled it into 1/4 cup size balls, dipped them in an egg wash made from two eggs whisked with two tablespoons of milk, then rolled them in a mix of half regular and half panko bread crumbs (one cup of each). I then deep-fried them in vegetable oil at 180°C (350°F) for three minutes each side until golden (you could also use 2 inches of oil in a deep skillet), and served them with tomato relish.

Fried mac n cheese balls with chorizo

For the second course, I chose BHG’s Gingerbread pear muffins. I’m a massive fan of anything that involves gingerbread. And ginger, pear and chocolate is a killer combination. So I brunched it up a little by turning it into a little gingerbread pear skillet hotcake.

Pears for gingerbread pear hotcake

Lindt chocolate for gingerbread pear hotcake

I didn’t change BHG’s recipe much. I just added an extra egg to make the mixture more hotcake-y and finished it off with the delicious chocolate sauce and a dollop of whipped créme fraîche.

And there you have it – a tasty little two-course brunch menu for the weekend, and no agonising decision between sweet and savoury. Thanks BHG! And go the Broncos!

Gingerbread & pear skillet hotcake

Mac n cheese balls and gingerbread and pear hotcake

 


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