Copycat Recipe: Reeses Peanut Butter Eggs

As of right now, the Chocolate Covered Katie Cookbook is the #1 Amazon Best Seller for dessert cookbooks and #4 on the Best Seller list for cookbooks overall. I am forever grateful to everyone who has been spreading the word! Dear Easter Bunny, I want just one thing for Easter: a basket filled sky-high with these chocolate peanut butter eggs. Peeps shmeeps. This past month, I received many requests for a healthy Reeses eggs makeover. No, seriously, they really do. Homemade Reeses Peanut Butter Eggs Print This Recipe 5/5 Ingredients 1/4 cup peanut butter OR allergy-friendly alternative dash salt (I also use salted pb) 1/4 cup powdered sugar or *Sugar-Free Powdered Sugar* 2 tbsp cocoa powder 2 tbsp virgin coconut oil (for substitutions, see note below) Liquid stevia to taste OR 2 tbsp agave or pure maple syrup 2 more tbsp of the sugar/sf sugar, if needed Yield: Makes 6-9 eggs Instructions Mix the first three ingredients together in a bowl until it becomes a crumbly dough.

A Family Favourite - Easy Rocky Road Recipe | Art of Baking Since moving to Melbourne in early 2011 I’ve started running more and eating healthy. Whenever I return home to Hobart my mum (like all mums) goes slightly overboard preparing a variety of baked goods which I feel is more a secret tactic to make me put on weight. So much so that when she came to visit last weekend, she brought two lunch boxes full of baked goods. One of the delicious things she bakes is this super easy rocky road recipe. Today Rani and I took time off work as I picked up my new bike to commute to work on (much to my mum’s worry) and spent time photographing more baked goods for the Art of Baking. Between all of this we sat and enjoyed some home-made coffee and ate rocky road that I prepared the night before. Easy Rocky Road Recipe Author: Alex and Rani Recipe type: Dessert Prep time: Cook time: Total time: Serves: 8 2½ blocks of Cadbury’s chocolate1 packet of pink and white marshmallows1 packet of mixed glace cherries1 small packet of crushed nuts

Coconut Balls Cette recette était déjà parue sur le blog, il y a un bout de temps, et je crois qu'elle mérite d'être mise à jour. Comme je le disais déjà dans le premier article, ces chocolats fourrés à la noix de coco ressemblent aux barres Bounty, en mieux. Sans matière grasse ajoutée, elles sont sans doute plus saines aussi. Le coeur compact, légèrement sucré, est enrobé de chocolat un peu amer, parce qu'à 70% (comme dans tous mes chocolats maison). Pour la réalisation, rien de bien compliqué. Pour le tempérage du chocolat, il vous faut un thermomètre - et je vous conseille de lire les articles ici et ici pour comprendre de quoi il s'agit. Boules coco Imprimer la recette pour environ 15 boules (comme sur la photo) - 300 ml de lait ENTIER - 50 g de sucre - 85g de poudre de noix de coco (noix coco sèche râpée) - 100g de chocolat noir de couverture idéalement mais sinon prenez du bon chocolat noir à 70% English Version The flavours are well balanced. To make them, nothing too complicated. Print Recipe

My Confession: Failed Attempts I will just come out and say it: a lot of things I try to make come out gross and end up in the trash. Not always the whole batch of whatever it is, since my family is kind enough to try. But when 8 of the 12 muffins I made a week ago still sit in the bag on the counter, I know it is time to dump them. As sad as that story is, it doesn’t really bother me. You see, I can’t eat pretty much anything I make because of my absurd amount of food allergies. So I see something online, adjust it a bit if I’d like, and then get my groove on in the kitchen. My family will always humor me and try it, but the majority of the time it is a fail. They are meant to be a dessert (aka, not eaten like a snack every day) and are not as sweet as the real thing. So, here is my take on the infamous Dark Chocolate Reese’s Peanut Butter Cup Yield: 5 PB Cups 3 Tbsp. coconut oil or butter6 Tbsp. natural cocoa1 Tbsp. honey (or maple syrup or other sweetener)1/4 t. vanilla5 tsp. natural peanut butter Nutrition Facts:

Peanut Butter Fudge (I call it Fluffernutter Fudge) Hi there. Meet my good friend Peanut Butter…. And it’s counterpart, Marshmallow Cream…. Don’t they just go perfectly together? And did ya know that together (with a few other ingredients) you get the most amazing Peanut Butter Fudge? This is one of those recipes passed down from one good friend to the next. Let’s just pretend we don’t know there’s a whole lotta peanut butter, a whole lotta marshmallow cream, and a whole lotta sugar that goes into this stuff, and just enjoy every little bite of fluffernutter goodness. And to my friends Traci and Melissa, thanks for passing on the gluttony. Peanut Butter Fudge (I call it Fluffernutter Fudge) Ingredients 4 c sugar 1 c brown sugar 1/2 c butter 1 can (12 oz) evaporated milk 1 jar (7oz) marshmallow cream 1 jar (16 oz) Peanut butter 1 t vanilla Instructions Lightly grease a 9×13 in. pan In a large saucepan combine sugars, butter and evaporated milk over medium heat. Remove from heat and stir in the marshmallow cream until blended and melted.