Blake Makes! PBDDL!

The wonderfulness that is peanut butter dulce de leche (otherwise known as PBDDL) came in earlier this week, and let me tell you how excited I was! How do you get it? Go to Blake’s website and sign up to be in Soopz! He is a foodie like many of the bloggers that are Soopz members, and he has a new product, which is PBDDL. In order to get the word out, he has giveaways of his products, and now I’m pretty sure many people are all anxiously awaiting it’s selling debut! (mmm)


Another bonus? He is a fellow NOLA-ian. Represent f’real!

With my PBDDL, I made cupcakes! Weight Watchers friendly cupcakes! Now these were flimsy, but there was nothing bad to say about the richness and taste of it…just take a spoon and go crazy! Mmm…

Recipe

10 oz. diet coke
1 box Chocolate cake mix
1 egg white

Bake according to the box recipe. However, halfway in the middle of the baking time, I placed mini Reese’s cups inside, and then let it bake the rest of the time.

The real fun is here…thanks to Allrecipes!

I 1/4ed the recipe though since I only had 1/4 cup of peanut butter to work with :). Delicious though!!

INGREDIENTS

* 1/8 cup butter, softened
* 1/4 cup creamy peanut butter (used PBDDL)
* 3/4 tablespoons milk, or as needed
* 1/2 cups confectioners’ sugar

DIRECTIONS

1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.



Chewy Thin Mints

These came out really rich but good. Remind me SO much of the taste of girl scout cookies but really chewy. I left about 8 at home with the fam and brought the rest to work. They were gone in minutes!

Chewy Thin Mints
Source: Cooking Light

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons applesauce
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg white, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm. ** For me, firm was after 24 hours, and it wasn’t really firm but it was enough to manage with! **

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.

** I then melted white chocolate and drizzled that on top of the cookies with sprinkles. Added food coloring for a fun look :) **

Would you like a bite?

Makes 2 dozen cookies (serving size: 1 cookie)

Nutritional Information

CALORIES 76(22% from fat); FAT 1.8g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 4mg; CALCIUM 8mg; SODIUM 33mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 13.7g

I believe the Reese’s factory exploded in my 8×8 pan

This is another recipe from bakingblonde’s blog. It’s sooo amazing! The kitchen smells heavenly and these are my first brownies I’ve ever made from scratch. They came out super moist too!! These are not for the dieters…oh well! I’m bringing half to work tomorrow so there isn’t that much to tempt me!

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar (I used 1/2 c of splenda and 1/2 c of sugar)
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted (I used another oz of semi sweet instead because I love sweeter chocolate)
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour (I used whole wheat flour)
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt

Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened (I used 1/3 less fat)
1/2 cups creamy PB
1/3 cup sugar (I used splenda here)
1 egg
1 tsp vanilla

5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each
IMPORTANT: Do NOT omit the Reese’s Peanut Butter cups. They take these brownies over the top and add the “Double” Peanut Butter taste the title tepts tastebuds with

Preheat oven to 350. Line an 8×8″ square pan with foil and lightly coat with PAM cooking spray.

In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scortch! Remove from microwave and allow to come to room temperature.

In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.

In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.

Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.

Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
Bake for 35- 40 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not over bake or they will harden, if under baked they will be too gooey. Every oven is different so watch and check these after about 30 minutes of baking to ensure they are done.

**After about 30 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.


Here is the batter..

The finished product…

Want a bite? mmm…

Nutritional Info: (if I dare)

If you go by the regular recipe, it’s about 400 cals/brownie for 12 brownies. However, I cut them into 16 and my substitutions make them:

Calories 244.1
Total Fat 17.8 g
Total Carbohydrate 19.4 g
Dietary Fiber 2.2 g
Sugars 11.4 g
Protein 5.7 g

Weight Watchers Points: 6 (a splurge well worth it!!)