CHOCOLATE PEANUT BUTTER BLONDIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 24 small squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
- Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.
PEANUT BUTTER SUNDAES
This is a peanutty change of pace from traditional ice cream sundaes with chocolate sauce. It's a delicious recipe that proves even a quick meal doesn't have to go without dessert. ---Susan Mowery, Newville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-1/2 cups sauce.
Number Of Ingredients 5
Steps:
- In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove from the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Nutrition Facts : Calories 191 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE BROWNIE WAFFLE SUNDAES
One of my best friends loves chocolate as much as I do, so I like to make this over-the-top brownie waffles treat when we're together playing board games or cards in the winter. -Vicki DuBois, Milltown, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 waffles.
Number Of Ingredients 14
Steps:
- In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, combine the flour, brown sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, milk, oil and vanilla; stir into dry ingredients until smooth. Stir in pecans and melted chocolate (batter will be thick)., Bake in a preheated waffle maker according to manufacturer's directions until golden brown. Serve with ice cream, toasted pecans and ice cream toppings.
Nutrition Facts : Calories 852 calories, Fat 42g fat (12g saturated fat), Cholesterol 125mg cholesterol, Sodium 575mg sodium, Carbohydrate 107g carbohydrate (70g sugars, Fiber 5g fiber), Protein 14g protein.
CHOCOLATE-TEQUILA SUNDAES
Categories Milk/Cream Tequila Ice Cream Machine Chocolate Egg Dessert Freeze/Chill Frozen Dessert Banana Pecan Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 28
Steps:
- For cinnamon ice cream:
- Whisk yolks and sugar in medium bowl to blend. Bring cream, half and half, cinnamon stick, vanilla bean and ground cinnamon to boil in heavy medium saucepan. Gradually whisk cream into yolks; return to saucepan. Stir over medium heat until custard thickens, about 7 minutes (do not boil). Mix in extract and rum. Chill.
- Strain custard. Process in ice cream maker according to manufacturer's instructions. Freeze in covered container.
- For chocolate-tequila ice cream
- Melt chocolate in top of double boiler over simmering water. Set aside. Beat yolks and sugar in medium bowl to blend. Bring half and half, cream, honey, cocoa and salt to boil in heavy medium saucepan. Gradually whisk cream mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens, about 10 minutes (do not boil). Whisk in melted chocolate, then tequila and vanilla. Chill.
- Process mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container.
- For fudge sauce:
- Bring cream to boil in medium saucepan. Remove from heat. Add chocolate and vanilla; whisk until smooth. (Ice creams and sauce can be made 3 days ahead. Cover sauce and chill. Rewarm sauce before using.)
- Preheat broiler. Arrange bananas on baking sheet. Brush with butter. Broil until brown, about 4 minutes.
- Place some warm sauce, then 1 tablespoon nuts into each ice cream goblet. Top with 1 scoop of each ice cream then bananas and more sauce and nuts.
CARAMEL PEANUT SUNDAE
Provided by Amanda Hesser
Categories ice creams and sorbets, dessert, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- To prepare caramel sauce: In a small saucepan over medium heat, stir 1/2 cup sugar until melted. Reduce heat to low, and slowly add butter, 1/4 cup heavy cream and 1/4 cup milk; be careful to avoid spattering. Remove from heat, and add salt and 2 tablespoons corn syrup. Mix until smooth. Cool, cover and refrigerate until chilled, 2 hours or overnight.
- To prepare ice cream: In a medium saucepan, combine 1 1/2 cups milk, vanilla bean and pulp, and 1 tablespoon corn syrup. Place over medium heat until steaming; meanwhile, in a medium bowl whisk egg yolks and 1/3 cup sugar until light in color and fluffy. Whisk about 1/3 of the hot milk mixture into eggs, then whisk egg mixture back into pan. Continue to heat mixture until it is thick enough to coat the back of a spoon. Strain into a bowl set over ice water, and allow to cool.
- Transfer mixture to an ice cream maker, and freeze according to manufacturer's instructions. When ice cream has finished churning, stir in 1/2 cup peanuts. Transfer to a plastic container, and freeze.
- For assembly: Pour a little caramel sauce into each of 4 tall glasses. Lay a wafer in each glass, top with a scoop of ice cream, another wafer, another scoop of ice cream, and another wafer. Add more caramel sauce, and sprinkle on some chopped peanuts. Add whipped cream, top with more caramel sauce and peanuts, and serve.
Nutrition Facts : @context http, Calories 1084, UnsaturatedFat 38 grams, Carbohydrate 78 grams, Fat 80 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 36 grams, Sodium 461 milligrams, Sugar 65 grams, TransFat 0 grams
RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS
Provided by Diana Yen
Categories Dessert Frozen Dessert Raspberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
- In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
- Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
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