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Skippy Dark Chocolate Peanut butter Gluten Free Oatmeal M & M cookies

Gluten Free Dark Chocolate Peanut butter Oatmeal M & M cookies

Ingredients:
1 1/2 cups Dark Chocolate Skippy Natural Peanut Butter
1 cup packed brown sugar
1 cup granulated white sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 Tablespoon vanilla extract
4 1/2 cups instant oats
2 teaspoons baking soda
1 cup chocolate chips
2 cups M&M’s (1 cup in batter, rest for decorating tops)

Directions:

1. Preheat oven to 325°F. Line cookie sheets with parchment paper.
2. Mix everything up to the chips in a mixer and by hand stir in the chips & 1 cup m & m’s.
3. Drop the cookies by heaping Tablespoons on the sheets. Press in a few m &m’s on top to look pretty.
4. Bake 10 to 13 minutes.  Will firm up on the sheets while cooling.  Once out of oven, immediately top with a few extra chips or m and m’s to look nice! Can also add a chocolate drizzle if desired by melting some chocolate chips.
yield: approx 30 cookies

DARK CHOCOLATE PEPPERMINT CREAM PIE {Made with Peeps Peppermint Marshmallow Stars!}

I was asked by Peeps, the maker of the fun marshmallow treats, to come up with a recipe using one of their holiday marshmallows. I came up with this delicious cream pie {after being inspired by Nellie’s Strawberry Cream Pie!} It’s easy to make, the flavors go beautifully together and the Peeps Peppermint Marshmallow Stars add a festive touch!

Dark Chocolate Peppermint Cream Pie
Serves 6-8

  • 1 cup semi-sweet chocolate chips
  • 3 tsp butter or shortening
  • 1/4 cup milk
  • 1 Graham cracker pie crust (or chocolate- either way!)
  • 4-oz (1/2 a block) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1/2 tub Cool Whip (4 oz)
  • 1/2 tsp Peppermint extract
  • 1/2 cup Peppermint chips*
  • dark chocolate, for shaving on top
  • 1 package Peeps Peppermint Marshmallow Stars

Combine chocolate chips, butter or shortening and milk and melt in the microwave. I usually microwave it for about 30-45 seconds and then stir. If needed, microwave for another 15-20 seconds and stir again. Stir until smooth and then pour the mixture into the bottom of the crust. Sprinkle 1/4 cup of the Peppermint chips on top of the chocolate. 

*Peppermint chips are like chocolate chips only smaller and peppermint flavored. I found mine at Walmart! If you can’t find them, feel free to use 1/4 cup of crushed candy canes in place- sprinkling 1/8th cup over the chocolate and the remaining amount on top. I personally just think the peppermint chips are easier to eat! 

Beat the cream cheese, sugar, sour cream and peppermint extract until smooth.

Fold in the Cool Whip.

Pour (or scoop) the mixture into the crust. Take the Peeps Peppermint Marshmallow Stars out and separate each star. Gently press them into the top of the pie, pushing down so that the stars are flush with the rest of the cream. Cover and refrigerate overnight.

Don’t be tempted to not refrigerate the pie overnight! It needs time to set, trust me!
Top pie with remaining peppermint chips and shave about 1-2 oz of dark chocolate on top. 
Enjoy! 
For more PEEPS recipes, crafts and other fun holiday ideas visit www.Facebook.com/PeepsBrand/adventcalendar

Add chocolate mixture into pie crust, then top with peppermint chips.

Add cream mixture over the top.

Then press the Peeps Peppermint Marshmallows into the cream. 

After refrigerating overnight, top with remaining peppermint chips and dark chocolate shavings. Here’s what the pie looks like inside! The chocolate on the bottom is almost like a rich ganache- so delicious! 

The chocolate-peppermint-marshmallow combination is a winner! 

 
 
**Peeps provided me with several Peeps products to try out and get creative with in the kitchen. I supplied all other ingredients. All opinions are 100% mine! 

Roasted Rhubarb and Dark Chocolate Chunk Ice Cream

So, here’s the story on this ice cream.  It was delicious, it has the subtle but unmistakable tangy taste of rhubarb, with chunks of dark chocolate to keep it from being too retiring.    But my fresh rhubarb was on the pale side, and so the color didn’t come through in the finished ice cream as vibrantly as I’d hoped.  It’s actually a little pinker
than it shows up in the photos, but without the visual cue you probably
can’t imagine the flavor.  So from a blogging/photographic standpoint this was a failure, but otherwise, it was fun to make, and tasted really good.  If you can find yourself some bright red rhubarb this spring, I recommend giving it a try.

The dark chocolate chunks were a last minute whim.  I was watching the pale cameo pink ice cream churn around in the machine and my chocoholic side got the better of me.  I grabbed a couple of dark chocolate bars, chopped them up and threw them in.

I broke out my new ice cream maker for this recipe.  It’s the same one I used to have but got rid of in a fit of ‘lightening our load’ when we moved a couple of years ago.  It’s so quick and easy and I love that you can watch the whole process through the open top.  I dipped my spoon in a couple of times while it was churning.

Roasting the rhubarb brings out and intensifies the flavor.  It only takes a few minutes in a hot oven.  The puree is added to sugar, heavy cream and milk and then into the machine.  If you don’t have an ice cream maker you can make this with a food processor or good blender.  Check out my Blackberry Ice Cream post for details.  Basically you freeze the mixture in a large zip lock baggie and then break it up into your processor and process till smooth and creamy.  It works!

Roasted Rhubarb and Chocolate Chunk Ice Cream
oven to 400F
1 lb fresh rhubarb, washed, trimmed, and cut in 2 inch chunks.
1 1/2 cups heavy cream
1/2 cup whole milk
1 vanilla bean, seeds scraped, pod reserved
1 cup sugar
juice of half a lemon
10 oz dark chocolate, chopped

  • Put the rhubarb on a silpat lined baking sheet and roast for about 15 minutes, just until it softens and starts to release its juice.
  • Puree the hot rhubarb in a blender or food processor.  Process until very smooth.  Add the lemon juice and set aside.
  • Heat the cream, milk, vanilla seeds, and pod to a simmer.  Take off the heat and let steep until cool.
  • Strain the cream mixture to remove the vanilla pods, and whisk it with the rhubarb puree.  Chill in the refrigerator until very cold.
  • At this point taste the mixture.  Add a little more lemon juice if needed.  Pour into the bowl of your ice cream maker and process according to your machine’s directions.  When it is almost finished, add in the chocolate chunks.

I know most people would have started off with plain vanilla or chocolate for their first try.  But I couldn’t resist jumping right in and experimenting.  If you’re going to make flavors that you can easily find in every grocery store, what’s the point of having an ice cream maker?