Happy New Year!
Tomorrow starts the new year, and unlike the rest of America, I won't be starting a diet that will end a week later. Why? Because I started my last week and hopefully won't be failing.
Anyway, I'm celebrating New Year's Eve with some friends potluck style and decided to find some fun, new recipes. It just happened that these recipes were both desserts... Oops! Luckily, I am still in the I'm-on-a-new-diet-and-will-pretend-to-have-self-control phase, so I haven't been eating, and my Dad is the official taste-tester.
The first recipe is from Babble.com, but I found it here. This recipe is for Chocolate and Peanut Butter Shooters. I'll retype it all because I made a few changes, and I have a few notes. Note that I doubled the recipe in the link, but didn't double the number made because I didn't have tiny shooters, so I needed to put more in each so that they didn't look totally ridiculous.
Chocolate and Peanut Butter Shooters
Made 19 shooters in small, clear plastic cups.
- Chocolate Teddy Grahams (crushed)
- 9 oz. semi-sweet chocolate chips (mini size!)
- 2 cups heavy cream
- 1 teaspoon vanilla
- 4 oz. cream cheese
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- Crush 2-3 cups of Teddy Grahams.
- Put about a teaspoon of crushed cookie in each cup.
- Heat 1 cup of cream in a sauce pan until edges bubble (don't wait until it boils) and then immediately pour it over the chocolate.
- Whisk the chocolate and heated cream together until smooth.
- Add the vanilla and allow to cool.
- When cool, whisk again and then spoon about a tablespoon of the chocolate mixture into each cup over the cookie.
- Using an electric mixer, beat together cream cheese and peanut butter.
- Separately, beat 1 cup of cream with the powdered sugar until "thick with stiff peaks".
- Fold the whipped cream in with the peanut butter mixture. At first, when I added these together, it seemed like the two weren't going to combine, but it soon became a fluffy peanut butter mixture!
- Put mixture into the corner of a large zip lock back (or a piping bag if you're cool enough to have one).
- Add about two tablespoons into each cup.
- Use a spoon to smooth the peanut butter cream over the chocolate layer.
- Put another teaspoon of crushed cookie in each cup and shake so that the cookie covers the peanut butter layer.
|I've always wanted to use this meat-pounder, but a rolling pin might|
have been more effective. Also, it felt a little evil to crush the bears.
|Peanut Butter Cream|
This recipe was surprisingly easy, though a bit messy. They ended up being delicious (according to all taste-testers)! Definitely a good thing to make!
The second recipe is for Banana Wontons. I found the recipe on ohmyveggies.com, which is a great blog. The recipe is here, though I didn't make the sauce. Instead, I added sugar into the recipe to make it sweeter.
- 2 large bananas (ripe)
- 1/4 teaspoon cinnamon
- 1/4 cup sugar (plus more to sprinkle)
- 36 wonton wrappers
- oil spray
- Preheat the oven to 400 F.
- Mash the bananas with a fork and mix in the sugar and cinnamon.
- Put about a teaspoon on a wonton wrapper.
- Dip your finger in a bowl of water and wet all four sides of the wrapper.
- Fold the wrapper over diagonally (to make a triangle) and press the wet edges together to close.
- Once all the wontons are made, place on two baking sheets.
- Spray the wontons with oil, flip them all, and spray again.
- Sprinkle sugar onto the wontons.
- Cook for 8-10 minutes.
|Wonton wrappers with banana mixture|
|Ready to bake|
These are so great! Success #2!!!