Peanut Butter Chocolate Chip Coconut Bars

Hello there.

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I feel like I haven’t posted a recipe on here in a kagillion years.  And yes, that is a real measurement.  It comes right after bagillion and kagibagillion.  Anyhoo, if you look it’s only really been about a week but it feels so much longer for me.  Finals isn’t really conducive for cooking and when I do find the time and energy to cook, the last thing I want to do is attempt to take semi-appetizing pictures of it all.

So, yes I made some dijon-crusted porkchops.  Yes, they were da bomb.  Yes, I DID just use the phrase “da bomb” and if I were able to post that recipe you’d be using it, too.  You’d all be going, “These pork chops.  They be da bomb.”  And apparently we’re all from one of those Barbershop movies, too.

Aannndd, I’m going on a very long tangent that is meant to lead to this cookie recipe, which is a repeat from the old blog.  I know it’s sort of lazy to repost, and I admittedly don’t really have a defense for the laziness argument.  But, I can tell you these are delicious.  And they will make you gain about eight pounds, but you won’t care because they are JUST THAT GOOD.  If those all-caps don’t make you believe, I don’t know what will.

Peanut Butter Chocolate Chip Coconut Bars

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Ingredients:
 
1/3 cup butter
1/2 cup creamy peanut butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup sweetened shredded coconut
2/3 cup chocolate chips
1 cup powdered sugar
 
Directions:
 
Preheat oven to 350 degrees.  Prepare a 8×8 baking dish.  In a bowl, mix together the flour, salt and baking powder.  Set aside.
 
In the bowl of a mixer, cream together the sugar, butter and peanut butter.  Add the eggs and vanilla, scraping down the sides.  Put the mixer on low speed and add the flour mixture.  Fold in the chocolate and coconut.
 
Pour the batter into the baking dish, smoothing it evenly.  Bake 30 minutes, or until the center is browned and the edges darken.
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Source:  Confessions of a Cookbook Queen
** Btw, I apologize if this post or any forthcoming posts over the next two-three weeks are scatter-brained.  Finals has done bad things to my mind.  Like completely obliterating it.  **
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Chocolate Cupcakes with Peanut Butter Cookie Frosting

I’ve been sick here for the past week.  Which, you know, pretty much sucks.  I miss being in grade school when being sick was the BEST thing ever.  I would stay home from school and spend the day watching all those terrible mid-day-talk-shows.  My mom would make me cinnamon-and-sugar toast and make sure my tea had just the right amount of honey.  Being sick was a call for rest.  For slowing down.  For Maury Povich.

Law school doesn’t allow sick days, though.  Alright…it probably does, but if you don’t want to get behind and be the pariah in your study group, you really better buck up and get yourself to class.  This means your purse becomes a moving trashbin for used kleenexes.  You become that person in the library who blows their nose and everyone hates.  And then you sort of hate yourself, too, because you’re sitting in the library feeling like death and all you want to do is sleep, but you just need to finish this last case and it’s going on forever because the Judge wants to turn this opinion into the next (not) great American novel.

And, basically, being sick when you’re a pseudo-adult sucks.  A lot.

Due to my walking around as a human germ ball, I haven’t done a lot of cooking.  I’ve basically had no appetite and when I do all I want to do is eat things like BBQ chips and these cupcakes.  It’s a rich chocolate base with a thin layer of ganache and a frosting peanut butter cookie nestled on top.  I made them over the summer for my birthday, and have been itching to make them again.

So…anyone want to make me these cupcakes??

Chocolate Cupcakes with Peanut Butter Cookie Frosting

Ingredients:

For the cupcakes:
1 1/2 cups hot brewed coffee
3/4 cups unsweetened cocoa powder
2 1/4 cups flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, at room temperature
1 1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 tbsp. vanilla extract
1 cup peanut butter chips

For the ganache:
6 oz semi-sweet chocolate
1/2 cup heavy cream

For the peanut butter cookie frosting:
9 tbsp unsalted butter
1 1/2 cup creamy peanut butter
3 cups powdered sugar

Directions:

For the cupcakes:

Preheat oven to 350 degrees.  In a bowl combine the flour, baking powder, baking soda and salt.  Mix together the cocoa powder and coffee in a bowl and set aside.  In a mixing bowl, cream together the butter and two sugars.  Add the eggs on at a time.  Mix in the vanilla extract.  


Add the flour mixture in three additions, alternating with the coffee-cocoa mixture, beginning and ending with the flour mixture.  Fold in the peanut butter chips.   Fill the cupcake tins 2/3 of the way.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

For the ganache:

Bring the heavy cream to a boil.  Pour over the chocolate and let stand for two minutes.  Stir until the chocolate is melted.  

For the peanut butter cookie frosting:

Mix together the peanut butter and butter.  Add the powdered sugar, mixing until a thick frosting forms.  With clean and dry hands form round disks and press the tines of a fork on the top to make it look like a peanut butter cookie.  Place on a piece of parchment paper.

To assemble the cupcakes, use an offset spatula to smear a layer of the ganache on the cupcake.  Press a “peanut butter cookie” on top.

Source:  Annie’s Eats