So, I found myself faced with SUDDENLY HOUSEGUESTS. I didn’t have many easy-to-eat items laying around the house, so I decided it would be a good time to bake some yummy, mildly indulgent snackables to keep on hand.
These lovely muffins seemed to do the trick (Adapted from About.com). Hope you enjoy them as much as we did!
Today is my birthday! I couldn’t think of a better way to spend it than admiring one of my most favorite foods in the world and giving you 29 recipes about it for my 29th birthday. This is a collection of recipes found from all over the internet, some from Qwerty Cafe, some from my favorite food blogs, and Pinterest. The recipes consist of some of my most favorite peanut butter recipes ever and some I cannot wait to try.
8. Crispy Peanut Butter Balls from The Chew/Clinton Kelly. I think this is my most favorite recipe out of all the 29. A coworker of mine would make them around the holiday time. Last year was the first time she didn’t, and the first time I did. They are so simple to make, just a bit of work with rolling/scooping and coating in chocolate. I could live off these.
10. Chocolate Truffle Peanut Butter Pie from Pillsbury. I made individual ones of these recently, keep an eye out on Qwerty for a post about them. In the title picture they are in the bottom right corner.
About 12 years ago a Krispy Kreme Doughnuts opened near me. Everyone talked about how wonderful the doughnuts were, and how magical those warm, right from the fryer, just glazed ones were. Everyone had to have them, warm or not, people went crazy for them. Even though the Krispy Kreme was pretty close, it was never that close without a car. So I only had a few Krispy Kremes from the local grocery store, but I didn’t think they were anything to go crazy over. A few years later, they closed. The buzz went away. The building sat there empty for years, until about 2 years ago. I noticed one day driving by the hot sign was on, and a super long line of cars wrapped around the building.
Did you know there’s an app for that!?
I still have not had a ‘hot one’, but did manage to make my way there last fall for their pumpkin spice and pumpkin cheese cake doughnuts. That’s when I found out they had specialty flavors every month. Sometimes it’s two different flavors, or the same flavor in different styles, like a custard filled doughnut and a cake glazed doughnut.
This month’s flavors are cake batter, and brownie batter custard filled doughnuts. I love just about anything cake batter flavored, and who doesn’t like to lick the brownie spoon? We picked these up as soon as Adam and I could fit it into our Qwerty dinner cheat day. So, what did the Qwerty Crew think of these delicious little doughnuts?
Brandie: I really liked both of them, but the cake batter is the better one in my opinion. The flavor of the custard is spot on cake batter. Not overly sweet, or overwhelmingly cake batter flavor like the chemically tasting ones. It’s fresh and light. I hope to get at least one more before they are onto the next flavors. The brownie batter ones do taste like delicious just mixed up batter, it even has the little bit of brownie batter grit. But there’s just a little something missing flavor wise and I can’t quite put my finger one it. Would I eat another one? More than likely, it’s a chocolate creme filled doughnut. If there’s a Krispy Kreme near you I say go try them out!
Brie: Unfortunately, I was just getting over the flu when Adam and Brandie brought us these delectable donuts. I filled up quickly on dinner, but made sure to try one of these. I thought at first that the Brownie Batter would be what I wanted, but I ended up going with the Birthday Cake Batter. It was delicious! The filling tasted just like frosting, and the crunchy sprinkles on top were perfect. Growing up in New Hampshire, I was always a Dunkin Donuts girl, but Krispy Kreme is definitely a treat. Can’t wait to see what they’ve got next month!
Cat: So, this whole cheat day thing has really made me aware of whether or not I’m enjoying what I’m eating. In this case – the brownie batter doughnuts failed the “worth it?” test. The texture was nice, but I was expecting a rich, chewy, moist, ultra chocolatey experience – and they didn’t really deliver. The flavor just wasn’t that strong and though they weren’t unpleasant… I’d give them a “meh.” The cake batter flavor was much better, but only because of the filling. The pastry itself was similar in its blandness to the brownie batter. The filling, however, was absolutely reminiscent of frosting – but the sweetness was THISCLOSE to being cloying instead of enjoyable. For my diet’s sake, I’d definitely have the cake batter ones again… and I’d just spoon out some of the filling. 🙂 As a side note – I have tried fresh-from-the-oven classic Krispy Kremes and they are absolutely addicting.
Adam: The cake batter was for sure my favorite of the two. The problem with the brownie batter is that the donut itself doesn’t have enough of a flavor to enhance the filling. Mix the batter filling with a classic chocolate donut and I’d be on board!
Ooey gooey warm chocolate, buttery croissants, creme and a few other ingredients is all it takes to make a simple heavenly dessert. It’s such a rich treat the individual size cups are prefect. A lot of people love this warm, straight from the oven. But in my picky tastes they are wrong.
I think it’s best if it’s cold, or out of the oven cooled to almost room temperature. When it’s cold, it has crisp chocolate pieces, and it’s a little dense like eating a cake. I believe when it reaches almost room temperature, this recipe is at it’s absolute prime. The “pudding” has almost set, but the chocolate is still very melty and gooey. The flavors are legen—wait for it… and I hope you’re not lactose intolerant because the second half of that word is—dairy! Of course, try it how you want. I hate to say I told you so. So I won’t say it.
There are a number of great things about this recipe besides the taste. If you take out the chocolate, you have a bread pudding base you can add any of your favorite flavors to. Caramel, fruit (fresh or dried), nuts, and spices, your imagination is the limit. You can also use any type of bread you want, I’ve even used scones, but croissants, challah, and brioche are the most popular.
This is how I measure exactly how many croissants I need. Over fill the cups with the cut up croissants, and when it soaks up the liquid it will fit perfectly!
Omit all the sweet elements, add a few more eggs and a little less cream it can become a savory dish. Add in some cheese, bacon, sausage, ham, small dice your favorite veggies, or green chilies and splash of hot sauce, salt and pepper and your ready to go. Any bread you want to use, but sour dough, and french baguette are the most popular for savory bread puddings.
Left over bread about to go bad? Don’t throw it away! Make a bread pudding!
This Valentines Day, while cooking for my fellow Qwertiers, I decided I wanted to do something rich and delicious for our dessert.
I started out knowing I wanted to make this delicious Chocolate Cake recipe from Add a Pinch that we had used before (the frosting is seriously good), from there I decided I wanted to include the ganache from my Irish Carbomb Cupcake recipe, and then the Irish Chocolate Mousse that Cat likes to whip out every now and then.
These three things together made for one seriously deadly cake. I would have liked to show you a picture of the whole cake, but it was so delicious it wasn’t in one piece long enough to photograph.
Since the frosting is a mousse with an egg base, the cake should be kept refrigerated; I’m not typically one to enjoy cold cake, but I’ll tell you a secret: pour a little heavy cream and/or Irish cream onto the cake and let it soak in for a minute before devouring.
Last year I had a Boston Cream Pie for the first time and absolutely loved it. Now I’m always on the look out for Boston Cream Pie anything. Boston Cream Pie cookies, ice cream, yogurt, and doughnuts among a sea of many other things. There’s even a Boston Cream Pie seltzer water, but you’ll have to ask Adam about that one. I wasn’t brave enough for that while we were on the East Coast.
I love this poke cake because it’s super easy, the longest part is waiting for the pudding to set up. This recipe is for all box mixes and canned frosting, but if you’re feeling up to it you can of course go all out and make everything from scratch. Just your basic yellow cake mix, vanilla pastry cream and chocolate ganache recipes are what to look for. There’s so many different flavors of poke cake you can make, you can also use jello instead of pudding. Have you had a poke cake before? What’s your favorite flavor? If I have anything to do with it, 2014 will be the year of the poke cake!
Three types of chocolate all rolled into one delicious little cookie. It is very rich, but very much an anytime cookie. For an extra treat eat one just out of the oven. Soft, warm, ooey gooey chocolaty goodness.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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