Puppy Chow

At work I was asked to make some puppy chow for an event. After I confirmed that I would be getting reimbursed for ingredients, I happily agreed to make and deliver it.

There's peanut butter and chocolate, how can you go wrong with that?

Monday night I made 2 batches and last night I made the other 2. The boys were thrilled, they love the stuff. When I told them it was for work, the whining was immediate. I asked them to be patient and asked if they would test it to make sure it was good. They happily agreed. Shocking right?

Sorry about the lack of good pictures, I didn't even think to take some while I was making it.

Semi-sweet chocolate

White chocolate

Ratings:

Mom - A+
Peanut butter + Chocolate = YUM!

R2 -A++++++
I love this stuff!

Hank - A++++++
Yummy in my tummy!

Without further ado, here is the recipe:

Puppy Chow
  
Ingredients

1 12 oz box rice cereal
2 cups semi-sweet chocolate chips
1 cup smooth peanut butter
5 tbsp. butter
1 tsp. vanilla
1 pkg. (16 oz. or 1 lb.) powdered sugar (you will probably need less, use a little at a time)

Directions

1. Pour out cereal into large bowl and set aside.
2. In 1-qt. saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently until melted.
3. Remove from heat; stir in vanilla.
4. Pour mixture slowly over cereal while stirring with a spatula to evenly coat.
5. Pour into a 2-gallon resealable plastic storage bag or grocery bag.
6. Add powdered sugar slowly. Shake until well coated.
7. Spread onto wax paper to cool. Store in airtight container.

Suggestions

• Substitute white chocolate for the semi-sweet chocolate. (I tried it and the chemistry wasn't quite right. I need to play around with it a bit, it ended up being too firm to spread easily. It still tasted great but it doesn't look quite as pretty)

Cream filled chocolate cupcakes with chocolate frosting

 Remember that cupcake book that I told you about? A couple weeks ago I tried another recipe from it.

You know those Hostess cupcakes with cream filling? This recipe is kinda like that.It was a fun one to play around with for sure!

Ratings:

Mom - C
The cake was great, the filling needed something, I'm not sure what. The ganache was a little thin (I think that's my fault) This is one that I will try again sometime with a few changes.

R2 - B
It's good. I like the regular (butter cream) frosting better though.

Hank - B
It's ok.


And here we go with the recipe:

Cream-Filled Cupcakes

Ingredients

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

GANACHE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Directions

1. Prepare and bake cupcakes according to package directions for cupcakes.
2. Cool for 5 minutes before removing to wire racks to cool completely.
3. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool.
4. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture.
5. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip.
6. Fill the bag with cream filling. Push the tip through the top of the cupcake to fill each cupcake.
7. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
8. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency.
9. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.