Easy Peanut Butter Fudge

Easy Peanut Butter Fudge Easy Peanut Butter FudgeI recently shared a super easy peanut butter fudge recipe for RecipeChatter that you’re doing to love!

Fudge is a great summertime recipe because there’s no oven needed, and it’s easy to make in large batches for parties. This one is ready in no time at all and is easy to customize with your favorite add-ins, like extra peanuts, chocolate chips or Reese’s. I actually really liked adding peanuts because of the extra crunch they have, but you can never ever go wrong with Reese’s!

If you like this, you might also like some of my most popular peanut butter recipes:

Enjoy, peanut butter lovers! Head over to RecipeChatter for the complete recipe. 

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Cookies & Cream Cookies

Cookies & Cream Cookies | www.revamperate.comOther than mint and chocolate, cookies and cream is my favorite flavor combination and I admit I actually love Oreos a lot more when they’re in something rather than by themselves. Is that weird? Idk, Oreos and ice cream were made for each other…and so are these cookies & cream cookies

I made these super easy cookies & cream cookies for RecipeChatter recently and I had a hard time NOT eating the entire batch by myself. They came out perfectly soft and chewy and packed with chunks of Oreo and white chocolate. Dip in a glass of milk, and these cookies are pretty heavenly (and not to mention really easy).

Head over to RecipeChatter for the full recipe!

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Mocha Almond Biscotti

Mocha Almond Biscotti | Revamperate Mocha Almond Biscotti | RevamperateBiscotti is one of my favorite things to make lately. It’s incredibly easy and it’s a great excuse to eat cookies for breakfast. Who doesn’t love that? 

I made this chocolate peanut butter chip biscotti a couple months ago, and it’s a tough call between that and this mocha almond biscotti. So if you’re the type who likes to dip their biscotti in coffee, it’s like double the coffee! A little chocolate, coffee and almonds combine to create a great cookie. Whether eaten alone or with your cup of morning coffee, it’s a great combination. 

When I made this batch, the dough expanded a bit more than I expected, so I actually cut the biscotti in half so that it wouldn’t be so long. I recommend forming the dough into a fairly thin log so that you don’t have to cut it into smaller pieces, unless you want to of course. 

Anyway, here’s how to make it! 

Mocha Almond Biscotti | RevamperateIngredients (makes 10-14 pieces):

  • 1/2 cup butter, room temperature 
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp ground coffee, dissolved in 1 tbsp water 
  • 2 cups flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sliced almonds
  • 4 oz. dark chocolate, melted

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. 

In one bowl, whisk together the flour, cocoa powder, baking soda and salt and set aside. 

Beat the butter and sugars together for about two minutes until pale. Add each egg and the vanilla, beating well between each addition. Then add the dissolved coffee. Slowly mix in the dry ingredients in batches and then stir in the almonds with a spatula. 

Shape the dough into a large log on the parchment paper. Bake for 30 minutes, remove from the oven to cool for about 5 minutes, and cut into 1-inch slices. Place the slices on their sides and bake again for about 5 minutes. With a pair of tongs, turn each piece over and bake for an additional 5 minutes. At this point, they should feel slightly crispy to the touch. Cool completely on a wire rack. 

Mocha Almond Biscotti | RevamperateEnjoy with your morning coffee or just a glass of milk, and you’re sure to enjoy! 

Indulge: Mini Cookie Dough Brownie Ice Cream Cake

Cookie Dough Brownie Ice Cream Cake | RevamperateCookie Dough Brownie Ice Cream Cake | RevamperateGuys, are you ready to seriously indulge right now?

Let me tell you about this miniature cookie dough ice cream brownie cake! I used mini springform pans to create little brownie cake layers with a layer of vanilla ice cream and homemade chocolate chip cookie dough. Topped with the other layer of brownie cake and drizzled in chocolate ganache, you might need to share this little cake with someone. Or not. I admire the ambition! 

Brownies + cookie dough + ice cream = the best kind of cake 

Basically, it’s all of your favorite things in one tiny cake! And yes, you can totally make this recipe a little faster/easier by using store-bought ingredients like boxed brownie mix, pre-made cookie dough (although mine is eggless!) and your favorite ice cream flavor. 

For the brownie layer, I used my favorite brownie recipe and just removed the add-ins (keep them if you want them though). The smaller version of the recipe is below. 

Cookie Dough Brownie Ice Cream Cake | RevamperateFor the brownie layer:

  • 1/2 cup butter, melted
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/4 cup + 2 tbsp light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tbsp dark process cocoa powder 

Note, you might have leftover brownie mix to make additional layers depending on the pan size because I did. I used 4-inch springform pans and made three layers. 

Bake for 350 degrees. Spray the mini springform pans with cooking spray. 

In one bowl, whisk together the flour, cocoa and salt and set aside. 

In a small saucepan on the stove, melt the butter on low heat. Stir in the chopped chocolate and stir until melted. Pour into your mixing bowl to cool for 5 minutes.

Mix together the butter mixture, sugars, vanilla and eggs with a paddle attachment until the eggs are completely combined. Add the flour mixture in matches until a small amount of white still shows through. Stir in the white chocolate chips with a spatula and pour about 1/3 of the batter into the prepared pan.

Fill pans about 3/4 full with batter. Bake for about 20 minutes until a toothpick inserted into the center comes out mostly clean. Adjust if using a larger pan. Set aside to cool completely before removing from springform pans. 

For the cookie dough, follow this recipe for eggless cookie dough and store in the fridge for about an hour.

I used a store-bought vanilla ice cream, but you can totally make your own too! Check out my recipes for vanilla brownie ice cream or peanut butter and chocolate ice creams if you prefer. 

For the chocolate ganache: 

  • 2 oz semi-sweet chocolate, chopped
  • ¼ cup heavy cream
  • 2 tablespoons white corn syrup

Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream and corn syrup until it barely begins to simmer. Pour the cream mixture over the chocolate and stir until smooth. Move the refrigerator to cool quickly, but keep an eye on it so that it doesn’t solidify. 

Cookie Dough Brownie Ice Cream Cake | Revamperate Cookie Dough Brownie Ice Cream Cake | RevamperateTo assemble the cakes:

  1. Remove the ice cream from the freezer to soften to a spreadable consistency.
  2. Level the brownie layers as best you can. Place the bottom back into the springform pan. 
  3. Spread the softened ice cream on top of the brownie layer, reaching the sides. Freeze for 30 minutes.
  4. Remove from freezer and spread a layer of cookie dough on top, reaching the sides. Place the other half of the brownie on top (I recommend using the bottom of a layer as the top so it’s more even) and freeze for an hour or so until the ice cream is fully frozen again. 
  5. Carefully remove from springform pan and drizzle with cooled chocolate ganache. 

Before serving, let sit out for a couple minutes until ice cream is soft enough to cut through. Freeze between servings, but I highly recommend eating this fresh if possible, or at least waiting to add the chocolate ganache until serving. I found that when frozen, the chocolate ganache made the brownies too hard, so it’s best to eat freshly made or wait to add the ganache. 

Happy baking! 

Cookie Dough Brownie Ice Cream Cake | Revamperate

DIY Donut Tray

DIY Donut Tray | Revamperate DIY Donut Tray | RevamperateI feel like it’s been ages since I shared a DIY project here, so it’s about time I get back into the swing of things and share a new project. And what better time to do that than for National Donut Day tomorrow! 

Donut Day is my favorite of all the food holidays, so when I started brainstorming what to make for this beloved holiday, I landed on something that I hoped would be useful. After all, I am 100% out of space in my apartment, so I can only justify useful DIYs these days. That’s how this DIY donut tray was born!

Naturally, I will also be eating donuts this Friday, despite reminding myself I’m supposed to be “eating healthy.” I’ll make an exception, just this once…

Anyway, here’s how to make your own painted donut tray from a piece of wood and pretty drawer hardware! 

DIY Donut Tray | RevamperateTime: 30 minutes + dry time

Supplies:

  • Round wood, approx. 10 inch diameter 
  • 2 drawer handles with screws
  • Tan/light brown paint
  • Light pink paint
  • Other paint colors 
  • Variety of paintbrush sizes
  • Clear spray paint sealant 
  • Pencil
  • Drill (not required, but recommended)

First, sand the wood down if needed. I purchased mine at Michaels, so it was already smooth, but it’s actually made to be a clock, so I filled in the hole with a little putty. Using any round object as a stencil, draw a circle in the middle of the wood to show the hole in the middle of the donut. My hole measured about 3 inches. 

Next, paint the entire piece of wood (top and sides, minus the hole in the middle) a tan or light brown color. Let dry.

With the light pink paint, paint on the “frosting” about 1 inch from the edge of the wood in squiggles or waves. Leave about an inch between the donut hole and the “frosting.” If needed, use the pencil to sketch your design before painting. 

DIY Donut Tray | Revamperate DIY Donut Tray | RevamperateOnce dry, use a small paint brush to make small lines in various colors around the “frosting.” These are the sprinkles. Play around with the different angles of the lines so that they all do not face the same direction.

Spray the entire piece with a clear spray paint to seal the paint. This is recommended so that the paint does not chip off the wood. It also gives it a shine, but it’s not required.

Once completely dry, you will need to screw in the handles. About one inch from the edge, choose where you would like the first handle to go and mark the holes with a pencil. Each hole should be about an inch from the edge. Before drilling, use a ruler to measure where the opposite handle should go so that the handles are as even as possible. Mark the holes of the second handle. Lastly, drill the handles into the wood until secure. 

*Alternatively, you can use a heavy duty glue like E6000 to glue the handles but be warned it is less reliable. 

Now you have a completed donut tray for entertaining, holding donuts or drinks! In my case margaritas, which I thoroughly enjoyed drinking when they were done being used as props…

Happy National Donut Day! 

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Crescent Roll Monkey Bread with Pecans

classic-crescent-roll-monkey-bread-2

Hey there! I shared a really simple recipe for crescent roll monkey bread with pecans over on RecipeChatter last week! If you love bread and cinnamon and breakfast, or even if you don’t, you’ll love this very classic monkey bread recipe. Personally, I take breakfast very seriously. I will skip lunch and dinner but the only time you’ll see me skip breakfast is when I’m waiting for brunch. 

Head over to RecipeChatter for the recipe for this deliciously gooey monkey bread! 

Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Strawberry Funfetti Cake

Strawberry Funfetti Cake | Revamperate Strawberry Funfetti Cake | RevamperateIn my effort to work on more layer cakes, I was really excited to try a new take on a funfetti cake by turning it into a strawberry funfetti cake! Although lighter on the strawberry flavor (since I wanted to use real strawberries, not extracts or Jello mix) the cake is very moist and perfectly sweet and tart. With layers of strawberry funfetti cake filled with strawberry French buttercream and covered in classic vanilla buttercream, this was a really fun cake to make. 

I learned to make the French buttercream in my online class by Erica Obrien. It’s actually very easy, and more foolproof than meringue buttercream. French buttercream makes a very good cake filling because it’s thinner and custard-like, but it’s not ideal for icing a cake (unlike an American buttercream or meringue buttercream). Basically, don’t be intimidated because it’s easier than you think. Personally, any dessert with French in the title intimidates me…is that weird? 

Make sure you use very fresh strawberries if possible because I find that they just taste better. If you must use frozen, you’ll still have to defrost the berries before you can puree them. Now, let’s make a cake! 

Strawberry Funfetti Cake | RevamperateFor the strawberry funfetti cake:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 3/4 cup strawberry puree
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice
  • 2 eggs  
  • 1/2 cup rainbow sprinkles 

Preheat the oven to 350 degrees and grease two 6-inch cake pans with cooking spray. Set aside. 

In the bowl of your mixer fitted with  whisk attachment, whisk together the sugar, flour, baking powder and salt. Turn the speed to low and mix in the vegetable oil, strawberry puree, vanilla and lemon juice until just combined. Add each egg and mix. Stir in the sprinkles until just combined. 

Divide the batter among the greased pans and bake for about 25 minutes until an inserted toothpick comes out clean. Let cool completely in the pans before removing.

For the French buttercream filling:

  • 3 egg yolks
  • 1/2 cup granulated sugar + 1 tbsp
  • 1/4 cup water
  • 1 cup butter, room temperature
  • 10 strawberries, purred and reduced
  • Dash of lemon juice 

First, puree approximately 10 strawberries and pour into a small saucepan. Add 1 tbsp of sugar and a dash of lemon juice. Simmer on low heat, stirring occasionally until the strawberries thicken. Reducing it helps remove access water and make the flavor more concentrated, which is ideal for mixing with frostings and fillings. Let cool once reduced and it appears syrupy. 

Beat the egg yolk in your mixing bowl with a paddle attachment on high speed until they’re lighter in color and resemble a pastry cream (they should no longer look like yolks). 

In a small saucepan on the stove, combine the water and sugar and bring to a boil. Reduce heat to low-medium until it reaches about 238 degrees F on a candy thermometer, stirring occasionally. It should form a syrup.  

Add a little of the sugar syrup to the egg yolks, avoiding the sides of the bowl or the paddle. Beat on high speed for several seconds, stop and add more syrup. Mix again on high speed until the bowl feels cool to the touch. Add the butter in batches while mixing on high speed until it forms a smooth but very soft filling. Pour in the cooled strawberry puree and mix to combine. If desired, you can add red or pink food coloring. 

For the icing, I used one large batch of my vanilla buttercream recipe. Then I dyed the frosting light pink and added about 1/2 cup rainbow sprinkles. 

Strawberry Funfetti Cake | RevamperateTo assemble the cake, level the 6-inch layers and fill each layer with the strawberry French buttercream. Frost the outsides of the cake with the vanilla buttercream and top with swirls of buttercream and strawberries! Cut into it or move to the fridge until ready to serve (remove from the fridge at least 30 minutes-1 hour before serving so that it has time to soften. 

I will say that the one thing I wish I did differently was dye to cake. Looking at it, it’s not obvious that it’s strawberry, so when I make this again, I will definitely color the cake with some pink food coloring before baking so it looks even better when you cut into it! 

Enjoy!