Blog Archives
Peanut Butter Oreo Icebox cake
If I’ve said it once. I’ve said it a thousand times … “I LOVE PEANUT BUTTER & CHOCOLATE.” As always I’m strolling social media and what appears on my computer screen? This dessert right chere! Yes I typed Right Chere, LOL. Anywho, It was like the earth had stop moving and the angelic chorus had started singing when my eyes locked in on this beauty. This is most definitely a must try in the Porter House. So now that I have peaked your interest & tantalized the tastebuds, head on over to Spend With Pennies to get the complete ingredient list & instructions on how to make this delectable dessert. You’ll #ThankMeLater. ENJOY!
Recipe & Photo is courtesy of Spend With Pennies Facebook Page
Dreamy Creamy Hot Chocolate
It’s just something about a cup of hot chocolate that makes me feel all warm and fuzzy inside. Especially on a cold winter’s day. And here in the state of Florida we have very few of those. More like none existent but when we do the Porter’s like to make the must of it. And take full advantage. So put an extra log on the fireplace and get the mugs ready. It’s time to celebrate the moments of your life.
Ingredients
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa
- 1 (14-ounce) can Sweetened Condensed Milk (not evaporated milk)
- 6 1/2 cups hot water
- Mini Marshmallows (optional), for garnish
- chocolate curls (optional), for garnish
Instructions
- In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL.
- Serve it up hot & top with marshmallows and chocolate curls, if desired.
*Chef’s Note: Chocolate can be store in the refrigerator up to 5 days. Mix well and reheat before serving.
Stuffed Chocolate Dipped Strawberries
Valentine’s Day is drawing near and I always get SUPER excited. You see in the Porter House Valentine’s Day for my husband & I is like Christmas for the kids. Yes! Valentine’s Day. A day filled with Love and Romance and Passion and Kisses and Candy and Flowers and Dinner and ok ok you already know. But even though the Porter’s are like that 365, 24/7 …. It’s just something about February the 14. It’s like EXTRA Special. A day designed for LOVE. I know by now you are like Tameca .. the strawberries ??? OK! enough rambling so I guess i’ll move on. Soooo just when you think chocolate covered strawberries were the belle of the ball, thebomb.com, the Pièce de résistance. BAM! The world is introduced to stuffed chocolate dipped strawberries. Talk about a Oh, My Goodness moment. I don’t know who came up with the concept but they got a sure winner with me. #WishingIHadSomeNow
Ingredients
- 12 strawberries
- 3/4 c milk chocolate chips (can use semi-sweet)
- 3 oz cream cheese
- 2 – 3 Tbsp powdered sugar
- 1/4 tsp almond extract
- chopped almonds, nuts, graham cracker crumbs (optional for garnish)
Instructions
- Rinse and halve strawberries lengthwise. Core out the center but leave the stem on. Dry on paper towels.
- Melt chocolate in microwave bowl until melted…stirring regularly.
- Line a cookie sheet with wax paper.
- Hold strawberry by the stem and dip in the chocolate, covering half of the strawberry. Place on the wax paper lined sheet.
- Beat together cream cheese, powdered sugar, and almond extract. Spoon into a pastry bag. Pipe into strawberries. Sprinkle the nuts or graham cracker crumbs on top for garnish (optional).
- Enjoy with your Sweetie & a glass of wine or champagne.
Porter House Dream Bars
*Warning – The recipe you are about to see is a diet wrecker. So get the spanx and the girdles ready.
Alright now that I have that out of the way do I have a real treat for you. Something that is Oooey, Gooey and Oh So Chewy; the Porter House Dream Bars. Now I know that some of you have probably had this recipe before. You probably even refer to them as 5 Layer Bars, 7 Layer Bars and even Hello Dollies. It’s pretty much the same but different. I have topsy turvy the original recipe and remixed it into a Porter House Original. It’s #SoGood!
Ingredients
- 1 (17.5 ounce) package of Betty Crocker chocolate chip cookie mix (plus egg and butter called for on the package)
- 1 cup chocolate chips
- 1 cup shredded coconut
- 1/2 cup peanut butter chips
- 1/2 cup butterscotch chips
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup M&M’s
Instructions
- Preheat oven to 350 degrees F. Spray the bottom and sides of a 13×9-inch baking pan with cooking spray and line it with parchment paper leaving an over hang on the sides, and then spray the parchment paper with cooking spray.
- Make cookie dough according to package directions and then press it evenly into the bottom of the prepared pan. Sprinkle the cookie dough evenly with chocolate chips, coconut, peanut butter chips, and butterscotch chips. Pour the sweetened condensed milk evenly over top and then sprinkle on the M&M’s.
- Bake for 20-25 minutes (do not overbake, the edges will be golden brown and the middle may look slightly underdone) and then cool completely on a wire rack.
- Cut into bars and serve.
*Chef’s Tip – These bars are perfect for you to BYOC (Be Your Own Chef). Basically just play around with the ingredients. The beauty about it is you can add or take away anything from these bars and adjust it to your liking! Want nuts? Add nuts. Want Fruit? Add dried fruits. Mix and match different candies and flavored chips! Have fun and let your imagination run wild! After all who knows you better than you.
Homemade Granola Bars
Ingredients
- 4 tablespoons butter
- ¼ cup honey
- ¼ cup brown sugar, packed
- ¼ cup peanut butter
- 1 teaspoon vanilla extract
- 2 cups quick cooking (1 minute) oats
- ½ cup Rice Krispies cereal
- 1 cup m & m’s
- 1 cup chocolate chips, melted (optional drizzle)
Instructions
- In a nonstick pan over medium-low heat, melt the butter.
- Stir in the honey, brown sugar, and peanut butter.
- Bring to a very light simmer.
- Simmer for 2 minutes.
- Remove from heat.
- Stir in vanilla extract.
- Stir in oats and Rice Krispies until completely coated.
- Press mixture into a 8 x 8 inch pan lined with greased parchment paper. Be sure to press down really firm.
- Sprinkle the top with m&m’s and press them into the mixture.
- Refrigerate for 30 minutes or until firm.
- Remove from pan and cut into bars with a sharp knife.
- Drizzle on the melted chocolate.
- Refrigerate until chocolate has set.
- Store in the fridge or in airtight container. (I prefer fridge)
- Eat & Enjoy!
Gorilla Bread
Ingredients
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 1/2 cup (1 stick) butter
- 1 cup packed brown sugar
- 1 (8-ounce) package cream cheese
- 2 (12-ounce) cans refrigerated biscuits (10 count)
- 1 1/2 cups coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with nonstick cooking spray.
- Mix the granulated sugar and cinnamon.
- In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
- Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
- Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.
- Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
- Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Frozen Nutella Hot Chocolate
Who loves a big cup of cocoa on a cold winter’s day? I sure do. But then there are those times when only a frothy, cold, chocolaty beverage will do. And that is exactly what this recipe is; Pure Nuetella Bliss and the best part of all it is SUPER easy to make & very affordable too. So say buh-bye to those overpriced ones at the coffee house and become your very own barista today!
Ingredients
- 4 oz milk chocolate chips
- ½ cup Nutella spread
- 1 (1.25 oz) packet hot chocolate mix
- 1½ cup coconut milk, divided (can use other kinds of milk)
- 3-4 cups ice (may need more or less)
- whip cream (garnish)
- sugar (optional)
Instructions
- In a double boiler add milk chocolate chips and stir occasionally until melted.
- Stir in Nutella until combined.
- Stir in hot chocolate mix
- Stir in ½ cup coconut milk until incorporated.
- Remove from heat and let chocolate cool to room temperature.
- In a blender, add the remaining 1 cup coconut milk, chocolate mixture, and ice.
- Blend until ice is completely crushed.
- Pour into glasses.
- Garnish with whip cream and mini chocolate chips.
- Add a straw, serve & enjoy!
Easy Blackberry Cheese Danish
Ingredients
for the danish:
- 1 tube Pillsbury crescent rolls
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 cup fresh blackberries
for the icing:
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
Instructions
1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
3. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
4. Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
*CHEF”S TIP – This recipe is perfect for you to BYOC (Be Your Own Chef). Dont like blackberries no problem just use whatever fruit you like best. The possibilities are endless.
Chocolate Caramel Brownies
Makes 24 brownies
INGREDIENTS:
For the brownies:
- 1 cup (2 sticks) butter
- 12 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1½ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ cups pecans, coarsely chopped (optional, I didn’t use any)
- 1 cup semisweet chocolate chips
For the caramel filling:
- 14 ounces caramel candies, unwrapped
- 1/4 cup heavy cream
INSTRUCTIONS:
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Recipe & Photo Credit is courtesy of: Six Sisters’ Stuff
Jacques Torres’ Chocolate Chip Cookies
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
Instructions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3. Add eggs, one at a time, mixing well after each addition.
4. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
8. Serve & Enjoy with a cold glass of milk.
I Am Lady Fab 