The heat of summer has arrived ! In winter I wish for the warmth of summer, and in summer I’m looking for some relief from the heat. One day last week when I was out doing a few errands I noted on the time and temperature clock at the bank that the temperature was 106. Yikes!!! What am I doing out in this heat? Let me get home quickly to some air-conditioning and a cold drink.
There is nothing so satisfying as unwinding with a frosty cold milkshake. However most of the milk shakes I’ve ever known carry a lot of calories–hidden way down there at the bottom of the glass. So, I decided to put my milkshake on a diet by seeing if I could cut some of the calories and still maintain its cold, satisfying goodness. Here’s what I did: for half of the ice-cream I substituted vanilla non-fat Greek yogurt, which still made it creamy and thick. For the milk I used non-fat milk and added 2 tablespoons of chocolate syrup, and then I also added 2 tablespoons of peanut butter. All the flavors of a peanut-butter cup candy. HMmmm! How about if I add one or two. My first instinct was to throw them in the blender with the other ingredients, but I restrained myself and settled for garnishing the glass with one candy and biting off little pieces in between refreshing sips. Pretty darn good if I do say so.
1/2 cup cold non-fat milk (plain or chocolate)
1/2 cup low-fat vanilla or chocolate ice-cream
1 6oz. cup vanilla fat-free Greek yogurt
2 tablespoons chocolate syrup
2 tablespoons peanut butter
1-2 mini peanut butter cups
Chill a tall glass. Place milk, ice-cream, yogurt, chocolate syrup, and peanut butter in a blender container. Process until its thick and creamy. Pour into chilled glass and sprinkle with crushed candy or slide one over the edge of the glass to garnish.
Make one—-you won’t be sorry!
OMG, I think these are the BEST chocolate cookies I have ever made! Warm from the oven Mr.D and I ate a total of six. Of course, as I have previously stated chocolate is my absolute favorite in any kind of dessert. With these the addition of chunks of Peanut Butter Cup candy takes them well over the top. The cookies are a generous size, moist and chewy, and very rich.
The recipe predicts a yield of 16 large cookies, but I used a smaller cookie scoop, and got a total of 30 cookies that were still good sized. Plus my conscience is more forgiving if I have more than one of these.
Before you begin, place the peanut cup candies in the freezer for about 30 minutes. This will make chopping them easier, and helps keep them intact while mixing into the dough. You will need about 2 cups, chopped.
Preheat oven to 350 degrees. Grease 2 large baking sheets or line with parchment paper.
- 1 bag mini Peanut Butter Cup candies
- 1 1/2 cups flour, plus additional 2 tablespoons
- 6 tablespoons cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 stick butter (6T) at room temperature
- 1/4 cup plus 2 tablespoons creamy peanut butter
- 1/2 sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons milk
- Whisk together dry ingredients. ( flour through salt)
- Combine butter, peanut butter, sugar and brown sugar. Beat at medium speed till light and fluffy. (1-2 min.)
- Add in egg, vanilla and milk. Blend till smooth. ( I felt that my dough need 1 more tablespoon of milk)
- Mix in dry ingredients just to incorporate.
- Fold in 1 1/2 cups coarsely chopped peanut butter cup candies.
Use a large cookie scoop and drop mounds of dough 2–3 inches apart. Gently press a few pieces of candy into tops of dough balls.
Bake 12 – 14 minutes. (They may seem too soft coming from the oven, but they will set up as they cool.) Do not over bake them!
Let cool about 10 minutes, then transfer to a wire cooling rack to finish cooling. Store airtight.
Source: Annies Eats