The Great Food Blogger Cookie Swap 2014 – Chocolate and Peanut Butter Globs

It’s my second year as a participant in the Great Food Blogger Cookie Swap!!  As with last year, it was so fun to receive cookies in the mail from other food bloggers!  It was really hard to decide what to make this year. Last year I made the Brown Sugar Cookies with Chocolate Pecans and Sea Salt which were really good.  After much deliberation I decided to make…

Chocolate and Peanut Butter Globs!

Chocolate Glob Main

Yes, Globs!   Funny thing is that they actually look like, well Globs of chocolate, but they taste really amazing.  Okay, so what exactly does ‘amazing’ mean in terms of globs.  They taste like a rich brownie like cookie, with just the right amount of chewy moistness that I like in a good brownie.  They are filled to the brim with whole walnuts, pecans, peanut butter chips and chocolate chips.

Chocolate Globs 1

There is only a touch of flour holding these cookies together, just a touch!

Chocolate Globs 4

Usually I go for the pretty stuff when it comes to baking. I love to make beautifully decorated cakes and cupcakes, fancy decorated sugar cookies, that’s generally my thing.  But this cookie, this glob changed my mind.  After I tested them for the first time to see if they were worthy to send to my fellow food bloggers, I knew that I had found the right one!  It may not be the prettiest, but it truly tastes beautiful!  I hope that the people I sent them to enjoyed the globs, I know that I really enjoyed eating making them!  My mom even loved these cookies and she’s not even a big chocolate lover (gasp)!

Chocolate Glob Collage 2

If you are a food blogger I hope you will consider participating next year.  Together we helped to raise a lot of money for Cookies for Kids’ Cancer. This is truly baking for a good cause!  Thanks to Love and Olive Oil and The Little Kitchen for organizing this effort!

A great benefit of this is receiving cookies for some talented food bloggers!  Check out the cookies I received cookies from Big Flavors Tiny Kitchen, Healthy Nibbles and Bits and Cheap Recipe Blog.

collage cookies received

 Happy Holidays… Enjoy the Globs! 

Chocolate and Peanut Butter Globs*

6 tablespoons unsalted butter
12 oz. semi sweet chocolate chips, divided
2 oz. dark chocolate chips (60% + cacao)
2 large eggs
2 teaspoons vanilla extract
¾ cup granulated sugar
⅓ cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup whole walnuts
1 cup whole pecan halves
⅔ cup peanut butter chips

Preheat oven to 325 degrees. Line baking sheets with parchment paper, set aside.

Place the butter, 6 oz. of semi sweet chocolate chips and the 2 oz dark chocolate in a glass bowl. Place the bowl in microwave and heat in 30 second intervals until chocolate begins melting, then stir to continue the melting process.  Once fully melted, allow to cool in for 10-15 minutes.

In a small bowl, combine the flour, baking powder and salt, whisk to combine.

In another bowl, add the remaining 6 oz. chocolate chips, pecans, walnuts, peanut butter chips and 1 tablespoon of flour mixture.  Stir to coat everything with the flour.

In the mixing bowl with a whisk attachment, beat the eggs, vanilla and sugar until the mixture lightens in color and thickens a bit.

Reduce the speed and add the cooled chocolate, mix until combined, then add in the remaining flour mixture, fold until combined.  Finally, add in the nuts, chocolate and peanut butter chips.

Use a cookie scoop or two spoons, and drop rounded mounds of the cookie dough, about 1 inch apart on the parchment lined baking sheets.  Bake for about 12-15 minutes depending on the size of your globs.

* Recipe slightly adapted from Ina Garten



Cupcakes for a Baby Blessing

A baby blessing should be blessed with beautiful cupcakes…BB2 collage

Cupcakes are appropriate for every occasion and a baby blessing definitely deserves cute cupcakes!  Even though the guest of honor won’t be able to eat the cupcakes, I’m sure that one day he will look back and appreciate the fact that he had lovely cupcakes in honor of his special day!

So, what did we have to celebrate this special occasion…

Vanilla Bean Cupcakes with Vanilla Italian Meringue Buttercream
PLUS, my first effort at chocolate garnishes!  Little white chocolate crosses dipped in sugar crystals.


Red Velvet Cupcakes with Cream Cheese Frosting


Vanilla Bean Cupcakes filled with a Mixed Berry Cream Filling and Vanilla Italian Meringue Buttercream


Chocolate Cupcakes with Peanut Butter Buttercream filled with a Chocolate Ganache


I think that this was a nice assortment of cupcakes!  Check out my new labels, for when I send my baked goods out into the world!  Fancy, right!

BB 3

The recipes are familiar ones, but here are the links to access the recipes so that you can quickly go about making them!

Vanilla Bean Cupcakes

Chocolate Peanut Butter Cupcakes

Red Velvet Cupcakes


Reese’s Peanut Butter Cake

Chocolate Cake + Peanut Butter Buttercream + Chocolate Ganache = PURE BLISS

Reese Peanut Butter Cake 1

My goddaughter requested this combination for her birthday cake and I am SO glad that she did!

Reeses Peanut Butter Cake Inside

I used my old faithful chocolate cake and frosted it with a whipped peanut butter buttercream.  The cake is filled with the peanut butter buttercream, drizzled with a layer of chocolate ganache. Finally, the flower decorations are made with chocolate buttercream.

reeses collage

I’ve always loved Reese’s Peanut Butter Cups and this cake translates those flavors perfectly.  Just enough peanut butter and chocolate, the flavors marry perfectly together.  I need to find another reason to make this cake again… SOON!

Reeses Peanut Butter Cake 2

Reese’s Peanut Butter Cake

Chocolate Cake

1 recipe of my old faithful chocolate cake

Peanut Butter Buttercream

1 cup creamy peanut butter
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups confectioner sugar
2-3 tablespoons heavy cream

  • In stand mixer with the paddle attachment, combine peanut butter and butter until well blended
  • Slowly add in confectioner sugar and blend until incorporated.  Turn up the mixer to medium high (4 on KitchenAid) for 4 minutes.
  • Add 2 tablespoons heavy cream and mix for another two minutes.  Add additional tablespoon if needed to reach desired consistency.
  • At this point the buttercream should be nice and fluffy and you will want to eat it with a spoonful right from the mixer bowl, but try to show a little restraint and just eat one spoonful and use the rest to frost the cake!

Chocolate Buttercream

1/2 cup unsalted butter, softened
1 1/4 cup confectioner sugar
1/4 cup unsweetened cocoa powder
3 oz melted semi sweet chocolate

  • Mix butter on medium speed for 3 minutes until light and fluffy
  • Add confectioner sugar and cocoa powder and mix on medium high for 3 minutes, scraping down the bowl as necessary.
  • Add melted chocolate and mix for another 2 minutes.

Have fun decorating… ENJOY!


I used a petal tip to create the flowers and ruffles along the edge of the cake.