Chocolate Peanut Butter Ravioli

I was talking the other day with my little sister about getting a pasta maker. I would love to make homemade raviolis stuffed with veggies and cheese or this great sausage stuffing that I found for mushrooms. I told her, wouldn't it be great if they made the wrappers and all you needed to do was stuff them, seal them and cook them (if anyone knows where I can get these please let me know). My sister smiled at me and said, "Kim, they already make those, I saw them at the grocery store yesterday". Of course I was skeptical and a little excited at possibilities. The next day she comes by with my "ravioli" dough, all ready for stuffing... they were wonton wrappers. Poor thing, I couldn't break it to her but when she left I had a great laugh. So now I had 50 wrappers and do not know what to do with them. Got online and found a recipe from Giada that calls for wontons and chocolate, YUM! So I changed it to fit my tastes and tried it. It was really good and great for a party where you need finger food for the dessert table.

Chocolate Peanut Butter filling

1/2 cup semi-sweet chocolate

1/4 cup butter

2 TBL peanut butter (chunky works best but use whatever you want)

Microwave chocolate and PB about 1-2 minutes until chocolate is almost melted, stir to melt. To a seperate bowl add Peanut butter and 1/2 of chocolate mixer, should be thick.

Ingredients

• 16 wonton wrappers
• 1 egg, beaten to blend
• 1 cup chocolate peanut butter mixture from above
• Vegetable oil, for frying (you need very little)
• Nonstick vegetable oil spray
• Powdered sugar, for dusting

Directions

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-peanut butter mixture into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-peanut butter mixture.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 1inch. Heat the oil over medium heat to 350 degrees F.

Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar.

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Chocolate Peanut Butter Hearts

Last Christmas I had bought some cookie cutters that included heart shaped cutters to make sandwich style cookies. I had never made that type of  cookie before, but I always love the way they look with the smaller shaped cut out in the top layer. Since my daughter was going to a Valentine's Day party this week, I decided to try and figure out a recipe that I could use with these new cookie cutters. I looked online at a lot of different Linzer cookie recipes. They sounded wonderful, but I started to think about other ideas and flavors that I could use. Then I thought...chocolate and peanut butter...I love that combination! I started searching for a peanut butter cut-out cookie recipe. I found one that was simple to make. It ended up being a nice dough to work with also. For the filling I chose to use a  pre-made frosting from a tub(keepin' it easy). My daughter and I both thought they were fun and easy to make. Yummy too!  For another idea, try using sugar cookie dough with vanilla frosting and sprinkles. My changes/additions are in bold italic.

 

 

 

 

 

 Ingredients

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/3 cup 2% milk
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• I added 1/2 teaspoon salt
• 1 tub of chocolate frosting(I used chocolate fudge)

Directions

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart in ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely.
• I used a big heart cutter for the bottom layer and a big heart and a smaller heart cutter to make the top layer.
• I sprinkled the top layer with a little bit of white sugar before baking.
• For best results bake the top layer and bottom layer separately. The top layer bakes much faster. I baked the top layer for 5 minutes and the bottom layer for 7 minutes.
• Once cooled, assemble the cookies by spreading a thin layer of frosting between the two layers.

peanut butter dough recipe courtesy of Taste of Home

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Cookie # 3-Peanut Butter Chocolate Oat Bars

Bars:

1/2 cup butter

1/2 cup white sugar

1/2 cup light brown sugar, packed

1/3 cup peanut butter

1 egg

1/2 tsp vanilla extract

1/2 tsp baking soda

1 cup AP flour

1 cup rolled oats

2 cups semi-sweet chocolate chips

Icing:

1 cup confectioner's sugar

1/4 cup peanut butter

3 1/2 tsp milk

Cream butter and both sugars until creamy. Blend in 1/3 cup peanut butter, egg, vanilla and baking soda. Add flour and oats. Mix well.

Spread in a greased 13x9" baking pan. Bake for 20-25 minutes. Remove and sprinkle with chocolate chips.

Return to the oven and bake for 8 additional minutes. Remove from oven and spread to smooth out chocolate chips. Let cool.

Make icing by mixing together confectioner's sugar, peanut butter and milk until is it spreadable. Spread icing over bars. Refrigerate to set. Cut and enjoy.

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