Geeky Peanut Butter Filled Chocolate Invaders

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Here is the recipe I was excited about. It’s not a real recipe, more like a technique, but it was fun. And it’s so good. So your boyfriend/girlfriend is a geek? You are a geek yourself, then join the club and make these cute invaders, from the arcade game space invaders. They are all dressed up for Valentine’s Day, with white, pink and red colors.

You will need this awesome ice cube tray. While searching for this website, I saw a Pacman and a Tetris ice cube tray, Oh My, I’m in love! You can use any ice tray you like, there is so many great ideas out there!

I made these by inspiration without a recipe or anything so I can’t give you the exact quantities except for the peanut butter which is based on my Peanut butter filled chocolate cookies.

Geeky peanut butter chocolate invaders


Geeky Peanut Butter Filled Chocolate Invaders

Ingredients
Milk or semisweet chocolate
White, pink and red chocolate
Vegetable oil (optional)

I made a quarter of this recipe :
½ cup smooth peanut butter
¼ cup unsalted butter, softened
¾ cup icing sugar

Directions
Since the mold made quite little invaders and they have these tiny “legs”, I didn’t trust myself to do this technique. I tried this instead and it worked quite well:

First prepare the filling: mix the unsalted butter and the peanut butter until smooth. Add the icing sugar until well combined. Put the mix on a sheet of plastic wrap (do a rectangle about 1cm thick). Freeze for 10 minutes.

For each color, melt the chocolate in a double boiler. If you want it to be more liquid, add a little vegetable oil.

Pour enough colored chocolate to cover the bottom of the mold. You can use a toothpick to make the chocolate reach to the sides (the “legs” are quite hard to reach). Let it set.

Cut the filling into little rectangles (little enough to fit into each mold without touching the sides) and place them into each mold.

Melt the milk or semisweet chocolate using a double boiler. Again you can use vegetable oil to thin the chocolate. Pour the chocolate to cover each mold. Drag the flat of a knife across the mold to scrape excess chocolate .
Once set, remove gently from the mold.

Geeky peanut butter chocolate invaders

Valentine Swirl Cookies

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Hey everyone,

I hope you are having a great week so far! I have a V-day recipe for you today (and some others coming soon!). Well it’s not actually a real valentine’s desserts (no chocolate!), but it sure has its colors!

These cookies are quite like sugar cookies except that they have this light almond taste, yummy! I can’t say they are easy to make (you can see that my swirl doesn’t go all the way due, I guess, to the thickness of my layers), but since the recipe comes from a grocery store and they took the time to do a video tutorial, you’ll be doing just fine! You could do neapolitan colors too, that would be awesome!

I’m pretty excited about my other posts too! I can’t wait to share them with you (well, I do have to do the desserts first, doing them in my head won’t help!).

Valentine Swirl Cookies

Valentine Swirl Cookies
Yield about  42 cookies
Recipe from Inspired and the video

Ingredients

3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/3 cup milk
1 tsp almond extract
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups flour, plus more for dusting
1 cup  ground almonds
1 egg white


Directions

  1. Cream together butter and sugar until pale and creamy, then beat in whole egg.
  2. Scrape down sides of bowl. Beat in milk, almond and vanilla extracts and salt. Gradually add flour and ground almonds, mixing until a soft dough forms.
  3. Divide dough into 3 equal portions, each in its own bowl. Leave one plain, tint the second with pink food colouring and the third with red. Mix in colourings thoroughly. Cover each dough with plastic wrap and chill until firm and no longer sticky, about 45 min.
  4. Cut 3 pieces of parchment paper at least 25 x 30 cm in size. Using a rolling pin, roll each dough into a 18 x 23 cm rectangle, approx. 3 mm thick on its own piece of parchment (i used another piece of parchment paper on top of dough, it was easier to roll this way). Patch edges as required to attain size. Chill dough, still on parchment, on baking sheets until firm.
  5. In a small bowl, beat egg white. To layer, place red dough (still on parchment) on work surface and brush with egg white. Lining up the edges, invert plain dough onto red one and peel off parchment from plain dough. Brush with egg white and invert pink dough on top, again peeling away parchment. Use a sharp knife to lightly trim edges, wiping blade clean between cuts to keep colours distinct.
  6. Place longest side of dough nearest to you and tightly roll up into a log, smoothing and straightening as you roll (lift parchment to help release red dough). Gently press edge of log together to seal. If log’s diameter is thicker than approximately 5 cm, gently hand-roll to lengthen. Wrap log in plastic wrap and chill until firm, approximately 2 hours (or overnight).
  7. Preheat oven to 350°F. Slice log into rounds, wiping blade clean between cuts. Set about 2.5 cm apart on 2 parchment paper-lined baking sheets. Bake 12 to 14 minimum, until firm but not browned. Cool completely before storing in an airtight container.

** Variation : You can do layers instead of swirl (photo below) by ignoring the step 5. Cut the dough in half lengthwise. Brush one of the half with egg white and place the other half on top. Wrap in plastic wrap and chill until firm. Follow step 6.

Valentine Swirl Cookies Variation