Reese's Valentine Day Cookies

If I could choose one candy to eat for the rest of my life, it would for sure be Reese's Peanut Butter Cups.  Pair that with a peanut butter cookie?  I'm yours.  I saw these last year over on I Heart Naptime and made then right away.  Well I made them again today, and they are delish. One thing the recipe doesn't mention though...wait a minute or a few before putting the peanut butter heart on the cookie.  I had quite a few hearts melt the first time I made these. 

 

 

Reese's Peanut Butter Valentine Cookies

Ingredients

• 2 cups peanut butter
• 1 1/2 cups white sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 cup sugar for rolling dough in
• 1 package reese's peanut butter cups

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, then stir in the baking soda, salt, and vanilla. Place 1/2 cup sugar in a small bowl. Roll dough into 1 inch balls and then roll into sugar. Place the balls 2 inches apart onto a greased cookie sheet.
3. Bake for 8 to 10 minutes. Place reese's peanut butter cup on top of the cookies after you remove them from the oven.

Chocolate Sour Cream Bundt Cake

 

 

Chocolate is my downfall, I can't say no. So when I saw this Chocolate Sour Cream Bundt Cake on Two Peas blog, I knew I had to make it. I just needed a reason. So what better reason than a Sunday dinner with family.  This recipe was so easy (no mixer required!), and even though I was a bit scared, came out flawlessly from the bundt pan. 

It tastes...AMAZING.  It is now my go to cake and is for sure going to be a favorite in our family.  Now find a reason to make this cake. .....like that it's a Tuesday in February!!! 

(Please excuse my cake picture...it's a bit messy...)

Chocolate Sour Cream Bundt Cake

Yield: Serves 10

Prep Time: 15 minutes

Cook Time: 45 minutes

 

Ingredients:

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

Directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.