If you love hot chocolate, especially when it’s laced with a little something extra, you’ll love these Skrewballs. They’re a sweet peanut butter and cocoa confection (think soft truffle) lightly flavored with Buttershots and Skrewball Whiskey. This whiskey is deliciously peanut butter flavored, and very, very sweet. I found it a bit syrupy for sipping, so I made these little flavor bombs that you drop right into your hot beverage. After much experimentation, my control group (aka: The Man) and I decided that hot milk was the tastiest choice Hot cocoa works well, too. Coffee was good, but a little extra cream was needed. Of course, my coffee could hold up a spoon. You might not need that cream if you make normal coffee!
Since the mixture is just lightly flavored with the alcohol, you’ll probably want to splash a little extra in your cup once you’ve dropped the Skrewball in the steaming hot milk and whisked thoroughly, and before you add the whipped cream.
This easy recipe makes about 12 little flavor bombs (9 if you use large mugs). The Skrewballs can hang out in a container in your fridge for weeks if they’re dipped in chocolate. If you decide to skip that step, I’d suggest you drop yours into a mug of hot cocoa instead of milk, to maintain the perfect balance of peanut butter and chocolate.
Peanut Butter Skrewballs (for an adult hot beverage)
Makes12 (9 larger screwballs if you use big mugs) flavor bombs to drop into hot milk or cocoa.
2 tablespoons butter, softened
¼ cup peanut butter
1 cup powdered sugar
¼ cup powdered creamer (you can substitute whole milk powder if you wish)
2-3 tablespoons cocoa
pinch of salt (a little more if you used unsalted butter or unsalted peanut butter)
1 tablespoon butterscotch liqueur (I used Buttershots)
2 tablespoons peanut butter flavored whiskey (I used Skrewball)
1 package (11.5 oz) milk chocolate chips
1 teaspoon shortening
Beat together the butter, peanut butter, powdered sugar, powdered creamer, cocoa, and salt until combined. It will be dry and crumbly.
Mix in the alcohol until mixture forms a thick batter.
Scoop onto a parchment lined platter or pan, dividing into 12 equal pieces. (A cookie scoop works well for this.) Roll with your hands to form smooth balls. If you use large mugs, make 9 bigger balls. (You can stop here and refrigerate them if you don't want to dip in chocolate.)
Place screwballs in the freezer while you gently melt the chocolate and shortening over low heat in a small pan. (Or microwave at 15 second increments, stirring often.)
Dip the balls in the chocolate. It will be thick; don't try to make a thin coating. The chocolate adds a lot of flavor to the hot drink.
Return to parchment and chill until firm. They're ready to drop into a cup of steaming hot milk. Whisk well, add a splash of whiskey, and top with whipped cream.
Pull off a branch of this Christmas tree and bite into tender bread layered with creamy dark chocolate and ground walnuts. I couldn’t resist adding maraschino cherries to make the bread even more festive. It’s rich without being too sweet, and the chocolate flavor really stands out.
This dough needs to chill overnight, so make it in the evening, let it rise, and then put it in the fridge until the next day.
I’m sure you’ve seen variations of this idea, often using puff pastry and hazelnut spread. (Check out YouTube for this option.) It would have been much easier, but I wanted to make things difficult, of course, preferring a soft, puffy 3-D appearance.
I’m posting this at the last moment, but inspiration just struck today and I had to bake this. If you’re too busy this Christmas, the strips of layered dough could easily be woven into a heart for Valentine’s Day. Or you could simply roll the dough out, spread with the chocolate mixture, roll up and slice, and bake like cinnamon rolls.
This is undeniably messy to make. You will get chocolate on your hands, on the counter, and on the bread itself. But your hands and the counter will wash, and the chocolate smears on the dough just makes the bread prettier, honest!
Since this is a last minute slam-dunk, I’ll dispense with my usual chit chat and just go right to the recipe!
10 ounces chocolate (I used semi-sweet mini chips)
1 tablespoon flour
2 cups ground walnuts (grind in a food processor for 10 seconds)
Maraschino cherries, if desired, blotted well with paper towel
Egg wash: 1 egg and 1 teaspoon milk or water, whisked together well
Powdered sugar and water glaze, if desired
In a small bowl, combine the warm water, yeast, and pinch of sugar. Allow to sit until bubbly - about 5 minutes
In a small pan place 2 cups milk, 2 tablespoons butter, and 2 tablespoons sugar. Heat on medium until butter is melted. It should be warm to the touch, but not hot.
Pour warm milk mixture, yeast mixture, and eggs into large bowl. (A stand mixer with dough hook is recommended) and mix until combined.
Add flour and salt and mix well.
Add 2 tablespoons softened butter and knead by machine for 5 minutes. (Dough will be too soft to knead by hand. If you don't have a stand mixer, stir with a heavy spoon.)
Scrape dough into a generously greased bowl, cover, and let rise until double - about 1 hour.
Punch down the dough, cover with plastic wrap, and refrigerate overnight.
FILLING: The next day, in a medium pan on low heat, combine the cream, butter, and chocolate. Stir often until chocolate melts. Once the mixture is smooth, add the flour and ground nuts. Stir well and set aside. Mixture will need to set up a little. If you plan on starting the bread right away, place the pan in a cold water bath. (Put the pan of chocolate filling in a larger pan and add cold water to the bottom pan, bringing it halfway up the side of the pan of chocolate.) Stir occasionally until thickened.
ASSEMBLY: Place a sheet of parchment in a 12x17 rimmed baking pan. Remove dough from the refrigerator and drop onto floured surface. Form a long roll, flatten, and roll into a 24-inch by 14-inch rectangle. Spread with the filling and cut into three 8x14-inch pieces. Roll each up from the long side, stretching slightly to create rolls that are 18 inches long.
Cut two of the rolls LENGTHWISE down the middle, exposing the chocolate layers. You will have 4 long skinny pieces and one whole piece (for the trunk).
Note: Remember that dough will rise as it bakes, If all of your branches touch the sides of the pan, the tree will look square. Only let the bottom, bigger branches touch the sides of the pan.
Pick up one of the cut pieces (yes, this will get messy) and twist it. Place it down in an upside-down 'V' shape, at the bottom (short end) of the pan. leaving room for a trunk. It will be too long; cut extra off with a scissors or knife.and set scrap aside. About an inch above the bottom branch, add another twisted piece, cutting off extra. This piece will be smaller, so the scrap will be larger. Repeat two more times, getting progressively smaller with each branch.
Using the palms of your hands, roll the uncut piece to make it longer and skinnier, tapering it at one end, and place it in the center of the branches, putting the skinny end at the top and going from top to bottom, creating a trunk. Cut off excess, and cut the scrap down the middle to use for branches.
Twist and stretch the remaining scraps to make them a little thinner, then fill in your tree, laying branches across the trunk. Pull and twist to shape the tree to your satisfaction. Cut some vertical lines down the trunk to look like bark.
If you're using maraschino cherries, tuck them into the branches. Cover bread with a towel and allow it to rise for 30 minutes..
Heat oven to 350 F. Brush bread with egg wash and bake for approximately 40 minutes. (Cover lightly with foil if bread is getting too dark.) Remove from oven and cool on rack.
Use glaze to add "snow" to the branches, if desired.
Hang up that mistletoe, because a kiss just doesn’t get any sweeter than this! Each chewy chocolate brownie is filled with a sweet surprise and topped with a crisp peppermint meringue rosette, creating a harmony of flavors and textures. These little two-bite treats are sure to brighten up a holiday cookie platter or buffet table. And make sure to put one next to Santa’s glass of milk to give him a break from all of those sugar cookies.
If you prefer cake brownies, well . . . move along; there’s nothing to see here! Nope, these are chewy with a crunchy edge, just the way I love them.
It took me a few tries to get this right. Okay, five. It took me five tries. My first attempt was with a chocolate cookie crust. They were delicious, but so messy. SO MESSY. Meringues crackle and crumble when you bite into them, which is expected, but add a crumbly crust that falls everywhere, and it simply wasn’t going to work. I could just see these being served at a tea and having to hand out bibs!
I tried baking the brownies for a bit first, and the final result was a dry, hard, brownie brick. Nope.
The third time I realized that they were hollow. The bottom of the meringues melted into the brownies, and the meringues puffed and were hollow (as meringues are) which would have been kind of neat, if the tops didn’t pop off so easily. I could see them filled with ganache, and almost went that direction (you can, if you wish) but ultimately tried, tried again.
On the fourth batch I went for a slower, shorter bake time. Goo. ‘Nuff said.
So . . . I tried an experiment, hoping to give the meringues something to hold onto besides brownie batter. Peppermint patties erupted in the oven, but the other three options—soft peppermint candy, chocolate kisses (point down) and peppermint kisses (point up)—all worked great. Whew. You have a choice!
Left to right: Soft peppermint puffs (give the best support), Chocolate kiss, and peppermint kiss.
And if you’d like to really add some bling, dip the tips of each kiss in a little melted white chocolate and sprinkle with crushed peppermint candy, grated chocolate, or sprinkles.
Here’s the recipe . . . tips and photos are below.
Makes 48 kisses. Ultra fine sugar is recommended for the meringue, but regular sugar can be used. It just may need a little more beating to dissolve properly.
½ cup butter, melted
2 tablespoons cooking oil
1½ cup white sugar
1 teaspoon vanilla
⅔ cup unsweetened cocoa powder (I used half regular, half special dark)
¼ cup grated or very finely chopped dark chocolate
¾ cup flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
Candy for filling - 48 each peppermint puffs or chocolate kisses)
4 egg whites (at room temperature)
½ teaspoon cream of tartar
¾ cup ultrafine sugar (Baker's Sugar)
¼ - ½ teaspoon peppermint extract
red food coloring (optional)
White chocolate melts, crushed candy cane, grated chocolate for decorating if desired
Heat oven to 250 F. Place 48 paper liners in mini muffin pans.
In a large bowl, stir together the melted butter, cooking oil, and sugar.
In a small bowl, whisk together the eggs and vanilla until frothy, then add to large bowl and stir to combine.
Add cocoa powder, grated chocolate, flour, baking soda, baking powder, and salt. Stir just until combined. A few wisps of flour showing is just fine.
Using a pastry bag with large tube tip (or you can use a spoon) divide the brownie mixture between the 48 cavities - approximately 2 level teaspoons each.
Add a piece of candy to each cup, pressing down firmly. If using a chocolate kiss, place it point down. Set aside.
In a squeaky clean bowl, beat egg whites until thick and foamy, then sprinkle in the cream of tartar and continue to beat until soft peaks form.
Trickle in the superfinen sugar, a tablespoon or two at a time, beating well before adding more. Take your time to ensure the sugar dissolves completely.
Once all sugar has been added, beat until mixture is at stiff peak stage and holds its shape. Depending on many factors (weather, size of eggs, etc.) this can take 5 or 6 minutes.
Add peppermint extract and beat until combined.
For striped meringues, use red paste food coloring to paint stripes up the inside of a large pastry bag fitted with a large open star tip. (It's easiest to do this in two steps, folding down the top of the bag and painting from the tip up, then unfolding the bag and continuing the stripes.)
Pipe in a circular motion upwards. Leave a little edge of brownie showing to make them easier to handle. (Use up extra meringue mixture by piping on a baking sheet covered with parchment.)
Place pans in the oven (including extra meringues) and let them cook for 30 minutes, then WITHOUT OPENING THE OVEN DOOR, turn oven off and leave the kisses in there overnight.
If desired, dip the tip of each in melted white chocolate and sprinkle on crushed candy cane, grated chocolate, or chocolate jimmies.
Beat eggs and vanilla, and add to butter and sugar mixture.
Add the dry ingredients and stir JUST until combined.
Pipe (or spoon) into paper liners.
Add candy to support the meringue. (I could have just cropped out the peppermint patties, but I want to show you what happens if you use them!)
Perfect peaks on the meringue.
Paint red stripes in pastry bag OR just add a couple of drops of red coloring to meringue for pink rosettes.
Pipe on the meringue. Leave a little brownie edge to make them easier to remove from the pan.
Just say “no” to peppermint patties!
Start the day before, because these really should be left overnight in the oven.
When you wake up in the morning and remove the kisses from the oven, immediately place them in an airtight container.
Putting the chocolate kiss point down seemed to support the meringue better
Skip the stripes if you’d like. They’re pretty plain white or light pink, too.
Regardless of what you may have heard, meringues are simple to make, and unless you are in Florida and the humidity is ghastly, don’t sweat the weather. I made this batch while it was snowing like crazy outside.
You can skip the paper liners if you use a baking spray (like Baker’s Joy) in the cavities. Just use a table knife to pop the kisses out when they’re cool.
This recipe can easily be halved to make 24. (If you don’t have a 1/8 cup measure for the 3/8 cups of flour and superfine sugar, use 1/4 cup plus 2 tablespoons.)
I’m hoping to get one more Christmas post up, but things are crazier than usual around here, so just in case . . .