STRAWBERRY-JAM HAND PIES

Watch and learn how to make this perfect picnic dessert, hand pies are simplified when made with puff pastry. These strawberry-jam-filled versions have a tangy glaze on top. Store in an airtight container at room temperature, up to 3 days.

Strawberry-Jam Hand Pies
Makes 8

All-purpose flour, for dusting
2 sheets frozen puff pastry, thawed
2/3 cup strawberry jam
1 large egg yolk, lightly beaten
1 Tablespoon lemon juice
1/3 cup confectioners’ sugar

*** For directions please watch the video.

Want more puff pastry recipes? Try these…

Strawberry-Jam Hand Pies
Plum-Blackberry Potpie
Apricot Pistachio Tart
Apricot Pistachio Tart
Elephant Ear Cookies
Elephant Ear Cookies

CHOCOLATE PEANUT BUTTER CAKE MUG

Happy National Peanut Butter Day!!! Here’s a very easy and quick chocolate peanut butter cake mug recipe for two! You actually only need five main ingredients and a little butter just to grease the mugs, then all is mixed together into something deliciously magical! Watch the video and learn how it is made.

Chocolate Peanut Butter Cake Mug
serves 2

100 g dark chocolate
1 heaped Tablespoon crunchy peanut butter
1 Tablespoon butter
2 large eggs
80 g caster sugar
40 g self-raising flour

*** For directions watch the video.

Want more chocolate and peanut butter recipes? Try these…

Chocolate–Peanut Butter Cereal Bars
Chocolate Peanut Butter Shortbread Squares
Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies
Flourless Peanut Butter Chocolate Chunk Cookies
Peanut Butter Truffle Crispy Rice Bars

PEANUT BUTTER TRUFFLE CRISPY RICE BARS RECIPE

In Sweet Cravings, Kyra Bussanich shares her gluten-free recipes for cakes, pies, scones, and more. These traditional rice cereal bars are a delicious reminder of the much adored “Rice Krispies Treat”, but made extra indulgent with peanut butter and dark chocolate.

PEANUT BUTTER TRUFFLE CRISPY RICE BARS RECIPE

Peanut Butter Truffle Crispy Rice Bars
Makes 18 bars

Crispy Rice Layer
1/4 cup / 57 g butter
1 (10-ounce) bag / 283 g jumbo marshmallows (I like Kraft Jet-Puffed)
2 teaspoons / 10 g vanilla extract
8 cups / 283 g gluten-free crispy rice cereal (such as Erewhon)

Peanut Butter Layer
2 cups / 284 g confectioners’ sugar, sifted
1 cup / 269 g creamy peanut butter
1/2 cup / 113 g butter
1 teaspoon / 5 g vanilla extract

Chocolate Layer
2 cups / 352 g dark chocolate
1/4 cup / 57 g butter

Spray an 8- by 11-inch baking pan with gluten-free cooking spray and set aside.

To make the crispy rice layer, melt the butter in a large pot over medium heat, stirring occasionally, until the butter browns, 3 to 5 minutes. Add the marshmallows and vanilla and stir continuously until the marshmallows are melted. Remove from heat and stir in the cereal. Pour entire contents into the baking pan. Wet or grease your hands and pat down the cereal so it is level and compact. Freeze for 15 minutes to cool and set.

Using a stand mixer with a paddle attachment, combine all the ingredients for the peanut butter layer and blend on low speed. Remove the crispy rice layer from the freezer and spread the peanut butter filling evenly over it. Freeze until firm to the touch, 30 to 60 minutes.

In a microwave-safe bowl, or over a double boiler, melt the chocolate and butter for the chocolate layer and stir together until smooth. If using the microwave, heat at 30-second intervals, stirring well in between each interval. Working quickly, spread the chocolate evenly over the peanut butter layer. If the peanut butter is cold, the chocolate will set quickly.

Freeze the pan again, 15 to 30 minutes, as it will be much easier to cut if the peanut butter layer is firm. Cut into bars and serve cold or at room temperature.

Excerpted from Sweet Cravings by Kyra Bussanich. Photography by Leela Cyd (Ten Speed Press, 2013)