German Chocolate Peanut Clusters

 

German Chocolate Peanut Clusters

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*2 (16 ounce) Jars/containers Dry Roasted Peanuts

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Melting Chocolate:

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*2 (4 ounce) boxes Bakers German Chocolate, cut into pieces

*1 cup Ghirardelli Bittersweet Chocolate Chips 60 percent Cacao

*1\2 cup Ghirardelli Milk Chocolate Chips

*2 cups Ghirardelli Vanilla Melting Wafers

*1 teaspoon White Crisco Shortening, for smooth chocolate consistency

*Pinch Cayenne Pepper, for a subtle kick, optional

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In a double boiler. I use a medium sauce pan with 2 to 3 inches of water and a medium glass bowl, placed on top of sauce pan, making sure the water doesn’t touch the bottom of the glass bowl.

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Place the German chocolate pieces in glass bowl and on medium-low heat, allow the chocolate to melt. Then add bittersweet chocolate, milk chocolate, vanilla melting wafers and shortening. Stir the chocolate occasionally until almost all chocolates are completely melted. Remove from heat and stir chocolate until smooth and glossy and add peanuts.

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Using a 2 tablespoon cookie scoop, scoop the chocolate peanut mixture onto a Silpat covered 1/2 baking sheet. I used 3 half baking sheets and 3 Silpats. You could use parchment paper and scoop peanut clusters and allow them to set. Then place in an airtight container and use within a couple of weeks and stored in a cool dry place or enjoy them right away.

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Makes about 38 German chocolate peanut clusters.

Enjoy!

Lindy

 

Cranberry Muffins

Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Mix together and then add to muffin batter:

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* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

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Fold in flour covered Cranberries into muffin batter.

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In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

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Top them with warm Butter Cream Sauce.

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Butter Cream Sauce

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*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy