Tag: Corn Syrup

Tahini Millionaire Bars

Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.

I love making millionaire bars as a make ahead dessert for parties.

Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!

Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!

This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!

Ingredients:

Almond Flour Crust:

  • 3 cups almond flour
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon almond extract

Tahini Caramel:

  • 1 (14 oz) can sweetened condensed milk
  • 2 cups sugar
  • 1/3 cup corn syrup
  • ¼ tsp cream of tartar
  • ½ cup tahini paste
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt

Chocolate Ganache:

  • 1 (12 oz) bags semisweet chocolate chips
  • 3/4 cup heavy cream
  • Sea salt, for sprinkling

Continue reading Tahini Millionaire Bars

Peach Crisp with Maple Cream Sauce

My boyfriend really likes peaches. But, strangely enough, he’s allergic to the skin of peaches so he really only eats them in desserts. I owe him a peach cobbler at some point, but when I saw this recipe from The Pioneer Woman I thought he’d love it. (Plus, it’s a bit easier than a cobbler… baby steps.)

I didn’t have real maple syrup, so I had to use the stuff you use on pancakes. Because of that, the recipe is slightly altered from the original to account for the sweetness.

Ingredients:

  • 6 whole fresh peaches
  • 1 cup flour
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (1 stick) – cold
  • the juice and zest of one lemon
  • 6 tablespoons pancake syrup, divided
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon light corn syrup

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Chocolate Peanut Butter Pie

Happy Pi Day! As a Mathlete alum, Pi Day has always been a part of my nerdy math world.  And what better way to celebrate than to make a pie?

I have some other pie recipes on here, but I have had a hankering for peanut butter lately, so I am celebrating this year with a Chocolate Peanut Butter Pie.  This is a FoodNetwork.com recipe but I decided to make my own crust (you are more than welcome to just buy one – use a 9-inch pie crust).

Ingredients:

Pie Crust:

  • 1 package oreos
  • 4 tablespoons butter, melted

Hot Fudge Sauce:

  • 1/3 cup heavy cream
  • 1/4 cup light brown sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 3.5 ounces milk chocolate, finely chopped

Peanut Butter Pie:

  • 8 ounces cream cheese, at room temperature
  • 3/4 cup confectioners’ sugar, plus 2 tablespoons, divided
  • 3/4 cup creamy peanut butter, at room temperature
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Chopped peanuts, optional
  • Whipped cream, optional
  • Crushed cookies, optional

Continue reading Chocolate Peanut Butter Pie

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