Thanks so much for sharing this year's chocolate blog journey with me and all best wishes for a wonderful New Year. In addition, please let me know some of your favorite chocolate recipes and perhaps they will find their way into next year's roundup. Now, on to this week's post:

Quick - raise your hand if you like peanut butter cup candy. So do I, although the darker the chocolate the better. Which is why this Giant Peanut Butter Cup Recipe attracted me for my final 2023 chocolate blog entry.

That said, this is an incredibly rich dessert, even for a chocoholic. And there's no way I would cut only four portions when serving. Instead, I'm thinking a minimum of 10-12 servings.

Perhaps that will make it the perfect size for your New Year gathering (s) ! 

Equipment

Tart pan
Waxed paper (V.O.E.; see below: I used parchment paper.)
Sifter (V.O.E. : I don't own a sifter so substituted a sieve and spoon)
Double boiler, or microwave safe bowl, to melt chocolate
Large mixing bowl
Large measuring cup
Large mixing spoon
Rubber spatula  

This thoroughly decadent dessert has a smooth, dark chocolate surface that is slightly crunchy when cut directly after removing it from the fridge. A good reason to let it reach room temperature before cutting and serving - if you can wait that long!!

Have you ever had a day when you feel a little 'spacey' and distracted, because there is so much going on? That characterized my Wednesday, when I typically aim to share a new post. Hence I took fewer photos than usual during the time when I was pulling together this delicious recipe for Banana Oatmeal Chocolate Chip Cookie Bars. I love the fact these 'Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.'

​V.O.E.: I also appreciate the dense texture and subtle sweetness-although I would likely add a little more banana next time, to increase the moisture level slightly.  As always, my chocolate chips were bittersweet rather than the suggested semisweet chips. I also skewed on the higher end for the amount of cinnamon used.

My ever-dependable hand mixer replaced the suggested standup mixer and paddle attachment. Here is some other Equipment you'll need: 

9 x 9 pan (I used glass)
Foil
Large mixing bowl
Large mixing spoon
Stand or hand mixer
Rubber spatula
Measuring spoons

Wondering about the logo on that cutting board? It represents the city of Wichita, Kansas, where Cocoa Dolce operates. I've visited the company's flagship location and had the pleasure of writing about them for The Chocolate Professor. Then my Secret Santa (and Wichita resident), from Midwest Travel Journalists Association, sent bittersweet chips with my 2023 chocolate blog recipes in mind.

And what about that Mexican vanilla and Vietnamese Cinnamon from Penzey's? I frequently visit a Penzey's store less than 10 minutes from our house. But whether I purchase vanilla and cinnamon there - or elsewhere - I always buy Mexican and Vietnamese varieties. Why? I long ago heard the virtues of Mexican vanilla, including its mellow, smooth quality, and have never been disappointed. And Vietnamese/Saigon Cinnamon? It's also about the flavor for me.

What are your favorite vanilla and cinnamon varieties?

My latest chocolate adventure began with a recipe from Midwest Living. However, I decided not to make the frosting, early on. Chalk it up to my irrepressible tendency to tinker with even the best recipes and/or, perhaps, the fact that our family celebrated an early Christmas last weekend which incorporated loads of rich food. Either way, we were delighted with the flavor of this gingerbread (although I substituted a little ground nutmeg for clove, which I almost never use).

The texture? Not so much. Despite lining my 9 x 5 pan with (unbleached) parchment paper as requested, my loaf baked unevenly and even 'fell' in the middle as it cooled.

When I cut the loaf it began to break. Some portions of each slice had almost a thick pudding consistency while other areas more closely resembled cake. I refrigerated half of the loaf for several hours before cutting, in hopes it would solidify some and cut more easily, but I didn't notice much difference. 

V.O.E.: If I make this recipe in a loaf pan again, I might reduce the milk to 1/3 cup. I'm also tempted to bake this recipe in a 9 x 9 pan while obviously reducing the cooking time by keeping a close eye on it. And about the frosting? I'm sure it's delicious but I think we'll skip it in our house. 

Equipment:

​9 x 5 loaf pan
Two mixing bowls
Hand or stand mixer
Measuring cup
​Large mixing spoon
Measuring spoons
For melting butter: saucepan with water and small bowl
                   OR you may microwave the butter

Above: Clearly visible 'cracks' in the baked pie.

V.O.E.: About the amount of heavy cream suggested-even after spreading on a thick layer of this luscious stuff, I still had more than half a cup left. So I would likely reduce how much I use next time, to 1 cup. Re: sugar in your whipped cream, start with 3 tablespoons, but add more to taste. I added double the suggested amount, especially since I used bittersweet chocolate (as always!) in the primary filling. 

The results? Deep, rich flavor, with a slightly crunch crust and fluffy topping. Enjoy!