ZEPPOLE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
- In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
- Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
- Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
CHOCOLATE PEANUT BUTTER CANDY
With only three ingredients, these chocolate-swirl treats take just moments to whip up! If you have little ones visiting for the holidays, have them help you with the stirring. -Holly Demers, Abbotsford, British Columbia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/2 pounds.
Number Of Ingredients 3
Steps:
- In a large microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter; thinly spread onto a waxed paper-lined baking sheet. , In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over candy coating mixture; cut through mixture with a knife to swirl the chocolate. Chill until firm., Break into pieces. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 316 calories, Fat 21g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER CANDY
A quick and easy candy that is very rich.
Provided by Julie Wayment
Categories Desserts Candy Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Butter an 8x8x2 inch square pan. Set aside.
- In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
- Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 28.7 g, Cholesterol 0.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 32.4 mg, Sugar 26.7 g
ELDA'S FAMOUS ZEPPOLE
Provided by Food Network
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Stir together the sugar and cinnamon and set aside.
- Combine the milk, salt and butter with 1 quart water in a medium saucepan. Bring to a boil, and then quickly remove from the heat and stir in the flours until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
- Pour 2 inches of olive oil into a frying pan and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Roll out the dough into thin strips and shape as you like, and then carefully fry in batches. Turn the zeppole once when golden and puffed, and then drain on paper towels. Dip in the honey and dredge in the cinnamon-sugar. Arrange on a platter, garnish with the lemon zest and serve immediately.
ZEPPOLE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 18 to 24 servings
Number Of Ingredients 8
Steps:
- Combine the butter with 1 cup of water in a saucepan. Heat over medium until the butter melts and the water shimmers. Sift the flour into the melted butter and water. Stir vigorously with a wooden spoon until the dough comes together (it will be the consistency of a cookie dough). Transfer the dough to a bowl and refrigerate for 20 minutes. Using a wooden spoon, beat the eggs into the dough 1 at a time.
- Spoon the dough into a pastry bag. Pipe circles (the size is up to you) onto a baking sheet lined with parchment paper. Set the zeppole aside to rise in a warm place for at least 1 hour.
- In a heavy high-sided pot heat 2-inches of oil over medium-high until it reaches 350 degrees F. Drop 2 or 3 zeppole into the oil and fry until crisp and golden, about 4 minutes per side. Drain the zeppole on a plate lined with paper towels and repeat, until all the zeppole are fried.
- When the zeppole are just cool enough to handle, roll them in sugar. Serve the zeppole warm topped with honey, if desired.
PEANUT-CANDY MICE
Provided by Food Network
Number Of Ingredients 7
Steps:
- In a large bowl with heavy-duty electric mixer, or by hand with a wooden spoon, beat peanut butter, corn syrup, dry milk and vanilla until well blended. With mixer on low speed (or with a spoon), gradually beat in as much confectioners' sugar as the mixer can handle. Scrape mixture onto work surface and knead in any remaining sugar. For each mouse, break off enough mixture to roll into a 1-inch ball for the body, then enough to roll into a 1/2-inch ball for the head. Press small ball on to large ball, then lightly pinch head to form a rounded nose. Break off enough mixture to form two small balls for ears. Press each ball between thumb and forefinger to flatten. Press onto head. Repeat with remaining mixture. Dip end of a toothpick in water. Shake off excess. Touch toothpick to a colored nonpareil (it will stick). Press onto end of nose. Repeat with 2 more nonpareils for eyes. Cut a length of licorice lace and insert into body for tail.
PEANUT BUTTER CANDY
During the holidays, I make a lot of candy for friends, and this simple recipe seems to be a favorite. The white chocolate and chunky peanut butter make a perfect blend. -Deloris Morrow, Lake City, Iowa
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 1-1/2 pounds.
Number Of Ingredients 3
Steps:
- Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.
Nutrition Facts : Calories 331 calories, Fat 22g fat (11g saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
PEANUT BUTTER CUP CANDY FILLING
Make and share this Peanut Butter Cup Candy Filling recipe from Food.com.
Provided by ThatJodiGirl
Categories Candy
Time 50m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients until blended to a creamy consistency.
Nutrition Facts : Calories 794.9, Fat 54.6, SaturatedFat 13.6, Cholesterol 15.3, Sodium 485.4, Carbohydrate 63.8, Fiber 5.8, Sugar 53, Protein 24.3
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