Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

Sunday, April 16, 2017

No Bake Peanut Butter Pie / #SundaySupper

 If you are anything like me, you love brunch! Just the word is so sophisticated, and fun. Where else can you be served breakfast, lunch, and dessert all at the same time, and eat some of each? It's fun! That's what this Peanut Butter Pie is all about~FUN! It is full of flavor, and although it may look like a lot of work, it really isn't. It can actually be made at the last minute or in stages!
  No Bake Peanut Butter Pie

Crust  
2-9 ounce packs Nabisco Famous Chocolate Wafers
5 tablespoons unsalted Butter, melted
1/4 cup Confectioner's Sugar
2 tablespoons Water 

Filling  
1 1/4 teaspoons unflavored Gelatin 
1/3 cup whole Milk
1 cup packed dark brown Sugar
6 ounce Cream Cheese, softened
2 cups Creamy Peanut Butter
5 teaspoon Vanilla
2 cups Heavy Whipping Cream, chilled


Chocolate Topping
8 ounces Milk Chocolate, chopped
1/3 cup Heavy Whipping Cream
Candy Eggs

Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.

Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
Mix together the gelatin and milk. Let stand about 5 minutes.
Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth. 
Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl. 
Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate. 
Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning.  Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Thank you for stopping by today! I hope you enjoy this recipe, and please let me know if you make this yummy pie! Find a printable recipe at the end of this blog post!

Continue down the page to find the recipes from members of the #SundaySupper family.Thank you to Cindy from Cindy's Recipes and Writings for hosting today's tasty event!

 

 Make Ahead Sunday Supper Brunch Recipes

Breakfast Pastries

Eggs

Sides and Veggies

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
yield: 1 Pieprint recipe

No Bake Peanut Butter Pie

INGREDIENTS:

Crust
  • 2-9 ounce packs Nabisco Famous Chocolate Wafers
  • 5 tablespoons unsalted Butter, melted
  • 1/4 cup Confectioner's Sugar
  • 2 tablespoons Water
Filling
  • 1 1/4 teaspoons unflavored Gelatin
  • 1/3 cup whole Milk
  • 1 cup packed dark brown Sugar
  • 6 ounce Cream Cheese, softened
  • 2 cups Creamy Peanut Butter
  • 5 teaspoon Vanilla
  • 2 cups Heavy Whipping Cream, chilled
Chocolate Topping
  • 8 ounces Milk Chocolate, chopped
  • 1/3 cup Heavy Whipping Cream
  • Candy Eggs

INSTRUCTIONS:

  1. Crush the cookies with the food processor. Add the butter and confectioner's sugar. Add the water, a little at a time as you are processing if the cookies powder appears dry.
  2. Use a 9" spring form pan, and evenly distribute the cookie crumbs through out the pan. Use the bottom of a glass to tamp them down. Bring the crust crumbs up the side of the pan about a 1/4 to 1/2". Place pan in refrigerator.
  3. Mix together the gelatin and milk. Let stand about 5 minutes.
  4. Place the sugar in the processor bowl. Cut the cream cheese into small bite size pieces and add them to the bowl. Heat the gelatin and milk mix in the microwave until hot, but not boiling. Stir until the gelatin is dissolved.
  5. Start the food processor, and begin to add the gelatin mix. Add all of the gelatin as the food processor is mixing until the sugar and cream cheese mix is smooth.
  6. Add the peanut butter and vanilla. Continue mixing until the mix is smooth and thick. Pour the mix into a medium bowl.
  7. Add water and ice to a large bowl, making an ice bath. Place the medium bowl with the peanut butter mix into the bowl of ice water. It should sit right on top of the water.
  8. Let the bowl sit on the water and ice for 15-20 minutes. During that time, scrape the sides of the bowl and whisk the mix a couple times. The mix will become thick and jelly-like, but not completely set.
  9. Pour the peanut butter mix into the pan covering the crust. Spread the peanut butter evenly. Refrigerate.
  10. Melt the chocolate to make the glaze. Use a double boiler or a double boiler set up to prevent the chocolate from burning. Once the chocolate has melted, heat the heavy whipping cream in the microwave. It should be warm, but not hot. Slowly add it to the melted chocolate, a little at a time, until the chocolate drips from the spoon.
  11. Start placing the chocolate topping on the chilled pie. Place small amounts around the edge of the pie, so the chocolate can begin to drip down the sides. Put the remainder of the chocolate on the top of the pie and spread around the entire top, meeting up with the chocolate that is dripping down the sides. Move quickly because the peanut butter will begin to soften, and you don't want it to mix in with your chocolate.
  12. Refrigerate pie 6-8 hours. To cut, use a large sharp knife. Wipe knife after each cut. Top off pie with candy eggs, or any decorations!
Created using The Recipes Generator

Tuesday, June 14, 2016

Chocolate Peanut Butter Stuffed Mini Cheesecakes

Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
Chocolate Peanut Butter Stuffed Mini Cheesecakes
 (printable recipe)
Makes 12 cheesecakes

3/4 cup crushed Pretzels
1/4 cup Melted Butter
12 oz. block Cream Cheese, softened
1/3 cup Sugar
1/4 cup Heavy Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup Vanilla flavored Syrup
1 teaspoon Vanilla Extract
24 mini Reese's Mini Peanut Butter Cups
Milk Chocolate Blocks
Heavy Whipping Cream
1/4 cup Creamy Peanut Butter 
1/2 cup Powdered Sugar
4 tablespoons Milk
Reese's Mini Pieces

Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
Pour crushed pretzels in a bowl and mix in the butter.
Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
 Thanks for joining me today! 

Here are some other recipes you might enjoy!




 

Wednesday, November 5, 2014

Buckeye Brownie Bites/#Foodie Extravaganza

Today I am participating with several other bloggers in #Foodie Extravaganza.
Every month we have a theme to use as a guide for a recipe. This month the theme is Peanut Butter. 
Check out all the other peanut Butter inspired recipes at the end of this post.

Buckeye Brownie Bites are made with two of my favorite things: peanut butter and chocolate! Is there any better combination? I call these Buckeye Brownie Bites because they are somewhat of a cross between Cake Balls and Buckeye Candy!
Buckeye Brownie Bites

Saturday, February 1, 2014

Touchdown Shooters


I know there are a gazillion different types of sandwiches, dips, desserts, and treats for the Super Bowl~and I love all of them! But, I was looking to make something a little different, a "guy treat" if there is such a thing. So, I created these Touchdown Shooters, and I tested them on the 2 guys I live with, my son and my husband.  And they liked them a lot. These shooters are full of peanut butter, chocolate, and salty pretzels! That's guy food, right? Let me know what you think!

Touchdown Shooters
2 cups Creamy Jif Peanut Butter
2 tablespoons Butter, softened
1/2 teaspoon Vanilla
1/2 to 1 cup Confectioners Sugar
1/2 cup Heavy Whipping Cream
1/2 cup Milk Chocolate Chips
3-4 tablespoons Heavy Whipping Cream
Snyders Old Fashioned Dipping Sticks
Whipped Cream
1 cup Heavy Whipping Cream
1/4 cup Confectioners Sugar
Mix your peanut butter, butter, and vanilla together.
Add Your confectioners sugar, and mix well.

The mix may be a bit stiff at this point, so add a little
bit of the heavy whipping cream at a time until it
has a smooth consistency. You need it smooth, but not runny.
Start melting your chocolate chips in a double boiler.
When your chips are almost melted, turn the heat off
of your chocolate. Take your 4 tablespoons of cream and
heat them up. The microwave is perfect for this.
You don't want it hot, just lukewarm. If you add the
cream when it is cold the chocolate may seize up,
or become very thick. Add your warmed heavy whipping
cream to your chocolate, a tablespoon at a time.
You want it to look smooth and.......
drizzle off of a spoon.
Put a handful of pretzel sticks in a plastic bag,
and roll over them with a rolling pin to crush them.
Take your crushed pretzels and place some in each
 of your shooter glasses. Use just enough to cover the bottom
of the glass. Take a couple tablespoons and set them aside.
You will use them to top the whipped cream.
Take the rest of your crushed pretzels, and mix them
into the peanut butter mixture. I found the best
way to really mix it together is with your hands.
Take a small scoop, or use a spoon, and form the
peanut butter mix into a ball. Place it in the bottom of
the shooter glass. Drizzle the chocolate over the
peanut butter to cover.
Do it again with another ball of peanut butter and....

top with chocolate again.
Place your whipping cream in the mixer.
Whip about 3-4 minutes, then add the sugar,
and whip on high until the cream becomes whipped cream.
Pipe the whipped cream onto the top of the chocolate.
I used a Wilton M1 tip.
Sprinkle a few pieces of pretzels pieces on the top
of the whipped cream.
Add your dipping stick pretzel to
 the side of the whipped cream.

Enjoy!
The dipping stick does work to eat the shooters.
Of course, so does a spoon!
I tried several ways of refrigerating these, and I found
that it is best not to. You can, but then you have to wait
until they softened to enjoy them. Make sure to add the whipped
cream right before serving, and have fun with these
Touchdown Shooters!


Monday, April 22, 2013

Payday Bars!

Today is Secret Recipe Club day, and I was so lucky to have been assigned Melissa's Cuisine! Melissa has a fantastic blog full of great recipes, and I had a tough time deciding on what to make. I love the gumdrop recipe, and the apple cider caramels look soooo good! I definitely will be making those yummy looking Cinnabons, oh, and the German Style Pretzels!  Today I made the Payday Bars. It's a great, very simple recipe, that tastes incredible. I made a few changes. Instead of peanut butter chips, I used the peanut butter chips mixed with the milk chocolate chips. I also made everything in the microwave. We are still in the process of moving, and so much is still packed. Try these payday bars, and stop by Melissa's Cuisine for the original recipe!

Payday Bars
3 cups salted Peanuts(divided)
2 1/2 tablespoons Butter
2 cups Peanut Butter and Milk Chocolate Chips
14 Ounces Sweetened Condensed Milk
2 cups mini Marshmallows
Spread 1 1/2 cups of peanuts into the bottom
of a 9X13" pan.
Melt the butter and chips together in the microwave.
It took 3 times 1 minute to melt chips and butter together.
Stop each cycle in the middle and stir .
Add the can of sweetened condensed milk and the marshmallows.
Melt by stirring with the melted chips.
If needed microwave for 2 more 1 minute cycles, 
stirring after each one.
Stir together until smooth.
Spread the melted chips over the peanuts.
Sprinkle the remainder of the peanuts over the 
melted chips.
Refrigerate until solid, then cut into bars.


Enjoy!
Thanks Melissa~for a great recipe!
Check out what everyone else made today!