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

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!

Thursday, April 19, 2012

P B and J Ice Cream Sammies~Improv Challenge

It's time for the Improv Cooking Challenge! This month our 2 ingredients are: Peanut Butter and Jelly! Is there a better combo of flavors? There are so many different ways to go on this one! I decided to make  Peanut Butter and Jelly Ice Cream Sandwiches! It's already hot here, so these are a delicious, welcome treat!
PB and J Ice Cream Sammies
(adapted from Gale Gand's Just a Bite)
1 stick Butter-cut into pieces
1/2 cup Sugar
1/2 cup packed Light Brown Sugar
1 Egg
1/2 teaspoon Vanilla
1 1/2 cups Flour
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup smooth Peanut Butter
1 pint Vanilla Ice Cream
1/2 cup Strawberry Jelly

Preheat oven to 400 degrees.
Cream your butter until smooth
Add sugars and mix well
 Add egg and vanilla
Add flour in three different additions, mixing after each one,
add peanut butter and mix well
Roll your dough into 1" balls.
Crisscross each cookie with the back of a fork.
Bake for 5-7 minutes. Let cool.
While cooling, let the ice cream soften a little,
and then add the jelly, folding it in gently.
Make sandwiches by spreading the ice cream mix
on top of the flat side of a cookie, and then top it with 
another cookie. Freeze until ready to enjoy!
Enjoy!


Thanks Kristen for the great ingredient combo!