Tag: Peanut butter

Cakes · Chocolate · Desserts

Peanut Butter Candy Cheesecake

Chocolate Castles1 Comment

It is so strange that as a child I really didn’t like peanut butter. My mom didn’t like it and I’m sure I probably heard her talk about how awful it was so never even tried it. During one of my pregnancies I developed a love for peanut butter. The older I get the more I enjoy anything made with peanut butter. When I saw this recipe I knew that it would be made the next time we have people over.

Taken from All American Amazing Cakes:

Crust:

1 1/2 cups crushed chocolate graham crackers

1/4 cup granulated sugar

5 tables tables butter, melted

Filling:

4 (8 oz) packages cream cheese, softened

1 3/4  cups firmly packed brown sugar

1 cup creamy peanut butter

3 large eggs

2 egg yolks

1/2 cup heavy whipping cream

1 teas vanilla

10 fun-size (I get these at Walmart, I think you get either 8 or 10 for a dollar) chocolate covered crispy peanut buttery candy bars like Butterfinger, chopped

Garnish: crushed Butterfingers

Preheat oven to 300.

To prepare crust in a small bowl combine crushed graham crackers and sugar. Add melted butter, stirring to combine. Press mixture into bottom and 1″ up the sides of a 10″ spring from pan. Bake for 6 min. Let cool completely.

For filling, in a large bowl and beat the cream cheese, brown sugar and peanut butter with mixer until very creamy. Add eggs and egg yolks, one at a time beating just until combined before adding the next egg. Stir in cream, vanilla and chopped candy. Spoon batter into cooled crust.

Bake for 1 hour and 15 min. Turn oven off and leave cake in oven with door closed for 1 hour. Remove from oven and let cheesecake cool completely. Then cover and chill for at least 4 to 6 hours before serving. Garnish with more whipped whipping cream and crushed candy bars.

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Flourless Peanut Butter Cookies

Chocolate Castles1 Comment

It’s Saturday, everyone is out running errands and busy with honey-do’s but I wanted to pass this quick little recipe on to you so all those “honey’s” would have something good to much on during their breaks. With so many people eating gluten free this recipe intrigued me. Taken from Southern Lady magazine, so you know this is good, comes this recipe for yummy peanut butter cookies.

1 cup light brown sugar

1 cup crunchy peanut butter

1 large egg

1 teas baking soda

1 teas vanilla

Preheat oven to 350. Line a cookie sheet with parchment paper.

Mix the brown sugar and peanut butter together in a mixing bowl. Stir in the egg, baking soda and vanilla. Stir in chips.

Drop by tablespoonfuls onto the parchment paper and bake 10 minutes or until puffed. Cool the cookies on the baking sheet. Store in a covered container.

Makes 30 cookies

Desserts

Chocolate Peanut Butter Cheesecake Bars

Chocolate Castles2 Comments

When I saw this on Just A Pinch Recipe site, I knew it was for me. The perfect little dessert when you just can’t put your finger on what flavor you are wanting, it combines 3 of my favorites, chocolate, peanut butter and cream cheese. You won’t be disappointed.

CHOCOLATE CRUST

1 c

sugar

1/2 c

all purpose flour

6 Tbsp

cocoa powder

1/2 tsp

baking powder

1 stick

unsalted butter

1

egg

1 c

chocolate chips

PEANUT BUTTER CHEESECAKE BATTER

1 c

heavy whipping cream

3 pkg

(8 oz. each) cream cheese

1/2 jar

(18 oz jar) creamy peanut butter

1 c

sugar

1 tsp

vanilla extract

3

eggs

CHOCOLATE GANACHE

1 c

heavy whipping cream

10 1/2 oz

semi-sweet chocolate chips   (usually the whole small bag)

1 stick

butter

3

eggs

Preheat oven to 350. Line with foil and grease a 9×13 pan.

For chocolate crust:

Mix together the sugar, flour, cocoa powder and baking powder. With beater, beat in the butter & egg. Spread with spatula in the bottom of the pan.

Sprinkle 1 cup chocolate chips onto the crust.

Cheesecake batter:

Place the bowl and beaters in the freezer for about 5 minutes. Whip the whipping cream until stiff. Set aside.

Cream together the cream cheese, peanut butter and sugar. Scrape bowl occasionally to ensure it is evenly mixed. Add vanilla and whipped cream and blend together. Add eggs, one at a time until mixed well.

Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom to ensure no air bubbles is in batter. Bake at 350 for about 25 min. Turn off oven and  LEAVING DOOR CLOSED, leave in oven 35 min more.

Take out cheesecake and cool completely.

For chocolate ganache:

Heat 1 cup heavy cream over medium heat until warm, almost hot. Pull from heat and add semi-sweet chocolate chips. Do not stir. After cream has cooled, transfer mixture to mixing bowl. Beat on high until smooth and creamy. Spread over cooled cheesecake. Cut into bars after 2-4 hours of being in fridge.

Cakes · Chocolate

Chocolate Banana Peanut Butter Cake

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Do not let this Title scare you. Recently I have had several young moms ask me to post simple recipes that don’t have a lot of ingredients because that scares them out of trying the recipe. They simply don’t have the energy or time to shop for all of the items that so many of the recipes call for. So this is an easy dessert, but so gorgeous, and oh so yummy.

One Duncan Hines plain yellow cake mix

1/2 cup packed light brown sugar

1 teas cinnamon

2 medium sized bananas, mashed (about 1 cup)

1 cup water

1/2 cup vegetable oil

3 large eggs

2 teas banana extract (or you can use vanilla if you don’t have the banana)

Peanut Butter Frosting

Fudge Frosting

Grease 2 (9′) cake pans, then lightly dust with flour. Shake out excess flour. Set pans aside. Place cake mix, brown sugar and cinnamon in large mixing bowl. Add mashed bananas, water, oil, eggs and extract. Blend with mixer on low speed for 1 min, then scrape sides of bowl and beat for 2 more minutes.

Divide the batter between the 2 pans and bake in a 350 degree oven until middle of cake springs back when touched or a toothpick comes out clean after placing in middle of cake.

Cool on wire racks while you prepare the Peanut Butter Frosting.

1/4 cup softened butter (1/2 stick)

2 cups powdered sugar

1/2 cup peanut butter

1/2 teas vanilla

1/4 cup milk (add this not all at one time, as mixture just needs to be spreadable, so you might not need all of this)

Blend powdered sugar, butter, peanut butter, vanilla and mix with milk, which you are adding slowly to just make the frosting spreadable.

Place one of the cake layers on a plate and spread the peanut butter mixture on top. Place other layer on top and frost with remaining peanut butter frosting. Do not frost the sides of the cake. Set aside and make the Fudge Frosting

Fudge frosting:

3 cups powdered sugar

1 stick butter, softened

3/4 cup unsweetened cocoa

2 teas vanilla

1/3 cup milk (once again, do not add all at once, as you might not need all of this)

Combine  all ingredients and slowly add milk (a few tables at a time) until frosting is easy to spread on cake. When you have beat all ingredients until smooth, frost sides of cake and then use remaining fudge frosting to top the cake. Do not worry if some of the peanut butter frosting swirls with the chocolate, just makes it that much more yummy. Store in Fridge, covered until ready to eat. Take out about 1 hour before serving.

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Bobby Flays Peanut Butter Cream-FIlled Cupcakes* Taken from Food Network Magazine

Chocolate Castles2 Comments

Another great chocolate recipe for Valentines Month. I am hoping that this will be the recipe that will “convince” my sweet Valentine to let me order the matching His and Her’s iPhone covers that have I (half of a heart) on his and (half of a heart) You, so when they sit side by side,the cover’s make a whole heart. Today when I called my little Cupid to tell him what I had just seen on the Today show and could I order them…..well, I’m sure he really wants me to order them, but maybe he pretended that he didn’t want them because he has already ordered them…oh my gosh, I bet that’s it! After I bake these little cupcakes, he will even let me order the Valentine pillow cases that was also being shown for His and Her’s Valentines gifts. Will keep you posted.

Cupcakes:

1 1/4 cups cake flour

1/2 cup unsweetened cocoa powder

1 teas baking soda

1/4 teas baking powder

1/2 teas salt

1/2 cup (1 stick) unsalted butter, softened, plus 2 tables

1 1/2 cups sugar

3 large eggs, room temp

1/2 cup buttermilk

1 teas vanilla

1/2 cup hot strong coffee

Filling:

1 stick unsalted butter, softened

1 cup creamy peanut butter

1 1/4 cups powdered sugar

Ganache:

4 oz semisweet chocolate, roughly chopped

1/2 cup heavy cream

1 cup roasted peanuts, chopped

Preheat oven to 325. Line one 12 cup and 1 (6 cup) muffin pan with paper or foil liners.

Make the cupcakes by sifting the flour, cocoa powder, baking soda, baking powder and salt together three times. Beat the butter and sugar with a mixer at high speed for 15 seconds until combined. Add eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy. About 6 more minutes. With mixer at it’s lowest speed, beat in 1/3 of the flour mixture. Beat in buttermilk and vanilla, then another 1/3 flour mixture. Beat in the coffee and then the remaining flour mixture. Fill the muffin cups 1/2 full and bake for 25 min, or until the centers spring back when lightly pressed. Set the pans on a rack to cool.

Make the peanut butter filling. Beat the butter and peanut butter with a mixer on medium until blended. Reduce speed to low and gradually beat in powdered sugar. Increase the speed to high and beat 3-5 min, until smooth and fluffy. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert the tip into the top of each cooled cupcake and squeeze approximately 1 1/2 tables filling into each cupcake.

Make the ganache by placing the chocolate in a medium bowl. Heat the heavy cream in a small saucepan until scalding. Pour the cream over the chocolate and let sit 1 min. Whisk until smooth. Let sit 10 min until thick but still pourable. Dunk the tops of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Cool completely to serve. 

Cakes · Chocolate · Desserts

Mini Peanut Butter Cheesecakes

Chocolate Castles1 Comment

I love any recipe that has the word “mini” in it. It makes me think that even if I eat them, it will make me “mini”, no matter how much butter or cream cheese are in them. My neighbor, Nancy, has given me a couple of folders in which she and her twin sister have gathered recipes for years. I am so honored that they have allowed me to look through them and pick out ones I want to use. These are the same ladies who took me to the Pasadena Ladies club you might have read about in the blog. Sally, one of the twin sisters, has written a couple of cookbooks and is such a great hostess.  So when I saw this recipe, I knew it was a good one to try.

Makes 24

1 pkg (9.5 oz) Keebler Fudge Shoppe Peanut Butter Filled cookies (now, after seeing the first ingredient, you know these are going to be good)

2  (8 oz) cream cheese, softened

1 1/4 cups sugar

1 cup creamy peanut butter

1 tsp vanilla

3 large eggs, at room temp

Chocolate Glaze:

3 oz semisweet baking chocolate

2 tables unsalted butter

2 tables light corn syrup

1/4 cup roasted peanuts, chopped

Heat oven to 325. Line muffin pans with 24 paper baking cups.

Break cookies into a food processor. Pulse until fine moist crumbs form. Press about 1 tables crumbs into each muffin paper liner and spread over the bottom of liner. Freeze while you are preparing the cheese mixture.

Beat next 4 ingredients in a large bowl with mixer on medium until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Spoon about 2 1/2 tables into each cup.

Bake 20 min or until puffed. Some may crack on top but that’s ok. Cool completely in pans on a wire rack.

Meanwhile, prepare glaze. Melt the chocolate, butter and syrup together in small saucepan until smooth. Do not boil. Cool slightly. Peel liners off each cupcake. Place on a foil-lined baking sheet. Spoon glaze over tops. Sprinkle with nuts. Refrigerate at least 2 hours before serving to give glaze a chance to set and cheesecakes to be cold.