Mini Chocolate Peanut Butter Cheesecakes

Recently, I got a gig baking mini cheesecakes for a local restaurant’s Sunday brunch buffet.  It’s pretty awesome!

I was given the freedom to make whatever flavor combinations I want with the cheesecakes.  I’ve done pear/caramel, blackberry (which you may remember from an earlier post), triple chocolate, strawberry, pineapple and chocolate mint so far.

This week I decided to go with a personal favorite – chocolate and peanut butter.  Holy yum, Batman!!  These smelled amazing!  I sure hope the restaurant patrons loved them!

INGREDIENTS
For the crust:
1 1/2C. Oreo cookies
4T. Melted butter

For the filling:
2lbs. Cream cheese – at room temp.
1 1/2C. Sugar
4 Eggs – at room temp.
1/3C. Creamy peanut butter
Pinch of salt
1t. Vanilla extract

DIRECTIONS
Preheat the oven to 325.  Line 2 cupcake pans with paper liners.

In your food processor pulse Oreos until finely ground.  Add melted butter and stir together with a fork until well blended.  Press 1T. of the mixture into the bottom of each cupcake liner and press lightly with the bottom of a small glass.  Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.  Lastly, add the warmed peanut butter.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.

Bake until the filling is set, rotating the pans halfway through baking, about 22 minutes.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.

Drizzle with more warmed peanut butter and 1oz. bittersweet chocolate.

Transfer to the refrigerator and let chill for at least 4 hours before serving.

Read Full Post »

Fudge-Glazed Creamy Peanut Butter Cake

Last week, while we were away, one of our best friends celebrated his 30th birthday.  Happy Birthday Brian!

We made sure to have a little belated celebration last night and I wanted to make two of his favorites – Mexican food and something containing chocolate and peanut butter.

So, I whipped up some of the amazing chicken enchiladas I posted about last month and went searching for a dessert that was sure to knock his socks off.  I found this recipe on the King Arthur Flour website.  It was pretty easy to make and tasted amazing!  I will definitely be making this again in the future!

INGREDIENTS
Cake
1C. Granulated sugar
1C. Unbleached All-Purpose Flour
1T. Cornstarch
1/3C. Double-Dutch Dark Cocoa, black cocoa, or Dutch-process cocoa
1t. Baking powder
1t. Espresso powder
1/4t. Baking soda
1/2t. Salt
2 Large eggs
1/3C. Vegetable oil
1t. Vanilla extract
1/2C. + 2T. Water

Filling
3/4C. Peanut butter, creamy or chunky
2C. Confectioners’ sugar or glazing sugar
1t. Vanilla extract
1/3C. Milk or cream

Icing
1C. Semisweet or bittersweet chocolate, chopped
6T. Heavy or whipping cream
1/2C. Chopped salted peanuts, for garnish (optional)

DIRECTIONS
Preheat the oven to 350 degrees.  Lightly grease and flour (or grease, then line with parchment, then grease again) an 8″ round cake pan.  Note: This pan needs to be at least 2″ tall; if you have a non-standard, shorter 8″ pan, substitute a 9″ round pan.

To make the cake: Whisk together the dry ingredients.  Add the eggs, oil, and vanilla, beating until smooth.  Gradually add the water, beating until smooth.  Pour the batter into the prepared pan.

Bake the cake for 35 to 38 minutes (about 25 minutes if you’re using a 9″ pan), or until a cake tester inserted into the center comes out clean.  Cool the cake in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.

To make the filling: Beat together the peanut butter, sugar, and vanilla till crumbly, then add the milk or cream, beating till smooth.  Add additional milk or cream, if necessary, to make a spreadable filling (I needed to add about 3T. more).

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is hot, and the chocolate soft.  Stir to melt the chocolate completely, reheating very briefly if necessary.  Allow the icing to rest for about 30 to 45 minutes, or until it’s thickened enough to be spreadable.

To assemble the cake: Slice the cake in half horizontally, to make two layers.  Place one piece, cut side up, on a serving plate.  Spread with the filling.  Top with the second piece, cut side down.  Spread the top and sides of the cake with the icing.  Garnish with chopped peanuts, if desired.

Husband Rating – 4 out of 5 – “I had to avoid the peanut butter layer b/c of the dairy, but the cake was great!  Super moist!”

Read Full Post »

AB’s Peanut Butter Fudge

I had just finished making the dog cookies above and thought “what will I do with the rest of this peanut butter?”  (since I really only like chunky in sandwiches etc…).  I remembered seeing Alton Brown make this fudge on his show and how easy it was.  So, I looked up the recipe and in less than 10 minutes it was done!

It’s really sweet – a little goes a long way, but it is quite tasty and a great quick fudge recipe.

INGREDIENTS
1C. Butter, plus more for greasing pan
1C. Peanut butter
1t. Vanilla
1lb. Powdered sugar

DIRECTIONS
Microwave butter and peanut butter for 2 minutes on high.  Stir and microwave on high for 2 more minutes.

Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon.

Pour into a buttered 8 by 8-inch pan lined with waxed paper.

Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.

Cut into 1-inch pieces and store in an airtight container for up to a week.

Husband Rating – 3 out of 5 – “A good first attempt at fudge.”

Read Full Post »

Peanut Butter Surprise Cookie Cupcakes

Ok, I just have to brag for a second … happy 100th post to me!  That is all.

I was in search of a sweet treat to take to work this week – Wednesday is our annual “planning for next year” meeting.  The meeting takes all day and something sugary is always appreciated and helps keep us awake and productive all day.

I saw these on Annie’s Eats and was intrigued by the combination of cookie and cupcake but decided to make a few tweaks.  First, I don’t own a mini muffin tin, and didn’t want to buy one just for this recipe, so I made these the size of regular muffins.  I also decided not to use the marshmallows or M&Ms.  I wanted to keep the purity and simplicity of the peanut butter and chocolate together and I must say, these are delicious!  I’ll definitely be making these again soon!

INGREDIENTS
2C. Creamy Peanut Butter
2C. Sugar
2 Large eggs
12 (or 24 if using mini muffin tin) Mini Reeses Peanut Butter Cups
1 Bag semi-sweet chocolate chips

DIRECTIONS
Preheat the oven to 350 degrees.

Combine peanut butter, sugar and eggs in the bowl of a stand mixer.  Beat until well combined.  Divide the dough evenly between 12 wells of a muffin pan.  Make an indentation in the center of each dough ball.

Bake for 20-25 minutes.

Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough.  Transfer the pan to a wire cooling rack and allow the cookies to cool completely in the pan before removing them.

Melt chocolate in a double boiler or in the microwave.  Remove cookie cupcakes from the pan and dip the top into the chocolate.  Using a spoon (and a little more chocolate to fill in the dent) smooth out the top of the cupcake and allow chocolate to harden before digging in. 

Husband Rating – 3.5 out of 5 – “Just like a giant peanut butter kiss cookie!  Love it!”

Read Full Post »

Peanut Butter Chocolate Kiss Cookies

I’m sure I’ve mentioned it here before, but I stink at baking…absolutely awful.  But, for some reason, this time of year I get the urge.  These are my very favorite cookies.  I didn’t think it was possible, but I think I made them even better this time.  I used Hershey’s peanut butter filled Kisses.  They were amazing!  I got this recipe from the Betty Crocker website.

INGREDIENTS:
1/2C Granulated sugar
1/2C Packed brown sugar
1/2C Peanut butter – personally I like chunky
1/4C Butter or margarine, softened
1/4C Shortening
1 Egg
1 1/2C AP flour
3/4t. Baking soda
1/2t. Baking powder
Granulated sugar
3 dozen Hershey’s Kisses

DIRECTIONS:
Heat oven to 375ºF. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.

Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.

Read Full Post »

Muddy Buddies

I was craving peanut butter and chocolate the other day and suddenly remembered these treats my mother used to make (I’m fairly certain she found the recipe on the side of a cereal box).  Muddy Buddies are a wonderful combination of Chex cereal, chocolate, peanut butter and powdered sugar.  Some people might know Muddy Buddies by their other name, ‘puppy chow’ but I’d rather stick to the name I know and love.

INGREDIENTS
9 Cups Chex cereal (corn, wheat, rice – doesn’t matter – I used corn)
1/2C Peanut Butter
1C Semi Sweet Chocolate Chips
1/4C Butter or Margarine
1t Vanilla
1 1/2C Powdered Sugar

DIRECTIONS
Into a large bowl, measure cereal and set aside.

In a separate microwavable bowl, combine chocolate chips, peanut butter and butter and microwave on high for 1 minutes.  Stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Add chocolate mixture to Chex cereal and stir to coat.

Pour cereal mix into a large Ziploc bag.  Add powdered sugar, seal bag, and shake until well coated.

Spread onto wax paper to cool.  Store in an airtight container in refrigerator.

Read Full Post »