Chocolate Peanut Butter Cheesecake

It has been a busy few weeks: graduation, visitors, C's birthday, packing, moving across country.  I'm still in Dallas for the next week but C has officially moved (and taken all my stuff) to Phoenix.  So, although it's been a busy time, I still wanted to make C something special for this birthday so we could celebrate before left.  I think we both agree the best thing is chocolate and peanut butter together, and I think C's favorite dessert is cheesecake. I put them all together for this awesome dessert.  Please forgive my lack of pictures on how I made this, I didn't have my camera with me at the time!  

Preheat the oven to 325 degrees F.  Crush oreo's into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9 inch spring form pan.  Beat softened cream cheese and sugar until smooth.  add eggs one at a time beating in between each one.  Add remaining ingredients, beating until all is smooth.  Pour into crust and allow to sit at room temperature 30 minutes.  Place on a cookie sheet and bake for 60 minutes.  Allow to sit in the oven with the door open for another 30 minutes.  Remove from the oven and run a knife around the edge.  Allow to come to room temperature while you make the additional toppings.

To make the peanut butter topping  put whipping cream into a saucepan and heat just until bubbling at the edges.  Turn off the heat and add peanut butter chips, cover and allow to sit for 5 minutes.  To make the chocolate topping put whipping cream into saucepan and heat until bubbling at the edges.  Turn heat off, add the chocolate chips, cover and allow to sit for 5 minutes.  After 5 minutes stir both until smooth.  Pour peanut butter over the top of the cheesecake, smooth to edges.  Refrigerate for 10 minutes.  Pour chocolate over peanut butter and smooth into a center circle.  Decorate as desired.  I topped with extra peanut butter and chocolate chips.

Refrigerate overnight before serving for best consistency.  This was a really hard task, to wait an entire night to try this amazing dessert.  If  you're a peanut butter & chocolate fan this is the dessert for you.  It's very rich, but it's the perfect birthday treat. 

And what a Happy Birthday it was :) 

Have a great weekend everyone! 

Chocolate Peanut Butter Cheesecake

Cheesecake:

9 oz oreo's

1/4 cup butter

2 8oz packages cream cheese, softened

1/2 cup sugar

3 eggs

1 cups dark chocolate chips

1 cup heavy whipping cream

2 tablespoon butter

3 teaspoons vanilla

Chocolate Topping:

1/2 cup heavy whipping cream

1/2 cup chocolate chips

Peanut Butter Topping:

1/2 cup heavy whipping cream

1 cup peanut butter chips

Preheat the oven to 325 degrees F.  

Crush oreo's into fine crumbs and add melted butter. 

Combine well and press into the bottom of a 9 inch spring form pan.  

Beat softened cream cheese and sugar until smooth.  

Add eggs one at a time beating in between each one.  

Add remaining ingredients, beating until all is smooth.  

Pour into crust and allow to sit at room temperature 30 minutes.  

Place on a cookie sheet and bake for 60 minutes.  

Allow to sit in the oven with the door open for another 30 minutes.  

Remove from the oven and run a knife around the edge.  

Allow to come to room temperature while you make the additional toppings.

To make the peanut butter topping  put whipping cream into a saucepan and heat just until bubbling at the edges.  
Turn off the heat and add peanut butter chips, cover and allow to sit for 5 minutes.  
To make the chocolate topping put whipping cream into saucepan and heat until bubbling at the edges.  
Turn heat off, add the chocolate chips, cover and allow to sit for 5 minutes.  
After 5 minutes stir both until smooth.  
Pour peanut butter over the top of the cheesecake, smooth to edges. 
 Refrigerate for 10 minutes.  
Pour chocolate over peanut butter and smooth into a center circle.  
Decorate as desired.
Refrigerate overnight before serving for best consistency. 

Rocky Road Brownies

Even if these chocolate goodies don't tempt you in to today's post (which they should) please make sure you stop by next week.  I have really BIG NEWS for the blog on Monday!! Now onto the goodies.  I made these brownies for a friend's birthday, they take a little time but the multiple layers make these some pretty awesome brownies.

Preheat oven to 350 degrees F.  Combine melted butter, sugar, cocoa, salt in a large bowl.

Add in eggs, nuts, flour and whisk together until completely smooth.

Pour into a lightly greased 9x13in pan.  Bake for 20 minutes.

Remove from the oven and top with marshmallows.  Return to the oven and cook for another five minutes or so until the marshmallows start to puff up. Allow to cool before topping with icing.

For the icing, using an electric mixer beat butter until fluffy. Add cocoa powder and vanilla and mix until well combined. 

Gradually add the powdered sugar.  Mix until smooth and creamy, adding evaporated milk as you go until you reach the consistency you want.  This frosting will be a little thicker than normal frosting. 

Spread on top of the marshmallows.

I chose to add some walnuts on top of the frosting as well for a little extra!

These brownies are so gooey and will melt in your mouth.  They can get a little messy, but they're totally worth it.  Enjoy and hope you all have a great weekend!  Don't forget to stop back on Monday :)

Rocky Road Brownies

1 cup melted butter

2 cup sugar

1/3 cup cocoa powder

1 1/2 cup flour

2 teaspoon vanilla

1 teaspoon salt

4 eggs

chopped walnuts or pecans *optional

1 10oz bag mini marshmallows

Icing:

1/2 cup butter, softened

1/4 cup cocoa powder

1/4 cup evaporated milk, more or less

1 teaspoon vanilla

3 cups powdered sugar

Preheat oven to 350 degrees F.  

Combine melted butter, sugar, cocoa, salt in a large bowl.

Add in eggs, nuts, flour and whisk together until completely smooth.

Pour into a lightly greased 9x13in pan.  
Bake for 20 minutes.
Remove from the oven and top with marshmallows.  
Return to the oven and cook for another five minutes or so until the marshmallows start to puff up. 
Allow to cool before topping with icing.
For the icing, using an electric mixer beat butter until fluffy. 
Add cocoa powder and vanilla and mix until well combined. 
Gradually add the powdered sugar. 
Mix until smooth and creamy, adding evaporated milk as you go until you reach the consistency you want.  

Spread on top of the marshmallows.

Top with nuts if you choose.

Chocolate Bailey's Truffle Cake

Yes, can you believe it?  I had to restrain myself from eating this whole dang cake... it was a rough couple of days in my apartment.  You will have the same issue, so make sure you make this for a party or if you're having people over!  And don't say I didn't warn you :)

Bailey's and chocolate - what a combination.  I would say behind peanut butter and chocolate, it's a close second.

In a food processor combine one package of graham crackers and 2 tablespoons of melted butter.  Press into a spring form pan that's been coated with butter or non-stick spray.  Bake for 8 minutes at 350 degrees F.

While the crust is baking, chop chocolate and heat in a double boiler until just melted.

Heat cream and Bailey's over low heat until warm to the touch, but not bubbling.

Add melted chocolate to the cream mixture, and whisk continuously until it's totally combined.

Pour chocolate in the spring form pan on top of the crust and place in the refrigerator to chill for 6 hours, or overnight.

Try not to dig in, it needs a couple hours to set.

Once ready to serve , remove the outside of the pan, grate an additional chocolate over top and serve with Bailey's whipped cream.  It's easiest to slice with a warm knife, fyi!

For the Bailey's whipped cream: in a bowl with an electric mixer, add cream, vanilla and Bailey's.  mix on high speed until peaks form, then add sugar and mix a little more.

This is a super rich dessert, so don't slice off more than you can chew (ha ha!)  It's creamy and the Bailey's whipped cream is an awesome topping.  Plus, it just looks delicious.  It's a crowd pleaser, and I hope if you make it you can resist and share with others.  Enjoy!

Milk Chocolate Bailey's Truffle Cake

Serving size 1 9-inch cake

1 package of graham crackers

2 tablespoons butter + to coat the pan

15oz good quality milk chocolate

12oz heavy cream

4oz Bailey's Irish Cream

extra milk chocolate for topping

Lightly butter a 9-inch spring form pan. 

In a food processor combine graham crackers and 2 tablespoons of butter.

Press into the spring form pan, and bake for 8 minutes at 350 degrees F.

Chop chocolate and heat in a double boiler until just melted.

heat cream and Bailey's over low heat until warm to the touch.

Add melted chocolate to the cream mixture and whisk until completely combined.

Pour chocolate into the pan and place in the refrigerator to chill for 6 hours, or overnight.

When ready to serve remove outside of the pan and grate additional chocolate on top.

Serve with Bailey's whipped cream.

Bailey's Whipped Cream

1 cup heavy whipping cream

1/4 cup Bailey's Irish Cream

1-2 tablespoons powdered sugar

1/4 teaspoons vanilla extract

In a bowl with an electric mixer add cream, vanilla, and Bailey's.

Mix on high speed until peaks form.

Add sugar and mix a little more.

Chocolate Banana Muffins

I love everything about cooking, but what I really LOVE is baking.  When I'm stressed, want to relax, am bored, or want to do something nice for someone.. I bake.  The diet I've been on to help determine what I'm allergic to doesn't include any kind of sugar, so not baking for the past month has been pretty tough on me.  I  made an exception one day last week when all of us had to be at work early, and I thought I would treat my co-workers to some breakfast muffins.  Although these do have sugar in them, they're a healthier muffin, and very delicious!

Preheat the oven to 375 degrees F.  Line a muffin tin with baking cups and set aside.  In a large bowl mash the bananas with a fork.  Then mix in the sugar, egg and applesauce.  

Sift in the flour, cocoa powder, salt, baking soda, and baking powder over the banana mixture.  Mix lightly with a rubber spatula to combine.

Fold in the chocolate chips.  The batter should be just moistened but still a little clumpy.

Using a ice cream scoop, divide the batter into the prepared muffin cups.  Bake them for around 18 minutes, until a toothpick inserted in the middle comes out clean.  Transfer them to a rack to cool.

You wouldn't know that these were low fat muffins until I told you.. they're soft and sweet and the chunks of banana and chocolate are so tasty.  What a great way to start your morning!

Chocolate Banana Muffins

12 servings

Adapted from Handle the Heat

3 large bananas

3/4 cup sugar

1 large egg

1/3 cup unsweetened apple sauce

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup cocoa powder

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees F.  

Line a muffin tin with baking cups and set aside.

In a large bowl, mash the bananas with a fork.

Mix in the sugar, egg, and applesauce.

Sift in the flour, cocoa powder, salt, baking soda and baking powder over the banana mixture.

Mix lightly with a rubber spatula.

Fold in chocolate chips.

Divide batter between the prepared muffin cups and bake for around 18 minutes. 

Transfer to a wire rack to cool, and enjoy!

Pretzel Buckeyes

I thought in honor of the holiday coming up I would dedicate this week to holiday desserts.  I have three great recipes for you to try this week, all of which are great party favors or gifts.  Last year, I made buckeyes for my friends and family, and they were a hit.  This year, I wanted to do something similar but kick it up a notch. Enter...pretzel buckeyes.

Line a baking sheet with wax paper and set aside.  In a bowl beat putter butter and butter together until combined.  

Scrape down the sides of the bowl and add sugars.  Beat until combined.  You should be able to roll the mixture into balls without it sticking to your hands.  If needed, add more powdered sugar.

Roll the mixture into small bowls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet.

Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the chocolate in a metal bowl over a pan of lightly simmering water, and stir until smooth.  Remove from heat.

Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet.  Chill and serve!  This bite size dessert has the best of everything: creamy peanut butter, chocolate, and pretzels for crunch.  I put four in a bag and gave as little holiday treats, people ate them up; literally!

Pretzel Buckeyes

1 cup creamy peanut butter

2 tablespoons softened butter

1/2 cup powdered sugar

3/4 cup brown sugar

pretzels

1 bag semi-sweet chocolate chips

Line a baking sheet with wax paper and set aside.

In a bowl beat peanut butter and butter until combined.  

Scrape down the bowl and add sugars and beat until combined.

Roll the mixture in small bowls, about one teaspoons of mixture for each ball.

Place on prepared baking sheet.

Melt chocolate in a metal bowl over a pan of lightly simmering water.  

Stir occasionally until smooth and remove from heat.

Dip each pretzel bite halfway into the melted chocolate and place back on sheet.  

Chill.

Chocolate Croissants

One of the things I miss most about living in Europe is the bread.  It seemed no matter what  country I traveled to their bread was fresh and amazing. The first time I had a chocolate croissant I knew I had eaten something I would love forever.  Chocolate in the middle of a flaky fresh croissant, you can't beat it.  I thought it was time to attempt to make these myself, although it's a timely process, it's well worth it.

To make the dough, whisk 2 3/4 cups of flour with the yeast sugar and salt in a medium bowl.  Add the milk to a separate bowl and mix in the dry ingredients with the mixer on low speed.  If you have a kitchen aid mixer you can use this, I used beaters until it became to sticky.  Beat together until the dough comes together.

Add the pieces of butter and continue kneading until the butter is completely incorporated.  The dough will be pretty sticky, but will form a ball.  If it's too sticky add additional flour one tablespoon at a time.

Turn the dough onto a piece of plastic wrap.  Wrap and refrigerate for an hour.  While that's sitting make the butter square.

Place the pieces of butter on our work surface and sprinkle flour on top of them.  Use a bench scraper to smear the mixture back and forth against the work surface.  I ended up just using my hands because I thought it was easier, although pretty messy!

Continue until the mixture is uniform and smooth.  Gather in a piece of plastic wrap and shape into a 7 inch square.  Refrigerate for 30 minutes.  I will admit, I'm not an expert in shaping dough or butter into perfect squares, so I did rough estimates and it turned out just fine.

Place the dough on a lightly floured surface.  Roll into a 11 inch square (again, used a rough estimate) lifting and turning as you go to make sure the dough isn't sticking.  That step is key since the dough sticks pretty easily, so make sure you're constantly flouring, lifting and turning.

Place the butter square in the middle of the dough.  Lift each of the four corners of the dough up and over the butter square.  If they don't meet in the middle perfectly that's ok, just pinch them together so it's sealed completely. 

Using a rolling pin, starting in the center and going outward, roll over the dough until the square gets larger and larger.  Roll the dough into a 14 inch square, flouring the work surface as needed.  Then fold one side of the dough to the center and bring the other side up and over it.

Complete a second turn by folding the top half of the dough to the center, and bringing the bottom up over it.  Wrap the dough in plastic and refrigerate for two hours.

Line a baking sheet with parchment paper.  Place the dough on a lightly flour work surface, and roll it into a square. 

Cut the dough into four equal 10 inch pieces.

Then cut each of the four pieces into three even sections, so you'll have 12 rectangles.

Add about one tablespoon of chopped chocolate to the center of each rectangle.

Fold the top of the rectangle over the chocolate to the center.

Then lift the bottom up and over it.  Folding it like a business letter.

Transfer to the prepared baking sheet, seam side down.  Loosely cover the croissant with plastic wrap and let them rise at room temperature for 45-60 minutes.  While they're rising, preheat the oven to 400 degrees F.  Brush the croissants with the egg wash and bake for around 18 minutes until they're golden brown.

I made half of these with chocolate, which were delicious, and half without for C.  Both tasted amazing, very soft and buttery, and what more can you ask of a croissant?!

Chocolate Croissants

Makes 12

Adapted from Tracey's Culinary Adventures

Dough

3 cups flour, extra for rolling

1 tablespoons instant yeast

1/4 cup sugar

1 1/4 teaspoon salt

1 1/4 cup whole milk

2 tablespoons unsalted butter, cut into 1/2 inch pieces

Butter Square

3 sticks cold unsalted butter, cut into 1 inch pieces

2 tablespoons flour

8z bittersweet chocolate, finely chopped

1 large egg, lightly beaten, for egg wash

Whisk together 2 3/4 cup flour, yeast, sugar and salt in a bowl.

Add milk to a separate bowl or a bowl fitted with a stand mixer.

Add the dry ingredients and beat on low, until the dough comes together.

Add the pieces of butter and continue kneading until the butter's incorporated.

If the dough is too sticky, add additional flour.

Turn the dough out onto a piece of plastic wrap.

Wrap and refrigerate for an hour.

To make the butter square, place the pieces of butter on your work surface.

Sprinkle the flour on top of the butter.

Using a bench scraper or your hands, smear the butter and flour back and forth against the surface.

Continue until the mixture if uniform and smooth.

Gather the butter in a piece of plastic and shape into a 7 inch square.

Refrigerate for at least 30 minutes.

Place the dough on a lightly floured surface.

Roll into an 11 inch square, lifting and turning as you go.

Place the chilled butter square diagonally in the center of the dough.

Lift each of the four corners of the dough up and over the butter square.

Pinch together to seal completely.

Using your rolling pin, start at the center and roll outward.

Roll the dough into a 14 inch square.

Fold one side of the dough to the center and then bring the other side up and over it. 

Complete the second turn by folding the top half of the dough down to the center and bringing the bottom up and over it.

Wrap the dough in plastic and refrigerate for two hours.
Line a baking sheet with parchment paper.
Place the dough on a flour surface and roll into a 20 inch square. 
Cut the dough in four equal pieces.
Cut each of those squares into three rectangles., for a total of 12.
Add about one tablespoon of chopped chocolate to the center of each rectangle.
Fold the top of the rectangle over the chocolate and to the center.
Then lift the bottom up and over it.
Transfer to the prepared baking sheets, seem side down.
Loosely cover with plastic wrap and let rise at room temperature for 45-60 minutes.
Preheat the oven to 400 degrees F.
Brush the croissants with the egg wash.
Bake for 18 minutes or until golden brown on top.
They're best served warm, but will keep for a few days it tightly wrapped.