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. 

Banana & Peanut Butter Pancakes

One of the best and worst things about being a foodie is all of the food you have in the house.  It's great for random Saturday mornings when I want to make a tasty breakfast on a whim, because I have a variety of different ingredients to make something!  This particular Saturday morning I decided to make banana and peanut butter pancakes.  Yummm!

I used the boxed pancake Aunt Jemima batter, mainly because I was hungry and didn't want to start from scratch, so I cheated.  Shh.. don't tell :)

Mash together two very ripe bananas, and 1/4 cup of peanut butter.  You can add more peanut butter if you'd like a more peanut butter taste.

Mix the peanut butter banana mix into the batter and stir well.

Heat a medium skillet over medium heat. Pour batter into the pan and cook until there's bubbles.  Flip and cook for another couple minutes until cooked through.

I served with a little heap of crunchy peanut butter on top that I spread like butter.  These were so tasty!  C and I really enjoyed them, and with a little side of watermelon it was a great start to the weekend.

Happy Monday, see you back here tomorrow!

Banana & Peanut Butter Pancakes

Serves 4

Aunt Jemima batter for 6-10 pancakes

2 ripe bananas

1/4 cup peanut butter + more as topping

Mix the batter according to package directions.

Mash the bananas well and mix in the peanut butter.

Combine the peanut butter mixture into the batter and stir well.

Heat a medium pan over medium heat.

Pour batter into the pan and heat until bubbles form. 

Flip, and cook for another couple of minutes until cooked through. 

Enjoy!

Reese's Peanut Butter Cup Popcorn

I saw this recipe on a favorite food blog of mine and couldn't resist.  Anything that incorporates chocolate and peanut butter together in a new way I'm on board.  After tasting this, you will be on board too!

You'll need around 8 cups of popped popcorn.  It was around 3 bags for me.  Place the popcorn in a large bowl and set aside.

Cut up 1 1/2 cups of mini Reese's peanut butter cups in half.

Mix the honey and sugar in a small saucepan and bring to a boil.  Let simmer for around 2 minutes then remove from heat.

Add in the peanut butter and stir vigorously until all the peanut butter is melted.  The mix in the vanilla extract.

Immediately pour the peanut butter caramel over the popcorn and gently stir with a wooden spoon until it's all coated.  Spread the popcorn on a baking sheet.

Drizzle popcorn with melted chocolate and let sit until the chocolate hardens.

Then stir in the mini Reese's peanut butter cups. 

This is similar to caramel corn, but two steps better!  If you're looking for a savory sweet dessert that's bound to make everyone happy this is exactly it!

Reese's Peanut Butter Cup Popcorn

Serving size 8 cups

Adapted from Two Peas and Their Pod

8 cups plain popcorn

1/2 cup honey

1/3 cup sugar

1/2 cup creamy peanut butter

1/2 teaspoons vanilla extract

1 cup melted chocolate chips

1 1/2 cup mini Reese's Peanut Butter cups, chopped

Place popped popcorn in a large bowl and set aside.

Mix the honey and sugar together in a small saucepan and bring to a boil.

Let it simmer for around 2 minutes, then remove from heat.

Stir in the peanut butter and stir vigorously until it's melted.  

Then mix in the vanilla extract.

Immediately pour the peanut butter caramel over the popcorn and gently stir with a wooden spoon until coated.

Spread popcorn on a large baking sheet.

Drizzle popcorn with mPublish Postelted chocolate and let sit until chocolate hardens.

Stir in the mini Reese's cups 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.

Szechuan Noodles with Chicken & Vegetables

It seems like a million years ago not but when I was in Door County this summer I took a cooking class.  I posted pictures and a recipes from the class, but have finally gotten around to making one of the recipes on my own.  I will warn you; this meal is not for the faint hearted.  It takes some time, effort, love, and a food processor.  If you don’t have one, this might be the recipe that makes you change your mind.  Plus, in all honesty, I bought mine for less than $50 and love it.  It’s not super fancy, but for the amount I use it (once, maybe twice a month) it does the job.

Start by making the chicken.  Thinly slice shallots and garlic cloves. 

Heat oil in a heavy duty skillet or wok over medium high heat. Add the shallots, garlic, red pepper flakes and cook until the shallots soften.  Add the chicken and cook until it’s no longer pink and the shallots begin to brown.  Set aside.

Place garlic and ginger in a food processor.  Add the vegetable oil, sesame paste, peanut butter, soy sauce, sherry, honey, chili oil, sesame oil and ground pepper.

Puree the sauce; it will look like a thin peanut butter.

Boil salted water and cook spaghetti al dente.  Drain the pasta and place in a large bowl.  While still warm toss with ¾ of the sauce.   Then add the red and yellow bell peppers, broccoli, and scallions and toss well.

Serve with chicken on top.  Note that you shouldn’t combine the sauce with the pasta until you’re about to serve, because soy sauce tends to break down the noodles.  Yes, I did learn that from the cooking class.  This meal is SO awesome.  Jam packed with flavor, and very diverse.  The peppers and broccoli aren't cooked so their crunchy texture with the creamy pasta is delicious. You can serve this hot and cold, another bonus, and it’d be tasty both ways.

Szechuan Noodles with Chicken Vegetables

Serves 6-8

Chicken:

2 tablespoons vegetable oil

4 medium shallots, thinly sliced

¼ teaspoon black or red pepper

1 lb. boneless chicken breast, cut into strips

Heat the oil in a skillet or wok over medium high heat until simmering hot.

Add the shallots, garlic, and pepper and cook stirring frequently.

When the shallots have started to soften, add chicken.

Cook until the chicken is no longer pink, and shallots have started to brown.

Set aside.

Noodles:

6 garlic cloves, chopped

¼ cup fresh ginger, peeled and chopped

½ cup vegetable oil *I used olive oil

½ cup sesame paste

½ cup smooth peanut butter

½ cup soy sauce

¼ sherry *I used apple juice

¼ cup sherry vinegar

¼ cup honey

½ teaspoon hot chili oil

½ tablespoon black pepper

18 teaspoon cayenne pepper

1 pound spaghetti

1 red bell pepper, thinly sliced

1 yellow w bell pepper, thinly sliced

1 small head broccoli, blanched

4 scallions, sliced diagonally

Place garlic and ginger in a food processor.  Add the vegetable oil, sesame paste, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground pepper. 

Puree the sauce.

Boil salted water and cook spaghetti al dente.

Drain the pasta and place in a large bowl.

While still warm toss with around ¾ of the sauce.

Add the pepper, broccoli, and scallions.

Toss well.

Serve warm or at room temperature with chicken on top.

*Leftover sauce can be added as needed to moisten the pasta.

Peanut Butter Truffle Brownies

Before I get to these amazing brownies, I would just like to remind everyone that Bloggers Bake for Hope bake sale starts next Wednesday, May 4th.  All profits go to Susan G Komen for the Cure.  You only have three days to bid, the sale ends the end of the day Friday, May 6th.  Take a look at what's for sale by clicking here.  It's a great cause, and you'll get to experience the baking of some amazing bloggers!  Let me know if you have any questions, I'll remind you next week too :)

Now - the brownies.  As you all know, I enjoy anything with peanut butter and chocolate, brownies are a pretty great addition too.  This is like a peanut butter cup with a brownie on the bottom instead of a layer of chocolate.  Yes, please rush to your kitchen and make these now, you'll love them.

Preheat your oven to 350 degrees F.  Butter the bottom and sides of a 9x13 inch baking pan.  Put a long piece of parchment paper in the bottom of the pan, letting the paper extend up the sides of the pan and butter the parchment paper.  This will allow you to remove the brownies from the pan much easier.  In a medium sauce pan over medium heat, melt the butter.

 Remove from heat and add the sugar and stir to combine.  I poured the butter into a bowl before I added the sugar, because my pan wasn't large enough to work with. 

Beat in eggs and vanilla until combined.

Mix in cocoa, baking powder and salt.

Finally add the flour and stir until just combined with no streaks of dry ingredients left. 

Pour into prepared pan and spread evenly.  Bake for around 25 minutes. 

After they were finished in the oven I left the brownies to cool in the pan for around 20 minutes, then took them out using the parchment paper and left on a cooling rack for probably another half hour.

While the brownies are cooling, make the peanut butter filling.  In a bowl with an electric mixer or stand mixer, combine the ingredients and beat until smooth.  Add more milk if necessary to allow you to spread it on top of the brownies. 

Spread the peanut butter filling in an even layer over the brownies.  Place in the fridge for around 30 minutes to allow the filling to set.

While filling is setting in the fridge, make the genache.  Combine the ingredients in a double broiler or in the microwave using a microwave safe bowl.  Melt together and combine.  Then pour the genache over the top of the peanut butter layer.

Spread evenly and gently.  Then return to the fridge for another 20 minutes or so, until set.  The chocolate will get hard, that's when you know it's ready! 

I sliced them into a "two bite" piece.  They're very rich, so I would make sure you don't cut them into huge pieces.  Most people will probably only be able to handle a few bites at a time.  I, on the other hand, could handle the whole batch at one time.  These were the perfect chocolate/peanut butter combination.  The brownie tasted great, and the peanut butter layer was soft and creamy.  If you read through the steps, you'll see these aren't a quick dessert to make, they take some time.  It is so worth the wait, and I got a lot of compliments on them.  Get your sweet tooth ready and enjoy!

Peanut Butter Truffle Brownies

Adapted from: Sweet Pea's Kitchen

Brownies:

1 cup butter

2 cups sugar

3 eggs

3 teaspoons vanilla

2/3 cup cocoa powder

1 cup flour

1/2 teaspoon salt

1/2 teaspoons baking powder

Peanut Butter Filling:

1/2 cup butter, softened

1/2 cup peanut butter

2 cups powdered sugar

1-3 teaspoons milk

Genache Topping:

1/4 cup peanut butter

2 cups chocolate chips

1/4 cup butter

2 tablespoons heavy whipping cream

Preheat oven to 350 degrees F.

Butter the bottom and sides of a 9x13 inch baking dish.

Put a long piece of parchment paper in the bottom of the pan, and allow it to extend up the two sides.

Butter the parchment paper as well.

In a medium saucepan over medium heat, melt the butter.

Remove from the heat and add the sugar, stir to combine.

Beat in eggs and vanilla until combined.

Mix in cocoa, baking powder and salt. 

Add flour and stir until just combined and there aren't any streaks of dry ingredients.

Pour into prepared pan and spread evenly.

Bake for around 25 minutes, and let cool completely.

While the brownies are cooling, make the peanut butter filling.

In a bowl with a mixer combine the ingredients and beat until smooth.

Add more milk if necessary to be spreadable.

Spread in an even layer over the brownies.

Place in the fridge until filling is set, around 30 minutes.

While the filling is setting make the genache.

Combine the ingredients in a double broiler or in a microwave safe bowl.

Melt together and combine.

Pour the genache over the top of the peanut butter filling and spread gently.

Return to the fridge for another 20 minutes, until set.