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Peanut Butter Cup Brownies
Sometimes I run across a recipe that seems to good to be true! And this is one of those recipes!
Peanut Butter Cup Brownies???
How has something so delicious-sounding eluded me all my life? I have always adored peanut butter and chocolate together. Whoever invented that combination deserves a Nobel Prize as far as I’m concerned. The fact that I have never tasted these little morsels before….well, it’s simply unacceptable and must be remedied….immediately!
INGREDIENTS
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
2. Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 3/4 full). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
4. Indulge with a tall glass of cold milk.
Source: onegoodthingbyjillee.com
Ice Cream Sandwich Cake
My Sweetie loves himself some ice cream. And one of his favorites is the classic ice cream sandwich. This recipe takes the old and transforms it into something new. How can you go wrong with Nutella, caramel, chocolate, ice cream & candy? Mmmm!
Ingredients
- 17 miniature ice cream sandwiches, divided
- 1 (12 ounce) jar caramel ice cream topping
- 1 (13 ounce) jar of Nutella
- 1 carton (12 ounce) frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 8 mini Milky Way, chopped
- 8 mini Snickers, chopped
Instructions
1. Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish.
2. Spread layer of Nutella; then caramel. Next spread the whipped topping.
3. Drizzle with chocolate syrup. Sprinkle with chopped candy bars.
4. Cover and freeze for at least 45 minutes. Cut into squares.
5. Eat & Enjoy!
Confetti Ice Cream Pops
Beneath the confetti-candy covering of these ice cream pops lies a marvelous surprise: Oreos, M&M’s and Reese’s Peanut Butter Cups. All swirled together with creamy vanilla ice cream on a Popsicle stick. This recipe is great for all those “mini chefs” to get cooking in the kitchen. Not to mention its a great way for them to get in on all the fun. Perch the pops on a chilled cake stand to give them a longer life during serving.
INGREDIENTS
1/2 package Oreo cookies (12 to 14 cookies) , crushed
15 regular-size Reese’s peanut butter cups, crushed
10 ounces M&M candy (about 1 cup), crushed
1/2 gallon Blue Bell Homemade Vanilla ice cream, slightly softened
15- 20 (5-ounce) paper cups
Candy Sprinkles or Confetti
INSTRUCTIONS
1. Crush and combine the Oreo cookies, Reese’s peanut butter cups and M&M candy.
2. Scoop the ice cream into a large bowl of a mixer, then pour in the candy-cookie mix. Mix gently with a paddle attachment. Spoon the ice cream into the cups and carefully insert a popsicle sick into each pop.
3. Freeze until the ice cream has solidified.
4. Pour confetti or sprinkles into a shallow bowl and set aside. Peel the cup from each ice cream pop and roll the pops in the decorations to cover completely.
5. Serve Immediately or store in the freezer for up to 3 days.
*CHEF’S NOTE: BYOC (Be Your Own Chef) Mix and match your favorite candy and/or cookie combinations. Not in the mood for candy or cookies? Try fruit. The possibilities are endless.
No-Bake Cheesecake
I love me some cheesecake. Cherry, Snickers, Chocolate Chip Cookie Dough, Key Lime, Strawberry, Plain, ANY C-H-E-E-S-E-C-A-K-E! That’s why I can’t wait til my birthday. Anywho, whenever I get the chance to treat myself to something good; my go to is always cheesecake. Try this no fuss, no bake, easy as pie recipe today. It’s sure to please the senses.
Ingredients
for the crust
2 cups Nilla Wafers crumbs, finely crushed
1 stick of butter, melted
1/3 cup of sugar
for the filling
2 (8 oz) packs cream cheese, soften
14 oz. sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
Instructions
1. Put Nilla Wafers in a large resealable plastic bag, and crush them with a rolling pin until very fine.
2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the soften cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
5. Pour the filling into the prepared crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides of pan, and remove cheesecake.
7. Top with your favorite fruit topping or serve plain. Your Choice.
8. ENJOY!
*CHEF’S NOTE – The cookie pie crust can be made with any type of crunchy cookie like Oreos, graham crackers, shortbread, gingersnaps, chocolate chip cookies etc. Be creative & Let your imagination run wild.
Put The Lime In The Coconut Cupcakes
INGREDIENTS
for the Key Lime curd:
2 eggs
1 egg yolk
2/3 cup sugar
1/4 cup Key Lime juice, fresh or bottled
4 TBSP unsalted butter, at room temperature, cut into chunks
for the coconut cupcakes:
1 box white cake mix
1/4 c. oil
3 eggs
1 (8 oz.) carton sour cream
1 (15.5 oz) can cream of coconut
for the frosting:
8 oz. cream cheese, room temperature
5-6 cups powdered sugar
4 TBSP milk
Angel Flake coconut
INSTRUCTIONS
Make the Key Lime curd:
In a small, heavy-bottomed saucepan, whisk together the eggs, egg yolk and sugar for one minute. Whisk in the Key Lime juice until well combined.
Place the mixture over medium-low heat and whisk constantly until thickened, about 10-12 minutes. Remove from heat and whisk in the butter, one chunk at a time until melted and incorporated.
Pour the mixture through a fine-mesh sieve into a bowl. Let cool slightly. Press a piece of plastic wrap onto the curd and place in the refrigerator overnight.
Make the cupcakes:
Line 28-30 muffin cups with liners. Preheat oven to 350.
With an electric mixer, mix all of the ingredients on low speed until combined. Scrape down the sides and bottom of bowl. Increase speed to medium-high and beat for 2 minutes.
Scoop into cupcake liners and bake 18-20 minutes, or until the cupcakes spring back when touched lightly with a finger. Cool in the pan 10 minutes, then remove and cool completely on wire racks.
Make the frosting:
In a bowl of an electric mixer, beat the cream cheese until softened and fluffy. Add 5 cups of powdered sugar and the milk. Beat on low until combined, then on medium until smooth and creamy. If the frosting is too thin for spreading, add the remaining cup of powdered sugar. Set aside.
Fit a pastry bag with a medium-size tip, such as a Wilton 4B star, and fill with the lime curd. Press the tip into the cooled cupcakes and squeeze. You’ll see the cupcakes plump up…that’s what you want. Stop squeezing, remove the tip and repeat for the rest of the cupcakes.
Top each cupcake with a generous amount of frosting and smooth with an offset spatula. Sprinkle on the coconut. Serve immediately, or store the cupcakes in the refrigerator and let them sit at room temperature for several minutes before serving.
*CHEF’S NOTE – The lime curd will fill about 16-18 cupcakes; Leave some unfilled for people who are afraid of “curd.”
Source: Huffington Post
Cinnamon Roll Coffee Cake
This recipe takes me back to a time when I was a little girl and my mom would buy these Sara Lee Coffee Cakes. We would warm it up and eat it for breakfast or as a after dinner treat. Oh the memories. How I hold them so close and dear to my heart. Love You Mom!
Ingredients
CAKE
3 cups all-purpose flour
1/4 teaspoon salt
1 cup white sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
CINNAMON TOPPING
1 cup butter, softened
1 cup brown sugar, packed
2 tablespoons flour
1 tablespoon cinnamon
CREAM CHEESE GLAZE
2 oz cream cheese, softened
1 1/2 cups powdered sugar
3 Tablespoons milk (may need more)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350
Step 1: Cake
In a large bowl, sift together the flour, salt, sugar and baking powder. Beat in milk and eggs. Stir in melted butter. Pour the cake batter into a greased 9 X 13 inch pan. Set aside
Step 2: Cinnamon Topping
In a medium bowl, mix together all of the cinnamon topping ingredients until creamy. Drop spoonfuls of the cinnamon topping mixture on top of the batter. Use a knife to swirl the cinnamon mixture into the batter. Bake for 20-25 minutes.
Step 3: Cream Cheese Glaze
Make the glaze by mixing all of the glaze ingredients until silky. You may need more milk or more powdered sugar to reach a desired glaze consistency. Insert a toothpick into the cake part to check for doneness. Allow cake to cool for 10 minutes before serving. Drizzle on the cream cheese glaze. Serve warm.
* CHEF’S NOTE – This coffee cake goes perfect with your morning cup of Joe, Hot Chocolate or OJ (my fave). This would also make an excellent brunch dish too! Feelin’ nutty? Just add a cup of finely chopped pecans to the cinnamon filling.
Source: Divas Can Cook
Reese’s Peanut Butter Pie
Who doesn’t love a Reesa cup as I call them. LOL. I mean when Chocolate & Peanut Butter are joined together in the mist; What a combination. And this dessert is no exception. Just picture a Oreo cookie crust, smooth peanut butter filling, fresh whipped topping and loads of chopped Reese’s cups on top. Oh Baby!
Ingredients
Filling
1 Oreo cookie pie crust
1 (8 oz) pkg cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla
1 1/2 cup heavy cream
Whipped Cream Topping (for garnish)
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
ganache or chocolate ice cream topping for garnish
Mini Reese’s peanut butter cups for garnish
Instructions
In a mixer, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth and airy. Now in a separate COLD bowl whip heavy cream until it hold soft peaks. (Be careful DO NOT over whip; It will turn into butter if you do). Next fold in the whipped heavy cream to the peanut butter mixture until fully incorporated. Spoon peanut butter mixture into crust and stripe with chocolate ganache or chocolate ice cream topping. Refrigerate pie until set.
Now it is time to make the topping for garnish. In a separate COLD bowl whip heavy cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. (Again DO NOT over whip because it will turn into butter). Decorate pie with whipped cream and roughly chopped peanut butter cups. Mmmmmm…..
*Chef’s Note – If you want a more lower fat recipe just substitute the sugar with splenda, and the cream cheese with reduced fat cream cheese.
Lemon Blossoms
I am always expanding my recipe box. So when I made these lemon blossoms for the first time awhile back I knew that I had a sure keeper. My husband loved them so much so; he requested them for his birthday. For a little something extra give these babies a double dip. YUM!
Ingredients
4 large eggs
3 1/2 ounce package instant lemon pudding mix
18 1/2 ounce package yellow cake mix
3/4 cup vegetable oil
Glaze
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
grated zest of 1 lemon
3 tablespoons vegetable oil
3 tablespoons water
Instructions
Preheat the oven to 350 degrees.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
Let the glaze set thoroughly, about one hour, before storing in containers with tight-fitting lids.
Chocolate Eclair
This dish was brought to a potluck and I loved it so much you know what I did. Asked for the recipe of course. Who knew that just five ingredients could make a FAB dessert. And its NO BAKE; I’m All In. It’s just perfect for the chocolate lover in me and you too!
Ingredients
- 1 box of honey graham crackers
- 2 small packages of Vanilla instant pudding mix
- 3 cups milk
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (16-ounce) container ready-to-spread chocolate frosting
Instructions
- Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.
- In a large bowl, whisk together pudding mix and milk; fold in whipped topping until mixture thickens.
- Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill overnight. Serve the next day & Enjoy!
Pineapple Delight
I remember the first time I had this dessert. I LOVED it then & I LOVE it even more today. Its cool, refreshing and not overly sweet. Just perfect for a hot summer’s day. It’s even better the next day; if by chance there are any leftovers. Truly a family favorite here in the Porter House.
Ingredients
2 cups of grahams crackers, crushed
6 tablespoons of sugar
6 tablespoons of butter, melted
1 – 8 oz of cream cheese, soften
1 – 14 oz can of sweetened condensed milk
1 – 20 oz can of crushed pineapple, drained
1 – 8 oz container of cool whip
Instructions
Preheat oven to 325 degrees.
Mix crumbs, sugar and melted butter. Press mixture onto bottom of 13 x 9 baking pan. Bake for 10 min.
In a large bowl, beat soften cream cheese and sweetened condense milk until smooth. Next mix in the drained crushed pineapple. Now fold in the cool whip. Spoon pineapple mixture over graham cracker crust once it has completely cooled. Garnish mixture with a few graham cracker crumbs sprinkled on top. Refrigerate overnight. Serve the next day and enjoy!
I Am Lady Fab 