Peanut Butter Cup Cake

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Peanut Butter Cup Cake

So this recipe was absolutely delicious. By that I mean the recipe I used which was not at all that similar to the original because I didn't have about half the necessary ingredients and I definitely did not have the time required to actually follow the recipe, which is how it usually goes more me. however, I improvised and the outcome was actually pretty darn good. The original recipe contained 2 times as much powered sugar in the peanut butter layer as I used, but I like my peanut butter to still taste peanuty  rather than just caked up with sugar. If you are in this more for the sweet, sugary taste, id used the original recipe for the peanut butter then, and double the powdered sugar. My guests and I thought the cake was perfect the way it turned out though and any extra sugar would have ruined the flavor. then again, I love peanut butter so I try not to mask its flavor too much. again, I used a mix here, and while you can use brownie for denser chocolate layer, I used a fudge flavored cake mix so that the cake was rich but balanced out the denseness of the peanut butter. I iced the cake with a chocolate ganache. Don't be intimidated, if you haven't made a ganache, its easy. And delicious. And it sounds complicated and fancy so you'll impress anyone who asks.

                                     

Ingredients

1 box fudge chocolate cake mix + required ingredients (brownie mix, or other chocolate flavors will work also, or again, any homemade recipe you like)

peanut butter layer-
2 cups creamy peanut butter
3 cups powdered sugar (this is where you can double it to 6 if you like it really sweet)
1/2 cup melted butter
1/4 cup heavy cream

chocolate ganache-
1 cup semi-sweet chocolate chips
1 cup heavy cream

Directions
1.Preheat the oven as directed on the chocolate cake mix you are using. Line the pan you are using with parchment or be sure to grease it. You can use whatever pan you like, but I used round springform pans. Mix and bake the chocolate cake layer according to the directions.
2. While the cake is baking mix the ingredients for the peanut butter layer, adding in the heavy cream last, as you may need more or less depending on how much powdered sugar you use. You want the dough that forms to be thick but workable. It should not stick to you hands but it should also not be too dry. I suggest taste testing it to make sure it is not too sweet. If it is, is will also likely be too dry, and you can add more peanut butter to balance this out.
3. once you have the dough mixed, form it into 2 (or 3) 'patties' the shape of the pan you were using. In my case this was 8" rounds. Wrap the patties in saran wrap, and freeze them. Allow the chocolate cake to cool and the peanut butter layer to freeze (this allows them to set and hold their shape during assembly).
 4. when you are ready to assemble your cake, alternately layer the chocolate and peanut butter layers. I  recommend putting the chocolate on the bottom layer. To prepare the ganache, simply melt the cream and chocolate chips together. You can do this in the microwave or over the stove, etc. The ganache will be thick, do not spread it over the cake until it has cooled slightly or it will melt the peanut butter layer. 
5. When the ganache has cooled to room temp or is only slightly warm, place your layer cake over a wire rack (this will prevent excess ganache from pooling around the bottom of your cake). spread the ganache over and around your cake. Using a warm knife will help spread the ganache if it has become difficult to spread. Garnish with chocolate chips, or Reeses.
6. Allow your cake to cool and set. Then cut.

Enjoy!

Oreo Cream Brownies

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Oreo Cream Brownies

I always opt for a mix when it comes to brownies. I opt for a mix quite often actually as a starting point. I love to bake and simply don't always have the time or ingredients to start 100% from scratch, but as I've said before, I don't think that makes a recipe any less original, or delicious. It just makes it easier.
These brownies are rich and intense and chocolate lovers were all over these for obvious reasons, but even those who weren't such a fan of dense chocolate flavors enjoyed these because the cream cheese in the topping helps to cut the rich brownie bottom.

Ingredients
1 box brownie mix + the required ingredients (i used a supreme mix, and recommend something rich, but any will do. )
1 8 oz package cream cheese- at room temp
1 package double stuffed Oreos

Directions
1. Preheat oven as directed on Brownie mix, and prepare brownies as directed using the 9 x 13 inch baking option.
2. while brownies are baking/cooling, using a food processor, combine the cream cheese, and Oreos. If you want to same some for a topping, feel free. I have made these before, using Oreo Minis as a topping.
3. Once Oreos and cream cheese are well mixed, spread the mixture over cooled brownies. It will be thick, so using a warm knife will help to spread the mixture. (warm the knife by running it under hot water before trying to spread the mixture, and as needed from there).
4. Allow them to cool, and then chill in a cool area or refrigerator to set . A cream cheese or vanilla icing might be nice, crumbled Oreos on top, or something other topping of your choice. Then simply cut into bars. Store in the refrigerator.

Enjoy! 

Peanut Butter Scotch Bars

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Peanut Butter Scotch Bars

These bars are fairly basic. sweet, salty, and no bake. This is one of those bars that is simple and really doesn't need anything extra to make it great. Enough said.

Ingredients

1 1/2 cups powdered sugar 
1 cup creamy peanut butter 
6 tablespoons butter, melted 
2 cups crushed pretzels 
1 package butterscotch chips
1/4 cup heavy cream
1/2 cup coarsely crushed pretzels 
1/2 cup chopped peanuts -optional

Directions


1. Line a 13x9x2-inch pan with foil or parchment. In a large mixing bowl, stir together powdered sugar, peanut butter, and melted butter. Stir in crushed pretzels. Press mixture firmly into the bottom of prepared pan. 

2. In a heavy medium saucepan, combine butterscotch pieces and whipping cream. Stir over low heat until pieces are melted. 

3. Pour butterscotch mixture over crumb mixture in pan. optional: sprinkle peanuts and more crushed pretzels on top of the butterscotch layer.

4. Cover and chill for at least 2 hours. Cut into bars to serve. 

Enjoy!

Butterfinger cake batter truffles

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Butterfinger cake batter truffles

These are so good, melt in your mouth delicious. They are also super easy. you can switch up the cake mix, the candy bar, coat in chocolate, whatever you want! This recipe can be made to look very decadent (think red velvet cake + white chocolate coating) or very fun (funfetti + sprinkles). what else might be fun? Lemon cake mix + poppy seeds + white chocolate coating, or carrot cake mix + walnuts +white chocolate chips. coat in powdered sugar, throw in nuts, really its up to you!

Ingredients:
1 Cup yellow Cake Mix
1/4 Cup + 1 Tbs sweet and condensed milk
1 Tbs vanilla
Chopped Butterfingers

Directions:
1.Combine Cake mix, and sweet and condensed milk in a large bowl. Add in candy bars. Mix.
2. shape into 1" balls.
3........ you're done. Seriously. thats it.

Enjoy!

Butterfinger Cheesecake Cookie Brownies

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Butterfinger Cheesecake Cookie Brownies

Overwhelming. Really and truly these combine a bunch of fabulous goodies into one over the top treat with hints of all your favorites that come together to create a new favorite. This recipe is simple. Shockingly simple for the flavor outcome. Basically your going to make a brownie layer. throw in some butterfinger chunks, and blobs of cookie dough and dump a cheesecake layer on top of that. you stick all that in the oven, and while it looks like slop when it goes in, it comes out at this beautiful mouth watering bar that you just cant stop eating.

warning: be prepared for a sugar high.

Ingredients:
1 box fudge brownie mix + ingredients required for mix
1 Bag of funsize butterfingers, chopped into large chunks
1 bag chocolate chip cookie mix+ required ingredients
8 oz cream cheese (softened)
1/3 cup sugar
1 egg
1Tbs Vanilla

Directions:
1. Line a 9x13 inch baking dish with parchment or foil. Preheat oven to 350.
2. Mix Brownies according to directions and pour into baking dish. be sure to spread them evenly along the bottom of the pan- it will be a thin layer.
3. Mix cookies according to directions on package as well. Drop balls of dough over brownie layer, dispersing the mix as much as possible.
4. Chop butter fingers into large pieces. Fill in cookie dough layer with Butterfinger pieces until brownie layer is covered in either cookie dough or butterfingers.
5. Cream sugar, egg, vanilla, and cream cheese until mixed and fluffy. Mixture will be runny. Pour the mixture over the rest of the bars.
6. Put in the over for about 45 mins. When edges firm, and pull away from the side of the pan, and a toothpick comes out of the middle clean the bars are done. The top will be slightly browned and soft set.
7. Allow to cool and cut into bars.

Enjoy!

Lemon Cookie Cups

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Lemon cookie cups

I admit that this recipe is very simple and very store bought. That being said, they are also very good. I think people often think that cake mixes, or store bought items are "cheating". Well I say that's just silly. We all cut corners all the time; I don't raise or butcher my own chicken, do you? I am a busy woman and I think mixes can be great and convenient and very original if you know how to use them. That's my two cents on that though. By all means though, if you have a recipe you love and have the time for in place of whatever mixes I use, go for it. Baking and cooking have basic rules and ratios that make things work, but creating something new is all about trying new combinations and variations.

So anyway, I made these for a friend who loves lemon, and was entertaining guests. They are simple and small enough to be out out as something to serve with appetizers or other snacks without it being a full blown dessert. I adapted 'cake mix cookies' for this recipe.

Ingredients:
1 box lemon cake mix (any brand)
2 eggs
1/3 cup vegetable oil
1 can lemon frosting (or whipped topping)

you'll need a mini muffin tin and liners.

Directions:
1. Preheat oven to 350 degrees. Line mini muffin tin  with liners.
2. Mix cake mix with eggs, and oil. Spoon cake mix into mini muffin tins. The dough will be thick- think cookie dough consistency. cups should only be about half full (so about 1/2 inch balls of the dough).
3. Bake cookie dough in muffin tins for about 12-15 minutes. Do not overcook these, but be sure they have cooked long enough or you will not have a solid cookie cup to put the frosting into.
4. When the cookies have baked and are still warm, they will look like mini muffins rather than cookies, use your thumb (be careful, they are hot!) or a cooking utensil to push the middles of the cookies down. this will be where you put your frosting.
5. Allow cookie cups to cool in baking tin a few minutes and them remove, setting them on a wire rack to cool completely.
6. Once totally cooled, put a dollop of frosting into the center of each cookie cup. I did this by putting the frosting into a plastic sandwich bag and cutting the bag to create a piping bag.
7. Chill until ready to serve to ensure the frosting does not lose its shape.

Other ideas? fill the cookie cups with lemon pie filling, strawberry jam, cream cheese frosting, or cool whip and top with lemon zest and powdered sugar. Be creative!

Enjoy!

White Chocolate Brownies

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White Chocolate Brownies

Honestly, I don't consider myself a lover of brownies. I love bars though, and if there is a brownie that is similar to a bar, I love it. I think it stems from always having overcooked and dried out brownies from a box at bake sales and other events as a kid. Anyway, I have never really got into the brownie. I saw this recipe though and was fascinated. I love dark chocolate, but white chocolate? A white chocolate brownie? Intriguing. Chocolate is chocolate though, white or dark, so I decided to give this a try. Maybe this would be the recipe to change my view of brownies.

All in all I thought it was pretty darn good. Everyone else thought they were pretty darn good too. Be sure not to cook them too long of they will be drier and have less of a "white chocolate" flavor.

Also- I was baking for a crowd and doubled the recipe and it doubles very easily.






Ingredients:
6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees. Line a 8x8 baking dish (or 9x13 if you are doubling the recipe) with parchment paper. You can also grease and flour the pan if you like, but I had chancing brownies sticking to the bottom of the pan. 
2. Beat eggs, and sugar until well mixed and slightly thick and fluffy. 
3. Melt half of the chocolate chips and the butter. I did this in the microwave- being sure to do this very slowly because white chocolate burns even more quickly than milk or dark chocolate. Stir frequently and only heat enough to melt the chocolate chips. Once the white chocolate melts, stir in the rest of the white chocolate and stir until completely smooth and melted. 
4. Add the white chocolate and butter mixture to the egg and sugar mixture. Add in the flour and vanilla. Stir until well incorporated. Add in semisweet chocolate chips.
5. Pour batter into prepared baking dish. The batter will be a little bit firm and may require a spatula to evenly spread in the pan. 
6. Bake for about 35-40 minutes, or until a toothpick comes out clean from the center and the top is slightly browned. 
7. Allow to cool completely before cutting. 

Enjoy!