Archive for ‘Peanut Butter Lovers’

July 13, 2014

Chocolate Peanut Butter Pie

chocolate peanut butter pie1

Chocolate Peanut Butter Pie is one of my favourite desserts. Occasionally, my husband and I go for long evening drives through the city, listening to music and chatting. ¬†Sometimes when our daughter is having a slumber party at my parents house, Jon and I end up at a local restaurant for coffee and dessert. He always orders the strawberry crumble and I order a slice of their amazing peanut butter pie. So this post was inspired by our late night dates and the delicious pie that’s so rich, I can never finish my slice.

This recipe is SUPER easy and made in 3 steps.

Ingredients:

Chocolate Crust:

  • 1 1/2 cups chocolate cookie crumbs (If you can’t find cookie crumbs, buy a 300 gram package of Oreo cookies, remove the icing and smash the crap out of them with a rolling pin. 1 package crushed is exactly 1 1/2 cups) ūüėČ
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter or margarine, melted

Filling:

  • 1 brick cream cheese (8 oz), softened to room temp.
  • 1 cup smooth peanut butter
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream (at least 33% fat)

Chocolate Ganache:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 tbsp butter or margarine

Optional: diced salted peanuts for a a decorative topping.

Directions:

  1. Preheat oven to 350 degrees F. Grease an 8 or 9″ pie pan
  2. To prepare the crust, combine the cookie crumbs with the sugar and butter.
  3. Press into the prepared pie pan.
  4. Bake for 8 minutes until set. Allow to cool on a wire rack on the counter as you prepare the filling.
  5. Use an electric mixer to combine the cream cheese, peanut butter and vanilla extract until smooth.
  6. Add the icing sugar and mix until combined; be sure to scrape down the sides of the bowl.
  7. In a separate bowl, use an electric mixer to whip the cream until soft peaks form.
  8. Add the whipped cream to the peanut butter mixture and fold it in with a spatula.
  9. Scoop the peanut butter filling into the pie crust, level off with a spatula.
  10. Place the pie into the fridge for at least 2 hours before adding the topping.
  11. To prepare the chocolate ganache, heat the whipping cream and butter in a pot on the stove just until it starts to boil.
  12. Immediately remove it from the heat and add the chocolate chips.
  13. KEEP stirring until the chocolate is completely melted and incorporated into the cream. Allow the chocolate ganache to cool.
  14. Give it a little stir before spreading onto the pie.
  15. Garnish with peanuts (optional).
  16. Place the pie back in the fridge and let it set for 24 hours before eating. You can eat it within a few hours, but if you have time to let it set properly, it’s smooth and easier to cut and serve.

Below is steps for those of you who prefer visuals. ūüôā

Peanut Butter pie steps

Step 2: Making cookie crumbs

Peanut Butter pie steps

Step 3: Bake the crust

Peanut Butter pie steps

Step 5 & 6: Peanut Butter Filling

Steps 7, 8, 9: Peanut Butter Filling

Steps 7, 8, 9: Peanut Butter Filling

Prepare Chocolate Ganache

Steps 11, 12, 13: Prepare Chocolate Ganache

Step 14: Top the pie with chocolate ganache

Step 14: Top the pie with chocolate ganache

Chocolate Peanut Butter Pie

Enjoy!

Crystal

 

 

Advertisements
February 27, 2013

Peanut Butter Cup Chocolate Chip Cookies

Peanut Butter Cup Chocolate Chip Cookies…so soft and chocolatey that they melt in your mouth.
Last week my husband asked me to make a batch of chocolate chip cookies. At the point of adding the chocolate chips to my batter, I realized I only had half a bag left. So I rooted through my cupboards until I found a couple of packages of Reese’s Peanut Butter Cups… I chopped these up and substituted them for the missing choc chips. These were delicious by the way, even my picky daughter ate them, although she asked if I would omit the chocolate chips next time and just add more peanut butter cups.
Peanut Butter Cup Cookies
Ingredients:
  • 1/2 cup granulated sugar
  • 1 /2 cup packed dark brown sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup margarine, softened
  • 1 tsp vanilla extract
  • 2 small eggs
  • 2 cups +¬† 2 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 8 peanut butter cups, chopped (I used regular sized, not the mini‚Äôs. It was almost 1 cup after chopped)
  • 3/4 semi sweet chocolate chips, or more if you prefer.

 

Directions:

  1. Heat oven to 375¬įF. Line a couple of baking sheet with parchment paper.
    If you want soft cookies I suggest using baking sheets without edges so you can slide the whole sheet of parchment paper off when removing them from the oven. This allows cookies to stop baking immediately after removing them from the hot cookie sheet. They may not seem fully baked at 8 minutes but after these cookies cool they firm up and remain soft.
  2. In a large mixing bowl beat all 3 sugars and margarine until light and fluffy.
  3. Add the vanilla and eggs, mix until well blended.
  4. Mix in flour, baking soda and salt.
  5. Stir in chopped peanut butter cups and chocolate chips.
  6. Use a small cookie scoop (1 5/8″) and place dough 2 inches apart on parchment covered baking sheet.
  7. Bake 8 to 9 minutes or until light golden brown.
  8. Immediately after removing them from the oven slide the entire sheet of parchment paper onto the counter. Leave cookies on the paper until cooled.

Store in a sealed container.  This batch made exactly 41 cookies using my small cookie scoop.

Enjoy,

Crystal

February 22, 2012

SOFT Peanut Butter Cookies

Ingredients:

  • 1 cup margarine
  • 1 cup peanut butter
  • 1 1/2 cup light brown sugar
  • 1/2 cup demerera sugar
  • ¬†2 egg
  • 2 1/2 cup flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Directions:

  1. Preheat oven to 375¬įF.
  2. Line a few cookie sheets with parchment paper.
  3. Use an electric mixer to combine the butter and peanut butter until smooth.
  4. Add both sugars and the egg, mix until combined.
  5. In a separate bowl combine the flour, baking powder, baking soda & salt.
  6. Add the dry ingredients to the wet ingredients, mix until a soft dough forms.
  7. Use a small cookie scoop and place dough at least 2 inches apart on the lined cookie sheets. (I use a cookies scoop that’s 1 5/8″.
  8. Bake the cookies for approx 8 to 9 minutes. (The trick to keeping these cookies soft is to not over bake them.)
  9. Remove the cookies from the oven and slide them onto a cool countertop. (keeping the cookies on the parchment)

 

¬†¬†¬†¬†¬†¬†10. They will firm up as they cool. Don’t stack them into containers until they are completely cooled off.

**Makes approx 50 cookies.

Here’s the cookie scoop I use to make normal sized cookies, it’s 1 5/8″.
My husband bought me these air-bake T-Fal cookie sheets with no edges, so it’s easier to slide the cookies off onto the counter to cool.

 Enjoy!

Crystal

May 22, 2011

Cream Cheese Peanut Butter Bars

I have a fondness for peanut butter and chocolate. They both hold a special place in my heart…and stomach…and my thighs…eek!¬† So when I signed up to bring a dessert to a BBQ we were planning on attending today, I¬†baked a batch of these cream cheese peanut butter squares.

Luckily, the rain stopped and held out for the entire afternoon so we were able to sit outside and visit a little…after the hockey game was over of course. Go Canucks! Oh wait, who am I kidding…I could care less about hockey..hehe

Anywho…here’s the recipe for anyone who would like to try a mouthful of soft peanut butter cookie,with chocolate and¬†fluffy peanut butter filling. This is a revised Betty Crocker recipe that I’ve altered to my liking. The original recipe calls for a package of store-bought peanut butter cookie dough mix, which I’m sure would be tasty, but I didn’t have that on hand, so I baked my own recipe. Also, the original recipe called for broken cookie crumbs as the topping, and that didn’t sound as tasty as Reese’s Peanut Butter Cups, so I altered that as well.

Ingredients:

Peanut Butter Base:

  • 1/2 cup margarine, softened
  • 1/2 cup peanut butter
  • 3/4¬†cup light brown sugar (yellow sugar)
  • 1/4 cup demerera sugar
  • 1 large¬†egg
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • ¬†1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Filling 1:

  • 1 1/4¬† cups semi-sweet chocolate chips
  • 1/4¬† cup butter or margarine

Filling 2:

  • 1¬† package (8 oz) cream cheese, softened
  • 2/3¬† cup creamy peanut butter
  • 3/4¬† cup¬†confectioners sugar
  • 1/2¬† cup whipping cream

Topping:

8 -12 Peanut Butter Cups, chopped

Directions:

Base:

  1. Preheat¬†oven to 375¬įF. Line the bottom of a 13×9 inch pan with parchment paper, or spray lightly with cooking spray.
  2. In a mixing bowl, use an electric mixer to combine the butter and peanut butter until smooth.
  3. Add both sugars and the egg, whip until combined.
  4. In a separate bowl, sift all the dry ingredients: flour, baking powder, baking soda & salt.
  5. Add the dry ingredients to the wet ingredients, mix until a soft dough forms.
  6. Press the dough into the pan, flatten lightly with your hands or spatula.
  7. Bake the cookie base for approx 10 to 12 minutes or until edges are light golden brown.
  8. Cool on a wire rack for 10 minutes.

Filling #1:

  1. In a small microwaveable bowl, microwave the chocolate chips and butter –¬†uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
  2. Spread evenly over bars. Refrigerate until firm, about 20 minutes.

Filling #2:

  1. In a medium bowl, use an electric mixer on low-speed to combine the cream cheese, peanut butter, icing sugar and whipping cream until blended. Beat on high-speed for about 2 minutes until light and fluffy.
  2. Spread cream cheese mixture over chocolate layer using a small metal spatula.

Topping:

  1. Open the packages of peanut butter cups, chop them into small pieces on your cutting board.
  2. Sprinkle them evenly over the cream cheese layer. Press in lightly.
  3. Cover with lid or seran wrap and refrigerate until set, about 30 minutes.

**Serves: Approx 24-36 bars, depending on how large you slice these.

**Because the filling contains cream cheese, you need to store these bars covered with a lid or seran wrap, in the refrigerator.

Not only did they look good, they tasted great!

Enjoy!

Crystal

February 27, 2011

Peanut Butter Eggs

The peanut butter egg idea popped into my head when I was wandering around a craft store and came across an adorable mini blue egg carton.  Originally, I was going to make oval petit-fours, but I figured an actual egg shape would definitely be easier to form if using peanut butter balls.  As for the bunny and the carrot, I had a carton of strawberries in my fridge so I dipped those in white and orange chocolate melts as well. For the bunny ears I used a chocolate mould that I had left over from an Easter Candy Kit I used with my daughter.

Looking back, I suppose I could have decorated the eggs with a colourful Easter theme because they look really plain to me right now. Oh well…they were still tasty!

Peanut Butter Balls – (half batch)

Ingredients: 

  • 3/4¬†cups peanut butter
  • 1/4 cup butter
  • 2¬†cups icing sugar, sifted
  • 1¬†tsp vanilla extract

For Dipping:

Directions:

  1. Combine all 4 ingredients until smooth, with an electric mixer.
  2. Use a small cookie scoop to evenly portion the dough. Use your hands to roll smooth balls and then form them into egg shapes.
  3. Place the balls on a lined baking sheet and refrigerate for an hour.
  4. Melt the chocolate in the microwave in a deep cup.
  5. Take just a few balls out of the fridge at a time. Place them gently onto treat sticks and dip them in the white chocolate until coated.
  6. Gently tap off the excess chocolate and place them into a styrofoam block to dry.
  7. When the chocolate is firm, gently remove the sticks and place them into the tiny cutesy egg carton.
  8. I dipped a few strawberries in chocolate to make the bunny and carrot. For the bunny, I dipped the leaf part into the chocolate too so it looked like a bushy tail. I drew the face on with edible markers and placed a large pink heart sprinkle for the nose.
  9. For the ears, I used a plastic chocolate mould. Then I affixed them to the bunny while it was still wet.

Enjoy!

Crystal

February 14, 2011

Peanut Butter Cup Cheesecake

Ingredients:

Crust:

  • 1/4 cup finely chopped peanuts
  • 2 cups graham cracker crumbs
  • 2 tsbp granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 butter, melted

Filling:

  • 4¬†packages cream cheese
  • 1 1/2 cups granulated sugar
  • 3 tsbp all-purpose flour
  • 5 eggs, large
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tsp lemon juice
  • 1 bag¬†Mini Peanut Butter Cups, cut in quarters

Topping:

  • 1 can Whipped Cream or you can make your own.
  • 2 cups milk chocolate chips
  • 1 tbsp vegetable shortening
  • 1 package regular size Peanut Butter Cups (3 or 4/pack), cut in half

Directions:

* Preheat¬†the oven to 325¬į F.¬† You will need a 9″ Springform Pan.

Making the Crust:

  1. In a medium bowl, combine the peanuts, graham cracker crumbs, sugar and cinnamon. Add the melted butter and stir until incorporated.
  2. Press the crust into the bottom of a 9″springform pan.¬†¬†
  3. Bake for 10-12 minutes @ 325 degrees F.
  4. Remove from over and set aside while you prepare the cheesecake batter.

Cheesecake Filling:

  1. Cream together the first¬†3 ingredients (cream cheese, sugar & flour) until it’s fluffy with little or no lumps. (* To avoid having a lumpy batter, make sure that the cream cheese, sour cream and eggs are all room temperature before beginning).
  2. Add the eggs, one at a time – mixing well after each addition.
  3. Add the sour cream, vanilla and lemon juice, mixing well. Make sure to scrape down the sides of the bowl so the batter is mixed evenly.
  4. Unwrap the mini peanut butter cups and cut them each into quarters.
  5. Add the peanut butter cups to the cheesecake batter, stirring gently until incorporated.
  6. Pour the batter on top of the crust in the springform pan and even it out with a spatula.
  7. Place the pan back in the oven and bake the cheesecake for 1 hour, 15 minutes @ 325¬į F.
  8. Remove the cheesecake from the oven, take a knife and gently run it along the sides of the pan. Open and close the springform pan.
  9. Turn the oven OFF and place the cheesecake back into the oven with the door left open, for 1 hour.
  10. When finished, place the cheesecake on a cooling rack (still in the pan) and let it cool completely before placing in the refrigerator.
  11. It needs to cool and firm up in the refrigerator over night or at least 8 hours.
  12. Cross your fingers that¬†your cheesecake¬†doesn’t crack through the middle. Sometimes this happens to me.

To Decorate:

  1. Gently open the springform pan and remove the cheesecake from the pan. Place it onto a pretty serving dish and set aside.
  2. Place the chocolate chips in a microwave, stirring every 30 seconds until melted (about 2-3 minutes). Add the shortening and stir it well until the chocolate is smooth and thinned down a bit.
  3. Pour the chocolate on top of the cake and let it drizzle down the sides. Use a flat metal spatula to spread the chocolate over the top of the cake.
  4. When the chocolate is dry, spray or scoop dollops of whipped cream around the outside of the cake.
  5. Cut the large peanut butter cups into halves and place them on top of the whipped cream.

Viola!  Now sit down and relax with a slice of cake!

I’ve made this cheesecake MANY times, and I like to decorate it different every time. ūüôā

P.S. This cheesecake is also great with other variations of candy. You could use Oreo cookies instead of peanut butter cups, or chop up your favourite chocolate bars.

 Enjoy!

Crystal

February 4, 2011

Chocolate Peanut Butter Balls

 

Ingredients:

  • 1 1/2 cups peanut butter
  • 1/2 cup butter
  • 4 cups icing sugar, sifted (if you‚Äôre using crunchy peanut butter, don‚Äôt¬†bother sifting the sugar)
  • 2 tsp vanilla extract

For Dipping:

  • 2 cups semi-sweet chocolate chips
  • 1 tbsp vegetable shortening
  • 1 1/2 cups chopped peanuts, optional
  • 2 cups sweetened shredded coconut, optional

Directions:

  1. Combine the first 4 ingredients. Use a small melon baller to scoop dough. Use your hands to form smooth balls.
  2. Place the balls on a lined baking sheet and refrigerate for an hour.
  3. Melt the chocolate in a double boiler, or microwave, but watch carefully that it doesn’t burn!   Stir in the shortening.
  4. Take just a few balls out of the fridge at a time.
  5. Dip each ball into a deep cup of melted chocolate using forks or a dipping set and place them back in the fridge , on a lined baking sheet until you have finished dipping all of the balls. Be sure to gently tap off the excess chocolate so they look neat.
  6. You may need to reheat the chocolate¬†halfway through because the coolness of the balls effects the chocolate’s consistency.

Optional: If you wish to use peanuts or coconut. After dipping the balls in chocolate, do your best to tap off all excess chocolate and then gently roll them into the treat of your choice.¬†¬† *Be sure to¬†dice the peanuts really small.¬† *Don’t put all of your coconut in a bowl at once…use a bit at a time so your chocolate doesn’t create a mess.

Store them in the fridge for a few weeks…but they never last more than a few days in my house!  These freeze well, but I suggest freezing the peanut butter balls plain, so that the chocolate doesn’t crack when you thaw them out.

Enjoy!

Crystal

October 17, 2010

Halloween Peanut Butter Balls

One of my family’s favourite treats is Peanut Butter Balls. Luckily they are EASY to make, involve¬†only a few ingredients, and there’s no need to preheat the oven!

Ingredients:

  • 1 1/2 cups peanut butter
  • 1/2 cup butter
  • 4 cups icing sugar, sifted (if you’re using crunchy peanut butter, don’t bother sifting the sugar)
  • 2 tsp vanilla extract

For Dipping:

Directions:

  1. Combine the first 4 ingredients. Use a small melon baller to scoop dough. Use your hands to form smooth balls.
  2. Place the balls on a lined baking sheet and refrigerate for an hour.
  3. Melt the chocolate in a double boiler, or microwave, but watch carefully that it doesn’t burn!
  4. Take just a few balls out of the fridge at a time.
  5. Dip the end of the stick into the melted chocolate and then stick them gently into the peanut butter balls, place them back in the fridge until you have finished dipping all of the balls.
  6. You may need to reheat the chocolate now before you begin dipping the balls.
  7. Dip a ball into the chocolate holding firmly onto the stick and gently tap off the excess chocolate.
  8. Place them back onto the lined baking sheets and refrigerate.

Store them in the fridge for a few weeks…but they never last more than a few days in my house!¬† These freeze well, but I suggest freezing the peanut butter balls plain, so that the chocolate doesn’t crack.¬†¬†¬†¬†¬†¬†¬†¬†¬†

  

Enjoy!

Crystal

%d bloggers like this: