Posts Tagged ‘Peanut Butter’

Cheesecake of the Month – July 2018!

July 15, 2018

Last year I discovered a cheesecake recipe that used a brownie as the base (Kahlua/coffee filling) and it was positively delicious.  There was another recipe making the rounds on social media a few weeks back that swapped out the Kahlua/coffee filling with a peanut butter filling.  Mmm, yummy.

Brownie Bottom Peanut Butter Cheesecake

(for the brownie bottom)

  • 6 Tablespoons of butter, melted
  • 2 eggs
  • 1 cup  plus 2 Tablespoons of flour
  • 1/4 cup of cocoa
  • 1-1/2 cups of sugar
  • 1 Tablespoon of vanilla
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of peanut butter chips
  • 6 whole peanut butter cups (Reese’s), cut in half
  • 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt

(for the cheesecake filling)

  • 4 8-ounce packages of cream cheese, softened
  • 5 eggs
  • 1-1/2 cups of brown sugar, packed
  • 1 cup of peanut butter
  • 1/2 cup of whipping cream
  • 1 Tablespoon of vanilla extract

(for the topping

  • peanut butter cups, cut in half


  1.  Pre-heat your oven to 350 degrees.  Grease a 9-inch springform pan and wrap with aluminum foil.
  2. In a large bowl, mix together butter, sugar and vanilla.  Add in the eggs one at a time until fully incorporated.  Stir in the flour, cocoa, baking powder and salt, mix well.  Spread the mixture into your springform pan and bake for 25 to 30 minutes or until toothpick comes out clean.  Reduce heat to 325 degrees.
  3. Immediately after removing brownie bottom from your oven, sprinkle (as evenly as you can) the chocolate chips, peanut butter chips and peanut butter cups over the brownie.
  4. In a large bowl or Mixer, beat the cream cheese until smooth.  Add in the eggs, one at a time, mixing well after each addition.  Add the sugar, peanut butter and cream and beat until smooth.  Stir in vanilla extract.
  5. Pour the cheesecake filling into prepared brownie bottom crust.
  6. Place the batter-filled springform pan into a larger baking pan.
  7. Pour hot water into the larger pan so that the water comes to about 1 inch up the sides of the springform pan.
  8. Bake at 325F for one (1) to one-and-a-half (1-1/2) hours or until firm and lightly browned.
  9. Remove the cheesecake from the oven and  allow to cool on a wire rack for at least one hour.
  10. Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
  11. Refrigerate for at least 4 hours, overnight is best.

(for the garnish)

  1. Add peanut butter cup halves around the edge of the cake and drizzle melted chocolate over the top



Satisfy Your Sweet Tooth!

May 6, 2018

If you are looking for a quick, easy, and no-bake cookie that is out of this world, then give this a try.  A friend of mine introduce me to this sweet treat and they were awesome!

4 cups of Rice Krispies cereal
1 cup of light corn syrup
1 cup of sugar
1-1/4 ups of peanut butter
5 regular-sized Reece’s Peanut Butter Cups
1/2 cup of milk chocolate chips

1. Line a baking sheet with parchment paper and set aside.
2. Pour the Rice Krispies into a large bowl.
3. In a large microwave-safe bowl, combine the corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring occasionally, until the mixture is evenly combined.
4. Pour this peanut butter mixture over the Rice Krispies and mix together.
5. Now mix in your chocolate chips.
6.  Wait a couple of minutes then add in your crushed Reese’s Peanut Butter Cups (you don’t want them to fully melt).
7.  Drop spoonfuls onto your lined baking sheet and allow cool.


How About Some Noodles?!

July 6, 2017

If you have been looking for a quick and easy way to add an Asian version to your carb-loading, then look no more.  Here is a tasty recipe that combines chicken, peanut butter, and noodles (with all of the assorted Asian spices) for an entree that will have them begging for more.

Chicken Peanut Noodles

1 teaspoon of garlic powder
1/2 teaspoon each of ginger and salt
4 trimmed chicken thighs (boneless and skinless)
1 Tablespoon of olive oil
1 head of broccoli, chopped
6 ounces of soba noodles (2 bundles)
1/3 cup of peanut butter
2 Tablespoons of soy sauce
1 Tablespoon of rice vinegar
2 teaspoons of honey
1/4 cup of chopped peanuts
1/4 cup of chopped cilantro
Salt and pepper to taste

1. Boil six (6) cups of water in a covered saucepan over medium-high heat.  To prepare the chicken, sprinkle the garlic powder, ginger, and salt over both sides.

2. Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until almost cooked through (about six (6) minutes), flipping once.  Add the broccoli to the skillet.  Cook the contents, covered, until the broccoli is bright green (and crisp-tender) and the chicken is cooked through (about five (5) minutes more).

3. Add the noodles to your boiling water and cook until tender (about three (3) minutes).

4.  In a large bowl, whisk together the peanut butter, soy sauce, vinegar, and honey. Drain the noodles (but reserve 1/2 cup of the noodle water) and immediately coat the noodles in the peanut sauce (add some of the cooking water to loosen the sauce if required).

5.  Chop the chicken  and toss with the noodles and broccoli.  Top with peanuts and cilantro and season to taste with salt and pepper.


Oatmeal With a Twist!

April 11, 2016

I’ve generally never been a fan of oatmeal as a breakfast option.  I’m not sure what turned me off — texture, taste, other?  — but something didn’t sit well with me early on and I’ve never done much with oatmeal as a breakfast food in quite some time.  However, I have used oatmeal when baking (cookies, cakes, etc.).  However, I think I have finally found a recipe for oatmeal that sounds palatable to me.  It is probably not the healthiest way to eat oatmeal, but I can’t wait to give it a try in the not too distant future.  Of course, having bacon on the ingredient list never hurts.

Peanut Butter, Banana & Bacon Oatmeal

4 cups milk
1 cup steel cut oats
½ cup crunchy peanut butter
2 T packed brown sugar
2 bananas, peeled and cut into chunks
4 strips bacon, crisp-cooked and crumbled
2 T flaxseed, ground
2 T grape jelly
½ cup chopped strawberries

In a large saucepan, bring milk just to a boil over medium heat (watch to make sure it doesn’t boil over). Add oats and 1 t salt.  Reduce heat to medium-low.  Cook uncovered, 25-30 minutes or until the oats are tender and mixture is thickened and creamy stirring frequently to prevent skin from forming and to prevent sticking.  Remove from heat.

Preheat oven to 400 degrees. Stir peanut butter brown sugar, bananas, bacon, and flaxseed into oats.  Spoon into a 9-inch cast iron skillet or 1-1/2 quart casserole.  Bake 10-15 minutes or until heated through.  Stir in jelly.  Top with strawberries and additional bacon.  Drizzle with additional jelly.

Cheesecake of the Month — June 2014!

June 15, 2014

Chocolate, peanut butter, fudge, ganache.  What’s not to like?   By all appearances, a rich and decadently delicious dessert — you will really have to exercise strict portion control on this one (a little slice will do nicely).  My thanks go out to Roger for bringing this recipe to my attention!

Chocolate Peanut Butter Cheesecake

For the crust:
1-1/4 cup chocolate wafer crumbs
1 cup bitter- or semi-sweet chocolate chips
1/2 cup dark brown sugar
7 Tablespoons butter, melted

Fudge layer:
1 cup heavy whipping cream
2 cups bittersweet or semi-sweet chocolate chpis
2 Tablespoons smooth peanut butter

Cheesecake layer:
2 packages (8-ounces each) cream cheese, softened
1-1/4 cups smooth peanut butter
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract

Ganache topping:
1/3 cup heavy whipping cream
3/4 cup bittersweet or semi-sweet chocolate chips
1 Tablespoon smooth peanut butter

Make the chocolate crust . . . Double wrap 9″ springform pan with aluminum foil.  In a food processor, blend the cookies, chocolate, and brown sugar together until finely ground.  Add the melted butter and process until the crumbs start sticking together.  Press crumbs onto bottom and up the sides of the springform pan.  Chill crust.

Make the fudge layer . . . Bring cream to simmer in a large saucepan.  Remove from the heat and whisk in the chocolate and the peanut butter until the chocolate is melted and the mixture is smooth.  Pour into the bottom of the chilled crust and spread in an even layer.  Freeze until this fudge layer is firm (about 30 minutes).

Heat over to 325 degrees F.

Make the cheesecake layer . . .  Using an electric mixer, beat the cream cheese, peanut butter, and sugar in a large bowl until well-blended and fluffy.  Beat in the sour cream, then the eggs (one at a time), and the vanilla.  Mix until smooth.  Pour over the fudge layer.

Place the springform pan in a large roasting pan.  Fill the roasting pan with enough hot water to come 1″ up the sides of the springform pan and place in oven (middle rack).

Bake the cheesecake until slightly firm to the touch and the top appears dry (75 to 90 minutes).  The cheesecake is cooked when the center two inches move just slightly when the pan is gently shaken.  Remove the cheesecake from the oven and remove from the roasting pan.  Cool on a rack in the refrigerator until completely cool (at least 3 hours).

Make ganache topping . . . Heat cream in a small saucepan until simmering.  Remove from the heat and whisk in the chocolate and the peanut butter.  Pour onto the top of the chilled cheesecake and spread to the edges.  Return the cheesecake to the refrigerator until the ganache sets (about 30 minutes).

To serve . . . Remove the foil, run a knife between the edge of the cheesecake and the springform pan to loosen the pan.  Unhinge the sides and remove the pan.  Slide a knife gently under the bottom of the crust to loosen from the springform base and transfer (slide) onto a serving plate.  Serve in very skinny wedges.


Cheesecake of the Month – June 2012!

June 15, 2012

In my search for yet another original and creative cheesecake recipe to highlight this month, I’ve stumbled across what sounds like a real gem of a recipe . . . Peanut Butter Cheesecake.  And we will be having an occasion in a couple of weeks that will provide me the opportunity to create this fabulous-sounding masterpiece.  From the crushed pretzel crust, to the peanut butter filling (with peanut butter chips and chocolate chips), and topped off with a sour cream, peanut butter, and chopped peanut topping, this one is sure to please.  And, with so many classic pairings (salty and sweet, smooth and crunchy, chocolate and peanut butter), what’s not to like . . . a little something for everyone.

This one is courtesy of Taste of Home.

Quick, Easy, and Delicious!

March 22, 2011

If you are looking for a quick and easy dessert (pan cookies), your looking is over.  These were one of my favorites, but be careful, they are addictive.

Rice Krispie Chocolate Scotcheroos

1 cup sugar
1 cup Karo syrup
1 cup peanut butter
6 cups Rice Krispies
6 ounces chocolate chips
6 ounces butterscotch chips

Combine sugar and syrup in a large kettle (3 quart). Cook over moderate heat stirring frequently until mixture boils. Remove from heat and stir in the peanut butter until blended. Add the the Rice Krispies and stir until they are coated. Press mixture into a buttered 13 x 9 pan. Melt both flavors of chips in a double boiler (keep the water hot, but not boiling). Mix well and spread over the top of the Rice Krispie mixture.

Cool, cut into bars, and enjoy!

Quick and Easy!

December 14, 2009

You’ll get rave reviews, guaranteed!  This recipe is sure to be a hit and can be thrown together in a jiffy at the last minute  if you are needing a either a quick dessert or a quick holiday gift (assuming of course that you have the ingredients on hand).

White Chocolate Candy Clusters

1 pound white chocolate (or vanilla almond bark)
1/2 cup peanut butter
1 & 1/2 cups Rice Krispies
1 & 1/2 cups Spanish peanuts
1 & 1/2 cups mini marshmallows

Melt together in a double boiler the chocolate and the peanut butter.  Remove from the heat and allow to cool for a bit.  Stir in remaining ingredients and spoon small teaspoonfuls onto wax paper and allow to cool.