Mmm D'Licious: Peanut Butter Cup Cheesecake

yes...I really did just say that. It's all the chocolately, peanut-buttery, cheesecakey goodness (on an oreo-peanut crust) that it sounds like it would be.

I adapted this recipe here, making only a couple changes, and honestly, if you are lover of Reese's like my hubby is, this is a must try.  It's slightly labor intensive, or maybe it just took me forever because projects {baked or otherwise} rarely ever have my undivided attention with two little ones running around, but it did seem to take a while to make.  Also I would suggest making it the day before so it can set in the refrigerator overnight.  The recipe says at least 4 hours, but it was better the next day. Ok. That's my two cents on the matter...now down to business:


For The Crust
4 1/2 cups crushed Oreo cookies (translation: 1 whole box) Oh and I used Trader Joe's Joe Joe vanilla bean cookies...so good.)
1 cup chopped roasted peanuts
1/2 cup butter, melted

For The Filling
2 lbs cream cheese , softened- as in- let it sit out for an hour or two...this step is paramount in having your cheesecake turn out....trust me.
5 eggs , at room temperature (let them sit out and keep your cream cheese company)
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style Helllooo Jif!)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups , broken into small pieces

For The Topping 
(I used the recipe from this cheesecake)
16 oz sour cream
3-6 Tbs sugar
1tsp vanilla



Directions:


To Make The Crust:.
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.


To Make The Filling:
Beat cream cheese in bowl of electric mixer until smooth.


Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.


Bake at 275°F 1-1/2 hours, or until firm and lightly browned.


For The Topping:
Combine the sour cream, sugar, and vanilla and spread on the cheesecake.
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours or overnight for best results.


Before Serving:
Chop the reese's Cups ( I used a bag of the miniatures)

 Place on the top of cheesecake
Drizzle chocolate sauce over the top. (I used Torani Chocolate Sauce)

Then try to eat a whole piece. I dare you. 


Enjoy!!

Mmm D' Licious: Gingerbread Cookies!

Tis the Season to be Jolly...and bake lots of delicious Christmas treats! These Gingerbread Cookies are a favorite of mine. They are just the right consistency and oh so delicious!

Ingredients:

1 Cup butter

3/4 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cloves

2 tsp ground ginger

1/2 C molasses

1 egg

3 1/4 C flour

1/2 tsp baking soda

Directions:

Cream together butter and brown sugar.

Add salt, cinnamon, cloves, ginger and mix.

Add the egg and mix.

Add molasses and mix until combined.

in another bowl combine flour and baking soda.

Gradually add to cream mixture.

If you want to roll out the dough and use cookie cutters, chill for an hour first. then roll it out on a lightly floured surface. Do not roll too thin.

Otherwise- scoop out dough onto cookie sheet (I placed them on parchment paper)

Bake at 325 for 9 minutes.

They may not look done, but trust me- they are sooo good as long as you don't overcook them!

Let them stand for a minute on the pan and then place them on cooling racks. Allow them to cool completely before frosting!

Frosting:

2 1/2- 3 C powdered sugar

3 Tbs milk

1/2 tsp vanilla

1/4 tsp almond extract

[This frosting is kind of to-taste, and you have to make sure it is not too thick or too runny.]

Add a few drops of your desired food coloring, get your little helpers, and you are ready to frost your cookies!

Jack is my little taste-tester....quality control :-) 

Enjoy!

Mmm D'Licious: Pumpkin Spice Whoopies

I am a big fan of BHG. Aren't you? Well I stumbled across this page of Better Homes and Gardens "41 Yummy Pumpkin Recipes" and I wanted to try them all. I didn't, but I did try this one! They were delicious, but I could only eat 1/2 of a cookie at once. They are very rich! 

Pumpkin Spice Whoopies

Ingredients:
1 cup canned pumpkin
1/3 cup butter, softened
1 box spice cake mix
2 eggs
1/2 cup milk
1 recipe Marshmallow-Spice Filling

Directions:

1.Preheat oven to 375 degree F. Line a cookie sheet with parchment paper 

 In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. 

Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2.By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment. 

Marshmallow-Spice Filling
Ingredients:
1/2 cup softened butter
1 8 ounce package softened cream cheese
2 cups sifted powdered sugar
1/2 7 ounce jar marshmallow cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:

Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.

Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.

Enjoy!

Mmm D'Licious: Apple Crisp

There are few things more wonderful than the tastes of fall. Apples, cinnamon, pumpkin, I love them all.  After our apple picking, I knew I would have to make something tasty out of our apples, so I dug up a couple different recipes for Apple Crisp. One was my great grandmothers, and the other was from my aunt.  I sort of combined the two and did what I thought would work best.  The result was *amazing.* I mean, so so good. If you love fall and warm ooey gooey goodness topped with vanilla ice cream...make this...asap.

Ingredients:

7 apples (mine were small, so I used twice that)

1 Tbs cinnamon

1/2 Tbs nutmeg

1 Tbs lemon juice

1/4 C water

3/4 C white sugar

1/2 C brown sugar

1 C flour

1/2 C cold butter

1/2 C quick oats

Directions:

Peel, core and slice apples. If you have one of these nifty little things, its done in a flash!

No he's not wearing lipstick...he had a red lollipop. (I know...bad mom)

Combine apples, cinnamon, nutmeg and lemon juice and stir. 

Combine sugars, flour and oats. Cut butter into flour mixture. 

Place apples in greased pan. I poured a little water in with the apples for a little extra moisture. Sprinkle flour mixture on top.

Bake at 350 for 35 minutes (or until the top is golden brown).

Serve warm, topped with vanilla ice cream :-) 

Enjoy!

Mmm D'Licious: Snickerdoodle Blondie Bars

Brownies are good [as long as they are accompanied by a large scoop of vanilla ice cream to cut the chocolate] but BLONDIES?!?!
and Snickerdoodle...Yes. Please.

If you are like me and are not in love with all things chocolate...these are for you.
If you do love all things chocolate...these are for you...because they are just that good.

Ingredients:
2 2/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 ounces (2 sticks / 1 cup) unsalted butter, softened to cool room temp
1 cup granulated white sugar
1 cup (lightly packed) brown sugar
2 large eggs, at room temp
1 1/2 teaspoons pure vanilla extract

Cinnamon-Sugar Topping
2 tablespoons granulate white sugar
2 teaspoons cinnamon

Directions:

Preheat oven to 350°F. Lightly butter a 9x13x2 inch baking pan. Line with parchment paper and then butter the paper. {I used olive oil spray....worked perfectly}

Mix together flour, baking powder, cinnamon and salt. Set aside.

In large bowl, beat together butter and sugar until creamy. Add eggs and vanilla and mix until smooth.

Add the flour mixture and mix until the flour is just incorporated. The batter will be thick like cookie dough.

Scrape batter into your prepared pan and spread evenly.

Make the topping by combining the sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar topping evenly over the top of the batter.

Bake 20-25 minutes.

I served it with vanilla ice cream, but they are delish by themselves too!

Super easy, super yummy...go forth and bake. 

Enjoy!

Mmm D'Licious: Texas Sheet Cake

Here is the recipe for the only chocolate cake that I will eat. 

{I'm much more of a cheesecake/pie kind of girl}

Ingredients:

2 sticks butter
1 Cup water
4 Tbs cocoa

2 C sugar
2 C flour

2 eggs
1 C Knudsen light sour cream
1 tsp baking soda

Directions:

Bring butter, water, and cocoa to boil in a large pan.
Remove from heat
Add sugar and flour to mixture.
Mix well.
Add eggs, sour cream, baking soda.
Beat into mixture.
Pour batter into greased jelly roll pan
Bake at 350 for 35 minutes

Frosting Ingredients:

1/2 C butter
1/4 C cocoa
6 Tbs milk
1/2 tsp vanilla
1/4 tsp almond
3 1/2 C powdered sugar

Directions:
Bring butter, cocoa, and milk to boil.
Remove from heat
Add remaining ingredients
Mix well
Spread on cake as soon as it is out of the oven
Allow to cool

Enjoy with a scoop of vanilla (or mint chip) ice cream!

Mmm D'Licious: Teriyaki Pineapple Chicken

Are you as obsessed with Trader Joe's as I am? I started shopping there shortly after I got married because they have yummy frozen, super easy dinners for 2 (ish). We got married young, so before that it was mainly quesodillas, mac n cheese and turkey sandwiches.  I was new at cooking, so it was something of an introduction to cooking for me. Thanks Joe. I've come a long way in 5 1/2 years, and now I really enjoy cooking and even "inventing" my own dishes. By inventing I simply mean...cooking without a recipe :-)
{I also don't buy the frozen meals much anymore....its much tastier when you make the dish yourself...although, it can be nice in a pinch!}

I've been craving Teriyaki Chicken, so tonight, I made it. And it was good....although next time I think I'll marinade the chicken and have Sean BBQ them with the pineapple, onion and bell pepper on skewers.

Ingredients:

3 half chicken breasts
1 onion
1/2 red bell pepper
pineapple chunks
teriyaki sauce
rice

Chop and saute onion and bell pepper
Cut chicken into pieces
Add to veggies
Season with a little garlic powder
Pour teriyaki sauce over chicken and veggies
Cook until chicken is white throughout
Add pineapple chunks
Serve over rice {I use trader joes Organic Brown rice...its microwavable...rice in 4 minutes? yes please!}

The end. That's it. Super quick, super easy...and it tastes good too!

Things I'm Loving...

Helllooooo Summer!!!

Finally, the weather got the memo! It has been beautiful [hot and a bit too humid for my taste] but I'm so glad to see the sun-a shinning!!

Here are a few things I'm loving for the summertime...

1. O.P.I Nail Polish "Pink-ing of You"

2. Lemon Water...read why here.

3. Slouchy Tribal, Striped, or Floral tops

jcrew

forever21

forever21

topshop

4. A Tasty Summery Treat!

Jack loves bananas. I mean he loves them. So when I saw these little devils at TJ's...I couldn't resist.  Before we knew it...they were gone.  So when Jack was asking for his "tasty banana treat" after dinner tonight, I thought, "I'll just make it myself." So I did....

[Just in case you were wondering...I'm still not supposed to be eating dessert!! Total deprivation leads to insanity right? Everything in moderation!] 

Mmm D'licious: Gone Bananas

1/2 bag Chocolate Chips melted

2 bananas 

4 lollipop sticks or skewers

Rainbow sprinkles (or nuts....or nothing)

Melt chocolate 

Cut bananas in half- stick them on a stick 

Try not to laugh (but good luck. Sean was like, "are you seriously going to take pictures of that....they look like AHEM" hahahaha)

Dip bananas in chocolate

Place on Wax Paper

Sprinkle with topping 

Freeze for about an hour....then they are perfect....not frozen solid, but nice and cold!

Enjoy!!!

5. Three things that remind me of what is really important

1. Seans Brand New Bible[his car window was smashed and his Bible was Stolen...true story]: I love my husband. I love that he loves Jesus. I hope the thief finds Jesus- thats the best thing he could have ever stolen.

2. Jack's Whale bank that he painted! All finished. So cute. I love him and our special little outings. 

3. My little Sunshine Girl.  If the sun's up...so is she! Hello 5:30. Nice to meet you.  I love our quiet mornings together before the boys are up. She plays, I read and drink my cup of joe. She is precious.

That's what I'm loving right now. 

A little frivolous, a little fun, and always my family.

Oh and just a little bonus....this pic. 

Who doesn't love vacation????

Can't wait to go back!!!  

3 weeks!!!

Happy Summer-ing!

linking up with Casey here

and with Paisley Jade

Mmm D'Licious: Chicken Marsala

 Since most of my Mmm D'licious posts have been desserts [eek] and we are not making desserts right now...I'm trying to post more entrées! Here is one of my favorites and a staple around here!

Chicken Marsala

Ingredients:

3-4 half chicken breasts
1 Tbs butter
1 Tbs olive oil
Knorr Turkey Gravy packet [or Williams Sonoma Turkey Gravy Base (available during the holidays) + 1/2 milk]
Sprinkle Lawrys Seasoned salt
Sprinkle Garlic powder
3 Tbs Yoshida sauce
1/2 C Sweet Marsala Wine

Cut chicken into pieces, cook in pan with butter and olive oil until white all the way through.
Sprinkle chicken with salt and garlic powder
Cook gravy as directed
Add to cooked chicken
Add Yoshida & Marsala wine
turn on the heat for a couple minutes

*this is also good with sautéed veggies {onion, bell pepper, squash] in it or as a side*

Serve over rice or noodles [I usually do noodles] with a sprinkle of parmesan cheese.

Enjoy!

Mmm D'Licious: Basil Scramble & a Must-have Kitchen Gadget

What are you eating for breakfast these days? We are in healthy-post-baby-pre-summer (but-not-pre-baby-weight-yet) mode in our house!  We are cutting out sugar [re: dessert] for a month to detox a little and kick our fitness routines up a notch! Here is our favorite new breakfast of choice {sorry Ebelskivers}. Enter my love affair with Basil. mmmm.

Basil Scramble with fresh fruit!

Ingredients:

-6 eggs scrambled {I go for just the egg whites if its just for me- the boys get the whole kit-n-kaboodle}
-basil- to taste [or lots and lots because its just that good]
-lite shredded cheese
-turkey diced- i use reduced sodium turkey from Trader Joe's
-chunky salsa- I use Trader Joe's Chunky Salsa to save time but fresh salsa would be divine!

Scramble all together and presto! Basil Scramble. Top with salsa and avocado! Serve with fresh fruit!

optional add-ins:
-bell pepper
-spinach
-avocado (on top)

There is no salt needed for this recipe...it's so tasty my two year old THANKS me for making these "yummy eggs mommy!" Success.

Psst! Want to know why my strawberries are perfectly hulled? no annoying digging with the knife necessary! I give you my new favorite kitchen gadget:

Chef’n Strawberry Huller from Williams Sonoma. I love this thing! Just pinch, twist and pull and voila! You can hull a hundred strawberries in no time! This is amazing if you're like me and hated cutting off so much of the top of your strawberry just to get rid of the leaves! It's also perfect for summer nights with Strawberry Shortcake for dessert...well sans the shortcake for a while! haha. Get one. You'll love it- I promise!


linking up with Heather here

Mmm D'Licious: Smoothilicious! {and a story}

His, Hers & Bubba's

Spinach in your smoothie? Yes please!

I have to say I'm one of those lucky moms whose child will eat anything and everything you put in front of him.  A trait he comes via his father, definitely not his mama. I was the pickiest eater ever! By that I mean I ate about 5 things: peanut butter sandwiches,

quesadillas, rolled tacos (no guac), mac n cheese, and turkey on bread {you really can't even call that a sandwich}. My mom would make a separate "salad" just for me every night= lettuce and carrots.

I passed on every condiment known to man, and everything had to be plain, dry and not touching anything nasty. I wouldn't eat butter on anything, and at Mexican restaurants, I'd dip my chips in water because I didn't like salsa but I still wanted to participate in the dipping aspect of chips 'n salsa. Picky is probably not even an extreme enough adjective to describe me. I should probably insert a huge [sorry Mom] right here! 

I actually remember in high school wondering what I would ever cook for a husband or family some day since my own preferences made up such a small and limited list of foods. Luckily, my taste buds evolved [either that or I just decided to be brave/normal and try things]- not so lucky for my mom...I was like 20 at that point!

Now I love salads with dressing, mexican food with guacamole, and   while I still avoid mayo at all costs, honey mustard is pretty yummy on a turkey sandwich. 

But back to the original purpose of this post...the smoothie.  I started making a smoothie every morning when I stopped nursing Jack.  He had stopped nursing except for right when he woke up in the morning, so when I decided I was done [he was 16 months...that's a good long time] I used the smoothie as a diversion.  My husband also liked the morning smoothie routine, so it stuck. I figured it was a good way to get everyone a nice helping of fruit, protein, and I even sneaked some veggies in there when no one was looking! So here is 1 of my many combinations for a morning smoothie:

2 cups unsweetend Vanilla Almond milk

8 strawberries

1 banana

a heaping handfull of spinach

1/2 cup blueberries

1/4 cup pineapple

I also add a scoop of Juice Plus Compete vanilla protein powder. It is a whole food based protein that is super good for you! That could be a whole post in and of itself (right Alice?).

I use frozen (and organic when I can) fruit. Makes it cold, but not watery. I don't like adding ice. 

This is kid & husband approved! You really cannot taste the spinach, and its a good way to get the kiddos to eat some leafy greens!

  Now that's lovely!

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Mmm D'Licious: Cherry Cheesecake

Friday was my husband's birthday and no birthday celebration is complete without dessert!! I guess I could have added this as my reason #9 that I love Sean- our mutual LOVE for cheesecake {and this cherry cheesecake in particular}.  Ok- I may love it a little more than he does. I even make it for myself on my birthday! The recipe comes from my great-grandmother Mimi's kitchen.

Ingredients:
2 1/2 (8oz) packages cream cheese {take out of refrigerator at least 30 min. before to let soften}
3 eggs
1 C sugar
11/2 tsp vanilla

16oz sour cream
3-6 Tbs sugar
1tsp vanilla

Crust:
32 graham cracker squares
4 Tbs sugar
1 tsp cinnamon
1/2 tsp nutmeg
2/3 cube butter

My cheat: 2 cans Comstock More Fruit Cherry Pie Filling for the topping

Directions:
Mix all ingredients for the crust in a food processor
Press firmly into 10in. spring form pan
Refrigerate

In mixing bowl beat cream cheese until soft
In separate bowl, beat eggs until fluffy
Add sugar gradually to eggs and beat (on high) until smooth and pale yellow
Add vanilla
Combine egg mixture to the cream cheese and mix thoroughly
Pour into crust

Bake @ 350 for 40 minutes (until center is firm)

A few minutes before it is done, mix sour cream, vanilla and sugar together
{I add sugar until I think it tastes good...usually 6 Tbs.}
Spread over hot cheesecake and return to oven for 5 min.

Remove and allow to cool.
Refrigerate for several hours. I have done it the day before, or the day of (in the morning for that evening).

I usually add the cherries before serving, but you can do it as soon as the cheesecake is cool. I spoon them on because you do not want all the syrup, just the cherries!

*Warning* Keep out of reach of small children...may cause sticky fingers!

                Enjoy...he did!

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