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: 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!

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: Fudge Brownie Marshmallow Peanut Butter Krispies

My sweet friend Nichole brought these over for us the week after Claire was born {along with an entire Thanksgiving feast. no joke. Turkey, gravy, mashed potatoes, rolls, sweet carrots- it was amazing!} Anyway- I promptly asked her for this recipe and made it a few days later. {I guess the whole I-should-be-watching-what-I'm-eating-because-I'm-no-longer-preggo- business hasn't set in yet} haha!


Ingredients:
1 package Fudge Brownie Mix (must be fudge)
1 package mini marshmallows
2 C semi-sweet chocolate chips
1 C Peanut butter
1 Tbs butter
1 1/2 C Rice Krispies


Directions:
Make brownies according to box directions (in a 9 x 13 pan but DON'T overcook ....gooey is better)
Pour marshmallows on top and put them back into the oven for 3 min.
In a sauce pan combine chocolate, PB, and butter- on low until smooth.
Remove from heat
Add Rice Krispies
Spread over brownie/marshmallows.


Refrigerate for 2 hours.
Serve & Enjoy {make sure you have some milk or other beverage ready to go to...these babies are rich!}

So much goodness in one dessert- it's ridiculous! Oh and...they were gone before I ever got a picture of them cut and served!

Mmm D' Licious: Meyer Lemon Semifreddo with Berries

Sunday was my Mother-in-law's birthday and I was in charge of bringing the dessert.  Knowing that she loves lemon, I went on little search for a lemon dessert recipe.  I found this one via my *adorable* (soon to be) sister-in-law's blog M loves M! It sounded perfect because it also has toasted almonds (another favorite of my MIL).  I didn't realize the recipe was for a small pan, but it was more than enough for us {6 adults and 1 two year old with a sweet tooth}...actually would serve 8-10 easily! Semifreddo means "half-frozen" and this refreshing dessert would be perfect for a warm summer night {too bad it was freezing cold on Sunday when we had it! oh well...it was still tasty!}


Ingredients:

1/2 cup sliced almonds, toasted 1 3/4 cups chilled heavy whipping cream 1 1/4 cups plus 2 tablespoons sugar 7 large egg yolks 1/2 cup fresh Meyer lemon juice or regular lemon juice 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel 1/4 teaspoon salt 4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries) Preparation:  Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. Can be made 3 hours ahead. Cover and refrigerate. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.  Mmm D'licious!