PEANUT BUTTER CHOCOLATE LAYER CAKE

PEANUT BUTTER CHOCOLATE LAYER CAKE
We loved, loved, loved!  Abagail said she wanted for her birthday but without peanut butter cups.  We had with chocolate milk but would be great with ice cream.

https://luluthebaker.com/2017/06/peanut-butter-chocolate-layer-cake/

for the cake:

• 1¾ cups flour
• 2 cups sugar
• ¾ cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot, strong coffee

for the peanut butter frosting:

• 1 cup butter, softened
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• a pinch of salt
• 1 lb powdered sugar
• 5 tablespoons heavy cream

for the milk chocolate ganache:

• 8 oz chopped milk chocolate or high-quality milk chocolate chips
• ⅔ cup heavy cream
• chopped mini peanut butter cups for garnishing (did peanut butter m&m's)

1. Preheat oven to 350°F.
2. Butter two 8″ cake pans and dust with flour.
3. Combine all dry ingredients in the bowl of a stand mixer and mix until combined. In a small bowl, combine buttermilk, oil, eggs, and vanilla. Pour buttermilk mixture into dry ingredients and beat just until smooth. Add coffee and mix just until incorporated.
4. Divide batter, which will be incredibly runny, evenly between the two pans. Bake for 35 to 40 minutes until a toothpick stuck in the center of each cake comes out clean. Remove from oven and allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5. While the cakes are cooling, prepare the frosting. Beat the butter, peanut butter, vanilla, and salt until smooth. Beat in powdered sugar and heavy cream alternately until everything is mixed in, then turn the mixer up to high and beat the frosting for 2-3 minutes until it is very smooth and fluffy.
6. Prepare the ganache by combining the chocolate and heavy cream in a large microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat until the ganache is completely smooth and glossy.
7. To assemble the cake, place one cake layer on your serving plate or cake stand. Top with a layer of frosting about ½" thick. Make the frosting a little thicker on the edges of the circle so that the ganache won't spill out. Pour about ⅓ of the milk chocolate ganache evenly over the frosting, keeping it away from the edges. Place the second cake layer on top. Use the remaining peanut butter frosting to frost the top and sides of the cake. Pour the remaining ganache evenly over the top of the cake, making sure it drips down the sides of the cake. If necessary, use an offset spatula to gently push the ganache over the edge of the cake, then let gravity do the rest. Sprinkle chopped mini peanut butter cups in the center of the cake. Allow the ganache to set up before serving.

People feel very strongly about their chocolate! I personally go crazy for milk chocolate and think the milk chocolate ganache is perfect for this cake, which is already very rich. But if you prefer dark chocolate, feel free to replace some or all of the milk chocolate with semi-sweet, dark, or bittersweet according to your preferences.

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES

http://www.thirtyhandmadedays.com/peanutbutter-marshmallow-brownies/

CRISPY PEANUT BUTTER MARSHMALLOW BROWNIES
I had a hard time staying out of these.  So delish!   I think next time I might like to try real marshmallows and put them on as soon as the brownies come out.  Might work and it might not, but would be fun to try.  I did a 9x13 pan but a smaller pan would work too if you want them bigger.  I had only a little bit of milk chocolate chips on hand but had some Hershey bars so I did that.

INGREDIENTS

• 1 Brownie Mix as well as the ingredients it calls for on the box. If you are not a fan of brownie mixes you can also make them from scratch.
• 1 jar of marshmallow creme
• 1 bag milk chocolate chips
• 1 cup peanut butter
• 3 cups Rice Krispy cereal

INSTRUCTIONS

1. Make brownies according to the instruction on the back of the brownie mix box.
2. Let the brownies cool. Then spread the marshmallow creme on top of the brownies.
3. Place chocolate chips and peanut butter in a saucepan on low heat and stir until the mixture is thoroughly combined and has a smooth consistency. Stir in the Rice Krispy's until they are incorporated to the peanut butter chocolate mixture.
4. Spread the chocolate peanut butter mixture over the marshmallow creme. Make sure to cover the whole thing!
5. Let the dessert set in the fridge for 20 to 30 minutes.

DEEP DISH CHOCOLATE CHIP COOKIE WITH CARAMEL AND SEA SALT

http://pinchofyum.com/deep-dish-chocolate-chip-cookie-with-caramel-sea-salt

This was Jackson's choice for FHE.  It was very tasty and we enjoyed preparing it together.  Used 8" cast iron.  Baked for 20 min then 10 minutes covered.  Don't cook longer than this or the caramel might burn.  Was easy cleanup with the parchment paper in the bottom.

deep dish chocolate chip cookie with caramel and sea salt

INGREDIENTS

• 17 tablespoons butter
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 teaspoons vanilla
• 2 tablespoons real maple syrup
• 2 eggs
• 2¾ cup flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate - yum)
• ½ cup milk chocolate chips
• ½ cup caramel pieces (like this)
• 3 tablespoons heavy whipping cream
• coarse sea salt to taste

INSTRUCTIONS

1. Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.
2. Mix the butter and sugar together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch - if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.
3. Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

NOTES

I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that's how we like it.

CHOCOLATE PEANUT BUTTER DREAM BARS

CHOCOLATE PEANUT BUTTER DREAM BARS

Scott saw this on facebook and wanted to make it.  It is very yummy!  Such a good peanut butter taste. Taste even better the next day.

Yield: makes one 8 X 8-inch dish

Ingredients

• 1 16 ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9 ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk
• 1/2 cup milk chocolate & peanut butter chips OR 1/4 cup milk chocolate chips + 1/4 peanut butter chips

Instructions

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 24 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours.
14. In a plastic bag, break up the 8 remaining cookies.
15. Sprinkle the cookies and chocolate / peanut butter chips over the top just before serving.

CHOCOLATE CROISSANTS

CHOCOLATE CROISSANTS

Taste of Home Contest Winning 2010 pg. 67

These are super delicious and easy to make. Scott said they would be good with egg nog. Would be a perfect Christmas breakfast. We had them on General Conference weekend with fruit and a potato breakfast dish (Taste of Home Family Collection pg. 41) because I had potatoes I needed to use. Next time they would be perfect with a meat and fruit. I only got 6 croissants, but still made same amount of batter. Will save for french toast later in the week.

12 unsliced croissants

2 cups milk chocolate chips

1/3 cup sugar

1 tsp cornstarch

1 tsp cinnamon

1 cup milk

4 eggs, lightly beaten

1/2 cup 1/2 1/2

3 tsp vanilla

Cut a slit into the side of each croissant; fill with about 2 T choc. chips.

In a bowl, combine sugar, cornstarch and cinnamon; whisk in milk until smooth. Whisk in the eggs, cream and vanilla.

Dip croissants into egg mixture. Place in two greased 15x10x1 baking pans (since I only did 6 they fit into a 9x13). Bake at 400 for 7-9 minutes or until golden brown. Serve warm.

TURTLE CHEESECAKE

TURTLE CHEESECAKE
http://recipesnobs.com/2011/11/28/layered-turtle-cheesecake/
We had a party to celebrate Lisa's b-day (2014).  I asked what kind of cake she wanted and this was her request.  Jason had just made one - he sent me the recipe he made which I would like to try someday.  But when I saw this one I really wanted to try it.  I liked the layer idea and wanted to try the crusts.  It was very yummy!  I made it the day before.  Next time I might try doubling the ganache recipe or maybe not.  Scott said it was good how it was but I just love ganache and it wasn't that thick but it was a pretty sweet cheesecake. I did top with extra caramel and pecans.

I know I say this a lot, but this cheesecake is a 10!! Love all the textures and layers. The perfect combination of cheesecake, pecans, caramel, and chocolate. Actually, I wish I had some leftovers to refresh my memory (or to give myself another excuse to have another piece :). Seriously, this is just flat out amazing! Enjoy!!

Layered Turtle Cheesecake
     1 cup all-purpose flour
     1/3 cup packed brown sugar
     1/4 cup finely chopped pecans
     6 tablespoons cold butter, chopped

Filling
     4 packages (8 ounces each) cream cheese, softened
     1 cup sugar
     1/3 cup packed brown sugar
     1/4 cup plus 1 teaspoon all-purpase flour, divided
     2 tablespoons heavy whipping cream
     1 1/2 teaspoons vanilla extract
     4 eggs, lightly beaten
     1/2 cup milk chocolate chips, melted and cooled
     1/4 cup caramel ice cream topping
     1/3 cup chopped pecans

Ganache
     1/2 cup milk chocolate chips (I did semi-sweet)
     1/4 cup heavy whipping cream
     2 tablespoons chopped pecans

Optional Garnish
     Pecan halves
     Additional caramel ice cream topping

MUDDY BUDDIES

MUDDY BUDDIES

McCleve cookbook (2nd edition) pg. 170

Trick Or Treat Muddy Buddy Mix

We all really liked this.  Perfect treat while we were carving pumpkins.

• 9 cups Corn or Rice Chex Cereal
• 1 cup semi-sweet chocolate chips
• 1/4 cup butter
• 1/2 cup peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups powdered sugar
• 1 1/2 cups candy corn
• 1 1/2 cups Reese’s Pieces
• 2 cups mini marshmallows
• 2 cups pretzels (minis, regular, sticks or squares)

Instructions

1. 1. Pour the Chex Cereal into a large bowl and set aside.
2. 2. In a microwave safe bowl melt chocolate chips, butter and peanut butter together on high for one minute. Stir and return to microwave, microwaving in 30 second increments until melted together and smooth. Stir in vanilla.
3. 3. Pour chocolate-peanut butter mixture over the cereal and gently stir to coat.
4. 4. Place cereal in a large zip lock bag, pour powdered sugar in, seal and shake until evenly coated.
5. 5. Spread cereal out on to wax paper and let cool completely.
6. 6. In a large bowl combine cereal, candy corn, Reese’s Pieces, marshmallows and pretzels. Store in an air-tight container or Ziploc bag.
7. Enjoy!

http://fabulesslyfrugal.com/trick-or-treat-muddy-buddy-mix/

Cake Batter Buddies
http://taste-tester-investor.blogspot.com/2012/07/our-first-ever-recipe-swap.html - University Village recipe swap that I didn't attend.

These are so yummy!  In the following ways I liked them better than Muddy Buddies: easier to make, not as messy or not as sweet

5 cups rice chex cereal

10 oz (5 squares) vanilla flavored almond bark

1 tsp vegetable shortening

1 1/2 cups cake mix (any kind will do) - next time I would do only 1 cup

1/2 cup powdered sugar - next time I would do 1/4 cup

Melt almond bark according to package directions, adding vegetable shortening to thin. Pour the cereal into a large bowl and drizzle the melted almond bark over the cereal. Mix gently with a large spoon or spatula. Dump the cake mix and powdered sugar onto the cereal and mix gently with spoon until all the cereal is evenly coated.

Cookies and Cream Puppy Chow

Print

Save

ingredients

"Cream" Puppy Chow:

5 C. rice chex cereal

1 C. white chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 C. powdered sugar

"Cookies" Puppy Chow:

5 C. rice chex cereal

1 C. milk chocolate melts (or chocolate chips)

8 Oreos finely crushed

1/2 C. powdered sugar

Extra chopped Oreos

directions

1. "Cream" Puppy Chow: Measure out rice chex cereal and place in a large bowl.

2. Measure out powdered sugar and crushed Oreos and place in a large plastic bag or in a large tupperware with a lid (You'll need to shake the bag/tupperware later).

3. Melt white chocolate and stir until smooth.

4. Pour melted chocolate over rice cereal and stir until coated.

5. Transfer chocolate coated rice cereal into your plastic bag with sugar/cookies. Shake, shake shake until coasted.

6. Dump onto a cookie sheet to cool.

7. Repeat steps 1-7 using "Cookies" Puppy Chow ingredients.

8. Once cooled, mix the "Cookies" and "Cream" Puppy Chow together and fold in extra chopped Oreos.