Peanut Butter Cup Cheesecake Bars

Here’s another easy, rich, kid pleasing, adult pleasing treat for the summer. I love pulling out my cake mixes and making something fun and quick. Is it any surprise, that there is chocolate and peanut butter in these treats. I know, give it a break Jen! Seriously!

I used semi sweet chocolate chips for the ganache and the "wambulance" came to pick my husband up again, too dark for his taste. So, if you’ve got a semi sweet hater too, please use milk chocolate! The boys and I had no problem handling these bars on our own!

I'm checking out, good night, may we all dream of chocolate and peanut butter!

Peanut Butter Cup Cheesecake Bars

1 box devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Cookies and Cream Swirled Brownies with Chocolate Peanut Butter Ganache

I love brownies and have been wanting to make this idea I’ve had for the last few weeks now. I finally decided this morning to do it. I had all intentions of making homemade brownies, but ran out of time and grabbed my handy box mix. You can use this same concept with your favorite homemade brownie mix. Cookies and cream is one of my favorite combos and talk about yummy swirled in these brownies, I knew it would be fantastic !

As if that wasn’t good enough, I’ve frosted them with a decadent chocolate peanut butter ganache that will have you licking the bowl! I gotta run, my little guy is having a hay day with the goldfish all over my carpet! Enjoy everyone!!

Cookies and Cream Swirled Brownies with Chocolate Peanut Butter Ganache

1 box Brownie Mix (9x13 size)
8 oz softened cream cheese
1/3 Cup sugar
10 Oreo Cookies, broken into pieces
1 Cup semi sweet chocolate chips
1 ½ Tablespoons creamy peanut butter
3 Tablespoons half and half

1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions and place into a 9x7 inch baking dish that has been lined with tin foil and sprayed with cooking spray. **I like a thicker brownie, so I use the smaller baking dish, but you can use the 9x13 inch size as well.**

2. In a medium bowl, stir together the cream cheese and sugar until smooth. Stir in Oreo Cookie pieces until combined. Using a spoon, spoon cookies and cream mixture evenly over brownie mix. Using a knife, gently swirl cookies and cream into brownies without scraping the bottom of the dish. Bake for 40-45 minutes or until toothpick comes out clean from center. Cool completely.

3. Place chocolate chips into a microwave safe bowl and microwave for about 1 minute. Stir in peanut butter and stir chocolate chips until smooth. Place back in the microwave for 15-30 more seconds if not smooth. Stir in half and half until glossy smooth, then spread over cooled brownies. Cut into squares and serve.

Caramelized Roasted Banana Swirled Brownies

Happy Wednesday! I'm pooped and it's only lunch time around here. I spent part of my morning cleaning my front door/porch area that for the last 5 weeks or so was home to a mother bird and her babies. We wondered why this bird kept flying away as soon as we'd open our front door and soon realized that she made her nest right in our front door wreath. I thought it was adorable, my husband thought otherwise, but after some negotiating he agreed to have mother bird stay for a while.

The boys and I had so much fun peeking at the eggs to see if they had hatched. When they did, the babies were adorable. It didn't take long for them to grow. Just 2 days ago, we heard them chirping for the first time and yesterday I watched the brave young birds stand at the edge of the wreath ready for their first flight. I just loved watching them. I'm a geek, but I took a picture of 2 of them that were about to leave the nest. See bottom picture.

Ok, onto my yummy brownies...... get your glass of milk ready.

I wrote this brownie recipe last week, whipped them up and my entire family raved about them. You've got to try them chilled in the refrigerator. Yum! This is another jazzed up brownie mix, easy and quick and my current favorite recipe. The caramelized bananas and cream cheese really make this recipe incredible. Trust me, you won't be sorry for giving these a try. I couldn't do bananas without peanut butter, so I added it in the frosting. Enjoy everyone!

Caramelized Roasted Banana Swirled Brownies with Peanut Butter Sweet Cream Frosting

3 large ripe bananas
2 Tablespoons cold butter, cut into small pieces
3 Tablespoons brown sugar
8 oz softened cream cheese
1/4 Cup sugar
1 box brownie mix (9x13 size, I used Pillsbury)

8 oz softened cream cheese
2 Heaping Tablespoons creamy peanut butter
1 ½ Cups powdered sugar

1. Preheat oven to 350 degrees F. Slice bananas into ½ inch slices and place into a medium baking dish. Top evenly with butter pieces and sprinkle with brown sugar. Bake for 30 minutes, until bubbly and caramelized (golden). Remove from oven and let sit for 10 minutes. Mix with cream cheese and sugar until combined.

2. Prepare brownie mix according to package directions. Line a 7x11 inch baking dish (makes for a thicker brownie with this size of dish), with tin foil that’s been sprayed with cooking spray. Pour brownie batter into prepared dish. Drop banana cream mixture by the spoonfuls evenly over brownie batter. Gently run a knife through the banana and brownie mix, in a swirling motion, without scraping the bottom of the pan to prevent tearing in the foil. Bake for 40-45 minutes or until toothpick comes out clean from middle of brownies. Let cool completely, then pull out of pan with foil edges.

3. In a medium bowl, combine the cream cheese and peanut butter until smooth. Slowly add in powdered sugar until well combined and desired consistency. You can add a bit more if desired. Spread over cooled brownies and cut into squares. Enjoy!

_________________________________________________________
Here are the brave young birds at the edge of my wreath getting ready for their first flight. Aren't they cute?

Happy 100th Post Picky Palate!

Dark Chocolate Mascarpone Brownies With Blueberry Ganache

Ok, I'm a total geek, now I'm celebrating my post's.

If you need a chocolate fix, these should do the trick! Another heavenly recipe, I tweeked from a 1993 Cookworks show on Food Network. I remember watching and really learning from Cookworks, they have since cut it from Food Networks weekly line up. Too bad.

I'm always looking for ways to make things a little easier in recipes that I try from various cookbooks/shows, so instead of using blocks of chocolate, (which I rarely have around), I used good quality chocolate chips, like Ghiradelli. I also had some frozen blueberries in the freezer that I wanted to use. I love chocolate covered blueberries, so I thought, why not use it in the ganache?! It is serioulsy spoon licking delicious! Just a hint of blueberry, a great combo with chocolate.

These brownies are rich, buttery, chocolaty and ultra fudgy. I can't wait to have one of these tonight with a tall glass of milk, yum!

Dark Chocolate Mascarpone Brownies With Blueberry Ganache

1 cup unsalted butter
¾ Cup best-quality semisweet chocolate chips (Ghiradelli's is great)
1 cup sugar
1/2 cup Hershey’s Dark cocoa powder
8oz mascarpone cheese, softened
6 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
½ teaspoon fine salt
Ganache, recipe follows

Preheat the oven to 325 degrees F. Butter an 9 x 13-inch square pan and set aside.

In a small saucepan, melt the butter and bring it to just below a boil. Place the chocolate chips in a large bowl. Pour in the hot butter and let stand for 30 seconds. Stir until completely melted. Sift in the sugar and cocoa powder. Beat in the mascarpone, eggs, and vanilla, mixing until smooth. Gently fold the flour and salt into the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Cool for 10 to 15 minutes.

Spread the warm ganache over the brownies. Allow the ganache to set completely before cutting into squares.

Blueberry Ganache:

1 12 oz bag best-quality semisweet chocolate chips
2 Cups frozen blueberries
1/2 Cup sugar
½ Cup heavy cream
4 tablespoons unsalted butter

Place the chocolate chips in a large mixing bowl and set aside. Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until mixture becomes sauce like and bubbly. Pour into a sieve or strainer that is placed over a bowl to catch blueberry liquid. Discard remaining blueberries. Pour blueberry liquid over chocolate chips. Bring the cream and butter to just below boiling point in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth.

The ganache should be used for spreading while warm.

Hope Everyone is Having/Had a Happy Valentine's Day!

Toasted Garlic Bread and Arugula Salad

First off, I have to say thanks to Deborah from Taste and Tell. I won her drawing for a free magazine subscription, how cool is that! I picked Cooking Light, I can't wait to fix up some of the recipes! Thanks again Deborah!

What a fun Valentine's Day it's been so far. I got to help out in my son's Kindergarten class this morning for his "big" party he's been looking forward to for weeks. It was so fun to watch all the kids have fun passing out their Valentines, eating their goodies and socializing with each other.

After I got home, I decided to treat myself to a few yummy recipes I had been wanting to try. First up was this yummy garlic bread salad I kind of created as I was going along. It is so incredibly easy and even more tasty! I love the combo of the arugula, tomatoes and basil in this salad. Really delicious!

Toasted Garlic Bread and Arugula Salad

1 garlic ciabatta roll (about 6 inches) or regular ciabatta roll pressed with garlic clove, cut in half horizontally, and toasted under broiler until crisp (click on link to see the rolls I use from Walmart)
1 roma tomato, diced
2 Tablespoons extra virgin olive oil
1 Tablespoon good balsamic vinegar
1 1/2 Cups fresh arugula
4 fresh basil leaves, cut into chiffonade
pinch of salt, pepper

1. Cut toasted ciabatta into cubes. Whisk olive oil and balsamic vinegar in a small bowl. Place all ingredients into a bowl and toss to combine. Serve and enjoy!

Serves 2

Chocolate Macaroon Rice Pudding....Yummy!

Next up, was a super chocolaty rice pudding that I knew I wanted to make from the first time I laid eyes on it! If you love chocolate covered macaroons, you'll love this recipe. I thought it was perfect for the chocolate lover. A fellow cooking contester, Christine R., won with this recipe, she also just won $50,000 in the National Beef Cook-off last year...this girl knows her stuff!

Hope you all are spending time with your loved ones today. I'm looking forward to a date night with my hubby tonight! Thanks for watching the boys Reed! Happy Valentine's Day!!

Chocolate Macaroon Rice Pudding

(Recipe from Rice USA recipe contest winner Christine R.)

3 Cups cooked medium grain rice
14 oz can unsweetened coconut milk
1 Cup sweetened condensed milk
1 Cup milk
8 oz semi sweet chocolate chips
2 Cups shredded coconut
toasted Coconut for garnish

1. Place rice, coconut milk, condensed milk and milk into a large saucepan over medium heat. Cook for about 20 minutes, until thick and bubbly. Stir in chocolate chips and coconut until chocolate is melted. Sprinkle each serving with toasted coconut if desired.

Some Sweet Love For Your Valentine

I am so excited to say I've found another jackpot winning recipe. I have been eying these on Bakerella's blog and finally got around to making them. She has done some amazing things with these if you haven't checked her site out yet, Yum!

These little gems are a must try! They look like a truffle but taste like a little Oreo Cheesecake. You can't go wrong with cookies, cream cheese and white chocolate! Your Valentine will be thrilled to take a bite out of these treats.

It's hard to believe something so incredibly easy to make tastes so yummy. I know I'll be making these often!

I tried the same recipe, but with Nutter Butter Cookies. Both are great, I can't decide which ones I like better. I'm going to try Chips Ahoy next time and maybe the mint Oreos.

Nutter Butter Cookie Truffles

1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles

1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy! Thanks for the great recipe Bakerella!

About 30 truffles each recipe

While We're Still on a Sweet Note....

I'm not sure if there is a better combo than chocolate, peanut butter and bananas. This recipe immediately caught my attention while I was food blog surfing a few weeks ago. The recipe has been sitting on my counter top since then and I finally had some overripe bananas to make the recipe. It originated from a blog called YumSugar. I knew it would be good just looking and reading through the recipe. I of course added my own twist on it by adding peanut butter to the banana cupcake batter and used a dark chocolate cocoa in the frosting. Her recipe adds a dulce de leche filling inside the middle which would be delicious, but it's a 2 hour process that I passed on. Maybe next time I'll try it.

I caught my 2 year old stealing one before dinner when I told him to wait. He tried fooling me, but the empty cupcake wrapper on the floor gave it away!

Talk about heaven sent! I'm not just filling space here, these are so good! Use up those ripe bananas on these puppies! Enjoy!

Banana Peanut Butter Cupcakes with Dark Chocolate Buttercream

(recipe adapted from YumSugar)

Makes 24

Cupcakes
4 small or 3 medium overripe bananas plus 1 more for decoration
splash of milk (optional)
1/4 Cup peanut butter
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla

1. Preheat oven to 350F.
2. In a food processor, puree bananas and peanut butter until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
3. In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
4. In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
5. Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
6. Stir in vanilla, followed by banana puree. Slowly add dry ingredients
7. Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 24 cupcakes.
8. Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
9. Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack..
10. Spoon some frosting on top of each cupcake, spread out with a spatula.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
3 cups powdered sugar
1/3 cup milk

1. In a small bowl or mixer, cream butter.
2. Mix in cocoa powder (you can add more or less depending on taste).
3. Mix in vanilla.
4. Mix in half of powdered sugar, followed by half of the milk.

Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

Could It Really Be My Paradise Bakery Black and White Chipppers?

I have finally found it! This recipe comes so close to Paradise Bakery's Black and White Chippers that I might not be able to tell the difference between the two. I saw this recipe while browsing through Tastespotting and knew I had to try them. It comes from this great blog called Genesis of a Cook.

I made these this morning and boy, I thought my last chocolate cookies were good, but these take the cake! If you are a crazy fan of those Paradise Bakery Cookies like I am, save this recipe, it's a keeper! This is definately one of my favorite cookie recipes! Mmm, Enjoy!

Chewy White Chocolate, Chocolate Cookies

1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey's Dark Chocolate Cocoa Powder)
1 cup white sugar
3/4 cup brown sugar
2 tsps. baking soda
1 cup butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet. (I used a cookie sheet with a silpat liner)

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addiction. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Room For One More Reeses Recipe?

Have any more Reeses Peanut Butter Cups from your stocking? Even if you don't, do like I did and go buy more! This cake is soooo yummy!

We had a fun lunch today at my mom's with my sweet grandpa and I was asked to bring a dessert. This cake was the first thing that popped in my mind, I have been looking for an excuse to make it. I'm glad I did!

I first saw this cake when I was browsing through Bakespace, which is a fun little site to swap recipes. Culinary Concoctions by Peabody posted it and I knew I wanted to make it eventually. This recipe is from the cookbook, Death by Chocolate Cake by Marcel Desaulniers. I adapted this recipe by layering the cakes between a peanut butter cream cheese frosting and frosted it with a ganache.

I love that this cake was quick to make. It only took 15 minutes to bake.

To make sure the ganache does not dull, make sure your cakes are cooled before frosting. Enjoy, this is really good!

Layered Reeces Peanut Butter Cake

4 Tablespoons unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
½ Cup creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup chocolate chips

8 oz softened cream cheese
½ Cup powdered sugar
¼ Cup creamy peanut butter

2 packages Recees Peanut Butter Cups, chopped

1. Preheat oven to 325F. Grease two 9 x 1 1/2 inch pans. Combine flour, baking powder, baking soda, and salt.

2. Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

3. Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture. Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

4. Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 15 minutes. If you have Use a toothpick to see if it is done. Let cool completely.

5. Place cream cheese, powdered sugar, and peanut butter into a medium bowl. Stir until smooth. Once cakes are cooled, spread cream cheese over bottom of one of the cakes. Top with 2^nd cake.

Chocolate Ganache
1 Cup semisweet chocolate chips
¾ Cup heavy cream
2 Tablespoons unsalted butter

1. Place chocolate chips into a medium mixing bowl. Place cream and butter into a small saucepan over medium heat. Heat cream/butter until just boiling. Remove and pour over chocolate chips. Let sit for 3-5 minutes then stir until smooth.

To Assemble: Place layered cake on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto. Pour chocolate ganache over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Garnish with chopped peanut butter cups in center of cake.

My Holiday Plates Part 1

I feel horrible, I haven't made a homemade dinner for my family in almost a week! It has been so busy and I've had so much baking to get done! My husband called this morning asking if I was making dinner, it was kind of funny.

So, these are my Chocolate Chip Cupcakes with Candy Cane Dusted Frosting. They are incredibly easy, but look very fun. I even used a store bought frosting to save time, but feel free to use the cream cheese frosting that is listed in my recipe below.

One word of advice, sprinkle the candy cane on the tops just before boxing or plating up. The candy cane almost starts to melt if you wait too long.

I got these cute Martha Stewart boxes from Michaels that fit the cupcakes perfectly. They came with tags, bows and printed parchment. You could also plate them, I would recommend those disposable silver bakers you find in the baking isle of the grocery store. They are deep enough, so when you cover them, the frosting doesn't get smashed. Just add a nice Christmas bow and it looks cute too!

I'm sad there are no more leftovers! My husband and youngest little guy were fighting over the last one this morning!

Chocolate Chip Cupcakes with Candy Cane Dusted Frosting

1 box devils food cake mix
½ Cup water
½ Cup vegetable oil
4 eggs
1 small box instant chocolate pudding mix (4serving size)
8 oz sour cream
12 oz bag chocolate chips

24 oz softened cream cheese
1 stick softened butter
16 oz powdered sugar

1 box of candy canes, put into food processor, pulsed until in tiny pieces

1. Preheat oven to 350 degrees F. Place cake mix, water, oil, eggs, pudding mix, sour cream and chocolate chips into a stand or electric mixer. Mix on medium speed for a minute and a half or until well combined.

2. Fill 24 cupcake tins ¾ full with batter and bake 15-18 minutes until toothpick comes clean when poked in the center. Let cool.

3. Place cream cheese, butter and sugar into a large bowl. Whisk slowly until well combined and frosting consistency. Frost cooled cupcakes and sprinkle with crushed candy cane.

24 servings

Double Choclate Chunk Cookies

Boy, I've been hitting the jackpot lately with the recipes I've been trying. I rarely get giddy about a recipe, but this cookie is just heavenly. It reminds me of those black and white chippers from Paradise Bakery that are my favorite. Next time I think I'll add white chips to these. Yum!

I've adapted these from a Martha Stewart recipe and I love them. The first part of the recipe requires you to melt the chips and butter over the stovetop. All I do is take a small soup pot and fill it with a cup or so of water over medium heat, then find a small bowl (heat proof, like a stainless steel mixing bowl) that fits nicely over top of the pot, then add your chocolate and butter. It's really easy, no need for a double broiler at all. You'll love these cookies, they'd be great to add to your holiday plates and look cute with a little ribbon wrapped around them. Enjoy! These are a real treat if you are a chocolate lover like me!

Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)

½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder (I used Hersheys Dark Chocolate)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)

1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes.

2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.

3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.

Peanut Butter Chocolate Chunk Cookies

I found this recipe while searching for a yummy peanut butter cookie online. This one came up in all-recipes.com and I really like it. They are soft inside and perfectly crisp on the outside. I love the chocolate chunks in these. I found a bag from Nestle at Walmart. Really tasty and worth trying. Enjoy!!

Peanut Butter Chocolate Chunk Cookies

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

**I used a medium cookie scoop and baked for 10 minutes, for a smaller cookie. After scooping on baking sheet, I pressed each cookie down about 1/2 inch because they don't spread much. It made about 3 dozen cookies**

Mile High Cheesecake Layered Chocolate Cake

Feast your eyes on this as you're out shopping today, as I tend to be doing later this morning. This is by far the tallest cake I have ever made! I highly recommend trying this one, it is phenominal!

Since I only bring a dessert to our Thanksgiving Dinner, I wanted to make it a good one. I saw this idea in a Southern Living Christmas Cookbook I just received and knew this was it! What a hit this cake was. Not only does it look fantastic, but it tastes even better! It's a semi homemade cake, so it's not even bad to make. If your looking for a fun cake to bring somewhere, this is a great one! Warning....eat in moderation!

Mile High Cheesecake Layered Chocolate Cake (adapted from Christmas with Southern Living 2007 cookbook)

1 box devils food cake mix
½ Cup oil
½ Cup water
8 oz sour cream
1 box chocolate instant pudding mix (4 serving size)
4 eggs
1 bag chocolate chips

1 Sara Lee Frozen New York Style Cheesecake (30 oz)

24 oz softened cream cheese
1 stick softened butter
½ can of pre-made vanilla frosting (I used the 16 oz Pillsbury)
16 oz powdered sugar

3 Piroline (rolled wafer cookies) cut into 1 inch pieces for garnish
½ Cup chocolate chips

1. Preheat oven to 350 degrees F. In a stand or electric mixer, mix cake mix, oil, water, sour cream, pudding mix, eggs and chocolate chips for 1 ½ minutes. Pour into 2 greased 9 inch cake pans. Bake for 25-28 minutes or until cooked through. Remove, cool and refrigerate for a few hours.

2. Slice cheesecake into ½ inch cubes once it’s thawed; set aside. Place cream cheese, butter and pre-made frosting into a stand or electric mixer. Beat until well combined. Slowly add powdered sugar until nice consistency. Refrigerate frosting for ½ hour to firm it up slightly.

3. Once cake has been chilled, remove from pans and slice each cake in half horizontally to make 4 layers. Spread layers with ½ Cup frosting then sprinkle with 1/3 of the cubed cheesecake pieces. Repeat this procedure until all 4 layers are on cake, leaving the top layer without cheesecake pieces. Frost top and sides of cake with the remaining frosting.

4. Arrange cookie pieces in center of cake for garnish. Place chocolate chips into a microwave safe bowl and heat for 30-45 seconds or until melted and smooth. Place chocolate in the corner of a ziplock baggie and snip the corner edge. Drizzle melted chocolate over top of cake. Refrigerate cake until ready to serve. Enjoy!

White Chocolate Peanut Butter Crispy Balls

These little crispy balls are insanely good. If you are a peanut butter lover, you've got to try these. I usually don't add the mini Reeses Pieces, but they are great in them. I found this recipe in a southern cookbook I got a few months ago. All I can say is Yummmm!

4 Cups Rice Crispy Cereal
1 Cup creamy peanut butter
3 Cup mini marshmallows
1 Cup roasted peanuts
3/4 bag of Reeses Pieces mini baking chips
2 Bags white chocolate chips

1. Place cereal, peanut butter, marshmallows, Reeses Pieces into a large mixing bowl. With a large rubber spatula, gently mix until peanut butter is well combined.

2. Melt white chocolate chips in microwave or over a double broiler until melted smooth. Stir into cereal mixture until well combined. With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Refrigerate until firm.

3. Keep refrigerated until serving. Enjoy!

Reeses Pieces Chocolate Chip Cookies

1 stick real butter, softened

1/2 Cup butter flavored shortening

3/4 Cup sugar

3/4 Cup brown sugar

2 large eggs

1 1/2 teaspoons real vanilla

2 Cups all purpose flour

1/4 Cup ground quick oats (in food processor or blender)

1 teaspoon baking soda

1 teaspoon salt

1/2 Bag Reeses Pieces mini baking pieces

1/2 Bag Semi-Sweet chocolate chips

1. Preheat oven to 375 degrees F. Place butter, shortening and sugars in a stand mixer and mix until smooth and creamy. Slowly beat in eggs and vanilla.

2. Place flour, oats, baking soda and salt in a large bowl. Slowly pour into wet mixture on very low speed until just combined. Hand stir in Reeses and chocolate chips.

3. Drop onto an ungreased baking sheet and bake for 9-11 minutes until just golden around edges.

3 dozen cookies