Peanut Butter Cup Cheesecake

First things first... IF YOU ARE PLANNING ON MAKING THIS CHEESECAKE AND SERVING IT TONIGHT YOU CAN'T!!!! Cheesecake has to set in the fridge overnight.

As you know I'm on a diet so I have been searching for a good excuse to make something delicious to share! A few weeks ago was my friend Taylor's Birthday and I jumped at the chance to make him a birthday dessert. He asked for "cheese cake or pumpkin pie is good stuff or peanut butter cake." So... a peanut butter cup cheese cake seemed perfect! I found this fabulous recipe on www.tasteofhome.com.

Tools Needed:
The Usual
Whisk
Baking sheet
Springform pan
Cooking spray
Microwave


Ingredients:
1 1/4 Cups graham cracker crumbs
1/4 Cup sugar
1/4 Cup crushed Oreo cookies
6 Tablespoons butter, melted
3/4 Cup creamy peanut butter
Filling:
3 Packages (8 ounces) cream cheese, softenend
1 Cup sugar
1 Cup (8 ounces) sour cream
1 1/2 Teaspoons vanilla extract (Bet you wish you had those odd size measuring spoons!)
3 Eggs, lightly beaten
1 Cup hot fudge ice cream topping
6 Peanut butter cups

Yields:
12 - 14 servings

In a large bowl, combine the graham cracker crumbs, sugar, cookie crumbs and butter. Press in to the bottom and 1 inch up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 7-9 minutes or until set. Let Cool.

In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling. Swirl toppings... hopefully you can do a better job than I did. 

Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Sometimes it is difficult to tell if your cheesecake is set... click here to see a few tips on how to tell if your cheesecake is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Chop peanut butter cups into 4ths and garnish the cheesecake. Refrigerate overnight and refrigerate leftovers.

Look at that crust! Nom Nom Nom! Enjoy!

Chocolate Eclair Cake

My man (Chris) had his 26th Birthday this week so I made him his favorite dessert, Chocolate Eclair Cake! Chris's mother gave me this recipe. It is super easy and tastes fantastic!


Tools Needed:
The usual
9 x 13 Pan
Handheld or stand mixer

Ingredients:
1 (16 ounce) Package graham crackers
2 (3.5 ounce) Packages instant vanilla pudding mix
3 Cups milk
1 (8 ounce) Package frozen Cool Whip, thawed
1 (8 ounce) Container of sour cream
1 Container or prepared chocolate frosting

 Mix the pudding with 3 cups of milk according to the directions on the box. 

Line the bottom of your 9 x 13 inch pan with graham crackers.

Blend Cool Whip and sour cream into the pudding. 

Spread half of the pudding mixture over the graham crackers, then top with graham crackers. Spread remaining pudding over graham crackers; top second pudding layer with another layer of crackers. 

Microwave the container of prepared chocolate frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake and spread out. Refrigerate for 4 hours or freeze for 2. The longer the eclair has to set in the cold the better. 

Cut and enjoy! 

Happy Birthday Chris!

Crookies!

I have been crazy busy this week trying to get ready for a Thanksgiving in Summer party I'm having this weekend! Next weeks blog post will be all about the Thanksgiving feast so get excited!!

I decided to make a dessert I tried a few weeks ago while in Odessa, TX for a family reunion. Crookies... tastes similar to a Twix bar and will probably be the easiest dessert you every made.

Tools Needed:
Baking pan
Spatula

Ingredients:
Crackers (I used Club Crackers but almost any kind of crackers will work. The recipe suggests saltines!)
Package of chocolate chips ( I used semi-sweet because I ♡ dark chocolate but most people would prefer milk chocolate)
1 Cup brown sugar
1 Stick of butter
Pam

Spay your cookie sheet with Pam. Spread one sleeve of crackers on to the baking sheet

 Melt on medium low one stick of butter and one cup of brown sugar. Pour evenly over crackers. Bake for 5 minutes at 350 degrees. Will be bubbly!

 Sprinkle one bag of chocolate chips over the crackers. The chocolate chips will melt fast so be ready to spread them out with your spatula.

 Pop your baking sheet into the fridge or freezer. Once the Crookies are set break them apart and... Enjoy!

Extra little tid bit for all those bloggers out there... I changed my Blogger icon from the standard B to a cute little cupcake. You can do the same sort of thing for your blog! Read this how to article.