May – Chocolate Peanut Butter Cheesecake

Chocolate and peanut butter are my favorite flavors, separate or together.   The first time I posted this recipe was May 2014.  That was the last time I baked this delicious combination for a cheesecake.  Brought this into work today for our Spa Day.  We all enjoyed this and hope you will too!


Chocolate Peanut Butter Cheesecake
(compliments Food Network)


Be sure all your ingredients are room temperature before you start.  The ingredients will blend together much better that way.  Also, if you have a food processor it will mix together to a wonderful, creamy mixture – no lumps!


1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter


2 (8-ounce) bars cream cheese
3 eggs
3 egg yolks
1 cup sugar
1/2 cup sour cream
1 cup creamy peanut butter


1 cup sour cream
1 cup milk chocolate chips
2 Tablespoons light brown sugar


  1. Preheat the oven to 325 degrees F.
  2. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together, turn it into a 9 inch springform pan and press into the bottom and up the sides to make the crunchy crust.
  3. Put it in the refrigerator while you make the filling.
  4. Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
  5. Pour the filling into the crust and bake for 1 hour. The top, only, should feel set and dry.
  6. Take the cheesecake out of the oven and set aside while you make the topping.
  7. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.  This takes 5-10 minutes.
  8. Spoon and spread the topping very gently over the top of the cheesecake.  Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool.
  9. Slice and serve.  (I think it tastes better after being refrigerated at least 4-6 hours, overnight preferably.)


Peanut Butter Pie

A while ago Martin2 gave me a challenge to make peanut butter pie.  We all love peanut butter in our family. June 14 009 (Here is part of our crazy family.  What a cast of characters!!  This was my fifth pic. I gave up after this one.  Gotta love ’em!!)

I have been looking for the right recipe.  Cook’s Country magazine had a recipe I wanted to try.  I could not resist making some chocolate syrup to drizzle on this sweet treat.  That gave it just the right touch!!

Peanut Butter Pie

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9 whole graham crackers, broken into 1-inch pieces
3 Tablespoons packed light brown sugar
5 Tablespoons unsalted butter, melted (you can use salted if that is what you have)
1/2 cup honey-roasted peanuts, chopped
3/4 cup (3 ounces) plus 2 tablespoons confectioners’ sugar
3/4 cup creamy peanut butter  (I used Skippy Natural Peanut Butter)
6 ounces cream cheese, softened
1 3/4 cups heavy cream
1 teaspoon vanilla extract
1.  Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process graham crackers and brown sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.
2. Transfer crumbs to prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 12 to 14 minutes, rotating plate halfway through baking. Let crust cool completely on wire rack, about 30 minutes. Spread 1/3 cup peanuts evenly over bottom of cooled crust.June 14 019
3. Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 
3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.June 14 018
4. In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.
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5. In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners’ sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over filling. June 14 023Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. June 16 002Serve.
That’s it!  Don’t forget the chocolate syrup and you will have a fabulous dessert. June 16 017 Simple and delicious!!

Peanut Butter Cookies

These cookies are a favorite in our home.  The Martin’s really love them!  I got this recipe from Epicurious many years ago.  December 29, 2007 to be exact!   As always they are simple and delicious!

Peanut Butter Cookies

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3 cups of all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter (2 sticks), room temperature
1 cup of creamy or chunky peanut butter (I use Skippy Natural Creamy or Chunky.  Generally I use creamy.)
2 teaspoons vanilla extract
1 cup golden brown sugar (Sometime I use dark brown sugar.  Depends on what is in my cupboard!)
1 cup sugar
2 large eggs (I always use large eggs.  Never medium, jumbo, small…large only.  Believe it or not it does make a difference.)


1.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.
2.  Cream peanut butter, butter and vanilla in a large bowl.  (I use my stand up mixer.  You can use an electric mixer or by hand.)  Beat in both sugars.
3.  Stir in 1/2 dry ingredients.  Add eggs 1 at a time, mixing well after each addition.  Mix in remaining dry ingredients.
4.  For each cookie roll into a ball about 1 3/4 inch in diameter.  Using back of fork, flatten dough balls and form a crosshatch design on the tops.
5.  Bake cookies until dry on top and golden brown on the bottom.  About 12-14 minutes.  I rotate the cookie sheet halfway through baking time. (This makes an evenly baked cookie)
6.  Cool cookies on baking sheet.  These are a great cookie right out of the oven!!

Whenever I bake a batch of cookies I take half of them and put them in the freezer.  That way when the kids pop in or Kent and I crave a sweet  we don’t have far to go!  There are always cookies in my freezer.  I think every once in a while Eric (maybe Rachel too) may sneak over when we aren’t home and sneak a few.  Hey, why not!! 😉



Ridiculously Easy Rice Krispie Treat

This was the easiest recipe I have done in quite a long time.  Martin wanted to make this for our Christmas baking day.  Martin2  brought this home over the weekend when he visited his mom for their baking day.  (Confusing, huh?!)  Martin2 gave me the recipe. This is a treat they have made in their family for the holidays for a long time.  Now we will be making it too! (maybe not just for the holidays) 😉  You will want to make it also because it is incredibly simple, fast and DELISH!

Ridiculously Easy Rice Krispie Treat

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2 cups Rice Krispie cereal
2 cups salted Spanish Peanuts (yes, the one with the redskins on them.  You could use any nut you wanted though.)
2 cups miniature marshmallows
1 cup peanut butter (spray the measuring cup with non stick cooking spray.  The peanut butter comes out much easier!)
2 pounds white chocolate (I used 3-12 ounce bags of white chocolate chips)


1.  Line a cookie sheet with wax paper.   In a large bowl, combine the Rice Krispies, peanuts and marshmallows.121813 010

2.  In a microwave safe bowl, melt the chocolate and peanut butter on “high” for 1 minute, take out and mix. 121813 011 Put back in for 30 second intervals.  Take out and mix, until fully melted.  (Martin has great patience for this kind of job.  Last time I was in charge of this the chocolate seized.  He made sure that didn’t happen again!)

3.  Stir chocolate mixture into the cereal mixture.

4.  We used a 1/4 measuring cup and dropped onto waxed paper.  After we emptied the bowl we put the cookie sheet in the cold garage to set. (You can use your refrigerator too.  Mine was pretty full.  Good thing it is 20 degrees here!)  We let them set about 2 hours.  121813 016

5.  Store in an airtight container or storage bag.  Either works.

This took us no time at all!  Enjoy!

Chocolate Peanut Butter Banana Bites

As you all know I ask everyone what they want for Pizza Friday.  I love making anything, anyone wants.   I have been requesting a dessert suggestion lately. It is nice to have something sweet after all that pizza, right?!  This week Martin suggested something with bananas, chocolate and peanut butter.  I told him that sounded kind of yucky.  He thought I was crazy.  I resisted but came home and checked for some recipes.  I thought I would try a variation of  this recipe and see what they think.  A couple of things; I ended up making 2 batches of the peanut butter mix and chocolate.  I used bittersweet chocolate the first time and milk chocolate next.  I am looking forward to tomorrow to see which chocolate goes over the best.

Chocolate Peanut Butter Banana Bites

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3 medium bananas (cut into 1/2 inch slices)
1/4 cup confectioners sugar
2 Tablespoons peanut butter
1 Tablespoon heavy cream
4 ounces bittersweet chocolate (I used Ghiaradelli bittersweet chocolate chips)
Sea Salt


1.  Line a cookie sheet with wax paper and set aside.
2.  Whisk together confectioners sugar, peanut butter and heavy cream.  Put in a mixture in a sandwich size ziploc bag and snip a corner.
3.  Top peanut butter mix on top of banana slices. March 29 2013 003
4.  Melt 2 ounces of chocolate in double boiler or place chocolate in bowl set in pan with about 2 inches of water.  Melt chocolate, remove from heat and add the remaining 2 ounces of chocolate to the bowl.  Stir constantly until blended together.
5.  Now the tricky part.  I used a spoon and put chocolate on top of peanut butter and spread around the banana.March 29 2013 004(I know I was kind of sloppy.  The more I did the less messy it was.)   **When I woke up the next morning to check on my little treats I did not like that I didn’t chocolatize the entire bite.  I flipped them over, melted some semi sweet chocolate,covered the entire treat and topped with just a little sea salt.  Much betterer!**  😀 (I am aware I used 2 words that aren’t words for the grammar police!)
6.  Put in refrigerator to set.  You can eat pretty quickly or save for the next day to serve on YOUR Pizza Friday!

We will see if these are a hit or miss tomorrow.  I tried one and thought they were quite tasty.  I will check back tomorrow to let you know how the rest of the crew likes them.  ** The Pizza Friday crew ate every single one.**Another Simple and Delicious sweet treat!!