Peanut Butter Cup Brownie Bottom Cheesecake

                                                                        

Crust:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 Tbsp. margarine, melted
1 1/4 cups sugar
1 Tbsp. vanilla extract
2 eggs
1 1/8 cups flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt

Cheesecake Filling:
4-8oz pkg. cream cheese
5 eggs
1 1/2 cups brown sugar
1 cup smooth peanut butter
1/2 cups whipping cream
1 Tbsp. vanilla
6 peanut butter cups, cut into squares

Decoration
6 peanut butter cups, cut in half
1/2 cup whipping cream
1 cup semi-sweet chocolate chips
1 cup peanut butter cups

• Heat oven to 350ºF. Grease 9-inch spring form pan with butter.
• Stir together butter, sugar and vanilla in large bowl with spoon or whisk.
• Add eggs; stir until well blended.
• Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
• Bake for 20 to 30 mins. or until brownie begins to pull away from side of pan. Immediately after removing brownies from oven, sprinkle chocolate chips, turn oven down to 325ºF.
• Beat cream cheese with electric mixture till smooth.
• Add eggs one at a time, beating well after each addition.
• Add sugar,  peanut butter and cream; mix until smooth.
• Stir in vanilla.
• Pour filling into prepared crust.
• Bake for 1&1/2 hours, or until firm and lightly browned.
• Remove from oven and cool (it is best to refrigerate for 4 hours or so before decorating) remove from pan.
• Bring whipping cream to a boil in a sauce pan, remove from heat and add chocolate and peanut butter chips, stir until melted and smooth, drizzle over cake and add peanut butter cups.
• EAT UP!!

Apple Crisp Pizza

Crust
Pastry for a single pie crust (9 inches)
2/3 cup sugar
3 tablespoons flour
1 teaspoon ground cinnamon
4 medium apples, peeled and sliced into 1/4 inch wedges

Topping
1/2 cup flour
1/3 cup brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup margarine
Salt

Drizzle
1/2 cup caramel sauce

-Roll pastry out to fit a 12 inch pizza pan, fold edges under to give pizza a bit of a raised crust.
-Combine sugar, flour and cinnamon in medium bowl, add apples, arrange apples in single layer over the crust.
-For the topping combine flour, brown sugar, oats, cinnamon, and margarine, mix well until it is the texture of wet sand, sprinkle over apples, sprinkle a little salt over the topping.
-Bake at 350F for 35-40 mins. Or until apples are tender.
-Remove form oven and drizzle caramel sauce on while it is still hot.
-Enjoy with some ice cream :)

Chocolate Chip Chocolate Cheesecake Bars

Crust:

1 1/2 cups oreo cookie crumbs

5 Tbsp. margarine, melted

Chocolate Chip Cookie Dough

5 Tbsp. margarine, softened

1/3 cup brown sugar

3 Tbsp. granulated sugar

1/4 tsp. salt

1 tsp vanilla extract

3/4 cup flour

2/3 cup chocolate chips

Cheesecake Filling:

10 oz. cream cheese

1/4 cup sugar

1 egg

1 tsp. vanilla extract

1/2 cup melted chocolate chips

- Preheat the oven to 325 F. Grease an 8 inch square baking pan. Set aside.

 - Mix together melted butter and Oreo crumbs, press the mixture into the bottom of the prepared pan. Bake for 6 minutes, let crust cool.

- While the crust is cooling. In a large bowl with an electric mixer (or use a stand mixer), beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined (about a minute).

- Mix in the flour on low speed, until just incorporated. 

- Fold in the chocolate chips. Set aside.

- In a large bowl cream together the cream cheese and sugar until smooth. 

- Mix in the egg and vanilla on low speed just until combined. 

- Add the 1/2 cup melted chocolate (that has been cooled slightly) and mix just until combined again. 

- Pour the cheesecake batter into the prepared crust.

- Distribute the cookie dough onto the top of the cheesecake batter. 

- Bake for about 30-32 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set. 

- Cool and ENJOY!

Chocolate Peanut Butter Cup Brownies

Warning...these are super addicting!!

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips, plus about 1/3 cup more for garnishing
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips, plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

-Preheat oven to 350 degrees. Spray or grease 12 muffin cups.
-In a medium sized microwave-safe bowl (or if you don't own a microwave you can put ingredients in a tin bowl over a pot of boiling water) combine sugar, softened butter, and water. 
-Microwave on high for about 45 seconds or until butter is melted. 
-Stir in 3/4 cup semi-sweet chocolate chips until melted. 
-Stir in egg and vanilla extract, mix well. 
-Add flour and baking soda, stir until combined. 
-Allow the batter to cool to room temperature (doesn’t take very long), then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. 
-Spoon batter evenly into muffin cups.
-Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. 
-After brownies are out of the oven, wait for centers to fall. This will happen upon cooling (if they don't fall you can tap the centers with the back of a teaspoon to make a hole for the peanut butter)
-Melt peanut butter.  
-While brownies are still warm spoon about a tablespoon full of peanut butter into the center of each brownie.
-Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. 
-Cool completely in pan.
-ENJOY!

Chocolate Molten Lava Cakes

¼ cup margarine 

½ cup granulated sugar

1 cup Sweetened Condensed Milk

4 eggs, lightly beaten

1 tablespoon vanilla 

12 ounces (375 g) good quality bittersweet chocolate, melted (I used extra dark chocolate)

⅔ cup all purpose flour

-Preheat oven to 400F

-Using electric mixer, beat together margarine and sugar until pale coloured. -Gradually pour in sweetened condensed milk, beating until well incorporated. 

-Gradually beat in egg mixture, making sure each addition is well incorporated before adding the next. 

-Beat in vanilla. 

-With mixer on low, beat in chocolate. 

-Stir in flour.

-Divide mixture evenly among eight greased 1/2 cup ovenproof ramekins. (I used greased muffin tins) (Cakes can be covered with plastic wrap and refrigerated for up to 8 hours). 

-Bake in centre of preheated oven for 10-12 minutes or until top has lost its sheen and edges are set. (Carful not to over cook, the middle is not supposed to set completely)

-Immediately run small paring knife around edge of ramekin. Invert onto plate. Serve immediately dusted with icing sugar and fresh fruit (I used caramel sauce, Chocolate sauce, Ice cream and whipped cream….the more toppings the better right?? :)

Peanut Butter Chocolate Cheesecake

Cake:

2 cups Oreo crumbs

2 tablespoons butter, melted

4x 8 ounce packages cream cheese, room temperature

5 eggs, room temperature

1 cup packed brown sugar

1 cup peanut butter

1/2 cup whipping cream

1 tablespoon vanilla

1 bag mini peanut butter cups

Topping:

1/2 cup peanut butter

6 ounces semi-sweet chocolate

3/4 cup heavy cream

15-20 mini peanut butter cups (saved from the cheesecake ingredients)

-Preheat oven to 350°. 

-Stir together Oreo crumbs and 2 tablespoons melted butter, press into the bottom of a 9″ springform pan.

 -Bake for 15 minutes. Cool.

-Beat cream cheese with a mixer until smooth. 

-Add eggs, one at a time, beating well between each. 

-Add sugar, peanut butter, and cream; mix thoroughly. 

-Stir in vanilla. 

-Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture.

-Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours. 

-Chop up the chocolate and melt it in a double boiler (or microwave). 

-Cool slightly then add all but 1 tablespoon of cream, stir and then pour over the cool cheesecake (while still in the springform pan). 

-Refrigerate for 30 minutes. 

-Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it’s a runny consistency. 

-Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups. 

Cream Puff In A Pan

Crust:

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Filling:

1 (8 oz.) package cream cheese softened

2 (4 serving size) packages vanilla pudding mix

3 cups milk

1 (8 oz.) container whipped topping

Chocolate syrup:

2 cups chocolate chips

1/2 cup margarine

1 Tbsp. instant coffee

1/8 tsp salt

1 Tbsp. vanilla

2 cups icing sugar

1 cup corn syrup

1 cup hot water

Crust

-In sauce pan bring water and butter to boil over medium heat. 

-When butter is melted, remove from heat and add flour. 

-Stir until well blended. (It will be a thick dough at this point.) 

-Add eggs one at a time beating well by hand after each addition. 

-Spread mixture onto greased 11x15 cookie sheet and bake at 350 for 25 minutes. 

-Allow to cool.

Filling

-In medium bowl, slowly add milk to cream cheese mixing until smooth. (Make sure that your cream cheese is nice and soft or there will be lumps.) ----Add pudding mixes and blend until thickened. 
-Allow to set for a few minutes and then spread over crust.

-Spread whipped topping over the filling.

Chocolate sauce

-Measure first 5 ingredients into saucepan, heat and stir over medium heat until smooth, remove from heat.

-Beat in icing sugar, syrup and water until smooth.

-Drizzle over cake.

-Refrigerate until serving.

Rice Crispy Chocolate Rolls

1 cup corn syrup
1 cup sugar
1 cup smooth peanut butter
3 Tbsp. margarine
6 cups Rice Krispies 

Filling:
1/2 cup margarine or butter
3 Tbsp milk
2 cups icing sugar
2/3 baking cocoa
1 tsp. vanilla

-In a large pot, on medium heat, bring corn syrup and sugar to a boil, stir in peanut butter and margarine.
-Remove from heat. Mix in Rice Krispies.
-Line a 14x18 inch cookie sheet with wax paper. Press Rice Krispie mixture into cookie sheet with buttered hands.
-In a small pot melt margarine. Remove from heat and add milk, icing sugar, cocoa and vanilla. Stir until smooth.
-Spread over flattened Rice Krispie mixture.
-Starting at wide end, roll up in jelly-roll fashion, shaping and squeezing gently.
-Refrigerate for a few hours (or freeze till hard)
-Slice and enjoy

Cherry Bliss Brownies

Brownie batter

1 (8 oz.) pkg. cream cheese

5 Tbsp. butter or margarine

1/3 cup sugar

2 eggs

2 Tbsp. flour

3/4 tsp vanilla

1 can cherry pie filling

-Prepare brownie batter and spread into a greased 9x13 pan.

-Beat cream cheese and butter in a large mixing bowl until fluffy.

-Add sugar.

-Beat in eggs, flour and vanilla.

-Drop spoonfuls of mixture over brownie batter, use knife to cut gently through  batters to create marble pattern.

-Spoon cherry pie filling over top.

-Bake @350 F for 50-60 minutes or until toothpick comes out clean

Double Feature Cupcakes

Ingredients for cupcake batter:
1/2 cup chocolate chips
1 cup margarine

1 teaspoon vanilla
1 cup sugar
3 large eggs

3/4 cup flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch salt

12 peanut butter cups*

Method for cupcakes:
- Preheat oven to 350 degrees F.
- Line cupcake pan with liners.
- Combine the chocolate and butter in a large heat resistant bowl over a pot of simmering water, without letting the bottom touch the water.
- Stir gently until melted and well combined. (you may use a microwave, if preferable)
- Remove chocolate from heat and stir in the vanilla.
- Add sugar and beat until smooth and combined. (about 3 min.)
- Add eggs, one at a time, mixing for 20 seconds between each egg to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Add to previous mixture and mix until well blended.
- Fill the cupcake cups 2/3 of the way full.
- Place a peanut butter cup in the center of each cup and press down slightly.
- Bake until the cupcakes are firm to the touch, about 20 min. (I baked them till a toothpick stuck near the edge came out clean)

Ingredients for frosting:
1 (8-ounce) package cream cheese
1/2 cup margarine

1 pinch of salt
1 teaspoon vanilla
3 cups icing sugar

Method for frosting:
- Cream cream cheese and butter together thoroughly.
- Add salt, vanilla and icing sugar and blend well.
- If additional thickening is needed, add more sugar.

Once the cupcakes are cool, ice them.... and enjoy!

*If there are no peanut butter cups available, add chocolate chips to the batter instead. I didn't measure, just do as much as you like.

Pumpkin Better Than...Cake

1 box yellow cake mix

1 small can pumpkin puree

1 - 14 oz. can sweetened condensed milk

1 - 8 oz. tub cool whip

1/2 bag Heath Bits

Caramel Sundae Sauce

-In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.

-Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.

-Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake

-Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.

-Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Applescotch Crisp

4 cups sliced peeled tart apples

1/2 cup packed brown sugar

2/3 cup plus 1 tbsp flour, divided

1/2 cup water

1/4 cup milk

1/2 cup quick cooking oats

1 pkg. (3-1/2 oz.) cook-and-serve butterscotch pudding mix

1/4 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup butter or margarine 

ice cream, optional

-Place the apples in an ungreased 11-in. x 7-in. baking dish. 

-In a large bowl, whisk the brown sugar, 1 tablespoon flour, water and milk. 

-Pour over apples.

-In another bowl, combine oats, pudding mix, sugar, cinnamon, salt and the remaining flour. 

-Cut in butter until mixture resembles coarse crumbs. 

-Sprinkle over apples.

-Bake at 350° for 45-50 minutes or until topping is golden brown and fruit is tender. 

-Serve with ice cream if desired. 

Apple Danish Bars

Crust
2 1/2 cups flour
1 tsp. salt
1 cup butter or margarine

1 egg yolk
1/2 cup milk (or more, should be a nice soft dough)

Filling
1 cup crushed corn flakes
4 large apples
1/2 cup granulated sugar
1 tsp. cinnamon

1 egg white

Glaze:

1 cup icing (confectioner's) sugar

1 tbsp. water

1/2 tsp vanilla

Crust:
-Measure flour, salt and butter into bowl.
-Cut in butter until crumbly.
-Using fork, beat egg yolk with small amount of milk in measuring cup.
-Add milk to make 1/2 cup.
-Add to flour mixture.
-Mix and shape into 2 equal balls.
-Roll 1 ball into 12x17-inch size.
-Put onto 9x13-inch cake pan pressing up the sides

Filling:
-Scatter corn flake crumbs over crust.
-Arrange apples slices over crumbs.
-Cover with sugar and cinnamon.
-Roll out remaining pastry.
-Moisten bottom crust edges.
-Cover with pastry and seal.
-Cut slits in top crust.

-Beat egg white stiff.
-Brush over crust.
-Bake in 400F oven for about 1 hour until apples are tender.
-Glaze while warm

Mars Bars Cheesecake

2 1/2 cups chocolate chip biscuits
5 Tbsp butter, melted 
2 tablespoons brown sugar
4 tsp butter, extra
11/2 cups cream
11/2 teaspoons gelatine (we didn't have any so I used pectin)
1/4 cup water
500g cream cheese, chopped, softened
1/2 cup caster sugar (I substituted granulated sugar and just ground it up in a food processor )
2 x 53g Mars Bars, chopped finely
1/2 cup milk chocolate, chopped finely
1/4 cup cream, extra


-Process biscuits while still slightly warm until fine. Transfer biscuits to a medium bowl, stir in butter. 
-Press mixture evenly over base and side of 20cm springform pan. 
-Refrigerate while preparing filling.
-Combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan. 
-Stir over medium heat, until sugar dissolves; simmer for 5 minutes.
-Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water. 
-Stir until dissolved.
-Beat cream cheese and caster sugar in a medium bowl with an electric mixer until smooth. 
-Beat remaining cream in a small bowl with electric mixer until soft peaks form. 
-Stir slightly warm gelatine mixture into cream cheese mixture with the Mars Bars; fold in the whipped cream.
-Pour 2 /3 of the cream cheese mixture onto the biscuit base in pan. 
-Drizzle over 2 /3 of the butterscotch sauce. 
-Swirl the mixture to distribute the butterscotch sauce. 
-Repeat the process with remaining cream cheese mixture, butterscotch sauce.
-Refrigerate for 3 hours or until set.
-Meanwhile, combine chocolate and extra cream in a small saucepan; stir over low heat until smooth.
-Serve the cheesecake drizzled with milk chocolate sauce.

Chocolate Chip Biscuits

(I have only used this for making Mars Bars Cheesecake)


1 cup of butter


3/4 cup white sugar


3/4 cup brown sugar


2 eggs


2 teaspoons vanilla


2 1/4 cups plain white flour


1 teaspoon baking soda


1 teaspoon salt


2 cups chocolate chips


-Preheat the oven to 350F. Grease a cookie sheet.
-Cream the butter , white and brown sugar until light and fluffy

-Add the eggs into the mix one at a time, and then stir in vanilla. Combine the flour, baking soda and salt, then stir into creamed mixture.

- Fold in the chocolate chips. Place rounded spoonfuls onto the prepared cookie sheet.

- Bake until light brown, approximately 8 to 10 minutes. Let sit for 5 minutes and then transfer to rack to cool.
These cookies may spread when cooking! Keep the cookies spaced out (maybe an inch between) 

White Chip Fruit Tart

3/4 cup butter or margarine, softened

1/2 cup confectioners sugar

1 1/2 cups all-pourpose flour

2 cups (12oz. package) premier white chips

1/4 cup whipping cream (not whipped cream)

1 pkg. (8 oz.) cream cheese, softened 

Assorted fresh fruit, sliced

FRIUT TOPPING:

1/4 cup sugar

1 tbsp. cornstarch

1/2 cup pineapple juice

1/2 tsp lemon juice

-Heat oven to 300F.

-Beat butter and sugar in small bowl until smooth; blend in flour.

-Press mixture onto bottom and up side of 12'' round pizza pan. Flute edge if desired.

-Bake for 20-25 min. or until lightly browned; cool completely.

-Place white chips and whipping cream in medium microwave-safe bowl.

-Microwave for 1-1 1/2 mins. or until chips are melted and mixture is smooth.

-Beat in cream cheese.

-Spread on cooled crust.

FRUIT TOPPING:

-Stir together sugar and cornstarch in small saucepan.

-Stir in juices.

-Cook over medium heat stirring constantly until thickened.

-Cool.

-Arrange fruit over chip mixture.

-Carefully pour over or brush topping over fruit.

-Cover and refrigerate until just before serving.

Triple Chocolate Pizza

Chocolate Pizza Crust:
2 cups all purpose flour
1 1/4 cups granulated sugar
1/3 cup cocoa, sifted
3/4 cup softened margarine


2 eggs, fork beaten


Chocolate Filling:
8oz. pkg. cream cheese, softened
3/4 cup granulated sugar
1 egg
1/4 cup cocoa, sifted
1 tsp. vanilla


Topping:
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup butterscotch chips


8-10 maraschino cherries, drained and halved
1-2 tbsp. sliced almonds


Chocolate pizza crust:
-Measure flour, sugar and cocoa into bowl.
-Add margarine.
-Cut in until crumbly.
-Add eggs, mix well
-Press into greased 12 in. pizza pan.
-Bake @350 for 15 mins.


Chocolate Filling:
-Beat all 5 ingredients together until smooth.
-Spread over hot crust.
-Return to oven for 10 mins.


Toppings:
-Sprinkle 3 kinds of chips over crust.
-Let stand until soft.
-Draw tip of knife back and forth over top to smooth out most of chips. (if necessary return to warm oven for a minute)
-Place cherries here and there.
-Place almond slices around edges.
-Cool.
-Cuts into 12 wedges.

Chocolate Crepes

Crepes
2 Large eggs
3/4 cup milk
2/3 cup water
1 cup all purpose flour
2 tbsp. cocoa
2 tbsp. oil
3 tbsp. granulated sugar
1/2 tsp. vanilla
1/16 tsp. salt


-Beat eggs in med. bowl
-Add remaining 8 ingredients
-Beat until smooth
-Let stand for 1 hour to let air bubbles rise and settle
-Heat lightly sprayed 8 inch non-stick frying pan on medium
-Quickly pour 1 1/2 tbsp. batter into hot pan
-Swirl immediately so batter covers bottom of pan
-Heat for about 1 min until underside is lightly browned
-Using rubber spatula to loosen edges, turn out of pan onto waxed paper
-Makes 24 crepes


Chocolate sauce (also great with other chocolate sauce on this blog)
1 cup sugar
1/2 cup cocoa
1 tbsp. cornstarch
1/8 tsp. salt
2 cups hot water
2 tsp. vanilla


-Put first 4 ingredients into a saucepan
-Stir well
-Mix in hot water and vanilla, heat until boiling, stirring constantly
-Boil for 3 minutes
-Makes 2 1/2 cups

-put sliced bananas and strawberries on crepe and roll
-drizzle with chocolate
-top with whipped cream
-ENJOY!

5 Minute Fudge

2 Tbsp butter
2/3 cup Carnation milk (may need more)
1 2/3 cup white sgar

2 cups miniature marshmallows
1 1/2 cups semi sweet chips
1/2 cups chopped walnuts
1 tsp. vanilla

• Mix butter, milk and sugar.
• Bring to boil over medium heat.
• Cook for 5 minutes stirring constantly.
• Remove from heat and stir in rest of ingredients.
• Stir until smooth
• Pour into 8 inch pan with waxed paper lining.
• Chill

Raspberry Swirl Dessert

Crust
2 cups graham crumbs
1/4 cup brown sugar
1/3 cup butter or margarine

Filling
1 pkg. raspberry jello
1 - 250 g bag miniature marshmallows
1/2 cup milk
2 cups cool whip or whipped cream
2 1/2 cups frozen raspberries

Directions:
-Prepare crust, press into 9x12 pan.

- Bake @ 350 F for 10 minutes. Cool

- Prepare jello as directed.

- Chill until partly set

- Meanwhile melt marshmallows and milk over low heat.

- Cool then combine with cool whip.

- Fold raspberries into jello

- Mix marshmallows and jello mix together

- Pour on top of prepared crust

-Put in fridge to set