Chocolate ~ Peanut Butter Cheesecake Layered Cupcakes

It's no secret that I'm obsessed with chocolate and peanut butter desserts.  I bookmark every one that I come across, then wait for an excuse to make them.  Yesterday was another ice day and my girls were home having fun.  So while my little Jordyn was taking her nap, I decided to make these cupcakes I found on the Pillsbury website.  We all enjoyed a warm cupcake for an afternoon snack.  I sent several to work with my hubby for him to share, and so I wouldn't eat them all! 

These cupcakes are delicious with layers of moist chocolate cake and creamy peanut butter cheesecake filled with peanut butter chips, then topped with milk chocolate chips.    I will definitely be making these again.  Don't let all the steps keep you from trying these...they are worth every effort!  And these would be the perfect Valentine treat.

Ingredients:

1 1/2 cups all purpose flour
1/3 cup Hershey’s baking cocoa
1 cup packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
1 cup water
1 T white vinegar
1 tsp vanilla extract
1 egg
1 package (8 oz) 1/3 less fat cream cheese, softened
3/4 cup reduced fat peanut butter
1/3 cup granulated sugar
1/3 cup powdered sugar
1/2 cup Reese's peanut butter chips
1/4 cup Reese's peanut butter chips, for topping
1/4 cup milk chocolate chips, for topping

Preheat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix).

In another large stand mixer bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Stir in 1/2 cup peanut butter chips.

Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Top with milk chocolate and peanut butter chips.

Bake 23-28 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to wire rack and let cool completely.  Store in an airtight container.  Enjoy! 

Update: Out of all the sweet treats in the world,  my friend chose this as his birthday dessert.  They are THAT good!

Apple Pie

Warm apple pie has to be the most comforting dessert when it's cold outside.  I made this the day we played outside on our snow day. 

This pie can be made quickly by using refrigerated pre-made pie crusts.  Just a few simple ingredients, about 45 minutes in the oven, and you will be able to enjoy a piece of warm apple pie...a la mode if you please!

Ingredients:

1 Box Pillsbury pie crusts (2 crusts)
6 large Granny smith apples, peeled, cored, and sliced thin
1/4 to 1/2 cup granulated sugar (depending on how sweet you like your pie)
1/4 cup brown sugar
1 tsp apple pie spice
1 tsp cinnamon
3 T flour
egg + 1 T water, for egg wash
sugar and cinnamon, for top crust garnish

Preheat the oven to 350 degrees.  Remove your pie crusts from the refrigerator and let them come to room temperature. 

Prepare your apples by peeling, coring, and slicing them into thin strips.  Add them to a large bowl of water with a splash of lemon juice as you are slicing them to keep from browning.

Press a pie crust into the bottom of a deep dish glass pie pan.  Drain and pat the apples dry.  Place them back into the large bowl.  Add the granulated sugar, brown sugar, apple pie spice, cinnamon, and flour to the apples and stir to coat them evenly.

Pour the apples into the pie crust and mound slightly.

Now, you can either use a cute shaped cookie cutter for the top crust, or just place the crust on top and cut slits to allow the steam to escape.  I used our Valentine heart shaped cookie cutters to decorate the top crust.  Use your fingers to crimp and seal the crust edges together.

Brush the top and edges with egg wash.  Sprinkle with sugar and cinnamon.

Bake for 30 minutes.  Cover crust with foil, and continue to bake another 15 minutes, or until golden brown and apples are tender.  Let cool slightly before cutting so it will set up.  Enjoy with a big scoop of ice cream! 

Quick and Easy Beef Stroganoff

Beef Stroganoff is one of my hubby's favorite dinners.  It's one of the dishes I would make for him on special occasions when we were dating.  I have not made my man his stroganoff in quite a while, so I thought it would be perfect for our Sunday dinner. 

I normally use stew meat, which takes a few hours to get nice and tender.  I recently viewed a recipe over at My Baking Addiction that uses Chuck Roast and takes about an hour to cook.  That's my kind of Sunday dinner! 

My hubby enjoyed his beef stroganoff and even took the leftovers to work the next day!  He doesn't usually eat leftovers, so I must have done something right.  My girls ate every bite too!  Serve this up with a salad, and you have an amazing meal!

Ingredients:

2 pounds Beef Eye Roast
kosher salt
black pepper
3 cloves garlic, minced
2 green onions, green and white, sliced
1/2 cup red wine
1 T unsalted butter
2 T olive oil, divided
8 oz. button mushrooms, sliced
1 white onion, sliced into half moons
4 T flour
2 cans beef consomme
1 T Dijon mustard
3 T worchestershire sauce
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup regular sour cream
sliced green onions, to garnish
1 lb egg noodles, cooked per package directions

Remove most of the fat from roast and cut into strips 1/4 inch thick by 2 inches long.  Season beef with kosher salt and black pepper, and place into gallon size zip lock bag.  Pour in the red wine, garlic, and green onions.  Seal shut and place in the refrigerator to marinade for 30 minutes. 

Remove the beef from the refrigerator.  Use a large slotted spoon to remove beef from marinade, and set on a paper towel lined plate and pat dry.  Reserve the marinade for the sauce later.  In a large deep skillet over medium high heat, melt the 1 T butter and 1 T olive oil.  Add the beef and cook for 2 minutes per side.  Remove from the pan and set aside.   

Add the mushrooms and white onions to the pan, and saute for 5 minutes.  Add the other 1 T olive oil and whisk in the flour, cooking for 1 minute.  Slowly whisk in the beef consomme and reserved red wine marinade.  Stir in the Dijon, Worchestershire, garlic powder, and thyme.  Add the beef back to the pan.  Cover and bring to a boil.  Lower heat and and simmer until beef is tender, about 30-45 minutes.  When ready to serve, turn off the heat and stir in the sour cream.  Taste and adjust seasonings.  Stir in egg noodles.  Serve up and garnish with sliced green onions and a dollop of sour cream.  Enjoy!

Super Bowl Party

I just wanted to share some of the tasty food from our Super Bowl party.  My girls did an amazing job decorating our home with homemade posters for both teams.  They even made a sign for each team, and asked for everybody to sign their name to show which team they wanted to win.  It was a split decision, so there was plenty of playful conversation going on during the day.  Now if our Dallas Cowboys could show up for another Super Bowl, that would be fabulous! 

Green Bay Packers Vanilla Cupcakes

Kid Friendly Snack Table

Triple Chocolate Football Brownies

Double Chocolate Heart Brownies

Chocolate Chip Cookie Dip - from Brown Eyed Baker

Fruit Platter with Green Bay Packers Fruit Dip

I prepared the filling for these Jalapeno Egg Rolls, but ran out of time to assemble them..  There was already way too much food to be eaten, so they got scratched from the menu! 

Jalepeno Popper Egg Rolls

Also on the Super Bowl menu (not pictured):

Spinach Dip with French Bread Dippers

Rotel Dip and Tortilla Chips

Sun dried Tomato and Roasted Pepper Guacamole - prepared by Matty Jones

Fresh and Tasty Guacamole - prepared by Matty Jones

Steak and Chicken Fajitas - prepared by Matty Jones

Spanish Rice - prepared by Molly

Jalapeno Pinto Beans

Now, I need to rest up until next Football season!

Valentine Chocolate Chip Cookies with Peanut Butter Frosting

Chocolate chip cookies are my favorite!  I made some last night to snack on while watching The Bachelor...don't judge...I can't help it.  I've watched every single Bachelor and Bachelorette, even the ones that drove me nuts.  These cookies are the perfect little treat to help console me after seeing all those itty bitty women in teeny tiny bikinis.  And yes, I am jealous!

I wanted to dress these cookies up a bit, and what better way than peanut butter frosting!  Simple and delicious...it's hard to eat just one.

Make a batch of your favorite Chocolate Chip Cookies, but make sure they are big enough to fit your cookie cutters after being baked.  Cut the cooled cookies using your Valentine cookie cutters or a sharp knife.  Pipe on some homemade Peanut Butter Frosting, then decorate with heart shaped Butterfinger candy or Valentine sprinkles.  Oh so good!

Peanut Butter Frosting:

1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 tsp vanilla extract
2 cups powdered sugar
3 T milk, as needed

In a large stand mixer, beat butter and peanut butter until combined.  Add the vanilla and powdered sugar.  Mix and add milk as needed.  Mix for 3-5 minutes until thick and fluffy.  Transfer to a piping bag with large tip.  Pipe onto cookies and decorate with Valentine candy or sprinkles.  Enjoy!

Linked up at:

Tuesdays at the Table
Recipe Link Party
Potluck Sunday
This Weeks Cravings
Sweet and Tasty Monday
Sweets for Saturday
Culinary Smackdown - Cookies

Thank you...

My sweet MIL shared my cooking blog at work, so now the ladies are following along in my kitchen adventures.  We had a little Super Bowl party yesterday, and my MIL told me the ladies at work sent over a box of cook books for my collection.  My hubby and FIL carried in the box after the game was over, and let me just say, it was a HUGE box full of cook books.  So I just wanted to tell you...

I can't wait to look through them and bookmark some recipes to try.  I hope you ladies continue to read along and I really appreciate you thinking of me.  I found the perfect new home for my new cook books...left side

They are right next to the cook books handed down to me by my grandmother (my Meemaw) that were my great grandmother's (my Mimaw)...right side

Thank you Lynn for contributing to my cook book collection too, and for sharing my blog.  Have a great day!

Rhondi

Mini Monkey Bread

My kids slept late this morning, not realizing that I had snuck into their rooms late last night and turned off their annoying alarm clocks.  Our school district was the first to post school closings on the evening news!  Yea...snow day!  We rarely have winter storms, so when we do, the whole town shuts down.  So what this means is that my girls get a special breakfast, which are usually saved for only the weekend mornings.  I searched my bucket list breakfast recipes, and found one for Monkey Bread using store bought biscuits.  I could have this whipped  up in no time!

The original recipe on the Pillsbury site called for 2 cans of those huge Grands biscuits, and to cook it in a bundt pan.  I only had 2 cans of the regular size 10 count biscuits, and since I love individual portions, I decided to make them in a jumbo muffin tin.  I also added some diced Granny Smith apples and golden raisins between the layers and on top.  Then I drizzled them with a simple vanilla glaze while still warm.  They taste like a cinnamon roll/apple strudel doughnut.  My girls and I loved them!  They even asked if I would make them over and over again.  This recipe makes 4. 

Ingredients:

2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: apples and raisins
2 T unsalted butter
1/4 cup light brown sugar

Vanilla Glaze:

1/2 cup powdered sugar
1/2 tsp vanilla extract
milk

Preheat oven to 350 degrees.  Spray a jumbo muffin tin with non-stick cooking spray.  Combine the granulated sugar and cinnamon in a gallon zip lock bag.  Cut each biscuit in half, roll into a ball, and place in the bag.  Seal it and shake well to coat each ball.  Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top.  Top with more apples and raisins.

In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar.  Cook for one minute while stirring.  Pour over each Monkey Bread.

Bake for 15-20 minutes, or until golden brown (keep an eye on them).  Place muffin tin on a wire rack and let cool for 3 minutes.  Invert onto a large platter.  Mix together vanilla glaze and drizzle over top.  Enjoy!
   

Linked up at:

Tempt My Tummy Tuesday
Potluck Sunday
Sweets For Saturday

Roasted Garlic Rosemary Potatoes

This is a simple side dish for any day of the week.  I made them to go with our Individual Beef Wellingtons last week.  They remind me of the skillet fried potatoes my mom used to make, but much healthier. 

Ingredients:

2 large baking potatoes, scrubbed and dried well
2 T olive oil
kosher salt
black pepper
garlic powder
1 stem rosemary, finely chopped

Preheat oven to 425 degrees.  Line a baking sheet with foil.  Cut potatoes into cubes, leaving skin on, and place on prepared baking sheet.  Drizzle with olive oil and sprinkle kosher salt, black pepper, garlic powder, and rosemary over top.  Toss well and spread out in a single layer.  Bake for 20 minutes.  Remove from oven and toss potatoes.  Return to oven for an additional and 15-25 minutes, or until crispy and golden brown on the outside and fork tender on the inside.  The larger the potatoes,  the longer the cooking time.  Sprinkle with more kosher salt while still warm.  Enjoy!

Jalapeno Popper Egg Rolls

I had some egg roll wrappers left over from when I made these French Dip Egg Rolls with Au Jus.  I looked in the fridge for some inspiration, and some lonely jalapenos and cream cheese were saying, "Oooh, oooh, pick me, pick me!!!"  Jalapeno appetizers are one of my favorites, and I have tried many different versions this past year....

Jalapeno Poppers In A Blanket

Baked Jalapeno Peppers with Cheddar Cheese

Baked Jalapeno Peppers with Cream Cheese and Cheddar Cheese

And of course, they all have bacon in them!  These egg rolls were very easy and so incredibly good if I must say so myself.  These will definitely be on our Super Bowl party menu, which we have decided will be a "Mexican Fiesta" theme!  I'm so excited to snack on Mexican food all weekend!

Since I'm not sure if my egg roll wrapping instructions are any good, I've included some step by step photos to help you out!  I hope this shows you how easy these really are to make...so you will give them a try.

Ingredients:

1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper

Preheat oven to 400 degrees.  Spray a non-stick baking sheet with cooking spray.

In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices.  Stir well to combine.

Beat an egg with 1 T water to make an egg wash.  Take an egg roll wrapper and place it on a work surface on the diagonal.  Brush all 4 edges with egg wash.  Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper.  Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner.  Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.  See photo tutorial below.

Bake for 12-14 minutes, or until light golden brown and crispy.  Be careful as you don't want your cheese to burn.

Serve these up with some Ranch or Ranch/Wing Sauce dip.  Enjoy!

Linked up at:

 Tempt My Tummy Tuesday

This Weeks Cravings - Super Bowl

Tailgating Time

French Dip Egg Rolls with Au Jus

This is a perfect appetizer for your Super Bowl party.  These baked egg rolls are filled with lean roast beef, muenster cheese, pepper jack cheese, sauteed white onions, garlic, and flavored with Worcestershire and Tabasco.  You can use any of your favorite cheeses.  I enjoyed the mild smoky muenster and spicy pepper jack cheese together.  I made a simple Au Jus and a Buttermilk Garlic Wing dipping sauce.

Ingredients:

1 package egg roll wrappers, found in refrigerated produce section
1/2 small block muenster cheese, cut into small cubes
1/2 small block pepper jack cheese, cut into small cubes
1 T unsalted butter
1 tsp olive oil
1 white onion, sliced
2 cloves garlic, minced
1/2 lb lean deli roast beef, chopped
2 T Worcestershire
dash of Tabasco sauce
black pepper
egg and 1 T water, for egg wash

Au Jus:

1 can beef consomme
2 T Worcestershire
black pepper
garlic powder

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a skillet over medium heat, melt butter and olive oil.  Add onions and cook until tender, about 5 minutes.  Add the garlic and cook another minute.  Add the roast beef, Worcestershire, Tabasco, and black pepper.  Simmer for 5 minutes.

Meanwhile, prepare the au jus.  In a small sauce pan over medium heat, add the beef consomme, Worcestershire, black pepper, and garlic powder.  When the onion/roast beef mixture is done, strain it over the au jus pan (you want all those flavorful juices in your dipping sauce), then set the roast beef aside to cool.  Simmer the au jus for about 10 minutes.  Transfer to a serving bowl and garnish with sliced green onions, if desired. 

In a mixing bowl, stir together the cheeses and cooled roast beef mixture.  Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 2 Tablespoons of meat mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the meat, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder and black pepper.

Bake for 12 minutes, or until lightly golden brown and crispy.  Serve with warm Au Jus and Buttermilk/Ranch Wing dipping sauce.  You might also like these Philly Cheese Steak Egg Rolls I recently posted.  Enjoy!

Linked up at:

This Weeks Cravings
Tailgating Time
Tempt My Tummy Tuesday
Potluck Sunday