Posts tagged ‘peanut butter’
One of the many reasons I love baking is being able to share my creations with those I love, my friends and family, and spread the love. So, when my bestie, Eliza (who is still in school – poor her!), invited me to celebrate her birthday with her at college, I jumped at the chance to bake her a cake.
Eliza and I have a lot in common. For one, we both love peanut butter and chocolate, especially in the form of Reese’s Peanut Butter Cup! That’s why her cake of choice was a Peanut Butter Chocolate Cheesecake.
Since I also made a second cheesecake (White Chocolate Raspberry – recipe to come!), I wanted an easy recipe that didn’t require too many ingredients. After some research, I compiled this recipe from a few difference sources (listed below). What I created was a rich, flavorful cheesecake filled with yummy peanut butter cream cheese filling and topped with chocolate ganache and peanut butter frosting. It’s like a Reese’s cup in cheesecake form!
Peanut Butter Chocolate Cheesecake
- Homemade or store-bought graham or Oreo crust (9 inch) – I used Ready Crust Reduced Fat Graham crust because I couldn’t find an Oreo crust and buying a crust saved me time.
Peanut Butter Filling
- 12 oz cream cheese, at room temp – I used 4 oz Neufchatel (1/3 Less Fat Cream Cheese) and 8 oz nonfat cream cheese.
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 4 oz semisweet chocolate, chopped – I used chocolate chips
- 1 tbsp butter
- 1/2 cup heavy cream
Peanut Butter Frosting
- 1/6 cup smooth peanut butter
- 3/2 cup powdered sugar
- 3/4 tsp vanilla extract
- 2 tbsp cup milk (plus more to achieve desired consistency)
Any additional decorations – I used semisweet chocolate chips and a Reese’s cup
Preheat oven to 350F degrees.
For the peanut butter cheesecake filling…
Reduce the speed to low and add eggs one at a time, beating until combined after each addition.
Pour filling over crust.
Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 35-40 minutes.
The edges of mine browned a bit because my oven doesn’t bake very evenly (and I forgot to turn the cake half-way through baking). Yours don’t need to be browned like mine.
While cooling, the raised, “puffy” cheesecake filling sunk in a bit. This is normal. After cooling, it looked like this:
For the chocolate topping…
Pour the chocolate evenly over the tart. Do so slowly, so the chocolate doesn’t pour over the sides.
Refrigerate until set, at least 4 hours or overnight.
Using the amounts outlined in the ingredients, follow the instructions for the frosting from my Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting recipe.
Decorate as you wish. Be creative! I used the frosting, semisweet chocolate chips, and a Reese’s Cup.
This slice is 1/16 of the cake.
I hope you enjoyed this recipe. Please leave a comment. I love hearing from you! If you try this recipe, tell me how it goes.
Question: What is your favorite type and flavor of cake?
My favorite “traditional” cake is probably moist chocolate cake with raspberry filling and lots of chocolate frosting. I am also a huge believe in the power of sprinkles. Sprinkles make anything better! My favorite flavor of cheesecake is, you guessed it, peanut butter and chocolate!
Do you know what that means? Yes, the weekend, but also another installment of my Friday Favorites! I’m running short on time because I have special plans after school, so this will be a short post. Thank you for understanding!
If you love food porn, you’ll love this website. Foodgawker is a photo gallery that allows you to visually search and discover new recipes submitted by food bloggers. The editors at Foodgawker select the best of the best of the hundred of submissions they get a day. And do you know what that means? Glorious photos of deliciously amazing, drool-worthy food! In other words, food porn at it’s best. I can literally spend hours on their site looking through photos. I’ve found amazing recipes and blogs through it. 🙂
2. Clif Bars
I love all the products and lines that Clif Bar offers, but lately I’ve been all about the traditional Clif Bars. I love the Chocolate Chip Peanut Crunch and Crunchy Peanut Butter. I eat them for lunch sometimes with a big side salad. Yum!
3. Sunny Weather in Boston
<– That’s the temperature right now here in Boston! Love it! I can’t believe it’s warm here. It feels like it was only a few weeks ago that it was snowy and freezing here in Boston. Oh yah, that’s because it was only a few weeks ago. I love how people in Boston can adjust to the weather so quickly. They go from wearing jeans and winter jackets one day and then flip-flops and short shorts the next day. 🙂
But you know what’s even better than this? The fact that, in two weeks, I’ll be enjoying California’s beautiful weather!
Question: What are your Friday Favorites?
I just wanted to give a shout out to all my new readers out there! Thanks for meandering over to my corner of the blog-o-sphere. I’ve been getting a lot of great comments, and I really appreciate it. I love my readers. 🙂 If you have any questions, post requests for me, or anything else, please let me know. I’d love to hear from you!
I’m in love… with a cupcake!
Who needs men when I have chocolate and peanut butter, my two of my favorite things? As soon as I found this recipe on Sweet Tooth Sweet Life, I knew I had to make these cupcakes asap. Once you finish reading this (and drooling a lot), I know you will want to make them, too!
These are absolutely one of the best cupcakes I’ve ever had or made. Chocolate cupcake + hidden Reese’s surprise + PB frosting + more Reese’s = foodgasm x 100!
So, without further ado, the recipe…
Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting
Adapted from Sweet Tooth Sweet Life
Makes 24 cupcakes
- 1 box Devil’s Food cake mix
- 1-1/4 cup water
- 1/2 cup applesauce (or oil)
- 3 eggs
- 1 small bag small Reese’s peanut butter cups, unwrapped
- 1/3 cup smooth natural peanut butter
- 3 cups powdered sugar
- 1-1/2 tsp. vanilla extract
- 1/4 cup milk (plus more to achieve desired consistency)
- If you are allergic to peanuts (or don’t like them), feel free to sub in another nut butter or sunflower seed butter.
- If needed, you can sub in another candy, like Hersey’s Kisses or another candy cup, for the Reese’s.
- Using apple sauce instead of the oil called for by the baking mix is a great way to cut extra fat. In this case, it worked super well and the cupcake was still moist. Score!
- To “healthify” the cupcakes even more, smear on some pure (pea)nut butter instead of the frosting.
Mix the cake mix, water, apple sauce, and eggs. This should take about 2 minutes on medium speed with an electric mixer.
Put liners into a muffin/cupcake pans and fill 2/3 the way full with batter.
Bake according to directions on package. My box says 350 degrees for 18-20 minutes. It took me about 16-18 minutes since I used apple sauce. Remember: if the baking time is for a full cake, the actual time for these cupcakes will be shorter since they are smaller, so keep an eye on them.
Let cupcakes cool for about 10 minutes. While you wait, take 24 of these lovely bits and unwrap them.
Gently press an upside down Reese’s cup (fattest part on top) into the center of the cupcakes. Make sure the cupcakes are still slightly warm, so this can be done easily, but not too warm, so the Reese’s cups don’t melt completely.
Now comes the hard part, letting the cupcakes cool. I know it’s hard to resist a warm cupcake, but trust me, it’s worth the wait. Among other reasons, it’s easier to ice the cupcakes when the chocolate isn’t melty.
But I won’t blame you if you sneak a warm cupcake. 😉
Once the cupcakes have cooled, it’s time to make the peanut butter icing, aka icing of the PB gods.
Frosting: Blend the PB, powdered sugar, and vanilla (in the amounts from the frosting ingredient list). Add the milk and mix on medium speed until smooth and creamy. If needed, add a bit more milk at a time to reach the desired consistency.
This is a great frosting that can be used for all sorts of recipes!
If you like to keep things simple, use a knife to frost the cupcakes. If you like to be fancy, you can use a pastry bag. If you are somewhere in between and like easy clean up (like me), put all the frosting in a medium-sized plastic bag and cut a small piece off of one the bottom corners. Squeeze out the contents slowly as you make whatever frosting form or design you desire.
Now, frost to your heart’s content!! Be creative with it!
Little swirls of heaven!
If you so desire (and why wouldn’t you?), use remaining/extra Reese’s cups as extra toppings. Cut one in half, and top each cupcake with either one or two halves.
That looks absolutely divine!
Since I made these cupcakes for a potluck I attended, I transferred the cupcakes to baking pans for easy transportation!
And there you have it: chocolate PB cup cupcakes with PB frosting!
You’re welcome. 😉
Now go out and make them. I demand you!
… And feel free to ship me some (since I’m back at school with no oven). 😉
Question: What is your favorite kind of cupcake or cake?
I am very happy. I “baked” in my dorm. I made something “baked” with my two hands.
Okay, so I didn’t actually bake anything. I “no baked” something, oatmeal bars. The only appliance I used was a freezer (part of the MicroFridge in my dorm). The great thing about no-bake baked goods is that they are ready in no time. They are fast. You can eat the dough straight out of the mixing bowl (no need to wait for it to bake in an oven), or you can shape and refrigerate them for an anytime treat. They also require little clean up. The only tools I used was a (small) bowl, spoon, and sandwich-sized plastic bags.
To make my No-Bake Peanut Butter Bars, I started with a recipe by Averie from Love Veggies and Yoga for Vegan No-Bake Peanut Butter Chocolate Chip Protein Bars and adapted it to my resources (my “pantry” foods, utensils, bowls, etc).
Here is what I ended up with:
No-Bake Peanut Butter Chocolate Chip Bars
- 1/2 Ripe Banana
- 3/4 c. Oats
- 1/4 c. Shredded Coconut (I used unsweetened)
- 1/4 c. Raisins
- 1/4 c. Chocolate chips (I used mini semi-sweet chocolate chips)
- 1/4 c. Honey
- 1/4 c. Peanut butter
- Optional: 1/8 c. Virgin Coconut Oil (Helps solidify the bars and adds healthy fats.)
Step 1: Mash half a banana in a bowl.
Super ripe (brown) bananas are perfect for this recipe because they are very sweet and their mushy texture doesn’t matter since they get mushed up anyway.
Squishy + mushy = Smushie! Banana + smushie = Delish!
Step 2: Add the rest of the ingredients all at once and mix! Or, you can add them in in groups and mix after each set of additions.
It’s already looking delicioso!
That white stuff is coconut oil. It’s rich in essential fatty acids, which are the “good fats” that doctors recommend, and is free of cholesterol and trans fat. Learn more about it here. It’s an optional ingredient but helps solidify the bars because it’s solid at room temp.
Now, you have a decision to make. Give in to temptation, and eat it all as is. (Super yum!) Or, go onto step 3. (Double yum!)
Step 3: Put into a sandwich-sized plastic bag and flatten. (If you double the recipe, you can flatten it into an 8×8 pan.) Then, stick it into the freezer, or fridge, for a few hours.
Step 4: Take out of the freezer and remove the plastic bag.
Step 5: Cut into equal-sized bars. I cut 8 rectangles. I suggest you use a sharp knife, if you have access to one. I used a dinner knife, which didn’t cut very cleanly.
Sorry for the bad lighting in the photo (and other photos). I took them on my desk where the lighting isn’t very good.
Step 6: Wrap them up individually in plastic wrap or plastic bags. Or, put a few in a bag together. Store in the fridge/freezer.
These bars came out way better than I’d hope. They are moist and chewy. Peanut butter is the strongest flavor and is wonderfully complimented by the other additions. They make a great snack, pre-workout energy boost, or post-meal sweet treat. They are great alternatives to store-bought oatmeal bars because they are made of wholesome, natural ingredients and they are not filled with preservatives.
These bars are also extremely customizable. Instead of making bars, you can also shape them into cookie or ball shapes. You can also add different ingredients to them or switch out ingredients for others to suit you likes. Some suggestions: add 1-2 scoops protein powder; add 1 tbsp flax or chia seeds; switch raisins for another dried fruit; switch chocolate chips for butterscotch, white chocolate, or carob chips; switch PB for another nut butter; add chopped nuts.
Just be creative with it! You really can’t go wrong.
Question: What’s your favorite no-bake recipe? What’s your favorite add-in combos?