Death by Chocolate Cake

Ingredients:

  • 4 eggs
  • 8 ounce container of sour cream
  • 1/2 cup oil
  • 1/2 water
  • 1 box chocolate cake mix
  • 1 small box chocolate pudding
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a mixer, beat together eggs and sour cream.
  2. When well combined, mix in the oil and water.
  3. Add cake mix and pudding and mix.
  4. Add chocolate chips.
  5. Pour into a prepared bundt pan.
  6. Bake at 350 for 45 minutes.

Source:  http://www.livecrafteat.com/eat/death-by-chocolate-bundt-cake/

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Black Forest Brownies

Ingredients:

  • 20 ounce brownie mix (to make enough for a 9×13 pan)
  • Ingredients for brownie mix (oil, water, egg)
  • 1 package cream cheese, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1/3 cup heavy whipping cream
  • 1 can cherry pie filling
  • 1/2 bag semisweet chocolate chips

Directions:

  1. Bake brownies according to package directions.
  2. Beat cream cheese, sugar and vanilla together.
  3. Beat heavy cream until soft peaks form.
  4. Fold the cream into the cream cheese mixture.
  5. Spread the cream cheese mixture over the brownies.
  6. Spread the pie filling on top of the cream cheese mixture.
  7. Top with chocolate chips.

Source:  http://www.food.com/recipe/black-forest-brownies-142912

Toll House Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips

Directions:

  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in
  4. large mixer bowl until creamy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop by rounded tablespoon onto ungreased baking sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Cool on baking sheets for 2 minutes then remove to wire racks to cool completely.

Source:  https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

Peanut Blossoms

Ingredients:
48 Hershey Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Heat oven to 375 and remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls.
Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Immediately press a chocolate into center of each cookie; cookie will crack around edges.
Remove from cookie sheet to wire rack and cool completely.
Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=5191

Peanut Butter, Banana and Chocolate Bread Pudding

Ingredients:

  • 3 cups day-old bread cubes (Challah or Brioche would work well)
  • 2 medium bananas, sliced
  • 1 cup chocolate chips
  • 1 cup roasted peanuts, chopped and divided
  • 4 eggs
  • 4 cups milk
  • 1 cup peanut butter
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla

Directions:

  1. Heat oven to 325.
  2. Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
  3. Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
  4. Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
  5. Pour over the bread mixture.
  6. Let stand for about 30 minutes.
  7. Sprinkle the remaining peanuts on top.
  8. Bake in the center of the oven about 40 minutes, depending on how set you want it.

Source: Inspired by various recipes around the web and my own tinkering

Peanut Butter Pudding Pie

Ingredients:

  • 1/3 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup creamy peanut butter
  • 2 teaspoons vanilla
  • 2 cups Peanut Butter Cookie Crumbs
  • 2 Tablespoons melted butter
  • Peanut Butter Brownies (from a mix)
  • Chocolate Syrup (to drizzle)
  • Peanut Butter (melted, to drizzle)

Directions:

  1. Preheat the oven to 350.
  2. Pulse 10 – 12 peanut butter cookies in a food processor until you have at least 2 cups worth.
  3. Mix the cookie crumbs with the melted butter and press it into a pie pan.
  4. Bake for 10 minutes.
  5. Remove and cool.
  6. Crumble brownies into the bottom of the crust.
  7. Put the brown sugar, cornstarch, and salt into a large pot.
  8. Sift together to get the brown sugar mixed through.
  9. Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.
  10. As the mixture comes to a simmer, whisk constantly for one minute as it simmers.
  11. The mixture should be thick and coat the back of a wooden spoon.
  12. Remove from the heat and add peanut butter and vanilla extract.
  13. Pour the pudding over the brownies in the cookie crust.
  14. Cover the pudding with plastic wrap and refrigerate for at least 4 hours.
  15. Remove the plastic wrap.
  16. Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.

Source: http://dietersdownfall.com/peanut-butter-pudding-pie/

Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 1 egg, room temperature
  • 1 cup dark brown sugar, packed
  • 3/4 cup heaping cup peanut butter
  • 1/2 cup butter or margarine, softened to the point of melting
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Directions:

  1. In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla.
  2. Add flour, baking soda, and salt–mix in until just incorporated.
  3. Fold in your chocolate chips.
  4. Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.
  5. Preheat oven to 350.
  6. Lightly grease a cookie sheet and set aside.
  7. Remove your dough from the fridge and use an ice cream scoop to create 2.5-inch mounds of dough.
  8. You will want to mound these higher rather than wide in order to create that tall, puffiness you desire.
  9. Place dough mounds 2 inches apart on prepared cookie sheet.
  10. Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked.
  11. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop.

Source: http://wallflourgirl.wordpress.com/2014/02/22/my-favorite-puffy-chewy-peanut-butter-chocolate-chip-cookies/

Cream Cheese Peanut Butter Chocolate Pie

Ingredients:

  • 1 1/4 cups salted pretzels
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
  • 1/2 cup cream cheese, softened
  • 1/3 cup smooth peanut butter
  • 1/4 cup brown sugar
  • 1/2 cup 35-percent whipping cream, whipped
  • 3/4 cup roughly chopped dark chocolate
  • 2 cups 35-percent whipping cream
  • Chocolate shavings, optional

Directions:

  1. Pulse the pretzels in a food processor until finely ground.
  2. In a large bowl, combine the pretzel crumbs, butter and brown sugar.
  3. Mix with your hands.
  4. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
  5. Cover and refrigerate.
  6. Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth.
  7. Fold in the whipped cream.
  8. Spoon the filling into the pie shell, cover and return to the refrigerator.
  9. Put the chocolate and whipping cream in the top of a double boiler over medium heat.
  10. Whisk until melted.
  11. Cover and refrigerate for 2 hours.
  12. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
  13. Cover the pie with the chocolate whipped cream.
  14. Garnish with chocolate shavings if using.
  15. Serve the pie right away or refrigerate for another 2 hours.

Source:  http://www.cookingchanneltv.com/recipes/nadia-g/no-bake-cream-cheese-peanut-butter-pie-with-chocolate-whipped-cream.html

 

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick (½ cup) unsalted butter, at room temperature
  • ½ cup creamy peanut butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • ½ cup rolled oats
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350.
  2. Line two baking sheets with parchment paper and set aside.
  3. Whisk together the flour, baking soda and salt; set aside.
  4. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes.
  5. Add the egg and beat to combine.
  6. On low speed, gradually add the flour until just combined.
  7. Stir in the oats, and then the chocolate chips.
  8. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart.
  9. Bake for 10 minutes, or until the cookies are lightly golden.

Source:  http://juliatylerfoodblog.wordpress.com/2010/03/07/peanut-butter-oatmeal-and-chocolate/

No Bake Peanut Butter Bars

Ingredients:

  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips

Directions:

  1. Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter.
  2. Spread in a 9×13 inch pan.
  3. In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn.
  4. Spread on top of the peanut butter layer.
  5. Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Source: http://therecipecritic.com/2014/01/reeses-bake-peanut-butter-bars/