Surprise Cheesecake Filled Peanut Butter Cookies

These yummy cookies came about because I had some leftover cheesecake batter from making mini cheesecakes and I didn't have enough crust! So, since I am not a big fan of cheesecake and my boyfriend is, I decided to combine two of his favorites, peanut butter and cheesecake, into one simple and delicious cookie.  All you have to do is use this Magical Peanut Butter Cookie recipe, which only has 4 ingredients in it! And then, you form 2 tablespoons of cookie dough into a ball and make a little well in the center with your fingers, next you spoon about a 1/2 tablespoon of the leftover cheesecake in the middle, then bake for about 10-12 minutes and let cool completely. If desired, place 3 reesee's pieces in the center and drizzle with melted milk chocolate. These would be perfect to munch on at a Halloween party!

Peanut Butter-Fudge Cheesecake

I just finished taking my accounting test that I was talking about yesterday and unfortunately, I don't feel too good about it. It was super, super hard, extremely difficult, I will find out the results on thursday : / I'm scared, I don't really want to know what I got. But, on a positive note, there is one thing that I do feel good about, well actually, wwwwwaaaaayyyyyy better then good, and that is this Peanut Butter-Fudge Cheesecake from Brown Eyed Baker (check out her blog, it is seriously awesome!) that I made for my sister's husband's birthday this past weekend. I think that this cheesecake is by far the most decadant and rich dessert that I have ever made, yeah it is. It is full of layers upon layers of chocolate and peanut butter and more chocolate and peanut butter. What's not to love? You start with an Oreo cookie crust, then top it with a chocolate fudge, then top that with chopped peanut butter cups. Next comes the creamy peanut butter cheesecake, and then as if all of that isn't enough......it gets topped with a smooth chocolate ganache and an amazing peanut butter frosting and some more peanut butter cups if your little baking heart desires, and mine did! There are so many layers and levels of textures in this dessert; crunchy, smooth, creamy, cool and soft. This is a dessert for pure indulgence, pure decadance, it is amazing, heaven. Enjoy!

Peanut Butter-Fudge Cheesecake: (From Brown Eyed Baker)

For the Crust:

-32 Oreo cookies, finely crushed or ground in a food processor

-5 1/2 tablespoons unsalted butter, melted

-Pinch of salt

For the Fudge:

-8 ounces bittersweet chocolate, finely chopped

-1/2 cup heavy cream

-1 teaspoon vanilla extract

-20 miniature peanut butter cup candies, unwrapped and roughly chopped

For the Cheesecake:

-24 ounces cream cheese, at room temperature

-1 cup creamy peanut butter

-1 cup granulated sugar

-1 teaspoon vanilla extract

-4 eggs

For the Ganache Topping:

-4 ounces bittersweet chocolate, finely chopped

-1/2 cup heavy cream

1. Preheat the oven to 325 degrees F. Butter a 9-inch springform pan and set aside.

2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. Freeze the crust for 10 minutes.

3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.

4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla and stir with a whisk until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.

5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.

6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour (mine took closer to 1 hour and 30 minutes, and I covered it with foil to prevent browning). Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight until thoroughly chilled. Carefully remove the sides from the springform pan.

7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk until smooth. Pour the ganache on the top of the cheesecake and, using an offset spatula, spread evenly over top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired (I used a basic buttercream frosting and added peanut butter to it to pipe around the edges and added a peanut butter cup to the middle, just as Brown Eyed Baker did).

Happy Fall! Seven Layer Magic Cookie Bars

Happy Fall everyone! I know I am a few days late, but, I have been very busy and a little overwhelmed and stressed out wity school. I am taking an accounting class and it is just so confusing to me and my first test is tomorrow. Accounting is just about a bunch of numbers and putting them in the right places and knowing assets, from liabilites and equity's and a bunch of other stuff like that! BLAHHHH is all I have to say about that, it makes me feel stupid! Plus, it has been taking time away from my baking and blogging. I would much rather be spending my time baking my favorite fall treats, sharing them with you and searching other blogs for yummy recipes : )!

Since baking is such a stress reliever for me, I did have to sneak a little time in for it, otherwise I would go CRAZY just staring at my accounting book and accounting homework on the computer. I love how the whole baking process is so soothing and comforting, from finding the perfect recipe, to the prepping of all the ingredients, to the mixing and stirring, the aroma that fills the air while baking, the cooling, and finally the tasting! So, I baked up Eagle Brand's Seven Layer Cookie Bars with a few changes. I topped a buttery graham cracker crust with one of my favorite fall candy's, adorable little candy corn which made these bars a little extra chewy in a great way, along with shredded coconut, chocolate chips and butterscotch chips and poured on the sweetened condensed milk and then sprinkled it with fall colored M&M's. These little magic bars are so delicious and sweet and the combination of flavors complement each other so well. The few minutes while I was enjoying one of these bars filled with goodies made me feel.....well, magical!

Seven Layer Magic Cookie Bars: (Eagle Brand, adapted by me)

-1 1/2 cups graham cracker crumbs

-1/2 cup butter or margarine, melted

-1 (14 oz.) can Eagle Brand sweetened condensed milk

-1 cup semi-sweet chocolate chips

-1 cup butterscotch chips

-1 1/3 cups shredded coconut

-1 cup candy corn

-M&M's (fall colored), for sprinkling

Directions:

1. Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl combine graham cracker crumbs and butter; mix well. Press mixture firmly on bottom of 13x9 baking pan.

2. In a medium bowl, combine sweetened condensed milk, chocolate chips, butterscotch chips, coconut and candy corn; mix well. Pour on top of graham cracker crumbs and sprinkle with M&M's.

3. Bake for 25 minutes or until lightly browned. Cool completely.

Raspberry Marble Cheesecakes

How adorable are these? I love anything mini and these little cheesecakes are just the perfect mini dessert! A sweet and buttery graham cracker crust gets topped with a tangy, smooth and creamy cheesecake that gets swirled with a fresh and vibrant ruby red raspberry swirl. Aren't they so pretty?

First, you have the graham cracker crust, then the cheesecake, next comes the little dollops of raspberry puree and finally the cheesecake batter and raspberry puree get marbleized together!

Here is a close-up before being baked!

The outcome: simply tasty and beautiful, cute and perfect, little hand-held/bite-sized desserts that are great for any occasion! Everyone gets his or her own, no sharing is necessary (which I love when it comes to dessert)! I also love how the marbleing effect makes each mini cheesecake slightly different from one another. They all have a little swirl of their own!

Raspberry Marble Cheesecakes: (Martha Stewart's Cupcakes)

Makes 32

-1 1/2 cups finely ground graham crackers (about 12 sheets; use a mini chopper or food processor)

-3 tablespoons unsalted butter, melted

-1 1/2 cups plus 5 tablespoons sugar

-1 container (6 ounces) fresh raspberries

-2 pounds cream cheese, room temperature

-pinch of salt

-1 teaspoon pure vanilla extract

-4 large eggs, room temperature

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Stir together ground graham crackers, butter, and 3 tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about 5 minutes. Transfer tins to a wire rack to cool.

2. Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a sieve into a small bowl, pressing with a flexible spatula to remove as much liquid as possible; discard solids. Whisk in 2 tablespoons sugar.

3. With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 1 1/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, beating until just combined after each.

4. Spoon 3 tablespoons filling over crust in each cup. Dollop 1/2 teaspoon raspberry puree in a few dots over each. With a wooden toothpick, swirl sauce into filling. Place each tin in a roasting pan (bake in batches if necessary); pour enough hot water into pan to come three-quarters of the way up sides of cups.

5. Bake, rotating pans halfway through, until filling is set, about 22 minutes. Carefully remove tins from water bath and transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or out of tins up to 5 days in airtight containers). Remove from tins just before serving.

Peanut Butter Caramel Apple Cookie Bars

Fall is one of my favorite seasons and it is probably my most favorite season to bake in! The air is cool and crisp, the leaves change from color to color, you get to cuddle up under a fuzzy blanket and eat warm comforting meals like homemade chicken and dumplings that satisfy anybody's belly. You get to enjoy fresh warm apple cider and eat caramel apples, I can just taste it now! There are also so many great seasonal items to bake with. Apples being one, and oh how I do love tart Granny Smith apples (they are my fave), so crunchy and crisp! So, here is a yummy recipe for my first fall dessert of the season. It starts with a soft and sweet sugar cookie base which gets topped with a smooth cream cheese, peanut butter and cinnamon mixture. Then, you layer on some fresh tart apples and drizzle it with warm caramel and top it off with crunchy cinnamon-y cashews. Enjoy!

I also have been searching around for canned pumpkin for the past couple of weeks and I finally found some yesterday! Yay, I was so excited! There were about 15 cans on the shelf so I picked up a couple because I have been in great anticipation of baking some pumpkin desserts! Pumpkin is another one of my favorite things to bake with in the fall. I love the aroma of anything pumkin baking, the smell is so intoxicating and enticing and the smell of pumpkin and spice just fills the whole house up with pure Autumn-ness! Happy Fall Baking everyone!

Peanut Butter Caramel Apple Cookie Bars:

-1 package (16.5 ounces) refrigerated sugar cookie dough, softened

-1 package (8 ounces) cream cheese, softened

-1/2 cup powdered sugar

-1/4 cup peanut butter

-1/2 teaspoon vanilla

-1/4 teaspoon cinnamon

-1 medium Granny Smith apple

-1/4 cup caramel ice cream topping

-1/2 cup Cinabon Cinnamon Cashews, chopped (or plain would work just as well)

1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with aluminum foil and spray foil with non-stick cooking spray. Press sugar cookie dough evenly into the bottom of the prepared baking pan. Bake for about 12-15 minutes, or until light golden brown. Let cool completely.

2. Combine cream cheese, powdered sugar, peanut butter, vanilla and cinnamon in a small bowl; mix well. Spread cream cheese mixture evenly over cookie.

3. Slice apples to desired thickness and arrange evenly over cream cheese mixture.

4. Microwave ice cream topping for 30 seconds or until warm; drizzle evenly over apples. Chop cashews and sprinkle evenly over apples. Cut in to wedges and enjoy!

Zucchini Nutella Swirled Bread

This recipe is a simple and tasty twist on Zucchini Bread. I just started out with a basic moist and flavorful Zucchini Bread recipe from Paula Deen and then swirled into the batter one of my favorites; creamy, smooth and chocolately Nutella. The combination of the Zucchini and Nutella was simply delicious and very delightful. If you like Chocolate Chip Zucchini Bread, then you will enjoy this!

Zucchini Nutella Swirled Bread:

Makes 3 Mini Loaves

-1 1/2 cups plus 2 tablespoons all-purpose flour

-3/4 teaspoon salt

-1/2 teaspoon ground nutmeg

-1 teaspoon baking soda

-1/2 teaspoon cinnamon

-1 1/2 cups sugar

-1/2 cup vgetable oil

-2 eggs, beaten

-1/3 cup water

-1 cup grated zucchini

-6 tablespoons Nutella

Preheat oven to 350 degrees F. Spray 3 mini loaf pans with non-stick cooking spray and set aside. Mix dry ingredients in a large bowl. In a seperate bowl, mix wet ingredients; fold into dry. Divide batter evenly into prepared pans and top each loaf with 2 tablespoons of Nutella. Swirl the Nutella into the Zucchini batter with a knife. Bake for about 35-45minutes, or until done.

*Note: This could also be made into 1 regular-sized loaf pan.*

Reese's Pieces Peanut Butter Blondies

Calling all peanut butter lovers! I saw this recipe for Peanut Butter Blondies on Joy the Baker and I knew I had to try them because my boyfriend loves peanut butter desserts! She topped hers with a milk chocolate frosting which looked delicious, but, I opted for a mixture of melted milk chocolate chips and butterscotch chips for the top because I have been very into scotcheroos lately and it is the topping I use on them! I also filled the blondie batter with Reese's Pieces, mmmm mmmm good. The blondies are delicious, they are very dense, moist and chewy and are packed full of peanut butter flavor and caramelly brown sugar flavor. I also think these would taste great swirled with strawberry jelly and I also want to try them with the milk chocolate frosting! These are so worth making many more times!

Reese's Pieces Peanut Butter Blondies: (Joy of the Baker, adapted by me)

-5 tablespoons unsalted butter, cut into 5 cubes

-1 cup light brown sugar

-1/2 cup smooth peanut butter

-1 large egg

-1 teaspoon vanilla extract

-1/4 teaspoon salt

-1 cup flour

-1/2 teaspoon baking soda

-1/2 cup Reese's Pieces

Preheat oven to 325 degrees F. Line a 9×9-inch baking pan with aluminum foil and spray with non-stick cooking spray.

In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted. Remove from the burner and allow to cool for 5 minutes, then add the peanut butter. Stir until incorporated. Allow to cool for 5 more minutes, then whisk in the eggs and vanilla extract.

Whisk together salt, flour and baking powder. Add the dry ingredients to the wet ingredients. Stir until just incorporated. Fold in the Reese's Pieces. Pour the batter into the prepared pan and smooth out. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 30 minutes. Pour the melted chocolate mixture over top and let set until topping is firm. Cut and serve. Store in an airtight container.

                                                      For the Topping:
                                      -heaping 1/2 cup milk chocolate chips
                                       -heaping 1/2 cup butterscotch chips

Melt in the microwave in 30 second intervals, stirring after each one until melted and smooth, about 1 minute and 30 seconds.

Oriental Salad

I made this salad a while back for my Grandma's birthday party and all of my Aunt's just loved it. So that same day, my Aunt Sue requested that I bring it to my cousin's bridal shower which was this weekend. Once again, it was a big hit and now it will be my signature dish to bring to Hundt family get-togethers!

Oriental Salad:

-2 (16 oz.) bags shredded coleslaw mix

-2 packages uncooked Ramen noodles, broken into small pieces 

-1 bunch green onions, thinly sliced (dice greens only)

-1 bag slivered almonds (I like to use the toffee glazed almonds)

-1 cup sunflower seeds

-1 large can mandarin oranges

In a large bowl, gently combine all of the above ingredients. Then add the dressing and mix to coat.

For the Dressing:

-1 cup vegetable oil

-6 tablespoons rice wine vinegar

-3 tablespoons sugar

-1 teaspoon soy sauce

-1 teaspoon salt

-1/2 teaspoon pepper

In a medium bowl, combine all the dressing ingredients and whisk until well combined.

Giant Chocolate Chip M&M Cookie Cake

My boyfriend's nephew loves chocolate chip cookies, so, for his birthday I decided to make him this giant cookie cake and it turned out to be a hit, he stuck his fingers in the frosting to taste it as soon as I showed it to him! I do have to say though, that once he opened up his presents, those were much more important then the cookie cake! : )

All you need to do is make a batch of your favorite chocolate chip cookie dough; here is the recipe that I used, Thick and Chewy Chocolate Chip Cookies.

     Then, line 2 9-inch round cake pans with parchment paper, spray with non-stick cooking spray and dust evenly with flour to lightly coat the pans. Divide the cookie dough in half and place into the pans.

     Spread the dough evenly into the pans and bake in a preheated 325 degree oven for about 25-30 minutes.

                                                                    Cool completely.

                                                  Frost as desired with your favorite frosting.

                                                                                 Enjoy!

Chocolate Chip M&M Cookie Dough Brownies

When I saw these brownies on Lovin' From the Oven, I knew they were just perfect for me and I knew I had to try them. Of course, that was because they consisted of two of my favorite things! And I was right about these, I absolutely loved, loved, loved them. A super thick, fudgey, moist, chocolate brownie that is topped with an eggless cookie dough filled with cute mini chocolate chips and mini M&M's. These are to die for if you love brownies and if you love eating spoonfuls of raw cookie dough. They are super easy and very satisfying and I think they taste best cold out of the fridge after sitting in there for at least a few hours. The flavors all combine so well together and you get one super rich and delicious dessert! Give them a try.........I dare you : )!

Tip: I used a 9x9-inch baking dish instead of a 13x9-inch pan so I would have thicker brownies and then I halved the cookie dough batter.

Chocolate Chip M&M Cookie Dough Brownies: (adapted by me)

For the Brownie:

-1 box of brownie mix for a 13x9-inch baking pan plus ingredients called for on the box (for thicker brownies use a 9x9-inch baking dish), or your favorite brownie recipe

For the Cookie Dough:

-1 1/2 sticks butter, softened

-3/4 cup brown sugar

-1/3 cup sugar

-4 1/2 tablespoons milk

-1 1/2 cups flour

-1/2 teaspoon vanilla

-3/4 cup mini M&M's

-3/4 cup mini chocolate chips

1. Prepare your brownies according to package directions. Let cool completely.

2. Next, combine the butter and sugars and beat with an electric mixer until light and fluffy. Add in the milk, flour and vanilla and beat until well combined. Then stir in the mini chocolate chips and M&M's.

3. Spread the cookie dough on the cooled brownies.

4. Chill the brownies until the cookie dough is firm. Serve.

Special Request Rhubarb Custard Pie

My Uncle Dick, who is my Dad's best friend and not related to me by blood, but, has always been and always will be my "Uncle" had a speccial request for me, and that was to make him a rhubarb pie to take to his family reunion. His Mom recently passed away in the spring and rhubarb pie was one of his Mom's favorites, one of her specialties and something that she made often when rhubarb was in season. He had rhubarb growing in his backyard and thought it would be a great idea to take a rhubarb pie to the reunion in honor of his Mom. I, of course, was honored and willing to take on the job of baking him and his family a pie. Uncle Dick picked and chopped up all the rhubarb for me and tried to find his Mom's recipe but he couldn't, he figured she probably didn't have an exact recipe and just made it from memory. I chose to make this Rhubarb Custard Pie that my Grandma and Uncle make. It turned out to be a big hit and his family raved about how good it was and wanted to know what was in it!

Rhubarb Pie: (From Amish and Mennonite Kitchens)

-3 cups diced rhubarb

-1 1/4 cups sugar

-1/4 tsp. salt

-2 Tbsp. water

-3 Tbsp. flour

-1 Tbsp. lemon juice

-2 eggs

-1 9-inch unbaked pie shell

1. Place rhubarb in unbaked pie shell.

2. Combine remaining ingredients and stir to form a smooth paste.

3. Cover with crumbs made by mixing 3 Tbsp. flour, 3 Tbsp. sugar, and 2 Tbsp. butter.

4. Bake at 425 degrees F for 10 minutes; then at 325 degrees F for 30 more minutes.