Reese’s Peanut Butter Cup Frosting is a wonderful combination of chocolate, peanut butter, and Reese’s cups. Frosting just doesn’t get better than that. This Reese’s Frosting is made up of a buttercream base that is fantastic with brownies, cookies, cake, or even great for dipping graham crackers.
My personal favorite way to eat this Reese’s Peanut Butter Cup Frosting though is probably with a spoon. That’s all I need, but I try to temper my frosting intake with a brownie. You know, health goals.
I have been intending to create a chocolate and peanut butter frosting made with Reese’s peanut butter cups and I finally gone, done, and did it.
Bam.
It was positively wonderful. I actually made it to go on top of a banana cake. I thought it would be great- chocolate, peanut butter, and Reese’s with the banana flavor of the cake, because I think that combo is fantastic. As predicted, the Reese’s Peanut Butter Cup Frosting rocked, and was fabulous with the banana flavor, but the cake was too cake-y and a bit dry. I’m really not into cake-y cake. I prefer a super moist and dense one!
The banana cake was such a disappointment. I even went so far as to scrape the Reese’s Frosting off of a piece of the banana cake and place it on top of a week old brownie I had made the previous weekend. Fortunately, I have a rockin’ brownie recipe, so it wasn’t too bad even if it was a week old! I’m convinced anything sweet with this frosting will do the trick. That’s how much I love it.
PS. I really think you need to make a batch of brownies. Because Reese’s Peanut Butter Cup Frosting, that’s why. You can find my favorite brownie recipe here.
Frost away!
Reese's Peanut Butter Cup Frosting
2018-04-30 16:10:14
Reese's Peanut Butter Cup Frosting is a fantastic buttercream that combines just the right amounts of chocolate and peanut butter. Don't forget it is loaded with Reese's Peanut Butter Cups!
*1/4 cup cream or milk (may need more or less for consistency)
10 Reese's peanut butter cups, chopped
Instructions
Place the butter and peanut butter in a mixer. Beat until well combined. Add the vanilla and mix. Add the cocoa powder and mix until well combined. Add the powdered sugar, one cup at a time, mixing well between each addition. Add the cream or milk, until the frosting reaches a spreadable consistency. You may use more or less of the cream or milk than the recipe calls for.
Fold in the chopped Reese's. Spread over cooled brownies, cookies, cake, or dip graham crackers. Enjoy!
Notes
*I prefer to use cream, because it gives a richer flavor, but milk works just fine! Sometimes I use both, depending how much liquid the frosting needs.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
My Chocolate Chip Skookie is the perfect way to enjoy a warm, ooey, gooey chocolate chip cookie. The cookie base alone is great, but what really completes this rich dessert is the ice cream, homemade hot fudge, and any other toppings you want to load up on! My Hot Fudge Sauce is the bare minimum, but we almost always melt some peanut butter to load it up with too. Don’t forget about this Caramel Sauce, because it is also absolutely fabulous on a Skookie.
I imagine by now you have probably heard of a Skookie. They are pretty famous these days. Just in case you don’t understand their origins, let me break it down. Skillet+cookie=Skookie. This dessert is known by other names as well such as pizookie or just regular old skillet cookie. Around here it’s solely and affectionately called “Skookie”.
My Cowboy ranks this as one of his top two desserts. He says they are tied for first place with these Peanut Butter Brownies. They are definitely in the top five for me! Skookies and I have had a bit of a dangerous past. The first summer My Cowboy and I spent in wedded bliss, we ate Skookies. Lots and lots of Skookies.
Some good friends gave us two 6-inch Skookie pans as a wedding gift. So naturally, two people+two skookie pans=one skookie each. Right? Fifteen pounds later it didn’t feel quite so right to me anymore, so we put a stop to eating one Skookie each and started sharing instead. We have been sharing one ever since. Man have we matured in six years.
You wanna know one of my favorite things about Chocolate Chip Skookies? They are so easy. Just whip up some cookie dough and while it bakes, throw together some hot fudge. Not only do I love them for their simplicity, but they are also super versatile. Any flavor of cookie dough will do, but of course, I wanted to start off by sharing the original classic.
Chocolate Chip Skookie
2018-04-24 16:22:30
A Chocolate Chip Skookie is the perfect way to enjoy a warm, ooey gooey chocolate chip cookie, laden with ice cream and hot fudge. It is our favorite rich dessert!
Preheat oven at 325 degrees F. Cream butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and combine. Add egg and combine. In a separate bowl, combine 2 cups flour, baking soda, and salt. Gradually add to wet ingredients, mixing well between each addition. Add additional 1/4-1/2 cup flour, if needed. The dough should not stick to your hands. Mix in the chocolate chips.
Press a generous amount of cookie dough into a 5-6 inch cast iron skillet, until skillet is mostly full. Remember the dough will rise a little bit as it bakes. There should be enough cookie dough to make about four to five Skookies. Bake 18-22 minutes or until the edges begin to brown, but the center underneath is still slightly doughy. We like them best a little underdone. Once baked, remove Skookie from the oven and let cool about ten minutes. That way it is warm, but doesn't dissolve the ice cream too quickly!
Top with ice cream, hot fudge, melted peanut butter, and any other sauces you like! Place any leftover cookie dough in the refrigerator or roll into balls and place in the freezer to use for future Skookies or cookies.
Notes
*Please make yourself homemade hot fudge! It is so quick, easy, and tastes so much better. A link to my hot fudge sauce is in the first paragraph of the post!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.
My Cowboy and I are both cheesecake lovers. I get that there are non-cheesecakers out there. I just don’t know how you do it. I realize I would probably be better off if I didn’t adore it so much, but I do.
I can’t help it.
Cheesecake speaks to me in all her varieties, but if I am going a more fruity type, raspberry is one of the flavors I turn to most. I won’t keep you in the dark, this raspberry sauce is addicting and something we both absolutely love to eat by the spoonful.
Raspberry Vanilla Cheesecake will make your spring dreams come true. It is that good.
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2 tablespoons cornstarch, mixed with two tablespoons cold water
2 cups fresh OR frozen raspberries
1/2 cup water
3/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla
Instructions
1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!
Notes
If I am in a hurry, I will cool the raspberry sauce in the freezer.
Cookie Dough Frosted Brownies are such a great go-to bar! Brownies are always a win and cookie dough frosting is so delicious. Any day that includes fudge-y brownies topped with creamy frosting is always a good day and I can’t say enough about this frosting! It basically rocked my world and what I thought I knew about frosting, in a good way.
Cookie Dough Frosted Brownies became a favorite of mine a few years ago. I generally avoid making the same treat over and over in a sequential fashion, but once my taste buds landed on this frosting, I just couldn’t help myself! It was too good, most especially for a cookie dough lover. I made many batches within the following month or two.
There is nothing like cookies hot out of the oven, but I’m not a huge fan of cold cookies, ya know, unless they are covered in frosting. Whenever I bake cookies around here, I usually bake just enough for what we plan to eat, refrigerate or freeze the rest of the cookie dough, and pull it out when we are ready for another batch of hot cookies. I guess I’m a little high maintenance that way, but if the cookies aren’t warm, I’d rather have the dough!
I may go as far as to say Cookie Dough Frosted Brownies are even better than cookie dough. The frosting is light and fluffy and absolutely perfect to pile on any treat you want- brownies, cookies, cake, or just eat it plain.
I really like doing that too.
With a spoon.
Or a fork.
Spatula’s totally work too.
Or whatever utensil is easiest to grab.
Go ahead, make ’em, I dare ya! If cookie dough frosting changes your life as much as it did mine, let me know. I feel quite certain that it will :).
Happy frosting!
Cookie Dough Frosted Brownies
2018-04-11 15:07:00
Cookie Dough Frosted Brownies are a fudge-y brownie topped with the most delicious cookie dough frosting! Light, fluffy, and flavorful, this frosting is the perfect way to enjoy cookie dough.
Preheat oven at 350 degrees F. Make the brownies by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients. Mix until just incorporated. Do not over-mix! Bake 30-35 minutes. I prefer brownies a touch underdone rather than overdone. Let cool completely.
For the frosting, place the butter, brown sugar, and vanilla in the bowl of a stand mixer and combine well. Add the flour and mix. Add the powdered sugar one cup at a time, mixing well between each addition. Add cream or milk as needed. I usually use about 3-4 tablespoons. Cream another minute or two. Add in the chocolate chips and mix until just combined, or fold in with a spatula. Frost cooled brownies. You may not want to use all of the frosting. I do as I love thick frosting, but frost the brownies to your preference. Enjoy!
Notes
*I prefer using cream, because it adds a little richer flavor, but use whatever you have.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Six years ago today I woke up very early in Logan, Utah. I did all the things you imagine a girl to do the morning of her wedding day. I powdered my nose, primped, used plenty of mascara, primped some more, and left my hair to a professional.
My Dad drove me to the hair appointment. I still remember that early drive with the beautiful view of the Cache Valley mountains as we descended from the hill where my Dad’s close friend lived, who my family all stayed with the night before the big day. I really don’t remember what we talked about. Maybe that’s a little sad, I’m sure as father and daughter we talked about the big day ahead of me, but all I know is we were together and that made it special.
My Cowboy picked me up from the hair appointment and together we drove to the Logan Temple. There we met our parents and appropriately prepared for the biggest thirty minutes of our lives. He may have seen my hair and make-up before the ceremony, but he didn’t catch so much as a glimpse of my dress until just moments before we became husband and wife.
In those moments he stepped on my dress, and a loud “crrrrch” sound followed. Fortunately it was the puffy slip underneath. Don’t worry folks, all he ripped was my slip.
In the Church of Jesus Christ of Latter-Day Saints, we perform temple wedding ceremonies, called sealings. They are short, sweet, and beautiful. Ours was no exception. I tried so hard to hang onto every word that was said, but can really only remember a few phrases here and there. Regardless, I certainly felt the solemnity of the promises we made to one another and to God as the two of us started on our journey of becoming one.
It is hard to wrap my head around the fact that this day was six years ago.
I know six years is so short compared to the lifetime and beyond we have together, but I still sit here in disbelief of how fast time speeds by.
These have been six full years- six years full of innumerable good things that have come our way. Along with those good things has been some sorrow, testing, much happiness, and a lot of growth. Together, these things have served as strengthening forces for the foundation of our marriage.
I am grateful for the ways the last six years have shaped us and I look forward to the years together that will continue to do so as time marches on. The last seven months found me in a place emotionally that I had to cling to my spouse in a way I have never had to before. I have always relied on My Cowboy and will continue to do so, because it is part of sharing your life with someone, but the depth at which I had to rely on him changed. It was hard- hard for both of us.
Hard is good. Hard passes and sometimes there is a little reprieve. Then eventually more hard comes. I learned there is nobody I would rather share the hard with than this cowboy.
I love My Cowboy and am so grateful our paths crossed six-in-a-half years ago. We met when I was eighteen and were married six months later when I was nineteen. I don’t know why I was blessed to find him when I was so young, but there is no doubt in my mind God intended it to be that way. We have a lot of similarities, similar backgrounds, similar interests, and we also have some differences.
All in all, I knew from the start we were a good match and as time passes that truth unfolds more and more clearly to me.
Here’s to six years!
PS. I just had to share this last photo, because it has a lot of great faces.
Cherry Cream Salad is all of your fruit salad dreams come true. It is fruity, creamy, sweet, and so easy to make. This salad just happens to have a can of pie filling. Yes, it is that divine. Not only is this Cherry Cream Salad full of sugar-y goodness, but it even has an extra healthy surprise thrown in, giving it an amazing texture.
This recipe with it’s whole grain additive is a Chef Brad original. He has a show called “Fusion Grain Cooking” on BYU’s satellite station, BYUtv. My sister Jinny introduced me to Chef Brad and his cooking a few years ago. His recipes specialize in incorporating whole grains into just about everything!
This may come as a surprise based on the simple fact that I run a dessert blog, but I am very passionate about health and fitness. I truly believe you are what you eat and fueling my body with things that are good for it is so important to me. I definitely leave some room in my diet for sweets however, because I believe moderation is one of the healthiest rules to live by. I am also a stickler about ensuring the majority of the grains I consume are whole grains. And that just happens to be what Chef Brad is all about!
Chef Brad taught me that Cherry Cream Salad may not be a healthy dish, but that doesn’t mean you can’t add some cooked kamut to give your body a little something that it will thank you for. If you don’t have kamut, don’t fret. You can certainly make and enjoy this salad without the addition of kamut, but it gives it a texture I absolutely adore!
Not only did Jinny introduce me to Chef Brad and his whole grain ways, but she also introduced me to this Cherry Cream Salad. She made it for Thanksgiving last fall and it immediately made its way onto my list of favorite fruit salads. My Mama and I decided we just had to have it on our Easter menu this Sunday.
In a large bowl mix the sweetened condensed milk and Cool Whip. Add the cherry pie filing and gently stir until incorporated and the salad turns pink. Add the pineapple, kamut, and nuts (if using). Keep refrigerated. Enjoy!
Notes
*I have made this salad without the kamut and without the nuts. It still turns out great, but I love the texture the kamut adds.
**I am not a fan of nuts in my dessert so I didn't add them, but for those who like the texture, I'm sure you'd love it!
Chocolate Peanut Butter Eggs are a favorite Easter treat of ours! A delicious peanut butter truffle filling is coated in melted chocolate for seasonal perfection! Because they are simple and quick, you won’t have to spend the entire holiday baking. Instead, these will allow a little extra time with your loved ones. I like to make them a day ahead to make food preparation on Easter Sunday even easier.
Chocolate Peanut Butter Eggs have been an Easter tradition of ours since the beginning of our marriage. My Cowboy and I adore Reese’s Eggs. When I first saw the idea, everybody claimed they taste just like a Reese’s Egg. I hate to break it to ya, but they don’t. They are different, but in a good way. While these Chocolate Peanut Butter Eggs may not perfectly mimic the Hershey’s favorite, they are beyond worthy of their own spot on your Easter list. I make them each Easter and I use the same filling for peanut butter truffles at Christmas!
Peanut Butter. Oh ya.
Easter candy just happens to be my most favorite seasonal candy. Halloween candy is wonderful, Valentine’s candy is fun, and Christmas candy comes close, but- Easter candy. It makes me swoon. How does it get better than jelly beans, Reese’s white and milk chocolate eggs, Cadbury Creme/Caramel Eggs, or Cadbury Mini’s? Speaking of Cadbury Mini’s, don’t forget to try out these Easter macaroons made with Cadbury Mini’s I posted last year! And of course don’t forget to try these Chocolate Peanut Butter Eggs.
I have a question for you. Do you like Peeps or do you think they’re gross ? I don’t really like them much, but I tend to always have one or two each year- just because. Because they are cute, festive, and somehow eating something cute and festive can make up for not being very tasty.
While I believe that is true, I promise that Chocolate Peanut Butter Eggs are cute, festive, and tasty!
As much as I love peanut butter eggs and Easter candy, I am inexpressibly more grateful for the opportunity we have this holiday to celebrate Jesus Christ’s life and sacrifice for each one of us. May you all be blessed with the peace He offers. Happy Easter!
Chocolate Peanut Butter Eggs
2018-03-21 15:43:36
Chocolate Peanut Butter Eggs are filled with a peanut butter truffle filling and coated in melted chocolate. They are an Easter favorite!
1. Beat the peanut butter, powdered sugar, and melted butter until well combined. The dough will be crumbly. Add the milk and combine. Filling will still be crumbly.
2. Grab a few tablespoons of the peanut butter mixture and roll into the shape of an egg. Place on a cookie sheet and freeze about 15-20 minutes to harden.
3. While the peanut butter hardens, melt the chocolate with the shortening. I usually do it in the microwave, in thirty second intervals. I power down the microwave to sixty percent and stir in between each thirty second interval. You can use a double broiler to melt the chocolate as well. If you melt the chocolate in the microwave, use a microwave safe bowl.
4. Grab the peanut butter eggs from the freezer and dip them individually in the chocolate. I like to set them on a cookie sheet covered with parchment paper, or aluminum foil sprayed with cooking spray.
5. Allow the chocolate to harden. These keep best if they are refrigerated.
Notes
*You could dip some or all of the eggs in white chocolate as well!
*You can shape the eggs bigger or smaller if you want. I prefer less chocolate and more peanut butter so I make them big enough there is a lot of peanut butter filling. My mom prefers more chocolate so she likes them to be small. If you really want them to be chocolate-y, you can even double dip them in the melted chocolate!
These Chocolate Chip Cookies are one of the most important recipes in my arsenal. They are butter-y, flavorful, soft, chocolate-loaded, and positively the BEST Chocolate Chip Cookies I have ever tasted. Thanks to my big sister Jessie for absolutely perfecting Chocolate Chip Cookies with this recipe! Not only will I share this most favorite of all Chocolate Chip Cookie recipes, but I will also share the tips I have learned to produce one heck of a great cookie!
(READ THROUGH TO THE END TO LEARN MY BEST COOKIE TIPS!)
Sometimes I have issues when a recipe is labelled as “the best”. If you were to search “The Best Chocolate Chip Cookies” on google or Pinterest, you would come across hundreds of recipes claiming to blow every other cookie out of the water. So while I indeed strongly believe these Chocolate Chip Cookies are “the best”, I entitled them as “my favorite”. I do so because I realize not everybody likes the same kind of cookie.
I really believe part of what makes a recipe “the best” to us is personal preference. My personal preference are soft, round Chocolate Chip Cookies, loaded with chocolate and flavor. I completely understand some like a crunchier cookie or some may not love chocolate as much as others. If you adore a soft, round, buttery, flavorful cookie though, this is your recipe.
In my short 25 years, I couldn’t even begin to count the number of times I have whipped up a batch of this cookie dough. And while part of my purpose today is to share the recipe for my favorite Chocolate Chip Cookies, as I mentioned already, my other purpose is to teach you the tips and tricks I have learned about cookie baking in those years. First off, this recipe comes from my sister, Jessie. I mention her a lot on here, because she is a whiz in the kitchen and has shared so many recipes on my list of favorites, including these Chocolate Chip Cookies. Most of these tips I learned from her, and I have proven all of them true through my own experience.
Tip # 1: USE REAL BUTTER! This could be the single most important tip I could possibly share with you. Never, ever under any circumstances use anything less than real butter in your cookies! That statement may seem like a bit of an overkill, but the flavor you will achieve from real butter is absolutely unmatched. My Cowboy always says you can tell I made the cookies, when your fingers are just a little bit shiny from the butter 😉 Because I am so used to the flavor, I can generally tell you right off the bat when I have tasted a cookie that isn’t made with real butter.
Tip # 2: Use Real Mexican Vanilla. I realize not everybody has easy access to this, but it has completely changed my baking. My sister’s husband grew up in Mexico and she forever improved our lives when she taught us how much better it tastes! It is a much stronger, purer flavor that I have learned I just can’t do without. You can find various brands of Mexican vanilla on Amazon and because I haven’t taste tested, I really can’t tell you what brand is the best. My source of Mexican vanilla is my brother-in-law’s sister so the vanilla comes directly from Mexico and I have never had to purchase it online. Also, Wal-Mart sells Molina Vanilla (a Mexican vanilla) for under two dollars. I have purchased this when I have been low on my vanilla from Mexico, and while it is not as good as what I get from down there, it is WAY better and CHEAPER than any other Americanized vanilla you will find.
Tip # 3: Cream the Butter, Sugars, and Vanilla adequately. I have found the flavors more fully infuse if the butter and sugars are creamed for several minutes. When they are fully creamed, the mixture will turn into a lighter color and be pretty smooth. I generally cream it for about 2-3 minutes before adding the vanilla and eggs, then finish off creaming it for another minute or so after those additions.
Tip # 4: Add Adequate Flour. I have found as I have tested other cookie recipes that many don’t call for enough flour to make a soft cookie. In order to bake a soft, round cookie, you must use adequate amounts of flour. The dough should not really stick to your hands when you roll it into balls. While achieving the perfect amount of flour another important thing is be careful not to add too much flour! While the dough should not be sticky it should not be crumbly either.
Tip # 5: Load the Cookies With Chocolate! This comes down to one of those personal preference deals, but a lot of recipes don’t call for nearly enough chocolate in my opinion. Load your Chocolate Chip Cookies up! You won’t regret it!
Tip # 6: Bake Cookies at a Lower Temperature For a Longer Time Period. Now, I know probably nine out of ten or more Chocolate Chip Cookie recipes instruct you to preheat the oven at 350 degrees F, but don’t do it. In her original recipe, my sister Jessie directs you to preheat the oven at 315 degrees F. The sweet spot I have found for cookie baking is 325 degrees F. Because all ovens cook differently, play around with different temperatures to see what works best for you. The reasons we bake the cookies at a lower temperature and for a longer period of time is because they cook more evenly, are more likely to retain softness after cooling, and are less likely to be overdone.
Chocolate Chip Cookies are one of the tastiest and simplest treats! These tips will help the newest of bakers become absolute pro’s at making delicious, melt-in-your- mouth cookies. This is my go-to Chocolate Chip Cookie recipe and most all of my other cookie recipes are based off of this original recipe from Jessie with these same tips.
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These Chocolate Chip Cookies are soft, round, buttery, chocolate-loaded, and flavorful. They top the list as my absolute favorite Chocolate Chip Cookies.
1 1/2 cups butter, soft (Use real butter, no substitutions!)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla (Mexican vanilla is best!)
2 eggs
4-5 cups flour (start with 4, add more if needed)
1 teaspoon baking soda
1 teaspoon salt
2-3 cups milk chocolate chips
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and beat about one more minute. Add eggs and mix well.
2. In a separate bowl, combine flour, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 10-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Peanut Butter Chocolate Cheesecake- how does it get any better than that? Three heavenly foods all crammed into one dessert. I promise there is no exaggeration here as I declare this is definitely one of THE BEST cheesecakes I have ever tasted. It is so fudge-y and the layers upon layers of peanut butter and chocolate are perfection.
As I often say, together, chocolate and peanut butter create my most favorite combination. I thought this cheesecake looked ridiculously delectable, so when my sister asked what cake I wanted for my birthday in 2016, I requested this Peanut Butter Chocolate Cheesecake from the DIY Foodie. This recipe was so scrumptious it found it’s way onto my birthday list for 2017 as well. My birthday was in November, but you already know the whole story of how I got so behind on posting, so let’s just keep movin’ forward :).
You wanna know my favorite part about this cheesecake? My Cowboy made it from start to finish. Isn’t he just a rock star?
My Cowboy can totally cook and bake. It is so wonderful he can fend for himself when he needs to and can cook us tasty and nutritious meals when I am down and out. The only snag- he doesn’t always believe he can whip up the things I know he could do in a cinch.
Several years ago, we were doing a get together with my sister and her family. I had promised to make my Aunt JaNae’s famous cookie salad, but got sick to my stomach and had to leave it to My Cowboy. Or the time I had surgery and I was confined to the couch for a couple weeks- it took a little coaxing, but I talked him into homemade pizza with crust from scratch one Sunday afternoon. And you know what? The cookie salad and homemade pizza always turn out better when HE makes them!
It’s just not fair.
But I’ll still take it!
My sister and I always make each other’s birthday meal and cake- whatever the birthday girl requests. This past November was the first of six consecutive birthdays my sister wasn’t able to make it for my birthday to cook my dinner and bake my cake. Talk about sad. It’s so fun living by sisters! Being the absolutely wonderful husband he is, My Cowboy stepped up to the plate. He made me lasagna fit for a queen and Peanut Butter Chocolate Cheesecake. He knows the way to this girl’s heart. It also worked out that my Mom and Dad got to be there on my birthday- the first time that has happened since I was in high school!
Oh yes yes yes!
I also wanted to note that this Chocolate Peanut Butter Cheesecake may sound a little complicated or time consuming because of all the different layers, but I promise it is simple! And so worth your time and effort.
1. Preheat oven at 325 degrees F. Grease a 9-inch spring-form pan. Combine the crushed Oreo's and melted butter. Press into the spring-form pan. I like to go over the entire crust with the bottom of a cup to ensure it sets well. Unwrap the Reese's and place on top of the Oreo crust evenly.
2. In a mixer with the paddle attachment, mix cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, then mix until smooth. Take half of the batter from the mixing bowl and place in another large bowl. Add peanut butter to the bowl in the mixer, then melted chocolate to the other. Mix both until combined.
3. First pour the chocolate batter over top the Oreo crust and Reese's layer, then pour peanut butter batter over top the chocolate layer. Bake for one hour, then turn off the oven, keeping the oven door closed. Let it sit in the cooling oven for 1 1/2 hours.
4. To make the ganache topping, heat the cream in the microwave until almost boiling. Place the milk chocolate chips in a bowl and pour the cream over top. Whisk until well combined and spread evenly on top of the cheesecake after it has finished it's sitting time in the oven. Cool in the fridge for 4-6 hours.
It’s March and the last recipe I shared was a Christmas treat. Gah! Life has slowed down a bit and I am here to report that I am happy be back in the saddle again. First, I feel the need to do a little explaining for my hiatus. In mid-December we bought a house! As if the holidays aren’t crazy enough, we spent all of our down-time from then until the beginning of February, painting each room, each baseboard, each piece of trim, and closets! Painting closets may have been the death of me if it weren’t for my angel of a sister coming to help me out.
Along with that, came a few other projects, the most noteworthy being re-staining/painting all the bathroom and kitchen cupboards. I learned THAT is not a project for the faint of heart. After that, we, still had to, you know, pack up and move our stuff from the old house to the new one. After a few weeks, we are finally settled into our, new to us, neck of the woods and are loving it! We are grateful for the space we have and the comfort and rest a home provides from day to day.
While I may have taken some time off from blogging, I have not taken time off from baking and my kitchen has been as busy as ever. I am currently working on my next recipe for ya! It should be live on the blog in the next day or two. Can anybody say cheesecake?!
Playing off my metaphorical comparison of being back in the saddle to getting my tail end in gear in regards to blogging, I decided a picture of me in the saddle would do for this post. However, sometimes you find as the girl behind the camera, photos of yourself are in short supply. It was slim pickings, but I found this gem from 2 1/2 years ago. My Cowboy took it along with five or six similar ones. My eyes were closed or squinting, something awful, in about every single one. So pardon my silly face, but I really was having fun. It was bright that afternoon!
Getting back in the saddle after a long break does have some challenges though. Like a sore keister, the first few photos I edited for ya’ll were a little painful. My under-worked Photoshop muscles struggled, and parts of my regular editing process just wouldn’t come back to me! As I re-familiarized myself with the program, inspiration came and I think I have it down again :). Be sure to check back soon for a new recipe!
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