Monday, October 13, 2014

Chocolate Peanut Butter Brownie Bites

This is one of those, I can't believe it's so easy, it tastes like I spent hours making it, recipes.
All you need is your favorite brownie recipe/mix, some Reese's Peanut Butter Cups Minis, and a simple frosting. 
Ok, if you want the frosting to look fancy you will need some decorator equipment. But still, easy peasy.

Chocolate Peanut Butter Brownie Bites:
Stir up your brownie batter and divide into your desired size of muffin pans. 
Place a Reese's Peanut Butter Cup in the batter pressing in just until the top of the candy is level with the batter.
Bake until done but still soft, about 10 minutes for the minis.
Remove from pans and cool.
Prepare frosting and spread or pipe onto the top of the candy, leaving an edge of brownie unfrosted.

Peanut Butter Cream Cheese Frosting:
1/2 c butter
8 oz cream cheese
1/2 c peanut butter
3 c pwd sugar
2 t whipping cream
Cream the butter, cream cheese, and peanut butter until smooth. 
Mix in the pwd sugar and cream.

You can make these as full-sized cupcakes but the minis
are so cute and just enough sweetness to satisfy your chocolate craving. And if you go for the larger cupcakes you'll need to use the slightly larger Reese's Miniatures
which are individually wrapped...annoying. 
When I buy brownie mix I use this one, even though I have to go to Wal-Mart (ugh) to buy it. But it includes four bags of brownie mix in one box so I don't need to buy it that often.
You can find it in the large family supplies section, I know it well!


Monday, October 6, 2014

Zach's favorite Lemon Cheesecake Bars

The fourth born turned 17 yesterday. Seventeen.
He requested his favorite dessert...Lemon Cheesecake Bars and a trip to the city for a steak dinner.
Done.
He's always been the easy one.
Happy Birthday Zach!

Lemon Cheesecake Bars
Ingredients:
2 c flour
1/2 c pwd sugar
1 c cold butter, cubed
16 oz cream cheese, softened
1 c sugar
2 eggs
1 t vanilla
4 eggs
2 c sugar
1 t lemon zest
1/3 c fresh lemon juice
1/2 t baking pwd
1/4 c flour
Non-melting pwd sugar
Directions:
Butter baking dish, I use a 10x15" dish. A parchment lined straight cornered baking pan works well also.
Stir together 2 c flour & 1/2 c pwd sugar. 
Cut in butter with pastry blender or food processor until crumbly.
Press dough into prepared dish.
Bake @350º for 20 minutes or until lightly browned. 
While crust is baking combine cream cheese and 1 c sugar until smooth. Add 2 eggs and vanilla.
Pour cream cheese mixture over hot crust.
Whisk 4 eggs in a large bowl until smooth, add 2 c sugar, lemon zest and juice.
Stir together baking pwd and 1/4 c flour, whisk into lemon batter.
Slowly pour over cream cheese layer.
Bake an additional 25 minutes or until filling is set.
Cool in pan for 30 minutes. If using parchment paper, lift from pan and cut into bars.
Chill completely in refrigerator and sprinkle with non-melting pwd sugar.
Garnish with sugared lemon zest, if desired.