Peanut Butter Cookie Cake 2.0

The original version of this cake can be found here.  I went a wee bit overboard on this version.  I may have finally gone too far on a dessert.  ;)  I didn't think I'd ever hear myself say that though.  The peanut butter cup chunks really rocket up the richness factor.  Cut the pieces as small as possible. 

You can put chocolate on both sides of your peanut butter cup chunks, but I don't think it's necessary.  I did the double sided version by spreading a thin layer of chocolate on the peanut butter...chilling it to set...flipping it over and spreading another layer of chocolate on the back.  Honestly it's going to get broken up for garnish so there's no need for the extra effort.  If you're short on time you can just chop up some peanut butter cups instead of making your own version.


Peanut Butter Cookie Cake

Cookie Layers:
1 cup butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 cup creamy natural peanut butter
2 cups unbleached all purpose flour
2 tsp baking soda
12oz semi sweet mini chocolate chips

Cream butter and sugars together.  Mix in eggs and peanut butter.  Mix in flour and baking soda.  Fold in chocolate chips.  Divide batter between 3 greased 9in square pans.  Spread the cookie dough out into an even layer.  Bake at 350 for 10 to 14 minutes or until cookies are done.  Remove from pans and cool.

Peanut Butter Cup Chunks:
1 cup creamy natural peanut butter
2 cups powdered sugar
2 tbls butter
enough milk to make mixture easy to spread
6oz milk chocolate chips

Mix together peanut butter and butter.  Heat in the microwave until smooth and melted.  Stir in powdered sugar.  Add enough milk to make the mixture easy to spread with a spoon.  Line a cookie sheet with waxed paper and spread peanut mixture out into a thin layer.  Melt milk chocolate chips and spread across top of the peanut butter.  Chill to set.  Break into chunks.

Chocolate Glaze:
14oz non fat sweetened condensed milk
12oz milk chocolate chips
1 tsp vanilla
2 tbls milk

Mix all ingredients together in a bowl.  Microwave, stirring often, until mixture is melted and smooth. Stir in milk to thin glaze slightly.

Filling:
8oz reduced fat cream cheese
14oz no fat sweetened condensed milk
12oz peanut butter chips
1/4 cup creamy natural peanut butter
3/4 of the peanut butter cup chunks

Melt peanut butter chips in the microwave until smooth.  Set aside.  Blend together cream cheese, sweetened condensed milk, and peanut butter until smooth.  Mix in melted peanut butter chips.  Fold in the peanut butter cup chunks.

Spread 1/3 of the peanut butter filling on top of a cooled cookie layer.  Spread a thin layer of chocolate glaze on top of the filling.  Top with another cookie layer and spread another 1/3 of the peanut butter filling.  Spread another layer of chocolate.  Repeat with final layer, spreading the chocolate down the sides of the cake as well as the top.  Garnish with remaining peanut butter cup chunks.  Chill to set.

Caramel Brownie Pie

This dessert is insanely rich so slice accordingly.  Chocolate caramel glory...oh yes.  I'm pretty sure this treat will destroy any cravings with one bite.  ;)

I used this caramel recipe for my dessert.  Packaged caramels thinned with some milk work just fine.  Caramel ice cream topping would work great as well.

This recipe is loosely based on one I ran across in a Southern Living cookbook.


Caramel Brownie Pie

Brownie Base:
1 1/3 cup semi sweet chocolate chips
1/3 cup butter
1 tsp vanilla
2 eggs
3/4 cup sugar
1/4 tsp salt
3 tbls dark cocoa powder
1/3 cup flour
1/2 cup thinned caramel

Melt chocolate chips and butter in the microwave, stirring often. Be careful that you don't overheat the chocolate. Stir in vanilla, sugar, salt, and cocoa powder. Beat the eggs lightly in a small bowl before adding them to the chocolate mixture. Mix in the flour. Pour batter into greased 9 inch pie pan.  Pour caramel on top of batter and swirl to mix the two together.  Bake at 350 for about 15 to 20 minutes.

Topping:
1 cup dark chocolate chips, melted
1 cup thinned caramel

Spread caramel and chocolate on top of slightly cooled brownie base.  Use a butter knife to swirl the two together to create a pattern on the top.  Cool and then chill before slicing.

Apple Crisp for Two

I have sooooo been craving some apple crisp.  It smells amazing.  I can't wait to have it for dessert tonight, topped with some ice cream.  Cue the happy dance!

Apple crisp is one of the few recipes that you can make a very small amount of without a problem.  I can't be tempted to dive back in for more if there isn't any leftovers.  ;)  It's painful being a sensible eater I tell you...ehehehe. 

Apple Crisp for Two

Apple Filling:
1 Fuji, peeled and sliced thin
1 tbls sugar
1 tsp flour
1 tsp lemon juice
1/8 tsp cinnamon
dash of salt
1 tsp tub margarine

Combine the sugar, flour, cinnamon, and salt.  Toss the sliced apples in the mixture.  Pile coated apples into small baking dish.  Top with margarine and lemon juice.   Bake at 375 for 30 to 35 minutes until the apples have become tender and baked down a bit. 

Crust:
1/2 cup old fashioned oats
1 1/2 tbls tub margarine, melted
2 tbls brown sugar
1/8 tsp cinnamon

Mix everything together.  Sprinkle over the top of the baked apples and return to the oven for 10 to 15 minutes.  You can serve it immediately after it's done baking if you wish....or if you can stand the wait...let it cool.


Another pic of the process...

I like my apples to be tender and reduced down a bit, which is why I always bake the filling on it's own first.  I do the same with my apple pies.  This way I know I'm going to get the filling just the way I like it without putting my crusts at risk of overbaking.  Personal quirk there, but I do not like to bit into a dry bit of apple.  ;)