CHOCOLATE AND PEANUT BUTTER DRIP CAKE

CHOCOLATE AND PEANUT BUTTER DRIP CAKE

This Chocolate and Peanut Butter Drip Cake is completely sinful. With smooth peanut butter buttercream and a moist, rich chocolate cake topped with MORE chocolate AND peanut butter cups, it’s hard to say no to a slice of this!

One of life’s simplest pleasures is a good ol’ chocolate cake. Towering rounds of decadent chocolate fudge layered with smooth sweet cocoa buttercream… I can’t think if anything else I’d rather have as a birthday cake. Oh wait. Yes I can. Add peanut butter to it! And chocolate ganache! And then take it five miles over the top with chocolate and peanut butter candy because that’s how I roll. Culminating in the blissful result that is this Chocolate and Peanut Butter Drip Cake.

Clearly I’ve been drooling over too many Katherine Sabbath drip cakes and they’ve taken over my brain. That lady is FOR REAL. I’ve lost hours of my life to watching How to Cake It videos on Youtube (but not wasted! Yolanda Gampp is brilliant!). It was time to put everything I’ve learned into practice with my sister’s birthday cake!

Betty Crocker’s Cocoa Fudge Cake can’t be beat (even though my mother’s handwriting is all over our recipe – that’s what cookbooks are for! Like me she tends to fiddle with recipes until they’re just how she likes them!), dark and rich and perfectly moist, it’s a chocolate cake classic.

If you don’t have buttercream, start with cup on the side to mix milk and vinegar, and let sit for a couple minutes until it gets nice and chunky (EW – or just go buy buttermilk). Mix all of your dry ingredients in a bowl. Cocoa is so darn pretty – that colour is just soooo rich.

Then add the milk and the rest of your wet ingredients. Beat them all together, scraping down the sides of your bowl every once in a while so everything gets mixed together. Then turn that sucker up and beat the mixture on high for about 3 minutes.

Set those to bake in the oven. You’ll want your cake to be completely cold (like sitting in the pan for 45 mins to an hour) before you attempt to level and frost it, to keep the structural integrity!

Now for the frosting! This buttercream recipe from Sweet Savory Life is hands down, THE most delicious frosting of all time. It tends to have air bubbles, but that flavour cannot be beat! It’s rich but not too sweet, very adaptable, and easy to make harder or softer as necessary.

I wanted the inside of the cake to be like a peanut butter cup, so I made some extra cocoa frosting to alternate layers. Mix all those ingredients in a bowl, you really can’t go wrong here. It needs to be easily spreadable, so if you need to add a little more cream, go ahead. One layer at a time, carefully assemble your cake. Again, make sure that cake is COLD, for stability.

Crumb coat! This I didn’t know was a thing until I started taking decorating classes, but just put a thin layer of icing over the cake, enough to trap all the crumbs, and pop in the fridge or freezer for at least 30 minutes to really solidify that barrier before you frost the rest of the cake.

CHOCOLATE AND PEANUT BUTTER DRIP CAKE
CHOCOLATE AND PEANUT BUTTER DRIP CAKE

INGREDIENTS :

Cocoa Fudge Cake  (The recipe below will make two 81/2 inch pans, so I doubled it for a four-tier cake)

  • 1⅔ cups all-purpose flour or 2 cups cake flour
  • 1½ cups white sugar
  • ⅔ cups cocoa
  • ½ cups vegetable oil
  • 1½ cups buttermilk (OR 2 Tbsp vinegar in 1½ cups milk)
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 2 eggs
    Peanut Butter Buttercream (The recipe below will only be enough to cover a 2-layer cake, so I doubled it for a four-tier cake)
  • 1 cup unsalted butter
  • 3-4 cups sifted powdered sugar
  • ¼ tsp salt
  • 1 tbsp vanilla extract
  • 3-4 Tbsp milk or heavy cream (I always use cream with this recipe!)
  • 1 cup smooth peanut butter
    Chocolate Ganache (As long as your cake is 8-10″ round, this should be all you need no matter the height!)
  • ½ cup melted semi-sweet chocolate
  • ½ cup cream
    Optional Toppings: Mini Reeses’ Pieces, Mini Reeses’ Peanut Butter Cups, and Reese’s Peanut Butter cups, crushed.

INSTRUCTIONS :

For the Cake:

  1. Preheat oven to 350°, and grease and flour four 8½ inch round pans (or two pans twice!)
  2. Mix all of the cake ingredients together in the order they’re listed on medium first, scraping the sides occasionally.
  3. Then turn it up to high and let it go for 3 minutes, scraping occasionally.
  4. Pour into your pans, and pop in the oven for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
  5. LET COOL COMPLETELY AND I MEAN COMPLETELY BEFORE YOU TAKE THE CAKE OUT OF THE PANS.
  6. I’m serious here. It should take about 45mins to an hour.

For the Buttercream

  1. Mix all ingredients together, scraping the sides occasionally.
  2. The peanut butter will make the buttercream stickier, so you may have to add a little more powdered sugar.
  3. This needs to be very easy to spread, so make sure the frosting isn’t stiff at all.
  4. Add a little more cream if necessary.

Assemblage:

  1. Level your cakes. There are many tutorials online, but you want to make sure they are FLAT.
  2. Using a spatula, distribute about ½ cup of frosting between each layer of cake.
  3. Make sure it’s level before adding the next level directly on top.
  4. Frost the outside of your cake with a very thin layer of buttercream to lock all those crumbs in!
  5. Pop it in the fridge or freezer for about 30 minutes to harden the crumb coat and seal those in.
  6. We don’t want any crumbs on our final product!
  7. Bring it out of the fridge or freezer and frost the rest with a nice thick layer of buttercream.
  8. Pop back in the fridge or freezer for another 15-20 minutes.

For the Ganache

  1. In a pot on the stove, SLOWLY heat the chocolate and add the cream, stirring frequently.
  2. You don’t want it to boil at any point, or for the cream to curdle.
  3. If your ganache separates (like mine did),
  4. just add a tablespoon or two of warm milk, works like a dream! You’ll know it’s done when it is smooth and creamy!
  • NOTES
    If you wanted to have cocoa buttercream in place of, or in addition to the peanut butter buttercream (peanut buttercream?), just add ½ cup of cocoa instead of the peanut butter.

You can find complete recipes of this CHOCOLATE AND PEANUT BUTTER DRIP CAKE in halifaxbloggers.ca

CHOCOLATE CHIP CARAMEL BUTTER BARS

CHOCOLATE CHIP CARAMEL BUTTER BARS

Chocolate Chip Caramel Butter Bars – easy sugar cookie bars filled with chocolate chips and caramel! These gooey bars are the perfect dessert recipe! So…question: is football over yet? I’m asking for a friend. No? Okay then, fine.

In all honesty…I think I’m kind of over football season (before it’s even gotten started) because I haven’t been invited to a party yet. A friend of mine mentioned one but it didn’t happen…so now I’m thinking I need to organize something. Because watching football is way more fun when the husbands watch it in the family room and the wives gossip over wine in the kitchen.

And did I mention football food? I feel like I’ve been training all my life for football party eating. Chips, nachos, dip, cookies and bars: I’ve emptied out one of my legs especially for the occasion. Before you get baking for next weekends games (because I know you all tailgate, right?) you need to print this recipe. These ooey gooey Chocolate Chip Caramel Butter Bars are the dessert that your next party will be talking about for days.

This recipe is a brainchild of so many other recipes. I started thinking about all my favorite gooey bars, especially the chocolate chip ones. But then I thought I’ve been there, done that…so I decided to make my favorite sugar cookie recipe and add chocolate chips. But, still, I wanted to fallifize (remember that word I made up?) the recipe…so I decided to use caramel in the center, like I did with my Caramel Peanut Butter Cookie Bars.

All in all I ruminated about this recipe for DAYS before I finally made it. Seriously, I went back and forth akin to my husband picking his fantasy team for the week.

The result of all my brainstorming resulted in these Chocolate Chip Caramel Butter Bars. They’re a sugar cookie crust, made with my favorite Challenge Butter, stuffed with gooey chocolate chips and layered with caramel sauce. Once they bake they’re gooey to the MAX. As you can tell, I probably cut these a little too soon.

I wanted the gooey to come across in my photos…and they ended up being plate-and-fork bars. But after a few hours of chilling in the refrigerator they were much more manageable finger food.

CHOCOLATE CHIP CARAMEL BUTTER BARS
CHOCOLATE CHIP CARAMEL BUTTER BARS

INGREDIENTS:

  • 1 1/2 cups unsalted Challenge butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 4 cups + 1/4 cup all purpose flour, divided
  • 2 cups chocolate chips
  • 1 (11-12 ounce) jar caramel or salted caramel ice cream topping

INSTRUCTIONS :

  1. Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
  2. Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer).
  3. Once the mixture is creamed and fluffy, mix in the eggs and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt.
  4. Slowly mix in 4 cups flour until the mixture is just combined, then stir in the chocolate chips.
  5. Press about 2/3 of this mixture in the bottom and about 1/2” up the sides of the prepared pan.
  6. Stir the caramel sauce and remaining 1/4 cup flour in a small bowl.
  7. Pour over the top of the dough.
  8. Drop spoonfuls of the remaining dough evenly over the top of the caramel.

You can find complete recipes of this CHOCOLATE CHIP CARAMEL BUTTER BARS in crazyforcrust.com

Pumpkin Coffee Cake

Pumpkin Coffee Cake

This is the fall recipe you’ve all been waiting for- Pumpkin Coffee Cake! A big slice of spiced pumpkin cake with cream cheese filling in the center and crunchy brown sugar-cinnamon crumbs on top drizzled with sweet glaze, paired with a cup of coffee is perfect way to start a fall day. And that’s what I love the most about every coffee cake. You can devour a big fat slice of cake in the morning without filling any guilt. I’m totally obsessed with coffee cakes.

Perhaps you’ve noticed, two of the three recipes have cream cheese filling. Well, I know, I know… Coffee cake should be simple, single layered cake with streusel topping and possibly with a simple glaze drizzled on top, but who cares?! A little cream cheese filling won’t hurt anyone!!!

Cream cheese filling makes this moist and flavorful, spiced pumpkin cake really special. You could eat it for a breakfast or a snack, but it look fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.

No matter when or where you eat it, you’re going to love this Pumpkin Coffee Cake. The cake itself is not too sweet, but it’s very moist and flavorful. Crunchy brown sugar-cinnamon streusel topping and powdered sugar glaze sweeten the cake. When you grab a fork and dig in, you’ll have the perfect combo in every single bite.

If you want to make all from scratch and make your own pumpkin puree, instead using stuff from the can, you can find the recipe here. If you love the combination of pumpkin and cream cheese, I recommend you to try my Pumpkin Cheesecake with Oreo Crust or my Pumpkin Lasagna recipe.

Here are more pumpkin desserts to enjoy in cozy fall days:

  • Mummy Pumpkin Cookies
  • Snickerdoodle Pumpkin Cookies
  • Wthie Chocolate Pumpkin Cups
Pumpkin Coffee Cake
Pumpkin Coffee Cake

INGREDIENTS :

For Crumb Topping:

  • ¾ cup flor
  • 1 teaspoon ground cinnamon
  • 4 Tablespoons sugar
  • 4 Tablespoons light or dark brown sugar
  • 6 Tbsp. unsalted butter- cold and cut into small cubes

For Cream Cheese Filling:

  • 8 oz. cream cheese-softened
  • 4 Tbsp. sugar
  • 1 teaspoon vanilla
  • 1 egg white

For Pumpkin Cake:

  • 1 ¾ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 egg
  • 1 egg yolk
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • ½ cup plain Greek yogurt
  • 1 ½ teaspoon vanilla

For the Glaze:

  • 3/4 cup powdered sugar
  • 1-2 Tablespoons cream or milk (I used cream)

INSTRUCTIONS :

First make the crumbs:

  1. in a bowl stir together flour, sugar, brown sugar and cinnamon.
  2. Add chilled cubed butter and using a fork or pastry blender press to combine evenly and create large crumbs. Set in the fridge until ready to use.
  3. Preheat the oven to 350 F. Grease 9 inch springform pan, line the bottom with parchment paper and set aside
  4. ( I baked this cake in 8 inch springform pan and it almost overflow the pan while baking so you better use 9 inch pan, but your cake won’t be as tall as the cake on the photo).
  5. To make cream cheese filling in a medium bowl beat together softened cream cheese and sugar until creamy.
  6. Mix in egg white and vanilla just to combine. Set aside.
  7. To make the cake toss together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice, set aside.
  8. In a large bowl mix together egg, egg yolk, sugar and brown sugar, pumpkin puree, oil, Greek yogurt and vanilla to combine evenly.
  9. Add dry ingredients and mix to combine.
  10. Pour half of the pumpkin cake batter in the pan, spoon cream cheese filling on top.
  11. Gently pour remaining pumpkin cake batter, smooth the top, sprinkle with crumb topping and bake 45-55 minutes
  12. (until the toothpick inserted in the center comes out clean, a few moist crumb is OK)
  13. Start checking after 45 minutes because if you bake it too long the cake will be dry.

You can find complete recipes of this Pumpkin Coffee Cake in omgchocolatedesserts.com

PEANUT BUTTER BROWNIES

PEANUT BUTTER BROWNIES

Hey there! Mandy from Mandy’s Recipe Box here today! I seriously have the best brownie recipe ever, right here. That’s a huge statement that I don’t say lightly. It’s absolutely true.

I don’t love regular brownies. I will eat them here or there, but I won’t seek them out that’s for sure. Go ahead and say it: Weirdo. But these Peanut Butter Brownies, you guys. I made them first thing in the morning and after one bite, they totally became my breakfast. No joke. What? I had them with a glass of milk. Milk is totally a breakfast food.

The frosting is so light and fluffy that you can eat it with a spoon. These might look a little rich but aren’t rich at all. Perfect for snacking and good luck having any leftovers after serving these!

PEANUT BUTTER BROWNIES
PEANUT BUTTER BROWNIES

INGREDIENTS :

Brownie Ingredients:

  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 2 cups brown sugar, packed
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. salt

Peanut Butter Frosting:

  • 2 cups creamy peanut butter
  • 1 cup butter, softened
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • 3 to 4 Tbsp. heavy cream or milk
  • 2 cups powdered sugar

INSTRUCTIONS :

  1. In a large bowl or the bowl of your stand mixer, beat together the peanut butter and butter.
  2. Add in brown sugar, eggs and vanilla; beat until light and fluffy.
  3. Add in the flour and salt; mix well.
  4. Spread into a 9×13 pan that’s been greased or lined with foil.
  5. Bake at 350 degrees for 30-35 minutes.
  6. Cool in pan; frost with Peanut Butter Frosting.

Peanut Butter Frosting:

  1. Blend peanut butter and butter together until light and fluffy.
  2. Add the remaining ingredients and mix until smooth.

You can find complete recipes of this PEANUT BUTTER BROWNIES in thisgrandmaisfun.com

REESE’S PEANUT BUTTER CUPCAKES

REESE’S PEANUT BUTTER CUPCAKES

Chocolate cupcakes with peanut butter frosting and a Reese’s chocolate baked in the center.
It’s been really difficult writing this post. Editing the pictures. Getting it ready to share with you guys. It’s been a constant reminder that ALL I WANT is another one of these cupcakes. Or two. Or three.

I’ve been dreaming of them ever since I made them. Chocolate Cupcakes with Peanut Butter Frosting and a mini Reese’s chocolate baked in the center. BEST CUPCAKES Ever. You can never, ever go wrong with chocolate and peanut butter.

*Disclaimer….these cupcakes are made using a cake mix (gasp!). Here’s the honest truth. As much as I totally believe in cooking everything from scratch (here’s my favorite homemade chocolate cupcakes recipe) I believe there is a time and a place for boxed cake mixes.

I “doctor” cake mixes all the time–I change the add-in’s so that the end result tastes like they’re from scratch! Sometimes you only have 5 minutes to throw together a treat, and the batter for these cupcakes only takes that long! And the best part is no one will ever guess (or care) that you used a cake mix!

REESE’S PEANUT BUTTER CUPCAKES
REESE’S PEANUT BUTTER CUPCAKES

INGREDIENTS :

For the Chocolate Cupcakes* :

  • 1 box chocolate cake mix
  • 4 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 heaping Tbsp Greek yogurt
  • 30 mini Reese’s cups, divided

For the Peanut Butter Frosting :

  • 1/2 cup (1 stick) butter, room temperature
  • 1 1/2 cups creamy peanut butter
  • 2 cups powdered sugar
  • 1 1/2 tsp vanilla
  • 1/2 cup evaporated milk or cream

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
  2. Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth.
  3. Spoon batter into cupcake pans, filling the liners 1/2 full.
  4. Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little (the tops of the Reese’s can still be showing, like photo above).
  5. Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.

For the Peanut Butter Frosting

  1. Beat together butter, and peanut butter until smooth.
  2. Add powdered sugar and vanilla and beat again until combined.
  3. Add cream or milk, beating well until light and fluffy.
  4. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
  5. Frost cupcakes (I used a wilton 1M tip in the photos above).
  6. Chop up the remaining pieces of Reese’s and sprinkle on top of the frosting.

You can find complete recipes of this REESE’S PEANUT BUTTER CUPCAKES in tastesbetterfromscratch.com

CHOCOLATE LASAGNA

CHOCOLATE LASAGNA

Chocolate lovers rejoice! This no-bake Chocolate Lasagna is filled with cream cheese, chocolate pudding, and chocolate chips on top of an Oreo cookie crust!

My aunt had a barbecue over the weekend and I jumped on the chance to test out this chocolate lasagna recipe. Oreos are great for no-bake recipes (see my Reese’s Peanut Butter Cup Oreo Bon Bons) and with all the flavors coming out lately, you could really switch up the direction of this no bake dessert. But, gimme all the chocolate.

If you love chocolate then this is the layered dessert for you. It’s full of creamy, dreamy flavors and textures that make your tastebuds happy. Because it’s layered into one pan, it’s the perfect take along for potlucks, parties and holidays. Since there’s no baking involved with this chocolate lasagna, you won’t have to heat up your kitchen making it perfect for warm months as well.

See the fun mini chocolate chips on top? You can even change the feeling of this no bake dream by substituting shaved chocolate for the chocolate chips. Use a vegetable peeler to shave a bar of bittersweet chocolate, creating short or long ribbons to sprinkle on top.

Why bittersweet instead of semi sweet or milk chocolate? You can certainly use whichever chocolate you prefer, but because there’s less sugar in a bittersweet bar, it simply shaves better creating prettier chocolate shavings for this chocolate lasagna. So while chocolate chips are fun for a barbecue or birthday party, you might want to try shaved chocolate for a holiday get together.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

CHOCOLATE LASAGNA
CHOCOLATE LASAGNA

INGREDIENTS :

  • 1 package (36 cookies) Oreos
  • 6 Tablespoons butter, melted
  • 1 brick (8 oz) cream cheese, at room temp
  • 1/4 cup sugar
  • 3 1/4 cups milk, plus 2 Tablespoons, divided
  • 1 tub (12 oz) Cool Whip, divided
  • 2 (3.9 oz) packages instant chocolate pudding
  • mini chocolate chips

INSTRUCTIONS :

  1. Use a food processor (or a zip top bag and a rolling pin) to crush the Oreos into fine crumbs.
  2. Into a medium bowl, pour in the cookie crumbs and melted butter.
  3. Stir until thoroughly mixed.
  4. Pour into a 9 x 13 baking dish and use a spatula (or the bottom of a measuring cup) to evenly press the crumbs across the dish.
  5. In the same medium bowl, add the cream cheese and beat with a hand mixer until fluffy.
  6. Add in the 2 Tablespoons of milk and sugar and mix well.
  7. Use a spatula to divide the Cool Whip in half and fold half into the cream cheese mixture.
  8. Spread the cream cheese mixture over the cookie crust and pop it into the fridge to set for about 10 minutes.
    While it’s setting, to a large bowl,
  9. add the pudding mixes and 3 1/4 cups milk and beat on medium until it starts to thicken.
  10. Spread the pudding mixture over the cream cheese layer.
  11. Put back into the fridge to set for another 10 minutes.
  12. Once set, gently spread the remaining Cool Whip over the top and sprinkle with mini chocolate chips.

You can find complete recipes of this CHOCOLATE LASAGNA in amandascookin.com

Disneyland’s Hot Chocolate

Disneyland’s Hot Chocolate

Even though it doesn’t get too cold at the Disneyland Parks in the winter, it’s cold enough that you’ll want a jacket…and some of their AMAZING Hot Chocolate from the Napa Rose Restaurant in the Grand Californian hotel.

I’m dreaming of this pricey hot chocolate while 9 months pregnant, but there’s no way I am going to Disneyland anytime soon! I decided to make some of my own from the comfort of my own kitchen. It was definitely worth the trip to the grocery store, even in my state. 😉

This creamy, dreamy hot chocolate is served at the Napa Rose restaurant in the Grand Californian Hotel. Now you can make it in your own kitchen!

Disneyland’s Hot Chocolate
Disneyland’s Hot Chocolate

INGREDIENTS :

  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1 1/2 cups cocoa powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon milk chocolate, grated
  • 1 14-oz can sweetened condensed milk
  • 1/8 teaspoon vanilla extract
  • whipped cream for topping
  • ground cinnamon for topping

INSTRUCTIONS :

  1. In a medium sauce pan, pour milk and heavy cream.
  2. Heat over medium-high heat (be sure to watch it carefully – you don’t want it to boil or scald!).
  3. In a large bowl, whisk together cocoa, sugar and milk chocolate.
  4. Slowly add this dry mixture to the milk mixture until completely combined. Reduce heat to medium.
  5. Add in sweetened condensed milk and vanilla, and stir until completely combined.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Remove from heat and serve in individual mugs.
  8. Top with whipped cream, ground cinnamon, and additional chocolate shavings, if desired.

You can find complete recipes of this Disneyland’s Hot Chocolate in sixsistersstuff.com

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Today is a great day. It’s Chocolate Peanut Butter Day!

Woot woot!

So what exactly does that mean? Well, it means you are about to be blown away by chocolate and peanut butter recipes (never a bad thing). I’ve joined forces with 31 fellow bloggers to showcase these tasty ingredients all on the same day. My girls Carla from Chocolate Moosey and Miriam from Overtime Cook are orchestrating the whole event, and we want you to join in on social media using #chocPBday, grab more delicious recipe on the Chocolate PB Pinterest board, and best of all… enter to win 1 of 3 prize packs from OXO, King Arthur Flour, and Peanut Butter & Co. in the giveaway below (find it below the recipe)!

But first… Chocolate Peanut Butter Earthquake Cake.

Here’s the deal with this cake – it ain’t purtty.

It’s meant to look like a peanut butter earthquake has come in and wreaked havoc on an innocent chocolate cake. All the while, tasting super rich, moist and delicious.

I found it tasted best when it was served warm, a-la-mode style.

The cake is actually super easy to make, and a riff on the classic earthquake cake.

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE
CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

Ingredients

  • 1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water)
  • 1/2 cup butter
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 3 1/2 to 4 cups powdered sugar
  • 1/2 cup chocolate chips
  • 1 cup miniature chocolate peanut butter cups, halved

Instructions

  1. Preheat oven to 350 degrees F.
  2. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9×13 cake pan, DO NOT BAKE – set aside.
  3. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy.

You can find complete recipes of this CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE in iwashyoudry.com

BROWN SUGAR PECAN PIE CHEESECAKE

BROWN SUGAR PECAN PIE CHEESECAKE

I’ve taken two of the best desserts out there and combined them into one knock-out recipe!

This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!

I’m smitten.

You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.

Unless you’re allergic to pecans…

The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar.

It’s the perfect base for a layer of pecan pie.

Obviously I’m all about simple, simple, simple… so when it came to adding that pecan pie layer on top, I went the easy route.

All I did was coarsely chop some pecans and spread them over the cheesecake filling. Then I whisked some eggs and caramel ice cream topping together to create a rich and delicious pecan pie filling. Just pour it over the pecans and bake the cheesecake!

I won’t lie, the filling was really close to the top and I was nervous it might over flow while baking. I placed it on top of a foil lined baking sheet just in case, but nothing spilled out! Success!

BROWN SUGAR PECAN PIE CHEESECAKE
BROWN SUGAR PECAN PIE CHEESECAKE

Ingredients

For the Crust:

  • 8 large sheets of graham crackers
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp melted butter

For the Filling:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 4 large eggs

For the Pecan Topping:

  • 1 1/2 cups chopped pecans
  • 3 large eggs
  • 1 (12.25 oz) jar caramel ice cream topping

Optional toppings: pecans and more caramel ice cream topping

Instructions

  1. Preheat oven to 350 degrees F. Place a 9″x13″ pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
  2. To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10″ spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
  3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.

You can find complete recipes of this BROWN SUGAR PECAN PIE CHEESECAKE in iwashyoudry.com

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!

September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.

I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.

I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.

I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!

GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE
GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE

INGREDIENTS:

  • 3 portabello mushroom caps
  • 1 tablespoon canola oil
  • 4-ounces reduced-fat cream cheese, softened
  • 1 cup grated extra sharp cheddar cheese (about 4 ounces)
  • 1 clove garlic, grated or finely minced
  • 2 cups firmly packed fresh spinach, finely chopped
  • salt and pepper to taste

INSTRUCTIONS :

  1. Preheat the grill to medium heat.
  2. Wipe the mushrooms with a damp paper towel to clean off any dirt.
  3. Dry well. Do not rinse under water. Using a spoon, take out the black gills of the mushrooms.
  4. Also remove the stems. Using your hands, rub oil onto the outside of the mushrooms.
  5. In a mixing bowl, mix together softened cream cheese, sharp cheddar, garlic and spinach.
  6. Taste and add salt and pepper to taste. Mix until combined.
  7. Divide cheese mixture between three prepared mushroom caps (I used my hands for this!).
  8. Put on the grill, cover and cook until cheese is melted and mushroom is cooked, about 10 minutes.
  9. Transfer to a serving dish and serve immediately.
  • NOTES : If grilling season is over where you live – make these in the oven, 425 degrees Fahrenheit for 10 minutes should be good! You want to see the cheese bubbling.

You can find complete recipes of this GRILLED PORTOBELLA MUSHROOMS WITH SPINACH AND CHEESE in rachelcooks.com