Peanut Butter Hot Chocolate

Can there be anything better on a cold snowy day?!

I’m a little “under the weather” and this Peanut Butter Hot Chocolate made for me by my sweet younger brother just hits the spot.

Rich, creamy and darker than my photo…well, it’s just delicious and you’ll have to try it for yourself!  :)

Peanut Butter Hot Chocolate

2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter

Warm milk and cream in a medium
saucepan over a medium-low heat.

Add chocolate, and whisk until melted and combined.

Continue to warm mixture until thick, about 5 minutes. Whisk in
peanut butter until smooth.

Pour into mugs and enjoy!

Brownie Crusted Butterfinger Cheesecake

(I’ve added a PRINT button.  Hope this helps.)

I’m on a cheesecake kick it seems!  :)

Actually I made this for our Pastor’s Appreciation Dinner.  Our pastor loves peanut butter and I wanted to make a special dessert.  This rich cheesecake was very tasty and gone within just a few minutes.

Butterfinger Cheesecake with a Brownie Crust

For the crust:

Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.

Cheesecake filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture into the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

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Sharing with…

   

PITY PARTY 71 over at 30 Handmade Days

And now featured on BUTTERFINGER’S  Facebook page.  :)

Cake Batter Blondies

Since I was having company for Sunday dinner, I wanted to

find an easy dessert to throw together.

Cake Batter Blondies

This recipe was perfect!

You’ve got to check out the recipe.  It’s just a couple of links away.

Photo courtesy of Scrumdillydilly

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and for my low carb friends…

a fabulous looking Chocolate Chip Blondie

or what about  LindaSue’s Pecan Blondies?

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*Click on the photo to be taken to the recipe.

My Baked Fudge ~ Sugar Free

When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.

My family likes the individual Molten Chocolate Cakes I make for them.  So do I!  But…I don’t need the sugar, so I set about making something similar for myself.

I checked to see what ingredients I had on hand and this is what I came up with.  I had no idea if this would work without flour or an egg, but guess what?!  It did!

It’s actually very yummy, especially with a little sugar free ice cream on top.  The individual serving size is just the right amount for a single serving.  It satisfies and when its gone…it’s gone.

On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.

In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like.  I added  Splenda to taste and about a tablespoon of unsweetened coconut.  I know this all sounds kinda weird, but it worked for me!  lol

I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.

I put it in a 400º toaster oven for about 15 minutes.  The crust on top looked just like a brownie!  And inside it was all gooey.  Yum-yum!

See all that warm, gooey, yumminess!

Linking to:

Stormy Monday

Storms And Rainbows by Ruth Warren

Storm clouds gather in a cobalt sky Beneath a far-away world, gazing high Embracing power of nature’s force Commence a journey of ancient course Whipping winds cleanse the deepening doubt Assembled force from within, without Darkness surrounding gathering light Face assaulted by blustering bite Arms raised high in a soulful appeal Summoning strength long thought unreal Undisturbed, the storm passes by Quiet electric a new heart held high In crystal clarity, sublimely calm Silently praised with cherished alms Arched in beauty, promises new Rainbow emerges in precious dew Unvoiced praise escapes without a sound Untold joys of inner peace abound Timeless harmony one could only know Of tempest storms and peaceful rainbow.

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2 years ago around this time, I posted my Southern Pecan Pie recipe.

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Mary Todd Lincoln’s Vanilla Almond Cake

In honor of Presidents’ Day…

Courtesy of Cakespy.com

Abraham Lincoln / Mary Todd Lincoln’s Vanilla-Almond Cake: It’s said that this is the one Mary made when courting Lincoln in the early days.

Since they both met and later married during the holiday season–not to mention that Honest Abe declared it to be the best cake he’d ever tasted– we figure it’s a good holiday offering to represent Lincoln’s era.

While the cake itself is good–dense, slightly nutty, and plenty buttery–we’re not so sure about its aphrodisiac powers. We made our cake in just one layer, not two; all the more frosting to glaze on over it all. 

Mary Todd Lincoln’s Vanilla-Almond Cake (via Recipe Goldmine)

• 1 1/2 cups granulated sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• 2 3/4 cups sifted cake flour
• 1 teaspoon baking powder
• 1 1/3 cups milk
• 1 cup almonds, finely chopped
• 6 egg whites, stiffly beaten
• White Frosting

1. Cream together sugar, butter, and vanilla extract.
2. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
3. Gently fold in the egg whites.
4. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
5. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.

White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves. 

In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.

Recipe and information courtesy of Cakespy.

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Andrew Jackson is from my home state of Tennessee.

His beautiful home, The Hermitage, is located in Nashville.  As a 7th grader, my whole school class made a trip to visit the Hermitage.

Since opening as a museum in 1889, approximately 16 million people from around the world have toured the Hermitage mansion, which historians consider the best-preserved early U.S. presidential home.

Misc fact from The Hermitage website: Andrew Jackson was the only President in American History to pay off the national debt and leave office with the country in the black.

Information from the Hermitage website.

Another story: Andrew Jackson’s Christmas.

Just for Fun…and a tease! :)

Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment.  I’d appreciate it so much!

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Also, just let you know…I’ve been busily baking!

Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.

Here’s some pics to let you know what’s coming up.  I’ll be sharing the recipes in the very near future.

I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!

First…

my biscuit recipe baked in a muffin pan.

Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips.  To 2 of them I added some peanut butter just to see how they would bake up.

 

Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet.  With the added fruit, I’m not too sure of the carb count.

But this sure is good when heated and topped with a little sugar free vanilla ice cream!

Hope you enjoy looking at the food pictures and will be back to check out the recipes!

Y’all come back now, ya heah?!  :D

Snow Cream!

(Recipe Re-run)

For all you with snow on the ground…

Here’s a real treat you can make with that white fluffy stuff!

Click on the photo to be taken to the original post.

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Sharing with…

Great Low Carb Breakfast Recipes

These are great for a quick breakfast on a cold snowy morning.  Grab and go!

(click on the pictures for the recipes)

Cheesy Sausage Egg Muffins

Coconut Flour Pancakes

Cheesy Sausage Balls

Low Carb Biscuits

PB & J Wrap

Low Carb Sandwich Rolls

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And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace.  It’s my breakfast on this cold snowy morning.  It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!

More low carb links:

Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

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Holiday Candy and Cookie Trays

Happy New Year!

And Happy Birthday to me!

Yesterday I turned another year older.

Since I was so busy over the holidays, I didn’t get to share with

you the holiday candy and cookie trays I made for my family

and friends.   Here’s just a few that I sent out.

Peanut Butter Balls, Coconut Macaroons, Peanut Butter Fudge

(I used my PB Fudge recipe and added 3 tablespoons of cocoa)

Nut Crescent Cookies (recipe below)

Coconut Macaroon, Choco Chip Oatmeal Bars,

Peanut Butter Balls, Peanut Butter Fudge,

White Chocolate Dipped Pretzels,

& Applesauce Nut Cake

(same items as above)

Hello Dollies, Chocolate Peanut Butter Fudge

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Here’s the recipe for the cookies:

Nut Crescent Cookies

• 1/2 cup unsalted softened butter
• 1/3 cup sugar
• 1 1/4 cups all-purpose flour
• 1 cup ground nuts (I used walnuts and pecans)
• dash salt
• 1 teaspoon vanilla extract
• confectioners’ sugar

 

Preheat oven to 325°. In a mixing bowl, cream butter and sugar.  Mix in flour, walnuts, salt, and vanilla to make a smooth dough.  Roll into balls and shape into crescents.  (I also flattened some into round cookies.)

Bake cookies on ungreased cookie sheets for about 8-11 minutes, or until just set.  Let stand for 2 minutes; transfer to wire racks to cool.

Dredge in or sprinkle with confectioners’ sugar.  Keep in air-proof container.  Makes about 3 dozen cookies.

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Over the next few days I’ll be sharing some other dishes I made over the holidays.  Some will be low carb, others not so low carb, but my plans are to go back to the low carb lifestyle full time.  I just feel better that way.

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My family doesn’t eat low carb and insists on the old fashioned Southern-style dishes and desserts that I make on occasion.  So be sure and stop by soon as I’m sure there’s a recipe coming up soon that you’ll enjoy.

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Also this year, I want to focus more on things other than food and recipes.  My daughters want to their rooms redecorated and there’s some ideas I have for redecorating my kitchen that I’ll be sharing.

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Another goal I have this year is to exercise at least 4 times weekly.  I have started walking in the evenings and I want to continue to do that as well as adding some light weight lifting and stretching.  So I may be sharing these updates as well.

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Once again, Happy New Year to you and yours!

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Easy Coconut Macaroons

I saw this recipe over at The Gourmand Mom and I’m so glad I did.

This is an easy and quick cookie recipe and the results are delicious!

I’m hooked!

I made these twice and added them to several

different trays that I gave out.

My niece said they were her favorites.  They

are so simple to make that I plan

on making them again…and again.

I made half of the recipe.

COCONUT MACAROONS

1/2 cup flour.
1/8 teaspoon salt.
3 1/4 cups sweetened flaked coconut.
1 14-ounce cans sweetened condensed milk.
1/2 tablespoon vanilla extract.
Melted chocolate chips.

Bake for 20 min at 350º.  Cool and drizzle with chocolate.  Enjoy!

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Today I’m enjoying the parties over at

Holiday Goodies!

I know Christmas is close and I’ve been so busy in the kitchen,

I’ve had very little time to actually post what I’ve been cooking.

Soon I’ll have a post on the candies and cookies I’ve been making,

but in the meantime … these are some of the dishes

I made for the Thanksgiving holiday.

Glazed Applesauce Nut Cake

Cappuccino Mousse Trifle from Taste of Home

Cherries in the Snow

Aunt Mary’s Easy Chess Pie

 

Cheesy Broccoli Rice Casserole

1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste

Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.

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Corn Spoon Bread from Deep South Dish

Cheesy Garlic Mashed Potatoes

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What have you made over this holiday season?

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Layered Peanut Butter Cake

I made this several months ago and wanted to share it here. 

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Layered Peanut Butter Cake

1/2 cup creamy peanut butter

1/2 cup butter, softened

4 eggs

1 (18.25 ounce) package butter cake mix

2/3 cup water

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Frosting:

1 cup peanut butter

1/2 cup butter, softened

4 cups powdered (confectioners’) sugar

1/3 cup heavy cream

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Chocolate Drizzle:

1/4 cup cocoa

1/2 cup cream
1/2 tsp. vanilla

Powdered sugar as needed for thickening.

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Directions:

Preheat oven to 325º.  Grease and flour two 9 inch round cake pans.

Combine 1/2 cup peanut butter and 1/2 cup (1 stick)  butter.  Cream until light and fluffy.  Add eggs one at time, mixing well after each.  Add cake mix alternately with the water.   Stir until just combined.

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Pour batter into prepared pans.  Bake at 325º  for 25 minutes or until cake bounces back to the touch.   Allow cakes to cool in pan for 10 minutes and then turn out on a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

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To Make Peanut Butter Frosting:   Combine 1 cup peanut butter, and 1/2 cup butter.   Cream together until light and fluffy.   Add the powdered (confectioners’) sugar.  Mix in enough cream to make the frosting of a spreading consistency.  Apply to cool cake.

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To make Chocolate Drizzle: Mix all ingredients in a small bowl and microwave at 70% power for 2 minutes.   Stir and cool.  Drizzle over top of cake.

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*For the low carbers looking for a treat, here’s some choices:

Carbquik Peanut Butter Cake

Three Minute PB Chocolate Cake

Sugar Free Peanut Butter Cups

 

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Today I’m linking with

Chocolate Oatmeal No Bake Cookies (sugar free)

This is not the post I had in mind, but since I have wireless problems, this one will do.  I’ve been wanting to share it anyway.

One night I came home late and wanted Chocolate Oatmeal Cookies.  My Aunt Mary used to make the best!  She always had the ingredients on hand.  We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.

I’ve never been able to boil for just one minute and get the cookies to harden up.

A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready.  This takes anywhere from 3 – 5 minutes usually in my experience.

Using Splenda totally changes this recipe.  It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend.  They must have been pretty good, tho since my girls finished them up!

Chocolate Oatmeal No Bake Cookies (using Splenda)

2 cups granulated Splenda
3 tablespoons cocoa
1 stick butter
1/2 cup milk (try using Almond Milk or Coconut Milk for few carbs)
1 tsp. vanilla
2 1/2 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine Splenda,  cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up.  (I can’t remember if I tried the “soft ball stage” test on this recipe.  I think I just cooked the mixture until it started coating the spoon.  It was right around 3-4 minutes of boiling time. )

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.  Drop by spoonful onto wax paper.  Let cool for at least 30 minutes.

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More great  No Bake Cookie recipes you might enjoy:

Squirrel Bakes

Southern Plate

Linda Sue’s CHOCOLATE LOW CARB NO-BAKE COOKIES

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Today I’m sharing with

Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

 

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

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Blender Coconut Pie

4 eggs
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.

Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.

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Recipe courtesy of the  Low Carb Friends Recipe Board.  For more reviews and variations of this recipe visit the thread found here on LCF.

 

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I’m also joining a Link Party over at