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!
(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.
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
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.
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
brownie crumbs, optional
PITY PARTY 71 over at 30 Handmade Days
And now featured on BUTTERFINGER’S Facebook page. :)
I made this several months ago and wanted to share it here.
Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
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.
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.
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.
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.
*For the low carbers looking for a treat, here’s some choices:
. . .
Today I’m linking with
Mornings are busy around here!
Sometimes breakfast can be as simple and delicious as a peanut butter and jelly (sugar free for me) wrap.
Low Carb PB & J Breakfast Wrap
Using your favorite low carb tortilla, thinly spread a tablespoon of your favorite no sugar added peanut butter around the tortilla covering as much as possible up to within about 1/2″ of the edge. Top that layer with a tablespoon or less of your favorite sugar free jelly or jam. Roll up into a wrap. It sometimes get messy, but is oh-so-good with a hot cup of coffee!
I know…it’s not rocket science…but stayed tuned for tomorrow. I have a cookie recipe coming up that will rock your socks off!
Have a great Thursday!
. . . . .
Today I’m linking with
In October 2008, I was just getting started on my blog and wanted to share one of my favorite recipes.
In October 2009, I shared the very popular low carb sugar free
Peanut Butter Cookie
(Click on pictures for recipes.)
Check back later for another great recipe.
… … oOo … …
Today I’m linking to
Easy Peanut Butter Fudge
2 cups granulated sugar
2/3 cup milk
1 cup marshmallow creme
1 cup peanut butter, creamy or chunky
1 teaspoon vanilla
Boil sugar and milk in a medium saucepan, stirring occasionally, to soft ball stage*, or about 236° on a candy thermometer.
Remove from heat and stir in remaining ingredients. Beat well with a wooden spoon until the fudge begins to turn glossy.
Pour candy into a greased 8×8-inch pan. Cut peanut butter fudge into squares when firm. Enjoy!
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).
Okay, if you have a few carbs to spare you can enjoy this rich treat .
Jonathan’s Peanut Butter Chocolate Chip
Low Carb Cheesecake
4 Voortman Sugar Free Chocolate Chocolate Chip Cookies
5 Murray’s Sugar Free Peanut Butter Cookies
1 Cup Almond Flour
3 Tbsp Granulated Splenda
6 Tbsp Melted Butter
1 Oz. Un-Sweetened Baking Chocolate Bar
1 Tbsp Semi-Sweet Chocolate Mini Chips
24 Oz. Philadelphia Cream Cheese
1 Cup Granulated Splenda
¼ Cup Splenda Brown Sugar Blend
4 Large Eggs
½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter
1 Tbsp Pure Vanilla Extract
1 Cup Sour Cream
8 Reeses Sugar Free Miniatures
2 Oz. Un-Sweetened Baking Chocolate Bar
½ Cup Semi-Sweet Chocolate Mini Chips
- Preheat Oven to 350 degrees
- In a food processor, pulse cookies until small crumbs. Remove and place in bowl and mix in almond Flour and Splenda. Stir with spoon until well mixed. Add melted butter; mix well and press into bottom of spring form pan.
- Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
- Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth. Add peanut butter and vanilla and mix until creamy. Add sour cream and finish mixing. With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
- Remove crust from refrigerator and pour filling into pan. Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven.
- Bake for 60-80 minutes. Time will vary depending on oven. Do not overcook, the middle should be almost set. Insert a toothpick into center and you should have a small amount of filling on toothpick
- Run knife around the edge and cool before removing the pan outer ring. Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.
20 small servings = 13 carbs per serving
I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980′s. It was a favorite of my brother and he still requests them today. This recipe is great for the Christmas holiday or even Easter!
Peanut Butter Balls
One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)
Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.
Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens. This recipe makes several dozen.
Store in the fridge for several days or on the counter ‘cause they won’t last long!
Check out the parties over at
Posted in chocolate, Culinary Creations (High Carb), Desserts, Holiday Hits
Tagged balls, chocolate, dip, holiday, peanut butter, recipe, sugar. dipped, sweet, treat