No-Bake Chocolate Peanut Butter Pie

This pie, you guys, this pie.

I whipped this up for my husband’s birthday and I’m pretty sure it was more well-received than any cake I’ve made him. It’s hard to argue with creamy peanut butter, chocolate and an Oreo crust. If you’re a chocolate-peanut butter lover like me, you need to make this ASAP. It’s really just that good.

PeanutButterChocolatePie

No-Bake Chocolate Peanut Butter Pie
(from Kevin & Amanda)
Makes 1 pie

1 package Oreos
1 cup butter, divided
1 1/2 cups + 2 Tbsp. creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Crush the Oreos in a food processor or with a rolling pin. Stir together with 1/2 cup melted butter. Press into a pie pan or spring form pan. Freeze for 10 minutes or until set.

While the crust is in the freezer, beat together the remaining butter, 1 1/2 cups peanut butter and 1 cup of powdered sugar, until smooth and creamy. Spoon into the crust and gently smooth. Place back in the freezer.

In a heat-proof bowl, add the chocolate chips and remaining peanut butter.

In a saucepan, bring the whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and peanut butter. Let stand for 5 minutes and then whisk until smooth. Pour over the peanut butter layer and smooth out. Refrigerate, covered, for at least an hour before serving.

 

What’s Baking: Chocolate Chip Pecan Cookie Bars

whatsbaking

I’m officially less than 2 months from my due and I’m starting to feel the crunch. I’m pretty sure by this point with Jake everything was mostly set up, the freezer was filling up with meals and I was (not so) patiently waiting for his arrival. This go, all the baby stuff is still in the basement, there’s list of stuff we still need to buy and any meals that make it to the freezer are retrieved within the week for nights I can’t keep up. I’m pretty much just praying I make it to my due date again because those last two weeks I may finally have some time to get things done.

ChocolateChipPecanCookieBars

One of the things that has been hitting me hard is that my days of me-and-Jake time are coming to an end. He’s at such a fun age right now and I really love spending the day with my little buddy. He’s been super into helping me in the kitchen lately so I’ve been trying to pick recipes that he can be really hands-on with.

The latest theme for What’s Baking was “bars” – and these are perfect for a toddler assistant because there’s no risk of over-mixing and if the quantities aren’t measured out perfectly, that’s just fine. And they only take about five minutes to throw together, which is pretty much how long his attention lasts these days.

TasteTesterJake

Besides being easy, they’re delicious. My little taste tester couldn’t wait to get his hands on one and then all I heard was, “Yum! YUM!” as I packaged them up. I’m sure they’ll be making repeat appearances at our summer barbecues.

TasteTestJake

Want more bar ideas for your summer baking? Check out our host for the month, Cookaholic Wife, for a roundup of all of the goodies the other bloggers made!

Chocolate Chip Pecan Cookie Bars
(adapted from South Your Mouth)
Makes 1 8×8″ pan

2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
3/4 tsp. vanilla extract
1/4 tsp. salt
1 14 oz. can sweetened condensed milk
1 cup powdered sugar

Preheat your oven to 350F degrees. Spray an 8×8″ baking pan with non-stick spray and line with baking parchment. Set aside.

In a large bowl, combine all ingredients except powdered sugar. Mix until thoroughly combined and transfer the batter to the prepared pan.

Bake for 30 minutes, until set. Let cool completely, then cut into squares. Roll each square in powdered sugar.

Cake Batter Snow Ice Cream

I’ve been sitting on this post for a year, waiting for an opportunity to post it. Guess what? We’re finally going to get some snow this weekend! We got a little bit of a dusting last weekend and Jake was so, so excited about it that I’m really hoping this weekend’s storm pans out so we can get in some good outside play time.

Cake batter is one of my favorite ice creams so I was excited to try a snow version. This worked out well – I’m pretty sure it’s going to be our go-to snow ice cream recipe!

CakeBatterSnowIceCream

Cake Batter Snow Ice Cream
(A Kate’s Recipe Box Original)
Serves 4

2/3 cup yellow cake mix
2/3 cup milk
Large bowl of snow
3 Tbsp. rainbow sprinkles

In a large bowl, whisk together the cake mix and milk until well combined. Stir in snow until you get an ice cream-like consistency. Fold in sprinkles. Serve immediately.

 

Whole Wheat Biscotti

This month’s What’s Baking challenge was to make biscotti. I wasn’t sure how this would go because I’ve never made it before – and the only biscotti I’ve ever eaten were really dry and unappealing so I didn’t think I liked it.

This changed my mind.

This biscotti is super simple, with just enough sweetness to make them the perfect holiday accompaniment to coffee or tea. Now that I have these under my belt, I’m sure I’ll be trying different varieties next year!

To see the biscotti other bloggers made for the challenge, check out Coleen’s roundup at The Redhead Baker tomorrow!

Biscotti

Whole Wheat Biscotti
(from Food.com)
Makes about 2 dozen

2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat the oven to 350F degrees.

In a large bowl, whisk together the flour, baking soda, salt and sugar. Add in the eggs, vanilla and almond extract and stir until well-combined and dough-like. Divide dough in half anf form into 2 logs about 2″x13″.

Bake for 25 minutes, then cool on a rack for 10 minutes.

Using a bread knife, cut into 1/2″ slices and bake for 10 more minutes, turning halfway through.

Cool completely and store in an airtight container.

Peanut Clusters

For the last few years, I’ve participated in a cookie swap with some of my foodie friends. Last year, we got an awesome box of sweets from Amber. Our favorite of everything was these peanut clusters so I knew I had to put them on our treat list for this year. For the past week, I’ve pretty much been throwing them in everyone’s face saying, eat this! They’re amazing!

They’re also pretty much crack, so if you do make them – and you know you want to – be prepared to eat more than your fair share.

These are so good and they’re so easy to make that they’ve earned a spot on our must-make-every-year list.

PeanutClusters

Peanut Clusters
(from Sugared Whisk)
Makes about 4 dozen 3″ clusters

16 oz. unsalted, dry roasted peanuts
16 oz. salted cocktail peanuts
12 oz. bag semisweet chocolate chips
12 oz. bag milk chocolate chips
20 oz. peanut butter chips
32 oz. white almond bark or vanilla candy melts

In the slow cooker: layer all the ingredients and cook on low for 2 hours. Stir to combine and if not everything is melted, cook for an additional 30 minutes. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.

On the stovetop: Stir everything together over low heat. Stir regularly, until all evenly melted. Drop by spoonfuls onto parchment lined cookie sheets and let sit at room temperature for 1-2 hours to solidify.

Baked Apple Roses

I’ve been taking a step back from blogging lately. This has always been a hobby for me and when it starts to feel like a chore, I know it’s time to take a breather and wait until I feel excited about it again. This time, inspiration struck in the form of a Facebook post. My friend, Caitlyn, posted the video for these and since I had everything in the house already, I just had to try them out.

These came together easier than I was anticipating and they looked awesome. I made them in cupcake tins, but I think if you doubled the recipe and put them in round cake pans they would work great as a pull-apart dessert. They were also good reheated in the oven. If you’re looking for a different take on apple pie for Thanksgiving, this is a great option!

AppleRoses

Baked Apple Roses
(adapted from Tip Hero)
Makes 6

1 large red apple, cored, halved and thinly sliced
1 Tbsp. lemon juice
3 Tbsp. peach preserves
1 sheet puff pastry
Cinnamon sugar, to taste

Preheat the oven to 375F degrees. Spray a cupcake pan with nonstick spray.

Place the apple slices in a bowl and cover with water. Add lemon juice, toss to coat. Microwave on high for 3 minutes then set aside.

In a small bowl, whisk together the peach preserves and 2 Tbsp. water. Set aside.

Roll out puff pastry until it’s a 12″ x 12″ square. Using a pizza wheel, slice the puff pastry into 6 2″ x 12″ strips.

Take one puff pastry strip and brush it with the peach preserves mixture. Place one apple slice along the top of the strip, with the rounded side overlapping the top. Place another slice overlapping the previous slice. Repeat until the end of the strip is reached – the top should look like a scalloped edge. Sprinkle with cinnamon sugar. Carefully fold up the bottom of the puff pasty strip to form a pocket for the apple slice. Starting from one end, gently roll the puff pastry to create the look of a rose. Press the end together and place in the prepared cupcake pan. Repeat 5 more times, until all the strips are used up. Sprinkle again with cinnamon sugar.

Bake for 35 – 45 minutes, until golden.

S’mores Fudge

I’ve been in full-on declutter mode lately. My closet got a thorough purge a few weeks ago. Jake’s clothes got a big reorganization with all of his now-too-small things packed up into space bags into the basement. And this week, I’ve been working on the refrigerator and pantry. There are a lot of things I just need to use up (or accept that I won’t and throw them out).

I realized I had two, half-full containers of chocolate icing the other day. Which automatically meant I needed to try another version of the Reese’s fudge I posted last week. And in the pantry, I found some white chocolate peanut butter and leftover ingredients from the S’more Pizza. S’mores Fudge was the obvious choice. It came out delicious – Mark and I both agreed we liked this version better!

SmoresFudge

S’mores Fudge
(adapted from Reese’s Fudge)
Makes 1 pan

1 container chocolate icing
1 1/2 cups white chocolate peanut butter spread
Mini marshmallows
Crushed graham crackers

Line a small loaf pan with parchment.

Scoop the icing and spread into a microwave-safe bowl. Microwave for 1 minute and whisk until thoroughly combined. (Microwave in 15-second increments if it’s not melted enough.)

Pour the chocolate mixture into the prepared loaf pan. Sprinkle mini marshmallows and crushed graham crackers over the top and press in slightly. Refrigerate for several hours before slicing and serving. Store covered in the refrigerator.

Quick & Easy Reese’s Fudge

Do you believe in fate? Occasionally, I think the universe just begs for things to happen. Like, this fudge popped up in my Facebook feed right after I put little man down for a nap. And I had all the ingredients handy. It was like the whole world was just begging for this to get made. Of course, I obliged.

This was ridiculously easy. Like, I had it finished and the kitchen cleaned up before Jake’s power nap was over. That never happens! It’s not my favorite fudge ever (that’s Mom’s!), but it’s reminiscent of the fudge we get on the boardwalk and my husband has been munching it happily all week. I’m sure this will be my go-to way to use up leftover icing in the future!

ReesesFudge

Quick & Easy Reese’s Fudge
(from Real Housemoms)
Makes 1 pan

1 container vanilla icing
1 1/2 cups chocolate peanut butter spread
Mini Reese’s Pieces

Line a small loaf pan with parchment.

Scoop the icing and spread into a microwave-safe bowl. Microwave for 1 minute and whisk until thoroughly combined. (Microwave in 15-second increments if it’s not melted enough.)

Pour the chocolate mixture into the prepared loaf pan. Sprinkle Reese’s Pieces over the top and press in slightly. Refrigerate for several hours before slicing and serving. Store covered in the refrigerator.

S’more Pizza

 

whatsbaking

The latest What’s Baking? theme couldn’t be more appropriate for summer: S’mores. I can’t think of any food I associate more with summer fun. To me, they’re closely tied to summer camping trips and buggy nights around a campfire. Little man took his first camping trip this summer and we used it as an opportunity to introduce him to the amazingness of s’mores. Like his parents, he loved them.

This s’more pizza captures those classic flavors without the campfire. The broiler even gives it a nice, toasted look. (I never get my marshmallows on the campfire to look like that!) This is a perfect dessert for a summer barbecue or even a winter game night.

If you want to check out what other s’more-themed goodies What’s Baking? participants baked up this month, check out the roundup on Joanna’s blog, Kosher Kitchen, soon!

SmorePizza

S’more Pizza
(from It’s Always Autumn)
Makes 1 pizza

1/4 cup unsalted butter
1/4 cup brown sugar
1 egg
2 tsp. vanilla
1 1/2 cups graham cracker crumbs
1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
12 oz. milk chocolate chips
7 oz. marshmallow crème
1 cup mini marshmallows
3-4 graham crackers

Preheat the oven to 350F degrees.

In a medium, microwave-safe bowl, melt the butter. Whisk in the sugar until well-combined. Whisk in the egg and vanilla. In another bowl, whisk together the graham cracker crumbs flour, baking soda and salt. Stir the dry ingredients into the wet until well-combined.

Press the mixture into a greased pizza pan or a lined springform pan (9-12 inches). Top with 9 oz. of chocolate chips. Dollop marshmallow crème evenly over the chocolate and spread out lightly.

Bake for 18 minutes. Remove from oven and turn on the broiler.

Top the baked pizza with mini marshmallows, remaining chocolate chips and graham cracker pieces. Broil for 1-2 minutes, until marshmallows look toasted.

Let cool for several minutes before cutting and serving.