Oh, My! Frozen Chocolate Peanut Butter Pie

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) Peanut Butter and Chocolate Spread (I used Reese’s)

3 Tablespoons PB2 (Chocolate Peanut Butter Powder), optional

1 Chocolate graham cracker crust or shortbread crust (9 inches)

A small handful unsalted peanuts

A small handful Reese’s Pieces

A small handful peanut butter chips

2 crushed small Nutter Butter Cookies

1 cup milk chocolate chips

¼ cup heavy whipping cream

DIRECTIONS:

In large bowl, beat cream cheese & whipping cream until thickened.  Add Peanut Butter and Chocolate Spread and peanut butter powder (optional); beat just until completely combined.  Spoon into crust.  Sprinkle peanuts, Reese’s Pieces, peanut butter chips, and crushed Nutter Butter Pieces over the filling, covering it with the toppings.    Place 1 cup chocolate chips in a heat safe bowl.  In a small saucepan, cook ¼ cup heavy whipping cream, stirring constantly, until it comes to a rapid boil.  Remove from heat and immediately pour over the chocolate chips.  Let sit for 3 minutes, then stir until smooth.  Spoon chocolate ganache into a ziplock bag, cut a small slit in a corner of the bag and pipe over the toppings in the design of your choice.  Cover and Freeze  overnight.

PUMPKIN SPICE & CHOCOLATES FRENCH SILK PIE

Crust:

1 (16 oz.) package gingersnap cookies put through a food processor

½ cup butter, melted

Or

A pillsbury packaged crust baked as directed.

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

1 teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Filling:

3 oz. white chocolate cut in pieces

¾ cup baker’s extra fine sugar (if available)

¾ cup butter (do not use margarine)

1/3 cup egg product

Pumpkin Spice Filling:

½ of the white chocolate mixture

1 teaspoon pumpkin pie spice

1/3 cup canned pumpkin

Directions:

Put the gingersnap cookies through a food processor to make crumbles.  Melt butter.  Pour the cookie crumbs into the bottom of a 9 inch spring form pan.  Add the butter and stir well.  Press the moist crumbs into a crust in the pan.  Use your hands if necessary.

Dark Chocolate Filling: Melt chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy..  Add cooled chocolate and vanilla; blend well.  Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the crust (if using a pastry shell, make sure it has cooled.)

White Chocolate Filling:  Melt  white chocolate in small saucepan over low heat; COOL TO ROOM TEMPERATURE.  In small bowl, beat ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy. Add cooled white chocolate and blend well.  Add egg product to the white chocolate mixture, a little at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Separate into two even parts.

Pumpkin Spice Filling:  Take one part of the white chocolate filling and add the pumpkin and the pumpkin pie spice.  Mix well.

With a teaspoon, drop dollops of white chocolate mixture and the pumpkin spice mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate and pumpkin mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the pumpkin spice and the vanilla mixtures and using the spatula, make shallow swirls with the white chocolate and pumpkin mixtues in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and sprinkles.  Store in refrigerator.  Pie may also be frozen for an extra firm filling.  Remove from freezer 15 minutes before serving.

CHOCOLATE MOUSSE WITH ULTRA GEL

Ingredients:

14 oz. can of sweetened condensed

8 oz. milk chocolate, premium chocolate, chopped

1 teaspoon vanilla

2 cups heavy whipping cream, whipped

7 tablespoons Ultra Gel (for Cold Recipes)

Link to Amazon listing of Cornaby's Ultra Gel

Cornaby's Ultra Gel

Directions:

In a heavy sauce pan, heat the sweetened condensed milk just until it boils (continually stirring).  Turn it to low and add the chocolate.  Let the chocolate melt, stirring while it melts.  Remove from heat and set aside and let cool to room temperature (approximately 2 hours).  Whip the Heavy Whipping Cream with the Ultra Gel and the vanilla.    Whip it just until it is SUPER THICK.  In a blender, blend the chocolate into the whipping cream.  Pour into serving containers and refrigerate for at least 4 hours.  Serve with sliced strawberries, raspberries or peppermint whipping cream and candy cane chips. Enjoy.  

CHOCOLATE ALMOND BUTTER SANDWICHES

Ingredients:

1 (12 oz. ) container smooth almond butter

1 cup powdered sugar

1 tablespoon butter, softened

2  (11.5 oz) bags of chocolate chips, divided (I used Ghirardelli milk chocolate chips)

Items needed:

1 baking sheet

Parchment paper

Baking spray

Heavy sauce pan or double boiler

Silicone, plastic or rubber spatula

(a space in the freezer to accommodate the baking sheet)

Directions:

Prepare a baking sheet by lining it with parchment paper.  Lightly spray parchment paper with baking spray.  Melt  1 bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  With a spatula, spread the chocolate into a ¼” layer on the prepared baking sheet.  Place the melted chocolate in the freezer for about 10 minutes or until set.    Meanwhile, in a medium mixing bowl, combine the almond butter, powdered sugar and butter.  Mix until combined.  Remove the baking pan with the chocolate layer from the freezer.  Spread the almond butter generously over the chocolate.  Return to the freezer.  Melt  the second bag of chocolate chips on low heat – stirring constantly, just until it is completely melted.  Continue stirring after removing from heat.  Remove the baking sheet from the freezer.  With a spatula, spread the chocolate over the almond butter layer.  Return to the freezer.  Let set (about 15 minutes).  Cut into squares with a food scraper, kitchen utility scissors, etc.  It will not cut into perfect squares, but do the best you can.  It will taste delicious, though.

Ingredients

Bottom Chocolate Layer

Getting Ready to Mix Almond Butter

Almond Butter Mixture

Almond Butter Layer

Top Chocolate Layer

All Set Ready to Cut

Cutting

Cutting into Rows

PEANUT BUTTER AND CHOCOLATE FRENCH SILK PIE

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine)

1 cup baker’s extra fine sugar (if available)

¾ cup refrigerated fat free egg product

Peanut Butter Swirl:

1/3 cup smooth peanut butter (I used Skippy)

¼ cup confectioner’s sugar (powdered sugar)

¼ cup butter, softened

1 drop peanut butter extract (optional)

1/8 cup refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Rees’s Pieces, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

In a medium bowl, mix peanut butter, ¼ cup butter and confectioner’s sugar until light and fluffy.  Then add 1/8 cup of the egg product.  Mix well.

With a teaspoon, drop dollops of peanut butter mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the peanut butter mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops and drizzles of the peanut butter mixture and using the spatula, make shallow swirls with the peanut butter in the chocolate.

Refrigerate at least 4 hours before serving.  Top with whipped cream and Rees’s Pieces.  Store in refrigerator.  Pie may also be frozen for an  extra firm filling.  Remove from freezer 15 minutes before serving.

CHOCOLATE CARAMEL BLAST COOKIES

Ingredients:

1 ¾  cup self rising flour        
¾  tsp baking soda
1 tsp salt

½ cup shortening

¼ cup butter
1 cup brown sugar

¼ cup white sugar
1 egg
3 tbs buttermilk
1 tbs vanilla

1 cup of chocolate chunks

½ cup caramel bits

Handful of toffee bits

Directions:

Mix flour, baking soda and salt in bowl and set aside.  Mix shortening, butter, brown sugar, white sugar, egg, milk and vanilla together.  Add dry ingredients and mix.  Fold in chocolate chips, caramel bits, and toffee bits.  Bake at 375 degrees for approximately 10 minutes per batch.    

Ingredients

Dry Ingredients

Dough

Dough with Chocolate and Caramel

Cookies ready to Cook

Just Out of the Oven 

Ready to Eat

*MELODY'S CHOCOLATE POCKETS

* My 8 year old daughter created this recipe
Ingredients:

1 premade pie crust

4 ounces chocolate, broken in pieces

2 tablespoons powdered sugar

3 oz. whipping cream

Directions:

Preheat oven to 350 degrees F. Let the pie crust sit out and get soft for approximately 20 minutes.  Place on a pastry mat or cutting board and roll out.  Roll the crust out to thin it out a little bit.  Cut into 4 pieces.  Melt the chocolate with the cream in a heavy sauce pan or double boiler.  Add the powdered sugar and stir until completely smooth.  Remove from heat just before it is completely melted and keep stirring.  Spoon the chocolate into the center of the pie crust pieces.  Fold over and pinch to close, turning the edges up to pinch.  Bake in a 350 degree oven for about 18 minutes.  Remove from oven and let cool.  Serve with vanilla ice cream.  Makes 3 chocolate pockets.

Ingredients

Pie Crust

Pie Crust Rolled Out

Pie Crust Cut in 4ths

Chocolate and Cream

Melted Chocolate

Ready to Bake

Ready to Serve