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.

CREAMY CHOCOLATE SPREAD FROSTY S’MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate spread (Hershey’s has a chocolate spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½  cups miniature marshmallows

½ cup chocolate marshmallows, cut into miniature pieces (optional)

¼ cup chocolate chunks, (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spread; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

For a Chocolate-Almond Variation go to:Recipe for Chocolate-Almond Frosty S'MORE Pie

Ingredients

Whip and Cheese

Spread added

Ready to Set

Optional Toppimg

Ready to Toast

Toasted

Frozen

CREAMY CHOCOLATE-ALMOND SPREAD FROSTY S'MORE PIE

INGREDIENTS:

1 package (8 oz.) cream cheese, softened

1 ¼ cups heavy whipping cream

1 jar (13 oz.) chocolate- almond spread (Hershey’s has a chocolate almond spread)

1 graham cracker crust or shortbread crust (9 inches)

2 ½ cups miniature marshmallows

½ cup chocolate marshmallows,  cut into miniature pieces(optional)

¼ cup chocolate chunks, (optional)

¼ cup sliced almonds, toasted* (optional)

DIRECTIONS:

In large bowl, beat cream cheese & cream until thickened.  Add Chocolate Spead; beat just until completely combined.  Spoon into crust.  Cover and refrigerate for at least 3 hours.

After it sets, top pie with the marshmallows, sliced almonds (optional) and chocolate chunks (optional); press  gently into the filling.  Broil 6 in. from heat for 1-2 min. or until marshmallows are golden brown.   Place in the freezer overnight.

Remove from Freezer, let sit about 5 to 10 minutes, then serve.

*to toast almonds, place in a single layer on a baking pan.  Bake in a preheated 375 degree F oven for 3 minutes.  Stir, then bake 1 more minute.  Remove from oven and let cool.

Ingredients

Whip and Cream

Spread added

Ready to Set

Optional Toppings

Toppings

Ready to Toast

Toasted

Frozen

BLACKBERRY CREAM CHEESE STREUSEL CAKE

CAKE INGREDIENTS:

2 ¼ cups all-purpose flour

¾ cup white sugar

¾ cup butter, cut into 1-inch pieces

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

1 egg

1 tablespoon powdered buttermilk

CHEESE FILLING INGREDIENTS:

8 – 10 oz. cream cheese, softened

½ cup white sugar

1 egg

BLACKBERRY INGREDIENTS:

10 oz. blackberry preserves or 1 (10 oz. container)

½ to 1 cup sliced almonds (for the streusel topping)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour a 9-inch spring-form pan.

Combine flour, ¾ cup sugar, and butter in a food processor, pulse until mixture resembles coarse crumbs.  Remove 1 cup* of mixture from food processor and set aside.  To remaining mixture in processor ADD baking soda, baking powder, salt, sour cream, almond extract, powdered buttermilk and 1 egg; process until batter is just combined and smooth.  Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Beat cream cheese, ½ cup sugar and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly.  Spread blackberry preserves carefully over cheese filling.

Stir reserved crumb mixture and slices almonds together in a small bowl; sprinkle over the layer of blackberry preserves.  Bake in a preheated oven until filling is set and crust is deep golden brown.  45 – 55 minutes.  Cool 15 minutes before removing side of pan.  Chill completely before serving, about 1 hour.

*EXTRA STREUSEL = ½ cup butter cut into cubes, ½ cup sugar, 1 cup flour and ½ teaspoon almond extract.  Mix together in the food processor until it resembles coarse crumbs.  (use up to 1 cup of this and combine with the reserved 1 cup from the recipe – to make 2 cups streusel for the cake)..For the remainder, bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use the extra for muffins, pancakes and other pastries.

FYI - Using a food processor makes a huge difference in the ease of making this cake.

Ingredients

Mixing Cake

Spreading Cake Batter into Sprinform pan

Cake in pan

Cheese Mixture

Just out of the oven

Cooled

Extra Streusel

Extra Struesel Just out of the oven

RASPBERRY & CHOCOLATES SWIRL CHEESECAKE

Crust: 
1 cup (about 20) crushed oreo cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid oreo crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth.  Put it into the freezer to set while you make the filling for the cheesecake) 

Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
6 oz. white chocolate baking bar, melted
1 cup whipping cream
½  teaspoon vanilla extract or vanilla powder 

1/8 teaspoon raspberry extract, optional

Raspberry:

1 cup fresh raspberries

½  packet gelatin

¼ - ½ (depending on the sweetness of your raspberries) cup extra fine baker’s sugar

Melted Chocolate

4 oz. chocolate

3 tablespoons whipping cream

Whipping Cream, fresh raspberries, raspberry sauce and chocolate sauce for garnish

Directions:

In small bowl, combine crust ingredients; mix well.  Press in bottom of 8-inch springform pan.  Set aside.

In small saucepan, pour gelatin over cold water; let stand 1 minute.  Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

Wash and pat dry raspberries.  Add raspberries to a blender or a food processor and puree.  Puree until smooth.  Pour raspberry puree into a small saucepan.  Chill for 10 minutes.  

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted.  Remove from heat and continue stirring.  It will finish melting as you stir it.

In large bowl, beat cream cheese and sour cream until creamy.  Gradually add melted baking bar, gelatin mixture , whipping cream, vanilla and raspberry extract (optional).  Beat until smooth.  Pour into crust lined pan. 

Pour packet of gelatin over raspberry puree.  Let sit 1 minute.  In a small saucepan, add sugar and cook on low until gelatin dissolves. Let cool to room temperature.  Reserve about 4 tablespoons of raspberry sauce  for garnish.  

In a heavy saucepan or a double boiler melt chocolate and whipping cream, just until it is nearly melted.  Stir constantly.  Remove from heat just before melted.  Continue stirring. It will finish melting as you stir it.

Spoon about 6 teaspoons full of the raspberry mixture onto the top of the cheesecake in a circular pattern. Place dollops of melted chocolate on top of raspberry circles.  Using a knife in a circular motion, gently swirl the raspberry mixture into the cheesecake.  Add more raspberry mixture and chocolate as you like and swirl with the knife, until it is the desired amount of

Cover; refrigerate 1 ½  to 2 ½  hours or until firm. 

Just before serving, run knife around edge of pan to loosen cheesecake.  Carefully remove sides of pan. Garnish with whipping cream and raspberry sauce. Store in refrigerator.  

Ingredients

Oreo Cookie Crumbs

Making the Crust

Adding the Butter

the Crust

Raspberries

Raspberry Putee

Gelatin over Raspberries

Gelatin and Raspberry Mixture

White Chocolate

Melted White Chocolate

Gelatin over Cold Water

Gelatin Mixture

Cream Cheese and Sour Cream

Cream Cheese Mixture

Ready to add the fruit and chocolate

Dollops of Raspberry and Chocolate

Swirling with a knife

Ready to Chill and Set