CHOCOLATE PEANUT BUTTER BROWNIES

INGREDIENTS:

(Wet)

1 cup butter, softened

½  cup white sugar (extra fine white baker’s sugar works awesome)
½ cup brown sugar
3 eggs

1 teaspoon vanilla paste or extract

2 Tablespoons Creamy Peanut Butter
(Dry)

½ cup cocoa powder
1 cup all-purpose flour ( ½  cup all-purpose, ½ cup Whole Wheat Pastry Flour)
½  teaspoon baking powder

½  teaspoon salt

3 Tablespoons Chocolate Peanut Butter Powder (PB2 with Premium Chocolate***)

½ cup peanut butter chips

½ cup milk chocolate chips

¼ cup Reese’s Pieces

Topping

1 cup milk chocolate chips

2 cups peanut butter chips

DIRECTIONS:
In a mixer with a medium bowl, cream butter, eggs and sugar.  Add vanilla and peanut butter.  Mix until combined.  Mix dry ingredients then add slowly to wet ingredients.  Add ½ cup peanut butter chips and ½ cup milk chocolate chips at the end of your mixing. Grease a 9"x13" pan.  Pour batter evenly into pan.  Sprinkle and gently press down the Reese’s Pieces over the batter.  Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.  Immediately sprinkle the topping chips over the baked brownies.  Cover with foil for 3 minutes.  Remove foil and spread the now melted chips over the brownies (I like to use an angled spatula to do this).  Let cool completely and let the chocolate set (Several Hours).  Cut into squares and serve.  Store in an airtight container in a cool dry place.

Ingredients

PB 2 with Chocolate

Creamed Butter and Sugar

Wet Ingredients

Batter

In the baking dish

Reese's added

Just out of the oven with Chips melting

Chips melted and spread, with Peanut Butter Chips scattered on top

***Where to purchase PB2 with premium chocolate: 

In the Sacramento area Whole Foods Markets carries it in the store and Nugget has a similar item, different brand.

Nugget (has a chocolate powdered peanut butter called - JUST GREAT STUFF)
ONLINE RETAILERS (Click the hyperlink and it will take you to the site):

AMAZON

REI

GNC

FROZEN CHERRY COLA CREAM PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

5 drops LorAnn Super Strength Cola Flavoring LorAnn Oils

2 drops LorAnn Super Strength Cherry Flavoring LorAnn Oils

1 ½ cups whipping cream, whipped

Red food coloring

Blue food coloring

Yellow food coloring

Green food coloring

1 shortbread crust (9 inches)

DIRECTIONS:

In a medium bowl, combine  5/6 of the sweetened condensed milk and the cola flavoring.  Mix food coloring until you get the desired brown cola color. Mix well.  With the remaining 1/6 of the sweetened condensed milk, add it to a small bowl and add the cherry flavoring and red food coloring.   Mix well. Whip 1 ½ cups whipping cream. Add 5/6 of it to the cola mixture and 1/6 of the whipping cream to the cherry mixture.  Pour the cola mixture into the crust.  With a spoon drop ¼ teaspoons  full of the cherry mixture around the top of the pie.  Gently mix cherry mixture into the pie in swirling motions.  Cover and Freeze.

CHOCOLATE DRIZZLED FROZEN BANANA CREAM PIE

INGREDIENTS:

½ cup milk chocolate chips, melted

1 tablespoon heavy whipping cream

1 can (14 ounces) sweetened condensed milk

2 ½ teaspoons Natural Banana Flavoring LorAnn Oils

½ teaspoon Tart & Sour  Fruit Flavor Enhancer – LorAnn Oils

A few drops yellow food coloring (optional)

1  ½ cups whipping cream, whipped

1 shortbread crust (9 inches)

Chocolate Sprinkles (Jimmies)

DIRECTIONS:

In a small saucepan melt chocolate chips and 1 tablespoon whipping cream until it is almost melted, stirring continually.  Continue stirring after you remove it from the heat.  Set aside to let cool. 

In a large bowl, combine the sweetened condensed milk, banana flavoring and tart and sour.  Mix well.  Add a few drops of yellow food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of yellow.   

Whip 1 ½ cups whipping cream. Fold a fourth of the whipped cream into banana mixture; fold in remaining whipped cream.  Spoon into crust. 

After chocolate has cooled, but is still drizzly, pour chocolate into a ziplock bag.  Snip one corner to make a very small opening.  Use this bag to pipe the chocolate onto the pie filling in the crust.  Drizzle chocolate over the pie filling (I used a spiral pattern).  Sprinkle Chocolate Jimmies over chocolate drizzle.

Cover and Freeze over night.

Ingredients

Mixing it up

Filling In Crust

With Chocolate Drizzling, Jimmies and Ready to Freeze

PINA -COLADA ICE CREAM (HOME MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoons Pina Colada Flavor LorAnn Oils

¾ Teaspoon Xanthan Gum

1/8 cup coconut

1/3 cup pineapple topping

Directions:

In a Large bowl, Mix Half and Half with ¾ cup sugar.  Mix until sugar dissolves (about 1 – 2 minutes).    Add the Heavy Cream, pina coloda flavoring, and xanthan gum and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill.  About 20 after the ice cream has been churning, add the coconut and the pineapple topping to the churning ice cream.  Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.    Serve with Pineapple Ice Cream Topping and Coconut. Enjoy.

Ingredients

ready to freeze

soft serve

frozen 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