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.

FROZEN MINT CHOCOLATE CHIP CREAM PIE

INGREDIENTS to make  THREE Large Pies:

2 cans (28 ounces)  chocolate flavored sweetened condensed milk (Eagle Brand)

4  teaspoons LorAnn Mint Chocolate Chip Flavoring (http://lorannoils.com/)

1 Quart (4 Cups) heavy whipping cream, whipped

1 (10 oz. ) package milk chocolate chips, melted

½  cup whipping cream (to mix with chocolate chips)

1 (10 oz.) bag of Andes Crème de Menthe baking chips

3 chocolate graham crusts (9 inches)

DIRECTIONS:

In a large bowl, combine the chocolate sweetened condensed milk, mint chocolate flavoring , set aside.  In a glass bowl combine the chocolate chips and ½ cup whipping cream.  Place in the microwave for about 1 minute.  Stir until chocolate chips and whipping cream are completely combined and are smooth.   Add chocolate mixture to the sweetened condensed milk and mix well.    Whip 1 quart Whipping Cream until stiff peaks form, then add to the chocolate mixture and Mix well.  

 Spoon into crusts.  Sprinkle the Andes Mint Pieces on top of each pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving. 

PUMPKIN SPICE POKE CAKE

Ingredients:

2 pumpkin bread mixes (eggs, oil, etc)

Torani Pumpkin Spice Syrup

White Chocolate Pudding
2 cups Whipping cream (whipped)

Pumpkin Spice Cider Powder Packets
Cinnamon Chips

Need:
13*9 inch pan, wooden spoon or other cylindrical object to make holes in cake.

Directions:

Prepare cake mix as directed.  Pour into a greased 13X9 inch pan.  Cook as directed (about 30 minutes).Remove cake from the oven when a toothpick inserted in the center comes out clean. 

Poke holes in the cake with the handle of a wooden spoon  (about 6 per row, about 42 total) .  Fill holes with Pumpkin Spice Syrup  Let cool.  Prepare White Chocolate Pudding.

Whip Whipping Cream and add Pumpkin Cider Powder to flavor whipping cream. Spread pudding over cooled cake.  Spread whipping cream over pudding and sprinkle Cinnamon Chips over flavored whipping cream. Gently Press into whipping cream.  Cover with plastic wrap and refrigerate at least 2 hours.  Store in the Refrigerator

Peanut Butter and Chocolate Poke Cake

PEANUT BUTTER & CHOCOLATE POKE CAKE

Ingredients:

1 chocolate cake mix (eggs, oil, etc.)
1 recipe peanut butter filling (peanut butter, butter, powdered sugar)
2 cups Whipping cream (whipped)
2 tablespoons Peanut butter and chocolate powder (PB2) (optional)
Butterfingers crumbles

Peanut Butter Filling Recipe:

1 ½ cups smooth peanut butter

1 cup powdered sugar

1 tablespoon butter, softened

Combine all in a mixture until smooth.  Put into a ziplock bag and snip one corner for piping into cake holes.

Need:
13*9 inch pan, wooden spoon or other cylindrical object to make holes in cake.

Directions:

Prepare cake mix as directed.  Pour into a greased 13X9 inch pan.  Cook as directed (about 30 minutes). Prepare the Peanut butter filling   Remove cake from the oven when a toothpick inserted in the center comes out clean. 

Poke holes in the cake with the handle of a wooden spoon  (about 6 per row, about 42 total) .  Pipe peanut butter into holes in cake.  Spread any remaining peanut butter over cake.  Let cool.

Whip Whipping Cream and add Peanut Butter Powder to flavor whipping cream.  Spread whipping cream over cooled cake and sprinkle Butter Finger Crumbles over flavored whipping cream. Gently Press into whipping cream.  Cover with plastic wrap and refrigerate at least 2 hours. Store in the Refrigerator.

Jello Gummies (Easy)

Idea  is based on a video from You Tube on how to make Jello Gummies

Ingredients:

½ cup very cold water (slightly less)

¼ cup corn syrup

2 Packets Unflavored Gelatin

1 (3oz.) package flavored gelatin

¼ teaspoon Citric Acid (to make a sour flavor) - Optional
1 or 2 drops loran flavoring oil (of the same flavor Jello you have chosen)

You will need a measuring cup, silicone ice molds, candy molds, or any heat resistant mold, and a tall glass drinking glass, a silicone or rubber spatula, a small saucepan, a condiment dispenser bottle, a pastry brush and some vegetable oil.

Prepare molds by lightly brushing them with vegetable oil.

Measure cold  water and corn syrup in a measuring cup and mix well, until it is clear.  Add to a small sauce pan.  Open packets of unflavored gelatin and mix until gelatin has completely dissolved.  Add flavored gelatin and mix until Jello is dissolved.  Add citric acid, if desired. Mix until all is dissolved.

Turn on your range to medium low.  Put saucepan on burner and cook for about 10 minutes, stirring every so often.  Your mixture should reach a low boil.

Transfer liquid into a tall cup and let sit for 10 minutes.  After 10 minutes, use a spatula and remove the foam from the top of the mixture.  Pour clean mixture into a condiment tube and carefully pour into your prepared molds.  Let sit for 6 hours.  Remove from molds.  Enjoy.  Store in the refrigerator for up to 1 month.

ALMOND BUTTER & PEANUT BUTTER COOKIES

INGREDIENTS:

1 cup almond butter

1 cup peanut butter                                                                                                                                                                            

2 eggs

1 cup white sugar

1 cup brown sugar

2 tablespoons flour (optional)

2 teaspoons baking soda

1 teaspoon vanilla extract or vanilla paste

1 pinch salt

Chocolate chips (optional)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.  Grease cookie sheets (or use a baking stone).  In a medium bowl  (using a mixer) mix almond butter, peanut butter and sugars together until smooth.  Beat in the eggs, one at a time, then stir in the flour, baking soda, salt and vanilla.  Roll dough into 1 inch balls and place on your baking sheet (or baking stone).  Gently pat them into a disc shape and add a few chocolate chips on top (optional).

Bake for 8 – 10 minutes.  [In my oven, I baked them for 4 minutes, then turned the baking sheet around and baked them an addition 5 minutes (or for a total of 9 minutes of baking time)].  Let the cookies cool on the baking sheet for about 10 minutes.  Using a thin spatula turner, remove from baking sheet and set on a cooling rack to cool completely.  Store in an air-tight container.  Makes approximately 36 cookies.

LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.