Peanut Butter-Brownie Cheesecake

Since we had the no-bake cheesecake, my family wanted me to make another one right away.  When it's that good, there's no stopping the craving!

This one is obviously a baked cheesecake, which I haven't made for a long time I didn't think I would be successful.  I managed to bake it just right with only a sliver of crack.  That 2 minutes extra time I added at the end was unnecessary obviously.

The combo flavor is the one that everyone loves.  But don't be alarmed that I used up a small jar of peanut butter to make the filling!  I'm sure my PCP won't be too happy with the cholesterol-laden food I'm eating at home.

The brownie bottom has bits of bittersweet chocolate which I thought was nice.  The recipe calls for finely chopped, but I went with perhaps bigger pieces.  Brownie was chewy and chocolaty, a perfect vessel for the creamy and smooth peanut butter filling.

We didn't polish this off in one day, we couldn't anyway.  We ate sliver by sliver until it's no more.  I found out that I like eating cheesecake when it's really cold while my son likes it at room temperature.

Well, here is the recipe; give it a try!

Peanut-Butter Brownie Cheesecake

Serves 12 servings


Crust:
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, diced
1/2 cup sifted unbleached all-purpose flour (sifted, then measured)
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet chocolate, finely chopped

Filling:
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter

Topping:
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust:  Position rack in center of oven and preheat to 350F.  Butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Dust pan lightly with flour; tap out excess.

Stir unsweetened chocolate and butter in heavy small saucepan over low heat until melted and smooth.  Cool.  Whisk flour, salt, and baking powder in small bowl to blend.  Using electric mixer, beat eggs and brown sugar in medium bowl until very thick, abut 4 minutes.  Scrape down sides of bowl.  Beat in melted chocolate mixture, vanilla, and chopped bittersweet chocolate.  Add flour mixture and beat until just blended.

Spread 1 cup brownie batter over bottom of prepared pan.  Bake until firm, about 17 minutes.  Cool bottom crust in pan in freezer 15 minutes.  Maintain oven temperature.

To make the filling:  Blend cream cheese and brown sugar in processor until smooth.  Add eggs and sour cream; using on/off turns, process until mixture is smooth, occasionally scraping down sides of bowl.  Using on/off turns, blend in peanut butter.  Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust.  Pour in filling (filling will not be as high as brownie batter).

Bake until center of cheesecake is gently set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes.

To make the topping:  Whisk sour cream and sugar in small bowl to blend.  Spread evenly atop hot cheesecake to within 3/4 inch of edge.  Bake cheesecake 1 minute longer.

Set cake on rack.  Cut around top edge of pan sides to loosen cake.  Cool cake completely.  Place peanut butter in pastry bag fitted with small (No.1) star tip.  Pipe tiny rosettes of peanut butter around edge of sour cream.  Chill cake until rosettes are firm, about 30 minutes.  Cover pan tightly with foil and chill cake overnight.

Cut around pan sides to loosen cake.  Remove pan sides.  Transfer cheesecake to platter.  Cut into wedges and serve.


Source:  adapted from Bon Appetit Desserts

Peanut Butter Cup Bars

Our family will never say no to chocolate and peanut butter and I think that's a good enough reason to make these bars.  They are fairly easy to make and taste very similar to Reese's peanut butter cups.  I think this is an obligatory item to make for gift giving to those who have the same love to peanut butter and chocolate like we do.

Peanut Butter Cup Bars

Makes 48 bars


Nonstick cooking spry
3/4 butter
1 1/2 cups creamy peanut butter
2 1/2 cups powdered sugar
1 1/2 cups finely crushed honey graham cereal
1 11.5-oz. package milk chocolate pieces
3 tablespoons shortening
8 to 10 chocolate-covered peanut butter cups, chopped

Line a 13x9-inch baking pan with foil, extending the foil over edges of the pan.  Lightly coat the foil with cooking spray.  In a large saucepan melt butter over low heat.  Add peanut butter; heat and stir until melted and smooth.  Stir in powdered sugar and crushed cereal; mix well.  Pat the peanut butter mixture evenly into the bottom of the prepared pan.

In a medium bowl microwave chocolate pieces and shortening for 1 to 1 1/2 minutes or just until melted and smooth, stirring every 30 seconds.  Spread melted chocolate over the peanut butter layer.  Sprinkle with chopped peanut butter cups.  Cover and chill 30 minutes or until firm.  Use edges of foil to lift uncut bars out of pan.  Transfer to a cutting board.  Cut into bars.


Source:  Christmas Cookie by Better Homes and Gardens, 2016

Peanut Butter Banana Coconut Cookie Bites

Even though I'm not allergic to anything or following a particular diet, I sometime like to make healthy food options for my family.  Especially since I'm not getting younger anymore, it's best to keep me healthy by not overindulging in rich foods, right?  

When the healthy food has great taste, the right texture, and easy to make, I'd say yes to making it part of my baking/cooking repertoire.  Just like these cookie bites, these are made from wholesome and natural ingredients; and what's more they're taste awesome.  

When my husband or son comes home from work or school, they like to have something to nibble to tide the hunger until dinner time.  I think these bites are the perfect answer for that call.

I've tasted a variation of this cookies and decided to make it based on the ingredients I have on hand.  The original recipe is called Toasted Coconut Quinoa Breakfast Cookies by Simply Quinoa.  Her blog has a variety of recipes using quinoa that taste and look great.  Thanks for the recipe!

So instead of quinoa flakes, I made these with part flax meal and part oat bran.  The cookies have a darker color but taste-wise, they're equally as yummy.  I also swapped cashew butter for natural, crunchy peanut butter; my family just love peanut butter more.  As for size, they're bite-size products that is great for portion control snacking.  

It's time for you to make these and decide if they're a keeper!

Peanut Butter Banana Coconut Cookie Bites

Makes about 24 small cookies

1/2 cup natural, chunky peanut butter

1/4 cup honey

1 medium ripe banana, mashed

1 egg

1 teaspoon vanilla extract

1/2 cup oats

1/4 cup flax meal

1/4 cup oat bran

1 teaspoon baking powder

Pinch of salt

1/2 cup coconut flakes, toasted, let cool

2 tablespoons chia seeds

Preheat oven to 350F.  Line two baking sheets with parchment paper.

In a large bowl, combine mashed banana with peanut butter, honey, egg, and vanilla extract.  Mix it until comes together.  Add oats, flax meal, oat bran, baking powder, and salt; stir.  Fold in toasted coconut and chia seeds.

Using a small scooper (about a tablespoon), drop a scoopful of the mixture into baking sheet until all the mixture is gone.

Bake cookies on center rack for 15-18 minutes or until edges are golden brown.  Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

Store in an airtight container.

Source:  adapted from Simply Quinoa's Toasted Coconut Quinoa Breakfast Cookies

PB&J Banana Bread

Look at that beauty, how enticing is it?  Banana bread is one of the easiest homemade treats one can make, anytime.  

I've these few ripe, soft bananas on my fruit bowl.  I asked my husband what kind of banana bread he would like to have and his answer was "with peanut butter."  I remembered seeing this recipe in my magazine collection so here it is.  The strawberry jam is homemade as well, in fact, very soon I have to make a batch of it again.  June is coming and strawberry season will be here.

Make sure that you watch the streusel topping while it's being baked.  I covered it loosely with foil about 20 minutes before baking time ends, just to make sure the peanuts aren't over baked and bitter.

I like to chase its morsels with a cup of cold chocolate milk and if you like peanut butter and jam with your banana bread, this is a recipe for you!

PB&J Banana Bread

Makes 16 servings

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ teaspoon ground nutmeg

⅛ teaspoon ground ginger

2 eggs, lightly beaten

1 ½ cups mashed bananas (4 to 5 medium)

1 cup sugar

½ cup vegetable oil or melted butter

¼ cup creamy peanut butter

¼ cup chopped peanuts

⅓ cup strawberry preserves

1 recipe Streusel-Nut Topping, recipe follows

Preheat oven to 350F.  Grease the bottom and ½ inch up the sides of a 9x5x3-inch loaf pan; set aside. In a large bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger.  Make a well in the center of flour mixture; set aside.

In a medium bowl combine eggs, mashed bananas, sugar, oil, and peanut butter.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in peanuts.  Spoon batter into the prepared loaf pan, spreading evenly.  Drizzle with ¼ cup of the strawberry preserves; swirl slightly to marble.  If desired, sprinkle with Streusel-Nut Topping.

Bake about 60-70 minutes or until a wooden toothpick inserted near the center comes out clean.  If necessary to prevent overbrowning, cover loosely with foil for the last 20 minutes of baking.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight.

In a small microwave-safe bowl, microwave the remaining strawberry preserves on 100 percent power (high) for 15 to 20 seconds or until melted, snipping any large pieces of fruit.  Drizzle melted preserves over the top of bread before slicing.

Streusel-Nut Topping:  In a small bowl stir together 3 tablespoons packed brown sugar and 2 tablespoons all-purpose flour.  Using a pastry blender, cut in 4 teaspoons butter until mixture resembles coarse crumbs.  Stir in ¼ cup chopped peanuts.

Source:  adapted from Better Homes and Garden Fall Baking 2013

A new home and peanut butter cookies

This blog is finally ready.  Since I started keeping a blog in 2005, I've moved my blog twice before to new address and I'm hoping this will be the last time that it moved.  I don't lose many posts when I moved this time, but still, it's a lot of tinkering to do with the layout.  I'm gonna let it be this simple for a while until I've time and energy to make it, maybe, better.  My blog is always meant for me to write recipes, post food photos, and have fun with the process of making food; it's never meant to be the most popular blog in the Internet.  I don't have the energy anymore, I'm getting old!  :D

With that, I'm going to start with this Peanut Butter Icebox Cookies.  I love this recipe because the cookies stay crisp and crunchy after many days, and it's a good medium to eat with other staple pantry foods, like Nutella and strawberry jam.  It's like a shortbread really.  The jam is homemade, made from my fresh picked Hood strawberries last month.  Easy to make, easy to eat.  And I think this goodies are just perfect things to have after the stress of moving.

I hope you'll enjoy your time as was before.  Thank you!

Peanut Butter Icebox Cookies

Makes about 40 to 48 cookies

2 cups all-purpose flour

¼ teaspoon baking soda

¼ teaspoon cinnamon

4 ounces (1 stick) unsalted butter

⅓ cup smooth peanut butter

1 teaspoon vanilla extract

⅛ teaspoon almond extract

⅓ cup granulated sugar

⅓ cup dark brown sugar, firmly packed

1 egg

Sift together the flour, baking soda, and cinnamon, and set aside.  In the large bowl of an electric mixer, beat the butter and peanut butter until soft and smooth.  Add the vanilla and almond extracts and both sugars and beat until incorporated.  Beat in the egg.  Then, on low speed, add the dry ingredients and beat until thoroughly mixed.

Turn the mixture out onto a work surface, knead it a bit, and then "push off" the dough as follows:  Form the dough into a ball; start at the far end of the dough and, using the heel of your hand, push off small pieces (the size of about 2 tablespoons) against the work surface and away from you.  Continue until all the dough has been pushed off.  Re-from the dough and push it off (or "break" it) again; re-form the dough (it will feel like clay).

Form the dough into a long round shape or a long oblong.  Either way, the shape should be 10 to 12 inches log and 1 ¾ to 2 inches in diameter.

Wrap in plastic wrap and refrigerate for several hours until firm, or place the wrapped dough in the freezer for 45 to 60 minutes until firm.

When you are ready to bake, adjust two racks to divide the oven into thirds and preheat the oven to 350F.  Line cookie sheets with aluminum foil or parchment paper.  Slice the firm dough into ¼-inch slices.  Place them ½ to 1 inch apart on the lined sheets.

Bake for 18 to 20 minutes, until lightly colored (darker on the rims), reversing the sheets top to bottom and front to back once during baking to ensure even browning.

With a wide metal spatula, transfer the cookies to racks to cool.

Source:  Maida Heatter's Cookies

Peanut Butter Oatmeal Cookies

As I'm looking outside my window, I see that the sun has finally come out on this late afternoon.  It does lift my mood seriously since this morning started with gloom and grey; sigh, that's the beauty of living in Oregon.  In a few days there'll be a lot going on in my schedule, I'm picturing a cake (with candles!), a project that's due (not mine, but still I'm a helper), a dinner (perhaps), and a homecoming (not of the young but the young at heart).  I'm thinking of tackling the cake tomorrow and I hope it'll be finished before the start of next week.  I've not baking a layered-cake for a long time, I don't know if I still have the mojo.  Fingers crossed!

For now, I want to share this oatmeal cookie recipe that I've made several attempts before.  This is one of the best oatmeal cookie recipe that I've tried and several people have tried it and commented on how delicious this was.  The texture is the perfect, chewy and crispy--especially when just comes out of the oven--and the recipe works with any add-ins you want.  I've tried it with M&M chips for kids, butterscotch chocolate chips, as well as Heath chocolate pieces.  My personal favorite is butterscotch chocolate chips with slivered almonds.  The size of the cookies is pretty flexible as well, you can make it jumbo or regular size.  The jumbo-sized cookie is a little fragile, so it's best to wait until it cools down on baking sheet considerably before moving it to a cooling rack.  Usually I can't wait until it cools down and I'll start nibbling at it.

When I ate this the weather was still cold, hence the warm cocoa in the photo :)  But of course with any good cookie, this can be enjoyed anytime of the year!

Peanut Butter Oatmeal Cookies

Yields about 26 large or 60 small cookies



1 cup peanut butter

1/2 cup unsalted butter, softened

1 1/2 cups packed brown sugar

1/2 cup granulated sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 eggs

2 teaspoons vanilla extract

4 cups regular rolled oats

3/4 cups chopped peanuts, walnuts, pecans, or almonds

1 1/2 cups M&M chocolate chips, semisweet chocolate chips, bittersweet chocolate chips, butterscotch chocolate chips, or Heath chips



Preheat oven to 350°.  Beat the peanut butter and butter with an electric mixer on medium to high speed for 30 seconds.  Add the sugar, baking powder, and baking soda; beat until combined.  Beat in the eggs and vanilla until combined.  Stir in the rolled oats, the nuts, and chocolate pieces.

Use a 1/4-cup measure or scoop to drop dough 4 inches apart onto an ungreased cookie sheet.

Bake in preheated oven about 15 minutes or until edges are lightly browned.  (For smaller cookies, use a teaspoon to drop dough about 2 inches apart on an ungreased cookie sheet.  Bake in preheated oven about 10 minutes or until edges are lightly browned.)  Cool on the cookie sheet for 2 minutes.  Transfer cookies to wire racks; cool.

To store:  Place in layers separated by waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.



Source:  adapted from 100 Best Cookies by Better Homes and Gardens, 2006.

Banana Pecan Whoopie Pie with Salty Peanut Butter Filling

My first time trying out whoopie pie; the prediction?  I like this combo, banana-pecan with salted peanut butter filing. Don't expect crunchy cookies, these are soft cookies, more like cake than cookies.  The book that I refer to is an excellent book for whoopie pies.

Banana Pecan Whoopie Pie with Salty Peanut Butter Filling

Makes about 48 two-inch cakes

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

3 very ripe bananas, mashed

3/4 cup chopped toasted pecans

Position a rack in the center of the oven and preheat the oven to 350 degree F.  Line two baking sheets with parchment paper.

Sift together both flours, baking soda, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, sugar, and vanilla until light and creamy, about 3 minutes.  Add the eggs and beat until combined.

Add the bananas and the pecans and beat on medium for about 2 minutes, until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.  Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown.  Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

Salty Peanut Butter Filling

Makes about 1 1/2 cups

3/4 cup creamy or crunchy peanut butter

3/4 cup (6 tablespoons) unsalted butter, at room temperature

3/4 cup confectioners' sugar

1/2 teaspoon salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy.  Add the confectioners' sugar and the salt and beat on low to incorporate.  Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.

Source: Whoopie Pies:  Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes by Sarah Billingsley and Amy Treadwell