Dessert
This is one of my absolute favorite desserts! I have been making this recipe for a long time for family, friends and co-workers. Last week I made this for one of Jim’s co-workers and friends for her birthday! The bowl came back spotless so I know everyone enjoyed it! I start this dessert with my chocolate cake and build from there, it does take some time and there are a few steps, but if you like peanut butter and chocolate, you will be thrilled with this dessert! I also like that it is best made ahead of time.
INGREDIENTS
For the cake
1 box devils food cake
1 small box instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs (beaten)
1/2 cup warm water
2 cups mini chocolate chips
Preheat the oven to 350 degrees. In a large bowl mix together all of the ingredients except the chocolate chips. When everything is combined, then add the chocolate chips, mix until chips are evenly distributed through the batter. Pour cake mixture in a greased bundt pan and bake for 50-55 minutes. (until a wooden toothpick inserted into the cake comes out clean). Cool cake in pan for at least 1 1/2 hours before inverting on a plate.
Peanut Butter Sauce
2 (10 ounce) packages of peanut butter chips
1 cup heavy whipping cream
1/4 teaspoon vanilla
In a heavy sauce pan, combine peanut butter chips and heavy cream. Cook and stir over low heat until chips are melted and sauce is creamy. Remove from heat and add vanilla. Cool to room temperature.
Pudding Layer
2 packages (5.9 ounce) instant chocolate pudding mix
4 cups milk (I used 1%)
Combine the pudding mix and milk. whisk until well combined. Place in fridge to “set up”
OTHER INGREDIENTS NEEDED
1 carton of frozen whipped topping (I buy the large container)
Candy of your choice (crumbled) I have used Nestle Crunch bars as well as toffee bits, both work very well.
TO ASSEMBLE
Crumble half of the cake into a 4 qt. trifle bowl. Layer half of the peanut butter sauce covering the cake, add half of the pudding covering the peanut butter. Add the whipped topping covering the pudding. Add the crumbled candy bars or toffee bits. Repeat layers cover and refrigerate for at least three hours before serving.
Serves 12-15 (or your local fire department)!
Enjoy,
It’s Halloween time! It is one of our favorite Holidays. We have been known to decorate more for Halloween than any other holiday! BUT…we don’t necessarily like all of the candy hanging around, so I will sometimes make this bark and send it to anyone willing to eat more candy or bring it to work and let all my high school kiddo’s have some! If you have some candy and want to change it up, you can make this bark or make this ahead of your party and leave it out for guests to enjoy. You can use any candy you want, just chop up into smaller pieces but don’t forget to add the pretzels as that is where you get the salty for that sweet and salty flavor!
INGREDIENTS
1 bag of Ghirardelli white melting chips
Small pretzel sticks, broken
Reese’s Pieces (I used the mini size)
Chocolate chips
Candy corn
DIRECTIONS
Spray a baking sheet with non stick spray and set aside. Melt your baking chips in a glass bowl in the microwave for about two minutes stirring every thirty seconds until melted and smooth. Take out of microwave and spread the chocolate on your prepared pan but not spreading too thin. Add your pretzels and candy as much or as little as you like. Place in the refrigerator until cool and the chocolate is hardened. Remove from fridge and break into pieces. Ready to serve. I keep any leftovers in an airtight container in the refrigerator.
Enjoy,
Are you ever in the mood for a batch of brownies but don’t have brownie mix and don’t have the time to make them from scratch? Well if you have a box of cake mix this is your answer. These brownies had a lot of taste testers and were liked by ALL of them. Robby enjoyed them the most even asking for them the next day after they were LONNNNGGG GONE! He ate his brownie with ice cream and caramel sauce! There is nothing better than a warm brownie with ice cream so I would suggest following Robby’s lead!
INGREDIENTS
1 box of devil’s food cake
1 bag of peanut butter chips
2 eggs
5 Tablespoons melted butter
2 Tablespoons milk (I used 1%)
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. Combine cake mix, eggs, melted butter and milk, stir until well combined and add the peanut butter chips stirring again until the chips are throughout the batter. The batter will be very thick. Bake 22 to 25 minutes. Allow to cool and cut into squares.
Enjoy,
Slightly adapted from www.plainchicken.com
I made a batch of these sugared pecans and had forgotten how good they are! I usually make them around the holidays and give them as gifts,
but I was putting together a basket for a friend and thought this would be a great addition! When I make them at the holiday, I always have to hide them as everyone likes to walk by and grab a handful. Before I know it they have all had three handfuls each and the gift is gone!
INGREDIENTS
2 egg whites
1/2 tablespoon of water
1/2 tablespoon vanilla extract
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon cinnamon
DIRECTIONS
Pre-heat the oven to 250 degrees. Grease a baking sheet and set aside. In a mixing bowl whip together egg whites, water and vanilla until frothy. (I like to use my immersion blender). In a separate bowl mix together sugar, salt and cinnamon. Add pecans to egg whites mix well coating all of the pecans with the mixture. Toss the pecans into the sugar mixture and coat well. Spread the nuts onto your prepared baking sheet. Bake for one hour stirring every 15 minutes. Watch the last fifteen minutes of baking to not over bake them. The coating on the pecans should be dry. Remove from oven, let cool. Store in an airtight container.
Enjoy,
This pound cake just screams New England in the fall! The fresh apples off the tree that were pressed into apple cider! This is my favorite time of year. Not just for the apple picking, but for all the fall colors the New England area has to offer, not to mention football and tailgating! This recipe was sampled by a number of taste testers and all of them were in agreement that this is delicious! I will definitely be making this every fall. We really enjoyed it and I hope you do too!
INGREDIENTS
1 1/2 cups butter
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons apple pie spice
1 cup apple cider
1 teaspoon vanilla
GLAZE
1/2 cup powdered sugar
1 tablespoon of apple cider (more or less depending on how thick you want your glaze)
DIRECTIONS
Cream butter and gradually add sugar while beating until light and fluffy. Add eggs one at a time beating well after each addition.
Combine the next four ingredients and add to the mixture alternating with the apple cider, beginning and ending with the dry ingredients. Stir in vanilla. Pour batter into greased and floured 10 inch tube pan. Bake 325 for 1 hour and 20 minutes or until a toothpick inserted into cake comes out clean. Cool in pan 10-15 minutes. Combine glaze ingredients and when cake is cool, drizzle over cake.
Enjoy,
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