Peanut Butter Cheesecake

Pretty much as soon as I made this Peanut Butter Chocolate Cheesecake Cake I knew that I had to try the two parts separately.

It's been hard to convince others in the family to let me separate them because they liked it so much together!

I threw out making peanut butter cheesecake as a suggestion for my dessert contribution on Thanksgiving this year and it was met with a quick and resounding "YES!" Now they may or may not have understood that I meant I was just making a cheesecake, not this entire cheesecake cake, but I'm going with it anyway. :)

I'm pretty sure they won't complain too much since the cheesecake is so.darn.good.

It's peanut butter and chocolate, so really can you go wrong with that? I think not!

Ingredients
CRUST
1.5 cups Graham crackers crumbs
3 Tbsp sugar
1/3 cup melted butter

CHEESECAKE 
2 8oz pkg cream cheese, softened
3/4 cup granulated sugar
1/2 cup creamy peanut butter
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream

GANACHE
15 Dove Dark Chooclate Promises (about 4 oz)
1/2 cup heavy whipping cream
Dove Peanut Butter and Milk Chocolate Promise for garnish

WHIPPED CREAM TOPPING
1 cup heavy whipping cream
2 tablespoons sugar 

Directions
CHEESECAKE:
Preheat oven to 325. Fill a shallow pan with about 1 inch of water and place on bottom rack of oven.

First mix together crust. Mix Graham crumbs, 3 tablespoons sugar and butter together and press on to bottom of a 9-inch springform pan.

I didn't feel like dragging out my heavy food processor so I thought I'd give my blender a try for this. It didn't work so well I ended up mixing it in a bowl and having to clean up my blender to boot. Oh well I tried.

In large mixing bowl, beat cream cheese and granulated sugar for 2-3 minutes until creamy.
Add peanut butter, salt, and eggs. Beat well.
Beat in sour cream and heavy cream, scraping sides as needed. Allow to mix on high for two minutes until thick and creamy.

Pour into prepared springform pan and place in bottom 2/3 of oven above pan of water.

Bake for 45 minutes then turn oven off and let cheesecake sit in oven for additional 25-30 minutes.
Remove from oven and cool completely on wire rack then store in refrigerator.

GANACHE:

Unwrap 15 Dove Dark Chocolate PROMISES and place in microwave safe glass bowl. Add cream and microwave for 30 seconds. Stir then heat for additional 30 seconds. Use a whisk to quickly stir until smooth. Set aside to cool for about 15 minutes. 

WHIPPED TOPPING:

Place metal bowl and whisk in freezer for 10-15 minutes. Then whisk together cream and sugar until stiff peaks form. 

 

Pour the cooled ganache over top of set cheesecake and let it run over and down the sides. Then garnish with whipped cream as desired.

What's Up Wednesday 11/23/16

Today it is time for What's Up Wednesday with Mix and Match Mama, The Larson Lingo and Sheaffer Told Me To. Thanks ladies for hosting a fun link up!

1. What we’re eating this week
Monday night was baked chicken, brussel sprouts with pecans and cranberries (recipe post may be coming soon) and sweet potatoes. Last night was BBQ meatballs, couscous and veggies. Honestly I don't know what we'll do most of the week. Thursday of course is Thanksgiving so we'll be eating way too much with both sides of the family all day long. I imagine Friday will be leftovers. 

2. What I’m reminiscing about
It's getting close to our anniversary so I'm reminiscing about the days leading up to our wedding. Fall engagement parties, engagement pictures, last minute planning. Sweet times. 

3. What I’m loving
The holidays! Christmas movies on Hallmark Channel, which I finally get at home this year. Lots of baking and cooking. Family gatherings. Christmas music. This is my favorite time of the year. 

4. What we’ve been up to
Trying to stay warm! We seem to have skipped right over fall and gone straight from summer to winter, which isn't unusual around here. Getting ready for Thanksgiving, making doctor's appointments that we need to get done before the end of the year, figuring out Christmas shopping lists, plus all the usual stuff. 

5. What I’m dreading
Tackling all my Christmas shopping. Dread is a strong word though. I love giving gifts that people want and/or need, but figuring out what that is and then finding it can be less than fun sometimes. Praying for some direction HA! I love it when it's all done though. 

6. What I’m working on

Decorating for the holidays, shopping, cooking, baking.

7. What I’m excited about

Thanksgiving!! It's one of my favorite holidays of the year. A time to spend with family being thankful, relaxing and eating way too much good food. 

8. What I’m watching/reading

Still lots of football. Plus I picked up (finally) NCIS season 13 so we can finish watching it. I have a feeling we'll be binge watching the next few days. :)

9. What I’m listening to

I'm letting the Christmas music in finally. It's getting close enough to Thanksgiving that I will allow it. Not 24/7 but a little here and there. 

10. What I’m wearing

Layers. Lots and lots of layers. Monday and Tuesday this week I've had three plus a scarf. Of course I had to shed them all once I reached my office. The rest of the week is vacation and holiday time so who knows what I'll be wearing, right now it's sweatshirt and fuzzy pajama pants, but likely sweaters and boots for family gatherings on Thursday. 

11. What I’m doing this weekend

I'm not really sure. Definitely watching the Iron Bowl but I don't know where yet. Also probably doing some Christmas decorating around the house.

12. What I’m looking forward to next month

I love December. It's full of yummy food, Christmas music, Christmas movies, events, parties, family get together, giving gifts, time off. What's not to look forward to!

13. What else is new

Not a whole lot

Bonus question: What is your favorite Thanksgiving tradition?
Thanksgivings have changed over the years as our families have changed, but I think just getting together with my family for dinner and everything that goes along with that is always special and my favorite part of the holiday.

Hope everyone has a wonderful and blessed Thanksgiving!

Life, Love and Other Mysteries

It's been quite busy around here lately. I guess that is probably the case for everyone getting ready for the holiday season and such. This is my favorite time of year so I'm planning to enjoy every minute of it!

It has been colder and more colorful lately. I just love to see fall colors. As dry as it has been I wasn't sure we'd really see any, but they have come through a little anyway.

In addition to getting ready for the holidays I've been cooking, cleaning, grocery shopping, etc. The usual work and life routine. Along with lots of prayer for this country. 

With Veterans Day last week I'm always reminded of how much others have sacrificed for our freedom and I don't take that for granted. I'm so appreciative of them on Veteran's Day but also the whole year through. I think people often forget that this is one incredibly blessed nation. 

I see so much that bothers me when I look around and it can be very frustrating if I let it. I want to, and too often do, complain about all the things I see and how they don't even begin to make sense. Then I hear the Holy Spirit reminding me that the roots of our problems aren't in people or government. Those are only the visible results of what is happening on a spiritual level. 

I've seen several different quotes floating around about how no particular person or party can solve our problems, only Jesus can, and that is so true. If we would just refocus our attention on walking in the love that He has shed abroad in our hearts so much would start to change. 

Instead the enemy wants to divide and conquer, to amplify every difference small or large and every misunderstanding. We have to start attacking the root of the problems we see if we ever want to see a change and the way to do that is through God and sharing His love with everyone we come in contact with day in and day out. 

I know this is easier said than done and we will all no doubt fail multiple times. Each time though we have to get back up and keep moving forward, walking in love and grace and peace, and seeing things through the eyes of the Spirit. I believe if we can do that, not only will we make a change on a spiritual level it will start to manifest in the things we see all around us. 

Among other things more people, churches, and communities will start realizing that it is our privilege to help lift up those in need and get them back on their feet. It's not the governments job and it was never intended to be. The government needs to stop spending money it doesn't have on things it was never intended to do, and the church needs to step up and start doing more of what we are intended to do; sharing the love of Jesus through word and deed. 

I pray we can all come back to the principles and freedoms this nation was founded on and realize where we've strayed from that path and how to correct it. More importantly though I pray we as a people turn to the only true answer and look to Jesus as the author and finisher of our faith. 

I hope everyone has a happy and blessed Thanksgiving week and takes a few moments to be thankful for God's blessings in your life, whatever they may be.

Saltine Toffee

This dessert is so simple, but never fails to generate multiple recipe requests when I make it. I had not heard of making toffee with saltine crackers until sometime over the last few years when my mother-in-law brought it to a family gathering.

I asked her how she made it and I literally probably asked if she really meant saltine crackers at least five times, okay maybe more like three, but I just couldn't believe it. How could saltine crackers turn into this melt in your mouth deliciousness that I couldn't keep my hands out of?!

Since then I've seen similar recipes all over the internet in one form or another. This one is my favorite version though and never stays long in our house when we make it. You could get creative and use all kinds of topping combinations though, peanut butter chips, white chocolate chips, then top it with chopped candy bars, crushed cookies, you name it.

Ingredients
Approximately one sleeve of saltine crackers (depends on size of your baking sheet)
1 cup butter
1 cup light brown sugar
2 cups of chocolate chips (I use milk chocolate)

Directions
Line a large cooking/baking sheet with foil. I like using one that has a slight rim on it to contain all of the sauce.
Lay out saltine crackers in a single layer, covering every inch of the cookie sheet. (You can break them off if needed to fit all the way to the edges.)

In a medium sauce pan melt the butter and then add the brown sugar and bring to a boil.

Continue on a gentle boil until sauce is thick and bubbly. (Basically you are making caramel here.)
Pour the sauce over the crackers and spread it out evenly, covering the entire sheet. I use a spatula for this. You will want to work fairly quickly to keep the sauce from setting up and becoming too sticky.
Place in a 400 degree oven for about 5-8 minutes. Watch it carefully to avoid burning. When you see it all bubbly you want to take it out for the next step.

(At this point I was apparently overcome with excitement by the smell of chocolate and took zero additional photos. Sigh. I'll try to add some later.)
Remove from oven and sprinkle evenly with chocolate chips.
Return to oven for 2-3 minutes or until chips are softened enough to spread.
Spread chocolate out evenly over entire cookie sheet.
Refrigerate for 20-30 minutes or longer until firm.
Break into pieces and store in an airtight container.
We usually store it in the fridge to keep it from melting, but we like to pull it out and let it come to room temperature before serving. YUM!!!

Peanut Butter and Brownie Trifle

This is one of many in a long line of desserts that my brother-in-law has named "heavenly delights". :) It started years ago when I made a four layer dessert that he thought was just heavenly so he renamed it then and there.

Over the years as I've made various desserts for family gatherings he has found several others than have been awarded the distinction of heavenly delight 2.0 or other versions of the title.

I believe the second was my chocolate chip pound cake which is high on the list of most requested desserts in my family. After that came a few others here and there. I think we've lost track of the numbering system at this point though and they are just known as one of the heavenly delights.

I love to bake and when others really enjoy something I've made it makes the joy of baking all the better.

I think this one may be more one of my sister's favorites since she often requests it, but it seems pretty popular across the board. It's also really simple to put together so that is a great thing too!

Make it for any peanut butter and chocolate lovers in your family or circle of friends and I'm pretty sure they will thank you and ask you to make it over and over again.

Another fun thing is that you can customize this so many different ways. Use a cake instead of brownies, Add different layers or toppings like fruit or chopped up candies and nuts. Change the flavor of the pudding. The possibilities are endless!

Ingredients
1 box of brownies prepared (or you could make a batch from scratch if you're so inclined)
1 large box of instead chocolate pudding (you could make some from scratch here too if you wanted)
8oz cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
2 Tbsp milk
2 cups heavy whipping cream
3-4 Tbsp granulated sugar

Directions
Make the pudding according to the directions and place in fridge to set.

With an electric mixer beat together the heavy cream and the granulated sugar on med-high until stiff peaks form. (Tip: put your mixing bowl and beater in the fridge to get cold first). Store whipped cream in fridge until you're ready to assemble.

Beat together peanut butter and cream cheese until smooth and creamy. Add in powdered sugar and mix until combined (make sure you start out on low speed so you don't get covered in the sugar dust!). Add in 2 Tbsp of milk and mix well.

Add 1 cup of the whipped cream to the peanut butter mixture and fold in until combined.

Layer all of the yumminess into your trifle dish. I start with a layer of crumbled up brownies, followed by peanut butter mixture, then chocolate pudding, then whipped cream and then repeat it so everything is layered twice. There is really no wrong way to do it though!

I finish with the top layer being whipped cream and then will usually sprinkle some more brownie crumbs on top for decoration, or maybe even a peanut butter cup or other candies I have on hand.

Once you've layered it to your liking, refrigerate until ready to serve and then watch it disappear!

Simple Swedish Meatballs

I  have tried over the years various ways of making Swedish meatballs but none have ever really stuck with me. This one came out of my cookbook meal planning. We did change just a few things, but overall kept it close to the original from Pioneer Woman's Dinnertime cookbook.

This simple recipe was easy to make and had a good flavor. When I asked the hubby if it was a keep it or coaster, he said it was a keeper. :) So here it is.

Ingredients
1/4 cup brown mustard (we only had yellow on hand so that is what I used, and it was slightly less than 1/4 cup)
1 Tbsp Worcestershire sauce
2 1/4 cups beef broth
Pinch ground allspice
1 Tbsp cornstarch (we didn't have any so I used AP flour)
1/4 cup heavy cream
Meatballs (recipe below)
Noodles

Directions
In large skillet over med-high heat, add mustard, Worcestershire and 2 cups of beef broth and bring to boil. Add allspice.

Make a slurry with cornstarch (or flour in my case) and remaining broth. Whisk until smooth and then whisk into skillet. When mixture begins to boil again slowly add cream.

Whisk and let it thicken. Add meatballs, cover and cook until sauce thickens and meatballs are heated through. (8-10 minutes) I think at this point I let ours simmer a little too long because we weren't ready to eat yet and too much of the sauce cooked off. I would have liked a little bit more.

We served with bowtie pasta because that is what we had in the pantry and it worked great!

Meatballs
For the meatballs I kind of just threw them together. I used about a pound of meat and combined it with 1 egg, some crushed Ritz crackers and crushed saltines (we had an odd assortment already opened), a splash of milk, some salt, pepper and garlic powder.

I didn't want to go overboard with the flavors in the meatballs since I wasn't sure how the sauce was going to turn out. This little throw together mixture worked out just fine.

After mixing all the ingredients and forming into meatballs I placed them evenly distributed onto a foil covered baking sheet and cooked in a 375 degree oven for about 20-25 minutes until they were completely done. Your cooking time should vary based on your oven and the size of your meatballs. Mine were what I'd call medium-large.

Once they were done I just added them to the sauce on the stovetop and let them simmer.

Ground Beef Risotto

This easy one pan recipe is quick and a great option for a weeknight dinner. The method is basically the same as I used for my weeknight risotto side dish. 

First I just brown some ground beef in a 12 inch non-stick skillet. Adding in some garlic and onions and black pepper (or in this case garlic powder and minced onions).

Then after that is nice and browned over med-high heat I drained it and returned to the skillet and stirred in about 1 cup of rice. I let that cook for about 2-3 minutes, stirring the whole time.

Then I stir in about 3.5 cups of beef broth (I've used chicken broth before too) and bring it to a boil. Once boiling, I reduced the heat to med-low and covered to let it simmer for about 10-15 minutes or until the liquid is absorbed.
After that I stir in some fresh, chopped veggies. This time I used a zucchini, but I've also used squash, carrots, whatever floats your boat!

I let that cook uncovered for about 7-10 minutes or until it's nice and tender. Or nice and crunchy if you aren't a fan of tender veggies. :)

Once the veggies have reached your desired level of doneness, remove from heat and stir in about 1/2 cup of shredded Parmesan cheese. 

Serve and Enjoy!

Ingredients 

1 lb ground beef (you could substitute other ground meat too)
1 small onion chopped (or equivalent minced onions)
2 cloves garlic, chopped (or equivalent garlic powder)
1/4 tsp pepper
1 cup uncooked rice (I used regular long-grain, you could use Arborio too)
3.5 cups beef broth (or other broth)
1/2 cup shredded fresh Parmesan cheese
1/2 - 1 cup of your favorite fresh veggies, chopped

Directions
In 12 inch non-stick skillet, cook meat, onion, garlic, and pepper over medium-high heat, stirring occasionally, until thoroughly browned. Drain if desired.
Stir in uncooked rice and cook 2-3 minutes, stirring constantly.
Stir in broth and heat to boiling.
Reduce heat to medium-low.
Cover and simmer for 10 minutes or until liquid is absorbed.
Stir in veggies and cook 7-10 minutes or until done.
Remove from heat and stir in cheese.
Cover and let stand several minutes then serve and enjoy!

Window Project Finished... Maybe?

So I finished painting my fall window project. I'm just trying to decide if it needs anything else and where to put it. 

The lighting isn't the best. I need to take it outside to get a good photo of it. Overall I was pretty happy with how it turned out though.

I just used some various colors for the leaves. Orange pumpkin on some green grass and did a little two toned paint job on the letters. Now if I don't decide to add anything to it I just need to find it a home. :) Hard to believe it's almost Thanksgiving!