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Peanut Butter & Chocolate Chip Cheesecake Dip

(good idea to serve at parties with sliced fruit!)

Source - http://www.healthyfoodforliving.com/?p=16741

yields 10 servings

Inspired by How Sweet It Is & reader Amber (no link, sorry!)

Ingredients:

• 1/4 cup creamy peanut butter
• 1 (8 oz) block of neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1/4 cup 2% Greek yogurt
• 2 Tbsp brown sugar
• 2 Tbsp evaporated cane juice or granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp Kosher salt
• 1/4 cup semi-sweet chocolate chips
• 1/4 cup natural white chocolate chips, such as Sunspire
• 1/4 cup natural peanut butter chips, such as Sunspire

Directions:

1. Using either a stand or handheld mixer, cream together peanut butter and cream cheese until well-blended. Beat in the yogurt.
2. Add in both of the sugars and mix until fully blended. Beat in the vanilla extract and salt.
3. Fold in semi-sweet, white chocolate, & peanut butter chips.
4. Serve garnished with additional chocolate chips, if desired.

Flag Cake

Source - http://www.ifyoucanmakethatyoucanmakethis.com/archives/1425

This cake will fill one sheet pan which is about 12 by 18 inches. I usually use half sheet pans and make two or make one generously filled. These cakes freeze really well as long as they’re wrapped in foil or plastic wrap. The skinnier the cake, the less time it will take to cook. If I’m using foil pans I double them. This insulates the cake better and it cooks more evenly.

• Pre-heat the oven to 375f
• Sift the flour into a the mixer bowl, then add the rest of the ingredients and whisk for 2 – 3 minutes until everything is soft and fluffy (it’s important that the butter really is soft, or you’re on a hiding to nothing) The mixture should drop off a spoon if tapped on the side of the bowl. If it doesn’t, add a tiny drop of milk until it does
• Toss the berries with a light dusting of flour (this stops them all sinking to the bottom of the cake) and fold into the mixture with a spoon (not the electric whisk)
• Use the butter packet to grease the baking tray, then pour in the cake batter
• Bake in the middle of the oven to get as even a heat as possible for 30 mins. Don’t open the door if you can help it – the cake will fall if you do. Since ovens vary dramatically (and the size of your tin might not be quite the same as mine) check on the cake after 25 mins, and be prepared to leave it in for 35. The top should spring back to the touch and a toothpick inserted should/ come out clean
• Let the cake cool

For the icing

• Sift the icing sugar or you will end up with lumps
• Whisk with the butter and vanilla until it’s a smooth spreadable paste. If it’s too thick add milk drop by drop until it’s perfect
• Ice the cake
• Decorate with strawberries and blueberries (or raspberries and blueberries)
• Make sure the fruit it dry when you decorate, or the juice will bleed out into the icing

Honey Maple Cookies

Source -  http://www.tasteofhome.com/recipes/Honey-Maple-Cookies

Photos Source - http://www.cookiemadness.net/2010/10/honey-maple-chocolate-chip-cookies/

You will need:

• 1 cup shortening
• 3/4 cup honey
• 3/4 cup maple syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped pecans

In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks.

Yield: 5 dozen.

* They’re good as muffins as well!

Quotes form Cookie Madness: “Later in the day I tried baking the dough in mini muffin tins and loved the results! While the cookies were fine as chocolate chip, their dense and cakey texture worked perfectly as mini muffin shaped cookie”

Buddy Cake Pops

Source - http://kumquat-blog.blogspot.com/2011/06/buddy-cake-pops.html

You will need:

Black Magic Cake

Source - http://www.justapinch.com/recipe/lisa-glass/black-magic-cake-best-chocolate-cake-ever/cake

You will need:

1 3/4 c all purpose flour

2 c sugar 3/4 c cocoa powder

2 tsp baking soda 1 tsp baking powder

1 tsp salt 2 eggs

1 c strong black coffee, cooled

1 c buttermilk

1/2 c vegetable oil

1 tsp real vanilla extract CHOCOLATE FROSTING

1/2 c margarine, softened

2 oz melted unsweetened chocolate, cooled

3 c powdered sugar

3 Tbsp milk

2 tsp real vanilla extract

Directions

Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

Add eggs, coffee, buttermilk, oil, and vanilla.

Beat at medium speed for two minutes. Batter will be thin.

Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes

Chocolate Marshmallow Banana Surprise Cookies

Source - http://www.cookiemadness.net/2010/07/chocolate-marshmallow-banana-surprise-cookies/

2 cups all purpose flour (9 oz)
1 teaspoon baking soda
1 stick (4 oz) butter, room temperature – salted**
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons granulated sugar
2 ripe bananas
1 large egg, room temperature
10 marshmallows, cut in half or use 20 marshmallows and just trim them a little**

Frosting
3 cups confectioners’ sugar
6 tablespoons salted butter
1/4 cup plus 2 teaspoons unsweetened natural cocoa powder
1/4 cup whole milk or use lowfat milk with a little cream mixed in
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Have ready two cookie sheets lined with parchment.

Stir together flour and baking soda and set aside.

Using high speed of an electric mixer, cream the butter, vanilla and sugar for about 3 minutes. Add the banana and beat it with the butter/sugar mixture until it’s fully mashed. Beat in the egg. Using lowest speed of mixer or by hand, stir in the flour mixture. Drop by heaping tablespoons onto cookie sheets and bake at 350° F for about 11 minutes or until cookies just start to appear set. Remove pan from oven and press a marshmallow half into center of each cookie. Return to oven and bake for 2 to 2 ½ minutes or until marshmallow begins to melt (puffs). Remove from oven and let cool completely. Prepare frosting.

Prepare frosting. Put the confectioners’ sugar in a mixing bowl. In a small saucepan or in a large microwave-safe measuring cup, melt the butter and cocoa. Pour the melted butter/cocoa mixture into the sugar and stir well (I did it while it was hot), then stir in the milk and vanilla, stirring until smooth. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Makes 20 cookies

**If using unsalted butter, add 1/4 teaspoon of salt to batter
***I like a lot of marshmallow in my cookie, so instead of halving the marshmallows I use 20 marshmallow and cut about 1/3 of it off for appearance’s sake.

Chocolate Marshmallow Surprise Cookies (No Banana)

1 3/4 cups all-purpose flour (8 oz)
3/4 cup natural unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 teaspoon vanilla extract
12 marshmallows (large size), cut in half or 24 trimmed

Frosting
3 cups confectioners’ sugar
6 tablespoons unsalted butter, melted
1/4 cup plus 2 teaspoons unsweetened cocoa powder
1/4 cup whole milk
1/4 teaspoon vanilla extract

Preheat oven to 375 degrees.

Mix the flour, cocoa powder, baking soda, and salt together and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed or by hand until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased or parchment lined baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 8-10 minutes (longer if necessary).
Remove from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Prepare frosting. Put the confectioners’ sugar in a bowl. In a small saucepan or in a large microwave-safe measuring cup, melt the butter and cocoa. Pour the melted butter/cocoa mixture into the sugar and stir well (I did it while it was hot), then stir in the milk and vanilla, stirring until smooth.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Makes about 24 cookies

Cookie Dough Cheesecake Bars

Source -  http://sweetpeaskitchen.com/2011/06/08/cookie-dough-cheesecake-bars/

For the Crust:

1. 1 1/2 cups graham cracker crumbs
2. 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

1. 5 tablespoons unsalted butter, room temperature
2. 1/3 cup packed light brown sugar
3. 3 tablespoons granulated sugar
4. 1/4 teaspoon salt
5. 1 teaspoon pure vanilla extract
6. 3/4 cup flour
7. 1 cup chocolate chips

For the Cheesecake Filling:

1. 10 oz cream cheese, room temperature
2. 1/4 cup sugar
3. 1 large egg, room temperature
4. 1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Butter the bottom and sides of an 8-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a large bowl, combine graham cracker crumbs and melted butter. Combine the mixture, then turn it out into the prepared pan. Using your hands, press the crust into an even layer on the bottom of the pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth, about 1 minute. On low speed, mix in the flour until just incorporated. Mix in the chocolate chips. Set aside.
4. To make the cheesecake filling, in the bowl of a stand mixer fitted with the paddle attachment cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Spread the cheesecake filling into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps, using all of the dough. You will cover most of the cheesecake batter.
5. Bake 28-30 minutes, until the top cookie dough layer feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

Yields: 16 bars