Mini Chocolate Peanut Butter Pies


Need I say more? Oh my God! My husband may propose to me again. He LOVES peanut butter and mixed with chocolate in mini pie form?! Heaven on earth. He actually sent me this recipe in an email a few weeks back. So of course I had to make them for him… and me… and our son πŸ™‚ They are just too good! The toffee really makes them, I seriously did not know how much I liked it! So note to self and a note to you all, do not leave out any ingredients!

Even though there are a lot of steps, they are pretty easy to make. Be sure to read the entire recipe before starting. So come on! Let’s go make people happy and prepare these proposal worthy pies….

Here’s a picture of some of the ingredients so you can see what I used:

What you will need:

Muffin tin lined with 12 cupcake liners

For the crust:

3/4 cup finely crushed graham crackers
3 tablespoons butter, melted
1 tablespoon brown sugar
2 tablespoons toffee bits

For the filling:

1 cup heavy cream
6 ounces cream cheese at room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup toffee bits
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Dash of salt

For the chocolate ganache:

4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream

For the topping:

1/4 cup chopped salted peanuts
2 tablespoons creamy peanut butter
Mini chocolate chips

To make the crust:

Preheat oven to 350 degrees fahrenheit. In a bowl, stir together graham cracker crumbs, melted butter, brown sugar and toffee bits until combined. Place about a tablespoon at the bottom of each cupcake liner. Press down gently with the back of a spoon. Bake for 5-6 minutes. Set aside.

To make the filling:

In a large bowl (or the bowl of your electric mixer), beat 1 cup of heavy cream until stiff peaks form. Put in the freezer while you continue to make the filling.

In another large bowl, beat together cream cheese and peanut butter until creamy. Add in powdered sugar, toffee bits, vanilla, cinnamon and salt and mix until combined. The mixture will be thick. Scoop it into the whipped cream and gently fold together until everything is combined.

Spoon this mixture into the muffin tin. Fill each cup to the top and make sure the tops are smooth and even. Freeze for about an hour.

To make the ganache:

This ganache is one of my favorite things of life! Seriously, so simple yet so delicious. In a glass bowl (I just used a cereal bowl) put both ingredients. Microwave for 30 seconds, stir well, microwave again for 20 seconds, stir well, microwave one more time for about 20 seconds and stir until chocolate is completely melted. If you need to put it in the microwave again, do so for only 10 seconds. Stirring is the key. Let cool for a few minutes, stirring frequently.

Using a big spoon, pour over the peanut butter cups. It’s ok if it spills over. Set aside while you make the toppings.

Microwave theΒ peanut butter in a small bowl for about 20 seconds. Stir and then drizzle over the peanut cups. I put mine in a ziplock bag and cut a corner. Sprinkle the chopped peanuts and chocolate chips on top and put in freezer for at least 4 hours before serving.

These are best served 5-10 minutes after being removed from the freezer as they melt pretty quickly

Store covered in the freezer for up to a week.

Peanuts, chocolate, toffee bits, chopped peanuts….. Drool

 

You really can’t get any prettier than this πŸ™‚

Mini Cheesecakes

Or, maybe I should call these Individual cheesecakes. But either way, they are the perfect portion so you don’t accidentally eat too much. We all do it. Then you feel sick and wish you hadn’t. So here is the solution. Cheesecake made in cupcake tins. Super easy, great for a party or gathering, and just as delicious (and super cute!). Go start your ovens…

What you will need:

14 standard muffin cups with cupcake liners ( I know, weird number but the recipe I followed said it makes 12 but I got 14, so just in case, have 14 ready πŸ˜‰ )

For the crust:

1 cup graham cracker crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

For the cheesecake filling:

2- 8 ounce packages cream cheese
2/3 cup granulated sugar
2 large eggs at room temp
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup sour cream at room temp

To make the crust:

In a bowl, stir all ingredients together until crumbs are moistened. Put about a tablespoon of graham cracker crumbs into each muffin cup. Press down with your fingers.

Cover with plastic wrap and put in the fridge while you make the filling.

Preheat oven to 300 degrees fahrenheit. In a large bowl (or bowl of your electric mixer), beat cream cheese until soft and creamy. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Add vanilla, lemon zest and sour cream and beat until incorporated.

Remove crusts from the refrigerator. Evenly divide the filling into each cups, filling almost to the top. Bake for 18-22 minutes until edges are firm but the middle still wobbles a little. Let cool on a wire rack. Once cooled, refrigerate 3-4 hours (or even overnight) before serving.

Once chilled, carefully remove the paper liner from the cheesecakes. Serve with drizzled chocolate and/or fruit. Enjoy!

The BEST Chocolate Fudge Pie

Happy 2015 everyone! I hope this year brings you much peace and happiness. A new year (for me) means lots and lots of new recipes! I wanted to start off right by making a pie. This pie has a graham cracker crust and a brownie-like center. Sophisticated and decadent. Just what I want my 2015 to look like πŸ˜‰ So, let’s go make a pie…

What you will need:Β 

9 inch springform pan

For the crust:

1 1/2 cups crushed graham crackers
1/2 teaspoon salt
6 tablespoons unsalted butter, melted

For the filling:

1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 oz semi sweet chocolate, melted
2 teaspoons vanilla extract
2 eggs
1/2 cup all-purpose flour

Preheat oven to 325 degrees fahrenheit. Spray the pan with a non-stick spray.

To make the crust, combine the graham cracker crumbs and salt in a bowl. Pour in the melted butter and stir until moistened. Press the crumbs firmly against the bottom and sides of the pan. Set aside.

For the filling, combine sugar, cocoa powder and salt in a bowl. Pour in the melted butter and chocolate and stir with a wooden spoon until combined. Beat in the vanilla and eggs, one at a time. Stir in flour until just moistened. Batter will be thick.

Carefully spread the batter over the crust and smooth out with a spatula or back of a spoon.

Bake for 25 minutes. Allow to cool completely on a wire rack before releasing the sides of the pan. Top with powdered sugar, whipped cream, or even toasted marshmallows to make it a s’more pie! Slice and enjoy!

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