Peanut Butter Chocolate Cheesecake Bars

I've got another recipe here from my Aunt Glenda, and if I had to pick the most important thing that I've learned from this blogging experience it would have to be, if my Aunt Glenda sends me a recipe I have to make it, and you should too. She knows her stuff, and these aren't any exception.

I've already done a peanut butter and chocolate concoction here on Mary's Makes, but I'm putting up another one because peanut butter and chocolate just go together. If you ever get sad, thinking that love isn't a real thing, just think of how much peanut butter and chocolate love each other. They are the couple of the century.

These cheesecake bars are like a fancy peanut butter cup. They're richer and more decadent, and dare I say BETTER than a peanut butter cup. You guys, the top is covered in ganache, of course it's better than a peanut butter cup. I implore you to make these. You won't regret it.

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Peanut Butter Chocolate Cheesecake Bars
by April-14-2014
Ingredients
  • 7 tbsp melted butter
  • 2 cups oreo cookie crumbs
  • 1 lb (2 8-oz packages) cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 2/3 cup heavy cream
  • 2 cups 60% cacao chocolate chips
Instructions
1. Preheat oven to 325º F. Use 13 X 9 inch baking pan. 2. In medium heavy saucepan over low heat, melt butter. Add cookie crumbs and stir until combined. With fingers, press the mixture evenly into the bottom of the pan. Bake on middle oven rack for 15-18 minutes, until dry. Set aside.3. Using an electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs. Stir in peanut butter until smooth. With a rubber spatula, spread mixture evenly over baked crust. Bake on middle oven rack for 10 to 15 minutes, until set. Transfer the pan to a wire rack and let cool to room temperature. 4. Bring heavy cream to a boil. Remove from heat and add chocolate. Using a wire whisk beat until smooth. With a rubber spatula, spread the chocolate mixture evenly over the peanut butter mixture. Refrigerate until firm. Using a large sharp knife, cut into bars, wiping the knife clean with a damp paper towel as you work. Store, airtight in the refrigerator for 3 days or freeze for up to 1 month.
Details
Prep time: Cook time: Total time: Yield: 1 9x13in pan
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Cocoa Brownies

Let's talk about brownies. Who doesn't love brownies? A square of dense, gooey chocolatey goodness? I'm in. I'm SO in. I know a bunch of you are all like "Wait, I can just buy a boxed brownie mix and it'll be just as good." OK, so, yeah you could do that. Except when you make something from scratch you'll feel a sense of accomplishment. Plus, why NOT make them from scratch. It takes maybe 5 minutes longer to make them from scratch, and in my opinion, made from scratch brownies are the best brownies.

Huffington Post named these the best coca brownies and they're right. The brownies are from the lovely Smitten Kitchen, and I thank her for creating such wonderful brownies. 

I don't think the photography of these brownies does them justice, because let's be real, brownies don't really photograph well. I promise though, they're great. 

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Cocoa Brownies
by April-3-2014
Ingredients
  • 10 tbsp unsalted butter
  • 1-1/4 cups sugar
  • 3/4 cup plus 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 2/3 cup nuts (pecans, walnuts,) optional
Instructions
1. Preheat oven to 325ºF. Line 8x8in baking pan with parchment paper or grease pan with non-stick spray. 2. Melt butter in a double broiler. Once butter is melted, add sugar, cocoa powder, and salt. Combine them until the mixture looks gritty, and well combined. You could also melt the butter in the microwave and then add the ingredients. Let the mixture cool until lukewarm. 3. Once mixture has cooled, add vanilla, and then eggs one at a time. Once well combined, add the flour and stir once again to combine well. If you're using nuts, add then now, and stir until well distributed.5. Bake for 25-30, or until a toothpick is inserted and comes out slightly moist with batter. Remember, we want gooey brownies. Let cool at bit, and then cut and serve.
Details
Prep time: Cook time: Total time: Yield: 9 brownies
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Blueberry Muffins

I have, in this blog post, the best ever blueberry muffin recipe. At least in my opinion. These guys aren't really like any blueberry muffin you've ever had. They're made with sour cream, so they're not too overly sweet. However, they are a whole lotta delicious.

Now that spring time has started to roll into Kansas City (kind of) I'm starting to crave berries, and delicious fruits that I wasn't able to have during the winter months. If the same thing is happening to you, then it's time to make these muffins.

My dad found this recipe in The New Best Recipe cookbook, and I'm sure glad he stumbled upon the recipe in that huge cookbook. My dad is fantastically awesome like that. He knows a good recipe when he sees one. Give 'em a try!

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Blueberry Muffins
by March-28-2014
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup sugar
  • 4 tbsp unsalted butter, melted and cooled slightly
  • 1-1/4 cups (10-oz) sour cream
  • 1-1/2 cups frozen or fresh blueberries
Instructions
1. Heat oven to 350º F and line muffin tin. Set aside.2. Whisk flour, baking powder, and salt in medium bowl until combined. Set aside. Whisk the egg into another medium sized bowl until well combined and light-colored. About 20 seconds. Add the sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in two or three additions, whisking to combine after each addition. Add sour cream in two different additions.3. Add berries to the dry ingredients and gently toss to combine. Add the sour cream mixture and fold with spatula until batter comes together and berries are evenly distributed. 4. Divide the batter between the muffin tins. Bake until golden brown, 20 to 30 minutes. Rotate the pan front to back halfway through the baking process.
Details
Prep time: Cook time: Total time: Yield: 12 muffins
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