Peanut Butter Cup Flourless Chocolate Cake Roll

I love cake rolls, and I love peanut butter and chocolate. So needless to say, this recipe is legit baby! I look for any excuse to make this recipe! Yum! I have also tried this recipe using a boxed chocolate cake mix and skipping the flourless chocolate cake, it was delish but the boxed caked cracked a lot as it was rolled. Not nearly as good as the from scratch cake roll recipe listed. If you do make the boxed cake mix instead, just use the ingredients the box calls for and bake at 350 for approx. 15-20 min. until the middle of the cake springs back up when you touch with one finger, or toothpick comes out clean.

Peanut Butter Cup Flourless Chocolate Cake Roll

Ingredients for the Flourless Chocolate Sponge Cake:
8 large eggs, separated
2/3 cup granulated sugar
1 Tblsp + 2 Tblsp + 1/4 cup unsweetened cocoa powder, divided
1/8 tsp salt
2 Tblsp brewed cold coffee (I used water)
1 tsp vanilla extract

Ingredients for Filling:
2 oz cream cheese, softened
1/3 cup peanut butter
1 cup powdered sugar
1 tsp vanilla extract
2-4 Tblsp heavy cream
1/2 cup chopped peanut butter cups (about 10 mini peanut butter cups)

For the Topping:
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
1/2 cup chopped peanut butter cups

Instructions for the Chocolate Sponge Cake:
  Preheat oven to 350 degrees. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tblsp cocoa powder.
  Using an electric mixer, beat the egg yolks and granulated sugar on high, until thick and pale yellow. Add 2 Tblsp cocoa powder, salt, cold coffee and vanilla, and beat in.
  With clean beaters and a large clean bowl, beat the egg whites to form stiff peaks.
  Gently fold about a quarter of the egg whites into the egg yolk mixture. In three additions, fold in the remaining egg whites.
  Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
  While the cake is baking, sprinkle 1/4 cup cocoa powder over a clean kitchen towel. After removing the cake from the oven, cool for a few minutes, then run a knife around the edges of the cake. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
  Carefully roll the cake in the kitchen towel and allow to cool completely. While the cake is baking, make the filling and topping.

For the Filling:
  Beat cream cheese and peanut butter with a hand mixer until smooth, then beat in the powdered sugar.
  Add vanilla and 2 Tblsp heavy cream and beat until smooth, adding up to an additional 2 Tblsp heavy cream if necessary to achieve desired consistency. Stir in 1/2 cup chopped peanut butter cups.

For the Topping:
  Place the chocolate chips and 2/3 cup heavy cream in a microwave safe bowl and microwave for 30-60 seconds. Stir until smooth. Chill in the fridge until thick and spreadable. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving.

Assembling the cake:
  Carefully unroll the cake in the towel. Gently spread the peanut butter mousse filling over the top of the cake, spreading to about a half inch from the sides. Roll up the cake from short end to short end. Place seem side down. Carefully frost the cake with the ganache and top with the remaining chopped peanut butter cups. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.  EnJOY!

Berry Angel Food Cake Roll

  I found a new fun website, www.thereciperebel.com , that had this killer recipe! The angle food definitely cracked after I rolled it, but it doesn't matter at all since you will just pile cream and berries on top!

Berry Angel Food Cake Roll

1 Box angel food cake mix, plus ingredients to prepare
1/4 cup + 3/4 cup powdered sugar, divided
8 oz light cream cheese, room temperature
1 1/2 cups heavy cream
1 tsp vanilla
1 1/2 cups fresh strawberries, diced
1 1/2 cups fresh blueberries
1 1/2 cups fresh raspberries

Instructions:
  Preheat oven to 350 degrees. Line the bottom of a 10x15x1" rimmed baking sheet with parchment paper (make sure that it lays flat on the bottom). Do not grease the pan.
  Prepare cake mix according to the package directions. Pour into prepared pan and bake for about 20 minutes, until the top is golden and the edges start to crack.
  Loosen cake from the edges of the pan while it's still warm; it's going to be a little sticky, like angel food cake is, but it will come away easily.
  Spread out a clean kitchen towel and sprinkle evenly with 1/4 cup powdered sugar. Flip the warm cake out onto the towel, peel off the parchment paper and immediately roll up, starting at the short end, WITH the towel inside! Let cool completely (at room temp for 1-2 hrs or pop it in the fridge).
  In a large bowl, beat the cream cheese with an electric mixer until smooth. Add 3/4 cup powdered sugar, vanilla and cream and beat on low until combined, then on high for 3-4 minutes until fluffy and stiff peaks form.
  Unroll cooled cake (you can just leave it laying on the towel) and place on a serving plate. Spread top and sides with remaining filling and top with remaining berries. Serve immediately (left overs are best eaten within 24hrs.)  EnJOY!

Reindeer Rice Krispies

 These little guys are super cute and so easy to make. I made these for my kids class party last week. The original post I found these on was from www.thirtyhandmadedays.com and they made them into Reindeer pops! Super cute! I didn't have any sticks on hand so I improvised.

Reindeer Rice Krispies

Candy eye balls
Red M&M's
Popsicle sticks, optional
Pre-made rice Krispie treats or make your own
semi-sweet chocolate chips, melted

To assemble: place pre cut rice kirispy treats on a sheet pan that has wax paper on it. If using sticks, carefully push sticks into each rice krispy treat. Melt your chocolate in a plastic bag. Snip the edge of the bag with scissors and pipe your antlers on each treat, a dallop of chocolate to make your eyes stick and a dab of chocolate to help your red M&M nose stick. EnJOY!

Rice Krispy Treats:

6 cups Rice Krispy cereal
3 Tblsp butter
1 package 10oz mini marshmallows

In microwave safe bowl heat butter and marshmallows on high for 2-3 minutes. Stir until smooth. Add cereal and stir. Pour into a greased 9x13 dish and using a greased large spatula, pack down into dish. Cover and cool or refrigerate.

Christmas Jello Cups

It's that time of year! I just love gawking over all of the cool Pinterest ideas for Holiday treats! These are so simple and fun! One word of advice, don't add the cream and sprinkles until you are serving. My cream melted on my way to delivering them to my kids class!

Christmas Jello Cups

1 package 6oz Strawberry Jello
1 package 6oz Lime Jello
8 oz. thawed cool whip or use the spray kind of whipped topping
Christmas sprinkles
4 cups boiling water
4 cups cold water
20 small clear cups

Have your ready to fill on a tray that will fit in the fridge. Then place strawberry jello mix into a bowl and add 2 cups of boiling water. Stir well until dissolved. Add 2 cups cold water. Fill each glass about 1/2 full of strawberry jello and refrigerate until set.
 When strawberry jello is set prep the green jello. Place lime jello in a bowl and add 2 cups boiling water and stir until dissolved. Add 2 cups cold water and stir. Fill each glass that has the strawberry jello with the lime jello until mostly full. Place in refrigerator until set. When ready to serve, top with whipped cream and Holiday sprinkles. EnJOY!

Kiwi Christmas Tree

I needed a fun and festive but healthy treat for my kids class last week and found some fun ideas on pinterest!

Kiwi Christmas Tree

10 ripe kiwi
1 Palmagranite (you can use strawberries or raspberries as well to add that beautiful red punch)

Peel all kiwi but keep 3 of the peels for the "tree trunk" portion of the treat. Slice kiwi rounds. Assemble on a large serving dish by first placing your kiwi peels as the trunk, then add the kiwi rounds to the plate making into the shape of a tree. Last, place 3-5 palmagranite seeds in a cluster together to form the "ornaments" of the tree, or use slices of strawberries or just one raspberry. One of my friends even made hers with star fruit for the tree topper! So cool! So many fun ways to make a fruit tree. EnJOY!

Caramel Toffee Crunch Chocolate Pie

     I found this recipe on  www.whitelightsonwednesday.com and had to try it for my families Christmas party. It was super rich and amazing! I doubled my crust to get a thicker crust but the thinner crust is just as amazing. The pudding recipe is my new fav chocolate pudding!

Caramel Toffee Crunch Chocolate Pie

Crust:
9 graham crackers, finely ground
6 Tblsp unsalted butter, melted (I used salted butter and omitted the salt)
1/3 cup sugar
1/4 tsp salt

Filling:
2 cups milk (2% or whole)
1 cup half and half
3 egg yolks
1/2 cup sugar
3 Tblsp cornstarch
1/2 tsp salt
2 Tblsp unsalted butter
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup Heath milk chocolate toffee bits

Whipped topping:
1 cup heavy cream
1 Tblsp powdered sugar
2 Tblsp caramel topping

Topping:
1/4 cup Heath milk chocolate toffee bits
2 Tblsp caramel topping

Instructions:
Preheat oven to 350. In a medium mixing bowl, combine the graham cracker crumbs, sugar and salt. Pour in the melted butter and stir until everything is evenly moistened. Pour the graham cracker crumbs into a 9 inch pie plate. Spread the crumbs out evenly in the dish. Press them down to pack them into pie plate, starting with the bottom first and then working your way up the sides. Bake for 7-8 minutes. Remove from the oven and cool completely.
Filling:
 In a medium to large saucepan, whisk together the milk, half and half, and egg yolks. In a small mixing bowl, combine the sugar, cornstarch and salt. Place the saucepan over medium high heat and whisk the sugar mixture into the milk mixture. Cook for 6-9 minutes, whisking frequently, until the mixture bubble and thickens to a pudding like consistency. Remove the pan from the heat and whisk in the butter and vanilla. Add the chocolate chips and whisk until the chocolate has melted completely. Pour the Heath toffee bits into the bottom of your cooled pie crust, and spread into an even later. Pour the chocolate pie filling onto the toffee bits. Cover the pie filling with plastic wrap, placing the wrap directly onto the filling. Chill for 2-3 hours or until the filling has cooled completely and set up.
 Whipped Cream:
 In a large mixing bowl, beat together the heavy cream and powdered sugar until the cream begins to thicken. Add the caramel topping and continue to whisk until medium peaks form.
 Topping:
 Remove the pie from the fridge and peel off the plastic wrap. Top the pie with your caramel whipped cream, drizzle caramel topping over the whipped cream and sprinkle with heath bits. Refrigerate until ready to serve. EnJOY!

Caramel Puff Corn (Popcorn Crack)

Oh Suzi Stockton you are both my hero and in trouble for sharing this recipe with me! These are seriously addicting and amazing! I've never had anything like these! A must try people! A must try!!! The hardest part of this recipe is finding these darn puffcorns! I have yet to find them in stores!

Caramel Puff Corn (Popcorn Crack)

8 oz Butter flavored Puffcorn (I used two 4oz bags) these MUST be BUTTER flavored!
1 cup butter, no substitution
1 cup brown sugar
1/2 cup light corn syrup
1 tsp baking soda
1/2 tsp vanilla extract

Place puff corn in a very large roaster pan (I had to use 2 9x13)
In a large sauce pan bring butter, brown sugar and corn syrup to a boil, then cook for 2 minutes. Add the vanilla extract and baking soda (this will foam up). Remove from heat and stir well. Pour over puff corn, mix and bake at 250 degrees for 45 minutes, stirring every 10-15 minutes. Remove from the oven and cool on wax paper. Then eat and eat and eat! EnJOY!

Pumpkin Bread

This is my fav pumpkin bread! Recipe altered from sallysbakingaddiction.com . Super moist and full of flavor!

Pumpkin Bread

1 3/4 Cup flour
1 tps baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
2 large eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/2 cups pumpkin puree (canned or fresh)
1/2 cup vegetable oil
1/4 cup orange juice (or milk)
1-2 cups semi sweet chocolate chips (depending on how chocolaty you like yours)

 Preheat oven to 350. Grease or spray loaf pans or mini loaf pans. Set aside. In large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, sugar, brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
 Pour the batter into the prepared 2 loaf pans. Bake for 55-65 minutes and 30-40 for mini loafs. Check the center of bread with a toothpick, if it comes out with only a few small moist crumbs it is done. Cool bread completely in pan.
 Can be frozen up to 3 months. Thaw in refrigerator overnight and bring to room temp before baking. EnJOY!

Strawberry Shortcakes in a Jar

A fun, easy, cute way to serve strawberry shortcakes! These can be made ahead of time as well.

Strawberry Shortcakes in a Jar

Angel Food cake pre-packaged (or yellow cake mix made into cupcakes and cut in half. You can also use pound cakes, cubed.)

Strawberries, rinsed, dried, sliced and mixed with a little sugar to help release the juices.

Cool whip (I use 1 cup Heavy whipping cream and whip it in a stand mixer on high with about 1/2 cup powdered sugar to sweeten. Whip it until soft peaks form.)

 To assemble your jars, if using angel food cake or pound cake, cut int cubes and place 3-4 cubes on the bottom of the jar. If using cupcakes split in half and place one half on bottom of jar. Top with large spoonful if sweetened strawberries, then top with cool whip or cream. Repeat. EnJOY!

Snickers Cupcakes in a Jar

These are such a fun new take of your basic cupcake! Put them in a jar and they are instantly more fun! So many different variations of cupcakes in a jar!

Snickers Cupcakes in a Jar

Cupcakes

1 Devils food cake mix
3 eggs
1 1/4 cup water
1/2 cup oil
1/2 cup mayo or sour cream

 Preheat oven to 350 degrees. line 24 cups of muffin tins with paper liners. In a large bowl mix together the cake mix, eggs, oil, water and mayo. Spoon batter into the prepared muffin tins. Bake 15-20 min until center is set. Cool on a cooling rack.

Caramel Frosting

2 sticks butter, room temp
2 tsp pure vanilla extract
1 1/2 lbs powdered sugar
1/3 cup caramel topping, plus more for drizzling
Chopped snickers bar for garnishing

Cream the butter in the bowl of an electric or stand mixer. Add vanilla and caramel syrup and combine. Begin adding in the sugar and mixing thoroughly after each addition.
 Once the cupcakes have cooled, cut cupcakes horizontally into 2 pieces. Place bottom piece in the jar first. Top with frosting, chopped snickers and caramel. Repeat with the top and EnJOY!

Lemon Bars

I made these bad boys for a school function and a wedding. I am normally a chocoholic but these hit the spot for me too! I found this recipe on jocooks.com

Lemon Bars

Crust:
1/2 cup white sugar
2 sticks (1/2 lb) butter, unsalted and at room temp.
2 cups flour
pinch of salt

Filling:
6 eggs at room temp
3 cups white sugar
2 Tblsp grated lemon zest
1 cup freshly squeezed lemon juice

Preheat oven to 350 degrees. Prepare a 9x13 inch baking pan with parchment paper, make sure parchment paper is long enough to come over the sides. This will make it easy to pull out the bars.
 In the bowl of mixer, add sugar and butter and beat using the paddle attachment until light. Add flour and salt and mix until the dough starts forming into a ball. It will still crumble easily.
 Dump the dough into the prepared baking dish and flatten using your floured hands.
 Bake the crust for 20 minutes, until very lightly browned, you'll start seeing the edges brown. Let it cool and leave the oven on.
 To make the filling, whisk together all the filling ingredients. Pour over cooled crust and bake for another 30-35 minutes or util the filling is set. Let cool at room temp.
 Cut into triangles or squares and dust with powdered sugar. EnJOY!

Flourless chocolate Cake

Yum! I have made a flourless chocolate cake before but this one is my fav! So rich and fudgy! Thanks cookingclassy.com! You can Sprinkle some powdered sugar on top and drizzle some chocolate on top as well!

Flourless Chocolate Cake

6oz bittersweet chocolate, chopped(I used semi sweet chocolate chips)
10 Tblsp unsalted butter, diced into pieces (I used salted butter)
2/3 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
4 eggs
1/2 cup unsweetened cocoa powder

Topping Optional:
Chocolate drizzle
powdered sugar
Fresh strawberries or rasberries
Whipped cream

Preheat oven 375 degrees. Butter a 9inch springform pan, line bottom with a round of parchment paper and butter paper.
 In large microwave safe bowl, melt chocolate with butter on 50% power in 30 second increments, stirring well between increments until melted and smooth. Whisk in granulated sugar, brown sugar, vanilla and salt until well combined about 1 minute. Add eggs and whisk until well blended, about 1 minute. Sift in cocoa powder and stir until combined. Pour batter into prepared baking dish, smooth top into an even layer and bake in preheated oven 20-25 minute. Allow to cool, then cut into slices and serve with whipped cream, berries, powdered sugar or ice cream. Store cooled cake in an airtight container in fridge for up to 3 days. EnJOY!

Easy Mini Bite Sized Caramel Cheesecakes

Cheesecake is dangerous. Mini bite sized cheesecake is even more dangerous! It's too easy to just pop one of these little devils in your mouth and reach for another! There are so many different ways you could top these; caramel, pureed strawberry, cherries, chocolate, endless! These are from kraftrecipes.com

Easy Mini Bite Sized Caramel Cheesecakes

1 cup graham cracker crumbs
2 Tblsp brown sugar
small pinch salt
1 cup sugar
4 Tblsp butter, melted
3 pckge (8oz each) cream cheese, softened
2 eggs
24 kraft caramels
2 Tblsp milk

Heat oven to 325. Mix graham crumbs, 2 Tblsp brown sugar, salt and butter, press onto bottoms of 24 paper filled muffin cups or in a mini cheesecake pan.
 Beat cream cheese and sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
 Bake 15 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.
Place unwrapped caramels in small heat proof bowl, add milk and place over pan of boiling water, making sure boiling water does not touch bottom of bowl. Cook until caramels are completely melted and mixture is well blended, stirring frequently. Drizzle about 1 tsp caramel sauce over each cheesecake; sprinkle with salt if desired. Refrigerate 1 hour. EnJOY!

Easy Egg Free Chocolate Mousse

I was looking for a more simplified version of mousse and this one cought my attention. So rich and creamy and way more simple than most mousse recipes. I added a little extra coco and chocolate to really make it rich. Altered from wonkywonderful.com

Easy Egg Free Chocolate Mousse

16oz cold heavy cream
2 Tblsp powdered sugar
1 1/2 cups milk chocolate chips (I added 2 cups)
(I added 1 Tblsp coco powder as well)

Melt chocolate chips in the microwave while stirring every 30 seconds. Once the chocolate is melted set aside to cool slightly.
Whip the heavy cream in stand mixer using the whisk attachment. Whip it on med. high until it thickens and peaks appear.
Add the powdered sugar (and coco if using) and melted chocolate, quickly. Whip for another 30 seconds or until the mousse is thick and fully blended. Transfer to serving dishes, top with whipped cream and chocolate garnish if desired. I refrigerated mine until ready to serve. EnJOY!

Mini Chocolate Ganache Tarts

Did you say ganache?! Yes! These little babies are dangerous! I bought the tartlet online but some local grocery stores carry them as well. This is a super easy and fun dessert.

Mini Chocolate Ganache Tarts

1 (12oz) bag semi-sweet chocolate chips
1 cup heavy whipping cream
1 Tblsp butter

Put all ingredients in a medium sized microwave safe bowl. Microwave in increments of 30 seconds, stirring in between. It should only take 1- 1 1/2 minutes total. Mix until smooth. Let the ganache cool at least 1 hour (I prep mine the night before). Pipe into tarts. EnJOY!

Easy Microwave Lemon Curd

Um, don't be afraid. Just hear me out. This is amazing! So good! I added a little extra sugar and it is not as thick/firm as my other homemade curd but it is so ridiculously easy! I mixed it with whipped heavy cream and put in mini tarts. I found this recipe on mybakingaddiction.com

Easy Microwave Lemon Curd

1 cup white sugar (I added 1 1/4 cup)
3 eggs
1 cup fresh squeezed lemon juice (about 4-5 lemons)
zest of 3 lemons
1/2 cup butter, melted

Whisk together the sugar and eggs until smooth in a microwave safe bowl. Add lemon juice, lemon zest and butter and stir until fully incorporated. Microwave on high in one minute intervals for 5-6 minutes. Stir well after each minute. The mixture should be thick enough to coat the back of a metal spoon. Remove from microwave and push through fine mesh sieve and Store in a jar or tight seal tupperware in the refrigerator for up to 3 weeks, or freeze until needed. If freezing, place in fridge over night to defrost.

To make lemon tarts, 1 cup heavy whipping cream and 1/4 cup powdered sugar until medium peaks form. Add as much or as little of your lemon curd as you like according to taste. Pipe into mini tarts and top with fruit, and additional lemon zest if desired. Keep refrigerated until needed. EnJOY!

Pumpkin Pie Croissants

 One of the teachers at my children's school made these with her class a few weeks ago. They were so good that I of course had to go straight home and make them! Such a fun and easy pumpkin treat! This recipe is from justapinch.com

Pumpkin Pie Croissants

2 tubes of refrigerated crescent rolls
4 oz of cream cheese (1/2 a block)
1 cup canned pumpkin puree
1 1/2 tsp pumpkin pie spice
3 Tblsp sugar

Roll each crescent out and separate. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy. Spread 1 Tblsp or more of the filling along the crescent roll and roll it up.
 Mix together 4 Tblsp of sugar and 1 Tblsp pumpkin pie spice; roll each pumpkin pie croissant in it. Bake at 375 for about 15 minutes. EnJOY!

Pumpkin Cupcakes with Cream Cheese Frosting

 I needed a festive cupcake recipe and decided to go with a pumpkin cupcake and my favorite cream cheese frosting, which is the same one I use for the carrot cake frosting I have on my blog as well.  These cupcakes are light and fluffy and perfect for a Thanksgiving party!

Pumpkin Cupcakes with Cream Cheese Frosting

Cupcakes:

1 cup flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp cinnamon
1/2 baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup pumpkin puree
1/2 cup sugar
1/3 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs

 Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Set aside. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda, nutmeg and salt. Whisk together.
 With an electric mixer, mix together pumpkin puree, white and brown sugars, vegetable oil and eggs. Slowly add dry mix to the wet and mix just until combined.
 Scoop batter evenly into each muffin tray about 3/4 full. Bake about 15-18 minutes or until tooth pick comes out clean. Cool completely on a cooling rack. Once cooled completely, frost with cream cheese frosting.

Cream Cheese Frosting:

1/2 cup butter, room temp.
8oz pkg cream cheese, room temp.
1 lb bag powdered sugar
1 tsp vanilla extract

 In a mixing bowl beat with an electric mixer the butter, cream cheese and slowly add sugar and vanilla. Beat until frosting is smooth and creamy. EnJOY!

The Perfect Cheesecake Recipe

 This really is the perfect cheesecake ever! I love a tangy, creamy cheesecake! Thank you simplyrecipes.com for this one. I altered it a bit to get a thicker crust. This recipe definitely takes time but is so worth it.

The Perfect Cheesecake Recipe

Crust:
3 cups graham cracker crumbs
3 Tblsp sugar
pinch of salt
7 Tblsp unsalted butter, melted (if using salted butter, omit the pinch of salt)

Filling:
2 lbs cream cheese, room temp
1 1/3 cup granulated sugar
pinch of salt
2 tsp vanilla
4 large eggs
2/3 cup sour cream
2/3 cup heavy whipping cream

Toppings:
2 cups sour cream
1/3 cup powdered sugar
1 tsp vanilla
12 oz fresh rasberries
1/2 cup granulated sugar
1/2 cup water

Special equipment needed:
9inch 2 3/4inch high springform pan
heavy duty 18inch wide aluminum foil
Large, high sided roasting pan

Prepare the springform pan so that no water leaks into it while cooking. Place a large 18inch square of heavy duty aluminum foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. To be triply safe, repeat with a third layer of foil. Gently crimp the top of the foil sheets around the top edge of the pan.
 Preheat oven to 350 degrees, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter. Put all but 1/4 cup of the graham cracker crumbs in the bottom of the springform pan if desired so you can save it to fill in any holes that need to be filled in. (I skipped this part and just added all my crumbs into the pan.)
 Gently press down on the crumbs using your fingers, util the crumbs are a nice even layer on the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool.
 Reduce oven temp to 325 degress.
 Cut the cream cheese into chunks and place in the bowl of an electric mixer with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer.
 Place the foil-wrapped springform pan in a large, high sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven), to create a warm water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven.)
 Cook at 325 degrees for 1 1/2 hours.
 Turn off the heat of the oven. Crack open the oven door 1inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking.
 Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight.
 Prepare the Sour cream topping:
Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. This makes enough to have extra to serve if desired so don't add it all if its too much.
 Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the rasberries. Heat on medium, whisking, about 5 minutes until the sauce begins to thicken. Remove from heat and let cool completely.
 Remove the cheesecake from the refrigerator and remove the foil from the sides of pan and place the cake on your serving dish. Run the sides of cake with a blunt knife carefully. Open the latch of the pan and remove.
 Spread the top of the cheesecake with the sour cream mixture. Serve plain, or drizzled with rasberry sauce. EnJOY!

Peanut Butter Pie Shooters

I needed a fun new recipe to make for a friend and when I came across this recipe from pinchofyum.com I had to try it as a shooter (in a tiny cup) and in a jar, because I'm obsessed with desserts in mini mason jars! A must try!

Peanut Butter Pie Shooters

1 cup creamy peanut butter
8oz cream cheese
14oz can sweetened condensed milk
1 tsp vanilla
1 cup powdered sugar
1/4 cup heavy whipping cream (or whipped cream)
16 oreos, crushed
5 Tblsp melted butter
sea salt for sprinkling (optional)

 Beat cream cheese and peanut butter until smooth. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
 Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve. Stir melted butter in with crushed oreos and press 1 tsp crumbs into the bottoms of dessert shooter cups (more if using mini mason jars). Pour peanut butter mixture into a plastic baggie, snip the corner and pipe into the cups (on top of the crumbs). Sprinkle the tops with another 1/2 tsp of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve, at least one hour. EnJOY!