Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

Just made this for the first time. I’ve not eaten an actual piece but I cleaned the forms and this is simply fabulous. I made an 8inch round and a 4 inch and it was perfect. The 8″ is for a birthday party today. My husband has my daughter out of town so I intend to freeze the 4″ for him for father’s day. The only change I made was to the drizzle. I mixed 3/4 cup chocolate chips and 1/4 cup peanut chips. There was so much drizzle and it tasted so good with the form left overs that I ended up covering the top of the cake with a chocolate layer. Not sure how it will cut but I know it will taste heavenly. I used my oven on convection and my top was not at all overly browned. It was absolutely perfect!

Recipe >> Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust @ hugsandcookiesxoxo.com

Irish Cream Chocolate Brownie

I just made these for my co-workers for tomorrow and it’s driving me crazy that I can’t cut into them to sample. The batter was delicious, as was the frosting. I can only assume the end product is delicious as well! Only thing I’m worried about is that my temperamental (no pun intended) oven yielded firm results at only 28 minutes…hope I didn’t dry them out! :D

Recipe >> Irish Cream Chocolate Brownie @ wonkywonderful.com

Chocolate Chip Cookie Dough Brownie Bombs

I made these last night but put my own spin on them I dip them in dark chocolate instead of the chocolate bark and I put walnuts in the brownies and instead of sprinkling the chips on top I rolled them in mini chocolate chips and pecans. those things are insane! I will be making them every time I go to a party now they were a hit! I’ve decided that next time before I roll them in the cons in chocolate chips I’m also gonna roll them in cracked sea salt…yummmmmm..

Recipe >> Chocolate Chip Cookie Dough Brownie Bombs @ thedomesticrebel.com

Peanut Butter-Chocolate Chip Pie

This would be lovely with a chocolate crust. You could easily substitute chocolate graham crackers or chocolate wafers.

JEP, this will keep about 3 days in the refrigerator. You can add a few more on to that if you freeze it. You can keep it frozen if you like. It’s a little softer if kept in the refrigerator, but it will still be fabulous coming out of the freezer.


Recipe >> Peanut Butter-Chocolate Chip Pie @ bakeorbreak.com

Chocolate Craving Cake

I tried this recipe 2 days ago as my little bundle of joy is now 6 months old…
It’s a brilliant recipe…family enjoyed it A LOT (although at first i was nervous with this experiment on such an occasion )…and my granny (who is not a fan of chocolate) helped herself for second serve…
People from workplace wanted the recipe as well…
This cake was SUPER HIT…

Recipe >> Chocolate Craving Cake @ iambaker.net

Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken

Made this last night and it was pretty good, but also a tad bland. I infused 3 cloves of chopped up garlic in the olive oil under low heat for about 20 minutes (I also used about 4 tablespoons of oil instead of just 2). I didn’t measure, but I’m sure I used about 2 teaspoons of lemon zest, and I ended up adding about 4 tablespoons lemon juice (instead of 2), and used about 1.5 cups of the parm cheese. I had to keep adding more of these ingredients because the lemon flavor just wasn’t coming through strong enough, and it always felt like it was missing something. It ended up being pretty tasty, but ricotta in itself is pretty bland, so adjustments are definitely needed in my opinion.

Recipe >> Lemon Ricotta Parmesan Pasta with Spinach and Grilled Chicken @ cookingclassy.com

Lunch Lady Brownies

These are delicious. My butter probably wasn’t soft enough, but after 15 minutes it wasn’t quite warm enough to make the frosting smooth and melty like that. Or I went too heavy on the powdered sugar. Despite not being as pretty as yours, I will definitely make again. I’d like to try a dark cocoa powder too. These are lovely and milk chocolatey.

Recipe >> Lunch Lady Brownies @ life-in-the-lofthouse.com