Posts Tagged ‘peanut butter’

Last weekend was very exciting, we celebrated the engagement of Adam and Sara (my brother-in-law and future sister-in-law)!  Lots of champagne was involved and of course I had to bake for the occasion.

The happy couple:

engagement 2

Me with the new member of the family:

engagement 7

Looks like Matt and I are now the old married couple of the group;-)

engagement 3

The celebration was just a few days after my father-in-law’s birthday so I made this cake for him.  For the new engaged couple, I made a personalized Ice Cream Brownie.  I was very excited when Adam decided to propose to Sara.  When I asked what Sara’s favorite dessert is, he said she loves brownies with ice cream.  It didn’t take me more than a minute to decide what to make.

This is a dessert I’ve made often in the past, but the flavors always change depending on who I am baking for.  The basics stay the same:  brownie bottom, hot fudge and oreos on top of that, then cool whip and an ice cream of choice.  Pretty easy and oh so delicious.  ALWAYS a big hit.

Like I’ve said in the past, when there are enough tasty ingredients, lower fat parts don’t take away from the final product.  These No Pudge brownies are perfect for this recipe.  They are chewy and chocolaty, even when frozen, but not too rich to layer in this dessert.

brownie ingred

Brownie mix + yogurt + stir = easy!

brownie mix and yogbrownie batter

Spread batter thinly in a 13 x 9 pan sprayed with cooking spraybrownie batter in pan

Bake for about 20 minutes, or until knife comes out cleanbrownie done

Next step- hot fudge and oreos

oreo and hot fudge

You can crush the oreos in a ziploc bag by hand while your brownie is baking

crushed oreo

Spread the brownie with hot fudge before it is completely cool, it will be very easy to spread that way

oreos on brownie 1

Then cover the hot fudge with a full layer of crushed oreos

oreos on brownie 2

Then cover this entire layer in cool whip

cool whip

Since Adam and Sara have different favorite flavors that don’t really go together, mint and peanut butter, I spilt the dessert in half with a wall of oreos

cool whip on brownie 1

Once you have a full layer of cool whip, freeze the dessert for about a half hour

cool whip on brownie 2

Next layer is ice cream

ice creamice cream on brownie 2

Spread your ice cream over the layer of cool whip

ice cream on brownie 1

While I was planning the dessert, I realized we might want a way to identify each side before digging in

reeses and pepp patties 1

Pepperment patties and peanut butter cups

pepp patties

reeses and pepp patties 2

Once all of the ice cream is covered in cool whip, sprinkle the corresponding candy flavors on each side

cool whip on ice cream

full ice cream brownie 1

And serve to the happy coupleengagement 10 inside of ice cream brownie 2 inside of ice cream brownie

Ice Cream Brownie

Adapted from the Original Baker

Serves 12, generously


1 box No Pudge Brownie (or brownie mix of choice) and ingredients listed on box

1 cup hot fudge

12 oreos

4 8 ounce containers of cool whip, defrosted

1/2 gallon ice cream (or 1/2 container each of 2 different flavors), slightly softened

20 pieces chocolate candy


Bake brownie in a 13×9 baking pan sprayed with cooking spray, following instructions on box; bake for about 20 minutes or until knife comes out clean

While brownie is baking, crush oreos in a ziploc bag and set aside

Allow brownie to cool for about 10 minutes and then spread full layer of hot fudge

Layer crushed oreos over hot fudge

Spread 3 of the 4 containers of cool whip over oreos

Freeze layered dessert for about 30 minutes, or until cool whip layer is firm

Chop candy pieces while dessert is in freezer and set aside

Spread ice cream over top of cool whip

Cover ice cream with a thin layer of cool whip using 4th container

Sprinkle candy pieces over cool whip

Serve immediately or cover baking pan with tightly foil and freeze until serving

Have you celebrated anyone’s engagement recently?

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Although I’d like to eat these or these every day, my body doesn’t seem to think that is acceptable enough for fitting into my clothes!  As a result, I am constantly thinking of dessert ideas that are a little more healthy.  Don’t get me wrong, when you need a brownie, you NEED a brownie, but there are some occasions when I can go with something on the lighter side.

About a month ago, I contacted Chobani about using their products in recipes on the blog.  Lucky for me, the woman I wrote to was more than happy to help out.  Just a few days later I received several coupons for FREE Chobanis in the mail!  Now lucky for you, I am going to give some away.  All you have to do is leave a comment on this post between now and Monday night at midnight eastern.  I’ll pick a random number to choose a winner for 6 free yogurts.

Tonight was the perfect opportunity to experiment with the yogurt.  I had a relaxing night planned for myself and wanted something easy, tasty and light (we are going to a wedding tomorrow night and there is a little black dress waiting for me in the closet).  After considering the ingredients I had on hand, I decided to make Low Fat Peanut Butter Mousse.

This is an extremely easy recipe.  All you need are these:

all ingred


mini chopper

I love my mini chopper.

And this:


Regularly I try to limit artificial sweeteners in my diet, but I have nothing against using them in small doses.

To make the mousse follow these steps:

Let your cream cheese sit out for a bit to soften, and put that in the food processor first.  You can read why, here.

cream cheese measured

Then blend in your Chobani.

empty yogurt

And then the powdered stuff.  The Splenda too.

measuring PB2

Whirl it all together to get it nice and creamy.  You should pause to scrape the sides once or twice.

mix in chopper

Then serve, you don’t even have to share!


Which is a good thing, since I devoured it:-)

all gone

Low Fat Peanut Butter Mousse

Serves 1; approximately 180 calories


2 tablespoons fat free cream cheese, softened

1 small 6 ounce container nonfat plain Chobani

2 tablespoons of PB2*

1 tablespoon of Splenda, or more to taste


Run cream cheese through food processor until creamy.

Add yogurt and blend well.

Blend in PB2 and Splenda, scraping the sides of the chopper once or twice.

Eat alone or with your choice of topping.


*Trader Joes peanut flour is similar and can be used instead.  Alternatively, a tablespoon of regular natural peanut butter would work as well.  Nutrition information would vary.

If you don’t have a mini chopper, you could use a hand mixer or a small blender instead.

I know this isn’t really “mousse”, but the texture is so creamy that is the best way to describe it.

This would be great served over sliced bananas or as a dip for sliced apples.

Suggested toppings include dark chocolate shavings, cookie crumbs or chopped peanuts.

Don’t forget to comment for the chance to win FREE Chobani!!  Maybe I’ll even throw in a surprise:-)

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Do you have a dish or dessert that friends and family are constantly requesting?  There is one dessert I make that people are always asking for, and go and figure, it is one of the easiest recipes I have ever made.  I actually was hesitant to post it on the blog in case my friends see this and decide they don’t need my baking services anymore because they can do it themselves;-)

These Peanut Butter Chocolate Chip Cookie Bars are so easy but oh so delicious.  They are rich and fudgy and begin and end with chocolate chip cookie, what could be bad?

done 4

Interestingly enough, this is actually a Pillsbury recipe.  Pillsbury has some great, easy recipes on their website.  Usually I’ll prefer desserts completely made from scratch, but there is a time and a place for shortcuts if the outcome is still tasty!  My mom made this recipe a few years ago and replaced the top layer of cookie with melted chocolate, but I am sticking with the basics here.

Not only is this easy, but the ingredient list is super short.  All you need are 3 1/2 ingredients (I count vanilla as a half:-)).


Here are the easy steps:

Mix your peanut butter, powdered sugar and vanilla

I actually reduced the portion of peanut butter this time around and was happier with the result.  The bars cooked perfectly.

measured peanut butter

measured peanut butter 2

Your peanut butter batter will be very thick.  Mixer not necessary but easier.

mixing ingredients

Layer about 2/3 of the cookie dough and then the peanut butter

layering 1 layering 2

Top with drops of the remaining cookie dough

layering 3


done 1 done 2


done 3


done 7

Try not to eat them all in one sitting

done 5

Peanut Butter Chocolate Chip Cookie Bars

Serves 16

Original recipe from Pillsbury


1 roll of chocolate chip cookie dough, 16.5 oz*

1 cup creamy peanut butter

1 cup confectioners sugar

1 teaspoon vanilla

*I used Pillsbury here, but truth be told I generally prefer Nestle


Pre-heat oven to 350 degrees

Combine peanut butter, sugar and vanilla and set aside

Spread 2/3 of cookie dough in 8×8 or 9×9 ungreased baking pan

Spread peanut butter mixture on top of cookie dough

Drop remaining cookie dough on top of peanut butter layer

Bake 28-33 minutes or until golden brown

Cool before cutting.  Serve at room temperature

Do you have any “fan favorite” recipes?  Do you keep them a secret?

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