No bake Peanut butter and pretzel bars

Hi everyone!

Last night I had a major case of insomnia.  I tried reading, watching tv and browsing the internet so when none of those worked I made myself useful in my kitchen trying to be very quiet not to wake up hubby.  Fortunately I had all the easy ingredients to m

I succeeded!!! I asked him this morning if he heard me and thankfully he did not.  I really hoped I could do this without making a lot of noise.

We just had some for lunch and they certainly are a sweet and delicious snack idea.

I put them in refrigerator overnight and then took them out and allowed to set 10 minutes before cutting them into bar size pieces..  They cut in bars very nicely.

Since it’s very hot here in Pa I’ll refrigerate them until I want to serve them again.  The chocolate melts easily in this very hot weather.

This is a No Bake recipe!  Easy to make anytime.

1 1/2 sticks (12 tablespoons) butter, melted

2 cups pretzel rods, crushed into crumbs 

1 1/2 cups confectioners' sugar 

1 cup plus 1/4 cup smooth peanut butter 

1 1/2 cups milk chocolate chips 

• In a medium bowl, add the melted butter, pretzel crumbs, confectioners' sugar and 1 cup of the peanut butter and stir together until well combined. Press the mixture evenly into the bottom of an ungreased 9-by-13-by-2-inch baking dish. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth; two intervals should be enough. Mix to blend, then spread over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting

Chocolate Peanut Butter Cream Pie!

10/11/13

Layered chocolate pudding, peanut butter cream and whipped topping!

Place peanut butter cream on top of cooled chocolate pudding

We love chocolate and my grandchildren love peanut butter so today I am adapting two recipes. One was  in Taste of Home (love that magazine) and one I had bookmarked. Using a little bit from one recipe and a little from the other I was able to create the exact pie I was looking for.. Of course I had to make it in advance to check it out.. Make sure to leave some room for this pie and allow yourself to digest a bit before because this pie is delicious but also rich in taste.  Here is how I made it.  Enjoy!!!  We did!!

 Happy Baking from my kitchen to yours!

M.J

Chocolate Pudding Pie!

• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/3 cup all-purpose flour
• 2 eggs
• 4 egg yolks
• 2 cups milk, divided

 Note:  You can use a short cut method for the pudding.. Use cook and serve chocolate pudding and make according to directions.. Cool completely.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.  Poke a few holes throughout to allow the pudding to cool to room temperature.

Peanut Butter Cream:

• 4 ounces cream cheese, softened at room temperature
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chilled heavy whipping cream (reserve 1/3 cup for extra whipped topping)

Beat the cream cheese and confectioner’s sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until smooth.. In a separate bowl, beat the heavy cream until stiff peaks .  Set 1/3 cup whipped cream aside (for top garnish).  Add the peanut butter cream a little at a time, taking care not to deflate the whipped cream.  Blend .

Place cooled pudding in prepared pie crust.. ( I used a Pillsbury refrigerated pie crust, which I baked according to directions). Layer peanut butter cream on top of chocolate pudding, carefully spreading.(I spoon dollops of pudding and then spread.  Chill in refrigerator for at least 3 hours or overnight. 

Note: After pie has set..top with reserved extra whipped cream!  and a little sifted cocoa powder!!

 Note: little extra to say:  It was even better the next day..We had some leftovers!!!!!!  Yummy!!!!



 11/14/12
 

All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

I'm no Lidia but I had to make her Italian Rum Cake!

Moist, creamy and absolutely delicious is how I'd explain this easy Rum cake.  There are a few steps to it and I didn't have any problem with making it.  I used a 13 x9 inch pyrex dish to make it in.  Chill before serving!

Note:  I sent hubby to the store for Lady fingers!!! He brought me home 1 box with approximately 20 small lady fingers so my finished product was not as full as Lidia's.  Lots of cream but not as much cake. Note: You can purchase lady fingers in the specialty isle of your grocery store.  Italian Grocery Store for sure!

Happy Baking and Cooking from my kitchen to yours,
  M.J.

Lidia’s Italian Rum Cake (Zuppa Inglese)

Most Rum cakes are made with sponge cake but Lydia used ladyfingers (Savoiardi) cookies.  It makes it much simpler.

Easy pyrex dish .  I would try a trifle bowl next time.

            Ingredients
2 cups whole milk
1¾ cups sugar
4 teaspoons cornstarch
pinch kosher salt
3 large eggs
2 ounces bittersweet chocolate, finely chopped( I used a dark chocolate Hershey bar and shredded some with grater)
⅓ cup diced candied orange peel( I did not use)
¼ cup rum
2 cups heavy cream, chilled
⅛ teaspoon ground cinnamon
36 savoiardi cookies (ladyfingers)

directions
For the pastry cream

Pour the milk into a medium saucepan set over low heat. Whisk in ¹⁄₂ cup sugar, the cornstarch, and pinch of salt, and bring the milk to a simmer, just to dissolve the sugar. Whisk eggs in a medium bowl. While whisking, slowly pour the hot milk into the eggs to temper them, then pour the mixture back into the saucepan. Return the saucepan to medium- low heat, and cook, stirring and whisking, until the mixture just simmers and thickens. Immediately remove from the heat and scrape into a bowl to cool. Mix in the chocolate and orange peel. Refrigerate until chilled and thickened, at least 1 hour.

For the sugar syrup

Bring 3 cups water and 1 cup of the sugar to a boil in a saucepan. Boil until reduced by about a quarter. Remove from heat, stir in the rum, and let cool completely.

To assemble

When you are ready to assemble the zuppa, whip the cream and remaining ¹⁄₄ cup sugar to form soft peaks. Fold half of the whipped cream, along with the cinnamon, into the chilled pastry cream. To assemble use half of with half of the savoiardi in a 9- by- 13- inch Pyrex or ceramic dish. Brush with half of the sugar syrup to moisten, then spread half of the pastry cream on top. Top with another layer of savoiardi, and brush on the remaining syrup. Spread the rest of the pastry cream over top in an even layer, then spread with the whipped cream. If you have any savoiardi left, crumble them over the top. Chill several hours, or overnight, to let the flavors blend before serving.

From my kitchen to yours,

   adapted from Lidia's Italy       

11/16/12

A C B cake!! Quick, Easy dessert!!!!

Re-post 3/22/13

My hubby suggested we invite a friend to dinner tonight!!!!  What to make?  I had to quickly put together an easy meal and dessert.. I decided on my pork medallions with peach salsa.. So easy and it helped that I had a pork filet in the refrigerator.   I had some things in my refrigerator that I was willing to try for a dessert  but thought quickly that a store bought angel food cake would be the base to a dessert I would make..

   Something quick!   I needed to get peaches and  a tomato at the store so I picked up a large angel food cake..  I had instant pudding and ricotta, (just made the cannoli’s and I had some ricotta left) so I put it to work.  I cut the cake in half , made some chocolate instant pudding blended in milk, ricotta, vanilla and layered some  bananas. Topped it with whipping cream and chocolate chips. For a delicious light and easy quick dessert you may like to try it..  Our guest just left and he loved everything..  Mission accomplished.!

Happy Baking and Cooking from my kitchen to yours,

M.J.

1 large angel food cake (I cut in in half).    I’ll show a picture

1 5.9 oz. Chocolate instant pudding

1 ½ cups milk( I used 2 %)

1 tsp. Vanilla

½ cup traditional Ricotta

1  medium to large banana sliced in small slices(reserve a few pieces for top)

½ to ¾ cup mini chocolate morsels

Sifted Hershey’s cocoa (optional)

½ pint heavy cream

Confectioner sugar

Mix on low speed chocolate instant pudding, vanilla, milk and ricotta.. Mix thoroughly until ricotta is blended.   Set aside (Mixture will be a thick consistency but easy to spread).Note: (If it is too thick add a tablespoon more of milk).  Cut angel food cake in half.. Spread pudding mix on cake, lay banana slices.. Put top on cake.  Refrigerate for about 15 minutes..

Topping:

½ pint heavy cream ( 1 pint will be better. It will allow you more to spread)

¼ cup confectioner sugar

½ tsp. Vanilla

Beat until thickened .. Spread on cake.. Top with mini chocolate morsels and a few banana pieces.  Sprinkle sifted Hershey’s Cocoa on top (optional) Refrigerate until ready to serve.. Wonderful!!!

Great Combination!

Slice the cake in half so that there are two equal pieces which are your layers..

.  

Add caption

8/31/11

Chocolate Four Layer Pie?

3/15/13

This recipe is made with prepared graham cracker or cookie crust so if you are pressed for time, you may want to make this easy pie.

Enjoy!

 1- 5.9 oz. Chocolate Instant Pudding
1 1/2 cups milk
1-8 oz. Cool Whip
1- 8 oz. Philadelphia Milk Chocolate Indulgence or 8 oz. Softened cream cheese
1 - Graham Cracker Pie Shell
Choc. Garnish

With an electric mixer blend softened Phila. Milk Chocolate Indulgence(cream cheese) with 1/2 container Cool Whip until it is thoroughly blended. Set aside

Whisk Chocolate Instant Pudding with 1 1/2 cups milk.  Add several T of Cool Whip and whisk until blended. Set aside

First layer.  Place Milk Chocolate Indulgence(mix together with hand mixer)or regular softened cream cheese)to combine.

(1/2 container Cool Whip and 8 oz. Indulgence) in prepared crust.

  Second Layer.  Place Chocolate instant pudding that you prepare according to package directions on top. 

Third Layer Place Chocolate pudding(Reserve some of the chocolate pudding to add to the Cool whip.

 Final topping Balance of Cool Whip and garnish with chocolate wafers.

Note:  Basically divide your Cool Whip so that you save some for the final topping. Garnish with chocolate pieces, chocolate chips or even crushed chocolate wafers. 

Chocolate Strawberry Shortcakes

I have been wanting to make the below recipe for ages and today Is our anniversary and a great way to celebrate!  This dessert is delightful.  We both love chocolate so it’s a winner!

hocolate Strawberry Shortcake

Chocolate Sauce:

1/2 cup heavy cream
5 oz. milk chocolate chopped

Shortcakes:
1 3/4cups flour
3 tablespoons cocoa(note: next time I’d add 2 more tablespoons cocoa)
2 tsp. baking powder
1/2 tsp. salt
3 tablespoons granulated sugar, plus more for dusting
4 tablespoons unsalted butter cut into pieces
1 cup + 2 tablespoons heavy cream, divided

Strawberries:
24 oz. strawberries, cleaned,hulled and quartered
3 tablespoons granulated sugar

Whipped Cream:
1 cup heavy cream
3 tablespoons powdered sugar
1/2 tsp. vanilla

Preheat oven to 350.  Put 1/2 cup cream in a saucepan and set it over medium low heat.  When small bubbles appear around the edge, remove from heat and add milk chocolate.  Wait one minute and the stir to combine. Set aside.

Combine flour, cocoa, baking powder, salt, and 3 tablespoons granulated sugar in a bowl of food processor and process to combine.  Add butter and process until butter is in pea sized pieces.  Add 1 cup cream and process just until mixture is combined  .Pat out mixture to rectangle shape.  Cut in half lengthwise then cut into thirds..Brush with cream and dust with sugar.  Place shortcakes on baking sheet and bake 20 to 25 minutes until light brown.  Cool

Combine strawberries and 3 tablespoons sugar.  Set aside.

Whip cream with powdered sugar and vanilla.  Set aside.

To assemble..Split each shortcake in half.  Place half of the shortcake on a plate. Top with strawberries, whipped cream, the top half of the shortcake, strawberries and whipped cream.  Spoon the chocolate sauce on top of each assembled shortcake.
Note:  I substituted milk for cream and dropped by heaping tablespoons onto ungreased cookie sheet.  Baking time varies according to oven temperatures.  





Have a great day and Smile!  

1/18/13

Peanut butter chocolate krispie bars

Snack attack.  Home by my lonesome craving sweets so I had all the ingredients to make some peanut butter, chocolate rice krispie treats.  No grands around so I guess it'll be me to dig into them and give some to the neighbors.  

Enjoy my friends!

3 Tablespoons Butter

1 (10 ounce) bag Marshmallows

¼  Cup Peanut Butter(2 heaping tablespoons)

5 Cups Rice  Krispy Cereal

4 regular size Hershey Bars 

Optional**1¼ Cups Chocolate Chips (semi-sweet, milk, or dark) (melted) I did not top my bars but you certainly could easily.

Line an 8-inch × 8-inch baking pan with parchment paper or foil and spray it with non-stick cooking spray.

Melt the butter over low heat in a large saucepan. Add the marshmallows and stir until they're completely melted. Stir in the peanut butter and mix until it's smooth.

Add the cereal to the marshmallow mixture and stir until it's completely combined. Working quickly, (use a little butter or cooking spray on your hands) to press half of the cereal mixture into your prepared baking pan.

Arrange the Hershey Bars on top of the cereal layer in a 4×4 grid. Add the remaining half of the cereal mixture over the peanut butter cups and press (use butter on your hands or cooking spray so you fingers won't stick to mixture) it into an even layer.

Pour the melted chocolate on top of the cereal and use a spatula to spread it into an even layer. Place the pan in the refrigerator until the chocolate is set, about 1 hour.

Once set, remove the treats from the pan and cut them into individual squares. Store in an airtight container.

Chocolate Brownie cherry cheesecake

11/2/16

Our Saturday social is going to be this Saturday and although I had several soup and dessert recipes to choose from I decided a new one I saw on the Hugs and Cookies site appealed to me and it really didn't require a lot of ingredients to make so I decided it was a dessert that would appeal to many....mostly me. lol

Last week I made wonderful cherry and chocolate morsels cookies (what's up with me)? and now I'm into the chocolate cherry cheesecake.  Don't have a clue why but hope you enjoy this recipe.  If I like it I may choose it for a holiday dessert.  Enjoy! Easy Baking from my kitchen to yours, M.j.

•  1 box Dark Chocolate Brownie Mix, prepare according to directions
• 1 can cherry pie filling(reserve 1/2 cup to top cake before serving if desired )

• Cheesecake Filling

• One 8 oz package cream cheese softened
• 1 egg
• 1 tsp vanilla
• ⅓ cup sugar
• Hot Fudge sauce for topping (optional)

Directions:

1. Grease a 9" spring form pan, line it with parchment and grease again.
2. Preheat oven 350.
3. Spread half the brownie in the pan.

Cheesecake filling:

1. Beat cream cheese, egg, vanilla and sugar,
2. Spread this over the brownie batter.
3. Dollop scoops of the cherry pie filling on top, reserving a bit for the tops.
4. Use the rest of the brownie batter to top the cherries.
5. Spread carefully with offset spatula.
6. Bake about approx 60 minutes until baked all the way though.
7. Cool to room temp and then chill a few hours before cutting.
8. Top with extra cherries you reserved or use an extra can if you want a lot!!!

10-19-16