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Peanut Butter Bomb Brownies

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Peanut Butter Bomb

What could be more yummy than a chocolate brownie covered in creamy peanut butter ganache and topped with a chocolate covered peanut butter mousse bomb?  If you are addicted to chocolate and peanut butter, this dessert is for you!

Peanut Butter Bomb Brownies

Chocolate and peanut butter are a timeless combination, and these brownies combine those flavors in such a fun way!

The homemade brownies are dense, but not too rich. They compliment that sweet creamy peanut butter mousse perfectly and are such a pretty dessert!

You will need a silicone bomb mold for this, and a brush for coating it in chocolate. I found both of these at a local cake-decorating shop and they were really inexpensive.

Want to see how we did these? Here’s the recipe: (printable version)

INGREDIENTS: (makes 18-24 brownie cups)

Brownie:

  • Two sticks (1 cup) butter
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup milk

Ganache: 

  • 1 cup of peanut butter baking chips
  • 1/2 cup of heavy cream

Bombs:

  • 1 to 2 cups of dark chocolate candy melts
  • 1 c. creamy peanut butter
  • 8 oz. Philadelphia Cream Cheese (softened to room temperature)
  • 1/2 c. sugar
  • 8 oz. Cool Whip topping

DIRECTIONS:

Bomb: 

  • Make these first, so they are ready to use once you need them.
  • Melt chocolate candy melts in 30 second increments in the microwave, stirring between until melted and smooth.
  • Use a brush (clean, food brush) to brush the inside of each cavity of the bomb mold with melted chocolate.
  • Freeze for about 3 minutes and repeat, to give a nice thick layer of chocolate. Re-freeze for another 4-5 minutes.

 

PBbomb1

  • Make filling by beating together peanut butter, cream cheese and sugar.
  • Gently fold in the container of whipped topping.
  • Place filling in a large zip-top bag and keep in the fridge until use.
  • Cut a corner off the bag, and squeeze filling into each chocolate coated bomb mold. Smooth tops with a spatula.

PB Bomb4    PB Bomb3

  • Refreeze for about 15 minutes- until filling is hardened.
  • Gently peel mold away from bomb. Place each one on a plate covered in parchment paper and freeze until use.

PB Bomb2

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Spoon into 18-24 cupcake liners placed in a muffin tin (only fill 1/3 to 1/2 full)
  • Bake at 350 degrees for 12-14 minutes or until a tooth pick inserted in the center comes out clean.

Ganache:

  • While brownies bake, heat peanut butter chips and heavy cream in a microwave safe bowl in 30 second increments. Stir and repeat until smooth and creamy.
  • When brownies are out of oven, carefully remove them from muffin tins and spoon warm ganache over warm brownies. Allow both to cool until ganache is firm but still a bit sticky.
  • Gently place a chocolate bomb on top of each brownie, and press gently into ganache.
  • Drizzle a bit of white chocolate on top if you desire.
  • Keep refrigerated. Leave at room temperature for a few minutes to warm before serving. Yum.

Peanut Butter Bomb Brownies3

My thoughts: Yum!!! These were a huge hit among my friends and family. They do take a little extra time to make that bomb on top– but the wow factor is worth it!  I will definitely be using these little silicone molds again- they are easy to use and I love that fun dome of chocolate! I hope you get a chance to try these!! Enjoy!!! ~r

Peanut Butter Bomb Brownies2

Other yummy peanut butter treats on Easybaked:

Peanut butter cup cheesecakePeanut Butter Cupcakes!!Peanut Butter Fudge Brownies!!!!Peanut butter Acorn Cookies!

The *BEST* Chocolate Cut-out Cookies Ever!!

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URHERE Cookies1They taste…like rich chocolate brownies. They cut…perfectly, no refrigeration needed. The recipe…is so simple to make! Absolutely perfect cookies!

Well. Here we are. It has been over a month since I have posted a recipe here, and I miss you all! It’s funny how blogging creates community, isn’t it? I’ve really missed hearing from you all, and reading many of your blogs!

So, what have I been doing? These cookies are more than just a recipe- they tell the story of summer in Eastern and Central Europe, and they tell the story of new chapter in my life.

URHERE Cookies3

For those of you who have followed Easybaked for years, you know I spent most of my life working in the field of medicine. You also know that I spent most of last year in Arizona, working with a small church on the Navajo Nation~ a journey and experience I absolutely LOVED. Saying goodbye- square

When my time drew to a close with the Navajo, I wondered if I’d return to medicine, but God had other plans, and I was invited to join a mission organization called Josiah Venture as their Intern Coordinator. Josiah Venture’s vision is to be a movement of God among the young people of Eastern and Central Europe, that finds its home in the local church and transforms society. We have missionaries in 14 countries, and this summer there were over 100 college age interns sent to help local churches host camps and outreach events in their cities. My job is to recruit, resource and prepare these interns to go each year.

I’ve spent the 1st part of this year training for this position and raising the financial support I need to be able to do this job full-time. I was able to be in the Czech Republic at the end of May to welcome this year’s interns. It was incredible to see so many young people giving up their summer to serve God overseas. I loved it!

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Each year, Josiah Venture has a theme for the summer camps hosted by local churches. This year it was “You are Here”. The logo was a Metro map. They used #urhere on Instagram and Twitter to connect people, and if you visit these hashtags you will see incredible testimonies of God’s faithfulness this summer!

I was invited to a cookout this summer with some missionaries visiting the US from Slovakia.  I was asked to bring dessert- because when you have a baking blog, everyone asks you to bring dessert! ;) I made these cookies for them, and they were SO much fun. I keep saying that I hate royal icing, but there are some times when it is your only option.

URHERE Cookies4

So… this is what I’ve been doing. It has been a struggle to keep baking and sharing with you all because it has been such a busy summer with so much travel. I keep telling myself that Easybaked is a HOBBY, and I am allowed to take a break for awhile. But I will be back- I promise! My head is swimming with new ideas :)

Before I share this recipe, I want to ask a favor. If you are reading this post, and you are a follower of Christ that wants to see the incredible news of God’s love shared around the world, would you consider becoming a part of my support team? I am slated to begin this position on September 1st and I am not fully funded yet- but I’m SO close! I am looking for people who are able to give toward this ministry on a monthly basis, and to pray.

If you are interested in learning more, here are a few links:

More about Josiah Venture here.

More about how to become a part of this ministry (and how to contact me with questions) here.

More about summer internships for college students interested in missions here.

More about me (my personal/ ministry blog) here.

Thank you dear followers, fellow bloggers, and friends. I have been asking God fervently to provide what I need before September 1, and who knows? Maybe he will answer my prayers through you!!!

Now, that cookie recipe!

Chocolate Espresso Cookies!!!

It is the best cut-out cookie recipe ever. Plus it’s chocolate, which is bonus in my book!

I’ve shared this recipe many, many times on this blog. I’ve added espresso to the recipe for the delicious cookies posted above, I’ve made them into cookie cups to be filled with all sort of sweet happiness, and I’ve even made them into cookie lollipops. I don’t even feel bad re-sharing this recipe with you because it is one I keep returning to as a staple for so many ideas.

Triple Chocolate Truffle CupsChocolate Football Cookies!Cut out cookie pops

I simply cut this particular batch into squares, and decorated them using royal icing (click here for icing recipe) with the actual camp logo as a guide!

Here’s the cookie recipe (printer friendly recipe -by the way, this says to chill the dough, but you definitely don’t need to. Experimentation has proved otherwise! :))

INGREDIENTS: (makes 30-32 medium square cookies)

  • 2 sticks (1 cup) butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  I like them fairly thick.
  • Cut into squares and place on a parchment-lined baking sheet. 
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface. 
  • Frost as desired.  A simple powdered sugar glaze would be delicious on these, or if you want to get fancy, use royal icing to create whatever your heart desires!

URHERE Cookies2

I hope you enjoy these delicious little cookies! Thank you for letting me share with you a little beyond the recipe today! *hugs* ~r

Here’s a few more of my non-baking stories from the past 2 years!

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Key Lime Cookie Bars

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Key Lime Cookie Bars2

These delicious cookie bars have white chocolate and coconut on the bottom and key lime pie filling with whipped cream on top.  Such a refreshing treat for summer!

I love key lime pie. I love cookies. These smash those two worlds together into a sweet and tart summer dessert! Love it!

Key Lime Cookie Bars

Here’s how we made it: (printable recipe)

INGREDIENTS:

Cookie base:

  • 1 box of yellow cake mix
  • 1/3c. oil
  • 2 eggs
  • 1 cup of white chocolate chips
  • 1 cup of shredded coconut
  • 1/2 cup graham cracker crumbs

Key lime topping:

  • 1 cup of lime juice
  • 1 egg
  • 1 can (14oz) of sweetened condensed milk
  • One tub of cool whip, or 2 cups of whipping cream, whipped.

DIRECTIONS:

  • Preheat the oven to 350F degrees
  • In a mixing bowl, combine cake mix, oil and eggs well.
  • Add chips, coconut and graham crumbs, and mix together with clean hands until well- combined.
  • Press mixture into a greased cake pan and bake for 10 minutes at 350F degrees.
  • While this is baking, make key lime topping.
  • Mix together lime juice, condensed milk and one egg until well combined.
  • Pour over partially baked cookies and return to oven for another 20 minutes.
  • Cool completely and top with whipped topping, sprinkle with  graham crumbs, if desired.
  • Chill until serving, but allow dessert to return to room temperature before serving.
  • Enjoy!

Key Lime Cookie Bars4My thoughts: Sweet and fruity and white chocolatey….what is not to like here??? I love the sweet and tart balance of these little desserts and they just LOOK like summer! Enjoy! ~r
Key Lime Cookie Bars1

Other refreshing summer treats: (click on a photo to see the recipe)

Caramel Gelato!!!Kool Aid PieRaspberry Lemon Cream Cups!!!Root Beer Float Cupcakes!!!

 

 

Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcakes3

Filled with cream and topped with rich chocolate, these cupcakes capture all the delicious flavor of a Boston Cream Pie in a single-serving form! Easy and soooo yummy!

I’ve never understood why they call it a pie, when it is SO obviously a cake, but Boston Cream Pie is one of my favorite desserts. There’s something about that filling that makes it so moist and flavorful!

These little creations are as easy as can be because they use a cake mix and instant pudding. Easy and delicious!!

Boston Cream Pie Cupcakes2

Here’s how we made them: (printable recipe)

INGREDIENTS:

  • One boxed yellow cake mix (plus water, oil and eggs to make according to package)
  • One packet of Jell-O White Chocolate Instant Pudding (plus milk to make according to package)
  • One cup of semi-sweet chocolate chips
  • 6 Tablespoons of butter
  • Cool Whip, or Butter Cream frosting (1 stick of (softened)butter with 3/4 cups of powdered sugar and 1 teaspoon of vanilla)
  • 24 red Sixlets candies (as desired for decoration)

DIRECTIONS:

  • Make cake mix according to package and divide into 24 cupcake liners placed in tins. Bake according to package, and cool.
  • Make pudding according to package and spoon into a large zip-top bag. Refrigerate until use.
  • Make chocolate sauce by melting chocolate chips and butter together in the microwave in 30 second increments, stirring between, until melted and smooth.
  • If you are making butter cream for the top (this gives you a swirl on top that is more firm for transporting than Cool Whip): Beat together the butter cream ingredients until they are light and fluffy.
  • Place either Cool Whip or butter cream in a zip-top bag fitted with a decorative tip.
  • To assemble: use a cupcake corer (or a knife) to remove a core out of the center of each cooled cupcake.
  • Cut the tip off the bag containing the pudding and pipe a dollop of pudding into the center of each cupcake.

Pecan Pie Cupcake1

  • Trim the “core” a little bit (makes room for the pudding) and place the top of the core back on, covering the pudding with cake.
  • Carefully spoon the warm chocolate over the top of each cupcake, gently pushing it toward the sides, but not over the sides.
  • Allow chocolate to cool. It will firm up.
  • Once it is completely cool, pipe Cool Whip or butter cream in a little swirl on top.
  • Decorate using sixlets (or any other sprinkles or decorations you like!)
  • Enjoy!

Boston Cream Pie Cupcakes1

My thoughts: These really are delicious… I try to only “taste” my treats and give the rest away, but you better believe I finished this little cupcake…with a cup of coffee. Yum!  I hope you get a chance to try them too! ~r


Boston Cream Pie Cupcakes

Here are some other fun uses for pudding! Click on a photo to see the recipe.

Heath Bar Ice Cream Dessert3Toxic Slime-filled Cupcakes!Mini Filled Boston Cream Pies!frozen s'more cups

Fourth of July Dessert Ideas!

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Bomb Pop Cupcakes!!!

 

Bomb Pop Cupcakes!

Oh my, I love the fourth of July! I love the picnics, and pool parties, and cookouts, and fireworks…and the time with family!

My parents have always (like always, for as long as I can remember!) had a giant pool party for the fourth and invited our entire extended family for burgers and brats and volleyball and sunshine….and for a competitive display of our best “at home” fireworks we could find, later in the evening. I have so many fun memories of chasing fireflies and waving sparklers with my cousins (that are all grown with kids of their own now!). This year is different. For starters, mom isn’t here to orchestrate the complexities of the celebration. The house is in boxes and bags- ready to show to whomever might be interested in buying, and the pool and yard are immaculately kept. Pool toys and floats are all deflated and either sold or put away. Sometimes I sit on the back porch and watch the fireflies and remember all the laughter and fun.

I know that these times are not forever over. This year is different, but once dad settles into his new place there will be other celebrations and family times over the fourth. This year though…my heart wasn’t in the “create something new and fun” place. So instead, I thought you might enjoy a collection of some of my previous red-white-and-blue recipes. You can click on the photo or the title, to be taken to the recipe.

American Flag Oreo Pops!!!!

American Flag Oreo Pops

Patriotic Polka Dot Cake!!!!

Patriotic Polka Dot Cake!!!

Patriotic Flip Flop Cookies!!!!

Flip Flop Cookies for the Fourth!

Patriotic Tie-Dye Cake!!!!

Patriotic Tie-Dye Cake!

Stars!!

Stars and Stripes Brownies!

Patriotic Bundt Cake!!!!

Red White and Blue Bundt Cake!

And if you are grilling out for the Fourth, you might need these…

BBQ Grill Cupcakes!!

BBQ Grill Cupcakes!

Hamburger Cookie!

Grilled Burger Cupcakes!

However you celebrate this summer, I hope you have fun making memories with your friends and family~ and I hope you enjoy trying fun, new recipes that become a part of your family traditions! ~r

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Fire Cracker Cookies!!

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Fire Cracker Cookies

 

These fun little fire cracker cookies have a crackling surprise inside– pop rock candy! A perfect treat for your Fourth of July celebrations!!!

I can’t believe it’s almost July already- this summer is passing too fast…! These cookies were a HUGE hit among my friends- the experience of eating a cookie that is popping in your mouth is truly a unique one, and everyone was a huge fan!

Fire Cracker Cookies2

 

adore sugar cookies…especially in the summer. They are so…expected at Christmas- but the 4th of July? Such a fun treat! These are easy to make and cut just beautifully. The dipping in candy melts takes a little time, but the end result is just so fun!

Here’s how we made these: (printable recipe)

INGREDIENTS: (makes about 60 circles that end up at 20 completed cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3 bags of Wilton Candy Melts in red, white and blue
  • Star sprinkles
  • 3 packets of Pop Rocks in any flavor
  • String licorice (or the pull-apart kind works too)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut about 60 circles using a cookie cutter (I used a 1″ cookie cutter)
  • Use a smaller circle cutter to cut out a center circle from 20 of these cookies.
  • Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies and parchment paper together onto a counter to cool completely.
  • Melt candy melts in microwave in 30 second increments, stirring in between until smooth.
  • Dip 1/3 of cookies into blue melts first and allow them to harden slightly before setting a snip of licorice on top. You may need to experiment with this a bit. The melts need to be soft enough to stick the licorice in, and hard enough to hold it upright.
  • Dip remaining cookies- 1/3 into red and 1/3 into white melts (add star sprinkles on the sides of the white cookies) and allow them to harden completely.
  • Put the cookies together by piping or spreading a little white candy melt on the bottom of the white piece and setting it on the red. Fill the open spot in the white cookie with pop rocks, pipe or spread a little white candy melt on the top ring of the white cookie and set the blue cookie on the very top. Allow cookies to harden together. Enjoy!!

Firecracker CookiesFirecracker cookies

My thoughts: These take a little time, but they are genuinely fun to make and SO fun to serve! I loved the giggles at those surprise Pop Rocks in the middle!!! I hope you get a chance to try them!!!

Fire Cracker Cookies!

Other fun summer cookie recipes: (click on a photo to see the recipe)

Goldfish Oreo Pops!Hamburger Cookie!Ladybug Oreo Pops!Patriotic Flip Flop Cookies!

Fishing Pond Cupcakes

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Fish Pond Cupcakes9

These delicious chocolate cupcakes are filled with a blue frosting “pond” and salty goldfish crackers! A perfect treat for the fish (or fishing!) lovers in your life!

We have a fishing theme on Easybaked these past few weeks. Last week I shared my fishing bobbers and this week a cute little fishing pond! I cannot underestimate the yummy sweet and salty combination of these cupcakes! Those goldfish are a perfect little bite of salt- and simply adorable! These are cute for Father’s day or Birthdays~ and you can even add a few little flower sprinkles for the girls in your life that adore their goldfish!


Fish Pond Cupcakes

These are easy-peasy to make, they use a boxed cake mix and a tub of frosting (although, if you are an over-achiever you certainly could do both from scratch!)

Here’s how we made them: (printable recipe)

INGREDIENTS:

  • One boxed chocolate cake mix (plus water, oil and eggs to make according to package)
  • Two tubs of white frosting
  • About 2 cups of green sugar crystals
  • One bag of Goldfish Baby crackers (they are smaller than the original crackers)
  • Green and blue food coloring gels

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners set in a baking tin. Cool completely.
  • Open one tub of frosting, spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it green with food color.
  • Open the second tub of frosting spoon it into a bowl, heat it for about 15 seconds in the microwave to soften it a little and color it blue with food color. Spoon it into a zip-top bag and set aside.
  • Pour green sugar into a small bowl.
  • To assemble: Cut a pond-shaped circle hole into the top of each cupcake using a small knife and pull out the core.
  • Dip the top of the cupcake into the green frosting and then into the green sugar, coating it completely.
  • Cut a corner off the bag holding the blue frosting and pipe it into the pond opening on the top of the cupcake.
  • Add a couple of goldfish and flower sprinkles if desired –and enjoy!!!

Fish Pond Cupcakes1Fish Pond Cupcakes8

Fish Pond Cupcakes7Fish Pond Cupcakes6

Fish Pond Cupcakes5Fish Pond Cupcakes10

 My thoughts: How fun!!! I hope you get a chance to make these cute little cupcakes for your next “fishy” get-together ~ maybe this weekend at the lake cottage??? ~Enjoy!!!

Fish Pond Cupcakes

Need some other fun summer ideas? We have lots of them! Click on a photo to see the recipe:

Cheesecake Sundaes frozen s'more cupsRoot Beer Float Cupcakes!!!!Pina Colada Cupcakes!

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