RSS Feed

Tag Archives: fudge

Peanut Butter Fudge Cupcakes

Peanut Butter Fudge Cupcakes
These mini fudge cupcakes are topped with the creamiest peanut butter frosting ever!  If you like peanut butter and chocolate together you will LOVE this recipe!!

Ah peanut butter… I just crave it sometimes!  Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view).  These cupcakes are easy to make and they won’t last long!  Here’s how to make them: (printable recipe)

Peanut Butter Fudge Cupcakes!!!

INGREDIENTS: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Frosting:

  • 3 sticks (1 1/2 cups) butter (softened to room temperature)
  • 1 cup of creamy peanut butter
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla 
  • One bag of mini Reese cups (optional for decoration)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins (fill about 3/4 full) and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely.
  • To make frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
  • Add powdered sugar and beat on low until combined and then on high until light and fluffy.
  • Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
  • Top each cupcake with a mini Reese Cup and a sprinkle of cocoa powder (as desired)
  • Enjoy!

Peanut Butter Fudge Cupcakes!!
My thoughts:  Yum….!  Yep, that pretty much sums up my thoughts…mmmmm….!  I hope you enjoy these as much as I am right now!!!

Other peanut butter-y recipes you will love:

Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!Peanut Butter Caramel Sauce

Caramel Fudge Brownies

Posted on

Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme.  I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
INGREDIENTS:
BROWNIE:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 2 c. flour
  • 1c. milk
  • 1 c. chopped pecans (optional)

CARAMEL:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

  • 12oz. semi-sweet chocolate chips
  • 12 T. butter (do not substitute margarine here!)

DIRECTIONS:
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).
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

CARAMEL:

  • Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
  • Stir this constantly to prevent scorching (about 6-8 minutes).
  • Gently pour over cooled brownies and spread to edges.
  • Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled caramel and gently spread evenly over top
  • Chill until top layer is hard and cut into bars.

My thoughts:  The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness.  If you want a harder caramel layer just store these in the fridge until you serve them.  Softer caramel?  Leave at room temperature and serve with a fork!   I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them??   Enjoy!!! r-

Peppermint Crunch Bars

Posted on

Crispy bars of fudge and peppermint topped with a chocolate glaze.

(I told you I would have to try another recipe with those wonderful little Kraft Mallow Bits!!)

INGREDIENTS:

  • 1 (8oz) package of Philadelphia Cream Cheese
  • 4 c. semi sweet chocolate chips (divided)
  • 4 c. crisp rice cereal
  • 2 c. peppermint Mallow bits
  • 12 T butter

DIRECTIONS:

  • Melt 2 c. of chocolate chips in the microwave in 30 second increments until completely melted and smooth.
  • Soften cream cheese in microwave until smooth and creamy.
  • Combine soft cream cheese and melted chocolate.
  • Add crisp rice cereal and mallow bits(save a few to sprinkle on top!).  Stir until completely coated with the chocolate mixture.
  • Press mixture into the bottom of a foil-lined 9 x 13 cake pan.
  • Melt remaining 2 c. of chocolate chips and butter in microwave until smooth.
  • Pour chocolate glaze over the top of peppermint crisps and sprinkle with remaining mallow bits.
  • Refrigerate for a few hours before cutting.  To cut: remove from pan using foil and cut into squares

My thoughts: Easy, fun and YUM!  Enjoy!

.

Ice Cream Cake!!!

Easy and yummy- this ice cream cake will serve a ton of people and they will be so surprised that you didn’t get it at the store!  I just made it for a group of people and it easily served 18.  Quick– before summer is over– bring on the ICE CREAM!!!

INGREDIENTS:

  • 10-12 ice cream sandwiches (any flavor- I used cookies and cream ones)
  • 2 half-gallon containers of ice cream (any flavor- pick ones that go well together!)- you will not use all of both flavors in this cake.
  • 2 jars of hot fudge sauce at room temperature
  • 1 package of Oreo cookies
  • 1/2 tub of Cool Whip

DIRECTIONS:

  • Line the sides of a 9-Inch Springform Pan
    with strips of parchment paper.  Use non-stick spray to hold the strips in place.


  • Cut ice cream bars into 4 like this: (YUM!!)

  • Place the cut bars along the edge of the spring form pan like this: 

  • Crush the Oreos in a plastic bag- or in a food processor.
  • Press 1/3 of the Oreo crumbs in the bottom of the pan.  
  • Spoon both jars of fudge into a large sturdy ziplock bag.  Clip the tip off and drizzle about 1/3 over the top.
  • Spoon softened ice cream (about 1/3 of tub) over layer. (I scoop ice cream into bowl and stir it until it’s smooth- like a thick shake– it’s easier to spread then.)  Repeat twice, reserving a few cookie crumbs and a little fudge for decorating.  (You will use one flavor of ice cream twice and one only once.)
  • Spoon Cool Whip over top, sprinkle with cookies and drizzle with fudge.  Chill immediately overnight.   
  • Before serving, remove outer ring of pan and peel away parchment paper.  Allow cake to sit at room temperature for a few minutes so it is easier to cut.


  • ENJOY!!!

My thoughts:  I love this recipe— I’ve made this cake many many times over the years- it is the perfect recipe for when you need to make something ahead of an event.  WORK FAST!!  Cut your ice cream sandwiches fast (I sometimes keep 1/2 of them in the freezer until the 1st half are cut)  Have everything ready and put it together quickly and get it in the freezer.  If you linger the ice cream will begin to drip from the bottom of the pan (which is still ok- just get it on a plate and into the freezer. )  You can freeze between layers if you want to take your time.  I just throw it all together at once and YUM!!! Hope you enjoy this summer treat!

Peanut Butter Fudge Cookies

Posted on

Fudgy bonbon cookies

These decadent fudge cookies are filled with creamy peanut butter…the secret ingredient?  Philadelphia Cream Cheese!  You’ll have a hard time deciding if you are eating candy or a cookie- so you’ll have to eat another of course- to help you decide!

INGREDIENTS: (makes 25-30 cookies)

DIRECTIONS:

  • Soften Philadelphia cream cheese in microwave until completely smooth.
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between.
  • Add cream cheese to melted chocolate and blend well.
  • Add flour and stir into a thick dough consistency.
  • Flatten about 1 T. of dough in your palm, place a peanut butter cup in the center and gently wrap the dough around the cup until it is completely covered.
  • Roll cookie into a ball and place on an un-greased cookie sheet.
  • Bake cookies at 350 degrees for 10 minutes.
  • Remove warm cookies from cookie sheet and place on parchment paper.
  • To decorate: melt candy melts in the microwave in 30 second increments, stirring in between.
  • Dip 1/2 of each cookie into the white chocolate and set on a fresh piece of parchment paper.
  • Drizzle dark chocolate over the top of each cookie and allow toppings to harden (you can refrigerate to speed this process along!)

My thoughts:  This is another recipe submission for Real Women of Philadelphia- this community brings out my very best creativity- love it!  I think you will love these cookies- they are fun to make and SO fun to eat!!! YUM!!

 

Rocky Road Fudge Bars

Posted on
These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!
INGREDIENTS:
  • 8 oz. Philadelphia Cream Cheese
  • 12 oz. semi-sweet chocolate chips
  • 2c. mini marshmallows
  • 2c. rice krispies
  • 1c. dry roasted, salted peanuts
  • 1/2 c. creamy peanut butter
  • 1/4c. powdered sugar
DIRECTIONS:
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
  • Soften cream cheese in microwave until creamy and smooth.
  • Combine chocolate and cream cheese until well blended.
  • Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
  • To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
  • Press this mixture into a 9×9 pan that has been lined with foil.
  • To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
  • Add powdered sugar to desired consistency (should be thick yet still spreadable)
  • Spread this fudge layer over the top of the bars and freeze for 30 minutes.
  • Remove bars from the pan using the foil to lift out.  Cut into squares and serve!
My thoughts:  This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂
 It was inspired by bar cookies my grandmother used to make with me when I was little.  Hers were called O’Henry Krispies and they were delicious!  The addition of cream cheese gives these bars a rich and creamy feel.  This is an incredibly easy dessert- but oh soooo yummy!  Hope you enjoy them!  r-

Turtle Cheesecake

Posted on

This rich vanilla cheesecake is topped with a thick layer of soft caramel, smooth chocolate and pecans–YUM!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. white chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. margarine
  • 1 can (14oz.) sweetened condensed milk

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • About 15 pecan halves.

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • CARAMEL: Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir until smooth.
  • Pour caramel over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over caramel and smooth into a center circle.  
  • Place pecan halves around edges and drizzle with any extra caramel you have (if desired)
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts:

I made this for my friends Spencer and Rachel this weekend.  They are having a party to celebrate their baby’s 1st birthday!  HAPPY BIRTHDAY ASILINN!!!!!  

I haven’t made a cheesecake in awhile and I’ve missed it!  This cheesecake recipe is my staple recipe– the toppings and crust may vary, but the cheesecake recipe stays the same– I haven’t found another that I like better…  The caramel on this is THICK (you may want to half the recipe for it if you aren’t a huge caramel fan like I am).  This might seem like it’s a difficult recipe because of all the steps, but it really isn’t hard– start early in the evening though because its a process!  Hope you get a chance to try this!  ENJOY!   -r



Chocolate Cheesecake Fudge!

Posted on

If you like cheesecake and you like fudge, this is a perfect combination!  Plus, I am convinced this is the easiest fudge recipe EVER!!!!!!

INGREDIENTS:

  • 2 bags (11.5 oz each) semi-sweet chocolate chips
  • 1 tub (10 oz.) Philadelphia Original Favor Cooking Creme
  • 1 tsp vanilla
  • 1/2 c. finely chopped nuts

 

DIRECTIONS:

  • Melt chocolate in the microwave in 30 second increments, stirring well between until smooth.
  • Add cooking creme, vanilla and nuts and stir until well blended.
  • Pour into a 9×9 pan that has been lined with aluminum foil.
  • Refrigerate for about 40 minutes (until fudge is hard).
  • Remove from pan, peel away foil, cut and serve!!!

 

My thoughts:  I created this recipe for Kraft.  They sent me all of their flavors of cooking creme to experiment with before it was placed in stores.  This is one of the “Original” flavor recipes I made.  I LOVE how easy it is and I love the cream cheese flavor– it adds a unique twist to the basic fudge recipe.  This is a wonderful dark chocolate fudge- but if you want it sweeter just use milk chocolate chips instead!  ENJOY!!!!!!!   r-

%d bloggers like this: