REESES Beast Cake Layered with Peanut Butter Cheesecake Friday, May 9 2014 

ImageWe just celebrated my sons 16th BIRTHDAY!! Happy Happy Birthday to my amazing son! He is intelligent, witty, good looking, and an amazing musician!! He also loves REESES. His love of chocolate and peanut butter began about hmmmm 14 years ago!! The kid is awesome so I had to do a most amazing birthday cake for his special day!! Anyway here’s the recipe for this BEAST CAKE. Only fitting name available! It is chocolate cake, with a peanut butter chocolate chip cheesecake in the middle. Topped with some Peanut Butter frosting that could be easily be eaten by the spoonful… Ya we went there! Top it with some chopped up Reeses (reeses pieces or minis would also work well) 

Classic one bowl Chocolate Cake (it really is the best moist and sooooo good)

Chocolate Cake:  2 cups sugar  1-3/4 cups all-purpose flour  3/4 cup HERSHEY’S Cocoa  1-1/2 teaspoons baking powder  1-1/2 teaspoons baking soda  1 teaspoon salt  2 eggs  1 cup milk  1/2 cup vegetable oil  2 teaspoons vanilla extract  1 cup boiling water

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 9 inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

 

AMAZING PEANUT BUTTER CHEESECAKE ( This could very well be served alone or with some garnish of whip cream or chocolate syrup. It would also be amazing using Reese’s pb cups instead of chocolate chips!!!)

Cheesecake Layer:  2 (8-ounce) packages cream cheese, softened  1/2 cup sugar  3 eggs  1/4 cup sour cream  1 tsp vanilla extract  1 cup Creamy Peanut Butter,  3/4 cup  mini chocolate chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 9 inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, peanut butter,sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and chocolate chips.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

 

Peanut Butter Cream Cheese Frosting ( This stuff is da bomb)

2 cups Peanut Butter

16 oz Cream Cheese

2 sticks butter softened

2 lb bag confectioners sugar

1/2 cup half and half ( more may be needed)

2 tsp vanilla

Beat peanut butter, cream cheese, and butter on med speed in mixer until fluffy. about 3 mins. add sugar very slowly, this will take some time. Last add vanilla and cream until spreading consistency. 

I PLACE ALL THE CAKES IN THE FREEZER until nice and firmed up. 

Place chocolate cake down first, top with frosting, next is the cheesecake, frost, and last layer of chocolate cake. Spread top and sides with remaining frosting. Garnish as desired…  SMALL SLICES OF THIS ONE!!!! ENJOY!!!!

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Italian Rotini Pasta Salad Friday, May 2 2014 

What a great simple side dish! Can be served warm or chilled for the next day.
5 cups rotini noodles
3 tomatoes cubed
1/2 cup chopped olives ( black can also be used)
1 bottle Italian dressing
Parmesan
Cook pasta for 7 mins. Drain add tomato and olives. Toss with dressing. Heavily sprinkle with Parmesan.

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Homemade chocolate ice cream Friday, May 2 2014 

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So simple yet so good! This creamy chocolate ice cream has 3 ingredients!!! Pop them into an ice cream machine… You will never buy store bought again! Great summer time treat !
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 cup cocoa (buy the good stuff peeps)
Place all ingredients in ice cream maker. Turn it on for about 25 mins. Store leftovers ( funny right) in air tight container in freezer.