Valentine’s Day Heart-Shaped Brownies

I’ve never really cared about Valentine’s Day one way or the other. I like getting chocolate and flowers, so I won’t complain, but I’ve never been a girl to freak out about Valentine’s Day goodies.

More importantly, Valentine’s Day is mine and Zack’s anniversary! That’s so much more important that Valentine’s Day! I think everyone should celebrate our anniversary instead 😉

These brownies were actually quite fun to make. I made a TON of them. Oops. They all got eaten, though 🙂

Valentine’s Day Heart-Shaped Brownies

– 1 lb unsalted butter

– 1 lb semi-sweet chocolate

– 6 oz unsweetened chocolate

– 7 large eggs

– 2 T vanilla extract

– 2 1/4 c granulated white sugar

– 1 c AP flour, divided

– 1 T baking powder

1 t salt

– 1 bag melting candies (any color)

Preheat oven to 350 degrees. Butter and flour a 12x8x1″ pan. Line with foil that hangs over the edge for ease in getting them out.

In a medium saucepan, melt butter. Remove from heat and add chocolate, mixing until smooth. Cool slightly.

In a large bowl, whisk together the eggs, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

In a medium bowl, stir together flour, baking powder, and salt then add to batter. Pour into prepared baking pan and smooth top with rubber spatula.

Bake for 25-30 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached. Do not overbake. Let cool completely, then cover tightly and chill. (to expedite this process, I stuck mine straight from oven to freezer). Chilled brownies are easier to cut.

Put the whole slab of brownies on a large cutting board and start cutting out hearts. To make more hearts, cut one row right side up and the next row upside down.

Melt desired coating in a bowl, in the microwave, and stir until smooth. Brush crumbs off the top of the brownies and hold onto the sides toward the bottom. Dunk the tops into the melted chocolate and place on waxed paper to dry.

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Hot Fudge Sundae Cake

I LOVE Hot Fudge Cakes!  It’s basically like a brownie with warm, gooey hot fudge oozing out of it.  It’s a delicious mess.

Zack shares my love for them, so I decided to give making one a try.  When it is still in the pan, it looks like regular brownies.  Then you cut into it and realize the whole underneath part is hot fudge.

I put a scoop of ice cream on top of Zack’s as you can see above, but I just ate mine place (thanks, lactose intolerance!).  Seriously, though, it was AMAZING plain.

It says nine servings, but good luck getting 9 servings out of it!  I think Zack and I ate the whole thing in about 2 days.  Oink.

Hot Fudge Sundae Cake

Prep: 20 minutes.  Bake 40 minutes.  Cool 10 minutes.  9 servings.

– 1 c AP flour

– 3/4  granulated sugar

– 2 T baking cocoa

– 2 t baking powder

– 1/4 t salt

– 1/2 c milk

– 2 T vegetable oil

– 1 t vanilla

– 1 c chopped nuts, if desired

– 1 c packed brown sugar

– 1/4 c baking cocoa

– 1 3/4 c very hot water

– ice cream, if desired

Heat oven to 350 degrees.

Mix flour, granulated sugar, 2 T cocoa, the baking powder, and salt in ungreased square pan 8x8x2 inches.  Mix in milk, oil, and vanilla with fork until smooth.  Stir in nuts.  Spread in pan.

Sprinkle brown sugar and 1/4 c cocoa over batter.  Pour water evenly over batter.  Bake at 40 minutes or until top is dry.  Cool 10 minutes.

Spoon warm cake into dessert dishes.  Top with ice cream.  Spoon sauce from pan onto each serving.

Peanut Butter Kiss Cookies

I don’t know what could be more comforting than the combination of chocolate and peanut butter.  Those two delicious flavors go together so well.

These cookies are the easiest, quickest way to get this delectable mix of flavors (well, outside of getting a spoonful of peanut butter and just eating the kiss right out of the package).  Believe me, though, you WANT to try these cookies.  They are so yummy.

My mom used to make these for me a lot, because growing up they were my favorite cookies.  Now I’m all nostalgic…

Peanut Butter Kiss Cookies

Prep: 20 minutes.  Bake: 10 minutes + cooling

– 1 c peanut butter

– 1 c sugar

– 1 egg

– 1 t vanilla extract

– ~20 milk chocolate kisses

In a large bowl, cream peanut butter and sugar.  Add the egg and vanilla, beat until blended.

Roll into 1-1/4″ balls.  Place two inches apart on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until tops are slightly cracked.  Immediately press the chocolate kisses into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.

Note: this recipe does not contain flour.  Reduced fat or generic brands of peanut butter are not recommended for this recipe.

3 Ingredient Lemon Squares

Poor Zack.  He loves lemon-flavored desserts.  I mean LOVES them.  I loathe them.  I can’t even stand the way they smell.

For this reason, I have never even made a lemon dessert.  Every time I decide to make something sweet, he suggests something lemon with a hopeful expression.  Finally, I relented and agreed to make him some lemon bars.

I figured with only 3 ingredients they couldn’t be that bad and would be super easy.

I was right and he absolutely loved them.  I enjoy making him happy (even if it involves baking gross lemon-flavored things).

In his stocking at Christmas, I made him some coupons.  One is redeemable to me for “one lemon-flavored dessert of his choice.”  Aren’t I just the sweetest? 😉

Lemon Squares

– 1 lemon cake mix

– 2 eggs

– 1/3 c oil

– powdered sugar (optional)

Preheat oven to 350 degrees.  In a bowl, mix together cake mix, eggs, and oil.  Mixture will be stiff.  Spread mixture, using a spatula sprayed with cooking spray, into a greased 9×13 inch pan.  Bake 13-15 minutes or until slightly golden on top.  Cool, then sprinkle with powdered sugar, if desired, and cut into squares.

Christmas Dinner # 2 Desserts

As I mentioned in Mini Bread Loaves, my mom had her annual Christmas dinner on Sunday.  I was enlisted to make some desserts.

I’d been wanting to try out these recipes for a while, but hadn’t had an opportunity, especially for the banana one, because, gasp, Zack isn’t a big fan of bananas.

I’m glad that I got to sample both of them, but I think they were both one time things.  Neither really knocked my socks off.

The Wassail tea was really good, though.  I will definitely make that again.  In fact, I saved some of it to give to my dad.  He loves wassail.

I’m also taking the leftover desserts to work with me and hopefully they will get gobbled up!

Also, I cannot believe Christmas is in 5 days! Oh my gosh!  I am so excited!

Banana Split Pie

– 1 1/2 c graham cracker crumbs

– 6 T butter, melted

– 3 medium bananas

– 4 oz cream cheese, softened

– 8 oz cool whip

– 1/2 stick butter, softened

– 1 c confectioners sugar

– small can pineapple

– various toppings of choice: ex) chocolate syrup, sprinkles, cherries, nuts, etc

Mix melted butter and graham cracker crumbs and press into an ungreased 8×8 baking dish.

Mix confectioners sugar, cream cheese and 1/2 stick butter together until fluffy.  Slice bananas into crust.  Add fluffy mixture on top, then add fluffy mixture.  Sprinkle pineapple on top and cover with cool whip.

Top with various toppings before serving.

Peanut Butter Chocolate Dessert

Prep: 20 minutes + chilling

– 20 chocolate cream filled sandwich cookies, divided

– 2 T butter, melted

– 1 pkg (8 oz) cream cheese, softened

– 1/2 c peanut butter

– 1 1/2 c confectioners’ sugar, divided

– 1 carton, 16 oz, frozen whipped topping, thawed, divided

– 15 miniature peanut butter cups, chopped

– 1 pkg (3.4 oz) instant chocolate fudge pudding mix

– 1 1/2 c milk

Crush 16 cookies, toss with the butter.  Press into an ungreased dish.  Set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.  Fold in half of the whipped topping.  Spread over crust.  Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in remaining whipped topping.  Spread the pudding mixture over the peanut butter cups.  Crush the remaining cookies, sprinkle over the top.  Cover and chill dessert for at least 3 hours.

Wassail

– 1 c sugar

– 4 c water

– 4 cinnamon sticks

– 1 t allspice

– 1 t cloves

– 1 qt orange juice

– 2 c pineapple juice

– 2 qt apple cider or juice

Simmer for several (at least 2) hours.  Serve hot.

Christmas Party Goodies!

Zack and I got to go to the first Christmas party of the season last weekend.  His boss had a dinner party for the management and office employees.  I really enjoyed going, because I got to meet the people that Zack works with.  It was really nice to get to put faces with names that I’ve heard Zack talk about.

Everyone was so nice, too!  Plus there was lots of good food.

Zack and I took a platter of desserts – peanut butter and chocolate fudge and cookie balls and a plate of jalapeno cheddar bite appetizers.  People seemed to like both plates of stuff.

There were some leftovers on both plates, so I took them to work with me Monday and every bit got snatched up 🙂

I forgot to take a picture of the platter of goodies which sucks, because the fudge and cookie balls looked so cute arranged on the platter!  Oh well, at least I got individual pictures.

Christmas Tree Cool Mint Oreo Cookie Balls

Prep: 30 minutes, plus refrigerating. Makes about 24 cookie balls.

– 6 oz package cream cheese, softened

– 1 pkg (15. 25 oz) Oreo cool mint cream cookies, finely crushed

– 2 pkg (6 squares each) white chocolate, melted

– 6 drops green food coloring

– red and green decorating icing

Mix cream cheese and cookie crumbs until well blended.

Shape into 1″ balls; place on waxed paper covered baking sheet.  Freeze 10 minutes.  Mix melted chocolate and food coloring until well blended.  Dip balls in chocolate; return to baking sheet.  Squiggle green and red icing onto balls to make Christmas trees.  Let stand until chocolate is firm.  Keep refrigerated.

Chocolate Fudge

Prep: 10 minutes.  Cook: 30 minutes.  Cool 2 hours.  Stand 1-2 hours.

– 4 c sugar

– 1 1/3 c milk

– 1/4 c corn syrup

– 1/4 t salt

– 4 oz unsweetened baking chocolate

– 1/4 c butter

– 2 t vanilla

Grease bottom and sides of square pan, 8×8 with butter.

Butter sides of heavy 3-qt saucepan.  Place sugar, milk, corn syrup, salt, and chocolate in saucepan.  Cook over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.  Cook, about 25 minutes, stirring occasionally, to 234 degrees on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a soft ball that flattens when removed from water; remove from heat.  Drop butter on top, but do not stir.

Cool mixture without stirring to 110 degrees, about 2 hours (bottom of saucepan will be lukewarm). Add vanilla.  Beat vigorously and continuously using wooden spoon until fudge begins to thicken.  Then, continue beating 5-10 minutes until mixture is thick and no longer glossy.

Quickly, spread or press into pan.  Let stand about 1-2 hours or until firm.  Cut into 1-inch squares.

Peanut Butter Fudge

– 8 T butter, plus more for greasing pan

– 1 c smooth peanut butter

– 1 t vanilla extract

– 1 lb powdered sugar

Combine the butter and peanut butter in a 4-qt microwave safe bowl and cover with plastic wrap.  Microwave for 2 minutes on high.  Stir and microwave on high for 2 more minutes.  It will be HOT.  Add the vanilla and powdered sugar to mixture and stir to combine with a wooden spoon.  Mixture will become hard to stir and lose its sheen.  Spread into a buttered 8×8 pan lined with parchment paper.  Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours.  Cut into 1-inch pieces and store in an airtight container at room temperature for up to 1 week.

Jalapeno Cheese Bites

– 1 can pizza dough

– 2 jalapeno peppers, halved, seeded, blanched, and sliced

– 1 – 1 1/2 t olive oil

– salt & pepper

– 1 t mixed dried herbs (oregano, parsley, basil)

– ~ 1 c Tex-Mex shredded cheese

Center a rack in the oven and preheat oven to 400 degrees.

Press down the dough on a lightly floured surface.  Then pull and stretch the dough into a rectangular shape.

Spread the oil on the dough and gently press it into a 14×8 inch rectangle.  Sprinkle some salt, herbs, pepper, cheese, and jalapeno peppers onto the dough.

Roll up the dough as tightly as you can.  Pinch both ends, and slice the log into 3/4″ – 1″ rounds.  Place the rolls on the baking sheet, cut side up, and bake for about 16-20 minutes, or until the cheese is melted and light golden brown in color.

Makes about 14 bites.

More Thanksgiving Desserts

I work for my parents at a place called Jenfab Inc.  (Yes, it is named after me and yes, my parents are still business partners even though they’re divorced).  It’s a really fun job.  I work in the office part-time doing odds and ends and help out the other office workers.

Every year Jenfab has a Thanksgiving dinner for employees.  It’s always catered, but this year I decided to make a cake and take it to the dinner.  It was a huge success!  The entire thing was gobbled up really quickly.  Plus, I got to practice my cake decorating skills which always makes me happy.

I think it turned out rather cute.

Fudge Cake

– 1/2 c shortening

– 1 1/2 c sugar

– 2 eggs

– 1 t vanilla

– 1/2 c + 1 T water

– 2/3 c cocoa

– 1 3/4 c AP flour

– 1 t baking soda

– 1 t baking powder

– 1/2 t salt

– 1 c sour milk (1 c milk + 1 T vinegar)

Grease bottoms and sides of 2 9-inch layer pans.  Cream shortening and sugar until fluffy.  Add eggs, one at a time, beating well after each addition; blend in vanilla.  Stir hot water into cocoa to form a smooth paste; gradually add to creamed mixture.  Combine flour, baking soda, baking powder and salt; add alternately with sour milk to creamed mixture.  Pour batter into pans.  Bake at 350 degrees for 30-35 minutes or until take tester inserted in center comes out clean.  Cool 10 minutes.  Remove from pans; cool completely.  Frost with homemade frosting.

Homemade Chocolate Frosting

– 1/2 c butter, room temperature

– 8 oz cream cheese, room temperature

– 1/2 c baking cocoa (here’s where I mucked with the recipe a little.  I didn’t have 1/2 c of baking cocoa left, so I filled the 1/2 cup measuring cup about 3/4 full and then filled it the rest of the way with hot cocoa mix.  It turned out perfect.)

– 1 t vanilla

– 4 c powdered sugar

Place butter and cream cheese in a mixing bowl.  Beat until combined – about 1 minute.  Scrape down the sides and add cocoa and vanilla.  Mix until combined.  Add powdered sugar and mix until well combined.  Beat for an additional couple of minutes.  The texture becomes lighter if you beat for a few minutes.

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Every year my mom’s side of the family has Thanksgiving dinner together on Thanksgiving day.  The location varies, but this year it was at my Granny’s house. I volunteered to bring desserts…shocking. 

I decided on these desserts for a couple of reasons: 1) every Thanksgiving dinner needs a pecan dessert and an apple dessert.  2) no Thanksgiving dinner is complete without a pie of some sort.  3) I recently discovered my uncle has a peanut butter obsession just like my mom and I. 

The entire peanut butter dessert was scarfed down.  It.Was.Amazing.  I ate so much of it that everyone thought I was going to be sick. 

My aunt said, “you should do this for a living…these are amazing!”  If only I could…

The highlight of everything occurred after the dinner, though.  My granny asked me for the recipe for my pecan squares.  I almost fell in the floor.  My granny is the stereotypical perfect-baking-everyone-asks-HER-for-recipes type granny.  Her asking me for a recipe was the ultimate compliment. 

I love the holidays!

Pecan Squares

– 2 c AP flour

– 2/3 c confectioners sugar

– 1 1/3 plus 1 T butter, divided

– 1/2 c packed brown sugar

– 1/2 c honey

– 3 T whipping cream

– 3 1/2 c pecans, coarsely chopped

Sift together flour and powdered sugar.  Cut into 3/4 cup softened butter using a pastry blender or fork, just until mix resembles coarse crumbs meal.  Pat mixture on bottom and 1 1/2″ up sides of lightly greased 13×9 baking pan.

Bake at 350 degrees for 20 minutes or until edges are lightly golden.  Cool.  In a saucepan over medium-high heat, bring brown sugar, honey, 2/3 c butter and whipping cream to a boil.  Stir in pecans and pour into prepared crust.  Bake at 350 degrees for 25-30 minutes or until golden and bubbly.  Cool in pan on wire rack.  Cut into 2-inch squares.

Apple Crumb Pie

Pastry:

1 c AP flour

– 1/2 t salt

– 1/3 c plus 1 T shortening

– 2-3 T cold water

Mix flour and salt in medium bowl, cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.  Sprinkle with cold water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1-2 t more water can be added if necessary).

Gather pastry into a bowl.  Shape into flattened round on lightly floured surface.  If desired, wrap flattened round of pastry in plastic wrap and refrigerate 30 minutes to firm up shortening slightly, which makes the baked pastry more flaky and lets the water absorb evenly throughout the dough.  If refrigerated longer, let pastry soften slightly before rolling.

Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside down pie plate.  Fold pastry into fourths and place in pie plate.  Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.

Pie:

3 lbs granny smith apples

– 2/3 c light brown sugar

– 2 T flour

– 1 t cinnamon

– 1/2 t ground nutmeg

– crumb topping:

  • 3/4 c flour
  • 1/2 c firmly packed brown sugar
  • 1/3 c softened butter

Preheat oven to 400 degrees.  In a large bowl, combine apples (pared, cored, and thinly sliced) with sugar, flour, cinnamon and nutmeg.  Place in prepared pastry shell, mounding in center.

Prepare crumb topping.  In a small bowl, combine crumb ingredients and blend with fingertips until crumbs are formed.  Sprinkle evenly over apples.

Place pie in lower third of the oven.  Bake 50-60 minutes.  Cool.  If desired, dust with confectioners sugar.

Chocolate-Peanut Butter Trifle

Prep: 10 minutes.  Total: 2 hr 50 min.  Makes 12 servings.

– 1 pouch Betty Crocker peanut butter chip cookie mix

– 1/3 c vegetable oil

– 1 T water

– 1 egg

– 1/2 c butter

– 1/2 c packed brown sugar

– 1/2 c creamy peanut butter

– 1 1/2 c whipping (heavy) cream

– 4 T chocolate syrup

– 2 T chocolate covered peanuts

Heat oven to 375 degrees.  Makes cookies as directed on pouch, using oil, water, and egg. Bake and cool as directed.  Cut each cookie into fourths.

Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth.  Stir in peanut butter until well blended.  Refrigerate 30 minutes.

Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft.  Fold whipped cream into peanut butter mixture.

Place half of the cookie pieces in bottom of 2-quart glass bowl.  Drizzle cookies with chocolate syrup.  Spoon half of peanut butter mixture over cookies.  Top with remaining cookies, chocolate syrup, and peanut butter mixture.  Cover and refrigerate at least 2 hours but no longer than 12 hours.  Sprinkle with peanuts.

 

Birthday Cake

One of Zack and my friends is turning 21 this weekend.  Zack is going to celebrate with him, but I am staying home since I’m not yet 21 and can’t participate in the festivities.  Plus, this way they get to have a boys night out.  They will have a great time 🙂

Obviously, I used this as an excuse to bake a character cake.  (Not that I needed an excuse, but still…).

I really enjoyed making this cake and it really wasn’t very hard.  The only thing that I am not really 100% pleased with is the words on the cake, but it was my first time adding words to a cake, so I’m still pleased with how it turned out.

Of course it had to be a beer cake…he IS turning 21 after all.

I used a star tip and piped stars on all the sides.  It gave it an extra 3D effect and I really liked it.

Zack said that everyone really liked the cake!  Yay!

It’s a peanut butter cake with vanilla butter cream frosting.  Mm!

Peanut Butter Cake

Prep: 10 min.  Bake: 40 min.  Cool: 1 hr 10 min.  12 servings.

– 2 1/4 c AP flour

– 1 1/2 c sugar

– 1/2 c peanut butter

– 3 1/2 t baking powder

– 1 t salt

– 1 t vanilla

– 3 large eggs

Heat oven to 350 degrees.  Grease bottoms and sides of pan with shortening, lightly flour.

Beat all ingredients together with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour into pan.

Bake rectangle pan 35-40 minutes, 9 inch rounds 25-30 minutes and 8-inch rounds 30-35 minutes, or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes then remove to cool completely on a wire rack, about 1 hour.

 

Pumpkin Roll

For those of you that know me personally, this post is probably going to blow your mind.  For those of you that don’t, let me explain.  I’ve had a STRONG aversion to pumpkin food since first grade.  Why, you ask?  Well, in first grade, my class roasted pumpkin seeds.  The smell was so aversive to me that I threw up in class.  Yeah…embarrassing.

Since then, I have refused any and all pumpkin foods…never even tried any.  After being bombarded this fall season with pumpkin desserts, dishes, and everything in between, I decided that enough was enough and it was time to try making something pumpkin.

I searched around and came across a recipe for a pumpkin roll.  It sounded easy and I had most of the ingredients on hand, so it wouldn’t have been any real loss if I had to throw it away.

 

I put off making it for a week or so, because I was so worried that I was going to get sick.  Then one day, I decided to be brave and just do it.  THANK GOODNESS that I did.  As soon as that delicious smell came wafting through the house, I knew I had been crazy for missing out on this deliciousness.

I could hardly contain my excitement to try it long enough to let it cool.  Somehow I managed to wait for it to cool enough to add the filling (and then endured the long wait until after dinner…).  It is delicious.  It has such a great combo of spices that perfectly accent the pumpkin.  Plus don’t get me started on that amazing filling.  Even Zack really liked it and he was kind of apprehensive about pumpkin food, too.  Since then, I’ve made pumpkin pie fudge (equally delicious).

Sign me up for the pumpkin fan club, because this stuff is amazing!

Pumpkin Roll

Prep: 20 minutes.  Cooling: 60 minutes.  Cooking: 13 minutes.  Yields: 10 servings.

Cake:

– 1/4 cup powdered sugar (to sprinkle on towel)

– 3/4 cup all purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground cloves

– 1/4 teaspoon salt

– 3 large eggs

– 1 c cup granulated sugar

– 2/3 cup canned 100% pure pumpkin

– 1 cup walnuts (optional)

FILLING:

– 1 package (8 oz) cream cheese, at room temperature

– 1 cup powdered sugar, sifted

– 6 tablespoons butter, softened

– 1 teaspoon vanilla extract

– powdered sugar (optional, for decoration)

For cake:

Preheat oven to 375 degrees.  Grease 15×10 inch jelly-roll pan; line with wax paper.  Grease and flour paper.  Sprinkle a thin, cotton kitchen towel with powdered sugar.  Be sure to put enough powdered sugar on the towel so that when rolling it up, the cake will not stick.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.  Beat eggs and granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts, if desired.

Bake for 13-15 minutes or until top of cake springs back when touched.  If using a dark colored pan, begin checking for doneness at 11 minutes.  Immediately loosen and turn cake onto prepared towel.  Carefully peel off waxed paper.

Roll up cake and towel together, starting with 10″ end.  Cool completely on wire rack.

For filling:

Beat cream cheese, 1 cup powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.  Carefully unroll cake.  Spread cream cheese mixture over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired.

My FAVORITE Dessert – Peanut Butter Lovers Dessert

It’s no secret that I LOVE peanut butter.  I love it anyway you can imagine – on a spoon straight from the jar, any kind of baked goods, and with bananas.

Both of my parents share this obsession, too, and it’s growing on Zack.

That said, this is my absolute favorite dessert.  It is heavenly.

The only bad thing is, it’s really easy to make, so I make it more than I should…my waistline doesn’t like it 😉

What’s that in there? A hidden layer of chocolate?  OH YES.  Just another delicious part of this delectable dessert.

This dessert is best served cold (and really good frozen, too!).

Peanut Butter Lovers Dessert

Prep: 20 minutes.  12 servings.

– 15 peanut butter sandwich cookies (I used Nutter Butters)

– 3 tablespoons butter, melted

– 8 oz cream cheese, softened

– 12 oz whipped topping

– 1/2 cup sugar

– 1/2 cup creamy peanut butter

– 2 teaspoons vanilla

– 2 squares semi-sweet baking chocolates, melted

Line a 9″ loaf pan with aluminum foil.  Crush 10 of the peanut butter cookies and mix with the melted butter.  Press the cookie mixture into the bottom of the loaf pan until it is nice and compacted.

Mix the cream cheese, peanut butter, sugar, and vanilla until well blended.  Stir in 3 cups of the whipped topping; mixing well.  Remove 1/2 cup of the cream cheese mixture into a small dish, stir in melted chocolate and set aside.

Spoon half of the cream cheese mixture into the loaf pan, over the cookie crust and spread evenly.

Add the chocolate mixture on top and spread evenly, trying not to mix with the bottom layer.  Add the remaining cream cheese mixture on top of the chocolate mixture and spread evenly.

Freeze for at least 6 hours, preferably overnight.

Remove from freezer and invert onto a plate, remove the aluminum foil and then re-invert onto a serving platter (cookie crust should be the bottom).

Break the remainder of the cookies into medium sized chunks.  Top the dessert with remaining whipped topping and sprinkle with broken cookies.

Cut into slices and serve.  Store remaining dessert in the refrigerator.