Desserts – Page 20 – The Pajama Chef

Winning: Reese’s Blondie Pie

May 14, 2012May 13, 2012 Sarah

So, I don’t know about you, but I had a pretty exciting weekend. I mean, not to brag or anything, but it’s not every Saturday that you WIN A 5K!! Check it out–I was the first female finisher out of 500-some runners and walkers of an awesome semi-local race: Run Through the Jungle 5K. I got a trophy and everything!

My finish time of 22:20 wasn’t amazing, but it was pretty good considering most of the hilly course was on gravel roads and the last 3/4 of a mile had plenty of sharp turns. And I mean, it was obviously good enough to be the top female finisher. Ahh! I’ve only won a couple other races before in my life–a JV cross country meet where the top runner got lost, and a JV track meet that had only a few participants anyways–so this was so thrilling. But you know what’s better than winning? Knowing that the race was for a good cause.

Most people haven’t heard of the Exotic Feline Rescue Center, located in tiny Center Point, Indiana, but it’s one of the largest rescue centers in the country for abused, unwanted and neglected exotic felines. Their heart for taking care of these animals is just huge, and if you’re ever in Indiana, especially in the Bloomington or Indianapolis areas, be sure to take the time to visit because you’ll be within an hour of the EFRC. Don’t go expecting a fancy zoo atmosphere, but go expecting a fun walk through the jungle to see many lions, tigers, bobcats, and more. It’s absolutely awesome there!!

Ben and I have been twice now, and loved getting to run there, supporting the animals… and oh, winning too. 🙂 Here’s a write up of the race from a local paper. And speaking of winning… this recipe for Reese’s Blondie Pie is a winner, too!

Soon after we got married, I experimented with blondie recipes to find the perfect one: it’s buttery and vanilla-y, cooked to just the right ratio of chewy/crunchy perfection. But this time… instead of leaving them plain, I added a little bit of spunk–a winning combination of chocolate peanut butter bliss. Yes, I added some Reese’s! Best decision ever.

Oh, and I baked it in a pie pan to make it reminiscent of the cookie cakes I loved sharing with my sorority sisters in college. What can I say? There’s just so much winning going on here that I can hardly believe it. Reese’s. Blondies. Pie-like cookie cake. College. Sisters. Exotic Felines. Oh, and a race. This is gonna be a great day, I know it! 🙂

Reader Question ~ What’s winning for you today?

Reese’s Blondie Pie
click to print

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla
2 Reese’s peanut butter cups, chopped

Directions:

Preheat oven to 350 degrees. Grease a 9 inch pie pan with cooking spray.

In a small bowl, stir together flour and baking powder. Set aside.

In a saucepan set over low heat, melt butter then remove from heat and stir in brown sugar with a wooden spoon until it dissolves. Quickly add egg and vanilla, stirring until well incorporated.

Fold in flour mixture [batter will be thick], then press into prepared pie pan. Top with chopped candy, pressing into mixture with the back of a wooden spoon.

Bake for 25-30 minutes, or until set at center. Serve warm.

Time: 40 minutes [10 minutes active].

Yield: 8-10 servings.

Bars, Desserts, Recipes

PB + J Brownies

March 30, 2012October 9, 2015 Sarah

Several weeks ago, I received a fun email request from Christina of She Runs, She Eats. She and her friend Cindy of Once Upon a Loaf had dreamed up an awesome contest, complete with prizes, recognition, and glory of epic proportions. Well, perhaps not recognition and glory of epic proportions, but you get my drift. The competition is in honor of National Peanut Butter and Jelly Day, as well as Cindy’s birthday, on April 2. So what exactly was this contest, you may ask? Well, to create the most magnificent peanut butter and jelly creation imaginable, of course! In sandwich or baked good form, please. With any kind of nut butter and any jelly or jelly-like food [preserves, spreads, fresh/dried fruit, etc.]. Sign me up right away, I said! And just like that, I was dreaming up ideas for Project PB&J.

Though I do love me a good PB&J, something sweet and chewy was calling my name. Since our recipes were supposed to be original, I didn’t want to go a-copying the PB&J bars that were popular over the past year or so. So what else went with peanut butter and fruit? Well, chocolate of course!

A little experimentation later and PB&J Brownies were born. These, my friends, are nothing short of amazing. I mean… do you see what I see?!?!

See that rich, fudgy, chewy brownie. Then see that little bit ‘o peanut butter action. But notjustpeanut butter all alone, or even anything reminiscent peanut butter cookie. More like peanut buttercheesecake. Mhmm… now that’s the good stuff! Where the brownie layer is rich and decadent, the peanut butter layer is sweet–but not too sweet. Creamy, but definitely baked. Fantastic.

Can you deny it? Please say no.

But of course, we have to take these brownies over the top just a little more [and qualify for the contest, duh!]… To put the cherry on the sundae… or the topping on the brownie :)… let’s swirl some raspberry preserves into the peanut butter layer. The preserves fold into the peanut butter as the brownies bake, leaving that perfect mix of peanut butter-jelly action that we know and love. If raspberry isn’t your thing, feel free to sub any other all-fruit preserves. I happen to love the subtle-sweet raspberry with peanut butter [and didn’t want to finish the last of 2011’s strawberry freezer jam… just saying :)], but do what suits you. And it would suit me to enjoy another brownie right now… but sadly, they all disappeared! Bummer. I better get busy baking again!

PB&J Brownies [brownie layer inspired by/compared with the recipes here, here, here, and here; PB&J layers are TPC originals!]
click to print

Ingredients:

3/4 cup salted butter
4 ounces good quality bittersweet chocolate, roughly chopped
2 cups + 1 tablespoon sugar, divided
3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder [sifted if lumpy]
1/2 teaspoon baking powder
4 eggs, divided
1 1/2 teaspoons vanilla, divided
1 1/2 cups creamy peanut butter [not the “natural” kind]
8 ounces cream cheese, softened [I used Neufchâtel]
1/3 cup sour cream [I used light]
1/2 teaspoon cinnamon
scant 1/3 cup raspberry preserves

Directions:

Preheat oven to 350 degrees. Line a 9×13 baking dish with parchment paper.

In a small saucepan, melt butter and chocolate on low, stirring occasionally. Set aside to cool.

Whisk together 2 cups sugar, flour, cocoa powder, and baking powder. Break 3 eggs in a separate bowl and whisk to break yolks, then stir in 1 teaspoon vanilla. Pour egg mixture and chocolate mixture [once cool–don’t cook the eggs] into dry ingredients, then stir together until just combined. Spoon into prepared pan. Mixture will be fudgy.

In the bowl of stand mixer, beat together peanut butter, cream cheese, sour cream, cinnamon, and remaining 1 egg, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread in pan on top of chocolate layer, using a spatula and [clean!] hands to press down.

Lastly, spoon preserves over peanut butter layer and use a knife to swirl preserves into peanut butter layer.

Bake for 60 minutes, covered, or until a toothpick inserted in the center comes out clean. Cool completely before cutting. Store in an airtight container for up to 2-3 days–if they last that long!

Time: 80 minutes [20 minutes active].

Yield: 24.

Cakes, Desserts, Recipes

Flourless Chocolate Cake with Strawberry Sauce

March 8, 2012July 1, 2013 Sarah

Flourless Chocolate Cake with Strawberry Sauce.

I mean come on. You gotta check the recipe out at Today’s Housewife! You won’t regret it. 🙂 It’s glorious. Absolutely divine.

Happy Thursday!

Candy, Desserts, Recipes

Pretzel Buckeyes

February 22, 2012February 21, 2012 Sarah

I first was introduced to Buckeyes–chocolate covered peanut butter balls, by another name–by college friends. I went to undergrad in Ohio and found out very soon into my freshman year that Buckyes are the state treat, named in obvious tribute to the Ohio State Buckeyes. I became pretty obsessed with Buckeyes [the candy, not the team] pretty much immediately and made them frequently for friends and family back home. I mean, what’s not to love about chocolate and peanut butter?

Fast forward a few years to when I met Ben. The first thing I ever learned about him was his allegiance to Ohio State. Good, I thought. He’ll like Buckeyes. How could he not?

You can imagine my dismay when I learned on our first date that he wasn’t a fan of peanut butter. Or ranch dressing, but that’s a matter for another time. I couldn’t imagine life without peanut butter, so I held my breath and asked the question, “how do you feel about Buckeyes?”

Fortunately, he answered correctly. Turns out the combination of peanut butter and chocolate works for Ben and makes peanut butter palatable. If it didn’t… well, let’s just say our third anniversary might not be happening soon.

Just kidding.

I never thought I would say this, being the diehard Buckeye fan that I am, as evidinced in the aforementioned early dating conversation… but as of this past fall, I have found an even better version of Buckeyes than the original.

Think a creamy peanut butter center, sandwiched between two crisp pretzels, topped off with a refreshing dunk in semi-sweet chocolate. Sound good? Meet Pretzel Buckeyes, my new love and yours. They have an absolutely addicting salty-sweet combination that can’t be beat!

And if your [human] love doesn’t like ’em… well, more for you! These are reallyreallyreally good, but I don’t recommend ending relationships over them. 🙂

Pretzel Buckeyes [from Sweet Pea’s Kitchen]
click to print

Ingredients:

1 cup creamy peanut butter
2 tablespoons butter, softened
1/2 cup powdered sugar + extra
3/4 cup brown sugar
Pretzels
12 ounce bag semi-sweet chocolate chips

Directions:

Line a baking sheet with wax paper and set aside. Then, beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until full mixed. You’ll need to be able to form balls with your hands without it sticking, so if the mixture is too sticky, add more powdered sugar as needed. I added about 1/4 cup extra, so add what you need to and mix together.

Then, roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.

When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate until chocolate is set.

Time: 45 minutes.

Yield: 4-5 dozen.

Notes: These freeze well [if there are any left!] so don’t even think about making a half batch. You’ll want ’em all, I kid you not!

Bars, Cheesecakes, Desserts, Recipes

Apple Streusel Cheesecake Bars

February 20, 2012September 9, 2015 Sarah

So, is it just me, or is sometimes deciding what to bake harder than actually baking it? I mean, there are so many good recipes out there. With so recipes available online, in cookbooks, and in magazines, sometimes my life feels like recipe overload. There are so many things I’d like to make one day. Cakes and cookies and pastries and cheesecake and pie and about 20453408 other things that can be classified as desserts. Know what I mean??! Therefore, what I love are recipes that bring together the best of the best.

Like these Apple Streusel Cheesecake Bars.

Think about it. A layer of oatmeal cookie dough topped with luscious, creamy cheesecake filling. Sounds pretty awesome, huh? But that’s not all. Sitting above that layer of velvety richness are tender, cinnamon spiced apples and a simple streusel topping that is out of this world.

Can this get any better? Apple Streusel Cheesecake Bars are like three desserts in one: cookies, cheesecake, pie.

And did you catch what these babies are baked up in? Yes, that’s right–a 9×13″ pan. So can it get any easier? I think not. Score!

Don’t shy away based on the length of the recipe. Most ingredients can be found in your pantry, and once you break it down by layer, this dessert comes together in a snap. Much easier than scooping out individual cookies, fussing with a cheesecake’s water bath, or dealing with the tedious process of rolling out pie dough, I say!

And once try ’em, I’m certain you’ll agree. Just be careful to not take too many test bites in the baking process… you might have a difficult time filling the pan otherwise. Ask me how I know. Sigh… 🙂Don’t worry, you’ll understand once you take your first bite. Enjoy!

Apple Streusel Cheesecake Bars

Servings: 24 bars
Time: 60 minutes
Print

from Betty Crocker; cookie base from Betty Crocker’s New Cookbook; apple filling adapted from Allrecipes.com

Ingredients:

for the apple layer

3 1/3 cups water
1 1/2 cups sugar
1/3 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
6 cups thinly sliced apples [about 6 medium- I used a mix of Gala and Granny Smith]

for the cookie base

3 cups old-fashioned oats
1 cup all-purpose flour
2/3 cup sugar
2/3 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup butter, softened

for the cheesecake layer

2 -8 ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg

Directions:

Heat oven to 350 degrees. Grease a 9×13 baking dish thoroughly with cooking spray or line bottoms and sides with parchment paper.

Begin by preparing the apple layer. In a large pot set over medium heat, stir together water, sugar, cornstarch, cinnamon, and nutmeg. Stir until sugar dissolves and mixture comes to a boil. Boil for 2 minutes, stirring constantly, then add apples. Return to a boil then reduce heat to a simmer and cook for 7-8 minutes, or until apples are tender. Set aside.

While apples are simmering, prepare cookie base. In a large bowl, stir together oats, flour, sugar, brown sugar, baking soda, cinnamon, and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Set aside 1 1/2 cups, and press rest of mixture into prepared pan. Bake for 10 minutes.

Next, with a stand [or electric] mixer, beat together cream cheese, sugar, flour, vanilla, and egg.

Then assemble bars. Spread cheesecake filling over partially baked crust, then spoon apple filling over top. Sprinkle on reserved crumbs, then bake for 35-40 minutes or until golden brown. Refrigerate to chill before cutting, then store in the refrigerator.

Notes: Bars best for presentation within 24 hours, but they last longer–the crumbs just start to get a bit soggy after a day or so.