Happy Groundhog’s day!!!
And happy birthday to me! (At least it’s not on Superbowl this year)
So, I was searching around looking for a birthday cake to make for myself (what, you don’t do that?)
and I came across this Brownie Bottomed Peanut Butter Cheesecake from Cookies and Cups, which is basically all my favorite things rolled into one.
And no, I’m not sharing.
Happy Happy Birthday to Me!
- 1 box brownie mix prepared per package directions
- 1 cup hot fudge sauce, divided
- 2 packages cream cheese, room temperature
- 1½ cups peanut butter
- 1 can sweetened condensed milk
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 12 peanut butter cups, chopped
- Bake brownies according to package directions, allow to cool completely.
- Remove ¾ of the cooled brownies and press into the bottom of a 9 inch springform pan.
- Spread ¾ of a cup of warmed chocolate sauce on the top of the brownies.
- In the bowl of a stand mixer beat the cream cheese and peanut until evenly combined. Stir in sweetened condensed milk.
- In another bowl beat the cream with the powered sugar until stiff peaks form. Reserve 1 cup of whipped cream and fold the rest into the peanut butter cream cheese mixture.
- Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
- Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
- Chill for at least 4 hours. Overnight is best.
- Remove sides of Springform pan when ready to serve.
So have you guys heard of that new product PB2? Basically ground up peanuts, but will all the oil removed? So with only like 1/4 of the calories if regular peanut butter?
It’s not totally the same as real peanut butter, but does lend the peanuty flavor to sauces and smoothies just fine!
By using PB2, these noodles covered in peanut sauce are actually quite good for you!
Peanut Sesame Noodles
- 4 tablespoons PB2
- 3 tablespoons rice wine vinegar
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- ½ pound cooked spaghetti
- ½ of a red bell pepper, finely sliced
- ½ of a yellow bell pepper, finely sliced
- ½ of a cucumber, peeled, seeded and sliced
- ½ lb shrimp, cooked
- ½ cup cilantro, roughly chopped
- Mix together the PB2, soy sauce, rice wine vinegar, and sesame oil.
- In a large bowl mix together the spaghetti, bell peppers, cucumbers, shrimp, cilantro. Pour sauce over and toss everything together.
- Eat room temperature or chilled.
Recipe notes: You can use any kind of protein you would like: shredded chicken, tofu, etc. Or leave it out completely. I won’t tell. Its your kitchen anyways.
Nutritional Facts: 315 calories per serving
Don’t let the name scare you away!!!
I know what you are thinking…..peanut butter and hot sauce??? On toast???
Well we can’t let avocado toast have all the fun now can we?
This toast makes a great little snack or quick breakfast.
I could eat it everyday. And I have been, just don’t tell anyone.
Peanut Butter Sriracha Toast
- 1 piece of good quailty wheat bread, toasted
- 1-2 tablespoons of peanut butter
- sriracha (as much as you can handle)
- 1 green onion, sliced
- chopped cilantro
- lemon juice
- Spread the peanut butter on the toasted bread. Drizzle with a little sriracha hot sauce, this stuff is hot so start with a little and add more if you would like.
- Top with sliced green onion, some chopped cilantro, a sprinkle of lemon juice, and a dash of salt.