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.
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.
Welcome to healthy recipe Monday brought to you by Fitness For Mommies.
I seriously have a love hate relationship with kale and how everyone pretends how good it tastes.
“No, really you can even taste it!” Yeah right. I can taste it.
Anyway, when you pair it with peanut butter is somehow becomes easier to drink. Not kidding.
Would I lead you astray?
I’ve kinda of been hooked on these lately, since our winter has been pretty much non existent in Southern California, a nice cool drink has seemed like the right thing to do.
In fact we are in a severe drought.
Do a rain dance for me if you think about, ok? Thanks.
Banana Peanut Butter Kale Smoothie
- 1 frozen banana
- 1-2 tablespoons peanut butter
- 1 cup kale, torn off the stems and roughly chopped
- 1 cup almond milk
- Place all ingredients in a blender, and blend. It make take a little while.
If you don’t have a frozen banana, add some ice to the blender. You want your drink to be cold. Either way it works and tastes great.
I don’t have a very high powered blender, if you do then you won’t have the little green flecks that I do. It will still taste the same either way.
Feel free to add some protein powder.
These little cookie bites are so good. A peanut butter cookie filled with fudge? Can’t beat it! I made them for my husband to take to work about two years ago and one of his co-workers still asks daily if I will make them again.
Yeah they are that good.
You start by making a very simple fudge like sauce.
Then your peanut butter cookie dough is placed in a mini muffin pan.