Peanut Butter Truffle Brownies

Chocolate and sweet peanut butter all wrapped up into one indulgent bar.  Start with a brownie mix, then add layers of peanut butter and melted chocolate chips!

You will need:

Your favorite brownie mix with ingredients called for in the mix.


For the filling:
* 1/2 cup butter, softened
* 1/2 cup creamy peanut butter
* 2 cups powdered sugar
* 2 teaspoons milk


Topping:
* 1 cup semisweet chocolate chips 

   (or milk chocolate chips if you prefer)
* 1/4 cup butter


1. HEAT oven to 350 F (325 F for dark or non stick pan).
    Spread brownie mix into pan.
2. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side 

    of pan comes out almost clean.       

    Cool completely, about 1 hour.
   If you use a mini muffin pan, bake for 15 minutes at 325 F.
3. In medium bowl, BEAT Filling ingredients with electric mixer 

    on medium speed until smooth.               

    Spread evenly over brownie base.**
4. In small microwavable bowl, MICROWAVE Topping ingredients 

    uncovered on High 30 to 60 seconds; stir until smooth. 

    Cool 10 minutes; spread over filling. 

    Refrigerate about 30 minutes or until set.

    For brownies, cut into 9 rows by 4 rows. 

    Store covered in refrigerator.


Makes approximately 36 brownies or 38 mini muffin brownies.

** It is easier to roll the filling into a "peanut butter ball" and flatten it onto the brownie if you use the mini muffin pan.

Chocolate Nutella Cheesecake Mousse

Course: Dessert Cuisine: American 

Servings: 6 

Keyword: chocolate mousse, chocolate nutella cheesecake mousse, chocolate nutella mousse 

Ingredients •

▢(1) 8-ounce pkg. Cream Cheese (softened) •

▢1 cup Nutella •

▢1 1/2 cups Heavy Whipping Cream •

▢4 Tablespoons Powdered Sugar 

 Optional Toppings: •

▢Chocolate Cream Cookies (such as OREOS, pureed) •

▢Mini Chocolate Chips or Chocolate Curls •

▢Fresh Raspberries •

▢Whipped Cream 

Instructions •

In a large mixing bowl, whip SOFTENED cream cheese and Nutella for 3 minutes, until light and fluffy, scraping the sides of the bowl often. Make sure the cream cheese is softened so it will incorporate into the Nutella. •

In another mixing bowl, whip heavy cream until soft peaks form. Fold in powdered sugar and mix together. •

Carefully fold sweetened whipped cream into the Nutella mixture until no white streaks remain. •

Chill until ready to serve. Top with extra whipped cream, chocolate curls, and more Nutella, if so desired.

Lemon Blueberry Lasagna

Prep Time: 1 hour Category: Dessert Method: no-bake 

Description Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat.

 

Ingredients 

FOR OREO CRUST: 

36 Golden Oreo cookies 

1/2 cup unsalted butter-melted 

BLUEBERRY CHEESECAKE LAYER: 

2 1/4 cups frozen blueberries (thawed) 

1/4 cup Greek yogurt (blueberry or plain) 

5 teaspoons gelatin powder (2x7g envelops) 

1/3 cup cold water 16 oz. cream cheese-softened 

1 1/2 cup powdered sugar 

1 1/2 teaspoon vanilla 

2 cups Cool Whip LEMON PUDDING LAYER: 

2 (3.4 oz.) packages lemon instant pudding 

2 1/2 cups cold milk 

1 cup Cool Whip TOPPING: 

2 1/2 –3 cups Cool Whip 

6 oz. white chocolate bar or block-for curls 

Instructions: 

OREO CRUST: 

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.

BLUEBERRY CHEESECAKE LAYER: 

Dissolve gelatin in 1/3 cup cold water and set aside to bloom. In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside. In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar. Add blueberry mixture and mix to combine. Microwave gelatin and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed. Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly. Spread over chilled Oreo crust and place in the freezer for 15-20 minutes. 

LEMON PUDDING LAYER:

In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes. 

TOPPING: 

Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight. To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Store covered in the fridge up to 5-6 days.

Notes:

You can use thawed whipped topping like Cool Whip (you’ll need about 6 cups) or make homemade whipped cream. Beat 3 cups chilled heavy cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form. This recipe uses frozen blueberries to get the nice purple color of cheesecake layer. If you use fresh blueberries you will get light grayish color.

 

Roast (Instant Pot recipe)

2 Onions

2 lbs potatoes

1 lb carrots

3 cloves garlic

1 cup beef broth

1 cup red wine

Cook on high pressure for 60 minutes.

Natural Pressure Release (NPR) in about 15 minutes.

Bubble Stuff

Bubble Stuff

                                        6 cups water 

                                        1 cup Dawn dish soap

                                        3 tablespoons Glycerin 

                                        Mix gently.  Don’t shake.

How To Tie a Tie

 

Lava Cake

Lava Cake

Instant Pot Better Than Sex Chocolate Lava Cake

Ingredients

Refrigerated

·         1 Egg yolk

·         3 Eggs

Baking & Spices

·         1 Caramel drizzle

·         1 Chocolate magic shell ice cream topping

·         6 tbsp Flour

·         1 cup Powdered sugar

·         1 cup Semi sweet chocolate chips

·         1 tbsp Vanilla

Dairy

·         1 stick Butter

Frozen

·         1 Ice cream

Other

·         4 Pyrex 6oz bowls

INSTRUCTIONS

1.    place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combine.

2.    Mix in powdered sugar until smooth.

3.    Add 3 eggs and egg yolk until well combined.

4.    Add Vanilla and flour and stir until well combine.

5.    Spray each Pyrex Bowl with pam cooking spray.

6.    Pour batter into each bowl filling to the top.

7.    Place your trivet in your instant pot with one cup of water.

8.    Place your bowls on the trivet.

9.    I had to fit 3 on the bottom and one on the top.

10.  Place your pot on MANUAL HIGH PRESSURE for 9 minutes.

11.  Do a quick release.

12.  Remove from the Instant pot and place upside down on a plate Top with ice cream, caramel, and magic shell.

13.  For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter half way in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.