Oreo Peanut Butter Cheesecake

Oreo Peanut Butter Cheesecake - oh my! 

Cook's Note: My little one saw this recipe video on Facebook and said "Mama, you have to make this for Daddy's birthday!" Well, I watched the video and this looked too yummy to pass up, so I decided to give it a go. PLUS I KNEW my husband would LOVE IT!

I have NEVER made cheesecake before .... let me tell you, its a labor of love. But - the cake was delicious and it was a huge hit in our house. Plus its beautiful! My only change here was that I used LIGHT (neufchatel) cream cheese and it still turned out delicious! 

It seems like a LOT of steps - TRUST ME! But, if you have the time, its SO WORTH IT!

WHAT YOU WILL NEED: 

FOR THE CHEESECAKE

2 cups crushed Oreos

1/4 cup butter, melted

32 ounces LIGHT cream cheese, softened

1 1/2 cups granulated sugar

1/2 cup heavy cream

1 cup creamy peanut butter, softened

3 large eggs

1 cup mini dark chocolate chips

FOR THE TOPPING

1/2 cup heavy cream

1 cup  milk chocolate chips

Chopped roasted peanuts, for decorating

6 Oreo cookies, halved

 DIRECTIONS: 
Place the cheesecake in a deep roasting pan. Pour very hot water around the outside bottom of the cheesecake in the roasting pan, trying not to get any water on the actual cheesecake. Fill it about a quarter of the way up. This creates a bain-marie and helps ensure the cheesecake doesn't overcook.
Once it has come to room temp - cover with aluminum foil and place in the refrigerator for at least 4 hours (or overnight) - to allow it to set up well.
Top with chopped roasted peanuts and decorate the outside edge with halved Oreos. 
Allow to set in the fridge for at least 30-60 minutes before serving. 

Combine the crumbled Oreos and melted butter together (stirring well). Firmly press this mixture into the bottom of lightly sprayed (with non-stick cooking spray), 9-inch springform pan. Place this pan on a large plate and then wrap the top of the pan with aluminum foil. Stick this in the fridge to set up. 

Pre-heat oven to 350 degrees

In your stand mixer, beat together cream cheese, sugar, 1/2 cup heavy cream, and peanut butter. Beat in one egg at a time. Beat on low until well combined and the mixture looks "fluffy". Gently stir in dark chocolate chips. 

Remove the Oreo crust from fridge. Pour cheesecake batter over the crust, making sure to spread evenly and smooth out the mixture.

Place aluminum foil around the bottom of your cheesecake and wrap loosely. 

Bake at 350 for 60 minutes. CAREFULLY (with your best oven mitts on!) , remove from oven, remove cheesecake from the roasting pan and place on a large plate and allow it to sit on the counter and come to room temperature. 

After the 4 hours (or sitting overnight) - take out the cheesecake, remove the aluminum foil and run a butter knife around the rim of the pan to loosen and remove it from the springform rim. Set the cheesecake on a beautiful serving plate and get it ready to be TOPPED WITH GANACHE! 

TOPPING: 

To make the chocolate ganache topping...... Over medium heat, bring 1/2 cup heavy cream to a slight boil. Add in the milk chocolate chips and whisk until smooth. 

Carefully pour chocolate ganache over the cheesecake, letting it drip down the edges and smooth it out with a rubber spatula if need be!

ENJOY!

This "Pinspiration" comes from "Cooking Panda"

Slow Cooker Chex Mix Munch

Cook's Note: Every year, since birth - my family's tradition is to make Chex Mix of some sort during Christmas. My Nana used to make it and then my Mom, then my Dad and now me!! :)

We munch on this the entire week leading up to Christmas and even a few days after (if there is any left). There are several methods to making this dish. A few include: 1) In the Microwave, 2) In the Oven and a new method is 3) In the Slow Cooker or Crock Pot. I saw this crock pot recipe on Pinterest and thought I would give it a try! I will say that its super EASY (which is wonderful if you are busy) and I could let this cook in the kitchen while I made other treats for Christmas. Give it a try - I think you will like it!

What You Will Need:
3 Cups of Rice Chex
3 Cups of Wheat Chex
3 Cups Corn Chex
3 Cups of Cheerios
1 Cup of Pretzel Sticks
1 Cup of Peanuts or Mixed Nuts
6 Tbsp Melted Unsalted Butter
1 Tbsp Seasoning Salt
1/4 Cup of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
6-7 Dashes of Texas Pete (or hot sauce of your choice!)

Directions:
Turn Slow Cooker on High.

Place all of the dry ingredients in the crock pot.

Mix together Butter, Worcestershire and all remaining seasonings in a measuring cup and pour evenly on chex mix in the crock pot. Gently toss to coat and place lid on Slow Cooker. Cook for 3 hours on high, stirring thoroughly once an hour or as often as you feel needed.

Since my slow cooker lid doesn't have a little hole where steam can escape, I used several paper towels (or you could use a damp kitchen towel) under the lid to catch the condensation (otherwise you will have soggy chex mix).
*DISCLAIMER: It is not recommended to use paper towels under the lid due to potential fire hazard, so do this with caution or don't do it at all.

When done, place Wax Paper strips on your counter top and dump the Chex Mix to allow to cool. Once cooled, store in a large container for up to 3 weeks. MINE DOES NOT LAST THAT LONG BECAUSE WE EAT IT ALL!

See the chex mix here on my counter!!! It's a BEAUTIFUL Sight to see!

Makes a great gift for friends and neighbors if you place in a cute container and wrap with a cute bow!

This "Pinspiration" and very awesome slow cooker method Gimme Some Oven"

comes from "

ENJOY and MERRY CHRISTMAS 2017!

Chocolate Peanut Butter Ritz Cookies

Cook's Note: My mom made these cookies every Christmas, for most of my childhood and adult life. Now I am making them with my own daughter. This is a recipe that kids can help with, is fairly easy, and well worth the effort!


What You Will Need: 
4 Sleeves of Regular Ritz Crackers (don't use wheat!)
1 Block of Chocolate Almond Bark
Cream Peanut Butter (I like Jiff Natural)


Directions: 
The simple first step is to make Peanut Butter crackers and set them all out on a flat surface. I had my child make these (its simple for them to do!) while I was doing the next step. 

Next melt the chocolate almond bark in a glass bowl that is microwave safe (melt chocolate according to package directions). 

Set out a long stretch of wax paper on your counter. This will be where you put the chocolate covered peanut butter cookies to dry! 

Now you are ready to begin dipping the peanut butter crackers in the melted chocolate - one by one, using tongs to shake off the excess chocolate. 

This "Pinspiration" comes from My Mom 

Christmas Crack

Cook's Note: I kept seeing this recipe on Pinterest over and over again for several years -So I finally decided to break down this year and try it & im glad I did! It's really addictive and is perfect if you like the salty / sweet combination!

What you Will Need:
1 1/2 Sleeves of Saltine Crackers
1 1/4 Cup Unsalted Butter
1 1/4 Cup Light Brown sugar
8 oz package of Heath Toffee Bits

Directions:

Preheat oven to 400 degrees. Line a rimmed (one with sides to it) cookie sheet with parchment paper.

Put down a single layer of crackers to cover the pan.

In a small saucepan, add brown sugar and butter and heat until it has all melted and begins to boil.

TIP: Be EXTREMELY careful because this mixture is SUPER HOT. Once it starts to boil, let boil for 3 minutes.

After 3 minutes, carefully pour the mixture, CAREFULLY over the crackers, spreading evenly and place in the oven for 5 minutes. I screwed up and accident put half of the Heath toffee bits on before placing in the oven (but no worries here - it still tasted great!).

Remove from the oven and sprinkle the Heath toffee bits all over The crackers while still hot.  Allow to cool completely for about 30-45 minutes and then break into random pieces (similar to peppermint bark).

For a fun treat - give this as a gift to neighbors in a cute tin 😉

This "Pinspiration" comes from "Love Foodies"

Chocolate Peppermint Dipped Marshmallows

What You Will Need:
Large Bag of Jumbo Marshmallows
Mini Candy Canes (as many as Marshmallows you have)
2 cups Milk Chocolate Chips
Crushed candy canes for coating

Directions:
Set up your station first - this will go like an assembly line and will make it very easy to do!!

Large platter lined with wax paper.

1 bowl for candy canes
1 large bowl for marshmallows
1 bowl for chocolate chips
1 small bowl for crushed candy cane pieces

Bowl 1: Take small candy canes out of wrappers and place in Bowl 1

Bowl 2: Dump out large marshmallows into bowl 2

Bowl 3: Melt your chocolate chips in the microwave, in a glass bowl, at 30 second intravels on 50% power - stirring each time in between until smooth and silky when you stir.

Bowl 4: Take about 20 mini candy canes and place in a ziplock bag and hit the bag to crush candy canes with a wooden mallet or ice cream scooper (this will crush them up into tiny pieces.) pour these into a small cereal sized bowl #4.

Stick candy cane into Jumbo Marshmallow.

Dip each Marshmallow halfway into bowl of chocolate and then immediately dip into crushed candy pieces and set chocolate side down onto waxed paper.

Let "set and dry" for about 30 minutes. After the chocolate is hardened, enjoy alone or with a nice mug of Hot Chocolate.

Can be stored up to a week in large freezer bags.

This "Pinspiration" comes from "A Few a short Cuts"

Olive Cheese Bread

Note from the Cook: I've been making this recipe for about 5 or more year and absolutely love it. It's a party hit and a terrific appetizer!

What you will Need:

• 1 loaf Italian Bread
• Jar of Pimiento-stuffed Green Olives
• Small Jar of sliced Black Olives
• 2 stalks Green Onions (diced)
• 1 stick Butter, melted
• 1/2 cup Low Fat Mayonnaise
• 2 cups of shredded Monterey Jack Cheese or Colby Cheese 

Directions:

Chop up the black olives and green olives (I like to dice them thin). Thinly slice green onions.

Combine softened butter, mayonnaise, cheese, olives and green onions in a large mixing bowl. Stir together until thoroughly combined. 

Coat a cookie sheet with non-stick cooking spray and place Italian bread (sliced lengthwise) on the cookie sheet:

Spread the entire olive/cheese mixture onto Italian Bread. 

Bake at 350ºF for 25 minutes or until cheese is toasted and melted. 

This "Pinspiration" and Recipe comes from "The Pioneer Woman"

Christmas Gingerbread Biscotti

Find it On Pinterest

Cook's Notes: I was looking on Pinterest for a Biscotti recipe and ran across this one. I have never made biscotti, so I thought I'd give it a try. This recipe is easy and just perfect and I usually change something about every single recipe and make it my own...but not this time! I will give full credit to "If You Give a Blonde A Kitchen". Her recipe is spot on and I am sharing it with you - check her out! 

My first attempt at Biscotti was not visually pretty, I will have to work on my technique, but they sure did taste great! 

Recipe Here: http://www.ifyougiveablondeakitchen.com/2013/12/06/gingerbread-biscotti/

What You Will Need:

·         2 1/4 cups all-purpose flour

·         1 1/4 cups brown sugar

·         2 teaspoons ginger

·         1 teaspoon cinnamon

·         1/2 teaspoon ground cloves

·         1/4 teaspoon allspice

·         1 1/4 teaspoon baking powder

·         1/4 teaspoon baking soda

·         1/2 teaspoon sea salt

·         2 eggs

·         2 tablespoons molasses

·         1/2 teaspoon vanilla

Directions:

1.      Preheat oven to 350º F. Spray baking sheet with Flour Non-Stick Cooking Spray.

2.      In a bowl, whisk together all of the dry ingredients. Set aside.

3.      In your stand mixer with a paddle attachment, stir together eggs, molasses, and vanilla until well combined. Slowly add the flour mixture and mix until it forms a doughy ball.*

4.    Flour work surface and transfer dough to the surface.

5.      Divide dough in half and form each half into a fat log about 10 inches by 2 inches. (For an idea of how it should look - see photo here Miss In the Kitchen): 

6.      Place logs about 4 inches apart on the baking sheet and bake for 30-40 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.

7.      Once cooled, move log from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.

8.      Bake 10-15 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 min.) makes a harder, crunchier biscotti.

9.      Let biscotti cool on a wire rack.

For the Glaze: 

Vanilla Bean Glaze (from: If you Give a Blone A Kitchen)
• 1 cup confectioners' sugar, sifted
• 1 teaspoon real vanilla extract
• 1 tablespoon butter, melted
• 1 tablespoon milk
• Pinch of salt

1. For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Drizzle biscotti with icing mix.

Gingerbread Bundt Cake

Cook's Note: I saw this recipe on Pinterest and had to try it because Gingerbread is one of my Top 10 loves in this world. The skill level for this recipe is medium, there are a lot of steps. It made my house smell like a dream and turned out fairly pretty. Highly recommend with a cup of coffee with Gingerbread Creamer! 

What You Will Need:

3 cups all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon sea salt

2 teaspoon baking soda

1 cup butter, room temperature

½ cup brown sugar, packed

1 large egg

1 cup molasses

1 cup boiling water

Directions:

Preheat your oven to 350. Spray your Bundt pan with non-stick cooking spray (I use the kind with flour, such as Pam for Baking).

Next, Mix all of the dry ingredients together in your stand mixture (except for the baking soda) and set aside.

Cream together the butter and sugar until smooth and add the egg and beat until well mixed. Next, add the molasses into the mixture. Set aside.

Add the baking soda to the boiling water and stir to dissolve. Set aside on stove.

Now, back to the ingredients in your stand mixer…..

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat in the remaining ⅓ of the dry ingredients.

·         Slowly pour batter into Bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Be sure to cool for at least 30 minutes before turning the Bundt pan upside down onto a cooling rack.

Gently sprinkle with confectioners’ sugar before serving (through a handheld mesh strainer, if possible).

This Pinspiration comes from: Pretty Practical Pantry

Dannon Light and Fit Pumpkin Pie Yogurt

Hey everyone! While I realize this is a departure from our normal find and test a recipe post, I felt like I had something yummy to share that does not involve cooking. A few years ago I discovered Dannon Light and Fit Pumpkin Pie yogurt. It is 80 calories, only 7 grams of sugar and has 12 grams of protein, so it is pretty good for you. Well, it tastes EXACTLY like Pumpkin Pie, I mean it is amazing stuff. (This is not a sponsored post by the way!)

While this yogurt is seasonal, and can be difficult to find, I get it at Walmart or Food Lion, it is worth the hunt. When I see it, (insert red face) I am embarrassed to say, I buy out the store's entire stock (usually around 8). While everyone else is eating yummy Fall and holiday treats, I will take my yogurt and a scoop of lite Cool Whip and have myself an 80 calorie pumpkin pie!

This stuff is also great in smoothies with some cinnamon and milk and part of a graham cracker blended in.

Anyways, just a quick tip for some healthy holiday snacking. Enjoy your day!

Our Fall Home Tour 2016

Welcome to the Fall Home Tour 2016! Today is the first day of fall, although, you wouldn't know it by the temperature outside (it's 80 degrees here in Virginia!). There is a hint of fall in the air and we always look forward to this time of year. It reminds us of our childhood. The anticipation of fun fall activities like apple picking, wearing sweaters, eating pumpkin flavored foods, cozy blankets, bonfires, planting mums, picking out your pumpkin, carving pumpkins, drinking apple cider, leaves changing - and these are in no particular order. 

Our favorite thing is decorating for fall. I have not put out Halloween decor yet, just Fall for now. We'd like to share the nooks and crannies of our home with you! Won't you join us for a tour?

We did an "Autumn Home Tour 1) and "Autumn Home Tour 2 "post last fall (2015) and we loved doing that, so we thought we'd do it again this year! 

The new sign that says "Happy Pumpkin Spice Season" was given to me by my best friend and co-author here. She knows me all too well! I hang it with pride and LOVE my newest fall decor. 

Amanda's Fall Home Tour

The wreath on my front door... I bought the burlap wreath pre-made and I just put a wooden letter "S" on it and change out the bow and decor on it every season. 

 This simple pumpkin "Happy Fall Y'all" sign belonged to my Mother and used to hang on her front door every fall. When I was younger, I used to hate it and think it was stupid. I now I proudly hang it in my house - it reminds me of her and my roots - I am a southern girl, after all! 

My antique hallway table belonged to my grandmother (it's over 50 years old) and the table alone is dear to me! I change up the table decor seasonally for fun. 

Here is a fall wreath that I made myself - I have it hanging in the kitchen, I like it, its very festive!

My mantle... I love it, what can I say? I bought the mirror about 5 years ago and its one of my favorite things in my house. I don't know why, it just is!

 This bowl is just a concoction of pumpkins that I bought a Michael's, surrounded by more pumpkins and wooden acorns. 

Lastly, here is my living room table with white pumpkin candy jar. It's simple, but I love it. I've had this candy jar for years! 

Nichole's Fall Home Tour

Amanda's fall decor is so festive and pretty, and the best part about it is that many of the pieces have meaning to her and great sentimental value. Love that! I am going to jump right in with a few pics from what I have done so far, I am not finished with my outdoor decor, so I will give a little sneak peek for now at the gorgeous mums on my porch (before I likely kill them). Come on in everyone......

This is a new creation this year, I started with the wooden box and just thought, Cinderella pumpkins would be perfect! I keep this on my coffee table so everyone can see over it, but it still provides a nice centerpiece. 

Welcome to the coffee station. There are pods in the white pumpkin and a pumpkin mug ready to go. We use this spot more than any other in the kitchen and I like the whites with a little fall twist. 

The dining room table always gets a centerpiece that screams Fall, so this year I purchased some lanterns from Pier 1 and embellished. You can't see it here but there are tiny lights strung throughout the leaves. 

My stone fireplace is so pretty I like to do it up big without over doing it. I think it turned out pretty good this year and I love my monogrammed pumpkin from a sweet friend for my birthday. 

The couch needs to be pretty and comfortable, so I opted for plaids, browns and oranges this year and I love it! It is very cozy and with our plaid fuzzy blanket it just screams Fall. 

As I mentioned before my porch is not yet totally transformed, but here is a peek at the mums, which are just incredible and a leftover Summer plant that was too pretty to throw away. My tiny scarecrow is barely noticeable in all that greenery! 

Just a small acorn gives the powder room a little Fall feel. 

This big guy resides in the kitchen and is great to store those Fall baked goods that start showing up in the house around this time of year. 

We hope you enjoyed the Fall Home Tour 2016! We are so happy you were here to share the beginning of our favorite season!

Welcome Fall