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Posts Tagged ‘Reese’s®’

It’s not clear to me how it happened, but somewhere between the pumpkin pie, washing the dishes, opening presents, and setting out all the goodies, all but three of my chewy cocoa peanut butter chip cookies disappeared.

And I faintly recall what sounded like a Food Network cookie review behind me as we washed dishes. There was talk of “they’re so soft,” “I like the crunchy edges,” and “there’s a perfect ratio of chocolate and peanut butter.”

Chewy Cocoa Peanut Butter Chip Cookies | Random Sweetness Baking

Speaking of Christmas cookies, we can’t be the only family that’s overly ambitious with our Christmas baking. Between the bakers in my family, there are six ovens, six mixers, and countless pounds of sugar involved in the making of our annual goodies feast. Of course, we eat a traditional meal of turkey, mashed potatoes, and green bean casserole, too.

And this table is not an accurate account of how many sweets we really had because there are more in the refrigerator and a big stack sitting on my entryway bench that hadn’t made it to the table yet. Luckily, we all pack up containers of our favorites and enjoy them for a few weeks after Christmas.

Christmas goodies table

Chewy Cocoa Peanut Butter Chip Cookies

2 cups sugar

1-1/4 cups butter, softened

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

3/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

10-ounce package (1-2/3 cups) peanut butter chips

Preheat your oven to 350 degrees. In a large bowl, beat sugar and softened butter until light and fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda, and salt. Stir together and then gradually add to the butter mixture; beating until well combined. Stir in the peanut butter chips until they are distributed evenly into the cookie dough.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 9 to 10 minutes. Do not overbake. The cookies will not look like they are done but they will puff up a little when baking and then they’ll drop when they are cooling. They are soft with a little crunch around the edges. Cool on the baking sheet for 10 minutes and then move them to a cooling rack.

Forget about cooling completely. Start eating them after they’ve cooled 15 minutes or so. Store in an airtight container. Makes approximately 3 dozen cookies.

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It’s happened twice so I hope it becomes a family tradition.

When my two oldest nephews graduated from high school, I offered to bring cheesecake to their parties. Each time, my offer was accepted. On this year’s menu: Caramel Snickers, Raspberry White Chocolate Truffle, Andes Mint and Reese’s® Salted cheesecake. This one is Garritt’s favorite.

{Reese’s® Salted Cheesecake}

3/4 cup finely crushed vanilla wafers

3/4 cup finely crushed pretzels

1/4 cup unsalted butter, melted

5 packages (8-ounces each) cream cheese, softened

3/4 cup white sugar

3/4 cup brown sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla extract

3 eggs, lightly beaten

2 cups chopped Reese’s Peanut Butter Cups

Mini Reese’s Peanut Butter Cups for topping if desired

Heat oven to 350°. Combine crushed pretzels and vanilla wafers with melted butter. Reserve 1/4 cup for topping. Press the remaining crust mixture into a greased 9-inch springform pan or 3 greased mini cheesecake pans. Bake 8 minutes in a 9-inch springform or 4 minutes if using the mini cheesecake pans. Set aside to cool.

In a large mixing bowl, beat cream cheese until smooth. Add white and brown sugars, beating until light and fluffy. Add peanut butter and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Do not over beat. Stir in chopped peanut butter cups.

Pour cheesecake batter into pan. Bake in 9-inch pan for 50-55 minutes. If using mini cheesecake pans, bake 15-18 minutes or until the top starts to turn a light brown and the center still looks a little shiny.

Remove from oven and cool 2 hours. Refrigerate at least 12 hours before serving. Top with reserved crust crumbs and Reese’s Peanut Butter Cups.

Do you have a special recipe that is traditionally served at family graduation parties?

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Sometimes, there’s not a long story to tell. I made bars and I called them Reese’s P.Bitty Bars because they are so good there should be a rap song about them. I brought them to a hockey party and now I wish I had kept some at home.  

The bottom and top crumble layers are made with creamy peanut butter, oatmeal, and butter. There is a gooey chocolate layer in the middle, with mini Reese’s candies tucked neatly inside.  

Get ready, bake! Preheat oven to 350°. Beat 3/4 cup softened butter, peanut butter and brown sugar until well blended.

 

Beat in eggs and vanilla.

 

Stir together flour, oats, salt, and baking soda.

 

Gradually beat into peanut butter mixture.   

Batter will resemble cookie dough. Set 2 cups of the batter aside.

Press remaining dough into a greased 13×9 inch baking pan.

Prepare the chocolate layer: Melt 1/2 cup butter in a saucepan over low heat.

Stir in cocoa and white sugar.

Add 1 can of sweetened condensed milk; stirring constantly over low heat until smooth and thick. Remove from heat and stir in 1 1/2 teaspoons of vanilla.

Spread chocolate mixture evenly over oatmeal dough in the pan.

Sprinkle the mini Reese’s candies over the chocolate.

Crumble the reserved two cups of dough over the candies.

Bake 25 minutes or until the top is lightly brown. Cool completely on a wire rack. These take a few hours to completely cool, so make them a day ahead of when you plan to devour share them.

Reese’s® P.Bitty Bars

3/4 cup butter or margarine, softened

3/4 cup peanut butter

2 cups packed brown sugar, light or dark

2 eggs

1 teaspoon vanilla extract

2 1/2 cups quick-cooking oats

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick butter)

2/3 cup unsweetened cocoa

1/3 cup white sugar

1 can (14 ounces) sweetened condensed milk

1 1/2 teaspoons vanilla

1 1/2 cups (10 ounce package) Reese’s Mini Pieces

Preheat oven to 350°. Beat 3/4 cup softened butter, peanut butter and brown sugar until well blended. Beat in eggs and vanilla. Stir together flour, oats, salt, and baking soda; gradually beat into peanut butter mixture. Batter will resemble cookie dough. Set 2 cups of the batter aside. Press remaining dough evenly into a greased 13×9 inch baking pan.

Prepare the chocolate layer: Melt 1/2 cup butter in a saucepan over low heat. Stir in cocoa and white sugar. Add 1 can sweetened condensed milk; stirring constantly over low heat until smooth and thick. Remove from heat and stir in 1 1/2 teaspoons of vanilla.

Spread chocolate mixture evenly over oatmeal dough in the pan. Sprinkle the Reese’s candies over the chocolate. Crumble the reserved two cups of dough over the candies.

Bake 25 minutes or until top is lightly brown. Cool completely on a wire rack. Cut into bars.

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When I asked my nephew, Cody, what I could bake and send to him at college, he texted back saying, “anything Reese’s would be amazing, please and thank you.” These poppers were the first treat in the oven.

The recipe can be found under many names but I like to call them Reese’s® P.B. Poppers. It’s not often you find sweets called ‘poppers’—poppers are more typically found on savory appetizer menus. Taste of Home published this recipe as Peanut Butter Cookie Cups. Whatever you call them, they are easy to make and delicious to eat.

The next treat in the oven was a pan of Peanut Butter Brownie Cups, a recipe I found this weekend on Cookies and Cups’ blog. I’ll post my take on those this week. They are cooling so I haven’t tasted them yet.

{Reese’s® P.B. Poppers}

1 package peanut butter cookie mix and the ingredients to make them, plus 1/4 to 1/2 cup creamy peanut butter, optional

36 miniature peanut butter cups, unwrapped

Preheat oven to 350˚. Grease mini muffin tin. Make the cookie dough according to package directions; stirring in 1/4 to 1/2 cup peanut butter to dough if desired. Roll the dough into 1-inch balls and place in mini muffin tin. Press dough evenly onto the bottom and just to the top of the muffin cups. (I use a mini tart shaper.) If they spread over the sides of the muffin cup, they are hard to get out of the pan in one piece.

Bake at 350˚ for 7 minutes or until set. Immediately place a peanut butter cup in each popper, pressing down gently. Cool for 10 minutes and carefully remove from pans. Cool on wire rack.

When searching the history of chocolate and peanut butter mixed together, I found that the two flavors were married in a candy made in the 1920s by a former dairy employee of Milton S. Hershey, Mr. Harry Burnett Reese. The H.B. Reese Candy Company was later sold to Hershey Foods Corporation (now known as Hershey Chocolate Company) in 1963.

 

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