Homemade Peanut Butter Cups

Peanut Butter cups have always been a favorite in my family. If you love peanut butter cups as much as I do, then this recipe is for you. It’s the type of dessert that will be very popular at parties or gatherings. It is also a great snack during the day. Try it out and let me know what you think. I look forward to reading all your comments! 

Things you need:

1 Mixing bowl

Chocolate melting pot

Hand mixer or a Kitchen Aid

Muffin pan 

Cupcake tins 

 1 cup of Creamy Peanut Butter 

2 tbsp Butter (Melted)

1 ½ to 2 cups of Powdered Sugar

Lindt Chocolate or Chocolate Chips (Milk or Dark Chocolate)

Instructions:

  1. Add peanut butter and melted butter to your bowl before slowly adding the powdered sugar to your bowl. Mix well.
  2. While chocolate is melting, line muffin pan with cupcake tins.
  3. Once chocolate is melted, take one to two spoon fulls of chocolate to cover the bottom of the cupcake tin. 
  4. Take a scoop of peanut butter mixture and roll into a ball before slightly flattening it so it fits in the cupcake tin.
  5. Finally cover with chocolate so peanut butter isn’t showing, before putting in fridge for half hour, or until chocolate is hardened. 
  6. Enjoy!!!

© 2021 Sundown Pointe

Eggless Mint Chocolate Mousse

If you love chocolate as much as I do, then this recipe is definitely for you! Chocolate mousse is somewhat of a quick dessert, it’s the firming up that takes the longest. In fact, this is one of my favorite desserts to make, especially when you add in fresh mint leaves. The texture is very fluffy which is how you want it. I highly recommend trying this recipe. It’s the type of dessert that will be very popular at parties or gatherings. I look forward to reading all your comments!

Things you need:

Mixing bowl

Hand mixer or a Kitchen Aid

Saucepan

Air tight container

3 cups of Heavy Cream

2 ¼ cups of Ghirardelli Chocolate Chips

 3 tsp Vanilla Extract         

Mint leaves (chopped)                                                                                                                                                    

Instructions:

  1. Using your mixer, mix your heavy cream until it looks like whip cream. This should take roughly 5 minutes.
  2. Next, set the whip cream in the fridge while you melt your chocolate.
  3. Once the chocolate is melted, remove from heat and add in the vanilla extract.
  4. Fold into whip cream until fully combined. Then, sir in some of the mint leaves, and save the rest for garnishing on top.
  5. Finally, place into airtight container and set in fridge for about 5 hours, or until firm.
  6. Enjoy!!

© 2020 Sundown Pointe

Pumpkin Chocolate Brownies

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Welcome fall. I’ve always been a fan of pumpkin flavored food and drinks in the fall, and knowing fall just started and it’s the season where coffee shops are starting to sell pumpkin flavored drinks, I wanted to create a fall brownie. Pumpkin and chocolate are one of my favorite combinations to use in the fall, because it gets you into the fall spirit. I made pumpkin chocolate brownies for the season. The pumpkin complements the chocolate very well, and gives the brownie a little spice. This recipe is super easy and great for family get-togethers, and you can decorate them for Halloween parties. I look forward to reading your comments! Happy Fall!

Makes 14 bars

Things you will need:

1 box of brownie mix (I used Duncan Hines)

1 egg

1/3 cup of water

1/2 cup of oil

Two mixing bowls

9×9 pan

1/2 cup of canned pumpkin (I used Libby’s)

16 oz of cream cheese icing

1/2 tsp of vanilla extract

1/2 tsp of cinnamon

1/2 tsp of pumpkin pie spice

2 tbsp of powdered sugar

Instructions for brownies:

  1. Using your first mixing bowl, mix together brownie mix, water, oil, and egg.
  2. Grease your 9×9 pan and pour brownie mixture into pan.
  3. Place in oven for 40 minutes or until toothpick comes out clean.
  4. Pull out of oven and let cool before spreading icing on.

Instructions for Pumpkin Icing:

  1. Using your other mixing bowl, mix together cream cheese icing, pumpkin, vanilla extract, cinnamon, and pumpkin pie spice.
  2. Mix in powdered sugar to help thicken the icing.
  3. Spread onto brownies.
  4. Enjoy!!

Note: While brownies are cooling, place icing in fridge to thicken.

© 2018 Sundown Pointe

 

Chocolate Raspberry Brownies

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Chocolate and raspberry are one of my favorite combinations, especially when it comes to baking. The raspberry gives the chocolate a great rich complementary flavor. I was very pleased with how this recipe turned out, and I am excited to say I found a new way to make brownies! This recipe is super easy and great for family get-togethers, or any other occasion. I look forward to reading your comments!

Makes approximately 9-16 bars

Things you will need:

1 box of brownie mix (I used Duncan Hines)

8 oz. of cream cheese

½ cup of confectioners sugar

½ cup of raspberry filling

8×8 pan

Instructions for brownies:

  1. Bake brownies as directed on box until toothpick comes out clean
  2. Pull out of oven and let it cool
  3. Spray Wilton’s Spray-N-Seal on and stick in fridge for 5 minutes

Instructions for Raspberry Icing:

  1. Using your kitchen aid, beat the cream cheese, confectioners sugar, and raspberry filling until smooth.
  2. Spread over brownies
  3. Enjoy!!!

© 2018 Sundown Pointe

 

 

 

 

Chocolate Raspberry Cake

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I love chocolate and raspberry! This is a great recipe to make for a family get together, especially when it is chocolate with a raspberry filling. YUM! As I’ve mentioned in my cake balls blog, I love cake. When I saw a can of raspberry filling sitting in my pantry, I thought what a great way to use in a cake. You can use any type of frosting for this recipe. I used vanilla frosting because I didn’t want to overpower the chocolate and raspberry flavors. If you also want a little extra raspberry flavor, then feel free to put some fresh raspberries around the cake. I look forward to reading your comments!

Things you will need:

1 box of chocolate cake mix (I used Duncan Hines)

16 oz. of vanilla frosting

12 oz. of raspberry cake and pastry filling

Fresh Raspberries (optional)

9×13 cake pans

Instructions:

  1. Bake cake as directed on box until toothpick comes out clean
  2. Pull out of oven and let it cool
  3. Take Wilton’s Spray-N-Seal and spray it on the top and side of the cake to help it from crumbling 
  4. Next, place one layer on cake container and spread the raspberry filling over the top
  5. Put the next layer on top and frost the cake, so it’s fully covered
  6. Decorate with frosting or place the fresh raspberries around the top of the cake
  7. Enjoy!!!

© 2018 Sundown Pointe