Tag: Kitchen Aid

Peanut Butter Cup Pie

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Peanut butter pie has always been a favorite of mine. This is my first time making this type of pie, and I’m really happy with how the pie turned out. There are a variety of ways to make a peanut butter pie, but for my creation, I used the same peanut mixture I used to make my peanut butter balls, and just added in the cool whip and coated it with chocolate to make a Peanut Butter Cup pie. This recipe is super easy to make, and is great for desserts and bringing to a gathering.  I look forward to reading all your comments!

Things you’ll need:

2 mixing bowls

Melting chocolate (I used Ghirardelli chocolate)

Peanuts

1 9 oz graham cracker crust. (You can also use an Oreo crust)

1 ½ cups of peanut butter

½ cup of butter (softened)

1 teaspoon of vanilla extract

3 cups of powdered sugar

1/2 cup of Cool whip

Instructions:

  1. Mix peanut butter, butter, and vanilla extract together with the Kitchen Aid mixer.
  2. Slowly pour the powdered sugar to the creamy mixture, but making sure to mix well each time.
  3. Once the powdered sugar is incorporated into the peanut butter mixture, add in ½ cup of Cool whip.
  4. Melt two-three bars of Ghirardelli chocolate and coat the crust until crust doesn’t show.
  5. Place both crust and peanut butter mixture in freezer for ten minutes, or until chocolate is hardened.
  6. Next, spread peanut butter mixture into crust.
  7. Melt some more Ghirardelli chocolate and spread on top of peanut butter mixture.
  8. Finally, crush some peanuts and sprinkle on top of chocolate.
  9. Place in freezer until chocolate is hardened.
  10. Enjoy!!!!!

© 2018 Sundown Pointe

 

 

 

 

 

 

 

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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 Covered Peanut Butter Balls

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Chocolate covered peanut butter balls, also known as Buckeyes in some countries, are a great recipe to make during any time of the year, especially during the holiday season. I wanted to try out the Chocolate covered peanut butter balls this year, and was very pleased with how they turned out. I also used my kitchen aid for this recipe because after adding the third cup of powdered sugar, the mixture became hard to mix. So, I highly recommend using a Kitchen Aid for this recipe.

Makes: Approximately 30

Ingredients:

1 ½ cups of peanut butter

½ cup of butter (softened)

1 teaspoon of vanilla extract

3 cups of powdered sugar

8 oz. of melting chocolate

Instructions:

  1. Mix peanut butter, butter, and vanilla extract together with the Kitchen Aid mixer.
  2. Slowly add a cup of powdered sugar to the creamy mixture, but making sure to mix well each time.
  3. Once all the powdered sugar is incorporated into the peanut butter mixture, put it in the freezer for a few hours, or overnight.
  4. Line a baking sheet with parchment paper.
  5. Pull the peanut butter mixture out of the freezer and start making balls with a small scoop. Then, place the peanut butter balls onto the baking sheet with parchment paper.
  6. Once you have made all of your balls, stick toothpicks into the peanut butter ball before placing them back into the freezer to harden.
  7. Melt your chocolate. Personally, my favorite way to do this is by using Wilton’s melting chocolate pot. Of course you can use a double boiler, or a saucepan with either a metal or glass bowl on top with about 1 inch of water.
  8. One at a time, dip the peanut butter ball into the melted chocolate using the tooth pick, so they are fully coated. Place them back on the parchment paper.
  9. When all of the peanut butter balls are coated, place the cookie sheet back in the freezer for about 15-30 minutes to make sure the chocolate coating is hard.
  10. Enjoy!!!!!

Note: If peanut butter mixture becomes too soft while rolling, stick back in the freezer for 5-10 minutes.

© 2017 Sundown Pointe