Tag Archives: inside brucrew life

John’s Cookbook – Page 3 – Reese’s Peanut Butter Pudding Cookies

7 Mar

I have been LOVING having my little sous chef in the kitchen with me – he has been helping me bake since he was a wee little 1 year old, and I am really enjoying having him help pick and “reading” the recipes with me.

This week, he picked cookies – because who doesn’t love cookies? I think he saw that there were Reese’s involved and that had him hooked, and I don’t blame him – there’s a reason I had saved this recipe for Reese’s Peanut Butter Pudding Cookies, and I couldn’t WAIT to try them:

Reese’s Peanut Butter Pudding Cookies
(Recipe Courtesy of Inside BruCrew Life)

Ingredients
3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tablespoon honey
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 – 3.4 box instant vanilla pudding
1 cup chocolate chips
1 1/4 cups halved Reese’s mini peanut butter cups, divided
1 cup mini Reese’s Pieces, divided

Instructions
-Preheat oven to 350 degrees.
-Beat the butter until creamy. Add the peanut butter and sugars and beat again.
-Add the eggs, honey, and vanilla and beat until mixed in.
-Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.
-Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese’s Pieces gently.
-Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.
-Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then gently move to a piece of parchment paper.
-Let the cookies cool completely before storing in a tightly sealed container.

He’s ready to bake!

Loves doing the mixer all by himself – and he has gotten pretty good at it, too

Wet and dry ingredients – ready to be mixed together

These got the John seal of approval for sure!

These are some serious cookies – they remind me a bit of these other pudding cookies I made – the best soft and chewy chocolate chip cookies, which are also large, dense & intense!

They were easy to make, and the only change I made to the recipe was I didn’t save some of the candy to put on the top before baking – I just mixed it all in – and they turned out plenty pretty (at least – I think so!)

I actually am not a big fan of peanut butter based cookies, but these didn’t overpower with the PB flavor (I think the pudding helped offset it!) and the chunks of chocolate chips/Reese’s in every bite were awesome. Would make again, for sure – these are perfect for all you peanut butter lovers out there!

The Best Valentine’s Gift – Delicious Dessert Made Just For Me By My Love

15 Feb

I am a sucker for Valentine’s Day – the hearts, flowers, declarations of love – it’s sappy and silly and I don’t care, I love it all. And I especially love when my man gets in the kitchen and whips me up something delicious and sweet for Valentine’s Day! When he found this recipe for Peanut Butter Snickers Cheesecake Brownie Pie he was sold – the combo of chocolate, brownies, peanut butter, cheesecake, and pie – I mean, who wouldn’t be intrigued?

Peanut Butter Snickers Cheesecake Brownie Pie (Recipe courtesy of Inside BruCrew Life

Ingredients
For the Brownie Layer
1 sheet refrigerated pie crust (I used Pillsbury)
1 brownie mix for 9×13 pan (I used a Pillsbury mix)
1/4 cup oil
1/4 cup water
1 egg
For the Cheesecake Layer
1 package cream cheese, softened (8 oz.)
1 egg
1/4 cup sugar
1 teaspoon vanilla
1/4 cup creamy peanut butter
1 bag Peanut Butter Snickers Minis, chopped into quarters (11.5 oz.)
Topping
1 container Cool Whip (8 oz.)
2 Tablespoons chocolate sprinkles

Instructions

photo 1  

Prepping the base – pie crust and brownie mix

1. Let the pie crust sheet sit out on the counter for about 15 minutes. Remove wrapping and unroll gently. Press into a 10 inch pie plate and crimp edges. Set aside.
2. In a mixing bowl, combine the brownie mix, oil, water, and egg. Mix just until combined. It will be very thick. Spoon into pie plate and spread out. Bake at 350* for 35 minutes.

photo 2
Cheesecake gets ready to be spread on top of the brownie

3. While the brownie pie is cooking, place the cream cheese and sugar in a mixing bowl and beat until creamy. Add the egg, vanilla, and peanut butter and beat again until creamy. Stir in the Snickers candies by hand. When the brownie pie is finished baking, remove from the oven and gently spoon the cheesecake batter on top of the brownie. Spread out very gently. Cover the edges of your crust with foil to keep them from burning. Return to the oven and bake another 25 minutes. Remove from the oven and let cool. Refrigerate until completely cooled. Top with the Cool Whip and sprinkles. Cut into 12 slices. Keep covered in the refrigerator for 4-5 days.

photo 3

The Brownie layer gets a delicious peanut-buttery Snickers topping

photo 4

The delicious finished product (cooled and topped with whipped topping)

We ended up cutting this into 8 pieces – but that is actually a decision I regret – we definitely should have paid attention to the recipe and cut it into 12 – as it is REALLY INTENSE. It’s rich, and delicious – but you don’t need much of it, that’s for sure. The brownie layer is thick and fudgy, and the peanut butter cheesecake layer is nice and creamy, and the snickers add a great textural aspect to it. The whipped topping is a nice fluffy end to the pie, and overall – it’s a perfect pie for peanut butter and cheesecake lovers. Personally? I am NOT much of a cheesecake fan, but I did enjoy this – probably because I am a HUGE brownie fan and I loved that these brownies were nice and dense. Also, I LOVE LOVE the Peanut Butter Snickers that are used in the pie, so this was definitely a win win overall – paired with a nice tall glass of milk to wash it down, it was the perfect sweet to celebrate Valentine’s Day with my sweetie!