Chocolate Cake With Peanut Butter Icing

Total time: 45 min PT2700.0S    

Prep time: 15 min

Chef: Cassie Lackey

Ingredients

1 box chocolate cake mix (duncan hine) 1 jar vanilla (pillsbury, icing) 2 tbsps peanut butter

13 cup whole milk




Directions

1	Follow directions on the back of the cake mix box. Bake the cake as directed.
2	When cake is finished, let cool until room-temperature.
3	Stir in 2 Tbsp peanut butter into the jar of vanilla icing. Add 1/3 cup of milk to thin it out a little. Stir until mixed well.
4	Ice the cake with the peanut butter icing.
5	Enjoy!

Addie's Favorite Peanut Butter Chocolate Chip Cookies

Total time: 25 min PT1500.0S    

Prep time: 15 min

Chef: KathyLRichey

Ingredients

212 cups all-purpose flour 12 tsp salt 12 tsp baking soda 1 cup softened butter 1 cup peanut butter

1 cup white sugar

1 cup brown sugar (packed)

2 eggs

12 ozs chocolate chips

Directions

1	Mix dry ingredients and set aside.
2	Mix butter and peanut butter.
3	Add both sugars, cream well.
4	Add eggs and mix well.
5	Add flour mixture, mix well.
6	Fold in chocolate morsels.
7	Drop dough from rounded teaspoons onto cookie sheet.
8	Bake in pre-heated 375 degree oven for 10-13 minutes.
9	Allow to cool on cookie sheet 2 minutes.
10	Remove to cooling rack to finish cooling.

Brownie-and-Peanut-Butter Ice Cream Sandwiches

Ingredients

vegetable oil cooking spray 2 cups all-purpose flour 1 12 tsps baking powder 1 12 tsps salt 11 ozs unsalted butter (6 tablespoons, room temperature) 7 ozs unsweetened chocolate

2 23 cups sugar

4 large eggs

2 tsps pure vanilla extract

peanut butter ice cream

Directions

1	Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
2	Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
3	Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
4	To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
5	Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
6	Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Peanut Butter Graham Squares With Dark Chocolate 

Drizzle

Total time: 10 min PT600.0S    

Prep time: 10 min

Chef: Redsie

Ingredients

4-5 graham crackers 34 cup graham cracker crumbs 8 tbsps margarine (softened) 114 cups sugar 6 tbsps peanut butter (reduced-calorie)

12 tsp vanilla

14 tsp salt

dark chocolate (melted dark chocolate to drizzle)

Directions

1	Arrange whole graham crackers in the bottom of an 8x8" square baking dish.
2	In a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
3	Scoop this mixture into the baking dish and gently spread over the graham crackers. Cover and place in the refrigerator for at least 1 hour.
4	Cut into squares and drizzle with melted dark chocolate.

Low-Carb Dark Chocolate-Peanut Butter Ice Cream

Total time: 40 min PT2400.0S    

Prep time: 10 min

Chef: Chele D

Ingredients

4 ozs unsweetened chocolate 2 cups heavy cream (divided) 2 eggs (substitute equal amount of egg beaters) 1 cup splenda granular

1 tsp vanilla extract (real) 1 pinch salt 34 cup peanut butter (natural style peanut butter salted)

Directions

1	Melt chocolate in double boiler over hot (not boiling) water.
2	Gradually whisk in 1st cup of cream, stir until smooth.
3	Remove from heat and let it cool.
4	Whisk eggs in a mixing bowl until light and fluffy.
5	Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
6	Add the 2nd cup of cream, vanilla, and salt; whisk.
7	Add the chocolate mixture; blend well.
8	Fold in peanut butter in a swirl (Natural peanut butter will pour).
9	Cover, chill, and freeze according to ice cream maker's directions.