Mini Peanut Butter Pies

I found this recipe on Dashing Dish and tweaked it a bit. I am so glad I found this website. She has some awesome recipes. These were very peanut buttery and yummy. Low in fat and sugar so good for diabetics. These little pies made a co-worker of mine really happy. The original recipe calls to make a normal size pie and to freeze. I might try that next time but for my work parties I made individual servings and didn't freeze. Instead of having a crust on the bottom I just sprinkled some crust on top. I thought they were very satisfying.



Mini Peanut Butter Pies
adapted from Dashing Dish

15 servings, 3 WW points per serving

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1 8oz package fat free cream cheese, room temperature
1/2 cup reduced fat peanut butter
1 cup Splenda
1/4 cup fat free milk
8 oz container fat free Cool Whip
1 pre made Oreo pie crust

In a mixing bowl mix together the cream cheese, peanut butter, splenda, milk, and cool whip. Divide evenly between 15 cupcake liners. Cut out one serving of the Oreo pie crust and crush it up. Sprinkle evenly over the 15 cupcakes. Place in the fridge to chill.

If you want a crust take the Oreo crust and dump into a bowl and crush it up. Distribute evenly between the cupcake liners and pat down. Then distribute the peanut butter mixture. Using a crust will make the point value go up.

Vanilla Peanut Butter Pie

I love to watch Man vs. Food. I think that Adam is such a cutie, but I worry about him doing all those food challenges. I hope he eats healthy during his off time. I wouldn't mind traveling around getting to eat at the places he gets to eat though. The food looks awesome. On one episode he went and ate at restaurant that served a peanut butter pie that had vanilla pudding and whipped cream. It looked so good and I knew I wanted to recreate it. I think you know by now my love of mini foods so I made mini pies instead of a big one.

These were yummy.


Vanilla Peanut Butter Pie
slightly adapted from Recipe Source

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1/3 cup peanut butter
1 cup powder sugar
1 small package vanilla pudding
1 box refrigerated pie crusts
1 8oz Cool Whip or Homemade Whipped Cream

Pre-heat oven to 350 degrees

Spray a 24 cup mini muffin pan with cooking spray and set aside.

On a lightly floured surface roll out the pie crust a little thinner then what it is. Using a round cookie cutter or a glass cut out 12 rounds. Fit the rounds into the muffin cups. Repeat with the other pie crust. Lightly prick the crusts with a fork and bake for 10 minutes or until lightly brown.

While the crusts are baking make the vanilla pudding according to the package directions and put in the fridge to set up. In a bowl mix together the peanut butter and powder sugar until crumbly.

Once the pie crusts are baked and cooled start assembling them. Sprinkle in about a teaspoon of the peanut butter mixture into each shell. Top with vanilla pudding. Top with whipped cream. Sprinkle with more peanut butter mixture. Enjoy!

Mint Oreos and Peanut Butter Oreos

Superbowl has been the hot topic lately on the food blogs I read. If you are a fan of football you are probably watching the game right now. I'm not a fan of most sports and neither is my hubby so we have been watching CSI: Miami on DVD. Will wanted cookies so I made him homemade Oreos, which he loves, with a twist. Mint Oreos and Peanut Butter Oreos. I think they both turned out really good.

I apologize in advanced because when I cook I have a tendency to just throw in ingredients without measuring. That makes it hard for me to give measurements when I put recipes on here. The peanut butter frosting I made is a testament to that. I didn't measure anything but I'll try to put it in measurements.

Homemade Oreo Recipe

2 boxes of devils food cake
4 eggs
2/3 cup oil

Directions:

Pre-heat oven 350 degrees.

Line cookie sheets with parchment paper or a silicone mat. In a mixing bowl combine the cake mix, eggs, and oil with a mixer. I use my Kitchenaide. The batter will be stiff. Split the batter in half.


For the mint Oreos add 1/4 cup of Andes baking mints to the batter.

Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

For the filling use the icing recipe here and add 1/2 teaspoon mint extract or more depending on how minty you want it but start slow. A little goes a long way.

Frost the cookies. Store in a sealed container in the fridge.


Pinch off pieces of the dough and roll into balls. If you have a small cookie scoop you can use that. Place 1 inch apart and flatten slightly with your fingertips. Bake for 8 to 10 minutes. Remove from pan and cool on wire rack or plate.

Peanut Butter Frosting

1 stick of butter, softened

1/2 cup peanut butter

About 2 cups powdered sugar, I didn't measure I just started adding powdered sugar into the mixer until I got the consistency I wanted which was like a paste then I added about 2 tablespoons milk to thin it out a little.

Mix together the butter and peanut butter until smooth. Add the powdered sugar, mix until combined. Add milk until you get the consistency you want.

Frost the cookies. Store in a sealed container in the fridge.

Mini Reese's Cheesecakes

I checked out a cookbook from the library by Pillsbury called Easy As Pie. The one recipe I flipped to right away was called Candy Bar Pie and oh did it look good. I had most of the ingredients I needed except the candy bars and with the big storm that hit running to the grocery store was out of the question. So I improvised. And I made them mini. I really like the hold in your hand small bite desserts. I can have one or two without feeling totally guilty.

These have a mild peanut butter flavor and I really liked the crust. The crust needed to be thinned out a bit but other than that I thought they were tasty. I want to make this using the Snickers candy bars instead because I think they would be really good.

Mini Reese's Cheesecakes
adapted from Pillsbury's Easy As Pie Cookbook

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1 package of 2 refrigerated pie crusts
2 8 0z. packages cream cheese, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 creamy peanut butter
12 mini Reese's cups, the new ones sold in a bag
1/4 cup Reese's peanut butter chips

Pre-heat oven to 325 degrees

Spray a mini muffin pan with cooking spray.

Lightly flour your work surface and place the pie crusts on top. Using a rolling pin thin out each pie crust. I left my rolling pin at the library so I used a cup but it didn't work so well and my crusts were a little to thick. Using a round cookie cutter cut out as many rounds as you can. Re-roll the scraps and cut some more until you have 24. Shape the rounds into the mini muffin pans. Place a mini peanut butter cup in 12 of the holes and in the other 12 place a few of the peanut butter chips. You can use all peanut butter cups but I wanted to make some without chocolate.

In a mixing bowl cream together the cream cheese and sugar until smooth. Add each egg one at at time until well blended. Add sour cream and peanut butter beating until mixture is smooth. Using a small scoop or spoon fill each muffin cup with the batter.

Bake for 20 minutes.


I had left over batter so I took two ramekins and sprayed them with cooking spray. I filled each 1/2 full with the batter. I added some peanut butter cups and filled them up the rest of the way with the rest of the batter. I baked them for 30 minutes.

To Bake or Not to Bake? I Baked!

Since I'm going to start back on my diet on Monday I decided to do a little baking today. I plan on still making sweets in the future but healthier ones. These are not healthy but oh so good. These are made with Reese's peanut butter chips, milk chocolate chips, and the new mini Reese peanut butter cups.



Reese's Peanut Butter Cup Cookies
adapted from the Reese's Chewy Chocolate Cookies

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2 cups all-purpose flour
3/4 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (2-1/2 sticks) butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1/2 bag (10-oz. pkg.) REESE'S Peanut Butter Chips
1 cup milk chocolate chips
1 cup mini Reese's Peanut Butter Cup

Pre heat oven to 350 degrees

In a mixing bowl mix together butter and sugar until fluffy. Add eggs one at a time. And vanilla. In a separate bowl mix together the flour, cocoa powder, baking soda, and salt.

Gradually mix the flour mixture into the butter mixture until incorporated. Mix in the peanut butter chis, milk chocolate chips, and mini peanut butter cups. Using a cookie scoop or teaspoon drop cookies onto ungreased cookie sheet 2 inches apart.

Bake for 8 to 9 minutes. Cool slightly and remove from pan to cooling rack. Using my cookie scoop I got about 3 dozen cookies.

Super Easy Peanut Butter Fudge

I found a really easy fudge recipe on Tasty Kitchen posted by A Cozy Kitchen called Chocolate Cinnamon Fudge. What attracted me to the recipe was that it didn't need a candy thermometer and beat to death. It was really good. So I thought to myself that I could probably make this with any type of chocolate chip I wanted to. And that is what I did. I love peanut butter and found that Reese's has peanut butter chips. I couldn't wait to try it. I think this ends up being a lot creamier than regular peanut butter fudge. It is not dry and that's what I really love about it.

Super Easy Peanut Butter Fudge
adapted from A Cozy Kitchen

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1 can sweetened condensed milk
1 bag Reese's peanut butter chips
4 tablespoon butter

1. Line an 8×8 dish or round cake pan with parchment paper. Allow paper to run up the sides for easy lifting. Spray with cooking spray.

2. Fill a regular size stock pot half way with water and place over medium high flame.

3. In heat proof bowl, I use a metal* bowl, add all ingredients. Place heat proof bowl on top of stock pot. Let mixture start to melt stirring occasionally. When mixture continues to melt stir constantly so all ingredients incorporate. Once incorporated pour mixture into the pan.

*if using a metal bowl be careful because it gets very hot.

4. Cover and refrigerate until firm. Pull fudge out of pan by parchment paper and cut into squares or use small round cookie cutter.