Peanut Chubbies Food

PEANUT CHUBBIES

Steps:

• In a saucepan, combine brown sugar, evaporated milk and butter; bring to a boil and cook, stirring constantly, until thickened and smooth (about 5 minutes); remove from heat.
• Stir in peanut butter and vanilla, then blend in the remaining ingredients.
• Drop from a teaspoon onto wax paper and chill until set.

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F.
• Make crust first.
• In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
• Bake until firm and solid; 8 minutes.
• Let cool.
• Now make filling.
• In medium-sized bowl, whip cream.
• Place in fridge until you need it.
• Now, in a large bowl, beat softened cream cheese until fluffy.
• Next, beat in peanut butter, then butter and vanilla.
• Beat in icing sugar until nice and fluffy.
• Retrieve whipping cream from fridge.
• Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
• Use a light hand-- but you don't want any streaks of cream to show either.
• Fill baked crust with peanut butter mixture.
• Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
• To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
• In a small pot, heat cream just until bubbles form.
• Pour over chocolate and stir until chocolate melts.
• Let cool, then spread over pie.
• Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
• I tilt them so the inside shows.
• Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

CHOCOLATE CHUBBIES

Steps:

• Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.
• Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.
• Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans and walnuts.
• Drop batter by tablespoonfuls 2-inches apart onto lightly greased baking sheets.
• Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.

CHOCOLATE CHUBBIES

Steps:

• Position racks in the center and top third of the oven and preheat to 350°F Line two half-sheet pans with parchment paper.
• Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
• Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.
• Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 1/2 inches apart. Bake the cookies immediately - if you wait, they won't be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans.
• Note: The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.

OUTRAGEOUS CHOCOLATE COOKIES OR BARS

Steps:

• Preheat oven to 350 degrees.
• Beat sugar, margarine or butter, peanut butter, vanilla and egg until creamy and well blended.
• Mix in dry ingredients.
• Add chocolate chips.
• Pour batter into greased 9-by-9-inch pan.
• Bake for 20-25 minutes.

CHUBBY BUNNIES

Steps:

• Preheat oven to 375°. In a large bowl, combine cake mix, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Reserve 1 cup batter. To remaining batter, stir in food coloring. Cut a 1/4-in. hole at the corner of two food-safe plastic bags; fill one with pink batter and one with plain batter., Using pink batter, pipe a 4x2-in. oval ring onto a greased baking sheet for bunny face. Pipe two ovals for ears. Using plain batter, pipe centers for ears and cheeks for face. Pipe additional pink batter to completely fill ears and face. Repeat with remaining batters., Trim off bottom ends of gumdrops; use rounded tops for noses. Add chocolate chips for eyes. Bake 4-6 minutes or until set. Cool 1 minute before removing to wire racks to cool. Store in an airtight container.