Peanut Butter Mousse Brownie Pie

My father-in-law is a huge fan of peanut butter and chocolate so for our Father's Day celebration I wanted to make something that I knew he would LOVE!


Peanut Butter Mousse Brownie Pie
Recipe by Paula Deen


Ingredients:
1 refrigerated pie crust
1 box chewy fudge brownie mix
1 (8 oz) package of cream cheese, softened
1/4 cup creamy peanut butter
1/2 cup confectioners' sugar
2 cups thawed whipped topping


Directions:
Preheat oven to 450 degrees
Following the directions on the pie crust package place the un-baked crust into a 9" pie pan.
In a large bowl, prepare brownie mix according to package directions.
Pour mix into the un-baked pie crust and bake for 30-35 mins. Let cool for 20 mins before refrigerating for at least an hour. 
In a medium bowl, beat peanut butter and cream cheese on a medium speed until creamy. Gradually, add in confectioners' sugar until well  combined. Stir in whipped topping. Spoon mixture over brownie and refrigerated for at least 4 hours up to 3 days. 


Baker's notes:

• The edge of my pie crust was almost burnt so I would suggest checking it and covering the edge with aluminum foil to avoid this from happening. 
• Honestly, I felt that the pie crust didn't add much to the recipe and next time I'm going to just ice brownies or brownie bites with this delicious peanut butter frosting. 
• I used low-fat cream cheese and whipped topping 
• Topping suggestions: chocolate curls, mini reeses or large reeses cut in half or ground peanuts. 

Monster Cookies

Warning - this is a Paula Deen recipe so get your butter out!


This cookie has it all! It has peanut butter, oatmeal, chocolate chips, raisins and M&M's. Their moist, chewy and crunchy all at the same time. 


The recipe makes a little over 3 dozen. I found that if I scooped them larger than 2 tbls they tended to break. 

Ingredients

• 1/4 cup raisins, optional 
• 1/2 cup chocolate chips 
• 1/2 cup multi-colored chocolate candies 
• 1 stick butter, softened 
• 1-12-ounce jar creamy peanut butter 
• 1/2 teaspoon vanilla extract 
• 1/2 teaspoon salt 
• 1 cup granulated sugar 
• 1-1/4 cup packed light brown sugar 
• 3 eggs 
• 2 teaspoons baking soda 
• 4-1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to wire racks.

Enjoy Y'all!

Snickerdoodles

I've made snickerdoodles using a few different recipes but my favorite is this recipe that I found in a Paula Deen magazine. The cookies are always soft and moist. I've been asked to make these repeatedly so I wanted to share one of my fan favorites with you.


Ingredients:

• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup coarse sugar (I use Sugar in the Raw)
• 1 1/2 tsps ground cinnamon

In a large bowl, beat butter and sugar at a medium speed with a mixer until fluffy. In a medium bowl, combine flour, baking soda, cream of tartar and salt. Gradually add flour mixture to the butter mixture, beating to combine. Stir in eggs, one at a time, until well blended. Stir in vanilla. Cover with plastic wrap and chill until firm, about 2 hours up to 3 days. 

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper (or grease cookie sheet). In a small bowl, combine sugar and cinnamon.

Using your hands, roll dough into 1-inch balls. Roll balls in cinnamon mixture. Place balls 2 inches apart on prepared baking sheets. Bake 10-11 minutes or until golden brown. 

Let cool on pans for 2 minutes then transfer to wire racks.