I am a Honey Bee

All about my adventures with cooking, crafts, and travel

chocolate

Chocolate Dessert Hummus

This Chocolate Dessert Hummus is a surprisingly addicting healthy sweet treat. You’ll love dripping crunchy pretzels and fruit into it.

Last year, when I was still working in an office, my coworker brought in dessert hummus. OMG. We tried it and we were hooked.

I know that dessert hummus sounds strange, but it’s really so good.

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Buckeye Brownie Cheesecake

A sinfully rich dessert that pairs chocolate and peanut butter together in delicious layers. This Buckeye Brownie Cheesecake is the ultimate indulgent treat. Perfect if you love chocolate and peanut butter together.

Did you know that March is Peanut Month? 

I swear there is a day/week/month for everything. EVERYTHING.

But I see absolutely no problem with that as you can have a lot of fun celebrating things this month like No Pants Day (May 4th), Meatball Day (March 9th), and International Fragrance Day (March 21st) . Today is Awkward Moments Day.

The only awkward moment you would have related to this awesome Buckeye Cheesecake is that you are going to be caught in the middle of the night, sneaking a bite. So awkward!

I am a sucker for peanut butter desserts so I knew that I needed to make this Buckeye Cheesecake when I saw it in my new copy of Secret Layer Cakes cookbook.

Dini Kodippili is the innovative force behind her blog, The Flavor Bender, and this awesome new cookbook. She is creative with flavor combinations and ways that recipes come together.

In her her second cookbook, Secret Layer Cakes, she created so many incredible recipes that feature mouth watering flavor combinations. The extra fun part is that her cakes have a hidden element to them. This cheesecake doesn’t reveal that it’s a cheesecake until you slice into it. Other cakes, like her Brownie Bottom Irish Cream Cheesecake, French Toast Maple Cheesecake, and Mexican Hot Chocolate Cookie Pudding, are all on my to-do list!

 

I was a little intimidated with this Buckeye Cheesecake at first, since I was thinking that it was really complicated and time consuming.

In reality, the process is really simple!!

There are a lot of steps, but they are just broken down so it makes the entire process really clear. But it basically is just this: make brownie layer, make cheesecake layer, let it chill in the fridge over night, cover with ganache, then top with peanut butter glaze, dump some extra delicious peanut butter cups on top. Done!!

 

I’ve made a bunch of cheesecakes in the past so I have to say that, beside it being really delicious, this one is really easy to make.

And I only had one minor crack. Which always feels like a victory, even if you are then covering it up with chocolate ganahce.

So even if you crack your cheesecake, no worries! All that matters is that it is delicious!!

Let’s be real, I am not great at decorating cakes, so the fact that this only required me to cover with ganache and then a peanut butter glaze was another reason for me to love this cake.

And if you feel like making this extra fancy, I’m sure you can come up with some extra special decoration on top or to do something fun with the peanut butter cups, other than mounding them in the center. Whatever floats your boat.

This cheesecake is sinful and delightful all at the same time.

And that is exactly why I called up neighbors and gave them big portions for them to enjoy. Their gain means that I don’t have to gain… in my waist!! ha!!

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Buckeye Brownie Cheesecake

A sinfully rich dessert that pairs chocolate and peanut butter together in delicious layers. This Buckeye Brownie Cheesecake is the ultimate indulgent treat. Perfect if you love chocolate and peanut butter together.

Course Dessert
Cuisine American
Keyword cheesecake, chocolate, peanut butter
Servings 16 slices

Ingredients

Brownie Bottom

  • 4 ounces 115g bittersweet chocolate
  • 4 ounces 115g unsalted butter
  • 5 ounces 142g sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3.3 ounces 94g all-purpose flour
  • 5 ounces 142g mini peanut butter cups, cut in half

Peanut Butter Cheesecake

  • 16 ounces 455g cream cheese, softened
  • 3.5 ounces 100g sugar
  • 6.3 ounces 180 g creamy peanut butter
  • 2 teaspoons 6g cornstarch
  • 3/4 Cup 177 ml heavy whipping cream
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 eggs

Chocolate Ganache

  • 6 ounces 340g bittersweet chocolate, chopped or chips
  • 1/2 Cup 236 ml heavy whipping cream
  • 1 pinch of salt

Peanut Butter Glaze

  • 6.3 ounces 180g creamy peanut butter
  • 2 ounces 57g unsalted butter
  • pinch of salt
  • 3 ounces 85g confectioners' sugar

To Decorate

  • Mini Peanut Butter Cups cut in half (optional)

Instructions

To make the Brownie Bottom

  1. Preheat oven to 350F (180C). Butter an 8-inch wide, 3" tall spring-form pan, line the bottom with parchment paper, dust the sides with flour.
  2. In a large heatproof bowl, melt the chocolate, butter, and salt in a microwave
  3. Add the eggs, one at a time, and mix until fully incorporated.
  4. Fold the flour and halved peanut butter cups into the batter, until just combined.
  5. Pour the batter into the prepared pan. Bake for 15 minutes.  (At this time begin to prepare the cheesecake layer, see below)
  6. Remove the brownie bottom from the oven, turn the oven down to 300 degrees. Let the brownie layer cook for at least 15 minutes.

To make the Peanut Butter Cheesecake Layer

  1. In the bowl of a stand mixer, or in a large bowl using an electric hand mixer, beat the cheesecake and sugar until creamy and smooth. Scrape down the sides and bottom well to make sure you don't leave any lumps behind.
  2. Add the peanut butter, cornstarch, salt, and vanilla extract. Mix on medium sped until well combined. Scraping down the sides and bottom again will help you avoid lumps.
  3. Fold or manually whisk in the eggs, one at the time. It is very important not to over mix at this point. The eggs should be just incorporated.
  4. Cut 2 pieces of foil that are at least 12" long, lay out in a cross shape. Place the pan in the center of the cross and fold up the foil, creating a tight fit around the pan.
  5. Place the pan in a 9 x 13 pan.
  6. Pour the cheesecake batter over the cooled brownie layer. Pour hot water (hot tap water works), around the cheesecake so that it is halfway up the sides of the spring form pan.
  7. Bake for 60-70 minutes, until the cheesecake is set but still slightly jiggly in the middle when you gently shake it.
  8. Turn off the oven and leave the door ajar, let the cheesecake cool for 15-30 minutes, while still in the oven.
  9. Remove the cheesecake from the oven and water bath, let cool to room temperature completely. This can take up to 4 hours, depending on ambient room temperature.
  10. Carefully remove the cheesecake from the pan by running your knife along the sides. Open the spring and carefully pulling the open form up, away from the cheesecake.
  11. Place the cheesecake on a plate and loosely cover with plastic wrap. Refrigerate at least 8 hours, or over night.

To Make the Chocolate Ganache

  1. In a large heatproof bowl, melt the chocolate and heavy cream, and salt together in 30-second intervals, stirring between the intervals, until it is completely melted.
  2. Let cool to a spreadable consistency.

To Make the Peanut Butter Glaze

  1. In a large heatproof bowl, melt the peanut butter, butter, and salt together in 30-second intervals, stirring between the intervals.
  2. Sift the confectioners' sugar into the bowl, mix well.
  3. Let cool to a spreadable consistency.

To Decorate

  1. Using an offset spatula, lift the cheesecake off the bottom pan. Pick the cheesecake up and carefully remove the parchment paper on the bottom. Place back on the bottom, or directly on a serving plate.
  2. Pour half of the ganache on the center of the cheesecake, using the offset spatula, move the ganache to the edge of the cheesecake and let it side down the sides.  Using the offset spatula, spread the  ganache around the sides. Add the rest of the ganache and completely cover the cake.
  3. Place in the refrigerator for 15 minutes.
  4. Spread the peanut butter glaze on the top and then decorate the top with the peanut butter cups.

Recipe Notes

Recipe is adapted from Secret Layer Cakes: Hidden Fillings and Flavors that Elevate Your Desserts

 

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Rolo Monkey Bread

“If you can lean, you can clean”

Back when I was a college freshman, working retail, I had a boss who would say that. If he caught anyone leaning against a wall or the column next to the register zoning out he would say that so that they got back to work. And if he caught you, he usually made you clean.

I feel that is my life now.

But I am catching myself and I then mentally freak the fuck out and then try to do 10 things to make up for that ‘clacking off’. I never feel like I can just sit and relax. Even if I am on FB, it’s generally to do something related to the blog account, some side hustle stuff, or the account for the dogs I am trying to figure out how I am going to build.

Or if I am on instagram, I am scrolling through and engaging with people that are niche related and I am

The trifecta of getting ‘ish done is when I am pumping, while sitting at the computer so I can write a blog post and search using a specific platform, earning me extra spending money. Extra points if I am listening to a pod cast and I remembered to plug my phone into the fast charger at the desk.

Life just never feels like it ever slows down.

And, in someways, we aren’t doing that much either. Autumn goes to gymnastics 1x a week and that’s it, but the general life maintenance makes things chaotic. From prepping clothes and bottles for the next day, laundry, walking dogs, cooking dinner and dishes, the week night quickly speeds by and before we know it, it’s time for bed and another day of madness until the weekend comes when we try to tackle bigger projects, hang with friends and family, and maybe even get in a nap.

It just feels that I need a month of no distractions and crap to get really caught up on life, with the things I need to do and just want to do.

But that’s why I am always looking for short cuts for things.

I certainly like to make monkey bread or pies or pizza by scratch, but there are times when it’s just easier to grab some biscuits or a pre-made crust or order take out.

And when you add some chocolate candy to the dough… dessert perfection!!!

I love that the Rolo candy, hidden inside the dough ball, gets all melty and gooey. The cinnamon glaze that envelopes each dough ball is perfect with that sweet caramel and chocolate filling too.

Serve this with some ice cream and you are in for a great dessert treat.

Some people might just think that monkey bread is for breakfast,but I think that you will convince them pretty quickly that it’s great for dessert as well when you serve up this sticky sweet caramel and chocolate treat!!

Rolo Monkey Bread

Makes 8 servings

Ingredients

  • 2 rolls of biscuit dough, 16.3 ounces each (8 biscuits per roll)
  • 32 Rolos
  • 2/3 Cup brown sugar
  • 2/3 Cup sugar
  • 2 teaspoons cinnamon
  • 1/2 Cup butter, melted

Process

  1. Preheat oven to 350F degrees. Spray a bundt pan with non-stick cooking spray.
  2. Cut each biscuit into 2 equal pieces.Stretch each biscuit out
  3. Combine the sugars and cinnamon in a bowl.
  4. Dip each dough ball into the melted butter, then into the sugar mixture.
  5. Place each coated dough ball into the bundt pan. Pour any remaining butter over the dough balls.
  6. Bake for 35-40 minutes, until golden brown and the top pieces are firm.
  7. Let cool for 5 minute before inverting on a serving plate.

 

Reese’s Pieces Chocolate Chip Cookies

reeses-pieces-chocolate-chip-cookies

How ready are you for the holidays? Be honest.

I’m like ‘woooo, I’m all set.’ And then I realize that I didn’t actually buy gifts for anyone other than Autumn. Wonderful.

reeses-pieces-chocolate-chip-cookies_01

I think at this rate I will get everyone’s gifts purchased, wrapped up, and shipped by Valentine’s Day. #theworst.

At least I remember to move that damn elf every day. Granted one morning I moved it at 3.15 and another at 4.35. Maybe I am sleeping so poorly because Sprinkles the elf is haunting my dreams.

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Maybe I can just gift everyone cookies for Christmas. I mean, I’ll be baking tons of them as it is. And these are some awesome cookies!

I love peanut butter in cookies but sometimes peanut butter cookies are just too much. They are so great but can be rather intense and rich, but the standard chocolate chip cookie base with some Reese’s Pieces mixed in. It’s just the perfect amount of peanut butter. I won’t tell if you sneak one right off the cooling rack!

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Be sure to bake up a batch for Santa. And don’t forget about another batch for yourself!

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Reese’s Pieces Chocolate Chip Cookies

Makes 24 Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 Cups Reese’s Pieces
  • 1 1/2 Cups semi-wweet chocolate chips

Process

  1. Preheat oven to 375° F. Line baking sheets with parchment paper.
  2. Combine the flour, baking soda and salt in small bowl.
  3. Cream together the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.
  4. Stir in Reese’s Pieces and chocolate chips.
  5. Chill for 1 hour prior to baking.
  6. Portion 24 cookies on the baking sheets (you may need to bake in batches).
  7. BAKE for 11-13 minutes or until golden brown. Cool on the baking sheets for 2 minutes prior to removing to wire racks to cool completely.

Adapted from Tollhouse