Wednesday, July 25, 2012

Peanut Butter Cups Inside Peanut Butter Cookie Cup Cookies



Ok, so really these are just a slightly modified version of a former Pilsbury Bake-Off Contest dessert category winner's recipe, Choco-Peanut Butter Cups. Everyone I know calls them Peanut Butter Cups Inside Peanut Butter Cookie Cup Cookies, though. Why? Probably because I call them that.

I make these all the time. People request them. I give them as gifts. They look super complicated, and they are soooo not. Since they do look super complicated, though, when I give them as gifts, people are super impressed. (FYI - I'm trying to use the word "super" as much as possible.) ...and then when they taste them, they are hooked for life.

Best part? They only require 5 ingredients. Pilsbury peanut butter cookie dough, white chocolate chips, milk chocolate chips (you can use semisweet or dark if you are into that sort of thing), Jif peanut butter (yes, it does matter), and cooking spray.


My recipe card actually reflects the original recipe...which I no longer follow. In the original recipe, it says that this recipe will make 24. I can make it make 36...because I'm awesome...and because I do not make a "lip" around the top of the cookie cups. Who the heck has time for such when there is peanut butter and chocolate at stake? Patience is a virtue, not a requirement.



Step One: Very important: Spray three mini muffin trays with cooking spray. 











Step Two: Press cookie dough in the bottom and up the sides of each muffin cup. The dough is easiest to work with when cold, and if it gets too difficult to work with, dip your fingers in cold water. Bake at 350 degrees for 10 - 15 minutes.
When they come out of the oven, they will look like this! 
Step Three: Using the back of a wooden spoon, gently press down the middles of the cookie cups so that they actually look like, well, cups. Set aside. 
Here's another picture of Step 3...just in case you need another :).  
Ta-da! All of them look like cups, now.  
Step Four: Melt together white chocolate chips and 3/4 c. peanut butter in a saucepan over low heat. Stir constantly as it melts, and melt until smooth. Tip: Spray your measuring cup with cooking spray before filling with peanut butter so that the peanut butter won't stick to your measuring cup. 
I'm not sure what was going on with this picture. This is so not the color the peanut butter and white chocolate chips are when they melt together. The mixture does look this smooth, though... 
Step Five: Fill each cookie cup somewhere between 1/2 and 3/4 full of the white chocolate peanut butter mixture. I usually fill them 3/4 full because I like the white chocolate peanut butter mixture better than the chocolate peanut butter one. 
Here's a close up of how full these little cups are of the white chocolate peanut butter mixture...
...I would like all of you to know that it really isn't that hard to avoid making little stripes of white chocolate peanut mixture. I just got super impatient when making these. :) 
Step Six: (Not pictured because I did not want to admit the messy condition of my refrigerator) Place the muffin trays of cookies in the fridge to set up while you do step seven.

Step Seven: Do not wash the saucepan of white chocolate peanut butter mixture. Just add the milk chocolate chips and 3/4 c. peanut butter to that saucepan...
...Melt over low heat, stirring constantly. Melt until smooth...
...like this! Yummmmm. 
Step Eight: Take the muffin trays of cookies back out, and fill them the rest of the way with the chocolate peanut butter mixture. 
I don't know if you can tell, but I heap the chocolate peanut butter stuff up over the top a bit.
Step Nine: (Again, not pictured because of my refrigerator's embarrassing condition) Place the muffin trays of cookies in the fridge to set up for about an hour. (Or however long you are willing to wait. I usually make it about 30 minutes...)

Step Ten: Carefully lift out the cookies using a butter knife.
Usually, as soon as you slip the knife between the cookie and the edge of the muffin tray cup, the cookie lifts out.
I don't usually pile them up like this, but I thought it looked cool. 
I actually usually put these in tiny gift boxes that I find at Big Lots or Hobby Lobby when I give them as gifts, but look how cute this pile o' peanut butter cups inside peanut butter cookie cups looks. 
Hello unassuming little peanut butter cup inside peanut butter cookie cup is. It is sooo cute!
I cut this one in half so you can see the chocolatey-peanut buttery homemade fudge-like goodness. It did not last even five seconds after I took the picture. Mmmmmm.

Peanut Butter Cups inside Peanut Butter Cup Cookies
Click here for printable version
1 roll (18 oz.) Pilsbury peanut butter cookie dough
1 c. white chocolate chips
1 c. milk chocolate chips
1 1/2 c. Jif creamy peanut butter, divided
cooking spray

Preheat oven to 350 degrees.

Grease 36 mini muffin cups with cooking spray. Press cookie dough in the bottom and up the sides of each muffin cup. Bake at 350 degrees for 10 - 15 minutes. Using the back of a wooden spoon, gently press down the middles of the cookie cups so that they look like cups.

Melt together white chocolate chips and 3/4 c. peanut butter in a saucepan over low heat. Stir constantly as it melts, and melt until smooth. Fill each cookie cup somewhere between 1/2 and 3/4 full of the white chocolate peanut butter mixture. Place the muffin trays of cookies in the fridge to set up.

Meanwhile, do not wash the saucepan of white chocolate peanut butter mixture. Just add the milk chocolate chips and 3/4 c. peanut butter to that saucepan. Melt over low heat, stirring constantly. Melt until smooth. When ready, take the muffin trays of cookies out of the fridge, and fill them the rest of the way with the chocolate peanut butter mixture. Place the muffin trays of cookies in the fridge to set up for about an hour.

Carefully lift out each cookie by slipping a butter knife between the cookie and the edge of the muffin tray cup.
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Tuesday, July 24, 2012

Bacon Cheeseburger Soup


Ok, so...is there anyone other than me that likes soup in the summertime? Everyone seems to think that soups are winter food. I like soups in summertime because they are so light (or they seem that way anyway...not sure how light they are after I'm finished with them :)). This recipe is originally from A Farmgirl's Dabbles' Bacon Mushroom Cheeseburger Soup, and she actually does a bit more with it. I went the easy route, though. Here's my recipe card:


So, those of you who have been reading the recipes on this blog already know - I like to get everything measured and set up before I get started...so...in my step by step instructions, I do things a little differently than I outline in the recipe below. I don't mind sounding OCD on the blog, but there is something about putting all that OCD stuff on a printable recipe is too much :). Here it goes:


Step One: Measure out your chili powder, cayenne, garlic powder, Lawry's salt (seasoned salt), and pepper. I put mine in a little yellow measuring cup. Doesn't it look happy?

Mix all of those spices together and set aside. 
Step Two: Chop up your onions and garlic; set aside.
Step Three: Measure out ketchup, dijon, and Worcestershire together in a bowl...
...and add the half-and-half to it; set aside. 
Step Four: Cook bacon in a Dutch oven until crisp. 
While the bacon cooked, I got everything set up and ready to go. See? Even the first cup of broth is measured out. 
Step Five: Season ground beef with salt. It's a small step, but it makes a HUGE difference.  
Step Six: Remove bacon to drain on paper towels. 
A tip from a Southerner: Always, always, always save your bacon grease. You probably see this coffee cup in at least one picture for nearly every recipe on this blog. It is out and ready to go when I cook. It can be stored in a container in the fridge as well. Bacon grease is a key ingredient in real cornbread, and it adds flavor to all sorts of veggies and such.  





Step Seven: After you have removed the bacon and grease, bring the dutch oven back up to medium-high heat, and cook the ground beef. 
Step Eight: When the meat has browned a little bit...
...mix in the dry onion soup mix. 
Step Nine: When the beef has browned completely... (Sorry about steam...I couldn't get a picture without it!) 
...remove to drain on paper towels with the bacon. 
Step Ten: Bring the Dutch oven back up to medium-high heat, and add butter. 
Step Eleven: When the butter has melted, add mushrooms and onions. For tips on cooking mushrooms, see the post I did on mushrooms: Mushroom Saute' Recipe. 
Step Twelve: When the mushrooms have browned a bit, add garlic. Be careful not to burn the garlic because burned garlic tastes bitter. You only need to cook it about a minute.  
Step Thirteen: Add all of the ground beef back in to the Dutch oven. 
Step Fourteen: Add beef broth, tomatoes, cheddar soup, the half-and-half mixture, and the spice mixture...  
...and mix well. Cook about ten minutes just until it is nice and hot. :)
This picture is more for laughs than anything else. I love sour cream. I heart it...to a ridiculous extent. The recipe calls for 1/4 cup...look at my awesome measuring skills...:).  
Step Fifteen: When the soup is all boiling and bubbly like this... 
...add in sour cream and bacon! Hooray! (I realize that I am one of the only people on the planet who will cheer for sour cream, but I really do love it that much...) 
Step Sixteen: Mix well. When it is boiling and bubbly again, you can turn off the heat, because it is ready to eat! 
Step Seventeen: Top with cheddar cheese. Enjoy!

Bacon Cheeseburger Soup
4 slices bacon
1 lb. ground beef
1 T. dry onion soup mix
2 T. butter
1 sm. onion,
chopped
8 oz. fresh sliced mushrooms
2 cloves garlic,
minced
3 c. beef broth
1 14.5 oz. can diced fire-roasted tomatoes
1 10.75 can cheddar soup
1 c. half-and-half
1/2 T. Worcestershire
2 T. ketchup
1/2 T dijon mustard
3/4 t. chili powder
1/4 t. cayenne
1/4 t. garlic powder
1/2 t. Lawry's salt
(seasoned salt)
1/2 t. black pepper
1/4 c. sour cream
shredded cheddar
for garnish

In a Dutch oven over med-high heat, cook bacon until crisp. Remove, cool, and crumble; set aside. Drain bacon grease, and return Dutch oven to med-high heat. Add ground beef, and break it up as it cooks. After the ground beef has browned a little bit, add dry onion soup mix. Continue cooking until completely browned. Remove and set aside. Drain the grease, and return the Dutch oven to med-high heat again.

Add butter; when melted, add onions and mushrooms. Cook until soft, about 10 minutes. Add garlic, and cook until soft, about 1 minute. Add the ground beef back to the Dutch oven followed by beef broth, tomatoes, cheddar soup, half-and-half, Worcestershire, ketchup, dijon mustard, chili powder, cayenne, garlic powder, Lawry's salt (seasoned salt), and pepper. Heat the soup back up, stirring occasionally. Once hot, add sour cream and bacon. Cook until well incorporated and hot again, about 2 minutes. Garnish with shredded cheddar cheese. 
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