Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

• 1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg
• 1 cup whipped vanilla frosting (from 12-oz container)
• 1/2 cup marshmallow creme
• 1/4 teaspoon unsweetened baking cocoa
• 6 miniature pretzel twists, broken in half

Directions:

1. Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

• Calories 240
  • (Calories from Fat 80),

• Total Fat 9g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1 1/2g),
• Cholesterol 20mg;
• Sodium 300mg;
• Total Carbohydrate 37g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 2g;

Melted Peanut Butter Cup ‘n Banana Shake

vegan, serves two

Ingredients:

• 1 1/4 cups Bliss Coconut Milk chocolate ‘ice cream’ *you can also use another brand of rice, soy, hemp or coconut ice cream. But Bliss is amazingly rich because it is made with coconut milk, which is higher in fat than soy or rice milk.
• 1 large banana, frozen or raw
• 1/3 cup coconut, soy, rice or hemp milk
• 5 big ice cubes *(coconut water or non-dairy milk ice cubes work best)
• 1 Tbsp peanut butter
• Dash of cinnamon

Preparation:

1. Add the ‘milk’, cinnamon, peanut butter, banana and 1/2 of the ‘ice cream’ to a blender.
2. Add all the ice cubes.
3. Blend on med-high until the ice is blended. Then on a very low speed, blend in the remaining ‘ice cream’.

Version two is in the link just click the photo.

Peanut Butter Cup Pie

Prep Time: 15 / Total Time: 270

Makes: 10 servings

What You’ll Need: 

• 1 pkg. PHILADELPHIA Cream Cheese
• 1/2 cup peanut butter
• 1 cup milk
• 1 pkg. JELL-O Vanilla Flavor Instant Pudding
• 2-1/2 cups COOL WHIP Whipped Topping
• 1 OREO Pie Crust
• 3 squares BAKER’S Semi-Sweet Chocolate

Technique:

1. Beat cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
2. Meanwhile, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
3. Spread chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.

Healthy Living Tip:

Save 60 calories and 6 grams of fat, including 3 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.

Substitute:

Prepare using JELL-O Chocolate Instant Pudding.

Peanut Butter Cup Cookies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Nutrition Information:

Amount Per Serving: Calories: 124/ Total Fat: 6.6g/ Cholesterol: 12mg

Makeover Peanut Butter Cup Cheesecake Recipe

No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We Promise!

This Recipe is : Healthy

16 Servings/ Prep: 30 min. Bake: 50 min. + chilling

Ingredients:

• 3/4 cup graham cracker crumbs
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• 3/4 cup creamy peanut butter

Filling:

• 2 packages (8 ounces each) fat-free cream cheese
• 1 package (8 ounce) reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3/4 cup sugar
• 2 eggs, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 3/4 cup hot fudge ice cream topping, Divided
• 6 peanut butter cups, cut into small wedges

Directions:

1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
2. Place pan on a baking sheet. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
3. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
4. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut though with a knife to swirl.
5. Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
6. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Yield: 16 servings.

Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.