Beer Girl Cooks

Cooking & Craft Beer

peanut butter

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

by 36 Comments

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine’s Day in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t remember the last time we actually left the house and went out for Valentine’s Day.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

I can’t imagine why.  I mean, what could possibly be more romantic than fighting for space in a crowded restaurant that you waited more than 20 minutes past your reservation time to be seated, get rushed through your meal to make room for the next group of Hallmark inspired diners, only to be presented with a $300 bill at the end of the whole ordeal.

In all honesty, we used to go out for Valentine’s Day.  Our transition to staying in didn’t happen because we planned it to.  We actually ended up here because of our lack of planning and the stress of unsuccessfully trying to make last minute reservations.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a Valentine's Day in with your sweetie or to be shared with friends

It’s now become a tradition and expectation to stay home.  The reality is that you don’t need a holiday or an expensive night out to celebrate with your sweetie.  Grab a couple of nice steaks or some giant scallops and lobster tails, open a bottle of wine, light a fire, and stay home this year.  You might start a new tradition and your bank account will thank you.

Scroll below the recipe for a list of wonderful recipes to make for a romantic night in.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups are a perfect dessert for a romantic night in with your sweetie or to be shared with friends.

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups
Print

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Ingredients

  • 16 ounces cream cheese
  • 1/2 can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 6 tablespoons chocolate peanut butter porter
  • 2 tablespoons confectioners sugar
  • 1/2 - 3/4 cup graham crumbs
  • 2 cups whipped cream
  • Raspberries or other fruit for topping

Instructions

  1. Beat all ingredients except beer until smooth
  2. Add beer and beat until incorporated
  3. Transfer to a Ziplock or pastry bag and refrigerate overnight
  4. Spoon graham crumbs into cups
  5. Snip off end of bag containing cheesecake filling and fill 2 cups (or 4 smaller) then finish with whipped cream
  6. Top with berries

NOTES:

  1. This will make 2 large or 4 small desserts
  2. I used a chocolate peanut butter porter, but another dessert/chocolate flavored beer would work
  3. Use as much or as little graham and whipped cream as desired

 

What Should I Make For…

Raspberry Triple Chocolate Cheesecake in a Jar

http://whatshouldimakefor.com/raspberry-triple-chocolate-cheesecake-in-a-jar

 

The Sweet Nerd

Double Chocolate Naked Cake

https://thesweetnerd.com/double-chocolate-naked-cake/

 

The Road to Honey

Chocolate Tart with Champagne & Truffles

http://wp.me/p5teQc-1Jo

 

Beyond Mere Sustenance

Chocolate Dipped Candied Blood Oranges

http://beyondmeresustenance.com/chocolate-dipped-candied-blood-oranges/

 

 

Girl Heart Food

Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle

‪girlheartfood.com/recipe/lemon-cupcakes-with-cream-cheese-frosting-raspberries-and-white-chocolate-drizzle

 

Seasonal Cravings

Chocolate Donut Holes with Pomegranate Cream Filling

www.seasonalcravings.com/chocolate-donut-holes-with-pomegranate-cream-filliing/

 

No Spoon Necessary

Chocolate Velvet Skillet Cake with Cream Cheese Frosting

http://www.nospoonnecessary.com/chocolate-velvet-skillet-cake-with-cream-cheese-frosting/

 

 

Seasons and Suppers

Swedish Goey Chocolate Cake

http://www.seasonsandsuppers.ca/swedish-goey-chocolate-cake/

Instagram: @seasonsandsuppers

 

Beer Girl Cooks

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

 

The Beach House Kitchen

Valentine’s Raspberry Pinwheel Cookies

 

Ciao Chow Bambina

Roasted Strawberry & Chocolate Hazelnut Panini

http://www.ciaochowbambina.com/roasted-strawberry-hazelnut-panini/

 

 

Chocolate Peanut Butter Porter No-Bake Cheesecake Cups

Peanut Butter Pie

by 13 Comments

 

DSC_0232

 

It’s Christmas eve, friends!  I know everyone has a lot going on with family, wrapping presents, sleigh bells, and getting ready for Santa, but I wanted to wish you all a Merry Christmas with one last very easy holiday dessert that’s a family favorite!

 

DSC_0254

 

This is my hijacked version of Aunt Mary’s Peanut Butter Pie.

 

DSC_0173

DSC_0179

 

Yeah.  Totally guilty.  Cool Whip and Hershey’s syrup.  Don’t judge me.

 

DSC_0280

 

I told you it’s easy.  No joke.  I hijacked Aunt Mary’s recipe by doubling it and making it with a chocolate graham crust in a spring form pan, but you can totally half everything and throw it into a prepared regular pie crust.

 

DSC_0293

 

So if you need a quick, easy, and last minute dessert to bring to your Christmas festivities, I got your back.  DO IT, YO!  Or DO IT!  HO HO HO!

 

DSC_0274

 

This is what was left after my family got their hands on it.

Merry Christmas, y’all!

 

Print

Peanut Butter Pie

Ingredients

  • 2 cups graham crumbs
  • 1 stick butter melted
  • 2 tablespoons sugar
  • 3 tablespoons cocoa powder
  • 1 8 ounce block cream cheese softened
  • 2 cups confectioner sugar
  • 1 cup peanut butter - crunchy or smooth according to preference
  • 1 16 ounce container whipped toppinig
  • chocolate syrup

Instructions

  1. Combine graham crumbs, butter, sugar, and cocoa powder in a large bowl
  2. Press into bottom and up sides of a spring form pan
  3. Beat cream cheese until soft and fluffy
  4. Blend in sugar and peanut butter and beat until smooth
  5. Fold in 3/4 of the whipped topping
  6. Pour into prepared spring form pan
  7. Swirl chocolate syrup on top
  8. Cover pie with remaining whipped topping
  9. Refrigerate

 

Gram’s Holiday Fudge

by 32 Comments

DSC_0228PM2

 

Y’all, my sincerest apologies!  Please forgive me for this late post.  Last week I totally spaced and got the date wrong when I scheduled my Thursday (that turned into Friday) post and this week I just couldn’t get it together.  I’m one hot mess!

 

DSC_0202PM2

 

My sister, Molly, and her husband are here from San Francisco for Christmas, so we’ve had a busy weekend.  I kept planning to get my act together, but there were just too many drinks fun things to do! The festivities started on Friday evening with dinner and I was a little tipsy – not to mention exhausted from a brutal week at work.  So no post prepared.

 

image

 

Saturday Chris and I met Lisa and friends for day drinking pedicures then landed at the Dog Bar with Molly and crew.  There was tequila and then Uber.  I plead the Fifth on my condition Sunday morning. Suffice it to say that it wasn’t pretty.  Then my Cardiac Cats tried to kill me with that dang game!  I don’t know what in tarnation was happening in the second half, but we’re still 14-0 by the skin of our teeth! #keeppounding

 

DSC_0222PM2

 

The good news is that I found my gram’s holiday fudge recipe!  It was in the recipe box right where my mom said it would be.  I was able to pull myself together enough to make this on Sunday to take to my mom’s house for dinner.  Talk about a blast from the past and a trip down memory lane!

 

DSC_0207PM3

 

This fudge is so easy you can make it after a night of shenanigans and tequila.  You’ll also get in a workout to sweat out all those toxins while stirring in the marshmallow fluff and peanut butter, so you don’t smell boozy when you go to mom’s for Sunday dinner.

 

DSC_0218PM2

 

That’s a win in my book!  Cheers and happy holidays, y’all!

 

 

Print

Gram’s Holiday Fudge

Ingredients

  • 4 cups sugar
  • 1 cup evaporated milk
  • 4 tablespoons butter
  • 2 cups peanut butter
  • 2 cups marshmallow fluff
  • 1/4 cup cocoa powder

Instructions

  1. Bring sugar, evaporated milk, and butter to a boil.
  2. Boil 3 minutes careful not to over cook
  3. Add peanut butter and marshmallow to milk mixture and stir vigorously until combined
  4. Pour half into baking dish lined with foil
  5. Add cocoa powder to remaining marshmallow mixture, stir to combine, pour over the top of PB mixture or swirl together, refrigerate
  6. Cut into squares and serve

Peanut Butter, White Chocolate, and Cranberry Cookies

by 28 Comments

I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

 

DSC_0045

 

I’m glad we go that out of the way.  I know y’all are not used to seeing a sponsored post disclosure on this here website.  All these fine folks sent me their wonderful products to bake up a bunch of holiday cookies and the federal government requires that I tell you about that.

 

DSC_0075

 

Moving on!  We totally kicked off the Sweetest Season Cookie Exchange on Saturday and here is my first contribution!

 

DSC_0106PM1

 

We’re starting out with some peanut butter, white chocolate, cranberry cookies for this cookie exchange! I know this is almost the exact cookie as the white chocolate peanut butter hazelnut, white chocolate chip cookie from October, but cranberries are just so wintery-y.  I swapped out the hazelnuts for cranberries to make things more festive!

 

DSC_0077

 

I have more coming.  The rest have more of a retro feel to them.  I pulled a bunch of recipe cards from my gram’s recipe box and I’m going to be sharing some of my family’s recipes that have been part of our holiday celebration history.

 

DSC_0022

 

Happy Holidays!

P.S. Don’t forget to enter the Sweetest Season Sweetest Cookie Giveaway

 

the-sweetest-season-20

 

 

Print

Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

  • 1 1/2 cups peanut butter
  • 1 cup brown sugar firmly packed
  • 1 stick unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 350
  2. Combine flour and baking powder with a whisk or sift together
  3. Beat together peanut butter, butter, and brown sugar
  4. Add egg, then gradually beat in flour - I usually do this in thirds
  5. Stir in white chocolate chips and dried cranberries
  6. Wrap dough in plastic wrap and refrigerate for 1 hour
  7. Using a scoop (I used one that is about 1 tablespoon size), scoop out dough and roll into balls with your hands
  8. Flatten to about 1/2 inch with a fork
  9. Bake 10 - 12 minutes, cool a couple of minutes on the pan then transfer to a rack to cool completely

Adapted from Martha Stewart

Note:  Using this size scoop resulted in 2 dozen cookies.

White Chocolate Macadamia Peanut Butter Cookies

by 45 Comments

Ok y’all, we talked about the figs drama, but we have not discussed my obsession with this dang peanut butter.  And FULL DISCLOSURE – this is totally not a sponsored post.  I’m just obsessed.

 

DSC_0231 PM2

 

It happens a lot.   Just ask Chris.  Poor guy.

 

DSC_0247

 

I don’t hoard the peanut butter as much the way I do figs, but they just don’t carry this stuff in all the stores where I shop, so when I seen the Peanut Butter & Co. White Chocolate Wonderful I go a bit crazy and totally mow down grannies and small children stock up.

 

DSC_0257

 

I actually do not make cookies very often, but when I saw this peanut butter and white chocolate combo in a jar, I immediately wanted some peanut butter cookies with white chocolate chips and macadamia nuts.

 

DSC_0011 PM Version2

 

I was right.  Totally.

 

DSC_0154

 

 

Print

White Chocolate Macadamia Peanut Butter Cookies

Ingredients

  • 1 stick 8 tablespoons unsalted butter, softened
  • 1 1/2 cups Peanut Butter & Co. White Chocolate Wonderful
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup chopped macadamia nuts
  • 1/2 white chocolate chips

Instructions

  1. Preheat oven to 350
  2. Whisk together flour and baking powder in a large bowl
  3. Beat together peanut butter, butter, and sugar until smooth and creamy then beat in the egg
  4. Gradually beat in flour a little bit at a time until combined
  5. Stir in macadamia nuts and white chocolate chips
  6. Line a baking sheet with parchment paper
  7. Using a 1 tablespoon size scoop, scoop out dough, scraping on the side so no extra dough remains, transfer to baking sheet two inches apart
  8. Use a fork to gently press down one direction then the opposite direction to about 1/2 inch height
  9. Bake 8-10 minutes until lightly golden
  10. Cool on wire rack

Note:  If you don’t have a scoop, just use a tablespoon size measuring spoon and roll the dough into balls with your hands

Note: Either use one baking sheet and bake in batches (what I did) or use two and rotate them halfway through

Cookie base recipe from Martha Stewart

Peanut Butter Cheesecake

by 45 Comments

Because it’s Monday and because I’m going to temporarily forget about the button incident.  We’re going to roll with a Peanut Butter Cheesecake.

 

DSC_0419

 

Full Disclosure:  I was not going to post this cheesecake because I didn’t like the way the photos turned out.   But Jennifer was all up in my grill with “where is the cheesecake” business and strong-armed convinced me to share.

It really was delicious – like a giant peanut butter cup.   Unlike the first one I made which was terrible.  So I tweaked it a bit.  More importantly, I didn’t forget about it, leave it in the oven to become dried out, and end up with the texture of sawdust.  Oops.

 

DSC_0431

 

I was in a hurry with this one because we were going to a family cookout, so I manhandled it more than I should have.  Given the way the first one turned out I wanted to test this before exposing anyone to a culinary disaster.  After moving it around a bunch it developed some cracks on the top, so I jammed a fork down in there and dug out a bite. Thank goodness it was delicious and I covered up the damage with some Chocolate Ganache.  Again – full disclosure. I’m just trying to be honest here and keep things legit.

Happy Monday, ya’ll!

 

Print

Peanut Butter Cheesecake

Ingredients

For the Crust

  • 2 1/4 cups graham crumbs
  • 4 tablespoons sugar
  • 2 tablespoons dark cocoa powder
  • 10 tablespoons butter melted

For the Cheesecake

  • 5 8 ounce blocks cream cheese
  • 1 2/3 cups sugar
  • 1/2 cup flour
  • 2 tablespoons vanilla bean paste or vanilla extract
  • 1 cup peanut butter - I used Reese's
  • 6 eggs

For the Ganache

  • 1/2 cup heavy cream
  • 1 cup semi sweet chocolate chips

Instructions

  1. Put cream cheese in bowl of a stand mixer fitted with the paddle attachment and mix on medium-low until fluffy, 3-4 minutes.
  2. Meanwhile make crust.
  3. Combine graham crumbs, sugar, cocoa, and melted butter. Press into bottom and up sides of a spring form pan. Wrap 2 pieces of heavy aluminum foil around pan and set aside
  4. Sift sugar and flour together and add to cream cheese a little bit at a time while mixing on medium low.
  5. Add vanilla bean paste and peanut butter, mix on medium-low until combined
  6. Add eggs one at a time, incorporating each before the next addition
  7. Tap mixer bowl with batter in it on counter a couple of times and set aside for 20 - 30 minutes.This allows the air bubbles to come up and prevent cracking
  8. While batter rests, preheat oven to 350
  9. Pour batter into prepared spring form pan. Set spring form pan into a large roasting pan and fill with boiling water about halfway up sides of spring form pan.
  10. Bake at 350 for 45 minutes
  11. Reduce heat to 325 and bake an additional 45 minutes
  12. Turn off oven, crack door, and leave in oven another 30 minutes
  13. Remove from oven, let cool completely and chill in refrigerator overnight
  14. Heat cream in a small sauce pant until steamy, pour over chocolate chips and stir until melted and combined
  15. Spread over top of the cheesecake (unlike my photos - chill again for the ganache to set - about 30 minutes to 1 hour or more)