| We've just wrapped up Spring Break around here, or as I call it, our yearly "Summer Vacation Panic Appetizer." I love my children desperately and fully. I'd take a bullet for them. I've carefully scraped the mustard and onion off of burgers with the precision of a brain surgeon. I've rushed to catch vomit with my BARE HANDS. I even gave up a fully functional bladder -- just so they could exist on this earth. These things I have done willingly, if not joyfully (minus the vomit thing because WHO EVEN). My kiddos are my rare, precious gems. And they drive me crazy. What do a four-year-old and a twelve-year-old have to fight about all day long? Well, as it would turn out, everything. Breathing too much, not sharing Doritos or Skittles or apple slices or popcorn, talking too loud, talking too quiet, being a human being, choosing the wrong Netflix movie, existing on this earth, wearing socks, not wearing socks, looking at each other. Bless this home and all who live here. It is at this point every year that I begin to wonder how I will survive the summer. I begin to contemplate the idea of jacking them up on Pixy Sticks and Mountain Dew and then letting them loose on a trampoline all afternoon until they crash and collapse in an exhausted heap. I've seen the Pixy Sticks/Mountain Dew combo on Toddlers and Tiaras, so surely it is a safe and proven method. I daydream about giving them the run of the house, quietly slipping off to Starbucks to sit amongst hipsters tapping away on their laptops, breathing in the coffee-scented silence. Except the part where my phone would ring eleventy times because of course they'd know I was gone because for the love, they even follow me to the bathroom. So, here's the plan. Make desserts. Hide desserts. Wait until the end of a long summer day with bored kiddos. Put said kiddos to bed. Eat all the desserts alone. Starting with this Peanut Butter Snickers Cheesecake. Ingredients For the Crust: - 3 cups Graham Cracker Crumbs, finely ground
- 1/2 cup Granulated Sugar
- 12 tablespoons Salted Butter, melted
For the Filling: - 1/2 cup Creamy Peanut Butter
- 1 cup Caramel Sauce
- 10 Fun-Size Snickers Bars, peanut butter flavored, finely chopped
- 1 1/2 cups Heavy Whipping Cream
- 1 teaspoon Pure Vanilla Extract
- 1 cup Powdered Sugar
- 8 ounces Cream Cheese, softened
- 7 ounce can Sweetened Condensed Milk
Directions For the Crust: - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into the bottom and up the sides of a 9-inch springform pan.
- Place in the refrigerator to chill for one hour.
For the Filling: - In a small bowl, mix together peanut butter and caramel sauce until smooth. Set aside.
- Place a metal mixing bowl and your mixer whisk attachment in the freezer for about five minutes. Remove from freezer and pour whipping cream and powdered sugar in cold bowl.
- Using your electric mixer, beat with the cold whisk attachment on high speed until a stiff whipped cream is formed. Scrape the whipped cream into a bowl and place in the refrigerator.
- Place cream cheese in the same mixer bowl and beat on medium speed with the whisk attachment until smooth.
- Scrape the sides of the bowl and add the sweetened condensed milk.
- Beat on medium until blended and smooth.
- Remove whipped cream from the refrigerator and fold into the cream cheese mixture until smooth and combined.
- Gently fold in chopped Snickers bars.
- Spread half of the cheesecake filling into prepared pan.
- Drizzle with caramel/peanut butter mixture.
- Top with remaining filling and spread to smooth.
- Refrigerate pie for several hours or overnight until firm and set.
- Top with additional chopped candy and caramel sauce before serving.
Recommended
via Food Fanatic http://ift.tt/2o9bByb | 
No comments:
Post a Comment