The Chubby Hubbies

Photo Credit: Smells Like Home

  Photo Credit: Pretty Kitten’s Kitchen

I first came across a “chubby hubby” last week while looking around the Smells Like Home blog of Tara, she calls it an         I heart my Chunky Hubby Cupcake. I was amazed and surprised and couldn’t wait to try the recipe. I am happy to say that by my further surprise  today while perusing pinterest, I found Kristyn of Pretty Kitten’s Kitchen’s Chubby Hubby Bars! I am having a serious chocolate, peanut butter, caramel withdrawal!

I was going to wait until I tried the cupcake recipe to post about it, but now that I have found the bar as well, I couldn’t wait to share the chubby deliciousness.

Review to be posted very soon 😉

Peanut Butter Pudding Cookies

Oh my goodness. Reese’s Pieces are by far one of my favorite candies of all time.   Jocelyn over at Bru Crew Life has put them in a cookie! Now why didn’t I think of that? This recipe for Peanut Butter Pudding Cookies infuses the flavors of peanut butter, chocolate chips, vanilla pudding, honey, and banana chips into a little piece of heaven. I can’t wait to try these.

Knock You Naked Brownies were at the top of my try it list for this weekend, but I think they were just selfishly bumped by this recipe. Even though I love Reese’s Pieces, I often forget about them and  I think that is why they are such a special treat for me. I want some now..lol.

Peanut Butter “Cup”Cakes

I stumbled upon this recipe and it looks so good I just had to share. Who doesn’t love peanut butter and chocolate anyway, right?

I would like to thank Kendra for her craving for chocolate and peanut butter together that inspired this recipe. I can’t wait to try it. The cupcake recipe and the peanut butter frosting recipe are located here.

More Recipes

Chocolate Covered Peanut Butter Cheesecake Pops

Ingredients

Cheesecake:

  • 1 1/2 cups dark brown sugar
  • 1 1/2 pounds cream cheese, at room temperature
  • 1/2 cup heavy cream
  • 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups creamy peanut butter

Chocolate:

  • 5 tablespoons vegetable shortening
  • 12 ounces semisweet or bittersweet chocolate chips

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into

1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

This is an original Food Network recipe. How cute are these?

More Recipes