Wednesday, September 19, 2012

1
Peanut Butter Pecan Cheesecake


My recipe consists of a Peanut Butter Cheesecake combined with a Pecan Shortbread Crust and Whipped Cream Topping.

Ingredients:

    Pecan Shortbread Crust:
  • 1 1/3 cup pecan shortbread cookie crumbs - about 1 (5.0 oz. pkg.)
  • 3/4 cup chopped roasted pecans
  • 2 Tbsp. sugar
  • 1 Tsp. cinnamon
  • 3 Tbsp. unsalted butter, melted

    Filling:
  • 2 pkgs (8oz.) cream cheese, softened
  • 1 cup peanut butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract

    Topping:
  • 2 oz. cream cheese - softened
  • 1 1/2 tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy whipping cream


Directions:

- Preheat oven to 325°F.
- Wrap the outside of a 10" springform pan with heavy duty foil. My pan happens to be in a heart shape, but you can also use a round shape pan.
    Crust:
  1. Pulse shortbread cookies in a food processor or place cookies in a plastic bag and crush using a rolling pin.
  2. Combine cookie crumbs and other dry ingredients in a small bowl. Stir in melted butter and mix using a fork.
  3. Press into bottom of pan.
  4. Bake 15 minutes or until edges are lightly browned; remove from oven, let cool.

    Filling:
  1. Beat cream cheese and sugar for one minute until smooth.
  2. Add peanut butter and beat until just combined.
  3. Add vanilla and eggs; one at a time. Beat until blended.
  4. Poor mixture over crust.
  5. Place springform in a large shallow roasting pan. Add enough hot water to cover pan half-way.
  6. Bake 55-60 minutes or until top is golden brown.
  7. Remove pan from water bath. Remove foil.
  8. Cool on wire rack at room temperature for about 2 hours.
    Topping:
  1. Mix first 3 ingredients and beat at low speed until blended.
  2. Slowly add whipping cream and increase speed to medium-low.
  3. Increase speed to just medium; beat until firm peaks form.
  4. Swirl topping over cheesecake.
  • Cover cheesecake and refrigerate until chilled, at least 6 hours or overnight.

  • To serve, cut into wedges and garnish with chopped toasted pecans.


  • Creamy peanut butter and rich sweetened cream cheese are delicious on their own, but when combined with a pecan shortbread crust for this cheesecake, they add up to something even more wonderful. Enjoy it!!!

    HAPPY FALL!!!
    Linking to:

    Today's Creative Blog
    debbie-debbiedoos

    Thursday, September 13, 2012

    28 FALL Leaf Wreath


    The crisp AUTUMN days are here!!! FALL is my favorite season of the year. I love the vibrant earthy colors and the decorations that transform any home into a Bountiful Harvest. 

    I love the Rustic look of Burlap. To celebrate the Season I decided to create a Leaf Wreath to dress up my front door for welcoming FALL. I combined a Straw Wreath, Burlap and Fall Fabrics to create my wonderful and simple Fall wreath.

    Here is what you will need to make this wreath.....
     
    Materials:
    • 14" diameter Straw Wreath
    • Burlap
    • Fabrics - I purchased five different Fall prints; 1/4 yard each
    • Fusible Fleece - purchased at Joann's Fabrics
    • Leaf Pattern
    • Tracing Paper
    • Hot glue gun and glue sticks
    • Natural Raffia
    • Sharp pair of Scissors
    • Sharpie
    Directions:
    1. Cut Burlap into long strips. I cut 4 strips measuring approximately 36" each.
    2. Wrap wreath with Burlap strips. Tack with hot glue gun as you wrap strips around the wreath.
    3. Fuse Leaves:
    4. Cut fabric in half, measuring approximately
      9" x 21". You should be able to fit 5 leaves on each panel. Save the second panel for other projects.
    5. Following manufacturer's instructions; fuse fleece to wrong side of each fabric panel.
    6. Trace and cut your Leaf Pattern. Use the pattern to trace it on the fused side of the fabric. I used a sharpie to trace the leaf pattern. Cut fused leaves inside the tracing lines.
    7. I cut 25 leaves (5 of each fabric panel).
    8. Assembly:
    9. Starting at the center top of the wreath, begin attaching the fused leaves using the hot glue gun; overlapping them as you go.
    10. Continue adding all the leaves until the wreath is completely covered.
    11. Gather several lengths of Raffia and tie to form a Bow. Trim ends and glue to the wreath's bottom section.
    And here it is.... my colorful FALL wreath is ready to be displayed.
    I hope you give this tutorial a try.

    HAPPY FALL!!!!


    Linking to:

    Visit thecsiproject.com

    Today's Creative Blog
    debbie-debbiedoos

    Beyond The Picket Fence




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