A Thank You and A Mocktail

I wanted to take a second to send a BIG thank you to all of my readers.  I know you are out there.  Even some people I never thought would be reading this blog, I found out actually do.  So thanks to you guys :)  

I made this blended strawberry concoction the other night and it reminded me of a Daiquiri.  Obviously this drink is sans alcohol, but it's still equally delish.  Happy Tuesday everyone!

Frozen Strawberry Lemon-lime Mocktail:

1 can frozen lemonade concentrate
1 can lemon lime soda
2 cups frozen sliced strawberries
the juice of 2 limes
1/2 cup simple syrup (recipe below)


Blend together frozen juice concentrate, strawberries, fresh lime juice and simple syrup.  Add the soda and stir to combine.  Divide between 2 glasses.  If you don't like this drink too sweet I would suggest replacing the lemon lime soda with club soda, or the simple syrup with water.  

To make simple syrup:


In a saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until the sugar is dissolved.  Remove from the heat and allow mixture to cool at room temperature before using.

Top 10 Recipes for your Superbowl Sunday Menu

I hate to say it but the extent of my football knowledge is that a touchdown is worth 6 points.  You'd think I'd know more, considering I grew up with a father who played and coached football, and a younger brother who played as well.  I danced with my high school dance team during half time, and all my friends and family (even my mother!) love football.

But I never understood how downs work.  1st down, 4th down.  You may as well be speaking German to me.


Regardless of my knowledge, or lack thereof, for football, I do love Superbowl Sunday.  I like the half time show, and I always root for whoever my dad is rooting for, which will be the Giants.  No offense but any love I did have for the Patriots went out the window when Tom Brady married a Victoria Secret model.  I mean really?  You crushed all of our dreams of ever being a football wife Tom Brady.


Oh another great thing about Superbowl?  The food. Duh.  Or else you wouldn't be hearing from me right now.  I was thinking of what I like to make/eat and here is my list of what I'll be making and I think all of you should too.


Spinach and Artichoke Dip
Caramelized Onion Dip 
Jalapeno Popper Dip
Party Cheese Bread
Sweet and Sour Drumettes
Cheese Stuffed Meatball Sliders
Steakhouse Pizza
Maple Bacon Popcorn
Rootbeer Floats
Beer Marshmallow S'mores


I've provided the links for those recipes that are not my own.  Please check out those sites!  They have some delicious recipes, in particular the ones I have listed.  My recipes for the rest of the Superbowl menu can be found below! 


What are your Superbowl plans?  What team are you rooting for?  What kind of dishes does your family/friends love to make?  I'd love to hear from you guys! :)

Spinach and Artichoke Dip:

1 8oz. package cream cheese, room temp
1 9oz. package artichoke hearts (you can get jarred or canned or frozen, just be sure to drain them off, and rinse them if they are marinated)
1 10oz. package frozen chopped spinach, thawed and drained well
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 garlic cloves
6 basil leaves
1/2 tsp salt
1/2 tsp pepper


In a food processor combine all ingredients except the mozzarella cheese.  Blend until well combined then pour mixture into a 2 quart baking dish.  Top with the mozzarella cheese (and a little more Parmesan, why not?).  Bake at 375 for 25-30 minutes until cheese is bubbling and golden brown.  Serve with toasted rustic bread slices.


Caramelized Onion Dip: 

1 tbs olive oil
1 large onion, thinly sliced
1/2 cup mayonnaise
1/2 cup sour cream
1 8oz. package cream cheese, softened
2 tsps Worcestershire sauce
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 tsp black pepper
1 whole scallion, thinly sliced


Saute onion slices in oil over medium heat for 5-7 minutes, until they begin to brown, then stir in 1/4 cup water and scrape up brown bits from the bottom of the pan.  Turn heat down to low and cook for 30-35 minutes, stirring occasionally until onions are golden brown.  If pan looks too dry at any point, add a tablespoon of water.  Let the onions cool.  In a mixer, combine all of the remaining ingredients and beat until smooth.  Stir in the reserved onions and 1/2 of the chopped scallions.  Transfer to a serving dish and top with remaining scallions.  Serve this dip with Kettle style potato chips.  So delish.


Party Cheese Bread:
1/2 cup melted butter
2 tbs lemon juice
2 tbs whole grain mustard
1-1/2 tsps garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 pound round loaf of sourdough bread
1 pound Monterrey Jack cheese, cut into thin slices


In a small bowl combine all ingredients but bread and cheese.  Then cut the bread diagonally into 1 inch slices to within 1/2 inch of the bottom of the loaf.  Repeat cuts in opposite directions.  Arrange the cheese slices into the cuts then drizzle butter mixture over the bread.  Wrap the load in foil and place on a baking sheet.  Bake loaf at 350 for 15 minutes.  The uncover and bake for another 10 minutes until the cheese is melted.  Cheese and carbs are good my friends.


Sweet and Sour Drumettes:
2 pounds chicken drumettes
1 tbs olive oil
2 tbs unsalted butter
1/2 cup BBQ sauce
1/4 cup French dressing
1 tbs red wine vinegar
dash of hot sauce


Season chicken with salt and pepper.  Brown chicken in oil over medium heat for about 3 minutes on each side.  Do this in batches if you have to so you don't overcrowd the pan.  Transfer browned drumettes to a baking dish.  Combine butter, BBQ sauce, dressing, vinegar and hot sauce.  Microwave until butter is melted then pour sauce over chicken.  Toss chicken to coat evenly.  Bake for 15 minutes.


Cheese Stuffed Meatballs:

1 pound ground beef
1 pound ground spicy Italian sausage
2 eggs
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp pepper
1 onion, grated
1 jar Marinara sauce (about 2 cups)
1/2 pound smoked cheese, such as Gouda or mozzarella, diced into chunks

Combine all ingredients minus the cheese and marinara.  Form 24 meatballs.  Next grab a meatball and with your finger push into the meatball and make a small indentation.  Place a piece of cheese, then roll meatball around the cheese to cover it.  Do this to all 24 meatballs.  Next place all meatballs into a baking dish and cover with Marinara sauce.  Bake for 30 minutes at 400 degrees. Serve with more cheese on top, if desired.





Maple Bacon Popcorn:
4 strips bacon
2 tbs unsalted butter, plus more as needed
1/2 cup popping corn
1/4 cup maple syrup
salt, as needed


Cook the bacon in a pan over low heat until browned on both sides.  Transfer onto a paper towel, reserving the remaining fat.  When bacon is cooled then crumble it into pieces and set aside.  Pour the bacon fat into a 3 quart saucepan with a tight lid, heat on high and pour in the corn.  Shake the pan.  Once it starts to pop quickly, lower the heat to medium until the popcorn is pushing at the cover.  Turn to low heat and let the remaining kernels cook.  Melt the butter int he microwave.  Pour the popped corn into a bowl and drizzle with the maple syrup and butter, add the bacon, and sprinkle on salt to taste.  This sweet and bacon-y popcorn will be inhaled, I promise.


Rootbeer Floats:
2 liter of A&W Rootbeer or Cream Soda
2 quarts vanilla bean ice cream


Scoop ice cream into glasses.  I usually do 2 per glass.  Then top with soda. 

Frozen Hot Chocolate

I LOVE hot chocolate.

When I say love, I mean a true and undying love.  A love that can never be broken.

If you would have asked me before tonight, I would have said I love hot chocolate more than my boyfriend.  But since he just proposed, and is now my fiance, I guess he can take first prize over the hot chocolate.

When I saw this recipe on the tasty kitchen blog I knew I had to make it.

This recipe takes a little time, and I typically can't stand recipes that involve a double boiler.  But my friends, this recipe is so worth it.  I would never lead you astray!  Please try this, and become as hooked as me.  I'm your pusher, and you will be the next junkie in line for this hot chocolate.


Frozen Hot Chocolate:
Adapted from the Tasty Kitchen Blog

3 tbs sugar
3 tbs hot cocoa mix
3 tbs unsalted butter
1/3 cup dark chocolate chips
1/3 cup white chocolate chips 12 fluid ounces evaporated milk
4 cups ice
Toppings such as whipped cream, chocolate sprinkles, or mini marshmallows


Combine sugar, cocoa mix and butter in the top of a double boiler that is set over gently boiling water.  Stir until melted and a smooth paste forms.  Next add the chocolate chips and melt.  Add 1/2 cup of the evaporated milk, whisking until all combined and smooth then remove from heat.  Allow the mixture to cool at room temperature.


Once base chocolate mixture is cooled, add it to a blender with the remaining evaporated milk and the ice cubes.  Blend until smooth.  Divide between two glasses and top with whatever you like.  I like a drizzle of cream and chocolate sprinkles.

Red Velvet Whoopie Pies with White Chocolate Buttercream Filling

A couple posts back I was talking about one of my professors and how I wanted to make him something tasty as a thank you for writing me a letter of recommendation.

 Well, this post is about another awesome professor who had also written me a letter.  This woman is probably the busiest person that I know of.  She wrote over 40 letters of recommendation for different students.  Now I have had professors tell me no, because they have reached their limit and wouldn't be able to get all of the letters completed on time.  THIS professor however, never says no.  Even when maybe she should.  I appreciate her and the time she gives us.  

When I was getting ready to take her some treats I heard through the grape vine that she was sick and unable to eat solid foods.  Brownies in hand, and unsure what to do, I decided to take them home, and wait another week before taking her something else, hoping that by then she could eat it.  I decided to make her something softer, and chose to make whoopie pies; little cake like cookies sandwiched between a creamy filling.  When I took them to her on Tuesday she was so surprised and luckily was able to eat soft foods.  Yay!  I hope you enjoyed them Dr. J and thank you for all you have done for me!

Red Velvet Whoopie Pies with White Chocolate Buttercream Filling:
 Adapted from Paula Deen


2 cups flour
2 tbs cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
1/2 cup milk
2 tbs red food coloring (I used only one, but if you want them to be more red, then use 2)


In a stand mixer fitted with a paddle attachment, cream together the butter and sugar for a minute or two until fluffy.  Add in the vanilla and egg to combine, then scrape down the sides.  Then add the food coloring.  In a separate bowl, sift all of the dry ingredients together.  Then add a third of the dry ingredients, then half of the milk.  Then another third of the dry ingredients, then the rest of the milk.  Finish with the last of the dry ingredients.  Don't over mix, just make sure everything is incorporated then turn mixer off.


Scoop out the batter using a 1-inch ice cream scoop and place on a baking sheet lined with parchment paper.  Make sure to space the cakes out because the batter will spread slightly while baking.  Bake for 7-10 minutes at 375 degrees.


For the filling:


I believe traditionally whoopie pies have a marshmallow filling but I decided to make a white chocolate buttercream.  Here are recipes for both.  


White Chocolate Buttercream:
8 tbs butter, room temperature
1/2 cup white chocolate chips, melted
2-1/2 cups powdered sugar
1 tbs cream
1 tsp vanilla


Mix butter and powdered sugar together until combined.  With the mixer on low, slowly add in the melted white chocolate and then vanilla.  Scrape down the sides of the bowl then turn the mixer back on.  Add 1 tbs of cream or milk.  If you want you can add a little more cream or milk to get the desired consistency that you want.  Next take a red velvet cake, spread filling on the bottom, then sandwich with another cake.  

Marshmallow filling:
1/4 cup butter
4 oz. cream cheese
7 oz. marshmallow creme


Mix butter and cream cheese together until well combined then add the marshmallow creme.  Assemble sandwiches.

Spicy Taco Chili

"Time passes.  Even when it seems impossible.  Even when each tick of the second hand aches like the pulse of blood behind a bruise.  It passes unevenly, in strange lurches and dragging lulls, put pass it does.  Even for me." --Stephenie Meyer

I guess you could say that is how I've been feeling lately.  This time of year is so cold and drab.  I find that motivation to do anything besides hibernating is slim.  I just want to curl up in a warm blanket and feel comforted by it wrapped around me.  Thinking of home, and my mom and dad as I drift off to lala land.  It's hard being away from them.  

I miss running up the stairs from my bedroom to see my dad reading the paper, his outfit completely disregarding the weather outside.  It does not matter what time of year it is, he wears shorts, a T-shirt and tennis shoes, and a ball cap.  My mom trying to walk into the kitchen, and finding it difficult with 4 dogs jumping around her.  Waiting for their breakfast.  The littlest one being my Charlie Brown.  My little cuddler.  My boy I had to leave behind when I left home for the big city.  I miss his curly tail and cute little face.  He looks like a lion cub with that big mane around his head.  Oh Chachi...Joni really does love you.

 A bowl of anything warm is the best kind of comfort food.  It can be soup, homemade chicken and noodles (my childhood favorite), or chili.  My mom makes taco chili that is delicious with tortilla chips dunked into it.  My version is a little more spicy, but just as delicious.  Hot and spicy chili with sharp cheddar, a dollop of sour cream that cools and tames the spice ever so slightly, and a big pile of salty tortilla chips to dunk into this comfort concoction.

Spicy Taco Chili:

2 pounds ground beef
1 28 oz. can Rotel diced tomatoes with green chilies
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can corn, drained
1 can tomato sauce, vary the size you want depending on how soupy you want your chili, I used the small can
1/4 cup tomato paste
2 tbs chili powder
1 tbs oregano
1 tbs cumin
2 tsp minced garlic
salt and pepper to taste

Toppings:
sour cream
shredded cheese
diced onion
tortilla chips 

In a large pot, brown the ground beef and cook through.  When its browned, drain some of the grease off.  Then in goes the rest of the ingredients.  Stir to combine, then cover with a lid and allow to simmer for 15 minutes.  Ladle into bowls and add whatever toppings you like.  The ones I listed above are what I like, but feel free to top with whatever tastes good to you.

Chewy Peanut Butter Granola Bars with Coconut and White Chocolate

I love people that have a sense of humor.  These people can usually make others laugh, and more importantly can laugh at themselves.  The kind of person who doesn't hold back their chuckle, but instead lets that unmistakably genuine and jolly laugh out without a care.  I also love people who enjoy FOOD.  Being that I have a food blog, obviously I can appreciate a person who has a hunger for delicious things, and isn't afraid to help themselves.

Now, one of my professors definitely fits the criteria for an awesome sense of humor.  He often tells us funny stories in class and his smile is very kind and genuine.  As far as loving food is concerned, I am not really sure on that.  However, he ALWAYS has one of those peanut butter granola bars, and is crunching away on it before classes gets rolling.  My mom used to buy them.  They are the Trail Mix brand I believe, and they come with two in a wrapper.  They are crunchy and a bit hard, and it doesn't matter how clean of an eater you are, these make a mess.  Crumbs everywhere.

Anyways, I don't know my professors opinion on certain foods, but I know he likes those granola bars.  Recently he wrote me a very nice letter of recommendation for several internships I applied for.  He's also been going through some family hardships, including the passing of a parent, which I cannot even begin to imagine how tough that is.  I have demanded my parents to outlive me. 

I wanted to make this professor something to say thanks, especially considering he wrote my letters while having a lot of other personal things going on.  So I made him some granola bars.

There are several recipes and dozens of variations for granola bars.  I was in the kitchen making these last night, with no recipe in mind, just my teacher and peanut butter.  So here we go.  My version of granola bars.

 Chewy Peanut Butter Granola Bars with Coconut and White Chocolate:

2-1/2 cups oats
1-1/2 cups coconut
1 cup crunch peanut butter
1/2 cup honey
1/2 cup dark brown sugar
2 tbs butter
1 tsp vanilla
2-1/2 cups white chocolate chips
generous pinch of salt

Combine the coconut and oats in a bowl then set aside.  In a sauce pan over medium low heat, combine butter, peanut butter, honey, brown sugar and salt, stirring until melted and combined.  Remove from heat and add the vanilla.  Pour mixture over the oats and coconut, stirring to combine everything well.  Next fold in 1 cup of the white chocolate chips.  

Pour mixture into a greased 9x13 baking dish lined with parchment paper for easy removal.  Press mixture down into the dish then bake at 350 degrees for 15-20 minutes until the edges start to brown.  Let cool at room temperature.

Lift the cooled mixture out of the baking dish and cut into bar sized pieces.  Now you can stop here and eat them...or

you can take the other 1-1/2 cups of white chocolate chips and melt to drizzle over the bars.  Place the bars in the fridge and let the chocolate harden for about 5 minutes.

Thank you Dr. O.

Most Dangerous Cake Recipe

About 5 years ago, my grandmother sent me a recipe for the most dangerous cake recipe in the world.  Why is it so dangerous you might ask?  

Because it takes precisely 5 minutes from start to finish, for this cake.  

Very dangerous indeed...and also very convenient for when that infamous chocolate craving strikes you during the day.  

I've made many variations of this cake...a coffee mug cake, a strawberry mug cake, you name it.  You can really make any variation of this cake, put the ingredients in the mug, and in a few minutes, cake. Magnificent!

My Grandma's Chocolate Mug Cake:

4 tbs cake flour
4 tbs sugar
2 tbs cocoa 
3 tbs chocolate chips
1 egg
3 tbs milk
3 tbs vegetable oil
1 tsp vanilla
2 tbs caramel


Add dry ingredients to a mug and mix well.  Add the egg, oil and milk and mix well.  Add the chocolate chips and vanilla and mix again. Put your mug in the microwave and cook on high for 1 minute.  Pull the mug out of the microwave and add the caramel on top.  It will sink down into the cake on its own so just drizzle it on top.  Cook for another minute in the microwave.  Then EAT! Straight from the mug :) 


This chocolate mug cake is going...

Going...

Gone.

Cherry Pockets

My life has been crazy busy lately.  By the time I finally roll in the house, after its dark outside, all I wanna do is relax.  And most of the time that involves cooking, but sometimes...it's just more of a hassle than I'm willing to handle.  We've all been there.  I don't know how my mother did it.  Teaching all day, running us kids around, then come home and cook us all dinner.  Afterward cleaning up and then helping us with homework, or doing laundry. Man.  Talk about wonder-woman!

My last post was about easy desserts.  Sometimes we just want to have something delicious without all the effort and hours spent in the kitchen.  These little cherry pockets are really easy to make and really good. I think you could even have these for breakfast or brunch, because they have very little sugar and aren't too sweet.  Between the two of us, my boyfriend and I ate one who tray in a day. Yum.

 2 sheets (1 box) puff pastry
1 can cherry pie filling
4 ounces (1/2 package) cream cheese, softened
1/4 cup sugar
1 egg beaten

Work with puff pastry while it is still chilled.  Roll out each sheet and cut into 9 squares.  Combine the sugar and cheese and place a dollop on each puff pastry square.  Top with 2 or 3 cherries.  Brush the edges of each square with egg wash.  Bring all four edges together, and pinch closed.  Then brush each little cherry pocket with egg wash.  Bake at 350 for 15-20 minutes until puff pastry is golden brown.  If you want a little more sweetness, you can make a quick little sugar drizzle with 1 cup powdered sugar, 2-3 tbs of orange juice, and a tsp of vanilla.

5-Minute Dessert Parfait

I'm a big believer in dessert after every meal.  And more often than not, I'm a believer in dessert BEFORE the meal.  Dessert is the best part of dinner.  Why would I want to wait until I'm already full and unable to enjoy it?

 I've been living with my boyfriend for awhile now, and I'm still in that phase where I'm trying my hardest to cook meals everyday.  When I lived alone I could survive on eating Ramen noodles and spoonfuls of peanut butter, shamelessly might I add. I could go a month without stocking the fridge, and lounge around on the weekends without caring if my smell offended anyone.  Living with my boyfriend though...heaven forbid I go one day without showering. Let alone allowing him to see me without my make-up on.  I'm sure These days will pass, eventually.  And I'll feel more comfortable being a little less...well, just a little less.

I've also noticed while living with my boyfriend that it doesn't matter if I spend all day slaving over the stove making him a huge extravagant meal, or just making sloppy joe's from a can.  He likes it all the same, and eats it all the same.  It doesn't even matter if it LOOKS good.  Bun, spoonful of sloppy joe mix, done. The point of my story is, the lightbulb finally went on.  Why spend the time and energy making some fancy looking meal when my guy really doesn't notice anything about it, aside from there being enough for seconds.

I whipped up this dessert parfait for us the other night and it was fun, easy, delicious and it looked good.  Which satisfies my womanly need to make things perfect, and also satisfied my boyfriends belly.  Nothing sweeter than that.

5-Minute Dessert Parfait

1 box instant vanilla pudding mix
2 cups milk
whipped cream
Oreo cookies, crushed

Combine the pudding mix and the milk and beat with an electric mixer for 2ish minutes.  Then spoon some of the pudding into the bottom of two glasses.  Next add whipped cream.  Then add a good sprinkling of cookies.  Then repeat the layers until everything is all used up.  Allow the parfait to sit in the fridge for at least 5 minutes to firm up and chill.  Who says easy can't be delicious?

White Rose Cake

My mom got me some new pastry decorating items for Christmas and I just had to try it out.  This is literally just a box vanilla cake, but I did make the icing.  It is a vanilla buttercream, so delish and perfect for piping and decorating!

Make any cake you want, following the box directions.  Let cool at room temperature completely before you even think about frosting!

Vanilla Buttercream:

1 stick unsalted butter, room temperature
1/4 cup milk, room temperature
5 cups powdered sugar, sifted
1-2 tsps vanilla

It's really important to 1. have room temperature ingredients, and 2. sift the powdered sugar.  It makes for a super smooth frosting.  Mix butter, milk and vanilla in a mixer then slowly add sifted sugar. Spread a thin layer of frosting around the cake, just so after you make the roses, any holes will not show cake.  Scoop rest of the frosting into piping bag fitted with a 1M star tip.  To make the roses it is really simple. Just start swirling tip in a circle to desired size.  Then do another layer. Easy as that!

Strawberry and Spinach Salad

It's the beginning of the new year and everyone is on a healthy food and exercise kick.  I find new years resolutions are hard to keep.  At least for me they are.  I normally don't find salads to be very satisfying.  At least not on their own.  Alongside some soup and a big hunk of bread, then it's not so bad.  I made this salad with some grilled chicken breast and it was really light and tasty lunch.

 The dressing is both sweet and tangy.  It tastes so good with the strawberries and is super easy to make.  Here it is.

Apple-Poppyseed Dressing:

1/4 cup cider vinegar
1/2 cup olive oil
1/2 tsp Worcestershire sauce
1/2 cup sugar
2 tbs sesame seeds
1 tbs poppy seeds
1 1/2 tsp minced onion


Add sugar, vinegar, Worcestershire sauce and minced onion to a blender.  With the blender running on low, slowly drizzle in the olive oil until mixture is mixed and becomes a little thick.  Stir in the sesame and poppy seeds, then drizzle over baby spinach and sliced strawberries. 

Home-made Peanut Butter Cups

2011 was filled with many adventures for me.  I started my second year of grad school, I met my current boyfriend and the absolute best guy (aside from my dad and brother) that I've ever had in my life. I am so thankful we were brought into each other’s lives!  He is silly, funny, caring, smart, HANDSOME, and he loves me. I feel like a really lucky girl to have someone who feels that way about ME...little ol' stubborn, clumsy, sensitive me.  

I also started my blog *yay*, turned *gulp* 26, met some new friends, and got in touch with old ones.  I've learned a lot about people, cooking, life, and most importantly, I've learned more about myself. 
 

I couldn't think of a better way to ring in the New Year, than by doing so with chocolate.  Peanut butter is no stranger to chocolate.  It's a combination that not only works well together, it tastes amazing.  I love Reese's peanut butter cups, but I wish they had MORE chocolate.  I feel like the chocolate to peanut butter ratio isn't exactly equal.  So I made my own chocolate cups that are big and thick with chocolate, and then filled them with a light and creamy peanut butter mousse.  Yummy.

For the Chocolate Cups:

1 heaping cup of semisweet baking chocolate, melted

This makes approximately 6 chocolate cups.  Take a muffin tray and line 6 of the spots with foil.  Spoon equal amounts of the chocolate into each section.  Then with the back of a spoon, evenly distribute the chocolate around the bottom and sides of the muffin tin.  Place the tray in fridge and allow the cups to set for about an hour.  Next, carefully remove the foil from around the chocolate cup.  Then place the cup into a muffin paper just for easy handling.  Then place the chocolate cups back in the fridge while you prepare the mousse.

For the Peanut Butter Mousse:

8 ounces cream cheese, room temperature

1 cup creamy peanut butter

1/4 cup granulated sugar

2.3 cup heavy cream

1/4 tsp vanilla extract

 Cream together the cream cheese, peanut butter and sugar until soft and fluffy.  Then whip together the vanilla and heavy cream until stiff peaks form.  Then with a spatula, very gently fold the whipped cream into the peanut butter mixture.  Remove the chocolate cups from the fridge, and then transfer the peanut butter mousse to a pastry bag fitted with a large star tip.  Pipe the mousse into each cup.  You will probably have a little extra mousse left over, but don't fret. Just eat it with a spoon! Or make extra chocolate cups if you wish.  Refrigerate the cups for at least 30 minutes before serving.