GIVEAWAY! Creamy Peanuts from Sugar Dreams bakery

Made from scratch by Stacie of Sugar Dreams Bakery, these Creamy Peanut candies could be yours! Creamy Peanut Butter and Merckens Chocolate combine to make a wonderful little taste treat for peanut butter lovers, and I'm drooling just typing the description.

I haven't had the chance to try these little bits of peanut buttery goodness yet, so I'm going to let the winner of this giveaway write a review and post it here.

Here's how to enter:
1. You must have a U.S. mailing address and be willing to provide it in the event you are the winner.
2. Visit Sugar Dreams Bakery and look at the mouth-watering assortment of treats. Then come back here and leave a comment telling why you should be the person to guest post this review.
3. Get a second entry by posting about this giveaway on your blog, linking to this post and to Sugar Dreams Bakery, and leave a second comment here with the URL of your post.
4. Get another entry by making a purchase from Sugar Dreams Bakery, and posting a separate comment here with the transaction number.
5. Comments will be accepted through October 28, 2008.
6. On October 29 I'll use the randomizer to select a winner, and notify you via email or comment on your blog. Make sure that there is a link to your Blogger profile, blog, or email address with your comments.

The Mystery Photo Was . . .

Peanut Butter & Chocolate Tapioca Pudding! Congrats to Reeni who had the first correct answer. Go check out the beautiful pumpkin cakes on her blog--they look delicious.

I seem to crave comfort food in the fall, and this fits the bill.


Ingredients
1 egg, beaten
1/3 c. sugar
3 TBSP Minute Tapioca
3 c. skim milk
2 squares semi-sweet baking chocolate
1/2 c. peanut butter
1 tsp vanilla

Mix egg, sugar, tapioca, and milk in a large microwavable bowl. Add chocolate and peanut butter but don't try to mix. Let bowl stand for 5 minutes. Microwave on high for 2 minutes; stir. Repeat microwaving and stirring until the mixture comes to a full boil. Stir in vanilla and refrigerate.

You can also cook this on the stove over medium heat, stirring constantly until it comes to a full boil.

Peanut Butter and Chocolate Cheesecake

Mr. Peanut Butter's birthday was last weekend, so the kids and I made him a peanut butter and chocolate cheesecake. I wish I could share a photo of it with you, but the cheesecake disappeared before I could get the camera set. Yes--it was that good! I'll share my recipe, but you may want to make two of them. Seriously. You've been warned.

Ingredients
2 8-oz pkg cream cheese
3/4 c granulated sugar
3 eggs
4 squares semisweet baking chocolate
1/4 tsp. vanilla
1/4 c peanut butter*
1-1/2 tbsp flour
1/4 c milk
1 prepared graham cracker or chocolate pie crust

Preheat oven to 350°F.
Mix one package of cream cheese, 1/4 cup sugar, and vanilla until blended. Add 1 egg and mix. Melt chocolate squares and stir into batter. Spread evenly in bottom of prepared pie crust.
In a separate bowl, mix the other package of cream cheese, 1/2 cup sugar, the peanut butter, and the flour until blended. Add 2 eggs and mix well. Stir in milk. Pour evenly over chocolate layer.
Bake for about 40 minutes or until the center is set.
When cool, garnish with chopped peanut butter cups, bits of chocolate bars, chocolate syrup, or whatever strikes your fancy.

* I always use a bit more for extra peanut buttery goodness

You'll Never Want Plain French Toast Again

I found this recipe at Rachael Ray. It is amazing! Pretty easy to put together, and definitely worth the effort. Next time you want to impress someone at breakfast, serve this. If they're not impressed, they probably weren't worth impressing anyhow.

Stuffed French Toast

Ingredients

• 2/3 cup jam or jelly
• 1/2 cup milk
• 3 large eggs
• 2 tbsp sugar
• 1 tsp vanilla extract
• dash salt
• 1/2 cup peanut butter
• 8 slices bread
• 1/4 cup mini chocolate chips
• 1 tbsp butter
• whipped topping

Mix the jelly and 3 tbsp water. Heat until smooth and warm, stirring occasionally. Set aside, but keep warm.

Mix milk, eggs, sugar, vanilla, and salt with a wire whisk. Transfer the mixture into a shallow bowl.

Spread each slice of bread with about 1 tbsp peanut butter. Sprinkle the chocolate chips over 4 slices, and top with the remaining slices of bread (peanut butter sides down).

Soak the sandwiches one at a time in the milk and egg mixture. About 5 seconds should do it, and depending on how large your bowl is, you may need to turn the sandwiches to soak the other sides.

Melt 1/2 tbsp butter in a skillet over medium-high heat. Add 2 sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches.

Serve with the whipped cream and jam syrup.

Iced Peanut Butter Cup Coffee

I've had something similar but hot in a local coffee shop, but it is too hot to experiment with hot coffee recipes. This blended coffee freeze is one of my favorites:

Put 2 double shots of espresso or really strong coffee into a blender. Add a handful of large ice cubes and enough milk to cover them (about a cup). Add 2 tablespoons of peanut butter. Pour in an ounce each of chocolate and caramel syrups. Blend until the ingredients are evenly mixed, pour into your favorite cup, and if you're feeling a bit indulgent add a plop of whipped cream.


Dunkin' Donuts is sending out free coffee samples--click the image to get yours and enjoy your first Iced PB Cup Coffee on me!