I LOVE REESE'S DAY: The Reese's Cookie

Today is I Love Reese's Day! And, I do love Reese's! Who doesn't? So to celebrate I Love Reese's Day, mix up a batch of Reese's Cookies. I especially love this recipe for "The Reese's Cookie: CHOCOLATE & PEANUT BUTTER CHIP COOKIES because I found it on a Retro Reese's Ad.

REESE'S PEANUT BUTTER NO-BAKE PIE: National Pie Day

Today is National Pie Day! I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup unsalted butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

FROZEN REESE'S BANANA POPS

If you're like me, you love Reese's Peanut Butter Cups. The combination of milk chocolate and rich sweet peanut butter can't be beat! I consider Reese's Peanut Butter Cups a comfort food.

I love this Vintage Ad for Frozen Reese's. I always keep my Reese's in the freezer. Want to take it a step further? Following is a great recipe for Frozen Reese's Banana Pops from Melissa Roberts on Real Simple. Frozen Reese's is a treat in itself!

Frozen Reese's Banana Pops

Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.

Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

OMG! You'll love these!

Reese's Peanut Butter Cup Cheesecake: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups? Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for today's recipe for I Love Reese's Day is a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I usually leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

Reese's Peanut Butter Cup Cheesecake: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups?  Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And, here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  

Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for I Love Reese's Day, here's a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on a recipe from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I often leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter, and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

Reese's Peanut Butter No-Bake Pie: National Pie Day

Today is National Pie Day! I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

CHOCOLATE & PEANUT BUTTER CHIP COOKIES: Reese's Peanut Butter Chips Retro Ad with Recipe

Here's a quick and easy Cookie addition to your holiday cookie line-up -- or any time! I love Vintage and Retro Food Ads with recipes, and this one is for Reese's Peanut Butter Chips. So many ways to use them. I especially love this recipe for "The Reese's Cookie: CHOCOLATE & PEANUT BUTTER CHIP COOKIES".

FROZEN REESE'S BANANA POPS: Frozen Reese's Peanut Butter Cups

If you're like me, you love Reese's Peanut Butter Cups. The combination of milk chocolate and rich sweet peanut butter can't be beat! I consider Reese's Peanut Butter Cups a comfort food.

I love this Vintage Ad for Frozen Reese's. Want to take it a step further? Following is a great recipe for Frozen Reese's Banana Pops from Melissa Roberts in Real Simple. Frozen Reese's is a treat in itself!

Frozen Reese's Banana Pops

Halve 2 bananas crosswise. Insert a wooden stick into each piece; freeze the bananas and 4 Snack Size Reese’s Peanut Butter Cups (21 grams each) for 2 hours.
Chop the frozen candy. Coat the frozen bananas in 6 ounces melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.

OMG! You'll love these!

REESE'S PEANUT BUTTER NO-BAKE PIE: I love Reese's Day!

Today is I Love Reese's Day. Who doesn't?  I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

Easy Peanut Butter Cookie Cups

Here's an incredibly easy recipe from Nestle for Peanut Butter Cookie Cups. These are really delicious. Great for last minute treats for the holidays.

Easy Peanut Butter Cookie Cups

Ingredients 

1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough 

24 mini peanut butter cups, unwrapped 

Directions

Preheat oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup. 

Press down centers of each piece of dough to create a well in each cup. Place a peanut butter cup into the center of each well. 

Bake for 12-15 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).

REESE'S PEANUT BUTTER CUP CHEESECAKE: I Love Reese's Day!

Don't you just love Reese's Peanut Butter Cups? Here's a great Retro 1950s Ad for Reese's Peanut Butter Cups for I Love Reese's Day. 

And here's a bit of history about Reese's Peanut Butter Cups from The Nibble:  Harry Burnett Reese, a former dairy employee of Milton S. Hershey, was so inspired by Mr. Hershey that he left to start his own candy business. The H.B. Reese Candy Company had some success with Johnny Bars and Lizzie Bars (caramel-like molasses and coconut candy) and also had its share of adversity. 

By the mid-1920s, it was manufacturing a product made with specially-processed peanut butter and chocolate from the local Hershey Chocolate Company. Introduced simply as peanut butter cups, as its popularity grew the candy became known as Reese’s Peanut Butter Cups. Fast-forward to 1963: Reese returns to Hershey’s when The H.B. Reese Candy Company, Inc. was sold for $23.5 million to the Hershey Chocolate Company (then known as Hershey Foods Corporation).

So for today's recipe for I Love Reese's Day is a recipe for Reese's Peanut Butter Cup Cheesecake from  Peggy Lynn  (March 31, 2005) on Food.com This recipe was originally based on one from the Ruggles Grill in Houston. You will need to cook this cheesecake a bit longer than the original recipe directions (I've made the change for you in the directions). Make sure the cheesecake is cooked through. I also use fewer oreos in the crust or you'll have a lot left over. Adding the peanuts to the crust is a fabulous addition, too! I often leave off the sour cream topping, but I'm including it in the recipe below, in case you want to try! You could always add a chocolate ganache as a topping. Just a thought.

Decorating the top of the cheesecake: I'm a purist, but you can add pieces of Reese's on the top or drizzle with chocolate or sprinkle with peanuts... whatever!

Reese's Peanut Butter Cup Cheesecake

Ingredients

For the Crust
4 cups crushed Oreos
1 cup chopped roasted peanuts
1/2 cup unsalted butter, melted

For the Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1-1/2 cups firmly packed brown sugar
1 cup smooth peanut butter
1/2 cup whipping cream
1 teaspoon pure vanilla extract
12 Reese's Peanut Butter cups, broken into pieces (maybe 4 per piece/your preference?)

(Optional) For the Topping
3 ounces sour cream
1/2 cup sugar

Plan ahead--cheesecake needs to chill for at least 4 hours. 

To Make the Crust
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make the Filling
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F almost 2 hours (check at 1 hour 45--keep checking if not done in 2 hours), or until firm (but slightly springy--it will firm up a bit as it cools) and lightly browned.
Remove from oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan.
Refrigerate for at least 4 hours.

(Optional) For the Topping
Combine the sour cream and sugar and spread on the cheesecake.
Return the cake to the oven for 5 minutes.

Reese's Peanut Butter No-Bake Pie

It's hot this summer, and I'm always looking for easy no bake recipes. I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup sweet butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!