i'm sure we can all agree that the only thing better than one dessert, is two desserts.
in fact, if you don't share this belief than i'm certain we can't be friends. clearly you have judgement issues.
so after being approached to review the new cookbook from fellow blogger, Dorothy Kern, Dessert Mash-Ups: Tasty Two-in-One Treats You'll Adore, i was in, like 110%, in.
from breakfast to late night 'open the fridge door when no one is looking' snacks, this book has you covered for two-in-one treats. pumpkin cheesecake french toast, lemon meringue fudge, chocolate chip cookie toffee bark, and almond joy dip to name a few, you and your taste buds are sure to benefit from these delicious mash-ups.
our household is on somewhat of a football kick as of late. mr handsome and i are both in some fantasy pools (where my team is reigning supreme over his, despite my lack of a running back) so in honour of our love of football, peanut butter, and cheesecake, this dip is the perfect trifecta for an afternoon of sunday football watching with fellow football lovers.
peanut butter cheesecake football dip
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup creamy or crunchy peanut butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 to 2 cups powdered sugar, as needed
1/2 cup semisweet mini chocolate chips
chocolate sprinkles or chocolate chips, for the outside of the football
melted white chocolate or frosting, for the football laces
pretzels, animal crackers, or cookies, to serve
with a hand mixer, cream together the butter, cream cheese, and peanut butter until mixed. mix in the vanilla.
add the powdered sugar, 1/2 cup at a time, and mix until combined. (if you want a stiffer mixture, add the full 2 cups of powdered sugar) mix in the mini chocolate chips.
turn out the mixture onto a large sheet of waxed paper. use you hands to form it into a football shape.
place the waxed paper on your serving plate (it helps if the plate has sides - less mess!) cover in sprinkles or chocolate chips, pressing them into the surface a little so they stick. pull up the sides of the waxed paper to help you press the sprinkles or chips onto the sides of the dip. pipe on the laces using melted white chocolate or some leftover frosting and chill until ready to serve. cut off the excess waxed paper before serving.
store covered with plastic wrap in the refrigerator for up to 5 days.
serve with pretzels, animal crackers, cookies, or a spoon
yields: 4 cups
image and recipe courtesy: dessert mash-ups: tasty two-in-one treats you'll adore