So, here’s the deal.

The Tall Boy is out of town for a few days this week for work…which means that Doodle and I are totally eating pancakes for dinner while lounging around in our pajamas and watching “Chopped” on Food Network.

Does anyone else watch this show? Doodle loves it, although I think the main reason is because the first episode he saw required the use of a hot dog in the appetizer.

I love it because I’m constantly amazed at the dishes people can create under ridiculously crazy time-constraints.  Me, I’d fold under the pressure like like a lawn chair.  Oh, give me a few weeks, and I might be able to come up with some fabulous creation…but given 30 minutes to create an entree using octopus, dandelion greens, aged gouda, and sour trahana, and you’re likely to find me searching for the red wine.  To drink, not to use in the dish.  Because seriously–who uses dandelion greens in anything?  Clearly people waaaaaaaaaay more sophisticated than me.

Anyway, when the Easter Bunny I was out shopping for individually wrapped candies to stuff inside the plastic eggs, he I decided to purchase candies that could be used to make something else after the holiday.  Doodle certainly doesn’t need entire bags of candy, and if it’s sitting around my house, we all know who is going to eat it (hint: me).

If I add it to baked goods, then I can pawn if off on someone else.

And, since I’m a super good wife, I decided to use the Reese’s Peanut Butter cups to make mini-cheesecakes.  Because the Tall Boy really only likes two kinds of desserts: apple pie and cheesecake.

Except…I ate all of these before he left on his trip.

I know, I’m terrible. But in my defense, he doesn’t really care for desserts that much, anyway.

And, can you blame me? =)

Peanut Butter Mini Cheesecakes {with a caramel drizzle}
For the crust:
  • 1½ cups graham cracker crumbs
  • 4 tablespoons sugar
  • ¼ cup (1/2 stick) butter, melted
  • 12 bite-size peanut butter cups
For the filling:
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon almond extract
  • 2 eggs
  1. Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a standard muffin pan.
  2. Combine graham cracker crumbs, sugar and melted butter in a large bowl, until crumbs are moistened. Press crust into bottom of each muffin cup. Put 1 peanut butter cup into the center of each crust.
  3. Beat cream cheese with an electric mixer until fluffy. Add sugar, flour, and vanilla, beating well.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Spoon cream cheese mixture over peanut butter cups and graham cracker crusts.
  6. Bake until just set, about 20 minutes. Allow to cool completely then top with whipped cream and caramel, if desired.
barely adapted from Paula Deen

Have a great Wednesday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love,  Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!