Chocolate Chip Peanut Butter Dip for the Win

Chocolate Chip Peanut Butter Dip
Chocolate Chip Peanut Butter Dip makes a sweet snack for enjoying with pretzels, vanilla wafers, fresh strawberries and ginger snaps.

Twas the day after the Super Bowl and all through the house, not a creature was stirring, not even an Atlanta Falcons fan. Super Bowl Sunday is always a fun day and even though the Atlanta Falcons didn’t bring home the trophy, the 2017 game was no exception. I was pulling for my Georgia boys, but you can’t win them all. What a great game! Congratulations, New England Patriots. Also, did y’all see those performances? Luke Bryan did a fantastic job on our great nation’s National Anthem and Lady GaGa slayed the halftime show.

Kyle, Kurt, Patrick and Chris celebrate Super Bowl 2017 in true Atlanta Falcons style. #DirtyBirds
Kyle, Kurt, Patrick and Chris celebrate Super Bowl 2017 in true Atlanta Falcons style. #DirtyBirds

My husband and I celebrated the biggest football game of the year with great friends at a Super Bowl party in Savannah. On a typical Super Bowl Sunday, I usually spend the day in the kitchen preparing food all day for the big event, so it was nice to be invited to someone else’s home this year to enjoy the festivities. On the Some Kinda Good Facebook page, pre-game, I shared a great recipe for Chocolate Chip Peanut Butter Dip, or what Rachel Ray likes to call Peanut Mousse. I saw the recipe on her show last week and just had to make it. Thanks, Rachel, for the inspiration!

This dip makes a great presentation and is fun to serve with all kinds of interesting dippers. I used fresh strawberries, pretzels, vanilla wafers and ginger snap cookies. Honey Graham Crackers would complement it well, too! On a table full of wings, bread and slow cookers, Chocolate Chip Peanut Butter Dip was a touchdown. Make it for a bridal shower, graduation party, girls or guys night in. Everyone will thank you.

*Note: I got a little excited during my Facebook Live video and actually creamed the peanut butter and cream cheese together first, when I should have mixed the cream cheese and powdered sugar instead, then added the peanut butter. Don’t be like me. Follow directions. Ha! It all worked out in the end. Also, the original recipe calls for 4 teaspoons of salt and I cut it back to 1-2 teaspoons.*

Chocolate Chip Peanut Butter Dip
Ingredients

  • 12 ounces cream cheese, softened at room temp
  • 1 3/4 cup powdered sugar
  • 2 cups peanut butter
  • 1/2 cups mini chocolate chips
  • 2 teaspoons salt
  • 3/4 cup heavy cream, whipped to stiff peaks
  • Strawberries, pretzels, vanilla wafers, ginger snap cookies

In a stand mixer, combine cream cheese and sugar. Add the peanut butter then fold in the chocolate chips, salt and whipped cream. Serve with berries, pretzels and cookies alongside for dipping.

For more great recipes, don’t miss my party food post, homemade Guacamole or Buffalo Chicken Dip.

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A French Dessert, Georgia Style

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Georgia Peach & Wild Blueberry Galette with Orange Mint

Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”

Bake My Glazed Double Chocolate-Pumpkin Bundt Cake This Thanksgiving

Rebekah's Double-Chocolate Pumpkin Bundt Cake
Rebekah’s Glazed Double-Chocolate Pumpkin Bundt Cake is the perfect dessert for holiday celebrations.

Thanksgiving is just two short weeks away and I’ve got a dessert that’s sure to please! My recipe for Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Black coffee adds depth of flavor and canned pumpkin gives the cake a delectably moist texture, making it a wonderful addition to any holiday celebration.

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A recipe is only as good as the quality of its ingredients. For the batter, I used pure vanilla extract from Cozumel, Mexico, that I picked up on vacation earlier this year. I also baked the cake using Hunter Cattle Company’s pasture-raised chicken eggs.

The cake is even better served with coffee.
The cake is even better served with coffee.

Glazed Double-Chocolate Pumpkin Bundt Cake

wpid-1018141628a.jpgIngredients

  • Devil’s Food Cake Mix
  • 1 15 oz. Can of Pumpkin
  • 2 Eggs
  • 1 tablespoon of Pumpkin Pie Spice
  • 1 teaspoon of Ground Cloves
  • 1 tablespoon of good vanilla
  • 2 tablespoons of brewed black coffee
  • 12 oz. bag of semi-sweet chocolate chips
  • 3 tablespoons of flour


Confectioners’ Sugar Glaze

  • 1/2 cup of confectioners’ sugar
  • 1-2 tablespoons of Half & Half
  • 1 tablespoon of good vanilla

Directions
Grease and flour a standard bundt pan. Set aside. Preheat oven to 350. Combine all ingredients, except chocolate chips and flour, together using a mixer until well blended. In a separate bowl, mix flour and chocolate chips. The flour will prevent the chocolate chips from sinking to the bottom of the cake. Add chocolate chips to the Devil’s Food Cake mixture. Pour ingredients into the bundt pan and smooth the top. Bake cake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan, then transfer to a wire rack to cool completely. For the glaze, combine confectioners’ sugar, half & half and vanilla. The consistency should coat the back of a spoon and not be too runny. Using a spoon, drizzle glaze over the top of the cake, allowing it to run down and around the sides. You may not use the entire glaze; just add it until you’re satisfied with the presentation. Serve with coffee any time of day and enjoy! 


Are you baking or cooking something Some Kinda Good this Thanksgiving? If so, and you’d like to share, I’d love to see your photos. Share them with me on social media using #SKGThanksgiving.