Eat The Plate - Blog
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You remember the moments, the smells, the laughs that come with it and that starts to stitch together the fabric of who we are. Dropped out of the real world to study Culinary Arts in 2003 and have never looked back. Will also travel for food... #Beenthereatethat
Happily married with 6 children makes meal time a never ending adventure! Trying to show that life is more that basic spaghetti and Pe
22/01/2025
Took the smoked queso and pork roast and made enchiladas. Made the sauce from scratch using dried ancho chilis, salt, brown sugar and corn starch. Then let the queso and smoked pork get all happy in our new crock pot. Then wrapped it, sauced it, cheesed it and baked it til
21/01/2025
To create a balanced , combine savory elements like cured meats, cheeses, and olives with sweet items like fresh fruit and chocolate. This variety offers a delightful contrast of flavors, appealing to different taste preferences.
20/01/2025
Happy ! We're celebrating with a make your own popcorn bowls! We got lots of great and fun snacks from and got out the trusty air popper. Now to watch on
24/06/2024
Can someone make me this? I dont have the time right now.....
No-Bake Peanut Butter Cheesecake
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the filling:
2 cups heavy cream
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup Reese's Pieces candy
For the topping:
1 cup heavy cream, whipped
1/4 cup powdered sugar
1/2 cup mini chocolate chips
1/2 cup Reese's Pieces candy
1/2 cup assorted mini chocolate candies
Chocolate syrup for drizzling
Instructions:
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Fold in the mini chocolate chips and Reese's Pieces candy.
Pour the filling over the chilled crust and spread evenly.
Add the Topping:
In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
Spread or pipe the whipped cream over the top of the cheesecake filling.
Sprinkle the mini chocolate chips, Reese's Pieces candy, and assorted mini chocolate candies on top.
Drizzle with chocolate syrup.
Chill and Serve:
Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Before serving, remove the sides of the springform pan.
Slice and enjoy!
