I have just made up a new rule for our house. Buy tickets for my son Adam and his wife Megan to come home for every one of my birthdays. They live in Denver. I think it is a brilliant idea! They arrived on Friday morning and got to stay until Sunday evening. It was a fast weekend but FUN! When my husband John hears that I have made up a new house rule he usually says....what now! He likes this new rule!
While they were here my daughter-in-law Megan and a friend drove down to Wichita for their friend Nicole's baby shower. She is expecting twins. Megan took some photos and then I took some photos of the baby favors that she brought back from the shower. I want you to see everything because it might give you some ideas for putting on your next baby shower. It looked like a wonderful baby shower.
|The cutest diaper cake that I have ever seen!|
Peanut Butter Buckeye Brownie Cheesecake
Prep: 45 minutes Bake: 28 minutes Chill: 4 hours
One 19 1/2 ounce package brownie mix
3/4 cup hot fudge-flavored ice cream topping, warmed
Two 8 ounce packages cream cheese, softened
1 1/2 cups crunchy peanut butter
One 14 ounce can sweetened condensed milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 chocolate covered peanut butter cups, chopped
2 tablespoons chocolate flavored syrup
1. Prepare brownie mix according to package directions, using the 9" x 13" pan option. Cool in pan on a wire rack. Cut into bars. Press three-fourths of the brownies into the bottom of a 9 inch springform pan to form a crust. Spread with fudge topping; set aside. Crumble remaining brownies; set aside.
2. In a large mixing bowl, beat cream cheese and peanut butter with an electric mixer on medium speed until just combined. Add sweetened condensed milk; beat until just combined. In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into cream cheese mixture.
3. Spread half of the cream cheese mixture over the hot fudge topping. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining cream cheese mixture over the brownies. Top with the reserved 1/2 cup whipping cream mixture. Sprinkle remaining brownie crumbles and chopped peanut butter cups over the top. Drizzle with chocolate syrup. Cover and chill the dessert for 4 to 24 hours. Makes 16 to 20 servings.