Line a mini muffin tray with 10 paper liners. Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full). (Try not to dribble on the sides since it will give your candy a streaked look.)
Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).
2 tablespoons melted coconut oil
4 tablespoons smooth peanut butter
1/2 teaspoon pure vanilla extract
1 packet stevia
10 walnut halves (optional)
Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture. Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves). Return to the freezer and freeze until solid.
Store the treats in the fridge in an air-tight container between layers of wax paper.
2/3 cup heavy or whipping cream, plus 1 tablespoon for brushing
2 ounces bittersweet
or semisweet chocolate
1 cup coarsely chopped walnuts
Preheat the oven to 180°c. Generously butter the bottom and sides of a 9-inch springform pan and an 8-inch square baking pan. Line the baking pan (but not the springform) with parchment or waxed paper, leaving a 1-inch overhang over the sides. Wrap the outside of the springform with aluminum foil, covering the bottom and extending all the way up the sides.
To make the brownies, melt the chocolate with the butter and let cool. In a small bowl, combine the flour and salt. In a large bowl, beat the eggs with an electric mixer on high until light yellow and thick, about 3 minutes. With the mixer still running, gradually add the sugar, then the chocolate mixture and vanilla. Reduce the speed to low and blend in the flour mixture just until it disappears.
Spread 2 cups of the batter in the springform to make the crust and the rest in the baking pan. Bake just until set around the sides, about 10 minutes for the crust and 25 minutes for the baking pan. (The centers will be slightly soft.) Let cool on a wire rack for 1 hour. Leave the brownie crust in the springform. Lift the brownies out of the square pan onto a plate, using the paper hanging over the sides as handles. Cover both the crust and the square of brownies with plastic wrap and refrigerate overnight.
Cut the square of brownies with a serrated knife into 1-inch squares and set aside. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the 2/3 cup of cream just until completely blended. Don’t overmix! Transfer 1 cup of the batter to a small bowl and set aside for the chocolate swirls.
Cover the chocolate brownie crust in the pan with small brownie bites (12 to 16), covering as much of the crust as possible. Use only one layer of brownie bites in order to leave plenty of room for the cheesecake batter. (Eat the rest of the brownies!) Gently spoon the white batter over the brownie bites.
Now make the chocolate swirls. Melt the chocolate and stir into the reserved white batter until completely blended. Using a teaspoon, drop the chocolate batter on top of the white batter, pushing it down slightly as you go. Using a thin, pointed knife, cut through the batter a few times in a swirling “figure 8” design, just until chocolate swirls appear.
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top of the cake has golden and dark chocolate swirls, about 11/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, at least 4 hours or preferably overnight.
To serve, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Brush the remaining 1 tablespoon cream in a 1-inch border around the top edge of the cake (this helps keep the nuts in place). Sprinkle the walnuts over the cream, pressing the nuts down gently, making a 1-inch border around the top outside edge. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover leftover cake and refrigerate or freeze up to 1 month.
In a small pot melt the butter. Over low heat stir in the milk and sugar until just warmed and the sugar has dissolved. Remove from heat. Stir in the yeast and allow this to sit and bubble for 8-10 minutes. In a large bowl stir together the flour, salt and peanut butter powder.
When the yeast is ready stir it in along with the egg yolks until a dough begins to form. Turn the dough out onto a floured surface and knead for 4-5 minutes. Place in a lightly oiled bowl, cover and allow to rise for 2 hours.
Toward the end of the rise time prepare the peanut glaze. You’ll need: 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup light corn syrup, 1 teaspoon vanilla extract and 1 1/2 cups chopped peanuts. In a pot melt together the butter, sugar and corn syrup until the sugar has dissolved. Remove from heat and stir in the vanilla and peanuts.
Pour the batter into a buttered 9×13 baking dish. Or, if you find you don’t have a 9×13 baking dish for some reason, then two 8×8 baking pans.
Roll out the dough on a lightly floured surface into a large square. For the inside brush on 2 tablespoons melted butter and sprinkle in 1/4 cup sugar mixed with 2 teaspoons cinnamon.
Roll up and slice into cinnamon rolls. Place the rolls in the prepared pans. Bake at 180°C for 35-40 minutes until golden brown.
Remove from the oven and CAREFULLY flip the rolls out of the pan, revealing the peanut glaze on top. The best is if you can lay a cutting board or serving dish over the pan and flip it all together. Use oven mitts. Be careful. Don’t get hot peanut glaze on your forearm. That would totally hurt, like a lot.
These are best if served immediately, while they are still warm. The glaze will begin to harden as the sticky buns cool. But you can always just give them a few minutes in the microwave or a warm oven if needed.
In a large mixing bowl, cream together the peanut butter and sugar. Add the egg and vanilla extract, mixing well. Stir in baking powder and cornmeal. The batter will be very thick. Add 2-3 tablespoons water to smooth out the batter.
Form tablespoon-sized balls and roll cookie dough in sugar. Place cookies on a baking sheet and flatten. Press a fork into the top to create decorative patterns. Bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely. The cookies will be very fragile and need to cool down before they can be moved.