Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen

Peanut Butter Cup Chocolate Pie Recipe

Yield one 9-10 inch pie 

Total time: 3 hours

Ingredients:

Oreo Crust-

1 package of Oreos

1/4 cup butter, melted

Filling-

1 cup creamy peanut butter

4 oz cream cheese, softened

1 container cool whip (8 oz), thawed

Chocolate Ganache

1 1/2 cup chocolate chips

1/2 cup heavy whipping cream

Toppings

Reese's Peanut Butter Cups, some cut in half, others chapped. (Can use the mini unwrapped kind)

Directions:

Oreo Crust-

Process the Oreo's in a food processor until fine crumbs remain.  In a large bowl, combine the crushed Oreo's with the melted butter.  Press this mixture evenly into a 10 inch pie pan sprayed with non-stick cooking spray.  Place in fridge until ready to use.

Filling-

In a large mixing bowl combine the peanut butter and cream cheese with an electric mixer until well blended.  Add the cool whip and stir with a spatula until mixed.  Spread this mixture on the crust and place in the freezer for 30 minutes.

Chocolate Canache-

Place Chocolate chips in a medium heat proof bowl.

In a small pot over low heat, heat the heavy cream until just before boiling

Pour the heavy cream over the chocolate chips and allow the moisture to stand for 1-2 minutes.  

Use spatula to stir the mixure until smooth.

Allow the ganache to come to room temperature before adding it to the pie.

Topping-

Before the chocolate hardens, add the peanut butter cups.  Start by adding the halved peanut butter cups around the edges.  Placing them as close or as far apart as you want.  Then add the chopped peanut butter cups to the center of the pie.

Cover the pie with tin foil and return to the freezer or fridge for 1-2 hours.  Before serving remove the pie from the freezer and let it sit for a few minutes to make cutting easier.  Cover freeze/refrigerate any leftovers.