Who doesn't like peanut butter and chocolate?

So, I took my little boy to see his two cousins before going to his dads who live in the next town,  which is also about a 20 minute bus ride away. We were getting ready to leave the house it was at this point I decided to not take my sons buggy with us for the first time EVER... this could potentially end in disaster but being in a calming mood I decided to just do it.


 He got a little bored on the bus and started playing up so I thought we would play a little game which I will now name -


'what side is the...?'


Basically trying to teach my child his left and right.... which to my surprise he already knows! so I guess he was listening to me every time I put each shoe on and saying which foot it is. :) this was a happy moment for me.


  I decided to pop into Tesco's after the little ruffian had been picked up to get a few ingredients for this fantastic peanut butter cheese cake recipe I saw online.


This recipe will make 4 individual portions. I have converted each ingredient into grams instead of ounces as I discovered it was quite hard to shop for items in ounces when everything in the UK is in grams! resulting in having to work out everything in my head and what should have been a 5 minute shop turned into a 30 minute one! I also put my own little twist on it as some of the original ingredients were American and not available in the UK.... enjoy!


makes 4 individual servings, easily doubled. 


ingredients 


For the crust -
10 Oreo cookies
2 tablespoons unsalted butter


For the filling -
1/2 cup thick double cream
115g soft cheese
1/2 cup smooth peanut butter
1/2 cup icing sugar
200g sweetened condensed milk
1 teaspoon vanilla extract

Directions.


. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.


. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the double cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the fridge while you prepare the rest of the filling.

. Place soft cheese and peanut butter into the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in the icing sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth.

. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended and no streaks remain.

. Evenly pipe or spoon the filling into individual serving dishes. Cover with cling film and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and some chocolate.