Sweetness Overload – Peanut Butter Cheesecake With Marshmallow Frosting & Bananas


By Cooking Panda

Peanut butter seems to go perfectly with almost anything in the dessert, and nothing sounds like a more tempting combo than peanut butter and cheesecake.

This peanut butter cheesecake isn’t just made with the delicious spread in the filling itself, the crust is made entirely of peanut butter cookies.

To make it even better, the whole thing is topped with a fluffy marshmallow frosting and bananas. 

This cheesecake is sure to become the most in-demand dessert in your arsenal.


2 cups crushed peanut butter cookies
1/4 cup unsalted butter, melted

3 (8-ounce) blocks cream cheese, softened
1 cup peanut butter
1 cup sugar
2 large eggs
2 teaspoons vanilla extract

marshmallow frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
freshly sliced bananas for serving


Preheat the oven to 350 degrees F. Stir together the peanut butter cookie crumbs and melted butter, then press it into a 9-inch springform pan. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

In the bowl of your electric mixer, beat the cream cheese until smooth and creamy. Add in the peanut butter and sugar, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed. Beat in the vanilla extract, then beat in the eggs one at a time until just combined. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

marshmallow frosting
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay). Serve with fresh bananas.

Source: How Sweet It Is / Photo credit: How Sweet It Is 

Tags: Bananas, cheesecake, marshmallow, peanut butter, prepare
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Try This Flavorful Slow Cooker Honey Soy Chicken For Dinner!


By Cooking Panda

You don’t have to go to a high-end restaurant to have a delicious, high-quality dinner. You can get that in the comfort of your own home with this amazing slow cooker honey soy chicken!

This delicious dish is an incredible fusion of Asian flavors made with chili sauce, soy sauce, hoisin sauce and spices like garlic and ginger. And to make it even better, the special key ingredient is a nice helping of blackberry preserves. 

It’s sweet, it’s spicy, it’s full bodied and it’s the best thing you’ll eat all week. 


2½ pound chicken breasts, thawed

1 tablespoon olive oil

1½ tablespoons cornstarch

Honey Soy Sauce

⅓ cup low sodium soy sauce

⅓ cup honey

¼ cup seedless blackberry preserves

3 tablespoons Asian Sweet Chili Sauce

2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman*

2 tablespoons rice wine vinegar

1 teaspoons garlic powder (or 3-4 garlic cloves, minced)

½ teaspoon onion powder

½ teaspoon ginger powder (or 2 teaspoons freshly grated ginger)

1 teaspoon salt

¼ teaspoon pepper


Rub chicken breasts with olive oil and place in the bottom of your slow cooker.

Whisk Honey Soy Sauce ingredients together in a medium bowl and pour HALF of the sauce over the chicken. Refrigerate the other half until later. Cook on low for 5-6 hours or on high for 3-4 hours or until chicken is tender enough to shred.

Remove chicken to a cutting board to shred. Meanwhile, strain any excess liquid from the slow cooker into a small saucepan. Whisk 2 tablespoons cornstarch with reserved refrigerated Honey Soy Sauce and add to saucepan. Bring to a boil then reduce to a simmer until thickened, stirring occasionally. Return shredded chicken to slow cooker and toss with thickened sauce.

Source: The Recipe Critic / Photo credit: The Recipe Critic 

Tags: dinner, honey soy chicken, prepare, slow cooker
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Strawberry Cinnamon Swirl Bread Gives Breakfast A Sweet Twist


By Cooking Panda

There’s nothing better than a sweet, decadent breakfast with bursting with flavor to help start your day, and this Strawberry Cinnamon Swirl bread is about to make you look forward to waking up in the morning.

All it takes to make this amazing  bread is some simple ingredients like flower, sugar, buttermilk and an egg. Once all the bread ingredients are combined, toss in some chopped strawberries. In a separate bowl, combine cinnamon and sugar.

Spread half of the bread batter into a loaf pan and sprinkle with the cinnamon sugar combo, then follow that with another layer of batter and top it with another sprinkling of cinnamon sugar.

Swirl it all around and bake, the enjoy the best breakfast you’ve ever had. It’s so good you’ll want two slices.


2 cups all-purpose flour plus 1 Tablespoon

1-1/2 cups sugar, divided

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 egg

¼ cup canola oil

3 teaspoons ground cinnamon

1½ cups strawberries, chopped and dried


½ cup confectioners’ sugar

1-1/2 to 2 teaspoons milk


Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan. In a large bowl, combine 2 cups flour, 1 cup sugar, baking soda and salt. In another bowl whisk together buttermilk, egg, and oil. Stir into the dry ingredients until combined. Toss the chopped strawberries into the 1 tablespoon of flour and gently fold into the batter.

In a small bowl combine ½ cup sugar and cinnamon. Spread half of the batter into the bottom of your greased loaf pan. Sprinkle with half of the cinnamon sugar. Carefully spread the remaining batter followed by remaining cinnamon sugar. Gently swirl with a knife.

Bake for 45-50 minutes or until toothpick in center comes out clean. Cool 10 minutes. Remove from pan and cool on a wire rack. Combine confectioners sugar and milk and drizzle over the bread.

Source: The Recipe Critic / Photo credit: The Recipe Critic 

Tags: bread, cinnamon swirl, prepare, strawberry
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These Brown Butter Sugar Cookie Bars With Salted Caramel Buttercream Are Jaw-Dropping


By Cooking Panda

The combination of brown butter and sugar cookie bars sounds too good to be real. Well, it’s real — and along with delicious salted caramel buttercream, it’s the most decadent desert you’ll ever have.

Brown butter has a delicious, nutty flavor that enhances these sugar cookie bars, and that’s only further enhanced by the salted caramel buttercream. All you need for the buttercream is brown sugar, milk, powdered sugar, margarine and some sea salt for sprinkling.

When they’re done, you’ll want to eat several of these sweet treats. Enjoy!


For the Brown Butter Sugar Cookie Bars:

13 tablespoons unsalted butter, melted until browned

1½ teaspoons vanilla extract

1 cup dark brown sugar

½ cup granulated sugar

2 large eggs, at room temperature

2 cups plus 2 tablespoons all-purpose flour

½ teaspoon salt

For the Salted Caramel Butter Cream:

½ cup butter or margarine

1 cup packed brown sugar

¼ cup milk

3½ cups powdered sugar

Course Sea Salt for Sprinkling


To make the sugar cookie bars: Preheat oven to 325 degrees. Line a 9×13 inch pan with aluminum foil and lightly spray with cooking spray.

In a medium sized saucepan add the butter. Cook over medium heat and whisk the butter to brown. It will become frothy and start to have a nutty aroma. Then it will turn brown. It takes about 3 minutes. Remove from heat.

In a large mixing bowl, combine dark brown sugar, sugar, vanilla, brown butter and eggs. Beat until incorporated.

Add flour and salt and mix until just combined. Do not over mix. The dough will be thick. Spread evenly into the bottom of your prepared 9×13 inch baking pan. Bake for 22-25 minutes or until the edges are lightly brown. Remove from oven and allow to cool on a wire rack completely.

To make the salted caramel buttercream: In a medium sauce pan add the butter and brown sugar. Bring to a boil. Stir in the milk and bring back to a boil. Remove from heat and stir in powdered sugar. Frost the cooled bars ad sprinkle lightly with sea salt.

Source: The Recipe Critic / Photo credit: The Recipe Critic 

Tags: brown butter, buttercream, prepare, salted caramel, sugar cookies
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This Fried Chicken N’ Waffles Sandwich Is Mind-Blowingly Decadent


By Cooking Panda

Get ready for a sandwich the likes of which you’ve never seen before. This a the fried chicken n’ waffle sandwich — a decadent, flavorful meal consisting of delicious spicy fried chicken and crispy bacon sandwiched between two beer waffles. Yes, you read that right. Beer. Waffles.

The fluffy waffles are made using nonalcoholic beer and classic waffle mix. And in case you didn’t think that was good enough, the whole thing is topped with maple bourbon butter syrup for a sweet finish to a rich, satisfying sandwich that will leave you wanting more.


12 slices bacon

1 tablespoon butter

4 slices onion (from 1 medium onion)

Spicy Fried Chicken:

4 boneless skinless chicken breasts (4 oz each)

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup Original Bisquick® mix

1/2 teaspoon chipotle chile powder

1 egg

1/2 teaspoon chipotle chile powder

1/4 cup vegetable oil

Maple-Bourbon-Butter Syrup:

3/4 cup pure maple syrup

2 tablespoons butter

1 tablespoon bourbon whiskey

Beer Waffles:

2 cups Original Bisquick® mix

1 egg

1 1/2 cups regular or nonalcoholic beer (12 oz)

2 tablespoons vegetable oil


 In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.

2. In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.

3. Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.

4. In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.

5. In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.

6. In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.

7. To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.

Source: Betty Crocker Recipes via Flickr / Photo credit: Betty Crocker Recipes via Flickr

Tags: fried chicken, prepare, sandwich, waffles
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Simple Yet Incredible – Chocolate Crack Pie


By Cooking Panda

Looking for a decadent pie for any occasion? Look no further than this simple, delicious chocolate crack pie!

This pie is so rich and fudgy you’ll want to eat the whole thing in one sitting. It’s like the most incredible brownie you’ll ever eat baked in a pie crust. To make it even better, add vanilla ice cream or whipped cream — or both.


1 (4 oz.) bar semi-sweet baking chocolate

1/2 c. butter

1 c. granulated sugar

2 large eggs

1 pie crust for a bottom-crust-only pie {Make your own or store-bought. If using a store-bought frozen crust that comes already in a foil pan, use ‘regular’ not ‘deep dish.’}

whipped cream for serving {optional}


Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside.

Melt butter and chocolate together in a small saucepan over very small heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly.

Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined.

Bake at 350 degrees on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature.

Serve with a dollop of whipped cream, if desired.

Source: The Kitchen Is My Playground / Photo credit: The Kitchen Is My Playground

Tags: chocolate, crack pie, prepare, recipe
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This Amazing Dessert Is Called ‘Better Than Sex’ Cake For A Reason!


By Cooking Panda

This cake is better than sex!

Did that get your attention? Good, because you’re about to discover your new favorite cake. It’s called Better Than Sex cake, and it’s more than worthy of its name.

This rich, decadent chocolate cake is simple yet so sinful you’ll have trouble just eating one piece. 

To make this, just bake a packaged devil’s food cake according to the directions. Once it’s done, combine sweetened condensed milk and caramel topping in a saucepan and pour it over the cake. Sprinkle it with crushed toffee bars while the cake is still warm, then let the whole thing cool.

Finally, when the cake is completely cool, top it with your favorite whipped topping. Garnish the cake with some more toffee bar chunks and drizzle more caramel sauce, then refrigerate and serve it right from the cake pan.

Dessert will never be the same in your house with this deliciously sweet cake.


1 (18.25 ounce) package devil’s food cake mix

1/2 (14 ounce) can sweetened condensed milk

6 ounces caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped

1 (8 ounce) container frozen whipped topping, thawed


Bake cake according to package directions for a 9×13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. 

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Source: All Recipes / Photo credit: All Recipes

Tags: better than sex, cake, chocolate, prepare
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Here’s How Instant Ramen Noodles Are Made (Video)


By Cooking Panda

Ramen noodles are famously popular among college students and those who want a convenient, affordable meal. But have you ever wondered how this budget-friendly, pre-packaged meal is made?

In a short clip from Potluck Video, a crew traveled to Sun Noodle in Teterboro, New Jersey to learn the process of making this starchy snack.

The factory makes 40 different types of dough and 150 different styles of noodles. They produce about 20,000 servings of noodles using 40,000 pounds of flour to be packed and shipped around the world every day.

The video has gone viral and has garnered nearly 800,000 views since it was first uploaded on July 10.

Check out the video below to see the production of a large number of ramen noodles from start to finish.

Then, go get a chewy, Asian noodle soup dish or a trendy ramen burger, which replaces traditional buns with fried ramen noodles.


Sources: Huffington Post (2), Potluck Video

Tags: how it's made, prepare, Ramen Noodles
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How to Make Spaghetti and Meatballs Muffin Bites (Recipe)


By Cooking Panda

Love spaghetti and meatballs? Then this recipe is the one for you!

Take these spaghetti and meatball muffin bites on the go, to work for lunch or serve them up as a fun and unique appetizer for guests. This snazzy recipe takes just 45 minutes to make.


  • 6 ounces spaghetti
  • 1 1/2 tablespoons olive oil
  • cooking spray
  • 1 1/2 cups grated Parmesan cheese, divided
  • 1 1/2 cups tomato-based pasta sauce
  • 12 (1 ounce) cooked meatballs


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and toss in a bowl with olive oil; refrigerate until cooled, about 15 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
  3. Toss cooled spaghetti with 1 cup Parmesan cheese. Divide spaghetti between the 12 prepared muffin cups, arranging noodles in each cup to create “nests” for the meatballs.
  4. Top each “nest” with 1 tablespoon pasta sauce, 1 meatball, and 1 more tablespoon pasta sauce, respectively. Sprinkle remaining Parmesan cheese over the tops of each meatball “nest.”
  5. Bake in the preheated oven until pasta and meatballs are heated through and cheese melts, 20 to 25 minutes. Cool slightly before transferring muffin bites to a serving platter.


Tags: muffin bites, prepare, recipe, spaghetti
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Here’s The Absolute Fastest Way To Pack A Bag (Video)


By Cooking Panda

Planning a quick trip? Weekend getaway? Packing for the holidays?

Your vacation planning will get a lot simpler when you try this easy packing hack. The video below will show you how to pack a carry-on suitcase for a week.


Tags: holidays, life hacks, pack a bag, prepare, vacation
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