I'm so excited that it's March! Spring is on its way! I have some tullips that are pushing their way up through the cold ground. I'm so excited to see what flowers are going to pop up here at our new house. I have to tell my sister thank you for taking over and posting some wonderful recipes over the last few months. I am finally getting back into the swing of things after having my #4 baby. Babies are so wonderful. I have been enjoying every minute of it. Having 4 boys (not including Dad) in the house can get pretty crazy at times, but I wouldn't change it for anything. I love my boys and feel so LUCKY to have them. This recipe was a HUGE hit with them.
Monday was National Peanutbutter Lover's Day and on Studio 5 (www.studio5.ksl.com )they shared this recipe! I have several, including me, in my house that LOVE peanut butter. I happened to have all the ingredients on hand and decided to make this for our FHE treat! It was AMAZING. Our hands and faces were covered with the mousse. We loved it! My sister will be making these for our get together on Sunday after blessing my new baby. She's going to make them mini. We did have a hard time eating them the regular size cupcakes. I think they'll be the perfect bite size dessert for Sunday.
Stephanie Younger's Peanut Butter Mousse
3 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup milk
3/4 cup creamy peanut butter
2 cups heavy cream (cold)
1 Tbsp. vanilla
With a mixer, mix cream and vanilla until stiff peaks form. Put in fridge. Cream together cream cheese, milk, & peanut butter. Fold in the whipped cream. Stir until it is smooth. Refrigerate before eating.
I used a Triple Chocolate box cake mix for my cupcakes. Follow directions for cupcake. Cool completely. Cut in half. Place mousse in a ziplock bag and cut corner, squeeze mousse onto cup cake. Put top of cupcake on top of mousse & top it with another dollop of peanut butter mousse. To top the dessert off, you can chop up Reese's Peanut Butter Cups or use peanut butter & chocolate chips! ENJOY!