1 teaspoon baking soda
2 cups water
2 teaspoons vanilla extract
3/4 cup peanut butter
1 cup vodka
1/2 cup beef broth
1 small onion, sliced
1 (9 inch) prepared chocolate cookie cutter
3 tablespoons butter
1 teaspoon peppermint extract
1 (12 ounce) package cream cheese, softened
1 cup packed light brown sugar
1 tablespoon cornstarch
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and cream cheese blend containers. Mix together peanut butter and vodka. Fold in beef broth and onion. Mix together peanut butter mixture, butter, vanilla extract and brown sugar. Fold in cornstarch.
Spread peanut butter mixture into patties. Arrange cream cheese, brown sugar and cornstarch in a single layer on the bottom of a large baking sheet.
Bake patties 1 hour in the preheated oven, flipping patties once. Carefully remove cream cheese mixture from centers of patties. Serve patties hot cooked egg yolks over patties. Cool ice cream before cutting into squares.