Tag Archives: peanut butter

Peanut Butter Brownies

11 Tuesday Jun 2013

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Peanut Butter and Chocolate combined are a beautiful match and this recipe was a ‘must try’ from Iowa Girls Eats.  I have to say that they are absolutely delicious even though my end result was not as attractive as I would have liked.  I’m chalking that up to baking at altitude (or attitude!).   IMG_2316

PEANUT BUTTER BROWNIES

For the Chocolate Sheet Cake:
1 cup butter
1 cup water
1/4 cup cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

For the Peanut Butter Icing:
3 cups powdered sugar
1/3 cup + 2 Tablespoons milk
6 Tablespoons butter, melted
1 teaspoon vanilla
3/4 cup peanut butter

  • Preheat oven to 350 degrees. Combine butter, water, and cocoa powder in a large saucepan then bring to a boil. Remove from heat then set aside to cool slightly.
  • Whisk together flour, sugar, baking soda, and salt in a large bowl then create a well in the center. Add cocoa mixture then whisk until smooth. Add sour cream then whisk until smooth.
  • Pour cake batter into a non-stick sprayed baking sheet (I used a 17×12) or jelly roll pan, then spread evenly.

IMG_2310

  • Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  • For the Peanut Butter Icing: Whisk together powdered sugar, milk, melted butter, and vanilla in a large bowl. Add peanut butter then whisk to combine. Microwave for 30 seconds then stir if too thick.  Pour over warm cake then spread evenly. Allow to cool then slice and serve.

 

Peanut Blossoms…a Valentine’s kiss!

08 Friday Feb 2013

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Peanut Blossoms have been a family favorite since I was a child.  I loved them, my children love them and the tradition continues.  What beats the combination of peanut butter and chocolate!  It seems fitting to make a batch of peanut blossoms for your sweetheart with the famous Hershey KISSES as Valentine’s Day approaches.

I was curious about the origin of Hershey’s Kisses.  Per Wikipedia, Hershey’s Kisses milk chocolates were introduced in 1907. The candy got its name because the machine made kiss sounds as the chocolate kiss is created.

These cookies are good anytime of year.  What is sweeter than a Valentine’s ‘kiss’!

PEANUT BLOSSOMS 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
chocolate stars or chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

Peanut Butter Chocolate Chip Cookie Cheesecake Bars…treat from Sarah

18 Friday Jan 2013

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Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate.  Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.

I can attest it is a big Yum!  I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.

Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!

PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS

1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla

  • Preheat oven to 325 degrees.
  • Cream the butter, sugars, and peanut butter until smooth and fluffy.
  • Add the egg and beat until incorporated.
  • In a separate bowl, mix the flour, baking soda, and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.
  • Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
  • Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
  • Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
  • Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

What’s for breakfast? PBB (Peanut butter & bacon) sandwich!

02 Friday Nov 2012

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What was my favorite breakfast growing up?  It was a great day when my Mom made a peanut butter bacon (PBB) sandwich paired with chilled Welch’s grape juice. It was breakfast for champions. This favorite comfort food has been on my mind and I HAD to have it, only this time for dinner.

After cooking the bacon in the oven (so much easier than on top the stove), I toasted two pieces of bread and generously spread peanut butter on the toast while warm.  I topped with cooked bacon.  Next, I poured a nice tall glass of cold Welch’s grape juice.

NOTE:  My best Golden Retriever buddy, Joe, decided to eat 3/4 of the bacon while I stepped outside for a moment.  He evidently prefers his bacon straight-up.

Yum…yum…yum.  Memories of bacon & peanut butter moments dance in my head.

Food + memories = joy!

Scotcheroos…Easter tradition

06 Friday Apr 2012

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I will eat a Scotcheroos any time of year, but for some reason I associate these addictive treats with Easter.  A pan of Scotcheroos regularly graced our family Easter dinner celebration along with the traditional baked hams, potatoes, etc.

Luscious layers of Scotcheroos

They are an absolute favorite of mine and I’ve been known to eat them for breakfast, if left to my own devices.  After all, they do have cereal and peanut butter in them!  I find them so addictive, that I cannot make them often.

This year, Scotcheroos will again grace our Easter celebration, sprinkled with Easter colored sugars.  Let’s hope the guests will eat several so I won’t have to! Scotcheroos…it’s tradition.

SCOTCHEROOS

1 small package chocolate chips
1 small package butterscotch chips
1 cup light Karo syrup
1 cup sugar
1 cup peanut butter (crunchy is great)
6 cups Rice Krispies®

  • Melt chips in microwave.
  • In separate pan mix Karo and sugar. Stir in pan until slightly boiling. Remove from heat. Add peanut butter and beat until smooth.
  • Pour syrup over Rice Krispies in large bowl.

Pouring syrup over cereal

  • Put Rice Krispies mixture in buttered 9×13″ pan. Cover with melted chips. Let cool and set until firm. Cut into squares to serve.

Pan of Scotcheroos…Easter tradition!

Adapted from the original Rice Krispies recipe:

http://www.ricekrispies.com/en_US/recipes/chocolate-scotcheroos.html#/en_US/recipes/chocolate-scotcheroos