Tag Archives: peanut butter

Loaded Peanut Butter Cookie Bars

16 May

Loaded Peanut Butter Cookie Bars 2
These dense, chewy cookie bars are bursting with peanut butter and two different kinds of chocolate. They start out with my favorite peanut butter cookie recipe then huge handfuls of peanut butter M&M’s, dark and white chocolate are mixed in for some crazy good decadence. Then they immediately get taken to work with Joel because I have no self control. And apparently his co-workers don’t either because they were gone before lunch.
Loaded Peanut Butter Cookie Bars 1
I did save a little square for Noah and I to share because you know, I have to be able to tell you about the deliciousness. Gosh, the things I do for you! I really didn’t have to try them since I’m pretty sure the ingredient list and pictures speak for themselves. Who wouldn’t want to inhale one of those? Well, besides someone allergic to peanuts. That would be a bummer.
Loaded Peanut Butter Cookie Bars 4
Loaded Peanut Butter Cookie Bars

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 cup peanut butter M&M’s
1/2 cup dark chocolate, chopped
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in milk and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in M&M’s, dark chocolate and white chocolate.

3. Grease a 13×9 and spread cookie dough evenly. Bake for 18-22 minutes.
Loaded Peanut Butter Cookie Bars 5

Butterfinger Blondies

14 Apr

Butterfinger Bars 5
My mixer hasn’t seen much action the past few months and Noah really wanted to make a pretend birthday cake. Yep, he’s a weird but very very smart child. He can think of any excuse for dessert. He’d been throwing me a pretend birthday party all morning and what’s a party without cake? I have trained him well.

So, these aren’t cake but I had them on my mind since my mom raved about them days before when she had sampled them at a luncheon at work. It didn’t take much convincing to make blondies instead of cake since they had frosting AND chocolate.
Butterfinger Bars 3
I also assume you all have been really missing the sugary goodness around here so I decided I would sacrifice for you and sample one of these bars as my cheat for the week. Oh, the things I do for you guys! But then they were immediately wrapped up and sent to work with Joel. I just couldn’t be trusted with them in the house.
Butterfinger Bars 1
They are chewy and gooey with all kinds of butterfinger goodness throughout the blondies and frosting. Make sure to bake them just until they are set for ultimate deliciousness. Let me warn you, they are incredibly rich so just a few bites will satisfy your sweet tooth sufficiently.
Butterfinger Bars 4
And make sure to keep these in mind to use up those extra butterfingers after Easter!

Butterfinger Blondies

1 cup butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approximately 16 “Fun Size” bars)

Frosting:
1/2 cup butter, at room temperature
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approximately 4 “Fun Size” bars)

1. Preheat oven to 350 degrees F. Cream butter and sugars in mixing bowl. Add the vanilla and eggs and mix until incorporated. On low add your dry ingredients (flour, salt and baking soda) until just combined. Stir in your chopped Butterfingers.

2. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set. Remove from the oven and cool completely.

3. For the frosting: cream the butter and shortening together until smooth. Add in you powdered sugar on low speed. Turn speed up to medium and mix until smooth Stir in your chopped Butterfingers. Spread on your cooled blondies

 

 

 

 

Chicken Satay with Spicy Peanut Sauce

2 Apr

Chicken Satay with Spicy Peanut Sauce 1
I love cookbooks. Seriously. LOVE. I have a ton and am running out of room to store them in my kitchen. I’m starting to consider a bookshelf or wire baskets hung on the wall so that I can continue my obsession collection. Wouldn’t three of those baskets hung vertically on the wall be really cute! I think I’m going to do it in my dining room since I don’t have any real wall space in my kitchen.
Chicken Satay with Spicy Peanut Sauce 2
But in the meantime I should probably stop purchasing them. The addiction still calls my name so when I take Noah to the library every couple weeks, I always hit the cookbook section and borrow a few. When I recently spotted Michael Symon’s 5 in 5, I snatched it up since I’m a big fan of The Chew and his 5 in 5 segments.
Chicken Satay with Spicy Peanut Sauce 3
Let me start off by saying this recipe is delicious but it definitely took me more than 5 minutes to make. Maybe it was because I move too slow or perhaps because my sous chef is 3 years old rather than a culinary trained celebrity chef. Either way, it was still a quick weeknight meal that was packed with bright flavors.
Chicken Satay with Spicy Peanut Sauce 4
Citrus, jalapeno, peanuts and cilantro all combine to create a zippy Thai flavor profile. And have I told you that I love chicken thighs. I’ve always been a white meat kind of girl (and still would usually choose it) but it’s a nice change every once and awhile. So much more flavor and juiciness. To make it a bit healthier, you could switch to boneless, skinless breasts but I think the extra fat is totally worth it here.

Chicken Satay with Spicy Peanut Sauce
recipe from Michael Symon’s 5 in 5

2 Tbsp. peanut butter
Grated zest and juice of 2 oranges
1 jalapeno, minced
1/4 cup soy sauce
1/4 cup olive oil
8 (4 oz.) boneless, skinless chicken thighs, halved
Kosher salt and freshly ground pepper
1/4 cup roughly chopped cilantro

1. Preheat grill or grill pan to medium-high heat.

2. In a small bowl, whisk together peanut butter, orange zest, orange juice, jalapeno, soy sauce and olive oil. Season chicken with salt and pepper. In a medium bowl, toss the chicken with half the peanut sauce.

3. Thread 2 pieces of chicken onto skewers (I skipped the skewers but it would make it easier). Grill for 3 minutes, flip and cook another 2 minutes.

4. Remove chicken from grill and drizzle with some reserved peanut sauce and top with cilantro.

Peanut Butter Oatmeal Energy Balls {No Bake}

17 Mar

Peanut Butter Oatmeal Energy Bites
These are my new favorite snack and dessert and breakfast. I’ve pretty much been finding any reason to eat them. So much so that we have gone through 2 batches in less than a week. And Saturday night I was having a major sweet craving and just couldn’t get them out of my mind…so I made another batch.
Peanut Butter Oatmeal Energy Bites
They absolutely satisfy your sweet tooth and contain only healthy, all natural ingredients. Major bonus. I’m pretty sure these will become a staple in our refrigerator.
Peanut Butter Oatmeal Energy Bites
Peanut Butter Oatmeal Energy Balls {No Bake}
recipe from Food Doodles
yields approximately 2 dozen small bites

1/2 cup peanut butter (or your favorite nut butter)
1/3 cup honey
1 cup old fashioned rolled oats
1 cup shredded unsweetened coconut
2 tsp. vanilla
pinch of salt, if peanut butter is unsalted
1/4 cup cocoa nibs (or chocolate chips)

1. In a small bowl, mix together the peanut butter, honey and vanilla. You may need to microwave the peanut butter a bit so that it’s easier to combine. Stir in the oats, coconut, salt and cocoa nibs. I mixed with my hands.

2. Refrigerate mixture for 30 minutes. Roll into balls and store in an airtight container in the refrigerator or freezer.
Peanut Butter Oatmeal Energy Bites

Homemade Nut Butters

10 Mar

Peanut Butter
I have a Pinterest board called Storebought to Homemade with all kinds of DIY recipes for delicious items from the grocery store. Things like dulce de leche, wheat thins, graham crackers, extracts and nut butters. Things that I have totally intended to start making from scratch but as you can see, I just haven’t gotten there yet. This whole eating clean thing is forcing me into though and I’m happy about that.
Almond Butter
I almost always have a smoothie for breakfast and one of my favorites calls for peanut butter. Since I can’t eat sugar right now and natural peanut butters come in small, expensive jars (and sometimes still have added ingredients) I decided now was the time to jump in and make it from scratch. Nut butters are incredibly easy to make at home and only require one ingredient, whatever nut you choose. Of course, a bit of oil can be added for additional creaminess but I didn’t feel it was necessary.
Peanut Butter
I decided to make almond butter and peanut butter to have a variety on hand so I will provide the “recipe” for both below and some variations that would be delicious. You can use any amount of nuts you want/need. I listed the amounts that I used below so that you can see how much it yielded. So far, I have only used them in smoothies and for dipping apples so I can’t say how well they will work in recipes but they taste delicious. Make sure you store them in the refrigerator in an airtight jar or container.
Almond Butter

{Photos with almonds scattered are of the almond butter, the other photos are peanut butter}

Almond Butter

2 cups natural almonds
Pinch of salt, optional

1. Preheat oven to 350 degrees F. Place almonds on a rimmed sheet pan and place in oven for 5-10 minutes. Be sure to check them often and shake the pan to ensure none of the almonds burn. Remove from sheet pan and allow to cool.

2. Dump almonds in a food processer or high powered blender* and turn it on. Scrape down the bowl every minute or so until it starts to form a paste then just let it run until it’s nice and smooth. This took about 5 minutes in my food processor. Add a pinch of salt if desired. Store in refrigerator in an airtight container (I like using mason jars).

Peanut Butter

3 cups roasted peanuts**

Place peanuts in a food processor or high powered blender. Turn on and scrape every minute until it starts to thin out and form a paste. Then just let it process until desired consistency has been reached. Store in refrigerator in an airtight container.

Nut Butter Variations:
-Add a tablespoon or so of honey when blending the nuts
-After the nut butter is completely smooth, fold in some finely chopped dark chocolate (no sugar added)
-Add a teaspoon of vanilla when processing the nuts
-If you prefer chunky peanut butter (I do I do!), after peanut butter is completely processed throw in another handful of peanuts and pulse a few times to add some texture
-This vanilla bean coconut peanut butter also looks to die for delicious

*I tried using my Vitamix at first and I constantly had to push the nuts down into the blades then it started to get really hot and the motor was making a weird noise so I switched over to my food processor which worked much better for this. I’m sure it works but I just didn’t want to risk ruining my beloved Vitamix so just be aware if you are using a blender.

**When buying roasted peanuts, read the label! Every brand at my traditional grocery stores had all kinds of nasty added ingredients. I ended up going to Trader Joe’s and found “clean” peanuts.

Peanut Butter

Peanut Butter and Jelly Smoothie

8 Nov

Peanut Butter and Jelly Smoothie
So the first week alone with the kids is coming to an end and I have to say it went pretty well. The first day was rough but after that we got into somewhat of a routine that is working for now. Our days still involve too much TV and electronics but for now that’s what keeps Noah out of trouble while I’m feeding Hannah so I’m just going to have to let the mommy guilt go on that. It’s not going to kill him. We also went out on our own for the first time to Noah’s gymnastics class and we were the first ones there! I was pretty proud of myself. We’ll see how next week goes.
Peanut Butter and Jelly Smoothie
For busy mornings, smoothies are always my go to breakfast. This is my new favorite and I make it at least 2-3 times a week for a quick and easy breakfast. It tastes just like a peanut butter and jelly sandwich. I absolutely love the texture the oats add to the smoothie…it may seem weird but trust me, it’s the perfect addition to this smoothie.
Peanut Butter and Jelly Smoothie
Peanut Butter and Jelly Smoothie
recipe from Mama Owl Blog

1 cup frozen strawberries
1 banana
1/2 cup oats
1 tsp. honey
1/2 cup peanut butter
1 cup milk
handful of ice cubes (depending on how thick you want it)

Place all ingredients in a blender and blend until smooth.

Peanut Butter Candy Corn Cookies

9 Oct

Peanut Butter Candy Corn Cookies
Since Halloween is right around the corner, I definitely wanted to share some themed treats with you but lately I have had a huge lack of motivation and creativity. The end of pregnancy is rough people. I had Noah 3 weeks and a day early so I never went through those last few uncomfortable weeks. Not fun.
Peanut Butter Candy Corn Cookies
So, basically I just stirred some candy corn instead of M&M’s into my favorite peanut butter cookies and called them festive. That’s how I roll these days. But I have to tell you, they are incredibly chewy and delicious. I had to pretty much immediately deliver them to Joel at work because we couldn’t keep our hands off of them. When we were on our way, Noah told me that they (Joel and his co-workers) had to eat a good lunch if they were going to have a cookie. Bribery works in our house you see.
Peanut Butter Candy Corn Cookies
Even though these aren’t incredibly creative and don’t scream creepy, crawly Halloween they are really yummy and would be the perfect, easy addition to your Halloween or fall feast.

Peanut Butter Candy Corn Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavored Crisco
1 1/4 brown sugar
1 large egg
3 Tbsp. half and half or milk
1 Tbsp. vanilla
1 3/4 cups flour
3/4 tsp. baking soda
3/4 tsp. salt
1 1/2 cups candy corn, divided

1. Preheat oven to 350 degrees and line cookie sheets with parchment paper. Cream peanut butter, shortening and brown sugar until fluffy. Add egg; mix well. Stir in half and half and vanilla.

2. Combine flour, baking soda and salt; gradually add to the creamed mixture. Roughly chop 1 cup candy corn and stir into cookie dough. Drop by rounded tablespoons onto parchment lined cookie sheets.

3. Bake for 8 minutes. Remove from oven and press 2-3 candy corn on top of cookies. Return to oven for another 1-2 minutes. Let sit on the cookie sheet for about 5 minutes then slide parchment off cookie sheet onto counter and allow to cool completely before removing from parchment. If you try to remove before they are cool, they will be sticky from any melted candy corn and may fall apart.
Peanut Butter Candy Corn Cookies

Elvis Ice Cream

19 Aug

Elvis Ice Cream 5
Oh man do I have a treat for you guys today. It’s pretty ridiculous if I do say so myself. As many know, Elvis loved the combination of banana, peanut butter and chocolate….the guy knew what was up.
Elvis Ice Cream 4
So, I present to you banana ice cream with fudge and peanut butter ripples and chunks of peanut butter cups. Say what? I know. It’s incredibly ridiculous and delicious and necessary all at the same time. I wasn’t sure about banana flavored ice cream, but I’m glad I went for it. So good.
Elvis Ice Cream 2
I loved this recipe and knew I had to make it but I thought I would put a little spin on it and roast the bananas to bring out their natural sweetness. I learned this trick with these roasted banana muffins and am totally in love with the technique. It was a good decision.
Elvis Ice Cream 1
This recipe takes some time and planning but it is so worth the effort. And it makes a huge amount compared to most of the recipes I have made and share with you all so it will last even longer. Maybe. Once you taste it, you may lose your self control. I would just like to state that I warned you and I take no responsibility. Okay? Now that we are clear on that, go make some and share it with your friends. They will love you forever.
Elvis Ice Cream 7
Elvis Ice Cream
recipe adapted from Oh My Veggies

2 cups half-and-half
1 cup + 2 Tbsp. sugar, divided
Pinch of salt
2 eggs, lightly beaten
2 cups heavy whipping cream
6 oz. evaporated milk, divided
1/2 Tbsp. vanilla extract
3.5 oz. dark chocolate, chopped
2 ripe bananas
1/4 cup brown sugar
1 Tbsp. butter, cut into small pieces
1/2 cup peanut butter
1/3 cup chopped peanut butter cups

1. Heat half-and-half to 175 degrees in a large, heavy saucepan. Stir in 1 cup sugar and salt and whisk until dissolved. Ladle a small amount of the half-and-half mixture into the eggs. Pour egg mixture into the pan, whisking constantly. Continue to cook over low heat, stirring constantly, until mixture reaches 160 degrees and coats the back of a metal spoon.

2. Remove from heat. Place pan in a bowl of ice water; stir for 2 minutes. (Alternately, you can fill your sink with an inch of cold water & ice cubes and use that instead of a bowl.) Stir in whipping cream, 2.5 oz. of milk, and vanilla. Press plastic wrap onto surface of custard and refrigerate for several hours or overnight.

3. After making the custard and at least 3 hours before starting the ice cream maker, make the fudge ribbon; heat remaining evaporated milk and sugar over low heat, whisking constantly. When mixture is heated, add chopped chocolate and heat until melted, whisking constantly. Remove from heat and allow mixture to come to room temperature.

4. Preheat oven to 400 degrees. Slice bananas into 1/2 inch pieces and toss with brown sugar and butter. Roast for 30 minutes, stirring halfway through. Remove from oven, mash and allow to cool.

5. Stir banana puree into custard. Fill cylinder of ice cream maker and freeze according to manufacturer’s directions. (Depending on the size of your ice cream maker, you might need to make two batches.) When ice cream is frozen, transfer it to an airtight freezer container. Fold in fudge ribbon, peanut butter, and peanut butter cup pieces, careful not to overmix. Freeze for 2-4 hours before serving.

Peanut Butter Cup Banana Bread + 1,000 Followers!

11 Mar

Peanut Butter Cup Banana Bread 2
Yep, you read that right. You didn’t think banana bread could get any better did ya? But adding peanut butter and peanut butter cups totally does. I got this recipe from my wonderful friend Molly who made this for us while we were going through a hard time last year. Not only was it a sweet gesture but it also opened me up to a whole new world of banana bread.

As you all know, I am kind of obsessed with anything involving the combination of chocolate and peanut butter. So, throw in the banana’s and it’s pretty much a guarantee that I will love it.
Peanut Butter Cup Banana Bread 4
This is a quick bread to throw together and I love that the recipe yields just one loaf of bread. So many make two loaves which we never eat in time and it just adds a lot of baking time since I only have one loaf pan. Sure, I could go get another pan but I just can’t really justify it.

It has the perfect amount of bananas, peanut butter and chocolate to make it a delicious after dinner dessert or an indulgent breakfast.
Peanut Butter Cup Banana Bread 3
On a random side note, I hit over 1,000 followers this weekend! I am so thankful to each and every one of you that have enjoyed my site enough to sign up to receive emails and read my posts every week! When I started this blog I thought it would just be my way of storing recipes and sharing them with family and friends. I never imagined strangers would want to see what I was cooking every week! You guys are the best and you give me so much inspiration! Thank you so very much!

Peanut Butter Cup Banana Bread

3 very ripe bananas, mashed
1/2 cup peanut butter
1/4 cup oil
1 egg
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups of all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
8 oz bag of Reese’s Mini cups

1. Preheat oven to 350

2. Grease your loaf pan with butter or shortening. (I used butter)

3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.

4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.

5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.

6. Fold in your Reese’s Mini cups and spread batter into prepared pan.

7. Bake for approx 1 hour or until toothpick inserted into center comes out clean. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Quick Grilled Hunan Chicken

11 Jan

Quick Hunan Chicken
As I’m sure you already know, I am a big fan of Asian food. I made the menu for the next few weeks and about half of it ended up being Asian dishes…oops. But there is so much variety that it never seems like we are eating the same thing which is why I love it so much! So needless to say, there is going to be a lot of Asian food up in here for awhile. Yep, I just said that.
Quick Hunan Chicken
I am not a fan of hoisin sauce so I wasn’t sure how this chicken would go over but I was pleasantly surprised. The peanut butter, soy sauce and oils combined with the hoisin so that it wasn’t overwhelming but complimented it instead. It was a really great, quick weeknight meal. And it was even warm enough to grill it outside. Take that Minnesota!

Quick Grilled Hunan Chicken
recipe from food.com

4 Tbsp. hoisin sauce
2 Tbsp. peanut butter
4 teaspoons soy sauce
2 cloves garlic, minced
2 teaspoon hot pepper oil
1/4 teaspoon sesame oil
1 lb boneless skinless chicken breast

1. Pound chicken breasts to 1/2″ thickness.
2. Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
3. Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
4. Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
5. If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.
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