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Tag Archives: peanut butter

Rolo Stuffed Peanut Butter Cookie Bars

16 Oct

I wish words would flow freely through my fingers onto the keyboard but 85 percent of the time it’s a struggle.  I wouldn’t call it writers block per say, it’s more like the annoying awkward cousin.  You know whom I am talking about. Every family has one.   They make inappropriate jokes that turn up your lips into a half grimace, half-smile.  It’s exhausting being polite sometimes. Anyways, my point is if I force the words to come out, they end up stilted. So normally when it times to a write blog post, it takes all day.  I get up, work on freelance articles, check on twitter and occasionally write a sentence or two.

Yesterday in the middle of this dance I call writing, I got up and made these Rolo Stuffed Peanut Butter Cookie Bars. Oh man, are they sinful. By the way, new favorite word alert! Sinful. I love how it rolls off your tongue. Am I a nerd or what? Don’t answer that. It’s a rhetorical question people, sheesh.  Moving on, these peanut buttery squares ooze with caramel and the chopped up bittersweet chocolate counterbalances the saltness from the peanut butter. Enjoy!

Yield: 32 bars

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 squares of bittersweet chocolate, chopped
  • 1/2 cup of mini rolos

Directions:

Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.

In a small bowl, mix together the dry ingredients and set aside. In the bowl of an electric mixer fitted with a paddle, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until creamy and light. Then add the one egg and the vanilla extract, mix until combined. Reduce speed to low and add the dry ingredients to the wet batter. Be careful to not over mix. Using a rubber spatula, fold in the chopped bittersweet chocolate. Turn out half the mixture into the prepared pan and press into an even layer. Scatter the rolos on top. Cover with the remaining cookie dough. Bake for 16 to 20 minutes, or until the center is set. Cool completely in the pan on a wire rack. Cut into bars and store at room temperature in an airtight container.

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Peanut Butter Cup S’mores

18 Sep

 

On Friday night, I went to re-warming party and my friend wanted a dessert that she wouldn’t have to cut up. So I made Peanut Butter Cup S’mores in a muffin tin.

Being the last-minute person I am, I made them with twenty minutes to spare before I had to leave.  And I had just enough time to brush my hair.  They are also super delicious, might I add. As a side note, the recipe below is for Mini Peanut Butter Cup S’mores because that’s how they where suppose to be. But since, I only had a regular muffin tin, the recipe only turned out 8 of them. Enjoy!

Makes 24

Ingredients 

  • 1 bag of Reese’s mini’s
  • 1 cup of crushed graham crackers
  • 1/4 cup of confectioners sugar
  • 6 tablespoons of melted butter
  • 12 large marshmallows

Directions 

Preheat the oven to 350 degree’s F.

Mix the graham cracker, the butter and the confectioners sugar together in a bowl. Press a small amount into mini-muffin tins. Bake for 4-5 minutes or until the edges of the cups start to bubble. Remove from oven but keep it on.

Set a mini Reese’s into each cup. Cut 12 marshmallows in half crosswise and set them down  on top of the Reese’s cut-side down. Put back in the oven for 1-2 minutes until the marshmallow is soft. Let the tray cool down for 15-20 minutes. With a butter knife, pop the s’mores out of the muffin tins.

 

 

 

Chocolate Peanut Butter Banana Bread

10 Jan

This is banana bread is off the hook. I made a loaf the other night and it was gone in two days. I literally ate it morning and night. I couldn’t get enough of it. The two things that pushed the banana bread over the edge were the chocolate chips and the peanut butter chips. Holly guacamole that is a good combo. I also swapped out the sour cream for coconut milk, which cuts the fat in half. Plus I added Chia seed so you can almost say that this bread is healthy for you. Enjoy!

Serves 12

Adapted from here

Ingredients 

  • 1/2 cup (1 stick) butter, at room temperature, plus more for pan
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup mashed very ripe bananas (about two bananas)
  • 1/2 cup vanilla coconut milk
  • 1/8 cup chia seeds
  • 1/2 cup peanut butter chips
  • 1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to until fully incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, vanilla coconut milk, chia seeds, chocolate chips and peanut butter chips; fold into batter.Pour into prepared pan.Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Cinnamon Raisin Swirl Rice Crispy Treats

14 Jun

I am in love with Peanut Butter and Co. They have some of the most wonderfully creative peanut butter spreads like Cinnamon Raisin Swirl and Dark Chocolate Dreams. I bought one of each yesterday; they are the answer to my ADD food problem.  I always get bored halfway through a meal because after a few bites of one thing, I want to try something new. It’s the reason why I usually have five different things on my plate at one time.  However, there are so many desserts I could make with these peanut butters that I am peeing in my pants with excitement.  The first thing I made was cinnamon raisin swirl rice crispy treats. They came out tasting like a really good peanut butter cookie but not overly sweet. Enjoy!

Ingredients 

  • 3 tablespoons of butter
  • 4 cups miniature marshmellows
  • 4 spoonfuls raisin cinnamon swirl peanut butter
  • 6 cups crisped rice cereal

Directions 

Melt the butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from the heat and stir in peanut butter. Add the cereal. Stir until well combined.  Using a buttered spatula press the mixture into a 13 by 9 inch pan coated with cooking spray. Let cool and cut into 2 inch squares.

The views expressed in this review are my own personal opinion and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf.

Peanut Butter Banana Ice Cream

19 May

I love spring in Seattle. The weather warms up and the rainy days start dying down.  Today, it was in the upper sixties with a slight breeze and sunny skies, which in my mind says ice cream.  I have been dying to make ‘one step banana ice cream’ for awhile now.  I figured today was the perfect day to make it.  It really is only one step and although it doesn’t look super appetizing, I promise you it is.  Enjoy!

Ingredients 

  • 2 frozen banana’s cut up
  • 1 teaspoon of maple extract
  • 1 tablespoon of peanut butter
Directions 
 
Place all the ingredients into a food processor, blend, blend blend. Scrap down the sides every once awhile.  It is done when it takes on a creamy constancy.  
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