Posts Tagged ‘peanut butter’
So a natural progression would be….drum roll please…….Chocolate Peanut Butter Pancakes.
I will admit one thing here, I was a little worried that they may end up a bit dry. This so wasn’t the case!!!!
EVERYONE in the family loved them, even the picky pancake husband. (He can be very particular about his pancakes)
The Peanut Butter sauce/ drizzle that I made with this is out of control. I could drink it by the gallon. I even had a bit left over (shocking) and used it the next morning in my coffee. I must call Starbucks immediately and get them to make a peanut butter mocha. I am craving that stuff like crack.
So lets get to the good stuff shall we???
I cheated a bit just to make these faster. I used pancake mix. So get your favorite pancake mix (mine is Trader Joes Multi-Grain)
In a large bowl put pancake mix, eggs, oil, almond milk (regular will work to), cocoa powder and vanilla. Give it a good mix.
Stir in the mini Reeses pieces (they can be found in baking isle of most grocery stores)
Once cooked, gobble up
In a bowl or fairly good size jar mix together almond milk, vanilla, peanut butter, powdered sugar and cocoa powder (for good measure), until smooth. You can add more milk or powdered sugar until desired consistency is reached.
So yummy. Like I said a bit earlier, IF you have any left, try it in coffee or over ice cream.
Chocolate Peanut Butter Pancakes
- 2 cups pancake mix
- 2 eggs
- 2 Tbsp oil
- 1 cup Almond Milk (regular works to)
- ¼ cup cocoa powder
- 2 tsp vanilla
- ½ cup mini Reeses Pieces
- Pre heat your griddle.
- In a large bowl combine pancake mix, eggs, oil, milk, cocoa powder and vanilla.
- Stir in candies.
- Cook on griddle until done.
- Serve warm with syrup or Peanut Butter drizzle (below)
Peanut Butter Drizzle
- 1 cup almond milk
- 1 tsp vanilla
- 3 Tbsp Peanut Butter
- 1 ¼ cup Powdered sugar
- 1 Tbsp cocoa powder
- In a small bowl microwave peanut butter for 20-30 seconds, or until runny.
- In a large bowl combine all ingredients until smooth. You can add more milk or powdered sugar until desired consistency is reached.
So I am not quite sure what to call these little gems of deliciousness.
They have all my favorites in them….
All the basics in one bar shaped magnificent-ness treat.
And yes, I do quite enjoy making up words. They make life funner.
First, make your Oreo Cookie crust.
Yes I did use cut up ziplock bags to line my pan. I was out of parchment paper and you know my love of going to the store for little things…..not!
It actually worked out fantastic.
This is the same filling/ layer I used in the Chocolate Peanut Butter Hearts
Sprinkle with toffee bits or peanuts
Stick it back into the freezer. Once hardened, cut up and gobble up.
See if they will last longer in your house than they did in mine. Our record is 1 day.
Peanut Butter & Cookie Bars
- ½ cup sugar
- 1 pkg (3 cups) Oreo’s, crushed
- ½ cup (1 stick) butter, softened
- 1 jar (16 oz) creamy Peanut Butter
- ½ stick (1/4 cup) butter
- 1 tsp vanilla
- 2 ½ cups powdered sugar
- 2 cups semi sweet chocolate chips
- 1 cup toffee bits
- Line a 13×9 inch-baking dish with parchment paper.
- In a large bowl combine Oreo crumbs, 1 stick of butter and ½ cup sugar until fully incorporated. Press into pan. Pop in freezer.
- Meanwhile in a large pot melt peanut butter and butter. Once melted remove from heat and add vanilla. Mix in powdered sugar.
- Remove pan from freezer and pour peanut butter mix over. Pop back in freezer for about 10 min, or until firm.
- In a microwave safe bowl, melt chocolate chips in 30-second increments (stirring in between).
- Pour over peanut butter and sprinkle with toffee bits. Stick back in freezer until firm.
- Cut and serve. Store in fridge.
I am going to start this post of with a warning….
WARNING: These little treats are insanely addictive!!! Before you know it they will be all gone.
The salty pretzel, chewy caramel and sweet chocolate is sure to please anyone and everyone. (did i paint a good picture? )
P.S. These were gone with in a few hours.
Chocolate PB Caramel Pretzels
- 1 bag (8 oz) pretzel thins (72 whole pretzels)
- 1 jar (10 oz) Fleur de Sel Caramel Sauce (or any thick caramel sauce)
- 1 ¼ cup creamy Peanut Butter
- 3 cups semi-sweet chocolate chips
- 1 Tbsp shortening
- Lay out ½ of your pretzel thins (18 whole pretzels) on a lined baking sheet
- Place 1 Tbsp caramel on to the pretzels. Top with remaining (non-caramel) pretzels.
- Pop in freezer for 5 min (so caramel will harden). Remove and top with 1 tbsp peanut butter. Pop back in freezer for 5-10 min.
- Meanwhile, in a large bowl melt chocolate chips and shortening in microwave (in 30 second increments) until smooth.
- Remove PB caramel pretzels from freezer and dip into chocolate, letting any excess drip off. Pop back in freezer once more to firm up chocolate.
- Devour. Makes 36 pretzel sandwichs.
In my house Reece’s peanut butter cups are like gold; particularly the trees, heart, eggs or pumpkins they come out with. When they come out I go gang busters and pretty much buy out the store. We freeze some and the rest are devoured.
This recipe is yet another one I adapted from my beautiful mother.
For as far back as I can remember my mom would make these, but in ball form, around Christmas. She would make all kids of delish treats. (Maybe I can bribe her to give me the rest of the recipes I believe this began my love for Christmas.
These little treats taste, I think, better than the Reece’s. Give them a try…..let me know what you think.
Here is your line up…….
First you are going to get your helper all ready. Then put your butter and peanut butter in a large pot. Over medium heat, stirring somewhat constantly melt butter and peanut butter until nice and smooth.
Transfer to a extra large bowl and add your vanilla. Stir until fully incorporated and slowly add your powdered sugar. As you add it will get harder to stir. You want to mix until your powdered sugar is fully mixed in.
Take another piece of parchment paper and put it on top. Using even pressure roll, using a rolling pin, to compact and make evenly smooth.
In a small bowl pour about 1 cup of powder sugar. Dip your cookie cutter in.
Over a double boiler (or a pot with boiling water and a bowl on top) pour your chocolate chips and vanilla in. Melt over medium-low heat.
“Why didn’t you just dip half (a heart) in then freeze it and dip the other half in?”
It took all I had not to punch him, but I didn’t. So to save you some time, give that a try.
Chocolate Covered Peanut Butter
- 2 lbs creamy peanut butter
- ¾ cup butter, softened
- 2 tsp vanilla
- 2 lbs powdered sugar + 1 cup for coating cutter
- 2 bags (12 oz each) semi-sweet chocolate chips
- Sprinkles (optional)
- Combine butter and peanut butter in a large pot. Melt over medium heat. Stirring semi-frequently so that the peanut butter doesn’t burn.
- Transfer to an extra large bowl and add vanilla.
- Once fully incorporated slowly add powdered sugar.
- Combine until powdered sugar is fully incorporated.
- Spread out on a parchment lined cookie sheet and top with another piece of parchment paper.
- Using pressure and a rolling pin, roll out peanut butter mix (keep top sheet of parchment on when doing this) until even, smooth and compacted.
- Pop in the fridge for 2 hours or overnight.
- Remove and remove top sheet of parchment paper.
- In a small bowl put the 1 cup of powdered sugar and coat cutter.
- Using medium pressure begin to cut out shapes.
- Place on a separate lined cookie sheet. Dust off any excess powder sugar.
- Pop into freezer for 10-15 min.
- Meanwhile melt chocolate over a double boiler. Stirring until smooth.
- Remove peanut butter shapes and coat bottom with a rubber brush. Pop back into freezer for 10 min and do the same for the top. Add sprinkles if desired.
- Using a clean paint brush, paint the sides with the melted chocolate.
- Store in fridge when not in your mouth.
**Now a shortcut that I realized after doing my very last one was to dip half of the heart into the chocolate then freeze and then dip the other half.**
It has been unusually cold here in Tucson this time of year. So when I woke up the first thing I wanted (other than my coffee) was pancakes. I love me some pancakes.
Here is what I conjoured up….they are actually somewhat, kinda healthy…..kinda
Here is your line up….
Once you have your batter, butter your pre heated (I did mine at 300) griddle and pour about 1/3 cup of batter. Cook and flip and cook some more. You can add some chocolate chip to them just before you flip for something special.
Peanut Butter Banana Oatmeal Pancakes
- 1 ½ cups flour
- ¾ tsp baking powder
- ½ cup quick oats
- ¼ tsp salt
- 1 ½ bananas, sliced
- 1 Tbsp Honey
- 1/3 cup peanut butter
- 2 eggs
- 1 cup milk
- 2 tsp vanilla
- Preheat your griddle or pan (I preheated mine to 300)
- Using a fork or potato masher, smash up your bananas; until they become pasty but still chunky
- Add your honey, peanut butter, eggs, vanilla and milk and mix until the milk is incorporated.
- In a large bowl combine your dry ingredients (flour, baking powder, oats and salt). Gently stir until combine.
- Add your wet banana mix to your dry flour mix and stir until fully incorporated. You may need to ad a bit more milk until desired consistency.
- Butter (or oil) your griddle and pour about 1/3 cup of batter on to griddle.
- Cook until bubbles start to form and flip. Cook for about 2 more min. Remove.
- Serve with syrup and enjoy.
Ok, so last night I finally posted something that is considered to be a meal; and here I am ruining it with this one. Sorry. I promise that my next couple posts will not be cookie related (or cake).
So lets get to the story behind this cookie….
This year my sister held her First Annual (thats right Jamie you are going to have to have more) Cookie Exchange. I had a recipe all picked out. I was so excited to get them made….I just knew they would be a hit. So, I put my first batch in the oven at 9 pm the night before the big party. Took them out and they were a pile of goo……Man oh man the words coming out of my mouth. It was late, I was tired, and because 1/2 my bottle of wine was gone I was home for the night.
So fast forward to the morning of the party I was scrambling, to say the least, to get something made. I had my last batch of sugar cookie dough made up and a pack of Oreos my daughter got out thinking she could have them for breakfast. One thing led to another and these little beauties were created. My husband appropriately dubbed them “Hail Mary’s,” since they were a all out last stitch effort to get something made.
These are a must bake. Great right out of the oven (cooled down just a bit, so you dont burn yourslef) or cooled down to room temp…..the diet starts tomorrow……
These are also my first recipe submitted in a the Pillsbury Bake off Contest this year (my first time ever attempting to compete in a cooking contest)…..wish me luck.
Here is your lineup,
Once fully incorporated add your dry ingredients and mix until fully combine. Set aside. Now lets start on the filling goodness. Add your Oreos and cream cheese into a food processor and blend until it starts to come together;
Mini Peanut Butter Oreo Cookie Pies (aka Hail Mary’s)
- 1 ½ cup butter, softened
- 2 cups sugar
- 2 eggs
- 4 tsp. vanilla
- 2 tsp almond extract
- 4 cups flour
- 1 tsp salt
- 1 tsp baking powder
For the Filling:
- 8 oz cream cheese, softened
- 1 pkg (16.6 oz) Oreo cookies
- ½ cup Peanut Butter
- 2 tsp Vanilla
- Preheat oven to 350.
- Liberally grease and flour a mini muffin pan
- Cream butter and sugar in a large bowl.
- Add eggs, vanilla and almond extract until fully incorporated.
- In a large Ziploc bag combine your dry ingredients (flour, salt and baking powder). Close securely and shake it up.
- Slowly mix into butter mixture. Set aside.
- In a food processor combine Oreos, and cream cheese. Once it starts to come together add peanut butter and vanilla. Continue to process until it fully comes together and clumps into a large ball.
- Scoop about a tablespoonful of cookie dough into each cup of the mini muffin pan. Gently form up the sides creating a depression.
- Take some of that Oreo goodness and scoop about 1 -1 ½ teaspoonfuls into the cookie dough cup.
- Take a small amount of cookie dough and place on top and pinch together.
- Bake for 12-14 minutes. Remove and let cool for about 3-4 min.
- Carefully remove from pan and continue to let cool UPSIDE DOWN.
** Store in an airtight container to keep filling soft**
Makes about 48 individual muffin cookies.