Mini Reese’s Chocolate Cookies

These rich chocolate cookies baked with mini Reese’s peanut butter cups are the perfect treat with a big glass of milk!

Mini Reese's Chocolate Cookies | JavaCupcake.com

These Mini Reese’s Chocolate Cookies aren’t the most glamorous or beautiful cookies I’ve ever made.  But, what they lack in appearance they make up for in flavor! Sooooo chocolatey with bites of Reese’s peanut butter cups running thoughout, these cookies definitely cure any craving I have for chocolate!

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

I started with the recipe from Hershey’s for their Chewy Chocolate Cookies and tweaked it a bit.  I subbed half the granulated sugar for brown sugar and added Reese’s mini cups instead of peanut butter chips.  I always love brown sugar in cookies, I think it really adds a depth of flavor and a subtle caramel hint that is just out of this world!

Mini Reese's Chocolate Cookies | JavaCupcake.com

Although these cookies flattened out a little more than I had hoped, they are still rich and chewy and so good!

Oh… what I really loved about making these cookies.  I was in and out of the kitchen in about an hour and a half.  Quick and simple.  No big mess and not a lot of time spent to make something super yum!  What more can you want from a cookie?

Mini Reese's Chocolate Cookies | JavaCupcake.com   Mini Reese's Chocolate Cookies | JavaCupcake.com

So, if you’ve got a chocolate craving and not much time… these cookies are for you!

Happy Baking!

Mini Reese's Chocolate Cookies
 
Prep time
Cook time
Total time
 
Serves: 2+ dozen cookies
Ingredients
  • 10 Tbsp unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 cup all-purpose flour
  • ½ tsp baking sad
  • ½ tsp salt
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 8oz bag Reese's Unwraped Mini Peanut Butter Cups
Instructions
  1. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter about 1 minute until smooth.
  3. Add the sugars and beat on high until fluffy - about 2 minutes. Scrape the bowl and mix again 30 seconds.
  4. Add the egg and vanilla and beat on high 1 minute. Scrape the bowl and mix again 30 seconds.
  5. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.
  6. In two parts, with the mixer on medium-low speed, add the flour and mix until incorporated.
  7. Add the Reese's mini cups and with the mixer on low speed, mix until just combined. NOTE: DO NOT OVER MIX otherwise you'll break up the min cups too much. You want them whole or in large pieces.
  8. Freeze for 30 minutes or chill in refrigerator for 2 hours.
  9. When ready to bake, preheat oven to 350F degrees.
  10. Using a kitchen teaspoon, drop dollops of dough onto your prepared baking sheet.
  11. Bake 8-9 minutes. Allow the cookies to cool on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
  12. Store in an air-tight container for up to 5 days - if they last that long!

Homemade Nutter Butters

Enjoy the flavors of a childhood favorite cookie without leaving your kitchen with these Homemade Nutter Butters! Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

I’ve been holding on to this recipe for a few weeks now… waiting for the right moment to share it with all of you here.  I’ve been so busy with family, life and dealing with reintegration, I knew that after my soldier came home I wouldn’t be up or much baking.  So, I made these Homemade Nutter Butters and saved the recipe to share with you today!

The process to make these cookies was pretty easy. Roll a ball of dough in sugar, flatten it, press fork marks into the top then squeeze the middles.  Easy peasy.

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

Who doesn’t love Nutter Butters?  Okay, maybe those few people who are allergic to peanut butter or who don’t like peanut butter (my husband hates peanut butter!).   Nutter Butters are one of those cookies that are just timeless.  They’ve been around for decades and as far back as I can remember, I’ve always loved eating these delicious peanut shaped cookies!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

My version of Nutter Butters aren’t exactly like the store-bought cookie.  My version is bigger… a lot bigger!  And they’re a bit softer.  My Homemade Nutter Butters are chewy with a rich peanut butter filling.

Don’t worry though… all that great peanut butter flavor that we love in Nutter Butters is still in my homemade version!

Homemade Nutter Butters - Step by step tutorial to create your favorite peanut butter cookie at home! | JavaCupcake.com

The filling for these Homemade Nutter Butters is based on my favorite peanut butter buttercream recipe.  However, I didn’t want the filling to be quite as smooth and fluffy as my favorite pb bc.  So, I used less butter, more sugar and less cream to create a thick, rich filling… just like the original cookie! So good!

So, if you’re looking for a peanut butter cookie that is reminiscent of your favorite cookie from your childhood, try these Homemade Nutter Butters!

Happy Baking!

Homemade Nutter Butters
 
Prep time
Cook time
Total time
 
Serves: 2 dozen GIANT sandwich cookies
Ingredients
Cookies
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 cup dark brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla
  • 2½ cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup sugar, for rolling
Filling
  • ½ cup unsalted butter, room temperature
  • ⅔ cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 1-2 Tbsp milk
Instructions
  1. In the bowl of your stand mixer, cream together the butter, peanut butter, sugar and brown sugar until smooth.
  2. Add the eggs, one at a time, and mix well after each addition. Add the vanilla and beat on high for 2 minutes or until it's light and fluffy.
  3. In another bowl, whisk together the baking powder, baking soda, salt and flour.
  4. Add the flour to the mixing bowl and mix on low until just combined. Scrape the sides of the bowl and mix on medium high speed until the dough has come together.
  5. Cover and chill overnight or 8 hours.
  6. When ready to bake, preheat oven to 375 F degrees and line baking sheet with parchment paper.
  7. Roll 2-3 Tbsp of dough into a 2-3 inch log and roll in sugar. Place the log on the prepared baking sheet. NOTE: For smaller cookies, use only 1 Tbsp of cookie dough and reduce baking time by 1 minute.
  8. Gently press the dough log flat with your fingers. Press a fork into the dough to create a cris-cross pattern. Squeeze the center of each log to create a the Nutter Butter shape.
  9. Bake 7-8 minutes or until the edges begin to brown.
  10. Cool on the pan 3-4 minutes before removing to a wire rack to cool completely before filling.
Filling
  1. In the bowl of your stand mixer, cream together the butter and peanut butter.
  2. Add the powdered sugar and mix until incorporated.
  3. Add the vanilla and milk and mix until the filling forms a ball... about 30 seconds.
Assembly
  1. Spread a generous amount of filling onto the flat side of one cookie.
  2. Gently press a second cookie, flat side down, onto the frosting.
  3. Eat!
Notes
If made as directed above, recipe yields GIANT cookies. If you want cookies closer to the size of actual Nutter Butters, use only 1 Tbsp of dough when rolling and shaping the cookies and reduce baking time by 1 minute.

Cookie recipe adapted from Cookies and Cups

Chocolate Dipped Peanut Butter Biscotti

Enjoy your morning coffee with these chocolate dipped peanut butter biscotti!  Perfectly crunchy and full of peanut butter and chocolate flavor!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

A couple years ago, I made my first two batches of biscotti to give as Christmas gift’s to Emily’s teacher.  White Chocolate Cranberry Biscotti and Gingerbread Biscotti.  Both were a huge hit.  So much that Emily’s teacher, Ms. Nipper,  asks Emily every few months if I’ll be making biscotti again anytime soon!

Unfortunately, it’s been two years and I haven’t made another batch.  So, when I saw a picture of chocolate dipped peanut butter biscotti on Pinterest, I knew I had to find a recipe and try them!  It was time to finally make biscotti again!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

This dough for this recipe comes together really simply.  Cream the peanut butter, brown sugar and white sugar together then add the eggs & vanilla.  Flour and baking powder with the milk is next.

If you didn’t have peanut butter chips, chocolate chips would be delicious in this biscotti as well and would add even more chocolate flavor! I mean seriously… who doesn’t love more chocolate? Especially with peanut butter!

Of course, I’ll be packing up a few of these chocolate dipped peanut butter biscotti and sending them to school with Emily to give to her teachers.  And, I really hope that Ms. Nipper loves these as much as she loved the last batch!

Chocolate dipped Peanut Butter Biscotti | JavaCupcake.com

And on a personal note… this will be the last week of recipes for a few weeks.  Next week someone special will be home from Afghanistan and I’ll be taking some time off from the blog to be with him and our family.  I’ll be posting pictures next week of the homecoming… so look for that!

So… until next week, I’ll be enjoying these chocolate dipped peanut butter biscotti with my morning coffee and waiting (not-so-patiently) for the big day!

Happy Baking!

Chocolate dipped Peanut Butter Biscotti
 
Prep time
Cook time
 
Serves: 30-35 Biscotti
Ingredients
Biscotti
  • 1 cup creamy peanut butter (NOT all natural)
  • ½ cup dark brown sugar, lightly packed
  • ½ cup sugar
  • 3 eggs
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • ¼ cup milk
  • 1 Tbsp baking powder
  • 1½ cups peanut butter chips
Dipping Chocolate
  • 12oz semi-sweet chocolate chips
  • ½ cup chopped peanuts
Instructions
Biscotti
  1. Preheat oven to 350 F degrees. Line two baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In the bowl of your stand mixer, combine the two sugars until there are no more lumps.
  4. Add the peanut butter and cream on high for about 2 minutes. Scrape the sides of the bowl and cream again for 30 seconds.
  5. One at a time, add the eggs and mix well after each addition. After all the eggs have been added, scrape the sides of the bowl, add the vanilla and beat on high for 30 seconds.
  6. With the mixer on low-medium speed, add half the flour and mix until just incorporated. Pour in the milk and then the remaining flour. Mix until just incorporated.
  7. Scrape the sides of the bowl and pour in the peanut butter chips. Mix on low-medium speed until the chips have been evenly distributed or about 10 seconds. NOTE: The dough will be thick and sticky at this point.
  8. Separate the dough into four pieces. Shape each piece into a 4x6in rectangle about ½in thick and place it on the prepared baking sheet.
  9. Bake for about 15-20 minutes or until firm to the touch. Rotate the pans half way through baking.
  10. Allow to cool on a wire rack about 15 minutes.
  11. Cut each loaf into ½-3/4 inch slices.
  12. Place each slice cut side down back onto the lined baking sheet.
  13. Bake each side for about 8-10 minutes or until dry.
  14. Cool biscotti on the pans for about 10 minutes before removing to a wire rack to cool completely.
Dipping Chocolate
  1. Line a clean baking sheet with wax paper.
  2. Gently melt ⅔ of the chocolate over a double boiler. Once completely melted, add the remaining chocolate and still until smooth. Remove from the heat.
  3. Dip the long, bottom edge of each biscotti into the chocolate. Tap off any excess chocolate and gently scrape the long edge against the bowl to remove any excess chocolate. .
  4. Sprinkle a few chopped peanuts over the chocolate. Set dipped biscotti on the wax paper chocolate side up and allow to set at least 20 minutes before serving.
Notes
Recipe originally from allrecipes .

Depending on how thick you slice them, you will get at least 2 dozen biscotti, but probably more.

They Say It’s Your Birthday…

…Well it’s my birthday too!  Yes, today is my 36th 29th birthday! Horray!

Chocolate Peanut Butter Cake | JavaCupcake.com

Before my day even began, my 14 year old daughter, Emily, woke me before she left for school to sing me Happy Birthday.  It’s a tradition in my family that everyone gets sung to on their birthday.  Near or far, we make it happen.  So, this morning, Emily was the first to sing Happy Birthday to me!  Such a sweet gift from my baby girl.

My day officially started an hour later when I rolled out of bed with the sun shining through my window and a blanket of snow covering my neighborhood.  Just when I thought all the snow had melted, Mother Nature brought us more!  It was a beautiful sight from my window this morning! (I posted a pic of the snow on Instagram!)

My baby boy, Matty, woke up in a super good mood full of snuggle and love.  I love it when he’s in a happy mood in the mornings! He brings such joy and happiness to my day when he’s happy!  Great way to start my birthday!

Chocolate Peanut Butter Cake | JavaCupcake.com

And then the best thing happened.  My husband called me from Afghanistan to with me a Happy Birthday and to tell me he loves me.  He told me that today, he had  an American flag flown over the Forward Operating Base he’s stationed at in my honor.  It’ll fly over the FOB for 24 hours and tomorrow he’ll take a few pictures of the flag and of him taking it down.  When he comes home, the flag will come with him and will have an official certificate saying where and when it was on the flagpole in Afghanistan.  What a an amazingly special birthday gift!   I am such a lucky woman to have a thoughtful, loving and brave Husband!

UPDATE:  Here are a few of the pictures! Aren’t they great?  I’m so proud to be married to such an amazing American soldier!

JC-Afgh-Flag-Collage

On the agenda for my birthday… do a little laundry, take a hot bath and spend the evening with good friends over dinner and cake!

Cake! Yes, of course there will be cake!

I absolutely LOVE my chocolate cake recipe. I know I’ve said it a million times before, but it’s the best chocolate cake I’ve ever had.  Moist, rich, and full of chocolate flavor.  It holds up perfectly to any frosting and is just so YUM!

So, for my birthday cake this year I made three layers of my favorite chocolate cake.  I used my Double Chocolate Layer Cake recipe and divided the cake in three 8in cake pans to bake.    I filled the cake with my Perfect Peanut Butter Buttercream… both layers inside.  To frost and decorate the outside of the cake, I made a double batch of my Mom’s chocolate fudge frosting recipe.    I had extra peanut butter and fudge frosting, but no worries… it won’t go to waste!  Finally, I decorated the edges with a simple piped scallop edge and topped the cake with chopped Reese’s!

Chocolate Peanut Butter Cake | JavaCupcake.com

It’s a peanut butter and chocolate lovers dream cake.

And I’m not gonna lie.  I’ve made this cake before… well maybe not exactly this cake.  But the chocolate peanut butter combo I’ve made before.  But this one… it’s pretty darn amazing with both the peanut butter buttercream and fudge frosting.

Recipes to make my Chocolate Peanut Butter Cake:

So, besides my hubby not being here… it’s been a pretty darn good birthday!  Here’s to another great year of life!

Oh… and because I just learned how to make them… here’s a fun GIF of me serving a piece of this cake!

Enjoy!

Chocolate Peanut Butter Cake | JavaCupcake.com

Soft Batch Peanut Butter M&M Cookies

If you make these Soft Batch Peanut Butter M&M Cookies for your Valentine, they’ll be sure to love you forever! Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com I’ve been in search for a really great peanut butter cookie for a few weeks.  I’ve tried several recipes but none were what I was looking for.  What I wanted in a peanut butter cookie was for it to be soft, full of peanut butter flavor and to melt in my mouth with each bite.  I have had many cookies that were good, but most were too hard, crumbly and just didn’t make the grade. Of course, it wouldn’t be a great peanut butter cookie if there wasn’t chocolate involved.  And, since Valentine’s Day is right around the corner what better addition to these cookies would there be but Valentine M&Ms?  Seriously, there isn’t anything better. Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com So here we have a super delicious soft batch peanut butter cookie filled with Valentine M&M’s that’s just about perfect.  My kids absolutely LOVE these cookies.  I’m pretty certain that Matty Pants has eaten 3 today.  And I’m also pretty certain that if I let him he’d eat 30 today! Matty Pants | JavaCupcake.com Speaking of Matty Pants… he’s about to turn two years old.  What the heck?  Where has time gone?  I mean seriously, it just seems like a few months ago that he was born and now my little man is almost two?  Holy cow! I’ve been thinking about what theme to plan his 2nd birthday party in.  Dinosaurs or Toy Story.  Toy Story has a dinosaur in it… so if I did that, then I’d be killing two birds with one stone.  But, if I just did a dinosaur party, it’d be really easy to just pop some dinosaurs on top of cupcakes and call it good. What have been some of your favorite themes for your kid’s birthday parties? Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com Last year you might remember I made Sesame Street Cupcakes for Matty’s 1st birthday.  I put together this amazing tutorial for them because they just turned out so super cute. Anyhoo… back to these cookies.  I kinda went off on a Matty-tangent there. Soft-Batch Peanut Butter Valentine M&M Cookies | JavaCupcake.com This year, I’ve decided that I wanted to keep my Valentine’s Day treats really simple.  I’ll be posting several recipes that are either no-bake, have very minimal prep, or that are just super simple.   I’ll also be posting a DIY project that can be giving as a sweet, yet delicious teacher-gift.  So make sure to stay tuned for all the Valentine awesomeness still to come! I really hope you enjoy these Soft Batch Peanut Butter M&M Cookies as much as we do! Happy Baking! 

Soft Batch Peanut Butter M&M Cookies
 
Prep time
Cook time
 
Serves: 2-3 dozen cookies
Ingredients
  • ½ cup unsalted butter, room temperature
  • 1 cup creamy peanut butter (I used JIF)
  • ½ cup sugar
  • ½ cup light brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1¾ all-purpose flour
  • ¾ cup Valentine M&M Candies + more for garnish
Instructions
  1. Preheat oven to 350 F degrees. Line baking sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and peanut butter until smooth.
  3. Add the sugars and mix on high for 2 minutes. Scrape the sides and bottom of the bowl.
  4. Add the egg and vanilla extract and mix on high for 1 minute.
  5. In another bowl, whisk together the flour, baking soda and salt.
  6. Add the flour mixture to the wet butter/sugar mixture and mix until combined. Scrape the sides and bottom of the bowl and mix again to ensure that everything has been incorporated.
  7. Fold in the ¾ cup M&M candies.
  8. Form 2-3 Tbsp of dough into a a ball and flatten slightly to form a disc. Place on the prepared cookie sheet.
  9. Using a fork, press a criss-cross pattern into the top of each cookie. Garnish with 2-3 additional M&M candies on top.
  10. Bake for 9-11 minutes or until the cookies feel slightly firm to the touch and the bottoms are lightly browned. Cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
Recipe from Bake Space .

NOTE: Some people have noticed the dough was a bit dry why they made this recipe. If yours turns out dry, add a few tablespoons of water or milk to the batter to help moisten it. I have never had to do this, so I can't guarantee the outcome - it's only a suggestion. :) Happy baking!

12 Days of Cookies – Day 2: Christmas Tree Peanut Butter Blossoms

Decorated as Christmas trees, these holiday cookies are a fun twist on the classic peanut butter blossoms and are perfect for your cookie swap or holiday party!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

Today is Day 2 of 12 Days of Cookies on Java Cupcake!  On Day 1 I brought you beautiful Frosted Sugar Cookies and today I’ve got a classic cookie for you… with a twist!

Peanut Butter Blossoms are one of my most favorite cookies to make during the Christmas season.   Maybe it’s because peanut butter and chocolate is my most favorite flavor combination IN THE WORLD… or maybe it’s because they’re just so cute… or maybe it’s because they’re just so darn easy to make!

It’s probably all of the above.

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

I’ve been making these cookies for as long as I can remember.  Sometimes, I’d even make them when it wasn’t Christmas, but that somehow just felt wrong.  So, that didn’t happen that often.

But this year, I was inspired to do something a little bit different with these cookies.  Spice things up a bit and get creative!  I turned the traditional cookies into super fun, super cute Christmas Tree Peanut Butter Blossoms! It was super easy too! All I needed was green frosting and holiday sprinkles!   They took just a few minutes to decorate but they create an immense impression!

Christmas Tree Peanut Butter Blossoms | JavaCupcake.com

These Christmas Tree Peanut Butter Blossoms would be perfect for a holiday party, cookie swap or on your cookie platter for Christmas!

Festive.  Fun. Delicious!

Enjoy!

Christmas Tree Peanut Butter Blossoms
 
Prep time
Cook time
 
Serves: 4 dozen cookies
Ingredients
  • 48 Hershey's Kisses chocolate candies
  • ½ cup shortening (I used Crisco)
  • ¾ cup Peanut Butter
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ sugar, for rolling
  • green frosting
  • red, green, & white holiday sprinkles
  • disposable piping bag fitted with a Wilton #4 piping tip
Instructions
Cookies
  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add ⅓ cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Shape dough into 1-inch balls. Roll in sugar and place on prepared cookie sheet.
  7. Bake 7-8 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Assembly
  1. NOTE: Cookies must be completely cooled & chocolate hardened before decorating.
  2. Fill the prepared piping bag with green frosting.
  3. Starting at the base of the Hershey Kiss, pipe a line of frosting that swirls up & around to the top of the kiss.
  4. Immediately sprinkle with holiday sprinkles.

Want more cookies?

Check out the main page for the 12 Days of Cookies and you’ll find the links to all the recipes! Next cookie will be posted tomorrow!

12 Days of Cookies - Day 2  | JavaCupcake.com

Peanut Butter Banana Bread

Cinnamon infused banana bread swirled with peanut butter and topped with a crunchy streusel, this bread is the perfect treat for any brunch or afternoon party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

This past weekend, my friend Margot hosted a 31 Bags party at her house.  I’ve never been to one of these parties and to be honest, I didn’t know what 31 bags were before she told me about having her party.  I looked over the catalog and they have a bag that could possibly hold my camera and my giant computer, so I’m excited!  (Turns out – the bag won’t fit my laptop, but I did order lots of other great stuff!)

I offered to bake some yummies for the party.   The party began at 11am, so Margot decided on  a yogurt & fruit bar as well as serving mini quiches for her guests.  We bothdecided a sliced sweet bread would go great with the breakfast/brunch theme!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

And… if you know anything about me, I can never make anything the same way twice (why waste an opportunity for another blog post with a new recipe – ha ha!), I need to come up with something delicious and new.

I started with my daughter’s recipe for banana bread.  It’s a classic and can be easily made with a variety of mix-ins or toppings.    I decided on a peanut butter, cream cheese swirl though out the bread and a crunch streusel topping.  This Peanut Butter Banana Bread will be perfect for the party!

Peanut Butter Banana Bread with Streusel Topping | JavaCupcake.com

I’m also making an oatmeal cookie for a sweet, but still “brunchy” dessert.  At the time of writing this post, however, I had not decided what kind to make.  So if you see a link somewhere, it means I made it and posted the recipe.  If not, oh well! HA!

So, if you need a delicious, quick bread for a brunch or afternoon party… this bread is a perfect choice!

Enjoy!

PS… Here’s a cute picture of me and Margot not too long ago!  We ran the Pink up the Pace 5K with our babies in tow! So fun!

Pink up the Pace 5K - Grafenwöhr, Deutschland | JavaCupcake.com

Peanut Butter Banana Bread
 
Prep time
Total time
 
Serves: 1 loaf of bread
Ingredients
Banana Bread
  • 1 cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 2 large eggs
  • 4 ripe small bananas
  • ¼ cup buttermilk
  • 1 Tbsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
Peanut Butter Swirl
  • ½ cup creamy peanut butter
  • 2oz cream cheese, room temperature
  • 2 Tbsp heavy cream or milk
Streusel Topping
  • ½ cup all-purpose flour
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • ¼ cup unsalted butter, cold & cubed
  • ½ cup quick oats
Instructions
Banana Bread
  1. Preheat oven to 350 F degrees. Line a loaf pan with parchment paper then grease and flour it.
  2. In a small bowl, mash with a fork the bananas until chunky. Add the buttermilk, cinnamon, nutmeg and vanilla and stir until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your stand mixer, cream the butter and sugar together for 1 minute.
  5. One at a time, add the eggs and scrape the sides of the bowl after each addition. Mix on high for 1 minute.
  6. Add the bananas and mix until just combined.
  7. In three parts, add the flour and mix until no more flour can be seen. Do not overmix!
Peanut Butter Swirl
  1. In a medium bowl, whip together with a hand mixer the cream cheese and peanut butter.
  2. Mix in the cream until smooth.
Streusel Topping
  1. In a medium bowl, combine all the ingredients.
  2. Using a pastry blender or a fork, work the ingredients until it's a coarse meal texture.
Assembly & Baking
  1. Spread a third of the batter evenly onto the bottom of the prepared pan. Scoop tablespoon dollops of peanut butter mixture on top. Using a butter knife, swirl the peanut butter into the batter.
  2. Repeat this process two more times.
  3. Sprinkle streusel mixture evenly over the top of the batter. NOTE: You'll only need about ⅔ of the topping. Save the rest for muffins or toss out.
  4. Bake on the center rack of your oven for 60 minutes or until a toothpick comes out clean. You may need less or more time depending on your oven.
  5. Remove from the oven and allow to cool in the pan for 10-15 minutes. Remove to a wire rack to cool completely or slice to serve warm with butter.

Easy Peanut Butter Swirl Chocolate Fudge

Swirled with peanut butter, this one-bowl fudge is a quick, easy and super delicious treat for the entire family!

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

This weekend I’m having a few very special guests come for a visit… Deb and her husband John and their son Jack.  Jack was here this summer for a week of rest while he backpacked and couch surfed across Europe.  This time, I get to see the entire wonderful family (minus big brother David)!   I’ve known Deb since my college days at the University of Washington.  We were in an art class together that changed my life.  I’m blessed to have kept in contact with Deb and her family ever since.  The picture below is of Johh, Deb, Me and Jack at the Flossenburg Castle Ruins during their visit!

The Richards & The Eves @ Flossenburg Castle Ruins | JavaCupcake.com

Typically, I’d bake cupcakes, a big elaborately flavored cake or some super delicious cookies! But, my friends have a son who was recently diagnosed with Celiac disease.  If you didn’t already know, Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye damaging the persons small intestine and over time can cause brain damage. A gluten-free diet is essential to battling this disease.

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

When Jack visited this summer, he ate lots of cereal and all the cupcakes (I made Red Velvet Nutella Cupcakes on his last visit) and junk food I had in the house.  Which was totally awesome… but this time, it had to be different.  So, I stocked up on some gluten-free mixes and started planning their visit.

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

The first night I’d make a pumpkin chili and serve a gluten-free corn casserole with it.  For dessert, I made this Easy Peanut Butter Swirl Chocolate Fudge.  Really, you can’t go wrong with fudge… everyone loves it.  And finally for breakfast the morning I’ll make gluten free pancakes filled with fresh berries and topped with homemade whipped cream all accompanied by Italian sausage, eggs and of course… lots of coffee!  (PS… They ate every last piece of fudge and I didn’t make breakfast! Deb and John did and it was DELISH!)

Easy Peanut Butter Swirl Chocolate Fudge | JavaCupcake.com

Although they won’t be able to enjoy my cupcakes this visit… I’m hoping that they will enjoy the delicious food I’ve so thoughtfully prepared for them.

Enjoy!

Easy Peanut Butter Swirl Chocolate Fudge
 
Prep time
Total time
 
Serves: 64 1-in squares of fudge
Ingredients
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • ¼ cup peanut butter chips
  • 1 (14 ounce) can Sweetened Condensed Milk, divided
  • 2 Tbsp + 1 tsp unsalted butter, softened
  • pinch of salt
  • 1 tsp + 1 dash vanilla extract
Instructions
  1. Line an 8x8 inch metal pan with wax paper.
  2. In a medium, heavy sauce pan stir together the chocolate chips, 2 Tbsp butter, 1 cup Sweetened Condensed Milk and salt until all the chocolate chips have melted. Stir in 1 tsp vanilla extract. Remove from the heat.
  3. In a small, heavy sauce pan stir together the peanut butter chips, remaining Sweetened Condensed Milk and 1 tsp butter until all the peanut butter chips have melted. Stir in the dash of vanilla extract.
  4. Pour the chocolate mixture into the prepared pan. Using an offset spatula, smooth out the top until level. Drop the pan from 1in high 2-3 times on the counter to get all the air bubbles out.
  5. Dollop the peanut butter mixture evenly across the chocolate. Using a butter knife, swirl the peanut butter into the chocolate.
  6. Allow to set in the refrigerator for 3 hours.
  7. Carefully pull the wax paper up and remove the fudge from the pan. Cut into squares.
  8. Store in an air-tight container in the refrigerator.