Chunky Peanut Butter M&M Cookies & Cookie Bites

Chunky Peanut Butter M&M Cookies & Cookie Bites

May 17, 2012 by · 2 Comments

I don’t know what my obsession with M&Ms is lately, but I seem to be buying out the stock of them in the store and baking EVERYTHING with them.  Maybe it’s because I like how colorful they  make my cookies rather than using chocolate chips…. maybe it’s just cause I love chocolate… or maybe… well who cares, I just love them!

I’m pretty sure a lot of you have seen the chocolate chip cookies that have been floating around Pinterest and the internet that require 36 hours of chilling before baking.  I had often wondered myself what all this chilling really does for a cookie… I have never really tried it with a cookie other than my Chocolate Crinkle Cookies, but reading all these blogs talk about how amazing their cookies were after a prolonged chill… I got to wondering if this would work with other cookie dough recipes?

Peanut butter cookies are similar in ingredients to the chocolate chip cookie, brown sugar, butter, egg, flour, etc etc so I thought it might work.  Plus, everything I’d read about this long chill, the cookies turn out crisp on the edges and chewy in the centers… which is exactly what I wanted for these peanut butter cookies.

So, I’m patient… but I’m not THAT patient.  I didn’t chill these cookies for 36 hours, I made it about 19 hours.  But… I’m thinking that it’s a perfect amount of time because the cookies turned out perfect!! Chewy in the middle, a bit crisp on the edges, golden brown and so good!

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Chunky Peanut Butter M&M Cookies & Cookie Bites

Prep Time: 18 hours

Cook Time: 11 minutes

Total Time: 20 hours

Yield: About 32 3in cookies + 24 cookie bites

These peanut butter cookies are the perfect combination of crisp edges with chewy centers with a peanut & M&M in every bite!

Ingredients

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

  • 1 cup unsalted butter, slightly soft but still cold
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 3 eggs
  • 1 Tbsp vanilla

  • 1 cup unsalted peanuts, chopped into chunks
  • 1 12.6oz bag of M&M candies

  • 1/2 cup sugar for rolling cookies

Instructions

  1. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Mix in the chopped peanuts and set aside.
  2. In the bowl of an electric mixer, cream together the peanut butter, butter and sugars for 3-4 minutes.
  3. Add the eggs one at a time and vanilla and cream for another 3 minutes. Make sure to scrape the sides of the bowl often to ensure everything is incorporated.
  4. Add the flour mixture in two parts, mixing until just combined.
  5. Fold in the M&Ms using a spatula (NOTE: You can use your mixer for this, but make sure you do it on low so the M&Ms don't break.)
  6. Cover dough and refrigerate overnight or at least 18 hours.
  7. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  8. Roll out 2 inch balls of dough and coat with sugar.
  9. Place balls on cookie sheet 2 inches apart and press down with a fork in a criss-cross pattern until slightly flattened.
  10. Bake for 10-12 minutes or the cookie is slightly golden brown. NOTE: DO NOT over bake these cookies!! You want the middles to seem gooey still! I baked mine exactly 11 minutes, but every oven varies.
  11. Allow to cool on pan for 3-4 minutes before removing to wire rack to cool completely. (Or if you're like me, you'll eat them straight from the oven!)
  12. Keep dough refrigerated between batches so it stays chilled.
    13. Cookie Bites:
  13. Spray lightly the insides of a mini muffin pan with cooking spray.
  14. Place 1in balls of cookie dough into each opening.
  15. Bake at 350 F degrees for 7-9 minutes or until the edges are slightly golden brown.
  16. Allow to cool at least 5 mins in pan. Use a toothpick to pop out each bite. NOTE: If you try to remove the cookie bites too early, they may fall apart. You want to give them enough time to set up before removing.
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Filed Under: brown sugar, candy, candy filled cookies, chocolate, cookies, featured, M&Ms, mini, peanut butter, peanut butter and chocolate, peanut butter cookies, recipes
Peanut Butter & Jelly Banana Muffins & a Baby Play Date

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

April 26, 2012 by · 2 Comments

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

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Peanut Butter & Jelly Banana Muffins

Rating: 51

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 muffins

Ingredients

  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed

  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes

Recipe inspired by: Joy the Baker

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Filed Under: banana, breakfast, featured, muffins, peanut butter, raspberries, raspberry, recipes
Grandma Dillow’s Peanut Butter Fudge

Grandma Dillow’s Peanut Butter Fudge

April 24, 2012 by · 2 Comments

Facebook is a wonderful thing.  It allows me to stay in daily contact with friends both near and far.  It allows me to learn, share and create ideas with friends, family, and even perfect strangers.

A few days ago, my friend Erica (she’s an Army Wife too & our husbands worked together at JBLM in Tacoma, WA.) said she was making peanut butter fudge and my ears perked up like a dog who heard a fire truck and wanted to run after it!  Immediately, I asked for the recipe and Erica responded with 5 simple ingredients.  Seriously, could fudge be that easy?  This recipe comes from her Grandma Dillow… which means it’s sure to be a winner if it comes from Grandma!

So today, I tried it.  Erica’s recipe didn’t call for the use of a candy thermometer, but I had a brand new one I wanted to try out, so I used mine.  I can’t say I’ve ever really been a successful fudge maker, but after making this recipe… I think I am!

Grandma Dillow didn’t top her fudge with chocolate, but I LOVE chocolate and peanut butter so, I added a thin layer of chocolate to the top of the fudge.  YUM!

Thanks Grandma Dillow and thanks to Erica for sharing this yummy family recipe!

If you’re like me and are new to making fudge, read this helpful post: Tips for Making the Perfect Fudge!

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Grandma Dillow’s Peanut Butter Fudge

Rating: 51

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 64 1-in squares

Grandma's perfect peanut butter fudge... with a twist!

Ingredients

  • 2 cups sugar
  • 8 Tbsp unsalted butter, cubed
  • 1/2 cup milk or heavy cream
  • 9oz (about 1 heaping cup) creamy peanut butter
  • 1 Tbsp vanilla
  • 1 cup mini chocolate chips + 2 Tbsp for garnish (optional)
    • Tools Needed:
  • Medium/large heavy-sided sauce pan
  • Wooden spoon
  • Candy Therometer
  • Small off-set metal spatula
  • 8x8 baking dish + 1 Tbsp butter for greasing

Instructions

  1. Butter the bottom and sides of an 8x8 baking dish. (I used glass, but a metal dish is okay too.)
  2. Measure out the peanut butter & vanilla, set aside.
  3. In a medium/large heavy-sided sauce pan, bring the butter, sugar and milk to a boil - stirring constantly using a wooden spoon.
  4. While constantly stirring, bring mixture to 240-244 F degrees. Remove from heat and immediately mix in the peanut butter and vanilla.
  5. Press fudge into prepared dish using a small off-set metal spatula.
  6. OPTIONAL: While still warm, sprinkle chocolate chips evenly over the top of the fudge. Using a small off-set spatula, once the chocolate begins to melt, spread it evenly. Allow to cool about 10 minutes then sprinkle evenly remaining 2 Tbsp mini chips as garnish without spreading.
  7. Allow to cool completely before cutting and serving. NOTE: If you need to cut it sooner, place in the fridge for 30 minutes.
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Filed Under: chocolate, featured, fudge, peanut butter, recipes
Peanut Butter & Chocolate Banana Bread

Peanut Butter & Chocolate Banana Bread

February 23, 2012 by · 2 Comments

Happy National Banana Bread Day!!!!

I’ve had 4 ripe bananas on my counter for 4-5 days now waiting for me to use them.  All I can think about is baking but my pregnant body just won’t have it.  HA!  So, I’ve procrastinated.  This morning my daughter wanted to eat a banana for breakfast but I was said, “NO! I might want to use those today.” Hahah, ya right.

But, then after my morning hour of drooling over recipes on the internet, I discovered that it’s actually National Banana Bread Day.  Well shoot, I have no excuse now… I HAVE TO make banana bread!

I didn’t want to make Emme’s Banana Bread again (although it’s probably one of the most tasty breads we’ve ever made here in our house) so I decided to come up with something new.

Peanut Butter, Chocolate and Bananas.  Can’t go wrong with that, right?!?

Print
Peanut Butter & Chocolate Banana Bread with a Peanut Butter Drizzle

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 large loaf + 1 small loaf

Celebrate National Banana Bread Day with this peanut butter & chocolate banana delight!

Ingredients

    Bread:
  • 2 cups flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp cocoa powder

  • 4 medium ripe bananas, mashed
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/3 cup sour cream
  • 1/3 cup peanut butter, heaping
  • 3 Tbsp vegetable oil
  • 1 egg

  • 1 cup mini chocolate chips
    • Peanut Butter Drizzle:
  • 2 Tbsp peanut butter
  • 1/2 cup powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp mini chocolate chips

Instructions

    Bread:
  1. Preheat oven to 350 F degrees. Line bottom of loaf pan with parchment paper and then grease/flour the pan.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder and cocoa powder. Set aside.
  3. In another large bowl, mash/whisk/mix together the bananas, vanilla, milk, sour cream, peanut butter, oil and egg.
  4. Make a well in center of the dry flour mixture and the pour in the wet banana mixture. Using a large spatula, fold the wet ingredients into the dry. Fold/stir/scrape about 30 strokes or until all the dry is combined.
  5. Add the chocolate chips and fold to incorporate.
  6. Pour 2/3 of the batter into the large loaf pan. Pour the remaining 1/3 into the small loaf pan.
  7. Bake small loaf for 40-45 minutes or until a toothpick comes out clean. Bake large loaf for 55-65 minutes or until a toothpick comes out clean. Rotate loaves half way though baking time.
  8. Let cool in pans for at least 30 minutes before removing to a wire rack to cool completely.
    9. Peanut Butter Drizzle:
  9. Once bread has completely cooled, prepare the drizzle.
  10. In a small bowl, whisk together the peanut butter, sugar and milk.
  11. Add more/less milk depending on the consistency you desire.
  12. Drizzle over the bread and sprinkle with mini chocolate chops.
  13. Allow to set for 20 minutes before cutting and serving.
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Recipe adapted from: Taste & Tell

Filed Under: banana, bread and pretzels, chocolate, peanut butter, recipes
Peanut Butter Cheese Ball

Peanut Butter Cheese Ball

February 5, 2012 by · 4 Comments

At my baby shower yesterday, not only did I make the cupcakes… but I also brought two of my favorite dips.  Since I only took a picture of one of them… that’s the recipe you get! HA!

Imagine… peanut butter, cream cheese, and sugar… with pb and chocolate chips… rolling around in your mouth.  Seriously… my daughter, she took spoonfulls of this ball, didn’t even need crackers!

The only downside to this ball is that it really needs to sit overnight in the freezer to set up perfectly… so you have to make it a day ahead.  No biggie though, one less thing for you to do the day you party down with this ball!

Enjoy!

Peanut Butter Cheese Ball

8oz cream cheese, room temperature
1 cup creamy peanut butter
1 1/2 cups powdered sugar
3 tbsp packed brown sugar
1 tsp vanilla

approx 3/4 cup milk chocolate chips
approx 3/4 cup peanut butter chips

Nilla Wafers and Cinnamon Graham Crackers

Wax paper

  1. Cream together the cream cheese and peanut butter.
  2. Add the sugars and vanilla and mix until smooth.  NOTE:  If it seems a little sticky still, add a bit more powdered sugar until it firms up.
  3. Place mixture onto a large sheet of wax paper and form into a ball.  Fold the sides of the wax paper to cover the ball and place in freezer for 90 minutes to set it’s shape.
  4. After the 90 minutes, mix the pb and choc chips together on a plate. Remove the ball from the freezer and press the chips into the side of the ball until it’s covered.
  5. Place the ball on plate you will be serving it on, cover and freeze 4-5 hours (AT LEAST) or over night.
  6. Remove from 20-30 minutes before you want your guests to enjoy it.  Serve with Nilla Wafers, Cinnamon Graham Crackers or whatever other kind of cookie, cracker you want! YUM!

Filed Under: appetizers, cream cheese, peanut butter, recipes
Breakfast Cupcakes

Breakfast Cupcakes

January 10, 2012 by · 7 Comments

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Filed Under: bacon, banana, buttercream, cupcake recipes, frosting and icing, fruity cupcakes, maple, peanut butter, peanut butter frosting, recipes, savory cupcakes
Peanut Butter & Chocolate Chunk Blondies

Peanut Butter & Chocolate Chunk Blondies

December 27, 2011 by · 1 Comment

On Christmas, my family and I went to a community dinner sp0nsored by the USO.  Lots of people brought side dishes and desserts to the dinner and one in particular stood out to me…

It was a blondie of sorts.  A cookie bar.  Inside it had chocolate and marshmallow… and it got me to thinking, why haven’t I made more blondies before?

Since I had these two beautiful  jars of homemade peanut butter that I had just whipped up… I knew this was a perfect opportunity to make some peanut butter blondies!

The grocery store had a huge sale on it’s holiday bags of chocolate… so I picked up a couple bags of Hershey’s Chocolate Chunks for only $1 each today… so I knew I had to include some chocolate with the peanut butter!

This recipe makes a ton of peanut butter chocolate chunk blondies…. so be prepared to share!

Peanut Butter & Chocolate Chunk Blondies
Makes 12 large squares… more if you cut them smaller

1/2 cup unsalted butter
2 cups light brown sugar, lightly packed
1/2 cup homemade peanut butter (see my recipe!)

2 eggs
1tsp vanilla

1/4 cup milk

2 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1 cup + 1/4 cup chocolate chunks

  1. Preheat your oven to 350 F degrees.  Great a 9×13 metal pan with shortening or butter.
  2. In a medium sauce pan, melt together the butter and brown sugar on medium heat… whisking often.
  3. Once melted, remove from heat and whisk in the peanut butter.  Whisk until all the peanut butter has melted.  Set aside to cool as you prepare the flour.
  4. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Whisk the eggs and vanilla into the butter/sugar mixture.
  6. Make a well in the middle of the flour and pur the butter/sugar mixture in.  Using a spatula, fold the butter/sugar into the flour about 6-7 strokes.
  7. Add the milk and fold 4-5 more strokes.   You just want to barely combine the ingredients, making sure to scrape the bottom and sides of the bowl.
  8. Dump in the chocolate chips and fold until combined.
  9. Pour the thick batter into your prepared pan and spread to the edges.  Top with the remaining 1/4 cup of chocolate chunks.
  10. Bake 25-30 minutes or until the top and edges have turned a golden brown.  Allow to cool in the pan before cutting into squares.
  11. Drizzle with extra peanut butter, serve with a big glass of milk and enjoy!

Filed Under: bars, blondies, brown sugar, chocolate, featured, peanut butter, recipes
Homemade Honey-Roasted Peanut Butter

Homemade Honey-Roasted Peanut Butter

December 26, 2011 by · 8 Comments

I’ve never thought to make my own peanut butter before… but leave it to Pinterest to give me inspiration this morning to try it!  Once I saw this recipe by the Sugar Plum Blog for homemade peanut butter and how simple it was… I had no reason not to try it myself!

With just a few ingredients… I already had everything I needed in my pantry to whip up a batch of peanut butter!

I couldn’t help myself after I finished making this batch… I had to slather some on a piece of bread and devour it.  Smooth, creamy, rich, full of peanut flavor! SO GOOD!

Run to the store if you don’t have all of these ingredients and whip up a batch for yourself… you seriously won’t regret it.

Homemade Honey-Roasted Peanut Butter
Makes 4 cups of peanut butter

6 cups dry roasted peanuts in sea salt
12 tbsp canola oil
8 tbsp sugar
scant 1/4 cup honey

  1. Preheat oven to 375 F degrees.  Place peanuts on a cookie sheet and roast for at least 10 minutes.  You want the oils to begin releasing in the nuts and for them to brown slightly.
  2. In your food processor, place the roasted nuts and blend on low speed for 30 seconds.  Turn speed to high and blend another 30 seconds.
  4. Add the sugar and 10 tbsp of the oil and blend on high for 1 minute.
  5. Add the honey and blend on high for 1 minute.
  6. If at this point the mixture seems really thick, like a paste, add the remaining 2 tbsp oil and blend for 1 more minute.
  8. Now, if you like your peanut butter chunkier, thicker… leave it like it is.  If you want a smoother, creamier peanut butter then turn on the food processor on high and go read a magazine for the next 4-5 minutes.  Come back and you’ll have super smooth, creamy, rich peanut butter!
  10. Store in a jar with a lid for easy access!
Filed Under: peanut butter, recipes
Peanut Butter Trifle

Peanut Butter Trifle

November 28, 2011 by · 3 Comments

I had an order for peanut butter cupcakes today… but for whatever reason, they wanted to come away from their liners.  So… I made them twice.  Not wanting to waste the first batch of perfectly good cake, I decided I needed to put something together with the cake and left over candies and buttercream.

And thus… the Peanut Butter Trifle was born!

Layers and layers of goodness starting at the bottom and working up… we’ve got:

Peanut butter cake

Reese’s Pieces

Peanut Butter Buttercream

Peanut butter cake

Dark Chocolate chips

Peanut Butter Buttercream

Peanut Butter cake

Peanut Butter buttercream

Mini Chocolate chips

and a Reese’s Pieces on top!

My hubby and daughter devoured it tonight after dinner.

YUM!

 

 

Filed Under: buttercream, cake, desserts, peanut butter, recipes, trifle
Dark Chocolate Brownies with Peanut Butter Sauce

Dark Chocolate Brownies with Peanut Butter Sauce

November 13, 2011 by · Leave a Comment

I had my friend Steffen and his daughter Robin over for a visit this weekend. Steffen is an American living in Germany and his daughter is 1/2 American, 1/2 German and only knows German culture. This was Robin’s first visit to our house and I wanted to spoil her with some delicious American baking! Brownies. Seriously delicious brownies.

I asked my BFF baker friend, Carrie Fields of Fields of Cake, what recipe I should use to make such brownie and she led me to the most amazing brownie I have ever tasted. Seriously, this brownie is AH-MAH-ZING!

It’s thick, moist, chewy and so chocolately that you neeeeeeed the whipped cream and peanut butter sauce to balance out the awesomeness of the chocolate.

And let me tell you about this peanut butter sauce. OH MY GAWG. I just want to eat spoonfuls of it. And really, can’t wait to buy some ice cream to top it with. You can use this sauce on ANYTHING. SO GOOD.

So, thanks to Steffen for wanting brownies and thanks to Carrie for the recipes! I changed things up just slightly, but for the most post… the recipes are all Carries!

Enjoy!

Dark Chocolate Brownies
Adapted from Fields of Cake

1 1/4 cups flour
1 tsp salt
2 tbsp cocoa powder
14 ounces quality dark chocolate (85%), chopped coarsely
1 cup (2 sticks) unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar, packed
5 large eggs, room temperature
2 tsp vanilla extract

  1. Preheat oven to 350 F degrees. Butter the sides and bottom of a glass or light colored metal pan 9×13 pan.
  2. In a medium bowl, whisk together the flour, the salt, and cocoa powder and set aside.
  3. Using a large double boiler, melt together the chopped dark chocolate, cubed butter and instant espresso powder.  Stirring occasional until melted and completely combined.  Turn the heat off, but leave on the burner and keep the bowl on the double boiler.
  4. Add the sugars and whisk until combined.  Remove from heat and cool for 10 minutes or until it comes to room temperature.
  5. Add three eggs, whisk just until combined.  Add the remaining two eggs and whisk only until combined.
  6. Gently stir in the vanilla.  Do not overmix the batter or the brownies will turn out cakey.
  7. Fold the flour mixture to the wet mixture just until all the flour has become wet and just combined.  Again, DO NOT OVERMIX.
  8. Pour the mixture into your buttered baking dish.  Using a tapered spatula, gently spread the batter into the corners of the pan, smoothing out the top.
  9. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.  Rotate pan half way through baking. Do not over bake.
  10. Allow to cool in pan completely before cutting and serving.
  11. Serve with unsweetened fresh whipped cream and peanut butter sauce drizzled over the top.

Peanut Butter Sauce
Adapted from Fields of Cake

1 cup sugar
½ cup honey
½ cup water
1 tsp salt
4 tbsp unsalted butter
2/3 cup heavy whipping cream
3/4 cup peanut butter
1 tsp salt

  1. In a medium sauce pan over medium-high heat, combine the sugar, honey, water and salt with a whisk until all the sugar is dissolved.
  2. Allow to come to a boil and cook, without stirring, until the sugar turns a dark amber color.  This process can happen quickly, so watch the sugar closely so you don’t burn it.  It will start to smell like caramel when it’s done.
  3. Once it turns dark amber in color, remove immediately from the heat and whisk in the butter.
  4. Add the cream and whisk to combine.
  5. Stir in the peanut butter and whisk until combined.
  6. Taste the sauce, if it’s too sweet, add 1 tsp more of salt to cut the sweetness.
  7. Allow to come to room temperature to thicken before drizzling over brownies with fresh whipped cream.
Unsweetened Whipped Cream

1 cup heavy whipping cream, very cold
1 tsp vanilla extract

  1. Place the metal bowl and whisk of your electric mixer in the freezer for 20 minutes.
  2. After they bowl and whisk are very chilled and cold, attach them to the stand mixer.
  3. Pour in the heavy whipping cream and whisk on high for 3-4 minutes.
  4. Pour in the vanilla extract.
  5. Continue to whisk on high until it becomes thick.  Do not over mix or it will deflate.
Filed Under: bars, brownies, chocolate, featured, peanut butter, recipes, syrup
Ultimate Peanut Butter Chocolate Kiss Cookies

Ultimate Peanut Butter Chocolate Kiss Cookies

November 7, 2011 by · 2 Comments

This weekend was HUGE for me. 270 cupcakes all by myself, plus selling them. I was EXHAUSTED by the time Sunday rolled around. I thought I wouldn’t want to bake for a week.

WRONG!

Monday rolls around and I’m back in the kitchen baking. This time, one of my favorite combos: Peanut Butter and Chocolate.

I made these soft and chewy peanut buttery chocolate kiss cookies cause ya know, they’re my favorite and I made them HUGE because well, you know… everything is better when it’s HUGE!

Ultimate Peanut Butter Chocolate Kiss Cookies
Makes 2-3 dozen JUMBO cookies

1 cup unsalted butter, room temperature
1 cup peanut butter, extra crunchy
2 cups brown sugar, packed
1 cup sugar
4 eggs
1/4 cup light corn syrup
1/4 cup water
1 tbsp vanilla extract
5 cups flour
2 tsp baking soda
1 tsp salt
2 10oz bags HERSHEY’S mini chocolate Kisses

  1. Preheat oven to 375 F degrees.  Line cookie sheets with parchment paper.
  2. Cream together the butter and peanut butter.
  3. Add the sugars and beat on high until combined.
  4. Add the eggs, one at a time and mix on high for 2-3 minutes until smooth and fluffy.
  5. Beat in the corn syrup, water and vanilla extract.
  6. Whisk together the flour, baking soda and salt in a separate bowl.
  7. Add the flour mixture in two parts to the cookie dough, mixing only until just combined.
  8. Fold in the mini kisses.
  9. Using an ice cream scoop, scoop 8 mounds of cookie dough onto your pan.
  10. Bake for 9-10 minutes.  DO NOT OVER BAKE!  You want them to begin to turn golden on top but still be soft in the middle.
  11. Remove to a wire rack immediately to cool.
Filed Under: brown sugar, chocolate, cookies, featured, peanut butter, peanut butter and chocolate, recipes
Peanut Butter Fudge Brownies

Peanut Butter Fudge Brownies

October 25, 2011 by · 4 Comments

I have a meeting today.  A meeting I’m not looking forward to attending.  So… what do I do?  I make it tolerable by baking something delicious to distract myself with during the meeting.  Today, I whipped up a batch of Peanut buttery fudgey brownies.

The recipe inspiration came from what I had on hand in my kitchen.  No cocoa powder, but I had unsweetened baking chocolate,  no chocolate chips, but I had peanut butter chips.  Brownies! YES!

FYI… make sure if you want ooey gooey brownies that you do not over cook these!  I made sure they cooked just the right amount of time and they came out perfectly fudgey and gooey!

Peanut Butter Fudge Brownies
1 cup unsalted butter, room temperature
2 cups sugar
2 tsp vanilla
4 eggs
4 oz unsweetened baking chocolate, melted
1 cup flour, sifted
1 cup peanut butter chips
1/2 cup creamy peanut butter

  1. Preheat your oven to 325 F degrees.  Grease a 9×15 cake pan.
  2. Cream together the butter, sugar, and vanilla.
  3. Add the eggs and beat until light and fluffy, about 3 minutes.   Make sure to scrape the sides/bottom of the bowl!
  4. With the mixer on low, slowly pour in the melted chocolate.  Scrape the sides and mix on medium/high speed about 30 seconds.
  5. By hand, mix in the flour until just incorporated.
  6. Fold in the peanut butter chips
  7. Spread batter evenly into the pan.
  8. Dollop the peanut butter on top of the batter.  Using a knife, gently swirl the peanut butter into the batter.  Not too much though, you don’t want the entire top to be covered in peanut butter, just a nice swirl.
  9. Bake for 30-35 minutes or until a toothpick comes out clean.
  10. Let cool for at least 10 minutes before cutting and serving!
Filed Under: brownies, chocolate, peanut butter, recipes
Chocolate & Banana Cupcakes with PB Buttercream

Chocolate & Banana Cupcakes with PB Buttercream

October 16, 2011 by · 2 Comments

I’ve been dying to make peanut butter frosting for a while now.  I was waiting for a reason to make these, but then decided I needed no reason and just whipped some up.  I love this recipe because it’s a one bowl batter.  My FAVORITE kind.

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
  4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
  5. Fill liners 2/3-3/4 full with batter.
  6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Peanut Butter Frosting
Makes enough to frost 18 cupcakes

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

  1. Cream the butter until smooth.  Add the peanut butter and cream together on high until smooth.
  2. 1/2 cup at a time, beat in the powdered sugar.  In between sugar additions, add 1-2 tbsp milk.  You may not need all the milk, but you will use all the sugar.  (I used the heavy whipping cream and only used about half of the 1/3 of a cup I poured out.)
  3. Add the pinch of salt and mix together until smooth and fluffy.  (The salt is added to cut the sweetness, if you like a super sweet frosting, omit the salt.)
  4. Pipe frosting onto cupcakes.
  5. Drizzle melted chocolate over frosting and garnish with a fresh banana slice.
Filed Under: banana, buttercream, buttercream, cupcake recipes, featured, frosting and icing, fruity cupcakes, peanut butter, peanut butter frosting, recipes
Banana bites

Banana bites

October 16, 2011 by · 1 Comment

After making my Chocolate & Banana cupcakes, I had some extra peanut butter buttercream, banana slices, and melted chocolate.  So, I decided to make a little treat for the family!

 

Banana Bites! 
Sliced bananas
Peanut butter buttercream
Melted Chocolate

  1. Squeeze a dollop of buttercream on a banana slice.
  2. Add a dot of chocolate on top.
  3. Pop in your mouth and enjoy!
Filed Under: banana, buttercream, chocolate, peanut butter, recipes, snacks, tips & tricks
PB Twix Bars

PB Twix Bars

August 22, 2011 by · Leave a Comment

I’ve been dreaming of these Peanut Butter Twix Bars since I saw them on Pinterest a couple weeks ago.  Yah, that seems to be a huge theme for my blogs lately…. Pinterest.  If you haven’t signed up for it yet and want an invite… let me know.  It’s sooo addictive!!

So, my original plan was to make them look more like Twix and have them covered in chocolate, but it took a lot more chocolate for the top coat than what I planned for and didn’t have enough to dunk each one.  So, I cut them into bars instead of rectangles and dipping them in chocolate.  They’re still pretty yummy.  The only big downside is that the shortbread on the bottom comes off the peanut butter layer and is kinda crumbly.  If I make these again, I think I’ll use a different shortbread recipe.

Shortbread
1 cup (2 sticks) unsalted salted butter, at room temperature
1 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 cups flour

  1. Preheat your oven to 300°F. Line a 9″ x 13″ pan with parchment and spray lightly with cooking spray. Set aside.
  2. Mix together the butter, sugar, vanilla and salt. Add the flour. The dough may seem a little dry, but it will come together once you mix it more.
  3. Press evenly into the pan. Poke holes in the dough to help release air and promote even baking.
  4. Bake 35-45 minutes or until golden brown.
  5. Cool completely.
Peanut Butter Layer
2 cups creamy peanut butter
1/4 cup (4 tbsp) room temperature unsalted butter
2 cups powdered sugar
2 tsp vanilla extract
2 tbsp milk

  1. Mix together the peanut butter, butter and vanilla.
  2. Add the powdered sugar and beat until combined.
  3. Mix in the milk to loosen up the mixture.
  4. Press peanut butter mixture on top of the shortbread. Use an offset spatula to press into corners and smooth out.
  5. Put in the freezer to set while preparing chocolate.
Chocolate Layer
1 12oz bag of semi-sweet chocolate chips
1 tbsp shortening
  1. In a double boiler, melt the chocolate and shortening together.
  2. Pour over chilled peanut butter layer.  Use an offset spatula to smooth out and evenly distribute.
  3. Chill in freezer for 30 minutes to set.
  4. Cut into squares to serve.
  5. You could also melt more chocolate and dip each square into it creating a more “Twix” like candy.  :)
  6. Enjoy!
Filed Under: bars, bars, chocolate, peanut butter, recipes
PB & J (take 2)

PB & J (take 2)

August 18, 2011 by · Leave a Comment

I know that there is already a PB&J cupcake recipe here at JC but, I loved these so much that I still wanted to share them with you all!  If you’re looking for a nostalgic recipe to remind you of your childhood-look no further than these cupcakes.

[Read more...]

Filed Under: cupcake recipes, filled cupcakes, jam and jelly cupcakes, jelly and jam, peanut butter, peanut butter frosting, posts by jenn, recipes
Peanut Butter & Jelly

Peanut Butter & Jelly

July 15, 2011 by · 2 Comments

Seriously, who doesn’t love  a peanut butter and jelly sandwich?  I grew up eating them for lunch almost everyday day.  If it wasn’t for lunch, it was a snack.  And although as an adult, I don’t each them as often I did as a kid, they are still a staple in my daughter’s life.

This cupcake is a really moist cupcake filled with my favorite raspberry jam.  The frosting is a twist on a classic peanut butter frosting because it has a bit of cocoa powder in it too.   I made them for a 4th of July party and they were a HUGE it!

Peanut butter Cupcakes
Makes about 2 dozen cupcakes

1 ¾ cups all purpose flour
¼ tsp baking soda
¾ tsp baking powder
½ tsp salt

½ cup butter, room temperature
1 1/3 cups sugar
½ cup creamy peanut butter
2 eggs
½ tsp vanilla extract

½ cup sour cream
½ cup milk

1/3 cup hot water

½ cup raspberry jam

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. Sift together flour, baking soda, baking powder and salt.  Set aside.
  3. Cream together the butter, peanut butter and sugar.
  4. Add the vanilla and mix until incorporated.
  5. Add the eggs, one at a time, and mix on high 2 minutes until light and fluffy.
  6. Mix together the sour cream and milk.
  7. Add the flour and sour cream/milk, alternating, beginning and ending with the flour.  Scrape the sides of the bowl and mix only until incorporated.
  8. Add the hot water and stir until combined.
  9. Fill cupcake liners 2/3 full and bake for 18-20 minute or until a toothpic comes out clean.
  10. Cool in pan for 5 minutes and then remove to wire wrack to cool completely.
  11. Core the center of the cupcakes and fill with raspberry jam.

Peanut Butter Chocolate Frosting
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter
¼ cup cocoa powder
1 lb (3-4 cups) powdered sugar, sifted
1 tsp vanilla
¼ cup whipping cream

  1. Cream together the peanut butter and butter.
  2. Sift together the powdered sugar and cocoa powder.
  3. One cup at a time, add the sugar mixture and mix until creamy.
  4. Add the vanilla and just enough cream until you reach you desired consistency.
  5. Scrape the sides of the bowl and mix on high for 30 seconds.
Filed Under: cupcake recipes, featured, filled cupcakes, jam and jelly cupcakes, peanut butter, peanut butter cupcakes, recipes
Tagalong Brownies

Tagalong Brownies

May 19, 2011 by · 2 Comments

As some of you know, I have been holding on to several boxes of Girl Scout cookies.  Well, today, I gave in and used a box in a batch of brownies I’m simply going to call… Tagalong Brownies. [Read more...]

Filed Under: chocolate, cookies, girl scout cookie cupcakes, peanut butter, recipes
Nutella Bliss Cupcakes

Nutella Bliss Cupcakes

May 17, 2011 by · 2 Comments

I’ve never had Nutella before, seriously, not a lie.  But I’ve been told it’s fabulous. I’m pretty sure I’ve stayed away from it because I’ve been allergic to nuts my entire life.   [Read more...]

Filed Under: chocolate, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, Nutella, nutella cupcakes, peanut butter, recipes
Banana Whoopie Pies (with PB & Bacon!)

Banana Whoopie Pies (with PB & Bacon!)

April 30, 2011 by · 3 Comments

So, clearly I’m still on a huge banana and PB kick.  I had a few bananas left over from cupcakes the other day and I’ve been saving this banana whoopie pie recipe for a while now… so here we are with more bananas, more peanut butter frosting and well, bacon. Of course.

[Read more...]

Filed Under: banana, brown sugar, cream cheese, peanut butter, posts by jenn, recipes
Banana Cupcakes with Peanut Butter & Honey Frosting

Banana Cupcakes with Peanut Butter & Honey Frosting

April 28, 2011 by · 3 Comments

Where do I start?! These are like breakfast in a cupcake! Anything that has bananas and cream cheese qualifies as breakfast to me ;)

[Read more...]

Filed Under: banana, cream cheese, cupcake recipes, fruity cupcakes, peanut butter, peanut butter cupcakes, posts by jenn, recipes
Captain Colbert’s Peanut Butter Pretzels

Captain Colbert’s Peanut Butter Pretzels

April 6, 2011 by · Leave a Comment

At my first FRG (Family Readiness Group for the Army) meeting last night, I decided to whip up some treats to impress everyone with. You know, first impressions are everything with ladies like these! [Read more...]

Filed Under: chocolate, peanut butter, pretzels, recipes
Peanut Butter Ball Cupcakes

Peanut Butter Ball Cupcakes

March 25, 2011 by · 18 Comments

Horray for my first batch of cupcakes in Germany!  Now, I didn’t have all my tools… no Kitchen Aid, no scoop for the batter, no bowls or scrapers or pans or liners… So, I bought new ones!! [Read more...]

Filed Under: chocolate, featured, filled cupcakes, peanut butter, recipes
Viva La Cupcake – Happy Birthday Elvis!

Viva La Cupcake – Happy Birthday Elvis!

January 8, 2011 by · Leave a Comment

On January 8, 1935 one of the most popular musicians was born, Elvis Presley.  Elvis loved fried peanut butter and banana sandwiches… weird, I know.  So to honor “The King” I made my version of his favorite sandwich, in a cupcake!   [Read more...]

Filed Under: banana, featured, mini, peanut butter, recipes, video
Reese’s Chocolate Peanut Butter Cake

Reese’s Chocolate Peanut Butter Cake

December 10, 2010 by · 6 Comments

My angel baby turned 11 years old this week! And for her birthday, she requested a Reese’s cake!  Hhhmmm…. How could I pull off this cake? [Read more...]

Filed Under: cake, chocolate, ganache, peanut butter, recipes
Easy Peanut Butter Chocolate Chip Fudge

Easy Peanut Butter Chocolate Chip Fudge

November 24, 2010 by · 5 Comments

I love fudge.  I love peanut butter.  I love easy recipes.  This fudge literally only took 5 minutes to whip up.  You should make it.  Really.  Go to your kitchen and throw this together, now.  You won’t regret it. [Read more...]

Filed Under: chocolate, fudge, peanut butter, recipes
Guest Blogger: Just JENN shares her Peanut Butter Cup Brownie Cupcakes

Guest Blogger: Just JENN shares her Peanut Butter Cup Brownie Cupcakes

October 22, 2010 by · 4 Comments
JavaCupcake Note: This is a guest blog post from JustJENN. She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM! hehe You can also find her on Facebook and Twitter! [Read more...]
Filed Under: brownies, chocolate, filled cupcakes, guest blogger, peanut butter, recipes
Guest Blogger: Sylvia of A Baked Creation shares her mouth-watering Reese’s Pieces cupcakes

Guest Blogger: Sylvia of A Baked Creation shares her mouth-watering Reese’s Pieces cupcakes

August 3, 2010 by · 3 Comments
JavaCupcake Note: This is a guest blog post from Sylvia of A Baked Creation.  She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM!  hehe You can also find her on Twitter! [Read more...]
Filed Under: chocolate, featured, guest blogger, peanut butter, recipes
Gluten Free Peanut Butter Chocolate Cookies

Gluten Free Peanut Butter Chocolate Cookies

April 6, 2010 by · 1 Comment

For some crazy reason (that has everything nothing to do with Aunt Flo being in town) I have been craving peanut butter chocolate chip cookies. [Read more...]

Filed Under: chocolate, cookies, featured, gluten free, peanut butter, recipes
Peanut Butter Brownies

Peanut Butter Brownies

February 2, 2010 by · 2 Comments

One of my goals for 2010 was to expand my blog and give myself permission to blog about more than just cupcakes.  [Read more...]

Filed Under: brownies, chocolate, peanut butter, recipes

Peanut Butter Chocolate Cupcakes

January 9, 2010 by · 5 Comments
It’s a week into 2010 and I’m making my first round of cupcakes for the new year!  I’ve been brainstorming what my “signature” cupcake could possibly be and it dawned on my that DUH! Peanut Butter and Chocolate! My favorite food combination.

For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly.  I have a feeling that this recipe might become a part of whatever my signature cupcake is.  I’ve got it pretty much perfected.

To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets.  I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!

Finally, I quartered mini Reese’s peanut butter cups to garnish the top.  They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one.  Otherwise, I’ll be up ALL NIGHT.  hehe

Click on image for recipe!

Filed Under: buttercream, chocolate, filled cupcakes, peanut butter, recipes

Retro Bakery – Las Vegas, NV

August 16, 2009 by · 150 Comments
I spent last week in Las Vegas, NV with my husband and I *KNEW* that one stop that needed to be made was at Retro Bakery. Boy, did it NOT disappoint!

Just about 20 minutes from The Strip in Vegas, Retro Bakery is located just off the highway in a quaint little shopping center. I was greeted by a super cute, super friendly bundle of joy named Kari. I had tweeted to her (@RetroBakery) earlier that morning that I was going to be stopping by that day, but I wasn’t sure if she had checked her Twitter or not, so I didn’t mention right away who I was. But… eventually it all came out who I was and how I came to land at the Retro Bakery that day!

Ok… now the cupcakes. I should have taken a picture of the display case. There were so many delicious cupcakes to choose from, it was very hard to pick. My husband and I decided we’d each pick two.

I chose the Peanut Butter Cup (Chocolate cake topped with peanut butter buttercream and dark chocolate shavings) and the Cinnamon Toast (vanilla cake topped with cinnamon buttercream dusted with cinnamon and sugar) cupcakes while my husband chose the Cotton Candy (Vanilla cake topped with pink cotton candy buttercream and blue glitter sugar) and the Creamsicle (Vanilla cake topped with a vanilla/orange swirl buttercream).

The tag line on the bakery’s business card is “It’s All About the Buttercream” and they aren’t kidding!! The buttercream on these cupcakes was TO. DIE. FOR. Creamy, flavorful, smooth… it just rolled across my tongue with each bite. Each buttercream flavor was distinctly the flavor it said it was going to be. So when I bit into the peanut butter… it actually tasted like peanut butter. Most suprpisingly, the cotton candy buttercream tasted exactly like cotton candy!!

As I look back, I wish I would have tired one more cupcake with a different base flavor. We had three with vanilla and one chocolate. The chocolate was so delish… most and chocolatey!! Yummm!! I gotta give it to the vanaill though… because it was by far the BEST vanilla cupcake I have EVER tasted! It was dense, but not mushy, springy and moist, full of flavor and baked PERFECTLY. I could have eaten those vanilla cupcakes alone if the buttercream had not been so heavenly!

So thank you to Kari for being so sweet when we came to visit!! And thank you to Retro Bakery for making such delicious cupcakes!! I can’t wait to get back to Las Vegas to try four more flavors!

Filed Under: cupcake reviews, peanut butter, twitter

Peanut Butter Cups

April 10, 2009 by · 17 Comments

So, I know they aren’t cupcakes, but I couldn’t resist making this scrumptious Peanut Butter Cups after seeing the recipe on Have Cake, Will Travel. I changed a few things based on what I had in my house, but they turned out sooooo yummy!!! AND, I made them in mini cupcake liners!!!

Click above for recipe!
Filed Under: chocolate, peanut butter, recipes