Tag Archives: peanut butter

Peanut-Butter Banana Bread

Is February, and winter for that matter, over yet? Since it snowed all day on Saturday, I had no motivation to do anything but watch a Parks and Recreation marathon and bake. I’ve been on a random peanut butter kick lately and realized that I have four – yes, four – different kinds of nut butters in my cabinet. And that isn’t even counting the powdered peanut butter I put in my protein smoothies everyday. Since there were a couple of bananas hanging out on my counter and today is National Banana Bread Day, I pulled out one of those jars of peanut butter and decided since it was cold and snowy outside that I needed to bake this Peanut-Butter Banana Bread.

Peanut butter is not just mixed into the batter but it is also mixed into the sweet drizzle that coats the soft, warm banana bread. I mean, bananas and peanut butter isn’t just for Elvis. This banana bread was insane. And I say was because I may or may not have eaten the entire loaf over the coarse of the weekend. Good thing I’m hitting the gym today. But seriously, since most people have peanut butter hanging around, next time you make banana bread, give this a try. And just try to eat only one piece. Elvis knew what he was doing.

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Preheat oven to 350°F.To prepare bread, combine peanut butter, yogurt, bananas, butter and eggs in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, baking soda, salt and spices in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts.

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Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

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To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

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Additions: None

Omissions:

  • Flaxseed

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Gooey Pretzel Caramel Bars

I’ve already given away dozens of the cookies and treats I’ve featured this week but I still have so many left in my house. It’s killing me. I’m trying sooooooo hard not to eat them and for the most part, I’m doing pretty good. Or at least I was. But these Gooey Pretzel Caramel Bars are evil little magic waves of sweetness and they are torturing me. They appear in my dreams, whisper my name when I’m standing strong, and wrap their sweet scent around me everywhere I go. My knees are getting weak.

Inspired by traditional Hello Dollys, I changed things up by using pretzel crumbs in place of graham crackers, caramel topping instead of butterscotch, peanut butter filled morsels in place of plain chocolate, and almonds instead of pecans. The result is basically…well…crack. I was doing so good on watching my sugar and this week it’s all down hill. I know that’s what happens during the holidays but I thought I could keep it under control. This is the problem with working from home. I no longer have an office to take all these leftover cookies to so instead they sit in my kitchen. They taunt me. Make fun of me. Call me names. This weekend may turn into a real battle. Me against them. I have a feeling these layer bars will be the victor.

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Gooey Pretzel Caramel Bars (adapted from Hello Dollys)

  • 1/2 cup butter
  • 1 1/2 ground pretzels
  • 1 9-oz package Nestlé Toll House Milk Chocolate Morsels with Peanut Butter Filled DelightFulls(or 3/4 cup milk chocolate chips and 3/4 cup peanut butter chips)
  • 1 12.25-oz jar caramel topping
  • 1 cup sliced almonds
  • 1 1/3 cup shredded sweetened coconut
  • 1 14-oz can sweetened condensed milk

Preheat oven to 350°F. Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread pretzel crumbs evenly over bottom of pan. Layer morsels over pretzels crumbs followed by caramel topping and almonds. 

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Pour condensed milk over almonds. Sprinkle coconut over condensed milk.

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Bake 25 minutes until edges are golden brown and bubbly.

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Let cool completely before cutting into bars.

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Spiked Nutter Butter Fluffernutter Milkshakes

Happy Halloween! I’m way too old to go trick-or-treating and I have no kids so I’m not letting myself indulge in the bite-size candy bars that line the aisles for Halloween. I don’t even get trick-or-treaters at my door, probably because no one knows me, and I hope that I’m not known in the neighborhood as the scary lady. While I usually buy candy to have on hand just in case, I decided not to do it this year because no one will come knocking and I will be left with a bag of candy that will torture me day in and day out until I finally cave in and eat each and every bite. I won’t have it! Instead, I’m indulging in some grown-up decadence with this Spiked Nutter Butter Fluffernutter Milkshake. I’m expecting it to act as a comforting blanky tonight while I’m watching scary movies.

Peanut butter, marshmallow cream, and Nutter Butter cookies are mixed with vanilla ice cream and milk (low-fat or full-fat, who cares?) making a sweet fluffernutter milkshake. But THEN, to make it even better, marshmallow vodka is added which makes this milkshake all grown-up and all decadent. This is a sugar bomb for sure but for one night, on Halloween, why not? Peanut butter and vanilla ice cream is my go-to favorite but with marshmallow, vodka, and whipped cream added, it’s even better. Even if you have kids you are taking from house to house, make this ahead, put it in a travel smoothie cup and drink up as you walk around the neighborhood. No one needs to know.

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Spiked Nutter Butter Fluffernutter Milkshakes

  • 2 cups low-fat vanilla ice cream
  • 1/4 cup skim milk
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons marshmallow cream
  • 4 Nutter Butter peanut butter sandwich cookies, broken into pieces
  • 2 ounces marshmallow or whipped cream vodka (like Smirnoff Fluffed Marshmallow)
  • whipped cream

Combine ice cream, milk, peanut butter, marshmallow cream, vodka, and cookies in a blender and blend until smooth.

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Top with whipped cream and crushed cookies.

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For extra indulgence, melt 1 tablespoon peanut butter in the microwave for 30 seconds and drizzle over whipped cream.

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Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

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Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup almond butter (or peanut butter)

For filling:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt.  Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy.  Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.

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Peanut Butter-Oatmeal Cookies

Whenever someone claims to have the “Best Ever” recipe for anything, that’s a mighty tall order.  I mean, who do they think they are with all that noise? Well, I can be a sucker for new products (especially when it comes to nut butters) so when I came across this dark chocolate peanut butter in my grocery store recently, I had to give it a try.  Alone it was more peanut buttery than chocolatey which was okay with me.  With an entire jar left, I found this recipe for the “Best Ever” Peanut Butter-Oatmeal Cookies so I put both the chocolate peanut butter and the recipe to the test.

The result was pretty much the best ever peanut butter-oatmeal cookies I’ve had.  No joke.  I mean, look at the pictures of the cookies I made.  Can they get any more perfect looking?  Since the dough was thick, I scooped equal sized amounts into my palm and rolled them in balls which made them perfectly circular when baked.  These cookies are soft and chewy, just the way you expect a cookie to be. I have to say though as far as the dark chocolate peanut butter goes, I didn’t really taste a difference in these cookies so use whatever your favorite peanut butter is. I love peanut butter cookies and I love oatmeal cookies so there’s no surprise that I loved this combination of both.  The recipe also calls for optional chocolate chips which I didn’t use but why not combine 3 kinds of cookies in one recipe if you want? No doubt, they’ll still be the best. Like, ever.

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The ingredients:

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Heat oven to 350 degrees F. In a small bowl combine oats, flour, baking powder, baking soda and salt, set aside.

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In a large bowl, beat peanut butter and butter with an electric mixture until smooth. Beat in sugars, eggs, and vanilla until blended.

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Beat in flour mixture just until blended. Stir in chocolate chips, if desired.

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Drop by rounded spoonfuls, 2 inches apart on ungreased baking sheets. Bake at 350 for 13 minutes until golden brown.

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Additions:  None

Omissions:

  • Chocolate chips

Substitutions:

  • Dark chocolate peanut butter

Overall Rating:  Love It

Source: Skippy peanut butter website

Peanut Butter Pretzel Bites

Of all the goodies I made for Christmas, these Peanut Butter Pretzel Bites were by far everyone’s favorite little nuggets that they couldn’t stop oooing and ahhing about.  Everyone loves a cookie…but peanut butter tucked inside of pretzels and then dipped in chocolate?  I dare you to find someone who isn’t interested in these little suckers.  Salty.  Sweet.  Crunchy.  Chewy.  They are addictive.

Peanut butter, butter, brown sugar and powdered sugar are combined to make a pseudo-cookie dough center which is rolled into balls and placed between two mini pretzels.  After a quick trip to the freezer to set, these treats are dipped in melted semi-sweet chocolate chips.  This is so easy, anyone can do it.  And because the chocolate can be melted on the stove or microwave, no oven is required.  Whether it’s the holidays to not, these goodies are sure to be hit for any get-together or party.  Oh, and if the world ends today, these are a pretty good last meal.

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The ingredients:

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In a large bowl or stand mixer, combine peanut butter and softened butter.  Add the sugars and mix to combine.

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Lay pretzels on a baking sheet (you will probably need two baking sheets).  Using a teaspoon, scoop the filling and roll into a small ball, placing one ball on each pretzel.  Top each ball with another pretzel and press together slightly to spread the filling to the edges.  Place sheet in the freezer for 30 minutes to set.

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Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.

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When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Two Tiny Kitchens blog

Chunk Wild Cookies

It’s cookie week!  Christmas is just about a week away and we all want cookies for Christmas, right?  I can’t tell you how many people I talked to the last couple of days who spent their weekend doing the same as me – mixing, stirring, dropping, baking, cooling, cutting and eating cookie after cookie.  My entire dining room table is right now filled with plates of cookies, tins of cookies, boxes of cookies and there are even some cookies in my refrigerator.  This first cookie I’m sharing with you, Chunk Wild Cookies, I first made around Thanksgiving and loved them so much, I made a whole other batch again on Saturday.

Oatmeal and white chocolate chips are blended until ground and mixed into the batter giving every bite a white chocolate-oatmeal undertone.  The addition of peanut butter chips, semisweet chocolate chips, and walnuts make these cookies even more decadent.  If your preference is oatmeal cookies, peanut butter cookies or chocolate-chip cookies you’ll probably like these which are a combination of all three.  Just be warned, the dough is thick so be prepared to use some elbow grease mixing in all those chips and it makes A LOT.  I used a cookie dough scoop and it made about 4 dozen decent sized cookies.  Make them smaller and the dough will easily give you 5 dozen.  But don’t worry…these are soo good, they’ll all get eaten.

Just a warning – NONE of the cookies I post this week are healthy or lowfat…sorry!

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The ingredients:

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Beat together the butter, sugars, baking powder, baking soda, and salt.  Beat in the eggs and vanilla.

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Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.

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Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

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Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.

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Bake the cookies in a 375°F heated oven for about 12 minutes, until they’re just set.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  King Arthur Flour website

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