Tag Archives: peanut butter

Chocolate Peanut Butter Pie

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chocpbpie

Homemade graham cracker crust? Check.

Homemade chocolate pudding? Check.

Homemade peanut butter pudding? Check.

The makings of a deliciously satisfying pudding pie made from scratch.

The graham cracker crust is simply crushed graham crackers and a few tablespoons of melted butter or margarine.

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Mix it and press it down into a pie plate. Easy. Bake it at 350F for 5 minutes and you’re done with the crust.

Now for the pudding. Start with milk, cornstarch, brown and white sugar, an egg and a pinch of salt.

004All of this goes into a medium sized saucepan over medium heat. The key is to continually whisk so that it doesn’t get lumpy.

As you whisk it will become thicker. Whisk until it boils and reaches pudding consistency. Remove from heat and stir in a generous amount of vanilla extract.

Pour half of this mixture into a bowl.

The peanut butter is added to the bowl and cocoa powder goes into the saucepan.

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Whisk until fully incorporated and pour chocolate pudding into the cooled graham cracker crust. Pour the peanut butter goodness on top of the chocolate layer. Cover with plastic wrap and refridgerate at least 2 hours until set. Enjoy with a dollop of whipped cream.

Graham Cracker Crust

  • 1 1/2 cups of crushed graham crackers
  • 3 Tbs. butter or margarine, melted

Chocolate and Peanut Butter Pudding

  • 2 cups milk
  • 1/4 cup cornstarch
  • 1/3 cup brown sugar
  • 3 Tbs. granulated sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 Tbs. vanilla extract
  • 1/2 cup peanut butter
  • 1 Tbs. cocoa powder

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Oatmeal PB Sandwich Cookies

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Sometimes you just need to bake something, well I do anyway.

Last night I made a deliciously satisfying cookie.

It has all my favorites in it…

Oatmeal.

Walnuts.

Cinnamon.

Brown Sugar.

Peanut Butter.

The original recipe can be found here.

For the cookies:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup oats
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup chopped walnuts

For the filling:

  • 1/2 cup creamy peanut butter
  • 3 Tbs. softened butter
  • 1 cup confectioners sugar
  • 3 Tbs milk

Cream sugar and butter in a bowl with an electric mixer, about 3 minutes. Add egg and vanilla and mix for another minute.

In a separate bowl, whisk the dry ingredients. Add to the creamed mixture.

Using a 1 tsp spoon, scoop dough onto cookie sheet lined with parchment (for easy clean up).

Bake for about 7 minutes in a 350F oven.

To make the filling: Beat peanut butter, butter and sugar with a handheld mixer. Add milk 1 Tbs at a time until it is spreading consistency.

Sandwich like sized cookies together with peanut butter filling and try not to eat too many at once :)

Peanut Chocolate Chip Blondies

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I’ve never been a big brownie lover. They always seem to be too heavy in my belly…maybe it’s the oil? Anyway, I have a new-found love….blondies :)

They are really just a cookie bar but they are oh. so. good.

My first blondie recipe goes like this (adapted from Joy the Baker’s):

Combine half a stick of butter with 1/3 cup of creamy peanut butter. Add 3/4 cup of brown sugar (preferably dark). Cream the butters and sugar with an electric mixer.

Now, at this point I had an unfortunate incident happen. You know how you hear all the time from Martha Stewart and other professionals, that you should crack your eggs into a different bowl in case of egg shells or a blood speckled egg? Well, I never do that, or did that, until now.

I cracked my egg into the bowl with the sugar and butters and commenced mixing with my trusty old electric mixer. Then I saw it…blood specks and the yolk was…hard! Ew, gross, I know. I shouldn’t be talking about this on a baking blog but I thought you all should know….It can and it will happen. Friends don’t let friends ruin perfectly good batter.

Back to it with fresh butter, peanut butter and dark brown sugar. Crack egg into a *separate* bowl. If all is good…add to the sugar and butters along with 1 tsp of vanilla extract and mix until combined.

To another bowl, mix 1 cup of flour, 1/2 tsp baking powder, 1/8 tsp baking soda, and a pinch of salt. You whisk this first to incorporate the powder and soda into the flour so it is dispersed throughout the batter and not in just one spot.

Incorporate into the creamed sugary goodness. Add 1/3 cup chocolate chips and 1/3 cup rough chopped peanuts. Put this into an 8×8 baking pan that has been greased. You will have to press the batter down, it’ll be thick.

Bake in 350F oven for 20-25 minutes.

 

 

Oatmeal Choc Chip cookies

Oatmeal Cookies

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Sometimes you just want a good old fashioned cookie. I love traditional oatmeal raisin cookies but my family doesn’t. So, I came up with this recipe to satisfy my oatmeal wants with their chocolate and peanut butter needs.

Oats are a rich source of fiber, thiamine and manganese. Oats have been proven to lower blood cholesterol and they also have cancer fighting phytochemicals.

The base is adapted from Martha Stewart’s recipe for Homemade Oatmeal Cream Pies. I decreased the butter and granulated sugar a bit and added chocolate chips. I also obviously omitted the cream filling.

This is a great cookie that will travel well. Which is especially important because we are going camping again! This will be our fourth camping trip so far this summer. Four days of sleeping under the stars, swimming in the rivers and lakes, hiking in the woods and cooking over an open fire. Roasted marshmellows, here we come!

Homemade Oatmeal Chocolate Chip Cookies

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/3 cup butter or margarine, softened
  • 1/2 cup peanut butter
  • 1/3 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup oats
  • 1 cup chocolate chips!

Preheat oven to 350F. Combine flour, baking soda, salt and baking powder. In another bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated and brown sugars until fluffy. Beat in egg and vanilla just until combined. Stir in flour mixture and oats. Fold in chocolate chips.

Drop dough by teaspoon onto baking sheet. Bake 8-10 minutes or until edges are browned. Cool for a minute on baking sheet and then transfer to a wire rack.

Peanut Butter Bars

Like peas and carrots…

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Peanut butter and chocolate are like peas and carrots, they just go together. They compliment each other and if you asked me what my favorite candy was, I’d tell you Reese’s Peanut Butter cups. 

Lately, at the grocery store, we’ll see something like muffins that look so delicious we almost throw them in the cart, but then I think to myself, “I can make these at home”.  I can control how much of what goes into them and I know there aren’t any added preservatives.

So what else can I make that people normally buy from a store without thinking about it? Reese’s Peanut Butter cups! Here is the recipe in a bar form:

Peanut Butter Bars (This recipe was adapted from Let’s Dish)

  • 1/2 cup butter melted
  • 1 cup graham cracker crumbs
  • 1 cup confectioners’ sugar
  • 1/2 cup + 4 tablespoons peanut butter
  • 1 1/2 cups semisweet chocolate chips

Directions In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1/2 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the remaining 4 Tbs peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

I had alot of these and didn’t want us just gorging ourselves, so I wondered what else I could do with them. Anytime we treat ourselves to DQ, I get a Reese’s PB cup blizzard.

I didn’t have any plain vanilla ice cream, so I made this recipe for vanilla ice cream and added some chopped up bars at the end of the ice cream making process.

                                  

The end result was amazing…

What’s your favorite candy? Could you use it in an ice cream?

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Layer Bars

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As part of the training I did for work last week, I received a tour of a helicopter manufacturing facility. Have you ever really thought about all the life saving uses of the helicopter? It was engineered and made viable by Igor Sikorsky. He was born in what is now the Ukraine in the late 1800′s. He had no formal aerospace training. He became fascinated with the idea of flying machines after reading the science fiction works of Jules Verne and after his mother showed him a book about Leonardo DiVinci. When he failed, he could always try again and that is what he loved about being a free man in America.

He knew that the helicopter would never be faster or more efficient than the airplane but he knew that it would accomplish tasks that no airplane could ever achieve.

Helicopters are used in reconnaissance and surveillance, search and rescue, as air ambulances; police use them in the pursuit of suspects, using heat sensing technology. They are used in aerial firefighting, as skycranes, used in tourism and aerial photography. The Black Hawk is the US Army’s tactical transport helicopter. The Seahawk is utilized by the US Navy. It hunts submarines with its dipping sonar and carries sonobuoys, torpedoes, radar detectors, missile launchers and the list goes on.

In appreciation for the remarkable helicopter, I made these layer bars that are sure to fly off any table. They are made in the typical Seven-Layer or Magic Bar fashion with few minor tweaks to accomodate what I had in the kitchen.

Start with a sleeve of graham crackers (9 whole crackers) Crush them and mix in 6 Tbs of butter. Press this mixture into a greased 9×13 baking dish.

On top of this layer spread 1 cup of your choice, chopped nuts (I used equal parts walnuts, peanuts and almonds)

Over this layer, spread 1 cup of chocolate chips. Layer 1 cup of sweetened flaked coconut over top.

I added marshmellows this time but they didn’t add much so I will omit them the next time I make these. I then combined 1 can (14 oz) of sweetened condensed milk with 1 Tbs peanut butter and 1 Tbs nutella.

Pour this over the layers. Bake in a 350F oven for 20-25 minutes.

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Teacher Appreciation

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Tomorrow I will be making 2 or 3 dozen peanut butter chocolate chip cookies for my son’s elementary school. The PTO is having a teacher appreciation luncheon. These cookies are my go-to cookie recipe. They aren’t necessarily wholesome or healthy but hey, there is peanut butter in them! Anytime I see that someone is in need of baking services, I am glad to help out. This enables me to get my baking fix in without having a dozen cookies on the counter staring me in the face every time I go into the kitchen. I must confess I have a MAJOR sweet tooth and it is hard to not think about those cookies sitting there all by themselves waiting to be devoured. Baking is something I learned to do on my own when I became a young wife. I found myself drooling over the pictures in Martha Stewart magazine and then one day it hit me, I could make these things too. I really enjoy the process of baking and the outcome. Here is the recipe for the best peanut butter chocolate chip cookies in the world.

Peanut Butter Chocolate Chip Cookies

1 ¼ cups all purpose flour

½ tsp. baking soda

½ tsp. baking powder

¼ tsp. salt

½ cup butter, softened

1 cup creamy peanut butter

¾ cup granulated sugar

½ cup firmly packed brown sugar

1 egg

1 Tbs. milk

1 tsp. pure vanilla extract

½ cup chocolate chips

½ cup peanut butter chips

(or use 1 cup all chocolate chips)

1 Tbs. granulated sugar for coating

Combine flour, baking soda, powder and salt. In a separate bowl, cream the butter and peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix. Mix in milk and vanilla. Add the flour and beat until completely mixed. Stir in chips. Place sprinkling sugar on a plate. Roll dough into balls and roll in the sugar to coat. Place on a parchment lined baking sheet. Bake in a 350 degree oven for 9-10 minutes or until slightly browned on the edges.