Peanut Butter Blondies

There is no shortage of sweets in our house.  

This recipe was fun for Baby Girl cause she got to do all the mixing by hand.  Which was great for keeping her entertained.  

But this recipe smelled and tasted super yummy.  Did I mention no mixer was necessary?

Peanut Butter Blondies

Ingredients:

• 3/4 cup unsalted butter, melted and cooled
• 2 cups brown sugar
• 3/4 cup crunchy peanut butter
• 2 large eggs and 1 egg yolk
• 1 tablespoon vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups M&Ms

Directions:

1. Preheat oven to 350F.  Line a 9x13 inch pan with parchment paper.  Set aside.
2. In a large bowl, whisk the melted butter and brown sugar together until combined.  Whisk in the peanut butter.  Add eggs, egg yolk, and vanilla extract.  Whisk it all until completely combined.  
3. In a separate bowl, add flour, baking powder, and salt.  Pour into butter mixture and fold to combine.  Batter will be thick.  Fold in M&Ms.  
4. Spread evenly into prepared pan.  Sprinkle some M&Ms on top for looks.  
5. Bake for 30 minutes.
6. Remove from the oven and place on wire rack to cool completely before cutting into squares.  

These blondies were super yummy.  I think El Husbee and I snacked on them all day.  I loved eating these with a cold glass of milk.  

Keep cooking Friends!

XOXO

Peanut Butter Cup Surprise Monster Cookies

Cookies are kind of my thing.  If I think about it cookies are my daughter's thing too.  But not the packaged cookies at the store.  Fresh baked cookies.  Not that there is anything wrong with packaged cookies.  Oreos rock.  But there is nothing like a fresh baked cookie. 


I brought these peanut butter cup surprise cookies to a new years eve party and they were a hit. 

This cookie is full of yummy goodness.  If you like peanut butter cups this is the cookies for you.  Not only is there is peanut butter cup inside but the cookie itself is a peanut butter oatmeal cookie. 


Peanut Butter Cup Surprise Monster Cookies


Ingredients:

• 3/4 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1 egg, large
• 1/2 cup creamy peanut butter
• 2 teaspoon vanilla extract
• 2 cups quick oats
• 1 and 1/4 cup mini M&Ms
• Reese's miniature peanut butter cups

Directions:

1. Preheat oven to 350F.  Line baking sheets with parchment paper or silicone baking mats.  Set aside
2. Mix flour, salt and baking soda together in large bowl.  Set aside.
3. In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain.  Whisk in the egg, peanut butter, vanilla extract until combined. 
4. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula.  The dough will be very soft.  Fold in the oats and the M&Ms.  Allow the cookie dough to sit for 15 minutes. 
5. Separate the cookie dough into 1.5 tablespoon balls.  Place a peanut butter cup between 2 cookie dough balls.  Cover the peanut butter cup with the cookie dough.  Repeat with the rest of the dough and peanut butter cups.
6. Bake the cookies for 12-13 minutes.  Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely. 

These cookies are a must make.  They are very rich.  Basically in my house this cookie is best as a dessert after dinner. 


Keep Cooking Friends!

Peanut Butter Apple Banana Mini Muffins

My mom keeps dropping off ripe bananas at my house.  This stuff is just sitting on the table in my kitchen.  The other day Baby Girl grabbed one and  squished it like the Hulk.  How can someone so cute be so annoying?

So I decided I needed to do something about these bananas.  The now over ripe ones ... the ones that my mom keeps bringing over ... the ones just sitting on my table ... the ones that Baby Girl can now reach.   

I am working on not making muffins with the KitchenAid.  I am starting to feel like this is the way to go to not over mix muffin batters.  The muffin making process is not that much slower with hand mixing.  But the muffins are so much more tender. 

Peanut Butter Apple Banana Mini Muffins
Ingredients:

• 1 egg, large room temperature
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup granulated sugar
• 1/4 cup vanilla yogurt
• 1/4 cup crunchy peanut butter
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mashed ripe bananas (about 2 large or 3 small bananas)
• 1 cup grated apples ( about 2 small or 1 large)

Directions:

1. Preheat oven to 350F.  Spray mini muffin tin with cooking spray.
2. In a large bowl, add egg, brown sugar, oil, sugar, yogurt, peanut butter, and vanilla.  Wisk until smooth. 
3. In a separate bowl, mix the dry ingredients. 
4. Slowly add the dry mixture into the wet mixture with a rubber spatula.  Be careful to not over mix.
5. Add the bananas and apples.  I grated the apples with the peal on.
6. Fill the mini muffin tin.  Bake for about 10 minutes. 
7. Cool on a wire rack.  Enjoy!

These muffins were super yummy.  I used chunky peanut butter because that is all I had in my pantry.  I will say that I think creamy peanut butter will be much better for this recipe.  However, Baby Girl has been gobbling them up with no complaints. 

Keep baking my friends!
XOXO

Banana Cupcakes with Peanut Butter Frosting

I feel like there is a new craze with Greek yogurt.  It's super healthy and everyone is eating it.  I feel like it's dominating the yogurt aisle.  However, there is just something about Greek yogurt that I don't like.  It's just too tangy for me.  With that said, I do love cooking with Greek yogurt and substituting it instead of sour cream. 

I tend to buy Fage Greet yogurt the most.  I am not sure why.  Maybe it's because Bobby Flay sponsors it.  I dunno.  The power of advertising. 

Now if you are anything like El Husbee and me, there is never a shortage of bananas in the house.  I mean, bananas are the perfect snack food.  They are healthy, filling, and super easy.  I like to buy lots of bananas in hopes of leftover to make treats such as these cupcakes. 

Banana Cupcakes with Peanut Butter Frosting
Recipe from Two Peas and Their Pod

Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 1/2 cups sugar
2 eggs, large room temperature
1 cup Greek yogurt
1 teaspoon vanilla extract
3 rip bananas, mashed (about 1 cup)

Peanut Butter Frosting:
1/2 cup butter, room temperature
1/2 cup peanut butter, creamy
3 cups powdered sugar, sifted
1/3 cup milk
1 teaspoon vanilla extract

Directions:
1.  Preheat oven to 350 degrees.  Line cupcake pan with liners.
2.  Whisk together flour, baking soda and salt and set aside.
3.  Cream together butter and sugar until creamy and smooth.  Beat in eggs, one at a time.  Stir in the Greet yogurt and vanilla extract.  Mix in the mashed bananas.
4.  Add the dry ingredients and mix until flour disappears.  Do not over mix!
5.  Use a ice cream scoop and scoop batter in cupcake liners.
6.  Bake for about 18-20 minutes, or until a toothpick inserted comes out clean.
7.  While cupcakes are cooling make the peanut butter frosting.  Cream butter and peanut butter on high until smooth.  (make sure to use a spatula to scrap down the bowl to make sure butter and peanut butter is fully incorporated)  Slowly add the powdered sugar.  Add milk and vanilla extract.  Beat until frosting is smooth.
8.  Frost the cooled cupcakes. 

I made these cupcakes for my grandmother's birthday.   The cupcakes are super moist and full of banana flavor.  If you can resist waiting they taste even better the second day.  There is just something about baked banana goods that get better the next day. 

Keeping making yummy food for your family.

XOXO

PB&J Marshmallow Oreo Stuffed Cookies

Let me start out saying these cookies are the mama jama of cookies.   There's peanut butter.  There is marshmallow.  There is M&Ms.  And if all that was not enough ... stuffed inside is a berry burst oreo.  Take that normal little cookie! 

However, I am suppose to making cookies for math tutoring that contains not nuts, gluten free, etc.  Clearly I did a epic fail. 

These cookies are so big you have to make them in a muffin tin! 

WARNING!  These cookies are not for the faint at heart.  They are rich.  Rich in flavor and content.  Please eat with care and preferably with a big glass of milk. 

 I hope Kraft never stops making mallow bits.  These things are awesome!  Got get some at your local Target store if you have not already done so.  If you don't bake you can at least enjoy them in your hot chocolate. 

PB&J Marshmallow Oreo Stuffed Cookies
Adapted from: Recipes from Kevin & Amanda

Ingredients:
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 tablespoon vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Jet Puffed Mallow Bits
1 bag milk chocolate M&Ms
1 pkg Berry Burst Ice Cream Oreos

Directions:

1.  Preheat oven to 350F.  Spray a standard size muffin pan with cooking spray.
2.  Beat peanut butter, butter, and sugars together on medium speed until light and fluffy (about 3-5 minutes)
3.  Add eggs and vanilla.  Beat until well combined.
4.  Whisk together flours, baking powder, and salt.
5.  Add dry mixture to wet mixture and beat on low speed until just combined.  Stir in marshmallow bits.
6.  Add 5-6 M&Ms to bottom of prepared muffin pan.
7.  Add a scoop of cookie dough, one Oreo, another scoop of cookie dough and press down to flatten.  Top with 5-6 more M&Ms.
8.  Bake at 350F for 15-18 minutes or until the edges of the cookies just start to turn brown.

 These cookies were amazing!  However, I could only eat 1.  The husband however has been chowing down on them.  Oh and then he has a co worker who ate 2 and then took 3 home to his family.  Ah I love people who love my baking. 

 Seriously I think I need to start entering Kong balls in our financial budget.  The pup loves them.  They are everywhere in my home.  My favorite is driving away and seeing a ball that has escaped the front gate onto the porch. 

 Keep baking and eating good food!
XOXO

Peanut Butter Banana Chocolate Chip Bread

There is no better combination than peanut butter and chocolate.  I am pretty sure no one would disagree with me.  If you do ... YOU ARE INSANE!

Of course once again I have ripe bananas in my kitchen so of course I have to make something with bananas.  Of course my pup in laying in the sun in my kitchen waiting to be spoiled so I have to bring out the peanut butter.  So ... what does a girl do?  She makes peanut butter banana chocolate chip bread!

Peanut Butter Banana Chocolate Chip Bread
Adapted from Lauren's Latest

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup smooth peanut butter
1 egg
2 very ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chocolate chips

Directions:
1.  Preheat oven to 325F.
2.  Whisk flour, baking powder, baking soda, salt, cinnamon, sugar, and brown sugar.
3.  Create a well in the center and pour in vegetable oil, peanut butter, egg, bananas, and vanilla extract.  Mix until just combined.
4.  Stir in chocolate chips.
5.  Grease a mini loaf pan.
6.  Divide evenly between loaf pans and bake for about 20-25 minutes or until a toothpick comes out clean when inserted.
7.  Cool 5 minutes in pan and remove to cooling racks.  Serve warm or at room temperature.

These were delish!   And since I used a ice cream scooper to scoop the batter into the pans my mini loafs were easy to break in half to share or double fist.  I need to make these more often.  Maybe next time I will sprinkle some oats on top to make it look healthier.  Muahahaha!

The pup got her spoon full of peanut butter so she is a happy camper and ready to play.  I swear she should do Kong ball commercials.  I for sure buy enough of those balls to keep the company in business. 

Keep baking and playing with your fur babies!
XOXO

Peanut Butter Banana Muffins

I heart my baby cousin. He is just the most adorable kid I know. Seriously. But to be fair I love all my family. So I have a freezer bag of frozen bananas thanks to my family who knows I love to bake. This bag was donated from cute little JakeEE so of course baked goods went to his house. I have so many banana recipes I have stacked up waiting to try so I am always excited when people bring me brown bananas. I know. I am weird.

So whenever I bake anything with peanut butter my dog is in the kitchen with me. The dog loves peanut butter. She can smell a peanut butter jar opening from the back yard. So of course when I decided to make peanut butter banana muffins the dog was waiting for her share of peanut butter. I know. I spoil my dog.

Peanut Butter Banana Muffins
Adapted from Pinch of Yum

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
3/4 cup oats
1/4 cup packed brown sugar
2 teaspoon baking soda
1 cup milk
2 tablespoon vegetable oil
1 egg
1/2 cup peanut butter
1 ripe banana
1 teaspoon vanilla extract

1/4 cup all purpose flour
1/4 cup oats
2 tablespoon butter
2 tablespoon brown sugar

Directions:
1. Preheat oven to 375 degrees and spray muffin pan
2. Mix milk, oil, egg, peanut butter, banana and vanilla.
3. Mix flours, oats, brown sugar and baking soda
4. Combine wet mixture with dry mixture until just combined.
5. Make oat and sugar topping.
6. Use a ice cream scooper and scoop into muffin pans.
7. Top batter with topping.
8. Bake for about 16 minutes.
9. Cool on cooling rack.

These muffins are amazing. You can eat them plain or with butter. Or with jam. The husband approved and of course the dog approved since she got about a teaspoon of peanut butter. I think the best part of this muffin is the topping.  Of course pretty much anything that has a topping is yummy. 

Hopefully little JakeEE and his household approves.

Enjoy!

XOXO

Peanut Butter Oatmeal Chocolate Chip Cookies

I have fantastic news!  The husband got a new job!  Whoot whoot!  This is very exciting for my little family.  Me and the pup are very proud of El Hubby.  Due to all the excitement some blogging and baking has been put to the side.  But have no fear I am back!

I have been dying to try a oatmeal cookie recipe that doesn't taste like a oatmeal cookie.  This may sound strange but why can't a cookie have oats and still be chewy, moist, soft, and creamily yummy?  Oh this recipe delivered!

Peanut Butter Oatmeal Chocolate Chip
Adapted from Kristine's Kitchen

Ingredients:
1/2 cup all purpose flour
1/2 cup wheat flour
1 teaspoon salt
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature (1 stick)
1/2 cup cream peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semi sweet chocolate chips

Directions:
1.  Whisk together the flours, baking soda, and salt.  Set aside.
2.  Cream together the butter, peanut butter, sugar, brown sugar, and vanilla extract; about 3 minutes.  Add the egg and beat to combine.  Gradually add the flour mixture until just combined.  Do not over mix!  Stir in the oats and then the chocolate chips.
3.  Refrigerate the dough for at least 2 hours. 
4.  Preheat the oven to 350 degrees.  Line baking sheets with parchment paper or foil.  (I prefer parchment paper)
5.  Use a 1 tablespoon scooper and scoop 2 scoops of dough on top of each other for each cookie.  Place cookie dough about 2 inches apart.  Bake for about 10 minutes or until the cookies are a golden brown.  Cool completely on the baking sheet and then store in a airtight container at room temperature.

I love the way my house smells after baking cookies with peanut butter.  Can they make a candle or air freshener that smells like that?  You know what I mean.  Oh well.  I guess I will just have to bake more often to have my house smell like pure yumminess. 

These cookies came out delicious and I can't wait to share them with my friends and family.  This recipe will get filed in my cookie section of my cooking binder.  Even the pup approves cause she gets to eat the left over peanut butter from the spoon I used to scoop it out.  

Enjoy!
XOXO

Peanut Butter Snickers Cookies

What can be better than a peanut butter chocolate chip cookie?  What about a mini snickers bar stuffed in it?  Yes!  Yes!  Yes!

These cookies are amazing.  Not for the light hearted for sure.  But made for a dreamy dessert coma.

These cookies only lasted for about 24 hours. 

Peanut Butter Snickers Cookies
Adapted from Kirbie's Cravings

1 cup all purpose flour
1/4 cup wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup light brown sugar, firmly packed
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 bag mini Snickers candy bar
3/4 cup semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F.
2.  Whisk together the flour, baking soda, baking powder, and salt.  Set aside.
3.  Cream butter and peanut butter until fluffy.
4.  Add sugars and beat until smooth.
5.  Add egg and mix until combined
6.  Add the milk and the vanilla extract and mix.
7.  Add the flour mixture and mix until just combined.
8.  Stir in the chocolate chips.
9.  Unwrap the mini snickers bars
10.  Cover the mini snickers with 1 cookie scoop of dough for the top and bottom.
11.  Bake for about 9 minutes or until cookies are slightly brown on the edges.
12.  Cool the cookies on the baking sheet for about 5 minutes then remove to a rack to cool completely.

The husband approved this cookie for sure.  Of course we shared and I am happy to say they were a hit.  I can wait to see what other kind of stuffed cookie I can make. 

Enjoy!
XOXO

Peanut Butter Chocolate Chip Cookies

I am currently obsessed with cookies.  If one couldn't tell by all the cookie recipes.  Maybe it's because they are fast to whip up.  Maybe because they are addicting to eat.  Maybe because cookies are AWESOME.  What ever the case here is another cookie recipe!

Ingredients:
3/4 cup peanut butter
1/2 cup butter, softened
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 1/2 teaspoon vanilla
1 1/4 cups flour
2 cups semi sweet chocolate chips

Directions:
1.  Preheat oven to 350F
2.  Cream together the peanut butter and butter until well mixed.
3.  Beat in the egg and vanilla until blended.
4.  In a separate bowl whisk baking powder, baking soda, and flour together.
5.  Combine the dry and wet mixture until just combined.  DO NO OVER MIX!
6.  Stir in the semi sweet chocolate chips.
7.  Freeze batter for 2 hours or over night.
8.  Scoop out the batter onto whoopie pie pans or baking sheets.  Bake for 9 minutes and let cook in pan.

I made these cookies for my husband's softball team to eat.  These cookies were enjoyed by players and spectators. The cookies came out more crumbly than I would like in my cookie but no one else seemed to notice or care.  But then with a combination like peanut butter and chocolate chip who can blame them.

I normally like my cookies soft and chewy so I am not sure I would make this recipe again.  But then again I don't need to be eating anymore cookies.

Enjoy!
XOXO

Peanut Butter Chocolate Chip & Toffee Cookies

So I promised to make cookies for this charity event to help kids with math and reading. I wanted something different than the normal chocolate chip cookie. So I whipped these up as a treat for the kids.

Ingredients:
1 cup all purpose flour
1/4 cup wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1/2 cup quick oats
1/2 cup mini semi sweet chocolate chips
1/2 cup regular milk chocolate chips
1/2 cup toffee bits (I like the Heath Bar kind)

Directions:
1. Preheat oven to 350 F.

2. In a bowl, whisk together flour, salt, and baking soda.

3. In another bowl cream butter and sugars. Whisk in egg and vanilla extract until combined. Next add the peanut butter until combined scrapping down the sides of the bowl.

4. Slowly stir in the dry mixture to the wet mixture until just combined. Next add in the oats and mix until evenly distributed.

5. Add in mini semi sweet chocolate chips, regular milk chocolate chips, and toffee pieces and mix until even distributed.

6. Using a cookie scoop, drop onto a non stick baking sheet about 2 inches apart. Bake for about 9 minutes or until cookies turn a golden brown. Keep a eye on the cookies because they will be a little darker than normal because of the wheat flour.

7. Remove from oven and let cool for about 5-10 minutes on baking sheet. Then move to cooling racks to cool completely.

These cookies came out really yummy and just chewy enough. All the chips made it super yummy. Oh and the wheat flour and oats made them healthy. Right? Muahahahaha!

But, something happened and the event was canceled. However, no one told me about this. So guess what they did. Some of the volunteers just divided up my cookies and ate them! I guess at least someone got to enjoy them. Wish it were me!

Enjoy!

XOXO

Peanut Butter Banana Chocolate Chip Muffins

I am currently obsessed with bananas. I don't know what my deal is. However, the husband and I hardly ever have ripe bananas around because we eat them as snacks or before we workout. I sadly am the person who asks others for ripe bananas. I have even traded my mom green/yellow bananas for brown bananas. I know, I am insane. But there is just so many banana recipes out there and not enough ripe brown bananas.

Ingredients:
1/2 cup sugar
1/4 cup vegetable oil
1 egg
1/4 cup milk
2 bananas, smashed
2 tablespoons creamy peanut butter
1 cup all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips

Directions:
1. Preheat oven to 350F.

2. In a bowl hand mix sugar, oil, egg, milk, bananas, and peanut butter.

3. In a separate bowl mix flour, baking soda, baking powder, and salt.

4. Combine wet mixture with dry mixture. Do not over mix.

5. Take half of chocolate chips and mix in with the batter. Decorate the other half on top of the batter.

6. Fill muffin pans. Bake for about 16 minutes or until tooth pick inserted in center comes out clean.

These came out super tastey. Oh and the chocolate chips on top of the batter made the muffins look really good. This is a great snack with milk.

Enjoy!

XOXO

PB Cup Cozies

My husband loved these cookies so much that he called them husband cookies. I made these for him to bring to a bachelor poker party. The recipe is pretty big so there were some that I kept to eat myself. Any body that likes peanut butter cups must try these. I prefer to call them PB Cup Cozies.

Ingredients:

Reese's peanut butter cups miniatures

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup creamy peanut butter

1 egg

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

Directions:

1. Heat oven to 375F. Remove wrappers from PB cups. Spray mini muffin cups with cooking spray.

2. Beat butter, brown sugar, granulated sugar, peanut butter, egg, and vanilla until light and fluffy in a large bowl. In a separate bowl stir together flour, baking soda, and salt. Add dry ingredients to wet ingredients until well blended. Shape dough into 1 inch balls and place one in each prepared muffin cup. Do not flatten.

3. Bake 10 to 12 minutes until puffed and lightly browned. Remove from oven. Immediately press peanut butter cup into each cookie. Let cool in muffin pan for about 5 minutes. Then carefully remove from pan and cool completely on wire racks.

Makes about 40 cookies.

You will be tempted to eat the cookies warm. DO NOT DO IT! They are so much better when cooled completely. Totally worth the wait. This is a recipe worth saving.

XOXO