Tag: Peanut Butter

Peanut Butter & Chocolate Marble Loaf Cake

This cake is very similar to the Banana & Chocolate Marble Loaf Cake I recently posted about. The only difference, you guessed it, is that I swapped peanut butter for banana. I think we can all agree that peanut butter and chocolate go together perfectly, if not, Reese’s Peanut Butter Cups would have been off the market years ago. That reminds me, my favorite Reese’s Peanut Butter Cups are back in stores, the Easter Egg ones. I don’t know what it is about those, but they just taste better. Maybe it’s because they don’t have the ridges that typical peanut butter cups have due to the wrapper they are in. Who knows! Back to today’s cake…

Once again, I used a yellow cake mix as the base for this loaf cake. After prepping the batter I divided it in half and mixed cocoa powder in one half and creamy peanut butter in the other. I used a 1/4 cup of peanut butter, but if you want a stronger peanut butter flavor, I suggest using a 1/3 cup. I then spooned the batter into my prepared loaf pan to create the marble effect.

After baking it I let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. And then it was time to slice and enjoy!

Peanut Butter & Chocolate Marble Loaf Cake

Ingredients:

1 15.25 box yellow cake mix (I used Duncan Hines)

eggs, water & oil per directions on box

1/4 cup creamy peanut butter*

2 tablespoons cocoa powder

*If you want a stronger peanut butter flavor use 1/3 cup

Directions:

Preheat the oven to 350 F. Spray a 9×5-inch loaf pan with baking spray and set aside.

Prepare the cake mix per the instructions on the box.

Divide the batter in half and stir the peanut butter in one half and the cocoa powder in the other.

Spoon the batters into the prepared one, alternating between each one. Use a butter knife to swirl the two batters together and tap the pan on the counter a few times to remove any air bubbles.

Bake 45-50 minutes in the preheated oven, or until a cake tester inserted in the center comes out clean.

Cool the cake in the pan for 15 minutes before removing and transferring to a wire rack to cool completely.

Store leftovers in an airtight container at room temperature.

Recipe first appeared on Bead Yarn & Spatula

Cookie Palooza: Peanut Butter Oatmeal Cookies

It’s the first week of December and around here that means Cookie Palooza! A week dedicated to cookies that would make a great addition to your holiday cookie platters. And we are kicking it off with a cookie that combines two favorites, peanut butter and oatmeal. I personally love a good peanut butter cookie and a good oatmeal cookie. And I like both just plain, no peanuts in my peanut butter cookies and no raisins in my oatmeal ones. I got to thinking one day what about combining the two. Hence, the resulting Peanut Butter Oatmeal cookie. A cookie that is soft like a peanut butter one, but has the texture and heartiness of an oatmeal one. So, you get the best of both worlds.

And while these cookies are delicious just the way they are you could make them extra special by adding in a cup of semi-sweet chocolate chips. You can never go wrong with peanut butter and chocolate together!

Peanut Butter Oatmeal Cookies

  • Servings: 3 Dozen Cookies
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Ingredients:

2 sticks unsalted butter, room temperature

1 cup light brown sugar

1/2 cup sugar

1 cup creamy peanut butter

2 eggs, room temperature

2 teaspoons vanilla extract

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups quick cooking oats

Directions:

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

In a medium bowl beat the butter, both sugar and peanut butter using hand mixer on medium speed until smooth. Beat the eggs in 1 at a time. Stir in the vanilla extract.

In another medium bowl whisk together the flour, baking soda and salt.

Add the flour mixture into the peanut butter mixture and beat until just blended. Stir in the oats.

Using a cookie scoop, drop the dough onto the prepared cookies sheets 2 inches apart.

Bake in the preheated oven 12-14 minutes, or until the cookies are set and beginning to brown.

Allow to cool on the cookies sheets for two minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Recipe first published on Bead Yarn & Spatula

Peanut Butter & Chocolate Mousse Pie

It’s Pi Day! A day not only to celebrate the irrational number pi – 3.14 – but also a great excuse to enjoy a slice of pie or a slice from a pizza pie! Truthfully, it’s never crossed my mind to make pizza to celebrate the day. Maybe I should do that next year. For this year though I am bringing you a pie that is probably among the top 5 pies I have ever made. If you didn’t know, I am not a big pie eater. I love dessert, but I am not partial to desserts that are overly sweet or over the top (like those crazy milk shakes that were all the rage a few years ago) and unfortunately, I find a lot of pies to be extremely sweet. But this one I am bringing you today is just the right amount of sweetness and pairs two things that always go well together… peanut butter and chocolate. It’s a Peanut Butter & Chocolate Mousse Pie.

To begin I made the crust for the pie. In my food processor I pulsed 12 graham crackers into crumbs and then added in sugar and melted butter and pulsed everything together a few more times. I then transferred the mixture to a 9-inch springform pan and pressed it into the bottom and up the sides of the pan. I used the bottom of a glass to get the crumbs spread out evenly and the sides of the glass to press them evenly along the sides. I placed the pan on a baking sheet and then baked the crust in a 350 F preheated oven for 10 minutes. I then let it cool on a wire rack while I worked on the chocolate mousse.

To make the chocolate mousse I combined semi-sweet & bittersweet chocolate chips along with vanilla extract, a pinch of salt and instant espresso coffee in a small bowl. I boiled heavy whipping cream in a small saucepan and then poured it over the chocolate chip mixture and stirred everything together to melt the chocolate chips. I continued stirring until the mixture was smooth and then let it cool to room temperature stirring it occasionally, about 10 to 15 minutes. In a medium bowl I whipped additional heavy whipping cream along with confectioners’ sugar until it was stiff.

I then gently folded the cooled melted chocolate into the heavy whipped cream. I continued folding the two together until they were well incorporated and no streaks of either the whipped cream or melted chocolate remained. I made sure to scrape the bottom of the bowl as I folded.

I then spread the chocolate mousse into the cooled graham cracker crust and refrigerated it while I made the peanut butter mousse.

To make the peanut butter mousse I beat heavy whipping cream in a medium bowl until stiff peaks formed and I set it aside. In another medium bowl I beat together cream cheese, creamy peanut butter, vanilla extract, confectioners’ sugar and milk until smooth.

Then, I folded the two together just as I did the chocolate mousse, until no streaks of the peanut butter mixture or whipped cream remained, and once again I made sure to scrape the bottom of the bowl as I folded.

I then spread the peanut butter mousse over the chocolate mousse…

And placed the pie in the refrigerator overnight so both mousses could set.

Now, you could enjoy the pie as is, but I decided to spruce it up a little. I melted semi-sweet chocolate chips and creamy peanut butter in the microwave and put each in a piping bag, snipped off the end and drizzled each on top of the pie. I then made whipped cream and piped dollops of it around the pie using a Wilton 1M tip and finally I quartered 3 Reese’s Peanut Butter Cups and placed them on top of the whipped cream. By the way, I had no clue that Reese’s Peanut Butter Cups had gotten so small. The packaging is still the same size, but I am sure the candy itself has shrunk a little since I was a kid.

I kept the pie refrigerated until about 15 minutes before slicing and stored the leftovers in the refrigerator. This pie is delicious. It’s the perfect amount of each the peanut butter mousse and the chocolate mousse. Both complement each other very well, as peanut butter and chocolate always do, and neither mousse overpowers the other.

Peanut Butter & Chocolate Mousse Pie

Ingredients:

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs

2 tablespoons sugar

1 stick unsalted butter, melted

 

For the Chocolate Mousse:

3 ounces semi-sweet chocolate chips

3 ounces bittersweet chocolate chips

1 teaspoon vanilla extract

Pinch of salt

1/2 teaspoon instant espresso coffee*

1 1/2 cups heavy whipping cream

2 tablespoons confectioners’ sugar

 

For the Peanut Butter Mousse:

1/2 cup heavy whipping cream

4 oz. cream cheese (1/2 of an 8oz. block)

1/2 cup creamy peanut butter

1 teaspoon vanilla extract

1/2 cup confectioners’ sugar

1 tablespoon milk

 

To Decorate:

1/4 cup semi-sweet chocolate chips

3 tablespoons creamy peanut butter

1/2 cup heavy whipping cream

2 tablespoons confectioners’ sugar

 

*It’s not necessary to use the instant espresso. I had it on hand and coffee enhances the flavor of chocolate.

 

Directions:

Preheat the oven to 325 F.

For the graham cracker crust: Combine the graham cracker crumbs, sugar and melted butter in a medium bowl and then press into the bottom and up the sides of a 9-inch springform pan. Place on a cookie sheet and bake in the preheated oven for 10 minutes. Let cool on a wire rack until ready to use.

For the chocolate mousse: Combine the semi-sweet and bittersweet chocolate chips, vanilla extract, salt and instant espresso in a heatproof bowl. Stir together and set aside. In a small saucepan boil 1/2 cup of the heavy whipping cream. Pour over the chocolate chips and stir until the chocolate chips have melted and the mixture is smooth. Allow to cool to room temperature, stirring occasionally. Beat remaining 1 cup of heavy whipping cream along with the confectioners’ sugar until stiff and then fold into chocolate. Spread the chocolate mousse into the bottom of the graham cracker crust and refrigerate while making the peanut butter mousse.

For the peanut butter mousse: In a medium bowl beat the heavy cream until stiff peaks form. Set aside. In another medium bowl beat the cream cheese, peanut butter and vanilla extract until smooth. Add the confectioners’ sugar and then the milk, beating until the mixture is smooth and everything is combined. Fold in the whipped cream. Spread the peanut butter mousse over the chilled chocolate mousse in the crust.

Refrigerate the pie at least 6 hours or overnight before decorating or serving.

To decorate the pie: In a microwave safe bowl melt the semi-sweet chocolate chips in the microwave in 20-second intervals, stirring between each interval. Once melted transfer to a piping bag and snip the end (or a resealable bag and snip off a corner) and drizzle over the pie.

In another microwave safe bowl melt the peanut butter in the microwave 20-second intervals, stirring between each, until the peanut butter is a pourable consistency. Transfer to a piping bag and snip the end (or a resealable bag and snip off a corner) and drizzle over the pie.

In a medium bowl beat the heavy whipping cream and confectioners’ sugar together until it’s stiff. Transfer to a piping bag fitted with a large star or round piping tip and pipe dollops of whipped cream around the pie.

Slice and enjoy!

Store leftovers in the refrigerator.

Chocolate Mousse modified from Epicurious

Peanut Butter Mousse modified from Wishes and Dishes

Peanut Butter Brownie Dump Cake

Dump cakes… One of the simplest ways to make a quick and delicious dessert. I’ve made them using canned fruit with a box cake mix and fresh fruit with a homemade cake mix. So, when I came across a recipe for a Peanut Butter Brownie Dump Cake I knew I had to try it.

When I read the reviews for these brownies I had some reservations about making them, but, I realized that the issue most people were having was that they weren’t reading the directions properly. They kept saying that they added eggs to the mixture, but, nowhere in the ingredient list were eggs mentioned. After a few more seconds of thought I realized what most people were doing wrong. They were preparing the batter for the brownies as the directions on the box instructed them as opposed to just using the flour mixture itself. That’s the key to dump cakes. You are not preparing the batter for the box mix, but, just using the flour mixture from it.

I began by melting together semi-sweet chocolate, peanut butter and milk in the microwave. I heated it for about 2 minutes and then whisked the mixture until it was smooth.

I then poured the mixture into a 13×9-inch baking dish that I sprayed with cooking spray. Next, I sprinkled the brownie mix over the melted chocolate.

Finally, I drizzled melted butter and milk over the brownie mix. I also used a fork to smooth down the top of the brownie mix to level it off.

I then baked it in a 350 F preheated oven for about an hour.

Unfortunately I didn’t take any pics of the brownies once I had sliced up. I’ll admit that the picture above doesn’t make them look too appetizing, but, trust me, they were delicious. Everyone who tried them said the same thing as well. One thing though, I decided to use a chewy fudge brownie mix, next time I make these I will use a milk chocolate mix. I think using the chewy fudge mix increased my baking time and I ended up brownies that were too soft. When I sliced these I honestly thought that were going to fall apart, even though I waited for them to cool before doing so. After slicing them though they did firm up a little more. They tasted great warmed-up with a scoop of vanilla ice cream on top.

 

Peanut Butter Brownie Dump Cake

Ingredients:

8 oz. semi-sweet chocolate baking bar*

1 cup creamy peanut butter

2 1/4 cups milk, divided**

1 pkg. brownie mix (18 to 20 oz. size / 13×9-inch pan size)

3/4 cup butter, melted

Whipped cream or ice cream for topping

 

*I used 1 1/2 cups semi-sweet chocolate chips in lieu of the 8oz. chocolate

**I used whole milk

 

Directions:

Preheat oven to 350 F. Spray a 13×9-inch with cooking spray and set aside.

In a microwave safe bowl combine the chocolate, peanut butter and 1 1/2 cups of milk. Microwave on high for 2 1/2 minutes or until chocolate is almost melted. Stir the contents together until they are melted and smooth.

Pour the mixture into the prepared dish. Sprinkle the dry brownie mix over the chocolate mixture. Drizzle the top of the brownie mix with the melted butter and then the remaining milk.

Bake for 45 to 50 minutes in the preheated oven, or until a cake tester inserted in the middle comes out with fudgy crumbs.

Let cool completely and then slice into pieces.

Recipe from Betty Crocker

Cookie Palooza: Peanut Butter Espresso Cookies

It’s that time of year again… Everywhere you look there is sweet treats to be had or you yourself are about to start some holiday baking. Well, I am here to help. It’s my 3rd annual Cookie Palooza and I am kicking it off with Peanut Butter Espresso Cookies. Before you make a face or think I am a little nutty (some pun intended with that one) I will say don’t knock the flavor combination until you try it. It’s actually quite good and the coffee flavor becomes more pronounced – but not in a bad way – by the second day. And if you’re planning on leaving cookies out for Santa these may help him get the jolt of caffeine he needs to deliver all those toys (or for you to put together those impossible toys you just don’t want to deal with on Christmas morning and would rather have assembled and ready to go with a bow on the under the tree).

What’s really nice about these cookies that the recipe only requires one bowl (less clean-up is always a good thing) to come together. No mixing flour and spices in a separate bowl as these cookies are gluten free. So, those of you who have a gluten allergy can partake in your holiday cookie indulgence without worry. The key to these cookies is natural peanut butter. The exact amount is 16 oz. and thankfully that’s an easy sized jar to find at your local supermarket, I used Smucker’s branch. Make sure you read the label on the brand you buy. The first brand I picked up said peanut butter spread and it was labeled as natural peanut butter. Peanut butter spread is not the same as actual peanut butter. It actually contains about 30% less peanuts and that difference can be supplemented with Trans fats that are not healthy.

Natural peanut butter separates so when you open the jar there will be a layer of oil on top. Don’t be concerned with mixing the peanut butter to incorporate the oil. Just pour it into the bowl you’re using to make the dough along with the peanut butter and the remaining ingredients and the oil will incorporate as you mix all of your ingredients together. This is exactly what I did. After making the dough, I then used a cookie scoop to scoop the dough and shaped it into balls that I then rolled in a sugar espresso coating. And for that traditional peanut butter cookie look I flattened the cookies with a crisscross pattern using the tines of a ford. I baked them for 11 minutes in a 350 F preheated oven and then let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Definitely allow them to cool for a few minutes before transferring them so the cookies can set. If you transfer them too quickly the cookies will break, you’ll still have delicious cookies, but, they will be more like cookies pieces.

Peanut Butter Espresso Cookies

  • Servings: 28 Cookies
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Ingredients:

1 16 oz. jar natural peanut butter

1 cup light brown sugar

1/2 cup sugar

2 large eggs, beaten

2 teaspoons vanilla extract

1/2 teaspoon kosher salt

1 tablespoon instant espresso powder*

1/4 teaspoon sea salt

Sugar-Espresso Coating:

1/4 cup sugar

2 teaspoons espresso powder*

*I use Bustelo coffee

 

Directions:

Preheat the oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a large bowl combine the peanut butter, brown sugar, and sugar and stir with a rubber spatula until combined. Add the eggs, vanilla, salts and espresso powder and continue stirring with the rubber spatula until all of the ingredients are incorporated.

In a small combine the ingredients for the coating.

Using a cookie scoop to scoop the dough and then shape into balls. Rolls the cookies in the sugar-espresso mixture and then transfer to the prepared baking sheets. Place the cookies about 2 inches apart. Using the tines of a fork, flatten each cookie creating a crisscross pattern. Bake in the preheated oven for 10 to 12 minutes. Let cool on the pan for a few minutes before transferring to a wire rack to cool completed.

Recipe from Real Simple

Sweets For Your Sweet

Are you thinking of making some homemade treats for your Valentine? Or, maybe something for yourself? Well, I have two quick and easy treats for just that… Matzo Crack & Chocolate Peanut Butter Cheesecake Truffles.

For the Matzo Crack, you start off by making a simple toffee using butter and brown sugar. Which you then spread over matzo crackers that have been arranged in a single layer on an aluminum foil lined baking sheet. Pop it in the oven for about 10 minutes, remove and then spread a bag of chocolate chips – semi-sweet, milk or dark – over the bubbling toffee. Let it sit for a few minutes and then using an off-set spatula smooth the chocolate over the toffee. Sprinkle with seat salt (and nuts if you like) and refrigerate for about 45 minutes. Once the chocolate has hardened transfer to a cutting board and cut into pieces.

The truffles are just as easy… After making the filling – beat cream cheese, peanut butter, graham crumbs, sugar and peanuts together – roll it into 1-inch balls and freeze for about 10 minutes. Melt the chocolate and dip each of the balls in the chocolate, sprinkle with chopped peanuts and refrigerate until firm.

There you go… two quick, easy and delicious treats that you can enjoy this Valentine’s Day or any day!

Chocolate Toffee Matzo Crack

Ingredients:

4-5 lightly salted matzos

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

12 ounce bag of chocolate chips – milk, semi-sweet or dark

Sea Salt

Favorite nuts, optional

Directions:

Preheat the oven to 350 F. Line a baking sheet with aluminum foil – make sure the foil goes up and over the edges of the pan. Top the foil with parchment paper. Cover the paper with the matzo, cutting and piecing the pieces together.

Combine the butter and sugar in a medium saucepan and cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Once the mixture comes to a boil cook for a few more minutes until it becomes foamy and thickened. The mixture may look like its separating, continues whisking and it will come together. Pour the toffee over the matzo and spread it into an even layer using an off-set spatula. Pop it in the oven and bake it for about 10 minutes, until the toffee is bubbling. Remove from the oven and place on a wire rack

Scatter the chocolate chips over the hot toffee, let it sit for a few minutes and then using an off-set spatula spread the chocolate in an even layer over the toffee. Sprinkle with the sea salt and nuts (if using) and place in the refrigerator for about 45 minutes. Don’t let it stay in the refrigerator too long or it will be more difficult to cut.

Using the overhang aluminum foil transfer the matzo crack to a cutting board and cut it into pieces. Store in an airtight container in the refrigerator.

Recipe From Once Upon A Chef

Peanut Butter Cheesecake Truffles

  • Servings: About 28 Truffles
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Ingredients:

8oz. cream cheese, softened

1/2 cup graham cracker crumbs

1/4 cup confectioners’ sugar

1/4 cup creamy peanut butter

3 tablespoons chopped peanuts, divided

8oz. semi-sweet chocolate, chopped into pieces

Directions:

Beat cream cheese in a large bowl until creamy. Add in the remaining ingredients, except the sugar, and continue beating until all ingredients have mixed together.

Roll the cream cheese mixture into 28 balls, using about a tablespoon of the mixture for each ball. Place on a waxed covered baking sheet and freeze for 10 minutes.

Meanwhile, melt the chocolate. You can melt it in the microwave or using a double boiler. Dip the cream cheese balls into the chocolate and transfer them back to the wax-lined baking sheet. Sprinkle with the remaining chopped peanuts and refrigerate until firm, about an hour.

Store in an airtight container in the refrigerator.

Recipe from Kraft

Cookie Palooza: Peanut Butter Crinkles

It’s the first week of December! Are you even remotely ready for the holidays? Have you thought about what you are baking? If not, I am here to help this week. Welcome to my 2nd Cookie Palooza. A week full of cookies… Kicking it off are Peanut Butter Crinkles. A twist on the more popular Chocolate Crinkles.

Made with peanut butter – of course – and mini chocolate chips these cookies are rolled in granulated and confectioners’ sugar for a little extra sweetness prior to baking. If you’re craving more chocolate in your cookie opt to use regular size chocolate chips as opposed to the mini ones. You do get a chocolate taste with the mini ones, but, it’s more of a hint so little so that you wouldn’t miss it if you omitted them from the batter completely.

Peanut Butter Crinkles

  • Servings: 36 cookies
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Ingredients:

1 1/3 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup light brown sugar

3/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1/3 cup mini chocolate chips

1/3 cup granulated sugar

1/2 cup confectioners’ sugar, plus more for dusting

Directions:

Position racks in the upper and lower thirds of the oven and preheat to 350 F. Line two baking sheets with parchment paper.

Whisk the dry ingredients – flour, baking soda, baking powder and salt – in a medium bowl.

In another bowl, beat the butter, brown sugar and peanut butter with a mixer until creamy on medium speed. Increase the speed to medium high and beat until fluffy. Add the egg and vanilla extract and continue beating until combined. Reduce the speed to low and add the flour mixture, beat until well blended. Add the chocolate chips and beat until combined.

Put the granulated and confectioners’ sugar in separate bowls. Roll tablespoonful of dough into balls and then roll in the granulated sugar and then the confectioners’ sugar. Place on the prepared baking sheets 2 inches apart.

Bake 15 to 18 minutes, switching the pans halfway through, until the cookies are firm around edges and cracked on top. Let cool a few minutes on the baking sheets before transferring them to a wire rack to cool completely. Dust the cookies with more confectioners’ sugar if desired.

Recipe from The Food Network

Slow Cooker Sunday: Chocolate Peanut Butter Cake

For today’s Slow Cooker Sunday post instead of bringing you a meal I am bringing you dessert. I’ve made bread pudding and rice pudding in my slow cooker and I’ve finally made a cake, a Chocolate Peanut Butter Cake.

To begin, I made the cake batter by whisking together flour, baking soda, baking powder, sugar, cocoa and salt in a large bowl. I then stirred in 2 beaten eggs, whole milk, canola oil and vanilla extract. Once that was well combined I then stirred in peanut butter chips.

Next, I poured the batter into the insert of my slow cooker which I sprayed generously with cooking spray.

Per the recipe I set the slow cooker to low, but, my cake was ready way before the directed time of 4 hours. It was more like 3 hours, but, truthfully I probably should have turned off the slow cooker around 2.5 hours. While make cake came out of the insert without sticking to the sides or bottom…

It was a bit hard/burnt along the edges so I decided to cut it in a way that I ended up with pieces that were more like a snack cake as opposed to a cake cake. But overall it was delicious and incredibly moist and paired very well with vanilla ice cream, especially if you warm it up for a few seconds in the microwave.

Slow Cooker Chocolate Peanut Butter Cake

Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 cups sugar

1 tablespoons unsweetened Dutch process cocoa powder

1 teaspoon salt

2 large eggs, beaten

1 cup whole milk

1/3 cup canola oil

1 teaspoon vanilla extract

1 1/2 cups peanut butter chips

Directions:

Spray the insert of a slow cooker with cooking spray.

In a large bowl whisk together the dry ingredients. Stir in the eggs, milk, oil and vanilla extract; mixing until all of the ingredients are well combined. Stir in the peanut butter chips.

Pour the batter into the slow cooker, spreading the batter evenly. Cover and cook on low for 4 hours, until the top is set. Since all slow cookers are different begin checking the cake after about 2 hours to ensure it doesn’t burn, check it with a toothpick or cake tester for doneness. The cake may look a little undercooked in the center. Turn off the heat and let the cake cool uncovered for about 20 minutes. The cake will firm up as it cools.

Recipe from Slow Cooker Family Favorites

Cookie Palooza: Oat-Rageous Chocolate Chip Cookies

It’s the first week of December, are your ovens ready? It’s time to bake until your hearts content and then bake a little more! It’s probably one of the best things about the Holiday Season… Sweets everywhere! And I am here to help… Every day this week I’ll be bringing you a new cookie recipe that may become part of your baking repertoire or give you some inspiration to create a new recipe for yourself. I’ve scoured my cookbooks and old holiday cookie magazines to gather recipes that are easy to make, are a bit traditional with a twist and one that combines three favorites in one. That’s today’s cookie… One that combines oatmeal, peanut butter and chocolate chips together. So, welcome to Cookie Palooza 2016 on Bead Yarn & Spatula… Up first Oat-Rageous Chocolate Chip Cookies.

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Oat-Rageous Chocolate Chip Cookies

  • Servings: 30-36 cookies
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Ingredients:

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup sugar

1/3 cup packed light brown sugar

1 egg

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

1/2 cup quick-cooking oats

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F and line two baking sheets with parchment paper.

In a medium bowl whisk together the flour, oats, baking soda and salt, set aside.

In a large bowl combine the butter, peanut butter and sugars and use an electric mixer to cream together. Beat in the egg and vanilla. Add the flour mixture and mix well. Stir in the chocolate chips.

Drop by rounded tablespoonful onto the prepared baking sheets and bake for 10-12 minutes, until cookies are lightly browned.

Recipe from Taste of Home

Peanut Butter & Dark Chocolate Fudge

Peanut Butter & Chocolate… One of my favorite combinations, so when I saw a quick and simple recipe for a marble fudge combining the two in a recent issue of Rachael Ray Magazine, I knew I had to try it.

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In a large bowl I beat peanut butter along with confectioners’ sugar, cream cheese, butter and vanilla extract…

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And then dropped the mixture by teaspoonfuls into a foil-lined loaf pan.

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In a medium saucepan I melted dark chocolate chips along with heavy cream.

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I then poured the melted chocolate mixture over the peanut butter mixture and placed it in the refrigerator for a few hours so it could firm up.

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After about fours I removed it from the refrigerator and lifted the fudge out of the pan and sliced it into 18 pieces. Since the peanut butter was still a bit soft I place it in the freezer for about fifteen minutes, enjoyed a piece and then put it back in the refrigerator.

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While this fudge didn’t disappoint in the flavor department I was bit upset about how quickly it would soften/melt once out of the refrigerator for a few minutes. That only meant I had to enjoy this sweet treat immediately after taking one out of the refrigerator!

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Check out some of my previous blog posts with this delicious flavor combination: Peanut Butter & Chocolate Marbled Cookies, Peanut Butter Cupcakes with Chocolate Frosting and Peanut Butter Cup Ice Cream.

Marbled Fudge

Ingredients:

1/2 cup peanut butter

1 cup confectioners’ sugar

2 oz. cream cheese, softened

3 tbsp. unsalted butter, softened

1/2 tsp. pure vanilla extract

2/3 cup dark chocolate chips

1/3 cup heavy cream

Directions:

1. Line a loaf pan with aluminum foil

2. In a large bowl beat together the peanut butter, sugar, cream cheese, butter and vanilla extract until well combined. Drop by teaspoonful into prepared loaf pan.

3. In a medium saucepan melt the chocolate with the heavy cream over medium heat, whisking until smooth. Pour it over the peanut butter mixture and refrigerate for at least four hours.

4. Remove from refrigerator and lift the fudge out of the pan and slice into 18 1-inch squares. If you find the fudge is still soft place in the freezer for a few minutes. Keep refrigerated.

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