Peanut Butter, Peanut Butter and more Peanut Butter! Yep that’s right – there are indeed three forms of peanut butter in these monster cookies and peanut butter lovers will certainly rejoice when they take their first bite. Problem. Once you … Continue reading
It’s been awhile since I’ve posted a recipe with peanut butter in it, but don’t fret I’ve still been eating it on the regular. I’ve been wanting to make these cookies for awhile, but thought I should wait until I … Continue reading
Yesterday my dad came home with the consensus that the other cookies I made for his office were a success. This is pretty much code for “hey they want more”. Here is what came back on the empty container Since … Continue reading
This week one of the girls in my program sent me an email explaining the recipe experiment. The recipe experiment is a concept that was born so that people could share recipes with one another. Instead of just exchanging recipes with those you know, it is a way to exchange recipes with people that you don’t know. Somehow the system works so that I send a recipe to the friend of my friend, and then friends of my friends send recipes back to me. Hmmm – don’t think I was clear about it, but the point is, I received the recipe featured here and it looked great. Then this morning when gchatting with a friend, she too sent me this recipe so I officially decided that two people in one week sending me the same recipe means that I am suppose to make it – so I did.
These should be renamed bites of heaven…seriously.
Ingredients: (20-25 bites) Original Recipe
1 cup (dry) oatmeal (I used old-fashioned oats)
1 cup toasted coconut flakes
1/2 cup chocolate chips (vegan chocolate for vegan version)
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.
You’re probably thinking, there she goes again with peanut butter, but really there is legitimacy here and reason because this is a meal and not a dessert (even though it so tastes like the latter and is scrumptious).
I saw this on OhShineOn and just knew that I had to make it when I needed a quick fix dinner, and so glad I did because this was just fantastic. I love all 4 ingredients of quinoa, pb apples and honey so had high hopes. Was a little hesitant on making a sweeter quinoa but understandably so when it is usually paired with more savory flavors.
After having my best 5k run time thus far into my 1/2 marathon training (a week and a half…such a long time haha) I thought I should indulge…even though this is really healthy and all the ingredients are beneficial so it wasn’t one of those indulges that makes you feel guilty.
So go and make this and treat yourself to a spoonful of delicious that will have your tastebuds bowing down to you and begging for more (:
Ingredients (for 2 servings):
1/2 cup uncooked quinoa
1 cup water (for cooking)
2 tbsp chunky natural peanut butter
1 tbsp honey
1 large apple, finely chopped
Cook quinoa in a medium pot according to cooking directions.
While quinoa cooks, dice apple into small pieces. Measure out peanut butter and honey. Set aside.
Once quinoa is done, remove from heat. Add in diced apple, peanut butter, and honey. Stir together until all is combined. Serve warm.
First and Foremost – Happy Valentine’s Day!
Reese’s is a lot of people’s favorite chocolate/candy bar. You would think it was mine too, with my great love of the chocolate and peanut butter combo, but its not – I am more of a take 5 kinda gal – the added crunch of the pretzel just makes me swoon (side note – make my own take 5 bars).
With it being Valentine’s I wanted to make sure all my friends (available and unavailable) were given chocolates so thought I would just make my own! I’ve been wanting to make peanut butter cups for sometime and being able to decorate them with holiday sprinkles made vday as good of a day as any other.
These are super easy to make – they just take time – idle time that is – 30 min intervals of refrigeration meant back and forth to the kitchen.
They are delicious too – I had to do a taste test you know.
The recipe came from Brown Eyed Baker, but I only did a third of it (I had about 20 cups though – more than I expected)
1/3 cup creamy peanut butter
1 1/3 Tbsp. unsalted butter
1 1/3 Tbsp. light brown sugar
1/3 heaping cup powdered sugar
1 1/3 cups milk chocolate chips (I used a mix of 60% cacao Ghiradelli and semi-sweet)
1 1/3 Tbsp. vegetable shortening
Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside.
In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly.
Remove from the heat. Add the powdered sugar, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool.
Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst.
Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup.
Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes.
Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.)
Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature.
Cheers to everyone, single, engaged, married and hopefully somebody remembered you on this really pink and red day.
I know I know, back to back peanut butter recipes, but like I said once I start eating it I can’t stop and thus include it in pretty much everything I make.
FoodGawker Search of “peanut butter” brings up almost 3,000 results, so there exist plenty of ways of incorporating peanut butter into all of my meals.
After my run this morning I was craving a Green Monster – they are just soooo darn good. Naturally I used a peanut butter recipe for today’s and I must say I think it was my favorite Green Monster thus far.
Recipe from A Full Measure of Happiness
1/2 C soy milk
1/2 C water + ice cubes (3)
1 T ground flaxseed
1 T peanut butter (natural, creamy)
1 T carob powder
1 T chia seeds
2 handfuls fresh spinach
1 ripe banana, sliced
Throw into your blender and blend away. It makes between 2 and 2 1/2 cups of smoothie so I used my single serve blender – mixed everything but the spinach, poured half out, added half the spinach, blended poured into a glass and then did the other half batch. My single serve blender is a lot easier to clean then the big blender and doesn’t sound like a rocket launching off…and it’s cuter (:
Chocolate and peanut butter once again prove to be the best combo with these bites of heaven. Peanut butter is just so addictive – its like my crack ingredient for baking. Once I start using it in recipes it seems that I am only drawn to recipes with peanut butter. Pair it with chocolate and well its like I’ve been transported into another world.
With Valentine’s Day coming up next week I wanted to make my indoor soccer team that Im captain of some treats since we play on Monday nights, but one of the girls can’t have gluten. These cookies solved that problem. I wanted to try them out before making them for her to make sure they are delicious and they definitely passed the test.
Now instead of my go to of rice krispies for a gluten free treat, I think I will be resorting to these. If you have any great gluten recipes send them my way!
1 cup natural creamy peanut butter
1/2 cup natural cane sugar
2 large egg whites
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips (I used mini since that’s what I had on hand)
Preheat the oven to 325°
Stir together the first 4 ingredients.
Stir in the chocolate chips.
Drop the dough by the tablespoons, 2″ apart on a parchment paper lined baking sheet
Bake for 12-14 minutes.
Let cool on sheet about 2 minutes before transferring to a wire rack
Makes about 2 dozen cookies
Sunday night I went to a potluck with my group that I volunteered in Los Angeles with at the beginning of January. It was great to see people, I had run into some around campus already, but having us all back together made it feel like we were right back in California.
I decided to make cookies since I started a cleanse on Monday and knew I wouldn’t be baking for a while (we will see how long that lasts – may have to bake for others). Peanut butter blossoms are a classic that I use to make all the time when I was younger, but couldn’t remember the last time I had made them so it seemed like a good cookie to go out with a bang with.
I went to the handy dandy foodgawker where I searched for peanut butter blossoms and got quite a few results. I settled with the one that had great grandmother’s recipe in the description and in the process came across a blog that I have really started to enjoy reading – collegegirlcooking – maybe it’s because she too is in college and loves to cook and bake – so check her out.
The cookies came out great – grandmother’s are the keepers of many kitchen secrets. I guess for these it is the shortening – I am not a big fan of baking with shortening but figured why not this one time.
You can check out the recipe on the original blog post or it is as follows:
1 3/4 cup sifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 Tbs. milk (I used plain soy)
1 tsp. Vanilla
Extra sugar for rolling
Using a mixer, cream together the shortening, peanut butter, sugar, and brown sugar.
Add the egg, milk, and vanilla. Mix until incorporated.
Blend in the dry ingredients.Your dough will pull itself together into one big mass/ball
I used a cookie scoop to make sure my cookies were all exact in size and then rolled them more into a ball and then rolled through the sugar.
Place on ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 8 minutes.
Remove from the oven and place a chocolate candy on top of each cookie, pressing down so the cookie cracks around the edge.
The recipe made a perfect 32 for me – 2 cookie sheets – I love when that happens.
In addition – if you substitute soy like I did and use an egg replacer (flax) then this is a vegan recipe since Crisco Shortening is in fact made with 100% vegan ingredients. I will be trying the flax in place of the egg next time.
Have you ever come across a recipe and have been so tempted that you barely last 24 hours before you try it? I’m not talking about you are planning on making something so you search for recipes and then make … Continue reading