No-Bake Avalanche Cookies

So, this recipe was recently going around Facebook, and I thought, man those look good. And they're no bake, it was like they were begging me to make them. 

I'm really, really glad I did. 

These cookies are the bomb.  Easy to make and they stay delicious for a while after you make them too.  No stale cookies here, no sir, these taste just as good as they did the day they were made.  Oh, and I already had all the ingredients in the house, so Win! Win!

These Avalanche cookies have a soft texture, like fudge.  But they also have the wonderful texture of the Rice Krispies and the marshmallows. The peanut butter flavor is mild because it's mixed with white chocolate, but still noticeable.

Just an all around awesome cookie in my book, this one is going in "my favorites" section.  Yum!

No-Bake Avalanche Cookies

Recipe from The Slow Roasted Italian

Ingredients

• 16 oz vanilla flavored almond bark/CandiQuick
• 15 oz creamy peanut butter
• 2 cups Rice Krispies cereal
• 1 1/2 cups mini-marshmallows
• 1/2 cup + more for sprinkling mini chocolate chips

Cooking Directions

1. In a large microwavable bowl, melt the almond bark in 30 second increments in your microwave until smooth.
2. Add the peanut butter and stir until smooth.
3. Add the Rice Krispies, marshmallows and chocolate chips and stir until evenly distributed.
4. Line 2 cookie sheets with wax paper and then scoop a large amount (about the size of a small orange) of the mixture into a ball shape and place on the wax paper.
5. Sprinkle more mini chocolate chips over the top if desired.
6. Let sit in a cool area until hardened, you can also refrigerate until set.

Flourless Monster Cookies

I'm sorry for not posting last week, I was on vacation in Massachusetts.  Visiting my husbands family, doing Halloween there, doing the Freedom Trail and visiting New Hampshire.  We were busy, busy, busy.  No tine to post anything, sadly. 

I hope these awesome cookies make up for it just a little. 

I'm still on my flourless obsession.  These cookies are so good you'll never know there isn't any flour in them.  There is oatmeal and that gives them plenty of texture. The peanut butter flavor is not overwhelming.  Just subtle.  The big pieces of chocolate makes me extremely happy.  These cookies turn out golden on the bottom, chewy and flavorful.  I love them. 

Join me on my flourless recipe quest.  If you've got any good one's, send them my way!

Flourless Monster Cookies

Recipe from The Semisweet Sisters

Ingredients

• 3 whole eggs
• 1 1/2 cups brown sugar
• 1 cup sugar
• 2 tsp vanilla extract
• 2 tsp baking soda
• 1/2 cup butter, room temperature
• 1 1/2 cups peanut butter, regular or crunchy
• 4 1/2 cups oats, quick or old fashioned
• 1 cup semi-sweet chocolate chips
• 1 cup M&M's

Cooking Directions

1. Preheat oven to 350º
2. Mix together all of the ingredients (except the chocolate chips and M&Ms) in a large bowl or strand mixer and mix until combined.
3. Add the chocolate chips and M&M's and mix well by hand.
4. Scoop about 2 inch round balls of dough and place on a cookie sheet, then use your hand or the bottom of a glass to smoosh down slightly.
5. Bake for about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before removing to a cooling rack.
6. Store in an airtight container.

Billion Dollar Bar's

How's everyone holding up out there? Ready for Spring? Me too.  I never thought I'd say that since I'm a cold weather kind of girl but I really am ready.  We've been getting really cold weather and no snow to show for it, so it seems like we could really just skip the cold part now.

But I digress.

I recently made these bars for a girls night that I went to at a neighbors house. There are multiple steps to making them but the finished product was amazing.  I love the little butterscotch hint in the chocolate layers.  They remind me of a dessert my gramma used to make but these are smooth and dreamy.

After you make each layer you have to refrigerate for about 30 minutes in order to prepare for the next layer.  The layers themselves aren't complicated to make, you just have to allow enough time to get it finished before you plan to serve them.

This bar is basically just one big candy bar.  One big delicious candy bar. I would compare it mostly to a milky way however the flavors are different.  The texture is sort of the same though. You have some added peanut butter and butterscotch flavors which set it apart from anything else that you can buy.  I loved it.

I hope you can make this soon, if you do, let me know what you think of it.

Billion Dollar Bar

Recipe found on FoodPinsNow via Food.com

Ingredients

Bottom chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips

Nougat layer

• 4 Tbsp butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/3 cup creamy peanut butter
• 1 1/2 cups salted peanuts (optional)

Caramel layer

• 14 oz package caramel pieces, unwrapped
• 1/4 cup heavy cream
• 1 Tbsp butter

Top chocolate layer

• 1 cup milk chocolate chips
• 1/3 cup peanut butter chips
• 1/3 cup butterscotch chips

Cooking Directions

1. Lightly spray a 9x13 inch pan or double line it with plastic wrap with some hanging over the sides.
2. For the bottom chocolate layer: In a medium saucepan over low heat, melt all three types of chips and stir until smooth and melted.  Spread out on the bottom of the pan and then refrigerate for 30 minutes. 
3. For the Nougat layer, use a medium saucepan to melt the butter over medium heat.  Add both sugars and the evaporated milk and stir until it begins to boil.  Boil and stir for 5 minutes. Remove from the heat and add the peanut butter and the marshmallow cream.  Stir and spread on top of the chocolate layer.  If using peanuts, spread them over the top. Refrigerate for another 30 minutes. 
4. For the caramel layer: Add all of the ingredients into a medium saucepan and cook over low heat while stirring until the mixtures has melted and is smooth. Pour over the nougat layer. Refrigerate for 30 minutes. 
5. For the top chocolate layer: Use a medium saucepan to melt the three types of chips over low heat until melted and smooth. Spread over the caramel layer and refrigerate for at least 1 hour before cutting into squares. 

No-Bake Energy Bites

I've tried a lot of these no-bake energy things and this one is my favorite so far. The others I've tried have all had banana in them and there's just something about it that isn't appealing to me.  Weird since I do like banana's.  Anyway, peanut butter is the way to go with these in my opinion.

The flavor is not too strong in any one area but they all blend perfectly together. I happen to love the chocolate chips in there.  I love how they change the texture a bit since they are cold.  The peanut butter flavor is right on and the oats make it chewy.  Great combination.

They are super easy to throw together (after you toast the coconut).  You'll be more energized after your workouts or even just a healthy snack. It is January after all so we're all trying to be a bit healthier and these will help.  Plus, they are surprisingly filling.

I'm glad I tried this recipe and for now, it's my favorite energy snack.

No-Bake Energy Bites
Recipe from bakingwithblondie

Ingredients

• 2 cups old fashioned oats
• 1 1/3 cups toasted coconut flakes (unsweetened)
• 1 cup creamy peanut butter
• 1 cup ground flax seed
• 1 cup chocolate chips (optional)
• 2/3 cup honey
• 2 tsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, add all of the ingredients and mix well on the low speed.
2. Refrigerate the mixture for about 30 minutes.
3. Roll into 1 inch balls and keep in an air tight container in the refrigerator.

Healthy Breakfast Cookies

In an attempt to find more healthy breakfast alternatives for my family I stumbled upon this recipe.  We all like all these ingredients to this could be a winner.

I loved the way the cookies turned out.  Full of peanut butter flavor and the chocolate combination was wonderful.  My daughter wasn't a huge fan but she's super picky.  I shared some with my neighbor and she loved them too.

These cookies are super easy to assemble and quick baking.  You need to love peanut butter to enjoy these cookies which (usually) isn't a problem here.  I love that there isn't any flour and that there is very little sugar.  Definitely will make these again, even it they are just for the grown-ups.

Healthy Breakfast Cookie

Recipe from Chelsea's Messy Apron

Ingredients

• 1 cup creamy peanut butter
• 2 Tbsp honey
• 4 Tbsp light brown sugar, lightly packed
• 1/2 cup + 2 Tbsp old fashioned oats
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup peanut butter + chocolate chips combined or pick your favorite

Cooking Directions

1. Preheat the oven to 350
2. Stir together the peanut butter and honey without heating up either of them. 
3. In a large bowl combine the oats, salt, vanilla extract and stir together.  Add the peanut butter mixture in with the oat mixture and stir together. 
4. In a separate bowl whisk the egg and then add it to the mix. 
5. Now add your mix-in's.  You can use chips of any flavor, raisins or other dried fruit, coconut, etc. 
6. Stir together, the dough will be thick and hard to stir. 
7. Use a cookie scoop or two spoons to get a ball of dough out and make sure it's a tight ball when you place it on the cookie sheet or else these tend to crumble. 
8. Bake for 7-9 minutes, slightly underdone will keep them from crumbling as much. 
9. Let cool completely. 

Peanut Butter Crinkle Cookies

So there I was, harmlessly reading a fiction novel, the main character starts eating peanut butter cookies and I couldn't for the life of me, get it out of my head.  It's been a awhile since I've made cookies so why not?

My favorite cookie texture is chewy.  I know some of you like cake like cookies and believe me, I wouldn't turn one of those down.  But I prefer chewy.  This cookie is chewy, and big and has lots of sweet peanut butter flavor.

The nice thing about peanut butter cookies, they're great for outdoor picnics and other potentially hot days since there isn't anything that will melt and be messy.

Enjoy!

Peanut Butter Crinkle Cookies

Recipe from AverieCooks

Ingredients

• 1 large egg
• 1/2 cup creamy peanut butter (not natural or homemade)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• pinch of salt, to taste (optional)
• granulated sugar, to roll the dough in before baking.

Cooking Directions

1. Mix together the first 6 ingredients until smooth in the bowl of your stand mixer, or use a hand mixer.
2. Add the dry ingredients and mix to combine.
3. Use a 1/4 cup measuring cup or a large cookie scoop, put the dough in your hand and roll into a ball, then flatten slightly and put on a plate. Do this with all the dough (about 12 balls) and put them all on a plate. Cover with plastic wrap and refrigerate for at least 2 hours.
4. Preheat the oven to 350º
5. Line the cookie sheet with a silpat or parchment paper.
6. Remove the cookies from the oven and roll in the extra granulated sugar.
7. Bake the cookies for about 12 minutes or until the edges of the cookies are just turning light brown. Remove to a rack and let cool.
8. **Make sure the dough is nice and cool before baking, also allow room for the cookies to spread out while baking.

Homemade Reese's Candy

Easters sneaking up on us so I figured I'd better get started making some deliciousness for you guys.  This one has been on my list to try for a while.  Those little chocolate covered peanut butter eggs are addictive and so are these!  I personally think they taste even better than the store bought kind. 

No baking required, if you don't have a mixer that's OK too.  There's nothing stopping you from whipping some of these up for Easter (or anytime). Lots of sweetened peanut butter yumminess in the middle, covered in a layer of chocolate.  Feel free to use whatever is your favorite type of chocolate too.  I really want to try these with some dark chocolate next time. 

Perfect little treat for the kids this Easter!

Homemade Reese's Candy

Recipe from The Recipe Critic

Ingredients

• 3 cups powdered sugar (confectioners sugar)
• 1 1/2 cups creamy peanut butter
• 1/4 cup butter or margarine, melted
• 2 Tbsp milk
• 1-2 bags milk chocolate chips
• 2 Tbsp shortening

Cooking Directions

1. In the bowl of a stand mixer, add the powdered sugar, peanut butter, melted butter and milk. Start mixer on low speed until it begins to incorporate, then turn to medium and mix until combined.  The mixture will look a little dry and that's OK. 
2. Roll the dough onto a lightly floured surface or on some waxed paper until about 1/2 inch thick. Cut with a cookie cutter (egg shape for a traditional Reese's Egg) or any shape.  You can even use a knife to cut a design. 
3. Place the shapes on a cookie sheet and freeze for 1 hour. 
4. Melt a bag of chocolate chips with 1 Tbsp of shortening until smooth.  Usually you can microwave in 30 second increments and then a stir, repeat until smooth. 
5. Dip each cut out piece in chocolate and place on wax paper until set. Place leftovers in an airtight container or bag and refrigerate or even freeze. 

Peanut Butter and Nutella Fudge

Another item that I made this past week was this delicious fudge.  I have to tell you that I haven't had the greatest luck with making fudge in the past.  Even the easy "no fail" fudge recipes get me.  My neighbor makes the BEST fudge and I'm so envious of her. I didn't have much hope when I decided to make this recipe but I was making it for my daughter and her babysitter to enjoy one night, so I figured they'd be easier to please.  In fact, I didn't even taste it until the next day (Super Bowl Sunday) when I brought what was left to a friends house to watch the game.

Everyone who was eating it was saying it was great, so I tried it.  You know what? It was great.  I think this might be my first non-failed fudge. I'm so proud of me. :)

Peanut Butter and Chocolate are a favorite of so many people, me included.  Nutella is another slight addiction of mine, so really there isn't much not to like here.  I think your family and friends will appreciate your efforts.

Peanut Butter and Nutella Fudge

Recipe from Wine and Glue

Ingredients

• 1 cup peanut butter chips
• 1/2 cup creamy peanut butter
• 1 cup chocolate chips
• 1/2 cup Nutella
• 14 oz can sweetened condensed milk

Cooking Directions

1. Line an 8x8 inch pan with tin foil.
2. Get two saucepans. In one saucepan add the peanut butter and peanut butter chips. At the same time, add the chocolate chips and Nutella in the other pan. Turn the heat to medium low heat. 
3. Add half the sweetened condensed milk to one pan and half in the other. 
4. Stir until completely melted and creamy. 
5. Dollop the peanut butter and chocolate mixtures with two separate spoons alternatively in the prepared pan. You can use a knife to swirl if it's warm enough but mine set pretty quickly and wouldn't really swirl. 
6. Let set for at least 4 hours or overnight.  If you're in a rush you can refrigerate it.  When set you can cut into squares. Enjoy!

Holiday Baking Day

A little tradition that some of my neighbors and I do every year is a baking day a couple of weeks before Christmas.  This year it was me, Melissa and Emily all crowded together in my kitchen surrounded by sugar and laughing our heads off.  Such a fun day. 

In case you're wondering what we do, here are the perimeters. 

• We each plan to make three things
• We usually have at least one and sometimes two "no bake" items that can be done on the stove top or just in a mixing bowl. 
• We bring all of our own supplies, that includes trays, mixers, measuring cups and ingredients. 
• If you're super on top of things you can even make the dough or whatever before arriving so there is less to do once you get there.  
• Since the event was at my house I went ahead and baked my cookies before everyone else arrived so they could have the oven. 
• I also provided some healthy snacks and some not so healthy snacks for us to eat while baking in hopes that we wouldn't fill up on only sugar.
• At the end of the day we split all the things we made into thirds and share - then you end up with 9 items that you can either gift out, eat or freeze and save for your Christmas guests. 

Brigadeiro (Brazilian Truffle)

Recipe from AllRecipes.com

One of my new favorites.  I love for so many reasons but it only having three ingredients is a big one. Also, the texture is so very smooth and chocolaty.  This truffle never really gets hard even in the refrigerator. 

Peppermint Meltaways

Recipe from Taste of Home

This was the first time trying this cookie and I wasn't disappointed.  I love peppermint and the cookie itself really does melt in your mouth.  The candy on top is a must for me, I love the crunchy little peppermint bite. 

Buttery Caramel Sauce

I've made this before and the reason I made it again was because it's so delicious.  I can ALWAYS think of something to add caramel to.  I just doubled the recipe and sent my friends home with their own jars.  This makes a great gift to give away but don't forget to keep some for yourself!

Cinnamon Sugar Chex Mix

These are advertised as addictive, and they are.  They seem so unassuming just sitting there in their little bowl.  Then you try one.  Then you can't stop. 

Peanut Butter Cup Cookies

This little goodie was made by Melissa.  I now you've probably seen or tasted them before but they are amazing.  The cookie portion is nice and chewy just like I like them and of course it doesn't hurt that you bite into a peanut butter cup too.  So darn good. 

Honeycomb

Seriously one of my new all time favorites.  I don't know how I've survived this long without having this before.  It sort of reminds me of peanut brittle without the peanuts.  Only the texture is slightly different because of all those air pockets.  It's crunchy but not break your teeth crunchy.  I need to make them myself ASAP. Thanks Emily for introducing me to these, and my dentist thanks you too. 

Swig Sugar Cookies

Emily made these yummies.  I love how they are so soft that they practically melt in your mouth. Oh and that sour cream frosting is devine.

(I'm lame and I forgot to get a close up picture of this one.)  It is pictured at the very top of the page though and this website below has excellent pictures.  Sorry!

No Bake Peanut Butter and Chocolate Bars

Peanut Butter Blossom Cookies

If you're like me and you have a ton of these little kisses left over from Halloween, this cookie is a great use for them. 

This recipe is by no means new.  I've been eating this cookie for as long as I can remember.  I think it's been a staple at most of the picnic's and pot lucks that I've ever gone to.  The recipe is usually displayed right on the back of the Hershey Kiss package, but I tore mine and couldn't read it.  So here it is, ready for you anytime you are.

If you're a peanut butter and chocolate fanatic like most of us are, you will love this recipe.  I did also do one small bit of experimenting with this recipe, I used natural refrigerated peanut butter.  You know, the kind you have to stir.  I think they still turned out just fine.  My husband prefers them to the kind you would make using a non-refrigerated peanut butter.  He says that the peanut butter flavor is better although I noticed that there is a difference in texture.  Mine were still soft but not really "chewy".  They tended to break apart a littler easier than the kind made with the other peanut butter. Not that they were falling apart, they weren't at all.

I know that some recipes very specifically will say you cannot use natural refrigerated peanut butter, but in this case I think it was just fine.

A classic cookie recipe!

Peanut Butter Blossom Cookies

Recipe from Hersheys.com

Ingredients

• 48 Hershey's Kisses
• 1/2 cup shortening
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 whole egg
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• additional granulated sugar

Cooking Directions

1. Heat the oven to 375º.
2. Remove the wrappers from the kisses and set aside. 
3. Mix the shortening and both sugars in the bowl of your stand mixer or a large mixing bowl until light and well mixed. 
4. Add the egg, milk, vanilla and mix well. 
5. In a medium bowl add the flour, baking soda and salt and then gradually add it to the wet ingredients.  
6. Use a teaspoon to grab a little dough about 1 inch in size and roll into a ball.  Roll the ball around in some additional granulated sugar and place on a ungreased baking sheet. 
7. Bake for 8-10 minutes and as soon as you take them out of the oven press one Hershey's Kiss into the center. Let sit for a few minutes before moving them to a cooling rack. 
8. Makes about 4 dozen cookies. 

Peanut Butter Cup Cookie Bars

So, on Monday I mentioned that I was doing the Whole30 diet right? You're looking at the one item that made me plunge off my diet for an evening.  Well, here's the thing.  I made them to take with me and some friends when we went to a Brad Paisley concert.  I knew I'd have to be careful with them, I mean, it's chocolate and peanut butter for goodness sake.

So I intended to just take one quick bite so I could write about them.

Well, that didn't exactly work out the way I planned.

I ate a whole one before the concert.  Then I ate another one after the concert.  Yep, totally failed on my diet.  I admit it.

The good news is that they are freaking amazing.  Totally worth crash diving off my diet. I would do it again if I had the choice. My husbands exact words were "best dessert I've had in a long time".  I think he's right.

The cookie layer is chewy, with chunks of those peanut butter cups.  The topping is both chocolate and peanut butter so it is a perfect compliment to the cookie.  Just out of this world!  If I had more, I'd be eating them right now.  I don't.  I have to give them away, they were WAY to dangerous.

Peanut Butter Cup Cookie Bars

Recipe form My Baking Addiction

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/3 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1 whole egg
• 2 tsp vanilla extract
• 1 cup mini peanut butter cups

Chocolate Peanut Butter Topping

• 3/4 cup semi-sweet chocolate chips
• 3 Tbsp peanut butter

Cooking Directions

1. Line an 8x8 inch pan with tin foil, then spray the tin foil with non-stick spray.
2. Preheat the oven to 350º
3. In a medium bowl add the flour, baking soda and baking powder and salt.  Stir together and set aside. 
4. In the bowl of your stand mixer add the butter and brown sugar.  Blend well. 
5. Add the egg and vanilla extract and blend. 
6. Slowly add the flour mixture and blend until smooth. 
7. Add the peanut butter cups and incorporate by hand so they stay in tact. 
8. Pour the batter into the prepared dish, even out the top.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. 
9. Let cool.  While the cookies are cooling prepare the topping by putting the ingredients into a microwave safe dish and heating at 50% power for 30 seconds.  Stir, repeat until the mixture is smooth. 
10. When the cookies are cool, pour the topping and smooth it out so its even.  Refrigerate for at least  30 minutes and then cut into bars and serve. 

Monster Cookies

You're looking at the cookie that my daughter and I decided to make for my gramma.  She doesn't cook anymore and she has a huge sweet tooth (like yours truly) so we decided it would be fun to send her some cookies. My gramma's appetite isn't what it used to be anymore so I realize that cookies aren't the healthiest thing in the world but I felt slightly better about it being full of oatmeal.  That way it's practically health food.  Right? 

Well maybe not. 

These were fun to make.  I used the pink, white and red M&M's because it's almost Valentines day but you could use any of the colors you want to fit any upcoming holiday.  You basically just put all the ingredients in a large bowl and combine them and then scoop them onto a cookie sheet.  No need to dirty your stand mixer unless you want to. 

The original recipe is doubled from the one below, but this recipe below makes PLENTY!   This made 63 cookies. 

Monster Cookies

Recipe from 365 Days of Slow Cooking

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup + 2 Tbsp brown sugar
• 1 cup granulated sugar
• 3 whole eggs
• 3/4 tsp vanilla extract
• 3/4 tsp Karo syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 1 1/2 cups peanut butter
• 4 1/2 cups quick oats
• 12 oz semisweet chocolate chips (because I was too lazy to only do 1/2 a bag)
• 12 oz M&M's (Same reason as above)

Cooking Directions

1. Preheat the oven to 350º
2. Line 2 cookie sheets with parchment paper
3. In a large bowl combine the butter and sugars and combine, then add the remaining ingredients and mix thoroughly.
4. Drop the dough by spoonful or cookie scoop onto the prepared cookie sheets. The cookies don't spread out so they will pretty much stay in the same shape that they are placed on the cookie sheet. If you want a flatter cookie you will need to use the bottom of a glass to flatten them before baking.
5. Bake for 9-11 minutes. Do not over bake.

Chocolate Covered Peanut Butter Balls

No I'm not trying to ruin your diet.

This is the last item I made for my Christmas baking day.  I know it's taken me awhile to post about it but honestly I'm trying not to eat sugar right now and just looking at this picture makes me want to dive it to them again.

One thing I especially liked about this peanut butter ball is the addition of the rice krispies.  The taste is amazing and the little added crunch sets it apart from the rest. The instructions at the link below are really good so if I'm not providing enough guidance you can click on over to her page.

These are an easy candy to make and can be enjoyed any time of the year.  They will of course melt this summer but you could keep them refrigerated or inside until you're ready for them.  To good not to share.  Definitely a keeper in my recipe book.

Peanut Butter Balls

Recipe from Praying Twice

Ingredients

• 2 cups creamy peanut butter
• 3 cups krispie rice cereal
• 1 lb (3 cups) confectioners' sugar
• 1/4 cup melted butter
• 2 packages melted chocolate chips

Cooking Directions

1. In a large bowl, mix together the peanut butter and the cereal.
2. Add the confectioners sugar and the melted butter (you might need to switch to using your hands to mix it as it will be tough to stir).
3. If the mixture is to dry add more peanut butter, if too sticky and wet add more confectioners' sugar. You want to be able to form a ball with the mix without it being too sticky or falling apart.
4. Form balls and lay them on a parchment paper lined cookie sheet. When done put the cookie sheets in the refrigerator to harden.
5. Melt the chocolate and use a fork to dip each ball and shake off excess before placing back on the cookie sheet. Refrigerate again to harden.
6. Enjoy!

*Refrigerate in an airtight container

Peanut Butter Chocolate Chip Banana Bread

You've heard me talking about how picky my daughter is right? Guess what, she loved this bread.  In fact she ate practically the whole loaf by herself. Do I sound amazed? Because I am.
It probably had a lot to do with the fact that there were chocolate chips in it.  I'm still counting this as a win because it filled up her little tummy and I didn't have to beg her to eat it.

Is it health food? Nope. But it's not junk food either.  You could certainly make this without the chocolate chips like the original recipe.  In the original recipe it had some yogurt in the ingredient list and I just didn't have any, and I didn't want to run out and buy any so I just left it out.  I'm not sure how much better it could have been with that because it was pretty good this way.  This bread has a lot of flavors going on, you can taste the banana, you can taste the peanut butter and you can certainly taste the chocolate but none of the flavors are so overpowering that you notice.  The bread was nice and moist and it stayed that way for many days after I made it, at which time it was gone anyway.

I hope you all have a fantastic weekend!

Peanut Butter Chocolate Chip Banana Bread

Modified slightly from Joy the Baker

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup creamy natural peanut butter
• 3 Tbsp butter, melted
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup ground flax-seed
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• 1 cup dark chocolate chips

Cooking Directions

1. Preheat the oven to 350 degrees.
2. Grease and flour a 9x5 inch loaf pan, set aside.
3. In the bowl of your stand mixer, add the bananas, peanut butter, melted butter, eggs, and both sugar's. Mix well.
4. In a separate bowl add both flours, flax-seed, baking soda, salt, cinnamon and allspice and mix thoroughly.
5. With the blender on low add the dry mixture into the wet mixture and mix just until all the flour is incorporated.
6. Remove the bowl from the mixer and fold in the chocolate chips.
7. Pour the mixture into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for about 5 to 10 minutes before removing from the dish and placing on a cooling rack.

Hockey Pucks

Recently a couple of friends and I had a baking day to get ready for Christmas.  In doing so I think we all collectively kept sugar companies in the green for the year.  This is the second year we've done this and we usually make one or two items, and then share a little of what ever we made with everyone else.  Basically we come home with a large assortment of baked and candied goodness.

I think that we each try to do one thing baked in the oven and one thing that does not require any oven time just so everyone else has a chance to use the oven.  In my preparation for this day I scanned all of my old cookbooks that I got from the town I'm from.  I picked this recipe from one called "Breaking Bread" from St. Mary's, St. Margaret's, and St. William's.  My gramma and aunt and other family members, along with many neighbors I've known my whole life have recipes in this book.  It's one of my favorites.  It makes me homesick too.

When I was making these candies I was thinking that all of the ingredients seems yummy but I wasn't sure how they'd all be together in one bite.  I was actually most hesitant about coating the Ritz cracker with chocolate....I have no idea why since I've coated saltine crackers with chocolate and they are delicious.  Much to my relief, these little things are wonderful.  The Ritz cracker adds the salt that we all love with the chocolate.  The peanut butter marshmallow cream inside is perfect.  It's not so strong that all you're tasting is peanut butter but it's perfect paired with the crunchy salty cracker and chocolate.

This would be a great treat that your kids can help you make.

Hockey Pucks
Recipe from Gertrude O'Connor from the "Breaking Bread" cookbook 

Ingredients

• 1 cup creamy peanut butter
• 7 oz marshmallow cream
• 1 box (4 rolls) Ritz crackers
• 1 1/2 package chocolate flavored bark
• 1 package milk chocolate chip's
• 1/2 block gulf wax or 1/3 cup shortening (optional)

Directions

1. Mix the peanut butter and marshmallow cream together in a medium bowl.  You can microwave briefly (30 seconds) if you need to soften up the mixture enough to combine. 
2. Spread the peanut butter mixture between two crackers and sandwich together.  Freeze for about 30 minutes.  (I didn't freeze mine and they were OK, I think the chocolate shell will be more firm if you freeze the crackers first).
3. In a medium microwave safe bowl, combine the two chocolates and the gulf wax or shortening if you are using it.  Melt in 1 minute increments until smooth and lump free. 
4. Dip the frozen sandwiched crackers into the chocolate mixture, use a fork to pull the cracker out of the chocolate and scrape off the bottom with another utensil so you have less chocolate dripping off the cracker.  Place the dipped cracker sandwich onto wax paper until the chocolate has set and is no longer soft to the touch. 

Peanut Butter Chocolate Dessert

OK last week I distinctly remember saying I felt Fall in the air, this week not so much.  We've been dealing with the effects of a hurricane gone tropical storm which turned into just rain.  With it has come some serious humidity.  I'm so looking forward to some cool crisp air.  Oh well I guess I'll just keep dreaming about it for another month or so.

I made this quite a while ago and was surprised when I found it still in my draft folder.  This dessert is way too good not to share.

Classic peanut butter and chocolate flavors and the added creaminess of both layers makes it that much more irresistible.  I ended up freezing mine but it was just as delicious when it thawed.

Thanksgiving is around the corner and this might make a perfect addition to the dessert table. Just sayin.

Peanut Butter Chocolate Dessert

From 2008 Taste of Home Prize Winning Recipes page 136 by Debbie Price

Ingredients

• 20 cream filled chocolate sandwich cookies, divided
• 2 Tbsp butter, melted
• 1 pkg (8 ounce) cream cheese, softened
• 1/2 cup peanut butter
• 1 1/2 cups confectioners sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed and divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 pkg (3.9 ounces) instant chocolate fudge pudding mix

Cooking Directions

1. Crush 16 cookies and toss with butter. Spread evenly into an ungreased 9 inch square dish.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup of confectioners sugar until smooth. Fold in half of the whipped topping and then spread over the crust. Top with the chopped peanut butter cups.
3. In another bowl, mix the milk, pudding mix and remaining confectioners sugar for 2 minutes on low speed. Fold in the remaining whipped topping and then spread it over the chopped peanut butter cups. Crush the remaining cookies over the top, cover and refrigerate for at least 3 hours.

Black and White Peanut Butter Brownies

What do make when you're asked to make a dessert but you know that one person who will be eating that dessert doesn't like chocolate?

Let's get sidetracked for a moment.  Doesn't like chocolate? Really? I can't even relate. I know a couple of people who don't like cheese and I honestly don't even know what to do with that.

Anyway, back on track.  I usually make a lot of lemon flavored desserts when I know she'll be there but this time I decided to take a risk and make a dessert that just had little pieces of chocolate in it.  I figured she could pick them out if nothing else.

Are you wondering what the non-chocolate lover said about these brownies? She loved them. :) She said she likes chocolate in small doses so this was perfect.  Yay!

The peanut butter and chocolate combination is a favorite of course and I loved how chewy and flavorful these brownies are.  I'm really glad I made them to bring to someone else's house so I wasn't tempted to eat them all myself. I will make sure I have white chocolate on hand in case I have the urge to make these again soon, which I think I will.

Black and White Peanut Butter Brownies
Found at Tracey's Culinary Adventures

4 tablespoons unsalted butter
6 oz white chocolate, finely chopped
3/4 cup (5 1/4 oz) granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup creamy peanut butter
1 1/4 cups (5 1/4 oz) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
3/4 cup bittersweet or semisweet chocolate chips


Preheat the oven to 350 degrees. Line a 9x9 inch pan with tin foil so you can easily lift the brownies out of the pan after they are baked.  Spray the tin foil with non-stick spray. 


In a heat proof bowl over a pan of simmering water, melt the butter.  When the butter is melted, remove the bowl from the pan and dump in the finely chopped white chocolate.  Whisk the white chocolate in with the butter until smooth, do not put the bowl back on top of the saucepan with the hot water or your chocolate will separate from the butter.  When the mixture is smooth, add the sugar, vanilla extract and salt.  Let cool to room temperature.  


Add both eggs and the peanut butter to the room temperature white chocolate/peanut butter mixture and mix until smooth. Add the flour and baking powder and mix well.  Use a spatula to mix in 1/2 cup of the chocolate chips. 


Pour the mixture into the prepared pan and use your spatula to make the top nice and even.  Sprinkle on the remaining 1/4 cup of chocolate chips. 


Bake for about 25 minutes.  The edges will be golden brown and the sides will start to pull away from the pan a little.  Move to a cooling rack and let sit until cool.  When cool, lift the sides of the tin foil and remove the brownies from the pan.  Cut and serve. 

Peanut Butter Banana Chocolate Chip Muffins

Why do I constantly have banana's on my counter that are overripe?  Why do I keep buying banana's if my family can't eat them fast enough.  My freezer if packed full of banana's and yet here I am buying more. I'll never learn. 

Lucky for me my family does enjoy and quickly eats things made out of bananas.  Like smoothies, breads and muffins so these didn't last long.  Plus, freezing muffins is a great trick.  I'm not sure why some people think you can't freeze them but you certainly can.  I just throw mine is a freezer bag and when I need one I pull it out and pop it in the microwave for about 45 seconds to a minute.  Saves time on busy weekday mornings.

I went online looking for a banana muffin of some sort and was happy when I found this one for a couple of reasons.  The addition of both peanut butter and chocolate chips.  I really can't think of any reason this recipe wouldn't work out with that line up.  I also loved how it has oatmeal in it.  I'm a fan of oatmeal anything and especially loved that fact that these added a little nutrition on the sly. The flavors were wonderful in my opinion.  Not too much of any one flavor but you can taste the banana, peanut butter and chocolate chips all at once.  So delish!  I brought some to my daughters daycare and all the kids loved them. Yay me!

Peanut Butter Banana Chocolate Chip Muffins
Found on "Dinners, Dishes and Desserts" here

1 cup flour
3/4 cup quick cooking oats
1/3 cup brown sugar
1 1/2 tsp baking powder
1 cup milk
3/4 cup peanut butter
1/2 cup banana, mashed (about 2 bananas)
1 egg
2 Tbsp canola oil
1 tsp vanilla
3/4 cup chocolate chips

Heat your oven to 375 degrees.

Prepare your muffin pan by either using cupcake papers or by spraying the muffin cups liberally with cooking spray.

Mix all of the dry ingredients in one bowl and then mix all the wet ingredients in another bowl.  Combine them and mix just until combined.

Fill the muffin cups about 3/4 full and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for a few minutes before putting on a cooling wrack.

Makes about 16 muffins.

Heart Attack Pie

I got inspired to attempt my own version of a peanut butter pie.  I found a recipe here that made me want to try something just slightly different.  The only reason I didn't duplicate it completely was because I wanted the bottom chocolate layer to be softer, less fudge like.  The rest of the pie is just like the one I found on "Cookies and Cups".

I decided to name my pie Heart Attack Pie because "Peanut Butter Cup Chocolate Cream Pie" seemed a bit long.  Don't you agree?

You start with a basic graham cracker crust.

I made a French Silk base.

Then I dumped almost a whole bag of "Reese's Peanut Butter Cup Mini's" into it. See where the heart attack part is coming from?

Mix those babies in really good now.

Spread into the pie shell and refrigerate while you make the next layer.  Yep, two layers.

Peanut butter layer in progress.

Carefully spread the peanut butter layer over the chocolate layer and then cover and refrigerate for at least a couple of hours.

Decorate with some chocolate sauce and some cut up peanut butter cups.

I know right? Totally delish.  I brought this to my friends house it got rave reviews.  I had to sneak a piece home so my husband could try it.  Great mix of flavors and the peanut butter cups give you a nice unexpected surprise.  I think I need to experiment with even more layered pies. 

This recipe was modified from Cookies and Cups

Graham Cracker Crust:

9 graham crackers - crushed
1/3 cup melted butter
1/3 cup sugar

French Silk Layer: 
Recipe found here

1/2 cup butter, room temperature
3/4 cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled
1-8 oz bag of Reese's Peanut Butter Mini's


Peanut Butter Mousse Layer:

1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese - room temp
1 1/2 cups cool whip topping - thawed
1/4 cup melted chocolate - for drizzling

For the crust: Mix all of the ingredients together in a small bowl.  Using a spring form pan or a pie dish, press the crumbs to the bottom (and sides if using a pie dish).  Bake in a 350 degree oven for about 5 minutes. 

While the crust cools, make the chocolate layer.  Melt the chocolate in the microwave or a double broiler.  Let the chocolate cool completely before using.  In a separate bowl, mix the butter and the sugar on medium speed until the mixture lightens in color.  Stir in the cooled chocolate and vanilla extract. Add the eggs one at a time beating for 5 minutes in between additions.  Remove from the stand mixer and add by hand the peanut butter cups.  Reserve several to use as a garnish. Mix in thoroughly and then spoon the filling into the baked pie shell and refrigerate.
**This portion of the recipe contains raw eggs, young children, pregnant woman and elderly people should not consume raw eggs**

While the chocolate layer is cooling, make the peanut butter layer. In the bowl of your stand mixer (or with a hand mixer) add the peanut butter, powdered sugar and cream cheese and mix well until smooth. 
Using a spatula, fold in the cool whip.  Add this to the cooled chocolate layer.  Refrigerate until ready to serve. 

To garnish, melt some chocolate chips or use a chocolate sauce and drizzle over the top in a pattern. Chop the reserved peanut butter cups and sprinkle on the top of the chocolate sauce.