Posts tagged ‘peanut butter’

February 8, 2012

Chocolate Peanut Butter Cup Cookies

Recently my ‘kids’ at Big Boulder requested that I make them some goodies. This always works out to be a win-win-win because I get to try new recipes and Rich gets some treats left at home and I get to make others smile! You can easily make others smile by making them these for Valentines Day, since almost everyone loves the combination of Chocolate & Peanut Butter!

I also brought some of these to my parents & mom’s immediate reaction was that I needed to make these again (which was also the reaction of others who tried them). These are so easy and totally delicious – a great balance between the sweet and salty… amazing!

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January 18, 2012

Hershey Kiss Peanut Butter Blossoms

These are one of those classic cookies that everyone knows and loves – they look impressive with that hunk of chocolate in the middle and have that great chocolate-peanut butter combination going for them!

After the Holidays stock up on Clearance Kisses to make these (the wrappers get taken off, no one has to know if they were from one holiday ago!) You can even take the Peanut Butter to the next level by using the individual Reese’s Cups in these (both Rich & Mom preferred the Reese’s version) but make sure you roll your balls on the larger size to be able to fit that cup. I bet that you could make these ‘gourmet’ by using the Dark Chocolate Kisses too!

Hershey Kisses Peanut Butter Blossom Cookies

from Hershey’s – makes about 3 – 4 dozen

  • 1 bag Hershey Kisses (can also use Reese’s cups)
  • 1/2 cup shortening
  • 3/4 cup  Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add both sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased (can use parchment if you would like) cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie. They will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

"wait - let me fix them before you take the picture!"

One  Year Ago – Pasta Fagioli

And I leave you with this, Today’s Question of the Day… what is your favorite “classic cookie” to make or eat?

October 13, 2011

Peanut Butter Banana Chocolate Chip Muffins

If you are looking for a quick, fast, easy, tasty, and ‘healthy’ breakfast muffin – than you’ve come to the right place! Now, these are not “the healthiest ever” because they still do have white flour and sugars but they do have peanut butter and banana and whole wheat and wheat germ SO they do qualify (in my book) for healthy.

I work with an amazing group of people at my Elementary School who are diving full force into Steven Covey’s Leader in Me program. Our kids are doing so well with this program and I cannot wait to see how much these leadership lessons and skills that they are learning is going to help them. As an adult I am learning so much by teaching these Habits to our kids and its making me a better person.

Part of being a better person is making those around me better as well. To make “deposits” into my co-workers “emotional bank accounts” I made some goodies for our Leader in Me Training Day. These tasty treats were a perfect breakfast snack as well as a mid-day pick-me-up!

Make these for someone you love, or show yourself how much you love you.

Peanut Butter Chocolate Chip Banana Mini Muffins

(adapted from Liv Life)

 

  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 T ground flax meal/wheat germ
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 T baking powder
  • 3/4 t salt
  • 1/2 t cinnamon
  • 2 ripe bananas, mashed
  • 1 banana small diced
  • 1 cup milk
  • 1/4 cup water/more milk (or more if too dry)
  • 3/4 cup peanut butter
  • 1 t vanilla
  • 1 egg
  • 1 cup dark chocolate chips (mini chips work great too!)

Preheat oven to 350º.  Spray mini muffin tins (48 muffins) with cooking spray. In a large bowl stir together the flour, flax meal, baking powder, salt and cinnamon.  In another bowl mix the milk and water with the sugars, mashed banana, peanut butter, vanilla and egg.

Add the chocolate chips & diced banana to the dry ingredients and stir to evenly distribute.  Add the wet ingredients to the dry ingredients, stirring just until combined, making sure not to over-mix.

Spoon the batter into the mini muffin tins and bake for about 15 minutes, or until muffins are browned (don’t over-bake or they become too dry). Remove to a wire rack and cool.  Enjoy!

And I leave you with this, today’s Question of the Day… What “Emotional Bank Account” deposits do you like making to those around you to show them how much you care?

May 11, 2011

Chocolate Cups with Peanut Butter Mousse

By a show of hands, how many of you remember the chocolate mousse cups I made at Christmas? … ok – you can put your hands down. Now that we have in mind where we are starting from, please erase all memories of that disaster and kindly turn your attention toward these beautiful cups made of chocolate filled with a light peanut butter mousse cream!

Now please wipe the drool from  your face.

These look so much harder than they are. Start with mini balloons, melt some chocolate, add some filling & you are dressed to impress!

For Mother’s Day this year I was entertaining my folks AND Rich’s folks so needed something we would all love. All Mom’s love chocolate and peanut butter (ok, maybe not “all” moms – but at least the two of ours both do)! So I knew that I wanted to re-attempt my fail (ok, they were not a fail – just not a raging success like these) at chocolate cups but this time add some peanut butter flavor.

To sum up these chocolate cups with peanut butter mousse: my dad (my most honest and pickiest critc) said [mumbled] “you can make these whenever you want” through his full mouth, to which my mom responded with just a really extreme head nod since her mouth was full and she’s a lady! So what are you waiting for!?! Get off the computer and start making these (or pencil these in for the next event on your calendar where you want to impress)

RECIPE – chocolate cups with peanut butter whipped mousse

To Make your Chocolate Cups:

Blow up about a dozen “water bombs” (you know – those little water balloons that we all love from our childhood summer days!) Rinse and dry all of your balloons just to make sure there is no ‘balloon powder” on the outside of the balloon or in your chocolate cups then! Melt about 1/2 a package of melting chips or your favorite chocolate (I did a mix of melting chips and chocolate chips in a medium bowl (microwave or double boiler).

Carefully dunk your balloons in the chocolate, making a 1/2 circle (not too tall, but not too short) wipe the excess chocolate from the bottom and place it on a piece of wax paper (on top of a board). If you need help, check out this video demonstration. Once you have dipped all your cups place them all in the fridge for at least an hour to set up solid. When they are ready, pop your balloons and carefully peel the shriveled up balloon out of the chocolate shell. Now fill to your hearts desire…

For the Peanut Butter Mousse (from Erica’s Sweet Tooth)

  • 3/4 cups peanut butter chips (I used a package of Nestles chocolate/peanut butter chips – but use your favorite flavors)
  • 1 1/4 cups heavy cream, divided
  • 2 T creamy peanut butter
  • 1/8 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 T granulated sugar

Microwave the peanut butter chips and 1/2 cup of cream in large, microwave save bowl in 30 second intervals, stirring each time until chips are melted and smooth. Whisk in the peanut butter, cinnamon, and vanilla. Place mixture in the fridge to cool to room temperature. In the bowl of an electric mixture, beat 3/4 cup heavy cream with the sugar until stiff peaks form. Carefully fold the cooled peanut butter mixture into the cream in 3 additions until mousse is uniform. Transfer mousse into a piping bag fitting with a large tip and pipe mousse into chocolate cups
Garnish as needed: chocolate, fruit, mint, etc

don't let extra mousse go to waste

p.s. after styling: all images created by Rich Alborn Photography (also known as NJ Wedding Photo), my wonderfully talented boyfriend & #1 taste tester!

April 11, 2011

Chocolate Peanut Butter layer celebration cake

“The best gifts come from the heart”

This “gift cake” was made for Rich’s mother for her birthday. I knew she loved Chocolate & Peanut Butter so when I came across this cake – I knew I had found the winner!

4-9 decorating cake with NJ Wedding Photography, Alborn Photography

And then when I started to think about cakes, I realized that I have never made a layer cake (besides mini ones) before in my life – so making this present was a good lesson for me as well. Rich photographed the whole process & all pictures in this post are courtesy of Alborn Photography, (you can visit him on Facebook, NJ Wedding Photographer too)!

Peanut Butter Cake, photograph by Alborn Photography

“It’s the thought that counts”

The road of life takes us where it wants to. AND, that unfortunately meant that this time the road was not to celebrate with this cake this weekend… You see we had to travel from Pennsylvania to Delaware to celebrate and along the way we took the turnpike. Well, on the PA Turnpike there was a deer who was out for a late afternoon frolic and after he high-jumped the median his head & body made contact with the front of our car! This being said: the poor guy’s frolicking days are over, we have a banged up car, broken radiator, trip in the tow truck, amazing friends who picked us up, & no birthday celebration (yet) with Rich’s mom! Although: when you think deer + car you think major damage & this guys somehow managed to keep the car (and us, most importantly) almost un-harmed (although after the insurance & dealership check out the car & give us a total we will see exactly how much damage was done).

4-9 cake cut, photo by Alborn Photography

BUT, we had this amazing cake (which somehow survived the deer incident & tow truck) that was going to go to waste if we didn’t enjoy it. Enter said friends and amazing neighbors: all who would (and do) do anything for us. We decided to share this cake with them and invited them over to sing & email happy birthday to Rich’s Mom, and thank them for everything they do for us all the time. THANK YOU to our wonderful friends & family (and there are currently huge chunks, like about 1/2 a cake) in the freezer to share with Rich’s parents when we see them and my folks when they return home)!

Cake + Life = Adventure!

Recipe

Recipe as found on Sugar Cooking, another Teacher-Chef!

Chocolate Cake

  • 2 cups all-purpose flour
  • 2 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup neutral vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. *(Note from recipe originator Deb: These cakes are very, very soft. They are a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

Peanut Butter Frosting
Makes about 5 cups

  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended.

FROST THE CAKE: place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

  • 6 ounces seimsweet chocolate, coarsely chopped
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons light corn syrup
  • 1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

DECORATE using the Chocolate–Peanut Butter Glaze: pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Decorate the top with chopped peanuts OR pretzels in today’s salty alternative version. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Enjoy the road of life & wear your seatbelt!

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