peanut butter

Peanut Butter Lovers Day!

Today is National Peanut Butter Lover’s Day and, of course, all of our peanut butter recipes are desserts!  Peanut butter with sugar or chocolate is always the best.  Here are our favorite recipes for all the peanut butter dessert lovers!:

Brownies with Peanut Butter Frosting and Salted Peanuts

brownies-pbutter-frosting-small

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

Dressed to Im-pretzel Cookies

Dressed to ImPretzel Cookies

Peanut Butter Bars

Peanut Butter Bars

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

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National Peanut Butter Cookie Day!

It’s National Peanut Butter Cookie Day!!  We have recipes for four of our favorite Peanut Butter Cookie variations:

National Peanut Butter Cookie Day

Dressed to Im-pretzel Cookies

Chocolate Chip Peanut Butter Cookies

Peanut Butter Bars

Peanut Butter and Jelly Jems

 

 

 

 

Candy Bucket Cookies

Candy Bucket Cookies 2

Put your leftover Halloween candy to great use in these fun, delicious cookies!  Jeff Mauro made these on Food Network’s “The Kitchen” Halloween show last week and I knew that I had to make them.  Had a few friends over last night for a potluck and everyone loved them!

You can use any combination of chocolate candies.  I used Butterfingers, Reese’s Pieces, Peanut Butter M&M’s, Peanut M&M’s, Kit Kats, and Snicker Bars.  Would have loved to put in some Reese’s Peanut Butter Cups and regular M & M’s, but there weren’t any left in my son’s Halloween bag.  The more variation, the better as it makes every bite a surprise.  I avoided anything with too much soft caramel because I didn’t think they would hold up well during the baking process.

Ingredients:

2 cups plus 2 Tbsp. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup packed light brown sugar

1 1/2 sticks (12 Tbsp.) salted butter, melted then cooled slightly

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract

1 large whole egg

1 large egg yolk

2 cups chopped leftover Halloween candy

Preheat the oven to 325 degrees.  Line two baking sheets with silicone baking mats or parchment paper.

Mix the flour, baking soda, and salt in a large bowl.  In a separate bowl, combine the brown sugar, butter, granulated sugar, vanilla, whole egg, and egg yolk.  Blend until smooth and combined, about 30 seconds.  Add in the dry ingredients and mix until just combined.  Fold in the candy pieces.

Using a 4-ounce ice cream scoop (I used a 1/4 cup measuring cup), put mounds of cookies on cookie sheet (give them lots of space as they will be big cookies).  Bake until slightly golden and puffy, about 14 to 17 minutes.  Let cool completely on a wire rack.  Then store in an airtight container until potluck time!

Peanut Butter Bars

Peanut Butter Bars

A cross between peanut butter cake and oatmeal cookies, these Peanut Butter Bars are light, moist, and yummy!  The oats and whole wheat flour add a great texture (and a little bit of healthiness) while the peanut butter glaze adds a perfect amount of sweetness.  Thank you, Joyce, for sharing this wonderful recipe!

Bar Ingredients:

1 1/3 cups all purpose flour

1/3 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups quick-cooking (not instant) rolled oats

3/4 cup peanut butter

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup butter, softened

2 large eggs

1 tsp. vanilla extract

1/3 cup milk

Icing Ingredients:

3 T. peanut butter

1 1/2 T. butter

2/3 cup confectioner’s sugar

1 T. milk

Preheat oven to 350 degrees.  Line a 9 x 13 inch baking pan with foil.  Spray the foil with nonstick spray.  Whisk together the all-purpose flour, whole wheat flour, baking powder, soda, and salt in a bowl.  Whisk in the oats and set aside.

In a large bowl, beat the peanut butter, brown sugar, granulated sugar, and butter with an electric mixer, on medium high speed, until well blended.  Add the eggs one at a time, beating well after each addition.  Beat in the vanilla.  At low speed, add one half of the flour mixture, then one half of the milk, beating just until incorporated.  Repeat with the remaining flour mixture and milk, beating until well mixed.

Spread the batter in the pan.  Bake until golden at the edges and a toothpick inserted in the center comes out clean, about 30 minutes.  Transfer to a rack.

To make the icing, combine the peanut butter and butter in a medium, microwaveable bowl.  Microwave on high until the butter is melted, about 30 seconds.  Whisk until smooth.  Add the confectioner’s sugar and milk.  Whisk until smooth.

Immediately spread the icing evenly over the hot bars.  Cool completely, cut into 24 bars.

Dressed To Im-Pretzel Cookies

Dressed to ImPretzel Cookies

Peanut butter cookies with chocolate chunks, crushed pretzels, oats and sprinkled with coarse sea salt!  I made these for a potluck at work today and they were a complete hit (I really wish I had made a double batch and kept some for myself!).  This is a MUST if you love the combination of sweet and salty!

This recipe is from Kat, my fellow potlucker, at Oh My Potluck!.  Not only does Kat have fantastic recipes, but she gives them all clever names, includes photos, an illustration, and a relevant music video with each one!

Ingredients:

2 1/4 cups all purpose flour

1 tsp. baking soda

1/8 tsp. salt

3/4 cup unsalted butter, room temperature

1/2 cup peanut butter

1 cup packed dark brown sugar

1/2 cup white granulated sugar

1 tsp. vanilla

1 egg plus 1 egg yolk

1/2 cup rolled oats

1 cup semi-sweet chocolate chunks (about 6 ounces)

3/4 cup crushed pretzels (Be careful not to crush the pretzels too small)

2 T coarse sea salt (for sprinkling)

Preheat the oven to 350 degrees.
Sift together the flour, baking soda, and salt.  Cream together the butter, peanut butter, brown sugar, and white sugar.  Beat for 2-3 minutes until soft peaks form.  Add the vanilla and eggs.  Beat until combined, about 30 seconds.

Stir in half the flour mixture and mix until well combined.  Add the remaining flour mixture and mix until well combined.  Fold in the rolled oats, chocolate chunks, and pretzels.

Grease a cookie sheet (or just place a sheet of parchment paper on it).  Roll dough into 1 3/4 inch round balls and place on cookie sheets at least 2 inches apart.  Flatten the balls slightly with a fork or the palm of your hand so they are 2 inches wide.

Bake in the oven for 10-13 minutes or until lightly browned on the bottom.  Remove from oven.  Sprinkle with a touch of sea salt.

Allow to cool slightly. Then transfer to wire rack to cool completely before storing and taking to potluck.

Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Peanut butter and chocolate is always a perfect combination!  These Chocolate Chip Peanut Butter Cookies are yummy, easy to make, and one of my favorites.  They are so good that my family devours each batch before the next one comes out of the oven.

They are a variation of the Peanut Butter Cookie recipe from the Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 cup chocolate chips

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.  Fold in the chocolate chips.

Roll tablespoons of dough between your palms to form 2 inch balls and place them about 2 inches apart on the baking sheets. Press each cookie with the tines of a fork to create a crisscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Peanut Butter and Jelly Gems

Peanut Butter and Jelly Gems

You’ll need a glass of milk to go with these scrumptious Peanut Butter and Jelly Gems!  The perfect comfort cookie, they are a variation of one of my favorite Peanut Butter Cookie recipes from Moosewood Restaurant Book of Desserts.

Ingredients:

1 cup peanut butter

1 cup butter, room temperature

2 cups packed brown sugar

2 eggs

2 tsp. pure vanilla extract

3 cups unbleached white flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

Jam or fruit preserves.

Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).

Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients.

Roll tablespoons of dough between your palms to form 2 inch balls.  Place them about 2 inches apart on the baking sheets.  Make a depression in the center of each ball of dough with your thumb and fill the hollow with 1/4 tsp. jam or fruit preserves. Bake for 10 minutes. Transfer the cookies to a rack to cool.

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips

These cookies are seriously addicting and make a big batch.  I got this recipe from the Hershey’s website.

Ingredients:

2 eggs

2 tsp. vanilla extract

1 2/3 cup Reese’s Peanut Butter Chips

1 1/4 cup butter or margarine

2 cups sugar

1 tsp. baking soda

1/2 tsp. salt

2 cups all-purpose flour

3/4 cup Hershey’s Cocoa

Preheat oven to 350 degrees.  Stir together the flour, cocoa, baking soda, and salt.  Set aside.

In a large bowl, beat butter and sugar with a mixer until fluffy.  Add eggs and vanilla; beat well.  Gradually add in the flour mixture, beating well.  Stir in the peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheet.  Bake for 8 to 9 minutes. (Do not over bake; cookies will be soft.  They will puff while baking and flatten while cooling.)  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Makes about 54 cookies.

New Photos!

Here are Potluck Time’s first photos!  Please check them out and let me know what you think!

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Peanut Butter Frosting and Salted Peanuts

Tater Tot Strata

Tater Tot Breakfast Strata

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

Bible Study Banana Bread

Bible Study Banana Bread

Thank you!

Tamara

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Pbutter frosting lighter version2

This easy dessert recipe tastes so decadent and it’s always a big hit!  It’s my go to when I’m short on time.

Make a batch of brownies using a box mix (see box for instructions and ingredients that you need to add).  Let the brownies cool completely.

Make this peanut butter frosting (from the Joy of Cooking cookbook).

Frosting ingredients:

1/2 cup smooth peanut butter

3 ozs. cold cream cheese

1 1/2 T. unsalted butter, softened

1 tsp. vanilla

3 T cream or milk

2 2/3 cup confectioners sugar, sifted

Beat peanut butter, cream cheese, butter, vanilla, and milk in a medium bowl just until blended.  Add 1/3 of the confectioners sugar at a time and beat just until smooth and the desired consistency is reached.  If the frosting is too stiff, add, but do not overbeat anotherr 1 to 2 T. cream or milk.

Frost the brownies.  Chop salted peanuts and sprinkle them on top of the frosting.  Cover and keep the brownies in the fridge until potluck time!