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No-Bake Peanut Butter Pie

April 30, 2013 in pie

It’s my dad’s birthday week!

I’ve told you guys multiple times that I have the coolest dad. I know just about everyone says that but… for real. He bought me this when I was 15. All my friends were given safe, responsible-looking cars and I got a hot rod. It was pretty much the best day of my life. It took me forever to learn how to drive a standard and I don’t remember him ever getting that aggravated with me. And he only yelled a little when he had to replace the clutch. Multiple times.

Since we’re so far away from home, I wanted to make something so the hooligans could celebrate their Pops’ birthday and I thought this pie looked like something he’d be into.

I love no-bake peanut butter pies and I feel like I’ve had about a million pieces in my lifetime. It’s so delicious and really couldn’t be easier to make. The hardest part is waiting for it to set up!

One year ago: Spicy Yeast Pancakes
Three years ago: Rigatoni with Chicken Sausage and Marsala Cream Sauce

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No-Bake Peanut Butter Pie

Ingredients

1 chocolate graham cracker crust
1 (8-ounce) block cream cheese, at room temperature
1/2 cup sugar
1 cup creamy peanut butter
1 teaspoon vanilla
8 ounces frozen whipped topping
whipped cream, for serving

Instructions

  1. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended. Beat in peanut butter and vanilla.
  2. Remove the bowl from the mixer and gently fold in whipped topping. Try not to deflate it too much but you want it fully incorporated.
  3. Use a rubber spatula to transfer the pie mixture to the pie crust. Refrigerate for at least 4 hours before serving. Top with whipped cream, if desired. Store in the refrigerator.
http://fakeginger.com/2013/04/30/no-bake-peanut-butter-pie/

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Cupid’s Crunch

February 4, 2013 in holiday

I’m sure I tell y’all this every year but Valentine’s Day is my favorite holiday. I love any excuse to put hearts up in every room of my house.  And this year is even more exciting for me because I finally have a kid in school which means I finally have an excuse to buy those cute little cards. I don’t even know if my kid’s class is exchanging Valentine’s cards but you better believe I bought some as soon as they appeared on the shelves of my store. Because, lord knows, the last thing I need is for Walmart to run out of Power Rangers cards.

The only thing I’m not a big fan of on Valentine’s Day is cooking. I definitely believe in going out or getting McDonald’s or having my husband cook. Anything to get out of cooking and doing dishes on the big day. I did want to share this quick treat though because it’s so simple and so yummy.

It’s just like traditional muddy buddies but you use white chocolate instead of milk chocolate. Then once everything is good and coated in powdered sugar, you toss in some M&Ms and cute Valentine’s Day sprinkles.

One year ago: Fried Pickles
Three years ago: Lavash Crackers
Four years ago: Peanut Butter Hummus

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Cupid’s Crunch

Ingredients

4 1/2 Chex cereal
1/2 cup white chocolate chips
1/4 cup peanut butter
2 tablespoons butter
1/3 cup powdered sugar
1/4 cup Valentine's Day M&Ms
2 tablespoons Valentine's Day sprinkles

Instructions

  1. Place cereal in medium bowl. In small microwavable bowl, microwave vanilla chips, peanut butter and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Pour peanut butter mixture over cereal, stirring until evenly coated.
  2. Place 1/2 of the cereal mixture in 1-gallon food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper or foil; cool about 15 minutes.
  3. Meanwhile, stir candies and sprinkles into remaining cereal mixture. Spread on waxed paper or foil; cool about 15 minutes.
  4. In serving bowl, mix both cereal mixtures. Store in airtight container.
http://fakeginger.com/2013/02/04/cupids-crunch/

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Peanut Butter Waffles

January 24, 2013 in breakfast

One of the great things about the Army is that they give plenty of time off after a deployment. My husband went back to work yesterday after an entire month off. And I don’t know if this is the case for everyone, but I’m incapable of doing anything productive when my husband is around. Clean the house? Nah, I’ll just sit here a bit longer. Buy groceries? Why? We can just order a pizza. Blog? Ehhh, I’d rather fall asleep on the couch watching Sex and the City reruns.

This has been my life for the past month.

Well, add a few too many bottles of wine and then you have my life.

But I’m hoping to return to my regular blogging now that everything has gone back to the normal. And I may even clean the house.

For our Thursday theme this week we decided on peanut butter which is one of my favorite things in the entire universe. I love it so much that I followed up my 250 calorie burn workout with 600 calories of extra crunchy PB yesterday. Just on a spoon. Because I am on a diet. Duh.

These waffles are so yummy and they have enough peanut butter flavor that I didn’t even use syrup which is practically unheard of for me.

Nicole made Peanut Butter Cup Milkshakes which sound sinful and I wish I had one right now.

One year ago: Chicken Ranch Pizza
Two years ago: Double Chocolate Mousse Cake
Three years ago: Black Bottom Cupcakes
Four years ago: Ten-Minute Chilaquiles

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Peanut Butter Waffles

7 - 8 waffles

Ingredients

1 3/4 cups flour
3 teaspoons baking powder
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup plus 2 tablespoons butter, melted
6 tablespoons crunchy peanut butter
2 eggs
1 1/2 cups milk

Instructions

  1. Sift together the flour, baking powder, sugar, and salt.
  2. Put melted butter, peanut butter, and eggs on top of the dry ingredients and stir to combine. Whisk in the milk, just until mixed. If the batter seems too thick, add more milk a tablespoon at a time.
  3. Cook in waffle iron according to manufacturer's instructions. Serve immediately.
http://fakeginger.com/2013/01/24/peanut-butter-waffles/

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Peanut Butter Oatmeal Sandwich Cookies

October 16, 2012 in cookie, spon


The first thing I ever made for my husband was peanut butter cookies. I had to go out and buy not only the ingredients but also baking sheets, a mixing bowl, spatulas, all that. He had told me days before that he just didn’t like cookies and I was determined to prove that he did because umm… who doesn’t like cookies?!  So for that reason peanut butter cookies always remind me of him.

(And yeah, we decided that he did like cookies that day. But only peanut butter ones. Or double-stuffed Oreos. Or Girl Scout cookies.)

I was craving peanut butter something fierce last week and only cookies would work. I wanted peanut butter cookies with peanut butter filling and maybe a spoonful of peanut butter on the side.

These were so delicious and exactly what I wanted! I’m definitely not a texture person but for some reason I just love oats in cookies. And all the peanut butter! Mmm. If you aren’t into the filling, you could skip it – the cookies are perfectly delicious on their own.

Download a digital coupon for a different product each day straight to your shopper card at the Cart Buster site for great deals on your favorite products at the Kroger Co. Family of Stores!

One year ago:  Pumpkin Streusel Tart
Two years ago: Red Velvet Chip Cookies
Three years ago: Pumpkin Pound Cake

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Peanut Butter Oatmeal Sandwich Cookies

adapted from Broma Bakery

Ingredients

For the cookies:
1 1/2 cups old-fashioned oats

1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup Skippy creamy peanut butter
1/2 teaspoon vanilla extract

For the filling:


2 tablespoons butter, softened
1/2 cup powdered sugar

1 cup Skippy creamy peanut butter
1 - 2 tablespoons milk (or cream)

Instructions

  1. Preheat an oven to 350F. Line 2 large cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the oats, flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy. Add egg, Skippy creamy peanut butter, and vanilla. Pour oat mixture into peanut butter mixture, mixing until just combined.
  3. Place rounded teaspoonfuls of batter on the baking sheets, leaving about 2 inches between each one. Pat dough down so they form small flattened circles. Bake for about 8 minutes or until golden. Let cool on a wire rack.
  4. While the cookies are baking, beat the butter, powdered sugar, and Skippy peanut butter until combined. Add milk as needed to achieve desired consistency.
  5. To make cookie sandwich, spread a bit of frosting on one cookie, top with another cookie.
http://fakeginger.com/2012/10/16/peanut-butter-oatmeal-sandwich-cookies/

I was selected for participation in this campaign as a member of Clever Girls Collective.

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Mississippi Mud Brownies

August 29, 2012 in bars

I didn’t plan on sharing these brownies with y’all. I was so disappointed with how they looked when they came out of the oven and even more disappointed with my photos. But then the other night I had a Lean Cuisine for dinner and then chased it with 3 of these and decided that ehh, they might be hideous but they were way too good to not share!

They are brownies that are covered with peanut butter, marshmallows, pecans, and a chocolate frosting. So basically all my favorite things.

These are so quick and such an easy way to jazz up the regular brownie. You could even start with a brownie mix which is probably what I’ll do next time just to make it even easier. And yeah, I will definitely be making these again. And again and again! That good.

One year ago: Almond Bliss German Chocolate Cake
Two years ago: Baking with Betty

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Mississippi Mud Brownies

Ingredients

3/4 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1 cup sugar
3/4 teaspoon vanilla
2 eggs
3/4 cup semisweet chocolate chips
1/2 cups peanut butter
1 1/2 teaspoon canola oil
2 cups mini marshmallows
1/2 cups pecans, chopped and toasted
2 cups powdered sugar
1/8 teaspoon salt
For the frosting:
4 tablespoons butter
2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons milk
1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper or foil. Spray it with cooking spray.
  2. In a mixing bowl, sift together flour, 2 tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until light and fluffy. Add the eggs one at a time, mixing sure each is fully incorporated. Mix dry ingredients into batter just until combined. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  4. When brownies are done baking, combine peanut butter and oil in a microwave safe bowl and microwave on high for 20 seconds to soften. Pour over hot brownie and spread it to the sides. Sprinkle with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and top with toasted pecans.
  5. To make frosting, combine confectioners sugar and salt in the bowl of a stand mixer fitted with a paddle attachment. In a saucepan, melt 4 tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture just comes to boil. Pour this mixture into confectioners sugar/salt mixture and beat on moderately high speed until smooth and glossy. If frosting is not pourable at this point, add remaining 2 tablespoons of milk Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.
  6. Let cool completely in refrigerator for 1-2 hours. Cut into squares.
http://fakeginger.com/2012/08/29/mississippi-mud-brownies/

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