Fake Ginger

peanut butter

PB&J Banana Bread

PB&J Banana Bread  – peanut butter banana bread with a drizzle of jam and topped with a streusel topping and chopped peanuts. Everything you love about pb&j in banana bread!

PB&J Banana Bread - peanut butter banana bread with a drizzle of jam and topped with a streusel topping and chopped peanuts. Everything you love about pb&j in banana bread!

 

I’m going through this weird sandwich thing right now.

I don’t eat sandwiches often, I’m just really not a fan. Like, twice a year I’ll crave a Subway Sweet Onion Chicken Teriyaki but that’s basically it. And y’all know I’m addicted to Jimmy John’s but since I get the lettuce wrapped sandwich, I consider that more of a portable salad.

A portable salad with mayo oozing out the sides but a portable salad nonetheless.

In the past two weeks, I’ve had Subway, Jimmy John’s with actual bread, and Schlotzsky’s. Because I want ALL THE SANDWICHES. I even plotted out a route for this week’s Pyrex search that takes me right by a Firehouse Subs since we don’t have one in my part of the city.

It’s bad.

And it gets worse.

On Monday, I walked the kid to school, put the other two in the car and drove straight to Walmart for bagels, chive & onion cream cheese, and…

Spam.

And then I came home and fried the Spam and made a bagelwich.

Something has happened to my brain. That’s the only explanation.

PB&J Banana Bread - peanut butter banana bread with a drizzle of jam and topped with a streusel topping and chopped peanuts. Everything you love about pb&j in banana bread!

How To Make PB&J Banana Bread

Today’s recipe is a not a sandwich but don’t be shocked if you see me instagram a BLT or something equally weird on this PB&J Banana Bread soon.

  • Whisk together dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) to remove any lumps
  • In a separate bowl, beat together eggs, mashed bananas, sugar, butter, and peanut butter
  • Combine dry and wet ingredients and stir until well combined
  • Use a rubber spatula to fold in chopped peanuts
  • Transfer batter to a loaf pan
  • Drizzle batter with jam and swirl with a butter knife to marble slightly
  • Make the streusel topping by combining brown sugar and flour; use a pastry cutter to cut butter into the mixture until it resembles coarse crumbs; add peanuts
  • Sprinkle streusel over batter
  • Bake about 70 minutes 
  • Cool in the pan for 10 minutes before removing to a wire rack too cool completely
  • Don’t slice until it is cooled completely! 

PB&J Banana Bread - peanut butter banana bread with a drizzle of jam and topped with a streusel topping and chopped peanuts. Everything you love about pb&j in banana bread!

How Long Is Banana Bread Good For?

Banana bread is fine on the counter for up to 4 days. Make sure it’s covered or in a a container of some sort. The texture will start to change the longer it sits because it will start to try out. So it’s best to consume within the first couple days.

Can You Freeze Banana Bread?

Yes, banana bread freezes wonderfully! I like to freeze inividual slices so when we want one, we can just pull it out but you can also freeze an entire life. Wrap in foil tightly and then put in a freezer bag, squeezing out as much air as possible. 

Deforst overnight on the counter before serving. Or to defrost quickly, remove from bag and foil and microwave for about 20 – 30 seconds. 

PB&J Banana Bread - peanut butter banana bread with a drizzle of jam and topped with a streusel topping and chopped peanuts!

More Banana Bread Recipes

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PB&J Banana Bread

PB&J Banana Bread

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

from Fall Baking

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 1/2 cups mashed bananas, 4 to 5 medium
  • 1 cup sugar
  • 1/2 cup melted butter
  • 1/4 cup creamy peanut butter
  • 1/4 cup chopped peanuts
  • 1/3 cup jam

For the streusel topping:

  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter
  • 1/4 cup chopped peanuts

Instructions

  1. Preheat oven to 350F. Spray a 9x5 loaf pan with baking spray. Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center and set aside.
  3. In a separate mixing bowl, beat together eggs, mashed bananas, sugar, butter, and peanut butter. Add egg mixture all at once to the flour mixture and stir until all the flour is just moistened; it should be lumpy. Fold in chopped peanuts.
  4. Spoon the mixture into the prepared pan, spreading evenly. Drizzle with the jam and swirl slightly to marble.
  5. To make the streusel topping, stir together brown sugar and flour. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in peanuts. Sprinkle this over the bread.
  6. Bake about 70 minutes or until a toothpick inserted into the center comes out clean. If it starts to get too dark, tent with foil for the last 15 minutes of baking.
  7. Cool in pan on a wire rack for 10 minutes; remove from pan and let cool completely.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 297mgCarbohydrates: 52gFiber: 2gSugar: 28gProtein: 6g

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© Amanda Livesay

Bacon Shortcakes with Peanut Butter Whipped Cream

Is bacon still cool?

Bacon’s always cool, right?

I feel like I can’t keep up with the trends anymore. I’m getting old.

Years ago I told you guys about the time I made those awesome bacon cookies for a football party and none of our guests were brave enough to try them until they saw someone else eat one first. (There wasn’t a cookie left at the end of the night, for the record.)

I don’t understand that reaction. It’s BACON.

If I see something with bacon in it, I want it. I want 10 of them. Because, duh, bacon.

I made these shortcakes and I’m almost positive I’ll get at least 4 “EWWW!” comments but you guys, they are so good. There’s bacon in the cakes and then you make a sauce of caramel, sliced bananas, and more bacon. And then you top it off with peanut butter whipped cream.

Which btw, peanut butter whipped cream? Quite possible the greatest thing on earth. I feel like I had that exact reaction the first time I made peanut butter cream cheese frosting so I don’t know why it took me so long to make peanut butter whipped cream. But it is perfection. Now that I know this, I probably won’t be fitting in my ball dress come December.

You should make these. And when your friends walk in and say “Ewww, bacon shortcakes?” just eat them all yourself. It’ll be more fun that way anyway.

…

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No-Bake Chewy Peanut Butter Chocolate Chip Granola Bars

My kids are obsessed with granola bars. It’s bad. Like, so bad that I have to hide them or they will all be eaten before I know it.

And I don’t blame them. I’m sure I’ve told you guys before that I have granola bar problems. I cannot just have one granola bar. If I have one, I’m eating the whole box. Right then.

I’ve tried to make my own granola bars in the past and had okay results. I just want something simple that doesn’t require a special trip to the grocery store.

This one is perfect! It’s no-bake so I threw them together in less than 10 minutes. I have all the ingredients on hand at all times.

My kids love them and I don’t have to worry about hiding them since I can just make another batch if we run out!

Two years ago: Easter Ideas
Four years ago: Pasca (Romanian Easter Cake)

Print
No-Bake Chewy Peanut Butter Chocolate Chip Granola Bars
adapted from My Kitchen Escapades
Ingredients
  • 2 cups quick cooking oats or pulse whole oats in a food processor a bit
  • 1 cup crisp rice cereal
  • 1/4 cup shredded coconut
  • 1/4 cup coconut oil
  • 3 tablespoons peanut butter
  • 1/2 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup mini chocolate chips plus more for topping
Instructions
  1. Line a 9x13-inch pan with aluminum foil or parchment paper.
  2. In a large mixing bowl, stir together oats, crisp rice cereal, and coconut.
  3. In a small saucepan, melt together coconut oil, peanut butter, and honey. Add salt and bring to a boil. Once boiling, allow to boil for 2 minutes. Remove from heat and stir in vanilla.
  4. Pour the coconut oil mixture over the oats mixture and use a rubber spatula to stir everything together - make sure everything is coated. Let cool for a few minutes and then stir in chocolate chips (if you don't allow to cool, all your chocolate chips will melt).
  5. Press mixture into the prepared pan and press additional mini chocolate chips on top. Let set in fridge for about 20 minutes before slicing into bars. Wrap tightly in aluminum foil for storage.

Peanut Butter Chocolate Chunk Pudding Cookies

I’ve been kind of obsessed with pudding cookies since I first tried them almost a year ago. Since then I’ve made pumpkin ones and cranberry pistachio ones. I just can’t get enough!

If you’ve never put pudding in cookies, I really suggest you try it. Especially if you love a soft cookie! The pudding takes a regular cookie and gives it a little something special.

These cookies are basic peanut butter cookies with chocolate chunks and then have a packet of vanilla pudding in it. Peanut butter cookies are probably at the top of my Favorite Cookies list so I’m sure you can imagine how much I loved these.

Two years ago: Chocolate Peanut Butter Cookies
Three years ago: Pulled Pork with Alabama Barbecue Sauce
Four years ago: Loaded Blondies

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Peanut Butter Chocolate Chunk Pudding Cookies
adapted from Sweet Pea's Kitchen
Ingredients
  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3.4 ounce box instant vanilla pudding
  • 3/4 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks
Instructions
  1. Preheat oven to 350F. Line two cookie sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, salt, and vanilla pudding mix.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add in flour mixture and beat until just incorporated. Fold in chocolate chunks.
  4. Roll a heaping tablespoon of dough into a ball and place on prepared baking sheet. Flatten slightly.
  5. Repeat with the remaining dough, leaving about 2 inches between each ball of dough.
  6. Bake 10 - 12 minutes or until cookies just start to turn golden. Cool completely on a wire rack.

Reese’s Pieces Milkshake

Reese’s Pieces Milkshake – homemade peanut butter milkshakes with Reese’s Pieces candy! Only 4 ingredients! Top it with whipped cream, chocolate syrup, and more candy for the most decadent treat. 

Reese's Pieces Milkshake - homemade peanut butter milkshakes with Reese's Pieces candy! Only 4 ingredients! Top it with whipped cream, chocolate syrup, and more candy for the most decadent treat. 

It’s been quiet around here this week, huh? Normally I prep all my weekly posts on the weekend so that all I have to do is go in the night before it posts and write a bunch of nonsense about my dogs, kids, nails, whatever. But since my husband was gone last weekend, I spent my time watching that Game of Thrones episode (you know the one) 5 times and trying on every piece of clothing in my closet. It’s what I do when I’m alone. Along with sleeping on the couch, working out twice a day, and sitting on the back porch talking to the neighbor’s dogs at all hours of the night.

Thankfully I have this Thursday series going with Nicole so I had to stop being lazy at least once.

…

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No Bake Peanut Butter Pie

Creamy and delicious No Bake Peanut Butter Pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone will be begging for the recipe!

No Bake Peanut Butter Pie - the creamiest peanut butter pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone always begs for the recipe!

If you could have one dessert for the rest of your life, what would it be? Mine would definitely be something with peanut butter, maybe this No Bake Peanut Butter Pie. 

It is the most perfect creamy peanut butter pie on a graham cracker crust. There’s only a few ingredients and it takes only a few minutes to put together. I even use a store-bought graham cracker crust to make it that much easier. 

If you need a last minute dessert for a summer barbecue or pool party, this is definitely it. 

I also have a No Bake Cheesecake that’s made with just 4 ingredients and it is so delicious!…

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Cupid’s Crunch

Cupid’s Crunch – the cutest Valentine’s Day treat! Chex cereal coated in white chocolate and peanut butter and tossed in powdered sugar. With Valentine’s Day M&Ms and heart sprinkles!

Cupid's Crunch - the cutest Valentine's Day treat! Chex cereal coated in white chocolate and peanut butter and tossed in powdered sugar. With Valentine's Day M&Ms and heart sprinkles!

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.

…

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Peanut Butter Waffles

 

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.

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Peanut Butter Waffles
Servings: 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.

Peanut Butter Oatmeal Sandwich Cookies

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
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.

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Mississippi Mud Brownies

Mississippi Mud Brownies – the richest, most delicious brownies ever! A layer of brownies topped with layers of peanut butter, marshmallows, and toasted pecans. Then they get topped with a thick layer of chocolate frosting. 

Mississippi Mud Brownies Recipe - chocolate, marshmallows, peanut butter, pecans, and more! These are so rich and delicious!

I didn’t plan on sharing these Mississippi Mud 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!

Mississippi Mud Brownies - chocolate, marshmallows, peanut butter, pecans, and more! These are so rich and delicious!

How To Make Mississippi Mud Brownies

There are a take on the classic Mississippi Mud Pie which is typically a a chocolate cookie crust with a rich cake baked into it. Then it gets chocolate pudding on top of the cake and finally, a layer of freshly whipped cream and some chopped pecans.

For theese Mississippi Mud Brownies, you make a fairly standard brownie recipe  but then you cover them with peanut butter, marshmallows, pecans, and a deliciously rich chocolate frosting.

All my favorites. 

Which means these regular brownies become magical brownies and before you know it, you’ll have eaten 3 of them while staring out your kitchen window at absolutely nothing. They are just so rich and delicious! 

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.

Mississippi Mud Brownies - chocolate, marshmallows, peanut butter, pecans, and more! These are so rich and delicious!

More Brownie Recipes

Nutella Brownies – rich and delicious fudgy brownies with chopped hazelnuts and a thick layer of Nutella frosting! You have to make these for the Nutella lover in your life!

Peanut Butter Pretzel Brownies – perfect for all of your sweet and salty cravings! Rich brownies with crunchy peanut butter and chopped pretzels on top. I love all the different textures in these brownies – the super soft brownie paired with all the crunch from the peanut butter and the pretzels is everything I want in a dessert.

Peppermint Pattie Brownies – just like the nostalgic peppermint pattie candies! Brownies with a layer of peppermint cream and topped with chocolate ganache. 

5 from 1 vote
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Mississippi Mud Brownies
from Tasty Kitchen
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 8x8-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 before cutting into squares.

 

Peanut Butter Chocolate Chip Coffee Cake


Why is peanut butter so good? Can anyone answer me that? I had to ban myself from buying almond butter recently (after killing a jar in a weekend – whoops) so now I’ve moved on to peanut butter and I’m worried that a peanut butter ban isn’t too far off! I bought a Costco-sized pack of Skippy a month ago and it’s gone. G-O-N-E.

I did manage to scrape out enough PB to make this amazing coffee cake though. I’ve had it on the list for almost a year now but haven’t really had a reason to make it. Based on the name, I thought it was going to be super heavy and rich but y’all, it’s not! It’s light and fluffy and the only rich part is the topping.

It’s completely addicting and I had to throw most of it in the freezer. Out of sight, out of mind, right? Make this next time you have people over for breakfast! Or just make it for yourself. I won’t judge you.

 

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Peanut Butter Chocolate Chip Coffee Cake
from Tracey's Culinary Adventures
Ingredients
For the topping:
  • ½ cup light brown sugar
  • ½ cup all-purpose flour
  • ¼ cup peanut butter I used crunchy.
  • 2 tablespoons unsalted butter melted
  • 1 cup semisweet chocolate chips
For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup peanut butter I used crunchy.
  • ¼ cup 1/2 stick unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large eggs at room temperature
  • 1 cup milk at room temperature
Instructions
  1. Preheat oven to 375F. Line a 9x13-inch baking pan with parchment paper or aluminum foil. Set aside.
To make the topping:
  1. Stir the brown sugar and flour together in a medium bowl, breaking up any lumps of brown sugar. Add the peanut butter and melted butter, stirring until the mixture is crumbly. Stir in the chocolate chips; set aside.
To make the cake:
  1. Sift together the flour, baking powder, baking soda and salt in a medium bowl.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth. Add the brown sugar and continue beating on medium until the mixture is light. Add the eggs, one at a time, beating well after each addition. With the mixer on low alternately add the dry ingredients and milk, beginning and ending with the flour mixture, and beating just until combined.
  3. Spread the batter evenly in the prepared pan. Sprinkle the topping evenly over the cake. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for at least 30 minutes before slicing and serving.

 

Chocolate Peanut Butter Cookies

For this month’s Secret Recipe Club, I was given Amanda’s Cookin which was fun because she’s the lady who started the club. She has a ton of recipes on her blog but as soon as I saw the chocolate peanut butter cookies, I knew they were it for me. I do love a peanut butter cookie!

These are your basic peanut butter cookies with the addition of cocoa powder. They’re just as delicious as they sound and oh so rich! My 2 year old took one bite and said “my favorite!”

They were also easy as can be and I whipped them up in less than 30 minutes! Perfect for when you need a chocolate fix!

5 from 1 vote
Print
Secret Recipe Club – Chocolate Peanut Butter Cookies
from Amanda's Cookin'
Ingredients
  • ½ cup butter softened
  • ¾ cup crunchy peanut butter
  • 1 cup firmly packed light brown sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1¼ cups all purpose flour
  • ½ cup cocoa
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • sugar for rolling
Instructions
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Use a mixer to cream the softened butter, peanut butter, and brown sugar until light and fluffy. Add the milk, vanilla, and egg and beat until combined.
  3. In a separate bowl, sift the flour, cocoa, salt and baking soda. Add to butter mixture low speed. Mix just until blended.
  4. Working with about a teaspoon of batter, roll into balls; place onto prepared sheet. Dip the tines of a fork into the sugar and press into the cookie to make a crisscross design. Continue for each cookie.
  5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool on a wire rack.


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Baked Peanut Butter Doughnuts with Chocolate Glaze

So I was in a bit of a blogging funk last week. It started out as an “I-don’t-have-eggs” funk and quickly turned into a “I-haven’t-blogged-all-week-so-why-start-now”funk. It happens. But I made these doughnuts to make up for it!

I’ve been dreaming about these forever now. A cakey peanut butter doughnut with the kind of glaze that all the doughnut places use, that kind of crusts over after it sits for awhile and gets even better. They turned out just as I’d hoped – no, better since I had Reese’s Pieces on hand to sprinkle on top!

Obviously not the kind of breakfast you’d want to serve everyday, but this was the perfect Sunday treat for my boys!

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Baked Peanut Butter Doughnuts with Chocolate Glaze
Ingredients
For the doughnuts:
  • 1/4 cup peanut butter
  • 1/4 cup sugar
  • 1/3 cup plus 1 tablespoon milk
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the glaze:
  • 2 tablespoons butter melted
  • 1/4 cup cocoa powder
  • 2 tablespoons milk
  • 1/2 teaspoon corn syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
Instructions
  1. Preheat oven to 325F. Lightly grease a doughnut pan.
  2. Using a mixer, combine peanut butter and sugar until fluffy. Add in milk, oil, vanilla, and egg; mix. Sift flour, baking powder, and salt over top of peanut butter mixture. Use mixer to blend until just combined. Transfer to a pastry bag with a large, round tip (or a zip top bag) and pipe into doughnut pan. Bake 8 – 10 minutes, until doughnuts are golden brown and spring back when touched. Flip onto a wire rack and allow to cool for a few minutes before glazing.
  3. To make the glaze, whisk together melted butter and cocoa powder. Once the cocoa powder has melted into the butter, add milk, corn syrup, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If too thick, add more milk.
  4. Dip the doughnuts into the glaze and allow the glaze to set about 30 minutes before serving.

Peanut Butter-Banana Cream Pie with Hot Fudge Sauce

This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the amazingly delicious Peanut Butter-Banana Cream Pie with Hot Fudge Sauce. And great timing too since tomorrow is Pi Day!

I am late posting this because I’ve been procrastinating. See, it was quite the undertaking. Crust, custard, chocolate, peanut butter, hot fudge, whipped cream – it took me all day long! But it was so worth it! I think I inhaled that piece up there in less than 2 minutes.

A few notes:

I used White Chocolate Wonderful because why use plain peanut butter when you can use white chocolate peanut butter? Go buy it. Now. (You can find it at Walmart, Target, pretty much anywhere.)

The crust tasted slightly underbaked to me and I left it in for 5 extra minutes or so. Keep an eye on that one.

Do not put hot fudge sauce in a squeeze bottle. It will explode.

If you don’t do gelatin for whatever reason, I think the pie would be fine without it. It won’t cut perfectly but between cooking the eggs and the cornstarch, it should be a-okay. Just don’t forget to add the banana liqueur!

So happy early Pi Day and make sure you check out Josie’s post for the recipe!

Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting

I think I’ve talked about my dislike of whoopie pies before. They are the lamer version of a macaron in my book. Like, if a macaron was to sell it’s soul to the devil, I’m pretty sure it would turn into a whoopie pie.

But I saw this recipe and needed to make it immediately. Immediately. I haven’t been inspired to bake for quite some time so I didn’t fight the urge and I’m so glad. These are fantastic as far as whoopie pies go. The cake part is like banana bread and the cream cheese frosting is made with peanut butter so it’s obviously amazing.

I’m definitely not a whoopie pie convert but I will definitely be making these again. Maybe tomorrow.

(I know I haven’t posted much lately. I’ve had so much going on and it’s not slowing down anytime soon. I will try to post more often, I swear!)

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Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting
Ingredients
For the whoopie pies:
  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mashed ripe banana
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
For the cream cheese frosting:
  • 1 package 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons butter softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
Instructions
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.
  2. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Store in the refrigerator.