Tag Archives: Peanut butter

Chocolate – Peanut Butter Cupcakes

12 Apr

pnut butter cupcakes This wonderfully delicious cupcake combines two of my favorites, chocolate and peanut butter! Who doesn’t love chocolate and peanut butter??!!  This cupcake looks beautiful and appears to be time-consuming, but it’s very easy. I made these for a friends daughters birthday and they just loved them. Whether you are making these cupcakes for yourself or someone else, they are sure to be enjoyed!

Ingredients:

1 box cake mix, Devil’s Food

1 C. Cold Milk

1 pkg. ( 4 serving size) Vanilla flavored instant pudding ( I prefer Jell-O brand)

1/2 C. smooth Peanut Butter

1 1/2 C. Cool Whip, thawed

4 squares Semi- Sweet Baking Chocolate ( I prefer Baker’s brand)

1/4 C Dry Roasted Peanuts, chopped

Preheat oven to 350 degrees. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 minutes. (Cupcakes need to still be warm to fill.)

Pour milk into a medium bowl. Add dry pudding mix. Beat with a wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into a small freezer resealable plastic bag or pastry bag; seal bag. (If using a plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into each cupcake; pipe in  about 1 Tablespoon of the filling.

Microwave whipped topping and chocolate in a small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.

Makes 2 dozen cupcakes.

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Chocolate-Banana Melts

3 Apr

choc banana sammiesThis is a sweet sammie…..this recipe uses a chocolate-hazelnut spread, such as Nutella, but you may also use plain old peanut butter.

Recipe:

2 Tablespoons Nutella

4 Slices of Soft sandwich bread

1 Banana, sliced

Room temperature Butter

4 Teaspoons Dark Brown Sugar

Divide spread (Nutella) between 2 bread slices. Top with banana slices and remaining bread. Butter sandwich tops. Sprinkle each with 1 teaspoon of brown sugar and press to adhere. Cook sammies sugar side down in a large nonstick skillet over medium- low heat for 2 minutes. Lightly spread butter on untoasted sides of bread; sprinkle each side with another 1 teaspoon of brown sugar. Flip and cook, 2 more minutes. Quarter sandwiches, serve warm. Makes 4.

Buckeye Brownie Cookies

29 Mar

buckeye cookiesThis is a cool blend of  brownies and my family’s favorite buckeye candy. What a winning combo!!

Ingredients:

1 box (18-19 oz. size) Brownie mix

1/2 C. Cream cheese, room temperature

3/4 C. Peanut Butter

3/4 C. Powdered sugar

3/4 C. Chocolate frosting

Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a medium bowl, combine brownie mix, butter egg and cream cheese. Stir until dough forms, it will be very thick and sticky. You may have to use your hands.

Form rounded tablespoon size balls of dough, placing them on the baking sheet about 2 inches apart. Make an indention with your thumb in each center. In another bowl, stir peanut butter and powdered sugar. Form into teaspoon size balls and press into indentions in the brownie cookies. Press the peanut butter down slightly as it will not spread and you don’t want your cookies too tall.

Bake 10 – 12 minutes until edges are just set. Cool on wire rack. When cooled, frost each cookie with a tablespoon of chocolate frosting. You may make your own frosting or use store bought. I have used both and actually prefer the Betty Crocker Chocolate Fudge frosting best.

Banana-Peanut Butter Cookies

29 Mar

banana pnut cookiesThis was the first cookie recipe I tried after we arrived in Bode Iowa; in September 2010. My son doesn’t care for bananas, but he loves these cookies! He doesn’t know they have bananas in them!  I have made them in all 4 seasons…..they are tasty anytime of year!!

Recipe:

1 1/2 C. All Purpose Flour

1/2 Teaspoon Baking soda

2 medium size ripe bananas (about 1 Cup, when mashed)

1/3 C. Light Brown Sugar, firmly packed

1/4 C. Margarine

1/2 C. Creamy or Chunky Peanut Butter ( We like both)

1 Large egg

1 Teaspoon Vanilla extract

Preheat oven to 375 degrees. Spray baking sheets with vegetable cooking spray. Combine flour and baking soda in a small bowl. In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy. Mix on medium speed. Beat in egg and vanilla. Gradually beat in flour until a dough forms. Shape into 1 inch balls, 2 inches apart on baking sheet. Using the floured tines of a fork, press a criss cross pattern. Bake cookies for about 10 minutes or until edges are set. Place cookies on wire rack to cool. Makes about 45 cookies.