This is a recipe for peanut butter lovers only! Hello?? Pick me! Pick me! These are the most peanut-y delights that I have made. They consist of a peanut butter cake base, filled with peanut butter candies, and topped with peanut butter buttercream! Oh heavens.
Turkey Shaped Buckeye Peanut Butter Balls
November 12, 2014 by
Chocolate and peanut butter is one of my most favourite combinations! Whose isn’t it? All those people who yell at me in capital letters that they are allergic to peanut butter. I feel for you, I really do as I couldn’t imagine being without my addiction, but finding a substitution is probably something easier for you to do, than me. There is also this amazing thing called Google.
This recipe is a special one to me, as my girlfriend Melissa made it for us during a Christmas Cookie Exchange one year. Unfortunately, a number of years ago, she passed away. I felt so lucky being able to continue on using her Dad’s recipe for this creation. I know she would have loved it, and I appreciate my time that I got to spend with her, albeit too short.
You can make these traditionally by rolling the peanut butter mixture into balls, and dipping them into melted chocolate. But if you’re looking for an adorable Thanksgiving treat, you have to try these. They’re super simple, and the only thing that takes time is the setting of the chocolate. I address this in the video, but I chose to use melting wafers/almond bark as they set faster than regular chocolate.
Reese’s Peanut Butter Cup Stuffed Triple Peanut Butter Cookies
July 23, 2014 by
If you are a peanut butter lover, you need to add this to your list of MUST make recipes.
Are you ready? These cookies have peanut butter, peanut butter chips, Reese’s Pieces, and all of that deliciousness is wrapped around a Reese’s Peanut Butter Cup!
Obviously, if you are NOT a peanut butter fan (what is wrong with you?) these are not the cookies for you. I apologize to you for having to lose out on the amazingness of these cookies. If you’re allergic, how to do you live life?!?!? I really feel for you. Seriously. No sarcasm. THAT’s how bad I feel- bad enough to not be sarcastic! I would guess that you could substitute the peanut butter portions for a nut free alternatives, but I haven’t checked that out yet.
This is a pretty straightforward cookie recipe, so following the steps to combine the ingredients is relatively easy. When baking these cookies, you want to make sure that you wrap the dough entirely around the peanut butter cup. This will prevent any of the peanut butter cup/chocolate from escaping during baking. I didn’t have that problem, but if you do freezing the peanut butter cups ahead of time might help as well.
Peanut Butter and Jelly Sandwich Cake
March 29, 2014 by
Favourite sandwich as a kid? Definitely peanut butter and jelly! My dad used to make us peanut butter and bologna, which sounds disgusting but strangely wasn’t, but PB&J always came in first. Peanut butter and honey was a close second, and peanut butter and banana rounded up the top three. In case you didn’t figure it out, obviously I have a love for peanut butter!
This cake is such a fun one to surprise everyone with. It’s giant, and seriously looks like a regular sized sandwich. I’ve been planning to make a cake like this for a long time, so a couple months ago, I found a sandwich cake mold to use for it. You definitely don’t need to have a special mold though. It can easily be baked in a square pan (8″x8″) and when it has cooled, carve out the top with a couple of little notches and you’ll basically have the same thing.
I decided to make a peanut butter cake for the “bread” instead of a standard vanilla cake which would make the “bread” look like white bread. The peanut butter cake makes the cake look like whole wheat “bread’, which is obviously healthier. So this cake is healthy as it’s a sandwich made with whole wheat bread. If you make it with vanilla cake, the white bread will go straight to your hips.
Chocolate Peanut Butter Cake: Reeses Cake
February 8, 2014 by
This cake is a chocolate peanut butter lovers dream. If you need more convincing than that, feel free to keep on reading, but if you’re sold, just skip to the recipe and video!
Peanut butter is something that I cannot live without. I have it for breakfast, I have it for a snack with celery, I have it on my frozen yogurt. I love it. If I suddenly woke up one day with a peanut allergy. I would be crushed! My school is a peanut free facility, and thankfully for parents there are lots of peanut-free peanut butters. Um, what? Peanut butter sans peanuts. I’m glad I’m not five and having to eat that! I can’t imagine that it tastes very good . . . maybe I’ll just have to ask one of my kids if I can have a bite of their sandwich and try it. Hahahahahaha. I wouldn’t, don’t worry.
I can remember loving Reece’s Peanut Butter cups as a child but now, I don’t really care for them because I’ve had many peanut butter and chocolate themed desserts that are better. We’re talking buckeyes, mousse cups, fudge, cookies, brownies, pies! So many choices. When I set out to make this recipe, I wanted it to be completely over the top, encompassing all of my favourite aspects of each of these peanut butter chocolate recipes. I wanted the peanut butter flavour to be light, fluffy, inside and outside of the cake. I wanted it to be dripping chocolate! I wanted it to be pretty and I wanted it to be tasty. I definitely achieved my goals with this cake!
Oreo Peanut Butter Mini Pies
July 17, 2011 by
In the last couple of weeks, I have made over 700 cupcakes. Jebus. That is A LOT of cupcakes when I take a moment to think about it. To add to that, I have probably made about 10 cakes, 2 of which were HUGE wedding cakes!
But, there comes a time when it is so much fun to make something new! When I saw this post on ….. I knew that I had to make them for the upcoming market. Adding them my arsenal of cupcakes, cakes and cookies at the farmers market proved to be successful!
I have never actually worked with pie dough before, and I realize know that I have enter a whole new realm of the baking world. It’s not so simple as throwing together some cake batter in my KitchenAid Mixer! Due to my time constraint, rookie status, I opted for a pre-made pie dough . . . *GASP* . . . I know, I know, but since then I have tracked down a recipe that I will try for upcoming pie postings. Everyone can let out their collective sighs of relieve . . . now. Phewf.
This recipe is not my genius . . . though I am thinking of a variation of it . . . can that be called “mine”? It comes from one of the websites that I frequent for new and awesome ideas. The combination of Oreo, Peanut Butter and Pie Crust, is simple, amazing . . . and definitely requires a cold glass of milk near by!
I have no idea where Jenny of Picky Palate gets her amazingly simple ideas from, but she is brilliant in my eyes. She is the one who created the Oreo Stuffed Chocolate Chip cookie that has become a blogosphere sensation!
Oreo Peanut Butter Mini Pies
You are going to need:
Two refrigerated 9 inch pie crusts (If you cheated like me, or your own tried and true recipe)
20 Oreo Cookies
1 cup creamy peanut butter
2 tablespoons melted butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degrees F. and spray 10 muffin cups with Pam, or non stick cooking spray.
2. Unroll pie crusts and cut out eight 4-inch rounds (I used 3 7/8 pastry round cutter and managed to get 10 pies). Press into prepared muffin pan.
3. Spread 1 tablespoon of peanut butter over each cookie then stack 2 cookies on top of each other.
Place 2 stacked cookies into pie crusts.
With remaining pie dough, cut long thin strips to prepare lattice top. Follow Jenny’s photos on her post to make lattice tops as her pictures tell the story!
4. Brush melted butter over tops then sprinkle generously with sugar. Bake for 22-26 minutes, until golden brown. Let cool then remove from pan.
Makes 10 pies.
I mean it when I say have a cup of milk near by. Your tongue is likely to be stuck to the roof of your mouth! Enjoy.
Peanut Butter and Jam Blondies
May 14, 2011 by
I am a traditionalist. I like stuff the way it’s supposed to be. My way.
I know that I like what I like, and if you try to get me to try something a different way, you are likely going to fail. BUT, I’m not saying I’m completely inflexible . . . I’m also not saying I’m easy going . . . because I can be, if it’s MY idea.
Don’t I sound like a barrel of laughs? To know me is to love me. I hope.
I have come by my personality traits genetically . . . and no matter how many times I try to get my dad to try a new creation of mine, “You know I don’t like desserts. I don’t have a sweet tooth” blah, blah, blah . . . is all I hear. I make him the same treat each year for Father’s Day, his birthday and for Christmas. You would think he would get bored, but nope! He LOVES PB & J! He loves it so much that I named one of my cupcakes after him, “The Classic.” ‘Cuz . . . PB & J is nothing but classic!
Last week, he (randomly) decided that he needed to have a coffee break snack for him and his retired friends to enjoy after volunteering one day, so immediately these PB & J Blondies came to mind. I had seen them a couple days prior on another blog (click here) and immediately thought of my dad, bookmarked them, and knew the recipe would come in handy one day soon!
Here is a photo montage . . . and if you can’t figure out the recipe from the pics . . . keep scrolling! It’s down there!
Peanut Butter and Jam Blondies
(click here for original recipe)
Ingredients
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 kosher salt (I used regular)
1/8 teaspoon baking soda
1/3 cup unsalted butter, melted
1 cup packed brown sugar
1 Tablespoon vanilla extract
1 large egg, at room temperature
2 1/2 Tablespoons creamy peanut butter (I used crunchy)
2 Tablespoons jam (I used Raspberry, low sugar)
Recipe
Sift the flour, baking powder, salt and baking soda in a bowl. Set aside.
In a large mixing bowl with the paddle attachment (a handheld mixer works fine), mix together the melted unsalted butter, brown sugar and vanilla extract. Once it’s combined, add in the egg and mix.
Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
Spread the batter out into a lightly greased 8 by 8 inch baking pan.
Place 1/2 Tablespoons of peanut butter and 1/2 Tablespoons of jam on top of the blondes. Starting with the first row down, place peanut butter first, then jam and finally peanut butter. Repeat until you have three rows.
Take a knife and swirl the peanut butter and jam throughout the blondie batter.
Bake at 350 degrees for 25 minutes. Cool on a cooling rack and then cut into pieces.
Hockey Cupcakes
March 15, 2011 by
HOCKEY CUPCAKES
About three years ago, my dad decided that he was going to learn how to play hockey. At the age of 59.
What was he thinking!?
He was thinking: it will give me something to do when I retire, it will give me a way to stay in shape, and it will give me something to be passionate about! At least, that’s my interpretation of what he was thinking!
He did it, took skating lessons, joined a “old, old timers league” and every Tuesday and Thursday, texts his family his “Stats” from his games.
I am very proud of my dad for venturing into something brand new for him. He has spent a lot of time learning . . . and falling . . . and scoring goals! With a goalie in the net . . . sometimes 🙂 Kidding aside, I am very proud of him, and can’t wait to get to see him play again soon.
In honour of my Dad, I wanted to name a cupcake after him. His FAVOURITE kind of cookie is a peanut butter with a scoop of raspberry jam on the top. So, what better cupcake to make for him than a PB & J! I asked him what he would like me to name it, and he chose “The Classic”, named after his hockey team! How cute . . . and perfect for a name, as what is more classic than PB & J!?
Here is The Classic, customized for a special order, in honour of my dad’s hockey team. Apparently the “guys” like the cupcakes.
Well done Dad, I’m proud of your hard work.
