Reese’s Peanut Butter Cookies

May 19, 2013 By

Reese's Peanut Butter Cookies

I’m sure everyone has had Reese’s Peanut Butter Cookies before.  I remember when I first tried these cookies, I thought they were magical.  I mean, how could any human being possibly make something that tastes sooooo good?

Now that I’m a baker, I am apparently magical and I can make things that people didn’t know were humanly possible.  It’s funny to be on the other side of the fence.

Seriously, before I knew how to bake, I was impressed every time my mom made a box mix cake.  Now, I’m a box mix snob (okay, not really, Funfetti cake will always hold a special place in my…stomach) and willing to take on any magical baking challenge.

If you’re like I was, saying, “These cookies are magical, how did you make them?!” then you’re in the right place.  This recipe is so simple, but so impressive.

peanut butter cup cookies

reese's stuffed cookies

peanut butter cup filled peanut butter cookies

I followed the All Recipes recipe word for word, so click here for the recipe.  P.s. When the recipe calls for chocolate covered peanut butter cups, unwrapped, do not skimp out and use Great Value.  Trust me, I use Great Value for almost everything else, but do not replace the real Reese’s.

reeses filled peanut butter cookies

Filed Under: Chocolate, Chocolate and Peanut Butter, Peanut Butter, Peanut Butter Fudge Tagged With: , , , , ,



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Peanut Butter Filled Chocolate Cookies

May 2, 2013 By

peanut butter filled chocolate cookies

A lot has been going on lately! Bad (kind of) and good.

I’m still looking for a job, but I quit worrying about it and I know one will come when it’s supposed to.  

We got 3 of our animals at the same time, so they’re all getting old at the same time.  Bad idea.  They’re all 3 having problems at the same time and it’s really wearing on us! But, it’ okay!  Everything will work out and be okay, but it’s sad to see my animals sick.  Our dog, Sunny, has congestive heart failure and she’s been having some seizures lately.  Our cats, Tabby and Chloe are just having various issues that come with age.

tabby-cat

kitty love

miniature sheltie

Anyway, good things have been happening lately, too.

I’ve been substitute teaching and it’s been going really well.  I’ve subbed almost every K-12 grade now, so that’s a kind of cool accomplishment.  The little kids are hilarious and I always have funny stories to tell.

Intuitive eating is going really well and it’s completely changed my entire mindset, so I’m feeling great!

Kellen and I had a great time at his formal :

sig ep formal

Annd, lastly, I’ve been baking a lot. These cookies were (obviously) inspired by Reese’s.  I was really craving some chocolate/peanut butter in a cookie form, so I made these.  If you don’t like too much peanut butter in your chocolate, you might want to make your peanut butter balls smaller when you make these!  I am a huge fan of peanut butter, though, so that’s why my peanut butter lumps are so huge.  These are faaantastic cookies!

How do you deal with stressors in your life?

chocolate cookie dough

peanut butter chocolate cookie dough

chocolate sugar cookies

peanut butter filled chocolate sugar cookies

crunchy peanut butter filled fudge cookies

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Peanut Butter Filled Chocolate Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Filling:
  • 1 cup peanut butter (I used crunchy)
  • ½ cup powdered sugar
  • 4 oz. cream cheese
  • Cookies:
  • ½ cup (1 stick) butter, softened
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ⅛ cup unsweetened cocoa
  • 1 teaspoon vanilla extract

Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixer, beat together peanut butter, cream cheese and powdered sugar.
  3. Roll into 1 inch balls (or so…smaller depending on your love for peanut butter) and freeze while you make the rest of the recipe.
  4. Beat together sugars, and butter until light and fluffy. Beat in the egg and vanilla.
  5. Add in the dry ingredients just until incorporated.
  6. Form a ball of dough, take a peanut butter ball, and wrap the dough around the ball until the peanut butter is no longer visible.
  7. Do this for all of the cookies.
  8. Bake for 8-10 minutes or until dough is still a little gooey, but firm.
  9. Cool and enjoy!
  10. P.s. The dough will be sticky, that’s okay. The cookies will be huge, that’s also okay.

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chocolate cookies filled with crunchy peanut butter

Filed Under: Chocolate, Chocolate and Peanut Butter, Peanut Butter, Peanut Butter Frosting, Peanut Butter Fudge Tagged With: , , , , ,



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Healthy Peanut Butter Chocolate Pie for Pi Day (March 14)

March 7, 2013 By

healthy peanut butter chocolate pie

Since Pi Day is coming up (March 14th), I want you all to be prepared.  Even though I’m pretty sure the only people who celebrate Pi Day are math lovers and corny food bloggers (me), but whatever.

And since Pi is a math term, and math is good for your brain, I wanted to make this pie good for your body.

Makes sense, right?

Try this pie!

chocolate pie with oatmeal crust

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Healthy Peanut Butter Chocolate Pie
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 1 cup oats
  • 3 tablespoons peanut butter
  • 3 tablespoons agave or honey
  • Pie:
  • ½ cup peanut butter
  • 1 can of coconut milk that has been refrigerated overnight (I used Thai Kitchen)
  • 4 tablespoons coconut oil, melted
  • ¼ cup cocoa powder
  • ¼ cup agave or honey

Instructions
  1. Prepare the crust:
  2. Preheat oven to 350.
  3. In a food processor, pulverize the oats until they turn into a flour consistency.
  4. Mix together the peanut butter, pulverized oats, and agave until it becomes a ball.
  5. Press the oat ball into a pie plate. Bake for 10 minutes.
  6. Spread the ½ cup peanut butter on the bottom of the crust and make the filling:
  7. Open the can of coconut milk and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can).
  8. In a large bowl, whip the coconut cream on high until medium/firm peaks form.
  9. (For a tutorial, click here: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/).
  10. Whip in the coconut oil, cocoa powder, and agave until fully mixed.
  11. Once the crust has cooled, spread the coconut whipped cream mixture on top.
  12. Let firm up in the refrigerator for about an hour.
  13. Serve and enjoy!

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vegan peanut butter chocolate pie

Filed Under: Chocolate, Chocolate and Peanut Butter, coconut oil in chocolate peanut butter cups, Coconut Oil Peanut Butter Cups, Cream Pie, Healthy, Healthy Peanut Butter Cups, Healthy Reese's, Peanut Butter, Pie Tagged With: , , , , , , , , , , , , , , ,



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Cracker Candy Bars

February 27, 2013 By

ritz cracker candy bars

Let’s be honest today:

Honestly,

1) I had no idea what I was doing when I started making these.  (Clearly…see photo below.)

chicken scratch candy bar recipe

2) I’m not really sure how I translated this recipe from that piece of paper, so if you try to make this and fail, I wouldn’t be surprised. (Kidding…but seriously, see photo above.)

3) I made these 3 weeks ago and I’m just now posting them.

4) I was barely able to tear myself away from Jodi Picoult’s new book (The Storyteller) to write this post.

jodi picoult the storyteller and a cup of coffee

5) Speaking of The Storyteller, I tried to make boule today because I wanted to be like the main character in the book.

6) I was too anxious to let the dough rise overnight like the recipe said, and, as you can imagine, I failed miserably and the bread is as dense as… a rock?

baking disasters, rock hard boule bread

7) I still ate the bread.

8) These are the best “candy bars” ever.  They should sell them in stores.  (Feel free to contact me, Hershey’s.)

the best homemade candy bars ever

candy made with ritz crackers

sweetened condensed milk candy bars

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“Crack”er Candy Bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 15 Ritz crackers, crushed
  • 2 tablespoons butter, melted
  • Filling:
  • ½ cup sweetened condensed milk
  • ½ cup peanut butter
  • ½ cup chocolate chips
  • 1 teaspoon vanilla
  • 2 tablespoons butter
  • Topping:
  • 20 Ritz crackers, crushed
  • ¼ cup sweetened condensed milk

Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together crushed Ritz’ and melted butter and press into an 8×8 inch pan.
  3. Bake for 5 minutes. Take out of the oven and pour ½ cup sweetened condensed milk over the crust.
  4. Let cool while you make the rest of the filling.
  5. Melt the peanut butter, chocolate chips, and butter together in a microwave safe bowl. It should take about 1 minute.
  6. Take out and stir in the vanilla. Pour the mixture over the crust/sweetened condensed milk.
  7. Sprinkle crushed crackers over filling.
  8. Drizzle ¼ cup sweetened condensed milk over filling.
  9. Bake for 13-15 minutes or until top turns golden.

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gifts you can bake for someone candy bars

Filed Under: Candy, Candy Bar, Chocolate, Chocolate and Peanut Butter, Peanut Butter, Sweetened Condensed Milk Tagged With: , , , , , , , ,



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Peanut Butter 7 Layer Pie

January 3, 2013 By

seven layer pie

Every year, my hometown has a festival for the MKT railroad and there are all sorts of festivities.

My (obvious) favorite is the pie festival.  Volunteers from the town bring homemade pies to a gathering center and then the pies are sold by the slice or full to anyone who wants one.  It’s a great idea and there’s never any pie left.

Well, Kellen’s grandpa’s favorite pie from this festival is the Catholic church priest’s “secret pie.”  I tried the pie and realized it tasted exactly like 7 layer bars.  His grandpa’s birthday was coming up and I wanted to make something special for him, so I made this 7 layer pie.  Fortunately for me, his grandpa can’t taste anything anymore, but I think I got the right recipe. ;)  This is seriously the easiest, tastiest pie you’ll ever make.

Did you all have a good New Year’s Eve? Any New Year’s Resolutions?

the easiest pie you'll ever make

7 layer pie

I got this delicious recipe from Food.com.

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7 Layer Pie
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs
  • 1 cup butter
  • Filling:
  • ½ cup peanut butter
  • ½ cup honey roasted peanuts
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 (14 ounce) can sweetened condensed milk

Instructions
  1. Preheat oven to 325°F.
  2. Butter a 9-inch pie plate.
  3. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
  4. Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
  5. Spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
  6. Evenly scatter the peanuts, chocolate chips and butterscotch chips on top of the crust.
  7. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
  8. Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

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magic bar pie

Filed Under: Butter, Butterscotch, Butterscotch Chips, Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Chocolate Chips, Coconut, Easy and Delicious, Easy Recipes, Graham Crackers, Peanut Butter, Pie Tagged With: , , , , , , ,



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Pumpkin Filled Peanut Butter Cups

November 13, 2012 By

pumpkin filled peanut butter cups

Who doesn’t love Reese’s Peanut Butter Cups?  And, who doesn’t love pumpkin? What about pumpkin filled peanut butter cups!?

Even if you don’t love pumpkin, I’m going to force you to love it (for now) because it’s November.   To be honest, I thought that mixing peanut butter and pumpkin sounded kind of disgusting, but I decided to try it just in case it did work, and it did! Yay… I’m very thankful!

Speaking of that, I don’t know if you’ve been following the “What I’m thankful for” posts on every social media outlet, but I’ve noticed them and, although I have many things I’m thankful for, today I’m thankful for my animals.  That may seem like a minor thing to be thankful for, but I loooove my animals.

cute miniature sheltie portrait

Sunny, my miniature sheltie

siamese cat glares at sheltie dog

Francis, my Siamese kitty, glaring at Sunny

pretty siamese cat with piercing blue eyes

Francis… isn’t he pretty?

cats lounging together on porch in summer

Francis and Chloe, my Persian with two different colored eyes

black and white tabby cat winking at owner

Tabby, my old Tabby cat

I have so much to be thankful for that the short amount of days in November could never do them all justice, but I’ll continue to post things I am thankful for throughout the month.

pumpkin filled peanut butter cups stacked

center of a pumpkin peanut butter cup

a bunch of homemade peanut butter cups

stack of homemade pumpkin peanut butter cups

This delicious recipe is adapted from One Good Thing by Jillee.

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Pumpkin Filled Peanut Butter Cups
Prep time: 
Cook time: 
Total time: 

Serves: 48
 

Ingredients
  • ½ cup creamy peanut butter
  • ½ cup pumpkin
  • ¾ cup powdered sugar
  • 3 cups chocolate chips
  • 1 tablespoon oil
  • Cooking Spray
  • Mini Cupcake Papers

Instructions
  1. Melt peanut butter in microwave.
  2. Empty the peanut butter into a bowl and beat in the powdered sugar and pumpkin puree.
  3. Melt the chocolate chips and oil together and stir until smooth.
  4. Drop one tablespoon of chocolate into a mini cupcake liner and spread around the bottom and edges.
  5. Place in freezer for 5 minutes, or until frozen.
  6. Take out and place one tablespoon of pumpkin peanut butter mixture in each liner.
  7. Freeze for 5 more minutes.
  8. Take out and spoon the rest of the melted chocolate evenly over each peanut butter cup.
  9. Place in freezer until hardened.

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Recipe Type: Peanut Butter Cups
Cuisine: Dessert/Snack
Prep time:
Cook time:
Total time:
A little spin on the original peanut butter cups. Can’t go wrong with pumpkin peanut butter cups!
Ingredients
Instructions

homemade pumpkin peanut butter cups with a fall background

Filed Under: Chocolate, Chocolate and Peanut Butter, Homemade Reese's, How to Chocolate, Peanut Butter, Peanut Butter Fudge, Pumpkin, Pumpkin Dip, Pumpkin Spice, Pumpkin Spread Tagged With: , , , ,



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Candy Corn White Chocolate Peanut Butter Cup Cookies

October 25, 2012 By

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Okay, so thanks to help from you guys, I decided to be Kristen Wiig as the Target Lady.  If you haven’t seen her as the Target Lady, you have to watch the following clip:


Isn’t she hilarious?!  I’ll post pictures afterward.

If you’re still trying to think of desserts to prepare for Halloween, I can help.  Make these!  They’re simple and it’s just a little twist on the famous Peanut Butter Cup Cookies.

pbsteps

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Candy Corn White Chocolate Peanut Butter Cup Cookies
Adapted from: All Recipes

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Candy Corn White Chocolate Peanut Butter Cup Cookies
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 1¾ cups all purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup creamy peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature white chocolate peanut butter cups, unwrapped
  • 40 pieces of candy corn

Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk.
  4. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. I put mine in miniature cupcake holders.
  5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
  6. Once the peanut butter cups get melty, place a piece of candy corn on each cookie.
  7. Cool and carefully remove from pan.

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Filed Under: Chocolate and Peanut Butter, Cookie Dough, Cookie Dough Ball Bites, Cookie Dough Balls, Cookies, Peanut Butter, peanut butter white chocolate chip cookies, White Chocolate Tagged With: , , , , , , , ,



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National Chocolate Week Recipes

October 11, 2012 By

5-29 cakes 2672
Extra Moist Chocolate Lava Cakes

Happy National Chocolate Week!

I’ve been doing my best to eat a lot of chocolate to celebrate.  However, I wasn’t able to bake anything this week because of midterms in my 16 week classes and finals in my 8 week classes.

No worries, though, because I’ve been stalking some of my favorite blogs for their chocolate recipes.  Check them out!  (All of the following photos belong to the owners of each website.)

Chocolate Snickerdoodles by Baked Bree:

chocolate-snickerdoodles_18

Chocolate Velvet by Love and Olive Oil:

chocolatevelvet

Easy Chocolate Cupcakes by Your Cup of Cake:

Basic-Chocolate-Cupcake-700x1024

Sweet Chocolate Kiss Cookies by Cake Spy:

94786767128649020_HVsX4tLB_c

Chocolate Covered Pretzel Peanut Butter Brownies by Sweet Pea’s Kitchen:

Chocolate-Covered-Pretzel-Peanut-Butter-Brownies1-500x500

Chocolate Ice Box Cupcakes by Two Peas and Their Pod:

chocolate-icebox-cupcakes3

How have you been celebrating National Chocolate Week? Leave links!  I would love to see your chocolate creations.

Filed Under: Brownies, Brownies with Chocolate Chips, Chocolate, Chocolate and Peanut Butter, Frosting, White Chocolate Tagged With: , ,



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Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

October 3, 2012 By

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Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

preseiddent

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

ktkelvin

ktkel

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

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Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

  • 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
  • 1 cup greek yogurt
  • ¼ cup creamer
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup peanut butter
  • 1/3 cup chocolate chips
  • 2 tbsp oil

Directions:

  1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
  2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
  3. Scrape the hot mixture into the bowl and whisk until well blended
  4. Set in the freezer to cool for about 10-15 min.
  5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
  6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
  7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
  8. Freeze again until the chocolate layer has hardened.

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Filed Under: Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Fudgy, Ganache, How to Chocolate, Ice cream, Italian, Peanut Butter, Peanut Butter Frosting, Peanut Butter Fudge



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White Chocolate Peanut Butter Funfetti Cake Balls

September 20, 2012 By

white chocolate peanut butter funfetti cake balls

7-6-12 090

I’ve got probs.

First of all, I haven’t jumped on the pumpkin bandwagon and I’m still making summery, Funfetti-colored cake balls. I have already had: pumpkin ice cream, pumpkin coffee creamer, Starbucks pumpkin latte, store-bought pumpkin muffins, and pumpkin tea, but I have yet to bake pumpkin-flavored food.  (Actually, I did, but I forgot to take pictures so it doesn’t count.)

Second of all, I may have overdone it here with the triple flavor combo, but it worked.

So, yeah, I’ve got probs, but it’s okay because I made you cake balls.

These are just like regular cake balls, but instead of frosting, you use melted white chocolate and peanut butter.  Yum, yum, yum.

white chocolate peanut butter cake balls

inside of a funfetti cake ball

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 White Chocolate Peanut Butter Funfetti Cake Balls

Ingredients

  • 1 pre-made cake (Use a box mix or your own recipe)
  • 1 cup smooth peanut butter, melted  (Preferably Peanut Butter & Co Peanut Butter!)
  • 1 cup white chocolate chips, melted
  • 1 (3 ounce) bar chocolate flavored almond bark

Directions

  1. Crumble your pre-made cake in a bowl.
  2. Mix in melted peanut butter and white chocolate.
  3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  4. Use a small scoop to form balls of the chocolate cake mixture.
  5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

white chocolate peanut butter chocolate covered cake balls

Filed Under: Cake balls, Chocolate and Peanut Butter, Chocolate Bark, Chocolate Chip, Nut Butter, Nuts, Peanut Butter, peanut butter white chocolate chip cookies, White Chocolate Tagged With: , , , , , ,



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