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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Chocolatey Marshmallow Peanut Butter Bars

April 29, 2013 By

Chocolate Marshmallow Peanut Butter Bars

The weather today is beautiful where I live.  I don’t know if it was 80 degrees and sunny where you live, but baking probably isn’t on the top of your priority list if it is.

However, these chocolatey marshmallow peanut butte might change your mind.  I love baking with marshmallows because they disappear when you bake them and I’m a kid at heart and magic still impresses me.  (It’s magic, not science, okay?)

Chocolate and peanut butter also still impress me, so this recipe is perfect for all you kids-at-heart out there.  I also thought I’d stick with the kid theme by using a word in my title that is not actually a word.  It happens.

These bars are ooey and gooey and the flavors are seriously perfect. (If you’re wondering why there’s a red spot in one of my pictures, I used red velvet chocolate instead of chocolate chips…I suggest it if you can find red velvet chocolate!)

What’s your favorite ingredient to bake with?

Chocolatey Marshmallow Peanut Butter Bars

disappearing marshmallow brownies

peanut butter marshmallow brownies

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Chocolate Marshmallow Peanut Butter Bars
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Bottom Layer:
  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons baking cocoa
  • 4 tablespoons chocolate chips
  • 1½ cups marshmallows
  • Top Layer:
  • ½ cup semisweet chocolate chips
  • 2 tablespoons butter
  • ⅔ cup peanut butter
  • ⅔ cup cornflakes, crushed

Instructions
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
  3. Combine flour, baking powder, salt and cocoa; add to creamed mixture.
  4. Spread in a greased 9×13 inch pan.
  5. Bake in preheated oven for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Cool.
  6. For top layer, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well combined.
  7. Remove from heat; stir in cereal. Spread over bars immediately. Store in an airtight container.

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disappearing marshmallow peanut butter brownies

Filed Under: Bars, Brownies, Chocolate Chips, Chocolate Drizzle, Chocolate Frosting, Peanut Butter Tagged With: , , , , , ,



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Peanut Butter & Honey Overnight Oats

April 1, 2013 By

What Katie's Baking Overnight Oats

If you’re like me, you had wayyy too much chocolate yesterday.  Those Reester Bunnies get me every time.

Which is why it was extra important to start today with a well-balanced, healthy meal.  I’m sure I’m not alone on this (or I am alone and trying to make myself feel better).

Anyway, I’m sure you’ve seen overnight oats all over the blogosphere, but I’ll just add to it because if you haven’t seen or tried the recipe, you really should.

I tried making these a long time ago and didn’t like them, but that’s just because I was doing it all wrong.  I forgot the chia seeds and didn’t add peanut butter.  Two major mistakes!

So, if you’ve tried making them and didn’t like them, make sure you add the chia seeds.  It’s vital.  Trust me, I was there, but I tried again and now I’m completely obsessed.  I eat them about 4 times a week for breakfast now.

I adapted this recipe slightly from Kath Eats (love her) and she has so many variations.    So, if you want something other than the regular, check her out!

P.S. Did you guys get anyone good for April Fool’s Day?

healthy overnight oatmeal

peanut butter and honey oatmeal

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Regular Ol’ Overnight Oats
Prep time: 
Total time: 

Serves: 1
 

Ingredients
  • 1 tablespoon chia seeds
  • ⅓ cup rolled oats
  • ½ cup milk
  • ⅓ cup plain yogurt
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • Splash of milk

Instructions
  1. The night before you want to eat the oats, mix together the first 4 ingredients in a bowl, jar, or cup. Mix well and let sit overnight in the refrigerator.
  2. The next morning, take out the oats and microwave them for just about 10 seconds.
  3. Add the peanut butter, honey, and milk and stir. Devour!

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peanut butter overnight oats

Filed Under: Breakfast, Healthy, Oatmeal, Oats, One Bowl, Peanut Butter 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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Banana Bars with Peanut Butter Frosting + S.A.D. Lightbox Food Photography

February 1, 2013 By

banana bars with peanut butter frosting

I discovered something really great two nights ago when I made these banana bars.

I really wanted to take pictures of them that night, but I’m so terrible at taking light box pictures.  Like, really bad.  They always turn out orange and dark no matter how hard I try.

So I said “see ya” to the light box, but I wanted to try to take a good quality night photo.  I wasn’t going to give up (even though I really sucked.  Seriously).

Anyway,  we have a light box at our house for Seasonal Affective Disorder.  (Side note: I recommend these even if you don’t have SAD…it’s nice to get a little “sun” in the winter time).  I decided that since the light box is supposed to mimic the sun, maybe it has the same sun qualities for food photography.

Welllll… here’s how they  turned out:

uses for overripe bananas

fluffy peanut butter frosting on banana bars

jif peanut butter frosting on banana bars

Pretty good, right?  I mean they’re not super amazing, but none of my photos are professional level anyway.

In conclusion (lol) you should get a Seasonal Affective Disorder light box if you’re wanting to try food photography without natural light.  It’s cheap and you can get more use out of it than just food photos.

Oh yeah, and these banana bars are pretty good, too, but you can’t really go wrong with peanut butter and banana. ;)  Plus, this lovely recipe is from Betty Crocker and she knows dessert.  The fluffy frosting is from AllRecipes.

5.0 from 1 reviews

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Banana Bars with Peanut Butter Frosting
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Bars:
  • 1 cup granulated sugar
  • 1 cup mashed very ripe bananas (2 medium)
  • ⅓ cup vegetable oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • Frosting:
  • ½ cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups powdered sugar

Instructions
  1. Heat oven to 350°F. Grease bottom and sides of a 9×13 inch pan.
  2. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt.
  3. Spread in pan.
  4. Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  5. Meanwhile, place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
  6. Gradually mix in the powdered sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

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SAD lightbox for food photography

Filed Under: Banana, Banana Bread, Bars, Peanut Butter, Peanut Butter Frosting Tagged With: , , , , , , , , ,



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No Bake Coconut Oil Crunchy Peanut Butter Fudge

January 6, 2013 By

crunchy peanut butter fudge

Today is National Shortbread Day.

A good food (especially baking) blogger would have made shortbread, but I do not fall into that category today.  I’m out of town and I completely forgot my camera (also a food blogging mistake).  I’ve been baking, but I have no way of taking photos except with my iPhone and unfortunately I haven’t mastered the art of iPhone photography.

So, I sit here staring at wonderful shortbread recipes and wishing I was making a shortbread post.

But, since I can’t do that, here’s a super delicious peanut butter fudge recipe adapted from Just a Pinch instead.

coconut oil peanut butter fudge

coconut oil fudge with crunchy peanut butter

white chocolate peanut butter no bake fudge

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No Bake Coconut Oil Crunchy Peanut Butter Fudge
Prep time: 
Total time: 

 

Ingredients
  • 1 cup white chocolate (almond bark works best)
  • ½ c coconut oil
  • ½ tsp vanilla
  • ¾ c natural peanut butter (I prefer crunchy)

Instructions
  1. Melt white chocolate in a microwave safe bowl in the microwave. (It should take about a minute).
  2. Remove from heat and stir in peanut butter, coconut oil, and vanilla until well combined.
  3. Pour into a buttered 8×8 inch pan and place in refrigerator until set.

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no bake peanut butter coconut oil fudge

Filed Under: Bark, Coconut, Easy Recipes, Fudge, Fudgy, Peanut Butter, Peanut Butter Fudge 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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