No Bake Peanut Butter Bars

 *waves like crazy*

My friend Rachel always says that and I thought it was fitting!  

I hope this finds you all doing well and getting ready for that wonderful FALL weather to get here!  Does anyone NOT enjoy Fall?  The older I get the more "over" summer I am.  I mean you guys, I get downright mean in the summer.  I clearly can't take any personal responsibility because, it is out of my control.  I swear!  Summer is gross.  I can do ONE month of summer.  Can someone arrange that, because I would sure be a happier person probabaly 3 months out of the year!

Speaking of HOT and SUMMER, I had to share this recipe.  I was chatting to my sister (#1) and she was having her daughters and their families over for dinner today and she told me she was making No Bake Peanut Butter Bars!  I was like...WHHHAAAAAAAT?  I have not had one of those for probablly 40 years!  I was so glad she reminded me.  Her first teaching job, or maybe she was student teaching.....Shout out to GREELEY NEBRASKA!  This was apparently a popular recipe there because she used to make it all the time and never did before that.  

I split my batch for experimental reasons and I found my version was a little better and added these cinnamon and honey undertones and it was perfection,  so, I mean, obviously I went with it.  This recipe is super easy and can we talk about freezing them?  Oh myLANTA they freeze beautifully.

Annelle:
"It’s in the ‘Freezes Beautifully’ section of my cookbook, and I want to make something that freezes beautifully."

Name that movie!?

Here we go, and PLEASE make these, because they won't heat up your house, they take like 5 minutes and they are super rich, will feed tons of people and there are plenty for you to sneak during the night when you "get up for a drink"!

You will need a 9x13 pan, you can easily halve the recipe for an 8x8 or 9x9 or any other freakishly odd size pan you have. Why do they even do that to us?

Here is what you will need!

1 cup salted butter  (melted)

2 cups of CINNAMON HONEY graham crackers (about 2 packs) THIS is what takes this to new levels

4 cups confectioners sugar (powdered sugar, icing sugar)

2 tsp vanilla extract

2 cups of CREAMY peanut butter

1 11.5 (or close) bag of semi sweet chocolate chips

2 HEAPTING tablespoons of creamy peanut butter

Get your graham crackers smooshed.  Use a rolling pin, food processor, baseball bat, hammer, whatever works for you.  They absolutely do not have to be "find crumbs" but just get them smooshed.  Next add in your melted butter and combine until they are mixed.  Next add in your powdered sugar, and vanilla and peanut butter.  You are going to need a hand or stand mixer for this.  I mean it is possibly to use a wooden spoon, but just don't.  One arm will be twice the size of the other because of the muscle building and that is not a good look on anyone.  When this is completely mixed, or pretty daggone close, press it into the bottom of the pan.  I lined mine with parchment first so I could lift them out and cut them easily. Make sure to press your mixture in firmly.

Now for the topping.  In a microwave safe bowl, add in your chocolate chips and 2 big ol' globs of peanut butter.  Microwave 1 minute and stir.  Continue microwaving for 30 second intervals and stirring until all is melted and smooth.  Pour over your peanut buttery goodness and smooth it out to cover.  Refrigerate for 2 hours.  They can stay in far longer, but, I say at least 2 hours.

Cut and enjoy!  Send them in your kids lunches, have them for afterschool snacks, eat them when you are sad, happy, mad or shocked because after all.....food is love!

ENJOY!

4 Chip Fudge

 Who else has such a huge stash of random flavored "chips" you could make this like 10 times over?! HA!  ME!  

My dear friend and HUGE supporter of my YouTube and blog, Jenny has told me about her amaing fudge for at least a couple of years.  She has claimed it is the best fudge she and her family have ever eaten.  I thought this whole time she was the queen of this recipe, turns out Taste of Home is!  However, when my husband and I tried it, it is clear we don't care where it came from.  In my heart it came from Jenny aka SGM.  I am so glad I made it for you!

There is a video as well, so make sure to head over to my YouTube channel to watch it and don't forget to SUBSCRIBE!

This flavor is SO unique.  The layers of flavor are dead on.  I am going to give you the direction just as she gave them to me.  I have only made cheater-cheater fudge.  I was nervous but here we go!

You Will Need:

3/4 cup butter

1, 14 oz can sweetened condensed milk

3 TBSP milk

1 pkg (12 oz) semisweet chocolate chips

1 pjg (11.5 oz) milk chocolate chips

1 pkg (10 oz) peanut butter chips

1 cup butterscotch chips

1 jar (7 oz) marshmallow creme

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup chopped walnuts

Line a 13X9 pan with foil and butter generously, set aside.

In a large heavy saucepan, melt butter over low heat.  Add in all of the chips,  Cook and stir Constantly until smooth.  The mixture will first appear separated but continue stirring until flully blended and glossy looking.  This will take about 10 minutes of continual stirring!  Remove from the heat, stir in the marshmallow creme and extracts until well blended.  Stir in the nuts and mix to combine.

Pour into prepared pan, smoothing the top and refrigerate until set.  

Yields about 4.5 lbs of fudge.  You better find someone to share with!

ENJOY this amazing recipe and thanks Jenny for your unwavering support and friendship!

Peanut Butter Cup Popcorn

Good Evening friends!

I hope this finds you well, escaping the heat (we are literally sweating to death AND unable to breath in the midwest today).  I am however looking forward to some possible good storms tonight.  No damage please Lord, just some heavy rain, LOUD thunder and BIG lightening, wind, I am going to need winds just under damaging gusts!  Now I can wrap my soul around that for sure!

You know what else I can wrap my soul around?  Chocolate, and popcorn, and peanut butter!  You are going to laugh when I tell you I got this recipe from the back of a popcorn bag.  Yep.  Tried it a few times for different gatherings and I just had to share it.  I mean cooomme on.  It requires a few steps, but nothing you can't handle, I promise.  Please in all seriousness be careful of flying hot popping in midair popcorn and super hot sugar syrup.  

Ready?

Here is what you will need.....

3 T oil (veg, canola, peanut)
1/3 cup of popcorn kernels
2 T melted butter
1/2 tsp salt
1/2 cup honey
1/2 cup granulated sugar
3/4 cup creamy (or chunky, I mean heck why not?) peanut butter
1/3 cup melted chocolate chips or chocolate almond bark, about 8 ounces
Reeses Peanut Butter Cups (mini's or reg cut into 4ths)

Heat oil in a large pot of medium heat.  When you suspect the oil is up to popping temp, toss in a couple of kernels and place the lid on the pot.  When they pop, add in the rest of the popcorn.  Let it go until the popping starts slowing down.  Now this is where things can get questionable.  Slowing down for some can mean something totally different than what popcorn thinks is slowing down and it so just pay attention.  I am still trying to get burned popcorn marks out of my favorite orange pot!

When it is popped place into a bowl large enough for mixing!  A big one!  Drizzle over melted butter and salt and toss to coat.  Set aside.

In a small-medium saucepan, add in honey and sugar.  Let heat and come to a boil, let boil for 2 minutes.  Remove immediately from heat, and add in peanut butter and vanilla.  When this mixture is combined completely drizzle over the popcorn.  Toss and fold and mix and repeat until all of the popcorn is coated or as coated as you would like it.  Pour on to a parchment lined cookie sheet and spread into a single layer.  Drizzle with melted chocolate and let cool completely then top or toss with peanut butter cups!

  You are VERY welcome

Peanut Butter Bites

I will admit, I am a typical foodie, food blogger, etc.  If I see something on T.V. or in the store that looks delicious, I get right to the kitchen and try to recreate it myself.  This has happened a good handful of times......at least.  I saw these peanut butter bites advertised on T.V.  This was actually quite some time ago.  I was hungry for peanut butter the other day and suddenly I remembered that I never tried to make them, or rather make MY version of them.  I got to work, and although I am not sure if they are exactly the same, in my world, they are the clouds of peanut butter heaven!

These are so easy, and you should totally get your kids or grand kids in the kitchen with you.  Nieces, nephews, cousins, just get them involved.   Who cares of they don't end up the same size, I am a grown woman and mine didn't! Who cares if they get dirty, there are these new fangled things called washing machines!  Who cares if they lick the peanut butter off before making a new one, germs are healthy!

Find a little person who can help you and have a blast!

1 cup creamy peanut butter
3/4 cup rice crispy cereal
3/4 powdered sugar
1 1/2 cups peanut butter chips
vegetable oil

In a bowl combine peanut butter, cereal, and powdered sugar.  Mix until completely combined.  Refrigerate dough for 20 minutes.  Use a tablespoon measure and roll mixture into balls.  Place on foil or parchment lined baking sheet.  When all of the dough has been rolled into balls, place into the freezer for 30 minutes.

Place peanut butter chips into a bowl and melt in microwave.  Use 30 second increments until all melted.  If your mixture is slightly thick, add a few drops of vegetable oil to loosen it up and make it perfect for dipping.

Using a fork to help you, dip the peanut butter balls one at a time, use a fork to lift out of the melted peanut butter and tap on the edge or let it drain.  Place back on to the baking sheet.  When all of the peanut butter balls have been dipped, place back in the fridge until set.

ENJOY!

Chocolate Kiss Cookie

Ahh, the holiday that either people love or hate.  The dreaded/dreamed about "Valentine's Day"!  Are you a loather or a lover?  I love it.  No, my husband and I don't need a special holiday to express our love to each other (because I know that is a famous excuse) it is a day to do something extra special!  Anyone who doesn't like it will argue anything but, I am all about that mushy love stuff.  I get it often but I get a second helping on Valentine's day!

In case you wondered, the answer is yes.  I am that woman who tries to cook or bake everything in heart shapes or X's and O's, and writes a love note to use as a napkin ring.  Candles, and flowers, all of it.  In my defense, I am like that with most holidays, so no worries, that I am showing favoritism to this one.  Do it for your kids, for your parents, just show TONS of love on Valentine's day, don't make it so dang difficult!  This cookie for instance, adapted from the Hershey's website.  I just wanted a big cookie.  Some people don't like pies, or cakes, or cupcakes, and I think this same idea would be awesome for a birthday party if someone doesn't like cake.  It really is all about how you decorate it, or theme it.  I just wanted to share because I made it for my littles, and they loved it.  Also, I used a heart shaped pan I have.  It is about 11 inches at the widest part.  You can do it in a 9x13, or anything really, it will just make your baking time vary.  So I will give you the directions to get the particular cookie I made in the photo.

1/2 cup butter
3/4 cup peanut butter
1/3 granulated sugar
1/3 cup brown sugar
1 egg
3 T milk
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
Red Wilton candy melts
Pink Wilton Candle melts
almond bark
15-20 Hershey's Kisses
Red sugar

Preheat your oven to 350.  Beat together, butter, peanut butter, granulated sugar, brown sugar, egg, milk and vanilla extract.  Beat until completely combined.  In a separate bowl mix together flour, baking soda and salt.  Mix well, and pour into the peanut butter mixture, beat until just combined.  Lightly spray your baking pan.  Pour dough out into pan and use a spatula or fingers to press into place.  Bake for 10-15 minutes.  I hate to be vague but this depends completely on your baking pan size.  You want the cookie to remain soft, but be baked all the way through.

When you take it out, IMMEDIATELY place your kisses on the cookie,  However you want, randomly as I did or in a design, or a name?!?!  Or the word "LOVE" OH yes!  Let cool completely!  Melt your red and pink melts, about 4 or 5 of them will be enough of each color.  Add a few drops of vegetable oil to them if they aren't drizzling nicely enough.  Do one color at a time and your almond bark as well.  About 30 seconds in the micro for each color did it for me.  Then sprinkle with red sugar and waa-laa!  A special Valentine's Day treat for your husband, wife, gf, bf, kids, parents, or friends.  Just spread the love!

ENJOY!

Peanut Butter Pudding

Hello everyone!  Long time, no see, I know.  I wish I could share with you all that has been going on, but without permission from family, I can't do that.  What I can say is that I appreciate every good thought, every good vibe, every prayer, every little private message, and tweet, and Instagram message.  Knowing I have this troop of friends I have never met, sending positivity our way, is a gift that I consider a blessing.  Thank you to you all for sticking around a dead silent page, and still visiting the website regularly anyway.  My greatest thanks for that.

That being said, I decided to remake a recipe that I used to have up on the website.  I paired it with edible chocolate bowls and it was a hot mess.  It looked like a pile of vomit in a brown bowl and let's just face, it was NOT so delicious to look at.  Oh, that whole chocolate bowl fiasco...  ESPECIALLY for a woman who is terrified of balloons.  Stop laughing............OK,  don't.

This pudding is my husbands dream in a bowl.  No, I am not kidding.  OMG.  My puppy is under my desk and I just felt her breeze over my toes...let me get the cardiac kit.

Anyway back to heaven in a bowl.  Yes, if you love peanut butter it IS.  I would not personally recommend chunky peanut butter but, the world is your sandwich.  Make sure to take a little taste of this while it is warm.  Then prepare for a life changing moment.

Here is what you need:
1/2 cup granulated sugar
2 T. cornstarch
1/4 tsp. salt
1 1/2 cup milk
1/2 cup half and half
3/4 cup creamy peanut butter
1 tsp. vanilla extract

In a medium sized pan, combine sugar, cornstarch, and salt.  Gradually whisk in the milk and half and half.  (NOTE : IF you do not have, half and half on hand, use 2 cups of milk.  I do it often!)  Place over medium heat and bring the mixture to a boil, whisking constantly.  When it begins to boil, reduce the heat to low and boil for one minute, continuing to whisk baby!

Remember that part about reducing the heat to low, or you WILL be eating this burnt and I won't feel bad! HA!  Remove from the heat, and whisk in the peanut butter and the vanilla extract.

Keep whisking until your pudding is smooth.  Pour the pudding into a dish and cover with plastic wrap, making sure the plastic wrap touches the top of the pudding all the way around!

If you don't you will get that funky skin that some people find appealing (insert barf noises) that is especially gross when it is the color of peanut butter.  Chill until chilled. (teehee)  2 hrs. should do it!
ENJOY!

Chocolate Peanut Butter Cup Bark

Uh huh.  That's what it says in the title.  This recipe is a chocolate/peanut butter lovers dream.  I qualify, and apparently, after eating nearly this entire batch over the course of 3 days, my son qualifies as well!  HA!   It never gets old, no matter how old your kids get, seeing them enjoy something you make.  Am I right?  Or am I right?

I have seen this recipe so many places, I can name a few here, but a lot on Pinterest and then two YouTube channels I subscribe to most recently, they are Tammy over at Yoyomax12 and Lynn at Lynn's Recipes.  When I saw it, I thought how easy it looked, how fancy Nancy it looked and how flipping GOOD it looked!  I had to try it. 

Now, you can opt for any chocolate on the bottom.  I opted for semi sweet, I used chocolate chips which some don't recommend but let me tell you it turned out perfectly for me.  With the chocolate chips there is just ONE little trick.  Heat it for 30 seconds at a time and stir well, you ideally do not want to overheat the chocolate so mix it well every 30 seconds, so the heat of the bowl and the already melted chips will melt what is in there more.  If you overheat the chips you are done.  Ok?  Btw, the semi sweet, balanced all of the milk chocolate perfectly, not disgustingly sweet, but, still fairly sweet.

I made a "larger" batch, I would say double what most of the recipes call for.  I definitely see, taking this as an edible gift in the future, because it is that good.  In a decorative little box, oh yea, this will be a fun gift! 

Here is what you will need:

parchment paper
1 8oz. bag of Reese's minis
12 oz. bag of semi sweet chocolate chips (or whatever kind you choose)
6 ounces of peanut butter chips (about half of any bag)

Line a baking sheet with parchment paper.  Melt semisweet chocolate, slowly, take your time or you will ruin it!  When it is melted spread as thick or thin as you would like it.  Mine turned out to cover the better part of my cookie sheet. 

 

Next, working fairly quickly, melt your peanut butter chips.  Using the same method as the chocolate.  Drop spoonful's all over the chocolate you have melted and using a skewer, toothpick or butter knife, swirl the peanut butter around.  Be careful to make sure it maintains the swirled look and not so mixed up it looks like mud!!

 

 

Now take your mini peanut butter cups and cover the top, just drop them on, sort of evenly, you can always move them round.  Then, take your hand and press them down to so adhere into the chocolate and peanut butter!

And here is what you will end up with!  Place in the fridge for about 30 minutes to make sure it is good and set.  Then break into pieces and store in the refrigerator in an airtight container.  You can leave it out while serving as well, it will stay hard.  (unless it is super hot).  No worries, to be honest, it won't last that long!

Enjoy this simple, sinful treat!

PS.  Don't worry about the peanut butter and chocolate on my fingers.  When I was done I went ahead and licked it off!

Banana Cupcakes with Whipped Peanut Butter Ganache

Let me start by thanking Melissa Whitefoot, for requesting this recipe.  It is my goal to make as many kinds of cupcakes in this, my birthday month as possible.  So make sure to get your requests or ideas in, because it may be YOUR idea that I make next!!   Let me also, tell you, how difficult this actually was.  Seriously, it doesn't seem like it should have been but, trust me, it was!  I think they turned out perfect in the end and isn't that what matters?  Let me tell you of my debacle!

This recipe was supposed to be up a couple of days ago.  However, each attempt at this, kept turning out more like a muffin or bready.  Though the flavor was great, I was disappointed with each try because, well, I wanted cupcakes, not bread and not muffins!

Then, I got a call from my sister Peg.  She is my fellow cake mix addict, and friends, after our conversation I decided to "turn tot he mix".  After 4 tries, and pounds of bananas, and more muffins than I knew what to do with, I thought, let me just go "there".   I mean it was already a CAKE mix.  How could this turn out bad?  And why was I beating myself up so much for "resorting" to a box mix when I am loud and proud about how I have 10 in my pantry at any given time?!?  I made a decision, at that moment, that no matter what I did, I couldn't mess this one up.  And boy was I right.  Perfection.  The perfect flavor combo if you enjoy these flavors, one doesn't outweigh the other, and well, just trust me.

Just a note, though I did use a half of a teaspoon of banana extract you do not NEED it.  If you can get it, I would say, go for it, I find mine actually at my Asian grocery store, but, you don't have to have it.  Don't use vanilla, just let the banana that you use give you the flavor you need.  Also, when you mash your banana, leave some chunks, it leave little pockets of banana goodness that pureeing them would just mess all up. 

Let's get on with this!  I am going to give you the ganache recipe first, as you will need to let it come to room temperature and then refrigerate. 

12 ounces peanut butter chips  (not regular peanut butter friends, you need CHIPS)
1 cup heavy whipping cream
1 T. butter

Place your chips into a bowl.  Set aside.  In a small pot, place  your heavy cream and watch for it to create some bubbles on the outside.  You don't want to boil it, just "scald" it.  Pour it over the chips, without stirring or disrupting them, let it sit for 30 seconds.  After 30 seconds, begin to mix with a whisk.  Whisk until the peanut butter chips are melted, add in the butter and whisk until incorporated.  Set aside.

1 yellow cake mix
1/2 tsp. banana extract or essence
3 bananas just crushed up with a fork. (leave some chunks)

Preheat oven to suggested temperature on the box.  Prepare according to package directions adding in the extract and the bananas.  Don't worry about the size of your bananas just make sure they are nice and ripe and sweet!  Line your cupcake tin with papers.  This will make exactly 24 cupcakes.  Bake for 24-28 minutes.  You need a few extra minutes with the extra moisture from the bananas.  Take out and let cool completely.

Now place your ganache in your stand mixer or in a bowl if using a hand mixer.

 Now whip that ganache....(Every ounce of me wanted to say, whip it, whip it real good).  Anyway whip until the color lightens, it becomes large in volume and it has the texture of almost a whipped cream.  This will be just enough icing for 24 cupcakes.  Don't use a ton or it will over power the mild banana flavor!!

Leave them plain or garnish with some sprinkles or decorations!!

Dig in and trust me when I tell you, if the combo of peanut butter and banana is your thing, make someone hide them from you.  They are moist and pure sunshine in your mouth!

ENJOY!

Candy Corn Peanut Butter Candy

Think Butterfinger friends.  Think Butterfinger. 

As I ranted last week, I had to buy like a 4.5 or 3.5 lb bag of candy corn last week for a recipe.  They claimed to have no smaller bags.  Psshhht, whatever.  So after I used 1/2 cup out of it, what in the HECK was I going to do with the rest of it?  I had no ideas, except that I wondered what I could do with them if I melted those babies down.   Why didn't I just take a few and do it myself?  I have no idea.  But I went searching around in the world of Google and found this recipe at aboutfood,com. Normally I don't make other peoples recipes but this was to intriguing, and way to easy to not share with you all.

This calls for only 3 ingredients.  Candy corn, peanut butter and chocolate.  Oh and sprinkles if you are cool like me.  This was so easy, I don't even have much else to say about it.  ALTHOUGH.....make sure you do score the candy corn mixture like you are supposed to, because those babies will challenge your sharpest knife.  You can cut them however you like really, fat bars, skinny bars, "bites", the choice is yours.  I did a few skinny and few fat and a few bites. 

You will need:
3 cups of candy corn (traditional flavor)
1 1/2 cups creamy peanut butter
12 oz. chocolate chips for dipping
sprinkles (optional)

Line an 8x8 baking dish with parchment (or foil) and then spray it with non stick cooking spray.  I leave the ends long so I can lift my goods right out as you all know.  Set aside and in a large bowl microwave your candy corn, 30 seconds at a time.  The first few times it will seem it will never melt.  DO NOT over heat it, or it will get hard on you, thus 30 seconds and stir.  When it is melted, add the peanut butter and combine completely.  If you find the candy corn stiffens up on you, you can microwave it another 10-20 seconds to loosen it up so it can be combined easier.  When that is done press it into the bottom of your baking dish and make sure it is even and as level as you can get it.  NOW......  take a knife and score the bars however you will want them.  The world is your sandwich, make it how you want.  When these chill they will become very hard yet crispy.  (again, think Butterfinger).  Now, into the fridge and let chill about 1 hour. 

Melt chocolate chips, and add about 1 tsp. vegetable oil.  I find it makes dipping easier, by thinning the chocolate just a WEEEEEE bit.  Remove the bars from the pan, and using a large knife, cut along your score lines.  Now start dipping.  As these come to room temp they will soften, and become chewy.  Dip them, and place them on a parchment or foil lined cookie sheet and immediately sprinkle if you are sprinkling, so they will stick.  When you are done, refrigerate again for 30 minutes to an hour and dig in.  If you serve these chilled they will be almost the consistency of a Butterfinger, if you serve them at room temp, they will have more of a chewy consistency, but delish, either way!

ENJOY!

Homemade Peanut Butter Cups

Let just answer the question you are thinking about.  Yes, they ARE good, and they ARE easy and yes, you have what you need so finish reading and get to it.

Oh wait.  That isn't what you were thinking?  You were thinking you want me to ship?  HA.  

I was needed a break from my fruits and veggie recipes.  I needed chocolate.  We all know how that feels.  It was in a, "don't ask why, just GET ME, some chocolate" kind of way.  I also hit a peanut butter sale last week.  Yes, I do that, I hit a sale and stock up and then realize there were 3 jars in the pantry that got pushed to the back.  As if you can ever have to much peanut butter anyway. 

I wanted to make little ones.  You know, portion control.  I burn more calories putting one in, chewing, reaching for another, chewing again, etc.  If I made big ones, it would be one motion.  Not near as much exercise.  Makes complete sense to me.  Frankly, as long as I can self justify, I am good. ;)

So yea, about those cute little ones.  PAIN IN THE BUTT.  I mean, if you are into tedious, OCD, minuscule kind of work, go for it.  But I would rather accidentally cut my legs shaving then deal with that nonsense.  Do the big ones.  People will want more than one bite anyway, consider it a favor to your eaters! You can do them with the peanut butter all covered or so that you can see the layers.  As you can see I did both, not by choice, but out of sheer torment on those little babies!

Here is what you need.  Seriously, they are easy and kind of fun and are going to be making an appearance this year for Christmas cookie gifts!  This made, um......crap, I didn't count.  OK let me think about how many I ate, err, "sampled", how many I gave away and how many are left.  Be right back..........

Useless, I think it made maybe 30-36 small ones and 12 big ones.   This can easily be halved for a smaller batch.  But they freezer beautifully, so why would you only make half?!

Here is what you need....

36 oz. of chocolate.  (I used milk chocolate chips)
2 T vegetable oil or shortening
1 cup creamy peanut butter
2 T. butter (softened)
1 cup confectioners sugar (icing sugar, powdered sugar)
1 T vanilla extract
cupcake liners, size if your choice kids

In a microwave safe bowl add in your chocolate and shortening/oil.  Microwave 30 seconds at a time and stir,  Don't do it longer, or you will burn your chocolate.  Just trust me.  While it is melting, in a second bowl mix the peanut butter, butter, powdered sugar and vanilla with a hand mixer.  Line your cupcake or mini muffin tins and go to town.  I used a small cookie scooper for the chocolate and another for the peanut butter but you could just use a teaspoon for the peanut butter.  One scoop of chocolate all around, then bang your pan on the counter to level and even things out.  Next, spoon or scoop in the peanut butter, in the center if you want it covered or use the back of a spoon to smooth it totally out for a layered look and then repeat with chocolate on top.  Bang that baby again!  Use the back of a spoon if you need to, to smooth the tops over or get more coverage. 

Refrigerate for 1 hour before serving.  These freeze like a dream and what a great little something sweet when you need it, a Ziploc full in the freezer!!  WOOHOO!

Peanut Butter Oreo Brownie Cupcakes

Yes, you can re-read the title but that IS what it says.  Oh, you guys.  I don't really have words for this.  

My sister shared this recipe with me.   She always finds the most decadent stuff!  I hope to find out where she found it, if I do, I will add it to the bottom of this post!   Anyway, talk about a sinful, decadent, rock your world dessert.  If you love Oreo's, peanut butter and chocolate, just mix them together and this little piece of ecstasy will knock your socks off!

This is a lot of convenience items, and if you don't groove on it, make your own brownie batter from scratch!  It should make 18 cupcakes.  If it doesn't, don't sue me, and please feel free to lick the batter bowl, eat a cookie, or lick the peanut butter spoon at will!

You will need:
36 Oreo cookies
1 cup peanut butter of your choice
1  large size brownie mix, your favorite. 

Place 18 cupcake liners in your cupcake/muffin pan.  Into each cup layer as follows....  Cookie, peanut butter, cookie, peanut butter.  Do this with all of them. 

Mix up your brownie mix and pour over the top of each cookie/peanut butter tower.  Divide the batter evenly among the cupcake liners.  Don't worry if you think it didn't get all the way to the bottom, it will get there in the oven!  Bake using the brownie mix directions! 

Let these cool 15 minutes before serving.  Heaven, pure heaven. 

These freeze beautifully, they keep for several days in an airtight container although let's be real, they aren't going to last several minutes, let alone days. 


P.S.  Should you happen to have brownie batter leftover, just bake it up like a cupcake!

Peanut Butter Eggs

Hi friends.  I hope you seeing this via the FB link provided but I just can't guarantee it.  With that said, please come to the website, it is as easy as clicking JOIN THIS SITE.  Facebook is going down, and fast, and I know you have all seen it and heard it but the reality is that, it is a huge social medium for bloggers, businesses, etc.  So it hits us really hard.  People undoubtedly prefer everything in one place.  You can go to Facebook and get your links to anyone you like, all on one website but you are no longer able to count on that.  Please consider joining me here, and/or via email updates.  There is NO spam, simply notifications 3 times a week of my new posts in your email.  It is so discouraging, but I am grateful for still being able to chat more "real time" on my fan page there.  Remember you can also find me on Pinterest, Instagram, and Twitter.

Disclaimer:  I am NO sculptor so no dogging on my lack of ability to create a proper egg shape, GOT IT? HAHA!

Now for these eggs.  My husband was CONVINCED he could come up with a peanut butter filling that was far closer to the real Reese's peanut butter filling than just a creamy peanut butter.  He wanted the texture and consistency, so on his day off we went at it.  I think we hit it pretty good.  It definitely isn't just creamy peanut butter, and the consistency is fairly nice.  So if you think this is just another peanut butter egg recipe, it is, but it ISN'T! 

Thank you George for your constant inspiration, challenges, love, and support, I never take for granted how blessed I am to have a husband who is in complete support of my life and my life ambitions. 

So, there is only ONE small thing about these eggs.  You need to just free form them, and when you do, put them on parchment and FREEZE them.  Because the filling is a bit of a different texture, they take a bit to freeze well enough to dip.  I would suggest putting them on a fork and then spooning chocolate over the top.  I might even secretly suggest DOUBLE dipping them!  Just make sure you allow a couple of hours for them to set a bit in the freezer before dipping.  No fridge.....FREEZE.

1 cup CREAMY peanut butter
1/2 cup peanuts (chopped FINE)
1/2 cup powdered sugar
1/4 tsp salt
1/2 cup powdered milk

Mix by hand until all ingredients are combined.  And JUST IN CASE you were going to ask if you could just use chunky peanut butter, the answer is yes, but you still need to add the chopped peanuts, trust me.

Form into eggs, however you choose and place on a parchment paper lined baking sheet and FREEZE for at least 2 hours before dipping. 

2-3 cups of milk chocolate chips, your choice.
vegetable oil (optional)

Melt your chips in a bowl, 30 seconds at a time in the microwave.  When melted, if you need it a bit more runny, add a few drops of vegetable oil and stir well.  You can add it until you have the right consistency that you prefer for dipping.

Like I said, this feeling is a WEE bit soft, but will be so worth your efforts, trust me.  I, again, suggest using a fork to dip, so the entire egg is supported if it is flat on one side.  If you formed regular shaped eggs, you will be find!  Place back on parchment and refrigerate for 1 hour to set.  Decorate how you want, keep them smooth, swirl them on top or use colored melts, melted down to decorate.  Maybe even some sprinkles!

Store in the fridge until time to serve!!

ENJOY!!

Peanut Butter Chicken

Peanut butter, plus chicken, sort of equal, what in the HECK are you talking about.  No I am not a satay fan.  Or should I say I never THOUGHT I was. 

My husband eats this peanut butter chicken at our favorite Chinese place pretty often.  I have never tried it because, hey, the thought almost makes me erp.  True story.  But last week I decided since I tried octopus a few days prior, I could handle peanut butter chicken.  SO good.  SO subtle.  I mean do I love LOVE it?  No.  Could I eat it, if I had to, oh absolutely.  Ok wait, maybe I would eat it, even if I didn't have to.  Whatever, the point is, it wasn't at all what I assumed or expected it would be.  I wanted to go home and try to recreate it.  It isn't exactly the same, trust me, my husband was pretty up front about that, but we loved it anyway. 

So while I may not be cooking this at the Honger anytime soon, it was a hit in my kitchen, and I am stickin' to it, like peanut butter on jelly!

For the chicken in this recipe you can use boneless skinless thighs, I actually would have preferred it.  However, last time chicken breasts were on sale, I had some out of body experience and bought so many packages, there is room for nothing else in the freezer, so I went with it.  I cut mine in half thickness wise.  So they are thin.  It avoided me having to pound them out and end up with huge piece of chicken to deal with.  So go with your gut folks, just go with your gut! 

6 pieces of boneless chicken (your choice as discussed above)
1/2 cup breadcrumbs
1/2 cup ground peanuts
2 cups flour
2 eggs
splash of water
1/4 cup vegetable oil

Prepare your 3 dishes for dredging.  In one dish place breadcrumbs and ground peanuts and mix them up.  In the second dish, you will put your flour, and in the 3rd dish you will whisk your eggs with a splash of water.

Take your chicken, coat completely in flour, shake it off.  Then in egg, and then cover in the bread/peanut crumb mixture.  Set on a cooling rack over a cookie sheet and finish the rest of the chicken.

Heat your frying pan with vegetable oil or whatever oil you choose.  Fry chicken approx. 4-5 minutes on each side.  Cook in MEDIUM or you will burn the outside.  Mine were a bit thicker so I had to cook lower and slower to avoid said scenario.   You can drizzle them with some peanut butter sauce, or just use the sauce for dipping! (recipe below)

3/4 cup creamy peanut butter
1 cup water
1 tbsp. honey

Mix until combined, and microwave for 30 seconds to warm through.  Done!

Your "peanuuuut, peaanuuuut butter....and CHICKEN" Chefwannabe

No Bake Haystack Cookies

Hello friends.  I hope you are all well!  By the time I give you this post, I will be in New Jersey, and I will have waved at everyone in the states on the way!  Did you see me?  Feel my presence? HA!

I am bringing you these very easy cookies.  My mom used to make them, I think everyone makes them BUT, mine are somewhat of a "minimalist" version.  These are called HAYSTACKS, what are the peanuts and marshmallows doing in a haystack?  Exactly!  Is it like farm animal poo, or did huge hail fall on the haystacks?  What is it?!  I don't need 'em.  In fact, I don't like them in my haystacks.  So you can add those things into yours if you like, but mine, I will take a REAL haystack looking sweet treat any day!
These have 3 ingredients, I mean, start to finish MIGHT be 10 minutes.  You can let them sit at room temp to "set" or stick them in the fridge for a bit.  These will be great for Thanksgiving, you know that whole haystack thing.  I wonder if they sat on haystacks while they ate the first Thanksgiving meal? 

Anyway, here you go!

You will need:
1- 11 oz. bag of Butterscotch Chips
1 cup creamy peanut butter (or chunky I guess)
2 cups Chinese noodles (the hard ones!)

In a microwave safe bowl, melt together peanut butter and butterscotch chips.  Melt 1 minute at a time, and stir.  When mixture is smooth, add in noodles and mix until all combines.  Using a tablespoon, drop in piles on a parchment or foil lined baking sheet.  You should get approx. 24 cookies.  Let them set at room temp or in the fridge until hardened. 

Enjoy another easy, but delicious recipe!

Your "just the hay please" Chefwannabe

Peanut Butter Wishes and Chocolate Dreams

Hey guys!!  Have you ever gotten in the mood to get in the kitchen and create something amazing?  I mean like, AH-MAZING?  You know it is out of your culinary knowledge and you think your ability but you decide to go for it anyway?  Well that is what I did with this cake.  I wanted to make my husband his dream cake, just because he is, ya know, so DREAMY!! I took to YouTube for some ideas, and found only one cake that I thought to myself would be something I could experiment with.  More the method, than the actual flavors and colors.

My Geo, is a peanut butter and chocolate loving man!  I have been spending so much time away I just wanted make him something special.  I mean after all, food is love, right?  I wanted to make this so far over the top it was almost ridiculous.  There is some explaining to do, so let me get to it.  This is NOT hard, not even a little, but there are some specific things you need to do! 

OH!  Did I mention this cake has a surprise in the middle?!?!

Once again I used a box cake mix, do what you want, but the star of the show for me was not the actual cake.  You will need an angel food cake pan, 9 inch cake pan and an 8 inch cake pan.  (2-9's will work but it make it difficult to work with once you have cut the cake to fit)

For the CAKE you will need:
2 chocolate cake mixes (or a double recipe of your favorite "from scratch" recipe
1, 9 inch round cake pan
1, 8 inch round cake pan
1 angel food cake pan (approx. 9 inches at the base)

Preheat your oven and prepare cake mixes per box directions.   Line cake pans with parchment and spray with non stick spray.  Divide the batter so that about 1/4 goes in each round cake pan and 1/2 goes into the angel food cake pan.  The round layers will go on the top and bottom of the angel food cake and don't need to be the normal thickness.  Once this is done, bake according to the box directions.  A few minutes less for the round cakes and up to 15-20 min longer for the angel food cake because it is obviously thicker.  When they can be poked with a toothpick that comes out clean, they are done.  Let cool COMPLETELY!!

While they are baking, prepare your frosting and filling:

FILLING:
3/4 cup creamy peanut butter
1 cup Reese's Pieces
1-1 1/2 cups mini Reese's Peanut Butter Cups or Regular size cut into quarters.

FROSTING:
2 cups creamy peanut butter
1/2 cup butter (softened)
4 cups confectioners sugar
1 tbsp. vanilla
3-5 tbsp. milk (depends on the consistency you want, may need even more or less)

In a bowl with a hand mixer or in a stand mixer combine 2 cups peanut butter, butter, confectioners sugar, and vanilla.  Beat until smooth.  Begin adding milk until you achieve the desired consistency for your liking.  Beat for 2 minutes on high when you have achieved that consistency and set aside.

When cakes have cooled, on a cake plate or cake board, place your 9 inch cake.  Spread a thin layer of plain peanut butter on top.  Now, add your angel food cake pan layer, largest side down so it is evenly placed on top of the 9 inch layer.  Spread a layer of peanut butter on top. 

Fill the hole with the Reese's pieces and peanut butter cups you have for the filling.  Fill to the top!  Now place the 8 inch cake on top.  (NOTE, if you use a 9 inch cake, it will need trimmed which makes icing a little trickier but not impossible by any means)

Frost the entire cake with your frosting.  Make sure you have enough left to do any decorating with a piping bag that you want to do.

I also poured ganache over the top of my cake for added decoration and interest.  Here is my recipe for Ganache.

Garnish:
Reese's Peanut Butter Cups
Reese's Pieces Candy
Peanut Butter Cream Frosting

Use these as you wish.  Decorate to your hearts content!!  When you cut your cake, it will be like a piñata!  Candy will spill out from the center like this....

Complete joy and love in every bite!!

Your "brownie points for this wife" Chefwannabe

Old Fashioned Scotcharoos

Let me introduce you to a childhood favorite!   However, I have a love hate relationship with the MEMORIES these little sweet treats bring up! 

Let me explain....

Growing up Catholic, but not attending a Catholic school, we had to attend CCD every Wednesday after school.  I swear at 3..err 29, I still get butterflies on Wednesdays!  I would get off the school bus at the high school, and walk to St. Mary's Catholic School, a school in fact where I would later teach music!  Anyway, Sr. Michaeline was my teacher for several years.  (oh yea me)  Our parents had to take turns sending treats.  I always asked my mom to make scotcharoos.  Well, the LAST time I ever took them, in the 3rd grade, I was SO excited.  My mom had let me cut different shapes with cookie cutters.  I had decided exactly what shape each classmate would get.  I got to CCD, and the helper was there and told me to go ahead and hand each friend the ones I made for them.  She said I could "show everyone what shape they were getting".  So as I proudly trotted around that classroom the STAR shaped one changed my life forever.  I had a complete Mary Catherine Gallagher moment.  I proudly held it in the air, and as I put it down, Sister Michaeline walked in and gave me the look of DEATH.  I got nervous because she was not a nice woman by far and I was afraid the giggles and fun would upset her.  I went to put it down and knocked over the cup of red koolaid over with one of the points of the star.  Uh-huh.  Did I mention it was the last time I took them?  She handed the rest out to who she wanted to have them and made me stand in front of the class and tell them I was clumsy and made them all stand in a circle around me while I scrubbed it off the floor.  Nice lady, eh?  

Do you need a tissue?!?! HA HA!!

I have one thing to say to Sister Michaeline..........BLESS YOU.

So now, I share with you, one of my very favorite childhood treats, complete with that "Catholic School" smell!

Oh yea, if you thought for a minute these are healthy, click off now.  In fact if you are diabetic, take your meds before you even read.  K?  K.

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups rice krispies

Combine syrup and sugar in a saucepan.  Cook over medium heat stirring constantly until it boils.  Remove from heat and stir in peanut butter.  Add rice krispies when it is all combined.  Pour into a buttered 9x13 pan and press into the pan evenly and firmly. 

1 10-12oz pkg milk chocolate chips
1 10-12oz pkg butterscotch chips

Melt in the microwave, 30 seconds at a time.  When all chips are melted and you have stirred to combine completely spread over the top of the scotcharoos evenly. 

Refrigerate until the topping is hardened!  Cut into squares, or any shape, EXCEPT stars!

Your "I swear I am not scarred for life" Chefwannabe

No Bake Cookies

Time for some old school treats!  These are from way back, and I am sure most of us have had them.  I, however, haven't had them in a hundred years, (at least) and as a request from my practically perfect husband, I was obligated!

 

I associate these particular cookies with the over 80 crowd.  I used to occasionally attend a friends youth group with her as a young teen and there was a bible study that met at the same time.  We got to share their treats and they always had these.  They were a fairly elderly group and I guess I thought they were easy to gum.  Ok I totally didn't mean to make that sound mean, but it does.  But it is the truth, that is how I thought of them when I was young!   I don't know if my mom ever made them but I am certain one of my sisters did, or a friends mom did.  I have a couple of "cookie queen" sisters, sadly they are also the "all things salads" sisters.  A blessing and a curse, I tell ya.  While most of you have probably made these and have a recipe you use, I decided to share them anyway, for my "outside the US" readers and my readers who are beginners.  This is a perfect recipe for kids to help with.  Seriously though, get your kids in the kitchen turn on some good music and shake and bake baby!

No Bake Cookies
1/2 cup butter
1 cup peanut butter (crunchy or smooth)
2 cups granulated sugar
1/2 cup cocoa powder
1/2 cup milk

Combine all ingredients in a medium saucepan.  Bring to a boil, do not burn!  Take off the heat and add...

1 tsp vanilla
3 cups old fashioned oats

Stir until combined.  Scoop or spoon onto a parchment or wax paper lined cookie sheet.  Refrigerate or let sit for 1 hour.  Makes about 3 doz, depending on the size. 

Your "loves the over 80 crowd, right mom?" Chefwannabe

Mom's Peanut Butter Oatmeal Cookies

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I have another of those "heavenly" recipes!  Remember I told you we found the recipes of my late mother in law's?  Yea, well, this is one of them.  Two of the recipes, including this one, were incomplete.  This is the first one of those two, I have experimented with and worked out.  It has what I believe are all of the ingredients listed, but only 2 items listed had a measurement! ACK!!  I mixed it up as per the measurements shown and then the experimenting began.  I baked one pan of them, and let them cool, and YUCKORAMA!!  They tasted much like what a dog biscuit smells like, the really REALLY cheap ones!  I took the rest of the dough and went back to the drawing board.  I added more of this, more of that and I think I finally got it.  I don't know if this is the original measurements but they are the ones that got me to this chewy, yummy cookie!!

You almost stumped me on this one Donna, but I got your back mama!  We worked it out and are enjoying your recipe you titled simply, "Cookies". 

This is so easy, you are just going to dump everything in, making sure to leave the flour till the end.   In a large bowl or your stand mixer bowl combine,

1/2 cup butter (softened)
3 eggs
1 cup peanut butter
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup vegetable shortening
1 tsp vanilla extract
1 cup quick oats
1 1/2 cup brown sugar
1 cup granulated sugar
2 1/2 cups flour

Mix all ingredients, add in flour and mix just until combined.  Preheat oven to 350.  Line your cookie sheet(s) with parchment paper.  Using a cookie scoop, any size you like, scoop out your cookies.  Using a fork gently press down on them to make the traditional peanut butter cookie criss cross marks!  You need to push them down slightly, because they won't spread much on their own.  You can put them fairly close together for this reason.  Bake for 11-13 minutes.  Mine were perfect at 12.  Remove and put on a cooling rack.  This will yield you about 3 1/2 dozen cookies.

I hope you enjoy these basic, but delicious cookies.  This is a perfect recipe to get your children in the kitchen cooking with you!!  These are the perfect cookies to use for my Chocolate Dipped Peanut Butter Sandwich Cookies!

Your "how much more heavenly can you get" chefwannabe