Brownie Peanut Butter Cups

Hi, my name is Jade and I have an addition to baking. Baking is more precise than cooking and I love all the measuring. My kitchen is normally a disaster after a round of baking, hence the name The Mess Pot, but that's what a dishwasher is for! I would bake a lot more, but I don't have that many people to give my goodies away to. Michael has told me I have to stop making so much for him to take to work that everyone is eating to many sweets at work. I feel it is my duty to send sweets so maybe the people he works with will eat them and be in great moods all day. I guess my mission should be to bake more healthy things for them to eat. Hm, like sweet potato cupcakes. Michael would love those!! (ha, he hates sweet potatoes)

I made these Peanut Butter Brownie Bites for him to take to work. These are really good and peanut buttery. The first one I ate, I tore apart so I didn't get the full peanut butter effect. The second one I just took a full bite and it is a big bite of peanut butter. The next time I make these, I will reduce the amount of peanut butter that does on the top. Enjoy!!


Brownie Peanut Butter Cups
Printer friendly recipeSource: ..And a Cookie for Dessert

Ingredients:

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
1/2 cup creamy peanut butter

Directions:

Preheat oven to 350°. Spray or grease 12 muffin cups. (I used a mini muffin pan and got 27 brownies.)

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Peanut Butter Cup Rice Crispy Treats

Rice crispy treats are a classic dessert. I love making them because they are so simple. Well simple if you butter the pan, but who doesn't butter the pan?? Ok, ok, so I forgot once. They still tasted great. Anyway, rice crispy treats are a great kid friendly bar.

Well, lets take the classic rice crispy treat and turn it up a notch. These treats are loaded with peanut butter, peanut butter cups and chocolate. They are supper rich, but fabulous. I have said many times that peanut butter has become one of my weaknesses and even more so when chocolate is added to it. Try these out next time you want to amp up your rice crispy treats. Enjoy!!



Peanut Butter Cup Rice Crispy Treats
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Source: Brown Eyed Baker as adapted from Picky Palate

Ingredients:

6 cups Rice Krispies
1 bag (10.5-oz) miniature marshmallows
¼ cup (2 ounces) unsalted butter
2 cups creamy peanut butter
1 bag (12-oz) miniature peanut butter cups (about 40), quartered
1 cup milk chocolate chips (or 6 ounces milk chocolate, finely chopped)

Directions:

1. Butter a 9×13-inch pan and set aside.

2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper to press evenly into pan.

3. In the microwave, melt the peanut butter until thin, about 1 minute. Gently stir in the quartered peanut butter cups and then pour over the treats. Using the back of a spoon, gently spread the peanut butter mixture evenly across the top.

4. Again in the microwave, melt the chocolate chips. Using a spoon, drizzle the melted chocolate across the top. Place the pan in the refrigerator to set before cutting and serving. Store in an airtight container.

Peanut Butter Puppy Poppers

I need to introduce you to another member of our family. Our dear sweet Nicole. I have had my wonderful puppy for a little over 8 years, way before Michael and I started dating, but she thinks he is her man! You can seriously see the hearts darting out of her eyes at him! It is so cute.

I love making treats for Michael and I or for us to take to work. So why can't I make treats for our beautiful puppy. She would love them to!! Peanut butter is her absolute most favorite food. She starts drooling when she sees the container! I found a great peanut butter treat recipe to try for her.


She loved them and searched for more after she had one. I will continue to make these for her and will try other treats from the my kitchen for her. Enjoy!


Peanut Butter Puppy Poppers
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Source: adapted from Bullwrinkle.com

2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk

Preheat oven to 350'F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 15 minutes on a greased baking sheet until lightly brown. Cool on a rack, then store in an airtight container.

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Today is National Peanut Butter Lover's Day. I LOVE peanut butter. I could eat it on apples or bananas for breakfast, waffles or pancakes. I actually even have some in my purse right now. Maybe I need a peanut butter intervention!

Michael and I even love having the occasional fluffy nutter. Who doesn't love a good old fashioned fluffy nutter. Its quick, easy and satisfying. A peanut butter and marshmallow cream sandwich just does a body good! What were you thinking?

These cookies are amazing. When you read the title and see that they have peanut butter, oatmeal and chocolate chips, you might think that is overload for a cookie, but trust me, these are great. Even the dough is great by itself. Try them and see!!! So tell me, how do you enjoy your peanut butter? Enjoy!

Chunky Peanut Butter and Oatmeal Chocolate Chipsters
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Source: From Baking, From My Home to Yours, suggested by Proceed with Caution

Ingredients:

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter--chunky (my choice) or smooth (but not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Directions:

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the oats, flour, baking soda, spices and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.)

If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick.

Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes. The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool.

Repeat with the remaining dough, cooling the baking sheets between batches.

Peanut Butter Chocolate Chip Coffee Cake

I posted last week that my wonderful husband got me a stand mixer. It was not a special occasion. He did it, just because. Well I could not wait to use it!! I love making him things to take to work. I get the experience and fun of the baking, his co-workers get the treat and I do not get the added calories. If it were left sitting around the house I would totally eat it, all of it. I love anything sweet expecially peanut butter and chocolate... wait, haven't we had that discussion before??

These are really great bars! They melt in your mouth and the peanut butter and chocolate are not overpowering each other, they work so well together in this dish. Enjoy!

Peanut Butter Chocolate Chip Coffee Cake

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Source: Annie's Eats

Ingredients:

For the cake:

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup creamy peanut butter

4 tbsp. unsalted butter, softened

1 cup brown sugar

2 large eggs1 cup milk

For the topping:

½ cup brown sugar

½ cup flour

¼ cup creamy peanut butter

2 tbsp. unsalted butter, melted

1-1½ cups chocolate chips

Directions:

Preheat the oven to 375° F. Grease a 9 x 13-inch baking dish; set aside.

To make the cake, in a small bowl combine the flour, baking powder, baking soda and salt. Stir together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, butter, and brown sugar. Beat on medium speed until well combined, 1-2 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. On low speed, mix in the dry ingredients alternately with the milk until just combined, beginning and ending with the dry ingredients. Spread the batter evenly into the prepared pan.

To make the topping, in a medium bowl, stir together the brown sugar and flour. Mix in the peanut butter and butter, until the mixture is crumbly. Stir in the chocolate chips. Sprinkle the topping mixture evenly over the cake batter.

Bake for 30-35 minutes or until the cake is golden brown and begins to pull away from the sides of the pan. Transfer to a wire rack and let cool for at least 30 minutes before slicing and serving.

Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting

When I saw these on Proceed with Caution's blog, I knew I had to make them pronto. These cupcakes are so good!! I have grown to love peanut butter and this is the perfect cupcake to fit the bill for a peanut butter craving. They are chocolate cupcakes with a surprise of peanut butter right in the middle. The frosting is a creamy peanut butter cream cheese that sets the peanut butter flavor off. These are really rich and go wonderfully with milk, so says Michael.

Chocolate Peanut Butter Cupcakes with Whipped Peanut Butter Cream Cheese Frosting

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Source: Proceed with Caution cupcake recipe as seen on Good Housekeeping

For the filling and cupcakes:

2/3 cup confectioners' sugar

1/2 cup creamy peanut butter

10 tablespoons (1 1/4 sticks) butter or margarine, softened

1 1/4 teaspoons vanilla extract

1 2/3 cups all-purpose flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

2 tablespoons milk

1 1/2 cups granulated sugar

2 large eggs

For the frosting:

8 oz. cream cheese, at room temperature

4 tablespoons butter, softened

1/2 cup peanut butter

3 1/4 cups powdered sugar

1 cup cool whip

1. Prepare Filling: In bowl, with mixer on medium speed, mix confectioners' sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until blended. Shape mixture into 24 balls using heaping measuring teaspoons. (Balls will be sticky and don't need to be perfectly shaped.) Place balls on waxed paper-lined cookie sheet; set aside.

2. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with fluted paper liners.

3. Prepare Cupcakes: On waxed paper, combine flour, cocoa, baking soda, and 1/2 teaspoon salt. In 2-cup liquid measuring cup, mix sour cream, milk, and remaining vanilla; set aside. In large bowl, with mixer on low speed, beat granulated sugar and remaining 8 tablespoons butter just until blended. Increase speed to high; beat 1 minute. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Beat 1 to 2 minutes more or until light and fluffy. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

4. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 25 to 28 minutes or until toothpick inserted in cupcake comes out clean. (I baked mine for 23 minutes and they were over-done, so watch them carefully!) Immediately remove cupcakes from pans and cool completely on wire rack.

5. When cupcakes are cool, prepare frosting: In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add cool whip and beat until smooth and creamy. Frosts cupcakes.