Posts Tagged ‘Peanut Butter’
So for Memorial Day, we were invited over to our friends' house for a BBQ. I love bringing homemade desserts to spread some happiness, so this year I made homemade peanut butter cookies and sandwiched them together with a dollop of Nutella. Do you know "cookie" is a happy word? It makes you smile when you say it. Just try it.
The peanut butter cookies were delicious. I made the dough a little salty so that the sweet from the Nutella would balance it nicely, and it really did. Plus, they were easy and quick to make. Here's how I did it:
PEANUT BUTTER NUTELLA COOKIES
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chunky peanut butter
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla
Mix the dry ingredients: (flour, baking soda, and salt) then set aside.
Add the butter, peanut butter, eggs, sugar, and vanilla to a mix bowl, and beat on high until creamy. Mix in the dry ingredients, a third at a time, until completely incorporated.
Cover and move the dough to the refrigerator and chill for an hour.
Preheat the oven to 325F.
Roll the dough into small balls (~1 inch) in the palms of your hand, and put them on a greased cookie sheet (or use a silpat!).
Press the dough down with a fork with 2 perpendicular presses.
Bake for 12 minutes.
Wait at least 15 minutes until the cookies cool. Smear a dollop of Nutella on the bottom of a cookie, and top with a second cookie to make a sandwich.
Makes about 2 dozen cookie sandwiches (4 dozen individual cookies).
Because this post is all about being happy, I was also asked to share what makes me happy about being a mom. Wow, there are so many things, but one that stands out is sharing experiences with my daughter. This weekend I took Lainey to see Top Hat, her first Fred Astaire and Ginger Rogers movie. I love old dance movies and I was curious to see what she would think of an old black and white film, living in her technicolor 3D world.
Something about being a mom and sharing these special moment with her, getting to see the world through her eyes, teaches me about myself... about what's really important to me, why I make the choices I do, and what I truly love. It's through both our similarities and our differences that I understand more about myself and my daughter, and I love that about being a mom.
Nutella® hazelnut spread is a happy start to every day! Pick up a jar of Nutella in the spreads aisle and enjoy it with whole wheat toast, waffles, pancakes, strawberries, bananas and many other foods. Nutella. Spread the Happy™.
In my household, the combination of chocolate and peanut butter is an absolute dessert staple. If you love it too, then you’ll definitely want to try these cupcakes!
This unique recipe starts with a simple chocolate cupcake batter, but by adding edible raw peanut butter cookie dough to the center, as well as more to the batter, you get something totally transformed. Plus I top them with peanut butter cookie dough frosting for just a tad more decadence!
Edible Raw Peanut Butter Cookie Dough
- 1/4 C Butter
- 1/4 C White Sugar
- 1/2 C Brown Sugar
- 2/3 C Flour
- 1/4 C Peanut Butter
Cream the butter and sugars until fluffy. Beat in flour and peanut butter until well mixed. Set aside.
- 1/4 C White Sugar
- 1/2 C Brown Sugar
- 3/4 C + 2 TBSP Flour
- 1/4 C +2 TBSP Cocoa Powder
- 3/4 Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1 Egg
- 1/2 C Milk
- 1/4 C Saffola Oil
- 1 Tsp Pure Vanilla Extract
- 1/2 Cup Water, Boiling
Preheat your oven to 350 degrees
Mix all dry ingredients together.
Add egg, milk, oil, and vanilla and beat well.
Pour in boiling water, and stir the batter until combined.
Grease or line a cupcake pan. Fill each cupcake well halfway with batter, then add a teaspoon sized ball of cookie dough in the middle. Top with additional batter.
Bake for 20-22 minutes. Let cool completely.
Once cooled, top with Peanut Butter Cookie Dough Icing and sprinkles.
Peanut Butter Cookie Dough Icing
- 1/2 C Butter
- Remaining Cookie Dough
- 2 1/2-3 C Powdered Sugar
- 1 Tbsp Milk
- 1/2 C Peanut Butter, or more to taste
Cream the butter and remaining peanut butter cookie dough.
Then add half of the powdered sugar. Add the milk and continue to beat. Continue to add powdered sugar until you reach your desired consistency. Beat in the peanut butter.
Molly, once again you've blown me away with what you create, thank you!!!
To learn more about Molly check her out at CakeFYI.
I was asked by M&M Mars to try out Ms. Green's Ultimate M&M's Peanut Butter Brownie Recipe. Brownies, really? Hard to say no. :)
The brownies were very easy to make and tasted delicious! The peanut butter flavor comes from the Peanut Butter M&M's you add to the recipe. I'd never tried Peanut Butter M&M's before (I'm usually a purist with my M&M's) but I must say, they were yummy. I had to stop myself from popping them in my mouth the whole time I was baking.
My brownies turned out moist, more cakey than gooey - I think I'll reduce the cooking time 5 minutes next time. One thing that happened to mine during baking was the Peanut Butter M&Ms settled on the bottom of the pan. I've heard that if you dust them with a little flour they won't sink - has anyone tried that? They still turned out pretty, however. Don't you think?
MS. GREEN’S ULTIMATE M&M’S PEANUT BUTTER BROWNIES
- Prep time: 10-15 minutes
- Bake Time: 25-30 minutes
- Yield: 32 brownies
- 4oz (about 1/4 cup) semi-sweet chocolate
- 1 cup canola oil (or vegetable)
- 2 cups sugar
- 1 teaspoon vanilla
- 4 eggs
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 cups M&M’s Peanut Butter Candies
1. Preheat oven to 350 degrees
2. Lightly grease a rectangular 13x9x2 inch pan
3. In a 3-quart saucepan, gently combine the semi-sweet chocolate and oil over very low heat until melted. Remove from heat and allow to cool.
4. In a separate bowl, combine the sugar, vanilla and eggs until blended. Add in the chocolate mixture. Slowly sift in the remaining dry ingredients and mix until combined.
5. Fold in 1 ½ cups of M&M’S® Peanut Butter candies.
6. Spread the batter into the pan. Sprinkle with the remaining ½ cup of candies and press lightly.
7. Bake until the brownies begin to pull away from the sides of the pan, about 25-30 minutes. Enjoy!
And here they are with a dollop of whipped cream. Yum!
Your favorite chocolate candies are bundled up for Winter in festive holiday colors. Available in Milk Chocolate, Peanut, Dark Chocolate, Peanut Butter, Almond and Pretzel. Holidays are Better with M. Learn more.
Disclosure: Compensation was provided by Mars via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Mars.