Tag Archives: peanut butter

An Ice Cream Cake For My Long Distance BFF

31 May

Friendships have always been something that is super important to me – and as I get older (and in theory – wiser?), I am reminded just how much a good friend is worth. Sometimes it’s a lot of effort to maintain/cultivate friendships, and it can be even tougher when the friends don’t live near each other. Long distance relationships – whether they be romantic or just platonic friends – are HARD. For those of you who haven’t experienced it – you’re lucky – TRUST me!

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A few snapshots of me and my Long Distance Bestie over the years

My best friend from college lives in Virginia with her husband and two kids, and I miss her every day. We are lucky enough to get to text, email, call, and FaceTime pretty often (thank GOD for Iphones, right?), and we also take turns traveling to see each other several times a year.

In fact, we just returned from a long weekend at their house – full of fun and crazy kids and laughter – and I wouldn’t have it any other way! We celebrated hers and her husbands birthdays while we were there – and when I was thinking about how to celebrate, I KNEW some kind of baking had to be involved – I just wasn’t sure what. Her favorite (and probably my LEAST favorite) birthday dessert is Ice Cream Cake. I hate it because it’s not even really cake – which means no frosting (a BIG no no for me – as what’s the point of cake with no frosting?), and she loves it because ice cream is awesome and it reminds her of her childhood as they always got them growing up. So – I can see where she’s coming from – and decided to make one for her – cuz I love her THAT much

Finding a recipe was not too hard – scrolling through Pinterest and This one caught my eye – using store bought brownie mix and ice cream – easy enough!

Peanut Butter Brownie Ice Cream Cake
(Recipe Courtesy of Suburbia Unwrapped)

Ingredients
1 box brownie mix for 9 x 9 inch pan
1 container Blue Bunny PB N’ Cones ice cream
FOR THE CHOCOLATE SAUCE
3/4 cup heavy cream
1 cup chocolate chips
1/4 cup peanut butter
FOR THE WHIPPED CREAM
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
FOR THE TOPPING
peanut butter chips or chopped peanut butter cups

Instructions
-Make the package of brownies according to package directions EXCEPT bake in a greased 9 x 13 inch pan for 20 to 25 minutes or until knife inserted into center comes out clean. Let brownies cool completely
-When you are ready to assemble: Let the ice cream sit at room temperature for 20 minutes until slightly softened. Spread over cooled brownies and place in freezer.
-MAKE THE SAUCE: In a double boiler, combine the heavy cream, chocolate chips and peanut butter. Heat over medium heat, stirring occasionally, until the mixture is smooth. Let cool slightly. (SAVE 1/4 CUP FOR SERVING!)
-Remove the brownie/ice cream layer from the freezer and pour the chocolate sauce over the top. (don’t forget to save some!) Smooth it out and return to the freezer.
-MAKE THE WHIPPED CREAM: In a mixing bowl, beat the heavy cream, powdered sugar and vanilla until stiff peaks form.
-Remove the brownie/ice cream/ sauce from the freezer and spread the whipped cream over the top.
-Sprinkle the peanut butter chips or chopped peanut butter cups on top and freeze for THREE HOURS before serving.
-Right before you serve, drizzle with remaining chocolate sauce that you have heated slightly.

I was lucky enough to have TWO tiny adorable kitchen helpers this time – my son and my BFF’s daughter helped with all the prep:

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Brownie baking and Ice cream testing (both very important)

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Whipping the cream and assembling the layers

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“Decorating” the cake with Mini Reese’s Cups

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The delicious finished product

I used Moose Tracks Ice Cream for this – which is basically vanilla with PB swirl, fudge and PB cups – but you can really use any kind you want for it – anything with peanut butter would work great! I also substituted the PB chips for the mini PB cups – I figured they would be more delicious

This was really easy to put together, and the kids had a blast helping! My BFF and her husband loved it so much that they didn’t even want to share it with their friends when we had them over for a Memorial Day BBQ the next day! And I can’t blame them – this was REALLY tasty – the chewy brownie, the ganache – YUM. While it in no way constituted a cake in my mind (what with it’s lack of frosting) – it was still a really delicious dessert, and I was glad to make it and get to enjoy it with my BFF (who I won’t get to see until July now – boo – but luckily, there’s FaceTime to get us through!)

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Peanut Butter Chocolate Chip Bars

2 May

Peanut Butter and chocolate is one of those magical combinations – from peanut butter cups, to cakes, to brownies and cookies – it is a union that will forever be amazing and delicious. These Peanut Butter Chocolate Chip Bars are no exception – and they were so easy to make, too!

Peanut Butter Chocolate Chip Bars
(Recipe Courtesy of Averie Cooks)

INGREDIENTS:
1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling

DIRECTIONS:
-Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
-In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
-Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
-Add the flour and stir until just combined, don’t overmix.
-Stir in 1 cup chocolate chips.
-Turn batter out into prepared pan, smoothing the top lightly with a spatula.
-Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
-Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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This is one of those doughs I had to restrain myself from inhaling raw – it was just so perfect looking (and tasting!)

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Before and after baking

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That cross section says it all – melty chocolate and gooey bar – yum!

Had all ingredients on hand? Check
Easy to make? Check
Delicious? CHECK!

These were a winner – definitely great for beginner bakers – and anyone else who cherishes the marriage of Peanut Butter and Chocolate as much as I do!

These Peanut Butter Crunch Brownies Pack Some SERIOUS PB Punch (Don’t Say I Didn’t Warn You…)

9 Mar

I have come across these Peanut Butter Crunch Brownies a few times now – on Pinterest and via Facebook recipe vidoes (which – these days – it seems most of my Facebook feed is made up of food videos – probably because I love food and Facebook knows that!) – and finally the other day I decided screw it – I am gonna make these bad boys!

I think what really pushed me over the edge into wanting to make these was the fact that there was a whole layer of peanut butter cups sandwiched between the brownie and crunchy fudge layers – I love Reese’s cups so much that I could eat them for every meal and snack forever. Seriously – that’s how amazing I think they are. So – these brownies were basically my destiny come to life, in dessert form

Peanut Butter Crunch Brownies
(Recipe Courtesy of Dinners Dishes And Desserts)

Ingredients
Brownies
2 oz unsweetened chocolate , melted
1/3 cup canola oil
2 eggs
1 cup sugar
3/4 cup flour
1/2 tsp salt
2nd Layer
1 cup chopped peanut butter cups
Fudge Layer
1 1/2 cup semi-sweet chocolate chips
1 1/4 cup creamy peanut butter
1 Tbls butter
1 tsp vanilla
1 1/4 cup crispy rice cereal

Instructions
-Preheat oven to 350 degrees. Grease and flour an 8 inch baking dish. Or line with foil, and spray with non-stick spray.
-In a bowl combine melted chocolate with canola oil. Add sugar, and eggs. Mix until well combined. Stir in flour and salt.
-Pour batter into prepared pan. Bake for 25 minutes, until a tester comes out mostly clean.
-Remove from oven and immediately sprinkle peanut butter cups over the brownies. Let sit for 5 minutes, then gently use the back of a spoon and spread the melted chocolate over the brownies. Let cool completely.
-In a microwave safe bowl melt together chocolate chips, peanut butter and butter; heat for 1 minute, stir. Heat at 15 second intervals until smooth. Stir in vanilla and cereal. Pour over brownies.
-Place in fridge to completely set up before serving.

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As usual – my tiny sous chef was ready to help out! Mostly with peanut butter and chocolate chip eating – but still – gotta take what I can get (After all -it’s hard to find good kitchen help these days!)

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Brownie? Check. Amazing Peanut butter cup layer? Check!

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While the peanut butter cup topped brownies are cooling, I prepped the top layer – crunchy fudge-y goodness!

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The finished product – layer upon layer of yum

Overall – these were easy to make, and ingredient wise I had everything on hand so that is always a plus for me if I don’t have to run to the store before starting a recipe!

As for the taste – like I said in the title – these pack some SERIOUS PB power – so if you’re super into Peanut Butter, these are for you, but if you’re expecting to distinctly taste the Peanut butter cups and brownie layers – you might be disappointed.

I personally think the top layer of “fudge” overpowered the whole thing – it was all I could taste, and while it was good and I really loved the crunchy texture, I wanted more brownie and especially more peanut butter cup taste

If I was to make these again I think I would dial down the amount of fudge on top – about half of what the recipe calls for would still provide a decent layer, and it would allow the other tastes to come through

Oh – and I would add more peanut butter cups. A lot more. like double. Because – peanut butter cups are life.

No Bake Oatmeal Cookies – A Seriously Fast Treat

1 Mar

Sometimes you just NEED a sweet treat – and FAST. Sure, you can go buy some candy or pre-made baked goods from the grocery store – but that involves a lot – getting dressed, jackets, shoes, strapping the kids in the car, loading them into the cart, selecting the perfect treat – might not seem like a lot, but why go to all that trouble when you probably have all the necessary ingredients on hand to make these No Bake Oatmeal Cookies?

No Bake Oatmeal Cookies
(Recipe courtesy of Sugar Apron)
Ingredients
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 Tbsp unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoon vanilla
3 – 3 1/2 cups quick cooking oats

Instructions
-Add the butter, sugar, milk, and cocoa powder in a saucepan
-Bring to a rolling boil, and boil for 1 minute
-Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper
-Let cool until set, about 10-15 minutes

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My Little Sous Chef loved helping with these – he even got to work on the stove this time (with supervision of course!)

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These were easy as can be to throw together!

I stuck mine in the freezer right after getting them onto the cookie sheet to speed up the cooling process (and the “getting it to my mouth” process) – so after about 10-15 minutes they were hard enough to handle and test out – and anyone who loves peanut butter and chocolate will surely love these – the richness of the chocolate and the texture of the oats is a winning combo in my book!

Oh and since they have oats in them – they are not only an amazing option for breakfast – but they are also “healthy” (ok jk – they aren’t really healthy – but we can pretend, right?)

Pro Tip: make a double batch if you want them to be around for longer than a day (learned THAT the hard way)

Peanut Butter Cup Earthquake Cake (Happy Birthday to ME!)

17 Aug

I just celebrated my 33rd birthday – and as I am sure most of you adults (and moms!) out there can attest to – birthdays aren’t exactly a big deal anymore, but one thing that I do especially enjoy about birthdays is the FOOD! When you’re a kid, it’s all about sheet cake full of sugar and pizza and candy – and I would like to say that as an adult my tastes have evolved and I enjoy a fancy meal in an upscale restaurant for my birthday – but that’s just not me ha. I still love pizza and frosting and candy – but I have evolved a bit past the sheet cake, to this magical creation called the “Earthquake Cake”. It’s full of peanut butter and chocolate-y goodness, and it is a MUST try for those of you who love the PB/chocolate combo as much as I do!

PEANUT BUTTER CUP EARTHQUAKE CAKE
(Recipe Courtesy of Lamberts Lately)

INGREDIENTS
1 Box of yellow cake mix
4 eggs
1 cup milk
2 cups peanut butter
2 sticks butter, softened to room temperature
chocolate syrup
¼ cup milk
2 cups powdered sugar
30 chopped peanut butter cups

INSTRUCTIONS
-In a large bowl, mix together cake mix, eggs, 1 cup milk, 1 cup of peanut butter, and 1 stick of butter. Spread mixture in a greased 9×13″ baking dish.
-In a mixer, mix together 1 stick butter, 1 cup peanut butter, and ¼ cup milk. Slowly add in powdered sugar until frosting is mixed well.
-Spoon half of the frosting mixture on top of the cake mix. Add 6-8 large squirts of chocolate syrup.Very gently swirl frosting and syrup into the cake mix. Don’t completely mix. Make sure you get swirls into the edge of the cake pan.
-Gently press in half of the chopped peanut butter cups.
-Bake cake for 35-40 minutes at 350 degrees
-Once cooled, Top cake with remaining frosting, more chocolate syrup, and remaining chopped peanut butter cups.

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A boxed yellow cake mix gets a healthy dose of peanut butter

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Half the frosting is actually used INSIDE the cake – keeps it moist and EXTRA peanut butter-y

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A Swirl and some PB cups and this guy is ready for the oven

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The name “Earthquake” is no joke – it got so big while baking it erupted over the side of the pan!

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The finished product is so rich and dense – and FULL of peanut butter – SO GOOD!

The only thing I really changed about the recipe is that I bought a big bag of the mini “unwrapped” reeses’s cups instead of using chopped ones. Truth be told I was feeling lazy and didn’t want to bother unwrapping a ton of candies and then chopping them – the unwrapped ones worked really well! Half went in the cake, half went on top. Easy.

Ok now, I know what you might be wondering – Did she make her OWN birthday cake??? And the answer is technically no – as my husband purchased my cake of choice – cookie cake with extra frosting (you can pay like $2 extra and they will cover the whole thing in frosting – best add on EVER!), but I knew we were having some people over last weekend and while cookie cake is great – it’s not everyone’s favorite – so I decided to make the Earthquake cake in addition to the cookie cake – because who doesn’t love multiple dessert choices, right?

My husband says I only made the Earthquake cake so that people wouldn’t eat as much cookie cake and I could have more of it to myself – which is actually NOT true – I hadn’t thought of that ahead of time – but he might be onto something there…hmm. Either way – the earthquake cake is the ultimate indulgence for the peanut butter/chocolate lovers in your life – it’s easy to make and delicious to eat!

Chocolate + Peanut Butter = Amazing Cupcakes

19 Jul

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When your BFF (Best Friend Forever – or at least for the past 15+years anyway) has a birthday, you go all out – especially when it comes to the dessert. Previous years have seen me making Strawberry Lemonade Cupcakes and Rainbow Cake, but this year I had to go for her main love – PEANUT BUTTER. And what pairs better with it than CHOCOLATE? Nothing – the answer is nothing. It’s a match made in baking heaven

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I decided on Peanut Butter Chocolate Cupcakes because we were going to one of those painting places (where you can bring wine, too!) and I knew I would want something easy to serve and that didn’t require cutting, or plates and forks. Oh – and I picked this recipe specifically because it featured Peanut Butter Cups INSIDE the cake – what a perfectly delicious surprise, right?

Reese’s Peanut Butter Cupcakes
(Recipe Courtesy Of Tastes Better From Scratch)

Ingredients
For the Chocolate Cupcakes
• 1 box chocolate cake mix
• 4 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 2 heaping Tbsp Greek yogurt
• 30 mini Reese’s cups , divided

Instructions
-Preheat oven to 350 degrees F
-Line 2 regular muffin tins with cupcake liners
-Mix together the cake mix, milk, eggs, oil and Greek yogurt until smooth
-Spoon batter into cupcake pans, filling the liners 1/2 full
-Place a Reese’s PB cup into the center of the batter in each cup and gently press it down a little
-Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting

Some action shots of the baking process:

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The peanut butter cups completely disappeared once baked – making them truly a surprise!

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So this came with an accompanying frosting recipe – but – I admit, I was completely UNsuccessful in getting it to work – which is why I didn’t include it here with my post. Seemed simple enough – peanut butter, powdered sugar, butter, milk – so, I made it, and was wondering why it was so soupy/oily…then I tried to put it on the cupcakes and it just basically melted off – so I knew something had to be wrong. I followed the given amounts, but maybe I screwed something up along the way?? I was pretty confused – but luckily my husband was kind enough to give it a second go for me, and unfortunately, his results were even worse than mine!

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The super oily (and unusable) result of the frosting recipe provided with the cupcake recipe in the original link

Followed exactly, the frosting recipe provided in the above link just DOES NOT work – AT ALL. If you can get it to somehow come together and stay on the cake and not be gross – then kudos to you! But – since I was unable to get it together – literally – so I ended up googling peanut butter frosting recipes – and using the very first hit:

Fluffy Peanut Butter Frosting
(Recipe Courtesy of All Recipes)
Ingredients
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Directions
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the 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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Luckily – this one worked great on the first try (thank goodness – as I was running low on peanut butter at this point!) – and turned out exactly as promised – fluffy and smooth, sweet and amazing! I didn’t have time to pipe it on (since the extra batches put me just a bit behind schedule – oops!), so I slapped it on with my trusty offset spatula, and decided each one could do with another peanut butter cup – because – why not?

The overall taste was great – cake was moist and combined with the frosting was just perfect. Then the surprise of the peanut butter cup inside was great, too. A winner all around (once I found a better frosting recipe!), and my BFF loved it, too!

Looks Aren’t Everything – TASTE Is! (Also Known As – The Tale Of How I Botched These Chocolate Peanut Butter Brownies But Ate Them Anyway)

24 May

I follow so many food sites/pages on Facebook that my feed is like 90% recipe videos – which is basically amazing, and also a curse – as it always makes me starving, and then cranky when I realize I don’t have a personal chef to whip up said recipes for me on demand (boo!)

But – luckily I DID have all the ingredients for these Buckeye Brownies on hand (Damn you Tasty – your recipe videos are the prettiest and most tempting of all!), so here goes nothing!

Chocolate Peanut Butter Brownies (AKA Buckeye Brownies)

INGREDIENTS

1 box brownie mix, with additional ingredients according to box instructions

2 cups powdered sugar

1 cup peanut butter

½ cup butter, melted

6 tablespoons butter

1 cup milk chocolate chips

PREPARATION

1. Prepare brownie mix according to box instructions.

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2. In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.

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3. Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.

4. In a small bowl, combine the milk chocolate chips and butter. Microwave in 15-second intervals until melted, stirring after each interval.

5. Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.

6. Chill in the refrigerator for 30 minutes.

7. Enjoy!

Here’s the Step By Step Video to help you along – and to make you drool a bunch (You’re Welcome!)

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So – ok. A few side notes

I didn’t actually have any boxed brownie mix on hand – so I turned to the Best Brownie recipe I have made several times before – as I did have all that stuff on hand already – yay! However – that recipe makes an 8×8 pan – so – that’s where things got a bit dicey….

The brownies turned out amazing – but since it was a smaller pan, I decided to half the topping, and when I made the peanut butter layer it just seemed so dry and clumpy, that I ended up adding a bit of milk and some vanilla to give it a more frosting like consistency. Delicious? Yes. The best idea? Not really…

Clearly mine did NOT turn out as pictures/depicted on Tasty – and honestly, that’s my own fault entirely – as the “peanut butter frosting” layer (which seemed like the best idea ever at the time) was never going to fully set/harden up, so then the chocolate on top (which DID harden up in the fridge) cracked a bunch when it was cut up.

The End Result – a not so pretty brownie. That being said, it tasted AMAZING – the rich fudge-y brownie, the the smooth, sweet peanut butter, and then the chocolate topping – what a dessert! Next time I will definitely follow the recipe as written, but for now if anyone needs me I will be off sloppily devouring these gems