Peanut Butter Layer Bars

School is back in session so I want to share some safety pointers I have observed over the years or learned from others. 

Safety Rules for kids (maybe for a few adults too):

• Do not cross in front of a bus unless the bus driver has made eye contact.
• If a car engine is running in a driveway, kids need to be on the porch.
• Hard candy is a chocking item.
• Pots handle need to be turned into the stove. Pot handles should NEVER hang out over the stove.
• Swim in pairs. 
• Do not go near the underwater pool filter.
• If possible, children need to walk in the sidewalk or the grass and not in the road.
• Children should be checked for ticks after they have played outside or with pets.
• Always wear a bike helmet.
• Learn how to properly walk with scissors or knives.
• Do not run with scissors or knives (unless you are in a horror movie and then learn how to throw knives well).

After all those safety rules, here is a great dessert to share. When I made this dessert, it was gone within a day. Yes, it was very good but anything with peanut butter is gone fast.

Peanut Butter Layer Bars
1 cup smooth peanut butter
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cup all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Bits toffee bits
1 bag peanut butter chips
1 bag mini semi sweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
   In a large bowl, cream the butter and 3/4 cups peanut butter until fluffy.
   Add the sugar and brown sugar. Mix until incorporated.
   Add the eggs and vanilla. Beat until smooth.
   Stir in the flour, baking soda, and salt. Mix until combined.
3. Remove 1/2 cup of the dough.
4. Press the rest of the cookie dough evenly into the baking pan.
5. Bake the dough for 15 minutes.
6. In a small bowl combine the 1/2 cup of the dough with the toffee bits, 1 cup peanut butter chips, and 1 cup of chocolate chips.  
7. Carefully, remove the pan from the oven and top the cookie dough with the toffee bit mixture.
8. Return the pan to the oven and cook for 20 minutes or until golden brown and cooked through.
9. Allow to cool for 1 hour.
10. In a microwave bowl, combine the remaining peanut butter chips, chocolate chips, and 1/4 cup peanut butter in the microwave for 1 minute.
11. Stir and continue to microwave in 30 second increments until the mixture is melted. 
12. Evenly pour the melted chocolate mixture over the cooled cookie bars.
13. Refrigerate for 30 minutes or until the chocolate topping mixture is firmed.

Recipe adapted from Pillsbury.

One year ago...................................I made Broccoli Cheddar Soup.

Did you already know.....................
-In 1869, Charles Pillsbury bought a share in a flour mill. 
-In 2001, General Mills acquired Pillsbury.
-Both companies headquarters is in Minnesota.

No Bake Chocolate Peanut Butter Candy Bars

In this household, anything containing peanut butter is popular. Since my niece is staying with us, peanut butter is even a bigger hit. Even though my husband tried, I think my niece ate the majority of this dessert. Now, I can't be certain since I did see him eating some for breakfast. If I had told on him, then my niece would have joined him and then I would have been in trouble with my sister. I think its funny how as adults we can break certain rules but only as long as we aren't caught by the children. These would be great for breakfast too but don't tell the children I said so. (I did learn my niece did sneak one for breakfast too.)

No Bake Chocolate Peanut Butter Candy Bars
24 Oreo cookies
4 cups miniature marshmallows
1/4 cup unsalted butter
1 can (14 oz.) sweetened condensed milk
1 bag (10 oz) peanut butter chips
1/4 cup creamy peanut butter
10 miniature Snickers bars, chopped roughly
1/2 cup miniature semi sweet chocolate chips

Directions:

1. Line the bottom and sides of a 13x9 baking pan with wax paper.
2. In a food processor, pulse the cookies until finely chopped.
3. In a large saucepan, cook the marshmallows and butter over low heat. Stir constantly until melted.
4. Stir in the crushed cookies into the melted marshmallow mixture.
5. Press the marshmallow cookie mixture into the baking dish.
6. In a microwave safe bowl, microwave the condensed milk with the peanut butter chips for 30 seconds. 
7. Stir and microwave for another 30 seconds.
8. Stir until smooth. If needed, microwave for another 15 second increments until the mixture is smooth. Don't overcook.
9. Stir in the peanut butter and Snickers. Mix well.
10. Spread the peanut butter mixture over the marshmallow cookie mixture.
11. In a microwave safe bowl, microwave the chocolate chips for 30 seconds. Stir well.
12. Spread the chocolate over the peanut butter layer.
13. Refrigerate for 1 hour or over night.
14. Once chilled, lift the wax paper with the dessert from the pan and cut into bars.*

Recipe adapted from Betty Crocker.
*Tip: The marshmallow cookie layer is hard to cut so use a sharp knife.

One year ago..............................I made

Did you already know................
-Betty Crocker was created as a way for Washburn Crosby Company (later known as General Mills) to respond in a friendly manner to customer's inquires. 
-The Surname Crocker was chosen since it was the surname of William G. Crocker, a recently retired director of the company.
-A voice and a portrait of her was created by the company.

Peanut Butter Cup PB Cookies

The other night I made sloppy joes for supper. For the sides, I had green beans and cut up fresh pineapple. All the children loved the pineapple except for my youngest niece. She didn't even want to try it. My sister tried but she refused. So, I told her if she tried it then I would make her some peanut butter cookies. My sister suggested I should add peanut butter cups into the cookies. With this type of enticement, my niece did try the pineapple. She says she doesn't like it but she tired it. However, she did like these cookies. All the children liked these cookies. 

PB Cup PB Cookies
2 sticks unsalted butter, softened
2 cups peanut butter
1 cup sugar
1 cup brown sugar, packed firmly
2 eggs
1 Tbsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup miniture peanut butter cups, chopped
1 cup mini chocolate chips (optional)
1 Tbsp heavy cream (optional)

Directions:

1. Preheat the oven to 375 degrees F.
2. Line a cookie sheet with parchment paper and set aside. 
3. In a large bowl, combine the butter with the peanut butter.
4. Add the sugar and brown sugar to the peanut butter mixture. Mix well.
5. Add the eggs and vanilla. Mix well.
6. Add the flour, baking soda, and salt. Mix until combined.
7. Fold in the peanut butter cups.
8. Scoop about 2 inch balls of dough and place onto the parchment paper. Space the dough about 3 inches apart. (I used an ice cream scooper.)
9. Lightly flatten each ball of dough.
10. Bake the cookies for about 13 minutes or until golden brown on the edges.
11. Remove from the oven and allow the cookies to cool on the cookie sheet for about 10 minutes before transferring them to a wire rack to cool.
12. Optional: melt the chocolate chips in a double broiler or microwave. Stir in the heavy cream then drizzle over the cooled cookies. 

Recipe by Jen of Sweet Morris.

One year ago........................I made Feta Topped Chicken.

Did you already know..........
-Pineapples originated from South America.
-The majority of pineapples are grown in Asia.
-Pineapple contain an enzyme bromelain which is used as a herbal remedy for arthritis.

Peanut Butter Frosting

Do you like those peanut butter cups that are shaped like Easter eggs? They are so addicting so I have not had one. I can't say the same for my husband. I think sometimes when you avoid something than you want it even more. Yes, I have been baking with a lot of peanut butter but I still haven't had any of those PB eggs. It doesn't help since my family have been requesting more peanut butter recipes lately. My youngest son even requested chocolate cupcakes with peanut butter frosting for his birthday party. My oldest daughter tried to talk him into the cookie dough frosting since it is her favorite but he wanted peanut butter. I decided to make them both happy and adapted the recipe. Oh, it came out really good. Now, if I had only cut up some of those PB eggs for a topping then they would have been decadent.

Peanut Butter Frosting  
16 Tbsp unsalted butter, softened  
1/2 cup brown sugar  
2 1/3 cups powdered sugar, sifted
2/3 cup all purpose flour  
1/4 tsp salt
1 cup peanut butter  
1/4 cup milk
1 tsp vanilla

1. In a large bowl, cream the butter and brown sugar until fluffy.
2. Slowly add the powdered sugar until smooth.
3. Add the flour and salt. Mix well.
4. Mix in the peanut butter until incorporated. 
5. Add a little milk and vanilla extract until well blended and the desired consistency.   

Recipe adapted from here. 

One year ago..................I made Sloppy Joes. 

Did you already know...
-The first person to patent peanut butter was Marcellus Gilmore Edson from Quebec in 1884.
-In 1904, C.H. Sumner introduced peanut butter to the U.S. in St. Louis.
-In the U.S. Krema is the oldest peanut butter company. 

Peanut butter Nutella Oatmeal

I am always surprised with the request my children make. My oldest daughter woke up and wanted oatmeal. Oatmeal? No one ever asks for oatmeal. Waffles, eggs, or pizza are the most popular request. My favorite is cereal. I'm still trying to make it for supper but no takers. Well, my two youngest children said they don't like oatmeal. My oldest likes instant only. I haven't purchased instant for years since no one ate it. I told my oldest that I only had the old fashion kind. She informed me that it was too much work. So, I decided to make her oatmeal. I saw this great recipe but I changed it up since I didn't have a lot of strawberries left. Strawberries somehow disappear in my house. After I made this oatmeal, my two youngest children loved it. My oldest daughter said that she just wanted plain. I can't please everyone but it is nice to know that I can serve oatmeal more often.

Peanut Butter Nutella Oatmeal
3 cups milk (I used skim)
1 cup water
1 Tbsp unsalted butter
2 cups old fashion oats
1/2 tsp salt
2 Tbsp brown sugar

Directions:
In a medium saucepan, combine the milk and water. Bring to a simmer an then reduce to medium-low. Stir often to make sure the milk doesn't scorch.
In a skillet, melt the butter over medium heat.
Add the oats to the skillet and toast for about 2 minutes.
Stir in the toasted oats into the heated milk. Allow to simmer gently until the mixture is thick. It will take about 20 minutes. 
Stir in the salt and brown sugar. Allow the oatmeal to continue to simmer until most of the liquid is absorbed and the oatmeal is creamy.
Stir in the peanut butter and Nutella.
Remove from heat and allow to cool for 10 minutes before serving.

Recipe adapted from Annie's Eats.

One year ago..............................I made the very cool Agent P sandwich.

Did you already know................
-Quaker Old Fashion Oats are whole oats which have been rolled to flatten them into flakes.
-Quick Quaker Oats are Old Fashion Oats which have been cut into smaller pieces.
-Steel Oats are whole oats which have been cut into thirds.

Heath Bits Peanut Butter Cookies

I am normally not a klutz. However, yesterday was a big exception. Yesterday, I had to drive up north to meet with this lady. I felt a little tired but it was no big deal. Well, the lady invited me into her office to talk. I put my stuff down on the floor except for my jacket. The lady said something to me as I took a step backwards accidentally onto my jacket. I lost my balance and caught myself as I stepped back with my other foot meanwhile knocking her chair over. I then turned which made my jacket whip out and hit the lady's plant. The plant went flying to the floor. Impressively, I didn't harm the chair or the plant. I will truly say a comedian could not have done my timing any better. I did apologize and I was wide awake for the rest of the day. There is nothing better to wake a person up then make wreckage in an office. If you are feeling a little tired today, I recommend some caffeine or maybe one of these cookies. It is safer.

Heath Bits Peanut Butter Cookies
8 oz. butter, softened
3/4 cups creamy peanut butter
1 1/4 cups packed brown sugar
3 Tbsp milk
1 Tbsp vanilla extract
1 egg
1 1/2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup Heath Milk Chocolate Toffee Bits plus some for topping
1 cup peanut butter chips

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, cream the butter, peanut butter, and brown sugar until fluffy.
4. Add the milk and vanilla. Mix well.
5. Add the egg and beat until just blended. 
6. In another bowl, combine the flour, baking soda, and salt.
7. Gradually, add the flour mixture to the peanut butter mixture.
8. Fold in the toffee bits and the peanut butter cups.
9. Drop the dough by a heaping teaspoon onto the baking sheet.
10. Bake the cookies for 10 minutes or until the edges are golden brown. 
11. Allow the cookie to cool for 2 minutes before transferring to a wire rack to cool completely.

Recipe adapted from the back of the Heath English Toffee Bits package.
One year ago.....................I made Silken Chocolate Walnut Tart.

Did you already know.......
-Klutz can also be spelled clutz.
-Klutz means clumsy.
-According to the Merriam-Webster dictionary the word originates from the Yiddish word klots (wooden beam), the German word kloz (lumpy mass).

Chocolate Chip Peanut Butter Cookies

Are you ready for Santa tonight? Did you already bake some cookies for him? These cookies may tempt him to leave extra gifts tonight. You never know but they may. I think they tempted my husband to buy me some extra gifts or it could have he has felt bad that I was hit hard with the flu. These cookies are the perfect mix of a peanut chocolate chip cookie.

Are these enough cookies for Santa?

Chocolate Chip Peanut Butter Cookies
 1/2 cup butter, softened
1/2 cup shortening
1 cup smooth peanut butter
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 1/2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
1 (11 1/2 oz) bag chocolate chips

Directions:

1. In a large bowl, beat the butter, shortening, and peanut butter until creamy.
2. Add the sugar and beat well.
3. Add the eggs and beat for 1 minute.
4. In another bowl, combine the flour, baking soda, baking powder, and salt.
5. Slowly, add the flour mixture to the butter mixture. Beat well.
6. Fold in the chocolate chips until combined.
7. Scoop about 2 Tbsp of batter and shape into balls.
8. Place the dough onto a parchment lined cookie sheets and flatten slightly.
9. Bake the cookies for about 12 to 15 minutes or until lightly browned.
10. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Recipe adapted from My Recipes.com. 
One year ago...........................I made Snowman Sugar Cookies. 

 Did you already know.............
-In 1955, children could call to find out where Santa was in the world.
-NORAD continues the tradition and children can track Santa online.

Merry Christmas to All!

PB Candy Bar Brownies

I saw recently a sign that said.........Naughty or Nice Naughty or Nice Decisions, Decisions. Well, I felt very naughty making these cookies but very nice since my husband requested them. Why naughty? Because normally I am happy with sampling my baking and then sharing but I didn't want to share these brownies. They are so good. The brownies crust is made from cookies and it contains candy bars. Now, you know why I didn't want to be nice and share.

Peanut Butter Candy Bar Brownies
1 (16 oz) package of Nutter Butter Cookies, crushed
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter
1 Tbsp vanilla extract
10 Peanut Butter Cups, coarsely chopped
2 Butterfingers, coarsely chopped
1 cup semisweet mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. 
   
3. In a medium bowl, combine the crushed cookies and butter.
4. Press the cookie mixture into a bottom of a greased parchment lined 13x9 pan.
5. Bake the cookie mixture for about 6 minutes.
6. In a medium bowl, combine the condensed milk, peanut butter, and vanilla until smooth. Set aside.
7. Remove the cookie mixture from the oven. Sprinkle the peanut butter cups, the Butterfingers, and chocolate chips over the warm crust. 
8. Pore the condensed milk mixture over the cookie and chocolate mixture. 
9. Bake the brownies for about 27 minutes or until lightly browned.
10. Remove the brownies from the oven and allow to cool completely before slicing.

Recipe adapted from My recipes website.

One year ago................................I made Flour Tortillas.

Did you already know..................
-The Be A Good Cookie Spatula is made from the OXO company. 
-The OXO company donates half of all proceeds from the sale of the spatula to pediatric cancer research.
-The spatula is the most popular item on the OXO website.

Halloween PB Cookies

With this cookie, I was trying to make it look like the back of a stegosaurus. I think I failed. When I asked the kids what it looked like, I was told a flower by my son. Yes, my son did said a flower. My youngest daughter said it looked like a scary mouth and teeth. My oldest daughter said witch's warts. At least the girls was thinking spooky. My husband was the only one who said stegosaurus. What do you think? Stegosaurus?

My husband declared these are one of his favorite cookies. Yes, they are that good. I made several with the jelly in the middle like the original recipe called but I didn't like how the jelly turned out. My husband still liked them especially since he isn't a peanut person even if he loves peanut butter. My youngest daughter brought one in for her lunch and her friend saw it. She traded a piece of gum for a piece. After trying it, she traded my daughter another piece of gum for more. In the end, my daughter gave her cookie to her friend who loved it. Don't feel bad for my daughter since she had another one for snack after school. 

PB Cookies with Honey-Roasted Peanuts aka Spike Cookies
1 1/2 cups unsalted butter, softened
1 1/2 cups smooth peanut butter
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
3 large eggs
1 Tbsp vanilla extract
3 cups all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
3/4 cup honey roasted peanuts

Directions:

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper and set aside.
3. In a large bowl, cream the butter and peanut butter until fluffy.
4. Add the sugar and brown sugar. Mix until incorporated.
5. Add the eggs and vanilla. Beat until smooth.
6. Stir in the flour, baking soda, and salt. Mix until well combined.
7. Using a 1 3/4 inch scoop, drop the dough onto the prepared baking sheet. Space the cookies at least 2 inches apart. 
8. Bake the cookies for 10 to 12 minutes or until golden brown around the edges.
9. Remove from the oven and carefully place the peanuts vertically into the cookies about half way through.
10. Allow the cookies to cool for 10 minutes before transferring them to a wire rack to cool completely.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago.............................I made Onion Dip. 

Did you already know....
-Stegosaurus dinosaurs name means roofed lizard.
-It is thought the stegosaurus brain was the size of a walnut.
-The cluster of spikes at the end of a stegosaurus is called a thagomizer.
-The thagomizer was first named by Gary Larson in his Far Side Cartoon.

Chocolate PB Cupcakes

I figured I hadn't posted a peanut butter recipe for awhile. Besides blueberry muffins, I think I bake with peanut butter the most. Any time there is a sale, I stock up on peanut butter. It still doesn't last long.

These peanut butter cupcakes were a hit at my house. My daughter asked for this recipe for her birthday. I even tried making a couple with a mini Reese's cooked in the middle but I didn't think it made a difference. These are rich and sweet. I will not be surprised if my husband requests these cupcakes for his birthday.

Chocolate Peanut Butter Cupcakes2 1/4 cups all purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 tsp baking soda
1/2 tsp salt
1 Tbsp vanilla extract
2/3 cup vegetable oil
2 tsp white vinegar
2 cups cold water

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners and set aside.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the vanilla, oil, vinegar, and water.
5. Slowly, whisk the vanilla mixture into the dry flour mixture. Do not overmix. The mixture will be very wet.
6. Fill the cupcaker liners 2/3 full.
7. Place the muffin tin in the oven for 20-24 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the muffins from the oven and allow to cool for 10 minutes.
9. Remove the cupcakes and place on a wire rack to allow to completely cool before frosting.

Recipe adapted from Joy the Baker with the Peanut Butter Frosting recipe.

 Did you already know...
-In 1928, Harry Burnett Reese began to make peanut butter cups in Hersey, Pennsylvania.
-H. B. Reese and his wife Blanche had 16 children.
-The Reese's peanut butter cups were first sold to department stores in bulk for resale. 
-Later, Reese's peanut butter cups were later sold individually in 1 cent to 5 cent sizes. 

PB Brownies

When I am really tired, I have a bad habit of calling people by the wrong name. Normally, it is no big deal. I have on occasion called all of my children by their sibling's name. The children just answer me. They do not even correct me. I have even introduced myself by the wrong name once. I don't even realize I did it. The problem comes when I call my husband by the wrong name. Well, the other night I happen to call my husband by my brother in laws name. Without correcting me, he just answered, "Sweetie, you can call me by any name you want as long as you continue to cook this good!"

One of the recipes my husband was referring to are these brownies. They are dense and chocolatey with the added bonus of peanut butter. These brownies have been requested again. They were gone fast. My oldest daughter ate one and she was in heaven even if I recently called her by my sister's name.

Peanut Butter Marbled Brownies
Peanut Butter Layer:
6 oz. cream cheese, softened
3/4 cup peanut butter
1/4 cup sugar
1 egg
2 Tbsp milk
Chocolate Layer:
1 cup butter, melted
2 cups sugar
2 tsp vanilla extract
3 eggs
3/4 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup semisweet chocolate chips
1 Tbsp milk

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a 9x13 inch baking pan.
3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup sugar, 1 egg, and 2 Tbsp milk until smooth. Set aside.
4. In a large bowl, combine the melted butter, 2 cups sugar, and vanilla. 
5. To the melted butter mixture, add the eggs one at a time. Beat well after each egg. 
6. In another medium bowl, combine the flour, cocoa, baking powder, and salt. 
7. Combine the flour mixture to the melted butter mixture.
8. Remove 1/2 cup of the chocolate batter.
9. Stir 1 Tbsp milk to the 1/2 cup of the chocolate batter. Set aside.
10. To the remaining chocolate batter, fold in the chocolate chips.
11. Spread the chocolate chip batter into the greased baking pan.
12. Spread the peanut butter filling over the top.
13. Drop the reserved chocolate batter by spoonful over the peanut butter filling.
14. Using a knife, gently swirl the topping layer for a marbled effect.
15. Bake the brownies for 35 to 40 minutes or until a toothpick inserted comes out almost clean.
16. Allow the brownies to cool completely before slicing into bars.

Recipe adapted from Lick the Bowl Good.

1 year ago post...Snow White Vanilla Birthday Cake

Did you already know...
-About 540 peanuts were used to make a 12 oz. jar of peanut butter.
-60% of consumers prefer creamy peanut butter or chunky.
-In the U.S., peanut butter is the leading use for peanuts.

Peanut Butter & Yogurt Dip

Has school started where you live? My children still have 10 more days to enjoy their summer before heading back. What can we do in 10 days? I think most of it will just getting ready to go back. Its hard work. I have to establish a bed time routine again so hopefully we won't be running after the bus. I have to make sure to get clothes that will last the kids for at least a couple of months. We did take advantage of the JCPenney's free haircut for kids in August. I had to get my haircut too since I was there. The school supply list has been started. I shop the flyers for the best sales since I try to stock up on a few extra supplies when they are cheap.

As a kid, my favorite part was wearing my new school clothes. I wasn't allowed to wear them until school starts. After the first day of school, I was ready for summer. My children love school especially visiting with their friends so they are counting down. Now, if they would only stop fighting with me about reading daily! One of things I have started to do is try new quick snack and lunch foods. I saw this recipe in the weekend coupon section. I thought my son will like this since it is his two favorite things together. He loved it especially with the grapes. I will be including this dip with fruit in his lunch box this year. Yum!

Peanut Butter & Yogurt Dip
1/2 cup creamy peanut butter
1 (6 oz) container of vanilla yogurt
3 cups assorted sliced fruit 

Directions:

1. In a medium bowl, combine the peanut butter and the yogurt.
2. Serve with the fruit

Recipe adapted from Skippy peanut butter.

Did you already know...
-In 1902, James C Penney opened dry food store in Wyoming. 
-Mr. Penney first named his store Golden Rule Store before phasing it to JCPenney.
-JCPenney and Macy currently have a lawsuit about selling Martha Stewart products in its stores.

Peanut Butter Florentines

Have you ever had florentine cookies? They are lacy and crisp. They are good. They are fickle when it comes to humidity. Why? The once crisp cookies becomes soft. It does affect the taste. They are still good soft or crisp. If your cookie becomes soft, they can be added to your yogurt parfait.

Or you can make an ice cream sandwich.

Or top a cupcake.

This weeks pick for The Project Pastry Queen was picked by Missy of Creative Missy. Please check out what the other members made this week. The original recipe called Ruby-Flecked Florentines since they are flecked with cranberries and raisins. I was in the mood for a plain, lacy cookie. They did come out good. Humidity made some of them droop but it was alright.

Peanut Butter Florentines
2 cups sliced blanched almonds
1/2 cup unsalted butter
1 cup sugar
1/2 cup agave syrup
3/4 cup all purpose flour
1/4 cup peanut butter

Directions:

1. Preheat oven to 350 degrees F. 
2. Line a baking sheet with parchment paper.
3. Process only 1/2 cup of almonds in a blender or food processor until fine.
4. In a medium saucepan, melt the butter over low heat.
5. One at a time, add the sugar, agave syrup, flour, and peanut butter. Stir after each addition.
6. Stir in the grounded almonds with the sliced almonds.
7. Roll 1 Tbsp of the dough into balls. The dough will be sticky.
8. Space the balls of dough about 3 inches apart on the baking sheets.
9. Bake the cookies for about 10 minutes or until golden brown.
10. Allow the cookies to cool on the baking sheet for 10 minutes before gently transferring them to a wire rack.

Recipe adapted from The Pastry Queen cookbook.

Where is my ice cream cookie? What my brother ate it?

Did you already know...
-Florentine cookies did not originate in Florence Italy.
-Dried fruit and zest are traditional additions to this cookie.
-The well wrapped cookies can be frozen up to a month.

PB & J Bars

Peanut butter and  jelly bar time! A great treat to make for the last days of school. My son was a little disappointed since he couldn't bring any of this dessert to school for snack. He has a friend who is allergic to peanuts so my son understood why he can only eat this treat at home. (My son always brushes his teeth right before leaving for the bus just in case there were traces of peanuts in his breakfast.) My son tried to eat these bars for breakfast one morning but I vetoed that attempt. We have a rule no sweets before 10 am unless it is a special occasion. School days do not make it a special occasion. I will never know if you eat these before 10 am. I know my sister doesn't have that rule at her house but she thinks chocolate is a food group.

These bars are just as gooey as a peanut butter and jelly sandwich. My kids really liked this dessert but not as much as my husband. My husband highly recommends this recipe. These bars have already been requested for me to make them again. Next time, I think I will try grape jam instead.

PB & J Bars
1 stick of unsalted butter, room temperature
1 1/2 cups all purpose flour
3/4 cups sugar
1 egg
1 1/4 cups smooth peanut butter
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla
3/4 cup strawberry jam

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 pan with cooking spray.
3. In a large bowl, beat the butter and sugar until fluffy about 2 minutes.
4. Add the eggs and peanut butter. Mix until combined.
5. In a medium bowl, whisk together the flour, salt, and baking powder. 
6. Add the flour mixture to the butter mixture. Beat until combined and then add the vanilla.
7. Transfer two-thirds of the mixture to the 9 x 13 pan. Spread evenly across the bottom of the pan.
8. Top the bottom layer of peanut-butter mixture with 3/4 cup of jam.
9. Crumble the remaining peanut-butter mixture over the jam. 
10. Spoon the remaining 1/4 cup of jam over the top of the bars.
11. Bake the bars for 30 minutes and rotate the pan.
12. Cook the bars for about 15 to 30 minutes. If the bars are becoming too dark then loosely cover the bars with foil.
13. Allow the bars to cool and then run a knife around the edge before refrigerating for 1 hour. 

Recipe adapted from Martha Stewart's Cookies.

Did you already know... 
-In the U.S., over 3 million people have reported having an allergy to peanuts and other nuts.
-About 20 percentage of people with a peanut allergy may outgrow it.
-A peanut allergy can be fatal.
-Many schools have implemented a peanut free lunch table or classroom.

Peanut Buttercup Cupcakes

My family loves peanut butter. So, I had to make this recipe. I really don't think I even had a choice. They are the best. I think if I made these everyday my family would not complain. Can you imagine the conversation: "What are we having for supper?" "PB cupcakes." Since I believe we can't just live off of PB and Penuche, I guess I'll make something else for supper tonight. I have already been asked to make these again. How can I say no?

When my Dad was growing up, he had a gigantic sweet tooth. As an adult, he hardly eats sweets. He would recommend this dessert. I took a photo of him with his cupcake but I am not allowed to post it. I made a peanut butter frosting and drizzled the peanut-penuche icing on top. Please make sure to checkout the other posting for this week at Project Pastry Queen.

Peanut Buttercup Cupcakes
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cup firmly packed dark brown sugar
6 Tbsp unsalted butter, room temperature
1/3 cup peanut butter 
1 cup milk
2 tsp vanilla extract
2 eggs
3.5 oz bar bittersweet chocolate, chopped fine or in chip form

Directions:

1. Preheat oven to 350 degrees F. 
2. Line cupcake liners into a muffin tin.
3. In a mixing bowl, combine the flour, baking powder, salt, and sugar on medium speed for about 30 seconds.
4. Add the butter, peanut butter, milk, and vanilla. Mix for 1 minute on medium-low speed.
5. Add the eggs and beat for 90 seconds on medium-high speed.
6. Fill the cupcake liners only 1/8 full with the cake batter.
7. Add a few pieces chocolate pieces in the middle of each cake batter.
8. Cover the chocolate and the batter reaches only half full in the cupcake liners. (If you add too much, the batter will overflow over the liners.) 
9. Bake for 30 to 35 minutes or until the cupcakes are light brown and a toothpick stuck in the middle comes out with no crumbs on it.
10. Allow the cupcakes to cool for 10 minutes before removing from pan.
11. After removing from pan, allow the cupcakes to cool at least another 5 minutes before frosting.

Peanut-Penuche Icing
1/4 cup unsalted butter
1/4 cup peanut butter
1/4 cup milk
1 cup dark brown sugar, firmly packed
1/8 tsp salt
1 tsp vanilla extract
1/2 cup powdered sugar

Directions:

1. In a medium saucepan, combine the butter, peanut butter, milk, brown sugar, and salt over medium heat.
2. Bring the mixture to a low boil and cook for 90 seconds without stirring. Take the saucepan off the burner and allow to cool for only 30 minutes. 
3. Add the vanilla and powdered sugar.
4. Beat the mixture on medium speed until creamy about 1 minute.
5. Frost the cupcakes with the Peanut Butter-Penuche Frosting.
6. Drizzle the remaining Peanut-Penuche Icing over the cupcakes.

Recipe adapted from Pastry Queen Cookbook.

Peanut Butter-Penuche Frosting
1 tsp vanilla
8 oz butter, room temperature
3 cups powder sugar
1/4 cup peanut-penuche icing
1/4 cup peanut butter
1/4 cup milk

Directions: 

1. In a large bowl, add the vanilla, butter, sugar, peanut-penuche icing, peanut butter, and milk.
2. Mix the ingredients on medium speed. 
3. If the frosting isn't the right consistency, add a little more milk or sugar until the desired consistency is reached.
4. Frost immediately.

Recipe created by Jen of Sweet Morris.

Did you already know...........
-Penuche is a fudge like candy.
-July 22 is National Penuche Day.
-Penuche has been around since the late 1800s.
-Reese's Pieces have a peanut penuche filling.

Chocolate and Peanut Butter Ribbon Dessert

My husband loves peanut butter. He also loves watching this show in which storage units are auctioned off. My oldest daughter loves the show too. As for me, I would rather blog. My son does not mind watching the show but he really hates the sound of the auctioneer's voice. He has to leave the room. I guess my son will not be pursuing the dream of being an auctioneer one day. 

 Since my husband loves peanut butter, I knew this dessert would be ideal for him. I guessed right. When my oldest daughter tried it, she said, "Whoa! This is great!" I would recommend this easy dessert.

Chocolate & Peanut Butter Ribbon Dessert
12 Nutter Butter cookies, crushed finely
2 Tbsp butter, melted
1 (8 oz.) package of reduced fat cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup sugar
2 tsp vanilla
1 (12 oz.) container Cool Whip whipped topping, thawed
2 oz. semi sweet chocolate, melted

Directions:

1. Mix the crushed Nutter Butter cookies with the melted butter.
2. Press the mixture into the bottom of a parchment lined 9x5 loaf pan.
3. In a bowl, mix the cream cheese, peanut butter, sugar, and vanilla until well incorporated.
4. Whisk in 3 cups of the Cool Whip into the cream cheese mixture. 
5. Remove 1/2 cup of the cream cheese mixture and place in a small bowl.
6. Add the melted chocolate in the small bowl and mix well. Set aside.
7. Spoon half of the cream cheese mixture over the pressed Nutter Butter cookies in the loaf pan. Spread evenly.
8. Add the chocolate cream cheese mixture into the loaf pan. Spread evenly over the cream cheese mixture.
9. Add the remaining cream cheese mixture on top of the chocolate cream cheese mixture.
10. Place the loaf pan in the freezer for at least 4 hours or overnight.
11. When ready to serve, invert the dessert onto a plate. Remove the parchment paper and reinvert the dessert onto a serving platter. 
12. Add the remaining Cool Whip on top of the dessert with additional crushed cookies, if desired.

Recipe adapted from Kraft Foods Food and Family Cookbook.

Did you already know....
-In the State of Maine, an auctioneer must pass an examine to receive an auctioneer license.
-The auctioneer license must be renewed yearly.
-The auctioneer must have a surety bond for $10,000.

deliquify

Since my husband loves ice cream, I showed him how easy it was to make his own. I asked him what type he would like and it was peanut butter. It turned out great. My youngest daughter did not finish her bowl and left it on the kitchen counter. The ice cream did not liquify as expected ice cream to do. My oldest daughter said it was not ice cream. I told her it was so she challenged me and told me to look up the definition of ice cream. In which, I did and told her this recipe does meet the definition of ice cream just because it didn't deliquify. She informed me that deliquify was not a word. Don't you just love teenagers? 

 I am no English major and deliquify is not in the dictionary. I checked several. I told her that it should be and my definition would be when a solid does not turn into a liquid as expected. She said it would mean a liquid was removed. I am really glad I see my tax dollars are paying for her to receive a decent education. So, I guess the correct nonexistent word I should have used was aliquify. The prefix a-means completely so aliquify should mean to make it completely liquid, right? Note: I am not asking my soon to be college student these questions any more.

My daughter and I did continue our discussion of deliquify. I told her that if a popular artist sang a song with deliquify in it then it would be in the dictionary. For an example, "You deliquify my heart, baby!" Right? She agreed with that statement. We did both come to the agreement that it would be a cool name for a band. "See Deliquify in concert, tonight!"

Peanut Butter Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup sugar
pinch of salt
1 tsp vanilla extract
3/4 cups peanut butter
1 cup of peanut butter cups

Directions:

1. In a medium saucepan, combine 1 cup of heavy cream, the sugar, and salt. 
2. Stir the mixture over medium heat until all the sugar has dissolved.
3. Remove the pan from the heat and add the remaining heavy cream, milk, and vanilla. Stir well.
4. Add the peanut butter.
5. Stir the mixture over medium low heat until all of the peanut butter has melted.
6. Allow the mixture to cool for about 10 minutes before chilling the mixture in the refrigerator for at least an hour.
7. When the mixture has thoroughly chilled, add the mixture to the ice cream maker and mix according to the ice cream machine manufacturer's instructions.
8. When recommended, add the peanut butter cups to the ice cream machine. 

Recipe adapted from The Perfect Scoop cookbook. 

Did you already know....
-When a solid becomes a liquid, it has melted or dissolved. 
-The melting point to change a solid into a liquid varies depending on the solid.
-The melting point of water is 32 degrees F.
-The melting point of peanut butter is a lot higher than water. (The only answer I found was around 150 degrees F but it seemed too high.)