Last year, I was preparing to move from Maine to North Carolina. What a hectic time! I was nervous about changing locations. I was sad to leave my friends and family. I was thankful my husband was ready to move. Also, my kids didn't complain much. They did like the warmer weather. We had to pack up a whole household in a crazy amount of time. Even with the move, we have seen our family often. We keep in touch with our friends back home. We still like the weather here.
To celebrate my daughters birthday, I made her some peanut butter cupcakes. They are moist and my husband loved them. My daughter requested chocolate frosting for the peanut butter cupcakes.
Peanut Butter Cupcakes
8 oz. unsalted butter, softened
1/2 cup sugar
1/4 cup brown sugar
1/4 cup honey
2 large eggs
2 tsp baking soda
1/2 tsp salt
1/2 cup peanut powder
1 cup all purpose flour
3/4 cup milk
Directions:
- Preheat oven to 350 degrees F.
- Line a muffin tin with cupcake liners. Set aside.
- In a large bowl, cream the butter, sugar, and brown sugar.
- Add the honey. Mix until well incorporated.
- Add the 2 eggs and mix until incorporated.
- Add the baking soda, salt, peanut powder, and flour. Mix until just incorporated.
- Add the milk and mix until incorporated.
- Evenly distribute the batter between the dozen muffin tins.
- Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Transfer the cupcakes to a wire rack to cool completely before frosting.
Recipe by Jen of Sweet Morris.
One year ago................................I made Almond Chocolate Tart.
Two years ago.............................I made Green Smoothies.
Three years ago...........................I made Peanut Butter Brownies.
Did you already know....................
-The average person moves eleven times in their life.
-Less than fifty percent of moves occur during the summer.
-A typical household move weighs about 6,000 lbs.
Contest closed.
These cookies were suppose to be pinwheels. These cookies were suppose to have a nice swirl throughout. Well, these cookies aren't those pinwheel cookies. These cookies decided they wanted to be different. They didn't want to roll. They wanted to spread. Since these cookies taste great, we allowed them to do what they wanted. My husband told me these are his favorite cookies. Yes, favorite cookie. My daughter loved them!
Peanut Butter Swirl Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup peanut butter chips
Directions:
- In a large bowl, cream the butter, peanut butter, and sugar until fluffy.
- Add the egg, milk, and vanilla. Combine until incorporated.
- In a small bowl, combine the flour, baking soda, and salt.
- Slowly, add the flour mixture to the butter mixture. Combine until incorporated.
- Cover the dough and refrigerate for an hour.
- Roll out the dough onto a lightly floured surface.
- In the microwave, melt the peanut butter chips. Stir until smooth.
- Allow the melted chips to cool slightly.
- Spread the melted chips over the rolled out dough.
- Tightly roll the dough from one end into the other end.
- Wrap the dough in plastic wrap and refrigerate an hour.
- Unwrap and cut the dough into 1/4 inch slices or form the dough into golf ball size balls. Flatten the balls slightly and make a criss cross mark on top with a fork.
- Preheat oven to 350 degrees F.
- Bake the cookies for 10 minutes or until golden brown.
- Remove from oven and allow to cool onto a wire rack.
Recipe adapted from Taste of Home Five Star Desserts magazine.
Two years ago........................I made Cherry Muffins.
Three years ago......................I made Blueberry Pie Bars.
Did you already know...............
-In England and Australia, cookies are called biscuits.
-In Spanish, cookies are called galleta.
-In Italian, cookies are called biscotto.
Yes, I made pancakes again. I made these pancakes with my husband specifically in mind. They are peanut butter pancakes. I had found some peanut powder at the store which I thought would add a nice flavor to the pancakes. Also, some of them had peanut butter chips but the chips tended to make the pan really messy. So, I had to whip it down after each batch. I really thought the kids would be excited about these pancakes but they were hesitant about trying them. Once they tried them, they loved them. To top them, I even microwaved some peanut butter which my husband mixed with maple syrup. He loved them. The kids loved them. These pancakes are definitely for a peanut butter lover.
Peanut Butter Pancakes
2 eggs
3 1/2 cups buttermilk
1 tsp baking soda
3 1/4 cups all purpose flour
1/4 cup peanut powder
2 tsp baking powder
1 tsp salt
2 tsp sugar
1/4 cup unsalted butter, melted
1 cup peanut butter chips
Directions:
- Whisk together the eggs and buttermilk in a large bowl.
- Whisk in the baking soda until combined.
- Add the flour, peanut powder, baking powder, salt, and sugar. Whisk until incorporated.
- Stir in the melted butter and mix well.
- Heat a frying pan over medium heat.
- Add a little oil to the pan and wait about 30 seconds.
- Pour 1/2 cup of the batter into the frying pan.
- Top the pancakes in the pan with some of each peanut butter chips if desired.
- When bubbles form on top of the pancake, flip the pancake over.
- Cook the pancake until the bottom is golden brown.
Recipe adapted from The Pastry Queen cookbook.
One year ago.........................................I made Paint Splatter Cupcakes.
Two years ago.......................................I made Flag Cookies.
Three years ago.....................................I made Broccoli and Cheese Chicken Bake.
Did you already know..........................
-Peanut powder is just roasted peanuts.
-Peanut powder has 85% less fat than the commercial peanut butter.
-Peanut powder can be added to smoothies and baking ideas.
Since my husband loves peanut butter, I wanted to make him a peanut butter pie. I figured it really should be topped with miniature peanut butter cups. I will admit this dessert is pretty good. It has a slight tang from the cream cheese. It is creamy from the cool whip. My husband loved it. It is very simple. I highly recommend it especially if you are serving it to someone who loves peanut butter like my husband.
Creamy Peanut Butter Pie
1 (8 oz.) container of cream cheese spread, softened
1 cup peanut butter
1/2 cup sugar
2 cups creamy Cool Whip topping, thawed
1 (6 oz.) Oreo Pie Crust
1 cup miniature peanut butter cups, quartered
1 cup miniature chocolate chips
Directions:
- In a large bowl, whip the cream cheese, peanut butter and sugar together until incorporated.
- Fold in the Cool Whip topping. Mix until incorporated.
- Spread the mixture into the pie crust.
- Top with the peanut butter cups and chocolate chips.
- Refrigerate for 1 hour before serving.
Recipe inspired by Kraft.
One year ago..................................I made Lime Pie.
Two years ago................................I made Cheese Crackers.
Three years ago..............................I made Icebox Dessert.
Did you already know...............................
-It takes over 500 peanuts to make 12 oz. of peanut butter.
-In the U.S., peanut butter must consist of 90% peanuts.
-The fear of having peanut butter stuck to the roof of your mouth is called archibutyrophobia.
I figured I would try making some homemade peanut butter cups for my honey. Since Valentine's Day is approaching, I figured I would make them in a heart shape. What a perfect Valentine to make instead of buying his traditional box of peanut butter cups. My daughter ate most of this dessert. She loved them. I told her she could easily make them since they are made by the microwave. My husband said they tasted just like the ones I buy him which is a nice compliment when you are trying to duplicate a recipe. If you are looking for something more handmade then bought for Valentine's Day, this is a nice gift.
Heart Peanut Butter Cups
1 (12 oz.) bag of milk chocolate chips
1 cup reduced fat peanut butter
1/2 cup powdered sugar plus more for the pan
1/8 tsp sea salt
Directions:
- Spray a heart shape cookie pan with nonstick baking spray.
- Dust the pan with powder sugar.
- In a microwave safe bowl, add the chocolate chips.
- Microwave the chocolate for two minutes.
- Gently stir and allow the chocolate to sit for one minute.
- Coat the bottom and sides of the cookie pan with the chocolate.
- Refrigerate for 1 hour.
- In a microwave safe bowl, combine the peanut butter with the powdered sugar and salt.
- Microwave the peanut butter mixture for 1 minute.
- Spoon a little of the peanut butter mixture into the chilled chocolate cups.
- Refrigerate for 1 hour.
- Remicrowave the remaining harden chocolate for 30 to 60 seconds.
- Spoon the chocolate over the top of the peanut butter to cover.
- Chill the chocolate until hardened.
- If the chocolate isn't easily removed from the pan then carefully emerge the bottom of the pan into hot water. Make sure the chocolate doesn't touch the chocolate.
Recipe adapted from Todd Wilbur's Top Secret Recipes.
One year ago.........................I made Borscht Soup.
Two years ago.......................I made Chinese Chicken Noodles.
Three years ago....................I made Cream Cheese Lemon Cookies.
Did you already know..........................
-In 1928, H. B. Reese (former shipping employee of Hersey's Chocolate) created the Reese's Peanut Butter Cup.
-In 1930, the Reese's Peanut Butter cups sold for $.01.
-In 1963, the Reese's company was sold to Hersey Chocolate Company.
My daughter had been asking for the peanut butter blossom cookies for weeks. She loved these cookies. I mean she loved them. The cookies had everything she loves peanut butter cups with peanut butter cookies. I thought I was making those rounded cookies with the kiss on top. The
recipe I should have used was located on the back of the Hersey kiss
package. Since these cookies were more flat, I figured I would top these
with the heart shape peanut butter cups.
Peanut Butter Blossom Cookies
1/2 cup sugar plus more for rolling
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter softened
1 egg
1 1/2 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract
18 miniature heart peanut butter cups
-
Directions:
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper. Set aside.
- In large bowl, cream the sugar, brown sugar, peanut butter, butter, and egg until well blended.
- Slowly add the flour, baking soda, baking powder, and vanilla. Mix until just incorporated.
- Shape the dough into 2 inch balls.
- Roll the dough into additional sugar to coat.
- Bake for 10 to 12 minute or until edges are light golden brown.
- Allow the cookies to rest for 1 minute.
- Press 1 miniature peanut butter heart into the center of each cookie.
- Remove the cookies onto a cooling rack.
- Allow to cool before serving.
- Recipe adapted from Betty Crocker.com.
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- One year ago.....................................I made Beef Stroganoff.
- Two years ago...................................I made Health Bits Peanut Butter Cookies.
- Three years ago.................................I made Teriyaki Beef.
Did you already know.........................
-Milk chocolate is the most popular chocolate.
-The average American eats over 10 lbs. chocolate a year.
-The average British eats over 19 lbs. chocolate a year.
For some reason, I associate fudge with Christmas. I really do not eat it any other time of the year. I will admit I normally buy it then make it. This recipe I figured I would try. Well, I think I really needed to let the chocolate fudge set a little longer before adding the top peanut butter layer. It didn't matter since it still tasted good. Next time, I'm going to try placing the peanut butter layer on the bottom to see if it made a difference. I would recommend this recipe for an at the house recipe and not a recipe to serve for company since it has a great taste but the chocolate layer doesn't set as hard as the peanut butter.
Peanut Butter and Chocolate Fudge
Chocolate layer:
8 oz. Baker's Semi-Sweet Chocolate Baking Chocolate Squares
10 oz. sweetened condensed milk
2 tsp vanilla
Directions:
- Line an 8 inch square pan with parchment/wax paper.
- In a microwave safe bowl, microwave the chocolate and condensed milk for 2 minutes.
- Stir and continue to microwave for another 30 minute increments until the chocolate has melted.
- Add the vanilla and mix.
- Spread the mixture into the square pan (or on top of the peanut butter layer if you decided to make the peanut butter layer first).
- Allow to harden overnight before making the peanut butter layer.
Peanut butter layer:
10 oz. peanut butter chips
10 oz. sweetened condensed milk
1 Tbsp peanut butter
Directions:
- In a microwave safe bowl, microwave the peanut butter chips, condensed milk, and peanut butter for one minute.
- Stir well and add on top of the cooled chocolate layer (or on the bottom of the prepared pan if the peanut butter layer will be first).
- Refrigerate for 2 hours or until firm before cutting into desired size.
Recipe adapted from My Recipes.com and here.
One year ago...........................Candy Cane Marshmallows.
Three years ago......................Boozy Bourbon Chocolate Cupcakes.
Did you already know............
-Fudge was created in America but unknown.
-Fudge and caramel differs because of temperature.
-It is believed fudge was created when a batch of caramels were messed up.
I normally do not try to succumb to commercials but I saw the Toll House Delightfulls morsels and was intrigued. I figured I would check them out the next time I was at the store. Well, I forgot about the commercial. My son wasn't feeling good with strep throat and all. When we happen to be at the store again, I made the mistake of showing my husband. Guess what I was baking later that night? Yes, they are good. Yes, my husband and daughter had several. I was good and limited it to one cookie. They are very rich.
PB Delightfulls Cookies
2 1/4 cup all purpose flour
1 tsp baking soda
1 1/2 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
9 oz. DelighFulls Peanut Butter morsels
4 oz. miniature milk chocolate chips
Directions:
- Preheat oven to 325 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and sugar until fluffy.
- Add the vanilla extract and the eggs. Mix until incorporated.
- Slowly, add the flour mixture. Mix until incorporated.
- Fold in the morsels and chocolate chips.
- Scoop mounds of batter onto the baking sheet.
- Bake the cookies for at least 13 minutes or until golden brown.
- Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from the Toll House Delightfulls package.
One year ago..................I made Sweet Potato Muffins.
Two years ago................I made Chocolate-Macadamia Nut Cookies.
Three years ago.............I made Easy Chocolate Fudge.
Did you already know................-Besides a sore throat and fever, a rash may develop.
-All ages can get strep throat but it is more common in children the ages of 5 to 15.
-Strep throat must be tested to be verified and can't be diagnosed by appearance only.
My children argue like any typical siblings. One reason they argue is my son likes to tell us lots of facts. My daughter likes to correct her brother as an older sister will do. Since my son is confident in his facts, I am the fact checker. Normally, I know the answers which makes it easier for me but when I don't I will look it up. So, I had to look up whether penguins eat squids or not. I have never paid much attention to the diet of penguins. I am too busy worrying about my children's diets. Well, my son was right (which he normally is 90% of the time but his sister does catch him on other the 10%). This was our discussion while we ate these Thai Chicken Wraps. They are really good and fast to assemble. My son made the sauce for us. My daughter prepped the lettuce. It was a nice way to prepare lunch
Thai Chicken Wrap
2 tsp vegetable oil
1 lb. cooked chicken, chopped
2 cloves of garlic, minced
1/4 cup sweet onion, chopped
1/4 tsp ginger, minced
1 package of Asian blend cabbage slaw (cabbage, carrots, snap peas, etc.)
1/3 cup sweet chili sauce
2 Tbsp peanut butter
2 tsp soy sauce
1 Tbsp water
4 large tortillas
1 cup lettuce, chopped
1/2 cup almonds, toasted
3 stalks of green onions, chopped
Directions:
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chicken, garlic, sweet onion, ginger, and the cabbage slaw.
- Cook for about 5 minutes. Stir often.
- In a medium bowl, combine the sweet chili sauce, peanut butter, soy sauce, and water. Stir until smooth.
- Add the chili sauce mixture to the chicken. Stir to incorporate.
- On a tortilla, add the lettuce and chicken mixture.
- Top with the almonds and green onions.
- Fold the tortillas to form a wrap.
Recipe adapted from Tastes Better From Scratch.
One year ago..........................I made Sweet Potato Casserole.
Three years ago......................I made Breakfast Potatoes.
Did you already know.............
-Penguins eat krill, squid, and fish.
-While swimming, penguins swallow their prey whole.
-Penguins do not live at the North Pole.
We have the majority of the boxes unpacked. So, the first cookies I decided to make were peanut butter cookies. This batch makes about two dozen cookies All the cookie were gone by the next day. I think the majority of the cookies were eaten by my daughter. These cookies were very popular. It could have been because I haven't baked for awhile but I have a feeling it was the recipe. These cookies are delicious. I did dip my fork into flour before attempting to make some crisscross patterns. I think sometimes my patterns are just a couple of crazy lines but I'm just glad no one judges my pattern top.
Honey Peanut Butter Cookies
1 1/2 cups all purpose flour
3/4 tsp baking soda
1 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 cup smooth peanut butter
1 tsp honey
Directions:
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour and the baking soda. Set aside.
- In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
- Add the egg and mix until incorporated.
- Add the vanilla, peanut butter, and honey. Mix until incorporated.
- Slowly, add the flour mixture. Mix until just combined.
- Scoop a heaping tablespoon of batter onto the cookie sheet.
- Lightly flatten and firmly press a fork into the dough to make a crisscross pattern.
- Bake the cookies for 10 minutes. Rotate and continue baking for ten minutes or until lightly browned.
- Remove from the oven and allow the cookies to rest on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Martha Stewart professional bake-ware recipe.
Two years ago................................I made Lasagna Soup.
Three years ago..............................I made Noah's Kickin Chicken Bake.
Did you already know.....................
-Crisscross is when a pattern is formed when lines cross over each other.
-Scrabble was originally called crisscross words.
-It is unknown why peanut butter cookies have the crisscross patterns on the top but several theories are to help the cookies to cook evenly, to distinguish the cookies from others, for peanut allergies, or religious reasons.
Alright when I see a delicious cookie recipe, I figured I must try it out. I don't care if it is another chocolate chip cookie. My family encourage me to make them too so they can try them out. Now, I had some many different baking chips already in my cabinet that I figured another reason to try out this recipe. These cookies are good. It does make a lot of dough so I froze half of the recipe. I scooped out the batter and placed loosely covered in the freezer for 20 minutes. Then I transferred the dough to a storage bag and placed in the freezer. I told my daughter when she has a sweet tooth, she should bake up some of the dough. She told me that she was glad that she still had her sweet tooth and she was never going to pull that tooth out.
Four Chips Cookies
40 Tbsp (5 sticks) of unsalted butter
2 cups sugar
2 cups brown sugar
5 eggs
1 Tbsp vanilla
1 tsp baking soda
1 tsp salt
6 cups flour
2 cups semi sweet chocolate chips
1 cup dark chocolate chips
1/2 cup peanut butter chips
1/2 cup white chocolate chips
Directions:
- In a large bowl, cream the butter, sugar, and brown sugar until fluffy.
- Add the eggs and vanilla. Mix until incorporated.
- Add the baking soda, salt, and flour. Mix until incorporated.
- Fold in the chocolate chips, peanut butter chips, and the white chocolate chips.
- Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Scoop the chilled batter onto the baking sheet. Space the cookies about 3 inches apart.
- Bake the cookies for at least 10 minutes and the edges are golden brown. The center should be almost set.
- Remove from the oven and allow to rest on the baking sheet for 5 minutes.
- Transfer the cookies onto a wire rack to cool completely.
Recipe adapted from Cookies and Cups.
One year ago..................................I made PB Layer Bars.
Two years ago................................I made Wheat Blueberry Muffins.
Did you already know.........................
-In 1927, the Ritz-Carlton opened their first hotel in Boston.
-When the hotel opened, the room rate was $15 a night.
-Until 1970, women had to be escorted to enter the Ritz Bar.
My son wasn't feeling the best this weekend so we stayed home. I knew the moment he was feeling better because then he was so hungry. He decided he should have two breakfasts. I asked him if he was a hobbit and he was eating his second breakfast. He told me sure. Well, I wanted to make my husband something nice so I made some peanut butter pie. Of course he liked it but he was surprised it wasn't heavy. My daughter told me it reminded her of a peanut butter cheesecake. It does have cream cheese in it. This pie taste so good.
Peanut Butter Pie
2 cups Nilla wafer cookies, crushed
1/8 cup sugar
1/2 cup butter, melted
6 oz. light cream cheese, softened
1 cup powder sugar
1 cup peanut butter
1 cup heavy cream
garnish: additional peanut butter and whip cream
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl, mix the crushed Nilla wafers, sugar, and the melted butter.
- Press the mixture into a pie crust.
- Bake for 10 minutes.
- Remove from oven and allow to cool completely.
- In a large bowl, cream the cream cheese, powder sugar, and peanut butter until fluffy.
- In a medium bowl, whisk the heavy cream until stiff peaks form.
- Fold the whip cream into the peanut butter mixture.
- Pour the mixture into the cooled pie crust.
- Refrigerate the mixture for four hours.
- Garnish if desired, heat 1/2 cup peanut butter until liquid. Drizzle the melted peanut butter over top of the peanut butter pie.
Recipe adapted by The Neelys.
One year ago.......................I made Blueberry Pie Filling.
Did you already know..............
-In 1892, J.R.R. Tolkien was born in South Africa.
-J. R.R. Tolkien wrote The Hobbit when he was teaching at Oxford University.
-J.R.R. Tolkien was friends with fellow author C.S. Lewis.
The other day I had to buy marshmallow fluff for my niece. I remember when fluff was a staple in my cabinet but my daughter hasn't been asking for it for awhile. Its funny how you don't realize how your children's (or your own) taste evolve over time. I think all my son has been eating for lunch lately is tuna fish. (Why tuna fish? Why everyday?) I don't think my children will evolve away from desserts. Well, my daughter loved this dessert. Of course, my husband loved this dessert even more. It is gooey and soft.
Fluffernutter Bars
1/4 cup butter, melted
1/2 cup peanut butter
1/2 cup brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
3/4 cup all purpose flour
1/2 cup marshmallow fluff
Directions:
Preheat oven to 350 degrees F.
Spray a 8x8 baking pan with nonstick cooking spray. Set aside.
In a large bowl, combine the cooled butter with the peanut butter until well combined.
Add the brown sugar and sugar with the peanut butter mixture.
add the egg and vanilla. Mix until combined.
Add the flour until just combined.
Pour half of the batter into the prepared pan.
Gently fold in the marshmallow fluff into the other half of the batter.
Pour the rest of the batter on top of the other batter.
Bake the dessert for 15 minutes or until the center is set but still soft.
Remove from oven and allow to cool completely.
Recipe adapted from Bakerita.
One year ago........................I made Chinese Chicken Salad.
Two years ago......................I made Fresh Strawberry Jam.
Did you already know......................
-In 1917, Archibald Query created Marshmallow Fluff.
-Due to sugar shortage during WWI, Mr. Query closed his business.
-After the war, two partners Mr. Durkee and Mr. Mower purchased the recipe from Mr. Query and began producing Marshmallow Fluff.
Peanut Butter Cupcakes
Did you already know....................
