Sabrina's PB frosting

I LOVE PB frosting! How did I go 20 years and never have had it before! My life was so incomplete! :P Luckily, I've had it many many times now. It's a tricky thing though; some recipes are hard to write down because they're "off the cuff". This is one of those recipes, but I'm writing it down so I have a guideline of where to begin for next time. I want to recreate this all on my own and not have to wait to have it someplace else.

SABRINA'S PB FROSTING

INGREDIENTS:
3 c. powdered sugar
1/4 c. butter, softened
1 1/2 t. vanilla extract
1/4- 1/2 c. milk
1 1/4 c. peanut butter

DIRECTIONS:
1. Cream together sugar, butter, vanilla, and 1 T. milk. Mixture will be stiff.
2. Then add PB. Add more milk or PB or sugar if needed to reach desired consistency and flavor.

Version 2:
Make regular buttercream frosting, then add 1 1/4 c. PB.

peanut butter snack bites

I was given this recipe from a close family member. She suggested them as a quick, healthy after-school snack. I whipped them up and they are DELICIOUS!

Peanut Butter Snack Bites

Yield 15-16 goodies

88 calories each (!)

1 cup oats (I used quick oats)

1/3 c honey

1/2 cup peanut butter

1/8 c (or 2 T) ground flax meal, optional

1/3 cup chocolate chips

Mix oats, honey, peanut butter and flax meal, then stir in chocolate chips. Use a small cookie scoop to scoop and place on a cookie sheet with a silpat or parchment paper.  Refrigerate until ready to eat.

pb reindeer cookies

I found this cute recipe a couple years ago, but I can't seem to find it in my blog archives so I'll post it this time we made them again. ;)

My decorating crew

The final product

PB Reindeer Cookies

from The Budding Baketress

Ingredients
3/4 cup peanut butter

1 1/4 cup firmly packed brown sugar

1/2 cup shortening

3 tablespoons milk

1 tablespoon vanilla

1 egg

1 3/4 cup all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Chocolate-covered mini pretzels (flipz brand) or use regular sized ones and cut in half

Mini brown M&Ms

Regular-sized red M&Ms

Directions

Preheat oven to 375°F.

Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.

In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.

Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 

Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose (or any other color... some of mine ended up with green noses. They might be South Pole reindeer.). 

Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 

Makes about 40 reindeer cookies.

Source: Peanut butter cookie recipe from Jif.

peanut blossoms

I can't believe I haven't posted this recipe yet. It's a favorite from HOME. Better late than never.

PB & Chocolate- a match made in heaven!

Peanut Blossoms 
Ingredients:
1 c. sugar
1 c. brown sugar
1 c. butter
1 c. PB
2 eggs
1/4 c. milk
2 t. vanilla
3 1/2 c. flour, sifted
2 t. baking soda
1 t. salt
2- 10 oz. packages of chocolate kisses or stars (like my mom used)

Directions:
1. Cream sugars, butter, and PB. Beat in eggs, milk and vanilla.
2. Sift dry ingredients together than add to PB mixture.
3. Shape dough into balls and roll in sugar. Bake at 375* for 10-12 minutes.
4. Remove from oven when golden brown, cool 2 minutes then top with a chocolate candy.

Yield: 6+ dozen

pb banana bread

I made this Reese's pb banana bread before, and it was good, but needed better overall flavor. (Don't get me wrong- the mini pb cups are wonderful! The bread was a little lacking, I thought.) 

So I set out to find another pb banana bread recipe. I found this one and it turned out delicious!

Recipe adapted from allrecipes.com

Description

Classic banana bread with a generous helping of peanut butter makes this easy loaf a delicious breakfast treat or snack.

Ingredients

• 3/4 cup peanut butter
• 1/3 cup shortening
• 2/3 cup white sugar
• 1 cup mashed very ripe banana
• 2 eggs
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup buttermilk
• 1-2 c. chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
2. Beat peanut butter and shortening in a bowl. Gradually add sugar, beating until light and fluffy. Beat one egg into peanut butter mixture until completely blended before beating in the second egg. Stir in mashed banana.
3. Combine flour, baking powder, salt, and baking soda in a bowl. Stir flour mixture into banana mixture alternately with buttermilk, mixing until batter is just blended. Pour batter into prepared loaf pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

reese's pb banana bread

This recipe was flying around Pinterest when I first came into the Pinterest world, possibly 2+ years ago (?). It looked like it'd be an instant sucess, and it WAS very good, but the overall flavor of the bread was not all I'd hoped it'd be, and it kind of crumbled and fell apart.

But, it was in fact delicious so it earns a spot here on my blog.

Reese's pb banana bread

Recipe from cookiesandcups.com

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup Canola or Vegetable oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

How to Make

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Author's Notes:

*I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.

**Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!

reese's chewy chocolate cookies

I'm not sure HOW it is I haven't posted this recipe. It is an old favorite and is finally making it's debut to my blog. Enjoy this tried & true favorite!

Reese's Chewy Chocolate Cookies

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips

Directions:

1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.

2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. 

 

Yield: about 3 dozen cookies.

 

*If you use your MUFFIN SCOOPER and make MONSTER cookies you'll need to bake them for 12+ minutes. This technique SAVES you from coming back for another cookie, because this ONE is a double dose!

 

PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 350°F 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars.

 

ICE CREAM SANDWICHES: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookies. Wrap and freeze.

PBBOCC Cookies

that is to say:
Peanut Butter Banana Oatmeal Chocolate Chip Cookies

I found this yummy recipe here but I doubled it and added chocolate chips so it's even more delicious!
Honestly, I haven't had a banana cookie in the past that I was that crazy about, but this one gives just a hint of banana, mixed in with all the other flavors. I want to even say that it's the healthiest cookie I've ever had, and VERY delicious...?!

Peanut Butter Banana Oatmeal Cookies


2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. brown sugar
1 c. sugar
4 T. butter, room temperature
2 large eggs
1 c. peanut butter
1/2 c. mashed banana (from 2 sm/med)
3 c. quick-cooking rolled oats (not instant) [this was all I had so I used it and it was fine]
1 1/2 c. chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats, then chocolate chips.

Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.

Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.

Cool on a wire rack.
Yield: approx 2 dozen.

Fluffernutter Fudge

If anyone out there does NOT know what "fluffernutter" means, you are not alone. Until I moved back here I'd never heard of it. Maybe it's not specifically East Coast, but more just the combination of Peanut Butter & Marshmallow Creme, which I'd never placed together until I met my husband. It's one of his favorite sandwiches- PB & Marshmallow Creme, with the occasional banana.  Anyway, I renamed this recipe as Fluffernutter Fudge because I didn't realize there are regular PB Fudge recipes WITHOUT marshmallow creme. Anyway, it is super delicious and not healthy at all. That's why it's one of those "seasonal, holiday treats." :)

2 c. creamy peanut butter
1- 7.5 oz jar marshmallow creme
4 c. sugar
2 T. butter
1 t. Vanilla
1 c. + 3T. evaporated milk

1. Dump PB & marshmallow creme in a BIG mixing bowl; set aside.

2. Place all other ingredients in a saucepan. Boil for 3 minutes, and stir occasionally. Then pour over PB & creme mixture. Stir thoroughly until all the solid components are melted.

3. Pour into a greased 9x13 pan and chill at least 2-3 hours. (As you can see, this makes a HUGE recipe. So there is plenty to share. Your neighbors, friends and family will love (and hate) ;) you for it.)

peanut butter swirl brownies

I just tried this recipe and WOW! It's a keeper!
Warning: NOT low cholesterol, or low calorie, or low anything! Medics- stand by!

Brownie:
3 eggs
1 c. butter, melted
2 t. vanilla extract
2 c. sugar
1 1/4 c. flour
3/4 c. baking cocoa
1/4 t. salt
1 c. milk chocolate chips


Filling:
2 pkg (8 oz. each) cream cheese, softened
1/2 c. creamy PB
1/4 c. sugar
1 egg
2 T. milk


1. In a large mixing bowl, combine eggs, butter and vanilla. Combine dry ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside 1 c. for topping. Spread remaining batter into a greased 9x13 pan.


2. In a small mixing bowl, beat cream chcese, PB and sugar until smooth. Add egg and milk, beatingon low just until combined. Carefully psread over batter. Drop reserved batter by teaspoonfuls over filling. Cut through batter with a knife to swirl.


3. Bake @ 350* for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before cutting. Refrigerate until serving.


Yield: 3 dozen

Peanut Butter Chocolate Chip Cookies

**These cookies are SO yummy! My 2 favorite ingredients- PB & chocolate chips. How could they NOT be delectable?!

1/2 c. butter, softened
1/2 c. PB (my preference- smooth)
3/4 c. brown sugar, packed
1/4 c. sugar
1 egg
2 T. milk
1 t. vanilla extract
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
1 c. chocolate chips (my preference- MILK chocolate)

1. In a mixing bowl, cream butter, PB, and sugars. Beatin egg, milk and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips.

2. Roll in 1" balls; roll in additional sugar. Place 2" apart on ungreased baking sheet. Flatten in desired. Bake @ 375* for 7-10 minutes or until golden brown. Remove to wire racks to cool.

Yield: 2 dozen

Good Eats

A few new recipes I've tried that turned out GREAT- thought I'd pass them along. We love GOOD EATS!

A Happy Belated 29th Birthday to my ever-young husband!
Here was his SCRUMPTIOUS cake! Honestly, SO good and moist!

Peanut Butter Double Marble CakeRecipe from Kraft Foods (I think)

Mix:
1 1/2 c. Sugar
1/2 c. PB
1 t. Vanilla
3 eggs
1 1/4 c. Milk

Then add:
3 1/2 t. Baking Powder
2 1/4 c. Flour
1 t. Salt

**Heat oven to 350* & grease 9x13 pan, or 2-9" cake pans, or 2- 8" cake pans.
**Pour 2/3 batter (about 3 c.) into pan. Stir 3 T. baking coca & 1/8 t. Baking Soda into remaining batter. Drop chocolate batter by generous tablespoons randomly onto PB batter. Pull knife through batters in curves for marbled design. Turn pan 1/4 turn & repeat marbling.
**Bake 40-45 minutes (for 9x13 pan), 30-35 min. (for 2- 9" cake pans), or 20-25 min. (for 2- 8" cake pans). Cool completely on rack.

**Frost with PB Buttercream Frosting:
Mix:
3 c. Pwd. Sugar
1/3 c. Butter, softened

Then add:
1 1/2 t. Vanilla
1/2 c. Milk
1/2 c. PB
(Add more milk & PB depending on desired PB taste and spreading consistency.)
**Drop 1/4 c. Hot Fudge Topping by teaspoonfuls randomly over PB frosting and marble as directed for the batter.

Baked Penne with Chicken & Sun-Dried Tomatoes

recipe from Everyday Food Magazine; this is NOT a light dish, but SO yummy!
6 T. butter, plus more for baking dishes.
Salt & pepper
1 lb. Penne
1 t. olive oil
2 boneless, skinless chicken breast halves (halved horizontally)
1/2 c. plus 2 T. Flour
4 garlic cloves, minced
6 c. whole milk
10 oz. white mushrooms, trimmed & thinly sliced
1/2 c. oil-packed sun-dried tomatoes, drained & thinly sliced **I couldn't find these oil-packed so I just used some in a plastic container I found near the produce- they worked great!
1 1/2 c. shredded provolone cheese (6 oz.) **I bought sliced provolone then chopped it up
1 c. grated Parmesan (4 oz.), separated in to 2- 1/2 c.

1. Preheat oven to 400*. Butter 2- 8x8 dishes, or 1-9x13. Cook pasta 3 minutes SHORT of al dente, drain and return to pot.
2.Heat 1 t. olive oil in skillet over medium-high. Season chicken with salt & pepper; cook until opaque, 3-5 minutes each side.
3. In a 5-qt Dutch oven or heavy pot, melt butter over medium. Add flour & garlic, cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 c. Parmesan.
4. Add chicken & pasta to pot; season with salt & pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 c. Parmesan.
5. Bake uncovered until top is golden and bubbling, about 25 minutes. Let stand 5 minutes, before serving.
TO FREEZE: Prepare through step 4; let cool. Cover tightly with foil and freeze up to 3 months.
TO BAKE FROM FROZEN: Preheat oven to 400*, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hrs. Remove foil; bake until golden, about 15 minutes.

**This tasted like it could have been straight from an Italian restaurant. YUMMY! And, it makes 2- 8x8 pans (or 1- 9x13) so you can freeze one for a quick dinner another night! Win win!