Peanut Butter Frosting

I used this frosting this weekend inside of a chocolate cake for my 14 year old's birthday party (chocolate peanut pave). It was a hit.  I did use crunchy instead of creamy because I wanted some texture and it was delicious.  

Source.  www.allrecipes.com 

Ingredients

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tablespoons milk, or as needed
• 2 cups confectioners' sugar

Directions

1. 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.

Chocolate Peanut Pave (cake)

I made this cake for my son's 14th birthday party.  I wanted something a little bit different.  I have one very important tip.  The "frosting" that you make in the recipe is not really kid friendly in flavor.  I ended up using a small portion of it to cover the whole cake but used a "Fluffy Peanut butter frosting" for the layers and it was a hit!  I don't think it would have been otherwise.

  

source: www.delish.com 
Ingredients:

• 1 1/2 cup(s) unsalted dry-roasted peanuts
• 1/2 cup(s) granulated sugar
• 1/2 cup(s) unsweetened cocoa, plus more for dusting cake
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt, plus pinch
• 6 large eggs
• 1/2 cup(s) packed dark brown sugar
• 12 ounce(s) semisweet chocolate (50 percent to 60 percent cacao), finely chopped
• 1 cup(s) heavy or whipping cream
• 1 1/2 tablespoon(s) butter or margarine
• 1/2 cup(s) creamy peanut butter
• 2 tablespoon(s) creamy peanut butter
• 1/2 teaspoon(s) vanilla extract

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Directions

1. Preheat oven to 350 degrees F. Lightly grease 18- by 12-inch jelly-roll pan. Line with parchment paper, with overhang on 2 sides; grease parchment.
2. In food processor, pulse peanuts and 1/4 cup granulated sugar until finely chopped. Remove 1/2 cup peanuts; set aside. Continue pulsing remaining peanuts until finely ground. Add cocoa, flour, and 1/4 teaspoon salt; pulse until just blended.
3. In large bowl, with mixer on medium-high speed, beat eggs, brown sugar, and remaining 1/4 cup granulated sugar until mixture is tripled in volume and very thick and pale, and batter forms soft peaks when beaters are lifted. Gently fold in cocoa mixture, being careful not to deflate eggs.
4. Gently spread batter in even layer in prepared pan. Bake 17 to 19 minutes or until center springs back when lightly pressed. Using parchment overhang, quickly and carefully slide cake off pan and onto wire rack to cool completely.
5. While cake cools, place chocolate in heatproof medium bowl. In 2-quart saucepan, heat cream on medium until bubbles form around edge. Pour over chocolate. Let stand 1 minute, then stir until smooth. Transfer 1 tablespoon mixture to small resealable plastic bag.
6. In large bowl, with mixer on medium speed, beat butter, 1/2 cup peanut butter, and pinch salt until smooth and creamy. With mixer running, gradually add melted-chocolate mixture and then vanilla. Beat until blended. Refrigerate mixture 5 minutes or until consistency of frosting
7. Lightly dust top of cake with cocoa. Invert cake onto large cutting board lined with waxed paper; discard parchment. Cut cake to form four 4-inch-wide rectangles. Place 1 rectangle on serving platter. Spread one-quarter frosting evenly over cake, sprinkle with one-third reserved chopped peanuts, and top with another rectangle; repeat twice. Spread remaining frosting all over cake.
8. Place remaining tablespoons peanut butter in small resealable plastic bag. Microwave on high 10 seconds or until runny. Snip small hole in corner and pipe decorative pattern over cake. Snip small hole in corner of bag with reserved chocolate mixture. Decorate with chocolate. Let stand at least 1 hour and up to 2 hours, or refrigerate up to 2 days. Bring cake to room temperature before serving.

Peanut Butter Chewy Brownies

Submitted by Lisa

I got this recipe from the Penzeys Spices spring 2012 catalog.  (great spice store!) I made them last night and half the pan was gone this morning.  Similar to a blonde brownie in texture but with the peanut butter in there it has a ...peanut butter taste!

Ingredients

1 cup peanut butter
2/3 c softened butter
1 1/3 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups chocolate chips

Preheat oven to 350.  Grease a 9x13 pan.  In medium bowl, cream together the peanut butter and butter.  Gradually blend in the sugars, eggs and vanilla.  Mix until light and fluffy.  Mix in the dry ingredients and stir until blended.  Stir in the chocolate chips.

Spread into the prepared pan and bake for 25 to 35 minutes or until tooth pick comes out clean.  Cool completely then cut into squares.

Peanut Butter Chocolate Chip Banana Muffins

This is a recipe I got from my friend Jill, who got it from Emily, who got it from.... get the idea!  I  am not sure if anyone knows this recipe's origin anymore!  But we like it a lot!  

1/2 c butter softened
1 c sugar
2 eggs
1/2 c peanut butter
1 cup mashed banana
2 c flour
1 tsp baking soda
1/2 c choc chips

Mix butter, eggs, peanut butter.  Add in sugar and mix well.  Stir in banana and add dry ingredients.  Mix well.  I suggest baking into muffins.  Grease or line muffin tins with wrappers.  Bake at 325 until done.

I baked it as a loaf and it took about 1 hour!  So, I am not sure on the muffin times, but probably around 20 min or so depending on your oven.  Just test the center and adjust time as needed.

Enjoy!

Peanut Butter Brownie Cookies

submitted by: Melanie

My friend Keri brought these yummy treats to a Memorial Day Picnic, I was so happy that she did. They are really yummy, but not so good for the waist line. All of the kids at the picnic loved them, they can be a little messy for toddlers, but hey they are worth the mess.

Ingredients:

1 package of Pillsbury classic traditional fudge brownie mix (19.5 oz)

1/4 cup butter,melted

4 ounces cream cheese, softened

1 large egg

1 cup powdered sugar

1 cup creamy peanut butter

1 can pillsbury chocolate fudge frosting

Directions

1. Heat oven to 350 F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl until well blended (dough will be sticky).

2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

3. Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

4. Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.

5. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Flatten cookies slightly before baking. Bake at 350 for 11-15 minutes.

Source: My friend Keri Berry

Peanut Butter Oatmeal Chocolate Chip Cookies

Submitted by Heather

These cookies are wonderful!  They're definitely on my list of favorites.  Peanut butter, oatmeal, chocolate...what a great combination in a cookie.  Every time I make them, they bake up nice and thick and have such a delicious flavor.  I used chunky peanut butter, so I think the 'peanutty' flavor was upped even more by the fact that there were chunks of peanuts in the cookie.  My kids loved these and I refuse to admit the embarrassing number of them I ate during "quality control" testing.  

Makes about 32 cookies

2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 C. butter, at room temperature
1 C. peanut butter, creamy or chunky
1 C. sugar
2/3 C. brown sugar
1 tsp. vanilla
2 eggs
1 C. rolled oats
2 C. semi-sweet chocolate chips or M&Ms or peanut butter chips (I used all three)

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silpats and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips/M&Ms/peanut butter chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10-13 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Source: browneyedbaker.com

Chocolate Peanut Butter M&M Cookies

Submitted by: Lisa

There is a story with this one. I had a bag of Peanut Butter M&M's and I thought it would be delicious to make a chocolate cookie and put them in it. Well all the recipes I could find online called for cocoa. Well, I didn't have any cocoa but I have tubs, literally, of high quality chocolate pieces.

I decided to "adjust" one of the recipes to use melted chocolate instead of the dry cocoa. A little unsure of how to do that, I just treated the chocolate as if it was an unsweetened chocolate square. So I removed some of the butter that the recipe called for and followed the conversion instructions on the (empty) cocoa container for using chocolate squares and walla...we have a cookie! They are really pretty good. The texture was nice an chewy, and the flavor of the chocolate is mild. But I consider it a hit and will probably do a bit more experimenting with other recipes now that this was a success.

1 stick plus 5 tbsp unsalted butter, softened

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3 1/2 oz (weight) of good quality milk chocolate, melted

1 bag (11.4 oz) of Peanut Butter M & M's

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly. Melt the chocolate. Add to the Butter mixture and mix thoroughly.

Add the all-purpose flour, baking soda, kosher salt

Mix together until the dough appears completely combined. Add the M & M's and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet.

Bake for 11 minutes at 350 degrees F (175 degrees C). Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.

Chocolate Peanut Butter Krispy Treats

Submitted by Lisa

Now I know that we are not supposed to post recipes that say: "use a handful of this or that", well, I am anyway. : )

Really, this is not a hard thing to follow and you really can't screw it up. So give it a try.

I don't think I have made a regular rice krispy treat in a while. My kids really like it this way.

Ingredients:

2 bags marshmallows

1 stick of butter

@ 6 cups crispies (this is approximate amount, add a little at a time...leave moist)

2 handfuls of semi sweet choc chips

@1/2 c peanut butter (smooth or chunky)

1. Melt the stick of butter in a large pot

2. Add the marshmallows and melt, stirring constantly

3. Once they are melted, turn off the heat and stir in the peanut butter

4. Now, pour in about 3 cups of the cereal and stir it in.

5. Add the choc chips and stir a few times

6. Add enough rice cereal to make a semi moist mixture. You don't want to add too many crispies because you will end up with a very dry undesirable treat. Just add a bit at a time until you are satisfied.

7. Put mixture into a 9x13 sprayed pan and let it set up. Enjoy!!