Greek Yogurt Peanut Butter Fruit Dip

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This is my new most favorite snack! It's a creamy greek yogurt with the flavors of peanut butter and cinnamon. I love it with sliced apples and bananas. Mix up a bigger batch to have on hand all week.

Greek Yogurt Peanut Butter Fruit Dip 
from Family Fresh Meals 

6 oz plain Greek yogurt
1 tbsp honey
1 tbsp creamy peanut butter
1 tsp vanilla extract
1/4 tsp ground cinnamon

Mix all ingredients together and enjoy with fresh fruit.



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Peanut Butter and Chocolate Banana Ice Cream

I have been seeing this easy ingredient banana ice cream around and finally decided to try it with those ugly black bananas in the freezer (if using the same for this recipe, please note they are not fun to peel frozen/thaw state, next time I will slice bananas for this. lol). I saw this recipe with peanut butter and cocoa in it and gave it a whirl. Now since it's pureed, it's too runny to eat, so I froze it over night so I could get a scoop out. The kids loved this, I thought it was pretty good too. I shared these pics on Instagram @MommyImHungry, come follow along to get sneak peeks!

Peanut Butter and Chocolate Banana Ice Cream
adapted from the Gracious Pantry
(Makes 2 servings)

2 cups frozen bananas, thawed on the counter top for about 10 minutes
Splash of milk (maybe 2 Tbl)
2 Tbl peanut butter
1 tsp. unsweetened cocoa powder

Allow the bananas to sit out on the counter for about 10 minutes so they just begin to thaw.
Put the bananas in a food processor with a splash of milk, peanut butter and cocoa powder. Pulse until pureed. Add to a freezer safe container and allow to harden so it's scoopable (I did mine overnight).

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Chocolate Chip Reese's Peanut Butter Cup Cookies

Mr. was treated to these goodies for Father's Day. Chocolaty peanut butter cup cookies! I made them in my muffin top pan so they'd be nice and big. I used both dark and milk reese's mini pb cups to stick on top. These came out so delicious looking ( I couldn't have any), and judging by how long they lasted I guess they were. These would be great with any favorite candy bar, what would you choose?

Chocolate Chip Reese's Peanut Butter Cup Cookies
from Picky Palate

2 sticks softened butter
3/4 Cup sugar
1 Cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla extract
3 3/4 Cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz bag semi sweet chocolate chips
Mini Reese's Peanut Butter Cups, cut in half (I used a regular size bag)

Preheat oven to 350 degrees F.
In a stand or electric mixer beat the butter and sugars until well beaten. Beat in eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl; mix. Slowly add to wet ingredients along with the chocolate chips. 

Scoop about 1/4 Cup of dough (I used 2 small scoops) and press into a muffin top pan (or just press onto a parchment or silpat lined cookie sheet). Now, press your Reese's cups onto pressed cookies. Bake for 12-14 minutes, until edges just start to turn golden brown. Let cool for 10 minutes on muffin top pan or cookie sheet before transferring to a cooling rack.

Makes about 2 1/2 dozen cookies.

ready to bake

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A Peanut Butter Pie for Mikey

This is a special post for a fellow food blogger, Jennifer Perillo of In Jennie's Kitchen. Her Husband suddenly passed away last week leaving behind two beautiful little girls and Jennifer. I don't know Jennifer personally, and I only first heard of her a week before of some good news that came her way, then sadly the next I heard was this sad terrible news. News spread fast in the blogging community through Facebook and Twitter. She posted a beautiful sweet home video of her Husband dancing with his little girl, and my heart broke as I watched. My heart goes out to Jennifer and her girls, she has been in my thoughts all week.

Jennifer announced in a recent blog post that we should all make a Peanut Butter Pie in honor of him. Everyone came together and there was a Facebook event made for Mikey's memory and hundreds joined in. I reckon the grocery shelves are bare of peanut butter and chocolate tonight, for you Mikey.

Come and check out the growing list of bloggers who also made a pie for Mikey or read along on Twitter hashtag #apieformikey.

I made Jennifer's Peanut Butter Pie today to share with my family. You may find the recipe for this Peanut Butter Pie at Jennifer's blog.

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Chocolate & Peanut Butter Ribbon Dessert

Mr. and I celebrated our 15th Wedding Anniversary the other day and this was the dessert I made. He loves peanut butter and chocolate and since this is a frozen dessert, it's great to have for summer. Be ready to serve this once you slice it, it'll thaw pretty quickly. It's a little bit rich, but soooo delish.

Chocolate & Peanut Butter Ribbon Dessert

adapted from Kraft

12 Nutter Butter Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) Neufchatel Cream Cheese, softened

1/2 cup Creamy Peanut Butter

1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 oz Semi-Sweet Chocolate, melted

Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.

Freeze 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining cool whip and broken cookies. I then melted a little more chocoalt to drizzle over top.

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Christmas Peanut Butter Balls

I was in such a candy making mood this Christmas and I knew Mr. would love these peanut butter balls. They were easy to make, just a little time consuming having to roll and dip each little ball. These were great though! I sprinkled Christmas sprinkles on them, but any color would be fun to whatever the occasion.

Peanut Butter Balls
slightly adapted from JoyofBaking.com

2 cups (500 grams) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 290 grams) confectioners sugar

Chocolate Coating
9 ounces (255 grams) milk chocolate, coarsely chopped
2 tablespoons (25 grams) shortening

Line a baking sheet with parchment paper.

Place the peanut butter, unsalted butter, and salt in a saucepan over medium-low heat and let it warm up to melt a little. Once melted, remove from  heat, stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.

Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks.

To serve: place in small fluted candy cups.

Makes about 40 pieces, depending on size.

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