Sweet and salty isn't really a combination you'd usually associate with the word delicious - unless you're talking PB&J!
Showing posts with label Peanut Butter. Show all posts
Showing posts with label Peanut Butter. Show all posts
Saturday, 25 June 2016
Friday, 22 January 2016
No Bake Peanut Cookie Balls
Sitting somewhere between a truffle and a cookie; these no bake peanut balls are a great sweet treat.
Tuesday, 18 August 2015
Chocolate and Peanut Butter Brownies
This is the ultimate in layered brownies - a dense, fudgy brownie layer, a crunchy peanut butter layer, and topped off with a smooth milk chocolate top.
Thursday, 21 May 2015
Peanut Butter Chocolate Chunk Cookies
These Peanut Butter Cookies with chocolate chunks are my favorite, deliciously soft cookie to whip up in a flash.
Saturday, 19 July 2014
Peanut Butter Cheesecake Brownies
I love brownies, peanut butter, and cheesecake. Here's what happens when you throw the three all together!
Thursday, 3 July 2014
Peanut Butter and Chocolate Muffins
I've been on a bit of a peanut butter kick lately, about half of what I have been baking contains peanut butter. But whose going to complain about that?
These peanut butter and chocolate chip muffins were amazing. But why wouldn't they be? Peanut butter and chocolate is a match made in heaven.
I love using brown sugar in muffins like these as it gives a nice caramelized flavor that you can't get with normal white sugar.
I make muffins every weekend for my honey to take to work for his breakfast during the week, thinking of new muffin ideas can really stretch my imagination sometimes so if you have an idea that you would like to see a recipe for I will happily make it for you so send your ideas my way!
Makes 12
40 g (1.4 oz, 3 Tbsp) butter
3/4 cup peanut butter
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup skim milk
2 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
1. Preheat oven to 180C ( 350F) and grease or line the holes of a muffin tin.
2. Mix the butter, peanut butter, sugars, and eggs together in a bowl. Add the milk.
3. Mix the flour, baking powder, baking soda, salt, and chocolate chips. Add to the peanut butter mixture and mix until everything is just combined.
4. Spoon into the prepared muffin tin and bake for 20 minutes, until a skewer inserted into the center of the muffins comes out clean. Cool in the tin for about 10 minutes before transferring to a wire rack.
5. When cooled, drizzle with melted chocolate (optional) for that little something extra.
6. Store in an airtight container at room temperature. They last a good few days!
These peanut butter and chocolate chip muffins were amazing. But why wouldn't they be? Peanut butter and chocolate is a match made in heaven.
I love using brown sugar in muffins like these as it gives a nice caramelized flavor that you can't get with normal white sugar.
I make muffins every weekend for my honey to take to work for his breakfast during the week, thinking of new muffin ideas can really stretch my imagination sometimes so if you have an idea that you would like to see a recipe for I will happily make it for you so send your ideas my way!
Peanut Butter and Chocolate Muffins
Makes 12
40 g (1.4 oz, 3 Tbsp) butter
3/4 cup peanut butter
2 eggs, lightly beaten
1/2 cup brown sugar
1/4 cup white sugar
3/4 cup skim milk
2 cups plain flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
1. Preheat oven to 180C ( 350F) and grease or line the holes of a muffin tin.
2. Mix the butter, peanut butter, sugars, and eggs together in a bowl. Add the milk.
3. Mix the flour, baking powder, baking soda, salt, and chocolate chips. Add to the peanut butter mixture and mix until everything is just combined.
4. Spoon into the prepared muffin tin and bake for 20 minutes, until a skewer inserted into the center of the muffins comes out clean. Cool in the tin for about 10 minutes before transferring to a wire rack.
5. When cooled, drizzle with melted chocolate (optional) for that little something extra.
6. Store in an airtight container at room temperature. They last a good few days!
Monday, 30 June 2014
Chocolate and Peanut No-Bake Slice
I really love to spend my weekends in the kitchen baking up a few batches of treats. Some weekends I want to spend the all day baking and cooking, but others I just want to get in and out as quick as I can. When times like that hit, recipes like this are exactly what you need.
I needed to make something to pop into my honeys lunch for the week, but I was just having one of those days when I really just wanted to snuggle up on the couch. I had a quick scan of my cupboards and found a few ingredients that I thought would work nicely. The result: This delightful NO-BAKE chocolate and peanut slice with peanut butter icing that took 15 minutes hands-on time.
This turned out to be one of those "keep the container away from me before I eat the whole batch!!!" recipes.
Makes about 20 pieces
1/2 a tin (200 g, 7 oz) light sweetened condensed milk
130 g (4.5 oz) butter
1/2 Cup brown sugar
250 g (9 oz) vanilla (or plain) cookies
3/4 Cup chopped peanuts
3/4 Cup milk or dark chocolate chips
Icing:
70 g (2.5 oz) butter
2 Tbsp peanut butter
1 Cup icing/confectioners sugar
1. Heat the condensed milk, butter, and brown sugar in a saucepan over a medium heat until the butter is melted and all the ingredients are well combined. Remove from heat.
2. Process the cookies to a crumb in a food processor. Add to the butter mixture along with the chopped peanuts and chocolate chips. Mix well to combine.
3. Spread over the base of a slice pan lined with baking paper. Refrigerate until set (this won't take much time at all!).
4. Prepare the icing by melting the butter and peanut butter together. Sift in the icing sugar. Mix well and spread over the slice. Return to the refrigerator briefly to set before cutting into squares or slices.
5. Store in an airtight container in the refrigerator, it will keep for about a week, if it lasts that long!
I needed to make something to pop into my honeys lunch for the week, but I was just having one of those days when I really just wanted to snuggle up on the couch. I had a quick scan of my cupboards and found a few ingredients that I thought would work nicely. The result: This delightful NO-BAKE chocolate and peanut slice with peanut butter icing that took 15 minutes hands-on time.
This turned out to be one of those "keep the container away from me before I eat the whole batch!!!" recipes.
Chocolate and Peanut No-Bake Slice
Makes about 20 pieces
1/2 a tin (200 g, 7 oz) light sweetened condensed milk
130 g (4.5 oz) butter
1/2 Cup brown sugar
250 g (9 oz) vanilla (or plain) cookies
3/4 Cup chopped peanuts
3/4 Cup milk or dark chocolate chips
Icing:
70 g (2.5 oz) butter
2 Tbsp peanut butter
1 Cup icing/confectioners sugar
1. Heat the condensed milk, butter, and brown sugar in a saucepan over a medium heat until the butter is melted and all the ingredients are well combined. Remove from heat.
2. Process the cookies to a crumb in a food processor. Add to the butter mixture along with the chopped peanuts and chocolate chips. Mix well to combine.
3. Spread over the base of a slice pan lined with baking paper. Refrigerate until set (this won't take much time at all!).
4. Prepare the icing by melting the butter and peanut butter together. Sift in the icing sugar. Mix well and spread over the slice. Return to the refrigerator briefly to set before cutting into squares or slices.
5. Store in an airtight container in the refrigerator, it will keep for about a week, if it lasts that long!
Wednesday, 11 June 2014
Peanut Butter and Chocolate Cheesecake
Peanut butter, chocolate, cheesecake. What more is there to say? I've already made this twice.
No-bake cheesecakes are so simple and quick to prepare, making a perfect dessert to take to those Summer BBQs. The combination of cream cheese and peanut butter gives this no-bake cheesecake a wonderful texture and the chocolate cookies provide the perfect amount of chocolate to compliment the peanut butter.
Peanut Butter and Chocolate Cheesecake
Serves 12
350 g (12 oz) Chocolate Cookies
90 g butter, melted
500 g (18 oz) cream cheese
1/3 Cup sugar
1 Cup peanut butter
1 Cup cream, whipped
Recee's Peanut Butter Cups to decorate (Or Whittaker's Peanut Butter Chocolate in New Zealand)
1. Process the cookies to a fine crumb in a food processor, add the butter and process to combine. Press into the base and up the sides of a greased 23 cm springform cake tin. Refrigerate to set.
2. Mix the cream cheese, sugar, and peanut butter until smooth and no lumps of cream cheese remain.
3. Fold in the whipped cream.
4. Spread the peanut butter mixture over the chilled base, cover, and refrigerate until set (a couple of hours).
5. Garnish with chopped peanut butter cups prior to serving.
Tuesday, 20 May 2014
Peanut Butter Truffles
Truffles are one of those treats that just melts in the mouth. They are simple to make and a real crowd pleaser.
Everyone loves peanut butter and chocolate so here is my easy recipe for peanut butter truffles.
Thursday, 21 November 2013
Chocolate Peanut Butter Fudge
Fudge is so easy and so delicious and also a favourite of my man so while I was waiting on some baking to come out of the oven a threw this together. Only took a few minutes, also set rather quickly so I didn't have to wait long at all to test it out but I will admit that I had a taster before it was completely set!
I think it goes without saying that this one isn't on my healthy list. But we can all do with a treat every now and again.
Makes about 20 pieces
1/2 Tin (200 g) Lite condensed milk
100 g butter
1 Cup brown sugar
1/2 Cup peanut butter
100 g milk chocolate, chopped
1. Line a 20 cm pan with baking paper.
2. Place condensed milk, butter, and brown sugar in a saucepan over a low heat and cook for about 10 minutes, until the mixture starts to bubble. Stir approximately every 2 minutes.
3. Add chocolate and peanut butter and stir until smooth and well combined.
4. Pour into the pan and chill until set, cut into squares.
I think it goes without saying that this one isn't on my healthy list. But we can all do with a treat every now and again.
Chocolate Peanut Butter Fudge
Makes about 20 pieces
1/2 Tin (200 g) Lite condensed milk
100 g butter
1 Cup brown sugar
1/2 Cup peanut butter
100 g milk chocolate, chopped
1. Line a 20 cm pan with baking paper.
2. Place condensed milk, butter, and brown sugar in a saucepan over a low heat and cook for about 10 minutes, until the mixture starts to bubble. Stir approximately every 2 minutes.
3. Add chocolate and peanut butter and stir until smooth and well combined.
4. Pour into the pan and chill until set, cut into squares.
Wednesday, 25 September 2013
Peanut Butter and Chocolate Cookies
Peanut butter is always awesome in baking and I just couldn't resist not baking again until the weekend (to be honest, I already have my recipes planned for the weekend!) ...
So I made cookies, again. Just using stuff I had laying around in the pantry. But they are totally different to the ones I posted last week, promise.
1/2 tsp ground cinnamon
45 g brown sugar
3 Tbsp plain flour
3/4 tsp baking soda
50 g Chocolate, cut into chunks (I used Cadbury Dairy Milk)
110 g peanut butter (I used no added salt or sugar PB)
2 Tbsp apple sauce
1 tsp vanilla essence
1. Put all the dry ingredients into a bowl and combine.
2. Put the peanut butter, apple sauce, and vanilla in another bowl and mix well. Add this to the dry ingredients and mix to combine into a dough
3. Roll the dough into teaspoon size balls and put into the fridge for about half an hour.
4. While the cookie dough is in the fridge, preheat the oven to 180°C.
5. Place the cookies onto a baking tray lined with baking paper and bake for about 10 minutes. After you take them out of the oven leave them alone for ten minutes to get as they will be VERY soft and delicate straight from the oven.
6. Store in an airtight container (glass for crisp cookies, plastic for a softer cookie)
Nutritional Information (based on 16 cookies)
Calories 76
Carbs 7 g
Protein 2 g
Fat 4 g
So I made cookies, again. Just using stuff I had laying around in the pantry. But they are totally different to the ones I posted last week, promise.
Peanut Butter and Chocolate Cookies
Makes approx 16 cookies1/2 tsp ground cinnamon
45 g brown sugar
3 Tbsp plain flour
3/4 tsp baking soda
50 g Chocolate, cut into chunks (I used Cadbury Dairy Milk)
110 g peanut butter (I used no added salt or sugar PB)
2 Tbsp apple sauce
1 tsp vanilla essence
1. Put all the dry ingredients into a bowl and combine.
2. Put the peanut butter, apple sauce, and vanilla in another bowl and mix well. Add this to the dry ingredients and mix to combine into a dough
3. Roll the dough into teaspoon size balls and put into the fridge for about half an hour.
4. While the cookie dough is in the fridge, preheat the oven to 180°C.
5. Place the cookies onto a baking tray lined with baking paper and bake for about 10 minutes. After you take them out of the oven leave them alone for ten minutes to get as they will be VERY soft and delicate straight from the oven.
6. Store in an airtight container (glass for crisp cookies, plastic for a softer cookie)
Nutritional Information (based on 16 cookies)
Calories 76
Carbs 7 g
Protein 2 g
Fat 4 g
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