Enter your email address:

Delivered by FeedBurner

 

Foodbuzz

 


My Menu On Honest Cooking

What Are You In the Mood For?
Follow Me on Pinterest

Follow Me on Pinterest

Twitter Feed
SFHL Linked Up With...

 Proud member of FoodBlogs

 

Entries in Peanut Butter (5)

Wednesday
Jan042012

Peanut Butter and Apple Oatmeal Breakfast Bars

I rarely cook anything for breakfast. A typical breakfast for me consists of a whole wheat bagel thin with peanut butter and honey, some days I top it with sliced bananas. On the side I generally have a glass of V8-Fusion juice and a cup of tea. In the spirit of the Healthy Eats January Challenge, I thought I'd whip up a healthy, easy and quick (only 20 minutes cook time) breakfast that can be enjoyed by the whole family. Seeing as it is National Oatmeal Month, it seemed fitting that oatmeal be at the heart of today's breakfast. Feel free to substitute another fruit instead of the apple or used dry ingredients. Just make sure that your dried fruit isn't loaded with sugar or other artifical ingredients.

Peanut Butter and Apple Oatmeal Breakfast Bars

Servings: approximately 10-1.5x7inch bars

  • 2 cups Quaker oats
  • 1/4 cup smooth peanut butter
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 1 cup whole wheat flour
  • 2 tbsp honey
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 apple, peeled and diced
  1. Preheat oven to 350 degrees F.
  2. Grease an 11x7 inch baking pan. If you don't have one, you can use an 8x8, 9x9, or if neceessary an 11x13.
  3. Place peanut butter and butter in a microwave safe dish. Heat in the microwave for 30-45 seconds or until butter is melted. Stir together.
  4. Place all ingredients, except fruit, into a bowl. Using an electric beater or KitchenAid mixer, beat ingredients together for approximately 1 minutes.
  5. Peel a whole apple and thinly chop into pieces, no larger than the size of your thumb nail.
  6. Stir the apples into the oatmeal mixture.
  7. Pour the mixture into greased pan and press entire mixture down firmly with your fingers.
  8. Place pan into the oven and cook for 25 minutes or until edges are golden brown. If you are using an 11x13 pan, it will take a bit less time because the mixture will be much thinner.
  9. Let cool for 10 minutes before slicing into strips. Let the remaining bars cool entirely before you place in tupperware or wrap them in foil. 
Friday
Sep162011

Little Piece of Heaven Chocolate Filled Peanut Butter Buttercream Cupcakes

Pure Bliss. That is what these cupcakes are. They would have been blissful on their own - just a moist, chocolate cupcake. As is a reoccurring theme here, I paired them with peanut butter. When you fill them and top them with this to-die-for peanut butter buttercream frosting they become more than just blissful...they become a little piece of heaven. Before you freak out about filling your own cupcakes, I've got a little trick that makes it not so scary and a whole heck of a lot easier.  I love my cupcakes. I consider myself a bit of a cupcake snob connoisseur. I tried cupcake shop after cupcake shop in Chicago (Phoebe's stole my heart) and when I moved back East, I made it my mission to find something comparable. Red Velvet in Clarendon, VA is a close second. Anyways, I digress. The point is, I am definitely one of those people who goes out and buys cupcakes; Not one of those people who makes them. These were worth it though. Before you go out and buy your next dozen of cupcakes, try whipping these up. You won't be disappointed.

Any favorite cupcake recipes? What about your favorite local cupcake shop?









Pure Bliss Chocolate Cupcakes

Adapted from Cupcake Project


  • 1 stick of butter (1/2 cup), room temperature (this is a must do step, dont try and make these with cold butter and dont melt your butter to quicken the process)

  • 1 1/4 cup sugar

  • 2 eggs, room temperature

  • 3/4 cup flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 2/3 cup unsweetened cocoa powder

  • 2/3 cup milk (skim works fine)

  • 1 tsp vanilla

 


  1. Preheat oven to 350°F.

  2. In a  bowl, beat butter until softened.

  3. Add sugar and beat for 1-2 minutes.

  4.  Add eggs, beating until the mixture is well combined.

  5. In a separate small bowl, combine flour, baking powder, baking soda, salt and cocoa powder.

  6. In a third  small bowl, combine milk and vanilla.

  7. Add about 1/3 of dry ingredients to butter and sugar and beat until combined.

  8. Add about 1/2 of wet ingredients to mixture and beat until combined.

  9. Continue alternating dry and wet ingredients, mixing in between (finish with the remaining dry ingredients).

  10. Line cupcake tins with liners and fill cupcake tins about 1/2 full (I know it seems low but any more and they will overflow).

  11. Bake for around 20-25 minutes, until a toothpick inserted in center comes out clean. The cupcakes should be flat rather than domed.

  12. Set aside and let cool completely.


Peanut Butter Buttercream Frosting


  • 2/3 cup creamy peanut butter (don't swap it out for crunchy)

  • 1 stick butter, room temperature (again, don't skip this step!)

  • 1 cup powdered sugar

  • 1/2 tsp vanilla extract

 


  1. Cream peanut butter and butter in a bowl using an electric mixer.

  2. Mix in sugar and vanilla until combined.

  3. Beat for another 2-3 minutes or until light and fluffy.


Little Piece of Heaven Chocolate Filled Peanut Butter Buttercream Cupcakes

(wow, that's quite the mouthful)


  1. Remove the cupcakes from the muffin tin and place on a large plate.

  2. There are a bunch of ways to fill cupcakes but this is by far the easiest way I've come across. It requires the use of an Oxo Apple Corer (only $7.99 on Amazon and worth every penny). Place the apple corer in the center of the cupcake and push down about 3/4 of the way into the cupcake. Pull back up and you should have removed about 1.5 inches of cupcake. Repeat on all of the cupcakes. You can discard (or eat) the pieces you pull out.

  3. Put the frosting into a pastry bag with a 1M tip or a ziplock bag (just snip the corner of the bag leaving about a 1/2 inch hole). Fill the centers of the cupcake.

  4. Frost the top either in a circular design or spread the frosting across the top using a knife.

Monday
Sep052011

Reese's Peanut Butter Cup Ice Cream

My favorite type of ice cream (or one of them) is Baskin Robbins Chocolate Peanut Butter swirl. As you all know by now, I may or may not have a slight obsession with all things chocolate and peanut butter. Since I'm definitely still a novice at this whole ice cream making thing, I thought I should stick with single flavors rather than get all creative and swirl them together since who knows how that could turn out. Anywho, I put J hard to work unwrapping mini-Reese's cups and I mixed up this ice cream. It was as fabulous as it sounds...and definitely as unhealthy as it sounds. But hey, what good is life without a little bit of ice cream on the side.


Reese's Peanut Butter Cup Ice Cream


  • 1 cup peanut butter (don't go healthy with natural PB on this one...use good ol' Peter Pan or Jif)

  • 2/3 cup sugar

  • 2 cups whipping cream

  • 1 cup whole milk

  • 1 tsp vanilla extract

  • 20 mini-peanut butter cups, quartered

 


  1. In a mixing bowl, mix the peanut butter and sugar until smooth.

  2. Add the milk, cream and vanilla, mixing until the sugar has dissolved (or until the mixture is really smooth).

  3. Refrigerate for at least 1 hour. This lets it thicken up a bit.

  4. If using the Cuisinart ice cream maker, pour the mixture into the freezer bowl and let mix until thick - approximately 20 minutes.

  5. At about 15 minutes, add the Reese's cups through the top and let them mix in.

  6. Transfer the ice cream to a tupperware container and freeze for 2 hours.

  7. Before serving, remove from the freezer for about 10 minutes.

  8. Enjoy!

Monday
Aug292011

Peanut Butter Banana Bread

Whipped up a little bit of this bread the other day in my new, beautiful Fiestaware loaf pan (thanks Emily and Wayne). There isnt much better in this world than peanut butter - crunchy of course - and bananas...well, and chocolate. So why not throw them all together. Needless to say, this bread was delish with a bit of crunch thanks to the crunchy PB thrown in there. You could obviously switch it up if you preferred creamy but the crunch really adds to the texture of this. As an aside, I freeze my bananas once they reach the "brown" stage. It works really well if you arent quite ready for banana bread. Just throw them in the freezer and thaw them out 10-15 minutes before you use them. Anyways, here is the recipe. Have at it and enjoy!

Navy Fiestaware Loaf Pan (available here)

 

Add some nutella for a sweet treat


Peanut Butter Banana Bread


  • 1 stick of butter, softened

  • 1 cup sugar

  • 2 eggs

  • 3 bananas

  • 3/4 cup chunky peanut butter

  • 2 cups flour

  • 1 tsp salt

  • 1 tsp baking soda

 


  1. Preheat oven to 375ºF.

  2. In a bowl, cream together butter and sugar.

  3. Add eggs, beating until combined.

  4. Add bananas and peanut butter, again beating until everything is mixed together.

  5. Add in the remaining dry ingredients (flour, salt and baking soda) and cream.

  6. Pour into a greased 9x5x3 loaf pan.

  7. Bake for approximately 1 hour. I checked mine at 40 minutes by inserting a toothpick. The top was golden brown at that point so I it with foil and baked for another 20 minutes, checking again. When its almost completely cooked through, pull it out and keep it covered with the foil. It will continue to cook a bit and won't dry out.

Tuesday
Aug022011

Thai Peanut Sauce

I could eat this by the spoonful. Literally. J may or may not have had to pry the container and spoon from my mouth at various points throughout dinner. Then the next day I had some more. And the next day. So beware: this is addicting.

 


Thai Peanut Sauce

Servings: too many? No but really, it comes out to about 1 cup of sauce so about 16 tbsp

Serving Size: 1-2 tbsp

Nutrition Facts based on 2 tbsp serving size: 126.4 calories; 9.1g fat; 262mg sodium; 7.4mg potassium; 5.8g carbohydrate; 4.2g protein


  • 1/2 cup smooth peanut butter (I used Whole Food All Natural Peanut Butter - it has less sugar than your normal Skippy's does)

  • 1 tbsp soy sauce

  • 3 tbsp rice vinegar

  • 2 tsp sesame oil

  • 2 tsp lemon juice

  • 1 small-medium clove garlic, minced

  • 1 tsp granulated sugar

  • as much as 1/2 cup water

 


  1. Whisk all of the ingredients together, starting with 1/4 cup of the water.

  2. Slowly add more water to get it to the right consistency.

  3. Serve as a dipping sauce, drizzled over a salad, or over this thai peanut salad.