Peanut butter brookie pie

A brookie is a cookie+ a brownie. It's a pretty deadly combo.

Brownie Layer:

Recipe adapted slightly from: Food.com

3/4 c. oil

1.5 cup sugar

3 eggs

1/4 tsp. baking powder.

1/2 cup cocoa powder.

1/4 tsp salt.

3/4 c. flour

Cookie Layer:

recipe from: Dessert Now Dinner Later:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat the oven to  350°F (177°C).

For the cookie layer:

In a separate bowl, beat together the butter and the sugar. Add the peanut butter, egg, and vanilla and mix well. Combine the flour, baking soda, and salt, and add to the butter mixture until just combined. 

For the brownie layer:

Whisk together the oil, sugar, and eggs. Add the baking powder, salt, cocoa powder, and flour, and stir until combined.

Line a 9 inch cake pan with baking paper. Pour the brownie batter in. Take the cookie dough and drop/press it onto the brownie batter in whatever way or shape you like. I only ended up using about half of it and made cookies with the remaining dough.

Bake for 45 to 60 minutes or until set. I recommend putting tin foil on top of the pan so the cookie bits don't burn. 

Chocolate peanut butter cup cake ( new & updated)

This is my favorite cake recipe that I keep tweaking until I get it perfect. Rather than modifying the original post over and over again, I thought I'd just post an updated one.

Chocolate cake:
Recipe from: Hershey's 

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Beat in the eggs, milk, oil, and vanilla. Stir in the boiling water and pour into 2 prepared 9-inch cake pans. Bake at 350 degrees for 20-35 minutes.


Peanut butter filling:
recipe from: Allrecipes 

 Ingredients:
- 1/2 c. butter, softened
- 1 c. peanut butter
- 1 1/2- 2 c. icing sugar
- 3 tbsp. milk

Beat all the ingredients together and use it to ice in between the 2 chocolate cakes. 


Chocolate Ganache:
recipe from: Allrecipes 

Ingredients:
- 12 oz. chopped chocolate( that's 1 of those Hershey's chocolate chip bags)
- 1 2/3c. heavy cream

Place the chocolate in a bowl. In a saucepan, heat the heavy cream until it's brought just to a boil. Pour the hot cream over the chocolate and whisk until smooth. Refrigerate until thick and then use it to ice the outside of the layer cake.

 

Chocolate chunk muffins with DIY peanut butter chips

These muffins rise really nicely and you can very easily make homemade peanut butter chips to go inside them. My mom said she liked that they tasted like those big coffee shop muffins, but they aren't as greasy.

Chocolate chunk muffins:
yield: 12 muffins
Recipe from TopWithCinnamon

Ingredients:
1 2/3 c. flour
1/2 c. cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c. sugar
2 tbsp + 1 tsp melted butter
6 prunes*  pureed with a tiny bit of hot water until smooth
2 eggs
2 tsp vanilla extract
2/3 c. yogurt or milk
peanut butter chips ***


Put the first 7 ingredients in a blender until combined. Then add the prunes, eggs, vanilla, and yogurt and blend until smooth. If it isn't blending, just pour the batter into a bowl and use a mixer. Stir in the peanut butter chips. Grease a muffin tin and fill each muffin slot to the top. Bake at 425 F for about 4 minutes and then lower the temperature to 350 and bake for another 15 ish minutes, or until a toothpick comes out clean.

* dates or anything else that's the same consistency would probably work as well.


** Mix 1/2 c. peanut butter and 1/2 c. icing sugar. Spread out evenly on a baking sheet and freeze until firm( about an hour). Then cut it into chunks.

Single serving XXL peanut butter chocolate chip cookie

 This recipe makes a cookie the size of YOUR FACE! It's delicious, slightly undercooked, and if you want to share ( you probably won't) it's family-sized. It's super easy to make because you can just mash everything up in one bowl and put it in the oven.

XXL Peanut Butter Chocolate Chip Cookie
Recipe from Sally's baking addiction.


 2 tbsp butter
2 tbsp sugar
2 tbsp brown sugar
2 tbsp peanut butter ( use the thick non-natural stuff)
1/2 an egg ( 2 tbsp of beaten egg)
1/2 c. flour
1/4 tsp. baking soda.
1/4 c. chocolate chips

Mix together the butter, peanut butter, and sugars until combined. Whisk in the egg along with the baking soda, followed by the flour, and then the chocolate chips. Bake at 350 degrees for 17-19 minutes.

Enjoy!!!

S'mores bars

 

I've got a killer recipe for you guys. At first, I was hesitant to post these because I'm kind of a perfectionist and I wasn't too happy with the photos. I took them around 6:30pm on a Wednesday night ( because they were going to school the next day), so it was already starting to get dark out, but I figured I can't not post the recipe for these because they are so stinkin' delicious. These bars are one of the most deliciously fudgy, sweet, and chocolaty desserts I've ever made. The brownies are dense, the marshmallows are soft,  the crust crunches and the chocolate peanut butter on top is just deadly. It took all the self-control in me to not eat the entire pan.

 Graham cracker crust:

3 1/2 c. of crushed graham crackers or digestive biscuits

1/4 c. brown sugar
1 c. melted butter

Mix all the crumbs, butter, and sugar together and press it into the bottom of a pan lined with baking paper. Bake at 325 degrees for 5-8 minutes.


Brownie Layer ( recipe from: Inspiredtaste.net)
1 1/4 c. butter
2 3/4 c. sugar
1 1/2 c. cocoa powder
4 eggs
1 c. flour

Put the butter, sugar, and cocoa powder in a bowl and microwave, stirring the batter at 30-second intervals. Microwave until melted ( it's okay if the batter looks gritty) Whisk in the eggs one at a time and then add the flour. The batter will look thick and shiny. Pour the mixture onto the graham cracker layer and bake for 20-30 minutes at 325 degrees F.


Topping:
1 bag of marshmallows
2/3 c. melted peanut butter
2/3 c. melted chocolate

Next you want to put the marshmallows on top of the brownies and put them in the oven for about 5 minutes. Keep an eye on them and take them out when the marshmallows are golden brown

Drizzle the melted peanut butter and chocolate on top and let it cool before slicing.






Enjoy!!!

Nutty raspberry jam thumbprint cookies

 

 

I've seen a bunch of recipes for this kind of thing like this one, and this one and this one so I finally decided to give them a shot. They tasted like toast with PB& J and I'm super happy with the way the photo's turned out.

Ingredients:

recipe adapted from Green Kitchen Stories

1/4 c. millet

1/2 c. whole wheat flour

1/4 c. nut flour

1 1/2 c. oat flour

1 1/2 tbsp corn starch

1 tsp baking powder

1/4 c. + 2 tbsp peanut butter

1/2 c. honey or syrup

1 egg yolk/ or flax egg

1/2 c. crushed almonds

1/2 c. jam

Mix the flours, baking powder and cornstarch together. In a separate bowl beat the peanut butter, egg, and honey. Combine the two mixtures. Scoop out 20 small portions of dough and roll them into balls. Dips the balls in the milk and then roll them in the chopped walnuts. Press a deep ( but not too wide) hole in the middle with your thumb and use a spoon to fill a teensy bit of jam ( make sure it's not spilling out.) Be careful  not to put too much jam in or else they'll look like erupted volcanoes instead of cute little buttons. Bake at 350 F for around 10 minutes.

Enjoy!!!

Trail Mix Cookies

These cookies are chunky, wholesome, and delicious. You can pretty much just throw in whatever nuts, seeds, dried fruit or chocolate you have lying around.  There are a lot of other really good looking recipes on this blog which I'm going to give a go in the near future.

Trail Mix Cookies

recipe adapted from here

Ingredients:

1 c. oat flour ( I made my own- just blend 1 cup of oats until they're like flour)

1/2 c. almonds

1/2 c. walnuts

2 tbsp. flax meal

1/2 tsp. baking soda

a pinch of salt

a pinch of cinnamon

1/4c. maple syrup

3 tbsp melted peanut butter

1 tbsp milk

Additional add ins: ( that's what I used but you could put whatever you want in)

- 1/4 c.  walnuts

- 1/4 c. almonds

- 1/4 c. peanuts

- 1/4 c. dates

- 1/4 c. dark chocolate chunks

Put all the dry ingredients in a food processor for a few seconds until it's like flour.  In a separate bowl mix together the maple syrup, peanut butter and milk. Combine the 2 mixtures together and stir in whatever add ins you would like ( This mixture will be kind of crumbly but that's OK) Make 2 tbsp. sized balls and pack them tightly. Baked on a pan with baking paper for 10-12 minutes at 350 degrees Fahrenheit.

Enjoy!!!

Peanut butter banana muffins

This is another recipe from Sally's Baking Addiction. I've reblogged so many of her recipes that you really might as well just go there but you guys, her blog is AMAAAAZING! Whenever I have to bake for an event or for someone I go to her site  because everything I've made off there works out magically. I've tried a lot of her healthy recipes too like these peanut butter swirl brownies and these  pancakes and they've never failed to impress me.

 

Peanut Butter Banana Muffins
recipe adapted from: Sally's Baking Addiction

Ingredients:
2 ripe bananas mashed
1/4 cup maple syrup
1/4 cup brown sugar
1 egg
1 cup milk 
1/2 cup peanut butter
1 3/4 cup flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Whisk the mashed bananas, syrup, brown sugar, egg, milk, and peanut butter. In a separate bowl combine the flour, cinnamon, baking soda, baking powder, and salt. Add the wet to the dry and stir until combined. Pour the batter into muffin cups and fill until almost all the way full. Bake for 5 minutes at 425 F degrees then reduce the oven temperature to 350 and bake for around 10 more minutes. ( This will give them high domes)

Enjoy!

Chocolate peanut butter cup cake

This was my Dad's birthday cake and its the best cake I've had in my 14 years on this earth. My whole family's been talking about it since it entered our fridge. If you need a cake for anything or if you just want cake, make this! It tastes like a giant Reese's peanut butter cup and its the best cake I've ever had.

See the new updated version of this recipe!

(Healthy) Peanut Butter Swirl Brownies

 These lightened up brownies are really good ( event if my word choice isn't) They're not just "good considering they don't have any butter, oil, or flour," They're actually great and according to my calculations they come out to about 110 calories and 15g of carb for a decent sized brownie ( based on 16) which is not too shabby if you ask me. They're a different texture then the brownies you're probably used to but they're still fudgy and chocolatey which I think we all can agree is the important thing.

Peanut Butter Swirl Brownies
recipe from Sally's Baking Addiction

Ingredients:
1/2 cup of peanut butter
6 oz. yogurt
1/4 cup skim milk
1 egg
1/4 tsp salt
1 teaspoon baking powder
3/4 cup sugar ( or 1 cup if you want them sweeter)
1/2 cup rolled oats
1/2 cup cocoa powder


Throw all the ingredients except for the peanut butter into a blender until the oats no longer look like oats ( they'll be ground up). Pour the batter into a greased 8 by 8 pan. Melt the peanut butter and pour/drizzle it onto the raw brownie batter and use a knife to swirl it around. Bake at 350 degrees for around 20 minutes or until it passes the toothpick test. Wait for them to cool COMPLETELY before cutting them or they'll fall apart ( I put mine in the freezer for an hour first).





Nutrition Facts:

Peanut Butter Granola bars

Peanut Butter Granola Bars
makes: a 9 by 9 inch pan


Ingredients:
3/4 cup peanut butter
1/2 cup honey
2 1/2 cups oats
2/3 cup almonds
2/3 cups walnuts
whatever other add ins you want


Melt the peanut butter and stir everything together. Press it into a 9 by 9 inch pan with baking paper and then freeze until its firm enough to be cut into squares.



Enjoy!!!

Chocolate Peanut Butter Cookies

These are probably one of my favorite cookie recipes. They're a dense chocolate cookie and a peanut butter cookie in one which make them so delicious and  addicting.

Peanut Butter Chocolate Swirl Cookies
Recipe from Sally's Baking Addiction

Ingredients:

chocolate cookie dough
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup + 2 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons milk (almond, cow's, soy, or half-and-half)

PEANUT BUTTER COOKIE DOUGH
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/2 cup light brown sugar (or dark brown)
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all-purpose flour
1/4 teaspoon salt

Directions:
Chocolate cookie dough:
Cream together the butter and sugars. Beat in the egg and vanilla until combined.Combine flour, cocoa powder, salt, and baking soda in a separate bowl. Mix the dry and the wet ingredients together and add in the milk.

Peanut butter cookie dough:
Cream together the butter and sugars. Blend in the peanut butter, egg, and vanilla, Mix in the baking soda and the flour.

Refrigerate dough as needed until its firm enough to make into balls.

Preheat oven to 350F degrees. Line cookie sheet with parchment paper. Take a tablespoon of peanut butter cookie dough and roll it into a ball. Take a tablespoon of chocolate cookie dough and roll it into a ball. Press the 2 balls together and roll into one larger ball.  The longer you refrigerate the dough, the easier this will be. Put the balls on a pan and press with a glass to flatten until they're about 1/2cm thick.

Bake for 10 to 12 minutes.
Enjoy!