SHOWING ALL POSTS IN peanut butter

Ultimate Cookie Cups
May 01, 2012

Happy May Day!

Did you make May Day baskets when you were younger??

“In some parts of the United States, May Baskets are made. These are small baskets usually filled with flowers or treats and left at someone’s doorstep. The giver rings the bell and runs away. The person receiving the basket tries to catch the fleeing giver.”

source

I remember making a May Day basket in grade school.  I knew immediately that I was going to take it to my neighbor, Angie.  I felt so sneaky quietly going up to the porch.  I gently placed the basket outside the front door.  I took a deep breath, rang the doorbell, and RAN like the wind to the side of the house.

Score!  I wasn’t caught.

Cut to 30 minutes later.  Angie wanted to say thanks for the candy, but why did I leave it and run away?

“Ummm, I have no idea what you’re talking about.  What candy?”

“The candy in the basket with your name written on the bottom….”

Oops!  I’d forgotten that we’d written our names on our baskets in class.

And that’s why I never joined the CIA.  Need to work on my stealthy skills.

If I were to make a May Day basket today, I’d put these Ultimate Cookie Cups in them!

Ultimate Cookie Cups

Recipe from Cookies & Cups

Ingredients:

Break-apart sugar cookie dough (24 count)

Break-apart chocolate chip cookie dough (24 count)

24 Reese’s Peanut Butter Cups

Instructions:

Remove the cookie dough from the refrigerator.

Preheat the oven to 350 degrees.  Line your muffin tins with cupcake liners.  Set aside.

Unwrap your 24 Reese’s Peanut Cups.  But the time you are done, your cookie dough will be softened and easier to mold.

Take one piece of sugar cookie dough and flatten it a bit with your hand.  Place the Peanut Butter Cup on top of the sugar cookie dough.

Then take a piece of the chocolate chip cookie dough.  Place it on top of the Peanut Butter Cup.  Mold the edges of the sugar & chocolate chip dough together to surround the Peanut Butter Cup fully.

Place combined dough into prepared muffin tins.

Bake for 13-15 minutes.  Cool completely in muffin tins before eating.

Enjoy!

 

 

Peanut Butter Reindeer Cookies
Dec 22, 2011

It’s been sleeting here today.  Luckily, I didn’t have to drive anywhere.

Well, I did go outside at 9:30 am.  I moved my car from across the parking lot to a parking spot right in front of my apartment.  Because if it’s slick out tomorrow, there’s no way I could successfully walk across the parking lot without falling!

Does this happen to anyone else?  I get so inside my head when it’s slick outside!  I’m so convinced in my head that I’ll fall that I curse myself.  I’ll end up taking baby steps, but I think that just makes it worse.

Can someone give me boots with spikes on the bottom for Christmas?  Or some semblance of balance and grace?

Instead of driving today, I made Christmas cookies!!  I’ve seen these cuties floating around on Pinterest.

Peanut Butter Reindeer Cookies

What you’ll need:

Peanut butter cookies
Chocolate covered pretzels
Chocolate chips
Hot tamales

Instructions:

Bake 2 dozen peanut butter cookies using your favorite recipe or mix.  While cookies are still warm from the oven, place 2 pretzels on the corners of cookies for the antlers.  Place two chocolate chips (flat side up) in the middle for the eyes.  And finally, use half of a hot tamale for the nose.

Peanut Butter Stuffed Chocolate Cookies
Dec 19, 2011

You know those people that listen to Christmas music before Thanksgiving???

GUILTY!

I started listening to Christmas music before Halloween.

I can’t help it.  It makes me happy!  It makes me smile!  It makes me want to eat Christmas cookies.

Julie’s Top 5 Favorite Christmas Songs:

5.  All I Want for Christmas is You; Mariah Carey
4.  Last Christmas; Wham
3.  Silent Night; Michael Buble
2.  O Holy Night; Celine Dion
I’m not afraid to admit it!  Celine is fab!  Celine can BELT out this wonderful song.
1.  O Come All Ye Faithful; Josh Groban & the Mormon Tabernacle Choir
This song!  This song!  THIS SONG!  Love!  You NEED to get Josh Groban’s Noel album from iTunes if you don’t have it already.

Christmas music is great to listen to whilst baking too.

Let’s bake!  Shall we?

Peanut Butter Stuffed Chocolate Cookies

Recipe from Mel’s Kitchen Cafe

Yields approximately 26 cookies

Ingredients:

For the Chocolate Cookie Dough
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Turbinado sugar, for rolling

For the Peanut Butter Filling
3/4 cup smooth peanut butter
3/4 cup powdered sugar

Instructions:

Preheat oven to 375.  Line baking sheet with parchment paper; set aside.

To make the chocolate cookie dough:

Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.  Set bowl aside.

Beat together the sugars, butter, and peanut butter in a bowl until smooth. Add in the vanilla, whole egg, and egg yolk.  Beat until combined.  Stir in the dry ingredients to the wet.  Blend well.

To make the peanut butter filling: Stir together the peanut butter and powdered sugar until smooth.  Using your hands, roll the filling into 26 small balls.  Place flour on your hands if they become sticky.

To shape the cookies: Using a cookie scoop, scoop out 26 balls of chocolate cookie dough.  Make an indentation in the center of the chocolate ball with your finger.  Place one of the peanut butter balls into the indentation.

Bring the chocolate cookie dough up and over the filling to cover the peanut butter inside.  Roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling. Roll each rounded cookie in turbinado sugar.  Place prepared dough on baking sheets.  Use a flat surface to flatten each cookie to about 1/2 inch thick.

Bake cookies for 7 to 9 minutes. Remove from the oven and cool on a wire rack.

October is here!
Oct 01, 2011

Hello October.  I’ve missed you!

To celebrate your return, I had my new favorite oatmeal combination for breakfast.

Maple & Brown Sugar oatmeal with almond milk, a dash of pumpkin pie pie and a spoonful of pumpkin.

Heat and add a spoonful of chunky peanut butter.

Love!

For lunch recently, I’ve been recreating my favorite sandwich from Jason’s Deli….the Turkey Reuben.

An open-faced sandwich on beer bread…that I made with the Pumpkin Wheat beer I recently bought.  The beer bread is topped with mustard, deli shaved chicken (I didn’t have turkey), pepper jack cheese, and sauerkraut.  Delicious!

The most important part of October 1st is being able to break out all of my Halloween decorations.

In going through my decorations, I found my black wig from last year.

I was Snookie from Jersey Shore.  ;)

Some of my favorite Halloween decorations:

Beaded spider web coasters

Spider web cereal bowls

Pumpkin tumblers

Happy Halloween decorating!

Chocolate Peanut Butter Banana Cream Pie
Jun 25, 2011

Do you read Vogue?  I do.  Or rather, I flip through the pages every month.  I’m not a Vogue girl.  My idea of being fancy is shopping at JCP instead of Old Navy.  But for some unknown reason, I’ve been receiving Vogue for free for two years.  I feel too bad to not at least look through it.  Sometimes I rub the perfume samples on my wrists.  That’s the most I get out of Vogue though.

Why can’t I suddenly start getting Real Simple or O Magazine for free instead?

Chocolate Peanut Butter Banana Cream Pie

Recipe from Joy the Baker

Ingredients:

For the crust:

1 3/4 cups graham cracker crumbs
3 tbl sugar
a pinch of salt
4 tbl unsalted butter, melted

For the chocolate layer:

2 ounces of dark chocolate, melted

For the peanut butter layer:

3/4 cup peanut butter–I used Jiffy smooth PB.

For the banana layer:

1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 egg yolks
2 cups whole milk
2 tbl cold unsalted butter
3 ripe bananas, thinly sliced

For the whipped cream layer:

1 1/2 cups heavy whipping cream
2 tsp powdered sugar
1/2 tsp vanilla extract

To make the crust:

Use a rolling pin or food processor to crumble the graham cracker.  In a medium bowl, stir together the graham cracker crumbs, sugar and salt.  Melt your butter in a separate bowl.  Combine the dry ingredients and melted butter until consistently moist.  I used my fingers.  Pour the ingredients into a 9 inch pie plate.  Press the crumbs with your fingers to create an even layer of crumbs on the bottom and  sides of the pie plate.  If the crumbs seems too dry, add more melted butter.  Don’t be afraid to firmly press the crumbs into the pie plate.  You can use the bottom of a glass to help press down too.

Preheat the oven to 350 degrees.  Put your pie plate in the freezer while you wait for the oven to heat.  Once heated, bake pie crust for 10-12 minutes.  Remove crust from oven and set crust aside to cool.

To make the chocolate layer:

Melt your 2 ounces of dark chocolate.  You can use a doubler boiler.  I just melted it in the microwave using 30 second increments and stirring in between.  Once your chocolate is cooled, pour over your  crust.  Spread with a spatula.  Place pie plate in the refrigerator for chocolate layer to harden.

To make the peanut butter layer:

Simply take your pie plate out of the refrigerator.  Add the peanut butter over the hardened chocolate layer.  Spread with a spatula.  Set pie plate aside to start on the bananas.

To make the banana layer:

In a bowl,  combine the sugar, cornstarch, and salt.  Add in the egg yolks.  Whisk until smooth.  Meanwhile, bring milk to a simmer in a saucepan over medium heat.  Take 1/2 cup of the hot milk from the saucepan and add it to yolk mixture in a slow, steady stream.  Whisk constantly as you’re adding the 1/2 cup milk.

Now, pour the entire yolk mixture into the saucepan with the remaining hot milk.   Cook and whisk constantly until the mixture begins to bubble.  It will eventually become think.  You’ll need to whisk for 6-8 minutes!

Remove from heat.  Add the 2 tbl unsalted cold butter.  Stir until butter melts.  Fold in your sliced bananas.  Pour into the crust and spread evenly.

Place plastic wrap directly on surface of the banana filling.  The plastic wrap will help to prevent a skin from forming.  Refrigerate for 2 hours.  (You can use these 2 hours to catch up on your Vogue reading.)

To make the whipped cream layer:

Beat together the whipping cream, sugar, and vanilla until soft peaks form.  Spread whipped cream over your banana filling.  If you want to be a little fancy, add some chocolate shaving on top!

This pie is YUM!!!  It’s a fun way to ramp up a traditional banana cream pie.  Do take your pie out of the refrigerate about 20-30 minutes before serving!  The chocolate layer will need time to come to room temperature and cut easier.

Enjoy!!

VitaTop Breakfast
Jun 09, 2011

Happy Thursday!!

What did you have for breakfast??

I had forgotten how much I like VitaTops.  Muffin-y goodness without the guilt.

Deep Chocolate VitaTop Muffin, skiff of PB, a few tbls of Greek yogurt with lots of cinnamon, 1/2 tbl Chia seeds, and 1/2 banana.  Perfection.

You know what else is perfection?  This little girl watching me make breakfast.

Cartoon Breakfast
Jun 06, 2011

Do you have The Hub TV channel??  It has a lot of retro cartoons on it.  Strawberry Shortcake, My Little Pony, Fraggle Rock, Pound Puppies, etc.  I’ve been known to turn on Fraggle Rock in the mornings.  Sometimes you just need a break from Matt Lauer, ya know?

The Hub always has episodes from my beloved Jem & the Holograms cartoon.  Is the theme song running through your head now??  I recently watched an episode.

It did NOT stand the test of time.  First of all, the episode was about one of the band members getting KIDNAPPED because the Misfits were trying to make her late for a concert.  Second of all, she gets free and a random cowboy on a motorcycle offers her a ride and she accepts!  Third, on their stranger danger motorcycle ride there were no helmets being worn!

So, to recap I grew up loving a cartoon about kidnapping, riding with strangers, and not wearing helmets.

Whew..I’m lucky to be alive!

Oh, and I also don’t eat Cookie Crisp for breakfast while watching cartoons any more.

It’s oatmeal many a days.  Stick to your ribs & keeps you full for hours oatmeal.

My favorite way:  oatmeal with almond milk and tons-o-cinnamon, sliced banana, sprinkle of Chia seeds, a few tbl of Grape Nuts for some crunch, and a skiff of PB&Co Bee’s Knees PB.

What was your favorite cartoon to watch growing up??

I may have a problem.
May 21, 2011

Someone call Peanut Butter Addicts Anonomyous.

Combo Time
May 16, 2011

What happens when you smear some PB&Co Cinnamon Raisin Swirl on a Lemon Zest Luna bar?

An unexpected tasty treat!  Although, Cinnamon Raisin Swirl PB would probably taste good on anything!

I apologize for the horrid picture.  One of these days, I need to actually read the manual for my camera.