Tag Archives: peanut butter

Homemade Nutter Butters – Peanut Butter Sandwich Cookies

3 Jun

Our family keeps peanut butter in business.  The first time I heard peanut butter was banned in preschool years ago, I panicked.  Stood there and racked my brain for alternative lunch box ideas my then-three-year-old would eat without cajoling.  Since then, we’ve settled into many nut-free lunch options.  But at home, we do peanut butter.  Lots of it.

Homemade Nutter Butters

From Peanut Butter Muffins for breakfast to Peanut Butter Brownie Cups for dessert, we’ve got it covered.  Peanut butter cookies are a hands-down winner around here.  Especially if they resemble the nostalgic Nutter Butters my mom used to bring home, back in the day.

Homemade Nutter Butters 2

These Homemade Nutter Butters are unquestionably the ace of sandwich cookies.  They are the boss of all peanut butter cookies.  The cookie part is addictive all on its own, but when that famous nutter butter filling gets slathered on, these become out of this world.

Homemade Nutter Butters 3

Homemade Nutter Butters taste just like the packaged ones, except these are softer, with an deliciously toothsome bite.  The peanutty filling is fluffy, soft, and reminds me exactly of the store-bought cookie filling.  Without any tongue-twisting ingredients.  You just have to make these cookies yourself to grasp how tasty they are.

Homemade Nutter Butters 4

The cookie shape is all up to you.  Make it a nut, make it round, make them big, make ’em small.  My later batches went towards bite-size sandwich cookies, and they were my favorite.  Sorry, my camera was out of the picture by then 😉  The bite-size cookies were super cute, easier to fill, and less likely to break apart when smashing the little sandwich together.

Any shape or size, these Homemade Nutter Butters are a hit.  Enjoy!

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HOMEMADE NUTTER BUTTERS (PEANUT BUTTER SANDWICH COOKIES)
(makes roughly 30 larger cookies or 60 smaller ones)

INGREDIENTS
For the Cookies:
1 cup salted butter, room temp (just slightly soft, not melty at all)
1 cup creamy peanut butter, room temp
1 cup white sugar
1 cup light brown sugar, packed
2 large eggs, room temp
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
Granulated sugar for sprinkling

For the Filling:
1 cup salted butter, room temp
1 cup creamy peanut butter, room temp
3 and 3/4 cups powdered sugar
2-3 TB whole milk

DIRECTIONS

In a bowl, whisk together flour, baking soda, and baking powder.  Set aside.

In the large bowl of a stand mixer, beat together the butter, peanut butter, and both sugars until the mixture is light and fluffy, about 2 minutes on medium-high.  At medium-low speed, add eggs one at a time and vanilla, mixing until well incorporated.  At low speed, slowly mix in the dry flour mixture.  When dough is combined, wrap tightly in cling wrap, and place in fridge to chill for at least an hour.

Preheat oven to 375F.  To make peanut shape, form cookie dough into 1 inch balls and flatten into a long oval shape (1″ x 2″) about 2 inches apart.   Use a fork to make criss cross pattern, and pinch center gently to create peanut shape.  Keep rest of dough cold while you make one batch at a time.  (To make round cookies, flatten 1 inch dough balls into circles about 1/2 inch thick, and use a fork to press pattern on them.)

Bake 8-9 minutes, or until edges are lightly browned.  Pinch cookie centers again, if needed, to keep peanut shape.  Sprinkle hot cookies with granulated sugar.  Cool a few minutes on baking sheet and finish cooling on wire rack.  Once cookies are completely cooled, they can be filled.

To make the filling:  In a large bowl, beat together the butter and peanut butter until smooth and fluffy.  Gradually add in powdered sugar and beat until filling is smooth.  Add 1 TB milk at a time, until desired consistency.  Fill to your heart’s content!

Source:  Chew Out Loud, adapted from cookiesandcups.com

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Peanut Butter and Jelly Muffins

28 May

There’s quite possibly nothing more classic than a peanut butter and jelly sandwich.  It’s the sandwich each of my boys packed into their very first school lunch boxes.  Peanut butter is one of the few things I would eat as a picky kid.  It’s the thing I eat still eat by the spoonful today.

Peanut Butter Jelly Muffins

Peanut butter is my superfood.  Everyone knows it’s a lunch favorite.  Most of us know it makes to-die-for desserts.  As in ooey gooey peanut butter brownie cups.  And now, peanut butter has become one of my breakfast addictions.

The boys and I made these on a rainy spring morning.  My little guy took a bite and exclaimed, “Mmm!  These taste like peanut butter!”  My guys were extra spoiled because I even let them scrape the jar clean at the end. 🙂

Peanut Butter jelly Muffins 2

These peanut butter and jelly muffins are a major breakfast treat.  Loaded with protein and real fruit preserves, they pack a nutritional punch to start your day with.

Peanut Butter Jelly Muffins 3

These peanut butter and jelly muffins are remarkably hearty and delish.  It’s a super satisfying breakfast on the go, as Hubby will attest to.  These are not dainty; rather, they are dense and moist.  Just the way you’d expect peanut butter muffins to be.  The fruit preserves are wonderfully sweet and flavorful in the muffins.  I use real preserves rather than jelly, but jelly sounds better for a title.

If you love big peanutty flavor, you’ll enjoy this one.  Happy baking!

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PEANUT BUTTER and JELLY MUFFINS (12 large muffins)

INGREDIENTS
2 cups all purpose flour
1/2 cup white sugar
3 1/2 tsp baking powder
1/2 tsp table salt
1 cup chunky peanut butter
2 TB cold, salted butter
2 large eggs, room temp
1 cup whole milk, sit out for 10-15 min
jar of fruit preserves or jelly
powder sugar for sprinkling

DIRECTIONS

Set oven to 350F and line muffin cups with paper liners.

In a large bowl, combine flour, sugar, baking powder, and salt.  Cut in the peanut butter and cold butter, using a pastry cutter, until entire mixture becomes well incorporated.  In a small bowl, beat together the eggs and milk.  Stir egg/milk mixture into the flour mixture just until evenly moistened.  Fill lined muffin cups halfway.  Drop in about a tablespoon of fruit preserves/jelly over each muffin cup.  Fill rest of muffin cups to the top with the rest of the batter, smoothing the tops evenly.

Bake for about 23 minutes or until a toothpick inserted in the middle comes out with just a few tender crumbs attached.  Cool muffins completely.  Sprinkle with powdered sugar upon serving, if desired.

Source:  Chew Out Loud, inspired by Taste of Home

Brownie Peanut Butter Cups, Gooey and Chewy

24 Jul Brownie Peanut Butter Cups

I have been searching for a home-made brownie with a twist.  Don’t get me wrong; Ghirardelli boxed brownies are a favorite in our dessert diet.  In fact, I have a happy box waiting in my pantry now.  But switching things once in awhile is fun.  If you’re reading this, you are probably a fan of the unparalleled chocolate + peanut butter combo.  Reese’s PB Cups are the one candy I cannot safely keep in my house.  I sometimes just buy them during Halloween, but only for the trick or treaters.

So, I’ve been shopping around for a home-made brownie recipe with peanut butter involved.  This is the result:

Brownie Peanut Butter Cups

Brownie Peanut Butter goodness

Wowzers, this was rich and creamy and gooey and… perfect partner to a glass of cold milk!

Brownie Peanut Butter Cups

Brownie Peanut Butter Cups – eat ’em today!

This brownie has a soft, rich interior and a moist, chewy exterior.  I must say these brownies are best eaten the same day.  I know it’s hard to imagine eating them the day you make them, but really… if you want the most chewyness and moistness, serve them while still slightly warm.  These babies will tend to get a crisper exterior the next day.  Um, they might not stick around that long anyways.

Brownie Peanut Butter cups

Brownie Peanut Butter Cups – got milk?

The recipes I found used both semi sweet and peanut butter chips sprinkled on top after baking.  Because of the richness of peanut butter and chocolate in this recipe, I used only semi sweet chips on the brownies to sprinkle on after baking.  Loads of peanut butter chips are already baked into the brownie, giving it lots of peanutty flavor.  However you choose to do it, your sweet tooth will undoubtedly be satisfied.

Brownie peanut Butter cups

Brownie Peanut Butter Cups – So hungry now.

Enjoy your chocolate + peanut butter fix.

RECIPE (12 brownies)

INGREDIENTS
3/4 cup white sugar
1/4 cup regular butter, softened
1 TB water
3/4 cup semi sweet chocolate chips, for melting
1 large egg
1 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1/3 cup semi sweet chocolate chips, for garnish
3/4 cup creamy peanut butter

DIRECTIONS
Preheat oven to 350F.  Line muffin pan with liners.  Spray liners with oil.

In large glass bowl, combine sugar, butter, and water, and microwave until butter is melted (about 1 min).
Stir in 3/4 cup semi sweet chocolate chips until melted.  Mix in egg and vanilla extract.

In separate bowl, mix flour and baking soda to combine.  Add flour mixture to melted chocolate mixture, stirring until blended.  Stir in 1/2 cup peanut butter chips and 1/2 cup semi sweet chocolate chips.  Spoon batter by heaping tablespoonfuls into liners.

Bake 13 minutes, or until top looks set, but toothpick inserted in center comes out somewhat wet (it will set up once cooled.)  Place muffin pan on wire rack for 5-10 minutes, to allow centers to fall upon cooling.  If centers don’t fall, tap centers gently to make a hole.

While brownies are still hot, place peanut butter in microwave for 45 seconds and stir.  Spoon about a tablespoon of peanut butter into each brownie center.  Decorate with semi sweet chocolate chips.  Allow to set a little and enjoy!

Recipe adapted from Bake or Break and Very Best Baking

Puppy Cake Pops, Adorably Sweet

21 Jul Puppy Cake Pops

One of my little guys celebrated his 6th birthday this summer.  Of all possible cake-y requests, he asked for cake pops.  It took me a lengthy 2 seconds to decide what style the pops would be.  My sweet boy’s favorite thing in the whole wide world is unmatched by any other – his stuffed puppy dog.  It’s famously known as the scraggly, falling-apart toy pup named “Timmy.”  Timmy, who has never left my son’s side since infancy.  Timmy, who’s endured ugly ear surgery twice (I’m no seamstress) and who sports bald spots where there used to be fur.  Timmy, who my son vehemently refuses to replace, no matter how beautiful a new stuffed dog might I offer.

Yes, puppy cake pops it would have to be.  These turned out looking so much like the real Timmy that when my son saw the cake pops, he shouted, “They’re Timmy!  You made little Timmies!”

Puppy Cake Pops

Puppy Cake Pops – too cute

I mean,  how cute is that??  Dog lovers around the world, unite!

Puppy Cake Pops

Puppy Cake Pops – too yummy

Cake pops are everywhere.  Their popularity is partly due to the fact that they are easy, moist, attractive treats that satisfy those with sweet cravings and who want one little bite.  Or two or three.  Plus, they are a blank canvas for the ultra creative people of the world (I’m not in that category.)

It takes a couple stages to complete these, but each stage is simple.  If you’ve ever made cake pops, you already know these are done easily with various combos of boxed cake mixes & frosting, unless you want to make your own.

Puppy Cake Pops

Puppy Cake Pops – delish combo of chocolate and peanut butter

The only trick was my edible ink pen, which didn’t write on the coating as easily as I wanted.  The pen I am listing on this recipe is supposedly a better one than what I actually used.  I’ll be using it next time instead.  Still, these turned out really well.

Puppy cake pops

Puppy Cake Pops – almost too adorable to eat. Almost.

What happiness it was for us to make these cake pops.  The kids loved watching the process and “helping” (aka eating.)  The peanut butter exterior goes perfectly with the chocolate cake interior,  similar to my favorite candy in the world – Reese’s PB cups.  Does anyone else find it hard to stop popping the candy morsels or chocolate chips in your mouth when baking?  Anyone?  Please…someone!

the real timmy

Timmy

RECIPE (serves 40-50 canine lovers)

INGREDIENTS & STUFF YOULL NEED:

1 box cake mix (I used chocolate), baked as directed on box and cooled
1 can frosting (I used chocolate)
1 package chocolate candy melts
1 package peanut butter candy melts
lollipop sticks
Americolor Gourmet Writer black edible ink pens
plastic spoons
mini chocolate chips
styrofoam block

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DIRECTIONS:

For the ears (can make ahead a day or two ahead of time):

Fill inside of plastic spoons with melted candy coating of your choice, so that the candy is in the shape of elongated teardrops.  Place spoons on largest plate you can fit in your freezer.  Put plate of spoons in freezer about 5 minutes to set.  Just pop the ears right out of the spoon, and keep in fridge until ready to use.

For assembling cake pops:

After cake is cooled, get your clean hands dirty and crumble it up in a large bowl.  Mix well with 3/4 can of frosting.  This is nice and messy!  Roll mixture into balls a little smaller than golf sized.  Place on wax paper.

Melt candy melts in separate bowls in microwave, stirring well.  Dip tip of lollipop stick into melted candy and insert halfway into cake balls.  Place in freezer to firm up, about 10 minutes.    Once firm, hold each cake ball by the stick and rotate cake balls into melted candy until completely covered.  Stick into styrofoam block, so cake pops are sitting right side up.

Before candy coating completely dries, “glue” on the ears and nose.  If coating is already dry, just put a dab of melted candy coating on so you can do your gluing.  Use same method to “glue” on collars, if desired.  Once coating is fully dry, use edible pen to draw the eyes and nose.  Pops can be kept in fridge until serving, if your room temp is too warm.  Enjoy your sweet puppy cake pops!

Source:  Chew Out Loud, adapted from awesome Bakerella

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