Salted Peanut Butter Brownies

 I first posted this in 2012(!). The recipe came from a 2011 Rachael Ray magazine. 

Boxed brownie mix is always, always better than homemade. It doesn't always work this way with cakes or cookies, but for brownies, boxed is better. Something about the texture, I think. 

But if I have boxed brownie mix, it just kind of sits in the cupboard and "calls to me" to make them, so I don't buy it very often. 

This is a VERY easy recipe you can memorize. You will likely have all the ingredients already. You can dress them up any way you want. 

I made a buttercream and added peanut butter (like 3/4 a cup, maybe? I barely measure things) and then sprinkled sea salt on the finished product. Don't skip the sea salt. You could always chop up some frozen Reeses' eggs or whatever and add those or add some sort of chocolate Easter eggs to the top for decoration, if you want it as an Easter dessert. (We are having a peanut butter frosted bunny cake this year.)

One-Bowl-Brownies 
makes an 8x8 pan
adapted from Rachael Ray magazine

4 T. butter
1 cup sugar
2 eggs
1 t. vanilla
4 T. cocoa powder
1/2 cup flour
1/2 cup chocolate chips (if you're feeling crazy)

In a medium saucepan, melt the butter and cocoa powder together.  Take off of the heat.  Whisk in the eggs, vanilla, and sugar.  Stir in the flour.   Fold in the chocolate chips, if using.  Pour into a greased 8x8 pan (a pie pan would work too) and bake at 350 degrees for 15-18 minutes until the middle springs back when touched.

For a 9x13 pan, double the recipe exactly. 

Here's my recipe for Chocolate Peanut Butter Buttercream. 

I like to store them in the freezer but I would absolutely stick one in the microwave for 30 seconds and then top with ice cream too. 

Peanut Butter Rice Krispy Bars

This should've gone up yesterday or Saturday or something, but I was busy. I also didn't post yesterday which kind of throws Blog-Every-Day-in-May off a bit. No need to worry. I'll be back to nothingness next week. I don't know if that's good or bad. 

This is also where I should probably say something eloquent about Memorial Day. I don't really have anything to say because it's not something I can dwell on during seasons of deployment. The appreciation I have for soldiers who have given it all can't be measured.

In case you need a Memorial Day weekend dessert...

I made this for a potluck last week and it went over very well. My mom sent me the recipe and it's an old one. She's been making these bars my entire life, so I figured they'd be a nice addition to my non-food blog. 

They're very easy, you make them the night before, and I had all the ingredients in my cupboard.

They're not your average rice krispy treat. 

Peanut Butter Rice Krispy Bars

makes a 9x13 pan

1 cup of sugar

1 cup of Karo syrup (light)

2 t. vanilla

1 1/2 cups of peanut butter

6 cups of rice krispies

1 bag of milk chocolate chips

In a medium pan, heat the sugar and syrup together until it starts to bubble (low heat) and the sugar dissolves. Remove from heat.  Stir in the vanilla and peanut butter. 

Add the dry cereal to a large mixing bowl. Pour the sugar/peanut butter mixture over it. Stir/fold gently, but well. It takes a few minutes to incorporate. 

Grease a 9x13 pan (spray Pam is what I used) and then press the bars into it. Set aside. 

Using a double boiler, melt the chocolate chips. Spread over the bars and let cool. Cut them before storing in the fridge because they'll harden up and be difficult to cut cold. 

And if none of that made sense, here's the original that I went off of:

Peanut Butter Frosting

Recipe challenge, week forty-one

A couple of weeks ago, Scott mentioned that there was an army thing we should *probably* go to. Some guy was having a cookout and there would be football games to watch and army wives would be present and all.  I asked if we should take something.  He said yes.  I, because I'm incredibly unmotivated and lacking creativity these days, said I could make brownies.  Boxed brownies.
I wandered the aisles of SuperTarget for 20 minutes and that's all I could come up with. The last thing I felt like doing was spending my Sunday making an elaborate dessert. And though this is my go-to appetizer, I didn't feel like transporting a hot dip.

Even though I took the easy way out of with boxed brownies, I did have the plan to make homemade frosting.  This would kick the brownies up a notch and not make them taste quite so boxed.  Though boxed brownies, slightly undercooked, are the best kind of brownies. I always add half a cup or so of chocolate chips to the batter to up the gooeyness factor.

Peanut Butter Frosting

1/4 cup butter, softened (half a stick)
1 t. vanilla
3/4 cup creamy peanut butter
2 cups powdered sugar
2 T. milk, as needed

Cream everything together with an electric mixer or stand mixer.  You may need more or less sugar and milk depending on the consistency you want.  

Honey Sunbutter

Recipe challenge, week thirty-two.

I've always wanted to try sunflower seed butter because I often see it on the shelves when I'm at Trader Joe's or those rare occasions I go to Whole Foods.  I usually end up going with some kind of fancy peanut butter.  My favorite is Peanut Butter and Co. Mighty Maple, but it's tough to find, so I usually end up with Justin's Honey Peanut Butter.  Fun fact:  Justin's is between $5-6 at Whole Foods.  It's $13 at Safeway.

I'll let that settle in.

I never bought a jar of sunbutter because I don't want to not like it and have it go to waste. I'm not an almond butter person because I'll eat it with a spoon so I just don't buy it anymore.  This sunflower seed butter reminds me of almond butter.  I made it in the Vitamix because there was a "recipe" for it in the Vitamix cookbook.  However, I've made peanut butter and almond butter in the food processor before and I would probably just use the food processor if I made this again.  I love the Vitamix but because it's so vertical, I had to scrape down the sides a lot and that was time-consuming.  With the food processor, you just turn it on and hope it doesn't overheat.

I added honey because I like the peanut butters that have a sweeter flavor, but I also drizzled some over the top the way you'd often do with hummus and olive oil.

This was tasty to eat with a spoon too.

Though, disclaimer alert...I didn't love it.  I liked it. I would probably not eat it every day.  I prefer Justin's Honey PB or that Mighty Maple crack stuff.  However, if you're tempted to try sun butter and you don't want to spend x amount of dollars on a jar of pureed seeds, this is a good alternative.  The bag of roasted, unsalted sunflower seeds cost me two dollars and I only used half of it in this recipe.

Honey Sunbutter
adapted from The Vitamix Cookbook

2 1/2 cups of roasted sunflower seeds (I used unsalted.)
1 T. honey, plus extra for drizzling
1/2 t. sea salt
2 T. coconut oil, melted

In a high-speed blend or food processor, mix all ingredients until smooth.  Stop to scrape down the sides as needed.  This took me about 20 minutes.  Store in an airtight container in the refrigerator for up to 2 weeks.

Chocolate PB Buttercream

This weekend, I subscribed to Hulu Plus so I could catch up on Revenge and then I unsubscribed soon after.  "Free trial" and all.  It was a productive Friday night.  

That was completely unrelated to everything in this post, but I thought you'd like to know that I'm all caught up now.  That's a relief, right?

Anyhow.  

I love my Kitchen Aid mixer.  I really do.  But I don't use it to make frosting.  I like having exact control over the blending process and that doesn't happen when you have to stop to scrape down the bowl all the time.  Therefore, I use my handheld (also Kitchen Aid) mixer and just a regular plastic bowl.  

I made this yellow cake for Scott's birthday and came up with my own frosting. I picked this cake, specifically, because when I saw it, it reminded me of the cake at the bazaar in the movie Pollyanna and I always thought that cake looked so good.  This cake was pretty good.  I need a cake plate and cover, though, for the one cake I seem to bake each year.  Maybe not even that.  I really liked the addition of cake flour.  Gave it a much smoother texture.

Moving on…I have issues with canned frosting.  It tastes like plastic.  I actually like using boxed cake mix in things rice crispy treats and muddy buddies…but I think actual cakes baked with boxed cake mix are…well, maybe they taste like plastic too.  

This is a peanut butter and chocolate frosting that I remember making years ago at home, so I sort of made it up from memory.  It made more than enough for this layer cake!

Chocolate PB Buttercream

1 stick butter, softened (let it sit out overnight if you can)

1/2 cup smooth peanut butter

3 cups powdered sugar

1 teaspoon vanilla

2 tablespoons cocoa powder

1/2 cup melted chocolate chips

Cream the butter for 2 minutes or so, just to make it fluffy.  Add in the peanut butter.  Mix.  Add in the sugar, slowly, and keep mixing.  After everything in incorporated, mix in the vanilla and cocoa powder.

To melt your chocolate chips, put them in the microwave for 30 seconds, stir, and then heat for another 30 seconds.  Stir really well to get rid of any lumps and then add the melted chocolate into your frosting.  

Blend with your mixer for another 30 seconds or so and then keep it at room temperature until you're ready to frost the cake or cupcakes.  

Cookie Butter Granola (and a Moving Tip)

One of the best decisions we made when packing up the house in Missouri was to pack the food we had in our house.  All refrigerated/frozen items went into the deep freeze freezer and Scott hauled it 12 hours to Colorado.  All dry goods went into boxes and tubs.  Because one of the hardest parts of starting over in a new house is  making that first (very expensive) grocery trip, I wanted to avoid that.

Plus we had a lot of frozen duck in the freezer and Scott didn't want it to go to waste.

I was sure to bring my giant jar of natural Jif peanut butter (because peanut butter is both expensive and delicious), but I also had a jar of cookie butter hanging around.  I don't know why I buy that stuff.  I rarely eat it and only ever use it to bake with.  This jar had been in the cupboard since Christmas.

Since I eat homemade granola almost everyday, this gave me an idea.  I've been making peanut butter granola most weeks.  I make about 3-4 cups and then that lasts me for breakfast and snacks.  It's particularly tasty with coconut milk.

On this day, we were almost out of peanut butter, so I ended up using 1/3 cup of cookie butter (the chocolate swirled kind) and peanut butter.  The result was a grown-up, more filling version of Cocoa Pebbles.  

Sounds good, right?

If you don't have the chocolate swirled cookie butter (from Trader Joe's), you can use regularly cookie butter or biscoff.  Or maybe just add in some cocoa powder?  Sweetened or unsweetened, it's up to you!

Cookie Butter Granola

1/3 cup cookie butter

1/3 cup peanut butter

1/3 cup canola oil

1 t. vanilla

1/2 t. salt

3 cups to 4 cups of old-fashioned oats (depending on the consistency you want..and 3 cups first, stir, and then add more if you desire)

Melt the cookie butter and peanut butter together in the microwave for about 30 seconds.  Stir in the oil, vanilla, salt, and oats.  Mix well.

Spread onto a cookie sheet and bake at 250 degrees for 30 minutes.

Let cool and store in an airtight container for up to a week.  I recommend it with coconut milk (the kind the you buy in a refrigerated carton).

(Gluten-Free) PB Brownie Ice Cream

#1 I always must have the news on in the morning.  Local news, then the Today Show.  Sundays throw me off because Today is only, like, an hour.  That's why Sunday mornings are for Mad Men reruns.

#2 I've worn glasses since I was 9 and contacts since I was 12. What did people do before such things were invented?  One of my biggest concerns has always been 'What would I do if I were trapped on a desert island? How would I see?' Cue irrational (but not really) fears.

#3  I will procrastinate some things forever.  I graded a stack of 300 papers in March.  This weekend, since school is almost over and all, I decided it was do or die:  it was time to sort hundreds of tests into assessment binders.  The kids might want them, now that 2nd grade is over and all.  I certainly don't want them.

#4  I last got my hair cut in February.  The other day, someone said, "Oh, you got a haircut!"  No.

#5 One of my biggest pet peeves is when people don't have to eat gluten-free, but they choose to because they mistakenly believe it's healthier.  I made this ice cream for a friend who does have to eat gluten-free.

#6  I will make delicious ice cream, we will devour it in two days, and then I will stare at the picture on my computer desktop for two months before I get around to sharing it.

(Gluten-Free) Peanut Butter Brownie Ice Cream

2 cups chocolate milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

1/2 cup sugar

1/2 cup smooth peanut butter

2 t. vanilla

1 1/4 cups heavy cream

Frozen brownies, frosted and cut into chunks

-I used this brownie recipe, made with gluten-free flour from Trader Joe's and it came out really well.

-I used the Peanut Butter Cream Cheese Frosting too and that, obviously, was perfect.

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

Remove from heat and stir in the vanilla and peanut butter.  After the peanut butter melts, add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of frozen brownie and let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.

Homemade Candy Bars

Just like last year and the one before, I'm starting off the new year with a dessert!

Happy New Year!  And God bless you if you have to go back to work tomorrow.  I've got a few more days off…

I'm not really sure what to call these, other than candy bars.  The recipe says "Kit Kats".  They do not taste like Kit Kats.  They have more of of Twix-texture.  But, again, not really.

My mom made these for the first time in 2011.  If you recall (you probably don't), 2011 was the Christmas I spent at home just taking up space while Scott was in Afghanistan.  I took a nice picture of them, and then meant to share with you.  I didn't.

Last year, she made them again.  Still, I didn't share.  Probably because I showed up in Pennsylvania after our Carnival cruise with a 102* fever and the chills.  I wasn't in a baking mood that week.

However, I have been holding out on you.

These are a unique treat to make for just about any occasion..my mom just happens to insist on them at Christmas.  This year marks the third that I have helped make them.

The middle layers are kind of like a caramel/toffee, and I think a sprinkling of sea salt over the top would make them super rich.

Okay, and maybe a drizzle of salted caramel sauce.  Yep.  That'd be good too.

Homemade Candy Bars
makes a 9x13 pan
adapted from a recipe by Ruth Corle (and my mom said she saw it in an old Grange cookbook too)

1 box Club crackers (90 crackers)
1 cup (2 sticks) butter
1/2 cup milk
2 cups graham cracker crumbs
1 cup packed brown sugar
1/3 cup white sugar
1 t. vanilla
3/4 cup peanut butter
3/4 cup chocolate chips
3/4 cup butterscotch chips
Optional: sea salt for sprinkling on the top

Line the bottom of the ungreased pan with Club crackers (you'll use 30).

In a saucepan, combine butter, milk, graham cracker crumbs, sugars, and vanilla.  Bring to a boil over medium heat.  Boil, stirring constantly, for 5 minutes.  Set a timer!  Then, remove from heat.  Pour half of the sugar mixture over the crackers in the pan.  Add another layer of crackers (30).  Pour the rest of the sugar mixture over that layer.  Add your last layer of 30 crackers.

In a small saucepan, melt the chocolate chips, butterscotch chips, and peanut butter.  Stir until completely smooth.  Pour over the last layer of crackers.  Sprinkle with sea salt if desired.

Place the pan in the fridge to set up for at least 12 hours.  Cut into bars and enjoy!

Best of 2013: Recipes

Your favorites from 2013…. 

5.  Brownie Batter Fudge

An extra-rich chocolate fudge that gets its punch from some boxed brownie mix.

4.  Easy Peanut Butter Cookie Cake

I still remember the day I OD'd on this.  HIGHLY recommended.  Just make it.  Maybe you should share it though.  

3.  Brownie Batter Rice Krispy Treats

Again, extra-richness from some boxed brownie mix and a drizzle of chocolate frosting.

2.  Cookie Butter Muddy Buddies

Ironically, this was my first recipe of the year, posted on January 1st.  Something about powdered sugar, peanut butter, and then the crunchiness of Chex just equals a trifecta of perfection.

It's been awhile.  I need to make some muddy buddies again soon.

And, #1 on the list of favorite desserts this year……

1.  Cake Batter Rice Krispy Treats

Your favorite was my favorite too!  Some of my recipes, I never repeat because I didn't love them enough or they weren't practical.  THESE are Rice Krispy treats that I've made again and again.  They would be excellent for a New Year's get-together.  Even as a gluten-free birthday treat if you use GF cake mix.  I'm so glad you all love these Rice Krispy treats as much as I do :)

Thank you so much for reading, pinning, and trying my recipes.  Even though I don't do it nearly enough, I love to create in the kitchen and I'm so happy to have a place to share these treats.

Here's to more sugar in the new year!

Here's the list of favorite desserts from 2012.  Any requests for 2014?  

Reeses' Ice Cream Cake

I posted this recipe 2 1/2 years ago (dear Lord, has it been that long?), but Scott made it two weekends ago and I thought it might be nice to share again.  It's our #1 go-to dessert. 

I apologize that THIS is the only picture I have.  You see, Scott made it to take to a friend's birthday dinner. I knew better than to ask if I could cut it before we left the house.  A cross-section picture of this beautiful layered dessert would be a nice addition here, don't you think?  I guess we'll never know.

Chocolate Peanut Butter Ice Cream Cake

1/2 gallon (1.5 quarts) peanut butter ice cream, softened
1 container of Cool Whip
1/4 cup of peanut butter
1 bag of Reeses' miniatures, crushed 
1 package of Peanut Butter Oreos, crushed
2 T. melted butter
Hot fudge, for drizzling (Reeses' Peanut Butter syrup also works well for this if you can find it)

Crush the Oreos using a Ziploc bag and a pot or rolling pin.  Mix them with the melted butter and press into the bottom of an 13x9 pan.  Freeze for 20 minutes.

In a mixing bowl, stir together the softened ice cream and Cool Whip. Stir in the peanut butter.

Pour the softened ice cream mixture into the pan.  Freeze for another 20-30 minutes.

Crush the Reeses' cups and melt the hot fudge.

Drizzle the fudge and sprinkle the crushed Reeses' cups over the cake.  Freeze for another 20 minutes (..or actually for as long as you'd like.)

Chocolate Payday Bars (Copycat recipe)

If you are in need of a sweet treat for the 4th of July tomorrow, read on:

This is probably just glorified fudge.  It really does have the texture of a candy bar though.  Super chewy, salty, sweet...you won't be able to eat just one.  I averaged three a day while that bagful sat in the freezer.  They're not too chocolatey, and the sea salt really balances out the sweetness of that liquid gold, also known as sweetened condensed milk.

These "candy bars" are gluten-free, and I originally made them because I saw a yummy looking gluten-free recipe on Pinterest but didn't have all the ingredients.  This is my adaption.  We were going to a dinner at a friend's house, but one of our friends has to eat gluten-free.  Turns out, as usual, we'd all brought a dessert.  Completely overkill, but good for me:  We took most of these home.  I can't complain about that.

Chocolate Payday Bars
makes a 9x13 pan
adapted from this recipe

2 cups peanuts, separated (I used dry roasted but honey roasted would be great.)
2 T. butter
3/4 cup peanut butter
1 can sweetened condensed milk
1 t. vanilla
2 cups mini marshmallows
1 t. sea salt
1/2 cup chocolate chips
1/2 cup white chocolate chips

Line a 9x13 pan with foil.  Spread 1 1/2 cups of peanuts into the bottom of the pan.

In a saucepan, melt the butter.  Add in the peanut butter, chocolate chips, sweetened condensed milk, and vanilla.  Stir well to combine over medium heat.  When the mixture is smooth, add in the marshmallows and let them melt, turning off the heat. Stir well.

Spread into the pan evenly over top of the layer of peanuts.  Sprinkle the top with sea salt and then with the rest of the peanuts.  Refrigerate or freeze for a few hours, and cut into bars.  Store in the fridge or freezer.

Note:  I kept them in the freezer in a Ziploc bag and the longer they were in there, the better they tasted.  Don't skip the sea salt!  It's the best part!

Muddy Buddy Bars

I didn't eat this for dinner on a Friday night.  I didn't eat this for dinner on a Friday night.  I didn't....okay, I did.

And I think it was worth it.

Scott was upset that I "fed" him puppy chow (He calls it puppy chow, I call it muddy buddies...it's a confusing house to live in).  You see, he came home from work early one day after working an overnight shift and got into the bowl of muddy-buddy goodness (I had artfully hidden it on top of the fridge).  He claimed it was my fault, and I was trying to fatten him up again. 

Uh, no.  I do not force the crunchy chooclatey-peanut-buttery goodness down your throat, darling. 

And trust me: Had I known he was coming home from work early, I wouldn't have left it out in plain sight.  Usually I  stash these kinds of treats away for myself.

Do you call them Muddy Buddies or Puppy Chow?? (Kate Gosselin calls it Monkey Mix...did you see that episode years ago??)

I made these S'mores Bars last year and they were really good.  This recipe, I think, is more or less my own perfected version of that.  Like with the Cake Batter Rice Krispy Treats, the addition of frosting makes these bars so rich and chewy.

Also, like with those rice krispy treats, I ate most of this straight from the bowl.  The glass pan thing was a blog formality.

Muddy Buddy Bars

2 cups marshmallows
1 cup chocolate chips
1/2 cup cream cheese frosting
1/2 cup peanut butter
2 T. butter
1/2 cup powdered cake mix (I used White.)
4-5 cups of Rice Chex

In a large microwaveable bowl, melt the chocolate chips, peanut butter, and butter together for about 45 seconds..  Stir well.  Stir in the frosting, marshmallows, and powdered cake mix.  Heat for another 45 seconds, until it's well-combined. 

Fold in the Rice Chex until coated.  The marshmallows hold the mixture together in clumps, unlike regular muddy buddies.

Spread into an 8x8 pan (actually 9x12 would work, but I ate so many out of the bowl...).  Store in an airtight container.

Frozen Monkeys

Judging by their favorite thing to say to each other, I think the "F.M." stands for "Fear Me".  They are so strange.

Every year, my school holds a floor hockey tournament.  Each class is a team, and each class is responsible for coming up with a name, a poster, and the teacher picks captains to be in charge of the roster.

I look at this as a preview of what my parenting skills will be.  A few teachers (well, maybe most of them) did the posters for the kids.  Many of them looked quite professional and I can't be sure they didn't come from the UPS store printer.  A few teachers (possibly all) created the rosters themselves.  A few put themselves in charge of the team.  I didn't.  I told them who the captains would be, I printed the blank roster forms off of the computer, and I told them I'd cut the giant paper for the poster.

Then I completely forgot about cutting the paper..

My aide ended up cutting the 5 foot x 6 foot piece of paper you see up there and giving it to the kids.  About a dozen of the kids stayed in from recess for 3 days to design and color it.  As I sat there, munching on pretzels and Larabars (and reading slate.com) during my lunch break, I could hear them holding elections over the team name.  Ballot voting was the democratic strategy they used.  They came up with "Frozen Monkeys" on their own.  They designed and colored the poster.  They managed to sort out their differences and learned to get along in the process.

The day before each game (we had four), I'd give the captains a list of who was eligible to play.  They worked on the rosters during lunch/recess and at home.

It's safe to say that I had ABSOLUTELY NOTHING to do with any of it.  I didn't even sort out differences they had mid-game.  If someone wasn't there to play, they replaced the kid with someone else.  I just watched them become little problem-solvers.

And you know what?  We were undefeated.  We won the 4th grade tournament.

I'm so proud of them.  They did it all on their own.  While it may not seem like much, this feels like my greatest accomplishment as their teacher this year.  To know when to back off is just as important as knowing when to step in, right?

A helicopter parent is something I'll probably never be.

When I typed out the title "Frozen Monkeys" for this post, I thought, "Hmmm...that sounds like a drink."  So I made this.

I really love the protein powder we have (Nitrean, vanilla), but I hear it's been discontinued.  If this smoothie is pre or post-workout, I add the protein powder, and then there's the added bonus of it tasting like a milkshake.  If it's just breakfast, I leave it out.  The Greek yogurt and peanut butter packs enough protein to fill me up for a bit.

Frozen Monkey
makes 2 small or 1 large drink

1 banana, frozen and peeled
1/2 cup milk
2 T. peanut butter
Greek yogurt (optional)
1 scoop protein powder (optional)

Mix the banana, milk, peanut butter in blender until it hits the consistency you prefer.  Add in the yogurt and protein powder and mix.  You can also add in a few ice cubes if you like it extra frosty.

Easy Peanut Butter Cookie Cake

This is a giant peanut butter cookie. 

My grandma always made peanut butter cookies like this (everything is better with candy in it, yes?).

My mom never liked those kind of cookies.  She likes fancy cookies like these Apricot Squares.  I don't care if a cookie is fancy or not.  After all, I eat chocolate chips and peanut butter melted together (regularly).  So my tastes must not be that discerning.

I found this recipe and then decided I needed melted chocolate and warm cake-y peanut butter, like, right now.  And then I remembered that I despise crumbs, a dirty stove, and cleaning cookie sheets.

(Who does not get non-stick spray, crumbs, and flour EVERYwhere each time they try to bake cookies?)

I scooped the batter into a small ceramic pan in order to get the cookie goodness without the mess.

A word to the wise:  This is rich.  Like, so, so rich.  Like, have a half gallon of milk handy.  Oh, and the more chocolate chips you put in, the better.

Easy Peanut Butter Cookie Cake
makes an 8x8 pan

1 cup peanut butter
1 egg
2 t. vanilla
1/2 cup white sugar
1/2 cup brown sugar
1/2 t. baking soda
1/2 cup chocolate chips

In a mixing bowl, mix together the egg and peanut butter.  Add the vanilla and then stir in the sugars and baking soda until all is very well combined.
Fold in the chocolate chips.
Spray an 8x8 pan (mine was a little smaller) with non-stick spray and pour in the batter.  It will be pretty thick.  Bake at 350 degrees for 20-25 minutes, checking for doneness with a toothpick in the middle.  However, the chewier (less done) the better!

Cookie Butter Muddy Buddies

I don't think there's a better way to start off the new year...than with some cookie butter.  Don't you agree?

I had the pleasure of visiting Trader Joe's while in Pennsylvania.

I bought some cookie butter, packed it into my suitcase, and then I carted it back to Alaska.

You know what happens when you come home from vacation?  You have to go to Wal-Mart on Christmas Eve and spend $150 on groceries because you have to nothing to eat in your house.  It's lovely, really.  Just what you want to do after a 2 week trip:  spend more money.

While at the store, I really thought Muddy Buddies required marshmallows, so I bought a bag.  When I actually got home and looked for a recipe, turns out they don't require marshmallows.  Now I have a whole bag of marshmallows.  (Whatever shall I do...?)

As Scott ate this cookie-butter-licious treat, he said, "You know what it's missing?"

Marshmallows, I willed him to say.

"Peanut butter."

I did put peanut butter in it, for a bit of saltiness and richness.  Pairs nicely with the cookie butter.

I still think it could use marshmallows.  Everything could use marshmallows.

Cookie Butter Muddy Buddies
adapted from Six Sisters' Stuff

1/2 cup cookie butter (I used Trader Joe's brand)
1/4 cup peanut butter
1/4 cup butter, melted
1 cup chocolate chips
One box Rice Chex cereal (I didn't measure, but I used about 3/4 the box.)
1 cup powdered sugar

In a large bowl, microwave the cookie butter, peanut butter, butter, and chocolate chips.  I used 1 minute intervals.  Stir well until combined.
Add in the cereal, a cup at a time, and fold it into the chocolate/butter mixture.  I didn't measure the cereal, just gently stirred until it was all lightly coated.
At this point, you can toss the coated cereal in a Ziploc bag with the powdered sugar.  I skipped this step, because I like Muddy Buddies to be really chunky (almost bar-like).  I tossed them with the powdered sugar right in the bowl.
Pour onto a cookie sheet to cool/dry.  Store in an airtight container.

Sharing at Crazy Sweet Tuesday

PB and Chocolate Cookies: Rebeckann

Today, I've got Becky sharing a classic cookie recipe.  

There are few things I enjoy more than a good dozen or so chocolate chip cookies.  

I met Becky a few years ago when I was a substitute teacher and I am so glad I got to work with teachers like her.  I really believe that I became the teacher I am today because of those I spent time working with/for in Pennsylvania.  I miss that place. *tear*

Now.  Go make some cookies.

Hi!  My name is Becky, and I blog as Rebeckann.  I’m from Pennsylvania, and live very close to Kristin’s hometown.  I teach first grade at her alma mater, and I’ve actually had the privilege of meeting Kristin in person.  The unfortunate fact about this is that I didn’t get to know her very well at the time!  I’m so glad that blogging has allowed me to learn more about her, AND that she’s allowing me to write a guest post for her!

This is me with my husband, Scott, at Medieval Times in Dallas, Texas.  We went there over the summer to visit friends.  Kristin and I happen to have a lot in common, as you can see!  We’re from the same area, our husbands have the same name, and we apparently both enjoy food—especially desserts, blogging, and sarcasm. (And we both chose the same thrilling profession -Kristin:)

Since sharing recipes is something we both do on our blogs, I decided that’s what I’d write for you today.  I’m definitely not as creative as Kristin.  She brilliantly comes up with her own recipes!  My approach to blogging about cooking is sharing my experiences with the things I try.  They come from a variety of sources.  This one comes directly from the back of a package of chocolate and peanut butter chips…just in time for the Holidays!

Original Nestlé Toll House Peanut Butter & Milk Chocolate Morsel Cookies

(Could that title be any longer….?)

Ingredients

 -2 1/4 cups all-purpose flour

 -1 tsp. baking soda

 -1 tsp. salt

 -1 cup (2 sticks) butter, softened (We had just started getting dairy products delivered from a local farm. I used real sticks of butter in these instead of my usual Country Crock.)

 -3/4 cup granulated sugar

 -3/4 cup packed brown sugar

 -1 tsp. vanilla extract

 -2 large eggs

 -1 bag peanut butter & milk chocolate chips

 -1 cup chopped nuts (optional- I didn’t have any nuts & didn’t want to go to the store.)

1. Preheat oven to 375*.

2. Combine flour, baking soda, and salt in a small bowl.

3. Beat butter, sugars, and vanilla extract in a large mixer bowl until creamy.

4. Add eggs one at a time, beating well after each one is added.

5. Gradually beat in flour mixture.

6. Stir in morsels.

7. Drop by rounded teaspoonfuls onto ungreased baking sheets.

8. Bake for 9-11 minutes or until golden brown.

You can view the original post (with step-by-step pictures) here.

Thanks for reading my post today, and thanks again, Kristin, for letting me guest post for you! J