Banana, PB and Rice Krispie Snack

A big thank you to Pinterest for a great (and easy) snack idea.  Cut a banana in half, spread banana with creamy peanut butter and then roll in Rice Krispies.  I put a chopstick through the banana to create a handle for the kids.  These banana snacks were a huge hit!  You need to give them a try.

Healthy Chocolate Chip Cookies?!

I've seen a chocolate chip cookie recipe floating around pinterest for weeks.  The photos of the fresh from the oven cookies were mouth watering.  And then I read the recipe.  How could a cookie taste good without any flour and be mostly made of beans?  Yeah, beans.  Garbanzo beans to be exact.  Or chickpeas.  They're the same thing but some people only know them by one name or the other.  Don't gag, just keep reading....

A friend posted on facebook that she tried the recipe and that the cookies were not only good, but she and her children couldn't eat them fast enough.  It was right then and there that I printed out the recipe and made a batch.  Hard to believe, but these cookies are fantastic!  Okay, so they don't have the same taste as a knock your socks of traditional cookie, but the peanut butter and chocolate give great flavor!

Blending the ingredients...

Mixing the chocolate chips in to the bean and peanut butter mixture...

The cookies taste best when they're warm.  If you are eating the cookies after they have completely cooled, I recommend zapping them in the microwave for a few seconds.

Do not judge these cookies until you try one!  Plus, there is no oil, no butter, no flour, no white sugar, so they are semi healthy.  And gluten free and grain free! And mighty tasty.

1 1/4 c. canned garbanzo beans (chickpeas), well-rinsed and patted dry
2 tsp vanilla extract
1/2 c. + 2 Tbsp peanut butter
1/4 c. honey 
1 tsp baking powder
a pinch of salt if your peanut butter doesn't have salt in it
1/2 c. chocolate chips

Preheat your oven to 350°F. Combine first six ingredients (exclude chocolate chips) in a food processor and process until very smooth. Scrape the sides and the top to make sure all the garbanzo beans are accounted for.  Continue to process until all combined.


Put in the chocolate chips and stir. The cookie mixture will be thick and sticky.

With damp hands, form into 1 1/2" balls and place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. These cookies won't change shape much as they bake so don't worry. Bake for about 10 minutes and enjoy!

PB Banana Oatmeal Squares

Thanks again to Pinterest I came across an interesting breakfast or snack idea.  The oatmeal based bar is sweetened with brown sugar, peanut butter and banana.  No butter or oils.  I have an embarassing amount of over-ripe bananas so this was a must try recipe.  I did alter the original recipe slightly to match my own tastes.

The dry ingredients wait for the...

wet ingredients of milk, peanut butter, vanilla, banana and egg.

Combine and spread evenly in a greased 8x8" pan.

Bake at 350 degrees for 20 minutes or until the center is slightly firm.  The end result was a very moist (too moist for my husband and son) treat that I enjoyed as a breakfast and snack.  My daughter liked it, but didn't love it.  The results shocked me.... usually anything that contains peanut butter is a huge hit with my husband so I will try to make this again, but will cook even longer to see if it makes a difference (and I"ll update this post if it does!). 

And why not experiment by adding some Craisins or mini chocolate chips?  The addition of those items will raise the sugar content, but will give a nice flavor boost.

PB Banana Oatmeal Squares, adapted from gingerbreadbagels.com
1 1/2 c. quick cooking oats
1/4 c. packed light brown sugar
1 Tbsp white sugar
1 tsp baking powder
1/2 tsp kosher salt
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 c. milk
1 large egg, lightly beaten
1 large mashed banana
1/4 c. creamy peanut butter

Mix together the quick cooking oats, light brown sugar, sugar, baking powder, kosher salt and ground cinnamon.  Add in the vanilla extract, milk and egg. Mix the ingredients together.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch baking pan and spread evenly. Bake at 350 degrees for 20 minutes, or until slightly firm in center.

Peanut Butter Cup Blondies

Ready to have your socks knocked off?  Instead of my usual chocolate craving, today I was craving peanut butter and chocolate.  To create this knocking-your-socks-off treat, you'll need to make a quick trip to Trader Joe's and buy their mini peanut butter cups (and maybe a few boxes of their frozen mac and cheese...).  And make sure the PB cups are the mini sized, otherwise you'll need to chop the larger ones up.

The batter is thick and can be mixed with a spatula.

After stirring in a quarter cup of chocolate chips, spread the batter in your greased 9" pan.  Sprinkle a handful (or two...) of the mini peanut butter cups on top and bake.

After about 22 minutes in the oven, our house was filled with warm peanut butter aroma. Waiting for these goodies to cool was next to impossible.

Okay, so we couldn't wait.  The blondies were moist and the ratio of peanut butter to chocolate was perfect.  These blondies are also very quick to mix up, so give them a try!



Peanut Butter Blondies, courtesy of Cooking Light and Bake or Break

1 1/4 c. all-purpose flour

1 c. granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 c. creamy peanut butter
1/4 c. butter, melted and slightly cooled
2 Tbsp milk
1 tsp vanilla extract
2 large eggs, lightly beaten
1/4 c. semisweet chocolate chips
One big handful of mini peanut butter cups

Preheat oven to 350°. Coat a 9-inch square baking pan lightly with cooking spray.

Combine flour, sugar, baking powder, and salt. Set aside.  In a separate bowl, combine peanut butter, melted butter, milk, vanilla extract, and eggs. Stir well.

Add peanut butter mixture to flour mixture, stirring until combined. Stir in chocolate chips. Transfer batter into baking pan. Arrange the peanut butter cups over the batter.

Bake for 20 minutes, or until a wooden pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.

Chocolate Dipped Peanut Butter Pretzels

I love the cooking blog 17 & Baking.  The author is a Seattle teen who is now older than 17 and attending college on the east coast.  Although she is still young, she is a very experienced cook who tries her hand at a huge variety of recipes.  I saw her blog post about peanut butter pretzels dipped in chocolate and knew it was a must-try. 

But forgot all about it until a friend mentioned the recipe on Facebook earlier this week.  That afternoon I found all the needed ingredients in my pantry and whipped up a half batch.  These little morsels are addicting and I'm now very glad I stuck to my gut and didn't make 45-60 of these dudes.  And you should stick to a half batch as well, unless you're using them for a party or gifts.  Otherwise you'll end up eating most of them yourself!

The recipe is very basic, requires only a bowl and a spoon or spatula, and a cookie sheet or plate.  I did use parchment paper just to ensure the chocolate didn't stick.  This is also a very kid friendly recipe... rolling balls of sugary peanut butter?  What kid could resist!?

Click here for the recipe from 17 & Baking.

Peanut Butter Chocolate Squares

If you love peanut butter cups like I do, then this is a recipe you must try!  I first tried these peanut butter chocolate squares at a holiday party we attended.  I immediately asked for the recipe after witnessing almost the entire pan of bars disappear.

As I went to make these very easy, no bake bars today, I realized I have almost the exact same recipe from  a cousin; but for a smaller sized batch.  If only I had paid more attention to the cookbook I made for our family!

And who can resist a recipe that calls for a big bowl of melted chocolate?

Peanut Butter Chocolate Squares 

1 C. melted butter

¾ - 1 C. graham cracker crumbs

1½ C. peanut butter

1 - 16oz box powdered sugar

1 - 12 oz package of chocolate chips

Mix all ingredients, except chocolate chips, in large bowl and then press firmly into 9x13 pan. Chill so the peanut butter mixture firms up.

Melt chocolate chips in a double boiler, or slowly in the microwave (stirring often!).

Spread melted chocolate over the top of peanut butter mixture. Let cool.  Place in freezer for a few minutes before you cut into squares with a very sharp knife.  Store in air tight container on counter - do not refrigerate.

Unbaked Chocolate Peanut Butter Mounds

Today I started my Christmas cookie baking frenzy.  I started with one of the easiest cookie recipes I have, and it is one of the most popular too.  They don't look extremely appealing, but they taste very good!

These cookies don't need to be limited to the Christmas season.  They're a hearty cookie (or mound) that holds up well if you package them up and take them on the go... in a lunch, picnic, etc.  Just make sure you don't pack them where peanuts aren't allowed - like most schools!

Unbaked Chocolate Peanut Butter Cookies, courtesy of my Grandma!

Chinese Chicken Salad

Tonight I'm having a girl's party and everyone is bringing their favorite summer appetizer or dessert.  I made Ina Garten's chinese chicken salad and it is super tasty.  As my friend warned, you end up with about twice the amount of peanut sauce that you need.  So use about half on the salad (or whatever amount you prefer) and use the rest as a dip for assorted veggies. 

This salad was a big success and the dip was too!

Double whammy. One recipe equals two dishes... an appetizer and a salad or main course!

*To save time, use a whole roasted chicken from the supermarket!

Chinese Chicken Salad, courtesy of Ina Garten

4 split chicken breasts (bone-in, skin-on)
Olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

Dressing:
1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
Click here for online recipe courtesy of Food Network.

Chocolate Cupcakes with Peanut Butter Frosting

Today I made these amazing cupcakes to take down to Allison in Portland.  I figured the new mommy of twins could use a little chocolately goodness!

I thought the end result was pretty good. I may use a different cupcake recipe in the future as my cupcakes turned out more dry than I had hoped, but my friend did not have this issue when she made them (upon reading the reviews online the cupcakes results were split).  But the frosting is hands-down the best peanut butter frosting recipe I have ever tried.  Another great recipe from Ms.Garten.  Love her!

Chocolate Cupcakes and Peanut Butter Icing, courtesy of Barefoot Contessa
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Peanut Butter Cup Brownies

Tomorrow we are having family over to dye eggs.  We're doing an easy pasta dinner and I wanted an equally easy dessert.  Something we can eat with our hands while dying eggs.  My dessert choice?  Peanut Butter Cup Brownies!

I used a boxed brownie mix (I prefer Ghirardelli's mixes, and usually buy them in bulk at Costco), and made batter as directed on box. 

I then cut up 8 larger sized Reese's Peanut Butter cups.  (I cut each cup in to nine pieces)

Gently fold the cut up peanut butter cups in to the batter and pour in to well greased pan.  Bake as directed on box.

The finished product?  Oh so chocolatey with a good hint of peanut butter!  I will definitely make these bad boys again!