Posts Tagged ‘peanuts’
Peanut Butter Cup Crunch Brownie Mousse Pie
March 1, 2013 | 
Author Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert 
.
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
Two years ago: Caramelized Honey Dijon Chicken Wrap
PEANUT BUTTER CUP CRUNCH BROWNIE MOUSSE PIE
Serves 12-16
Ingredients:
BROWNIE
Favorite boxed brownie mix, plus indicated ingredients (could also make homemade)
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
CRUNCH
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
MOUSSE
1/2 block (4 oz.) cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 tsp salt
3/4 cup heavy whipping cream
Chocolate sprinkles, if desired
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greased 10-inch springform pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow time for the brownie to cool; in the meantime, prepare the peanut butter mousse layer.
- In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy. Add the sugar, vanilla and salt and beat again.
- Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks. Fold the whipped cream into the peanut butter and continue until completely combined.
- Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies. Place in refrigerator to set for at least three hours.
- When ready to serve, remove sides from springform pan, slice and serve. Top with chocolate sprinkles if desired. Store in the refrigerator.
Source: Inspired by Love From The Oven. Adapted from Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks.
Posted in Desserts, Pies | 
Tags: chocolate, cream cheese, heavy cream, peanut butter, peanuts, Reeses | 
9 Comments »
Chocolate Peanut Butter 7-Layer Bars
We’ve all had the magical 7-layer bars and are familiar with it’s components, but take a look at this list of 7 layers:
1. Chocolate graham cracker crust
2. Chopped peanuts
3. Semi-sweet chocolate chips
4. Peanut butter chips
5. Chopped Reese’s cups
6. Reese’s pieces
7. Sweetened condensed milk
Oh heck yes, I made a chocolate peanut butter version! Not that it should come as any surprise due to my obsession with all things peanut butter & chocolate, and that it is once again college football Saturday. Gotta get my weekly dose of Buckeye-ness!
This week’s opponent is the Indiana Hoosiers. The Ohio State football team has not lost to Indiana since 1988. But hopefully that is not a jinx after watching last week’s surprising domination over Nebraska, bumping us back up to #8. Unfortunately I will be unable to view this weeks game because it is only aired on the Big Ten Network, and I don’t have cable, let alone the special package that includes that channel. Although I will be out and about tonight for a friend’s birthday and if I’m lucky it will be on at the bar.
One year ago: Halloween Oreo Cupcakes
CHOCOLATE PEANUT BUTTER 7-LAYER BARS
Makes 18 bars
Ingredients:
8 Tbsp (1 stick) unsalted butter
9 chocolate graham crackers (5 oz.), crushed
1 cup coarsely chopped peanuts
1 cup semisweet chocolate chips
1 cup peanut butter chips
1/2 cup chopped Reese’s cups
1/2 cup Reese’s pieces
1 (14 oz.) can sweetened condensed milk
Directions:
- Adjust an oven rack to the lower-middle position and preheat to 350 degrees. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
- Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
- In order, sprinkle the peanuts, chocolate chips, peanut butter chips, chopped Reese’s cups, and Reese’s pieces over the graham crumbs. Pour the condensed milk evenly over the entire dish.
- Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
- Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
Suurce: Adapted from Brown Eyed Baker and The Domestic Rebel.
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, graham crackers, peanut butter, peanuts, Reeses, sweetened condensed milk | 11 Comments »
Peanut Butter Cup Crunch Brownies
I feel as though the fate of the rest of the Buckeye season will be determined today while playing the first conference and away game of the season against #20 Michigan State. The team who was supposed to be the best of the conference according to pre-season talk, but then they lost to Notre Dame. Ohio State is #14 but this early in the season I am not sure the numbers really matter. Therefore, to calm my nerves for the game today, I figured a massively decadent peanut butter and chocolate treat was in order. Since I had already done a cheesecake, it was time for a super loaded brownie.
Start with a plain old brownie, any kind you prefer whether it be home made or a boxed mix. But a few minutes before the brownies are fully cooked, you top them with peanuts and chopped peanut butter cups. Of course you know it cannot stop there. Sure enough while that layer bakes into the brownies, you prepare a chocolate-peanut buttery rice krispie layer which gets poured over the top of the brownies and solidifies in the refrigerator. Patience is key here, but once you master that you will be shoveling these crunchy, chewy, awesome brownies into your face. You heard me – in yo’ face!!
Also, consider these brownies a teaser (yes THESE brownies as merely a tease) for what is coming to a computer/smart-phone screen near you on Monday. It all started with a Twitter conversation about spending a Friday night alone with a batch of brownies. Which gave birth to the idea of throwing a #BYOBrownies party! Christina (Dessert For Two), Tara (Chip Chip Hooray!), Katrina (In Katrina’s Kitchen) and I will be posting some delicious brownie/bar recipes for your drooling pleasure on Monday, October 1st. There will even be a link-up party so you can join in on the fun by submitting your favorite bar recipes!
One year ago: Baked Garlic Parmesan Fries
PEANUT BUTTER CUP CRUNCH BROWNIES
Makes 24 brownies
Ingredients:
Favorite boxed brownie mix
3/4 cup salted peanuts
8 Reese’s peanut butter cups, chopped
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups creamy peanut butter
1 Tbsp unsalted butter
1-1/2 cups crispy rice cereal
Directions:
- Prepare the brownie layer according to packaged directions, and pour into a greaseed 11×7-inch baking pan. Bake the brownies for 5 minutes less than the recipe states.
- Remove brownies from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
- While the brownies are finishing up in the oven, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the crispy rice cereal until evenly coated. Remove the brownies from the oven and pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting into 24 squares. Store in the refrigerator.
Source: Sally’s Baking Addiction
Posted in Brownies & Bars, Desserts | Tags: buckeye, chocolate, peanut butter, peanuts, Reeses | 13 Comments »
Dark Chocolate Banana Peanut Butter
Once upon a time I made dark chocolate peanut butter banana cookies. Then once day I decided to take those same three characteristics and turn them into a peanut butter spread! Check out this recipe in my guest post on Erin’s Dinners, Dishes, and Desserts today!
DARK CHOCOLATE BANANA PEANUT BUTTER
Source: The Spiffy Cookie original
Posted in Appetizers & Snacks, Dressing Sauces & Condiments | Tags: bananas, dark chocolate, peanuts | 9 Comments »
Thai Chicken Pizza
Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!
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I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.
So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.
In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.
One year ago: Grilled Steak Salad with Blue Cheese Dressing
THAI CHICKEN PIZZA
Serves 2-4
Ingredients:
1 recipe pizza dough
Olive oil, for brushing
1/4 cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
1/2 large zucchini, thinly sliced
1 tsp red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3 Tbsp chopped peanuts
2 Tbsp minced fresh cilantro
2 Tbsp minced fresh basil
Directions:
- Preheat the oven to 500 with a pizza stone on the bottom third. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the chili sauce over the crust in an even layer. Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.
- Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly. Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving, with additional sauce drizzled on top if desired.
Source: Annie’s Eats
Peanut Butter Chocolate Chip Granola
Seems like I post an awful lot of peanut butter recipes. But after consulting my blog tags, this will only be #38 including peanut butter out of 405 published posts. Here I was thinking I should cut back, when in fact I need to shower you with a lot more! Doubt there would be many complaints.
Yes this granola is peanut buttery. It even has some peanuts and dark chocolate chips to go along with your dose of peanut butter. Because any excuse to have peanut butter with chocolate for breakfast, or a snack, is the way I live my life. You could even whip this up quick for your favorite mom in your life! Ya know, just in case you almost forgot that Mother’s Day is this Sunday…
I won’t be seeing the mothers in my life this weekend, but next weekend I get to see three in Boston! (To answer your confused faces: my sister-in-law Kate who is obviously the newest mother in my life albeit not my mother, my step-mother who will be driving up as well with my dad, and my mom herself who is also driving up with my step-dad. “When Mothers Attack”?) And I will be cooking for all of them to make up for the week delay of love-showering.
One year ago: Raspberry Mango Margarita Pie
PEANUT BUTTER CHOCOLATE CHIP GRANOLA
Makes approximately 5 cups
Ingredients:
4 cups rolled oats
1/2 cup ground flaxseed
1/2 cup creamy peanut butter
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup dry roasted peanuts, lightly chopped
1/2 cup dark chocolate chips, lightly chopped
Directions:
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats and flaxseed. Mix well.
- In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon and vanilla.
- Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the peanuts and chocolate.
- Store in an airtight container.
Source: The Spiffy Cookie original
Posted in Breakfast, Granola | Tags: dark chocolate, flaxseed, honey, oats, peanut butter, peanuts | 14 Comments »
Dark Chocolate Peanut Butter Granola Bars
Remember a few weeks ago when I mentioned the care package I sent to my brother and sister-in-law just in time before their first child was born? And that the contents went with them to the hospital? Ok you probably don’t remember but here are the granola bars which satisfied their bellies while waiting for Luke to enter into the world.
Knowing that Kate is a chocolate freak, I decided to use the Dark Chocolate Dreams peanut butter from Peanut Butter & Co. in the making of these bars. And it was the correct choice. When it is never not a good idea to combine chocolate and peanut butter anyway? I even crumbled one of them up in some vanilla Greek yogurt. Oh yea.
Speaking of Luke, I get to meet him in 23 days!! He has been going through a big cuddler phase lately and I hope it hangs around. Kate says he seems to be getting even more cuddly as time goes on, so he might be Velcro by the time I am there. Totally okay with that, until I have to leave and be cuddle-deprived. Did I mention that he is already a sharp dresser as well? Just look at that fabulous bowtie!
One year ago: Bacon-Corn Fritters
DARK CHOCOLATE PEANUT BUTTER GRANOLA BARS
Makes 16 bars
Ingredients:
2 cups dry rolled oats
1/4 tsp salt
1/4 cup wheat germ
1/4 cup ground flaxseed
1/3 cup chopped almonds
1/2 cup chopped peanuts
1/3 cup chocolate chips
1/2 cup Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter
1/4 cup honey, plus more if needed
Directions:
- Preheat oven to 325 degrees. Grease an 8×8-inch baking dish with non-stick spray, set aside.
- Combine oats, flax, wheat germ, salt, nuts and chocolate chips in a bowl and mix. Add peanut butter and mix with 2 spoons, coating as much as you can. Eventually you may need to mix with your hands – I did this to create more of a dough.
- Add honey slowly and coat thoroughly. If the granola won’t stick together, add more honey 1 teaspoon at a time and really mix with your hands.
- Press dough into prepared baking dish. Bake for 25 minutes. Allow to cool completely before cutting into squares (2×2-inch), or bars (1×4-inch).
Source: Adapted slightly from How Sweet It Is.
Posted in Appetizers & Snacks, Breakfast, Granola | Tags: almonds, dark chocolate, flaxseed, honey, oats, peanut butter, peanuts | 17 Comments »
Chicken Pad Thai
You’re not sick of peanut butter yet are you? There has been quite a lovely string of peanut butter recipes posted on here and surprisingly it wasn’t all my doing! I have my absolutely fabulous guest posters to thank for pumping up the peanut butter level. Did you enjoy having them around as much as I did? I hope that you found a few more food bloggers to follow if you weren’t already. Thanks again Shannon, Tara and Sharana – you were all fabulous!
But in case you are a bit tired of the completely unintentional peanut butter binge (I promise it was totally not on purpose – which makes it that much more wonderful) I will first think you are totally strange, but will then tell you that this recipe today offers a slight change by turning things over to the savory side.
For some reason I’ve put off making pad thai for awhile, mistakenly thinking it would be a bit of a pain both in buying the ingredients and actually producing the dish. Oh but I am so glad I was wrong. In fact the only things I had to buy were limes, cilantro and scallions. The rest I already had stocked up and ready to go! Chicken? Check. Linguine noodles? Double-checked. Peanut butter? …I’m not answering that one for you… And the end result was pure delicious-ness.
CHICKEN PAD THAI
Serves 4
Ingredients:
1/2 pound boneless, skinless chicken, cut into small pieces
5 garlic cloves, minced and divided
1/4 cup + 3 Tbsp reduced sodium soy sauce
8 oz. wide, flat, linguine-style noodles (I used whole-wheat)
2 Tbsp brown sugar
2 Tbsp fresh lime juice, plus wedges for serving
3 Tbsp creamy peanut butter
2 tsp vegetable oil
1 bunch scallions thinly sliced
2 large eggs, light beaten
1/2 cup fresh cilantro, chopped
1/4 cup chopped roasted, salted peanuts
Directions:
- Marinate chicken with 1/4 cup soy sauce and 3 cloves of garlic overnight or at least four hours.
- Cook chicken over medium heat until cooked through. Set aside.
- Cook noodles according to package instructions. Drain.
- In a small bowl, whisk together brown sugar, lime juice, peanut butter, and remaining soy sauce.
- In a large nonstick skillet or wok, heat vegetable oil over medium-high heat.
- Add remaining garlic and scallions, stirring constantly, until fragrant. Add eggs, stirring gently and constantly, until scrambled.
- Add noodles and sauce to skillet, and toss until coated. Add chicken and continue to toss.
- Remove from heat and garnish with cilantro, peanuts, and lime wedges.
Source: Adapted slightly from Blog is the New Black.
Posted in Chicken, Entree, Pasta | Tags: chicken, cilantro, eggs, lime juice, peanut butter, peanuts, soy sauce | 7 Comments »
Guest Post: Peanut Butter Cookies by Dinner or Dessert
Sometimes my graduate student life takes over and leaves me incapable of sharing treats to feast your eyes upon. One of those times is now, so while I venture off into the wonderful land of yeast I thought I would expand your horizons to other great food blogs by having some guest posts during my absence! I promise you will enjoy it. Just make sure you miss me a little bit, okay?
First up, I’d like you to meet Shannon from dinner or dessert. The first thing I noticed about her blog were the pictures, they are beautiful! And the recipes she makes are delectable as well, such as breakfast mac and cheese (Seriously? I can have that for breakfast!?) and oatmeal cookie chunk ice cream. Today, I am thrilled that she is sharing yet another one of her yummy treats on the The Spiffy Cookie! It involves peanut butter, and you know how much I adore peanut butter .
We also discovered each other through an interesting story, as she will share with you below. The blogging world is full of surprises. Most recently we realized our birthdays are two days apart (Me-May 4th, Shannon-May 6th), which also happens to be the same weekend as the Beale Street music festival. So hopefully I will soon get to meet Shannon in real life, over a plate of some Memphis BBQ I imagine.
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Hi, I’m Shannon from dinner or dessert and am so excited to be guest posting for Erin while she is at her conference. The first time I stumbled across Erin’s blog was August 25th of last year. Weird I know the date, right? Well, funny story. My boyfriend is in grad school at University of Tennessee in Memphis (where Erin is getting her PhD) and he had told me his classes would be moving to a brand new building on campus. Well that week he had mentioned how the building was finally ready and there was a gigantic orange bow on the front of the building. I imagined an orange bow spread across the front door that they would cut with extra large scissors to celebrate, you know the usual. So while I was cruising through food blogs that day I came across Erin’s post and saw a HUGE orange bow on the front of the building. Uhhh not exactly the bow I had in mind but thought it was crazy that out of all the blogs I could have been reading, I stumbled across Erin’s with her Petri dish cookies and UT orange bow! Since then, I’ve been a Spiffy Cookie reader!
Now on to these perfect peanut butter cookies. These cookies are fat and fluffy and chewy and soft and so amazingly good! The chunky peanut butter, chopped peanuts and peanut butter chips give them tons of peanut butter flavor with the perfect balance of crunchy and chewy. These cookies smelled so good coming out of the oven, I couldn’t even let my one test cookie cool before eating it. Pair these cookies with a big glass of milk and try to resist eating the entire batch.
Peanut Butter Cookies
makes 18-20 cookies
1 1/3 c. all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 c. butter, room temperature
1/2 c. packed brown sugar
1 tsp vanilla
1 egg
1/2 c. sugar
1 c. peanut butter (I used crunchy)
1/2 c. salted peanuts, chopped
1/2 c. peanut butter chips
Preheat oven to 350°F.
In a small bowl, whisk together flour, baking soda, baking powder and salt and set bowl aside.
In a large bowl, beat together butter and both sugars for 3 minutes or until mixture is light and fluffy. Beat in vanilla and egg. Add peanut butter, peanuts and peanut butter chips and beat on low for 2 minutes.
Stir the flour mixture into the butter mixture and mix until combined.
Scoop the cookies into medium to large size balls and form cookies into 2 inch x 2 inch discs. Place on a parchment lined baking sheet and bake for 13-15 minutes. If you like chewy peanut butter cookies, take the cookies out of the oven when they are still soft in the middle and let them sit on the cookie sheet for 3 minutes before taking them off to cool.
Peanut Butter Pretzel Pie
Although I have never met Jennie of In Jennie’s Kitchen, her post about the unexpected passing of her husband on Sunday hit my heart. Sometimes we forget how important a single day or moment can be. In response to those offering support, she requested that everyone make a peanut butter pie to share with loved ones on Friday – today. I could not deny such a simple request with a wonderful meaning.
This pie will be shared both physically and virtually with my family and friends who whether near or far are very much loved. For those who live in Memphis with me, consider this a warning for when I smash pie into your face and then bear-hug you.
Want more peanut butter pie?
- Cookies and Cream Peanut Butter Pie
- Chocolate Chip-Peanut Butter Layer Pie
- Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
Ingredients:
CRUST
2 cups broken salted pretzel sticks
1/4 cup brown sugar
6 Tbsp unsalted butter, melted
FILLING
1 cup creamy peanut butter
1-8 oz pkg. reduced fat cream cheese, softened
1/2 cup brown sugar
2 cups heavy cream
1 tsp vanilla extract
TOPPING
Handful of dry roasted peanuts, chopped
1 oz. semisweet chocolate chips
2 Tbsp creamy peanut butter
Directions:
- To make the crust, preheat the oven to 350 degrees. Using a food processor, finely grind the pretzels, and 1/4 cup brown sugar. Transfer to a bowl, then stir in the melted butter.
- Press evenly over the bottom and up the sides of a 9-inch pie pan. Bake until light brown around the edges, about 18 minutes. Let cool on a rack.
- To make the filling, beat together 1 cup peanut butter, cream cheese and brown sugar in large bowl with an electric mixer on medium, until well combined.
- Whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream until thoroughly combined. Spoon mixture into pie shell and smooth to edges of pie.
- To top, sprinkle with chopped peanuts. Put chocolate and peanut butter in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth.
- Transfer to a resealable plastic bag and snip a tiny bit off the corner*. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Refrigerate until ready to serve.
* I actually used a squeeze bottle.
Source: Crust from Cake Duchess. Filling adapted from Jif. Topping from Brown Eyed Baker.
Posted in Desserts, Pies | Tags: cream cheese, heavy cream, peanut butter, peanuts, pretzels | 12 Comments »
