Posts Tagged ‘peanuts’
Get ready for the best day ever – it’s Chocolate Peanut Butter Day! Join our hosts, Carla (Chocolate Moosey) and Miriam Overtime Cook), and a group of 31 bloggers who are sharing their favorite chocolate peanut butter recipes, ranging from cookies and bars to scones and muffins. Follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. Looking for recipes all in one place? Follow our Pinterest board. We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. You don’t want to miss this opportunity! Giveaway details are at the end of this post.
When it comes to mini desserts, mini cheesecakes are my favorite. Combining these cute cite-sized treats with peanut butter and chocolate seemed like a fantastic way to celebrate Chocolate Peanut Butter Day. Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter was used in these cheesecakes to ensure complete peanut butter and chocolate saturation, but were also stuffed with caramel-peanut butter candy bars and topped with more candy, peanuts, and caramel sauce. You might want to take a moment to admire their beauty, but only a moment because they deserve to be devoured.
Check out all the chocolate and peanut butter action going on today:
- Peanut Butter Chocolate Mousse Parfait by Hip Foodie Mom
- Dark Peanut Butter Chocolate Chip Sandwich Cookies by Mind Over Batter
- Chocolate & Peanut Butter Crumb Parfait by Hungry Couple
- Chocolate Peanut Butter Pretzel Doughnuts by It’s Yummi!
- Flourless Peanut Butter Cup Swirl Brownies by Cupcakes & Kale Chips
- Buckeye Cheesecake Bars by Chocolate Moosey
- Peanut Butter & Chocolate Scones by All Day I Dream About Food
- Chocolate Chip Peanut Butter Jam Bars by Poet in the Pantry
- Crunchy Chocolate Peanut Butter Balls by Cindy’s Recipes and Writings
- Chocolate & Peanut Butter Cannolis by Souffle Bombay
- 4 Layer Chocolate Brownie Cake with Peanut Butter Frosting by Neighborfood
- Mini Chocolate Caramel Peanut Butter Cheesecakes by The Spiffy Cookie
- Peanut Butter Nanaimo Bars by Crumb: A Food Blog
- Chocolate Stuffed Peanut Butter Cookies by Jen’s Favorite Cookies
- Chocolate Peanut Butter Brownies by In The Kitchen With KP
- Peanut Butter & Chocolate Thumbprint Cookies by The Cooking Actress
- Chocolate Peanut Butter Trifle by Kelli’s Kitchen
- Dark Chocolate Peanut Butter Ice Cream by Kelly Bakes
- Peanut Butter Chocolate Biscotti by Lauren Kelly Nutrition
- Chunky Peanut Butter Stuffed Brownies by Snappy Gourmet
- Chocolate Peanut Butter Caramel Bars by That Skinny Chick Can Bake
- Peanut Butter Bundt Cake with Chocolate Cheesecake Filling by Overtime Cook
- Chocolate Peanut Butter Cinnamon Rolls by Gotta Get Baked
- Peanut Butter Chocolate Chip Quick Bread by Magnolia Days
- Peanut Butter Chocolate Chip Ice Cream by Kudos Kitchen By Renee
- Peanut Butter and Chocolate Chips Bars by Roxana’s Home Baking
- Chocolate-Covered Peanut Butter Blondies by What Smell’s So Good
- Chocolate Peanut Butter Earthquake Cake by I Wash You Dry
- Dark Chocolate Peanut Butter Squares by Food Lust People Love
- Dark Chocolate Peanut Butter Mousse Cups by The Girl In The Little Red Kitchen
- Skinny Chocolate Peanut Butter Krispie Cheesecake Bars by Food Faith Fitness
One year ago: Creamy Tomato Tortellini Soup
Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.
This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.
One year ago: Skinny Creamy Italian Chicken Skillet
Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza
For today’s Peanut Butter and Chocolate Saturday I am sharing an easy recipe for fudge. Oddly enough I was not a big fan of fudge until I discovered the kind with peanut butter. Just proves how much I am NOT a true chocolate lover. I like it as a contributing flavor instead of the star.
In other news, we may be playing Iowa but I am attending to more important things today – being a proud bridesmaid in my friend Amber’s wedding! I am actually wearing a red/maroon dress which was completely unintentional (I actually was originally hoping to find an olive colored dress).
One year ago: Guacamole Seasoning
A few years ago, my friend Brandi made baklava bars that had a sugar cookie base and was topped with a walnut filling and crushed mini fillo shells. Not only were they much easier to make than traditional baklava, but they were incredibly good. Surprisingly it took me until now to share this with you. However, it should come as no surprise that the recipe shared today is for a peanut butter version.
Instead of walnuts in the filling I used peanuts and added in peanut butter. Since peanut butter is a loyal companion to chocolate, the honey used for the glaze was chocolate honey (which I previously shared in my healthier cookie dough fondue post). In the end you get a classy dessert, with the comforting effect of peanut butter and chocolate. Ohio State may be having a BYE week, but that doesn’t mean I’d miss a chance to post a PB+C recipe!
One year ago: Pork Chops with Pineapple Fried Rice
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
I dropped that ball yesterday and missed posting for Single Serving Sunday. You may not have even noticed (which if that’s the case maybe I should rethink those posts), but in case you did my apologies. I had a quick single serving breakfast recipe that I had every intention of preparing and posting, but the first time it did not come out right and then I ran out of eggs and didn’t get to the store until it was too late to fuss over. Maybe by next weekend I will have it ready haha.
With one week until I need to send the final draft of my dissertation to my committee I have been in super-productive mode. Hence my lack of a post yesterday. I did next to nothing other than write all last week until Friday afternoon when my brain died. After sending my Introduction to my advisor I just couldn’t process nerdy thoughts, so I took the night off and hung out with friends Friday night. The rest of the weekend wasn’t as writing-productive as I would have liked, but I feel less tense and my apartment is cleaner. Accomplishments come in many forms.
For all my fellow stressed out people who are desperately trying to get things done while still getting some sustenance, here is a quick and healthy meal for you tonight. It’s kind of like those healthier pasta recipes that mix in fettucine-sized slices of zucchini. This time whole wheat spaghetti is mixed with broccoli slaw and tofu which has sauteed into a spicy-honey sauce and topped with peanuts, cilantro and green onion. It’s spaghetti gone Thai!
I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Life without dessert is blasphemy. However, in an effort to get ready for all these weddings in which I am a bridesmaid I have recently been making slightly healthier options for dessert and then distributing the not-so-healthy treats you see on this blog to labmates and friends. Today I am sharing a healthier dessert option! It is actually one of the ways I suppress cookie cravings. Not that I don’t still eat cookies on a regular basis, but this is one way I resist having multiple cookies (or other baked buttery goodness) every single day – raw cookie dough balls made from ground nuts.
I have shared a couple other versions of these before such as chocolate chip cookie dough and s’mores cookie dough, and now I present peanut butter complete with traditional fork hash marks! The first time I made these bites they were a bit greasy so the second batch I reduced the raisins by 1 tablespoon and then added 2 tablepoons oats to absorb the oil from the ground up raisins and peanuts. If you are gluten-intolerant you can easily make these using gluten-free oats which can be found in the health food section of most groceries. I think dates would work in place of the raisins as well if you prefer. Allergic to peanuts? Try almonds and almond butter.
One year ago: Red Velvet Cake Batter Dip
Two years ago: Chocolate Covered Sunflower Seed Cookies
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