I posted this recipe years ago, but decided to make a little video about the process while making it the other day. You can find the full recipe for 3 Ingredient White Chocolate Peanut Butter Fudge here.
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Peanut Butter Brownies
October 15, 2012 by 1 Comment
I’m getting this yummy recipe up a bit late in the day. I apologize for my tardiness! But in my defense, I ran a half marathon this weekend. And when I said I ran, I mean I literally ran the entire time. My goal was to 1) finish and 2) not to walk at all. Needless to say, I was practicing the method of sitting for 24 hours or so after the race. I kid you not, I could barely walk that night! In the picture above, I was excited to put the 13.1 on my van.
It’s recipes like this one that are the reason that I run to begin with…
My daughter asked me the other day why I always make things with peanut butter. It got me thinking about how much I really do make things with peanut butter and she is exactly right. I have a deep love for the stuff.
Exhibit A:
- Frozen Peanut Butter Bananas
- Easy Peanut Chicken
- Homemade Peanut Butter
- Homemade Butterfingers
- Homemade Peanut Butter Cups
- 3-Ingredient Reese’s Truffles
- Peanut Butter Choco-Banana Ice Cream
- Homemade Kit Kat Bars
- Peanut Butter and Jelly Rolls
I don’t think that’s too much peanut butter, do you?
I don’t ever think I’ve gotten opposition to making brownies in this house. In fact, every time I make them you can bet that they will be gone within a day. I have nothing at all against chocolate brownies, but my innovative mind was seeking a twist on regular brownies. Of course! What better than peanut butter to spice things up!
These brownies are really easy to make. The kiddos will surely want to help you out in the kitchen with these. And if not, they will definitely enjoy eating them! The batter is thick like you would expect a peanut butter batter to be. And there aren’t a billion ingredients so you won’t be stuck in the kitchen all day whipping them up.
The recipe calls for nuts on the top, but if your family isn’t fond of nuts, simply leave them off. I’ve always been under the impression that my Addie liked nuts. It was only after making these that I learned that she does not, in fact, like nuts. She brushed them off this go round, but I’ll leave them off next time.
I can’t wait to make these again. They really hit the spot when you’re craving that peanut buttery goodness.
Recipe adapted from Family Living: Our Favorite Cookies Cookbook.
| Peanut Butter Brownies |
Recipe Type: Dessert, Snack, Bar
Author:
Brownies aren’t always chocolate! Try this peanut butter version for a unique twist.
Ingredients
- 3/4 c. Creamy Peanut Butter
- 1/2 c. Butter, softened
- 1 and 1/2 c. Firmly Packed Brown Sugar
- 1 egg
- 2 Egg Whites
- 2 Tsp Vanilla Extract
- 1 c. All-purpose Flour
- 1/2 c. White Whole Wheat Flour
- 1 and 1/2 tsp Baking Powder
- 1/8 tsp Salt
- 1/2 c. Chopped Peanuts (optional)
Instructions
- Preheat oven to 375°.
- In a large mixing bowl, cream the peanut butter with the butter and brown sugar. Add eggs and vanilla and beat until smooth.
- In a bowl, mix the flours, baking powder and salt together. Slowly add the dry ingredients to the wet ingredients. Blend well.
- Grease a 9×13 baking dish. Spread batter into pan and sprinkle with peanuts (optional).
- Bake for 15- 18 minutes until the edges begin to brown. Cool.
Notes
I used a little white whole wheat flour for my brownies to bump up the nutrition, but it’s perfectly fine to use only all-purpose. You would just use 1 and 1/2 c. total.
Also, feel free to use whatever nuts that you have on-hand. I actually used walnuts because I was out of peanuts. Almonds or cashews would be lovely too.
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After School Snack: Frozen Peanut Butter Bananas
October 12, 2012 by 1 Comment
These days school is jam-packed full of learning, extra-curriculars, and even a taddy little bit of fun. They’ve even moved lunch time up for many kiddos to make room for other activities. Some children eat lunch at 10:00! What is this world coming to? But they are waking up at the crack of dawn so an early lunch isn’t so bad. But as parents we must be prepared to hear those impending words each afternoon….
I’m huuuuuungry. Can I have a snack?
Can you blame them? They have been busy for 7 HOURS. All of that icky math and science can really work up an appetite you know? The least that we can do is give them a snack. Here’s a simple snack idea for your busy student (or hungry parent!).
Start by cutting up a couple ripe bananas into bite-size pieces.
Microwave 1/4 cup creamy peanut butter and stir in 1/2 tbsp cocoa powder.
Dip each banana piece into the peanut butter and set on wax paper.
You can drizzle any leftovers on the tops if you’d like.
Freeze for at least an hour and you’re done!
Bing bang bong and you’ve got a very tasty (and healthy) snack! It’s a nice little change from chocolate-covered bananas. The peanut butter actually adds nutritional value with it’s healthy fats and boost of protein. Not to mention the potassium in the banana itself. But who cares about all that? The peanut buttery goodness with a hint of cocoa is super yummy!
Here they are after they are frozen. The peanut butter gets hard, but not as hard as chocolate would so you’ll want to eat them pretty quickly after removing them from the freezer. Ie- don’t leave them sitting around for long periods of time.
YUM!
| After School Snack: Frozen Peanut Butter Bananas |
Recipe Type: Snack, Dessert
Author:
Frozen peanut butter bananas create a healthy afternoon snack!
Ingredients
- 2 Bananas, Cut into bite-size pieces
- 1/4 c. Creamy Peanut Butter
- 1/2 tbsp Cocoa Powder
Instructions
- Place peanut butter in a microwave-safe bowl. Heat for about 30 seconds to melt. Stir in cocoa powder until mixed well.
- Dip banana pieces into peanut butter and place on wax paper. Drizzle remaining peanut butter over top if desired.
- Freeze for at least an hour. Preferably 3-5 hours or longer.
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Incredibly Easy Homemade Peanut Butter
September 10, 2012 by 3 Comments
How was your weekend? Mine was FABULOUS! Yes, for once I have to say that every single moment was enjoyable. Friday was an impromptu family night which consisted of homemade tacos (mommy didn’t have to “cook”), settling in to watch The Lorax (highly recommended!), and finished off with sundaes complete with cherries on top. Saturday was pretty leisurely. We went to the pet shop to see the animals (cheap entertainment for sure) and ended at Chick-fil-A where we used coupons for FREE Icedreams and played in the playplace. Does a frugal family weekend get any better?
And of course, church on Sunday morning. Which I might have an update on our search coming up so be sure to look for that. Months of searching may have led us right back where we began. Funny how God works, isn’t it?
I was excited to find a deal on peanuts recently as part of the Publix BOGO sale recently. One thing on my list to try and make was peanut butter. It’s seriously been on my list for like months. Now that I’ve made it, I feel like an imbecile because of how simple it is. I would have been making my own peanut butter for months had I known how easy it really is.
THIS is all you need to make it. Peanuts (DUH), a little bit of oil (whatever kind you have: peanut, canola, vegetable, it really doesn’t matter) and a dash of salt which didn’t make it in my picture. Other optional ingredients include cocoa powder, honey, sugar, brown sugar.
You’ll also want to have a food processor and something to store your homemade peanut butter in.
See what I’m saying? Simplicity at it’s finest here folks.
I stored mine in some pint-size mason jars that I had. It’s worked out well. 1 jar of peanuts made me 2 of these jars of peanut butter.
My girls are in absolute love with this peanut butter. I even overheard Addie saying to her daddy yesterday that “I really love momma’s peanut butter. It’s goooooooooood.” I was glowing from the other room y’all. I hardly ever get compliments like that. The only criticism that I received from the hubby was that it might need just a tad bit more salt. I was holding off on too much in case it became too salty. But I know to add just a tad more next time.
Storage: Your peanut butter isn’t equipped with shelf stabilizing ingredients so it will need to be refrigerated. It will last in the refrigerator for up to 4 weeks. (If your family lets it last that long!) You can also FREEZE it! Place it in an airtight container and freeze for up to 6 months. Just be sure to let it thaw before you use it again.
Are you ready to impress your family with your own homemade peanut butter?
| Incredibly Easy Homemade Peanut Butter |
Recipe Type: Sauce, Condiment
Author:
You’ll never believe how simple it really is to create your own peanut butter at home!
Ingredients
- 2 Cups Unsalted, Dry-Roasted Peanuts
- 1 Tsp Oil (peanut, canola, etc.)
- Dash Salt
Instructions
- In a food processor, combine peanuts, oil, and salt. Process until desired consistency and smooth.
Notes
It may take a couple of minutes for the peanuts to come to a desirable consistency. They first get chopped, then they begin to really form a paste and then butter.
The oil is completely optional as well. If you’re going for a more natural peanut butter, the peanuts actually have their own oil so it’s not absolutely necessary to add the oil. Just makes for a smoother butter.
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3-Ingredient Reese’s Truffles
July 24, 2012 by 11 Comments
It was a really great weekend around here. I actually got a girl’s night out with some friends and we had a blast. Isn’t it funny how silly us moms can act when you put a few of us in a room together without our children? We need that time every now and then to just be silly.
I was on a mission to create a Reese’s Truffle over the weekend as well and after a failure, I finally got it right. That’s usually how my creations usually work. I have to fail a few times before I get it right. But that’s what we call trial and error. But let me just tell you, these truffles are no error. They are so yummy! And they are so incredibly easy, it’s insane.
I think one of my favorite things about them is that you can get all the ingredients that you need anywhere, including a convenience store! You know sometimes, it’s just not possible to make it to the grocery store. Whether it’s because you’re on vacation and have no idea where a grocery store is or because you don’t want to fight the crowd, a convenience store is always around the corner and you can get all of the ingredients in this particular recipe from one!
You start out by taking 6 packs of 2 Reese’s cups and 3 slices of pound cake and putting them through the food processor (or blender). It makes a crumby mixture that is really soft and easily formed into a ball. Make them as big or as little as you want.
Although trust me, you’ll want them smaller so you can eat more…
Pop your little balls into the freezer for a little bit. Around 15 minutes or so to get them good and firm so you can dip them in the Hershey goodness.
This is the Hershey goodness. Try to refrain from reaching through the picture to eat one. This is just a picture, I promise.
Melt it in the microwave for a bit to get it so nice and gooey. Then it’s time to get your peanut buttery balls out of the freezer for their chocolate bath.
I would never object to a chocolate bath, would you?
When you’re done dipping them, put them back in the freezer for another little bit to help the chocolate firm a bit quicker and then you can put them in a tupperware or in cute little mini cupcake wrappers like these for serving.
This is what the inside looks like. Once again, this is just a picture. I hate to make you sad, but this truffle ended up in my belly. It was really good. 🙂
Here’s the recipe so you can make your own!
| 3-Ingredient Reese’s Truffles |
Recipe Type: Dessert, Snack
Author:
3 Ingredients come together to create a peanut buttery truffle made of Reese’s cups.
Ingredients
- 3 Packs of Reese’s Peanut Butter Cups (6 total)
- 3 Standard Size Hershey Bars
- 3 Slices of Regular Flavor Pound Cake
Instructions
- In a food processor, combine and process the pound cake and Reese’s cups until crumby.
- Shape into 1-inch balls. Place on a pan and freeze for around 15 minutes.
- Meanwhile place Hershey bars in a small bowl and microwave for 30 seconds on 50% power. Continue microwaving in 10 seconds increments until completely melted, stirring after each time.
- Remove balls from freezer and dip each into the chocolate. Place on dish covered in wax paper and place back into freezer for around 15 minutes to firm.
- Serve and try not to consume them all yourself!
Notes
You could also make these with chocolate pound cake and that would be very delicious as well!
This experience has been part of a study with Murphy USA and The Smarter Driver. See more Convenience Store Cuisine at The Smarter Driver or at Murphy USA on Pinterest. All opinions expressed are 100% my own.
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Peanut Butter Choco-Banana Ice Cream
July 16, 2012 by 1 Comment
I am an absolute ice cream fanatic. There, I said it. It’s in my top favorite sweets out there. I have issues practicing portion control when a tub is placed in front of me. So as you can imagine, I try not to get into that position very often.
A while back, I shared a recipe for 1-Ingredient Banana Ice Cream over at Saving with Amy. For ice cream lovers like myself, this is quite a discovery that makes eating ice cream a little less guilt-stricken. You see, all it takes to make a batch of creamy and smooth no-add sugar banana ice cream is to freeze a few sliced bananas and then pop them into a food processor! I know, right?
I can just feel you saying SHUT UP!
But around here, where there’s banana you’ll almost always find peanut butter. They go together like milk and cookies or Lucy and Ethel……..
….or perhaps me and ice cream.
I have a history of pairing peanut butter and banana together.
Exhibit A:
- Peanut Butter Banana Cupcakes
- Peanut Butter Banana Chocolate Chunk Cookies
- Whole Wheat Peanut Butter & Banana Pancakes
If you’re a fan of the duo, those are some recipes you could try.
Not only did I add in some peanut butter, I also added in another fave of mine…chocolate! There is nothing better than the combination of those three in harmony taking a dip in my ice cream cone. So soft and creamy.
That’s the stuff! And I just love that this is available whenever I’m ready. The bananas can be frozen for weeks or sometimes even months in the freezer and then popped out to be made into ice cream when you have a craving. And of course, you probably have a little powdered cocoa in the pantry along with some peanut butter.
| 3- Ingredient Peanut Butter Choco-Banana Ice Cream |
Recipe Type: Dessert, Ice Cream
Author:
The base of this natural ice cream is simply frozen bananas. Add in some yummy touches like peanut butter and cocoa for an extra treat!
Ingredients
- 2 Cups Frozen Banana Slices
- 1 Heaping Tbsp Peanut Butter (creamy)
- 2 Tsp Cocoa Powder
Instructions
- Place the bananas in a food processor and pulse until the bananas start to break up. Add in the peanut butter and cocoa.
- Process until small beads are created then scoop into bowl and ice cream and serve!
Notes
I must admit that these are complete estimates for the peanut butter and cocoa. I did not measure exactly but I don’t see how you could really mess this one up. 🙂
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