Tag Archives: Peanut Butter

Peanut Butter Easter Eggs

Mix smooth peanut butter (softened, about 1/4 cup) with icing sugar (sifted, about 1/4 cup). Chill mixture, then shape into egg or ball shapes (about 8). Insert lollipop sticks into peanut butter eggs, chill again. Dip eggs into melted chocolate and chill until set. Then enjoy!

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Filed under Cake Pops, Chocolate, Recipe

RSPCA Cupcake Day 2010 and Granny Squares

I was a little lazy this year for RSPCA Cupcake Day. Last year, I spent time decorating animal-themed cupcakes. This year, I quickly made these animal-themed cupcake toppers. I like the topper idea; expect to see more of those in the future. The cupcakes are peanut butter-flavoured with dark-chocolate ganache. Next time, I’ll do milk chocolate, as the dark was a little too rich.

This weekend, I spent time making these nine granny squares. Yes, another new project. This one will be a blanket edged in cream wool, inspired partly by this blanket. Granny squares are addictive. I have trouble stopping once I start.


Filed under Crochet

Peanut Butter Chocolate Chip Cookies

Please skip this post if you are allergic to peanuts. If you aren’t, please read on and then go and make yourself a batch of these cookies. Or two. Soon.

The recipe is from The Magnolia Bakery Cookbook and modified by Deb from Smitten Kitchen. I picked up Reese’s Peanut Butter Chips while in the US, Aussies might be able to get them from Sugar Fix or USA Foods. I don’t think it would hurt to add more chocolate to these.

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook, by Deb from Smitten Kitchen

1  1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


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Peanut Butter Cupcakes with Chocolate Glaze

Yesterday was Father’s Day here in the land down under and my dad requested some “nice” cupcakes. I chose to bake peanut butter cupcakes from the  Cupcakes! book I received for Christmas from my mother-in-law. I can’t tell you how these cupcakes taste – I’m recovering from the flu and my sense of taste is still AWOL. Hubby says they are “awesome” and Auntie says they are “divine” so it looks like a thumbs up on these cupcakes. I’m hoping I will be able to taste one soon!

A note about this cookbook – there are very few pictures in it! Seems odd for a cupcake cookbook not to be filled to the brim with cupcakey imagery.

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Choc-Chunk Peanut Butter Cookies

Peanut Buttery goodness. Soft. Chocolatey chunks. Or chips, if you prefer. Just out of the oven. More, please?
Find a similar recipe here. My recipe called for self-raising flour and a slightly different method, but I’m sure the result is much the same as the recipe I used. My cookies baked in 8 minutes.

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