Chocolate White Peanut Butter Cup Rice Krispies Treats

I have been planning on making these rice krispies treats for a really long time.  In fact, I bought the mini white peanut butter cups ages ago and they have just been sitting in my pantry.  Thinking about it, it is a little odd that they didn't disappear awhile ago.  My Hungry Puppies love rice krispies treats!  I love them because they are so fast and easy to make, and I don't have to bake anything!  Perfect win!

Chocolate White Peanut Butter Cup Rice Krispies Treats

4 Tablespoons butter
12 ounces marshmallows
6 cups chocolate rice krispies treats
1 1/2 cups (8 ounces) Mini White Peanut Butter Cups
1/4 cup white chocolate chips
1/4 cup peanut butter chips

Grease a 9x13 baking dish.

Place the butter and marshmallows in a large microwave safe bowl and heat in 30 second intervals, stirring after each until melted and smooth.  Quickly stir in the rice krispies cereal until evenly coated.  Stir in the mini white peanut butter cups, white chocolate chips, and peanut butter chips until evenly distributed.

Spread the mixture evenly in the prepared baking dish and press the top slightly.  Let cool completely, or chill before cutting into squares.  Makes 24 servings.

Enjoy!  -Cardamommy

No Bake Fluffernutter Oatmeal Bars

This is such a fast and easy no bake recipe, you will barely believe it.  I threw these together in a flash with hardly any work at all!  These chewy bars aren't too sweet and have a lovely marshmallowy peanut butter flavor.  The chocolate chips add the perfect amount of chocolate flavor without overpowering the marshmallow and peanut butter. I am not even kidding, my Hungry Puppies loved these little bars so much.  They've already asked me to make them again!  Original recipe found here.

No Bake Fluffernutter Oatmeal Bars

1 cup creamy peanut butter 

1 container (7 ounces) marshmallow cream

1 teaspoon vanilla extract

½ cup powdered sugar

1 ¾ cup quick oats

1/2 cup mini chocolate chips

Line an 8x8 inch square pan with foil and spray the foil with cooking spray.

In a large bowl, beat together peanut butter, marshmallow cream, and vanilla extract until incorporated.  Beat in the powdered sugar, oats, and mini chocolate chips.  Press the mixture into the prepared pan.

Refrigerate until set.  Use the foil to lift out the bars and cut into squares.  Makes 16 bars.

Enjoy!  -Cardamommy

Oreo Chunk Peanut Butter Cup Cookies

We're in the middle of the long course swim season right now, so we get to make treats for the concession stand at the meet that we are hosting.  I asked my Hungry Puppies what kind of treat they wanted to make, keeping in mind that this is an outdoor meet and it is going to be sunny and warm out.  After a ridiculous amount of debate, we narrowed it down to jumbo cookies.  My oldest Hungry Puppy had earlier thrown out the suggestion of making her Prize Winning Chocolate Covered Reese's Stuffed Oreos, and after another ridiculous amount of debate, we decided to put those components into a cookie.  We stuffed Oreo cookie pieces and mini peanut butter cups into these chocolate chip cookies, and they are kind of amazing. These cookies are enormous! So just make smaller dough balls and bake for slightly less time.

Oreo Chunk Peanut Butter Cup Cookies

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chopped Oreo cookie pieces

1 1/2 cups mini peanut butter cup candies

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Stir in the Oreo cookie pieces and mini peanut butter cups until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Chocolate Covered Reese's Stuffed Oreos

Holy cow you guys, these crazy treats saved my life.  Well, figuratively.  You know when you just have a rough day?  A totally killer day that demands dessert therapy?  These little gems were there for me.  They also got my oldest Hungry Puppy a first place (by a large margin...) win in my husband's family reunion dessert bake off!  She wants every future reference to these cookies to be "Prize Winning Chocolate Covered Reese's Stuffed Oreos".  I can't really argue with that.  A Reese's peanut butter cup sandwiched between two cream side Oreos, covered in chocolate and sprinkled with sprinkles! Prize winning! and Life saving! Note:  You can easily change up the flavors.  Use golden Oreos, or chocolate cream Oreos, or any other flavor, and dip in milk, dark, or white chocolate, or colored candy melts!  Original recipe found here.

Chocolate Covered Reese's Stuffed Oreos

24 Oreos
12 Reese's Peanut Butter Cups, regular size
8 ounces chocolate almond bark, or candy melts, melted
Sprinkles

Carefully remove the tops of the oreos, keeping all of the cream on one side (Save the naked (no cream) cookies for another use).  Place a peanut butter cup on top of a cream side up Oreo.  Place a second Oreo on top of the peanut butter cup, cream side down.  Press together very gently.

Use a fork to dip the cookies in the melted chocolate, gently shaking off the excess.  Place the dipped cookies on a piece of wax paper and sprinkle with sprinkles, if desired.  Let sit until completely cooled and firm.  Makes 12 stuffed Oreos.

Enjoy!  -Cardamommy

Peanut Butter Nutella Buttermilk Fudge

I recently tried my hand at buttermilk fudge, and it turned out really well.  It was sweet, but still a little tangy, and really delicious.  Since it turned out so well, I decided to try a variation of the same recipe.  I threw in some peanut butter and nutella and something magical happened.  It is crazy delicious!  It isn't excessively peanut buttery (which I appreciate), and the tanginess is toned down a little (which my youngest hungry puppy appreciates).  This fudge didn't last long in my house!

Peanut Butter Nutella Buttermilk Fudge

2 cups granulated sugar
1 cup buttermilk
1/2 cup butter
Pinch of salt
1/4 cup creamy peanut butter
1/4 cup nutella

Line a 9x5 inch loaf pan with foil, and lightly spray the foil with cooking spray.  Place the peanut butter and nutella in a large bowl.

Place the sugar, buttermilk, butter, and salt in a medium saucepan.  Heat the mixture over medium-high heat, stirring frequently until melted and smooth.  Bring the mixture to a boil, continuing to stir frequently, until the mixture reaches 238F.

Immediately pour the mixture over the peanut butter and nutella in the bowl, and beat with an electric mixer or stand mixer on medium high speed until thickened and no longer shiny.  Pour the fudge into the prepared loaf pan and smooth the top.  Let cool completely before cutting.  Makes 16 pieces.

Enjoy!  -Cardamommy

Jumbo Triple Chip Cookies

I am always on the lookout for a really great no fail jumbo cookie recipe.  Unfortunately, I usually come up very lacking in this category.  When my Hungry Puppies have swim meets, we sometimes have to bring baked items to sell for the concession in order to raise money for our team.  Jumbo cookies are always on my list of things I want to bring, but I can never seem to get a recipe to turn out!  Until this one.  This one is perfect.  And I mean seriously perfect.  It is super simple and straight forward, and the results are amazing.  I will definitely be making these cookies over and over.  Note: you can adjust the add ins to your liking.  Substitute nuts, or other flavor chips, dried fruit, or whatever you'd like! Recipe adapted from here.


Jumbo Triple Chip Cookies

1 cup (2 sticks) butter, room temperature
1/2 cup butter flavor shortening
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup peanut butter chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add two cups of the flour, the baking powder, baking soda, and salt, and beat until combined.  Add the remaining two cups of flour and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips, white chips, and peanut butter chips, and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Chocolate Oatmeal M&M Cookies

We had some leftover M&Ms ( a rare experience...) from a project my oldest Hungry Puppy was doing the other day.  My Hungry Puppies and I brainstormed a little bit to figure out what the best way would be to use them up.  We decided on chocolate oatmeal cookies with M&Ms and peanut butter chips.  These cookies have a great chocolate flavor, and still have that great oatmeal texture to them.  Of course the M&Ms and peanut butter chips just make them better!  Original recipe found here.

Chocolate Oatmeal M&M Cookies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 Tablespoons cocoa powder
2 Tablespoons dark cocoa powder (or substitute regular cocoa powder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1/2 cup M&Ms
1/2 cup peanut butter chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until well blended and smooth.  Add the flour, cocoa powder, dark cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the oats, M&Ms, and peanut butter chips.

Drop the dough by tablespoon size balls onto the prepared baking sheet.  Bake in the rpeheated oven for 9 to 10 mintues, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for about 5 minutes (the cookies will be quite soft).  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Peanut Butter Snickerdoodles

Every Sunday I make cookies for church.  There are some people who go early to have meetings before church actually starts, so I make cookies for them.  I've been doing this for a while now, and new inspiration is always welcome, so I've been letting people know that I take requests.  My first request came in last week for peanut butter snickerdoodles, and I was so excited!  I searched for a recipe, but came up empty on what I was specifically looking for.  I found this recipe, and modified it to suit my needs.  What a brilliant cookie idea!  These soft and chewy peanut butter cookies are lightly spiced with cinnamon, and rolled in a mixture of sugar and Vietnamese cinnamon for an extra spicy cinnamon bite! 

Peanut Butter Snickerdoodles

Cookies:

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup peanut butter 

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 3/4 cups all purpose flour 

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon 

Cinnamon Sugar:

1/2 cup granulated sugar

2 teaspoons Vietnamese cinnamon (you can substitute regular cinnamon)

In a large bowl, cream together the butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until incorporated.  Add the flour, cream of tartar, baking soda, salt, and cinnamon, and beat on low just until incorporated.  Cover the dough and chill for about 1 hour.

Preheat the oven to 375F.  Line a baking sheet with parchment paper. 

For the cinnamon sugar, combine the sugar and Vietnamese cinnamon in a small bowl.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place dough on the prepared baking sheet with enough room in between for the cookies to spread.  Bake the cookies for 8 to 10 minutes, or until slightly puffed and cracked on the top.  Remove cookies from the oven and let cool for several minutes before transferring to a cooling rack to cool completely.  Makes about 48 cookies.

Enjoy!  -Cardamommy

Loaded Peanut Butter Cookies

I decided that I needed to make some peanut butter cookies, for the sake of my poor peanut butter deprived family.  Since I am a kind and benevolent baker, I decided to go all out with the peanut butter.  I stuffed these peanut butter cookies with peanut butter chips and mini reeces peanut butter cups.  So here's the actual story.  I made these cookies and they didn't come out how I wanted.  So instead of tweaking the same recipe, I brilliantly decided to try a different one.  Fail.  So I decided to try one last one.  Fail.  Then because I got a clue, I decided to  try the first recipe again and change it just a touch.  Oh my goodness win!!!  It totally worked and was totally worth it because the cookies were 10x better.  And now I am swimming in peanut butter cookies.  I used a copycat recipe of the Magnolia Bakery Peanut Butter Cookies.  Definitely my new hands down favorite peanut butter cookie recipe.  


Loaded Peanut Butter Cookies

1/2 cup butter, room temperature
1 cup creamy peanut butter
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
8 ounce bag (about 1 1/4 cups) unwrapped mini peanut butter cups 

In a large bowl, cream together the butter and peanut butter until smooth.  Add the granulated sugar and brown sugar and beat until smooth.  Beat in the egg, milk, and vanilla, until completely incorporated.  Add the flour, baking soda, baking powder, and salt, and beat until just combined.  Stir in the peanut butter chips and peanut butter cups until evenly distributed. Refrigerate the dough while you preheat the oven.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  

When the oven is ready, scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  Use your fingers to flatten the balls very slightly, just enough to flatten the rounded top.  Place the cookies in the oven and bake for 10 to 12 minutes, or until the tops are just barely set.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Zebra Cake with Fluffernutter Frosting

Ages and ages and ages ago, I made a zebra cake for my Hungry Puppies.  It was an epic fail.  I'm not sure what exactly happened, but there was definitely no zebra happening. I thought I'd give it another shot, and this time it worked out beautifully.  My Hungry Puppies weren't exactly sure what a zebra cake was, and were fairly unimpressed until I showed them the end result.  At which point I was declared amazing (they thought the cake was pretty cool too).  The frosting for this cake is my second attempt.  The first attempt turned out to be a peanut butter marshmallow sauce. Oh well, this is how we learn, right? The frosting is incredible!  It is a fluffy marshmallow flavored with peanut butter.  And on top of that zebra cake?  Perfect.

Zebra Cake with Fluffernutter Frosting

Cake:
1 box fudge marble cake mix
4 eggs
1 cup water
1/3 cup oil
Black gel food coloring (optional)

Fluffernutter Frosting:
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
4 egg whites
1 teaspoon vanilla extract
1/2 cup creamy peanut butter, warmed slightly, but not hot!

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Set aside.

In a large bowl, combine the cake mix (reserving the chocolate packet for later), eggs, water, and oil, and stir until well blended.  Place half of the cake batter in a separate bowl, and stir in the chocolate packet and a couple of drops of the black food coloring.  Stir until completely incorporated.  You will now have one bowl of white batter and one bowl of black.

Using a large cookie scoop or a measuring cup, pour about 2 tablespoons of the white batter into each pan.  Pour 2 tablespoons of black batter directly in the  middle of the white batter in the pan.  Continue to do this, alternating the white and black batter until all of the batter has been used.  Place the cakes in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out of the pans and let cool completely.

For the fluffernutter frosting, in a small saucepan, stir together the sugar, corn syrup, and water.  Bring the mixture to a boil, and continue cooking until it reaches 240F.  While the sugar syrup is cooking, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat until stiff peaks form.  

When the sugar syrup reaches 240F, slowly pour the hot sugar mixture into the stiff egg whites with the mixer running on medium speed (be sure to pour the hot syrup down the inside edge of the bowl to prevent splattering).  Increase the speed to high and beat the frosting until very stiff peaks form (adding the peanut butter will loosen it up just a bit).  Beat in the vanilla.  Gently fold in the peanut butter until incorporated.

To assemble the cake, place one cake layer on a serving plate.  Spread with a thick layer of frosting.  Top with the second cake layer.  Frost the top and sides with remaining frosting.  Makes about 12 to 16 servings.

Enjoy!  -Cardamommy

Peanut Butter Cinnamon Oatmeal Raisin Cookies

I think that I have found my new favorite cookies.  Ever.  Holy cow, this combination is crazy!  I'm not sure why I haven't figured this one out before now, but I will definitely be making these cookies again.  The peanut butter, raisins and cinnamon are incredible together, and the the oats give these cookies a nice chewy texture.  I kind of want to eat them all!  Original recipe found here.

Peanut Butter Cinnamon Oatmeal Raisin Cookies

 

1 sticks (1/2 cup) unsalted butter, room temperature

½ cup creamy peanut butter

¼ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

¾ cups old-fashioned rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 cup raisins

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and peanut butter until smooth.  Add the sugar and brown sugar and beat until light and fluffy.  Beat in the egg and vanilla extract until well blended.  Add the flour, oats, baking powder, baking soda, salt, and cinnamon, and beat until incorporated.  Stir in the raisins until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for about 9 to 10 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes 36 cookies.

Enjoy!  -Cardamommy

Banana Peanut Butter Chocolate Chip Streusel Muffins

I made these gigantic muffins as thank you gifts for some ladies at our church.  I don't make muffins often, and I make banana muffins even less often, but I thought that these would be the perfect casual treat to say thanks.  These muffins are stuffed with banana flavor and topped with a crispy streusel studded with peanut butter chips and chocolate chips.  Delicious! Original recipe found here.

Banana Peanut Butter Chocolate Chip Streusel Muffins

Banana Muffins:
1/2 cup butter, room temperature
2/3 cup packed brown sugar
4 ripe bananas, mashed (about 2 cups)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose  flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Peanut Butter Chocolate Chip Streusel:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup butter, melted and cooled slightly
1/4 cup peanut butter chips
1/4 cup mini chocolate chips

Preheat the oven to 350F.  Line 6 jumbo muffin cups with paper liners (if you'd like smaller muffins, line 12 to 18 regular size muffin cups with paper liners).

In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the bananas, eggs, and vanilla extract.  Add the flour, baking soda, cinnamon, and salt, and beat on low just until combined and no streaks of flour remain.  Scoop the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.  Set aside.

For the streusel, stir together the flour and brown sugar.  Add the melted butter and toss mixture together until evenly moistened and crumbly.  Stir in the peanut butter chips and mini chocolate chips.  Spoon the streusel over the unbaked muffin batter (you may have a little bit left over).  Bake the muffins for about 25 to 30 minutes (for regular size muffins about 15 to 20 minutes), or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and place on a cooling rack.  Makes 6 jumbo muffins (12 to 18 regular size muffins).

Enjoy!  -Cardamommy

Monster Cookies

I made these cookies as a special after school treat during the first week of school.  Because nothing says back to school like warm cookies and cold milk when you get home, right?  When I first started making these cookies, I didn't exactly read through the entire recipe before I started.  So, when I got to the part where you are supposed to add the flour and there was no flour called for in the recipe, I may have panicked just a little.  Okay, maybe I panicked a lot!  I don't think I've ever made monster cookies before, and I have rarely made flourless cookies.  Well, it was too late so I went with it.  No flour.  But look how amazing they turned out!  The cookies are full of oats, chocolate and peanut butter chips, and M&Ms.  They're chewy and delicious! Original recipe found here.

Monster Cookies

1 1/2 cups crunchy peanut butter (creamy peanut butter is fine too)
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups quick oats
1 cup old fashioned oats
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1 cup mini M&Ms
1 cup peanut butter chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl or stand mixer, cream together the peanut butter and butter until smooth.  Beat in the granulated sugar and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla.  Add the quick oats, old fashioned oats, baking soda, and salt, and beat until combined.  Stir in the chocolate chips, M&Ms, and peanut butter chips.  

Scoop the dough into 2 tablespoons size balls, and place on the prepared baking sheet.  Bake in the preheated oven for 10 or 11 minutes, or until lightly browned.  Remove cookies from the oven and let cool for a couple minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Peanut Butter White Chocolate Rice Krispies Brownies

These brownies are the reworked smashingly successful version of the not so successful vacation brownies that I made in Wyoming.  We start with a deliciously easy fudgy brownie (recipe slightly adapted from King Arthur Flour), topped with an incredible vanilla frosting, and finished off with a layer of peanut butter white chocolate rice krispies.  These brownies have a variety of flavors and textures, and are perfectly addicting.

Peanut Butter White Chocolate Rice Krispies Brownies

Brownie Layer:
1 cup all purpose flour
3/4 cup cocoa powder
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1/2 cup (1 stick) butter, melted
1/4 cup canola oil
2 teaspoons vanilla extract

Frosting Layer:
2 Tablespoons butter, room temperature
2 Tablespoons coconut oil
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring (optional)
1 cup powdered sugar
1 to 2 teaspoons milk

Rice Krispies Layer:
1 1/4 cups white chocolate chips
2/3 cups creamy peanut butter
3 cups rice krispies cereal

Preheat the oven to 375F.  Lightly spray an 8x11 inch baking dish with cooking spray.

In a large bowl, stir together the flour, cocoa powder, sugar, salt, and baking powder.  Add the eggs, melted butter, oil, and vanilla, and stir together until completely blended and smooth.  Pour the batter into the prepared baking dish and smooth the top.  Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the frosting, beat together the butter, coconut oil, vanilla, and butter flavoring (if using).  Beat in the powdered sugar, a little at a time until completely combined.  Beat in the milk, starting with 1 teaspoon and adding more if necessary to reach the desired consistency.  Beat until smooth.  Spread frosting evenly over the completely cooled brownies.

For the the rice krispies layer, place the rice krispies in a medium bowl.  Place the white chocolate chips and peanut butter in a plastic microwaveable bowl (I have never had white chocolate seize when I melt it in a plastic bowl!).  Microwave in 15 second intervals, stirring after each interval until the mixture is melted and smooth.  Pour the peanut butter white chocolate mixture over the rice krispies and stir together until combined.  Spread the rice krispies mixture evenly over the frosting brownies, pressing down lightly.  Let cool completely or chill for an hour or two before cutting.  Makes 20 brownies.

Enjoy!  -Cardamommy

White Chocolate Peanut Butter Oatmeal Oreo Blondies

I found this brilliant recipe the other day and was totally smitten, and immediately set about creating my own version.  My family loves peanut butter treats, and although I'm fairly ambivalent about peanut butter, the peanut butter frosting in that recipe is one of my favorite peanut butter applications ever.  Ever.  This recipe starts with a peanut butter oatmeal Oreo blondie and is topped with a peanut butter white chocolate chip frosting.  Unbelievable.  

White Chocolate Peanut Butter Oatmeal Oreo Blondies 

Blondies:
1/4 cup (4 Tablespoons) butter, room temperature
2 Tablespoons creamy peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
3/4 cup all purpose flour
3/4 cup old fashioned oats
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup chopped peanut butter Oreos (about 8 or 10 Oreos)

Peanut Butter White Chocolate Chip Frosting:
1/2 cup creamy peanut butter
1 cup powdered sugar
4 Tablespoons milk
1/2 cup white chocolate chips

Preheat the oven to 350F.  Line a 9x9 inch square baking pan with parchment paper, leaving the edges of the paper hanging over the sides to use as handles.

In a large bowl, cream together the butter and peanut butter until smooth.  Beat in the brown sugar and granulated sugar until light and fluffy.  Beat in the egg.  Add the flour, oats, baking powder, and salt, and beat until just combined.  Stir in the chopped Oreos until evenly distributed.  Spread the batter evenly in the prepared pan.  Place in the oven and bake for about 20 minutes, or until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and let cool for about 5 minutes before frosting.

While the blondies are cooling make the frosting.  In a large bowl, combine the peanut butter and powdered sugar, and beat until blended (mixture may be crumbly).  Add 2 tablespoons of the milk and beat well, then add the remaining 2 tablespoons of milk and beat until well blended and smooth.  Stir in the white chocolate chips.  Immediately spread the frosting over the warm blondies, spreading evenly.  Let cool.  Makes 16 servings.

Enjoy!  -Cardamommy

Peanut Butter Chip Brownies with Butterfinger Frosting

It's brownie time!  I've been wanting to make butterfinger frosting for quite some time now, and I figured that brownies would be an awesome vehicle to get that frosting to my mouth.  These brownies are ridiculously quick and simple to throw together, and come out wonderfully every time.  They are thick and moist, with a hint of peanut butter from the peanut butter chips. The butterfinger frosting is a perfect topper!

Peanut Butter Chip Brownies with Butterfinger Frosting

Brownies:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 cup chocolate chips
1/4 cup peanut butter chips

Butterfinger Frosting:
1/4 cup (1/2 stick) butter, room temperature
1/4 cup shortening
2 cups powdered sugar
1 teaspoon vanilla extract
1 Tablespoon milk
6 fun size butterfinger candy bars, chopped

Preheat the oven to 375F.  Lightly grease a 9x9 inch square baking pan.

In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs and vanilla and beat until well blended.  Add the flour, cocoa powder and salt, and beat until just combined.  Stir in the chocolate chips and peanut butter chips.  Pour the batter into the greased pan and smooth the top.

Bake the brownies for 15 to 20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove from the oven and let cool completely before frosting.

For the frosting, in a medium bowl, cream together the butter and shortening.  Beat in the powdered sugar and vanilla.  Add the milk, and beat until smooth.  Stir in the chopped butterfingers.  Spread the frosting on top of the cooled brownies.  Makes 16 servings.  

Enjoy!  -Cardamommy

Banana Chocolate and Peanut Butter Chip Muffins

I have had some seriously majorly ripe bananas sitting on the counter for a while now.  Like really really squishy ripe.  So I made these muffins with my youngest Hungry Puppy.  They are moist inside with a slightly crisp top that gives some texture to the bite.  We added peanut butter chips and chocolate chips for a fun little twist on a classic muffin.

Banana Chocolate and Peanut Butter Chip Muffins

3 very ripe medium bananas
1 egg
1/3 cup canola oil
3/4 cup granulated sugar
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter chips
1/4 cup semi sweet chocolate chips

Preheat the oven to 375F.  Spray a 12 inch muffin tin with cooking spray. Set aside.

Peel the bananas and place them in a large bowl. With a large mixing spoon or whisk, mash the bananas until only very small chunks are left.  This should be very easy because the bananas are so soft.  Stir in the egg, followed by the oil, followed by the sugar, until blended.  Add the flour, oats, baking soda, baking powder, and salt.  Stir until just combined and no streaks of flour remain.  Stir in the peanut butter chips and chocolate chips.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove muffins from the oven and immediately turn out of the pan and let cool completely on a cooling rack.  Makes 12 muffins.

Enjoy!  -Cardamommy

Peanut Butter and Honey Oat Bars

I saw these amazing bars the other day and absolutely knew that I had to make them.  First, because my family loves anything peanut butter.  Second, I love anything peanut butter and honey.  Third?  Oatmeal, no bake, 3 ingredient?  Where can you go wrong?  I love the strong honey flavor in these bars, and the deliciously nutty flavor and chewy texture of the raw oats is perfect.

Peanut Butter and Honey Oat  Bars

1 cup creamy peanut butter
1/2 cup honey
2 cups old fashioned oatmeal
1 cup quick oats

Line an 8 inch square baking pan with tin foil, and lightly spray with cooking spray.

In a large bowl, combine the peanut butter and the honey.  Microwave for about 30 to 45 seconds until the peanut butter is soft and melty, stir until smooth.  Add the old fashioned oats and quick oats and stir until the oats are evenly coated in the peanut butter and honey mixture.  Scrape the oat mixture into the prepared pan, pressing down lightly and smoothing the top.  Chill until firm.  Cut into squares and serve.  Makes 16 servings.

Enjoy!  -Cardamommy

Eggless Chocolate Cake with Peanut Butter Swiss Buttercream

I was tasked with making an "amazing" dessert for a dinner that we were invited to the other day.  Do you know what kind of pressure that puts on a person?  "So, I hear you make amazing desserts. Would you bring one to dinner?" This means that there is no possible way you can bring anything less than amazing.  So you have to find of think of something amazing, first of all, then you have to execute it without a hitch.  And if both of those fail, you just hope that those eating it have no taste buds and still think your dessert is amazing.  After searching and thinking and wracking my brain trying to figure out what to make, I found this recipe.  I didn't make many changes to the recipe.  But I did make the buttercream 3 times.  Yes 3.  And not because I wanted to either.  My culinary skills left me the day I made this cake.  It's a wonder it was even edible.  But oh how edible it was.  This cake was moist and fudgy and the peanut butter buttercream was delicious!  Hopefully it reached amazing status.

Eggless Chocolate Cake with Peanut Butter Swiss Buttercream

Eggless Chocolate Cake:
1 1/4 cups all purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 1/4 cups water
1/4 cup oil
1 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips

Peanut Butter Swiss Buttercream:
2 egg whites
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
pinch of salt
6 Tablespoons cold butter
2 Tablespoons dark chocolate chips
2 Tablespoons peanut butter chips
1 Tablespoon mini chocolate chips

Preheat the oven to 350F.  Grease an 8x8 inch square baking pan and line the bottom with parchment paper, letting the paper hang over the sides (to use as handles).  Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.  Add the water, oil, and vanilla extract and whisk until smooth.  Stir in the chocolate chips.  Pour cake batter into the prepared pan and smooth the top.  Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely in the pan, then run a knife around the edges of the cake to loosen from the pan.  using the parchment paper as handles, gently lift the cake out of the pan, peel off the parchment, and set the cake on a serving plate.

For the buttercream, combine the egg whites and sugar in a metal bowl (I used the bowl of my stand mixer).  Set the bowl over a pot of simmering water, and whisk the egg whites and sugar for 3 to 4 minutes, or until the sugar is dissolved and the mixture is hot.  Remove the bowl from over the pot of water and beat the egg white mixture with an electric mixer (I used a stand mixer) for 5 or 6 minutes, or until the mixture is completely cool, white and fluffy, and stiff peaks form.  Beat in the peanut butter, vanilla, and salt.  Beat in the butter, one tablespoon at a time, until blended and smooth.  

Spread the buttercream over the cake.  Sprinkle with the dark chocolate chips, peanut butter chips, and mini chocolate chips.  Makes 12 servings.

Enjoy! -Cardamommy

Butterfinger Chocolate Chip Cookies

A while ago, I was at the grocery store and stumbled across a display of fun size Butterfinger candy bars.  Why is this significant?  Because they were .50 per bag.  No that is not a typo, and yes you read that right.  I bought an embarrassing number of bags, because, hello?  Why would you not?  My oldest Hungry Puppy voted to just eat them, but I was having visions of all kinds of Butterfinger baked goods.  Like these cookies.  Which are amazing, by the way (and the dough is insane.  I may have hidden a bunch in the freezer for myself...).  When you chop the candy bars, keep the chunks fairly large.  Butterfingers are tricky to chop because the knife just wants to slide off and shave bits instead of giving chunks.  When you mix in the chopped candy, it will crumble just a bit more, but you will still have good sized chunks instead of Butterfinger powder.

Butterfinger Chocolate Chip Cookies

2/3 cup butter, room temperature
6 Tablespoons shortening
1 cup + 2 Tablespoons packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 cup + 2 Tablespoons bread flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
11.5 ounces (about 2 cups chopped) Butterfinger candy bars, chopped
1/2 cup semi sweet chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

With a stand mixer (or a hand mixer) cream together the butter, shortening, sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, then beat in the vanilla.  Add the all purpose flour, bread flour, baking soda, and salt, and beat until just combined.  With the mixer on low, beat in the semi sweet chips and chopped butterfinger.

Use a cookie scoop (about 2 tablespoon) to scoop the dough into balls.  Take each ball in your hands and pull it apart into two equal parts.  Rotate the two pieces of dough 90 degrees so that the jagged surfaces are facing up, then squish the dough ball back together, preserving the new jagged top.  Place the dough on the prepared baking sheet and bake for 11-12 minutes, or until the edges are lightly browned and the center is just set.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer the cookies to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy