Posts Tagged ‘Peanut Butter’

If you have never visited Bakerella’s site, please do so!  Her baked creations are absolutely beautiful and tasty as well.  Her artistic talent far exceeds mine, so usually I just browse her site for fun.  When I saw these cupcakes, I just knew I had to give them a try. 

They combine two of my favorite flavors (chocolate and peanut butter, of course) and they are pretty to look at, too.  Now I didn’t go quite as far as she did and put a homemade peanut butter cookie on top, but I did add a few peanut butter chips to the cupcake batter.

I didn’t get enough action shots for the recipes so this will be a text recipe only with some pretty finished shots thrown in.  Without further ado, I give you (drumroll, please): Chocolate Peanut Butter Swirl Cupcakes:

Chocolate Peanut Butter Swirl Cupcakes


1 1/2 cups all purpose flour

2/3 cup cocoa

1 1/3 cups granulated sugar

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/3 cup oil

1 tsp. vanilla

2/3 cup milk

2/3 cup hot water

1 cup peanut butter chips


1 cup butter, room temperature

2/3 cup creamy peanut butter

4 cups confectioners sugar

1/4 cup cocoa

2 tbsp. milk


For Cupcakes: Preheat oven to 350 degrees.  Line a cupcake pan with liners and set aside.  In a large bowl, mix the dry ingredients together.  Add the eggs, oil, vanilla and milk.  Mix together then add the hot water. Stir in the peanut butter chips. The batter will be thin. 

Fill the cupcake liners about 2/3 full and bake for 15 minutes or until done.  Cool before frosting.


Chocolate Frosting: Beat 1/2 cup butter until creamy.  Add 1 tsp. vanilla and mix.  Slowly add 2 cups of the confectioners sugar and cocoa.  Mix until combined.  Add 1 tbsp. of milk and mix until creamy and smooth. 

Peanut Butter Frosting: Beat 1/2 cup butter and 2/3 cup peanut butter until creamy.  Add 1 tsp. vanilla.  Slow add 2 cups confectioners sugar and mix until combined.  Add the remaining 1 tbsp. of milk and mix until smooth.


Here comes the fun part!  Using a decorator or zip top bag fitted with a large decorating tip, add BOTH frostings to the same bag.  Try to keep them side by side in the bag and not completely mixed together.  Frost the cupcakes with a swirl and the two frosting will mix together in the swirl.  How cool is that?  They are almost too pretty to eat.  Almost, but not quite.


Chocolate Peanut Butter Swirl Cupcakes

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Smoothies make a great breakfast during the heat of summer and this was is especially tasty if you are a peanut butter lover like me.  I found the original recipe on the Whole Living website and then tweaked it to suit my taste and lactose intolerance.


1 cup unsweetened plain almond milk

1 cup frozen banana slices

1 tsp. creamy peanut butter


Put all of the ingredients in a blender and process until smooth. Easy peasy!


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I am a sucker for semi-homemade Bundt cakes using a cake mix as a base.  I have posted about three such cakes in the past: chocolate chip Bundt cake, moist caramel apple cake, and chocolate Bundt cake. I found this new version on Pinterest from the blog The Big Green Bowl and knew I had to try it.

This is really tasty and, like most Bundt cakes, is better the day after it is baked.  The Big Green Bowl used a peanut butter glaze on hers, but also included a recipe for a chocolate glaze so I went all out and used BOTH glazes. 


For the cake:

1 pkg. yellow cake mix

1 cup milk

1/2 cup creamy peanut butter

1 tsp. vanilla

3 eggs

1 cup chocolate chips

For the peanut butter glaze:

1/4 cup cream peanut butter

1/2 tsp. vanilla

1 cup powdered sugar

1/2 cup milk, more or less

For the chocolate glaze:

2 tbsp. butter

2 tbsp. unsweetened cocoa powder

1/4 cup heavy cream

1 cup powdered sugar

1 tsp. vanilla


Preheat oven to 350 degrees.  Prepare a Bundt pan by spraying with Baker’s Joy (best stuff ever) or grease and flour.

Beat all cake ingredients except the chocolate chips for two minutes at medium speed.  Stir in chips.  Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and let cool completely.




For the chocolate glaze:

Melt the butter in a small pan over low heat.  Add the cocoa and cream.  Cook and stir for about two minutes or until the mixture thickens.  Do not boil.  Remove from the heat and whisk in the vanilla and powdered sugar until smooth. Pour over the cake and let cool.





For the peanut butter glaze:

Whisk all the ingredients together.  You may add a little more sugar or milk to get the desired consistency.  Pour over the cake and allow to set up.  Slice and enjoy!



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Last Christmas, I was looking for a few new sweets to try and I kept seeing this recipe again and again.  It looked so good and pretty simple, too, so I decided to add it to my holiday cookie/candy tray.  You can’t go wrong with peanut butter and chocolate and this little cookie is no exception.  I really liked it and will definitely be making it again!

40 HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt


Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper or a silicone mat.  Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.





Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.


Bake 8 to 10 minutes or until lightly browned. Unwrap the chocolate Kisses while the cookies are baking.  Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. I had to play around with my camera while I was waiting for the cookies to bake.





Please join me and other wonderful cooks over at Miz Helen’s Country Cottage for Full Plate Thursday.

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How could you possibly go wrong with a recipe that includes brownies, peanut butter, chocolate chips and peanut butter chips?  You can’t!!!  These bite size delights are scrumptious and hard to resist or at least they were for me.  I will definitely have to share the love with these so I don’t eat them all.

This little goodie was found on Pinterest, but it originates from Baked Perfection which is an very appropriate name.  If you are a chocolate and peanut butter fan, give these a whirl.

1 box brownie mix

1/2 cup peanut butter chips

1/2 cup semi-sweet chocolate chips

3/4 cup creamy peanut butter


Preheat oven to 350 degrees.  Place paper liners in a mini-muffin pan and set aside.  I got 2 batches of minis out of this recipe.  Prepare the boxed brownie mix according to package directions.  Spoon batter evenly into muffin cups (about 1 heaping teaspoon).  I used a small scoop and that worked great.  Bake for 13-15 minutes or until top is set and the center is still slightly wet.

After brownies are out of the oven, wait for centers to fall.  This will happen upon cooling.  If not then tap the centers with the back of a spoon to make a hole for the peanut butter.


Place the peanut butter in a small microwave safe bowl.  Microwave on high for 45 seconds then stir.  While the brownies are still warm, spoon about half a teaspoon of peanut butter into the center of each brownie.  Top with chocolate and peanut butter chips.  Cool completely and enjoy!



Please join me at Miz Helen’s Country Cottage for Full Plate Thursday!

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This recipe was a tease for a few weeks on the Menu Plan Monday posts because I just couldn’t seem to get it made. Well, I finally did and it was very good!  The cake part is just a plain yellow cake made from a mix which is good, but the boiled icing made it great!  The cooked frosting sets up until it is almost fudge like in consistency, so work fast after you take it off the heat.

The story behind this recipe in the Southern Plate cookbook is so cute.  I won’t pass it on here since it is not my family story to share, but go get this book and read it!  It is really sweet!

1 box yellow cake mix

1 1/2 cups granulated sugar

7 Tbsp. milk

2 Tbsp. shortening

2 Tbsp. butter

1/4 tsp. salt

1 tsp. vanilla extract

1/2 cup creamy peanut butter


Prepare the cake mix according to package directions, baking it in a 9×13” baking dish. (Note: I used 2 square 8” dishes because I was taking this to 2 different places.)

While the cake is cooling, combine the sugar, milk, shortening, butter, and salt in a medium heavy saucepan.  Bring to a rolling boil, stirring constantly to prevent scorching.  Once it reaches a rolling boil, stop stirring and let boil for 1-2 minutes, or until it reaches the soft-ball stage.



Remove from the heat and quickly stir in the vanilla and peanut butter.  Beat until smooth and quickly spread over the cake.



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