Take a Megabite

Peanut Butter Cup Bars {No Bake}

Today is the day that a new FULL SIZE oven will be delivered to my flat. I’m pretty excited … still thinking about what to make in it first. All, I know is that we are for sure making dinner tonight and I’m for sure making dessert.

But first things first … peanut butter and chocolate hung out in my kitchen last night.

The peanut butter mingled with some graham cracker crumbs and even canoodled with some chocolate chips in my summery warm microwave. Next thing you know: a peanut butter cup-esque miracle happened, that Jake didn’t want me to bring to work to share.

Peanut Butter Cup Bars {No Bake}
Recipe adapted from my childhood + Allrecipes

Ingredients:

• 1/2 cup (1 stick) butter, softened or melted
• 1 cup graham cracker crumbs
• 1 cup confectioners’ sugar
• 1/2 cup + 2 T peanut butter, divided
• 3/4 cup semi-sweet chocolate chips

Directions:

1. In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar and 1/2 cup peanut butter until well blended, using an electric mixer or stirring like you mean it. Press evenly into the bottom of an ungreased 8×8 inch pan.
2. Microwave the chocolate with the remaining 2 tablespoons of peanut butter until smooth. 1 or 2 minutes, stopping every 30 seconds to stir. When smooth pour spread over peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Graham Cracker Crumbs!

METHOD: I usually place the graham crackers in a ziploc bag a few at a time, close the bag, and roll over it with a rolling pin. Next thing you know … CRUMBS!

Peanut Butter-Filled Chocolate Cupcakes

Hey neighbor of mine,
Why are you grilling in the snow with a flashlight? Why is that a good idea? And while we’re chit-chatting, why are your dogs barking curse words at me really loudly when I’m trying super hard to sleep? Don’t they know that they are the kind of dogs that should never use their outside voices? I just don’t get it.

I do, however, understand why peanut butter and chocolate have been neighbors in so many recipes. Neither of these guys would think of grilling in the winter, and I’m pretty sure that if either of them had dogs, they would have manners. So that’s that.

Peanut Butter-Filled Chocolate Cupcakes
Recipe from Martha Stewart’s Cupcake Cookbook

Ingredients:

cupcake-

• 2/3 cup all-purpose flour
• 1/2 t baking powder
• 1/4 t salt
• 1/2 cup (1 stick) unsalted butter, cut into  small pieces
• 4 ounces semisweet chocolate, coarsely chopped (or use chips)
• 2 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 2 t pure vanilla extract

peanut butter filling-

• 4 T (1/2 stick) unsalted butter, melted
• 1/2 cup powdered sugar, sifted
• 3/4 cup smooth peanut butter
• 1/4 t salt
• 1/2 t pure vanilla extract

Directions:

1. Preheat oven to 325 degrees F. Line a standard (12 cup) muffin tin with paper liners.
2. Make cupcakes. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted together. Remove from heat and let cool slightly.Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
3. Make peanut butter filling. In a small bowl, stir together melted butter, powdered sugar, peanut butter, salt and vanilla.
4. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a toothpick or cake tester.
5. Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs are attached, about 30-40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. (The tops of mine were crinkling a bit, but don’t fret, their deliciousness makes up for it.) Cupcakes can be stored up to 3 days at room temperature in an airtight container, but I doubt they’ll last that long.

P.S. Elliot loves peanut butter more than just about anything.

Peanut Butter !!Surprise!! Cookies

The word “surprise” is a big deal to me. When I was little, I’d do any chore, wash any windows, endlessly search the house for things my mom couldn’t find, if there was a “surprise” for the reward. Because you see, a surprise could be anything!
It could be a unicorn! …or a puppy even!

Or in these cookies, it’s a peanut butter middle that is a pleasant surprise. Yum! And since the peanut butter is the surprise, it’s even better than your average peanut butter and chocolate treat.

Peanut Butter !!Surprise!! Cookies
Recipe from the dreams of chocolate and peanut butter fans

Ingredients:

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 t baking soda
• 1/2 cup butter (1 stick), softened
• 1/2 cup plus 2 T sugar
• 1/2 cup packed brown sugar
• 3/4 cup peanut butter (not organic)
• 1 egg
• 1 T milk
• 1 t vanilla
• 3/4 cup powdered sugar

Directions:

1. In a medium bowl, stir together flour, cocoa powder and baking soda; set aside.
2. In a large mixing bowl combine butter, 1/2 cup sugar, brown sugar and 1/4 cup peanut butter; beat until combined. Add egg, milk and vanilla, beat well. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour mixture. Shape dough into 32 balls, each about 1 1/4 inches in diameter. Set aside.
3. For filling, in medium bowl combine powdered sugar and remaining 1/2 cup of peanut butter. With mixer beat until combined. Shape into 32 balls. (This mixture is crumbly, but will stick together when pressed.)
4. Preheat oven to 350 degrees F.
5. Flatten chocolate dough ball; top with peanut butter ball. Shape flattened dough around the peanut butter ball, completely covering the peanut butter ball; reshape into a ball. Repeat with the rest of the dough.
6. Place balls 2 inches apart on a cookie sheet, lined with parchment paper. Flatten with bottom of glass that’s been moistened water, and dipped in the 2 tablespoons of sugar. 
7. Bake 8 minutes. Let stand for 1 minute, transfer to cooling racks.

Peanut Butter Dog Treats

Someday when I grow up, I would like the the following things for Elliot:

• Big windows Elliot can see out of without having to stand on the back of the couch
• A fenced in yard so Elliot can independently and leisurely nap outside
• And of course, a dog bone cookie cutter, not that he minds the stars and hearts

Whenever I bake something, Elliot will patiently nap beneath the table that holds cooling baked goodness. He has high hopes that someday a whole plate of cookies, or a cake will magically end up on the floor just for him. I thought it was about time for him get his very own homemade treat. He thinks these are very delicious too. After eating one, he promptly checks the carpet for any stray crumbs of this peanut butter goodness.

Peanut Butter Dog Treats
Recipe adapted from Brown Eyed Baker + Sugarlaws

Ingredients:

• 2 cups whole-wheat flour
• 1 T baking powder
• 1 cup peanut butter
• 1 cup skim milk

Directions:

1. Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.
2. Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a greased baking sheet and bake 15-20 minutes or until lightly brown. Cool on a rack and store in an airtight container.
3. Makes about 20-30 dog medium dog biscuits. I used my tiny cookie cutter so mine made 3 cookie sheets full!

Happy Flourless Peanut Butter Cookies

I’ve been known to eat peanut butter and jelly sandwiches for dinner.
I’ve been known to burn my hand every time I retrieve my cooling rack that’s not so cool anymore after sitting on my preheated oven.
I’ve learned that burning yourself while cooking guarantees that what you’re making will be delicious.
I’ve learned that cookies don’t necessarily need flour to be happy.

I mean look at these two:

I think it’s obvious they are total BFFs. Or at least until they’re enjoyed with a glass of milk…but don’t all cookies go to heaven anyway?

Happy Flourless Peanut Butter Cookies
Recipe from Joy the Baker and originally the Gourmet Cookbook

Ingredients:

• 1 cup all natural peanut butter (chunky or smooth)
• 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
• 1 t baking soda
• 1 egg
• Small handful of mini chocolate chips

Directions:

1. Preheat oven to 350 and line 2 cookie sheets with parchment paper or spray with cooking spray.
2. Mix peanut butter and sugar until combined, about 2 minutes. Add baking soda and egg, lightly beaten. Mix for another 2 minutes or until combined.
3. Roll a tablespoon of dough into a ball and criss cross the top with a fork. If you’d like to, place mini chocolate chips in the form of a smile into the dough. It might make these cookies happy.
4. Bake for 10 minutes (turning half way through if your oven has attitude like mine does) or until lightly dark around the edges and remove from the oven. Cool on baking sheets for 2 minutes then transfer to a cooling rack.

P.S. It might be fun to follow me on twitter.

Oatmeal, Peanut Butter, Chocolate Chip Cookies

Have you ever been crabby for 4 days in a row? 
Just when I thought I was going to be crabby forever these cookies made their way into my life. They are amazing. There is just enough peanut butter to make you remember why life is ok, and everyone knows that cookies that involve both chocolate and oatmeal are amazing. One bite of these and you will turn into an annoying ray of sunshine.

Oatmeal + Peanut Butter + Chocolate = these amazing cookies
Recipe is from allrecipes.com and is ours now courtesy of Bakers. 

Ingredients:
    • 1 cup flour
    • 1 cup old-fashioned or quick-cooking oats
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon CALUMET Baking Powder
    • 1/4 teaspoon salt
    • 1/2 cup butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup firmly packed brown sugar
    • 1/2 cup peanut butter
    • 1 egg
    • 1 1/2 teaspoons vanilla
    • 1 cup chocolate chips, chunks, mini peanut butter cups or whateva

Directions:

1. Preheat oven to 375 degrees F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
2. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
3. Bake 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Mini Peanut Butter Cupcakes

Here it is! My first serving of food loving thoughts for you! My mum is so nice to keep me rich in cookbooks and this recipe was adapted from my most recent cookbook from her: 125 Best Cupcake Recipes which can be purchased on Amazon.com.

I find that people tend to want little bites of things so that they can eat 10 instead of one big something. They feel less guilty or something. With that in mind I made these mini cupcakes. Trader Joe’s made the decorating easy by having mini peanut butter cups for snacking on, putting in cookies instead of chocolate chips or being the perfect size for decorating these mini cupakes!

Peanut Butter Cupcakes

Ingredients:

• 1 cup flour
• 1 1/2 t baking powder
• Pinch salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1/2 t vanilla
• 2/3 cup milk

Directions:

1. In a small bowl, mix together flour, baking powder and salt.
2. In a large bowl, using an electric mixer, beat together granulated and brown sugars with butter until well combined. Add peanut butter, beating until smooth. Add egg and vanilla, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
3. Scoop batter into prepared pan. Bake in preheated oven for 10 minutes or until toothpick  comes out clean and the cakes spring lightly when touched. Cool on cooling rack and make the frosting.

Chocolate Fudge Frosting

Ingredients:

• 1 1/2 cups powdered sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, room temperature
• 1 T milk
• 1 t vanilla

Directions:

1. Put everything except the milk and vanilla in a bowl and mix slowly with an electric mixer until the powdered sugar isn’t flying everywhere. Add the vanilla and slowly add the milk until it reaches the consistency you desire.
2. Put this on those delicious little cupcakes. Top with a mini peanut butter cup and eat them like you mean it.

Imagine all the possibilities with a delicately flavored peanut butter cupcake. How amazing would these be with Maple Buttercream? Or maybe if you’re crazy about peanut butter, some Peanut Butter frosting topped with a peanut butter chip.