Peanut Butter Banana Muffins

You know how you have those go-to recipes? Like if someone new is coming over and I want to semi-try, I usually make my lemon poppy seed bread. Cookies? I’d go with my peanut butter. Cupcakes? Cake? Got a go-to for them all. But muffins? Nope. I’ve made so many muffins over the years, and sometimes I even get a temporary favourite, but that never lasts more than a month. However, I think I may have found a go-to muffin recipe that is simple yet also much more tasty than you would think.

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I made these muffins purely based on what I had available to me. Baking is a great way to use up those extra bananas that are too unappealing to eat, or those berries that you spent a solid amount of cash on but didn’t eat nearly soon enough. So I had overripe bananas and some peanut butter on hand and found a recipe to tryout from Laura Vitale.Image-2

Simple, tasty, and a definitely will be made again and again!

– S

Recipe from http://www.laurainthekitchen.com/all/episode.php?episodenumber=410

½ cup oil

2 eggs

½ cup granulated sugar

2 ripe bananas, mased

½ tsp vanilla

¼ cup smooth peanut butter

1 2/3 cup all purpose flour

1 tsp baking powder

¼ tsp salt

¾ peanut butter chips (I didn’t have these but they were sweet enough)

1) Preheat the oven to 400 degrees, line a muffin tin with liners and set aside.

2) In a small bowl, whisk together the flour, baking powder and salt, set aside.

3)Add 3 Tbsp of the dry ingredients mixture to the peanut butter chips and mix together till they are coated in the flour. Set aside.

4) In a large bowl, using a hand held electric mixer, cream together the oil, eggs, sugar, vanilla, peanut butter and mashed bananas.

5) Add the dry ingredients and mix them in to combine well but making sure to not over mix.

6) Fold in the peanut butter chips. Using an ice cream scoop, fill your muffin liners and bake them for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

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Peanut Butter Cookies

This was one of those days where someone was coming over and we needed a dessert, yet I was feeling lazy (summer unemployment does that to you). So I watched TV all afternoon and then an hour before guests came, I finally got off the couch. I didn’t have the time or desire to make something all that fancy, so I decided on cookies. Now, I know cookies usually aren’t dinner party quality desserts, but they can be!

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I started with my usual peanut butter cookie recipe. I made six of them, in slightly small format. Then I tried to fancy them up. I’ve made thumbprint sugar cookies before and they came out pretty cute so I decided to make some peanut butter thumbprint cookies. Of course with my luck I only had like two teaspoons of jam in my fridge and that only filled three cookies. The other three, I filled with peanut butter since by this time my summer vacation mind just couldn’t deal. This wasn’t as terrible of an idea as you may think. The peanut butter worked just fine with the cookie. Image-3

Guests = impressed. Cookies at a dinner party = passable.

Enjoy!

–       S

Recipe (from Allrecipies)

½ cup brown sugar

½ cup white sugar

½ cup smooth peanut butter

½ cup margarine

1. Combine above ingredients.

2. Mix:

1 tsp baking soda to 2 tbsp hot water

3. Combine all above ingredients together.

4. Stir in:

2 eggs

2 ½ cups all purpose flour

5. Roll dough into balls. Place balls on ungreased cookie sheet.

6. Press with fork dipped in water to make criss cross.

7. For thumbprint cookies, make a well in the centre of the cookie with your thumb. Drop in jam or peanut butter.

8. Bake at 350F for 8-10 minutes, until bottom of cookie is golden brown.

More Brownies!

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Can we have a little celebration right now, please? S and I have officially crossed the finish line of our four year marathon-I’m talking about undergrad! Everything is submitted: exams, posters, theses, and assignments are done done done! What’s that? There’s more school coming up soon?? That’s alright, let’s pretend that’s not true, have a brownie, and then take a loooooong nap!

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I made Peanut Butter White Chocolate Brownies-come on now, just judging by the name, you know it will make you giddy with joy! The peanut butter and chocolate combination is a classic, but when you add mini white chocolate chips, vanilla ice cream, and a warm caramel sauce, it becomes a magical experience. Image

The brownie recipe and overall inspiration is from a blog called Culinary Concoctions by Peabody, and the caramel sauce is modified from Smitten Kitchen’s Salted Caramel, which I had made for the Caramel Brownies a few weeks ago.

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This dessert was the perfect reward for getting through the ordeal that is exam season! Now that this time in our lives is coming to an end, moving on to the next chapter is both scary and exciting. New adventures, new places, new people!

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Just to let you know, there won’t be a post next week, but we will be back in two weeks. Don’t be too devastated! 😛

Thanks to V for the stunning photos!

Have a wonderful week, and see you soon!

-G

 

Chocolate-Peanut Butter Peanut Brownies

http://www.culinaryconcoctionsbypeabody.com/2009/10/03/hello-canada-and-hockey-fans/

4-5 oz unsweetened chocolate, chopped finely
¾ cup unsalted butter
1 ½ cups granulated sugar
½ cup brown sugar, lightly packed
½ cup peanut butter
3 eggs
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup unsalted peanuts, coarsely chopped or white chocolate chips

Preheat oven to 350F.

Spray a 9-x-13-inch pan with baking spray, or butter and flour it.

Using a double boiler, melt together the unsweetened chocolate and butter. When both are melted, remove from boiler and whisk together to blend chocolate and butter fully. Whisk in brown sugar and peanut butter until fully incorporated. Set aside.

Using a stand mixer (or a large bowl and an electric hand mixer) with the whisk attachment on medium speed, whisk together the eggs and granulated sugar until eggs become pale in color, about 2 minutes.

Add the vanilla and beat for another 30 seconds.

With mixer turned off, pour chocolate/peanut butter mixture into the mixing bowl. Mix together on medium speed until chocolate/peanut butter mixture and egg mixture are fully incorporated.

Remove bowl from mixer. Add flour and stir using a wooden spoon. You could keep it in the mixer, but I find if you do this step by hand you tend not to over mix. You want to make sure the flour is fully incorporated but not over mixed. Fold in chopped peanuts if using.

Pour into prepared 9-x-13-inch pan and bake for 30-35 minutes, or until a wooden skewer or sharp knife comes out with a few fudgy crumbles stuck to it.

Caramel Sauce

Modified from Smitten Kitchen

1/2 cup granulated sugar
4-6 tablespoons unsalted butter

1/3 cup heavy cream

In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.

Peanut Butter Nutella Cookies

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Life is all about small joys. Little things that make you smile or feel grateful for your blessings. The moment when your favourite song from back in the day comes on the radio, or when you and your best friend randomly start talking in weird voices/accents, and break out into laughter as you realize that no one else would understand the hilarity of the situation. Sometimes, you don’t need anything huge and complicated, sometimes a simple Peanut Butter Nutella cookie with tea is the perfect ending to a perfect day.

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I came across these cookies on a blog called Little B Cooks, and the moment I saw them I knew I had to make them for my brother. He loves peanut butter and Nutella, so putting the two together in cookie form just makes perfect sense!

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This recipe is pretty straight forward, with a peanut butter cookie base, and some Nutella drizzled in throughout the dough. I would recommend making smaller cookies than I did, just because they would look so much cuter than bigger ones. If you’re in the mood to throw in some extra calories, you could make mini sandwich cookies with nutella buttercream filling.

My family loved these cookies soooo much! I hope you try them out, and let us know how they turn out!

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As things are getting a little bit hectic with exams and life in general, our posts will not be weekly for the next little while, but do come and check up on the blog whenever you get a chance!

Thanks for spending some time with us, we’ll see you when we see you! Enjoy the small joys in your day!

-G

Peanut Butter Nutella Cookies (makes 18 cookies)

Recipe from: http://littlebcooks.blogspot.ca/2013/02/peanut-butter-nutella-cookies.html

1/2 cup brown sugar
1/2 cup white sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 & 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/3 cup Nutella

In the bowl of an electric stand mixer add both sugars, peanut butter, butter, vanilla and egg and mix until smooth and creamy.  In a separate small bowl whisk together the flour, salt and baking soda.  Gradually add the flour mixture to the wet ingredients, mixing until just combined.  Add the Nutella and using a knife swirl it into the batter.  Refrigerate for 15 minutes.

While it’s in the refrigerator, preheat your oven to 350 and spray 2 cookie sheets with cooking spray.  When the dough is done chilling, scoop about a 1/4 cup of dough out and roll it into a ball and place on cookie sheet (no more than 12 on a cookie sheet).  With a fork, press down gently on each cookie to flatten it a bit and to give it the cookies a nice pattern on top.  Bake for 12-15 minutes.

Peanut Butter Oatmeal Cookies

We’re at that time of year in University where there’s a lot going on that’s going to get you down. Sometimes, you need something to pick up your spirits and that’s exactly what baking can be. Today, I’ve got one of those simple, yet delicious recipes for you! I’ve made these cookies twice in the last two weeks and they never fail to make me feel better. So try them out, I promise they taste amazing!

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Here’s what you’ll need:

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Mix together the margarine (or margarine and shortening), brown sugar, white sugar, and peanut butter. Add the eggs, flour, baking soda, salt, and oats.

I decided to add chocolate chips into half the batter and raisins to the other.

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Drop by teaspoons onto an ungreased sheet and bake at 350F for 10-12 minutes until bottom of cookies are slightly golden.

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There you go! Try these out…you really won’t regret it.

Have a wonderful week, everyone!

– S

Recipe from: http://allrecipes.com/recipe/oatmeal-peanut-butter-cookies/:

  • 1/2 cup shortening
  • 1/2 cup margarine, softened (if you don’t have shortening, just use margarine instead)
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.