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Posts Tagged ‘Peanut Butter’

Brownie Buckeye Bites

Posted in Brownies, Desserts, tagged , , , , , , , , on July 11, 2011 | 36 Comments »

Brownie, Buckeye, Brownie, Chocolate, Pretzels.  You know….just a combo of a few of the things I love into 1 grandiose bite!

In my head, these bites came together with no problem.  Due to my impatience, I cut the brownies too early (wait the recommended 3 hours) and the wrong way, so my attempt was longer and more tedious than it should have been.  The end result was well worth it.  However, between you and me, they would have been just as tasty in bar form.

If you do happen to make the bites, have fun piecing together the scraps.  Don’t worry what it looks like, pretty or messy, they taste just as good!

(Printable Recipe)

Brownie Buckeye Bites (or Bars)

Brownie Ingredients

Recipe from My Baking Addiction

  • 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 ounces unsweetened chocolate
  • 4 ounces bittersweet or semi-sweet chocolate
  • 10 tbsp (1 stick plus 2 tbsp) unsalted butter
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

1.  Adjust oven rack to middle position and preheat oven to 325 degrees.  Spray an 8×8 inch baking pan with cooking spray and then line with parchment paper or foil (I used parchment paper).  This will allow for easy removal to allow brownies to cool completely.

2.  In a small bowl, whisk together flour, salt, and baking powder.  Set aside.

3.  In a large microwavable safe bowl, melt chocolate and butter for about 3-4 minutes on a low setting.  Remove about half way through to stir together.  Place back in microwave until melted.  Continue to stir every so often and make sure not to burn the chocolate.  Once melted, whisk in sugar and vanilla until combined.  Next, whisk in eggs, one at a time until fully incorporated before adding the next.  Continue to whisk until batter is smooth and glossy.

4.  Using a rubber spatula, fold in dry ingredients just until combined.  Pour batter into prepared pan.  Bake  35-45 minutes (mine took about 38 minutes) or until a toothpick comes out with a few wet crumbs.  If toothpick comes out clean, brownies are overcooked.

5.  Cool in pan for about 5-10 minutes.  Using the extra parchment paper, remove brownies from pan and allow to cool completely on wire rack, at least 3 hours.  If not serving immediately, do not cut brownies.  Whole brownie cake can be wrapped in plastic wrap, then foil and refrigerated for up to 3 days.

No Bake Peanut Butter Ingredients

Recipe from Brown Eyed Baker

  • 1/4 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 1/2 cup smooth peanut butter
  • 1/3 cup graham cracker crumbs

1.  In a medium glass bowl, melt butter in microwave.  Add in powdered sugar and combine until smooth.  Stir in peanut butter and graham crackers until completely combined and smooth.  After combined, I used a potato masher to make sure the graham cracker crumbs were small enough.

Bites

1.  Press No Bake Peanut Butter filling in 8×8 inch dish.  Place in freezer for 10-15 minutes.  In the mean time, using a small round biscuit cutter, cut out brownie circles.  Slowly cut brownie circle in half.  Remove peanut butter mixture, repeat circle cutting steps.  Using a small metal spatula, slowly remove circles from pan.  Place peanut butter filling in between cut brownie circles.  Repeat until all are stacked.

2.  In a small glass bowl, melt 4-5 ounces of semi-sweet chocolate in a microwave.  Using a spoon, place dollop of chocolate on stack and gently push to the outside until it starts to run over sides.  Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool before seving.

Bars

1.  Once brownies have cooled completely.  Remove parchment paper or foil, place brownies back in original pan you baked them in.  Place peanut butter filling on top of brownies.  Press down until smooth and firm, be careful not to push so hard you smash the brownies.

2.   In a small glass bowl, melt 4-6 ounces of semi-sweet chocolate in a microwave.  Pour melted chocolate over peanut butter mixture. Crush up pretzel sticks on top and lightly push down.  Allow chocolate to cool.  Cut into bars and serve.

Notes:

  • Best served same day or kept in an air tight container for 2 days.  
  • Important to make sure brownies are cooled completely before assembling bites or bars.  

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Banana Cupcakes with Peanut Butter Caramel Frosting

Posted in Cupcakes, tagged , , , , , on June 9, 2011 | 18 Comments »

I know what you’re thinking.  Another banana cupcake recipe.  Really Brooke? You just posted something very similar a few months ago.  Indeed I did.   But before you click over to your next favorite foodie, let me tell you that this banana cupcake recipe is stellar!  Originally meant for a cake, perfect for a cupcake, no??

The cupcake is perfect in flavor and texture.  This light and airy cake pairs perfectly with the slightly rich peanut butter caramel frosting.  I don’t mean to sound like a broken record, but banana and peanut butter make such a wonderful couple.  If you are not a frosting gal/guy, these cupcakes are just as good plain.  Too bad they don’t travel well by plane, my family would have loved these!  Hope you all have a wonderful weekend!  Thanks for stopping by Baking with Basil!

(Printable Recipe)

Banana Cupcakes with Peanut Butter Caramel Frosting

Banana Cupcake Ingredients

Adapted from Baker’s Royale

  • ½ cup sour cream
  • 1 teaspoon baking soda
  • 8 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup mashed bananas (about 2 large bananas)

1.   Place sour cream in a bowl and add baking soda; set aside.

2.   Mix butter and sugar until light and creamy.

3.   Add eggs in one at time and beat until combined. Add vanilla and beat until combined.

4.   Mix flour, baking powder and salt; set aside. Mix bananas and sour cream mixture. Add the dry ingredients in three parts, alternating with banana mixture. Mix after each addition until just combined.

5.  Using a medium sized cookie scoop, evenly distribute cupcakes in liners.  Bake for about 18-20 minutes or until toothpick inserted in the center comes out clean. Cool for 5 minutes in cupcake tin. Remove cupcakes and continue to cool completely on a wire rack.

Peanut Butter Caramel Frosting Ingredients

Adapted from Cooks Illustrated

  • 8 tbsp (1 stick) unsalted butter, at room temperature
  • 1/3 cup smooth peanut butter (not natural)
  • 1 1/2 cups powdered sugar
  • pinch of table salt
  • 1/2 tsp vanilla extract
  • 2 tbsp caramel sauce

1.  In a stand mixer fitted with the paddle attachment, beat butter and peanut butter at medium-high speed until smooth.  Add the powdered sugar and salt to the bowl and beat at low speed just until the combined. Scrape down the sides of the bowl and beat the mixture on med-high until fully combined

2.  Mix in vanilla and caramel sauce and beat until combined.  Scrape down the sides of the bowl again then beat until the frosting is light and fluffy.

3.  Pipe onto cooled cupcakes.

Notes:

  • Store cupcakes in an airtight container for up to 3 days in the refrigerator.

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Peanut Butter Brownies

Posted in Brownies, tagged , , , , on June 1, 2011 | 14 Comments »

Hi folks! I feel like I should re-introduce myself since it’s been f-o-r-e-v-e-r since I’ve posted.  Trust me, nothing I’ve been eating is even close to blog worthy.  If I wasn’t able to make it in 5 minutes it wasn’t made.  But these on the other hand  need to be shared with anyone and everyone!

Make this!  Make this now!  If you can resist diving into the dreamy bowl of peanut butter swirl, you have more self control than me.  It’s amazing!!  Amazing!  Combine that with a decadent brownie mixture and – well – it’s pure bliss.  I realize I’m not posting a revolutionary flavor combo here, but these brownies on the other hand are perfect.  They are dense, delicious, fudgy, and won’t last long with any crowd.  Enjoy every morsel, I know I did!

(Printable Recipe)

Peanut Butter Brownies

Recipe from Brown Eyed Baker

Brownie Ingredients

  • 1¼ cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate, coarsely chopped
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract
Peanut Butter Swirl Ingredients
  • ½ cup (8 tablespoons) unsalted butter, melted
  • 1 cup powdered sugar
  • 1½ cups creamy peanut butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

1.  Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2.  In a medium bowl, whisk the flour, salt, and cocoa powder together.

3.  Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4.  Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5.  Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6.  Pour the batter into the prepared pan and smooth the top.

7.  In a medium bowl, whisk together all of the peanut butter swirl ingredients. Using a spoon, place dollops of the peanut butter mixture all over the top of the brownie batter. Using a butter knife, swirl the chocolate and peanut butter, running the knife crosswise and lengthwise through the batters.

8.  Bake in the center of the oven for 30-35 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

9.  Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Notes:
  • I didn’t use all the peanut butter swirl mixture because I wanted more of the brownie to stand out.  I don’t think you can go wrong with whatever amount you add though.  

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Peanut Butter Pretzel Chocolate Chip Cookies

Posted in Cookies, tagged , , , , , on April 27, 2011 | 3 Comments »

A few weeks ago you might have noticed my Facebook post about finding a good peanut butter cookie recipe for my guests.  The first recipe turned out to be a flop.  The cookies were very dry.  After searching around on the internet some more and talking with my mom, I decided to go with an old favorite, the Crisco recipe.  Growing up I usually only made 3 types of cookies:  Peanut Butter, Oatmeal, or Chocolate Chip.  The Peanut Butter cookie recipe was listed on the back of the Crisco container and always turned out good, so why change things up now.  I tend not to bake with a lot of Crisco.  I find the white block of shortening a bit odd, personally.  But I decided to put all feelings aside and give it another try.

The cookies turned out perfect with the right amount of chewiness and crunch from the pretzels.  I baked mine for about 7 1/2 minutes.  I thought that amount of time gave an oh-so slight crunch to the outside in spots but still being very soft in the middle.  Next time I will try butter flavor shortening and maybe even a mix of shortening and butter, but this is definitely a good starting point.  The search continues……

If you have a go-to peanut butter cookie recipe and would like to share, send it over.  I would love to try it out!

(Printable Recipe)

Peanut Butter Pretzel Chocolate Chip Cookies

Recipe adapted from Crisco

Ingredients

  • 3/4 cup Creamy Peanut Butter
  • 1/2 stick Crisco Baking Sticks All-Vegetable Shortening or 1/2 cup Crisco All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped pretzel sticks
  • 1/3 cup chocolate chips

1.  Preheat oven to 375 degrees.  In a large bowl, combine peanut butter, shortening, brown sugar, milk and vanilla.  Beat at medium speed of electric mixer until well blended.   Add egg.   Beat just until blended.

2.  Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.  Stir in pretzels and chocolate chips.

3.  Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

4.  Bake one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown.  Cookies will not look done, but they are.  Cool 3-5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

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Banana Cupcake with Peanut Butter Frosting

Posted in Cupcakes, tagged , , , , on April 6, 2011 | 5 Comments »

One of my favorite ways to eat a banana is loaded with peanut butter.  Take that peanut butter filled ‘naner and top it with chocolate and I’m in heaven.  Finding the right cupcake recipe was a bit tricky.  I wanted the cupcake to be just that, not a muffin or banana bread, but rather a light and fluffy cake.  I was so happy with the outcome of this recipe!  They were exactly what I was looking for.  The whole flavor combo going on here is quite delicious and satisfying.  Sweet, salty, and chocolaty.  Yum!  Brent even came home with another empty container….Success!!

(Printable Recipe)

Banana Cupcake with Peanut Butter Frosting

For the Banana Cupcakes

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cups mashed ripe banana (about 4 bananas)
  • 1/2 cup buttermilk

1.  Preheat oven to 325 degrees.  Line two 12-cup cupcake pans with paper liners.

2.  Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3.  In a large bowl, beat the butter on low speed until creamy, about 3 to 4 minutes.  Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes.  Scrape down the bowl, add the eggs and beat until just combined.  Scrape down the bowl again and add the bananas.  Beat until combined.  Turn the mixer on low.  Slowly alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.  Scrape down the bowl, then mix on low speed for a few more seconds.

4.  Fill the cupcake liners about 3/4 full.  Bake for 18-22 minutes, rotating pans halfway through the baking time, until toothpick inserted in the center comes out clean.  Transfer the pans to a wire rack and let cool for 20 minutes.  Remove cupcakes from pan and place on wire rack to cool completely.

For the Peanut Butter Buttercream Frosting

Ingredients

  • 3 sticks unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 tbsp vanilla extract
  • 2 lbs confectioners’ sugar, sifted
  • 6-8 tbsp heavy cream (or milk, amount will be less)

1.  In the bowl of stand mixer, fitted with paddle attachment, or with a hand mixer, in a large bowl cream butter and peanut butter on medium speed until fluffy.  Turn the mixer on low speed and slowly add the confectioners’ sugar, and continue mixing until blended.

2.  Add vanilla and 4 tbsp of heavy cream. Blend on low speed until moistened.  Add an additional 1 to 4 tbsp of heavy cream until you have reached desired consistency.  Beat on high speed until frosting is smooth and fluffy.

3.  Pipe frosting onto cooled cupcakes.

For the chocolate drizzle

Ingredients

  • 1/2 cup 60% cocoa chips

1.  Heat chocolate in microwave for about 3-4 minutes stirring every 30 seconds.  Let cool for a few minutes.  Drizzle over cupcakes.

Banana Cupcakes:  Brown Eyed Baker

Peanut Butter Buttercream Frosting:  My Baking Addiction

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