Cookies and Desserts
Applesauce, Bananas, Chocolate, Cocoa, Oatmeal, Peanut Butter singlegaleats
1:32 am
Ingredients
2 1/2 cups oatmeal
2 smushed bananas
1/2 tsp salt
1 tsp cinnamon
1 cup white chocolate chips
1 cup coconut flakes
1/2 cup cocoa powder
2 tblsp peanut butter
1/2 cup organic applesauce, no sugar added
Directions
Mix together. Place in heaps on cookie sheet. Bake at 400 degrees for 8 minutes.
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Cookies and Desserts
Applesauce, Peanut Butter singlegaleats
11:27 pm
Ingredients
1 1/4 cups light brown sugar
3/4 cup dark chocolate peanut butter
1/2 cup Earth Balance soy butter
1 tablespoon vanilla
3 tablespoons of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Directions
Mix together the sugar, peanut butter, and butter. Add the applesauce. Mix! Add the rest of the ingredients. My dough was really dry so I just added a splash or two of unsweetened vanilla almond milk. Drop onto a parchment paper lined baking sheet, and bake at 375 for 10 minutes.
Yields 37 cookies.
Source: another one bites the crust
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Cookies and Desserts
Coconut, Honey, Peanut Butter, Raisins singlegaleats
11:59 pm
Ingredients
8 whole-wheat graham cracker squares, finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter
2 tablespoons honey, plus 2 teaspoons
4 teaspoons unsweetened coconut
Directions
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.
Source: eating well
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Cookies and Desserts
Bananas, Peanut Butter singlegaleats
9:37 pm
Ingredients
3/4 cup margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 medium overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder
Directions
Preheat Oven to 325°F. In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets. Bake for 13 to 16 minutes – they will not be golden brown when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.
Yields: 36-48 cookies
Source: food geeks
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Desserts
Chocolate, Peanut Butter singlegaleats
1:40 am
Ingredients
3 1/2 oz semi-sweet chocolate (divided use) or a heaping half cup of chocolate chips
1/2 tablespoon unsalted butter plus 1 stick (4 oz) butter
1 1/2 cups Rice Krispy Cereal
8 oz peanut butter
1/8 teaspoon salt
3/4 cup to 1 ½ cups powdered sugar (to taste)
Directions
Line a 9×5 inch loaf pan with non-stick foil or regular foil. If using regular foil, spray it with cooking spray. In a medium saucepan, melt 1 1/2 oz chocolate with 1/2 tablespoon of the butter. Stir in 1/2 cup of the peanut butter. When well mixed, stir in 1 cup cereal. Spread in bottom of pan and chill for 15 minutes or until firm. Clean out saucepan and set over medium heat. Add 1 stick (4 oz) of butter and salt. Cook over medium until melted then stir in remaining 1/2 cup of peanut butter. When smooth, stir in powdered sugar to taste. Pour a little less than half of the peanut butter mixture over the chocolate crispy mixture. Sprinkle remaining ½ cup of cereal over peanut butter mixture, pressing it gently into peanut butter mixture. In a microwave-safe bowl, melt remaining 2 oz semi-sweet chocolate. Add melted chocolate to peanut butter mixture and carefully spread over Rice Krispies. This part is a little tricky, as the Rice Krispies want to go with the chocolate peanut butter mixture. Chill until set. Lift from pan and cut with a big knife.
Makes 8-12, depending on how you cut.
Source: cookie madness
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Desserts
Chocolate, Peanut Butter singlegaleats
9:30 pm
Ingredients
1 box (18.25 ounces) devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped chocolate-covered peanut butter cups (about 8 ounces), plus more to garnish
8 ounces dark chocolate, chopped
1 cup heavy cream
1/2 cup creamy peanut butter
Directions
Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.
Source: parents.com
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Cookies and Desserts
Chocolate, Peanut Butter singlegaleats
11:05 pm
Ingredients
Cookie Dough
1½ cup flour
½ cup unsweetened cocoa
½ teaspoon baking soda
½ cup sugar
½ cup firmly packed brown sugar
½ cup Earth Balance, softened
¼ cup peanut butter
1 teaspoon vanilla extract
Egg replacer equal to two eggs
Cookie Filling
¾ cup peanut butter
¾ confectioners sugar
Directions
In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and ¼ cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside. In a small bowl, combine filling ingredients and blend well. Roll into one-inch balls. For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on parchment paper covered cookie sheet. Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 – 9 minutes or until set and slightly cracked. Cool on wire racks.
Makes about 18 cookies.
Source: the adventures of super wife
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Sandwiches
Bananas, Marshmellows, Peanut Butter singlegaleats
10:59 pm
Ingredients
2 slices whole grain bread
¼ cup creamy peanut butter
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size
2 tablespoons soft butter
Powdered sugar to sprinkle on top
Directions
Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.
Makes 1 sandwich.
Source: picky palate
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Smoothies
Bananas, Peanut Butter, Strawberries singlegaleats
10:50 pm
Ingredients
1 Banana
1/2 cup strawberries
1 heaping tablespoon smooth peanut butter
1/2 teaspoon pure vanilla extract (optional)
ice cubes
Directions
Combine ingredients in blender, adding ice last.
Makes 1 serving.
Source: equal opportunity kitchen
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Cookies and Desserts
Peanut Butter singlegaleats
10:42 pm
Ingredients
1 cup of peanut butter
24 packets of Splenda
1 large egg
I teaspoon vanilla
Directions
Pre-heat oven at 350 degrees, mix peanut butter, Splenda, egg and vanilla. Scoop out with teaspoon onto cookie sheet. Bake 8-12 minutes and cool.
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