peanut butter

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

Guest Post: Chocolate Peanut Butter Whoopie Pies

By in Chocolate, Christmas, Cookies & Bars, Sweets 16 Comments Tags: , , , ,

Guest Post: Chocolate Peanut Butter Whoopie Pies

This is a guest post from Heather of Multiply Delicious. Heather is as sweet as they come. Her blog is a great inspiration for not only yummy food but for your kids, house, fashion and so many more pretty things. And, if you haven’t noticed she takes some pretty mouth-watering photos. Just look at those Whoopie Pies. I want one right now! Give Heather a big welcome and make sure take a browse through her site; your guaranteed to find something you love.

Hi, I’m Heather of Multiply Delicious. Cheri recently came to me and asked if I would guest post while she was away on vacation and I was absolutely honored! I’m a huge fan of Kitchen Simplicity and all of Cheri’s amazing recipes. I have tried several of her recipes but my family’s favorite is her Banana Chocolate Chip Pancakes. If you haven’t tried them…they are a must!

Now the toughest part about guest blogging was finding the right recipe to guest blog with. I just came off a vacation to Charleston, SC and while on vacation we found an amazing bakery and they had whoopie pies. I have twin toddler girls and this was their first experience with whoopie pies. They are now my twin daughter’s “official” favorite dessert. Upon getting home the request from the girls was “mommy, can we make whoopie pies”. Actually they called them hookie pies, which I thought was pretty cute so around my house we call them hookie pies now. We had fun in the kitchen making these Chocolate Peanut Butter “Hookie” Pies. People think whoopie pies are many things…like an inside out cupcake…or a soft cookie sandwich…or a cake sandwich. Whatever you think they are they are a special treat. Especially when they are a combination of chocolate and peanut butter!

I hope you enjoy these treats! And thanks again to Cheri for allowing me to guest post today!

Chocolate Peanut Butter Whoopie Pies

For Cookies:

  • 2 ½ cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 ½ cups unsweetened cocoa powder

  • 1 tablespoons baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 sticks (1 cup) unsalted butter, at room temperature

  • 2 cups organic cane sugar

  • 2 eggs

  • 2 cups buttermilk, at room temperature

  • 2 teaspoons pure vanilla extract

 

For Filling:

  • 1 1/3 cup natural organic creamy peanut butter

  • 2 sticks (1 cup) unsalted butter, at room temperature

  • 1 ½ cups confectioners’ sugar

Preheat oven to 400. Make cookies: Line three rimmed baking sheets with parchment paper. Set aside.

In a small bowl, sift together flours, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla.  Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 ½ tablespoons of batter onto prepared baking sheets, spacing 2-inches apart. Bake until set, about 8 minutes, rotating halfway through. When the top of cookie is gently touched, it should feel soft but not wet.  Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

To assemble cookies: Spread 1 to 2 heaping tablespoons of filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.

Adapted from Martha Stewart”s Cookies.

Peanut Butter Popcorn Crunch

By in Candy, Christmas, Kids, Snacks, Sweets 8 Comments Tags: , , , ,

Christmas is almost here. Ahh! I can”t believe it. Why does it seem to sneak up so fast? I”ve been putting off my Christmas “chores” thinking I”ve got tons of time and am just now realizing that I have to get it all done in less then a week. Overload! My procrastination has gotten the better of me.

When we were little it took forever for Christmas to come and now it feels like you just start getting into the holiday spirit and it”s over already. I guess the saying”s true, “time flies when you”re having fun”. Or when you”re stressed out. But, hopefully it”s because you”re having fun. :) I”m trying to put it at the forefront of my mind to enjoy the holiday and not worry about everything being perfect. Simple recipes like this one definitely help.

Peanut butter. Popcorn. Chocolate cover peanuts. Pretzels. All four drool worthy on there own, but when combined they make one deliciously fast and easy snack or last minute food gift. I like to think that this is a little healthier then caramel popcorn since it has some protein in the peanuts and peanut butter. That always makes things healthier right? ;)

All the aspects are here for a perfectly balanced and addicting snack. Sweet and salty, crunchy and contains chocolate. Perfect for curling up on the couch in your pj”s and munching away while you watch your favourite holiday flick. Hmm… I think I”m going to go take my own advice right now.

One Year Ago: Christmas with honey & jam

Peanut Butter Popcorn Crunch

  • 8 cups popped popcorn

  • 2 cups pretzels

  • 1/2 cup sugar

  • 1/4 cup liquid honey

  • 1/4 cup corn syrup

  • 1/2 cup peanut butter

  • 1/2 teaspoon vanilla

  • 1 cup chocolate covered peanuts

  1. Mix together popcorn and pretzels.

  2. Place sugar, honey and syrup in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until melted.

  3. Pour hot peanut butter mixture over popcorn and pretzels. Toss until evenly coated. Allow to cool before adding chocolate covered peanuts.

Makes approximately: 10 cups

* Avoid the urge to boil the sugar mixture for longer then 2 minutes. This will make the coating set up too hard.

* If you won”t be eating this right away, lay it out on baking sheets to dry. This way it won”t clump together in one solid mass.

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Fudgy Peanut Butter Chocolate Chip Brownies

By in Cookies & Bars, Fall, Sweets 29 Comments Tags: , , , ,

Fudgy Peanut Butter Chocolate Chip Brownies

This is my ULTIMATE favourite brownie recipe. Every time I make it I am in awe again of just how good it is.

Often I find brownies to be overly rich and sweet. But, these have the perfect fudgy consistency with that great peanut butter/chocolate combo that everybody seems to love. And, for those chocoholics out there it will definitely satisfy your sweet tooth as it is packed full of chocolate chips.

The key to perfect brownies is to NOT OVER-BAKE them. Make sure to check early and wait for the toothpick to come out with fudgy (not wet) crumbs. If it comes out clean they will no longer be fudgy!

If you”ve got a favourite brownie recipe feel free to share. You can never have too many yummy brownie recipes in your repertoire. :)

I”ve been really bad at doing this. One Year Ago: Oatmeal Raisin Spice Cookies

Fudgy Peanut Butter Chocolate Chip Brownies

adapted from Allrecipes

  • 1/2 cup peanut butter

  • 1/3 cup butter, softened

  • 2/3 cup white sugar

  • 1/2 cup brown sugar, packed

  • 2 eggs

  • 1/2 teaspoon vanilla

  • 1 cup flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup chocolate chips

  1. Cream together butters. Beat in sugars, eggs and vanilla. Stir in flour, baking powder and salt until evenly blended. Fold in chocolate chips.

  2. Spread into a greased 9×9 or 7×11 inch baking pan. Bake at 350ºF for approximately 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Allow to cool before slicing.

Makes: 12 servings

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Peanut Butter Oatmeal Chocolate Chip Cookies

By in Cookies & Bars, Kids, Sweets 3 Comments Tags: , , ,

Peanut Butter Oatmeal Chocolate Chip Cookies

I have been obsessed with tea and cookies ever since I saw the recipe for this Chai Concentrate on Hilary”s blog: Let Her Bake Cake. James is in heaven because I make a new batch of cookies practically every week.

These Peanut Butter Oatmeal Chocolate Chip Cookies have been a long time fave and are one of the cookies I turn to most when I”m looking for something to dip in my tea. Don”t get me wrong, these are by no means just a side-kick to tea. These cookies stand alone in their awesomeness.

One thing that keeps me coming back for more peanut butter deliciousness is the fact that these cookies actually seem to get softer as the week goes on. I”m guessing this has to do with the peanut butter and oatmeal? Whatever the case, it takes a long time for these cookies to go stale, which means you can make a large batch and gorge on them all week long.

Peanut butter, oatmeal and chocolate chips makes the perfect cookie combination, in my book. And, another great indulgent breakfast treat.

Peanut Butter Oatmeal Chocolate Chip Cookies

adapted from Allrecipes

  • 1/2 cup butter

  • 1/2 cup peanut butter

  • 1/2 cup white sugar

  • 1/3 cup packed brown sugar

  • 1/2 teaspoon vanilla

  • 1 egg

  • 1 cup flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup rolled oats

  • 3/4 -1 cup semisweet chocolate chips

  1. Cream together butter, peanut butter and sugars. Beat in vanilla and egg.

  2. In a separate bowl stir together flour, baking soda and salt. Beat into peanut butter mixture.

  3. Stir in rolled oats and then chocolate chips.

  4. Drop by large tablespoons onto un-greased baking sheets. Bake for 10-12 minutes at 350ºF until golden brown but centres are still slightly soft.

  5. Cool on cookie sheet for 1-2 minute before removing to paper towel or wire wracks to cool.

Makes: 24 cookies

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