1. prettylittlepieces: Peanut Butter & Jelly Sandwich Cookies

    prettylittlepieces:

    Peanut Butter & Jelly Sandwich Cookies

  2. thecakebar:

    This is just like the original recipe. they actually look more delicious! good job! This is the original recipe she found @thecakebar

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    I made the peanut butter cup cupcakes you posted on your blog.  I omitted the coffee/instant espresso to make them more kid friendly (they’re for a bake sale).  They turned out excellent!! 

  3. This cake has black beans in it! What…so cool thecakebar: Chocolate Peanut butter Cake! Ingredients 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed 4 eggs 1 tablespoon vanilla extract 5 tablespoons unsalted butter, or coconut oil 3/4 cup cane sugar 5 tablespoons special dark cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda How-To Preheat oven to 350°. Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended. In a small bowl combine the cocoa powder, baking powder and baking soda. In a large bowl, beat the butter/coconut oil until fluffy. Add the remaining two eggs and beat well after each egg. Beat in the bean mixture. Beat in the dry ingredients. Recipe continues here! Need more help? Contact me @thecakebar I love to help!

    This cake has black beans in it! What…so cool

    thecakebar:

    Chocolate Peanut butter Cake!

    Ingredients

    • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
    • 4 eggs
    • 1 tablespoon vanilla extract
    • 5 tablespoons unsalted butter, or coconut oil
    • 3/4 cup cane sugar
    • 5 tablespoons special dark cocoa powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda

    How-To

    1. Preheat oven to 350°.
    2. Spray a 6″ round cake pan with cooking spray with flour in it. Also, I used a bake even strip.
    3. Blend the beans, 2 eggs, vanilla and sugar in the food processor (or blender) on high until completely blended.
    4. In a small bowl combine the cocoa powder, baking powder and baking soda.
    5. In a large bowl, beat the butter/coconut oil until fluffy.
    6. Add the remaining two eggs and beat well after each egg.
    7. Beat in the bean mixture.
    8. Beat in the dry ingredients.

    Recipe continues here!

    Need more help? Contact me @thecakebar I love to help!

  4. cupcakes-for-breakfast: White Chocolate Reese’s Peanut Butter Blossoms | cookies and cups

    cupcakes-for-breakfast:

    White Chocolate Reese’s Peanut Butter Blossoms | cookies and cups

  5. thecakebar:

    Peanut Butter Stuffed Caramel Apples! (recipe)

  6. bakingclub: How I Baked Assignment 1: →

    bakingclub:

    I finally got around to making our first assignment, so hopefully this post will inspire everyone else to get their baking done soon as well.

    These are the ingredients I used—you’ll note that I substituted blackberry preserves instead of raspberry jam.

    My cookie dough was really dry, which I…

  7. DIY: Peanut Butter Truffles

    DIY: Peanut Butter Truffles

  8. prettygirlfood: Peanut Butter CookiesAdapted from the Magnolia Bakery Cookbook The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later. 1 1/4 cups all-purpose flour3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup unsalted butter, softened1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)3/4 cup sugar1/2 cup firmly packed light brown sugar1 large egg, at room temperature1 tablespoon milk1 teaspoon vanilla extract1/2 cup peanut butter chips1/2 cup chocolate chips For sprinkling: 1 tablespoon sugar, regular or superfine Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

    prettygirlfood:

    Peanut Butter Cookies
    Adapted from the Magnolia Bakery Cookbook

    The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

    1 1/4 cups all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup unsalted butter, softened
    1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
    3/4 cup sugar
    1/2 cup firmly packed light brown sugar
    1 large egg, at room temperature
    1 tablespoon milk
    1 teaspoon vanilla extract
    1/2 cup peanut butter chips
    1/2 cup chocolate chips

    For sprinkling: 1 tablespoon sugar, regular or superfine

    Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

    In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

    Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.