Peanut Butter Chocolate Chip Muffins are exactly what they sound like – Delicious!
4 Overripe Bananas
1/2 Cup Brown Sugar
1/4 Cup Honey
3/4 Cup Creamy Peanut Butter
1/3 Cup Canola Oil
1 teaspoon Vanilla Extract
2 Cups Bread Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 Mini Chocolate Chips
Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.
Combine bananas, brown sugar, honey, peanut butter, eggs, oil, and vanilla together in the bowl of an electric mixer. Mix until smooth.
Add flour, baking soda and salt, mixing until combined. Stir in chocolate chips.
Divide batter between the 12 muffin cups.
Bake until golden brown and a toothpick inserted in the muffins comes out clean, about 18-20 minutes.
Yield: 12 Muffins
-Recipes from two-tarts.com–
Thai Chicken Salad is a beautiful cabbage and chicken salad with a peanut dressing.
2 Cups Cooked Chicken, shredded
16 oz Bag Cole Slaw Mix (green cabbage and carrots)
1 Mango, chopped
Large Handful Cilantro,
6 Green Onions, sliced
1/2 Cup Peanuts, chopped
2 Cloves Garlic, finely grated
1/2 teaspoon Cayenne Pepper
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Lime Juice
1 Tablespoon Extra Virgin Olive Oil
1/4 Peanut Butter
1/4 Cup Water
In a large bowl, whisk together all dressing ingredients until smooth,
Add the remaining ingredients to the bowl and toss to combine.
Yield: 4 Servings
-Adapted from Pinch of Yum–
Peanut Butter and Dark Chocolate Biscotti is a super delicious and crunchy treat that goes great with coffee. We sure drink a lot of coffee in our house! These Peanut Butter and Dark Chocolate Biscotti have just the right amount of delicious!
10 Tablespoons Unsalted Butter
2 1/2 Cups All Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
3 Large Eggs
1 1/4 Cups Sugar
2 teaspoons Vanilla Extract
1/2 Cup Creamy Peanut Butter, room temp
1 1/4 Cups Dry Roasted Peanuts
1 1/4 Cups Dark Chocolate Chips
Preheat oven to 350°F. Line 2 large baking sheets with foil or parchment paper.
Melt butter over medium heat in a small saucepan until browned and smells nutty, about 5 minutes.
Whisk together flour, baking powder and salt together in a medium size bowl.
Beat eggs in a large bowl until light yellow, about 2 minutes. While mixing, add sugar then butter and vanilla. Mix until combined. Mix in peanut butter until evenly combined.
Add the flour mixture in 2 additions, mixing to combine. Stir in peanuts and chocolate.
Divide the dough in thirds and shape into 15 inch by 2 inch logs on the baking sheets. Bake until set and browned around the edges, about 25-30 minutes. Rotate baking sheets halfway through baking. Remove from oven and let rest 10 minutes on the baking sheets.
Cut into 1/2 inch strips at a 45 degree angle. Place the strips cut side down on the baking sheets. Bake for 8 minutes, flip them and bake an additional 8 minutes. Cool on baking sheets.
Yield: about 5 dozen Biscotti
-Recipe slightly adapted from Food Network-
These Peanut Butter Cookies are a family favorite that I remember making many, many times growing up. Yum! I can still remember the smell of warm peanut butter filling the house and picture the counter full of cooling Peanut Butter Cookies. These are seriously the best peanut butter cookies I have ever tasted. I prefer these cookies to be soft and chewy, but they can also be cooked a little longer for a crunchier Peanut Butter Cookie. Chewy or crunchy, they are still delicious!
1 ¼ Cups Flour
¾ teaspoon Baking Soda
¼ teaspoon Salt
½ Cup Butter
1 Cup Crunchy Peanut Butter
½ Cup Sugar
½ Cup Brown Sugar
½ teaspoon Vanilla Extract
Preheat oven to 375°F.
Combine flour, baking soda and salt together in a bowl and set aside.
In the bowl of an electric mixer, combine butter, peanut butter, sugar, brown sugar, egg and vanilla. Slowly add in flour mixture and mix until fully incorporated.
Form dough into balls, place on a greased baking sheet and smash down with a fork twice to make an X.
For crunchy cookies bake until golden brown, about 9 minutes. For soft cookies bake 5 minutes. Let cool on baking sheets for a couple minutes before removing.
Yield: about 30 cookies
OK, I couldn’t stop taking pictures of these amazingly delicious Peanut Butter Cookies! I think I might go make more!
For some reason peanut butter and chicken are a delicious combination. Chloe really loved this one because her favorite food is peanut butter!
2 Cloves Garlic, minced
2/3 Cup Peanut Butter
1 Cup Chicken Broth
1 lb Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1 Zucchini, shredded
1/3 Cup Soy Sauce
1 teaspoon Sugar
1 Red Bell Pepper, chopped
1 Tablespoon Lime Juice
1 Cup Cilantro, chopped
1 Package Angel Hair Pasta
Stir together the garlic, peanut butter, chicken broth, chicken, zucchini, soy sauce, sugar, and bell pepper in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours.
Stir in the lime juice and cilantro 30 minutes before serving.
Serve over cooked angel hair pasta.
Yield: 4 Servings
-Recipe from 365 Days of Slow Cooking–
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute–