Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts

No-Bake Chocolate Peanut Butter Pie


The holidays are starting, which means that the holiday parties are starting. In case you're new to this blog, here's as little PSA: I live for the holidays. I hibernate during the summer. You might occasionally see me by a pool in the middle of July, but otherwise I'm locked up in my air-conditioned home binge-watching Netflix. I don't do heat. I do scarves, leggings, boots and hot chocolate. Heck, I Christmas shop year-round.

I also do no-bake. And peanut butter. And chocolate. And pie.



Also, if you're new to the blog, you don't know my baby, Judah. He's turning 1 in two weeks. It's devastating. I can hardly talk about it. He's all independent now and crawls around and doesn't need me. He's actually pre-enrolled in several ivy league schools. Such an over-achiever, this boy of mine.

He doesn't need me anymore. So, I'm back to baking. Which is how this pie came to be. I hope you love it as much as I did!


Pie Ingredients:
  • Store-bought pie crust of your choice. I used both graham cracker crust and Oreo crust, and the Oreo was my favorite (hint: more chocolate).
  • 14 ounces cream cheese, softened
  • 2 cups sugar
  • 1 1/2 cups creamy peanut butter
  • 1 tablespoon vanilla
  • 2 tablespoons unsalted butter
  • 1 cup heavy whipping cream

Ganache Ingredients:
  • 1 cup heavy whipping cream
  • 1/4 cup cocoa powder
  • 2 tbsp. butter

Directions:


First step: cheat. Buy a pre-made pie crust. The real stuff is great, but if you're going no-bake, you really need to commit to being totally lazy.




Beat together the cream cheese and sugar until smooth.




Add the peanut butter and mix.




Nom-nom-nom. Toss in the butter and combine.




Quickly whisk the heavy whipping cream until it stiffens at a peak.




Go ahead and add the vanilla to the peanut butter mix and combine. 




Add the whipping cream to the peanut butter mix and slowly and gently fold it in until well-combined.




Pour the peanut butter mixture into the graham cracker crust.




Place cocoa powder and butter in a saucepan and heat over low heat until butter is melted.




Slowly add in the heavy whipping cream.




Slowly whisk until thickened.




Pour chocolate ganache on top of pie.




Let cool in the fridge for 1-3 hours until set.


Love and never-enough-chocolate-peanut-butter,



No-Bake Chocolate, Peanut Butter and Oatmeal Cookies



We all have our days. I have more than most people. Or maybe I convince myself of that so I'm justified in baking creating these as often as possible. My mother actually introduced these to me, which is no surprise. She is the queen of effortless and fabulous, but I have to admit, I was skeptical. I'm one of those people who ashamedly believes that the harder you work and the more expensive the ingredients, the better the food will taste. While that's true in some cases, this is not one of them. So next time you have a day, forget baking. Just make these.

P.S. I've heard these can also be called cow patties, but I wouldn't advice googling that. It'll significantly decrease your appetite.

Ingredients:
  • 3 1/2 cups oats, divided
  • 2 teaspoons vanilla
  • 1/2 cup milk
  • 1 stick butter
  • 1/2 cup peanut butter
  • 2 cups of sugar
  • 4 tablespoons of cocoa
Directions:
  • Before starting, lay out a few pieces of wax paper on your counter. And ask God to forgive you for the calories you are about to consume. Maybe pray twice.
  • In a large pan, melt butter slowly.
  • Once the butter is melted (but not sizzling), add the milk, sugar and cocoa. Lightly stir.
  • Turn up the heat and bring mixture to a rolling boil. 
  • Remove from the heat once it's boiling and add the peanut butter and vanilla. Combine.
  • Add the oats. Mix that in, too.
    • P.S. Use a wooden spoon. You don't want to know the fate of my plastic spatula.
  • Using a tablespoon, drop spoonfuls onto wax paper.
  • Let cookies cool until they are set. To speed up the process, place cookies in the fridge or freezer.
    • Side note: my mom dropped off some of these when she was in town and threw them in my freezer for an "emergency." I forgot about them, and about 6 weeks later had a minor chocolate-emergency. Guess what? They were still perfect.
In the words of Rachel Zoe, "These.are.everything."

Love and cheap thrills,
Rachael

Easy breezy peanut butter cups

Very rarely, if ever, do I have a real.chocolate.craving. I'm more of a salt girl myself; however, all those Valentine's Day commercials got me wanting...nay, needing some serious chocolate. So you'd think that I would drive to any gas station, Walmart or grocery story to grab a $1 box of chocolates, right? Wrong. I decided to make ten thousand of these to give to my co-workers (job security, people).

What I loved most about making these bite-sized treats is that my wonderful husband helped me make these, without having to be asked. That should prove just how easy this is to make.

I love you, honey.

Ingredients:
  • 2 cups milk chocolate chips (which is about a full bag, so go ahead and use the whole thing)
  • 2 tablespoons shortening
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1 cup confectioners' sugar
  • Mini muffin pan
  • Mini cupcake liners
Directions:
  • Combine chocolate chips and shortening. Cook over low heat, stirring occasionally until melted, which takes about 5 minutes
  • Combine butter and peanut butter. Cook over medium heat, stirring occasionally, until melted.
  • Stir in confectioners' sugar 
  • Place liners in the mini pan
  • Spoon a small tsp of chocolate mixture into each liner, making sure it fills no more than 1/4 of the liner.
  • Add a dollop of peanut butter
  • Cover with another tsp of chocolate mixture
  • Refrigerate until set (about an hour, maybe a bit more depending on the temperature of your fridge) or freeze to speed up the process.
If I'm being real here, it is much cheaper and easier to spend $2 on a big bag of Reese's minis. But how much fun is that?

None. I'm sure of it.

Love and cups,
Rachael

Peanut butter marshmallow cookies

Any day is a good day for a peanut butter cookie. Any day is a good day for a marshmallow. So, in case you're not good at math, I'll go ahead and give you the answer to what was not even a legitimate question:

Any day is a good day for a peanut butter cookie and a marshmallow. This is the exact reason why I have combined these two on this snowy day. Plus, I'm convinced peanut butter is a super food, although the FDA has yet to respond to any of my letters.

Well, I'm the CEO of this blog, and I say that peanut butter is a super food. It has the power to heal the soul after guys have destroyed it; it is the best thing in the world to watch my dog, Max, eat; and it perfectly compliments chocolate.

What's not superior about that?

Ingredients:

  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/4 cup flour
  • 3/4 cup mini marshmallows cut into pieces

Directions:

  • Combine the butter and peanut butter. Mix until creamy.
  • Add baking soda, baking powder, sugar and brown sugar
  • Beat in the egg and vanilla
  • Slowly add the flour
  • Add the marshmallows and slowly mix 
  • Roll dough into 1" balls and line them on a baking sheet
  • Bake 7-10 minutes at 375 degrees
  • Let cool and transfer to a cooling rack


It's that simple, folks! What's especially great about this recipe is that it really does only require a few things you can find at the back of your pantry. I don't know about you, but I don't need to take any extra trips to the store.

Love and peanut butter,
Rachael
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