Tag Archives: peanut butter

Peanut Butter Bomb Brownies

Posted on August 29, 2015 by Ruthanne

What could be more yummy than a chocolate brownie covered in creamy peanut butter ganache and topped with a chocolate covered peanut butter mousse bomb? If you are addicted to chocolate and peanut butter, this dessert is for you!

Chocolate and peanut butter are a timeless combination, and these brownies combine those flavors in such a fun way!

The homemade brownies are dense, but not too rich. They compliment that sweet creamy peanut butter mousse perfectly and are such a pretty dessert!

You will need a silicone bomb mold for this, and a brush for coating it in chocolate. I found both of these at a local cake-decorating shop and they were really inexpensive.

Want to see how we did these? Here’s the recipe: (printable version)

INGREDIENTS: (makes 18-24 brownie cups)

Brownie:

Two sticks (1 cup) butter
2 cup sugar
3 eggs
2 teaspoons vanilla
1/2 cup cocoa
1/2 teaspoon salt
2 cups flour
1 cup milk

Ganache:

1 cup of peanut butter baking chips
1/2 cup of heavy cream

Bombs:

1 to 2 cups of dark chocolate candy melts
1 c. creamy peanut butter
8 oz. Philadelphia Cream Cheese (softened to room temperature)
1/2 c. sugar
8 oz. Cool Whip topping

DIRECTIONS:

Bomb:

Make these first, so they are ready to use once you need them.
Melt chocolate candy melts in 30 second increments in the microwave, stirring between until melted and smooth.
Use a brush (clean, food brush) to brush the inside of each cavity of the bomb mold with melted chocolate.
Freeze for about 3 minutes and repeat, to give a nice thick layer of chocolate. Re-freeze for another 4-5 minutes.

Make filling by beating together peanut butter, cream cheese and sugar.
Gently fold in the container of whipped topping.
Place filling in a large zip-top bag and keep in the fridge until use.
Cut a corner off the bag, and squeeze filling into each chocolate coated bomb mold. Smooth tops with a spatula.

Refreeze for about 15 minutes- until filling is hardened.
Gently peel mold away from bomb. Place each one on a plate covered in parchment paper and freeze until use.

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Spoon into 18-24 cupcake liners placed in a muffin tin (only fill 1/3 to 1/2 full)
Bake at 350 degrees for 12-14 minutes or until a tooth pick inserted in the center comes out clean.

Ganache:

While brownies bake, heat peanut butter chips and heavy cream in a microwave safe bowl in 30 second increments. Stir and repeat until smooth and creamy.
When brownies are out of oven, carefully remove them from muffin tins and spoon warm ganache over warm brownies. Allow both to cool until ganache is firm but still a bit sticky.
Gently place a chocolate bomb on top of each brownie, and press gently into ganache.
Drizzle a bit of white chocolate on top if you desire.
Keep refrigerated. Leave at room temperature for a few minutes to warm before serving. Yum.

My thoughts: Yum!!! These were a huge hit among my friends and family. They do take a little extra time to make that bomb on top– but the wow factor is worth it! I will definitely be using these little silicone molds again- they are easy to use and I love that fun dome of chocolate! I hope you get a chance to try these!! Enjoy!!! ~r

Other yummy peanut butter treats on Easybaked:

11 Comments

Posted in Brownies, Candy and tagged best, brownies, chocolate, chocolate bomb, chocolate dessert, dessert, fun, mousse, peanut butter, peanut butter bomb, peanut butter mousse, recipe, unique dessert, unique recipe. Bookmark the permalink.

Cupcakes for Puppies!!!

Posted on May 15, 2015 by Ruthanne

These delicious little peanut butter cupcakes are a yummy treat for puppies and people!

(Just don’t sprinkle the people-ones with dog treats!)

So, I have this dog named Casper.

He was an answer to prayer 6 years ago and he has been making me smile and cheering my heart ever since. His 6th birthday is coming up in June and I wanted to celebrate with a dessert made just for him. I took my peanut butter cookie recipe (which is delightfully simple, using pup-friendly ingredients) and scooped it into mini-muffin tins to bake. They bake up into adorable little bite-size treats. I topped the puppy ones with whipped cream and puppy treats. Then I added a little chocolate on top of the “human” variety.

Here’s how we made them: (printable recipe)

INGREDIENTS: (makes 24-30 mini cupcakes)

1c. creamy peanut butter
1c. sugar
1 egg

DIRECTIONS:

Preheat oven to 350F degrees.
Mix peanut butter, sugar and eggs together in a mixing bowl.
Use a medium size cookie scoop to scoop dough into mini cupcake liners placed in a mini cupcake tin.
Bake at 350 degrees for 12-14 minutes. Cool completely.
Serve plain, or top with a little whipped cream and dog treats (for dogs)
I like a little chocolate with my peanut butter (for humans ONLY though- chocolate makes puppies sick!)
Enjoy! (and help your pup with that paper wrapper!)

Just like that, his “pupcake” is gone! (he needed a little help with the paper wrapper…)

Then we played with the extra whipped cream a little bit…just for fun.

Love him!!!!!

My thoughts: Easy, fun and yummy for both you and your furry friends. Casper and I shared these with both human and puppy friends and they were a hit! There are only 3 basic ingredients in these, but you’ll want to make sure that neither dog nor human have allergies to them before serving! ~Enjoy!!!

Don’t miss Casper’s other recipe feature here: “Cupcakes for Casper”

Peanut Butter Fudge Brownies

Posted on May 23, 2014 by Ruthanne

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination. These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion! These are a variation on a brownie recipe that my mom makes all the time with mint filling. This brownie recipe has appeared on Easybaked many times, and in many forms:

But adding peanut butter? Oh my goodness….. a definite show-stopper!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1/2 cup cocoa
1/2 teaspoons salt
1 cup milk

Peanut butter filling:

5 cups powdered sugar
1/2 cup softened butter
1 cup of creamy peanut butter

Fudge topping:

One bag (12 oz) of chocolate chips
12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

Preheat oven to 350.
Cream butter and sugar together.
Beat in eggs, cocoa, vanilla and salt.
Add flour and milk (alternating them and mixing well in between)
Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″) that has been sprayed with non-stick spray.
Bake at 350F degrees for 8-10 minutes.
Cool.

Peanut butter filling:

Combine softened butter with peanut butter, mixing on low until completely smooth.
Add powdered sugar, mixing until combined.
Add a little water to make filling a thick, but spreadable consistency.
Spread over cooled brownies.

Fudge topping:

Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
Decorate with sprinkles or by drizzling a little white chocolate on top.
Refrigerate for several hours.
Cut brownies when the top layer is firm, but not hard. Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
These can be frozen really well (I like to eat them frozen, in fact!)

My thoughts: This brownie recipe is so versatile and fun. Really, there are so many possibilities! I love the addition of a peanut butter layer- they are so pretty and mmmm…so good! Do you want to make a design on the top of yours like I did? There’s a step-by-step example from when I 1st posted this recipe in mint. You can see it here. I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe. I guarantee you will be back to experiment with your own flavor combinations! Enjoy!! ~r

What? You like peanut butter? So do we!!!! Try one of these other yummy recipes:

12 Comments

Posted in Brownies and tagged baking, best, brownies, chocolate, food, fudge, layered bars, peanut butter, recipe, recipes you can freeze. Bookmark the permalink.

Peanut Butter Cupcakes

Posted on January 24, 2014 by Ruthanne

Moist cupcakes filled with a creamy peanut butter cup and topped with peanut butter cream icing and a mini peanut butter cookie. This is a peanut butter lover’s dream come true!

I was determined to get mini peanut butter cups into the center of these cupcakes. I did some of them plain, and tossed some in flour 1^st and all of them sank to the bottom. Sad me. I think the only alternative is to either eat them on the bottom (still yummy!!) or invest in one of those fun little pans that hold candy in the middle. Have you seen them? Click here if you want to check them out. Now that I’m in the middle of the Navajo Nation, I seriously doubt I will be coming across one- lol! Maybe I will order one once I have an address to send it to!!

These happy little cupcakes use melted frosting on the tops—I’m addicted to melting frosting now!!! Make me stop!!!

Here’s the recipe (printable version)

INGREDIENTS:

One boxed yellow cake mix (plus water, oil and eggs to make according to directions)
24 Mini Reese peanut butter cups
1 tub of chocolate frosting
3 sticks (1 1/2 cups) butter (softened to room temperature)
1 cup of creamy peanut butter
3 cups powdered sugar
1 Tablespoon vanilla
24 mini Nutter Butter cookies for decoration

DIRECTIONS:

Preheat oven to 350F degrees.
Make cake mix according to box directions and divide equally into 24 cupcake liners placed in tins.
Place a mini peanut butter cup on the top of each cup full of batter

Bake according to box directions, remove from oven and cool completely.
Spoon tub of chocolate frosting into a microwave-safe bowl and microwave for about 30 seconds. Stir until well mixed.
Dip the top of each cupcake in the chocolate frosting and allow them to cool, and to harden a little.

Place remaining melted frosting in a small zip top bag and zip it closed.
To make peanut butter frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
Add powdered sugar and beat on low until combined and then on high until light and fluffy.
Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
Clip a corner off of the bag filled with the melted chocolate frosting and drizzle over the top of each cupcake.
Top with a mini Nutter Butter cookie.

My thoughts: YUM! These are perfect if you love peanut butter. I love the fudgy layer of melted frosting on the top– when I shared these with friends they all loved that part. You could dip cupcakes into all sorts of melted frostings– so many flavor possibilities!!!! FUN!!!! I hope you really enjoy these!!! ~r

6-13-14: Did you know, that this yummy recipe is available on adorable blank note cards? With a picture of the cupcakes on the front, the recipe on the back, and plenty of room inside for a message, these make the PERFECT gift. Why send just a card, when you can send the gift of a recipe instead?? Click here for more information and to order.

I usually give you other similar fun recipe to try on easybaked at this point, but my internet is so slow that I’m skipping it this week!! 🙂 The photo gallery is always a fun spot to shop for recipe ideas… since your internet is likely faster than mine this week, I will let you hunt for treasures on your own!!! Have a good one!!!!! ~r

28 Comments

Posted in Cupcakes and tagged baking, best, butter cream, cookies, cupcake, cupcakes, dessert, frosting, melted frosting, Nutter Butters, peanut butter, peanut butter cups, recipe, sweets. Bookmark the permalink.

Candy Corn Peanut Bars

Posted on October 5, 2013 by Ruthanne

A chewy cookie crust topped with peanuts and sweet candy corn. So many fun fall flavors in one little bar cookie!

I confess. I hate candy corn. Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me. This recipe is easily made with or without the candy corn. The candy makes it pretty though…and that counts for a lot!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

1 boxed yellow cake mix
1/3 cup butter (melted)
1 egg

Topping:

3 cups mini marshmallows
1 (10 oz) package of peanut butter chips
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 c. butter
2 cups Rice Krispies
2 cups salted, roasted peanuts
One bag of candy corn

DIRECTIONS:

Preheat oven to 350F degrees
In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg. Mix well, kneading with clean hands at the end.
Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
Bake at 350F degrees for 12-14 minutes.
Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
Cool.
In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
Add Rice Krispies and peanuts and combine well.
Working quickly, spoon topping over marshmallows and then press candy corn on top.
Chill before cutting and ENJOY!

My thoughts: I can’t believe it is already October. When I spotted candy corn at the store I did a double take. October….already? These are an easy and fun treat for all of your fall parties and events. Hope you love them!! ~r

Other fun fall recipes:

8 Comments

Posted in Bar cookies, Candy and tagged baking, bar cookies, cake mix, candy, Candy corn, cookies, desserts, easy dessert, fall, fall desserts, Halloween, marshmallows, mini- marshmallows, peanut butter, peanut butter chips, peanuts, sweets. Bookmark the permalink.

Peanut Butter Fudge Cupcakes

Posted on September 28, 2013 by Ruthanne

These mini fudge cupcakes are topped with the creamiest peanut butter frosting ever! If you like peanut butter and chocolate together you will LOVE this recipe!!

Ah peanut butter… I just crave it sometimes! Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view). These cupcakes are easy to make and they won’t last long! Here’s how to make them: (printable recipe)

INGREDIENTS: (makes about 40 mini cupcakes)

Cupcakes:

1 1/2 cups of dark chocolate chips
1 stick (4 oz.) salted butter
2 T. cocoa powder
4 egg yolks
6 egg whites
pinch of salt
1/2 c. sugar

Frosting:

3 sticks (1 1/2 cups) butter (softened to room temperature)
1 cup of creamy peanut butter
3 cups powdered sugar
1 Tablespoon vanilla
One bag of mini Reese cups (optional for decoration)

DIRECTIONS:

Preheat oven to 350 degrees
In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
Whisk cocoa powder into melted chocolate.
Add egg YOLKS and whisk until smooth. Set aside.
Add a pinch of salt to the egg whites and whisk until foamy.
Add sugar gradually to egg whites while beating on high until medium peaks form.
Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
Add remainder of egg whites and fold in gently until completely incorporated.
Spoon batter into mini-cupcake liners in tins (fill about 3/4 full) and bake at 350 degrees for 10-12 minutes.
Remove from oven and cool completely.
To make frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
Add powdered sugar and beat on low until combined and then on high until light and fluffy.
Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
Top each cupcake with a mini Reese Cup and a sprinkle of cocoa powder (as desired)
Enjoy!

Peanut Butter Fudge Cupcakes!!
My thoughts: Yum….! Yep, that pretty much sums up my thoughts…mmmmm….! I hope you enjoy these as much as I am right now!!!

Other peanut butter-y recipes you will love:

25 Comments

Posted in Cupcakes and tagged baking, chocolate, cocoa, cupcakes, dessert, flourless chocolate cake, fudge, mini cupcakes, mini dessert, peanut butter, peanut butter cups, peanut butter frosting, Reese Peanut Butter Cups. Bookmark the permalink.

Peanut Butter Cup Layer Cake

Posted on May 1, 2012 by Ruthanne

Chocolate cake filled with layers of fudge and whipped peanut butter- yum!

INGREDIENTS:

One chocolate cake mix (with water, eggs and oil to make according to box)
1 c. creamy peanut butter
8 oz. Philadelphia Cream Cheese (softened to room temperature)
1/2 c. sugar
8 oz. Cool Whip topping
One tub of ready-made chocolate frosting (I used dark chocolate..mmmm…)

DIRECTIONS:

Preheat oven to 350 degrees.
Spray 2- 8 or 9 inch round pans with cooking spray.
Cut a circle of parchment paper to fit the bottom of both pans and spray this with cooking spray.
Make cake mix according to package and pour evenly into two pans.
Bake according to package.
Tip cakes over onto a cake rack to cool completely.
Make filling by beating together peanut butter, cream cheese and sugar.
Gently fold in the container of whipped topping.
Make fudge sauce by spooning pre-made frosting into a microwave-safe bowl and heating in microwave for about 30 seconds (until smooth and creamy when stirred).
Prepare cakes by leveling the tops using a large serrated knife, then cut each cake into 2 layers using the same serrated knife or a Wire Cake Slicer .
Place one layer onto serving plate, top with 1/4 of peanut butter filling
Place second layer of cake on top of 1st, spread a layer (about 1/3 of the total amount) of frosting fudge over cake, top with another 1/4 of peanut butter filling.
Place 3rd layer of cake on top of 2nd, spread 1/4 of peanut butter filing over layer.
Top with final layer, rest of peanut butter filling and then pour remaining frosting fudge over the top, pushing it over the edges. Sprinkle with mini peanut butter cups and chill before serving.

My thoughts. Really easy cake and fillings. The hardest part is simply cutting the cake into layers. I really like this cake served cold…it doesn’t have to be…that’s just how I like it— chilled peanut butter cup cake- yum. Enjoy!!

14 Comments

Posted in Cakes and tagged baking, cake, chocolate, chocolate cake, creamy peanut butter filling, layer cake, peanut butter, peanut butter cup cake, peanut butter cups. Bookmark the permalink.

Peanut Butter Cup Cheesecake

Posted on November 23, 2011 by Ruthanne

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

9 oz. chocolate wafer cookies (I use animal crackers)
1/4 c. margarine (melted)
2 (8oz.) packages of Philadelphia Cream Cheese (softened)
1/2c. sugar
3 eggs
2 c. dark chocolate chips (melted)
1 c. heavy whipping cream
2 tbsp. margarine (melted)
3 tsp. vanilla

Chocolate Topping:

1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

1/2c. heavy whipping cream
1c. peanut butter baking chips

DIRECTIONS:

Preheat oven to 325 degrees
Crush cookies into fine crumbs and add melted margarine. Combine well and press into the bottom of a 9-Inch Springform Pan
Beat softened cream cheese with sugar until smooth.
Add eggs one at a time, beating in between each one.
Add remaining cheesecake ingredients, beating until smooth.
Pour into crust and allow to sit at room temp for 30 minutes.
Place on a cookie sheet and bake for 60 minutes,
Turn off oven, open oven door a little and allow to sit for another 30 minutes.
Remove from oven and run knife around edge of pan. Remove edge of pan.
Allow to come to room temperature (make toppings during this time)
PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
CHOCOLATE: Put whipping cream into saucepan and heat just until bubbling at edges. Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
After 5 minutes, stir both until smooth.
Pour peanut butter over top of cheesecake, smoothing to edges
Refrigerate about 10 minutes.
Pour chocolate over peanut butter and smooth into a center circle.
Decorate as desired.
REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow. My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course! I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!) I’ve made this cheesecake for years and it always is just soooo creamy and smooth. So here’s my little Thanksgiving treat for you my faithful readers!! I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life! HAPPY THANKSGIVING!!!!!!

one. last. bite………

94 Comments

Posted in Cheesecakes and tagged baking, cheesecake, christmas, Cream Cheese, dark chocolate, dark chocolate cheesecake, dessert, fall, peanut butter, peanut butter cheesecake, thanksgiving. Bookmark the permalink.

Acorn Candies

Posted on November 20, 2011 by Ruthanne

These adorable little acorns are a perfect edible decoration for your fall table!

INGREDIENTS:

One bag of Hershey milk chocolate kisses (unwrapped)
One bag of mini Nutter Butter cookies
1/4c. (or less) of Wilton Dark Candy Cocoa Melts
About 35-40 peanut butter baking chips

DIRECTIONS:

Melt candy melts in the microwave in 30 second increments until smooth.
Dip the base of a kiss in the chocolate, wiping off excess against side of bowl and place on top of a Nutter Butter cookie.
Allow chocolate to harden.
Repeat this step with the peanut butter chips. (I found that when you press the chip on the top of the cookie it doesn’t slide off even though it has to sit at an angle.)
Allow chocolate to harden and serve!!!!

My thoughts: What is it with acorn cookies this fall?? I just couldn’t resist trying these and then they were so cute I just had to share them with all of you!

I always Google my recipe ideas when I try them to see how original I’ve actually been. When I Googled my last recipe for peanut butter acorn cookies I saw this idea ALL OVER the place and I loved them SO much! Easy and adorable!!!! *love*

18 Comments

Posted in Candy and tagged acorn candies, Acorn cookies, dessert, hershey kisses, nutter butter cookies, peanut butter, thanksgiving. Bookmark the permalink.

Nutter Butter Flip Flops!!!!

Posted on June 11, 2011 by Ruthanne

These just make me smile!! I’ve seen several versions of these recently on blogs and in stores and I had to try them- talk about quick and easy! I have no idea who originally came up with this – but kudos in the creativity department!!! Love ’em!

INGREDIENTS: (printer friendly recipe)

One package of Nutter Butter Cookies (32 cookies)
6 ounces each of Wiltons candy melts in 4 fun colors: Yellow Orange
Blue Purple
Candy Flowers (I found mine at Michael’s Arts and Crafts)

DIRECTIONS:

Melt 7oz. (1/2 a bag) of each color of candy in 4 separate bowls in the microwave in 30 second increments, stirring in between.
Dip one cookie at a time in the candy melts, covering it completely and then lifting it with a fork and tapping excess melted chocolate off. Set on parchment paper to harden.

Spoon remainder of each color into small ziplock bags and clip a corner. Using a contrasting color, carefully pipe a flip flop “strap” on each cookie.
Add a candy flower or other candy decoration to strap before it hardens.

ENJOY!!!

My thoughts: Quick easy and fun. I’d love to serve them on brown sugar “sand” sometime…. Be sure you get the vanilla flavored chips– tastes just like white chocolate- even though its comes in such pretty colors. The final result tastes a little like a Butterfingers (I think…) Happy Summer to YOU! -r