PB Chocolate Cheesecake

Today I made Peanut Butter Chocolate Cheesecake!

1/3C peanut butter, 3 eggs, 1t vanilla, 1/4t salt, 3T flour, 12 oz chips, 16 oz fat free cream cheese

Preheat oven to 350F.

Beat cream cheese and peanut butter.

PB Choc Cheesecake

Mix in sugar. Then eggs.

PB Choc Cheesecake

Stir in vanilla and salt. Blend well.

PB Choc Cheesecake

Stir in chocolate chips until just combined.

PB Choc Cheesecake

PB Choc Cheesecake

PB Choc Cheesecake

Turn into greased 9″ round pan.

PB Choc Cheesecake

PB Choc Cheesecake

Bake 40-45 minutes or until almost set. Cool before cutting.

PB Choc Cheesecake

PB Banana Chocolate Chip Cake

Today I made PB Banana Chip Cake With Peanut Butter Icing!

Peanut Butter portion: 2 eggs, 1C sugar, 1/2C skim milk, 2T butter, melted, 6 oz bittersweet chocolate chips, 1C flour, 1t baking powder, 4 oz peanut butter

Banana Portion: 1C flour, 1/4t baking soda, 1 egg, 2T butter, 1/2C sugar, 1 banana, mashed, 6 oz bittersweet chocolate chips

Banana Icing: 1 banana, mashed, 18-20 oz powdered sugar

PB portion: Sift together dry ingredients. In separate bowl, beat eggs with sugar.

PB Banana Chip Cake

PB Banana Chip Cake

PB Banana Chip Cake

Add milk.

PB Banana Chip Cake

PB Banana Chip Cake

PB Banana Chip Cake

Add melted butter.

PB Banana Chip Cake

PB Banana Chip Cake

PB Banana Chip Cake

Stir in peanut butter.

PB Banana Chip Cake

Stir in dry ingredients until just blended. Stir in chips.

PB Banana Chip Cake

Turn into greased 9″X13″ rectangular baking pan.

PB Banana Chip Cake

Preheat oven to 350F.

PB Banana Chip Cake

Banana Portion: Cream together butter and sugar.

PB Banana Chip Cake

PB Banana Chip Cake

PB Banana Chip Cake

Add egg.

PB Banana Chip Cake

Add mashed banana.

PB Banana Chip Cake

PB Banana Chip Cake

Stir in dry ingredients until just blended.

PB Banana Chip Cake

Stir in chips.

PB Banana Chip Cake

Pour on top of peanut butter layer.

PB Banana Chip Cake

Swirl together with knife.

PB Banana Chip Cake

Bake 30-35 minutes or until golden brown. Cool cake completely.

Icing: Stir together banana and powdered sugar until barely pourable.

PB Banana Chip Cake

PB Banana Chip Cake

PB Banana Chip Cake

Spread plastic wrap on a large baking sheet. Remove cake from pan and place cake on wrap. Pour icing in middle of cake.

PB Banana Chip Cake

Spread out evenly on top of cake, and onto sides, if desired.

PB Banana Chip Cake

PB Banana Chip Cake

Let stand until set. Cut cake.

PB Banana Chip Cake

Chocolatey Mocha Cake

Today I made Chocolatey Mocha Cake with Chocolate Peanut Butter Glaze!

2C chocolate chips, 1/2C butter, 1/3C cocoa, 3 eggs, 3/4C sugar, 2/3C brown sugar, 1 1/2C flour, 1C brewed coffee, 1/2t baking powder

Glaze: 1/3C brown sugar, 2T peanut butter, 1/3C cocoa, 6T skim milk

Preheat oven to 350F.

Chocolatey Mocha Cake

Sift together dry ingredients. Set aside. Melt 1 CUP chocolate chips with butter, coffee and brown sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir until smooth. Stir in white sugar.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Cool 20 minutes. Beat in eggs.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in dry ingredients. Blend well.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Stir in remaining chocolate chips.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Turn into greased 10″ round pan. Bake 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool Completely.

Chocolatey Mocha Cake

Mix glaze ingredients.

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Chocolatey Mocha Cake

Spread on top of cake.

Chocolatey Mocha Cake

Chill 10 minutes or until set.

Chocolatey Mocha Cake

Eat.

Chocolatey Mocha Cake

Peanut Butter Cookies

Today I made Peanut Butter Cookies (aka Peanut Butter Macaroons)!

This recipe is from the book, “The Ultimate Peanut Butter Book” by Bruce Weinstein and Mark Scarbrough, 2005. The final product is not in the least like macaroons.

16 oz creamy peanut butter, 2C sugar, 6 egg whites

Preheat oven to 375F. With electric mixer, beat peanut butter and sugar until very smooth, about 5 minutes.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Beat whites into mixture 1T at a time until smooth, thick and pastelike, about 5 minutes.

Peanut Butter Cookies

Turn into a pastry bag and squeeze out 1″ rounds, 1″ apart onto parchment paper lined sheets (I used greased cookie sheets instead).

Peanut Butter Cookies

Bake in center of oven until dry and set, about 11 minutes. Cool 5 minutes. Remove from sheets.

Peanut Butter Cookies

Banana Cupcakes

Today I made Banana Cupcakes with Banana Peanut Butter Frosting!

2C flour, 1t ginger, 1/2t salt, 1 1/2t baking powder, 4 small mashed bananas, 1/2C brown sugar, 2 eggs, 1/3C butter, melted

Frosting: 1 mashed banana, 2T creamy peanut butter, 2-3C powdered sugar

Preheat oven to 350F.

Ban Cupcakes

Sift together dry ingredients. Set aside. Beat brown sugar with melted butter until smooth.

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Add eggs. Blend well. Add bananas alternately with dry ingredients, beginning and ending with dry. Stir until just blended.

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Ban Cupcakes

Bake 20 minutes or until toothpick inserted in center of center cupcake comes out clean. Remove from tin. Cool. For frosting, stir together all ingredients until frosting is a thick paste.

Ban Cupcakes

Ban Cupcakes

Swirl onto cupcakes.

Ban Cupcakes

Peanut Butter Chocolate Chocolate Chip Cookies

Today I made Peanut Butter Chocolate Chocolate Chip Cookies!

2C chocolate chips, 1/3C crunchy peanut butter, 1/3C cocoa, 2 eggs, 1t vanilla extract, 3/4C sugar, 1/4C flour, 1/4t baking powder

Melt 1 CUP of chocolate chips with peanut butter. Stir until smooth. Remove from heat. Stir in sugar. Blend well. Cool 20 minutes. In bowl, sift together dry ingredients. Preheat oven to 350F. Add eggs and vanilla. Blend well. Stir in dry ingredients. Blend well. Stir in remaining cup of chocolate chips. Drop by tablespoon onto foil-lined cookie sheets 1″ apart. Bake 8-10 minutes or until cookies are shiny and a bit cracked on top. Cool 10 minutes before removing from foil.

Chocolate Peanut Butter Oatmeal Bars

Today I made Chocolate Peanut Butter Oatmeal Bars!

Crust: 1C butter, 1 1/3C firmly packed brown sugar, 3/4C light corn syrup,
5 1/3C quick oats, 2t vanilla extract

Topping: 1/4C unsweetened cocoa, 1/3C crunchy peanut butter, 14 oz fat-free sweetened condensed milk

The recipe for the crust is from the book “Growing Up on the Chocolate Diet” by Lora Brody, 1990. I halved the crust recipe.

Preheat oven to 350F. Cream butter and brown sugar. Mix in the next 3 ingredients. Spread in greased rectangular pan. Bake 16 minutes. Cool. Meanwhile, heat sweetened condensed milk with cocoa, stirring constantly until cocoa dissolves. Remove from heat. Stir in peanut butter. Blend well. Spread on top of cooled crust. Cool. Freeze 2 hours. Thaw 10 minutes. Cut into bars.

Peanut Butter Banana Cake

Today I made Peanut Butter Banana Cake!

2 eggs, separated, 4T butter, 1 1/2C sugar, 1C mashed, ripe bananas (2-3 medium), 2/3C peanut butter, 2C flour, 2 1/2t baking powder, 1/2t salt, 1/4t baking soda

Preheat oven to 350F. Beat butter and 1 CUP sugar. Add yolks. Add peanut butter. In separate bowl, sift together dry ingredients. Add to butter mixture alternately with mashed bananas. In separate bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar gradually until stiff peaks form. Fold into batter. Turn into greased 9″ round pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean.

Chocolate Peanut Butter Rolls

Today I made Chocolate Peanut Butter Rolls!

1 envelope (1/4 oz) yeast, 1/4C water, 1/2C sugar, 6T butter, 4-5C flour, 1 egg, 1/2C fat-free sour cream, 12T peanut butter, 12T chocolate chips

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky. Add sugar. Add about 1/2C flour. Stir. Add egg and butter. Stir in sour cream. Add enough flour to form dough into an elastic ball that is still slightly sticky. Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Punch down dough. Knead a few times on lightly floured board. Divide dough into twelve parts. Take one and stretch into a rectangle approximately 2″ wide by 4″ long by 1/4″ high. Spread on about 1T peanut butter.

PB Chip Rolls

Sprinkle on about 1T chocolate chips.

PB Chip Rolls

Roll up the dough.

PB Chip Rolls

PB Chip Rolls

Seal the edges so that no filling is leaking.

PB Chip Rolls

Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap and let rise half an hour or until rolls are doubled in volume. Preheat oven to 375F.

PB Chip Rolls

Remove plastic wrap and bake 15 to 20 minutes or until golden brown.

PB Chip Rolls