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no-bake chocolate peanut butter bars with rice krispies

Grandma’s Peanut Butter Bars

no-bake chocolate peanut butter bars with rice krispies

In several posts I have talked about my grandma.  I have shared about her love of baking (and her grandchildrens’ love of her baking!)  I have shared one of her recipes.  I have also shared that these Peanut Butter Bars are my favorite of her recipes, which is a bold statement considering all of her ‘Grandma Goodies’ were superb!

Many years before she died, my grandma wrote out several of her recipes and gifted recipe boxes to my brother and to me.  I am so grateful she included the recipe for these bars.  As a child, little did I realize how quick and easy these are to make.   These delicious bars have a simple ingredient list and require no baking.  A reason to love them even more!

no-bake chocolate peanut butter bars with rice krispies

If you’re looking for a last minute treat to whip together for the Super Bowl, these couldn’t be any easier.  And your friends will love you!

Grandma’s Peanut Butter Bars
 
Easy, no-bake peanut butter bars made with Rice Krispies and topped with chocolate. This is one of my favorite recipes that my grandma used to make.
Yields: 16 bars
Ingredients
  • 1 cup natural peanut butter, chunky
  • 2 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1½ cups Rice Krispies cereal (or other puffed rice cereal)
  • 6 ounces semi-sweet chocolate chips
Instructions
  1. In a large bowl, beat peanut butter and melted butter until fluffy.
  2. Add powdered sugar, beating until blended.
  3. By hand, stir in cereal.
  4. Put mixture in 8" or 9" square baking pan and use waxed paper to press mixture to fill out pan. Chill in the refrigerator for 30 minutes.
  5. Melt chocolate chips (in microwave or stovetop) and pour over peanut butter mixture. Spread until evenly covered. Refrigerate until chocolate is set, at least 1 hour.

Ooey-Gooey Peanut Butter Brownies

As part of the Foodbuzz Tastemaker program with Duncan Hines, I was a lucky recipient of several coupons for free Duncan Hines products. Even better…they gave me extra coupons to share with you!  I promise the entry details will be very easy, but more about that in a little bit. First, let me tell you about these brownies!

The first time I made these brownies was over 5 years ago for a party.   I had to whip something together quickly and fortunately remembered seeing this recipe using a cake mix.  Chocolate brownies, marshmallow and peanut butter – bound to be a hit, and using a cake mix ought to speed thing along, right?  So I gathered the ingredients and got to work.  The convenience of using the cake mix was very useful, and the result….these bars were fab-u-lous!  The best part of the night – I caught someone tucking a couple bars in a napkin and placing them in her purse 🙂   I took that as quite the compliment! 
Not that I needed any convincing before, but these bars sealed the deal. Always keep a box of cake mix in the pantry.  Which leads me to the coupons for a free Duncan Hines product for you.   I have a coupon for 8 of you, so you can make these brownies, stock your pantry or do whatever delicious idea tickles your fancy.  
The rules are simple – if you want a coupon, send me an e-mail with your mailing address (U.S. mailing addresses only), and I will send you a coupon.  That’s it.  The first 8 e-mails I receive with a U.S. mailing address will get a coupon.  Once the coupons are gone, I will update this post noting the offer has expired.  So go!  E-mail me at alidaskitchen@gmail.com with your mailing address and get baking!   ~ The coupon offer has now expired.

Ooey-Gooey Peanut Butter Brownies
Yields 24 servings
3/4 cup fat free sweetened condensed milk, divided
1/4 cup light butter, melted and cooled
1/4 cup skim milk
1 (18.25 ounce) package Duncan Hines devil’s food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7 ounce) jar marshmallow creme
3/4 cup peanut butter morsels
  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white. 
  3. Spray 13 x 9 inch baking pan with cooking spray.  Press two-thirds of batter into pan; pat evenly (layer will be thin).  Bake for 10 minutes.
  4. In the meantime, in a medium bowl, combine 1/2 cup condensed milk and marshmallow creme.  Stir in peanut butter chips.
  5. Spread marshmallow mixture evenly over brownie layer.  Drop remaining batter by spoonfuls over marshmallow mixture. 
  6. Bake for 30 minutes.  Cook completely in pan on wire rack. 

Adapted from Cooking Light

Disclaimer: As part of the Foodbuzz Tastemaker program, I received a coupon for a free Duncan Hines product (up to $3.99 value) for free.  I also received 8 coupons to share with you.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Peanut Butter Surprise Muffins

It has been far too long since I have made something with peanut butter.  I thought these Peanut Butter Surprise Muffins would be a good way to curb any peanut butter withdrawal.  You know anything with ‘surprise’ in the title is going to be something special (good or bad I suppose, but I promise only good things for you).

First you have a peanut butter muffin, which by itself would be quite delicious.  Add a surprise in the middle (in the form of a mini peanut butter cup), and you have something that is just plain fun and tasty too!

Peanut Butter Surprise Muffins

Yields 12 muffins

1 1/2 cups all-purpose flour

1/2 cup brown sugar, packed
3 teaspoons baking powder
pinch salt (optional)
2 eggs
2/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup natural peanut butter (chunky or creamy)
2 tablespoons butter, melted
12 miniature peanut butter cups 
1/4 cup chopped peanuts (optional, for topping)
  1. Preheat oven to 400 degrees.  Prepare a 12-cup standard muffin tin with paper liners or cooking spray.
  2. In a large bowl, mix flour, sugar, baking powder and salt until combined.
  3. In a separate bowl, which together eggs, buttermilk and vanilla.  Stir into flour mixture until just moistened.
  4. Combine butter and peanut butter.  Fold into batter (do not over mix).
  5. Fill each muffin cup 1/4 full with batter.  Place a mini peanut butter cup on top of each.  Cover with remaining batter.  Sprinkle tops with chopped peanuts, if using.
  6. Bake for 18-20 minutes, or until a toothpick inserted into muffin comes out clean.  Cool for 5 minutes before removing from pan to wire rack to cool completely.

Adapted from Taste of Home

healthy chocolate peanut butter oat coconut bites

Healthy Peanut Butter Balls

 

healthy peanut butter balls | alidaskitchen.com

Healthy Peanut Butter Balls are an addictive, no-bake snack, made from simple ingredients found in your pantry.  

It is no secret that I love peanut butter.  So you can imagine my excitement when I was selected to participate in the Foodbuzz Tastemaker program with the National Peanut Board.  The task was to create a snack recipe using peanut butter and incorporating other ingredients found in most homes. Easy enough!

I wanted to make something healthy, convenient and easy.  I also wanted to make something with oats.  It was time to roll up my sleeves, grab ingredients from the pantry and experiment.

healthy chocolate peanut butter oatmeal coconut bites

After adding a little here, a touch there,…voila! I finally got the results I was looking for, using simple wholesome ingredients found in my pantry.

This healthy snack could not be any easier to make. The recipe requires no baking; simply measure, mix, roll and chill. The mixture may seem a little dry at first, but as you continue to mix it comes together (or add a little more honey or peanut butter to moisten the mixture to a consistency that works for you). Rolling the balls in a coating as optional. It makes the balls a little less sticky on the fingers, and also is a fun way to vary the flavors, but it is not necessary.

Healthy Peanut Butter Balls are a healthy and delicious snack, or even a quick breakfast on-the-go, featuring one of my favorite foods of all time…peanut butter!

Healthy Peanut Butter Balls
 
Yields: 16-18 balls
Ingredients
  • 1 cup peanut butter, natural is preferred (chunky or creamy)
  • 2 tablespoons honey (or agave nectar)
  • 1 cup rolled oats
  • 2 tablespoons ground flaxseed or wheat germ
  • 2 tablespoons sweetened flaked coconut
  • cocoa powder, wheat germ, powdered sugar, chopped peanuts, (optional) – for coating
Instructions
  1. Heat peanut butter and honey in the microwave until easily mixed, about 15-20 seconds. Stir until blended.
  2. In a separate bowl, mix oats, flaxseed and coconut (if using) until combined.
  3. Add peanut butter mixture to oat mixture and stir until incorporated. (Mixture may seem a little dry at first…just keep mixing).
  4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used. Now, if you do not want to coat the balls, skip to step 6.
  5. Roll each ball in whatever coating suits your preference. Cocoa powder, powdered sugar, wheat germ, cinnamon sugar and chopped peanuts are some ideas.

Disclaimer: As part of the Foodbuzz Tastemaker program, I was provided with 2 jars of Planters peanut butter, from the National Peanut Board, for free.  The details of my experience are exclusively my opinion, and I was not otherwise influenced or compensated.

Chocolate Banana Peanut Butter Muffins

Chocolate Banana Peanut Butter Muffins {Alida's Kitchen}

My maternal grandmother was incredible in the kitchen and notorious for her baking.  She always had a vast array of ‘Grandma Goodies’ on hand, which certainly pleased her lucky grandchildren!  She knew everyone’s favorite goodie (granted it was near impossible to choose just one) and loved to make sure those favorites were always available.  One of my favorite goodies was a peanut butter rice krispie treat she made.  Much to my delight, she once told me it was okay to have one for breakfast.  “It has cereal after all!” is what she told me.  Who was I to argue with such reason!  I tried using that rationale to convince my parents, but it didn’t quite go over the way I hoped.  I found myself faced with yet another bowl of cereal for breakfast.

Chocolate Banana Peanut Butter Muffins {Alida's Kitchen}

My grandma was a wise woman and definitely on to something, if you ask me.  I think she would support me wholeheartedly today, because I am going to tell you IT’S OKAY TO HAVE CHOCOLATE FOR BREAKFAST!

Chocolate Banana Peanut Butter Muffins {Alida's Kitchen}

Chocolate in the form of Chocolate Banana Peanut Butter Muffins, that is!  After all they are made with banana, peanut butter and whole wheat!  I think individually each would be reason enough to forego your everyday cereal in favor of these muffins. Together, there is no excuse really.

Chocolate Banana Peanut Butter Muffins {Alida's Kitchen}

These muffins are phenomenal.  Chocolate and clove are a genius combination.  The spices, along with the banana, take this muffin from a chocolaty dessert to a chocolate spice muffin.  Combined with the peanut butter, it becomes the perfect breakfast muffin.  My grandma would have definitely approved of this!

Chocolate Banana Peanut Butter Muffins
 
Yields: 12 muffins
Ingredients
  • ½ cup all-purpose flour
  • ¾ cup white whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground clove
  • ⅛ teaspoon ground nutmeg
  • 1 cup mashed ripe banana (approximately 2 large bananas)
  • ⅓ cup nonfat Greek yogurt
  • 1 large egg
  • ½ cup packed brown sugar
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used mini chocolate chips)
  • 8 tablespoons natural peanut butter (smooth or chunky)
Instructions
  1. Preheat oven to 350 degrees. Prepare standard 12-cup muffin pan with liners or by spraying with cooking spray; set aside.
  2. In a medium bowl, sift together flours, cocoa, baking powder, baking soda, salt (if using), cinnamon, clove and nutmeg.
  3. In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended. Add the flour mixture and fold gently until just combined. Fold in chocolate chips.
  4. Fill each muffin cup about two-thirds full with the batter. Spoon about 2 teaspoons of peanut butte into the center of each cup. Evenly divide remaining batter to cover the peanut butter.
  5. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in pan before transferring to wire rack to cool completely.

Adapted from Christina Marsigliese and Amy’s Cooking Adventures

Whole Wheat Peanut Butter Muffins

Whole Wheat Peanut Butter Muffins from Alida's Kitchen
Whole Wheat Peanut Butter Muffins are a healthy muffin recipe made with buttermilk, brown sugar and topped with chopped peanuts and chocolate chips.  

When I boldly declared Whole Wheat  Peanut Butter Muffins as my favorite muffin of all time, Mike was not surprised in the least.  Not only do they have peanut butter, which I love, but they also have brown sugar and buttermilk, two of my favorite baking ingredients. Chocolate chips and chopped peanuts don’t hurt either. 🙂

Whole Wheat Peanut Butter Muffins

Today I am sharing with you a muffin recipe that I thought was lost forever. Many years ago, I bought a bag of whole wheat flour, and featured on the back was a recipe for peanut butter muffins.  I decided to give the recipe a try and was blown away. The muffins tasted just like a peanut butter sandwich only in muffin form. They were incredible.

Whole Wheat Peanut Butter Muffins

Fast forward years later, after many moves, the recipe sadly got lost in the shuffle. Until now! I googled away and found my beloved recipe at A Tasteful Garden. I had all of the ingredients on hand, so immediately got to work.

Whole Wheat Peanut Butter Muffins

I decided to swap canola oil for butter and add chopped peanuts on top.  I also used mini chocolate chips.  I like that with small chips, it seems as though you get more chocolate per bite.  As with most quick breads made with whole wheat flour, these muffins are dense and hearty.  I find they are best enjoyed with a big glass of milk.

Whole Wheat Peanut Butter Muffins

These muffins are even better than I remembered, and now thankfully will never be lost again!

Whole Wheat Peanut Butter Muffins
 
Yields: 12 muffins
Ingredients
  • 2¼ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • ¼ cup canola oil
  • ½ cup brown sugar
  • ¾ cup peanut butter
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 cup semi-sweet mini chocolate chips (optional)
  • ⅓ cup chopped peanuts, for topping (optional)
Instructions
  1. Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or muffin liners. Set aside.
  2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
  3. Cream together the oil and brown sugar. Add the peanut butter and mix until incorporated. Beat in the vanilla and eggs, one at a time. Scrape sides of the bowl often to make sure everything is evenly mixed.
  4. Add one-third of the dry ingredients and mix until moistened. Add half of the buttermilk, mix until combined. Add the remaining dry ingredients and remaining buttermilk. Fold in chocolate chips, if using.
  5. Divide batter evenly between prepared muffin pan. Sprinkle with chopped peanuts, if using. Bake until golden brown, 22-24 minutes. Remove from oven and allow to cool in pan for 5 minutes, then move to wire rack to cool completely.

Adapted from King Arthur Whole Wheat Peanut Butter Muffins, found on A Tasteful Garden

Grilled Peanut Butter Chicken

If I had to pick my all time favorite food, it would be peanut butter (although cheese is a very close second).   I love peanut butter sandwiches, cookies, bars, on apples, plain, ice cream…*sigh*  I could go on and on.

So one day when I was opening my lovely jar of peanut butter, this chicken recipe caught my eye. Peanut butter? Chicken? Mmm… I do not often stumble upon many savory peanut butter dishes, so I was eager to give this a try.

As with most of my chicken recipes for the grill, I adapted this recipe to be quick and easy – mix the marinade, put marinade and chicken in Ziploc bag, let sit in the refrigerator for about 2 hours, grill, eat. It’s that simple.

 
The peanut butter, soy sauce and ginger combination give this chicken dish a Thai-inspired flavor. It is really quite tasty AND another way to eat more peanut butter. Yum!

Grilled Peanut Butter Chicken
Yields 4 servings

1/2 cup natural peanut butter
2 tablespoons reduced sodium soy sauce
2 tablespoons lemon juice
2 tablespoons white wine vinegar
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon ginger, grated or finely chopped
1 pound chicken tenders or chicken breast  cut into 1 1/2 inch strips

  1. In a bowl, prepare the marinade by mixing all of the ingredients except the chicken.   
  2. Put chicken in a Ziploc bag and pour marinade over chicken.  Make sure chicken gets completely coated. Set in refrigerator for at least 2 hours.
  3. Lightly oil grates on grill OR use a foil tray to cook chicken.
  4. Place chicken on grill (or foil tray) and cook for 3-5 minutes per side, until chicken is cooked thoroughly.

Adapted from Smuckers Peanut Butter Jar Lid

Lemon Buttermilk Bundt Cake | alidaskitchen.com

Lemon Buttermilk Bundt Cake #SundaySupper

This easy recipe for Lemon Buttermilk Bundt Cake makes a delicious lemony cake that can be enjoyed for breakfast or served with ice cream for a light dessert.

Lemon Buttermilk Bundt Cake | alidaskitchen.com

The theme for Sunday Supper this week is Hometown Foods, hosted by Coleen of The Redhead Baker. As I was coming up with my hometown recipe, I had visions of recipes for Juicy Lucys, wild rice or a healthier tater tot casserole dancing in my head.  But as I was doing this recipe during my morning commute, I drove past a large sign that inspired me……

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Biscoff Buttermilk Pancakes {Alida's Kitchen}

Biscoff Buttermilk Pancakes #BiscoffSpreadsLove

biscoff-buttermilk-pancakes-sqpm

Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.  

I am excited to tell you about something that I recently discovered.  It’s made with all natural ingredients, is preservative-free, vegan, and nut free.  It’s Biscoff Spread, and it’s fabulous!  This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…

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Cocoa Crispy Sunbutter Bars {Alida's Kitchen}

Cocoa Crispy Sunbutter Bars #SundaySupper

Cocoa Crispy Sunbutter Bars {Alida's Kitchen} Cocoa Crispy Sunbutter Bars are easy, no-bake bars made nut-free with sunflower seed butter, and topped with a layer of semi-sweet chocolate. They are also gluten-free.  

With back-to-school just around the corner, we are starting to think about ideas for what to pack for school lunch.  Something nutritious, delicious and easy isn’t too much to ask, right?  A little variety might be nice too.  Fortunately, today I am joining the Sunday Supper Movement, and the theme is ‘lunch box.’  Several wonderful bloggers have come up with fantastic recipes and ideas to help solve the lunchbox dilemma.  These are recipes are helpful when packing your own lunch to bring to work!  You can find links to all of the wonderful recipes at the bottom of this post.  But first, let’s talk about these Cocoa Crispy Sunbutter Bars!    

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