Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Monday, April 28, 2025
Monday, February 3, 2025
Monday, November 4, 2024
Monday, January 8, 2024
Monday, November 6, 2023
Monday, April 3, 2023
Peanut Butter Easter Eggs and Thai Chicken
I'm sharing an old post and a new post as I was out of town.I went to my youngest daughter-in-law's mother's beautiful celebration of life, and helped Kristen and her two sisters, along with my youngest son, Kevin, in preparing their mom's house for an estate sale and sale of the home. It was a special way of honoring them and their beloved mother.
Monday, October 17, 2022
Monday, August 22, 2022
Monday, February 14, 2022
Peanut Butter Cookies
Would you like some favorite peanut butter cookies? You can choose plain or the chocolate chip variation.
Monday, February 26, 2018
Gooey Peanut Butter S'More Brownies
I'm sharing a cozy tea with my late Great Aunt Kitty's trio set that she painted for me, of which I have six different designs. She painted these as a shower gift for me. Since violets are for the month of February, I'm using these pretty pieces on such a rainy, dreary day that we are having.
Isn't this a pretty teacup? My Aunt Kitty had no children of her own, and my grandmother, who was Aunt Kitty's sister, and my mom's mother, died when I was probably three or four years old, and my Aunt took the place of my grandma.
Here's my baking partner, who just so happened to lick the marshmallow creme spoon, when she finished spreading it on top of the brownies. That girl is so fun and she keeps me laughing!!
Yield: Depends on how large or small you like your brownies!
Gooey Peanut Butter S'More Brownies
These are so heavenly, and a great recipe for kids to make. My son thinks they taste like a buckeye with cream.
ingredients:
instructions:
Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.
Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter.
Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
Evenly drop marshmallow creme onto cooled brownies with spoon.
Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter.
Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely on wire rack. To serve, cut into squares.
Created using The Recipes Generator
Thank you for your visit! xo
I am sharing this with these lovely parties:
Monday, February 5, 2018
Crunchy Fudge Sandwiches
Let's enjoy a teatime treat that my granddaughter, Cissy and I made. I've shared this recipe before, but these little treats deserve sharing again. Isn't my amaryllis that I planted after Christmas, so pretty?
I love to pull out this favorite Johnson Brothers English Countryside, red transferware teacup, for the month of February.
Here's sweet Cissy, ready to take her treats home to her family. She is such a bright little joy in my life, and we love cooking and laughing together.
Yield: Makes 25 - 1 and 1/2" squares
Crunchy Fudge Sandwiches
I think I got this recipe from the back of a butterscotch chip or chocolate chip bag, years ago. I hope you try them!
ingredients:
1 cup butterscotch chips
1/2 cup peanut butter
4 cups crisp rice cereal (Rice Krispies)
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 T. butter
1 T. water
1/2 cup peanut butter
4 cups crisp rice cereal (Rice Krispies)
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 T. butter
1 T. water
instructions:
Melt the butterscotch chips with the peanut butter in a heavy saucepan
over low heat, stirring until blended. (Or melt in the microwave in a
microwave safe bowl.)
Stir in the crisp rice cereal. Press half of this mixture into a buttered 8" square pan. Chill. Set remainder aside. (If you wet your hands it makes pressing easier).
Stir over hot water, the chocolate chips, powdered sugar, butter and water until chocolate melts. (This can also be done in the microwave being careful to do on lower power and in a microwave safe bowl). Spread over chilled mixture. Top with reserved mixture. Chill. Cut into squares.
Stir in the crisp rice cereal. Press half of this mixture into a buttered 8" square pan. Chill. Set remainder aside. (If you wet your hands it makes pressing easier).
Stir over hot water, the chocolate chips, powdered sugar, butter and water until chocolate melts. (This can also be done in the microwave being careful to do on lower power and in a microwave safe bowl). Spread over chilled mixture. Top with reserved mixture. Chill. Cut into squares.
Created using The Recipes Generator
Thank you for your visit! xo
Monday, March 21, 2016
Candy Easter Eggs, Copy Cat Peeps Treat, Critters and a Blogging Friend
Won't you join me for some Chocolate Covered Peanut Butter Eggs and a cup of tea?
My dear friend, Linda, gave me this two piece tiered plate stand for my birthday. Isn't it beautiful with the green doily embossed into the glass? I can see using this for so many things. Thanks, Linda! My Peanut Butter Easter Eggs recipe can be found here.
I'm using my Royal Albert 1920's Spring Meadow to celebrate SPRING!
I made this bunny couple years ago and I always love getting them out for Easter.
Fairy BlogMother, Linda, from Life and Linda made some adorable furry critters, which you can find here, a few weeks ago and I loved them so much that I had to be a copy cat and make them for my grandkids. Aren't they the cutest jars for treats? The stuffed animals all came from the Dollar Tree. You cut them apart (oh dear, I felt like I was amputating the little critters!) in the middle, cut their little feet off, and hot glue them onto the jars. I used various ribbons to cover the rim of the jar. It was a fun craft, and they look so sweet! Thanks for the idea, Linda!
Two of my grands spent the night and we copied what Mary made of Home Is Where The Boat Is, a few weeks ago. To see Mary's directions and her beautiful cookie tart, you can visit here.
Didn't the kids do a great job on this Peeps Cookie Tart? Thanks for the inspiration, Mary! The kids even used my Wilton Dessert Decorator and piped the icing on by themselves.
And last, but not least, I was so excited to be able to meet Deborah, from The Beautiful Matters, who came from Michigan to attend a wedding. We had lunch together and spent a couple of hours just chatting away, as if we hadn't seen each other in quite some time. Isn't it wonderful how we actually get to "know" blogging friends through their words, and what they share on their blogs. Deborah is as beautiful on the inside as well as the outside. Deborah gave me the cutest teacup and a gift bag filled with several teas, which I will share some other time. Our friend, Celeste, from Southern DayDreams was supposed to join us, but she was under the weather, and couldn't make it. We missed her!
I am sharing this with these lovely parties:
Monday, April 27, 2015
Peanut Butter Pie
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It's a pretty day and I'm enjoying some peanut butter pie for tea today.
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I've brought out my kitchen table centerpiece for my birdie theme. I put together the bird nest with some moss, sticks, twigs, etc., and added some faux eggs, into a vintage silver candy dish. I have a string of battery operated lights that encircle it that I turn on at night.
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This teacup was actually painted by my late Great Aunt Kitty's teacher, for she signed it underneath. I love this forget-me-knot design and the softest shading of pink in the background. The dessert plate, however, was painted by my Aunt Kitty. The pieces match really well.
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This pie recipe comes from The Pioneer Woman, and oh my, is it ever good! If you're in the mood for a peanut butter and chocolate fix, this will cure you. It is very rich and you need just a sliver. It would be good for a crowd, because I seriously think you could get 12-16 slices out of this pie.
For the crust:
- 25 whole chocolate sandwich cookies (Oreos)
- 4 tablespoons butter, melted
For the filling:
- 1 cup creamy peanut butter
- one 8 oz. package cream cheese, softened
- 1 ¼ cups powdered sugar
- one 8 oz. package of frozen whipped topping, thawed
Preheat the oven for 350 degrees F. Crush 25 cookies in a blender or
food processor. Melt butter and once cooled, mix melted butter with
finely crushed cookies with a fork or in a food processor. Pour crumb
mixture into pie pan and press to form the crust. Put crust in the oven
for about 5 minutes, until crust is set. Set aside to cool completely.
In a large bowl, whip peanut butter and cream cheese until
well-combined. Gradually add powdered sugar mixing to
combine completely. Add and mix in Cool Whip. Once filling is
fully-incorporated, pour into the pie crust and smooth the surface with a
spatula. Allow the pie to chill for at least an hour to set before
serving.
My addition is the garnish of a drizzle of chocolate sauce and chopped peanuts.
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Here's my spruced up birdhouse that I painted over the weekend. It was looking quite shabby after over 10 years.
I am sharing this with:
Monday, October 20, 2014
Monster Cookies
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I'm having one of my all-time favorite cookies with some chai tea today. My pumpkin character came from Home Goods awhile back.
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I love this teacup! Doesn't it look like pretty calico fabric? In fact, it's name is Calico, by Crownford China, made in Staffordshire, England. I just love the brown color for Fall.
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No, these cookies don't look like monsters, but they are monstrous in size! The actual name for them from my Treasury of Cookies and Brownies cookbook is, Peanut Butter Jumbos, but I have seen them elsewhere, named Monster Cookies. They happen to be a real family favorite, an all-time personal favorite of mine, and they are gluten free. I hope you try these to share with all the big and little monsters you love.
1/2 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 and 1/2 cups peanut butter
3 eggs
2 teaspoons baking soda
1 teaspoon vanilla
4 and 1/2 cups uncooked rolled oats
1 cup (6 ounces) semi-sweet chocolate chips
1 cup candy-coated chocolate pieces
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
Beat butter, sugars, peanut butter and eggs in large bowl until well blended. Blend in baking soda, vanilla and oats until well mixed. Stir in chocolate chips and candy pieces.
Scoop out about 1/3 cupful of dough for each cookie. I use an ice cream scoop instead, which is about a 1/4 cup. Place on prepared cookie sheets, spacing about 4 inches apart. Press each cookie to flatten slightly. Bake 15-20 minutes or until firm in center. I only bake mine for 15 minutes.
Makes about 18 cookies, if using 1/3 cup, or about 30 with the ice cream scoop.
I am sharing this with:
Thank you for your visit! xo
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