I am a Honey Bee

All about my adventures with cooking, crafts, and travel

peanut butter

No-Bake Snickers Pie

No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!

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We’re going camping tomorrow. Wish us luck!

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Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.

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One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!

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While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!

Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!

When I was at summer sleep away camp we could buy treats in the afternoon at the general store. Occasionally Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I dominated played the game.

Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself.  I hope her family enjoys it just as much as we did. And I hope you do too!

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No Bake Snickers Pie

Make 1 9″ Pie Ingredients

For the crust

  •  8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
  • 3 Tablespoons butter, melted plus a little extra for greasing the pie plate

For the filling

  • 8 ounces light cream cheese, softened at room temperature
  • 1 1/2 Cups heavy whipping cream
  • 1/2 Cup sugar
  • 2/3 Cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • 1/3 Cup caramel sauce

For the ganache topping

  • 6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
  • 1/4- 1/3 cup heavy cream
  • 12 Fun Size Snickers bars, chopped up
  • Caramel Sauce

Process

  1. Butter the bottom and sides of the pie plate. Set aside.
  2. In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
  3. In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
  4. Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
  5. Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
  6. Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
  7. In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
  8. Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
  9. Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.

Insprired from Not Quiet Nigella

No Bake Peanut Butter Pie

This No Bake Peanut Butter Pie has a chocolate cookie crust with a lusciously creamy peanut butter filling on a chocolate crust. It’s irresistible.

It is just too cold lately. I’m calling it quits and I am just going to stay in my PJ’s eating this awesome No Bake Peanut Butter Pie. Pass me a spoon. And an extra pair of cozy socks. 

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Peanut Butter Cup Peanut Butter Banana Bread

Peanut Butter Cup Peanut Butter Banana Bread

I’m kinda the worst when it comes to buying bananas.

I buy several pounds of bananas when I go grocery shopping and then let them spoil since I forget about actually eating them… umm okay? Then as I stare at blackening bananas I think ‘ooo I’ll make banana bread’. But typically I don’t because I get to distracted with the million other things I have on my to do list.

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Well things changed this time when I was going through Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread and saw a doozey of a banana bread. It was not just a peanut butter banana bread but it ALSO had Reese’s Peanut Butter Cups involved.

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The perfect kind of recipe for a peanut butter lover.

Plus it didn’t hurt in this post-Halloween week when a massive bowl of candy was staring at me.

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This bread is light in texture and packs a peanut butter punch. Plus getting a piece of Reese’s Peanut Butter Cups in the bread is always a fun surprise. I’m already thinking about making this again and then making french toast with it. I should, shouldn’t I?!?!

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Peanut Butter Cup Peanut Butter Banana Bread

Makes 1 9×5 loaf

Ingredients

  • 3 large ripe bananas
  • 1/2 cup vanilla or plain Greek yogurt
  • 1/3 cup cream peanut butter
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/2 sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 full size Reese’s Peanut Butter Cups, diced into about 10 pieces each

Process

  1. Preheat oven to 350 degrees. Generously spray a 9×5 loaf pan with non-stick cooking spray, such as Pam, and then place onto a baking sheet.
  2. Slice 1/2 of a banana into 10 slices, approximately 1/8″ thick. Set aside.
  3. In a large bowl or in the bowl of a stand mixer, mash the remaining 2 1/2 bananas.
  4. To the mashed bananas, mix in the yogurt, peanut butter, melted butter, vanilla extract, and the cinnamon.
  5. Mix in the eggs and sugars to the banana mixture.
  6. Add the flour, baking soda, and salt to the wet mixture and mix until just combined.
  7. Gently fold in 2/3 of the chopped peanut butter cups into the banana bread mixture.
  8. Pour the mixture into the prepared loaf pan and top with the sliced bananas and remaining diced peanut butter cups.
  9. Bake for 50-65 minutes, or until a toothpick inserted in the center is clean upon removal. Let cool for at least 20 minutes prior to cutting and serving.

Adapted from Peanut Butter Comfort by Averie Sunshine

Monster Cookies

Monster Cookies

Sorry I couldn’t resist. Not this time…

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I have really tried to steer clear from making cookies, or most sweets, while I’ve been pregnant. Sometimes I cave, but I at least plan on getting them out of my house ASAP and share so I don’t eat them all.

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You see it’s just that I’ve been too afraid that I can’t resist just having one and before you know it the whole batch of cookies are gone.

Or a tray of brownies.

Or a pie.

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I can’t stand that I am in love with sweets now. I can’t get off Pinterest looking at desserts hoping they would magically instantly appear in in my kitchen just for me. So when I decided to make Monster Cookies for this weekend’s race at “The Monster Mile” I was just about going to eat my laptop screen. But thankfully I resisted and held out for these mega cookies to appear in real life. And of course, hot from the oven!

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These babies are large and in charge. They look really cute with the teeny tiny M&M’s throughout but they are monsters! They pack a punch from the creamy peanut butter, oats, and the double dose of chocolate. Plus they are just giants. Well, isn’t that really the point of Monster Cookies?!?!?!

Hope you enjoy this weekend’s race at Dover.

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Monster Cookies

Makes 18-20 large cookies

Ingredients

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn syrup
  • 1 1/2 cups peanut butter
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 2 1/4 cups quick oatmeal
  • 1 cup mini M&Ms
  • 1 cup semi-sweet chocolate chunks

Process

  1. Preheat oven 350 degrees.
  2. Blend together the butter and sugars in a mixer.
  3. Add the eggs, vanilla extract, corn syrup, and peanut butter and blend until combined.
  4. Add the baking powder, baking soda, oatmeal, and flour and mix until everything is well blended.
  5. Stir in the M&Ms and chocolate chips.
  6. Using a cookie scoop (or just 2 spoons!) scoop dough into balls about 1 1/2″ round on a cookie sheet about 2″ apart. Just slightly flatten the dough balls.
  7.  Bake for 11-13 minutes until lightly brown and just set in the middle. Cool slightly on the pan for 3-5 minutes before removing to enjoy

Sourced from Skinny Not Skinny

Reese’s Peanut Butter Brownies

Reese's Peanut Butter Brownies

It’s Friday and I made brownies. Today rocks.

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I can’t get over how chilly the mornings have been getting now. It’s just past Labor Day so summer is ‘unofficially’ over but I still think it’s way too early for it to be this dark and chilly in the mornings. The dog doesn’t seem to mind but I’m taking note of it in fear of what’s to come.

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I am enjoying the crisp clean air that is now present on mornings like this but it will only be a matter of time when it’s too cold for me to throw on one of Price’s sweatshirts and take the dog out. With the chill in the air all I can think of are an abundance of fall (ie apple and pumpkin) and how often I can turn the oven to give our house that extra cozy feel.

Well, brownies need the oven! And these brownies are TO-DIE-FOR so be sure to make them. Do it.

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I picked these Reese’s Peanut Butter Brownies for this week’s edition of Sprint Cup Snacks. They’re racing in Virginia again and I gotta show some peanut love when they’re in Virginia. These are a follow up to the No Bake Peanut Butter Bars that I made earlier this year when they were in Richmond. Now that they are back at Richmond International Raceway I wanted another peanut butter treat and these were the perfect choice with the rich, fudgy, chocolaty brownie base studded with mini Reese’s and peanut butter swirled on top. No matter if your driver wins or looses, these Reese’s Peanut Butter Brownies are a real winner!!

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Seriously, just look… these are kinda incredible.

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Reese’s Peanut Butter Brownies

Makes an 8″ x 8″ tray of brownies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks of unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1- 8ounce bag of Reese’s minis
  • 1/2 cup smooth peanut butter

Directions

  1. Preheat to 350 degrees. Line an 8″×8″ metal pan with parchment paper so there is an one inch overhang on 2 opposite sides of the pan.
  2. In a small bowl, whisk together the flour and salt; set aside.
  3. Melt the butter and the chocolate together in a double boiler, stirring frequently.
  4. When the chocolate and butter are both melted and smooth, add 3/4 cup of the sugar to the mixture and stir for 30 seconds, Remove the mixture from the heat, and stir in the vanilla extract. Put to the side to cool slightly.
  5. Put the remaining 3/4 cup sugar and the eggs into the bowl of a stand mixture and beat to combine.
  6. Slowly pour half of the sugar and eggs mixture into the chocolate mixture, whisking gently but constantly so that the eggs don’t scramble from the heat.
  7. Beat the remaining sugar and eggs mixture in bowl of the stand mixer on medium speed until they are thick, pale, and doubled in volume, about 3 minutes.Remove the bowl from the stand mixer.
  8. Begin to slowly drizzle the chocolate mixture into the whipped egg mixture while folding to incorporate. When the chocolate is almost completely incorporated, gently fold in the dry ingredients and the Reese’s minis.
  9. Pour and scrape the batter into the prepared 8″ × 8″ pan.
  10. Dollop peanut butter evenly over the surface then swirl by dragging a small knife through batter and each dollop a few times.
  11. Bake the brownies for 25-28 minutes on a rack placed in the center of the oven. The brownies will rise a bit and the top will turn dry and a bit crackly. When they are ready, they should be just barely set—not too raw, but still fairly gooey (the toothpick will have loose brownie dough stuck to it, but not a thick, goopy amount).
  12. Cool the brownies in the pan on a  wire cooling rack. When they’re completely cool, use the overhanging parchment to remove them from the pan. Cut across to create 6 sections and then rotate and cut again to total __ pieces.

Note: To serve a crowd, the recipe doubles into a 9×13-inch pan. They may need a few extra minutes of baking, depending on your oven.

Sourced from Amandeleine 

Thirsty Thursday: Snickers Milkshake

Thirsty Thursday – Snickers Milkshake – Who wouldn’t want a candy bar in an ice cold glass overflowing with chocolate and peanuts

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It’s mid June and it’s really freaking cold out here in Boston. Plus it’s been raining non stop. I am not happy about this. Not happy at all.

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No Bake Peanut Butter Bars

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I’m totally loving following along the different races to create a new recipe for each race in my Sprint Cup Snacks series. I’m learning more about regional foods and trying out new things as well. Like I had never made BBQ sauce before when I made the Homemade Jack Daniel’s BBQ Sauce for the Food City 500 @ Bristol Motor Speedway in Bristol, TN. What was I waiting for? So good! And I’ve been seriously addicted to the Ham and Cheese Sliders I made for the STP Gas Booster 500 @ Martinsville Speedway in  Martinsville, VA. I think they are going to make another appearance at our house this weekend. Total noms.

So we’re back to the “Old Dominion” state with this weekend’s race in Richmond, VA. I looked into what foods Virginia is famous for and of course there were plenty of seafood options for the area along the Atlantic coast and wines in the mountains in the Western part of the state. And then I found out there are peanut farms! Oh my so in love with peanut butter right now. I found these no bake peanut butter bars and knew that I had to make them for this race.

These no bake peanut butter bars are soo super easy and soo good. In all it took me about 10 minutes to put together and then I just had to wait for it to chill and set up. That’s it! I love how simple they were to make but I love jsut how good they are even more. They taste just like a Reese’s peanut butter cup!!

So here’s the thing… the first piece that you cut out of the pan will get all ugly from you scooping it out. That is your piece to sneak while you are in the kitchen before you serve them. See you were just looking out for your guests and you couldn’t give them them an ‘ugly’ bar. Gotta take one for the team!  😛

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No Bake Peanut Butter Bars

Makes up to 32 squares

Ingredients

  • 1 cup butter melted
  • 2 cups graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup + 4 tablespoons peanut butter
  • 1 1/2 cups semisweet chocolate chips

Process

  1. In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup of the peanut butter until well blended.
  2. Press evenly into the bottom of an ungreased 9×13 inch pan.
  3. Melt the chocolate chips with the remaining 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread the melted chocolate over the peanut butter layer.
  4. Refrigerate for at least one hour before cutting into squares.

Source: My Baker Lady

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{Sprint Cup Snacks Track Facts}

Another great night race this weekend! All of the races held at Richmond International Raceway are ‘held under the lights’. Richmond was built in 1946 and since then has evolved to become a state of the art facility with a Video Scoring Tower that boasts more LED square footage than any other track in the motorsports industry. There are four high definition LED screens that come together to measure 38-feet wide by 24-feet high. Are we going to see Kyle Busch on that screen in the winner’s circle again this year? The younger Busch has won the last 4 Toyota Owners 400 races at Richmond International Raceway. Can he do it again this year?!?!

Track: 3/4 miles

Shape: D-Shaped Oval

Banking: 8 degree banking in the front stretch, 2 degree in the back stretch, and 14 degrees in the turns

Surface: Asphalt

Capacity: 97,912 seats

Race: 400 laps for 300 miles

2012 winner:  Kyle Busch

Low Carb Peanut Butter Chocolate Chunk Cookies & a Party!!

Low Carb Peanut Butter Chocolate Chunk Cookies

Ever since we got our dog Kemper we’ve been dipping into the peanut butter jar for a little treat for him. And, of course, we slip our spoon in once more for an extra bit for ourselves. I’ve fallen head over heels back in love with peanut butter.

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So when I had a chance to make these Low Carb Peanut Butter Chocolate Chunk Cookies from Harvard Sweet Boutique I could not pass it up! Peanut Butter & Chocolate are always a win but then you can say you’re being healthy since they are low carb!!! Seriously, such good cookies with only 12grams of carbs per 1-oz cookie!

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And besides great cookies, Harvard Sweet Boutique, is having a new tasting party this Thursday in Hudson, MA… AND YOU’RE INVITED!!! Check out the info below!!

Low Carb Peanut Butter Chocolate Chunk Cookies

Makes 30 1-oz cookies

Ingredients

  • 8 ounces (1 stick) unsalted butter (room temperature)
  • 1/2 cup peanut butter (creamy)
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chunks

Process

  1. Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
  2. Sift together flour, baking soda and salt and whisk to mix. Set aside.
  3. Cream together the butter, peanut butter, light brown sugar and sugar with mixer.
  4. Add the egg and vanilla extract, mix well.
  5. Add the flour mixture to the peanut butter mixture and stir until just blended.
  6. Add the chocolate chunks and mix well.
  7. Portion out 30 1-oz cookies onto baking sheets and bake 12-14 minutes, until golden brown.

Source: Sue George, owner of Harvard Sweet Boutique

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Store treats

The expanded Harvard Sweet Boutique store menu is part of founder Sue George’s commitment to bring the Hudson community fresh, tasty, one-of-a-kind treats using the finest all-natural, high-quality ingredients that are sourced locally whenever possible. Since the store’s opening in November 2012, it has quickly become the local one-stop shop for breakfast, lunch, dinner and dessert, as well as for special occasion cakes, dessert platters, and custom-built gifts. The bakery also offers low-carbohydrate and gluten-free treats for people with specific dietary needs.

Cake Pops

Croque Monsieur Cupcakes

Sue founded Harvard Sweet Boutique in 2007 as an online retailer accepting orders through its catalog and website, which quickly became a nationwide success. Whether shopping for friends and family, wedding centerpieces, or business and corporate gifts, the delicious treat assortments are packaged in unique and whimsical gift boxes with adorning ribbon and delivered nationwide with $5 flat-rate shipping

Cupcakes Ministrone soup

To introduce residents to the new menu items, Harvard Sweet Boutique will host a free tasting event at the storefront (located at 25 South St., Hudson, Mass. 01749) on April 25 from 11 a.m. to 1 p.m. Community members can enjoy a complimentary sampling of the bakery’s new cold fruit-based soups, yogurt parfaits, fruit pies, tarts and cakes, and take advantage of a 10 percent storewide discount. Those in attendance can also enter to win a 9-inch custom cake valued at $45 and take advantage of a 10 percent storewide discount.

Granola

As part of the new offerings, Hudson-area residents can now order specialty cakes for baby and bridal showers, Mother’s Day, Father’s Day, birthdays and more. Options include the classic signature cakes such as carrot, chocolate or lemon raspberry, or fully customized options where shoppers can select the cake flavor, fillings and frosting of their choice. All cakes can be decorated to preference, and treats can be updated even further by having a personal photo adhered to cakes, cookies or cupcakes with edible paper and ink! 

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Oreo Peanut Butter Cups

Oreo Peanut Butter Cups

When I was in High School I used to make chocolate pops and candies. We won’t even talk about the number of molds I have! But one of my favorite things I used to make where peanut butter cups. I used to make tiny ones using a mold and bigger ones using a cupcake tin with wrappers. Well I was thinking about all the recently and was thinking about how much fun it was to make the peanut butter cups and decided I’d make a batch. And then I got to thinking…

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I was thinking about how I often use Oreos at the bottom of mini cheesecakes (another new recipe next week!) so it got me thinking into using a peanut butter Oreo at the bottom of the peanut butter cup. I’d start the process like normal with some chocolate in the wrapper and then slip an Oreo in before the peanut butter. This would make some some great layers in the peanut butter cup. Plus more chocolate and peanut butter can’t go wrong!

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If you love peanut butter or Oreos or chocolate you will love these. I’ve already had requests to make more.

Oreo Peanut Butter Cups

Makes 9

Ingredients

Process

  1. Line a muffin tin with 9 cupcake wrappers
  2. Melt the milk chocolate. Put a 1 1/2 tablespoons of chocolate in each wrapper. Pull the chocolate half way up the wrapper.
  3. Put an Oreo cookie in each wrapper, pushing it down into the chocolate.
  4. Microwave the peanut butter until warm and easy to mix, approximately 30 seconds. Mix the powdered sugar and talk into the peanut butter. Spray your hands with no stick spray then divide the peanut butter mixture into 9 even balls and then work into disks the size of Oreos.
  5. Press the peanut butter disk on top of the Oreo cookie. Then cover the peanut butter completely with the remaining chocolate.

Thirsty Thursday: Peanut Butter Cup Milkshake

peanut butter cup milkshake

It’s the coldest it’s been in Boston in a long time. So why the hell am I posting about a milkshake. Why the hell not!?! Put a hat on, wear some gloves inside, whatever, just make sure you give this shake a try.

Every holiday season I go on a candy buying binge and act as if all the M&M’s and Reese’s peanut butter cups are going to run out. I did a good job putting a dent into that stash this year but I still had plenty of Reese’s cups hanging around. That might happen when you buy 8 bags… really, what was I thinking? So, I ran over to my huge bin of goodies and dug out a bag to have fun with so I could mix of this shake.

This Peanut Butter Cup Milkshake is in honor of National Peanut Butter Day, which is why this week’s theme for Thirsty Thursday is peanut butter. I had a lot of ideas about what I would whip up but decided with something simple, indulgent, irresistible, and packed full of candies. It’s easy to make, if you can pour milk, scoop ice cream, and chop up some candies you are good to go. I suggest that you finely chop the pb cups as the chocolate will freeze once it hits the cold ice cream so the smaller it is the easier & faster it is to blend.

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Amanda has whipped up some awesome Peanut Butter Waffles. Peanut Butter Waffles?! That sounds perfect for a homemade weekend brunch! Ooo ,maybe with some bacon! Wait! How about some hot maple syrup with sliced banana on top! I think Elvis would be proud.

Peanut Butter Cup Milkshake

Makes 1 large milkshake or 2 smaller milkshakes

Ingredients

  • 1 cup milk
  • 2 scoops vanilla ice cream
  • 1 tablespoon creamy peanut butter
  • 8 mini Reese’s peanut butter cups, finely chopped

Process

  1. Blend together the milk, ice cream, and peanut butter.
  2. Once the shake is a smooth consistency add in the chopped peanut butter cups and blend until just incorporated.

Giant Peanut Butter and Pretzel M&M’s Cookies

Giant Peanut Butter Pretzel M&M cookies

My candy stash is getting out of control. I’m trying to use them up so I can buy more, obviously. Lately my focus has been M&M’s candies. M&M’s are awesome in general, but lately they have been coming up with great flavor combinations. Cinnamon M&M’s are great in oatmeal cookies and coconut are just great for snacking. I was a little puzzled with what to do with some pretzel M&M’s that I had.

The best thing to do is to start browsing Pinterest for ideas. There are so many great ideas at your finger tips. All of those great desserts gave me so many different ideas. In the end I decided that I would make a peanut butter cookie and add the pretzel M&M’s. Pretzels and peanut butter are a great combo and peanut butter and chocolate is a great combo, and well basically it would all come together nicely.

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I made a special trip to my construction site just to bring some to one of my site supervisors. He is moving on to another project next week and I am crushed. We have worked together on this project for over a year. It’s to the point when we pick up each other’s phone calls we are really understand the real meaning of the call even when we can’t say it. Ahh never ending construction stress. So the next 3 months of the project will be tough but I’m just glad that I enjoyed the last 15 months of early mornings, long conference calls, and plenty of hilarious hair pulling situations that have resulted in some great boozy lunches. So in thanks I will be bringing him some treats featuring peanut butter, since it is his favorite.

Giant Peanut Butter and Pretzel M&M’s Cookies

Makes 16 3-inch cookies

Ingredients

  • 2 stick of unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup of crunchy peanut butter
  • 2 cups self rising flour
  • 9.9 ounce bag of pretzel M&M’s

Process

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract until blended. Mix the peanut butter until completely incorporated. Add the flour until just blended. Using a rubber spatula, fold in the M&M’s candies.
  3. Drop very large scoops of dough, approximately 1/4 cup, onto the parchment paper leaving plenty of room between the cookies to allow for spreading.
  4. Bake cookies until the edges are starting to brown and the cookies have set, approximately 18 minutes. Remove from oven and let cool 2 minutes on the baking sheet prior to removing to cool on a wire rack.

Oreo Peanut Butter Lovers Ice Cream

So I’ve recently been snatching up all different kinds of flavored Oreos. Sandwich cookies are my favorite cookies. Don’t even think about getting me Snackwell’s Creme Sandwich Cookies… watch out for your fingers. Anyway, I love to play around with using Oreos in recipes so when I got my hands on some Peanut Butter Oreos I knew just what to do…

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