These mini loaves are a cross between a peanut butter cupcake and gingerbread. They have a strong caramel flavour with peanut and cranberry chunks. The frosting on top is a peanut butter frosting.
These peanut butter bars have crushed Oreos on top. They were good, but next time I’d use the recipe below (doubled from my attempt) and spread another layer of batter on top to sandwich the Oreos inside.
Chewy cookies with bananas, chocolate chips and chopped peanuts. These are due to my recent rediscovery of peanut butter. They’re chewy on the outside and soft in the middle. As cookies go, these are actually pretty health (as long as you pick the right peanut butter – see note below).
Good peanut butter makes a world of difference when making cookies or any other type of cake where peanut butter is the main flavour. Go for a natural peanut butter for a better taste and lack of unnecessary sugars and oils. I prefer Meridian Crunchy peanut butter because it’s smooth (so it needs stirring first) but there are also chunks of peanut in it.
Packed with peanut butter and chocolate, these brownie squares are light and not too sweet. Brownies can be a bit hit and miss – I’ve only had them come out well maybe half of the times I’ve tried them. These took the full 35 mins and were just about done – leaving them another 5-10 mins would be fine if you prefer them drier/firmer.
I’ve become somewhat of a connoisseur of peanut butter – I eat it every day and a tub usually lasts less than a week. Unless they say otherwise, most brands contain extra sugar and some kind of stabiliser (usually oil of some sort). Using a natural peanut butter makes a massive difference in both the texture and taste. I prefer Meridian because it’s made from nothing but peanuts and salt and although it has some chunks of peanuts, it’s still runny enough to spread well.
I’ve been loving some Toasted Nut Brulee Ooolong tea from Teavana recently. These chocolate cupcakes are inspired by this wonderful tea (please send more!) They have a custard filling, peanut butter frosting and a sprinkling of chopped nuts and are perfect with a cup of Oolong. Chocolate and peanut butter are something you have to be told about and would probably not think of pairing together, but like chocolate and chilli, they work really well together. I know a few people who love peanut butter so these didn’t last long.
A traditional Polish Easter/Christmas cake with chocolate, raisins and peanuts on a shortcrust base. I wanted to make this at Easter but with so many other recipes I didn’t get chance.
Last year these chocolate cupcakes were filled with marshmallow, but this year I made peanut butter frosting and peanut M&Ms. This recipe makes 13 cupcakes, which leaves one for testing before you dish them out.
I love peanut butter, and I love chocolate, so these were perfect for Halloween. The base is a peanut butter thumb-print cookie, with a mini Reese’s peanut butter cup on top and chocolate legs. I did plan to use Lindt truffles, but in my poor attempt at multi-tasking, I made the cookies too round to glue them on top.
These aren’t gingerbread, and they’re not men – they’re a legion of undead peanut butter cookies.
With my new found obsession with pies on sticks, I wanted to try a peanut butter and banana version which would be just enough for one serving. These pie pops use an all butter whole what crust. I glazed half with chocolate and Dr Oetker banoffee sprinkles, and the other half with a honey glaze and chopped peanuts.