PB&J Blondies

I don't know if yall have figured it out yet, but my sister and I are kinda obsessed with peanut butter and jelly combo. So why not put it in all of your favorite desserts?! This is just a basic blondie recipe with peanut butter and jelly swirled into it. Little kids love these and they are super easy. Of course, I got the recipe from pinterest and tweeked it a little. Ps, if you don't have pinterest.. sign up for one asap. I mean it. So here's what you'll need for these babies:

 Butter, brown sugar, an egg, vanilla, flour, salt, baking powder, baking soda, reese's peanut butter chips, peanut butter, and your favorite flavor jelly (I used strawberry). In a large microwave safe bowl, melt butter. Add packed brown sugar

Stir together; add vanilla and egg

Beat those ingredients in until well combined. Mix in flour, baking soda, baking powder, salt, and pb chips

Scoop your finished batter in a greased foil lined baking dish

Spread out evenly. Scoop tablespoonful amounts of peanut butter over the blondies

   

Fill the open spots with a generous amount of jelly

 

Using a butter knife, swirl pb and jelly into the blondie batter

Bake in a preheated oven

Let cool on a wire rack. You can see the melty pb and gooey jelly.. and these are definitely gooey. Slice and serve!

PB&J Blondies

1 cup flour

1/2 tsp. baking powder

1/8 tsp. baking soda

1/4 tsp. salt

1/3 cup unsalted butter, melted

1 cup brown sugar

1 egg

1/2 cup pb chips

creamy peanut butter

your favorite flavor jam

In a large microwave safe bowl, melt butter. Add brown sugar  and mix well. Stir in the egg and vanilla. Then add in the flour, baking soda, powder, salt, and pb chips. Once well combined, scoop into a foil lined and greased 9x13 pan. Scoop desired amounts of pb and jelly over unbaked brownies. Swirl in with a butter knife. Bake at 350 degrees for 15-25 minutes. Cool completely. Slice, serve, enjoy.

Whatever You Got cookies

Sorry it has been forever since our last post! We have been baking more than ever, but we had some technical difficulties.. First, I broke the camera.. so I couldn't take pictures. Then, we couldn't access the blog because we have conflicting accounts or something. Too complicated for me, but I somehow found determination to figure it out! So here we are, better late than never, right? Onto, food.. the other night my mom was having the usual sweet tooth, and as usual it was my duty to fulfill it. So I go look around the pantry trying to figure out something new and creative. She wanted white chocolate, there were some oreo's I felt the need to get rid of, and what goes better with oreo's than peanut butter? So, I grabbed the jar of peanut butter as well. Then I was feeling really unhealthy, so I added oatmeal.. problem solved. What do you get when you throw all of that together? A white chocolate oatmeal peanut butter oreo cookie. That's right. Weird I know, but I am telling you.. these flavors were amazing together. Here's what you'll need to make this crazy thing

 

Butter, peanut butter, eggs, sugar, brown sugar, vanilla, salt, flour, baking soda, oats, white chocolate chips, peanut butter chips, and oreo's! Place butter and peanut butter in a large microwave safe bowl

 

gotta love that stuff... Now microwave 30 seconds at a time until melted. Stir until well combined. Add both sugars

 

Stir those in well. Next, add your eggs and how ever much vanilla your heart deisres

 

Whisk together well, add your remaining ingredients

 

Fold all that together until well combined. My spatula wasn't doing the trick, so I went with the old fashioned way...

 

This way you get to lick your fingers when you're done. Perfect. Lick and wash your hands. Scoop dough into balls, making sure you get a little of each ingredient into each cookie

Bake about 8 or 9 minutes, no more.. nobody likes a frisbee for a cookie

 

Cool on baking sheet about a minute or two. Scoop off onto foil or cooling wrack. You can wait until cool, or if you don't have patients, dig in

 

Remaining dough can be stored in the fridge, in an airtight container up to 3 days. Hope you enjoy these! Also, if you are not crazy about oreo's or white chocolate, you can omit them and add whatever else you can find in your pantry. Peanut butter is a great team with about anything. 

 White Chocolate Peanut Butter Oreo Oatmeal Cookies

1 1/4 cups AP flour
1 cup of old fashioned oats
1/2 teaspoons baking soda
1/4 teaspoon salt
1 stick of unsalted butter
1/3 cup of your favorite peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk
1 Tablespoon vanilla
1/2 cup white chocolate chips
1/2 cup peanut butter chips
10 oreo cookies, chopped (may use more or less)

Preheat oven to 325 degrees. Add butter and peanut butter to a large microwave safe bowl, and heat in 30 second intervals until melted; stir together well. Let cool. Add both sugars, mixing well. Add the egg, egg yolk, and vanilla and stir until mixed. Add remaining ingredients and fold in until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 2 teaspoons of milk, but I did not need this. Scoop the dough into balls and place on a parchment paper lined baking sheet. Bake for 8-9 minutes or until the middle is no longer gooey. Do not over bake. Let cool on baking sheet about a minute, transfer to foil or cooling wrack. Serve warm or cool completely. Enjoy!

Gooey Chocolate Peanut Butter Bars

Mrs. Melanie Hancock introduced me to these delicious bars. I'm so glad she did! They were such a big hit and really easy. They pretty much taste like a gooey chewy reese's cup :) Here's what you'll need for the bars

Yellow cake mix, butter, vanilla, eggs, peanut butter, chocolate chips, sweetened condensed milk, pecans (optional), and peanut butter chips. Melt 1 stick of butter in a mixing bowl

Add in the cake mix, vanilla, eggs, and peanut butter

mix well

Press into the bottom of a 9x13 dish (reserving 1 1/2 cups for the top)

Now prepare the chocolate filling. Combine chocolate chips, condensed milk, and 2 Tbs. butter in a small pot

 Cook on medium-low, stirring constantly until all the chocolate chips are melted. Stir in vanilla and chopped pecans

Pour over the uncooked peanut butter layer.

 Crumble the reserved 1 1/2 cups of peanut butter dough on top of the chocolate. Sprinkle a handful of peanut butter chips around the top

 Bake. Remove from oven and let the bars cool

 Let the bars set up at 3 hours before cutting into squares. Serve and enjoy :)

Store in an air-tight container up to about 4 days.

Chocolate Peanut Butter Bars

Combine:

1 pkg. plain yellow cake mix

1 stick melted butter

1 c. creamy peanut butter

2 eggs

1 tsp. vanilla

Press this into a 9X13 pan reserving 1 1/2 c. of the mixture to crumble on top.

Melt in pot:

1 (11.5- 12 oz) pkg. milk chocolate chips

1 can sweetened condensed milk

2 T. butter 

Remove from heat and add:

2 tsp. vanilla

1 c. coconut, chopped pecans, peanuts, walnuts (optional) (I used pecans and I barely noticed them)

Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 of reserved cake mixture on top. Sprinkle a handful of peanut butter chips around the top of that. Bake for 20-30 minutes at 325 degrees. Do not let these get brown and hard (I took mine out of the oven when they were just past the 'jiggly' stage in the middle.) They are way better a little under cooked than over cooked. Cool completely before cutting into bars. Store in an sir-tight container up to 4 days. 

Monster Cookies.. Best Cookie Ever.

I'm going to go ahead an apologize ahead of time because I am going through a major cookie/bar phase. So these next couple of posts are going to be all about cookies and cookie bars.. hopefully you love cookies as much as sweet tooth sisters do! These cookies are amazing and there's no other way to describe them. You start out with a peanut butter oatmeal cookie dough and pretty much make up your own monster cookie by adding whatever candies you desire. The possibilities are endless, so go crazy with it :) Here's what you need for monster cookies

sugar, brown sugar, vanilla, baking soda, salt, eggs, corn syrup, butter, peanut butter (I prefer a mix of crunchy and creamy, but do which ever you like best), flour, old-fashioned oats, and add ins: peanut butter chips, chocolate chips, mini m&ms. (Reese's cups, white chocolate chips, butterscotch chips, etc. would also be really good in monster cookies). In a large mixing bowl, combine eggs, both sugars, vanilla, salt, baking soda, and corn syrup

Mix well using a mixer or spatula. Once fully mixed, add peanut butter and melted butter

Beat those ingredients in. Then, stir in flour and oats

Lastly, fold in the (add-ins) chocolate chips, peanut butter chips, and m&m's

Dough will be a little runny from the melted butter

don't add more flour because you refrigerate the dough to set up. If you add more flour, your cookies will turn into bricks in the oven. After the dough has chilled a couple hours, scoop using a cookie scoop or 1/4 measuring cup (that's the proper measurement for monster cookies). Place dough balls on a parchment paper lined baking sheet. Gently press down on the dough to flatten a little because the cookies don't spread much

Bake

Cool on cookie sheet a couple minutes; carefully transfer onto foil or cooling rack

Store in an air-tight container up to 3 days. And as always, eat with a large and in charge glass of milk :)

Monster Cookies
3 eggs
1 cup sugar
1 cup brown sugar
1 Tbs. vanilla
1 tsp. salt
2 tsp. baking soda
1 tsp. corn syrup
3/4 cup creamy peanut butter
3/4 cup crunchy peanut butter
1 stick butter, melted
3/4 cup flour
4 1/2 cups oats
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup mini m&m's

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a large mixing bowl, stir together the eggs, both sugars, vanilla, corn syrup, baking soda and salt. Then stir in the melted butter and peanut butter, followed by the oats and flour. Lastly, stir in the chocolate chips, peanut butter chips and M&M’s (or any other add-ins of your choice). Chill the dough for at least 1-2 hour(s). (Dough will be slightly runny before chilling, do not add more flour. This will cause the cookies to become bricks).

3. Drop the dough by ¼ cupfuls (or smaller if you don't want huge cookies) onto baking sheets. Use your fingers to flatten the dough slightly. Baking for 8-12 minutes (depending on the size cookies you decide to make). Slide the parchment paper off the pan and let cool on counter. Store left-over cookies in an airtight container up to 3 days.

White Chocolate PB Cheesecake

Now this dessert, not trying to brag, but it is amazing. Plus, it is not my recipe so it's okay if I brag. I got so many compliments on this cheesecake, more than I have gotten on any dessert before. I'm not going to waste any time, I'm just going to get this out there and yall need to make it. I give you permission to eat the whole thing by yourself. Here's what you'll need

Nutter butters, butter, sugar, cream cheese, white bakers chocolate, flour, peanut butter, eggs, vanilla, and white chocolate reese's cups. Place the nutter butters in the bowl of a food processor

Pulse until crumbly. Add butter and sugar

Pulse until completely combined

Press into a greased springform pan

Bake about 5 minutes. Let cool; prepare the filling. In a large mixing bowl, beat cream cheese about 2 minutes

Add sugar

Beat until fluffy and well combined. Add eggs one at a time

Once the eggs have been well mixed in, add the peanut butter, melted & cooled white chocolate, flour, and vanilla

Beat all this together well on medium speed

Chop reese's cups into halves and fourths

Set those aside. Pour half of the filling over the crust and spread it out evenly

Sprinkle half of the chopped reese's cups over the first layer

Pour the remaining cheesecake filling on top

Sprinkle with the remaining reese's cups

Bake

Cool until cheesecake has gotten to room temp. Refrigerate overnight or until cold. While chilling, prepare the peanut butter cream cheese dollops. Here's what you'll need

Cream cheese, powdered sugar, peanut butter, and vanilla. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar

Beat until well combined. Add the peanut butter and vanilla

Mix it up until you get this...

It will need to be thick so don't add any liquid. Cover and refrigerate until ready to use. Scoop into a piping bag. Pipe around the cheesecake to where there is 1 dollop for each piece of cheesecake (pipe like you would pipe frosting on a cupcake)

Slice and serve with whipped cream (optional). & the inside of the cheesecake

This would be super good if you wanted to add peanut butter ice cream topping on each slice. Or even butterfinger candy when you add the reese's cups. Whatever floats your boat. Enjoy :)

White Chocolate Peanut Butter Reese's Cheesecake

crust:

1 pkg. mini nutter butters (20 regular size nutter butters)

4 Tbs. butter, melted

2 Tbs. sugar

Pulse nutter butters until crumbly. Add melted butter and sugar. Pulse until well combined and crust sticks together. (add more butter if crust doesn't squeeze together). Press into the bottom of a greased 9-inch spring form pan. Bake at 350 degrees for 5 minutes. Cool and prepare the filling.

filling:

3 (8 oz) pkg. cream cheese, room temp

1 1/4 cups sugar

4 eggs

1 Tbs. vanilla

2 Tbs. flour

1/3 heaping cup creamy peanut butter

8 oz. white bakers chocolate, melted & cooled

1 bag reese's white chocolate pb cups, unwrapped and cut into halves or fourths

In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Then mix in vanilla, flour, peanut butter, and melted & cooled white bakers chocolate. Beat on medium speed until fluffy, smooth, and well combined. Pour half of the cheesecake mixture over the crust. Sprinkle half of the reese's cups over that. Pour the remaining cheesecake mixture on top, spreading out evenly. Sprinkle the remaining reese's cups on top. Bake at 325 degrees about 50-65 minutes. (It may be a little jiggly) Do not bake longer than 65 minutes or cheesecake will get too overdone. Let the cheesecake set up and cool to room temperature. Once cooled, cover and store in the fridge overnight or at least 8 hours. Now prepare the peanut butter cream cheese.

peanut butter cream cheese:

1 (8 oz) pkg. cream cheese, room temp

1- 1 1/2 cups powdered sugar (add more if needed)

1 tsp. vanilla

1/2 cup creamy peanut butter

Beat cream cheese until smooth in a medium size mixing bowl. Add powdered sugar and mix well. Beat in the peanut butter and vanilla until combined and fluffy. Mixture should be thick, so don't add liquid. Scoop into a piping bag and pipe dollops around the edges where each slice will have one dollop. (Pipe like you would pipe frosting on a cupcake.) Serve with whipped cream. Store in fridge up to 4 days. Enjoy! *I used white chocolate wonderful peanut butter because it was all I had on hand, feel free to use regular or whatever kind you desire.*