Peanut Butter Cup Banana Bread

 

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup Canola or Vegetable oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

How to Make

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Notes

*I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil.

**Also, some readers have noticed that if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!

Oatmeal Chocolate Chip Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cup flour
1 cup oatmeal
1 cup chocolate chips

Preheat oven to 350. Cream butter and sugars. Add eggs and vanilla. Add dry ingredients. Drop spoonfuls onto greased cookie sheet. Bake 10-12 minutes.

*I made this recipe with just butter and the cookies spread. The second time, I used half butter half shortening and they turned out much better.

Chocolate Pan Frosting

12 TBS butter
1/2 cup unsweetened cocoa powder
1/2 cup milk
5 1/2 cups powdered sugar

Melt butter in a medium saucepan over low heat. Stir in cocoa powder and milk. Cook for 1 minute or until mixture thickens. Remove from heat and stir in powdered sugar, 1 cup at a time until it is the consistency of hot fudge sauce.

Spoon over top of cooled cake, spreading evenly.

Work quickly, the frosting hardens as it cools.

Peanut Butter Chocolate Chip Cake

OK, disclaimer. This is not my picture. I got it from this site, where I also got the recipe. I took a picture, I swear, but it wasn't on my camera this morning! This recipe has chocolate peanut icing, but I didn't have heavy cream, so I made my chocolate glaze and it was heavenly!

2 ounces unsalted butter (about 1/4 cup)
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp vanilla extract
1/2 cup chocolate chips (I eyeballed and know I put in more than that- hee hee)

Preheat oven to 325.

Grease 9x 13 pan. Set aside.

Combine flour, baking powder, baking soda and salt.

Mix together brown sugar, peanut butter and butter for 2 minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down sides of bowl and mix for 1 more minute.

Add half of the flour mixture and mix until incorporated. Then add sour cream. Mix for 20 seconds. Gradually add remaining flour mixture. Add the water in a slow steady stream and mix for 30 seconds. Add vanilla and mix. Add chocolate chips and stir by hand to finish mixing.

Pour cake batter into pan and spread evenly. Bake for 22 minutes. Let cool and top with chocolate icing, or the one listed in the recipe link if you so desire.

Paradise Bakery Chocolate Chip Cookies

Don't get me wrong. I love my chocolate chip cookie recipe. Love it! But last night, I was feeling a little antsy and wanted to try a different recipe. I found a Paradise Bakery one. I don't know if it is their actual recipe, but I thoroughly enjoyed it anyway. Let's just say I ate a few with a cold glass of milk, and then grabbed a couple to eat on my late night walk with Jeff.

I did tweak a few things from the original recipe. I know what a whole cup of butter does to my cookies:

Preheat oven to 375.

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 brown sugar
2 eggs
2 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt

Cream together butter, shortening, and sugars. Add eggs and vanilla. In a separate bowl mix together flour, baking soda and salt. Incorporate into the butter mixture.

Spoon drops onto ungreased cookie sheet and bake for 9 minutes.

This seriously took me 20 minutes to mix (that includes pulling all the ingredients out) and it made 3 dozen cookies- so about 1/2 hour to bake them all.

Better Than Sex Cake

1 Chocolate Cake Mix (plus ingredients to make the cake)
1 jar Caramel ice cream topping
1 can sweetened condensed milk
1 bag Heath Toffee Bits
1 carton Cool Whip

Make cake per box instructions. When cake is done, take out of oven and poke holes with back of wooden spoon. Pour sweetened condensed milk evenly over the cake. Let is settle. Then, pour caramel topping over the cake (I heated mine up to make it easier). Sprinkle a little of the Heath bits over the cake, if desired (I desired). Put cake in fridge for 1-2 hours. When ready to serve, spread Cool Whip over the cake and sprinkle with Heath Toffee Bits.

This cake is better if it sits overnight.

Classic Chocolate Fondue

1 cup whipping cream
2 2/3 cup chocolate chips ( the good stuff!)
2 tsp vanilla



In a saucepan, slowly heat whipping cream until bubbles form around the edge. Remove pan from heat; whisk in chocolate chips until mixture is smooth. Stir in vanilla. Transfer to fondue pot and keep warm over low heat.



We have bananas, apples, marshmallows and cinnamon bears.

Easy Mint Frosting

I made chocolate brownies and wanted mint frosting.

1/2 stick butter
1 cup mint chips
2 TBS corn syrup

Melt all ingredients in small pot. Let boil for one minute. Spread over brownies.


YUM!!!

Peanut Butter Truffle Brownies

Make brownies the way they are called for on the box. Let cool completely.

For the peanut butter center take:
1/2 cup softened butter
1/2 cup peanut butter
2 cups confectioner's sugar
2 tsp milk

Spread over cooled brownies.

In a small bowl melt in the microwave for about 45 seconds:

1/4 cup butter
1 cup chocolate chips

Stir until smooth and then let stand for 10 minutes. Then spread over brownies. Refrigerate for 30 minutes and serve.

Hot Fudge Molten Cake

In a mug or bowl:

1/2 cup Betty Crocker Double Chocolate cake mix
Add 1/3 cup water, stir until blended.
Add 3 tsp hot fudge sauce (Mrs. Richardson's)

Microwave for 95 seconds. Put scoop of vanilla ice cream on top and add Hershey's syrup or Magic Shell.

Tasty. Tasty. Tasty. Oh, so easy!!

Chocolate Icing

This is seriously the best stuff on Earth. I don't care what Snapple says:

3 TBS butter
1 cup semi-sweet chocolate chips
2 TBS light corn syrup

In a small saucepan combine all ingredients. Stir constantly until smooth. Let boil for 1 minute. Spread over cake, cupcakes or brownies.

Twix Squares

Crust:

2 cup flour
3/8 cup sugar
3/4 cup butter +3 tsp butter


Crumble ingredients well. Pack into ungreased 9 x 13 pan. Bake at 350 for 20 minutes.


Caramel:

1 cup butter
1 cup brown sugar
1/4 cup corn syrup
1 cup sweetened condensed milk


Combine ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes stirring constantly to prevent burning. Take off heat. Stir slowly until it shows signs of thickening. Pour over bottom layer. Cool.


Chocolate:


2 cups milk chocolate chips


Melt chocolate according to package instructions. Pour over caramel layer. Let set for bit.

Reese's Peanut Butter Cup Blondies

Ingredients
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons coarse salt

1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese's peanut butter cups, removed from their wrappers and corasely chopped

Directions
Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.
Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Microwave S'Mores

Graham crackers
Large marshmallows
Chocolate bars.

Place 1 half graham cracker on a microwave safe plate. Place chocolate bar on graham cracker. Top with marshmallow.

Microwave on high for 15 seconds, or until marshmallow expands. Take out of microwave and top with other half of graham cracker.

Quick, easy and oh so good.

Reese's Peanut Butter Brownies

3/4 cup butter
3/4 cup peanut butter
1 3/4 cup sugar
2 tsp vanilla
4 eggs
1 1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/4 cup cocoa

Heat oven to 350. Grease 9 X 13 pan. Melt butter. Add peanut butter and stir until peanut butter us melted. Stir in sugar and vanilla. Add eggs and beat well with a spoon. Add flour, baking powder and salt. Beat well. Remove 1 3/4 cup batter and stir in cocoa. Spread chocolate batter into prepared pan and remaining batter on top. Bake 30 minutes. Cool and cut into bars.


****Update- Right as it came out of the oven, I poured a bag of chocolate chips on top and spread over the pan. YUMMY

Tuxedo Brownies

1 pkg brownie mix (bake per instructions and cool)
1/c seedless raspberry jam
3 squares (1 oz each) white chocolate melted and cooled
2 pkgs (8oz) cream cheese (cream it)
1/c powdered sugar
1/4 cup milk
1 8oz container cool whip

Spread raspberry jam over brownies. Mix remaining ingredients until creamy. Spread mixture over jam. Keep in fridge.

I love these!!

No Bake Cookies

2 cups Sugar
2 TBSP Cocoa
½ cup milk
1 cube butter or margarine
½ cup peanut butter
1 teaspoon vanilla
3 cups oatmeal

Melt butter and cocoa, milk and sugar – boil (rolling boil) for 2 minutes. Add peanut butter, vanilla and oatmeal. Mix together well and spoon out onto wax paper. Let cool.

I am sure everyone has this recipe but just in case!!!

Easy Pumpkin Cookies

1 box spice cake mix
1 can pure pumpkin (15 oz.)
2 cups chocolate chips
Non Stick Cooking Spray

Preheat oven to 350 degrees. Spray cookie sheets with a nonstick cooking spray. In a large bowl mix together the cake mix and the canned pumpkin. Add chips. Drop cookie dough onto a cookie sheet and then bake for around 10-12 minutes.

Chocolate Chip Cookies

2/3 cup shortening
10 TBS butter/margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1 tsp salt
3 cups flour
your choice of chocolate chips

Preheat oven to 375 degrees. Cream shortening and butter. Stir in sugar until blended. Add brown sugar. Then eggs and vanilla. Mix dry ingredients and incorporate slowly. Finally add chips. Drop by spoonfuls on an ungreased cookie sheet. Bake for 8:15-8:30, depending on how you like your cookies. Tap on the counter and let cookies cool on a cooling rack. They won't stay long, they will get gobbled up pretty fast.