Tag Archives: peanut butter

Banana Cinnamon Peanut Butter Whoopie Pies (GF)

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowMichelle threw a surprise party for Derrick and asked me to make these and these.  But she also wanted a gluten free option.  I used my go-to GF option and just swapped all-purpose gluten free flour mix for regular.  I thought about making brownies or cookies, but when I was in the middle chocolate peanut butter whoopie pies, I was inspired!

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowWhoopie pie epidemic? Possibly.  I find myself going in phases of making different versions of the same thing.  Clearly this weekend was all about the whoopie pies.  Lately it’s been all about the bar recipes; easy breezy.

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowI know I am not by any means a gluten-free baker, but the one-to-one replacement seems to be working.  The only weird thing is the odd flavor of the raw batter.  The final, baked product tastes fine, but the raw version is really awful.  I don’t understand what happens in the baking process to change it, oh well, if it works, it works

Banana Cinnamon Peanut Butter Whoopie Pies | Pale YellowThese are some tasty little whoopie pies.  I made them tiny so everyone could have a bite.  The bananas and cinnamon match perfectly with the cinnamon-raisin peanut butter.  The raisin bits are small and provide bites of sweetness throughout.  Whether you make these whoopie pies gluten free or regular, they are pretty fantastic!  Not too sweet, great for a little snack or dessert.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow

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GF Banana Cinnamon Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 55 & 87
Yield – 12 mini whoopie pies

Whoopie Pies
1 cup gluten-free AP flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/4 cup + 2 tablespoons sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 ripe bananas, smashed
cinnamon

Filling

3/4 cup cinnamon-raisin swirl peanut butter, PB & Co.
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
pinch of salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture.  Then add in the smashed banana.  Beat until just combined.
  5. Use a 1-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Sprinkle cinnamon on the top of each.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Banana Cinnamon Peanut Butter Whoopie Pies | Pale Yellow
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Chocolate Peanut Butter Whoopie Pies

Peanut Butter Whoopie Pies | Pale YellowFor the past few weeks, since it’s been warm out, I’ve been going for walks on the beach.  And let me tell you, it is amazingly restorative to the mind, body, and soul.  I have several friends that grew up on Lake Michigan and I didn’t understand their connection to the water, but now I do after only two months of living by the ocean!

Peanut Butter Whoopie Pies | Pale YellowI’m learning important things like the tide schedule and which parts of the beach are easiest to walk on.  I’ve also learned that people go surfing in 40-degree (Fahrenheit) weather. crazy!  My parents don’t believe that I live by real beach so I’ve been sending them photos of sand and seashells; hopefully they’ll get the hint and come visit me.

Peanut Butter Whoopie Pies | Pale YellowThe cold and wind the past few days have put a damper on my daily walks.  I’m so done with winter and just want hot weather and sunshine all the time.  I promise there will be no complaining when this summer is sweltering!  It’s flip-flop season, no more boots and socks.

Peanut Butter Whoopie Pies | Pale YellowA dessert like this doesn’t need too many words to sell you on how delicious it tastes.  A rich, moist chocolate cake with a creamy peanut filling is hard to beat.  It’s been awhile since whoopie pies have been on the blog and this is the first of two fantastic recipes.  These were real good my friends, real good.Peanut Butter Whoopie Pies | Pale YellowPrint the Recipe!

Chocolate Peanut Butter Whoopie Pies
Adapted from Whoopie Pies, page 43 & 87
Yield – 9 whoopie pies

Whoopie Pie
1/2 + 1/3 cup flour
1/3 cup dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, room temperature
2 tablespoons shortening
1/2 cup packed brown sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 cup whole milk
peanut butter chips

Filling
3/4 cup creamy peanut butter, PB & Co. is best!
6 tablespoons unsalted butter, room temperature
3/4 cups powdered sugar
1/2 teaspoon salt

  1. Preheat the oven to 375 ˚F and line two cookie sheets with parchment paper.
  2. Sift together the flour, cocoa powder, baking soda, and salt onto wax paper.  Set aside.
  3. In the bowl of a stand mixer with a paddle attachment beat together the butter, shortening, and brown sugar until pale yellow.  Beat in the egg and the vanilla until well combined; scrape the bowl as needed.
  4. Turn the mixer on low and add the flour mixture in three additions with the milk in between.  Beat until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on the cookie sheets.  Leave at least 2 inches of space between each whoopie pie.  Press 5 peanut butter chips in each whoopie pie.
  6. Bake for 10-12 minutes or until set.  Move to a wire rack to cool completely.
  7. Add the peanut butter and butter to the bowl of a stand mixer and beat until light and creamy.  Turn the mixer to low and beat in the powdered sugar and salt.  Mix for about three minutes until the mixture is fluffy.
  8. Match halves together based on similar size.  Use a piping bag with a round tip to pipe the frosting on each half.  Gently squish the halves together.Peanut Butter Whoopie Pies | Pale Yellow

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Chocolate Peanut Butter Cheesecake Bars

chocolate peanut butter cheesecake bars | pale yellowAs you all know, it’s winter.  And here in New York it’s been one hell of a winter.  Frankly, I’m tired of it all.  I like the snow as much as anyone, I’m just sick of scrapping it off my car every morning and worrying out getting stuck.

chocolate peanut butter cheesecake bars | pale yellowI just want to enjoy being outside again without getting cold and wet.  I also want to wear flip-flops and Toms.  My boots are great, but my feet want to be free!  In other words, I’m ready for some warm spring days and I’m especially ready for hot summer days.  I just moved to the beach, let’s get this beach party started!  I haven’t even walked to the ocean yet.  Yes, a large part of that is laziness; but a bigger part is a my fear of slipping on the ice.  It’s treacherous out there; safety first.

chocolate peanut butter cheesecake bars | pale yellowEnough whining, let’s discuss something happy, babies!  These delightful treats were made for John and Irene.  Clearly the babies aren’t ready for chocolate peanut butter cheesecake bars, but until they are, their daddy can eat the treats for them!  I can’t think of a better way to survive this winter than staying inside holding little babies.  Of course when I was there Gavin and Kait slept and were perfectly happy; apparently having twin 3-week olds is a piece of cake!  Obviously, I’ve never cared for newborns :-)

chocolate peanut butter cheesecake bars | pale yellowNew parents need lots of sustenance.  What I lack in baby-caring skills I make up for in sugar, butter, chocolate, and peanut butter.  This is one of the best recipes I’ve posted to the blog, seriously.  I couldn’t stop eating them so I had to take the four remaining bars to Jackie’s; I want to fit through doorways.  The chocolate cookie/brownie bottom is rich and chocolatey with a creamy peanut butter layer on top.  The extra crust and chocolate drizzle keep the bars together and make it a complete package.  I wish I had some more bars, they were just so perfectly perfect; everything you could ever dream of wanting from a chocolate-peanut butter pairing.  Whether you have a little baby or not, you need to start shoving these bars in your face!chocolate peanut butter cheesecake bars | pale yellow

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Chocolate Peanut Butter Cheesecake Bars
Adapted from Inside BruCrew Life
Yield – 24 bars

Chocolate Base
1/2 cup unsalted butter, room temperature
1/2 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups flour
1/2 cup dark cocoa powder
1 cup bittersweet chocolate chips

Cheesecake Layer
8 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 cup creamy peanut butter
8 regular size Reese’s cups, frozen

Topping
3/4 cup bittersweet chocolate chips
1 teaspoon shortening

  1. Preheat the oven to 350 ˚F and grease a 9×13” pan with shortening and then dust with cocoa powder.  Set aside.
  2. Base – In the bowl of a stand mixer with a paddle attachment add the butter, shortening, sugar, and brown sugar.  Beat until creamy.  Beat in the eggs and vanilla.  Scrape the bowl as needed.
  3. Sift together the flour, salt, soda, cocoa powder onto parchment paper.  Add slowly to the creamed butter and mix on low until just combined.  Mix in the chocolate chips.
  4. Wet your hands with cold water and dry.  Press two-thirds of the dough on the bottom of the greased pan as evenly as possible.  The dough will be sticky.  Save the remaining dough for topping.
  5. Filling – In a clean bowl, beat the cream cheese and sugar until creamy in a stand mixer with a paddle attachment.  Beat in the egg and peanut butter.  Chop the peanut butter cups and stir into the mixture.  Spread evenly over the base.
  6. Take the leftover dough and make round, flat disks.  Spread the disks over the top of the peanut butter filling.
  7. Bake for 30 minutes or until the filling is set.  Let cool for 1-2 hours on a wire rack and then overnight in the fridge.
  8. Topping – Melt the chocolate chips and and shortening together.  Add to a disposable piping bag.
  9. Cut the bars into 24 pieces.  Drizzle the melted chocolate over each bar.
  10. Let the chocolate harden before packaging.  Store in the fridge.chocolate peanut butter cheesecake bars | pale yellow

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Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowLately I’ve had a little obsession with Reese’s Pieces.  Despite my complete and utter love for chocolate, I’m clearly satisfied with just peanut butter.  I’ve been sneaking bites of little pieces whenever I can.  This obsession is one of the many reasons why I’m giving up sweets for the month of January.  I just need a fresh start to 2014 and I thought a little less sugar would help me do so.  I was doing really well until my brownie sundae Saturday.  Whoops.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowMy room is currently a wall of boxes and all echo-y; oh, the joys of moving!  I’ve been trying to get my packing done on the weekends when I have extra energy and the room turns into utter chaos.  I took the time to organize boxes and the stack is taller than me; a little scary.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowThis is one of the recipes I’ve been saving in preparation for the big move since all my baking equipment is in the tower of boxes.  I made these cookies in October!  I facilitated a teacher workshop this fall and knew the best way to make a great first impression is to bake delicious cookies.  Judging by the speed in which the cookies were consumed, they were hit.

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow The cookies were good cookies – perfectly soft and chewy with tons of crunchy  Reese’s Pieces and chocolate chips.  A good cookie is a good cookie and these should join your regular rotation; I wish I had some now or at least in February when I’m eating sweets again!

Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale YellowPrint the Recipe!

Peanut Butter Cookies with Reese’s Pieces and Chocolate Chips
Adapted from Averie Cooks
Yield – 38 2-tablespoon cookies

1 egg
1 cup packed brown sugar
3/4 cup creamy peanut butter
1/2 cup butter, room temperature
1 tablespoon vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cup flour
1 1/4 cups Reese’s Pieces
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 ˚F and line 3 cookie sheets with parchment paper, set aside.
  2. Add the egg, brown sugar, peanut butter, butter, and vanilla to the bowl of a stand mixer with a paddle attachment.  Beat until light and creamy.  Scrape the bowl.
  3. Sprinkle in the flour, baking soda, salt, Reese’s Pieces, and chocolate chips.  Mix on low until all the ingredients are evenly incorporated.
  4. Use a 2-tablespoon scoop to portion the dough.  Leave the dough ball shape.
  5. Bake for 11-12 minutes or until just set.  Do NOT over bake.
  6. Let cool completely before packaging, but definitely eat one WARM!Peanut butter cookies with Reese's Pieces &  Chocolate Chips | Pale Yellow

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Brown butter, banana, bourbon, and bacon cupcakes with peanut butter frosting

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowYes, this happened; 48 mini cupcakes filled brown butter, banana, bacon, bourbon, and a peanut butter frosting.  All of your wildest dreams have come true in one tiny bite.  These little guys made a special appearance at our second annual (and final) Fall Fest!  Needless to say, they were a hit.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowDo you want to know what I did yesterday?  Regardless of the answer, I’m going to you anyway.  I volunteered at the NYC marathon.  I have watched the marathon for several years and was scheduled to volunteer last year, but due to Super Storm Sandy, I was unable to do so.  Volunteering is 10x better than being a spectator, for real!

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowEven though I was up at 5:30 a.m. and hauling boxes of Gatorade by 6:30, I had a fantastic experience!  I mixed Gatorade, poured Gatorade, handed out Gatorade, cleaned up Gatorade, and absorbed all the spilled Gatorade.  While all this was going on I was able to cheer on the elite men, women, and wheelchair racers.  I was also able to cheer on all the regular runners from New York, the United States, and all over the world.  When I looked down 4th Avenue and saw the thousands of runners coming, I was in awe.  It’s one of those moments when you’re glad to be alive and glad to be apart of your community.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowAs excited as I was to open a new chapter in my life and leave New York this summer, I’m glad I stayed and yesterday cemented that decision for me.  I was so proud to stand on the sidelines as New Yorker; I felt like a true representation of New York City!  It was a great day!

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowIt was also a great day when I ate the cupcakes.  The banana keeps the cake portion super moist and allows the brown butter flavor to shine.  Let me tell you a secret: I cooked the bacon on the stove and then added the butter to the same pan to brown, IN BACON GREASE!  Yep, brown butter bacon grease in cupcakes – it spectacular, make it happen!  Add in a peanut butter frosting, bourbon syrup reduction, and a piece of bacon and you’re golden.  Cupcakes out.

Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale YellowOne Year Ago – Apple Pie Cheesecakes

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Brown butter, banana, bourbon, and bacon cupcakes with peanut butter frosting
Adapted from How Sweet it is
Yield – 36 mini cupcakes

Cupcakes
8 ounces bacon
1/2 cup (1 stick) unsalted butter
1 1/3 cup flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
3/4 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/4 cup sour cream
3 large bananas, mashed

  1. Cook your bacon until crispy and set aside.
  2. Leave the bacon grease in the pan and add the butter.  Melt the butter and cook until it is browned.  Be sure to scrape off all the lovely bits at the bottom.  Measure out 1/2 cup of this mixture and set aside to cool slightly.
  3. Preheat the oven to 350 ˚F and line your mini muffin tins with papers.
  4. In a small bowl whisk together the flour, soda, salt, cinnamon, and nutmeg.  Set aside.
  5. In a larger bowl whisk together the egg and brown sugar.  Whisk in the vanilla, sour cream, and cooled brown butter.
  6. Stir in the the dry ingredients.
  7. Mash the bananas and stir into the batter.  The batter will be thick.
  8. Use a scant 2-tablespoon scoop of batter in each cupcake liner.  Bake for 11-12 minutes or until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Frosting
3/4 cup unsalted butter, room temperature
1 cup peanut butter
4 cups (1 lb) powdered sugar
1 teaspoon vanilla
splash of bourbon
splash of cream

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter and peanut butter until well combined.
  2. Add the powdered sugar in small batches, thoroughly mixing between each.
  3. Beat in the vanilla and bourbon.
  4. Add the cream to reach the desired piping consistency.
  5. Use a large star tip to pipe a swirl on each cooled cupcake.

Bourbon drizzle
3/4 cup brown sugar
1/2 bourbon
1 tablespoon unsalted butter
cooked bacon

  1. Add all the ingredients to a small saucepan and heat until all the sugar has been dissolved and you have a thick syrup.
  2. Allow to cool slightly before drizzling over each cupcake.
  3. Top each cupcake with a piece of cooked bacon.Bourbon, bacon, brown butter, banana cupcakes with peanut butter frosting | Pale Yellow

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Sumbitches Cookies

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}If you watch How I Met Your Mother, you know what I’m talking about.  If you don’t watch HIMYM, watch this episode!  For those of you not in the know, these are peanut butter cookies stuffed with chocolate and caramel, yep, a sumbitch.

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}In this episode Lily eats ALL the cookies on the train, hence the sumbitch name.  Ruth, Andrea, and I can attest, these cookies are sumbitches because you will eat them all.  Once you start eating these cookies, one is not enough, you need to eat all the cookies too!  This batch did not leave our apartment!

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}I’m a little late to the Rolos in dessert trend.  Rolos are not my favorite candy but in a cookie they turn into something magical.  There are few things better in this world than melty, gooey, stretchy chocolate and caramel.  I’m 100% on the Rolo train now; I’m envisioning brownies with Rolos or some sort of adapted slutty brownie with Rolos.  There are ideas in my head.

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}Back the the sumbitches cookies – they are amazing.  Soft, peanut butter cookies with chocolate and gooey caramel.  You’d think it would be too much, but it’s just right.  The sprinkle of salt on top allows these decadent cookies to be enjoyed by the handful.  Whether or not you watch How I Met Your Mother, you’ll like these cookies.  And now you know what I do every Monday night at 8!

sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}One Year Ago – Stout Cupcakes

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Sumbitches Cookies
{Peanut butter cookies with chocolate & caramel}
Adapted from People.com
Yield – 18 cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
18 Rolos
sea salt

  1. Beat the butter and sugars together until they are pale yellow in the bowl of a stand mixer with a paddle attachment.  Beat in the peanut butter. Scrape the bowl.
  2. Beat in the egg and the vanilla.
  3. Whisk together the flour, soda, and salt in a small bowl.  Toss the chocolate chips in flour mix.  Add to the butter mixture and mix until just combined.  Cover the bowl and let chill in the fridge for 30 minutes.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.  Unwrap all the Rolos.
  5. Portion the dough into 2-tablespoons scoops.  Place a Rolo in the dough and wrap the dough around the candy.  Roll the cookie into a ball and place on the cookie sheet.  Make sure the cookies have plenty of space between them, I only put 6 cookies on a baking sheet.
  6. Sprinkle a pinch of sea salt on top of each cookie.
  7. Bake for 12-14 minutes or until just set.  Let cool on a baking sheet for 5 minutes and then transfer to a wire rack to cool completely.sumbitches cookies | pale yellow { Peanut butter, caramel, and chocolate chip cookies inspired by HIMYM}

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Peanut Butter Nanaimo Bars

peanut butter nanaimo bars | pale yellowDo you ever have those moments that knock you off your tracks?  Life is just going forward and then out of left field something derails you.  I had one of those moments a few weeks ago and I had to bake my feelings.  Then eat my feelings.  And then force everyone around me to eat their feelings because I could stop eating the peanut butter nanaimo bars and I needed the help to get rid of them.

peanut butter nanaimo bars | pale yellowThankfully, everything worked out and the worry was unwarranted, but it was an excellent reason to make these bars.  While I was searching for a comforting recipe, my first thought went to some kind of bar.  And then I thought about adding chocolate to the mix.  And why stop at chocolate, let’s get some peanut butter in there.

peanut butter nanaimo bars | pale yellowBaking gives me so much comfort and joy.  It makes a bad day better and a good day awesome.  Since I was a teenager my family and friends have been telling me I should go to pastry school and the truth is – I’m scared to go because I fear I’d lose the the comfort and joy that comes from baking if it became my job.  Truth.

peanut butter nanaimo bars | pale yellowSo in the end, I accumulate zero dollars for my baking skills, but the payoff is worth it.  My tummy is almost always happy, I have made many friends with cupcakes, and I have found an outlet to express my creativity, challenge myself, and experiment.  All of those attributes are more valuable than money any day!

peanut butter nanaimo bars | pale yellowEnough sap, let’s get to the good stuff, the peanut butter nanaimo bars.  I know I’m about a year behind on the whole nanaimo bar craze (look for cronuts summer 2014), but I’m glad I joined the party!  The crust is solid, but not hard and  crunchy; the coconut provides flavor and chewiness, the graham crackers provide a little crunch, and the cocoa adds richness and depth.  A thick, creamy peanut butter layer is pure perfection in all its glory.  There are not words to describe and sweet peanut butter concoction, so I’m not going to try.  A little chocolate ganache of top hold all the flavors in and adds more chocolatey goodness.  Good day, bad day; weird day, regular day: it doesn’t matter, these peanut butter nanaimo bars are going to rock your world!

peanut butter nanaimo bars | pale yellowpeanut butter nanaimo bars | pale yellowOne Year Ago – Baked Brownies

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Peanut Butter Nanaimo Bars
Adapted from Brown Eyed Baker
Yield – 24 bars

Base
3/4 cup (1 1/2 sticks) unsalted butter
1/2 cup sugar
2 eggs
2 1/2 cups graham cracker crumbs
3/4 cup shredded sweetened coconut
1/3 cup cocoa powder

  1. Preheat the oven to 350 ˚F and line a 9 x 13” baking with parchment paper.
  2. Melt the butter in the microwave and then whisk in the sugar and eggs.
  3. Stir in the graham crackers, coconut, and cocoa.
  4. Spread and press evenly in the pan.  Bake for 12-15 minutes or until baked through.
  5. Let cool completely before adding the filling.

Filling
1 1/4 cups creamy peanut butter
5 tablespoons unsalted butter
3 cups powdered sugar
1/3 cup milk

  1. Add the peanut butter and butter to a microwave safe bowl and heat in 20-second intervals until the butter is melted.  Stir to combine.
  2. Whisk in the powdered sugar one cup at a time with 2 additions of milk in between.  Whisk until smooth and then spread evenly over the base.  Let chill for about an hour.

Chocolate Topping
8 ounces bittersweet chocolate chips
2 tablespoons unsalted butter, cut into small pieces

  1. Set up a double boiler and melt the chocolate and the butter.
  2. Spread over the peanut butter and allow to harden.  Cut into squares and store in the fridge.peanut butter nanaimo bars | pale yellow

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Peanut Butter Chocolate Hand Pies

peanut butter chocolate hand pies | pale yellowRoad trips are free license to eat whatever you want, particularity those treats you know are bad for you and have no nutritional value.  I’m all about the pop tarts.  And diet coke.  And trail mix.  I eat a lot on long trips, I think it’s the boredom and monotony.

DSC_03peanut butter chocolate hand pies | pale yellow59On the way to Michigan we ate red velvet pop tarts.  They are good and are actually less calories than the strawberry ones; take that fruit.  However, for the way back to New York, I tried the new chocolate and peanut butter pop tarts.  And let me tell you, these are some good pop tarts, real good.

peanut butter chocolate hand pies | pale yellowShut the front door good.  Especially when they are a little melty from being in the car.  Of course I needed to recreate these at home.  I wanted to be reasonable and since I wasn’t on a road trip anymore, I decided on small little circles.  So instead of pop tarts, we have cut little hand pies.

peanut butter chocolate hand pies | pale yellowAlthough I’m sad to report these are not as tasty as the actual pop tarts, they have none of the preservatives or unpronounceable ingredients.  In other words, you don’t need to feel guilty about eating one or a few of the peanut butter hand pies.  The chocolate pie crust is genius and I will need to utilize the recipe again for future pie making.  I splurged and bought the good peanut butter, and it makes a difference; so smooth and creamy and peanut buttery!  Hand pies are adorable and a fun way to recreate any flavor combination,  they are perfectly crispy & tender with a bit of smooth peanuty-goodness in the center.

peanut butter chocolate hand pies | pale yellowOne Year Ago – Banana Nut Waffles

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Peanut Butter Chocolate Hand Pies
Adapted from Chocolate Pie Crust
Yield – 12 mini pies

1 cup flour
2 tablespoons cocoa powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons (1/4 cup) unsalted butter, cold & cut into cubes
2 tablespoons shortening
1 egg yolk
2-3 tablespoons ice cold water
1/2 cup creamy peanut butter

Glaze
2 tablespoons cocoa
2 tablespoons powdered sugar
1 tablespoon cream
sprinkles

  1. Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. In the bowl of a stand mixer add the flour, cocoa, sugar, and salt.  Mix on low with a paddle attachment.
  3. Add in the chopped butter and shortening.  Mix on low until the mixture becomes crumbly.  Add in the egg and mix until combined.
  4. Mix in the water 1 tablespoon at a time until the dough comes together into a ball.
  5. Liberally flour a surface and a rolling pin.  Roll out the dough to a thickness of 1/8” and cut the dough into 2 1/2 inch circles.
  6. Place a dollop of peanut butter on half of the circles.  Cover with a second disk and pinch shut with a fork.  Pinch again with your fingers.
  7. Bake for 15 minutes or until crispy.
  8. Let cool completely and make the glaze by combining 2 tablespoons of cocoa with 2 tablespoons of powdered sugar and the cream.  Mix until smooth.
  9. Spoon a little glaze on each pie and sprinkle with sprinkles.
  10. Let the glaze harden over a few hours before storing in an airtight container.peanut butter chocolate hand pies | pale yellow

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Peanut Butter Pretzel Bars with Chocolate {No Bake}

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowMy mom asked me to bake her something for her to bring into work.  It was easy for me to oblige because I didn’t really have anything else going on and I needed to make a treat to having something to blog about.  With the baking insanity that ensued during May and June, I had a stockpile of recipes and didn’t have blogging dilemmas.  Now that the stockpile is used, I’m like, “hmmmmm, what should I make to blog about tomorrow?”

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowIt doesn’t help that I’ve been super lazy lately; dog days of summer I guess.  July flew by in a flash and we’re already half way through August and I’m trying to figure out where my summer has gone.  This has been a busy summer for me, I’m looking forward to some relaxing days to try some of the projects I have jotted down in my notebook.  I have some exciting ideas I want to try out and share with you!

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowThis summer I’ve been repeating flavors: chocolate & peanut butter, peach & strawberry; what can I say?  They are great flavor combinations!  As we move into fall flavors are going to change to spice, apple, and pumpkin.  I always say Fall is my favorite season for eating, but I Summer eating isn’t so bad.

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowSince I had the time and was inspired by Shutterbean and The Pioneer Woman, they take gorgeous step-by-step photos, I decided to do my own step-by-step photo series.  It is much easier in my parents’ house to take photos as I work because their kitchen has light!  And windows!  My kitchen may have counter space and all my tools, but the light is very limited.  I wish I could take pictures like that all the time – it was original dream vision for the blog.  But until I have better natural light, I going to keep consistent with the finished photos.

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowMy mom’s coworkers appreciated and enjoyed these bars.  She cut them up small and people kept grabbing them as they walked by.  The bars were gone by lunch time, that’s a winner in my book.  No bake peanut bars come together easily and are ready after a quick chill in the fridge.  These taste like buckeyes mixed with pretzels.  The peanut butter-pretzel mix is sweet, salty, creamy, and crunchy – a perfect dessert.  A soft and chewy chocolate, peanut butter topping keeps the bottom layer together.  A little crunch on top and you’re great.  These no bake bars a fantastic, easy treat to please the masses.

Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale YellowOne Year Ago – Oatmeal Fudge Bars

Print the Recipe!

Peanut Butter Pretzel Bars with Chocolate {No Bake}
Adapted from Cookies & Cups
Yield – 16 pieces

1 cup + 1/4 cup creamy peanut butter
6 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 1/2 cups + 1/2 cup broken pretzel pieces
1 cup chocolate chipsPeanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow

  1. Line a 8 x 8 inch pan with foil and spray liberally cooking spray.  Any pan will do, it’s not going in the oven.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  2. Add 1 cup of peanut butter and butter in a large bowl and beat until well combined and creamy.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  3. Beat in the powdered sugar 1/2 cup at a time on low speed until everything is combined.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  4. Toss in 1 1/2 cups of broken pretzels and mix on low to combine.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  5. Press the peanut butter and pretzel mixture in the bottom of your pan.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  6. Set up a double boiler to melt the chocolate chips.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  7. Stir in the remaining 1/4 cup of peanut butter.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  8. Pour the melted chocolate on the peanut butter and pretzel bottom.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  9. Spread evenly.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow
  10. Sprinkle with the remaining 1/2 cup of pretzels and allow to cool in the fridge for 2-3 hours.  Cut into pieces and enjoy.Peanut Butter Pretzel Bars with Chocolate {No Bake} | Pale Yellow

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Chocolate Peanut Butter Banana Pudding in Jars

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowMy college girlfriends and I were getting together for the weekend to run a 5K and spend some quality time together.  Friday night we grilled some burgers and everyone brought a salad to share.  Now I make some delicious salads, but I had a feeling my friends would want a little bit more than a salad from me!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowWhen you have a baking blog, people expect dessert!  I’m fine with that expectation and am happy to oblige, especially for my Michigan friends and family.  They see what everyone gets to eat in Brooklyn and they are a little sad they don’t get to taste all my treats.  When I brought the jars up to Angela’s gorgeous rooftop eating area everyone exclaimed, “Are these going to be on your blog?  Are we going to be on your blog?”  Apparently everyone wants to be featured on the blog.  Here you go ladies!  Love you bunches!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowNeedless to say the pudding was the perfect fuel for us to run our race.  If you’ve never run a Color Run you should totally do one soon.  As a non-runner who needed to train a year to run a 5K, the Color Run is friendly to people like me and completely do-able.  It really is the #happiest5K

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowI was lacking in my training and doubted I would be able to run the whole thing, but with plenty of encouragement from Angela and a slow pace I ran the whole race in a speedy 38 minutes!  I’m so proud of Angela and myself.  We left colorful and sweaty with smiles on our faces.  The Color Run was a great way for my college friends and I to celebrate 11 years of friendships and the start of our 30th birthdays!

Color Run Grand Rapids #happiest5K | Pale YellowAfter we brunched, showered, and de-colored it was time for drinks.  Grand Rapids, MI has become Beer City, USA and it was time for me to properly explore some of the options.  Even though I went to college there, I wasn’t a huge beer drinker then and there wasn’t the beer culture there is now.  We spent a delightful afternoon at Founders Brewery drinking and laughing – a typical afternoon together!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowLets talk about desserts in jars for quick second – I’ve made desserts here and here, but these are the cutest and most practical usage.  These are easy to carry and transport and put together.  Most importantly, desserts in jars are a breeze to serve because everyone gets there own little dish.  Cleaning is a bit of work, but nothing a bottle sponge can’t take care of!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowBanana pudding is a classic dessert for a reason; it’s delicious, especially when jazzed up with chocolate and peanut butter.  Yummy.  Creamy vanilla pudding with bananas topped with peanut butter cookies is an awfully good start.  Dig a little deeper and you’ll find some rich chocolate mixed with peanut butter, so decadent and creamy.  Scoop to the bottom and find the crunchy wafer bottom.  If you’re lucky you’ll get a little bit of everything in one bite!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale YellowOne Year Ago – Chocolate Ganache Cupcakes with Caramel Buttercream

Print the Recipe!

Chocolate Peanut Butter Banana Pudding in Jars
Adapted from Bakerella
Yield – 8 servings

30 vanilla wafers
3 + 3 tablespoons unsalted butter
2 tablespoons sugar
12 ounces semisweet chocolate chips
1/2 cup creamy peanut butter
3 medium bananas
1 lemon
2 packages instant vanilla pudding mix (3.4 ounces each)
2 cups milk
8 ounces cool whip, thawed
8 nutter butter cookies
8 1/2-pint (8 ounce) wide mouth pint jarsChocoalate Peanut Butter Banana Pudding in Jars | Pale Yellow

  1. Crush the vanilla wafers in a baggie with a rolling pin.  If you’re fancy you can use a food processor.
  2. Melt 3 tablespoons of butter.  Add the butter, sugar, and crushed vanilla wafers to a large bowl and toss to combine.
  3. Divide the crust evenly between the 8 jars and press down gently.  I used about 2 tablespoons in each jar.
  4. Melt the chocolate chips in the microwave with the remaining 3 tablespoons of butter.  Heat in 20-second intervals and stir in between.  Stir the peanut butter into the chocolate.
  5. Place the chocolate-peanut butter mixture in a piping bag and pipe on top of each crust distributing the chocolate peanut-butter mixture evenly.
  6. Slice the bananas into thick slices and toss in a bowl with the juice of one lemon.  Place 5-6 slices in each jar, press down on the chocolate mixture.
  7. In a large bowl whip together the pudding packets and milk until thick.  Fold in the cool whip with a rubber spatula.
  8. Use another piping bag to pipe the pudding into each jar.  I had a lot of extra pudding so I layered some in glasses with extra banana slices and vanilla wafers for my family to enjoy later.
  9. Break up the nutter butters and place on top of the pudding.
  10. Close the lid and refrigerate until serving.  Take the puddings out of the fridge about 20 minutes before eating to allow the chocolate and crust to soften – perfect eating!

Chocoalate Peanut Butter Banana Pudding in Jars | Pale Yellow

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