Tag Archives: peanut butter

Chocolate PB Oat Smoothie

I’m a big fan of peanut butter and have been since I was a kid. It’s just one of those classic foods that people of all ages love. If you’re a peanut butter lover too, you’ve probably seen PBfit® Peanut Butter Powder on the shelves at your grocery store. I received some complimentary samples of both the Chocolate and Original PBfit products, and learned a little more about them. They have 87% (yes 87%) less fat than traditional peanut butter and 1/3 of the calories. So that’s great news for peanut butter fans who are trying to cut calories!

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Colossal Cookies

Colossal Cookies @ NancyC

There’s a little cafe I sometimes go to that sells Colossal Cookies. I thought the cafe came up with that name, but apparently there really is a type of cookie that is officially called a Colossal Cookie! They’re typically made with oats, peanut butter and chocolate chips. And you’d never know it, but there’s no flour in these–just a little baking soda!

A friend and co-worker of mine, Rick, emailed me a recipe for these cookies and I also checked one out at Allrecipes–they were pretty similar. I made a few small changes in the amounts of oats and chocolate chips used, and they turned out really well! Some recipes say to flatten the cookies a little with a fork before baking–I tried baking these flattened and unflattened, and I like them unflattened better–they come out a little thicker and chewier.

The batter for these cookies is very thick and there’s a lot of it, so you’ll want to use your largest mixing bowl when you make these!

COLOSSAL COOKIES by NancyC, adapted from Allrecipes

Makes about 34 large cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups packed brown sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups chunky peanut butter
  • 2 teaspoons baking soda
  • 5 3/4 cups quick cooking oats
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.

In an extra-large bowl, cream butter, white sugar, and brown sugar until smooth. Beat in eggs, one at a time, then stir in the vanilla extract and peanut butter, mixing well. Mix in the baking soda, then add the oats and chocolate chips until well blended–you should end up with a thick dough). Drop 1/4 cupfuls of dough 3 to 4 inches apart on parchment-lined cookie sheets (I baked 8 at a time on my cookie sheets). You can flatten the dough slightly with a fork if you want a cookie that’s a little flatter, wider, and more crispy, but if you like your cookies thick and chewy, don’t flatten! I didn’t flatten mine.

Bake at 350˚F for 15 to 17 minutes, until cookies just start to turn golden. Cool for a few minutes on cookie sheets, then place cookies on wire racks to cool completely.

Colossal Cookies II @ NancyC

I really love these oaty, chewy, chocolatey, peanut butter cookies! Have you ever made or heard of Colossal Cookies?

Featured on Meal Plan Monday.

Linked to Fiesta Friday, Weekend PotluckInspire Me Monday, Show and Share, Create It Thursday, Full Plate Thursday, Favorite Things Thursday.


Chocolate Chip Peanut Butter Pie

Chocolate Chip Peanut Butter Pie @ NancyC

When it comes to pie-making, I’m more of a beginner. I just haven’t made a lot of pies. But I did make a pie for Pi Day, which was March 14. And it was a very easy pie–one with a pre-made cookie crust. All I had to do was mix up the filling and let it chill in the fridge. What could be easier than that?

The filling for this Chocolate Chip Peanut Butter Pie is made with heavy whipping cream, which makes it nice and rich. And there’s peanut butter in it, of course, along with marshmallow cream. The filling is topped with mini semi-sweet chocolate chips and some chopped, salted, dry roasted peanuts which give the pie a great sweet-and-salty taste!

CHOCOLATE CHIP PEANUT BUTTER PIE by NancyC, adapted from RealSimple

Makes one 9″ pie

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups marshmallow cream
  • 1 1/4 cups creamy peanut butter
  • 1 (9-inch) pre-made chocolate graham cracker or cookie pie crust (I used a 6-oz. Oreo Pie Crust)

For Topping:

  • 1/3 cup chopped salted dry roasted peanuts
  • 2 -3 Tablespoons semi-sweet mini chocolate chips (you could use regular-size chips instead and other flavors if you prefer–milk, white, or dark chocolate; or peanut butter)

Using an electric mixer, beat heavy cream until soft peaks form. Beat in marshmallow cream and creamy peanut butter.

Spread mixture into the pie crust and top with chopped peanuts and mini semi-sweet chocolate chips. Chill until firm, about 4 to 5 hours.

You can’t go wrong with peanut butter and chocolate in a pie! Did you make or eat any pies for Pi Day?

Linked to Fiesta Friday, Weekend Potluck, Create With Joy, Wow Me Wednesday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, You Link It, We Make It.

Acorn Treats

I saw these fun fall treats on the Hershey’s site and they were so cute I just had to make them! They’re so easy, too…kids would have a lot of fun making these. Acorn Treats are great for fall parties, snacks, and fun food gifts…they’re perfect for any autumn get-together or celebration!

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Cookie Crumb Truffles from Peanut Butter Comfort and a Giveaway!


517rdd8Fs-L._SY300_I have always loved peanut butter, so I was excited to receive a review copy of a new cookbook called Peanut Butter Comfort by Averie Sunshine, who also has a wonderful food blog, Averie Cooks. And I have a copy of this book to give away to one of you! See the end of the post for details!

This cookbook is filled with recipes for breakfast items, brownies, cakes, cookies, candies, and frozen treats…all with that great peanut butter flavor! And they’re easy and quick to make, which is always nice.

Some of the recipes from Peanut Butter Comfort that sounded especially good to me were…

  • Peanut Butter Banana Pancakes with Caramelized Bananas and Peanut Butter Maple Syrup
  • Peanut Butter Cup Peanut Butter Banana Bread
  • Peanut Butter Swirl Chocolate Chip Blondies
  • Banana Bread Pudding Cake
  • Caramel Apple White Chocolate Chip Bars
  • Peanut Butter Cheesecake Brownies
  • Creamy Peanut Butter Softserve
  • Peanut Butter and Vanilla Cake Batter Caramel Corn

As you can see, there are all sorts of peanut buttery sweets in this cookbook! I decided to try the White Chocolate and Cookie Crumb Truffles…it’s a no-bake recipe, so it was perfect because I was trying this out on a very warm day! Plus, it gave me an excuse to buy Nutter Butter cookies, which I love but haven’t bought in ages, since I wouldn’t be able to stop eating them if I had them hanging around! 🙂 You can use Nutter Butters or several other kinds of cookies in this recipe, which are mentioned below. These truffles are full of peanut butter flavor, plus they’re very cute and festive…great for any summery celebration!


Makes about 18 truffles

  • 12 Nutter Butter cookies, Golden Oreo cookies, or vanilla-flavored sandwich cookies, crushed (I used Nutter Butters)
  • 2 Tablespoons creamy peanut butter
  • 2 Tablespoons cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 12 ounces white chocolate or vanilla candy coating, melted
  • 1 Tablespoon vegetable shortening, optional (I used coconut oil)
  • 1/4 cup sprinkles

Add cookies to a food processor and grind until they are very fine and powdery. Add peanut butter, cream cheese, and vanilla and process until a moist dough forms. Typically the dough will ball up into a large mound within the food processor, signifying the proper dough consistency. It will be moist and oily, but should hold a shape. If needed, process a few more cookies and add to the dough if it seems too wet or a touch more peanut butter or cream cheese if it’s too dry (I added a little more peanut butter and cream cheese, since my dough was on the dry side).

Form 1/2-inch diameter balls with the dough by rolling it between the palms of your hands until smooth and globe-like (I actually ended up with a few more than 18). Use a small cookie scoop or just eyeball it but keep the dough balls on the smaller side because the finished truffles are significantly larger in size after being dipped in the melted white chocolate and topped with sprinkles.

Place the balls on a parchment paper-lined baking sheet or large flat plate and freeze for at least one hour because they need to be very cold in order for the melted chocolate to adhere properly when dipping.

After at least one hour, in a medium-sized microwave-safe bowl combine the white chocolate and shortening and heat on high power to melt, about 30 to 45 seconds. Stop, stir, and heat in 10-second bursts until chocolate melts and can be stirred smooth. White chocolate scorches more easily than milk or semi-sweet chocolate; take care not to overheat it. The shortening helps keep the chocolate smoother, makes it less prone to hardening prematurely, and makes it much easier to work with when dipping. Melt candy coating according to package directions.

Remove balls from freezer and place one on a fork. Lower the fork into the chocolate to dip it; then raise it up and allow excess chocolate to drain off through the fork tines before placing the ball on parchment. Garnish with about 1/4 teaspoon sprinkles before chocolate sets. Repeat the dipping and sprinkling process with all remaining balls, reheating the chocolate in 15-second bursts if it begins setting up before all the balls have been dipped.

Place truffles in the refrigerator or freezer for at least 30 minutes to allow chocolate to set up fully before serving. Truffles will keep in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Copyright © 2013 Averie Sunshine. Reprinted with permission from Skyhorse Publishing.

517rdd8Fs-L._SY300_The Giveaway is now closed. The winner is comment #11, Create with Joy–congratulations!

Now for the Giveaway….if you’d like to enter to win a copy of Peanut Butter Comfort, leave a comment on this blog post between now and Saturday, August 24, at midnight (CST)–the random drawing will be made from the comments on this post only! Winner will be chosen ramdomly via Random.org and announced on Sunday, August 25. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway is limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post telling me what your favorite peanut butter treat is.

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following!

I’m interested to hear what all of your favorite peanut butter desserts are! 🙂 Don’t worry if your comment doesn’t show up right away–because of spam, I need to approve all the comments before they show up!