Chewy Butterfinger Cookies

See the giant chunks of Crispity Crunchity Butterfinger Goodness in the photo below?  They were apparently too much for my body to handle.  These will forever be known as "Labor Cookies" thanks to my friend Scott.  Literally the same night that I made and ate (probably too many of) these cookies, I went into labor after going nearly two weeks post-date.  My camera went from taking glamour food photos like this...

To the next photo of my son wailing while getting his first bath at home.  To say our lives changed in a blink is an understatement...

Yep...he really hated bath time in that infant tub.  It caused my husband and I much distress and we dreaded bath days.  The only upside was that he was so tired afterward that he would often sleep through the night (7 straight hours!).  But as for the bath thing, thankfully some mommies on my local message board suggested using the regular tub and getting in with him.  He seems to like this much better.

I digress.  You're here for the Labor Cookies.  I mean, Chewy Butterfinger Cookies.  For those that are currently pregnant, fear not for these cookies will not induce labor.  That is, unless you want them to.  Then it can't hurt to try.  But no, really.  There's no medical reason that these will do anything to you other than spike your blood glucose and make your mouth and tummy feel really happy.

This is a quick and delicious way to use up those candy bars that you'll get at Halloween.  Or...on clearance after Halloween.  Or heck, for those Butterfingers that you have just because they're delicious.

Maybe my son would like some Lactation Cookies, next...

Chewy Butterfinger Cookies

Yield: About 2.5 dozen cookies

Ingredients

• 1 and 3/4 cups all-purpose flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 3/4 cup granulated sugar 
• 1/2 cup (1 stick) salted butter, softened 
• 1 large egg
• 8 fun sized (or 2 King sized) Butterfinger candy bars, chopped

Directions

1. Preheat oven to 375F degrees.
2. Combine flour, baking soda, and salt in small bowl and set aside. 
3. With an electric mixer, beat together sugar and butter until creamy. Beat in egg until just combined. Gradually add in flour mixture. Gently stir in Butterfinger pieces. The dough will be very thick  (if it's too dry and crumbly you can add an extra egg). Drop by slightly rounded tablespoonfuls onto ungreased baking sheet (or for a perfect shape use my favorite cookie tool...a Medium OXO Cookie Scoop).
4. Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

Source: Sally's Baking Addiction

Recipe Swap: Peanut Butter Pudding Cookies

Today's What's Cooking Recipe Swap recipe comes from Coleen at The Redhead Baker.  While I'm familiar with her blog, I'm not sure that I've actually made anything from it before because I make far more savory recipes than sweet.  But, as you'd expect from her blog title, there were more sweet treats than not and so that's where I started with my Blogger's Choice assignment.

Even though it has peanut butter in it, for once IT WASN'T MY HUSBAND THAT PICKED THIS RECIPE!  I did.  What drew me to this particular recipe was the use of pudding in the cookie.  Many many years ago when I was in Girl Scoots (Troop #2180 represent!) I remember one of the mom's brought in a chocolate chip cookie that was the absolute softest and puffiest that I ever had.  She shared that the secret ingredient was pudding but I no longer have this recipe.  Another draw for me was the Reese's Pieces.  Friendly's clown ice cream sundaes, anyone?  And unlike Coleen, I peanut M&Ms are one of my favorites so back into the recipe they went.

The name does not do this recipe justice.  It really should be called something like Peanut Butter Candy Explosion Pudding Cookies or something because every bite is chock full of goodies.  My co-worker asked if I was trying to clear the pantry and I told her nope, just an excuse to BUY all sorts of candy ;).

It was a hit in my house but the peanut butter loving husband said that flavor was not prominent enough.  I suggested to him that next time I could use peanut butter pudding mix instead to help boost that flavor profile.  I brought some to my birthing class and it has the stamp of approval of pregnant mommies and daddies to be.  Everyone loved these so thank you Coleen (and Kate)!

Thank you also to Sarah at A Taste of Home Cooking for hosting.  Check out the blog hop to see what everyone else chose as their assignment!

Peanut Butter Pudding Cookies

Yields: About 3 dozen cookies (I got closer to 4 when using my 1.5 Tbsp cookie scoop)

Ingredients

• ¾ cup butter, softened 
• ½ cup creamy peanut butter 
• ½ cup sugar 
• ½ cup light brown sugar 
• 2 large eggs
• 1 tbsp honey 
• 1 tsp vanilla extract 
• 2 ¼ cups all-purpose flour 
• 1 tsp baking soda 
• ½ tsp salt 
• 1 small box (3.4 ounces) instant vanilla pudding 
• 1 cup chocolate chips 
• 1 cup Peanut M&Ms 
• 1 cup Reese’s Pieces

Directions

1. Preheat oven to 350 degrees and line two sheet pans with parchment paper (I like to use these reusable silicone baking mats). 
2. In a stand mixer, cream together the butter, peanut butter, sugar and brown sugar. Add in the eggs, honey and vanilla extract and beat again until incorporated. 
3. In a separate mixing bowl, stir together the flour, baking soda, salt and pudding mix. Gradually add to the cookie dough, mixing on low speed just until incorporated. 
4. Stir in the chocolate chips, peanut M&Ms, and Reese’s Pieces. 
5. Drop by the tablespoonful two inches apart onto the sheet pans. (Make your life easier and cookies more uniform by investing in one of these medium sized Oxo cookie scoops!) Bake for 10 to 12 minutes. Allow the cookies to cool on the pans for 3 to 4 minutes, then remove to a cooling rack to cool completely.

Source: Kate's Recipe Box as seen on The Redhead Baker

Chocolate Chip Peanut Butter Cookie Cake

Behold!  Another deliciously sinful dessert baked courtesy of my husband and photography courtesy of me (I had to redo the photo shoot as I was not satisfied with his initial photos...).

Every time we go grocery shopping and he passes the bakery section he drools over the cookie cakes.  He swore to make one at home.  The only problem was that as a family of two (okay..maybe 2.5 right now with Baby Boy on the way!), we really don't need a giant cookie to eat by ourselves.  So, when the opportunity finally arose when we had our Restaurant Copy-Cats themed Dinner Club he jumped on it with this IMPROVED cookie cake.

Why is it improved, you ask?  Just take a deeper look into this picture...

It starts with not just a regular chocolate chip cookie but rather one in which the cookie dough is infused with peanut butter (of course!).  The use of a springform pan results in a thick cookie that is crunchy on the outside and soft and even a bit gooey on the inside.  But it doesn't stop there.  It's enveloped in a layer of fluffy peanut butter frosting and then finished with peanut butter cups held in place by a rich dark chocolate ganache.  Excessive?  Probably.  Delicious?  Yes.

Chris was in a hurry and so he skipped the chilling step of the ganache before piping.  This resulted in a sloppier than desired execution of the peanut butter cup decorations which ended up sliding towards the dip in the center of the cake.  He deemed it "not good enough to serve for dinner club" and considered keeping it hidden away in the refrigerator.  I'm pretty sure had he done that our guests would have revolted.

Happy Friday and have a wonderful weekend!

Two Years Ago: Celebrate Cinco de Mayo with Guacamole, Spicy Lime and Honey Wings, Shrimpo de Gallo, and Tres Leches Cake
Four Years Ago:  Blonde Brownies and Avocado, Tomato and Mango Salsa

Chocolate Chip Peanut Butter Cookie Cake

Ingredients

For the Cake

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (110g) light brown sugar, packed
• 1/2 cup (100g) sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 tsp. vanilla extract
• 1 3/4 cup (220g) all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup milk chocolate chips

For the Peanut Butter Frosting

• 1 cup (225g) unsalted butter, at room temperature
• 3/4 cup creamy peanut butter
• 1 1/4 cups (150g) powdered sugar (plus up to 1/4 cup more, if needed)

For the Dark Chocolate Ganache

• 6 oz. (170g) dark chocolate (50% cocoa), roughly chopped
• 1/3 cup whipping cream

For Topping:

• 12 Mini Reese’s Peanut Butter Cups

Directions

1. Preheat oven to 350 degrees. F. Grease a 9-inch springform pan with butter.
2. In a large mixing bowl using an electric mixer beat together the butter, both sugars, and peanut butter until light and fluffy. Add the eggs and vanilla and beat untilcombined. 
3. In a small bowl, combine the flour, baking soda, and salt. Add the dry ingredients the wet ones and mix on low until combined. Stir in the chocolate chips. Transfer to the prepared springform pan.
4. Bake for about 24-26 minutes or until a knife inserted in the center comes out clean. Allow to cool at room temperature.
5. Make the Peanut Butter Frosting: Using a mixer, beat together the butter and peanut butter until light and fluffy. Add 1 1/4 cups powdered sugar to the bowl and mix in by starting on low and then increasing the mixer speed to high as it gradually becomes incorporated. If needed, add up to another 1/4 cup powdered sugar to bring the frosting to a spreadable consistency. Frost the tops and sides of the cooled cookie cake.
6. Make the Dark Chocolate Ganache: In a small saucepan over low heat melt the dark chocolate. Remove the pan from the heat and whisk in the whipping cream.  Put the ganache in the refrigerator for about 15 minutes to chill so that it will be easier to pipe onto the cake.  Transfer ganache to an icing bag fitted with a wide frosting tip (or just use a plastic bag with one corner cut off). Pipe 12 evenly spaced dots of chocolate frosting around the edge of the frosted cake.  Top each dot of ganache with one mini peanut butter cup. 
7. Serve cake immediately or chill until ready to serve.

Source: Barely modified from Inquiring Chef

SRC: Peanut Butter Cup Bars

This month's Secret Recipe Club assignment comes from Mele Cotte which apparently means "Baked Apple" in Italian.  I learned something new!  And I am so extremely glad to have found Christina's blog.  She has the most amazing looking desserts which made it oh-so-hard to pick a recipe this month.

I ended up letting my husband pick the recipe and no surprise that it involved his favorite combination of flavors...peanut butter and chocolate!  What made me happy was the fact that this recipe came together ridiculously quickly and easily.  All it requires is melting the ingredients on the stove top, pouring it into a pan, and allowing it to set in refrigerator.  Perfect for the novice chef or busiest of people looking to impress.

The concept is a peanut butter cup but in bar form.  It delivered!  My husband originally told me to take the pan of treats to work but after one taste, he changed his mind and hoarded them.  My father-in-law said it was the best "fudge" he has ever eaten and happily went for seconds.  What set these apart for me was the slightly crunchy texture that came from the graham crackers.  Who would've known?

Oddly, I don't have an 8x8 pan in my kitchen so used a 9x9.  This works fine but results in a thinner bar and more squares (yah!).  The thinner bar I actually enjoyed because any thicker it would be too rich for me to enjoy.  However, the increased surface area made my chocolate layer suffer slightly.  In the future, I'd increase the amount of chocolate layer and have noted these changes below.  In the spirit of being lazy and not wanting to buy a bag of peanut butter chips just for decorating, I used straight-up peanut butter that was melted slightly in the microwave.  Delicious and pretty, too!

One Year Ago: Chocolate Chip Cookie Dough Stuffed Cinnamon Rolls (my first Secret Recipe Club reveal...wow time flies!)
Two Years Ago: Churro Bites
Four Years Ago: Grandma B's Spaghetti Meatballs

Peanut Butter Cup Bars

Ingredients

• 3/4 cup unsalted butter
• 1 3/4 cups powdered sugar
• 1 cup smooth peanut butter
• 3/4 cup graham cracker crumbs
• 1/3 cup unsalted butter
• 1 cup bittersweet chocolate chips (or chopped chocolate)
• 2 Tablespoons smooth peanut butter

Directions

1. Line a 9x9-inch square pan with foil, leaving enough to hang over the sides.  Butter the foil and set aside.
2. In a medium saucepan, melt the 3/4 cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar. Add 1 cup peanut butter and graham cracker crumbs and stir until combined and smooth. Transfer the peanut butter mixture into the prepared pan, even out and smooth the top with a rubber spatula or by tapping it gently on the counter top.
3. In the saucepan, melt the 1/3 cup unsalted butter. Add the chocolate and stir until almost completely melted, remove from heat, and continue stirring until completely smooth. Pour over the peanut butter layer and smooth into an even layer using a rubber spatula.
4. Put the remaining 2 Tablespoons of peanut butter to a zip lock bag.  Microwave for about 30 seconds.  Snip the corner of the bag and drizzle in a decorative pattern on top of the chocolate layer.
5. Refrigerate the Peanut Butter Cup Bars at least 30 minutes to set. Remove from the pan by lifting the foil and place on a cutting board. Cut into 25 bars (5 rows by 5 columns). Store in an airtight container.

Source: Slightly adapted from Mele Cotte

Guest Post: Peanut Butter Cup Brownie Bottom Cheesecake

Happy day after National Peanut Butter Day!  In retrospect, I should have shared this post yesterday but it wasn't until it was too late that we realized this day even existed.  How in the world my peanut butter loving husband missed the "celebration" of his favorite food beats me!

Regardless, here's a recipe in honor of that special day.  It's a guest post by my husband and there's both photo documentation and me vouching for the fact that he indeed made this cake ALL BY HIMSELF.  Yes, even the decoration of the cake!

Chocolate chips and peanut butter chips and Reese cups, oh my!

One of my Facebook fans asked if he cleaned up his own mess, too.  And the answer is YES!  In fact, my husband is so sweet he often cleans up after me while I'm cooking up a storm in the kitchen.  Am I a lucky gal or what?  Sorry ladies, he's taken ;).

I followed the original directions to the ganache which yielded wayyy more
drizzle than was needed.  And hey, you can't let good ganache go to waste!

Here's Chris' post and review.  He's pretty excited to be in charge of desserts now because it means he gets to make what  HE likes.  Which...of course is all things peanut butter and chocolate!

My two favorite flavors are: peanut butter and chocolate. Combine them - and it becomes exponentially better! That's also what makes Reese's my favorite candy. Combine Reese's with chocolate brownies, peanut butter cheesecake - that's what I call a dessert! I found this recipe and decided to venture into baking some of my favorite desserts since at some point Christine might get sick of making them! I made this for our friend's Christmas get-together. There was a dessert competition and I won "Best Presentation"! Everyone also agreed that it was very good tasting as well. It was quite a bit of work but it was worth it!

For those that are wondering, you don't actually want to know how many calories are in this thing.  Just close your eyes, eat, and ENJOY!  But then again, did you REALLY think it would be remotely healthy given the name and ingredients?  Yeah didn't think so.

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients
For the Brownie Crust

• 6 Tablespoons Unsalted Butter, melted + Extra for greasing
• 1-¼ cup Sugar
• 1 Tablespoon Vanilla Extract
• 2 whole Eggs
• 1 cup + 2 Tablespoons Flour
• ⅓ cups Unsweetened Cocoa
• ½ teaspoons Baking Powder
• ½ teaspoons Salt
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Peanut Butter Chips
• 6 whole Peanut Butter Cups, Cut Into Quarters

For the Cheesecake Filling

• 2 pounds Cream Cheese, Softened
• 5 whole Eggs, Room Temperature
• 1-½ cup Brown Sugar, Firmly Packed
• 1 cup Smooth Peanut Butter
• ½ cups Whipping Cream
• 1 Tablespoon Vanilla Extract

For the Decoration

• 1/4 cups Whipping Cream
• 1/2 cup Semi-Sweet Chocolate Chips
• 1/2 cup Peanut Butter Chips
• 7 Peanut Butter Cups, Cut In Half

Directions
For the Brownie Crust:

1. Heat oven to 350°F. Grease a deep 9-inch Springform pan with extra butter. (We use this one from Wilton.  It is 9" diameter and nearly 3" tall.  If you use one any smaller, you'll need to reduce the cheesecake filling or it will overflow!  It's a tight fit to begin with...ours barely fit!)
2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
3. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer (see step #1 below).
4. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. Spoon cheesecake mixture over chips. Turn down oven 325° and continue with cheesecake filling step #2 below.

For the Cheesecake Filling:

1. Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Stir in vanilla. Pour filling into prepared crust.
2. Double-wrap Springform pan with aluminum foil to prevent water seeping in. To do this, cut a large square of foil and place the pan in the center.  Wrap the foil up the sides so that the seam of the pan bottom and springform side is covered.  Leave the top uncovered. Place Springform pan into a larger baking pan. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
3. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
4. Remove from the oven and allow to cool on a wire rack for one hour. Run a knife along the edge of the cake to loosen it from the pan somewhat. Refrigerate for at least 4 hours before decorating. I tend to make cheesecakes a day ahead to let things set.
5. Remove cake from pan and put on a pretty plate.

Chris' Cheesecake tip: to get the cake off you just need to heat up the bottom of the pan a bit and the cake should come off easily. I remove the sides, then hold the pan over a burner on my stove – set to LOW – for about 15 or so seconds. Then run a long cake spatula under the cake and it should slip easily off the pan. Just be careful – the bottom of the cake is now very slippery.

For the Decoration:

1. Bring whipping cream to boil in a small saucepan.
2. Remove from heat and add semi-sweet and peanut butter chips. Stir, stir, stir until melted and smooth.
3. Drizzle over cake and then add peanut butter cup halves around the edge of the cake.

Chris' Decoration tip: I dipped the cut edge of the peanut butter cups into the ganache before placing it on the cake.  This served as a sort of "glue" to hold the decorations in place!

Source: Slightly modified from Erika at Tasty Kitchen

Peanut Butter, Banana, and Nutella Bars

Sorry, I missed my posting on Friday.  Did anyone even notice?  Good.  Anyhow, remember months ago when I made Homemade Nutella?  I had so much of it that I hardly knew what to do with it all so began to collect recipes to help use up my stash.

Can you guess who picked this particular recipe?  I'll give you a hint: peanut butter.  That'd be my husband.  Although, I have to admit that lately, I've been digging his signature flavor, too.  The banana made these bars ultra moist and the flavor combination of peanut butter, banana, and chocolate is classic.

One Year Ago: Apple Cider Butter and Shrimp with Green Apple Chipotle Salsa
Three Years Ago: Turkey Bean Pumpkin Chili

Peanut Butter, Banana, and Nutella Bars

Photo Credit: Emily H.

Ingredients

• 6 Tbsp butter, melted
• 1 cup dark brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1/2 cup mashed bananas (about 1 banana)
• 1/2 cup creamy peanut butter
• 1/2 cup chopped hazelnuts
• 1/4 cup Nutella chocolate hazelnut spread (I used my homemade Nutella!)

Directions

1. Preheat oven to 350 degrees F.  Butter an 8x8 pan and set aside.
2. Mix melted butter with brown sugar and beat until smooth.  Beat in egg and then vanilla.  Add salt and stir in flour.  Mix in bananas, peanut butter, and hazelnuts.  Pour into prepared pan.
3. Melt the Nutella in the microwave for about 10-15 seconds.  Drop by the spoonfuls over the batter and then swirl with a knife.
4. Bake for 20-25 minutes or until set in the middle.  Cool on a wire rack before cutting.

Source: The Spiffy Cookie

Chocolate Peanut Butter Cup Cheesecake Cake

First, a HUGE thank you for everyone that came and read the story of our angel and/or lit candles on Monday.  Having nearly 700 people be touched by our story was beyond my expectations.  Your kind notes and photos validated to me that "coming out" was worth it and I read so many inspirational stories.  Thank you again for your love and support.

Back to recipe sharing.  I am SO shamefully behind on blogging again.  This has been sitting in "draft" mode for TWO MONTHS and I only know this because that's when my husband's birthday was and that was the occasion for this cake as you'll see below.



Photo Credit: Emily H.

My husband is a peanut butter addict and every single year for his birthday, I give him several cake options to choose from.  Why I bother to include non-peanut butter options I'm never sure because inevitably, the more peanut butter in the recipe, the more likely he is to choose it!

Let's recap previous years, shall we?

• Two Years Ago: Peanut Butter Fudge Cheesecake.  I thought this was decadent back then but in retrospect, this was quite tame!
• One Year Ago: Peanut Butter Cup Chocolate Cheesecake.  This was basically a homemade version of his favorite Cheesecake Factory cheesecake.  It was absurd with its NINE layers of chocolate cake, cheesecake, peanut butter, caramel, ganache.  You name a rich and sinful ingredient and it was packed into this single cake.  Simply looking at it made you gain weight.

This year?  Originally after tasting last year's cake he told me that was the end-all-be-all-mother-of-all-cakes that he wanted to have each year for the rest of his life.  It was indeed a contender in this year's cake selections.  But then I think he felt bad at how labor intensive and caloric it was.  And so came this year's simplified version.  Peanut butter?  Check.  Peanut Butter Cups?  With modifications, check.  Chocolate?  Check.  Cheesecake layers (which I didn't realize was a criteria until recapping just now)?  Check.

What's laughable about this recipe was that as originally written, it "didn't have enough peanut butter".  So, I threw some peanut butter cups into the cheesecake layer and then spread straight peanut butter between the cheesecake and cake layers.  Suddenly, we were in business.

This cake had many of the same flavors as last year's cake but with much less effort.  It had peanut butter frosting instead of chocolate, which I think might have made it better for in my husband's eyes.  (Remember what I said about more peanut butter = better, right?)  It got the approval of all of our friends and the wait staff who couldn't believe it was homemade.  Win!

Here's the very happy Birthday Boy! Photo Credit: Emily H.

One Year Ago: Pan-Fried Okra
Three Years Ago: Chicken Pot Pie

Chocolate Peanut Butter Cup Cheesecake Cake

Photo Credit: Emily H.

Ingredients

For the Cheesecake

• 1 1/4 pounds (20 oz) cream cheese, room temperature
• 3/4 cups sugar
• 1/2 Tbsp vanilla extract
• 1/4 tsp coarse salt
• 2 large eggs
• 1/2 cup sour cream
• 8 peanut butter cups, roughly chopped

For the Cake:

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for dusting the pans
• 2 cups sugar
• 3/4 cups good-quality cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup freshly brewed hot coffee

For the Frosting:

• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 3/4 tsp salt
• 2 1/4 cups creamy peanut butter (not natural), divided
• 1 tsp vanilla extract
• 3/4 cup heavy cream

Directions

For the Cheesecake:
(Can be made in advance)

1. Preheat oven to 325 degrees.  Set a kettle of water to boil.
2. Using an electric mixer, beat cream cheese on medium speed until fluffy, scraping down the bowl as necessary.  Gradually add sugar, beating until fluffy.  Beat in vanilla extract and salt.  Beat in eggs, one at a time, scraping down the bowl after each addition.  Beat in sour cream.  Gently fold in chopped peanut butter cups.
3. Cut parchment paper in a circle and line the bottom of a springform pan.  Wrap the bottom half of the pan in foil.  Pour in the cheesecake filling.  Place springform pan in a roasting pan.  Pour boiling water to come halfway up the sides of the springform.
4. Bake until just set in the center, about 45 minutes.  Remove pan from water and allow to cool for 20 minutes.  Run a paring knife around the edge and let cool completely.  Cover and chill overnight.  Then, wrap in plastic wrap and freeze.

For the Cake:

1. Preheat oven to 350 degrees.  Butter 2 9-inch round cake pans.  Line with parchment paper then butter and flour the pans.
2. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt in the bowl of a mixer fitted with a paddle attachment.  Mix on low until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.  
4. With the mixer on low, slowly add the wet ingredients to the dry.  With the mixer still on low, add the coffee and stir just to combine.  Scrap the bottom of the bowl as necessary.
5. Pour the batter into the prepared pans and bake for 35 to 40 minutes or until a cake tester comes out clean.  Cool in the pans for 30 minutes then turn them out on a cooling rack to finish cooling completely.

For the Frosting:

1. Beat cream cheese and 1 1/2 cups peanut butter with a mixer on medium speed.    Reserve the remaining 3/4 cups peanut butter for assembly.  
2. Add salt and then vanilla.  Alternating, add powdered sugar and heavy cream.  Use immediately or cover and refrigerate until needed.

To Assemble:

1. Place one layer of cake on a cake stand or cardboard cake round.  
2. Heat the remaining 3/4 cups of peanut butter in the microwave for about 30 seconds or until it gets melted and easy to spread.  Take 1/2 of the remaining peanut butter and spread it over the cake layer.
3. Remove the cheesecake from the freezer, unwrap, and remove the metal bottom of the pan then peel off the parchment paper.  Place the cheesecake layer on top of the cake layer.  If necessary, wait approximately 10 minutes for the cheesecake to soften and trim it with a knife to ensure it is the same width as the cake layer.  Spread remaining peanut butter over the cheesecake layer.
4. Place the top layer of the cake on top of the cheesecake.  Spread a thin layer of peanut butter frosting over the entire cake to form a crumb coat.  Be careful not to get any crumbs into your frosting bowl! 
5. Refrigerate for 30 minutes then frost with remaining frosting.  Top with shaved chocolate, chocolate chips, peanut butter cups, or other decoration of your choosing.  Refrigerate until ready to serve.

Source: Slightly modified from Erin's Food Files as originally the Cheesecake adapted from Martha Stewart, Cake from Ina Garten "Beatty's Chocolate Cake" and Frosting from Martha Stewart

Recipe Swap: Magic in the Middles

This week's recipe swap was Blogger's Choice.  See the roundup at A Taste of Home Cooking.  I was assigned the blog Cookies on Friday.  I bet it comes as no surprise to you that Nicole, the voice behind this blog, primarily posts cookie recipes.  But, she doesn't just make or post them on Fridays :).  In fact, I was impressed that she has OVER 500 different types of cookies on her blog.  I didn't even know where to begin!  Somehow I narrowed it down to Peanut Butter Nutella Sandwich Cookies, Momofuku's Compost Cookies (my cousin Laura's favorite!), and Magic in the Middles before letting my husband, the resident sweets connoisseur  make the final decision.  He believed in magic.

This cookie is basically a soft chocolate sugar cookie with a surprise peanut butter center.  Think of it as cookie stuffed with a buckeye candy filling.  Oh and as you can imagine, it is extra MAGICAL when you eat them warm from the oven or zapped in the microwave for a few seconds so that the filling gets nice and gooey.  *Drool*.  I'm embarrassed to say that I ate two of them straight from the pan.  I just couldn't help myself!  And this is exactly why we decided that sadly, the cookies had to go for the sake of our health and off to work they went.

To say my co-workers LOVED these cookies would be an understatement.  One had one for breakfast (yes cookies are the breakfasts of champions don't ya know?) and then subsequently came back throughout the day for two more, another messaged me and said they were "awesome!!!" (yep, it warranted 3 exclamation points), and one stopped by my desk after their cube neighbor "came back drooling" over the cookies.

Looks like my husband picked a winning recipe.  Thank you so much Nicole for sharing and can't wait to go back and try more cookies from your blog!

Magic in the Middles

Ingredients

For the Chocolate Cookie Dough

• 1-1/2 cups flour
• ½ cup cocoa
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sugar
• ½ cup brown sugar, packed
• ½ cup butter, softened
• ¼ cup smooth peanut butter
• 1 teaspoon vanilla
• 1 egg

For the Filling

• ¾ cup smooth peanut butter
• ¾ cup powdered sugar
• Additional sugar for dipping

Directions

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats.
2. To make the filling, combine the peanut butter and powdered sugar in a small bowl. Shape the mixture into 26 level teaspoon-sized balls.  Put shaped peanut butter balls in refrigerator while you make and shape the chocolate dough.
3. In a large bowl, mix flour, cocoa, baking soda and salt; Set aside. In a large mixer bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg and beat to combine. Add the dry ingredients and mix well.   Mixture should not be dry/crumbly.  If it is, add a small amount of milk to smooth it out (it will continue to dry as it sits).
4. Shape the chocolate cookie dough into 26  level Tablespoon-sized balls. Make an indentation in the dough and press one of the peanut butter balls into the indentation. Mold the chocolate cookie dough around the peanut butter ball, sealing completely and rolling the dough back into a ball shape.  Do not worry if some peanut butter is showing...unless you're a perfectionist then by all means take the extra time and labor to make sure the peanut butter is totally secretive!  Repeat with the remaining dough and filling.
5. Roll the dough balls in sugar and place on the prepared cookie sheet. Using a drinking glass, flatten the cookies to about ½ inch thick. Bake for 7-9 minutes, until they are set. Cool completely on a wire rack.

Source: King Arthur Flour Cookie Companion as seen on Cookies on Friday

Build Me Up Butterfinger Cup

This cookie was made at the request of my husband.  Apparently he follows the brand page for Butterfinger on facebook and occasionally he will post a photo and tag myself (and Emily, sometimes Jackie, too now!) requesting that we bake it for him.  We joke that we aren't his baking slaves...

Yet, look what I ended up making for him as one of my exchange cookies, anyway.  The name of the cookie is cute...and gets the Build Me Up Buttercup song stuck in my head everytime I read it.  Oh boy.  The cookie is baked in a mini-muffin tin and definitely has the texture of a muffin more-so than a cookie.  That's not to say it's not delicious and the eater is in for a surprise as they get a mouthful of surprise butterfinger!

Make this one for the sweet tooth in your life ;).


Build Me Up Butterfinger Cup
Yields: 24 cookies

Ingredients

• 6 tablespoons unsalted butter
• 3/4 cup packed brown sugar
• 1/2 teaspoon vanilla extract 
• 2 large eggs, room temperature
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups all purpose flour
• 12 mini butterfingers, halved
• Melted chocolate chips and butterscotch chips (I used caramel) for drizzling, optional

Directions

1. Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter foams and starts to brown. Remove butter from heat and pour into a large mixing bowl. Add brown sugar and extract, and mix using a mixer on medium speed for 2 minutes or until well incorporated and mixture is grainy. Beat in eggs until well combined - about 2 minutes. Reduce mixer speed to low and beat in baking soda, baking powder and salt until combined. Beat in flour until just combined.
2. Freeze or refrigerate batter for 30 minutes or until well chilled. 
3. Heat oven to 350 degrees F. Coat a (24 cup) mini muffin pan with cooking spray.
4. Place 1/2 teaspoons of dough into bottom of cups. Press a Butterfinger half into the dough in each cup. Evenly top Butterfingers with remaining dough. Bake 12 minutes or until puffed and light golden brown.
5. Cool 5 minutes before transferring cups to a wire rack to cool completely. Drizzle with melted chocolate and butterscotch (or caramel).

Source: Sugar Plum Blog

Peanut Butter Cookie with Salted Peanut Caramel

Hello friends.  I'm sorry that I haven't blogged AT ALL this month.  It's been busy, to say the least.  Somehow, I still found time to participate in not one but two holiday cookie exchanges, though.  So, I figure I'll share the yummy cookie recipes with you all this week.

This one was my favorite of the three that I made.  I'm a sucker for anything with caramel (and, I'll admit to cheating and making semi-homemade caramel in this case but left the original recipe intact in case you have more time than I did).  They're pretty, too.  A wonderful addition to any holiday spread!

Peanut Butter Cookie with Salted Peanut Caramel

Yields: 50 cookies




Photo credit: Emily H.

For the cookie dough

• 8 tablespoons (115g) unsalted butter, at room temperature
• 1/2 cup (120g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (200g) creamy salted peanut butter (see Note)
• 1 3/4 cups (250g) flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the salted peanut caramel*

• 1 cup (250ml) heavy cream
• 1/2 cup (125ml) water
• 1 cup (200g) granulated sugar
• 1 tablespoon light corn syrup
• 1/8 teaspoon coarse salt
• 3/4 cup (100g) finely chopped roasted salted peanuts

*Note: If you're feeling lazy like me, just add a splash of cream (or milk) and pinch of salt to caramel candies  and melt those down.  Fill the thumbprint wells with the caramel mixture then top with chopped nuts.


Optional: 4 ounces bittersweet, semisweet, or milk chocolate, melted

Directions 

1. Preheat the oven to 350F and line two baking sheets with parchment paper or silicone baking mats.
2. With an electric mixer, or by hand, make the cookie dough by beating the butter, brown and granulated sugar until smooth. Beat in the egg and vanilla until well blended. If using an electric mixer, scrape down the sides of the bowl. Beat in the peanut butter.
3. In a separate bowl, whisk or sift together the flour, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture and stir until there are no patches of flour.
4. Scoop up tablespoon-sized portions of the dough and roll each piece between your hands so they’re as smooth as possible so they don’t crack at the edges when performing the next step.
5. Space them 1 1/2-inches (2 cm) apart on the baking sheets, then use the rounded end of a wooden spoon, or your thumb, to make a depression in each one. Don’t worry much if the sides crack; push them back together.
6. Bake the cookies for 13-16 minutes, rotating the baking sheets midway during cooking, until they are light-golden brown and the edges barely start to darken. Remove from oven, and while they’re warm, press in to reinforce each depression with the end of the wooden spoon. Let cool completely.
7. Make the salted peanut caramel by warming the cream in a saucepan or microwave, and setting it aside.
8. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. Remove from heat and immediately whisk in the hot cream in a slow, steady stream.
9. Cool until warm and pourable, then add the chopped peanuts. Spoon some of the caramel into each cookie, letting it set for about an hour, if you want to drizzle them with chocolate.

Storage: Cookies will keep in an airtight container, at room temperature, for 3 to 4 days. The unbaked dough can be rolled into rounds and stored in a heavy-duty freezer bag in the refrigerator or freezer, until ready to bake.

Source: The Art and Soul of Baking by Cindy Mushet as adapted by and seen on David Lebowitz

Mini Triple-Treat Cupcakes

Trick-or-Mini-triple-treat and Happy Halloween!  A big thank you to Emily for cooking with me and taking beautiful photos so that I could share all those apple recipes with you last week.  If you liked the series please leave a comment and let us know.  We'd also love to hear what ideas you'd have for future marathon themes :).  Now back to your regularly scheduled programming (and not so awesome photos) with me.

When I saw these on Josie's blog and had some leftover candy corn I knew they were simply too cute not to make.  It's very similar to the standard peanut butter cup blossom cookies that you see all the time but with a dough that's more fluffy and cake-like in texture (it is a cupCAKE after all) and topped with candy corn for extra festivity.

Go ahead and make these for your favorite ghouls and goblins tonight.

Two Years Ago: Turkey Bean Pumpkin Chili and Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
One Year Ago: Who Loves Ya Baby Back?

Mini Triple-Treat Cupcakes

Yields: 48 mini cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup peanut butter
• 6 Tbs unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 large egg yolk
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 48 miniature Reese's peanut butter cups
• 48 pieces candy corn

Directions

1. Preheat the oven to 350 degrees and line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together the lour, baking powder, and salt. 
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, butter, and brown sugar until pale and fluffy.  Beat in the vanilla, egg, and egg yolk, scraping down the bowl as needed.  With the mixer on low, beat in the flour mixture and the buttermilk just until combined. 
4. Place 2 teaspoons of batter into each muffin cup, then press a peanut butter cup into the center until the batter aligns with the top edge of the candy.
5. Bake until puffed and set, about 10 minutes.  Immediately press the candy corn into the top of each cupcake.  Let cool completely in the pans on wire racks before serving.

Source: Originally from Every Day Food, October 2011 as adapted by and seen on Pink Parsley

Peanut Butter Cup Chocolate Cheesecake

I didn't think it was possible but there's something that's even more decadent and outrageous than the Peanut Butter-Fudge Cheesecake that I made for Chris' birthday last year.  Last year when he had that cake he told me he wanted me to make that same cake for him for the rest of his life.  But, I went ahead and gave him some alternative options this year just in case he changed his mind.  One look at this cake and he was sold.  We were destined for fatness greatness.

This recipe is based on Cheescake Factory's Reese's Peanut Butter Cup Chocolate Cake Cheesecake - Chunks of Reese’s® Peanut Butter Cups in our Original Cheesecake with Layers of Delicious Fudge Cake and Caramel.  With my change of substituting one of the caramel layers for a peanut butter layer, it's by far one of the best copycat recipes that I have EVER made.  It's seriously spot on and Chris (and his fellow PB loving mom) went to PB chocolate heaven.

Here's the cake all dressed up and ready to go..or so I thought.  When I presented it to the birthday boy, he asked me "Where are the peanut butter cups??  The picture on the recipe showed it having peanut butter cups!"

There, we go.  Peanut butter cups!  Now we're in business and boy does that look rich (and surprisingly a lot like last year's cake from the outside).  But  it's SO MUCH more.  Let's peel back the layers and peek at what lies inside...

Ohmigoodness there are 9 layers of amazingness to this cake!!!

And here it is neked...

I'll admit the cake looks intimidating with all its steps and layers but if you set aside a few nights to bake and assemble, people will think you're a kitchen God/dess AND you'll save yourself some $40+.  Plus, the original website has some nice step-by-step pictures to help you along the way if you need extra assistance.

A word of caution: my caramel layers oozed out over time so I wouldn't make it more than 2-3 days in advance.  The cake is literally so heavy that it squishes the liquid layers out!  Ae nother note from experience - I found that while keeping the cake in the freezer helps keep the layers intact it's just too hard to cut.  So, allow it to thaw some in the fridge before serving or, if you don't mind risking some caramel ooze after cutting, just keep it in the fridge full time for minimal wait time before enjoyment :).

Will I be able to top this cake in the future?  I'm always for challenging myself in the kitchen and next year is the big 3-0 for my dear hubby but my waistline sure hopes not!

Happy 29th Birthday, honey!

Two Years Ago: Sausage, Onion, and Green Pepper Fra Diavolo

Peanut Butter Cup Chocolate Cheesecake

Serves: 15-20 people


Ingredients

For the Crustless Cheesecake

• 30 mini peanut butter cups, each one quartered
• 2 sticks (16 tbsp) softened butter
• 1 cup granulated sugar
• 4- 8 oz packages cream cheese, softened
• 1- 3 oz. package cook and serve vanilla pudding
• 4 eggs
• 2 tsp baking powder
• 1 tbsp lemon juice

For the Caramel Layers

• 1 (4 oz) can of sweetened condensed milk
• 5 tbsp. butter
• 40 caramels
• Scant 1/2 cup of salted peanut halves 

For the Chocolate Cake

• 1 3/4 cup all purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder, unsweetened
• 2 tsp. baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup canola oil (or other vegetable oil)
• 1 tsp. vanilla extract
• 1 cup of coffee - must be hot! 

For the Peanut Butter Layers

• 1 cup creamy peanut butter

For the Chocolate Ganache Frosting

• 13 oz. or 1 2/3 cup semisweet chocolate chips
• 1 1/2 cups heavy cream
• 1/2 tbsp. corn syrup

For the Peanut Butter Frosting and Garnish

• 1/3 cup creamy peanut butter
• 4 tbsp butter, softened
• 1/2 cup confectioners' sugar
• 6 mini peanut butter cups

Directions

For the Crustless Cheesecake

1. Preheat oven to 325 degrees.  Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment.  Lightly flour the pans and tap out excess.  Set aside.
2. Cream butter and sugar in a stand mixer fitted with paddle attachment.  Add cream cheese a little at a time until smooth.  Scrape bowl down and beat again on medium speed, adding eggs one at a time.  Add remaining ingredients except peanut butter cups.  Mix again until smooth.
3. With a rubber spatula, fold in quartered peanut butter cups.  Divide batter evenly between pans.  You should have 8 cups of batter, so 4 cups in each pan.  Smooth batter with offset spatula and bake for 55 minutes to 1 hour.  Cheesecake will puff up during baking, then deflate when taken out.
4. Do not turn out cheesecakes when they are finished baking.  Put them directly in the freezer.  While the cheesecake is freezing, make the caramel layer.

For the Caramel Layers

1. In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels.  Heat at 1 minute intervals until smooth. 
2. Pour caramel evenly over frozen layers of cheesecakes.  Be careful to not let the caramel drip over the sides.  Sprinkle each layer with 3-4 tbsp. of salted peanut halves.  Return cheesecake layers to freezer until frozen solid.

For the Chocolate Cake and Peanut Butter Layer

1. Grease 2- 9" pans with shortening and line with parchment.  Grease parchment and lightly flour pan, tapping out excess.  Preheat oven to 350 degrees.
2. Sift all the dry ingredients into the bowl of a stand mixer fitted with paddle attachment.  In a 4 cup glass measure, mix all the wet ingredients except hot coffee! 
3. Turn mixer on low speed and gradually add wet ingredients to dry.  Stop and scrape down the bowl, making sure to scrape the bottom where dregs tend to gather.  Return mixer to low speed and beat in hot coffee.  Mixture will be very thin.
4. Divide batter evenly between the two pans, and bake for 35-40 minutes (check at 35).  Cake is ready when toothpick tester comes out clean.  Cool slightly in pans.  Run knife around the edge of cakes and turn them out.  Let them rest on a cooling rack.
5. When cool, level cakes with a serrated knife or cake leveler.  Line cake pans with parchment or wax paper, enough to hang over the edges (just like previously with the cheesecake layers).  Return cake layers to parchment lined pans.
6. Make the peanut butter layer by microwaving it in a bowl for approximately 1 minute.  Pour peanut butter mixture evenly over both chocolate cake layers, sprinkle with 3-4 tbsp. salted peanut halves.  Place peanut butter covered cakes in freezer until peanut butter has hardened a bit (about 15 minutes).
7. Remove all cake layers from freezer.  Remove all cake layers from pans.  All of the cakes will be stacked with the caramel or peanut butter layer on top.  Stack layers beginning with 1 layer of chocolate cake as the bottom, then cheesecake layer, then chocolate layer, and last cheesecake layer will be on top.  Wrap layers in plastic wrap and freeze overnight.  You'll frost your cake the next day.

For the Chocolate Ganache Frosting

1. Note: Remove cheesecake layers from freezer and unwrap.  Choose your serving plate and line it with wax paper strips.  Place cake over strips.  Now you're ready to frost.
2. Put chocolate chips in a medium bowl or 4 cup measure.  Heat cream in a saucepan over medium high heat until very hot but not boiling.  Pour hot cream over chips and stir until smooth.  Remove 2/3 cup chocolate mixture and pour into a small bowl.  Add 1/2 tbsp. corn syrup and stir.  When combined, immediately pour over top of cake, creating a shiny dark topping and taking care that most remains on top of the cake and doesn't spill down the edges.  Return cake, uncovered this time,  to freezer.
3. Fit stand mixer with whisk attachment.  Pour remaining chocolate ganache into the stand mixer bowl and whip on the highest speed for 5-10 minutes until icing is light and fluffy.  Icing is ready when it is thick and can be pulled into a stiff peak.
4. Remove cake layers from freezer and frost sides with chocolate ganache using an offset spatula.  The whipped frosting should grab on to the frozen cakes well.  Use all the ganache frosting, evening the cake's surface as you work.

 For the Peanut Butter Frosting and Garnish

1. Cream peanut butter and butter together in stand mixer with whisk attachment.  Gradually add powdered sugar.  Whip on high speed until light and fluffy.
2. Transfer icing to a piping bag fitted with a large piping tip.  Pipe edges and then 6 large swirls around the top edge of cake.  Garnish each large swirl with a peanut butter cup.
   

Source: Slightly modified from Sprinkle Bakes

Thai Peanut Turkey Burgers

Don't put away your grills quite yet.  If you make one more recipe this "season" (or if you're hardcore and grill year-round), this is it.  It has a unique, Thai flavor that you don't really expect from a burger.  And it works.  It was perfect served with oven baked sweet potato chips, which I'll share with you next week :).


Thai Peanut Turkey Burgers
Printer-Friendly Version

Ingredients

For the burgers:

• 8oz ground turkey (I used chicken because that's what I had on hand)
• 1 medium carrot, shredded
• 1 large scallion, minced
• 1/4 tsp sesame oil
• 1 tsp chili garlic sauce
• 2 tbsp natural peanut butter
• freshly ground salt and pepper
• 1/2 tsp ground ginger

For the sauce:

• 2 tbsp light mayonnaise (I used unflavored Greek yogurt)
• handful of cilantro, finely minced
• 1-2 tsp chili garlic sauce

For serving:

• hamburger buns of your choice
• mixed greens

Directions

1. Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. 
2. Serve on buns with cilantro-chili mayo and greens.

Source: Slightly adapted from A Good Appetite as seen on Cara's Cravings

Nutritional Info, Burgers Only (does not include hamburger bun or cilantro-chili mayo)
Servings Per Recipe: 2
Amount Per Serving
Calories: 276.1
Total Fat: 16.7 g
Cholesterol: 80.0 mg
Sodium: 212.1 mg
Total Carbs: 7.9 g
Dietary Fiber: 2.1 g
Protein: 26.1 g

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

Did you catch some key words in that title?  It's healthy.  And it only takes 5 minutes.  And, if you closed your eyes, you'd think you were eating the richest custard-style ice cream.  But it's NOT really ice cream!

I'd heard of using frozen bananas for a quick ice cream before but had never gotten around to try it.  The moment I saw this recipe show up on Pennies on a Platter's website I knew I had to make it.  And, judging by the number of times it was pinned on Pinterest, everyone else had the same idea!  Seriously.  Go take a peek at that photo and tell me you didn't immediately start drooling all over your keyboard.  Yeah, that's what I thought.

What gave me that last push to decide to make this tonight (and post the recipe in the SAME NIGHT...very rare!!) was my friend Linda's suggestion to do iced treats.  And, I needed something to cool me off after a hard, sweaty session of Jazzercise!  L.O.V.E.D this and will be making it more often!  I had to put down my spoon to avoid eating it all in a single sitting :P.

Go freeze some bananas so you can make this in an hour or two!  If you hurry, you can still make it tonight.  Or, if not then maybe for breakfast?  It is, after all, bananas ;).

Five-Minute (Healthy) Chunky Monkey "Ice Cream"

 
Ingredients

• 3 peeled and chopped, then frozen, bananas (I think this would work best if they are frozen in a single layer or somehow broken up manually first...I had trouble getting my blender to break up the big chunk!)
• 1/4 cup walnuts, chopped
• Handful of chocolate chunks
• 2 Tablespoons peanut butter or Nutella (optional)

Directions

1. Puree the bananas in a food processor or blender until smooth.  Personally I love using my Cuisinart Smart Stick with the Chopper Attachment.  Blend and eat out of the same bowl!  Add the walnuts and chocolate chunks and pulse until mixed in.  Stir in the peanut butter or Nutella, if desired.  Top with extra yummy stuff like walnuts, chocolate chunks, and peanut butter chips if desired.  Serve immediately or freeze for later consumption.  It will be like soft serve initially but left to frozen it will harden up like regular ice cream.

Source: As seen on and adapted by Pennies on a Platter from Kitchen Simplicity

Recipe Swap: Peanut Butter Banana Chocolate Chip Cookies

Don't let the simple exterior fool you.  There's more than meets the eye in this updated chocolate chip cookie classic.  Simply stated, This. Cookie. Is. Awesome!

I was excited to get this cookie from the Recipe Swap hostess herself, Sarah from A Taste of Home Cooking.  I knew from the get-go that any dessert would make for a happy husband but once I saw this particular one was stuffed with peanut butter I knew it would be a winner.  What's also interesting is the fact that just days earlier, a former co-worker of mine had asked whether I'd ever made banana cookies before (yep, Tracy, that's you!).  It's interesting how things happen like that sometimes.

I loved that on the outside, it looked like your Plain Jane Chocolate Chip cookie but once you bite inside, it exploded with peanut butter and banana goodness.  So decadent!  I could totally see other variations like a peanut butter cookie dough with molten chocolate and banana center instead.  Yum!

This week I submitted the most popular recipe on my site, Chinese Bakery-Style Cake.  And, as usual, find the rest of the Recipe Swap Roundup posted on A Taste of Home Cooking's website.

Peanut Butter Banana Chocolate Chip Cookies
Printer-Friendly Version

Yields: 15 large cookies

Ingredients

• 1 stick butter, softened
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips (I used chocolate peanut butter swirls because that's what I had on hand) 
• 1 banana, sliced
• 15 teaspoons peanut butter (give or take) (I used peanut butter chips because that's what I had on hand)

Directions

1. Sift together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine butter, sugars, egg, and vanilla. Mix in dry ingredients to the wet ingredients. Stir in chocolate chips.
2. Wrap dough in plastic wrap and chill at least 30 minutes, up to one hour. This is a very important step, so don't skip it. The butter in the dough needs to firm up again or your cookies will spread in the oven. (Note: I actually did do this step and my cookies still spread.  I think because after handling the dough and my kitchen being very hot they got melty again.  An extra chill after the dough balls are fully formed may have been beneficial or expect flatter cookies like mine!)
3. Near the end of the chilling period, preheat oven to 350ºF.
4. After the dough has chilled, use a small cookie scoop to make mounds of dough on the cookie sheet. Using the back of the scoop, make a dent in the top for the banana slice. Place a slice of banana, then place about 1 teaspoon of peanut butter (or in my case, roughly 7-8 peanut butter chips) on top of the banana slice. Scoop another dough ball, flatten and mound on top. You should have a big dough ball now.
5. Bake in preheated oven for 13-15 minutes, or until golden brown. Makes approximately 15 giant cookies. 

Source: As submitted by A Taste of Home Cooking by way of modification by Cathy's Kitchen Journey from Clumsy Cookie