Cookies

Peanut M&M Pretzel Cookies

Sweet and salty is such a great combination and there is a nice crunch from the peanuts and pretzels.  Hope you like this colorful creation!

                       

3/4 cup butter, softened
1/4 cup creamy peanut butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1 Tbl milk
2½ cups flour
1 tsp baking soda
1/2 tsp salt
1 cup pretzel pieces
1 cup chopped Peanut M&M’s candy

Preheat oven to 375°.  Line baking sheet with Silpat or spray cookie sheet.  With electric mixer, cream butter, sugar, and brown sugar.  Mix in egg, vanilla, and milk.  Stir together flour, baking soda, and salt, mix into creamed mixture.  Stir in pretzel pieces and chopped M&M’s.  Drop by scoopfuls onto prepared baking sheet.  Bake for 8 minutes.

One Year Ago Today:  Milk Chocolate Chip Peanut Butter Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breakfast, Snacks

Dark Chocolate Peanut Granola

At this time each year I make granola, usually in preparation for our family vacation.  This year inspired by a recipe on ohsheglows.com, I am adding dark chocolate, it’s supposed to be good for you, right?  I am willing to believe it.  Here is my version of granola with dark chocolate.

4½ cups old fashioned oats
2½ cups crispy rice cereal (Rice Krispies)
1/2 cup dried cranberries (Craisins)
1/2 cup chopped dates
1 cup honey roasted peanuts
1 cup pure maple syrup
1/2 cup peanut butter
4 Tbl butter
1 tsp pure vanilla
1/2 tsp salt
2 cups dark chocolate chips

Preheat oven to 325°.  In large bowl, mix together oats, crispy rice cereal, craisins, dates, and peanuts.  In microwave safe bowl, warm maple syrup, peanut butter, and butter until melted together.  Add vanilla and salt.  Pour over dry ingredients and stir gently until thoroughly combined.  Stir in dark chocolate chips.  Spread out evenly on two Silpat lined sheets or sprayed cookie sheets.  Bake for 25-30 minutes, gently stirring a couple times and spread out again during baking (keeping track of baking time).  Remove and cool completely (granola does set up and stay in clumps as it cools).  Store in airtight container.  Eat as a snack, in a bowl with milk or on top of ice cream, yogurt, you decide.  We think it’s yummy!

One Year Ago Today:  Chocolate Oat Squares

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pies

Peanut Butter & Chocolate Fudge Cream Pie

Time for pie!  Every once in a while it’s nice to have a piece of pie, splurge, indulge, and enjoy!

                       

                       


Single Prebaked Pie Crust:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool completely.

Peanut Butter Cream Pie Filling:
1/2 cup chopped honey roasted peanuts
4 cups milk (whole is best)
5 Tbl corn starch
1/4 tsp salt
3/4 cup sugar
4 egg yolks
1/2 cup peanut butter (creamy or crunchy)
2 tsp vanilla

Sprinkle chopped nuts over bottom of crust.  Combine milk, cornstarch, salt, and sugar in saucepan over medium heat.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly until thick and smooth.  Remove from heat and stir in peanut butter, and vanilla.  Beat several times while cooling.  Pour into crust over chopped peanuts while slightly warm.  Cool in refrigerator until set, approx. 4 hours.

Chocolate Fudge Layer:
1 cup chocolate chips (semi-sweet, or dark)
3/4 cup heavy whipping cream

Place chocolate chips in glass bowl.  Heat cream in small saucepan, bring to boil.  Pour hot cream over chocolate, let sit a minute, then stir until chocolate melts and mixture is combined and smooth.  Set aside 2 Tbl of ganache for garnish.  Let remaining ganache cool slightly, then pour over the peanut butter cream filling and refrigerate until firm.

Whipped Cream Layer & Garnish:
1 cup heavy whipping cream
2 Tbl powdered sugar
1/2 tsp vanilla
reserved 2 Tbl ganache, softened (in microwave, not too hot)
1/4 cup chopped honey roasted peanuts

Whip cream in medium bowl to stiff peaks.  Fold in powdered sugar and vanilla.  Spread or pipe whipped cream on top of cold pie, sprinkle with chopped peanuts and drizzle with ganache.

One Year Ago Today:  Chewy Coconut Oatmeal Cookies Chewy Coconut Oatmeal Cookies

If you are interested in Demarle bakeware & kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Double Chocolate Peanut Butter Cookies

I needed to try a new cookie recipe, some days you just crave a good cookie!  This is my twist on a recipe I found on southerncooking.com.  They hit the spot!

                       

1/2 cup butter, softened
1/2 cup shortening
1 cup crunchy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
1/3 cup cocoa
1½ tsp baking soda
1 tsp baking powder
1/2 teaspoon salt
1 cup honey roasted peanuts
2 cups semi-sweet chocolate chips

Preheat oven to 375°.  Cream butter and shortening, add peanut butter, mix well.  Add sugar, brown sugar, eggs, and vanilla, mix well.  Mix in flour, cocoa, baking soda, baking powder, and salt.  Stir in peanuts and chocolate chips.  Scoop dough out onto silpat or ungreased cookie sheet.  I use my large silpat on large perforated sheet and can bake 24 cookies at once!  Flatten slightly and bake for 8-9 minutes.  Do not over bake!

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Chocolate Peanut Butter Cup Cookies

I believe most people love the combination of chocolate and peanut butter.  Here is one incredible cookie that packs in both flavors.  Absolutely cute and delicious!

1 cup semi-sweet chocolate chips
2 squares (1 oz each) unsweetened chocolate
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp salt
1 tsp vanilla
1½ cups plus 2 Tbl flour
1/2 tsp baking soda
3/4 cup finely chopped honey roasted peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1/4 cup peanut butter baking chips
1/4 cup semi-sweet chocolate chips
1 tsp shortening

Preheat oven to 350°.  In microwave safe bowl, combine semi-sweet chocolate chips and unsweetened chocolate and microwave at 50% for about 2 minutes, stop and stir every 30 seconds until smooth and melted.  Cool slightly.  Cream sugar and butter in large bowl.  Beat at medium speed with electric mixer until blended and crumbly.  Beat in eggs, one at a time, then salt and vanilla.  Reduce speed to low.  Add chocolate slowly, mix until well blended.  Stir in flour and soda until well blended.  Scoop dough into 1¼” balls with small cookie scoop.  Roll in chopped peanuts.  Place on ungreased baking sheets.  Bake for 8 minutes or until set. Press a frozen peanut butter cup into center of each cookie immediately upon removing from the oven.  Press cookie up against peanut butter cup if desired for appearance, but do not touch peanut butter cup again since it is now melting, it must remain intact.  Cool completely.  Melt peanut butter chips, semi-sweet chocolate chips, and shortening in microwave at 50% for 1½ minutes, stir every seconds until smooth and melted.  Put melted peanut butter chocolate mixture in plastic baggie, snip corner and drizzle back and forth over cookies.  Allow to set up.  Makes 3 dozen.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Brownies & Bars, Dessert

Crispy Crunchy Peanut Butter Brownies

This recipe is flying around the internet and I wanted to try it for myself.  I did change the name for use in this post because I think the name is ridiculous.  Better-Than-Crack Brownies is the name.   To me this implies two things; that the person has used crack and that they must have thought crack was pretty great but these brownies are even better.  Anyway, they are really good brownies, I think they taste like crispy crunchy peanut butter brownies.   I made them I guess because…everybody’s doing it.

1 batch brownies for 9×13 pan (boxed mix or homemade brownies)
1/2 cup salted peanuts
1 cup chopped Reese’s peanut butter cups
1½ cup milk chocolate chips
1½ cup creamy peanut butter
1/2 tablespoon butter
1½ cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 18-20 minutes in a 9 x 13 baking dish.  Remove and top with peanuts and peanut butter cups and bake for 4-6 minutes more.
While they finish baking, melt chocolate chips, peanut butter and butter in microwave.  Stir in Rice Krispies cereal.  Remove brownies from oven and gently spread chocolate mixture over top.
Refrigerate for 2 hours before serving.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars, Dessert

Salted Peanut Marshmallow Bars

If I can’t have chocolate, these are top of my list.  I love the combination of salty and sweet, and the crunch!

Salted Peanut Marshmallow Bars

1 yellow cake mix
1/2 cup butter, melted
1 egg, beaten
3½ cups mini marshmallows
1 (10 oz) bag peanut butter chips
1/2 cup light corn syrup
1 tsp vanilla
1/2 cup butter
2 cups salted peanuts
2 cups Rice Krispies cereal

Preheat oven to 350°.  Combine cake mix, butter, and egg.  Press into a 9×13 pan.  Bake for 15 minutes.  Remove from oven and place marshmallows evenly on cake mixture.  Return to oven for 3 minutes or until marshmallows are puffed up.  Melt peanut butter chips, corn syrup, vanilla, and butter in microwave safe bowl for about 1 minute 20 seconds.  Stir and then mix in peanuts and Rice Krispies.  Spread gently over marshmallow layer.  Refrigerate.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Sweet & Salty Chunky Cookies

It’s a cookie day.  I found this recipe in a Taste of Home cookbook my daughter gave me for Mother’s Day, thought I would try it. I like the combination of the sweet of the chocolate chips and raisins and the salty of the peanuts and pretzels.  A little bit different twist for a cookie.  We like them!

Sweet & Salty Chunk Cookies

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
3 tsp vanilla
2½ cups flour
3/4 tsp baking powder
2 cups pretzel sticks, broken in half or thirds
1 cup coarsely chopped dry roasted peanuts
1 cup semisweet chocolate chips
1 cup raisins

Preheat oven to 350°.  In large bowl, cream butter and sugars.  Add eggs and vanilla, mix well.  Mix in flour and baking powder.

Stir in pretzels, peanuts, chocolate chip, and raisins.  Bake for 12-14 minutes until golden brown.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat and Perforated Baking Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.

Brownies & Bars, Dessert

Peanut Buster Brownies

There is nothing like the taste of chocolate and peanut butter together.

Brownies:
1 cup butter
3/4 cup cocoa powder
2 cups sugar
3 eggs
1½ tsp vanilla
1 cup flour
1 cup peanuts, chopped
1 cup peanut butter chips

Preheat oven to 350°.  Put butter and cocoa in large glass bowl, microwave until butter is melted.  Add sugar and hand mix until well mixed.  Stir in eggs and vanilla.  Mix well, do not use electric mixer.  Add flour, peanuts, and chips.  Spread batter in 13×9 pan.  Mix peanut butter topping…

Peanut Butter Topping:
1/3 cup peanut butter
2 Tbl butter, softened
2 Tbl sugar
1 Tbl flour
1 egg

Beat all ingredients together until smooth. Drop spoonfuls of peanut butter mixture over the brownie layer. Run a knife through to marble. Bake for 30-35 minutes. Cool, and cut in squares.