Tag Archives: peanut butter

Peanut Butter-Fudge Brownies

8 Dec
The other night I got a random yearning to bake something rich and chocolatey, and, most importantly, I wanted to eat it. Unfortunately my cupboards were about as desolate as my sweet tooth. I had the basics, but not a lot of time. So there I went: the recipe from the side of a cake mix box.

Continue reading


Lil’ Lunchbox Pies

29 Jun

I recently discovered these little pie crusts at the grocery store and couldn’t leave them there (plus I had leftover pie filling).

I packed them up and stuck them in my boyfriend’s freezer for a now-and-then snack.

Peanut Butter Balls

27 Jun

Sorry for all the peanut butter lately! If you missed it, I’m catching up on sweets I made for a peanut butter-chocolate bridal shower.

I know there are tons of recipes floating around for peanut butter balls – and everyone has his favorite – but this one is worth writing out. It’s sort of a conglomerate of multiple recipes.


  • 4 cups powdered sugar
  • 1 cup rice krispies
  • 1 cup cocoa pebbles
  • 1 cup graham cracker crumbs
Melt in [sauce pan]:
  • 2 cups peanut butter
  • 1/2 cup butter
Pour peanut butter/butter over [dry] mixture and stir together.
Shape into balls, refrigerate till firm, and dip in chocolate.
I covered half in milk chocolate and half in semi-sweet. (The swirls on top of the semi-sweet balls are actually piped with Nestle’s peanut butter chips.)

Peanut Butter Pie Cups

25 Jun

You might want to call these “chocolate peanut butter cups” or something, but I didn’t want them confused with some kind of Reese’s-like candy (like the peanut butter cups I recently posted). They are chocolate cups, filled with a mixture I adapted from a pie filling recipe. These were a first – and definitely not a last.


I used Wilton’s chocolate melting candies (for molds, dipping, etc. – NOT fondue/melting chocolate), but I have also used milk and semi-sweet chocolate. The melting candy stays workable longer, but any of these is fine. The candy mold I’m using is also Wilton.

One cup at a time: spoon about 1/3 cupful of chocolate into one cup. Then use a paintbrush to smooth the chocolate evenly up the sides – make sure it’s not too thin or it won’t hold up!

Gravity is your friend. It helps to turn the mold so the chocolate falls where you’re about to paint.

After you’ve “painted” the chocolate into the mold, place them in the fridge for a few minutes to set up – then in the freezer for several minutes.

Important! When you take the mold out of the freezer, don’t try to push or “pop” the cups out (you might notice that my mold is cracked from trying to do it that way!). Simply turn the mold over above a plate or wax paper, and use your fingers to thaw each cup. If you apply a little pressure, they pop right out when they’re thawed.

Clear as mud? Yeah, here’s a video:


Get the idea?


Mix together:

  • 8 oz. cream cheese
  • 3/4 cup peanut butter
  • 1/4 cup sugar
  • 12 oz. cool whip*

*I know, cool whip comes in 8- and 16-oz. containers, and I’ve made this filling with both sizes. Figure out what you like. (But I’m telling you: 12 oz. is best :) )

I sprinkled them with graham cracker crumbs (I think to justify calling them “pie” cups), but they’d be pretty with chocolate shavings or nuts.


Chocolate Bridal Shower

21 Jun

I recently hosted a bridal shower for a friend who loves peanut butter and chocolate (particularly chocolate fountains!) – perfect for a girl whose wedding colors are brown and gold :) Continue reading