Peanut Satay

1/2 head broccoli, cut into florets
14 oz can of garbanzos, drained
Olive oil
Salt and pepper
1/2 a box of spaghetti noodles
1 Tbsp peanuts, chopped


Satay Sauce:
2 Tbsp. Soy sauce
2 Tbsp. Peanut butter
3 tsp. Honey
3 tsp. Lime juice

Preheat oven to 350 F.

Line a baking sheet with parchment paper.

Scatter the broccoli and garbanzo beans on the baking sheet. Sprinkle with olive oil, salt and pepper. Stir around to make sure everything coated.

Roast for 20 minutes.

In a bowl, mix all the sauce ingredients together. Add salt and pepper if desired.

Cook noodles for about 8 minutes, until just undercooked. Remove from heat.

Add the noodles and sauce to a large skillet on low heat. Heat through. Add in the broccoli and beans. Make sure it’s all heated through.

Top with crushed peanuts. Serve hot!

Large Peanut Butter Chocolate Chip Cookies

These are definitely my new favorite cookies.

Plan ahead... needs to chill...

2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs, room temperature
2 c. creamy peanut butter
1 1/2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1/2 c. granulated sugar, for rolling

In a medium sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl, cream the butter and both sugars together until smooth.

Add in the eggs and beat until combined.

Mix in the peanut butter and vanilla.

Add the dry ingredients to the wet ingredients. Mix until just combined.

Add in the chocolate chips.

Chill the dough for 1 hour in the refrigerator. If you chill the dough longer than an hour or so, allow it to sit at room temperature for about 30 minutes before trying to roll into balls.

Preheat oven to 350 F.

Line 2 large baking sheets with parchment paper. Set aside.

Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it's a lot, but they are large cookies!), then roll the dough in the granulated sugar.

Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.

Bake for 15 minutes until lightly browned on the sides. The centers will still look very soft.

Let cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.

If you're waiting between making batches, make sure you put the dough back in the fridge or it gets to sticky and is hard to roll.

These cookies are amazing and I will definitely be making them again. Soon.

Here's a link to the recipe I used: http://www.sallysbakingaddiction.com/2016/07/08/big-bakery-style-peanut-butter-chunk-cookies/. I love Sally! Haven't gone wrong with any of her recipes yet!

Peanut Butter Marshmallow Fudge

2 1/2 c. mini marshmallows, divided
11 1/2 oz. semi-sweet choc chips
11 1/2 oz. milk choc chips
1/2 c. creamy peanut butter

15 miniature Reese's peanut butter cups, roughly chopped

Line an 8 inch baking dish with parchment paper.

Spread 1 cup mini marshmallows onto the bottom of the prepared baking dish.

In a large bowl, combine the chocolate chips and peanut butter. Make sure the bowl is microwave safe. Microwave for 30 seconds, stir with a spatula. Continue cooking the fudge in 30 second increments, stirring in between, until the mixture is smooth.

Stir in the remaining marshmallows and peanut butter cups.

Pour the chocolate mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Chill in the refrigerator until firm; at least 2 hours. Cut into squares.

Here's a link to the recipe I used: http://www.ebay.com/gds/Peanut-Butter-Cup-Marshmallow-Fudge-/10000000205678098/g.html

Peanut Butter Energy Bites

1/2 c. creamy peanut butter
1/3 c. honey
1 tsp. vanilla
1 c. old fashioned oats
2/3 c. sweetened coconut, shredded
1/2 c. flaxseed meal
6 Tbsp. mini chocolate chips

In a medium sized bowl, stir together the peanut butter, honey, and vanilla. Add the rest of the ingredients. Shape into small balls. I used a mini ice cream scoop. Store in the fridge.

When I rolled the bites into balls I immediately put them in a tupperware. I used a piece of parchment paper between rows.

Makes 20-24 bites.

Super easy to make.

Here's a link to the recipe I used: http://www.cookingclassy.com/2014/04/bake-energy-bites/

Peanut Butter Balls

*Plan ahead... needs to chill

Peanut Butter Balls!

1 2/3 c. creamy peanut butter
8 oz. honey
1/3 c. raisins
1/3 c. sunflower seeds
2/3 c. instant powdered milk

Mix all the ingredients together in a large bowl. Shape into balls. Line them on a baking tray or dish. Chill in the fridge an hour or two before serving.

Super easy recipe. I used to eat these all the time when I was a kid. The recipe easily makes 2 dozen.

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html

Thai Peanut Sauce

1 1/2 c. creamy peanut butter
3/4 c. coconut milk
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. soy sauce
1 Tbsp. fish sauce
dash of red pepper flakes
1 Tbsp. ginger root, minced
3 cloves garlic, minced
1/4 c. cilantro, chopped

In a saucepan, over very low heat, mix all the ingredients except the cilantro. Keep over low heat for 45-60 minutes, stirring occasionally. Mix in the cilantro just before serving. Serve warm.

Here's a link to the recipe I adapted: http://allrecipes.com/recipe/the-best-thai-peanut-sauce/

Peanut Butter Pie

1/4 c. butter, melted

2 c. creme filled chocolate sandwich cookies, finely crushed
1 package (8oz) cream cheese, softened
1 c. creamy peanut butter
1/2 c. sugar
1 1/4 c. whipping cream
sugar to taste
chocolate chips and whipping cream, melted


Mix the crumbled cookies and melted butter. Press the crumb mixture firmly onto the bottom and sides of a 9-inch pie pan. Chill the pie shell while preparing the mixture.

In a large bowl, beat cream cheese until smooth. Beat in peanut butter and sugar. In a separate bowl, beat whipping cream until firm peaks. Add sugar to taste to the whipping cream while you're beating it. Fold in whipping cream to the cream cheese and peanut butter mixture. Spoon into crust.

In a microwave-safe bowl, heat the chocolate chips and whipping cream for 30 seconds. You can either pour it over the whole top or make your own decorative design.

The recipe says to only chill for 2 hours, but I find there's a much fuller flavor if you let it chill overnight.

Homemade Peanut Butter Cups

Peanut butter mixture

1 c. creamy peanut butter, divided
4 1/2 tsp. butter, softened
1/2 c. confectioners sugar
1/2 tsp. salt
2 c. (12 oz) semisweet chocolate chips
4 milk chocolate candy bars (1.55 oz. each), coarsely chopped (I used 2 regular sized Cadbury bars)

In a small bowl, combine 1/2 c. peanut butter, butter, confectioners sugar, and salt until smooth. Set aside.

In a pot over low heat, melt the chocolate chips, candy bars, and remaining peanut butter; stir continually until smooth.

Finished product. Mmmmmm!

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups (I put Crisco in the cups since I didn't have paper liners). Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Refrigerate until set. Store in an airtight container. Yield: 2-3 dozen, depending on how big you make the butter cups. =)