Peanut Butter Brownies

Peanut Butter Brownies


Peanut Butter Brownies –

The varieties are endless.  Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound.  Today I’m sharing brownies with peanut butter and praline peanuts.  Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!

IMG_0185Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.

Peanut Butter Brownies

(Canadian Living 2017) Makes approximately 16.

Preheat oven to 325F.  Grease 9-inch square baking plan.


1/2 cup butter

1/2 cup crunchy or smooth peanut butter

6 oz. bittersweet chocolate, chopped

1 1/2 cups sugar

4 large eggs

1 cup all-purpose flour

1/2 cup cocoa powder

1/4 tsp baking powder

1/3 cup praline peanuts (or roasted peanuts)


2 tbsp. peanut butter

2 tbsp. praline peanuts (or roasted peanuts)

2 tbsp. chocolate chips


In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth.  Remove from heat and let cool slightly.

In large bowl, whisk together sugar with eggs.  Whisk in chocolate mixture.

In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined.  Stir in peanuts.  Scrape into prepared pan and spread evenly.

For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect.  Sprinkle with peanuts and chocolate chips.

Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes.  Cool completely in pan and cut into squares.

Recipe for Peanut Butter Brownies @



Flourless Peanut Butter Cookies


Flourless PB Cookies with Twix Bites and Peanuts
Flourless PB Cookies with Twix Bites and Honey Roasted Peanuts –


I’ve always made my pb cookies with flour (See recent post for Peanut Butter Crinkle Cookies).  I came across this recipe in my pile of ‘I should try these recipes’ (doesn’t everyone have one of these piles or drawers or binders….) and gave them a whirl.

With only 7 ingredients and one bowl these cookies come together so quickly you will be amazed.

Add-ins for Flourless PB Cookies

All 2 dozen cookies were only a memory within about 24 hours so I’d have to say they were a hit!  I added in honey-roasted peanuts but roasted salted peanuts or plain salted peanuts would be fine.  I also chopped up Twix bites instead of using chocolate chips since I had a bag in my cupboard so don’t be afraid to sub in white chocolate chips or butterscotch chips or any combination you prefer.

Flourless Peanut Butter Chocolate Chip Cookies

Makes 24 cookies.  Preheat oven to 350F.  Parchment line 2 baking sheets.


1 cup creamy peanut butter

3/4 cup sugar

1 egg, lightly beaten

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

1/2 cup roasted salted peanuts


Beat peanut butter, sugar, egg, baking soda and salt until well combined.  Mix in chocolate and peanuts.

Moisten your hands and roll about 1 tablespoon of dough into balls and place about 2 inches apart on baking sheet.  Flatten slightly and bake 12-15 minutes until puffed and lightly browned around edges.

TIP:  Check cookies after about 10 minutes.  I find pb cookies often bake up quickly and every oven is different!!

Chocolate Dipped Peanut Butter Crinkle Cookies

Peanut Butte Crinkle Cookies
Peanut Butter Crinkle Cookies w Chocolate and Honey Roasted Peanuts

Peanut butter cookies are always a hit and these are no exception.  With the holidays upon us this recipe would be a great addition to your cookie tray for the peanut butter lover in your family.

From ‘littleepicurean’ Maryanne Cabrerea’s recipe (Holiday Cookies 2017 Bake From Scratch) the only switch up I made was to add in dark chocolate chips and honey-roasted peanuts to the batter, omitting rolling the cookies in the 2 sugars and the dipping step as well.  I also used a fork lightly dipped in flour to slightly flatten my cookies for the signature ‘peanut butter’ look.  In my house the cookie half dipped in the chocolate would be consumed and the ‘bare’ cookie would be left on the tray.  When no one was looking of course!

Peanut Butter Crinkle Cookies
Peanut Butter Crinkle Cookies!

Give it a try either way but make sure to bake these up sometime soon!

Chocolate-Dipped Peanut Butter Crinkle Cookies

Preheat oven to 350F.  Line a baking sheet with parchment paper.


1/2 cup unsalted butter, room temperature

1 cup packed brown sugar

3/4 cup creamy peanut butter

1 large egg

1/2teaspoon vanilla extract

1 1/2cups all-ppurpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup granulated sugar

1/2 cup icing sugar

8 ounces dark chocolate (72% cocoa), chopped

1/2 cup honey-roasted peanuts


In large bowl with an electric mixer beat together butter, brown sugar and peanut butter until creamy, scraping down sides of bowl and beating for 3-4 minutes.  Beat in egg and vanilla.

In a medium bowl, whisk together flour, soda, baking powder and salt.

With mixer on low speed, gradually add flour mixture to butter mixture until just combined.

Place the 1/2 cup of granulated sugar and the 1/2 cup of confectioners sugar in small bowls.  Use a medium scoop (1 1/2 tablespoon size) scoop out dough and roll first in granulated sugar then in confectioners sugar and place about 1 1/2 inches apart on prepared trays.

Bake until edges are set and cookies are cracked on top.  Let cool completely.

Melt chocolate in microwave in 30-second intervals stirring after each until melted and smooth.  Let cool slightly for about 3-5 minutes.  Dip half of each cookie in chocolate and lay on parchment lined pan.  Sprinkle with chopped honey-roasted peanuts.  Repeat until all cookies are dipped and garnished.  Cookies will set up in approximately 10 minutes.

Now sit down and relax and let the holidays begin!

Fist Full of Peanut Butter Crinkle Cookies
Fist Full of Peanut Butter Crinkle Cookies

Peanut Butter-Nutella Coffee Cake

Key IngredientsThis drab and dreary weather calls out for something sweet and fun to help fight the urge to stay in bed and hibernate.  Who wouldn’t want to get out of bed for a piece of delicious coffee cake combining not only peanut butter and Nutella but having the added crunch of praline nuts and a peanut butter crumble topping!

Whether you stay up to binge watch your favourite shows on Netflix while enjoying this moist and flavourful coffee cake or hop right back into bed to relax against your propped up pillows, I think you’ll agree this is a delicious addition to your morning.  Or afternoon or before dinner pick-me-up or…


This recipe is from the Bake from Scratch ‘One Layer Cakes 2017’ issue and I made a couple of slight modifications.  Mostly because I didn’t follow my own advice to do the one thing you should always do when trying a new recipe…read it through thoroughly and pay attention!

I must say my slight modifications, which were layering the warmed Nutella in the middle and on top of the cake batter and using Praline Mixed Nuts instead of roasted salted peanuts did not detract in any way.  I also subbed in cream for the whole milk as I had some in my fridge.  Now you have options! Follow the original directions or switch it up like I did and enjoy.

Peanut Butter-Nutella Coffee Cake

Preheat oven to 350F and grease a 9-round or 9-inch square cake pan.


1/2 cup unsalted butter, room temperature

1/2 cup creamy peanut butter

1 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup whole milk

3/4 cup chocolate-hazelnut spread (Nutella), warmed

Peanut Butter Crumble – in a small bowl combine 1/2 cup all-purpose flour and 1/4 cup packed brown sugar.  Using your fingers or a wooden spoon mix in 2 tablespoons soft unsalted butter and 1 tablespoon creamy peanut butter.  Mix in 1/2 cup chopped roasted salted peanuts.


Prepare peanut butter crumble and set aside.

In a large bowl, with an electric mixer, beat together the butter, peanut butter and sugar, until light and creamy.  Scrape down sides of bowl.

Add eggs, one at a time and beat well after each addition.  Add in sour cream and vanilla and beat until combined.  Scrape down sides of bowl.

In a medium bowl whisk together flour, baking powder and salt until combined.

Gradually add flour mixture to creamed mixture alternately with the milk, starting and finishing with the dry ingredients, until combined.

Adding top layer of PB Cake
PB Cake batter atop warmed Nutella

Pour half of batter into prepared pan.  Top with chocolate-hazelnut spread, making sure to spread to edges.  Top with remaining cake batter, smoothing to edges.  (A small offset spatula works great for this.)

Sprinkle Peanut Butter Crumble evenly over top of batter.

PB & Nutella cake topped with Praline Nuts and Streusel
PB Crumble and Praline Nut topping bf baking

Bake in preheated oven for approximately 45 minutes or until toothpick inserted in centre comes out clean.

Note: If edges begin to brown quickly loosely cover cake with foil until completely baked to avoid excess browning.

PB-Nutella Coffee Cake with PB Crumble & Praline Mixed Nuts
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Triple Peanut Butter Cookies

Triple Peanut Butter Cookies

These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department,  some chopped up peanut butter cups.

I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did.  These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.

No peanut butter cups or no peanuts at your place?!  Use peanut butter chips or a combination of chocolate chips and some other toasted nuts.  I’m sure they will still be moist and soft and as I said before, oh, so delicious!

Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.


1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 1/4 cups crunchy peanut butter

1 teaspoon pure vanilla

1/2 cup salted peanuts

1/2 -1 cup chopped peanut butter cups


Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed.  Scrape down sides and bottom of bowl.  Add in the egg and beat until combined.  Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.

In a small bowl, whisk together the flour, soda and salt.

With mixer on low, add in the flour mixture and just combine.  Scrape down beaters and bowl.


Fold in peanuts and peanut butter cups by hand.







cookiesUse a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet.  Flatten slightly with a fork dipped in flour or water.

Bake about 8-10 minutes or until lightly brown around edges.



Those Cookies…were the Best…


Those cookies you put in my lunch today were the best choc chip cookies I’ve ever had! Direct quote from my sweet birthday boy.  And NO, I don’t pack his lunch, but after baking up these beauties late last night I replaced the store bought cookies in his lunch with these thick and chewy peanut butter stuffed chocolate chip cookies.

Praise of my baking warms my heart and if you are the chief bottle washer and cook in your home I’m sure you can understand why.  It’s not often sweet words of favour are bestowed upon us.  More often than not we hear things like “It’s O.K.” “You know I don’t really like fish why do I have to eat it!” “Danny’s mom made this really awesome thing with ( insert whatever item you have been making forever they refuse to eat).

I would like to say I spent many an hour testing and creating this recipe but that would be a lie.  This is from Americas Test Kitchen and the only things I did differently was use peanut butter stuffed chocolate chips purchased on a recent trip to Florida plus put the dough in the fridge for about 10 minutes before using my large scoop to portion out the dough.  I just slightly flattened the dough before baking.

Unfortunately, I had room for only 1 measly bag of these particularly yummy stuffed chips. They were part of my 20 pounds, I kid you not, of food items I brought home.  Now the bag of pb/chocolaty goodness is gone so maybe chopped pb cups next time….

imageThick and Chewy Chocolate Chip Cookies

Preheat oven to 325F.  Parchment line 2 cookie sheets.

2 cups plus 2 tablespoons all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup packed light brown sugar

3/4 cup unsalted butter, MELTED AND COOLED

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

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

In a large bowl, beat the sugars and melted butter with a mixer on medium speed until smooth, 1-2 minutes.  Beat in the egg, egg yolk and vanilla until combined, about 30 seconds.  Scrape down the bowl and beaters.

With the mixer on low add in the flour mixture slowly and mix until combined.  Stop mixer and fold in chocolate chips.

Portion about 2 tablespoons of dough into balls and place about 2 inches apart on prepared sheets.  Bake for about 15-20 minutes, until soft and puffy.  Remove from oven and cool.

ATK says these will keep for a few days if well wrapped but I don’t think they will last that long…after all they are the best!

Birthday Boy on Left….Boys (2)



Butterscotch Pretzel Bars

Butterscotch Pretzel Bars


It seems to me the number of “experts” in every single area of life is now the norm and these ‘experts’ seem to be growing at an amazing rate and after about 10 minutes of contemplation I think it is time I jumped on the bandwagon.

Once upon a time, back in the day, long ago, before Twitter, FB and the like, experts were groups of mysterious highly educated individuals (or so we were lead to believe) who conducted trials and experiments and gathered facts on an assortment of varying, relatively important subjects. Things like the safety of products, medical research, longevity studies, vitamin requirements for your child, etc., which were put into laymen’s terms and shared with the common man/woman, usually by newspaper or news radio (can you believe it!).

Fast forward to today and social media and the vast array of experts (no formal training required for many) on every topic under the sun. Food, travel, music, movies, pets, coffees, teas, craft beets, yoga, etc. etc., nothing is taboo.  If you have been following  my blog for a while you know I base my opinions on the minimal amount of research, lots of middle of the night thinking added to the most basic and minimal knowledge of Instagram; therefore, I believe I’m the perfect individual to start up a LIFESTYLE INSTAGRAM ACCOUNT!!

I too can take copious amounts of pictures of myself (once I figure out how to use my selfie stick), sunglasses on, sunglasses off, lips pursed outlined and filled in with the hot colour of the season, pictures in my underwear reflected in my bathroom mirror (OK, maybe not so much with the underwear), pictures of the shoes I’m wearing, the shoes I want to buy, me and my Bestie, the pedicure I had, the coffee I just bought, the dress in the store window, the couch I like in the latest home decor magazine…well, I think you get my drift.  I would then add a couple of varying comments and once I figure out the “emoji thingies” to enhance my captions, well, there would be no stopping me.  I am almost positive I could be a contender in this category.

Alas, it seems the selfie stick is far to complicated (remember I used to have a dial phone) and those “emoty thingies” are not co-operating so I’ll stick with my current hobby, baking and blogging, and yes, sharing the occasional comment or two.  So without further ado today’s no bake offering is from the Better Homes and Gardens Magazine, 100 Best Cookies, 2015 edition. No baking required and easy enough so the kids could help you whip this up.  I used praline peanuts  instead of plain peanuts and used crunchy peanut butter in place of smooth. To crush the pretzels I put them in a strong ziplock bag and smacked them with the bottom of a fry pan, which released some of my frustration with my selfie stick issue.  Crunchy, sweet and salty, these bars are a great combination of flavours.  Surely soon to be all over the Lifestyle Experts Instagram’s as the new “go-to” food, sometime, somewhere, somehow…


Butterscotch Pretzel Bars

Line a 13×9-inch baking pan with parchment or foil sprayed with cooking spray.

There are 3 easy parts to these bars, crust, filling and topping.


1 1/2 cups icing sugar

1 cup creamy peanut butter

6 Tbsp melted butter

2 cups crushed pretzels

Combine the melted butter, peanut butter and icing sugar in a large bowl then stir in crushed pretzels.  Press onto the bottom of the prepared pan.


1 – 11 oz package butterscotch flavour pieces

1/4 cup whipping cream

In a medium saucepan heat the butterscotch chips and cream over low heat stirring until the chips are melted and smooth.  Remove from heat and spread over crust.



image1/2 cup coarsley crushed pretzels

1/2 cup chopped peanuts

Sprinkle the pretzels and peanuts over the top of the filling and press down lightly.

Cover and chill the bars until firm (at least 2 hours).  Lift cookies out of the pan and cut into bars.  Makes approximately 36.