Peanut Butter Oreo Blondies
- ⅔ cup soft butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup peanut butter
- 1 teaspoon vanilla extract
- 2 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup cream
- 16-24 Oreo cookies depending on size of pan
- 1 bag white chocolate chips (optional)
- Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
- Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
- Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
- Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.
Adapted from Pinch of Yum
This is one of my favorite quick breads ever! Moist, soft, fluffy, and a bit crunchy from the walnuts, this bread is perfect for Sunday mornings with hot coffee on the side. Breakfast anyone? Get Ready. Happy Eating~ 🙂
Zucchini Walnut Bread
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest (optional)
- 3 cups zucchini, grated
- 1 cup walnuts, chopped (or use pecans or chocolate chips…why not both??)
- Grease and flour two 9 x 5 inch loaf pans. Preheat oven to 325 degrees F.
- In a large bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon together and mix until combined with a whisk.
- In another large bow, beat together the eggs, oil, apple sauce, sugars, vanilla, and orange zest until fully incorpated and smooth. Slowly add in the flour into the wet ingredients until combined. Gently stir in the zucchini and nuts with a rubber spatula.
- Pour into prepared pans and bake for 40-55 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool on rack completely before cutting and serving.
Have you ever seen a simply banana read look THIS delicious?? Just wow. The combination of peanut butter and banana is one of my favorites! It’s unfortunate to know that some people are allergic to peanuts . . . it is just so upsetting to think about. Peanut butter is my love. Aside from cinnamon. Lol. Anyways. This moist and flavorful banana bread is perfect for breakfast or a light snack during the day. Serve with a cup of coffee or milk and you are ready to go! Happy Eating~ 🙂
Make sure you have VERY ripe bananas to ensure bold flavors of banana in your recipe. If you are in a rush and do not have ripe bananas, just put your regular yellow bananas on a baking sheet and bake for 30-40 minutes on 300 degrees Fahrenheit in the oven. Take it out of the oven and let it cool for 30 minutes so the sugars are able to come out, causing the banana to nicely brown.
As you read the recipe below, you will notice a strange ingredient that makes you wonder, “What the heck is that?” Well. Let’s see. What exactly IS ground flaxseed? Flaxseed meal is simply just ground up whole flaxseeds (also called linseed), which provides more nutrients since it is easier to digest. The seeds are from the flax plant that are used to make the linen of our clothes. This antioxidant-rich seed is very high in lignens (chemical compound with antioxidant qualities), omega-3 (the “good fats” that our body can not produce on its own), fiber, vitamin B1, good carbohydrates, and phytochemicals. There are many benefits to eating flaxmeal such as lowering cholesterol, improve blood sugar, prevent against cancer, prevent hot flashes, and flushing out the bad chemicals in the body. How can you add this to your diet? You can simply replace 1 egg with 1 tablespoon of flaxmeal+3 tablespoons of water to a recipe such as pancakes, muffins, cookies, breads, bars, casseroles, pizza crusts, dinner rolls…you name it! Just be reminded that flaxmeal can add a little of a nutty flavor whenever you add it to a recipe.
Peanut Butter Pecan Banana Bread
For the Bread:
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 cup pecan, chopped
For the Peanut Butter Glaze:
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
- 3 tablespoons toasted pecan, roughly chopped
- Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugars and beat until blended.
- In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Stir in pecans. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.
- Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.
- To make the peanut butter glaze, in a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over bread and sprinkle toasted pecans.
Adapted from Sweet Pea’s Kitchen