Peanut Butter Oreo Blondies

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Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
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  • 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)


  1. 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.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. 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.
  4. 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


Reece’s Peanut Butter Cup Ice Cream


Yumm homemade ice cream? Yes please. Although it is a long process to prepare, however, it is cheaper, tastier, and you are more able to add in whatever additives that you prefer such as mini marshmallows, chocolate chips, Heath bits, chocolate fudge . . . you name it! If you do not own an ice cream machine, you are just going to have to take another extra step or two to make this recipe. First, after you have mixed all of your ingredients, pour into your ice cream container and freeze it for about one hour or two. Then, take the mixture out of the freezer and being to vigorously whip the mixture. Pop it back into the freezer and repeat the process again for about 5 times or until the mixture starts to thicken up. Once thickened, let it settle and firm up in the freezer for about 6 hours. Finally, you are ready to serve. Happy Eating~ 🙂

Reece's Peanut Butter Ice Cream

  • Servings: about 7 cups
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  • 1 cup smooth peanut butter 
  • 3/4 cup granulated white sugar
  • 1 1/4 cups whole milk
  • 2 1/3 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular-sized PB cups)

1. Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved (a full two minutes). You don’t want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

2. Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.


*This recipe is GLUTEN FREE adaptable. If you’re preparing this recipe as Gluten Free, make sure you use Reese’s snack size or miniatures (those are known to be GF), and use a brand of peanut butter that is recognized as GF.
*Here’s an easy way to measure sticky peanut butter: Just spray the measuring cups with nonstick spray before you spoon the peanut butter into them. It’ll slide right out!
*Make sure you freeze your ice cream processor’s freezer bowl for a full 24 hours before processing your ice cream.


Adapted from Recipe Girl

Peanut Butter Pecan Banana Bread


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~ 🙂1525566_753774751318221_1640669103_n

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.1460217_753774894651540_672348447_n

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

  • Servings: one 9x5 inch loaf pan
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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
  1. Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Chocolate Cupcakes w/ Peanut Butter Cookie Frosting

Who knew that frosting could look like a cookie?! Stumbling accross this recipe was the best thing that had ever happened (not really . . . but close). In my opinion, I think the combination of chocolate and peanut butter is THE BEST (a close second is the combination of coffee and toffee). Although, I am not a huge fan of Reece’s peanut butter candy, I am very fond of other things such as these cupcakes. The soft delicate goodness of the cake, meets the bittersweetness of chocolate ganache and peanut frosting. Those of you who are allergic to peanuts . . . beware. You are totally missing out. Lol. I’m just kidding. Not really.



I made my cupcakes into mini cupcakes (halving the recipe below) to make it looks even more adorable! If you were a bit more adventurous, you can also add a grham cookie crust at the bottom to add a little crunchiness to it. I am going to try this method next time around if I happen to make these again. Until then, I’ll let you know how it turns out! Happy eating~ 🙂



Chocolate Cupcakes w/ Peanut Butter Cookie Frosting

  • Servings: 24-26 cupcakes
  • Difficulty: easy
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For the cupcakes:

1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract

For the ganache:

6 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

For the peanut butter cookie frosting:

9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

To make the cupcakes, preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.

To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Adapted from Tide & Thyme