Posts Tagged ‘peanut butter’

Cheerio Treats

March 22, 2012

No, people.  I’m not just posting about a regular ol’ cereal treat, and just swapping out the type of cereal.  I’m not just posting a recipe that you’ve made thousands of times in the past.  I’m amping up the volume.  You will want to know about these.  Because these little beauties changed my life.

I kid you not.  While most elementary school children came to school with the run-of-the-mill Rice Krispie treats, my mom made these.  Cheerio treats – with peanut butter, m&m’s and, of course, marshmallows (there was no concern about kids getting too much sugar in those days).  These treats made me instant friends when I switched schools in 5th grade.  These treats allowed me to be the first picked for any teams.  I even think that these treats were the reason I got “most likely to succeed” when graduating.

And you should not be surprised, because these treats do exactly that: they lead you to success.  It’s so unexpected, but when you take a bite, and you taste the mellow peanut butter flavor to cut the usual sweetness of these treats, and then see the colored candies that remind you of your childhood, you just know that you’ve found a winner.  A cereal treat winner.

Cheerio Treats (recipe from my mom)

3 tbsp. butter

1 package marshmallows

1 cup creamy peanut butter

5 cups Cheerios

1 cup M&M’s

Lightly butter a 9×13 inch pan.  Set aside.  In a large pot, over low heat, melt butter.  When the butter is melted, add marshmallows and stir until completely melted and smooth.  Add peanut butter and stir to incorporate.  Turn off the heat and stir in Cheerios.  Stir until the marshmallow and peanut butter mixture has coated all of the cereal.  Add the candy and stir to distribute evenly.  Turn out into the prepared pan and pat down.  Cool slightly before cutting.


No Bake Chocolate Nut Cookies

September 8, 2011

I entered a no-bake cookie contest.  At a state fair.  Not even my own state’s state fair!  Just a random no bake cookie contest at a random state fair.  And, people, I was positive that I was going to win.  Not only that, I just knew that I was going to get first place.  There wasn’t a doubt in my mind.

Well, I didn’t get first place.  Or second, or third.  In fact, I spotted my cookies on the fair secretary’s lunch plate while judging was still going on.

So, no, I’m not going to post the losing cookie recipe.  Even though it sure was tasty and should have been a winner.  What I didn’t enter (but should have) was this cookie right here.  A recipe that comes up about 4 million times (exaggeration) when you google “no bake cookie”.  It’s apparently very much the ultimate no bake cookie.  I tried this recipe before the contest to test it out, and thought it tasted way too gooey and sweet – more like candy instead of cookie.  Also, because it was so well known, I decided that there is no way that this recipe would win.  I needed something more cookie-like and unique.

Well, lo and behold, when I dropped off the cookies to the judging table, there were about 17 cookies that looked just like these.  Not too surprising.  But then, I find out that these won first place.  What?!  How does this even work?  How do cookies that show up 4 million times through google, and 17 times at one competition and don’t even taste like cookies win first place at a cookie contest?!  No answers.  None at all.  But at least I can say that I’m posting a winning recipe!

No Bake Chocolate Nut Cookies (adapted from many recipes found on the internet)

I sound bitter.  So here I am saying that these are quite tasty!  But like I said, these don’t really taste like cookies.  In fact, I was contemplating calling them “oatmeal chocolate nut fudge drops”, but that didn’t roll off the tongue as easily.  I did change the recipe a bit to add a crunch factor that is more reminiscent of cookies.  I also added salt, which was not in any of the recipes that I saw.  And let’s be honest, these are ridiculously easy, which ups their appeal factor.  These are best out of the refrigerator.

1/2 stick butter, salted

2/3 cup sugar

1/4 cup milk

2 tbsp. cocoa powder

1/4 cup Nutella (or peanut butter, or any nut butter)

1 tsp. vanilla

2 cups quick cooking oats, toasted in a pan, over low heat, and cooled

1/2 cup roasted hazelnuts, chopped (or peanuts, or any complimenting nut)

1/2 tsp. salt

In a saucepan, over medium heat, stir together the butter, cocoa, milk and sugar.  Bring to a boil and let it boil for 1 minute.  Take it off the heat and add Nutella, and vanilla.  After it is all well mixed together, stir in oats, salt, and nuts.  Drop by tablespoon-fulls on baking sheets, lined with waxed paper.  Let it set and form into cookie like shapes.  Store in the refrigerator.

Peanut Butter Froyo Pie

September 1, 2011

I’ve loved froyo forever.  Long before it was the trendiest treat in town.  I loved it before the tangy’s and the sweet’s.  Before the pink’s and the berry’s.  I even loved it when it was still called frozen yogurt.  I’m not going to lie – I claim froyo to be mine.

Needless to say, there have been a countless number of times when I have tried to make froyo at home.  And alas, there have been a subsequent countless number of failures.  Turns out that froyo is not the easiest thing to make.  I’ve tried to freeze yogurt that I’ve bought.  I’ve tried to make my own yogurt (not so smart).  I even bought a machine that’s specifically for making froyo.  Nothing worked.

And then I realized that froyo is just a lighter version of ice cream!  So, of course, there has to be churning involved!  Or, in this case, blending.  This is by far the easiest recipe of frozen yogurt that I’ve come across, and also the tastiest.  I poured mine into a pie shell to have one last summer-hurrah frozen dessert.  But I’m thinking that this would be quite comforting in the cold weather as well.  And if you make this enough, I’ll even let you claim froyo for yourself.  You’re welcome.

Peanut Butter Froyo Pie (adapted from Serious Eats)

2 cups low fat or fat free vanilla yogurt

1 1/4 cup natural peanut butter

1 cup milk

1/4 cup agave nectar or honey

1/2 cup mini chocolate chips + more for sprinkling

1 store-bought chocolate pie crust

Blend together yogurt, peanut butter, milk and agave until completely smooth, about 2 minutes.  Let chill and firm up in the refrigerator for about 2 hours.  Mix in the mini chocolate chips, and pour mixture into the ready pie crust.  Sprinkle additional chocolate chips on top.  Place into the freezer until firm, about 2 hours.

Mini Peanut Butter Chocolate Chip Cookies

March 8, 2011

Do you have peanut butter?  An egg?  How about sugarbakingsodavanillaminichocolatechips??  I knew you would have these things on hand!  Because that’s all it takes to make the most delicious peanut butter chocolate chip cookies ever.  I’m not kidding, people.

Here’s the kicker, though.  I didn’t have all of those ingredients on hand.  Well, I did, but not nearly enough.  So I decided to trick the mind and make these cookies miniature instead.  Friends, a lesson: if you decide to make cookies in bite size so it actually looks like you’ve made more than you have (thinking that they will last you longer), you actually end up with having to make cookies sooner than expected because people eat them so fast!  Fact.  Seriously, people were so drawn to these little cookie-lets.  They flew out of my cookies jar, handfuls at a time, just because they were so small!  There is apparently no guilt factor when eating a miniature cookie…or, apparently, 30 of them.

But it wasn’t just their size – these cookies were so appealing because they were just so…cute.  That’s exactly the appeal of these cookies.  They’re cute, and they’re small, and most importantly, they represent “portion control”.  But they’re also soft and crumbly and my goodness, so yummy.   Make them for their ease, make them for their cuteness, but please just make them and go crazy.  Everyone around you sure will.

Mini Peanut Butter Chocolate Chip Cookies (adapted from Joy the Baker)
1 cup natural peanut butter
1 cup sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup mini chocolate chips
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.  Using a mixer combine peanut butter and sugar until well combined, about 2 minutes.  Add egg, baking soda, and vanilla and mix for another 2 minutes.  By hand, mix in mini chocolate chips.  Roll into teaspoon sized balls and place onto prepared baking sheet.  Bake for 7-8 minutes, until they look dry and lightened in color.  Let cook on baking sheet for a minute.  Carefully press each cookie down with a fork.  Continue to cool on baking sheet for an additional two minutes, then transfer to a wire rack to cool completely.