Tag Archives: Peanut Butter

Peanut Buttery Goodness and some Funfetti Drama

A few weeks ago I made choco chocolate chip and peanut butter chocolate chip cookies for our housekeeper as a treat for the weekend. I’ve sort of made it a ritual to make something sweet for her as her one daughter who was the baker of her family passed away.

The Tuesday she came in, I asked her how the cookies were and she said they were wonderful. One of her daughters even asked for the recipe as her own daughters birthday was just around the corner and she wanted to make those cookies for her. I gave the recipe to Lizzie for her daughter but also had an idea up my sleeve to make a funfetti cake for Lizzie’s granddaughter for her birthday. What child wouldn’t want a funfetti cake to brighten up their day!?

Last week Tuesday I baked that cake for Lizzie’s granddaughters birthday which would be the following day. I will honestly say that I will not be making that cake again. It was far too brittle. But I iced it up and wrote “Happy Birthday” on the tin so that Lizzie can give it to the birthday girl the following day. It was pink and playful, perfect for any girl!

Pink and Girly Funfetti Cake

The following Tuesday Lizzie came in and she told me how her weekend went. She then told me that she added on the tin “Lizzie” so that it said “Happy Birthday Lizzie”. I was shocked. I asked her why she had done that when it was specifically for her granddaughter. She told me that she deserved it as she was the one working. Can you believe how selfish that is!? She also said that her daughter would have seen the tin saying “Happy Birthday” and immediately would have known it was for the birthday girl so Lizzie had to make it seem like it was for her.

Happy Birthday

I was so appalled. That’s a whole new level of greed if you ask me.

BUT I couldn’t stop my ritual because of her greediness, so today I made some peanut butter cookies. Simple and easy. I got the recipe from here.


  • ¼ cup (65g) creamy peanut butter
  • 2 Tablespoons (28g) unsalted butter
  • ½ cup (100g) brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¾ cup (96g) all-purpose flour
  • ½ teaspoon baking powder
  • 2 Tablespoons granulated sugar, for coating


  1. Preheat oven to 175ᵒC (350ᵒF). Using an electric mixer, cream peanut butter and butter together in a mixing bowl until smooth. Add brown sugar and beat until combined. Add an egg and vanilla extract and combine until creamy.
  2. In a separate bowl whisk together flour and baking powder. Gradually add dry ingredients to wet ingredients until combined.
  3. Prepare a baking sheet with parchment paper. On a small plate place 2 Tablespoons sugar on to coat cookies before placing on baking sheet. Roll a spoon full of cookie dough into balls and roll each ball between your hands. Roll balls in sugar to coat completely.
  4. Place cookie balls 2 inches apart on a prepared baking sheet. Bake until cookies begin to puff up slightly (about 12 minutes) when cookies begin to just brown around edges and crackle on top they are ready to be removed. Allow to cool on cookie sheet for ten minutes before transferring onto rack to cool completely.

Pre-BakingPost-BakingGrowing up there were two types of cookies mom would always make: 1) Peanut butter cookies 2) Oatmeal Raisin cookies.

To me, any cookie that has an indent of a fork and is a light brown color MUST be a peanut butter cookie! Because that is how mom would do them when my sister and I were young. These cookies I made today are very different in appearance to what we had growing up. The scent however is much the same.

This recipe is so very easy that I may have to make these cookies again for mom. She has a keen love for peanut butter anything. It is a shock she doesn’t stick a spoon into the peanut butter container like I do.

The container for Lizzie to take home today looks like this:

Peanut Butter Cookies to Go

Quite a small batch, this is why you didn’t get any, Mom! – she was pretty bummed she didn’t get any.

Anyway, I hope y’all enjoy the recipe as much as I hope Lizzie will!


Sweet Treats Without the Guilt

Why is it that when women are emotionally unbalanced they turn to sweet things as a source of strength? Honestly I do not know the answer to this, but I’ve made the perfect sweet thing to help cope with our emotional days!

That delicious thing is cookie dough. That’s right, I said it – cookie dough. No, this will not be made into cookies, but just raw cookie dough. Delicious cookie dough at that.

Cookie Dough Balls
Frozen in a Tin Pan

I got the recipe from here.


  • 1 1/2 c. chickpeas, rinsed and drained (approximately 1 can) 
  • 3 Tablespoons sweetener of your choice (agave nectar, honey, or maple syrup)
  • 1/8 teaspoon baking soda 
  • 3 Tablespoons nut butter of your choice (peanut butter, almond butter, pistachio butter. Cashew butter, etc)
  • 1 teaspoon vanilla extract
  • ¾ bag (10 oz.) non-dairy chocolate chips 
  • 3 teaspoons shortening (I used sunflower oil)


  1. Combine all of the ingredients except the chocolate chips and 1 teaspoon shortening in a food processor or blender. Process till smooth, scraping down the bowl once or twice if needed. Transfer mixture to a medium bowl.

  2. Mix in 2 Tablespoons of chocolate chips (reserve the rest for dipping). Form into balls and freeze on a baking sheet till solid.

  3. Set a wire rack over a baking sheet covered with tin foil. In the top half of a double boiler set over barely simmering water, melt the remaining chocolate chips and shortening – stir till smooth and remove from heat.

  4. Using a fork, dip one bite into the melted chocolate, turning till covered. Lift the bite out of the chocolate and tap gently on the side of the bowl to remove excess. Place on wire rack. Repeat with remaining bites. Return bites to freezer and freeze till solid.

Cookie Dough BallsThe original recipe said not to combine the shortening with the recipe, but my blender sucks and needs more liquid to actually blend things. It is a pain in the rear. But if you have a powerful blender you can omit adding the shortening to your cookie dough balls.

Have you noticed though – there aren’t any eggs in this recipe. This makes it 100% vegan. Which I love. Although if you use honey the recipe will not be vegan, but if you are like me and can’t be bothered to go to the grocery store to get agave nectar then honey is the way to go! It was the only thing I had in my house so I definitely went for honey. This came out pretty good regardless of it being vegetarian rather than vegan.

So when it comes to your nut butter of choice, what are you interested in having your cookie dough ball taste like? We always have almond butter on hand as well as peanut butter, but I didn’t want to open the fresh jar of almond butter and used the peanut butter. If you are a fan of Reese’s Cups then you should like having peanut butter as your nut butter of choice. Because mine sure taste like Reese’s Cups.

Want to know a pathetic fact that occurred while I was making these cookie dough balls? Well in our garage we have two refrigerator/freezer units. One is a refrigerator with a freezer below it and the other is solely a freezer. For some odd reason while I was freezing the balls the first time around I put them into the fridge. This only hit me when I was forking the balls to put them in the chocolate. Oops.

I felt pretty dumb. But in defense in all the years we lived here we had another fridge unit where the freezer was above and the fridge was below. Only while I was in Canada was the refrigerator replaced by one that has the fridge above of the freezer. But honestly the worst part about my really dumb mistake is that I put the tin on top of two 6-packs of water. Clearly being liquid rather than a solid. I just wasn’t thinking.

At any rate, once I realized what I did I placed the balls into the freezer. Took a while but I finally did that.

Chocolate Covered Cookie Dough Balls

I love how you can clearly see that there are chickpeas in the mix yet you cannot taste them whatsoever. They truly taste good. Honestly this is the healthiest way you can eat a Reese’s Cup and not feel guilty.

I really do suggest you make this. It is amazing. I could eat them all. But I am always on moms tail for eating poorly that it would be bad of me to do the same. Luckily though if I did think to eat them all I shouldn’t feel that bad.

So more the reason that we all should eat these!

If you make it then I hope you enjoy it!


Peanut Butter and Banana “Quesadilla”

I feel fat. Full but fat.

I made an interesting breakfast today. Something that I may never make again for myself, but maybe one day when I have children this could be a “treat” for my children just as pancakes and waffles were for my sister and I when we were children.

I haven’t a clue where I got this recipe originally but when I looked for an attractive photo I found the recipe on here.

Peanut Butter Banana Quesadilla

The recipe is super straight forward as there are only 4 ingredients.


  • 1 whole wheat tortilla
  • 2 Tablespoons Peanut Butter
  • ½ Banana, thinly sliced
  • 1 teaspoon chocolate chips


  1. Lay out whole wheat tortilla and evenly spread peanut butter on tortilla.

  2. Place sliced bananas on 1 half of the peanut butter covered tortilla.

  3. Sprinkle chocolate chips over bananas and fold tortilla in half.

  4. Grab a frying pan and sprinkle the pan with sunflower oil (or butter) and turn heat to medium.

  5. Fry each side of tortilla until brown and then remove to cool.

  6. Slice “quesadilla” into thirds and enjoy.

Very very sweet. Yes, I like to bake and yes baking means sweet things, but I do not like über sweet things.

So the next time I make this will be maybe for my little sister or for my potential kids as a treat when they are… four or so. So that may be about ten years from now! Because I am too young to have a child at the age of twenty-one.

Plus, before children are had I think it is more ideal to be married first. I guess I am old fashioned like that.

Anyway, if you end up making this I hope you enjoy!

Bon apetito!