Canada Day and an Ice Cream Dessert

It was fun getting the family together and celebrating a special birthday. I did some decorating to show off some Canadian patriotism. I enjoy walking around the neighbourhood to see who puts a flag out so I hope other people enjoyed seeing mine.

My flowers this year happened to be red and white...

 I stuck a few toothpick flags in my wreath...

I thought it was pretty clever that I covered a flag with a transparent table cloth..

Here we all are minus the photographer...

It was a large group(18) and everyone braved the heat and humidity to sit outside for a visit.

I knew it was going to be a scorcher so I did all my prep that involved an oven/stove early in the week. And I knew I was going to make this super easy, delicious and cold ice cream bar dessert that could be dressed up with Oh Canada M and M's to fit the day.

Ice cream Sandwich dessert
Ice cream sandwiches (about 18)
Chocolate syrup
3/4 cup smooth peanut butter
1 cup peanuts
M and M's
I tub of Cool Whip

Microwave chocolate syrup until warm enough to stir in peanut butter.
Layer ice cream sandwiches in a 9x13 pan.
Top with 1/2 of syrup mixture then a layer of Cool whip.
Repeat.
Top with peanuts and M and M's.
Chill

It doesn't get easier then that and my is it tasty.

Corn Chip (Fritos) cookies

When I spotted this recipe on one of the blogs that I read, I knew I had to try it. I'm a big fan of sweet and salty and Fritos fit the bill. Who knew, you could add them to a cookie?
Try it, you won't be disappointed.

Corn Chip Cookies
1/4 cup butter
1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup peanut butter, smooth or crunchy
1 egg
1 tsp vanilla
1 cup flour
1 tsp baking soda
1/4 tsp salt
1 1/2 cups crushed corn chips
1/4 cup Skor bits
Sugar to roll cookie dough balls in

Cream together butter, shortening, sugars and peanut butter. Stir in egg and vanilla
Whisk together dry ingredients and stir into creamed mixture until well blended.
Stir in corn chips and Skor bits.
Scoop out 1 inch balls and roll in sugar.
Bake at 350F for 12 minutes.
Makes around 2 dozen.

Butterscotch Rice Krispie squares

Look at me go. Blogging several times in one month. Nice to have a bit of free time to try some new things like these squares. This was on the Rice Krispie Website. When I first tried them I thought they were brutally sweet but I must admit, they have really grown on me. Crispy with a chocolate layer and a hint of peanut butter. A great combination and no bake.

Butterscotch Rice Krispie squares
1 cup Butterscotch chips
1/2 cup peanut butter
4 cups Rice Krispies
6 oz. Semi-sweet chips (3/4 cup)
1/2 cup icing sugar
2 Tbsp butter
1 Tbsp water

Melt butterscotch chips with peanut butter in heavy saucepan until melted. Remove from heat. Add Rice Krispies. Press half the mixture into a 8x8 coated with cooking spray. Combine other ingredients after melting chocolate chips and spread over chilled first layer. Then press gently the remaining mixture. Chill a bit and then cut into squares before they get too hard.

Oreo stuffed Peanut butter cookies

It's been awhile since I posted a recipe because I have been doing my Christmas baking and I always make my old favourites but I saw this awhile ago and wanted to try it.
I used mini Oreos because I thought that would be one heck of a large cookie with the regular size and it turned out pretty well. Actually stayed crunchy but maybe didn't have the full flavour of a large Oreo.

It's always fun to have a little surprise hiden in your cookie.  Here's the recipe so you can try it too (or make the cookie plain, it's still delicious)

Oreo Stuffed Peanut butter cookies
1 cup unsalted butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar(packed)
2 eggs
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp baking soda
1 package of Oreos

Cream butters and sugars. Add dry ingredients. Chill a bit.
Grab a hunk of dough and mould around Oreo. Roll in sugar if desired.
Bake at 350F ish for 8-11 minutes. You want the cookie to be slightly moist.

Butterscotch Confetti

These squares are like eating little pillows of buttery perfection. So quick to throw together and they freeze well also (if they make it that far).

Butterscotch Confetti

1/4 cup butter
1/2 cup smooth peanut butter
1 cup Butterscotch chips
2 cups (approx) of white or coloured mini marshmallows

Melt butter and peanut butter over low heat. Stir in chips until melted. Cool a bit and add marshmallows. Pack down in 8x8 pan lined with wax paper. Chill and cut.

Doesn't get any easier then that. Could add some peanuts for a twist.

Classic Peanut Butter Cookies

After some brief computer repair problems, let me introduce you to my favourite recipe book...

As you can see, it's been well-loved, first by my Mom and now by me. I go to it for all of my old time favourite including bread recipes. But my favourite classic peanut butter cookie is also found in this volume and now I'm sharing it with you.

Peanut Butter Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 cup smooth peanut butter
2 tsp baking soda
1/4 tsp salt
2 1/4 cups all purpose flour

Cream shortening until fluffy. Gradually add sugars mixing until creamy. Beat in eggs and mix well. Add dry ingredients. Drop by rounded tablespoons onto cookie sheet and add classic criss-cross with moistened fork.
Bake at 375 F approximately 8-11 minutes.
So good!

PS.  I think the search button is working again so you can look up recipes by typing in a key word. 

Peanut Butter Oatmeal Cookies

It's been really hot around here so I don't like turning the oven on too much when the air conditioning is running but there was a break in the temperatures and I was anxious to try out this new recipe.

Usually I'm a purist when it comes to cookies, either peanut butter or oatmeal but to mix the two together? NEVER! But this recipe sounded really good and you can't go wrong with peanut butter cups in anything so I gave it a shot and was not disappointed. These turned out really well.

I used a scoop to dish them out so my cookies were all nice and uniform. I found them a bit soft but that's because I had to soften my butter in the microwave. I just popped them in the fridge for a couple minutes and they were good to go.

Peanut Butter Oatmeal Cookies
1 cup butter, softened
1 cup creamy peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups all purpose flour
1 1/2 cups quick cooking oatmeal (small flake)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup M and M's
1 cup miniature peanut butter cups, cut into fourths

Preheat oven to 350F
Cream butter and peanut butter, add sugars, add eggs and vanilla.
Add dry ingredients. Stir in add ins.
Drop by scoops onto ungreased cookie sheet. Bake at 350 for 10 -12 minutes. 

Oreo Peanut Butter Mousse cups

I have had so many requests for this recipe, I decided to share it on the blog. I basically just adapted another recipe so my amounts are mostly guestimates, You can vary according to your taste.

Oreo Peanut Butter Mousse Cups

Crush oreos in a heavy plastic bag. Not sure how many I used because I was making a large quantity. Probably a dozen would do a dozen small mason jars. Sprinkle in bottom of small mason jars.

Peanut Butter Mousse
3/4 cup softened butter
1 brick of cream cheese (room temperature)
1 tsp vanilla
3 1/2 cups icing sugar
1 cup(ish) smooth peanut butter
1 - 1 1/2 tubs of Cool Whip

Cream butter and cream cheese. Add vanilla, Slowly mix in icing sugar. Fold in peanut butter, Then fold in softened Cool Whip.
Put in mason jars. Garnish with whipped cream, peanuts and a mini Oreo.

Peanut Butter Balls

Need a last minute Christmas treat? These are a sure hit, very popular and no-bake. I always used to dread making them because they were so time consuming to dip in chocolate and tap off each ball to remove the excess chocolate. Now I just hold them and dip and let the chocolate run down the sides once they are on the waxed paper trays. They don't need to be perfect. Most people just pop them in their mouths, they don't stop to examine them. They are especially useful if you re-organize your kitchen cupboards and realize you have 11 sweetened condensed milks on hand. I usually double this recipe.

Peanut Butter Chip Balls
1 cup smooth peanut butter
1/2 cup sweetened condensed milk
1/2 cup icing sugar
1 cup semi-sweet chocolate chips

Mix all ingredients together, shape into balls. Place on waxed paper. Chill to set.
Melt chocolate chips and 1 tsp. shortening either in small saucepan over low heat or in microwave.
Dip balls in chocolate and chill to set.

Toffee Pretzel Peanut Butter Cookies

These cookies are SOOOOO good, I've made them twice this weekend. The slight crunchiness of the pretzels with the creamy buttery peanut taste is outstanding. They are moist and delicious.
Try them if you can spare a few calories!



Toffee Pretzel Peanut Butter Cookies
1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 TBSP milk
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cups all purpose flour
1 cup Skor bits
1 cup pretzels, slightly crushed
1 cup Reece's Pieces

Cream butter, peanut butter and both sugars. Add egg, vanilla, milk and salt. Add flour and baking soda. Stir in toffee chips, pretzels and Reece's Pieces. CHILL your dough at least 30 minutes.
Drop by spoonfuls onto cookie sheets. Bake at 350F for 8-10  minutes, just until they begin to brown slightly.

Triple Threat Peanut Butter Cookies

I have an insane amount of baking supplies. Although I baked a ton over the Christmas season, I still have so much on hand. These cookies made a small dent in my stockpile, Mini peanut butter cups, Reese's pieces and peanut butter, the triple threat of cookies. So yummy!

Triple Threat Peanut Butter Cookies
1 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
2 eggs
1 cup creamy peanut butter
1/4 tsp salt
1/2 tsp baking soda
2 cups flour
1 Tbsp corn starch
3/4 cup chocolate chips
1 cup Reese's pieces
1 1/4 cup chopped Reese's peanut butter cups (or minis)

Beat the butters and sugars until creamy. Add eggs and vanilla. Add dry ingredients. Stir in remaining ingredients.
Drop by Tablespoon onto baking sheet. Bake at 350F for 10 min.

Peanut Butter Blossoms

The Christmas cookie tray is not complete until these guys make an appearance. They always look so festive and seem to be the first to go. Unfortunately, this year, I made a mistake and quadrupled the shortening and only doubled the other ingredients. I was able to go back and amend the recipe but ended up with 11 dozen of these beauties which meant I had to unwrap 11 dozen Hershey kisses.
I made 37 dozen cookies for my Bake Sale and they went like wildfire.
Here's the recipe in case you decide to make them yourself. Just pay attention when you're adding the ingredients. LOL!

Peanut Blossom Cookies
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup white sugar
1/3 cup packed brown sugar
1 egg
2 Tbsp milk (or less)
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
white sugar for rolling

Beat shortening and sugars. Add peanut butter and beat until light and fluffy. Add egg, milk and vanilla. Stir in dry ingredients. Shape dough into 1 inch balls and roll in granulated sugar. Bake 8 to 10 minutes until slightly browned. Remove from oven and immediately press unwrapped Hershey Kiss into cookie. Let cool completely until chocolate has hardened. Cookies will crack.

I am entering this in the Sassy Cheryl's Show Me Thursday post because that's what I've been up to this past week.

Mounds Peanut Butter Cookie Bars

Another quick and easy bar cookie recipe with the added bonus, you can use up your leftover Hallowe'en candy. As far as I know, we don't have Mounds here in Canada so I pick them up everytime I go to the States. I really love the combination of dark chocolate and coconut and they made an interesting combination with the peanut butter. I also tried a couple snack size Mars which were DELISH but the caramel bled a bit. Makes a big 9 x 13 pan. If you like a softer cookie, you can bake on the lesser time.

Mounds Peanut Butter Cookie Bars
1/2 cup butter, softened
3/4 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 Tbsp milk
1/4 tsp salt
1 tsp baking soda
2 cups flour
Approx 25 mini Mounds bars

Cream butter, peanut butter and both sugars. Add egg, vanilla, salt, baking soda and milk and mix until combined. Slowly add flour until dough comes together. Press the cookie dough in a 9 x 13 pan, sprayed with Pam. Unwrap all the bars and press them in even rows on the top of the dough.
Bake for 22 -24 minutes at 350F until a golden brown. Let cool before slicing. YUM!

Jumbo Bakery Style Peanut Butter Cookies

I tried another new recipe and this one was FANTASTIC! I think the secret was, of course, the jumbo nature of the cookie, in addition to the Reese's Peanut Butter chips. I made very large cookies. I think about 16 or so.... I have already had a couple requests for the recipe as I gave out a few samples so here it is...

Jumbo Bakery Style Peanut Butter Cookies
1/2 cup butter (softened)
3/4 cup peanut butter
3/4 cup packed brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 Tbsp milk
1/4 tsp salt
1 tsp baking soda
2 cups flour
1 package Reese's Peanut Butter chips

Cream butters and both sugars. Add egg, milk, vanilla, baking soda and salt and mix until combined. Slowly add flour and mix until dough just comes together. Add Peanut Butter chips.
Chill your dough at least 4 hours or overnight.
Scoop 1/4 cups of chilled dough onto cookie sheet. Bake 11-14 minutes until bottoms start to brown at 350F. Cool and remove from cookie sheets. Enjoy!

Peanut Butter Cup Crack Brownies

You've probably figured out by now that I'm a huge fan of chocolate and peanut butter. I found this recipe when I was "browsing" around the Internet and thought I would give it a try. It's starts with a brownie mix (or you can make your own) and then adds a delightful combination of chocolate, peanut butter, Rice Krispies, peanut butter cups. You get the idea.

I did find the middle layer wanted to pull apart a bit from the other layers. I think the solution to this would be to chop the peanuts up more finely and/or add a few more peanut butter cups. I also forgot to add the peanut butter to the last layer so I think that would help as well.

These are delicious squares!!!!

Peanut Butter Cup Crack Brownies
1 Brownie mix for a 9x9 pan
1/2 cup chopped, salted peanuts
12 peanut butter cups, chopped
2 cups semi-sweet chocolate chips
1 Tbsp butter
1 1/4 cups creamy peanut butter
1 3/4 cups Rice Krispie cereal
1 tsp vanilla
1 tsp salt

1. Bake brownies according to package directions in a 9 x 9 pan lined with foil.
2. During last 5 minutes of baking, remove from oven and sprinkle chopped nuts and peanut butter cups on top. Return to oven for 5 min.
3. As soon as you pull them out of the oven, spread the melty mixture to smooth it out.
4. Melt chocolate chips, peanut butter and butter on stovetop or in microwave. Stir in vanilla and cereal.
5. Pour over brownies and smooth.
6. Chill until chocolate is set and cut into squares.

GOING into the oven after the initial baking time.

Don't you wish you had one right now?

Peanut Butter Frosting

I have made these delicious cupcakes before (they have a surprise inside;a full peanut butter cup on the bottom of a doctored white cupcake), But I have never made peanut butter frosting. And now I have! and now I will forever more. It's SCRUMPTIOUS!! Not too over the top, just a light buttercream with a hint of the PB.

And I put a mini cup on top so people would know what the flavour is ahead of time.

Peanut Butter Frosting
1/2 cup butter, softened
1/2 cup creamy peanut butter
3 cups of icing sugar (you can vary the amount to get the consistency that you like)
1 tsp. vanilla
1-2 Tablespoons milk or cream

Cream butter and peanut butter. Slowly add icing sugar, then milk, alternating until its the right consistency. Don't forget to add the vanilla in there.

Yum! I'd better get these out of the house quick!
Check the blog to find the cupcake recipe if you want to try those also.

Oatmeal Chocolate Chip PB Bars

It's still cool enough here in Southern Ontario to bake so when I found out I had some people coming over yesterday, I whipped up a batch of these delights.

 I hadn't tried the recipe before, but it had all of the usual suspects in it... oatmeal, chocolate, peanut butter and condensed milk so I was pretty sure it would be just fine! It was especially delicious warm from the oven with Hagen Daz ice cream. YUM!
There is just a slight hint of peanut butter. You could add some nuts to crank it up a notch.

Oatmeal Chocolate Chip Peanut Butter Bars
Crust and Topping:
1 cup softened butter
1/2 tsp Baking soda
1 cup flour
1 1/4 cups packed brown sugar
2 1/4 cups quick oats

Filling:
1 (14 oz) can sweetened condensed milk
1/4 cup peanut butter
1/2 tsp vanilla
1 package chocolate chips
1/2 cup nuts, optional

Combine crust ingredients in a large bowl until crumbly. Reserve 2 cups for topping, press the rest into a prepared, greased 9 x 13 pan.
Mix the condensed milk, peanut butter and vanilla in a small bowl and pour over crust.
Top evenly with chocolate chips, then cover with remaining crumbs.
Bake at 350F for 25 - 30 minutes until brown around the edges. Center might not be set but will firm up later. Cool somewhat if you can't wait and cut into squares.

Sweet Marie Bars

This recipe has been in my arsenal for years. I think it may be one of the first things I learned to (not) bake, way back when. Sometimes, we call them cottage squares as they are a very quick and easy square to take along in the summertime. You can speed things up with canned frosting.
Still yum!

Sweet Marie Squares
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
1 Tbsp. butter
Blend and heat in a saucepan on low temperature. Then add 2 cups
Rice Krispies and 1/2 cup peanuts. Put in 8x8 pan.
You can cover with coconut or just ice with chocolate frosting.
Chill and cut.

Peanut Butter Krispie Cookies

Here's my attempt at artistic photography with my point and shoot camera. A little blurry but not too bad....

These cookies are DELISH! A combo of soft and a slight crunch from the Rice Krispies. You'll want to eat the "whole" stack.

Peanut Butter Krispie Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking soda
1 cup flour
1 1/4 cups Rice Krispie cereal

Cream butter and sugars. Add vanilla, egg and peanut butter. Add dry ingredients to wet. Gently stir in Rice Krispies. Let dough chill 1 hour. (If you don't do this, you will get a flatter cookie)
Roll into balls or drop by teaspoon onto cookie sheets. Bake 9 - 11 minutes at 350F.

Fudgy Peanut Butter Brownies

 

 

If you need a quick and easy dessert recipe for Valentine's Day or some other occasion, this is the ticket. Recently, I was re-organizing my Pantry and found 15 vanilla instant puddings from my Pudding Cookie obsession. So in order to begin using up the backlog, I decided to make this recipe.

 

You can cheat and use a box mix (I used Ghiradelli Double Chocolate Brownie Mix) and a canned frosting. This square offers just a hint of peanut butter and a small portion packs a big punch.

 

 

Fudgy Brownies (adapted from Taste of Home)

 

1 package brownie mix

1 1/2 cups icing sugar

1/2 cup butter, softened

2 - 3 tablespoons peanut butter

2 Tbsp. cold milk

4 1/2 tsp. instant vanilla pudding mix

1 can chocolate fudge frosting

 

Prepare brownie mix according to instructions in a 9 x9 pan.

Meanwhile, in a small bowl, beat butter,sugar, peanut butter, milk and pudding mix until smooth.

Spread over cooled brownies. Refrigerate until firm and frost with chocolate frosting.

Yummmm-eeeeee!!!!