A Pretzel Twist on the Peanut Butter Brownie Thing

If you’ve been reading my blog for any amount of time, then you know about my extreme love of brownies.

If not, you can read about it here…here…here oh and here.

I love brownies.

They are God’s sweet special gift just for me.

Bake Me Happy...Chocolate Cupcakes withToasted Marshmellow Peanut Butter Buttercream Frosting

Lately all that I have been wanting in life is chocolate and peanut butter.

And I’m not just talking Reeses peanut butter cups.

That would be too easy.

I’m talking sandwiches…big, thick slathers of peanut butter and Nutella.  The kind that leaves the leftovers behind in the corners of your mouth for you to snack on later.

I’m talking about my ice cream…taking vanilla ice cream and mixing in swirls of Peter Pan Honey Roasted  peanut butter and chunks of chocolate pieces….sometimes I even throw some pretzels into the mix for a little salty goodness.

The other day I ate half a bag of pretzels dipping them into some peanut butter and then Nutella.

It’s a strange addiction I have lately.  I’m not sure how it all started.  I just know that one day I was eating a Reeses and the next thing I know I’m trying to conjure up different ways to get my peanut butter and chocolate fix WITHOUT having to go to the store to buy another bag of Reeses.

It’s not helping my waistline nor the size of my butt…I CAN say that for sure!

Today while I was working on finishing up my moms cabinet (you can read about that here) the craving struck again!

Actually, I’m starting to think this new craving has something to do with stress.  It seems that every time I crave it…something is not going right in my world.

Hmmm….

Any who, I remembered that I had frozen some of the cupcakes from when I made these.

And they were not frosted!

Oh the possibilities!

While I am not the first person to come up with this idea, it is the first time that I tried them for myself.

And I must say…OH. FREAKING. YUM!

So I give to you, my version of the Chocolate Peanut Butter Cupcake WITH Toasted Marshmellows.

Drum roll please...

And yes, it is okay to lick the screen ;)  I'll pretend I didn't see it!

Chocolate Cupcakes with Toasted Marshmellow Peanut Butter Buttercream Frosting

by Angi McCarthy

Ingredients (24 cupcakes)

Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup plus 2 tablespoons unsweetened Hershey's Special Dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup buttermilk
• 1 cup strong black coffee (I used Starbucks Cafe Verona Roast)
• 1/4 cup vegetable oil
• 1/4 cup EV Olive oil
• 1 tablespoon vanilla extract

Toasted Marshmellow Peanut Butter Buttercream Frosting

• 3 sticks salted butter softened (but not melted!)
• 2 lbs confectioners (powdered) sugar
• 1 cup peanut butter
• 4 jumbo marshmellows toasted and pureed in food processor
• 1 tablespoon vanilla extract
• 4 tablespoons milk or heavy cream

Instructions

Chocolate Cupcakes

Heat oven to 350°F.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder.

Mix on low until dry ingredients are thoroughly combined.

Add eggs, buttermilk, coffee, oils and vanilla. Beat on medium speed for about two minutes; the batter will be thin.

Pour batter evenly into prepared pans.

Bake cupcakes in preheated oven for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

Toasted Marshmellow Buttercream Frosting

Cream butter, peanut butter and toasted marshmellow puree for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

Sift 2 lbs powdered sugar into the mixing bowl.

Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar is absorbed by the butter.

Increase mixer speed to medium and add vanilla extract cream and beat for about 3 minutes.

If your frosting needs a more stiff consistency, add a little more powdered sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.

Pipe on your cupcakes and enjoy!

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You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh          

Friday:  Dwell on Joy- Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Bake Me Happy - Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie

I tend to be a fairly conventional person.

I’m not a “fly by the seat of my pants” kinda gal.

I like the norm.  The status quo.  A schedule even.

I work well with structure and repetition.

That doesn’t translate into boring…I am just prepared.  Isn’t that what we try and teach our children?  To be prepared for life.  Have a plan and stick to it…that kind of thing.

When people say they are looking for “spontaneity” and “excitement” I just don’t get it.

I tried to be that person when I was young, but the truth is…it was never “me”.

I like what I like, I do what I do, and I don’t need anyone coming in all willy-nilly and messing up my order.

Don’t pop over to my place unannounced.  I don’t have a “pop over-able personality”.  I need time to “wrap my mind” around the fact that you are coming over.  Mr. AKM would say I’m anti-social.  I’m not really.  I love to socialize…I just wanna KNOW when I’m expected to do it.  I have conversations to prepare for…and I usually need to wash my hair before I face people…or at least throw on my favorite baseball cap.  Is that too much to ask?

I don’t do spontaneous vacations.  The thought of a get up and go trip gives me anxiety.  Like the fact that I need to go to the doctor to get anxiety meds kind-of anxiety. 

I hate to fly…not because of my fear of heights or fear of crashing but because I can’t just pull the plane over and get out anytime I want.  It’s a “control” thing for me.

I am still a fun person.  At least that’s what I tell myself.  I just like to plan my fun.

So back to predictability…

When it comes to making desserts I make what I like…brownies and chocolate cake.  Nothing wrong with that.  Again, I like what I like.  And if I’m baking it, why shouldn’t it be all about me and my likes? 

My kids tell me its “boring”…predictable even.  GAH!  Can’t they just be grateful that I like to bake at all?  Geesh!

Soooo…I decided that maybe it might be time to step outside of my comfort zone and try something a little less “predictable”.

And then I found these.

And then I made them.

And we all ate them.

And they are not at all boring or predictable!

Go make them and see for yourself!

Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie

by Angi McCarthy of AKM designs & delights

Keywords: peanut butter pretzel pie cookie

Ingredients (1 cookie pie)

Pretzel Bottom

• 2 cups crushed pretzels
• 1/2 cup granulated sugar
• 1/2 cup butter, melted

Cookie Pie

• 1 cup butter, room temp
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups white wheat flour (or you can use white)
• 1 cup milk chocolate chips (I used Ghirardelli cuz its the best EVER)
• 1 (8 oz) bag Reese's minis

Instructions

Preheat oven to 350°

Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10" pie or tart pan.

Bake for 8 minutes. Remove from oven.

While crust is baking make the blondie filling.

Cream butter, 3/4 cup brown sugar and 1/2 cup granulated sugar with your mixer.

Add eggs and vanilla and beat until combined and smooth.

On low speed add in your baking soda, salt and flour until incorporated evenly.

Stir in your chocolate chips and Reese's Minis until evenly distributed.

Press mixture on top of baked crust.

Place pie back in oven for 30-35 minutes.  Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 - 20 minutes.

Let cool COMPLETELY on wire rack before serving.  If you do not let it cool completely, the inside will be mushy.

Enjoy with a scoop of vanilla ice cream on top and come back and tell me how much you LOVED it!

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**Post inspired by Cookies & Cups.

You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh          

Friday:  Dwell on Joy- Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Bake Me Happy - Peanut Butter Swirled Brownies

It seems that lately the only thing on my mind is desserts. 

What kind can I make and when am I gonna eat them. 

That's it. 

Everything else seems to get lost in my thoughts of chocolate, cakes, brownies, truffles and the occasional cupcake. 

Like yesterday...it was Super Bowl Sunday and everyone around me was getting all caught up in the Pre-Game shows and the chips, dips, wings and big bowls of chili. 

I, on the other hand, was lost some where in a swirl of peanut butter and chocolate.  I dug through my kitchen frantically looking for some Reese's peanut butter cups to satiate my craving. 

But found none.  UGH! 

When out of the corner of my eye, I spotted my jar of Peter Pan Honey Roasted Peanut Butter.  Have you had this stuff?  I seriously love it.  Like floating red hearts in the sky kinda love.  It is totally swoon worthy! 

I figured I would just dunk a chocolate bar in the jar of peanut butter and shovel it in my face.  You know, old school style.  Pre-Reese's Peanut Butter cup style.  I admit it, I've been known to do this on occasion.   

Its cool, I'm not embarrassed about it.

One problem, NO CHOCOLATE BARS!  What tha?  I started to jump in my truck and drive off to the nearest grocery store and buy a pound of them when it hits me...

BROWNIES!  Oh yea bay-bee!  My fail safe dessert.  They never fail to deliver all my hearts sweetest desires of rich dark, gooey chocolate.  They are faithful like that and I love them for it.

So I busted out my tried and true recipe.  I've talked about this here in case you missed it :)  And mixed it all up and dumped it into my brownie pan.

I seriously saw the jar of peanut butter give me the "come hither" look while curling its finger at me gesturing for me to come and get it.  It begged me to put it into my brownie batter.  How could I deny it this wish?

And so I did!  And then I ate them...and felt good about it.  So good, I even shared a few...and they felt good about them too :)

Peanut Butter Swirled Brownies

by AKM designs and delights adapted from King Arthur Flour

Keywords: peanut butter chocolate brownie

Ingredients (12 large brownies)

• 1 cup (2 sticks) unsalted butter
• 2 1/4 c. sugar
• 4 large eggs
• 1 1/4 c. Double-Dutch Dark Cocoa
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp espresso powder - I use Starbucks Via
• 1 TB vanilla extract
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 2 c. Ghirardelli dark chocolate chocolate chips
• 1/4 c. Peter Pan Honey Roasted Peanut Butter (or any other kind you may have)

Instructions

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Spoon the batter into a lightly greased 9" x 13" pan.

Melt Peanut Butter in a microwave safe bowl for approximately 30 seconds. You want in to be the consistency of syrup.

Drizzle thick lines over brownie batter and pull through with a knife to "infuse" into batter.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Enjoy with an ice cold glass of moo-juice (milk)!

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So where has your head been lately?  Are you dreaming up new decorating ideas or ways to decorate your your dessert ideas?

You may find this post partying in the following places:

Monday:  Debbie Doos - The Girl Creative - Skip to My Lou - Craft O Maniac - Lisa's Craft Blog - The DIY Show Off -Everything Under the Moon

Tuesday:  Not Just A Housewife - My Uncommon Slice of Suburbia - Clean and Scentsible - Crazy For Crust - recipes - Uncommon Designs

Wednesday:  Savvy Southern Style - Blue Cricket Design - Seven Thirty-Three - Someday Crafts - Michele Raven Designs/

Thursday:  Delightful Order - Something Swanky - Recipes - The How To Mommy - A Little Nosh          

Friday:  Finding Fabulous - Chic on a Shoestring Decorating - Fingerprints on the Fridge - Shabby Nest - Whipperberry – Miss Mustard Seed - French Country Cottage - Sweet Tooth Friday (Alli-n-son), 

I'm Lovin' it Fridays (TidyMom), Friday Favorites (Simply Sweet Home), Latest & Greatest Friday (Days of Chalk and Chocolate), Bacon Time, Fusion Friday (Jane Deere Blog). 

Peanut Butter and Chocolate Goodness

Ultimate Halloween Peanut Butter Oreo Brownie Bar

Um, yea, these are just SO WRONG!  I was over at Kevin & Amanda’s blog the other day reading up on some tips they offer on taking pictures when I stumbled upon this recipe.  I immediately started to drool and knew that I MUST make these LIKE NOW!

They are the perfect blend of yummy and SUPER YUMMY!  As Amanda describes it, “It’s a warm, gooey peanut butter cookie topped with a soft, fudgy brownie, with a sweet double stuffed Oreo nestled right in the middle. It’s the ultimate chocolate peanut butter treat”!  I couldn’t have said it better myself!  Thanks Amanda!

I had bought a package of these highly sought after Candy Corn M&M’s.  I say highly sought after because they are next to impossible to find…and can only be found at Walmart…and then only by your 11 year old son who has some sort of candy radar that adults lack.  I still don’t know where in the store he found them as he only offered up a shrug of the shoulders and pointed to the clothing section saying “over there somewhere”.  Nice!  Candy in the clothing section…who’d have thunk it? 

Aren't they cute?  I started to just eat these straight out of the bag but knew they had a higher purpose…in comes the Ultimate Halloween Peanut Butter Oreo Brownie recipe! 

The bottom layer is this insanely delicious peanut butter cookie.  I ate this dough by the spoonfuls…as did Mr. AKM until we realized it was 7:00 in the morning and probably not the best way to start the day. 

Then comes the Oreos…oh how I love me some Oreos!  Just layer these bad boys right on top of the cookie layer and push them into the dough just a smidge for good measure.

Then let your hubby have an Oreo to dunk in his coffee cuz he’s been so patiently waiting for you to finish baking already and he LUHS YEW!

Mix up your favorite brownie recipe or boxed brownies.  I used Ghirardelli’s double chocolate brownie mix.  This is my favorite “go to” boxed brownie mix when I’m in the mood for brownies but not in the mood to go homemade.  Pour your brownie mix right on top of your Oreo layer and put into the oven.  I somehow missed photographing this step.  Not sure what happened there.  I think I got a bit over zealous.  So sue me!  When they are done baking and cooling you have this glorious gooey, peanut buttery, fudgy little slice of heaven!   OOH EEMM GEE!

And because your so exhuasted from baking these totally auspicious treats...let your man handle the clean up!  Because he Luhs yew and wants to kiiiissss yew. 

After you've cleaned up your mess and stuffed yourself silly with as many brownies as you possibly can, package them up in these cute little bags, put a sweet little tag on them and give them all away! 

You like that tag?  Me too!  My sis made that sweet little number for me.  Isn't she awesome?!  If you wanna score yourself some...or some other ones.  Go check out her Etsy site at Fairydreams.  She has all kinds of fun cards and tags and can pretty much make anything you dream up!

Ultimate Halloween Peanut Butter Oreo Brownie Bar

(adapted from Kevin & Amanda)

1/2 cup butter, softened
1 cup peanut butter
1/4 cup white sugar
1/2 cup brown sugar, packed
1 egg
3 tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 (9.9 oz) pkg white chocolate candy corn M&Ms or 1 cup Reese’s Pieces
1 pkg Halloween or Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping - optional

Preheat oven to 350 degrees F. Cream the butter, peanut butter, and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs, milk and vanilla and beat until dough is light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt, then slowly add to the mixer until the flour is just combined. Stir in M&Ms. Spray a 9×13 baking dish with cooking spray, line with wax paper, and spray with cooking spray again. Spread the cookie dough in the bottom of the dish. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes, until a toothpick inserted 2″ from the edge comes out with moist pieces clinging to it.  Eat with a large glass of cold milk!  Enjoy!

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