White Chocolate Buckeyes

These candies are controversial Buckeyes, I think.  Comments on the original recipe (which doesn't even use white chocolate) seemed mad that cream cheese and graham crackers crumbs were included in the sacred Buckeyes recipe.  But guess what? The cream cheese and graham crackers are wonderful in this; cutting the sweetness and adding something interesting.  So I'm proud to put these on here; they taste super amazing, still melt in your mouth, and aren't that hard to make, either.  I wanted to try white chocolate this time, and I loved that.....I realized it makes it even worse to Buckeye purists, but oh well.  I got two bars of Italian cooking white chocolate... it worked beautifully when melted in a double boiler with some coconut oil.  It was real white chocolate with cocoa butter and no hydrogenated oils.  I meant to post these before Christmas but I didn't get around to it, so here they are now.  (Regular buckeye recipe from the Joy the Baker is here.)

White Chocolate Buckeyes
adapted from the Kitchn

1 pound powdered sugar (about 3 and 3/4 cups)
1 (16.3-ounce) jar creamy peanut butter (not natural), such as Skippy (about 2 cups)
10 tablespoons salted butter, at room temperature
4 ounces cream cheese, at room temperature (can use Neufchatel)
1 cup graham cracker crumbs (from about 8 graham crackers)
1 1/4 teaspoons kosher salt
12-16 ounces chopped good-quality white chocolate (not chocolate chips)
1 tablespoon refined coconut oil

1.  Place the powdered sugar, peanut butter, butter, cream cheese, graham cracker crumbs, and salt in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)

2.  Beat on low speed until just combined, then increase speed to medium and beat, stopping often to scrape down the sides and bottom of the bowl, until the mixture is smooth and holds together when squeezed in the palm of your hand, 2 to 3 minutes. (If using a stand mixer- pay attention to the bottom of the bowl.  There may be dry crumbs down there.  Use a rubber spatula to make sure everything is combined.)

3.  Form into balls- line a rimmed baking sheet with parchment paper. Form the mixture into tablespoon-sized balls (you should get about 72 (1/2-ounce) balls) and place in a single layer on the prepared baking sheet. Refrigerate until very cold and firm, at least 2 hours.

4.  Melt the chocolate with the coconut oil in a double boiler, stirring until smooth.  Let cool 5 minutes. (I didn't let it cool.... and it was fine.  Use your judgment.)

5.  Dip the balls- line a second rimmed baking sheet with parchment paper. Transfer 12 of the chilled peanut butter balls onto it. (Keep the rest in the refrigerator to keep them chilled and firm.) Insert a toothpick into the center of one of the peanut butter balls (don’t let it poke all the way through) and dip it into the chocolate, leaving a small opening (about 1-inch across) at the top of the buckeye.

6.  Shake off the excess chocolate- lift the buckeye out of the chocolate and turn the toothpick horizontally so that you are holding it at a 90° angle to the bowl. Gently shake your hand up and down so that any excess chocolate drips off the buckeye and back into the bowl. (You want to remove as much excess chocolate as possible so that it doesn’t pool around the bottoms of the buckeyes.) When the dripping has stopped, twirl the toothpick so that that very last drip wraps around the buckeye and blends in with the rest of the chocolate. (I was tired and didn't dip them quite this well... but if you have a lot of patience this would be a good idea.  Lol.)

7.  Remove the toothpick- turn the buckeye upright and place back onto the baking sheet. Use your finger or a second toothpick to gently push the buckeye off the toothpick (you’ll cover up the hole it leaves later). Repeat dipping with the remaining buckeyes.  If, at any point, the peanut butter balls begin twirling around on the toothpick as you dip, making it difficult to control, return to the refrigerator until chilled.

8.  Smooth over the toothpick holes (optional... lol) -use your thumb and forefinger to gently pinch the peanut butter filling where the toothpick has left a hole, then use your finger to smooth it out. (You want to wait until the chocolate is set up enough to do this so the buckeye doesn’t slide around.)  Refrigerate until the chocolate is set. Refrigerate until the chocolate is hardened, at least 10 minutes.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Peanut Butter Balls

I know that in some parts of the US, these are called Buckeyes and made around the Christmas season.  I've never made them before, but wanted to after sampling one around Christmas time.  We had too many sweets at Christmas, so we never ended up making them then.  About two weeks ago, though, my daughter begged and begged to do these together, so I gave in.  I used Joy the Baker's Recipe.  I like her method of only dipping half the ball; it's easier and less messy that way.  These are SUPER sweet. Addicting, though.  Good for every once in a while.  (BTW I loved using coconut oil while melting the chocolate.  It made everything so smooth, even though I used chocolate chips (semi-sweet mini.)

Peanut Butter Balls

adapted from Joy the Baker

1 1/2 cups creamy peanut butter
1 cup (2 sticks) butter, softened to room temperature
1 teaspoon pure vanilla extract
pinch of salt
6 cups powdered sugar
12 ounces semi-sweet mini chocolate chips (one bag of mini's)
1 tablespoon coconut oil

1.  In the bowl of an electric stand mixer fitted with a paddle attachment, combine peanut butter, butter, vanilla, salt, and half of the powdered sugar.  Blend on low speed until the mixture begins to come together. Stop the mixer, scrape down the sides of the bowl, and add the remaining powdered sugar. Mix until thoroughly combined. The mixture will be very thick, but not dry. The powdered sugar should incorporate easily.

2.  Remove the bowl from the stand and use a small cookie scoop (about one tablespoon; smaller than a standard cookie scoop) to scoop dough and roll peanut butter balls between your hands to make a tight, round ball. Place on a parchment lined baking sheet. Refrigerate for at least 1 hour, or overnight.

3.  In a heatproof bowl (or double boiler) combine chocolate chips and coconut oil. Place the bowl over a small pot of simmering water and let sit until chocolate begins to melt. Stir until the chocolate is completely melted and reduce heat so the water is just at a low simmer.

4.  Remove the balls from the refrigerator and using your fingers, dip half of each ball into the melted chocolate, and return to the parchment lined sheet. Repeat until all balls are dipped and place in the refrigerator to chill and harden the chocolate.

5.  Keep peanut butter balls covered and stored in the refrigerator.  They last up to 2 weeks if covered well and cool.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Christmas Peanut Butter Balls

I have a few other Peanut Butter Ball recipes on my site, but I like this one with the use of crunchy cereal.  We didn't have Rice Krispies so we just crushed Rice Chex and used that. We made these on Christmas Eve.  I was so tired; I made the "dough" with my daughter, and then she and my husband dipped them in chocolate.  They turned out well, and of course are so tasty.  I didn't want to make them because we were making other things already, (fudge and caramels), but I'm glad we did.  They only lasted a few days too; they're gone now. Lol.  

Note: This calls for melting the pb and butter together first.  I did it, but I'm not sure it's necessary, and it made this recipe take forever to make since it had to then cool for a few hours in the fridge until we could even work with it.  Next time, I'd just use softened butter and mix with a mixer.  I can't think of any benefit of melting them together vs. mixing with a mixer.  

Christmas Peanut Butter Balls

adapted from Spend with Pennies

2 cups peanut butter creamy or chunky
½ cup butter
2 cups powdered sugar
2 cups Rice Krispie cereal
⅓ cup graham crumbs
2 cups semisweet chocolate chips
1 tablespoon coconut oil

1.  Combine peanut butter and butter in a saucepan and melt over medium heat. (Note: if you do this, you'll have to let the mixture cool before forming balls.  I'd just let the butter soften and then mix from there.) 

2.  Stir in powdered sugar, Rice Krispies and graham crumbs.  Roll into 1" balls and place on a baking sheet. Refrigerate at least 2 hours. (Before rolling, I had to refrigerate for 2 hours since the mixture was way too soft, then stuck in the fridge another few hours before dipping.) 

3.  Melt chocolate chips at 50% power in the microwave until almost smooth. Stir in coconut oil.  (I always use a double boiler to melt chocolate; I find this works better than microwaving.  Or, use a heavy saucepan over super low heat.)  Dip peanut butter balls into the chocolate mixture allowing excess to drip off. Place on a parchment lined pan and cool completely.

                                                      **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Peanut Butter Stuffed Cookies

These cookies were good! We loved the choccy-pb flavor and the sea salt. I made them over the summer, so it's been awhile. But I know they were good!

Peanut Butter Stuffed Cookies  

adapted from Handle the Heat

For the peanut butter filling:

3/4 cup (203 grams) creamy peanut butter
6 tablespoons (47 grams) powdered sugar
1/2 teaspoon vanilla extract

For the cookie dough:

1 stick (113 grams) unsalted butter
1 cup (200 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (143 grams) all-purpose flour
2/3 cup (57 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (170 grams) semisweet chocolate chips, plus more for garnish
Flaky sea salt, for finishing, optional

1. Prepare the filling:In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined. Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

2. Prepare the cookie dough:In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. (I use a saucepan on the stove.) Whisk in the brown sugar. Let cool until just warm.

3. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

4. Preheat the oven to 400°F. (This higher temperature helps create thick cookies.) Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover with the dough, leaving some peanut butter peeking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.
If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

5. Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Chocolate Sugar Cookies with Peanut Butter Frosting

These cookies were soft, chewy, and the perfect combo of chocolate and peanut butter flavors.  We really enjoyed these here.  They're supposed to be flattened before baking, but I forgot to, so I used the bottom of a juice glass to flatten them as soon as they came out of the oven, and it was perfect that way; the cookies didn't stick like raw dough would have. 

Chocolate Sugar Cookies with Peanut Butter Frosting
adapted from Cooking Classy
makes about 2 dozen

2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup granulated sugar

1/2 cup light brown sugar

9 Tbsp butter, softened (1 stick + 1 Tbsp)

2 Tbsp sour cream

1 large egg

1 large egg yolk

1/2 Tbsp vanilla extract

1 Recipe Peanut Butter Frosting, recipe follows

Chocolate Nonpareils (optional)

Peanut Butter Frosting:

1/2 cup creamy peanut butter

3 Tbsp butter, softened

1/2 tsp vanilla extract

1/8 tsp salt

1 1/2 cups powdered sugar

3 - 4 Tbsp milk

1.  Preheat oven to 350 degrees. In a mixing bowl, whisk together, flour, cocoa, baking powder, baking soda and salt, set aside. In the bowl of an electric mixer, mix together granulated sugar, brown sugar, butter and sour cream until light and fluffy; about 3-4 minutes. Stir in egg, egg yolk and vanilla. Slowly add in dry ingredients and mix until incorporated (dough will be thick).

2.  Scoop dough out 2 tablespoons at a time (using cookie scoop).  Place balls onto greased cookie sheets and evenly flatten to about 1/2 inch thick using your hands (OR you can flatten lightly after baking, which is what I did). Bake in preheated oven 8 - 10 minutes. Allow to cool completely before frosting. Frost with Peanut Butter Frosting and top with Chocolate Nonpareil Sprinkles if desired.

Peanut Butter Frosting

1.  In a large mixing bowl, using an electric mixer or stand mixer, whip together peanut butter, butter, vanilla and salt until smooth. Stir in powdered sugar and milk (begin with 3 Tbsp then add 1 additional Tbsp milk later if desired), and blend until smooth and fluffy.  If frosting is crumbling or not coming together, add more milk and mix until it does.  (Some reviewers on the original recipe said the frosting was too thick, like cookie dough, but that problem is easily remedied by adding more liquid (milk) and mixing more.  I had no problems, BTW.)

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Choco-Peanut Butter Cup Cookies

I love making cookies, and do so entirely too often. Nowadays, I try to only make them when I have a reason. Meaning, an excuse. I'm always trying to find excuses to make cookies!

I made these ones when my daughter had a friend over for a play-date. They were a success! I sent some of them home with her friend, but the leftovers were eaten very quickly, and mostly by me. (Red-faced emotie here!). This is why I need to cut back on my baking. For my own health's sake!! In this recipe, you can use unsalted butter as long as your peanut butter is salted (some of the natural kinds aren't, but it should state it clearly on the label). If you can't get to a Trader Joe's to find mini peanut-butter cups, Hershey's (scroll down to bottom of the page) offers a similar product, but I think I've only seen them in stores around the Holidays. These cookies retain their shape very well in the oven... too well! If you don't slightly flatten them, you'll end up with little cookies balls.

Choco-Peanut Butter Cup Cookies
1 cup butter, softened
3/4 cup natural style creamy peanut butter
1/2 cup white sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole wheat pastry flour
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 12-ounce package Trader Joe's mini peanut butter cups

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flours, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the mini peanut butter cups with a large wooden spoon or silicone spatula. Using a medium cookie scoop, drop by tablespoonfuls onto ungreased cookie sheets. Flatten slightly with the bottom of a drinking glass.

3. Bake for 8 to 10 minutes in the preheated oven. Let cool about 5 minutes on the baking sheets before removing to cooling racks.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Peanut Butter Cup Cookies

These cookies were sooooo good, and yet so easy to make!  You place dough into mini-muffin cups and bake, and when they come out of the oven, press a peanut butter cup into the hot cookie.  One tip that was great from Allrecipes reviewers: unwrap the peanut butter cups and place them in the freezer for at least an hour before using- they will go into the cookie very easily without breaking.  A few minutes after pressing the pb cup into the cookie, the chocolate will get all melty and liquidy.  At this point, if you want, you can add some sprinkles to the softened chocolate and they'll stick.  Since Halloween is coming up, I added some Halloween sprinkles to about half of them.

My package of Reeses only had 36, instead of 40, so I took a full-size Reeses and cut it into 4 pieces and used those for the last few naked cookies. 

Peanut Butter Cup Cookies
adapted from Allrecipes

1 3/4 cups all-purpose flour (I used 1/2 cup whole wheat pastry flour)

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup creamy peanut butter

1/2 cup packed brown sugar

1 egg, beaten

1 teaspoon vanilla extract

2 tablespoons milk

40 miniature chocolate covered peanut butter cups, unwrapped

sprinkles for decoration, if desired

1.  Preheat oven to 375 degrees F (190 degrees C).  Sift together the flour, salt and baking soda; set aside.

2.  Cream together the butter, sugar, peanut butter and brown sugar until fluffy.  Beat in the egg, vanilla and milk.  Add the flour mixture; mix well.  Shape into 40 balls and place each into an ungreased mini muffin pan.              

3.  Bake at 375 degrees for about 8 minutes.  Remove from oven and immediately press a mini peanut butter cup into each ball.  Cool and carefully remove from pan.           
    

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

No-Bake Granola Bites

I saw these on Mel's Kitchen Cafe last week and made them a few days later.  They looked so easy, and a lot of the reviewers really liked them.  My first attempt is the one I took pics of.  Everyone loved them, but I thought they were too sweet, so the next time I made them, I reduced the honey/agave.  They were just right, sweetness-wise, but as I suspected, were a little harder to form into balls that actually stuck together.  I had to squeeze them together in my hands firmly, and they worked that way.  Actually, a note on the original way:  I had a hard time forming these into balls right after mixing them up.  I stuck the mixture in the fridge for a little over an hour and tried again; much better!

So, first I'd make these with the original amount of honey/agave and see how that works for you; if you find it too sweet, try reducing to 1/2 cup (from 2/3 cup) the next time.  I also reduced the chocolate chips down to 1/2 cup.  Next time I make them, I might try adding an extra tablespoon of peanut butter to help them stick (I use unsweetened pb).  Just be sure to squeeze the mixture together more to form balls.  Having clean hands helps too; I had to wash mine when I was about half-way through forming them.  

My boys LOVE these!!  The first batch I made was gone in 24 hours.  They take two bites to school with them for a snack; I send it in a tiny glad-ware type thing, with a fork, because these get a little sticky un-refrigerated.  They fill them up much more than your typical store-bought granola bar.  They also want to eat them at home.  They keep very well in a covered container in the freezer; just take out and eat as needed.

This is one of the only recipes in the world I use quick oats for.  I had to actually buy them specially, for this recipe.  Mel states that old-fashioned oats won't work because the mixture won't hold together.  If you only have whole oats and don't want to buy quick, you can blend whole oats in the food processor until they are broken down a little bit.  

Last time I made these, I used mini M&M's in place of mini choco chips and chocolate peanut butter.  My fave version!

No-Bake Granola Bites

adapted from Mel's Kitchen Cafe

2 cups quick oats

1 cup crispy rice cereal (like Rice Krispies)

1 cup ground flaxseed

1 cup creamy peanut butter (or chocolate pb or sunflower butter)

1/2 cup mini chocolate chips, mini M&M's, or choc-covered sunflower seeds

2/3 cup honey and/or agave nectar (can use 1/2 cup + 1 TBS*, but may be harder to form balls)

2 teaspoons pure vanilla extract

2 tablespoons coconut oil

1.  Combine the oats, flaxseed, and Rick Krispies together in a large bowl, carefully.  In another smaller bowl, combine the peanut butter, chocolate chips, honey and/or agave (I used a mix of both), vanilla, and coconut oil.  Mix the peanut butter mixture into the dry mixture carefully, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.  At this point, I like to refrigerate the mixture for about an hour before forming balls, so it firms up a little.  

2.  Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.  Make sure you gently press them to stick together.

3.  Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large tupperware-type container or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer. 

*If using less honey or agave, try using 1/2 cup PLUS 1 Tablespoon.  I made them this way last time, and it really made a difference.  They stuck together much better and the sweetness level was just right.

**Make sure the oats you use are gluten free if making this gluten-free.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Fluffernutter Peanut Butter Cookies

These cookies were divine. I don't make cookies super often anymore, but I really wanted to try these, and when I did, I made them once, and then again, a few days later. We couldn't get enough. These cookies are more labor-intensive than most, as you have to shape a large dough ball around a marshmallow and seal it properly. This is a small-batch recipe; it states it makes 12, but I got 16 out of mine. The texture is just perfect with these; the cookie part is crisp on the edges and soft and chewy in the center. The marshmallow really adds something. Plan ahead when making these; the dough needs to chill for at least 30 minutes. 

**Note: I tried these again 4/16, using generic marshmallows for half the batch, and Jet-Puffed marshmallows for the other half. The generic marshmallow ones were very hard to enclose in dough for some reason, and there were many cracks where the marshmallow leaked out. The Jet-Puffed were easier to enclose in dough and had less cracks/leaks. If you only have access to generic, use them, because they're still very good. But if you have a choice, use name-brand marshmallows. In these photos, I used Jet-Puffed. You can see some cracks, but there wasn't much leaking.**

Fluffernutter Peanut Butter Cookies

from Joy the Baker

Makes 12-16 big cookies

1/2 cup (1 stick) unsalted (or salted) butter, at room temperature
3/4 cup creamy peanut butter like Jif or Skippy
1/2 cup (100 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt (only 1/4 tsp if using salted butter)
12-16 standard size marshmallows
1/2 cup peanut butter chips
Flaky sea salt, optional

1.  In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream together butter and peanut butter. Add sugars and beat on low speed until well combined, about 3 minutes. Add the egg and vanilla extract and beat on low speed for another 1 minute.

2.  In a small bowl whisk together flour, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture and beat on low until just combined. Stop the mixer and beaters and finish incorporating with a rubber spatula. Allow the cookie dough to chill in the refrigerator for at least 30 minutes.

3.  Next, stuff each cookie with marshmallow. Portion 3 tablespoons of cookie dough in the palm of your hand. (I used my largest cookie scoop, which measured 3 TBS when filled with water.) Flatten out the dough to about a 3-inch circle that’s about 1/4-inch thickness. Place the marshmallow in the center of the cookie dough circle and wrap the cookie dough around the marshmallow. If any cracks appear, just press them together with your fingers. Place cookies one a plate (they'll go in the fridge for a bit) or small baking sheet and repeat the process for 12 cookies. Press 6 or so peanut butter chips into each cookie dough ball.

4.  Allow the cookies to rest in the refrigerator while the oven preheats. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

5.  When ready to bake, remove the dough balls from the refrigerator and place six dough balls onto each baking sheet, about 2 inches apart, seam side down. Bake for 8-11 minutes, rotating the trays once during baking. Cookies will split and marshmallow will be gooey when cookies are done. Be careful not to over bake or the marshmallows will disappear. (I always bake cookies for 8 minutes or less in my oven- it bakes fast. You want these more underdone as opposed to overdone.) 

6.  Remove from the oven and sprinkle with sea salt if you’d like. Allow cookies to cool on the baking sheet until stable enough to move to a wire rack. Store cookies in an airtight container at room temperature.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Peanut Butter Chocolate Chip Cookies

Delicious, easy peanut butter cookies with chocolate chips.  Soft, chewy and delicious.  

Peanut Butter Chocolate Chip Cookies

adapted from Mel's Kitchen Cafe

1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

1.  Preheat the oven to 350 degrees.  In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

2.  When ready to bake, scoop tablespoon-sized balls of dough on to silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Happy Halloween! Halloween Peanut Butter Cookies

These cookies are easy to make, delicious, and fun.  I saw the idea on Facebook, but then lost the recipe. I googled it and found a similar recipe/method, but decided to go with Smitten Kitchen's recipe for flourless peanut butter cookies.  They use an entire jar of smooth Skippy, which is convenient, and they make more than most recipes.  I skipped the salted top because I was already topping them with something else.  These cookies were gone in no time around here!

Halloween Peanut Butter Cookies

Idea from I Heart Natptime; cookie recipe from Smitten Kitchen

1 3/4 cups (335 grams) packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups (450 grams) smooth peanut butter (a 16.3-ounce jar of Skippy is perfect)

Peanut butter cups (Reese's), unwrapped

Candy eyes (white or red)

Nutella

1.  Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

2.  In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter. 

3.  You can chill the dough here for 15 minutes in the freezer to get better-formed cookies (or the fridge for 30), or you can bake them right away.   Scoop the dough into balls using a cookie scoop. Place on prepared pan.

4.  Bake cookies for 8 to 10 minutes. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet.

5.  A few minutes after they come out of the oven, set an unwrapped Reeses into the middle of each cookie, upside-down.  Place eyes into the Reeses; it will melt slightly so you can stick them on.  After the cookies cool completely, use a small ziplock bag with a tiny corner snipped off and spoon some nutella into the bag. Pipe 4 spider "legs" on each side of the spider body (the Reese candy).  

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Happy Halloween 2018!!

Yesterday school was cancelled here because of bad weather.  I finally got a chance to make these Halloween treats with the kids- we never have time to do stuff like this anymore.  It was fun and we had a great day.  We made ghost pretzels and white chocolate Reeses's chocolate PB cookies. 

White Chocolate Ghost Pretzels
adapted from Dessert now Dinner Later

30 (or so) pretzels
10 oz. bag white chocolate chips (I used Trader Joe's)
1 tsp coconut oil or shortening, for thinning the chocolate
1 (.88oz/25g) pkg Wilton Candy Eyeballs

1.  Line a baking sheet with wax paper, parchment paper, or a silicone baking mat. Set aside.

2.  Melt the white chocolate and coconut oil (or shortening) in a glass bowl in the microwave, for short 10-20 second bursts, until melted.  You can also use a double boiler.  I always do this for white chocolate because it seizes so easily.

3.  Immediately dip pretzels, one at a time, in the bowl, using a fork to turn the pretzel over. Shake off excess chocolate from the pretzel with the fork. Be sure to shake the chocolate out of the bottom hole, so it looks like an open mouth -- screaming. Place chocolate dipped pretzels on the prepared baking sheet.

4.  Immediately press two eyeballs into the top two holes for eyes -- add a little extra chocolate if needed.
Repeat with remaining pretzels. Work quickly. Heating the chocolate again only once, if needed.
Allow pretzels to rest and harden. Place in freezer for 10 minutes to speed up the process. Peel pretzels off the baking sheet and enjoy!

White Peanut Butter Cup Cookies

adapted from Allrecipes via here 

1 3/4 cups all-purpose flour (I used 1/2 cup whole wheat pastry flour)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup chocolate creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature white chocolate Reeses's peanut butter cups, unwrapped and stuck in freezer for 30 min.
sprinkles for decoration, if desired

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, chocolate peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls (I just used my smallest cookie scoop- it's probably about 1 teaspoon) and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini white peanut butter cup into each ball. Cool and carefully remove from pan. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Peanut Butter Cookies

 These peanut butter cookies are good and easy! They're the perfect texture of being slightly crisp on the outside, but chewy and MOIST on the inside.  Yay!!  They have a lot of pb and use brown sugar. 

Peanut Butter Cookies
adapted from Mel's Kitchen Cafe

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
2 cups creamy peanut butter (see note)
1 1/2 cups brown sugar (10 1/2 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
2 large eggs
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

2. In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy. Add the dry ingredients and mix until combined.

3. Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart. Bake for 10-11 minutes until puffed. Don't overbake.

4. Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies too much, just press the puffed part down until the cookies are an even thickness. Scoop onto a cooling rack to cool completely.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Halloween Eyeballs

I recieved this recipe through an Email from Food.com.  Sometimes I don't even bother opening and reading newsletters, but I did this time, and I'm glad.  :)  These adorable Halloween eyeballs were in there, and I would not have wanted to miss these. 

My white chocolate melted kind of lumpy, so some of these are "Lumpy Halloween Eyeballs", but that's ok, because they are even more creepy that way.  I had trouble with the red decorating gel; my bloodshot marks look kind of thick and funky, but oh well.  I left some eyes "plain" because of that.  My 4-year old son had a blast helping make these.  When my husband got home, my son led him to the fridge (where they are being stored), opened it, gestured with a flourish, and said "Eyeballs!!!  Ta-da!!" 

Halloween Eyeballs

from Food .com

1 cup creamy peanut butter

6 tablespoons butter, softened

2 cups powdered sugar
2 1/8 ounces Butterfinger bar, finely chopped
12 ounces white chocolate or 12 ounces vanilla candy coating
40 M&M's plain chocolate candy
red decorating gel
black decorating gel

 1.  In a mixing bowl stir together peanut butter and butter until creamy.  Gradually add powdered sugar, stirring until combined.  Stir in Butterfinger candy.  Shape into 1-inch balls; place on waxed paper.  Freeze about 45 minutes.

2.  Melt white chocolate in a double boiler or, make your own double boiler.  Set an heat-proof bowl above a sauce pan of hot, or not-quite-simmering water.  Add chocolate to bowl or pan, and stir constantly until melted and smooth.  Dip balls, one at a time, into coating. Let excess coating drip off.  I use a toothpick to spear each ball and then dip it.  Tap the side of the toothpick against the chocolate bowl to help the excess get off. 

3.  Place on waxed paper, immediately press an M&M onto center of each peanut butter ball.  Refrigerate until coating is firm.

4.  Using red decorating gel, draw bloodshot marks on each eyeball.  Add a dot of black gel to the center of M&M pieces for pupils.

**This post and photos are property of http://dishingwithdish.blogspot.com **

Oreo & Peanut Butter Truffles

I made Oreo Truffles again, and this time, I only had 6 oz. of cream cheese (actually, Neufchatel) on hand.  To make up the difference, I used peanut butter.  At first I used 1/3 cup pb, but the mixture was too dry, so I added more, probably for a total of about 1/2 cup.  Start with 1/3 cup, and then add more as needed to make a mixture with a sugar-cookie dough texture. 

I had a hard time with melting the chocolate this time around- I'm not exactly sure what happened, but I had to try three times to get it right.  It seized on me the first two times.  :(  Finally, it worked well using a new, un-opened bag of semi-sweet chips.  Maybe it was the humidity here.  Who knows.  It's been pretty easy before, though, so don't be scared.  If you've never melted chocolate before, you can read these tips, or find your own on the internet.  I'm not a fan of using the microwave for this, but I know many do like it, and obviously, I'm no expert.  :)   (My absolute favorite way to eat these truffles is dipped in melted white chocolate- but that is really hard for me to do now for some reason.  I can melt a small amount just fine- I did that for the drizzle, but a larger amount seems to seize quickly on me). 

Oreo & Peanut Butter Truffles

1 package (about 1 lb. 2 oz, or so) chocolate creme-filled sandwich cookies (Oreos), finely crushed (in food processor)

6 ounces Neufchatel or cream cheese, softened

1/3-1/2 cup peanut butter (use more of less as needed.  I used natural pb)
1 bag (10-12 oz) semisweet chocolate chips (may need more or less than this)

1. In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough that is not too dry- like sugar cookie dough. (A stand mixer works well for this). From balls (I use my smallest cookie scoop). Roll in your hands to form a perfect ball and set on a large, wax-paper lined baking sheet. Refrigerate or freeze until firm.

2. In a large heat-proof bowl over a pan of simmering water, melt chocolate chips. You may need more or less. Dip with a fork or toothpick in melted chocolate. Tap off excess. Let rest on waxed paper until set. If you want to decorate with sprinkles: add while chocolate is still wet. If you wish to decorate with a white chocolate drizzle: wait till chocolate is dry and then add the drizzle. Store in fridge.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Fudge Puddles- My 300th Post

The other day, I had an excuse to make some treats.  Yay!  I've been trying to cut back on the treat-making, but it's hard.  I chose these Fudge Puddles from Allrecipes.  The dough was a bit sticky to work with, but it wasn't that bad, and they are so cute and taste delish!  I did have some leftover fudge filling, but I just stuck it in the fridge and figure it will be good warmed up over ice cream sometime.  These little guys were very popular and gone in no time!

Fudge Puddles

adapted from Allrecipes

1/2 cup butter, softened

1/2 cup creamy peanut butter

1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

1.Preheat oven to 325 degrees F (165 degrees C).

2.Sift together flours, baking soda and salt.

3.Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.  (I lightly sprayed my muffin tin with cooking spray). 

4.For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well until mixture is melted and smooth.  Keep the stove at lowest heat while filling the shells- the chocolate sets up quickly.

5.Bake for 10 to 12 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using the end of a wooden spoon or the end of a pestle. Cool in pan for 5 minutes. Then carefully remove to wire racks. Use a slender dessert spoon to fill each shell with the chocolate mixture.
 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **