Peanut Butter Chocolate Banana Muffin Bites

February 24, 2014 · by Mega ·

These incredibly-moist muffin bites taste just like peanut butter banana bread. Cover them with chocolate and chopped peanut butter cups, and you will make some people very happy!

My Peanut Butter Chocolate Banana Muffin Bites are perfect when you’re hosting a sleep-over. The nice thing about these muffins is the chocolate on top isn’t sticky!

So just say, you have a group of boys (or anyone really) coming for a sleep-over. Make these muffins, get a variety of cold cereal, and some fresh fruit, and you have a great breakfast!

This recipe is one I came up with for an earlier sleep-over, and the kids loved these muffin bites! Let’s face it, most people love muffin bites, and most people love banana muffins. So why not combine the two?

Whether they’re kids, adults, or a some of both this recipe is sure to be a crowd pleaser!

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Double Chocolate Peanut Butter-Oatmeal Cookies

October 25, 2013 · by Mega ·

Chocolate peanut butter, and oatmeal cookie dough and milk chocolate chips…it’s a great new way to enjoy the classic chocolate-peanut butter combination! Yes chocolate peanut butter!

If you like chocolate, peanut butter, oatmeal, and cookies (and who doesn’t) this cookie is for you!

I have mentioned numerous times how much my fellas love cookies, and are always asking for more cookies.

So, today I wanted to make something a little different. You know the comfort of a classic cookie, with a fun little twist?

Well I’m happy to report, this cookie came out exactly how I wanted it too. This is the cookie you want to bake on a cool Fall day!

I really hope you guys enjoy it as much as we do!
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Mega Peanut Butter Brownie Blast

October 3, 2013 · by Mega ·

Decadent chocolate brownies loaded with FOUR different kinds of chocolate, and a creamy chocolate-peanut butter cheesecake swirled throughout and topped with chopped Reese’s Peanut Butter Cups. If you love peanut butter and chocolate together, this brownie is for you!

I have had this recipe for several years now and it turns out great every time! Although I don’t know her, both the original blogger of the recipe and I learned how to bake/cook at the same culinary school, The Culinary School of Sort-of-Scratched Down Recipes.

I simply tweaked a recipe (for my fellas here) that she had already tweaked for her personal preferences. Just like a song, give credit where credit is due, and adapt it in a way that makes sense for you.

When I say my Mega Peanut Butter Brownies are really good, I mean great!!
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Peanut Butter Chocolate Pound Cake

September 9, 2013 · by Mega ·

If you love peanut butter and chocolate together, this cake is for you!

I know a lot of bloggers are doing pumpkin recipes already, but I’m just not ready to go there. Don’t get me wrong, I love pumpkin! I’m just not quite “fall-ready” yet. But I do have a number of delicious recipes planned out and coming your way soon.

There are no bananas in this recipe. I put bananas in so many things, I thought I should hold back a little. However, bananas would be EXCELLENT in this recipe and the next variation of this recipe will include either bananas, pumpkin, or both!

The best part is you don’t have to tell anyone this recipes starts with a cake mix. Trust me, no one will ever know!

The chocolate peanut butter glaze on here is so good – you’ll love it!

Those are mini chocolate chips you see sprinkled all over the top of the loaf.

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Double Peanut Butter Skillet Cookie

May 29, 2013 · by Mega ·

I think skillet cookies are quite possibly one of our family’s favorite methods for making cookies! The biggest thing to remember about a skillet cookie is that you want to make sure you don’t over-bake the skillet cookie.

With a skillet cookie, you want to bake the skillet cookie until just set. You want the middle to be a little soft when you take it out of the oven; or once it cools it will be too dry.

I don’t really know why, but Wednesday seems to be the perfect day for cookies. Today’s cookie of choice is Double Peanut Butter Skillet Cookie.

If you love peanut butter & chocolate, you will love this cookie!

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Use any ingredients you want to. I simply looked at what I had on hand, mostly odds and ends, put together a few of my favorite flavors and that was it. I find more and more my kids love the impromptu desserts that we create. They think it’s fun to see different things thrown together that aren’t already in a recipe.

I may have mentioned this before, but I am a huge fan of the Betty Crocker Cookie Mixes. Why? Because they always turn out well and they’re very easy to work with when you have limited time.

I am telling you all this because we all have busy lives, and it’s nice to have a go-to in the pantry that you know you can easily make a tasty little dessert with.

Skillet cookies are great fun for casual get-togethers, camping, busy school nights, sleep-overs, and just about any occasion you can think of, kids love them!

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Double Peanut Butter Skillet Cookie

Ingredients

1 pouch (regular size) Peanut Butter Cookie Mix – I used Betty Crocker

Vegetable Oil, Water, and Egg called for on back of package

1 – Peanut Butter Snickers Square (3.56 oz.) & 1 regular size Peanut Butter Snickers – use any amount of Peanut Butter Snickers you want to

Garnish, white chocolate peanut butter cups – I used approximately 2-3 ounces, chopped

Directions

1. Preheat oven to 350 degrees. Spray nonstick skillet with a little bit of nonstick cooking spray, just to be sure.

2. Follow instructions on back of package for cookie dough preparation.

3. Press dough into a nonstick skillet with hands, or place a small plastic sandwich bag on hand and spray with nonstick spray and press into nonstick skillet.

4. Sprinkle chopped candy bar on top of cookie dough in skillet. Gently press chopped candy bar into cookie dough. Top with chopped white chocolate peanut butter cups.

5. Place skillet in oven and bake for approximately 17 minutes, oven times vary. Be sure to bake until cookie is just set. Cool completely. Cut into wedges.

Megamommy

MM TIP: Make sure you use an oven-safe skillet! Most skillets say on the bottom if they’re oven-safe or not. If the skillet is ove-safe but you’re not sure about the handle, simply wrap the handle in aluminum foil. Make sure handle is wrapped well.

Dipped Peanut Butter Cookies with Reese’s Pieces

May 16, 2013 · by Mega ·

Okay, I have mentioned many, many times that I think every home cook, female or male, should always have a few of their favorite mixes in the pantry. There are just times when you want to make a little special something for the family, or company drops by and you need a little something, quick and easy.

You can always bake from scratch on the weekend, or whatever day works best for you. Really, it’s no big deal to use a mix here and there!

We’re in some kind of strange holding pattern for weather this year. I don’t know what’s going on. Everything is just kind of off this spring, The boys were digging for “just the right thing” and weren’t finding it. We needed a little treat today, and cookies are by far our first choice.

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I haven’t done peanut butter cookies in a while, so maybe some type of a peanut butter cookie, and of course chocolate must be included. So, I got a mix out of my pantry, yes I have them too, for days like these, and thought about what I could make my crew.

This is what I came up with – Dipped Peanut Butter Cookies with Reese’s Pieces. No they aren’t anything brand new, or incredibly different. They aren’t suppose to be. These cookies are just plain old GOOD!

They were simply meant to put a smile on my family’s face, and they did just that.

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DIPPED PEANUT BUTTER COOKIES WITH REESE’S PIECES

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INGREDIENTS

1 pouch Betty Crocker Peanut Butter Cookie Mix

1 egg, oil, and water as called for back of package

1 bag of chocolate chips, whatever kind you prefer

(I used chocolate Candi-Quick only because I had a package that needed to be used up. Normally I would use milk chocolate flavored chocolate chips)

Reese’s Pieces, if desired

DIRECTIONS

1. Follow the instructions on the back of the package for ingredients and bake time.

2. I always make my cookies in a whoopie pie pan, or with a larger than usual scoop. So my bake time is different than the package. Follow the mix and you’ll be fine.

3. Allow the cookies to cool completely on a wire rack. Heat your chocolate chips in the microwave as it states on the back of the package. The biggest thing to remember is not to over-heat the chips.

4. Stir the chips until the melted chocolate is silky smooth. Begin dipping your cookies one at a time. Be sure to have a wire rack with wax paper under it to catch the dripping chocolate.

5. Immediately after placing cookie on wire rack to drip, garnish with desired amount of Reese’s Pieces, if desired. You can either do a specific pattern, or simply sprinkle the Reese’s Pieces wherever you want to.

6. Allow chocolate on cookies to dry, place in an airtight container and place in fridge. They will keep better in the fridge.

Megamommy

Peanut Butter Banana Bread Mini Loaves with PB Glaze

April 27, 2013 · by Mega ·

I can’t wait for you guys to try this Peanut Butter Banana Bread with Peanut Butter Glaze. It is so good! As I have said many times, I make a lot of banana bread throughout the year. Really, it’s almost a staple at our house.

Sure there are a lot of great banana bread recipes out there; but I especially like this one because it has all of my favorite elements in it. I took my favorite parts of numerous recipes, put them all together, added a little glaze and I’m happy to say, this is what you get!

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Just like any other recipe, you certainly change out any of the ingrdients and these banana mini loaves will turn out just fine.

These also freeze very nicely! Although, if you freeze them, I urge you to wait with the glaze until you thaw them again. That’s one thing I really like about banana bread; it freezes well. These also make a great gift.

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PEANUT BUTTER BANANA MINI LOAVES WITH PEANUT BUTTER GLAZE

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INGREDIENTS

1 box (15.25 to 18.25 ounces) yellow cake mix

1 package (3.4 ounce) Banana Cream instant pudding

4 eggs, at room temperature

1 cup vanilla almond milk (water also works fine)

1/4 cup oil

1/2 cup Planters Banana Granola Nut Peanut Butter (you can also use regular peanut butter)

1 cup mashed ripe bananas (about 3)

1/2 cup mini chocolate chips

GLAZE

1/2 cup powdered sugar

2-3 tablespoons Planters Banana Granola Nut Peanut Butter

2 tablespoons Coffee mate Natural Bliss Sweet Cream Creamer (you could use regular instead)

DIRECTIONS

1. Preheat oven to 350 degrees. Spray 5 foil mini loaf pans with cooking spray; set aside.

2. Beat cake mix, instant pudding, eggs, water and oil in a large bowl with mixer for two minutes, or until well blended. Add bananas, peanut butter and chocolate chips, mix just until blended.

3. Pour mixture into 5 foil mini loaf pans sprayed with cooking spray.

4. Bake 40 minutes, or until toothpick inserted in center comes out clean. Cool completely. When cool, make the glaze. In a small bowl, combine all ingredients well with a small whisk. Drizzle on top of the banana bread.

Megamommy

MM TIP: I frequently use Planters Banana Granola Nut Peanut Butter in baking, but you don’t have to. Regular peanut butter will work just fine. FYI – occasionally I can find the small jars of the Banana Granola Peanut Butter at the Dollar Store. You might want to check your nearby Dollar Store.

Banana Peanut Butter Cup Chocolate Snack Cake

April 1, 2013 · by Mega ·

Don’t you just love a good snack cake? I do! But, the problem is my kids and I have a very different ideas of what makes a good snack cake. I’m not talking about pre-packaged cakes of any kind. I’m talking about a snack cake you make yourself, to enjoy with a cup of coffee, lemonade, or milk.

Here’s what we’re trying to settle – the boys think a snack cake should be a small piece of something sweet and heavy with a very intense flavor. Kind of like the child-friendly Cosmic Brownie, the one treat almost every child in America seems to love.

I know I said don’t think of pre-packaged snack cakes, but I needed an example you could all relate to.

Then there’s me, I think of a snack cake as a light, pleasant, tasty cake you would have a slice of around 3:00 pm with a friend, or even alone. Oh, and real fruit in the cake just makes it that much better!

It’s not that anyone is right or wrong. We’re simply trying to find a snack cake that we all conisider “worthy” of the name snack cake.

The mashed banana has baked into the snack cake, of course. Just like you want it to. The chunks you see are peanut butter cups. In recipes like this I usually use Reese’s Peanut Butter Cup minis, the ones that come in an 8-ounce pouch. Only this time I cut the peanut butter cups in half.

Let’s take a look at what our Taste Testers had to say. I have told you all many times, I’m pretty straight-forward so here it is.

Taste Tester 1: It’s soft and seems to have the perfect texture! Not your best MM. (What?) Why isn’t it heavy and gooey? At least there isn’t any yucky fruit in it. (I kid you not, friends!)

Taste Tester 2: It seems smooth and what grown-ups call just right. Where’s the frosting anyway? (In his mind, no frosting or glaze is just a little more than he can handle.)

Taste Tester 3: Sure it’s perfect if you’re going off of flavor, taste, and texture. But where’s the good stuff we like. (I don’t even know what to say to that one!)

Megamommy (me): I love the smooth and velvety texture!

Megamommy.com

Banana Peanut Butter Cup Chocolate Snack Cake

Ingredients

2 very ripe mashed bananas

1 chocolate cake mix, any variety you prefer

1 container Choabni Vanilla or Banana Greek Yogurt (I prefer the Vanilla in this recipe)

1 cup water

1/2 cup Reese’s Peanut Butter Cup Mini’s cut in half, you could certainly use more or less, if desired.

Instructions

1. Preheat oven to 350 degrees.

2. In a medium size bowl mash bananas, set aside.

3. Combine cake mix, 1 cup of water, and yogurt. Whisk thoroughly, add mashed banana to the mixture and transfer to a baking pan(s) sprayed with nonstick spray. You can use any size pan you want. When doing a snack cake, I prefer to use two smaller pans. Such as two 8-inch pans. But that’s up to you, the cake will turn out just fine in a regular greased 9 x 13-inch pan. Sprinkle Reese’s Peanut Butter Cup mini’s over batter.

4. Bake in the oven until a toothpick inserted into the center comes out clean. Refer to cake-mix box for appropriate bake time for your size pan.

Megamommy

MM Tip: I frequently use Greek yogurt in baking, because I love what it brings to the recipe. Not only is it a great way to add extra protein, cakes turn out so smooth and velvety when Greek yogurt is added. Be sure to let the yogurt sit out for about 15 minutes or so, to warm up a bit before using.

Source: Chobani & Hungry Girl

Peanut Butter with Banana, Granola & Peanuts

February 21, 2013 · by Mega ·

Sorry about the blurry picture.

Have you guys seen this stuff yet?

If you haven’t tried it yet, I strongly recommend you do so.

The peanut butter pictured is Planters Nutrition Energy Mix – Granola Nut. Simply put it’s Peanut Butter with Banana, Granola & Peanuts.

I’m a realist, so here’s my to-the-point opinion of this product:

LIKE: I love what this does for my baking! The flavor is excellent when making Peanut Butter Banana Bread, or any type of Peanut Butter Banana cookie or bar.

*MM Note: It can be rather spendy in the grocery store. However if you have a Dollar Tree near you check there first. My local Dollar Tree had a generous supply last time I was in there.

The jar is only 12 ounces – but it was only $1!

NOT SO SURE: I’m not sure I would eat it plain, say on toast or such, but that really doesn’t matter to me.

Megamommy

Thanks for stopping by my blog. I hope to see you back again soon!

Reese’s Peanut Butter Cup Bars

February 2, 2013 · by Mega ·

If you like peanut butter or peanut butter cups these one bar cookies are for you!

So I’m really trying hard to make more bars and casual cakes. We all like bars, but as I have mentioned several times, we are definitely cookie lover’s here.

Therefore, I make a lot of cookies, I mean a lot of cookies! Between the cookies for my family, special occasions, various special requests, and the Farmer’s Market (May-Oct), I make a lot of cookies!

So why not try something different. I’m going to try and make more bars and cakes, along with my usual yummy treats, favorite dinners, and various types of cookies for all seasons.

So let’s get started…

As you can see there aren’t a lot of mini peanut butter cups added to this mixture.

That’s because I only add half of the peanut butter cups to mixture right away. The other half I add by hand, after the dough is pressed into the pan.

I have added the rest of the bag by hand. Now ALL the mini peanut butter cups are added. Pressing them into the mixture right where I want them really makes a difference, don’t you think?

You don’t have to do it this way! I simply prefer to do so.

Now let’s pop the pan in the oven and see what happens.

Ahhh, here’s what you get. A nice light golden brown bar baked to perfection. Be sure not to over-bake these!

As I’ve said with brownies and many other baked treats the secret to great baked treats is NOT over-baking your baked goods.

Anytime you want to make yourself feel a little special drink your milk from a wine/champagne glass. You would be surprised how special you actually feel. The only problem is you can’t dunk your fresh-baked goodies in milk when you use a champagne/wine glass.

Enjoy my friends – this recipe is a keeper!

Megamommy.com

Reese’s Peanut Butter Cup Bars

INGREDIENTS

1 package yellow cake mix

1/3 cup butter, melted

1/4 cup creamy peanut butter

1 (8oz.) bag Reese’s Peanut Butter Cups Minis

1 cup honey roasted peanuts, chopped (completely optional)

DIRECTIONS

1. Preheat oven to 350 degrees F. Generously spray a 13×9-inch baking pan.

2. In a large bowl mix the cake mix, melted butter, peanut butter, and eggs with a spoon until blended. Stir in half of the mini peanut butter cups and all of the peanuts (optional). Press into greased 9 X 13-inch pan. By hand, press the other half of the mini peanut butter cups into the mixture as you would like them placed.

* It isn’t necessary to press all or even the second half of the mini peanut butter cups into the mixture by hand. This is just a personal preference.

3. Bake 17-21 minutes or until light golden brown. Transfer to a wire rack to cool completely. Cut into bars.

Adapted from: Stephanie Ashcraft’s Peanut Butter M&M Bars recipe from 101 More Things To Do With A Cake Mix.

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Peanut Butter Chocolate Banana Muffin Bites

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Have you guys seen this stuff yet?

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