Easy Peanut Butter Cookies: Only 3 Ingredients

Easy Peanut Butter Cookies: Only 3 Ingredients

Hi everybody :)
Sorry about not posting sooner, I been really busy packing up my daughter stuff in her apartment.  She is taking her finals this week,  the semester is almost over!  Next stop....  GRADUATION! Yipee!!! Then, I'll be back home :) These cookies below are ones she loves to bake because they are soooo easy, but since she still can't walk yet; she ask me to bake them for her. They are peanut butter cookies with just three ingredients and contains no flour!  Super easy right? I know. So, let get it started.

Easy Peanut Butter Cookies
1 cup peanut butter (I used Jif Creamy)
1 cup sugar (I used 1 part granulated and 1 part brown sugar)
1 egg, slightly beaten
1/2 teaspoon vanilla extract, optional 

Preheat oven to 350 degree. Line cookie sheet with parchment paper. 
Combine all the ingredients in a medium mixing bowl until well blended.  
Drop cookie dough by tablespoonful onto prepared sheet. Use tines of a fork dipped in sugar to make a crisscross pattern on top of each cookies if desired.

Bake until golden brown, about 12 - 15 minutes. Yield: 2 dozen.
Source: Taste of Home
What I Did and/or Think:
Well, I did make a few changes to the three ingredients formula by adding brown sugar for a more chewier texture  and and vanilla. The changes I made are in Bold, Italic, and Purple. 
For Easy Peanut Butter Blossom version: Shape the dough into 3/4" ball before baking. Bake for about 8 - 10 minutes on ungreased cookie sheet. Press chocolate kiss into the center of each cookies, like in the instructions found here. Yield about 3 dozen.
The Taste: These cookies were GREAT! Love the flavor and the chewiness, definitely worthy of REPEATING! 

ENJOY! Come again...

*********Update*********  

Easy Chunky Peanut Butter Cookies

I been making these cookies for the past few weeks about every 3 to 4 days. My family really love them. I changed the recipe up a little more by adding 1/4 cup granulated sugar and 3/4 cup brown sugar, using extra chunky peanut butter and adding 3/4 cup mini Reese's Pieces peanut butter chips. Scoop out onto parchment lined cookie cookies sheet flatten slightly; cookie don't spread much. Baking them at 350 for 8 - 10 minutes 

Link to:

Milk and Cuddles Linky  

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Hookin' Up @ House of Hepworths   
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Full Plate Thursday @ Miz Helen's Country Cottage

Foodie Fridays @ Designs By Gollum
The Better Baker Weekend Potluck
Strut Your Stuff Saturday @ Six Sister's Stuff

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Make-Ahead Waffles with Peanut Butter Spread: Pink Ribbon Recipe

Hi everybody :)

If you're just tuning in to my post, every Sunday I post a Breakfast Is Served.  This Breakfast Is Served Sunday is a Pink Ribbon Recipe. To catch up, last week post is found here.  

Today your in for a treat... these make-ahead waffles are prepared the night before and baked the next morning, for a nice hot breakfast.  They're also topped with a spread made up of  peanut butter and maple syrup! YUM!

This recipe may be a good choice for cancer patients because it contains peanut butter and flour, which provides provide protein, magnesium and iron. Protein helps the body grow new cells with nitrogen. Plus the waffles has a lot of  important calories the body needs for healing.  These are also great for diarrhea one of the side effect of cancer treatment.

So let's get it started...

Make-Ahead Waffles with Peanut Butter Spread adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 25 Minutes
Start to Finish: 9 Hours 55 Minutes  6 servings (two 4-inch waffle squares and about 3 tablespoons spread each)

WAFFLES

 












1 package regular active dry yeast
1/4 cup warm water (105°F to 115 F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
3 eggs
1/2 cup butter or margarine, softened
2 cups all-purpose flour

PEANUT BUTTER SPREAD

 












1/2 cup maple-flavored syrup
1/2 cup peanut butter

1. In large bowl, dissolve yeast in warm water. Add remaining waffle ingredients  beat with electric mixer on medium speed until smooth 

Cover: let rise in warm place 1 hour 30 minutes. 2. Stir down batter Cover, refrigerate at least 8 hours but no longer than 12 hours.

3. Heat wattle maker Meanwhile, mix syrup and peanut butter until blended set aside. If necessary, grease waffle maker with shortening. Stir down batter. Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle maker (Waffle make's vary in size; Check manufacturer's directions for recommended amount of batter) Close lid of waffle maker

4. Bake about 5 minutes or until steaming stops Carefully remove waffle. Repeat with remaining batter. Serve with peanut butter spread

High in folic acid; good source of fiber and iron

1 Serving: Calories 520 (Calories from Pat 210); Total Fat 23g (Saturated Fat 9g. Trans Fat Og); Cholesterol 130mg, Sodium 620mg; Potassium 350mg; Total Carbohydrate 62g (Dietary Fiber 3g); Protein 15g % Daily Value: Vitamin A 10%, Vitamin c 0%; Calcium 10%   Iron 15% Folic Acid 30%; Magnesium 15% Exchanges 2 1/2 Starch, 1 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat, 1/2 High-Fat Meat, 3 Fat Carbohydrate Choice: 4

What I Did and/or Think:
I made the batter according to the recipe. With the spread, I added enough syrup to make it drizzle. I baked them in my Double-Side Waffle Maker,  great waffle maker, I love it!

The Taste: The waffles was delicious, crispy on the outside and fluffy on the inside.  The spread was delicious also. I think ALL peanut butter fans would enjoy this recipe. To make this extra special sprinkle mini semi-sweet chocolate chips on top of the spread. These waffles would be great with any topping.


This recipe will be REPEATED! 

For variation, this can also be used for pancakes; just pour about 1/4 cup of batter onto a greased hot griddle cook until puffed and bubbled, flip and cooked until golden brown. Prepared waffles and pancakes can be frozen and reheated in a toaster as needed for breakfast in a hurry. 

ENJOY! Come again...


Linked to:
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Scrumptious Sunday Recipe Link Party  #34 @ AddictedRecipes
Sunday Sweet Confessions: Mommy's Sweet Confessions   
Kids In the Kitchen: Adventurez In Child Rearing   
  @ 21st Century Housewife

Chocolate, Caramel Peanut-Butter Toffee Rice Krispies: Layers of Goodness

Chocolate, Caramel Peanut-Butter Toffee Rice Krispies Treats

Hi everybody :)

When I saw this recipe, one day while browsing the net, my first thought was, " oh my, layer of goodness in one bar!" And the best part about it is, no heating up the oven to make these. It has been pretty HOT here lately. I know the calendar says it's Fall, but I'll be really glad when that Fall weather kicks in over here. Alas..until then I bring you these no-bake treats. Lets get it started...

Chocolate, Caramel Peanut-Butter Rice Krispies Treats adapted here

Ingredients:

3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows (6 cups)
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1 1/2 cups peanut butter, divided
12-ounce bag semisweet or dark chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
1/2 cup toffee bits or peanut butter cup minis

Directions:

Butter a 9- by 13-inch pan and the pot and utensils you will be using to melt the marshmallows.

Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted.

When completely melted and smooth, stir in vanilla. 

Turn off heat and stir in cereal until completely coated; the mixture will be sticky.

Pour into buttered pan. Coat hands with butter and press in mixture firmly.

Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth.

Add 1 cup of the peanut butter to the caramel and stir until completely blended.

Pour onto the chilled Rice Krispies mixture and spread to the edges.

Place pan back in the refrigerator.

Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth.

 Pour chocolate mixture over caramel layer, spreading to the edges in an even layer.

Sprinkle on toffee bits.

Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.

Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled. Yields: 14 servings

What I Did and/or Think: I'm a sucker for sweet, I know. I couldn't resist adding yet another layer of goodness to these bars, (like they needed another one..) I added a toffee layer, that was the only changes I made to the recipe.

The Taste: With all that goodness going on, these bars were deliciously sweet. Caramel, chocolate, peanut butter and toffee on top of rice krispies, what's not to love? That being said, these are meant to be shared. So go make some today and share the love :)

Oh by the way, I almost forgot... this is another great what... REPEAT!

ENJOY! Come again...

Linked to:
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Whatever Goes Wednesday #137

Whatcha' Whipped Up Wednesday # 18 @DJsSugarShack

{wow me} wednesday #71

Cast Party Wednesday # 61 @ Lady Behind the Curtain

Peanut Butter Balls: "Old School Style"

Peanut Butter Balls: "Old School Style "

  
Hi everybody :)

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farms and Land O’ Lakes® Butter.

Peanut Butter Balls were a favorite of mine since I was in elementary school. I remember them shape differently from the way they are now. The didn't cafeteria workers have time to shape up enough balls for the whole school. They used cookie scoops and left them in the cookie dough-like shape when spooning the topping on them.

I missed those days. So while browsing the net I came across this recipe and the sweet memories came floating back to me. I hurried into the kitchen with the attempt to recreate those memories...

Peanut Butter Balls adapted partially from here & Me

Ingredients
Balls:
2 cups  powdered sugar, sifted
1  cup creamy peanut butter
1  cup extra crunchy peanut butter
1 sleeve (1/3 of the box) graham crackers , crumbs
6 tablespoons butter, softened
1 tsp. vanilla
1/2 tsp. salt

Topping:
1 cup semi-sweet chocolate chips
1 tablespoon shortening

The Mixture before Mixing

For the Balls:
Blend sugar, peanut butters, butter, graham cracker crumbs, salt and vanilla until smooth. 

The Mixture after Mixing

Shape into balls with cookie scoop and place on waxed paper

Dough-like Balls

For the Topping:
Melt chocolate chips and shortening in the microwave.

Melted Chocolate

Spoon chocolate over balls in chocolate spread until 3/4 covered and refrigerate until set. 

Plain

Fancy

 

What I Did and/or Think: 

Because I wanted these to look like the balls I remember in school I use a cookie scoop to shape them instead of rolling them into balls. I used my medium OXO Good Grips Cookie Scoop for the bigger balls and my little scoop for the small balls. I also spooned the topping on instead of dipping with a toothpick. For a more fancier look, drizzle it on.

This recipe can be change many ways. I added 1/2 cup M&M's to some of the ball mixture, but feel free to add coconut, chocolate chips, raisins, peanut butter chips, butterscotch chips or chopped nuts to create the flavor you desire. The graham crackers can be interchangeable too, you can also use rice crispy cereal, cornflakes, or vanilla wafers, so go ahead and experiment.

Now for the taste; these balls were GREAT! A word of waring though; they are very, very, rich! EAT AT YOUR OWN RISK! When you make them, share. These balls are definitely worthy of a REPEAT!

 ENJOY! Come again.....

Linked to:
Sweet as Sugar Cookies: Sweets for a Saturday #85 
Six Sisters Stuff: Strut Your Stuff Saturday Link Party Week 61
Be Different Act Normal: Show and Tell Saturday  
Shaken Together Life: {what's shakin' link party} #25 
The Gingerbread Blog: Sweet Saturday Link Party V.55
Katherine Martinelli: Nut Blog Hop
Carole's Chatter Childhood Favorite Foods Friday 
Roxana’s Home Baking #chocolateparty

 

Peanut Butter Blossoms : An Old-Time Favorite

 Peanut Butter Blossoms : An Old-Time Favorite

Hi everybody :)

These cookies have been around since the beginning of time :) just kidding, but they are well-known. These are a peanut butter-chocolate combo at its best.  Hershey's Kisses, Reese's Peanut Peanut Butter Cups Minis, or whatever chocolate that suit your fancy, can take the center of these cookies.

To me, it's not about what goes in the center of the cookie, but the cookie itself. I love a chewy cookie. So I hope this recipe gets my stamp of approval. I decided to use a recipe from my cookbook collection.

Peanut Butter Blossoms  from: Pillsbury Best of the Bake-Off Cookies & Bars

48 Hershey's Kisses chocolates ( or Reese Peanut Butter Cups), unwrapped
1 3/4 cups Pillsbury Best all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening

1/2 cup creamy peanut butter

1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
Granulated sugar for rolling cookie balls  

Heat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners. 

In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended. Add  sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla and beat until well blended.

In a small bowl combine the flour, baking soda and salt with a whisk until well blended.  Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.

Shape the dough into 1-inch balls. Roll the balls in granulated sugar. Place on lined cookie sheets about 2 inches apart. Bake 8 to 10 minutes or until lightly browned.

Remove from the oven and immediately press a chocolate kisses or peanut butter cups into the center of each cookie firmly, the edges will crack.  Remove the cookies with a spatula to a wire rack to cool completely.

4 dozen peanut butter blossoms

High Altitude (3500-6500 ft.) No change.

by Freda Smith, Bake-Off Contest 09, 1957

What I Did & Think:
I doubled the recipe, using 1/2 cup dark brown sugar with the 1/2 cup light and 1/2 cup butter with the 1/2 cup shortening. I used Peter Pan honey roast creamy peanut butter, and baked it in a mini muffin pan. I drizzled some of them with a peanut butter glaze (peanut butter, powdered sugar, and enough milk to make it drizzle) and others with a chocolate glaze (chocolate chips, melted and enough coconut oil to make it drizzle.) These were GREAT,  plain or fancied-up with peanut butter and chocolate glazes. For a new look, roll balls in chopped roasted peanuts before baking. Any way you choose to stuff them, they'll always be an Old-Time Favorite.

UPDATE!!!  NEW PHOTO
To make regular Peanut Butter Cookies:
Scoop dough out onto and ungreased cookie sheet (I use my medium OXO Good Grips Cookie Scoop).
Bake at 350 for 12 -15 minutes. Let cool on sheet for about 3 minutes and remove to rack to cool completely.

ENJOY! Come again.....


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Linked to:
Milk & Cuddles , Tastetastic Thursday 8/23  , Rattlebrige Farm: Foodie Friday , Bizzy Bakes Recipe Box # 11 , Six Sister's Strut Your Stuff Saturday Link Party - Week 59 and Something Swanky's Sweet Treats and Swanky Stuff Link Party, Sweets for Saturday @ Sweet As Sugar Cookies and Carole's Chatter Childhood Favorite Foods Friday