Tag Archives: Peanut

Peanut Butter Bread

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Peanut butter has been a long time friend of mine.

Peanut Butter Bread | Beautiful Disasters

It has been there with me through several phases and stages in my life. It has stuck with me through thick and thin. It has been stuck in the middle of a sandwich with grape jelly. It has been stuck in the middle of a sandwich with banana. It has been stuck in the middle of a sandwich with marshmallow fluff. It has also been stuck on the roof of my mouth a lot. But I digress…

Peanut Butter Bread | Beautiful Disasters

Sometimes you think of a recipe and are like “Why is this just making sense to me now?!”. That is basically peanut butter bread [for me].

Peanut Butter Bread | Beautiful Disasters

I felt slightly guilty making this recipe because for some reason, my dad (the pb&j-aholic), does not appreciate peanut butter cookies, breads, frostings, or basically any recipe based around peanut butter. And this recipe happens to be peanut butter on steroids. But that just meant more for me!

Peanut Butter Bread | Beautiful Disasters

This recipe is delicious by itself, but if you want to spruce it up, it would be something special if you put in a cup of chopped nuts or a cup or chocolate chips! I loved having a slice of this everyday after school, it’s great to give you a little boost of energy and is amazing with some grape jelly spread on top. Or by yourself if you don’t have the patience for spreading jelly..

Peanut Butter Bread

(Makes 1 loaf)

1 cup whole wheat flour

1 cup all-purpose flour

1 Tablespoon baking powder

1/4 cup butter

1/2 cup white sugar

1/4 cup brown sugar

1 cup peanut butter

1 egg

2 teaspoons vanilla extract

1 cup milk (I used skim)

  1. Preheat oven to 350 degrees F. Spray your loaf pan with cooking spray. Mine was a silicone loaf pan, but I sprayed it anyways just for good measure.
  2. In a small bowl whisk together flours and baking powder until fully combined. Set aside
  3. Using the mixer, cream together the butter, sugar, and peanut butter until combined and smooth. Mix in the egg and vanilla. Be sure to scrape down the sides to include everyone in the party!
  4. Add dry ingredients to peanut butter mixtures and slowly mix together until combined and crumbly. Slowly add in the milk and mix until fully incorporated.
  5. Pour batter into prepared loaf pan and bake in preheated oven for 50 minutes or until toothpick inserted in center comes out mostly clean. Let cool for about 20 minutes in loaf pan and then cut and enjoy!

Peanut Butter Bread | Beautiful Disasters

Random Fact of the Day: Your body is creating and killing 15 million red blood cells per second.

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White Chocolate Cookies N’ Cream Peanut Butter

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CAUTION!!

If you make this, it may cause severe damage to face due to attempted face-planting into jar/bowl.

I was in a pinch last night and had to have something ready to post for today, so I needed to come up with something super speedy and obviously yummy. Enter: White Chocolate Cookies and Cream Peanut Butter.

Yeah. Things just got real around here.

Anyways, since making your own peanut butter is one of the world’s easiest things to do (as long as your good at pressing buttons, specifically on food processors) and Oreos/Joe Joe’s are delicious and white chocolate is like the cherry on top, you should make this. That is all. Happy weekend!

White Chocolate Cookies N’ Cream Peanut Butter

2 cups peanuts

about 2 oz. white chocolate, melted

5 Oreos or Trader Joe’s Joe-Joe’s (I used the Joe Joe’s with the chocolate creme filling), Smashed

  1. Process peanuts in food processor for about 4-5 minutes or until smooth and creamy. There will be a slight grittiness to it due to using peanuts and all the natural business going on.
  2. Add melted white chocolate and blend for about another 30 seconds or until well blended. Stir in the crushed Oreos or Joe-Joes’s by hand. Store in air-tight container or jar. If you like a firmer peanut butter, keep in fridge. For a creamier, smoother peanut butter, keep in pantry. Enjoy!

Random Fact of the Day: Every human spent about half an hour as a single cell.

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Week in Review (5/13-5/18)

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What a week!! I gave the blog a new little look in case you haven’t noticed, and I made some yummy food! :)

Sunday I went a little out of the order that I usually do things around here, I posted a special post for Mother’s Day! I love my mom SO much, so I thought she deserved her very own post. I also shared with you guys a yummy recipe for chocolate pound cake, that is super chocolatey and rich :)

Monday

Tuesday I shared with you guys how to make homemade peanut butter! I made dry roasted honey peanut butter, but the recipe is so adaptable that you can make pretty much any kind of peanut butter you can think of. So many possibilities for mix-ins, like oreos or chocolate chips for a sweet twist! I also  had my first playoff game for soccer. As luck would have it, lightning started coming out 5 minutes into the second half and the score was 0-0, so we had to stop the game and wait for a while to see if the lightning would stop. Of course the lightning never stopped, so we decided to make up the rest of the game (35 minutes) the next day and….

Wednesday to continue from Tuesday, we finished the rest of the 35 minutes in our game (after driving 45 minutes just to get TO the game), and we won 3-0! I scored, too!! :) It would have been nice if we could have just done that on Tuesday so we wouldn’t have had to come back to finish the rest of the game, but a win is a win so I was pretty happy that we would continue our playoff journey to Friday’s game against the number 1 team in the state.

Thursday I talked about how to tell when a goldfish is pregnant, you never know when that information will come in handy!!  I also shared with you guys a recipe for taco seasoning. Perfect for adding some flavor to chicken, beef, or oven fries! Another exciting thing that happened Thursday was that my sister came home from Spain!! So nice to finally have her back :)

Friday I had my next playoff game. It was for the regional finals, we ended up losing after a tough game. I’m really proud of our team for the way we put our hearts into that game and left everything on the field. We lost to the number one team in the state and they are ranked 3rd nationally. We lost 3-1 with them scoring their 3rd goal in the last two minutes. It wasn’t ideal that we lost, but if we were to lose to someone, that team and game were an alright way to finish the season. It sure is going to be weird going from playing with and seeing these girls on my team everyday to hardly seeing them at all. I loved our team this year, and am so proud that we accomplished way more than anybody ever expected us to!

Random Fact of the Day: The Hawaiian Islands were originally named the ‘Sandwich Islands’

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Dry Roasted Honey Peanut Butter

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Some people may be thinking, “who in their right mind would make their own peanut butter?!”. Yes, I know the that Skippy sure has a good thing going for themselves. I’m a huge fan…BUT let’s face it, everything tastes better when you have made it. Am I right?!

Another thing about homemade peanut butter is that it is just about the easiest thing to make in the entire world. Two ingredients here. Peanuts and honey. That’s it. One step: Blend in food processor. Seriously, a caveman could make this. My dad, the king of the grill and microwave could make this.

I MADE this! Made peanut butter, weird, yes, just do it. Making your own nut butter is so easy and totally worth it, so get off your booty and make some now!! Perfect on toast, with celery or apples, in cookies, in smoothies, on sandwiches, on a spoon, you name it!

Dry Roasted Honey Peanut Butter

16 oz. dry roasted peanuts (or any other type of peanut to make any type of peanut butter)

3 Tablespoons honey

  1. Blend peanuts and honey in food processor until very smooth and creamy. Store in an airtight container. Keep in fridge and enjoy!

Talk about an easy recipe!!

Random Fact of the Day: The foot is the most common body part bitten by insects.

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Peanut Butta Time!

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WARNING!: okay, so I made this post up a long time ago, like probably 5 months back, so I’m just warning you the pictures may not be the best quality…not that I really have the whole photography thing totally down yet, anyways but just warning ya. Also, I’m not quite sure why I’ve held onto this post for so long without posting it, but I figured that since I’m out of town this week and have like no time to make any new recipe that this would be the perfect time to share this guy. I do remember these being quite scrumptious. Of course, I wouldn’t expect anything less from Jessica, anyways.

Yes, I know I’ve made a few peanut butter cookie recipes before. But I swear, I seriously love them all. I can’t get enough of peanut butter..clearly.I actually have been known to eat a spoonful or two of peanut butter out of the jar? Is that gross?? Don’t answer that.

Anyways, Jessica’s brilliance has shined through in yet another scrumptious recipe. This one is actually somewhat of a variation off her M&M cookies, that I made before. All I have to say is pure brilliance! Oh… and definitely go on the under-baked side. They’ll seem kinda heavy, but they will turn out to be incredible, dense delicious cookies with nice soft peanut buttery middles. :)

Puffy Peanut Butter Cookies

(adapted from How Sweet It Is)

1 cups all-purpose flour

1 cup whole wheat flour

pinch of salt, I used sea salt to liven it up a bit

1/2 teaspoons baking soda

8 tablespoons of salted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

milk, as needed

1 1/2 cups chocolate chips, optional (I actually left this out because my dough was too crumbly, which could be partially due to the fact that I hadn’t used a mixer)

  1. Preheat oven to 325 degrees F.
  2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
  3. In a large bowl (I recommend using a mixer, since later on your dough may become difficult to combine by hand…course I could just be a wimp), mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
  4. Gradually add flours, salt, and baking soda and mix until a dough forms – it will look crumbly at first, but it will come together. I  used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, I actually added in probably a full teaspoon. If you decide to use as much whole wheat flour as I did, you’re dough will be crumblier than a dough using all all-purpose flour. Fold in chocolate chips, if using.

Shape the dough into balls of desired size. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. They’re actually fantastic slightly under-baked, nice and dense!! :D Complete cooling on a wire rack.Random Fact of the Day: The odds are 9 out of 10 (89%) that you describe your diet as “healthy” (if you’re an American) - Time Magazine, 1/17/11

P.S. sorry that picture is absolutely atrocious! It’s got this weird orangeish-yellowish tint that I just could not get rid of.

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