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Tag Archives | Peanut Butter

Peanut Butter M&M Cookies

These Peanut Butter M&M cookies are thick and soft and loaded with colorful M&M’s.

‘Great Sauces Transform Good Food into Gourmet’ 

Color scheming

Color scheming Peanut Butter M&M Cookies is fun and easy. But first let’s talk about these Peanut Butter Cookies. They aren’t crispy Peanut Butter Cookies with Criss Crosses that you’ve been baking for years. They don’t have the recognizable fork twine designs. They’re thick and soft peanut butter cookies decked out with chocolate M&M’s. I love that they’re soft!

A dark chocolate fan, I chose dark chocolate M&M’s but you can mix in whatever kind you love. Milk Divide Dough in halfChocolate, Peanut, Dark Chocolate Peanut and Peanut Butter would also be spectacular choices with this cookie dough. But the fun part is separating out the colors and pairing two or three for a dramatic finish. The other tip I love is to save out some of the candy coated chocolates and place them on the outside of each cookie after its shaped and placed on the cookie sheet. The eye appeal is worth the extra minute to dress up the batch before it goes into the hot oven. And don’t forget to chill the dough so they don’t spread.

You may also enjoy Peanut Butter Chocolate Buttons, Chewy Chocolate Chip Cookies, Chocolate ‘Cinnful’ Cookies, Spider Web Sugar Cookies, Zucchini Nut Sandwich Cookies, Frosted Maple Spice Cookies and Icebox Butter Cookies.

2012 AniversaRecipe – Steamed Corn on the Cob
2011 AniversaRecipe – White Pizza with Arugula

Recipe: Peanut Butter M&M Cookies

Prep Time: 15 Minutes | Inactive Time: 30 Minutes | Cook Time: 13 Minutes per Batch | Yield: 4 Dozen | Level: Easy

Peanut Butter and Sugars

  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2
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    sticks butter, room temperature

  • 1 cup light brown sugar
  • 3/4 cup granulated sugarPeanut Butter with M&M's
  • 1 1/2 cups creamy peanut butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 12-oz pkg M&M’s, divided

Special Equipment – 11×17 baking sheet, hand or stand mixer

1 Preheat oven to 350 degrees.

2 Combine flour, baking soda and salt in a medium bowl and set aside.

3 Cream butter, brown sugar, granulated sugar and peanut butter with a hand or stand mixer until light and fluffy.

4 Add the eggs, vanilla extract and beat to combine. Add the flour mixture 1/3 at a time beating after each addition just enough to mix in. Don’t over beat.

5 Reserving about 1/3 cup of M&M’s, stir them into the dough. Chill for 30-45 minutes.

6 Form in small mounds or scoop with a food server onto a baking sheet. Place 3 M&M’s on the top. Bake for 12-14 minutes. Let stand for 1 minute then place on cooling rack.

Separate the M&M’s into two piles: red, orange and brown in one and yellow, blue and green in the other. Saving a few tablespoons of each for topping the cookies, stir one pile into each half of the dough.

Let your imagination be your guide. Design the colors based on any combination you love. Use holiday colors for a festive cookie treat.
PB M&M Cookies Yellow Green BluePeanut Butter M&M Cookies






Bake these cookies without M&M’s. Once they come out of the oven you can place any flavor of Hershey kiss in the center then allow them to cool on a rack. This works best if you unwrap the kisses before the cookies come out of the oven so you can quickly pop each kiss on the cookies while they are still warm.

Dish Designer

  • Exchange light for dark brown sugar.
  • Exchange brown and granulated sugar for 1 3/4 cup granulated sugar and 1 tablespoon molasses.

Inspiration – Helen Horton
Cook with Sauces
Peanut Butter M&M Cookies
Written by
Photographs by Helen Horton
Updated: July 27, 2013

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Peanut Butter Balls

Hand-dipped peanut butter centers coated in rich chocolate with honey roasted peanuts on top.

The Sauce: Dipping Chocolate Sauce – Pure chocolate with an addition of a small amount of shortening to create sheen, this sauce is used for dipping chocolates. The trick is tempering the chocolate so once set it forms a hardened coating that snaps when you bite into it.


Peanut butter dons chocolate coat

Peanut butter and chocolate go together like a hand and glove. Peanut butter is always hanging out in my cupboard for PB&J (Peanut Butter and Jelly) sandwiches. All I need is some good quality chocolate for dipping to make these fancy confections. The thick ‘dough’ is mainly peanut butter and powdered sugar. Once hand dipped in the chocolate sauce, it has the same classic flavor as chocolate covered peanuts clusters and Reese’s Peanut Butter Cups but with homemade taste.

Using a toothpick, dip the balls into a bath of dipping chocolate sauce and top with a few finely chopped honey roasted creamy-peanut-butter-centerspeanuts. You can use plain peanuts too but I love the extra crunch and sparkle of honey roasted. The tiny nut pieces crown the peanut butter balls with fanciness and identification if you have other chocolate dipped candies such as Chocolate Hazelnut Squares or Biscoff Cookie Butter Mounds.

This is part 1 of a 4 part series, ‘Chocolate Covered’. Part 2, Chocolate Hazelnut Squares. Part 3, Biscoff Cookie Butter Mounds. Part 4, Peppermint Patties. For more information about dipped chocolates, click here. You might also like Chocolate Truffles.

2011 AniversaRecipe – Peanut Butter Chocolate Blossoms

Recipe: Peanut Butter Balls

Prep Time: 20 Minutes | Inactive Time: 1 Hour | Cook Time: 3 Minutes | Yield: 30 Balls | Level: Moderate


  • 1 cup creamy peanut butter
  • 2 Tbsp butter, softened
  • 1/4 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 8 oz high quality chocolate, finely shredded
  • 1 Tbsp shortening
  • 1/4 cup finely chopped honey roasted peanuts
  • 2 1/2 dozen paper candy cups, optional

Special Equipment – heat proof bowl

1 Place the peanut butter, butter and vanilla in a medium bowl and stir until well combined.
2 Add the sugar 1/2 cup at a time mixing well after each addition. The mixture should be fairly stiff. Add more sugar as needed.
3 Roll the dough into 1-inch balls and place on a baking sheet lined with parchment or wax paper. Place in the freezer until firm, about 1 hour.

4 Melt the chocolate and shortening in a heat proof bowl perched over a saucepan with simmering water until most of the chocolate is liquid. Make sure the water does not touch the bottom of the bowl. Take the bowl off the heat and continue stirring until the residual heat melts the remainder of the lumps. (See note below about tempering.)
5 Take the peanut butter balls out of the freezer. Using a toothpick, dip each one in the dipping chocolate sauce allowing the excess chocolate to drip off and place back on the baking sheet. Drizzle a few tiny pieces of honey roasted peanuts on the top.
6 Place balls in the fridge for a few minutes to set. Serve in small paper candy cups if desired.

Peanut Butter varies in consistency. Some are thicker than others so the amount of sugar will vary. The mixture should be fairly stiff so it can be rolled into balls.

Choose dark or milk chocolate or dip half of the balls in dark and half in milk.

Tempering chocolate prevents the melted chocolate from becoming too hot. Melt the chocolate in a heat proof bowl over simmering water ensuring the water does not touch the bottom of the bowl. Heat until most of the chocolate is melted but there are still bits or small lumps of chocolate in the bowl. Take the bowl off the heat and continue to stir allowing the residual heat to melt the small lumps which, at the same time, reduces the temperature of the melted chocolate. This prevents the chocolate from getting too hot.

Freezing the peanut butter balls prevents them from softening while dipping in the warm chocolate.

mixed-dipped-chocolatesOnce the chocolate is melted, pour it in a small bowl which will make the chocolate deep enough to dunk and coat the peanut butter balls.

Chocolate-dipped-spoons-for-hot-chocolateServe a fancy plate of hand dipped chocolates such as Chocolate Hazelnut, Biscoff Cookie Butter Squares and Peppermint Patties along with Chocolate Truffles.

When dipping if there is any leftover chocolate sauce, grab some plastic spoons, dip and decorate for hot chocolate stirring spoons.

Dish Designer

  • Exchange honey roasted for plain peanuts.

Inspiration – Joy of BakingChocolate-Dipped-Peanut-Butter-Balls
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: December 13, 2012

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‘Chocolate Covered’ Series

Four chocolate dipped candies, peanut butter, chocolate hazelnut, Biscoff cookie butter and peppermint patties.

Candy and candy bars

Maybe my brain was set on ‘slow cook’ but it took me a long time to realize there was a correlation between the See’s candy my dad splurged on at Christmastime and candy bars. I see now they have ‘candy’ in common. Maybe because of the disparate quality and different shape, I didn’t realize they were the same animal. We used to buy candy bars on sale for ten cents at our neighborhood Parklane Market for the drive-in movie. Not your See’s candy quality but a treat for us nonetheless.

These days I love homemade candy the best, so for the holidays I’m doing a series on a few of favorites. They have nougat-like centers and have been baptized immersion

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style, in Callebaut chocolate. I’m dabbling with peanut butter, chocolate hazelnut, Biscoff cookie butter and peppermint patties. Each one brings it’s own flavor to the party, some dipped in dark and some in milk chocolate.

For garnishes you can either swirl the chocolate on top for a little flourish or crown them with finely chopped nut pieces. Make each flavor different in shape and garnish so they’re identifiable and place them in small paper candy cups. Maybe you could even make them in small bar shapes for homemade candy bars.

My December ‘Chocolate Covered’ series features:

Peanut-Butter-BallsThursday, December 13, 2012 – Peanut Butter Balls





Chocolate-Hazelnut-SquaresFriday, December 14, 2012 – Chocolate Hazelnut Squares





Biscoff-Cookie-Butter-MoundsSaturday, December 15, 2012 – Biscoff Cookie Butter Mounds





Peppermint-PattiesSunday, December 16, 2012 – Peppermint Patties





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Peanut Butter and Jelly Cupcakes

Peanut butter whipped frosting topped with glistening jelly over a moist yellow cupcake.

The Sauce: Peanut Butter Whipped Frosting – This light frosting has a silky texture loaded with pea-nutty flavor. It’s a dessert sauce made with creamy peanut butter, real butter and confectioner’s sugar. It becomes the perfect nest for the shiny jelly crown.


Brown bag special

Peanut Butter and Jelly is like a warm blanket or comfortable worn shoe. I grew up eating lots of PB&J sandwiches in my grade school brown bags. ‘Stick to your ribs’ peanut butter with sweet berry jelly is a fast, Peanut-Butter-and-Jelly-Cupcakessimple, easy sandwich to make with pantry ingredient essentials.

This combo is the star of my cupcake and features homemade pomegranate jelly but use your favorite jelly or jam. I love berry jellies and jams because they look like a jeweled ‘hope‘ diamond set on siena velvet. Classic grape is perfect, too. This is a moist, four-star yellow cake with peanut butter whipped frosting and glistening jelly. A kid favorite, but grown ups love ‘em.

2011 AniversaRecipe – Chicken with Apple Cider and Bacon Sauce

Recipe: Peanut Butter and Jelly Cupcakes

Prep Time: 20 Minutes | Cook Time: 22 Minutes | Yield: 18 Cupcakes | Level: Easy



  • 1 cup creamy peanut Peanut-butter-and-real-butter-for-frostingbutter
  • 4 Tbsp butter, room temperature
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 3-5 Tbsp heavy cream
  • 1/3 cup red jelly

1 Preheat oven to 350 degrees.Peanut-Butter-and Jelly-Cupcakes-with berry-colored-cupcakes-papers

2 In a medium bowl, combine the flour, baking soda and salt and set aside.

Jar-of-pomegranate-jelly3 With a hand or stand mixer, cream the butter and sugar until light and fluffy.

4 Add the eggs one at a time then the vanilla.

5 Alternating, add the flour mixture and buttermilk 1/3 at a time mixing after each addition.

6 Fill muffin pan lined with cupcake papers 2/3 full with batter. Bake at 350 degrees for 20-22 minutes until top springs back or a toothpick comes out clean.

7 Cool cupcakes in pan for 1-2 minutes then remove to a cooling rack and cool completely.

8 Meanwhile, with a hand or stand mixer, cream together the peanut butter and real butter. Add the powdered sugar and vanilla and combine. Add the cream as needed to make a spreadable consistency, beating until fluffy.

9 Once cooled, frost the cupcakes creating a small indentation on the top. With a small spoon, place a teaspoon of jelly on the top.
Different jars of peanut butter have different consistencies. If it’s thinner, use 1-3 tablespoons of heavy cream. If it’s thicker, use 3-5 tablespoons.

Use a large decorating tip or frost with a knife leaving an indentation for the jelly.

Dish Designer

  • Exchange heavy cream for Half & Half or milk.

Inspiration – Cook’s Illustrated
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: Sept. 13, 2012

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Peanut Butter Chocolate Buttons

Part 1 of 3 part series “Christmas Cookies”. Click here for part 2, click here for part 3.


Who can argue with chocolate? I’m not a stasher but people close to me are. I love my chocolate with peanut butter, case in point Chocolate Peanut Clusters, Reese’s Peanut Butter Cups, Chocolate Covered Peanuts. This cookie version is terrific and a real kid pleaser, even grown up kids. I’ve been making these cookies at Christmas time and any old time for decades. Everybody in the fam loves ‘em and never fails on the holiday cookie platter.


Peanut Butter Chocolate Buttons

Prep Time: 15 Minutes | Cook Time: 13 Minutes per Batch | Yield: 6 Dozen | Level: Easy

The Sauce
12-ounces of chocolate buttons or kisses ;)

The Rest
1 cup shortening
1 cup creamy peanut butter
1 cup sugar, plus more for rolling
1 cup brown sugar
2 eggs
1/4 cup milk
2 tsp vanilla
4 cups flour
2 tsp baking soda
1/2 tsp salt

Preparation Instructions
1.  Cream shortening, peanut butter, and sugars.

2.  Add eggs, milk and vanilla and stir to combine.

3.  In another bowl, combine flour, soda and salt then add and blend well.

4.  Shape into 1” balls, roll in sugar and line on an ungreased baking sheet. Bake at 375 degrees for 11-13 minutes.

5.  Remove from the oven and immediately press one chocolate button or kiss, point down, into the center of each cookie. Let cool and serve. Freezes well.

;) Chocolate Buttons—Purchase at a cake or candy making shop.

Dish Designer
• Exchange chocolate buttons for Hershey’s Kisses, regular, dark or any other designer version of kisses.
• Use dark or light brown sugar.

Inspiration— Jill Dance
sauces over under and through

More Chocolate Peanut Butter Recipes
Smitten Kitchen—Chocolate Peanut Butter Spread
Bakerella—Peanut Butter Fudge
Brown Eyed Baker—No Bake Chocolate Peanut Butter Cookies
Saucy Cuisine—Reese’s Chocolate Peanut Butter Cupcakes

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Reese’s Chocolate Peanut Butter Cupcakes

Chocolate peanut butter cupcakes with a mini Reese’s peanut butter cup inside.

Cupcake contest

My daughter Audrey and I made this for the Cupcake Contest sponsored by our women’s auxiliary’s annual birthday celebration, 169 years.   It was fun to team up for this project so we could enjoy baking, visiting and tasting the results, nibbling as we went along, who could resist.  The aroma of freshly baked cakettes filled the whole house with sweetness.  Smiles and giggles made the air thick with girl goodness.
Cupcake-1Earlier in the week as part of our research for a winning entry, Audrey surprised me with some cupcakes from Baked and Wired in Georgetown.  We tested three, Chocolate Raspberry – a chocolate cake with cream cheese frosting and raspberry filling, Peanut Butter Chocolate – chocolate cake with a crunchy peanut butter frosting, and Strawberry – their bestseller, vanilla cake with fresh strawberries folded in the batter with a swirl of pink buttercream.  Don’t you just hate doing all that research.  Tee, hee, hee.

Recipe: Reese’s Chocolate Peanut Butter Cupcakes

Prep Time: 30 Minutes | Cook Time: 18 Minutes per Batch | Yield: 2 dozen | Level: Easy


Chocolate Peanut Butter Frosting

  • 1 stick of butter
  • 1 cup peanut butter
  • 4 cups powdered sugar
  • 3/4 cup cocoa
  • 8-10 Tbsp milk
  • 1 tsp vanilla

Peanut Butter Frosting

  • 1/3 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2-3 Tbsp milk

Special Equipment – Muffin Pans, Cupcake Liners


1 Preheat the oven to 350 degrees.

2 Line 24 cupcake cups with paper liners.  Place one Reese’s Peanut Butter Cup Miniature on the bottom of each paper liner.

3 Dump the cake mix, 2 tablespoons cocoa, ½ cup peanut butter, water, eggs, and 1 teaspoons vanilla in a bowl and mix with an electric or hand mixer 30 seconds on low then 90 seconds on medium.

4 Spoon 1/3 cup batter on top of each peanut butter cup.  Bake at 350 degrees for 16-18 minutes until they spring back when lightly pressed with your finger.  Cool cakes on wire rack.

Chocolate Peanut Butter FrostingReese's-Chocolate-Peanut-Butter-Cupcakes-Cooling

5 Combine 1 stick butter and 1 cup peanut butter with electric beaters.

6 Add powdered sugar, cocoa, vanilla and some of the milk.  Beat on low and continue adding enough milk for spreading consistency.

Peanut Butter Frosting

7 Combine ⅓ cup peanut butter, 1 cup powdered sugar and 2 tablespoons milk.  Stir until creamy adding more milk as needed.

8 Pipe or spread the chocolate peanut butter frosting on the top of each cupcake.  Drop a small dollop of the peanut butter frosting in the center and garnish with a Reese’s Pieces button, if desired.

Make these a day ahead.  Cover overnight but don’t refrigerate.

Piping Frosting – Use a zip lock bag with one corner cut to pipe frosting.

Dish Designer

  • For a more decadent version, use regular size Reese’s Peanut Butter Cups, one for each cupcake.

Inspiration52 Cupcakes
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 2, 2012

Continue Reading · 7

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