Chocolate covered Peanut Butter and Jelly patties

The other day I was talking to So, my little 9 year old niece about Valentines day and what she loves about it. Of course the conversation quickly because about food and then about candy and what kind of candy is the best. So, being the eater that she is, had a tendency to steer towards anything chocolate and eats more peanut butter then me, (and I eat a lot) which meant that it was decided that the best candy is chocolate and peanut butter anything. We then decided that I should make peanut butter chocolates for Valentines day.. We wanted to do it together but she has like school and all sorts of after school ballet classes all week so yeah, she told me I should just go ahead a make a batch for her, And you know what, that is what I did. And because I wanted to make them a little more, I don’t know, fun, I added the jelly. Who wouldn’t want a chocolate covered peanut butter and jelly?

These patties are super easy to make. The only time consuming part is freezer time for setting the peanut butter. There are no crazy ingredients, just peanut butter, jelly, graham crackers (the peanut butter part is ground up with graham crackers to give it some heft and a little cookieness) and chocolate (plus a little oil to melt with the chocolate). And the results are as good, if not better then any chocolate you will find at any store. Plus if you are feeling fancy you can drizzle white chocolate and or add sprinkles because um, yeah. So cute!

Anyways, I made the patties and have hidden most of them away (from the mr) to bring over to So. I am a little worried she won’t like the jelly because she really has very specific food preferences and we didn't talk about the jelly part…. But again, super easy to make and if she doesn't like them I know a bunch of other littles (and the mr) that will love them. And now that I am thinking about it I am probably should make another batch to share with the other littles anyways so I’ll just make more and set aside a few without the jelly, just in case.

Man those littles, they got me whipped. HA!

Now to the peanut butter and jelly patties!

The stuff. Peanut Butter, jelly, graham crackers, chocolate chunks and coconut oil.

Super basic. Add graham crackers to food processor and blend until the crackers are super crumby. Add in the peanut butter and pulse (scrap sides if needed) until the graham crumble and peanut butter are completely incorporated.

Scoop out balls of the peanut butter graham cracker mixture onto a wax or silicone lined baking sheet. Once all scooped, roll into a ball then with you finger (dipped in water to prevent sticking,) make a little well in each ball and flame it a bit. Fill the wells with jam then place the baking sheet into the freezer. Freezer for about an hour.

Right before you take the peanut butter jelly patties from the freezer, melt chocolate. Just add the oil to the chocolate and place in the microwave for about 30 seconds, Stir around until it starts to melt. Stick it back in the microwave for another 15 seconds if it didn't get ht enough to become smooth.

And once you have the chocolate smooth, grab the frozen patties and start dipping them in the chocolate. I don’t know what I was thinking at the time but I went ahead and spooned the chocolate on top then realized that I need to the do the bottoms so had to let them harden and them had to dip the bottom after whihj was annoying. So Mayne just dip the whole thing in the first time.

And if you are feeling fancy, decorate the patties. Sprinkles are alway welcomed around here so I melted a little white chocolate and dazzled it on and stuck the sprinkles to that because the chocolate what already hard (if adding sprinkles they need to be added before the chocolate gets hard) and plus the white chocolate looks pretty.

And that is it. Chocolate covered peanut butter and jelly patties. Perfect for all chocolate needs and maybe a sweet treat to make for your special Valentine… Or a 9 year old that basically told you too. 🤣

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Chocolate covered Peanut Butter and Jelly patties

makes around 15 chocolate patties

• 3/4 cup creamy peanut butter (the non natural kind like skippy)

• 1/3 cup strawberry jam

• 8 whole graham crackers

• 1 1/4 cup dark or semi sweet chocolate chips or chunks

• 2 teaspoons coconut oil

• sprinkles and or 1/4 cup white chocolate chips (optional)

Start but placing graham crackers into a food processor and blend until they have became a medium fine crumb. Add in the peanut butter and pulse (scraping down sides if needed) until the peanut butter and graham cracker crumb have been completely incorporated so about a minute or 2.

Line a baking sheet with wax paper or silicone mat and scoop out about 2 tablespoons of the mixture and roll into a ball. Place on baking sheet and with a wet finger (so it doesn’t stick) slightly flatten the ball and make a little well into the patty. Fill the wells up with about 1/2 teaspoon or so of jam. Once they all have been jammed place the baking sheet into the freezer. Let the patties freeze for about an hour.

Right before taking the peanut butter patties from freezer, melt chocolate. If using a microwave just add oil to the chocolate and melt for 15 second increments unit the chocolate starts to melt. (30-45 seconds should be enough). Once the chocolate is starting to. melt, stir untll smooth. Or if doing it on the stove, stir chocolate in a double boiler until smooth.

Once chocolate is ready pull the peanut butter patties from the freezer. Dip each patties (jelly side up, into chocolate so it is completely covered and place back on baking sheet. If you want to add sprinkles, do it right away before chocolate sets. If you want to add white chocolate, let the dark chocolate set until hard and then melt white chocolate the way you did the dark chocolate and then drizzle it on.

And that is it. You then eat them. Store left over chocolates in airtight container. They are fine at room temperature but are best left in the freezer.

Peanut butter and Veggie Sandwich

Why is it when I bring up anything that has to do with savory peanut butter, people get all wild and weird about it? There has been some misinformation that has seeped into peoples brains that told them that peanut butter cannot be savory, that it must be paired with something sweet and sugary.

Well I am here to tell you that that is bull shit and while peanut butter does go amazingly with all things sweet and or fruity, it is almost more fantastic with savory notes and veggies. Seriously, I eat peanut butter all the freaking time, and most of that time it is has garlic, vinegar, and some hot sauce mixed into it. To dip carrots and cabbage into of course.

This sandwich is basically that. Peanut butter mixed with a few spices and loaded with veggies. Sure ok, some of you might be a little skeptical, that is how you were raised. Peanut butter and jelly. Peanut butter and fluff. Peanut butter and banana. I get it, because that was me when I was a kid too. But then I grew up and my taste for great things grew up too, which lead me to this sandwich.

So trust me. It will probably be one of the best peanut butter sandwich situations that you will ever stick in your mouth. Plus what do you got to lose? It is a one sandwich, basically no time invested, easy as can be, adventure. One that will change your view of peanut butter and maybe even your life in all the good ways. For reals.

Now to the peanut butter and veggie sandwich!

The stuff. Peanut butter, soy, apple cider vinegar, garlic powder, black pepper, ginger, and red pepper flakes. Also bread and lots of sliced up or shredded veggies. I used red onion, shredded cabbage and carrot, cucumber, sliced fresh green beans, and spinach.

First you pile your veggies together and dump a little vinegar on to them. Also add a little pepper and toss a bit. I did it right on the cutting board. No need to dirty another bowl if you don’t have to.

Now for the peanut butter spread. Mix the soy, rest of vinegar, the garlic, ginger, and red pepper flakes all together with the peanut butter. Add a tiny splash of water to loosen it up if needed. Mix until completely incorporated. And then dip your finger and taste it. Add more soy or spices if you want.

And then you spread the peanut butter all over the bread.

Top with the veggies that have been sitting a good couple minutes in the vinegar.

Close up the sandwich, cut in half…

Eat.

I know, I know. Life is pretty swell, especially with a peanut butter and veggie sandwich.

You’re welcome.

-C

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Peanut butter and Veggie Sandwich

makes 1 sandwich

• 2 heaping tablespoons peanut butter

• 1/2 teaspoon each ground ginger and red chili flakes

• 1/2 teaspoon garlic powder

• 2 tablespoon apple cider or red wine vinegar

• 1 tablespoon soy

• splash of water

• Veggies. You can use any or all of the following . Red onion, shredded cabbage, shedded carrot, sliced cucumber, green beans, spinach.

• 2 slices of some good ass bread

Start by placing all the veggies you are adding to the sandwich into a little pile and drizzle about a tablespoon of vinegar. Add ground black pepper and toss around a little. You can do this in a bowl, but just on a cutting board works too.

Next mix the peanut butter, tablespoon of vinegar, ginger, garlic, red chili flakes, and soy together until completely incorporated. Add a splash of water if needed to loosen a bit if it gets to thick to stir. Then taste. If you think it needs more heat, add more chili flakes, or more saltness, add a splash more soy.

And now spread the peanut butter all over the two slices of bread. Each side get equal amounts. Grab the veggies and pile them on, close sides together, and cut in half.

Eat. And yes, feel free to make another.

Peanut Butter Frosted Chocolate Cake

Kind of a spur of the moment cake situation. I was in the middle of doing some paper work and remembered that I had made plans with the littles to go bike shopping and do dinner. Usually when they come over for dinner I don’t make a point to have a dessert (they are happy with a handful of chocolate chips if I have nothing) but I felt the need to have something special. I mean, bike shopping, that’s a big deal and they were so excited so I wanted to have a little celebration cake thing. A, YIPPIE YOU GOT BIKES! cake. It just seemed like the right thing to do.

So I made cake. I running a little short on time (yet I still had time to take pictures….) so I went with my trusty one bowl, super easy chocolate cake. (This is everyone in my families favorite cake). Peanut butter frosting because it was right in from of me and really, it was for Coco the fat baby. He basically eats nothing but peanut butter these days. And of course because peanut butter and chocolate together are never going out of style. I cooked the cake in a loaf pan because I was just feeling loafy I guess. But This cake could totally be cooked into a cake round or square if you wanted to.

And that was that. I made that cake, they got the bikes (YEA!!!!, although I told them both that they sucked because they walked into a store and picked out bikes in less then an hour. I on the other hand have been bike shopping for more then a month and still haven’t made a decision.) We then came back here to my house, biked around for a while, then ate cake (after dinner of course.)

Anyways. This cake. Rich, dense, chocolatey peanut butter goodness. Has been described as the best cake ever and like a Reese peanut butter cup. If you are into any of that, well this is the cake for you.

To the cake.

The stuff for the cake.. Flour, baking soda, salt, cocoa powder, oil, coffee, vanilla. brown sugar, and apple cider vinegar. And the stuff for the frosting. Peanut butter, butter, powdered sugar, and almond milk.

In a big bowl, whisk together the dry stuff, pinching and breaking apart any big clumps of cocoa or sugar. Then just dump in the wet.

Whisked until glossy and smooth. A perfectly perfect chocolate cake batter.

Pour batter into a greased and lined loaf pan and into the oven it goes. 50-60 minutes or so or until a tester poked in the middle comes out clean. Then pop the cake right on out. Remove cake from tin and let cool on a wire rack.

While cake is cooling, make frosting. Beat together powdered sugar, peanut butter, butter, and milk.

Fully beaten. Ready to frost a cake.

Once cake is cooled, cut in half down the middle, length wise. Then frosting the middle. (Make sure it is cooled in the middle before frosting. If it is still warm, let it cool)

Pop the top back on and frost the rest.

And don’t forget the sprinkles. Went with chocolate and gold because. But you do you and use whatever sprinkles you want.

And then you eat the cake.

I ended up stick it in the freezer to hide for a while… I guess this cake cold or slightly frozen is just about the best thing ever. The littles damn near ripped my arm off trying to get seconds.

-C

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Peanut Butter Frosted Chocolate Cake

makes 1 loaf cake

• For the Cake

• 1 3/4 cup all purpose flour

• 1 cup packed light brown sugar

• 1/3 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup neutral oil

• 1 1/2 cups warm coffee

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• For frosting

• 3/4 cup minus 2 tablespoons peanut butter

• 2 tablespoons vegan butter

• 1/4 cup plant based milk

• 1 1/2 cups powdered sugar

Preheat oven to 350 and grease and line a loaf pan.

In a large bowl mix together the flour, baking soda, salt, cocoa powder, and brown sugar. Break apart any big clumps of sugar or cocoa with your fingers. When that’s mixed, dump in the wet and whisk together until just fully incorporated. Pour batter into the greased pan and stick into oven.

Bake for 55- 60 minutes or until a tester poked into the middle comes out clean.

Once cooked, remove from oven and carefully remove from pan. Place on a wire rack to cool.

While cake is cooling, make the frosting. Just beat together the butter, peanut butter, and milk until nice and creamy. If you find your frosting be too thin, add in more powdered sugar, too thick, a splash more milk.

When it is cooled, cut the loaf in half length wise. Make sure the inside is complete cooled as well. I totally stuck my cake in the freezer for little bit to speed up the cooling process…..

When the cake is cut and completely cooled, frost it. Spread a little less then half the frosting on the bottom layer, stick top back on, and finish the frosting. Cover with sprinkles (if you want) and then that is it.

Serve room temperature or what my people really like is served slightly frozen, which is great because I just cut the cake up and froze individual pieces making for a perfect quick dessert.

Peanut Butter Chocolate Chip Oat Cookies

One of the mr's little brothers really likes peanut butter cookies. He is always asking me to make them for him so this past weekend, for his 24h birthday, I did just that. Peanut butter chocolate chip birthday cookies,  Just for him. (I know, I am the best)

After rushing home the evening before to make this awesome cookies for the boy, I waited until a decent time the next day and I shot him a text.. "Happy Birthday! Where are you?, I want to bring you cookies!". That was at noon. I get a text back around 3... "just woke up, I'll come get them later." (Sleeping until 3pm.. that must have been a crazy ass birthday morning!)

Well guess what. That little shit didn't come get the cookie that I made all special like for him so now the mr has slowly been picking them off. And the mr. says that these cookies are like magic. That they are so freaking good, probably the best peanut butter cookie he has ever had.  (he doesn't usually say things like that about cookies so the really must be amazing)

So if you are reading this Qui.. you have a a few magic cookies left...but I can't promise anything after tonight.  The sister is coming over for dinner and I'll just give them to her for dessert..........

The stuff. Rolled oats, peanut butter, brown sugar, sea salt and chocolate chips. Also a bit of baking soda, some vanilla extract and a bit of water.  You need no flour, eggs or butter, these cookies are all about simple goodness.

Notes. Chunky or smooth peanut butter is cool here and you can use natural or skippy.. the skippy cookie will just be a bit sweeter. And the sea salt. If you don't have sea salt, add a teaspoon of table salt to the cookie batter. The sea salt is for the tops of the cookies and you should NOT use table salt for that.

Start by sticking the oats into a food processor and blending until your oats become oat flour.

Then dump everything else in (water first), EXCEPT the chocolate chips.

And pulse until it all comes together into a yummy peanut butter cookie dough.

Dump the dough into a bowl and now mix in the chocolate chip.  Once you do that, stop eating the dough and stick the bowl in the fridge for 10-15 minutes to slightly chill.... 

After the bout in the fridge, grab your dough and scoop out like sized balls of dough and place them on baking sheet. Give each ball a smoosh (use a fork or your fingers) and sprinkle the tops with a small little pinch of sea salt (again, if you don't have sea salt, so not use table salt... just skip this)

And into the oven they go...

Only until slightly golden brown and just starting to look almost done..... that's when they are done (about 8 minutes)

Let the cookies cool for a minutes on the baking sheet then transfer to a wire rack to finish.

Super awesome and super duper duper good. Made with love and good intentions for a little shit... but left to be eaten by others

But really these are so easy and fast to make. I'll probably just end up making the boy a new batch. (again, so nice)

Have a super duper day!

-C

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Peanut Butter Chocolate Chip Oat Cookies

Make about a dozen

• 1 cup old fashion oats
• 1/2 cup warm water
• 1 heaping cup peanut butter (creamy or chunky)
• 2/3 cup brown sugar
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 ish cup chocolate chips/chunks (the tiny chips work the best)
• flaked sea salt (optional)

Note. Flaked sea salt is a perfect finish for the cookie but if you don't have it or don't want to use it, add a teaspoon of table salt to the cookie batter but don't sprinkle the tops with it.

Place oats in food processor ans blend until it turns into flour. Add in water, pulse, then add in the rest, EXCEPT the chocolate chip.  Pulse until a dough forms. Dump the dough into a bowl and now mix in the chocolate chips.

Stick the dough in the fridge for about 15-20 minutes.... In the mean time, do the dishes and a little cookie dance.

Preheat oven to 350.

With a scoop or spoon. scoop out your preferred sized cookies onto a baking sheet. Give each cookie ball a little smoosh with either a fork for a pattern or just your fingers. Sprinkle each smooshed cookie with a pinch of sea salt.

Stick the cookies in oven and bake for 8-9 minutes, until just barely golden brown. Remove from oven, let cool for a minutes then remove from sheet to cool on a wire rack.

Place a cookie or two on a plate, stash the rest away (or else you will eat them all) grab a nice cold glass of some milk situation or a pipping hot cup of coffee and sit down with a good book or even a smutty magazine (no judgment here), read, eat cookies and be happy.

Enjoy!

Peanut Butter Banana Pop Tarts

We are back.. Woo hoo!! Did you miss me? cause I missed you guys.

The past two weeks we nutters. We traveled so hard, did and saw so much stuff. We had such a blast. I will tell you all about it with lots of pictures, but give me a few days cause I am still on crazy, sleep deprived, jet lagged brain and am still having a hard time comprehending normal world activity.. I think I am going to need the rest of the week to recover and get my head back into the real world. ( I don't mind living in a fog for a little while, it suits me) And if my writing is a little wonky or maybe doesn't make sense.. again, jet lag brain.

So anyways, lets talk about food. Right before we left we had a sleep over with the littles. I figured I would make them something kind of special for breakfast because I am awesome ans because we weren't going to see them for a while. Pop tarts. Who doesn't like a pop tart?  These littles, they love them a pop tart. Not that long ago they went through a phase where all they wanted to eat were pop tarts (I did not support that habit). So that is what I made (a bit more healthy then the store bough ones) and yup, they were amazing (so I was told) and devoured with every sprinkle eaten and fingers licked clean. I mean, peanut butter anything is good, and banana with that is even better. Stick a little chocolate and sprinkles into with that...Everyone can get down with these

The stuff. For the crust we need some flour, a little brown sugar, salt, cold earth balance, some peanut butter, and some ice cold water. For the filling, just some more peanut butter and a couple of ripe bananas. And completely optional( kinda) chocolate spread and sprinkles to top with afterword.

Start with the crust. A big bowl with the flour, salt and brown sugar that all gets whisked together. Then cold peanut butter and earth balance go in.

Just like a normal pie crust, use a a pastry cutter or fork to cut in the fat until a crumbly mixture forms.

Then, a few tablespoons at a time, add in he ice water until the mixture starts to come together into a dough.

Dump it onto a piece of wax paper or plastic wrap and gather it together into a ball. Wrap it really tight and stick the dough in the fridge (for a least an hour, but a few hours or over night would be good)

When the dough has chilled and you are ready to proceed, grab the dough and roll it out onto a lightly floured surface. You want to try and keep it a kind of a rectangular shape and rolled about 1/2 an inch thick.

Trim the edges (bake off scraps for a little extra treat) and cut the dough in half length wise then in 6 equal sizes width wise.(you should wind up with 12 pieces)

Take one side of each pair and place on a a baking sheet. Smear each piece with a good glob of peanut butter but leaving a little boarder.

Then slice up the bananas and layer those on of of the peanut butter.

Place the tops onto the bottoms (gently) and with a fork, crimp the edges of the tarts closed. Then take the fork and poke a few holes into the tops.

Now into the oven they go.

After about 25 minutes or so, you end up with the most magical smelling, golden brown pop tart.

And because it's a pop tart, you must drizzle on a little some thing something (nutella or chocolate spread of any kind) and sprinkles. Do not forget the sprinkles.

Ready for eating.. Peanut Butter banana greatness. Best served a little warm and with some type of cold milk (plant, nut, or cow) and eaten in front of tv watching cartoons.

These will ruin store bough pop tarts for you. Sorry (not sorry)

Have a great day guys.. Really am happy to be back!

-C

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Peanut Butter Banana Pop tarts

The Crust

• 2 cups all purpose flour
• 1/2 cup earth balance
• 1/3 cup smooth peanut butter
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 7-8 tablespoons cold water

The filling

• 2 ripe bananas thinly sliced
• 6-8 tablespoon peanut butter

Optional toppings

• chocolate spread or Nutella
• sprinkles

Start by making the crust. Grab a big bowl, add in the flour, salt, and brown sugar ans whisk together. Then add in cold earth balance and if you think of it, cold peanut butter. Cut that into the flour with a pastry cutter or a fork and when the mixture is kinda crumbly start adding in tablespoons of ice water until the mixture starts to come together then dump the dough onto a piece of wax paper or plastic wrap, press together, wrap it all up, and stick it into the fridge. Let chill for at least ans hour or up to over night.

When you are ready for pop tarts, preheat oven to 375 and grab dough from fridge and roll it out on a lightly floured surface,  into a large, 1/2 inch thick rectangle. Trim the sides of the rectangle and cut in half length wise. Then cut that into 6 even pieces width wise, giving you 12 pieces.

Place the 6 bottom pieces of the dough onto a baking sheet. Smear each piece with about a tablespoon of peanut butter and then top with a few pieces if thinly sliced banana. Place the top pieces on each bottom and using a fork, press the edges of the dough together. Then take fork and pop a few holes into the top to let the steam escape.

Place into the oven and bake for about 20-25 minutes or until the tarts are nice and golden brown. Remove from oven, drizzle with nutella or chocolate and cover with sprinkles.

Eat right away with a tall glass of some kind of milk

Any left over (if that happens) can be stored in the fridge for a day or two or frozen to be enjoyed whenever the craving hits you.