COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
In a small pot over medium low heat, combine oats, milk, cocoa powder and honey. Stir until well combined.
Heat over medium low for 5 minutes, stirring occasionally.
After 5 minutes, remove from heat and stir in peanut butter.
Splash with a little but of milk and serve warm.
Freezing instructions:
Cook oats as instructed above, but omit the peanut butter.
Allow to cool, then spoon oatmeal into a well greased cupcake tin. Freeze for 24 hours.
Once frozen, remove oatmeal from cupcake trays and transfer them to a freezer bag to store in the freezer.
To heat simply place one oatmeal “cupcake” in a microwave safe bowl andmicrowave for 1 minute.
Peach Streusel Muffins
This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.
yield:12 STANDARD SIZE MUFFINS
prep time:25 MINUTES
total time:55 MINUTES
Ingredients:
CRUMB TOPPING
1/3 cup (67g) light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour
MUFFINS
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) light or dark sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature preferred
1/2 cup (120g) yogurt*
2 teaspoons vanilla extract
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 teaspoon salt
3 Tablespoons (45ml) milk (any kind)
1 and 1/2 cups peeled, chopped peaches (3 peaches)*
GLAZE
1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
1/2 teaspoon vanilla extract
Directions:
First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.
Dark Chocolate Peanut Butter Pretzel & Cranberry Popcorn Balls
Dark Chocolate Peaut Butter Pretzel & Cranberry Popcorn Balls Yield 15 (1 1/2-inch) balls Adapted from EatingWell
Ingredients: 6 cups fresh popcorn, unsalted and unbuttered 1/4 cup agave nectar 1/4 cup creamy natural peanut butter or sunflower butter 1/3 finely chopped dried cranberries 1/3 roughly chopped dark chocolate 3/4 crushed pretzels (I used Snyder’s of Hanover Snaps)
Directions: 1. Pop popcorn and set aside. Line a baking sheet with parchment or wax paper and prepare a medium bowl of ice water (yes, ice water).
2. In a small non-stick pan, combine agave and peanut butter and heat over medium heat, stirring constantly. Once the mixture starts to bubble, remove it from the heat but continue to stir for 10-15 seconds.
3. Quickly pour the mixture over the popcorn and gently mix with a wooden spoon or plastic spatula until evenly coated. Gently stir in chocolate, pretzels and cranberries.
4. Dip both hands into the ice water, shake off excess and then form balls, pressing the popcorn mixture firmly. Place the balls on the baking sheet and repeat.
5. Once the popcorn balls are cool, place them in the refrigerator for a hour to set. Once you remove them from the refrigerator, individually wrap in plastic wrap and store in an airtight container.
