Fudgy Peanut Butter Cake

Fudgy Peanut Butter Cake

Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 1½ hours
Ideal slow cooker size: 2- to 3-qt.

Ingredients:
¾ cup sugar, divided
½ cup flour
¾ tsp. baking powder
⅓ cup milk
¼ cup peanut butter
1 Tbsp. oil
½ tsp. vanilla
2 Tbsp. dry cocoa powder
1 cup boiling water

1. Butter or spray interior of slow cooker.
2. Mix ¼ cup sugar, flour, and baking powder together in a small bowl.
3. In another larger bowl, mix milk, peanut butter, oil, and vanilla together. Beat well.
4. Stir dry ingredients into milk-peanut butter mixture just until combined. Spread in buttered slow cooker.
5. In bowl, combine cocoa powder and remaining ½ cup sugar. Add water, stirring
until well mixed. Pour slowly into slow cooker. Do not stir.
6. Cover. Cook on High 1½ hours, or until toothpick inserted in center of cake comes out clean.

Serving suggestion: Serve warm with vanilla ice cream.

Note:
I take this to potlucks and it is always a hit.

Notes from the Recipe Tester:
1. If you double the recipe, cook for 2 hours.
2. This is a pretty sturdy cake. I kept one of my test cakes for over an hour before serving it, and it was just as good, if not better, than the one we ate right away.

Reeses Cookies with only 2 ingredients!

Found this at the Picky Palate. Couldn't resist posting :)

Reeses Peanut Butter Cup Cookies

24 snack size Reeses Peanut Butter Cups, usually comes in a pack of 8
1 large egg
Sea Salt if desired

1. Preheat oven to 350 degrees F. Unwrap all Reeses cups and place into a food processor. Pulse until smooth and combined. Add an egg and pulse until combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the heel of your hand, press each cookie down to about 1/2 inch thick. Sprinkle with sea salt if desired. Bake for 15-17 minutes or until cooked through and edges start to crisp. Let cool for 15 minutes on baking sheet before removing to cooling rack.

Makes 12-14 cookies

No-Bake Cookies

No-Bake Cookies

4 servings, 2 cookies each
Active Time: 10 minutes
Total Time: 10 minutes

Ingredients

* 8 whole-wheat graham cracker SQUARES, finely ground
* 1/4 cup raisins
* 1/4 cup smooth natural peanut butter
* 2 tablespoons plus 2 teaspoons honey
* 4 teaspoons unsweetened coconut


Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut. I'm adding dried apple and cherry bits to mine :)

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies


* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature peanut butter cups, unwrapped (great job for kids!)

Preheat oven to 375 degrees. Sift together the flour, salt, and baking soda; set aside. Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Don't wait or they won't work.

Puppies need treats, too :)

Actually, the top two sound really good. Puppy might have to fight me for them :)

Peanut Butter Dog Cookies

* 3 cups whole wheat flour
* 1/2 cup natural creamy peanut butter
* 1 egg
* 1/2 cup oatmeal
* Water, as needed (about a cup)

1. Put all ingredients, except water, in a large bowl and begin the mix.
2. Add the water as needed to make dough that has a pliable texture.
3. Roll dough out on a floured surface and cut into desired shapes.
4. Bake at 375 degrees F for about 25-30 minutes. The cookies should be hard like store bought dog cookies, but not burnt. (Note: if the shapes of the cookies are really small, lessen the baking time and monitor the cookies while baking so that they do not burn.)
5. Store in an airtight container for up to two weeks. Refrigerate or freeze for longer shelf life.


Peanut Butter Ice Cream Dog Biscuits
These homemade dog biscuits will help your dog celebrate National Dog Biscuit Day.

* 3 cups plain or vanilla yogurt
* 1 cup all natural peanut butter
* 1 cup water

1. Blend all ingredients in a blender until smooth.
2. Pour mixture into small plastic containers (1/2 cup sized) or small paper cups.
3. Cover the small plastic containers or cups with lids or plastic wrap and freeze. These will last for up to 3 months.


Simplified quickies
Ingredients
2 cups Whole Wheat Flour
1 cup Milk (for a vegetarian treat use Soy Milk)
1 cup Peanut Butter

Directions
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl until well mixed. Knead dough into ball and roll onto a floured surface 1/4 inch thick and cut with cookie cutter or for maximum speed just slice into squares. Bake for 15 to 20 minutes until slightly browned on a lightly greased cookie sheet.
Cool before serving and refrigerate.