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peanut butter Archives | Page 2 of 2 | A Tipsy GiraffeA Tipsy Giraffe

Cinnamon Raisin Swirl Peanut Butter Pop-Tarts

cinnamon raisin peanut butter pop tarts

 Do you ever find yourself watching TV shows that you hate, but you can’t turn them off? You just love to hate them! That’s me with Love It or List It, it drives me crazy and I spend most of the show shouting at Hilary – seriously, she’s the worst, she never has a contingency in her budget for any hidden problems, she basically ignores what the home owners want and acts like the fact they don’t have endless amounts of money to throw into her budget (that she’s terrible at managing) is their fault and that they’re crazy for being annoyed with her for messing things up! Who knew I would have such strong feelings about a HGTV show, right? But despite all that, I watch it all the time! I’m get a bit addicted to HGTV when I’m in the US, it’s about the only TV I watch out here, and I miss it a lot when I’m back home. I’m watching HGTV as I write this post, it’s Hawaii Life tonight though and I’m still finding myself moaning at the people on the TV! Maybe this is my guilty pleasure, enjoying being annoyed by strangers on the television!

cinnamon raisin peanut butter pop tarts

Okay, on to something that is the opposite of annoying! Cinnamon Raisin Swirl Peanut Butter Pop Tarts (with frosting). The name may be a bit of a mouthful, but the pop tarts aren’t – they’re mini! 

When I made this Cinnamon Raisin Swirl Peanut Butter I knew I wanted to bake with it, but what to make? My first thought was to make a spruced up version of my Peanut Butter Stuffed Chocolate Pudding Cookies, but that didn’t feel exciting enough. I don’t know how I ended up on pop tarts, but I’m so glad I did. 

cinnamon raisin peanut butter pop tarts

Oh my, these mini pop tarts are heavenly. The pastry is a pie crust and it’s so flaky and buttery and the sweet and salty filling is so tasty, especially when paired with the sweet frosting. And look how cute! These went down very well with my mum and her colleagues, they’re definitely a keeper.

cinnamon raisin peanut butter pop tarts

The great thing about these is they’re easily changeable to suit your tastes and what you have access to. Just full them with your favourite pop tart filling and you have just improved that sweet breakfast 10 fold. I love store bought pop tarts, I’m not going to pretend like I don’t, but they cannot hold a candle to these homemade ones. It’s great for me too because they’re not a lot of varieties in flavour for pop tarts in the UK, I often bring back a box of the cinnamon brown sugar ones when I’m in the US – but now I can make my own, and I’m definitely going to!

cinnamon raisin peanut butter pop tarts

 

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Chocolate and Peanut Butter Rice Krispie Treats

Chocolate and Peanut Butter Rice Crispy Treats

It’s Friday and what better way to celebrate than with super tasty and super easy treats? You can have these in your tummy in 30 minutes!

Chocolate and Peanut Butter Rice Crispy Treats

It’s also Fiesta Friday so you don’t even need to make up an excuse to enjoy these, it’s party time! I missed last week’s FF because I was sick and busy and life just kind of got in the way of baking, I missed it a lot though! So I’m making up for my absence last week and bringing these amazing treats. These chocolate and peanut butter rice krispie treats are like rice krispie treats for royalty, because rice krispie treats are yummy enough just as they are but add the chocolate and peanut butter and you’ve made them star studded! These treats definitely belong on the red carpet of tasty land!

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Peanut Butter Stuffed Chocolate Pudding Cookies

Possibly the best cookies in the world!

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I don’t even feel bad about making that statement, I mean look at them! They are soft, rich chocolate pudding cookies filled with tonnes of chocolate chips and chunks and stuffed with a sweet and salty peanut butter filling. I sent some with the bestie to work with her and one of her colleagues said they were the best thing she’s ever eaten, so you don’t have to just take my word for it!

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I adore pudding cookies, they’re so much softer and fluffier than regular cookies, the pudding keeps them nice and light despite all the chocolate and peanut butter that’s packed into them!  And in terms of chocolate these cookies have it all; cocoa powder, chocolate pudding mix, chocolate chips and chopped chocolate. I like to mix chocolate chips and chopped chocolate as it gives you a nice variety of textures and melting. Normal chocolate will melt and ooze, whereas chocolate chips have stabilisers in them to help them keep their shape. We don’t really get pudding mix in the UK but as I’m in the US right now I’ve stocked up on a few boxes and am bringing it back with me so I can have pudding cookies whenever I like!

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The peanut butter stuffing is your standard peanut butter filling mix; peanut butter, icing sugar and vanilla. It’s a classic mix and doesn’t need any changing. I mixed up a batch and put in the fridge for 30 minutes to stiffen up. Then just scoop the cookies and roll them into balls, about 2 tbsp per cookie, and flatten them into disks. Roll up a small ball of peanut butter filling, about 1/2 tsp, and place in centre of the cookie disk, roll the cookie around the peanut butter and roll into a ball so none of the filling can be seen. Place on cookie sheet and flatten ever so slightly. Repeat with all cookies. Cover with plastic wrap and refrigerate for at least two hours – chilling is an important step as it stops the cookies from spreading too much and flattening out.

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Bake for about 15 minutes until just set around the edges and tops. It’s easy to over bake dark cookies but you really don’t want to do that with these, so remember that cookies firm up as they cool and there’s nothing wrong with cookies that are slightly under baked!

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These are definitely my favourite ever cookies and they’re so versatile. You can stuff them with whatever you like and add nuts, different types of chocolate, marshmallows, anything – the cookie world is your oyster! I’ve made a Nutella stuffed version of these too and I’ll post those up another day. Play around with them though and let me know the results and what you do with them, I’d love to hear about and see your pudding cookie creations!

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[recipe title=”Peanut Butter Stuffed Chocolate Pudding Cookies” servings=”Makes approx 24 cookies”]

Ingredients:

  • 2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 cup unsalted butter, softened
  • 1/4 cup caster sugar
  • 3/4 cup lightly packed brown sugar
  • 1 box instant chocolate pudding (NOT sugar free or cook-and-serve)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 12 oz semi-sweet chocolate chips
  • 6oz chopped dark chocolate, chopped

For the Peanut Butter stuffing:

  • 1/2 cup creamy peanut butter
  • 1/2 cup icing sugar
  • 1/4 tsp pure vanilla extract

Method:

  • Mix the peanut butter, icing sugar and vanilla together in the bowl. Cover with plastic wrap and place in the fridge for 30 minutes.
  • Mix the flour, bicarb and cocoa powder in a bowl and set aside
  • Combine butter, sugars, pudding mix and vanilla in a mix bowl. Beat until smooth and creamy. Beat in the eggs one at a time until fully combined. Gradually add the flour mixture and beat until just combined, scraping down the sides to make sure all is incorporated.
  • Stir in chocolate chips and chopped chocolate by hand until evenly dispersed.
  • Scoop about 2 tbsp of cookie dough per cookie and roll into balls. Place onto lined cookie sheet and flatten into disks. Take peanut butter filling and roll into small balls, about 1/2 tsp per ball, and place in centre of cookie disks. Roll the cookie around the peanut butter filling, ensuring no peanut butter can be seen and roll back into balls. Place on cookie sheet with about 2 inches between each cookie, they shouldn’t spread too much but you want to leave plenty of room either way.
  • Cover with plastic wrap and place in the fridge for at least 2 hours, this will stop the cookies from spreading and flattening out too much.
  • Preheat the oven to 350F and bake for about 15 minutes, until cookies are just set around edges and tops.
  • Leave to cool on wire rack. They are great eaten when still warm though (just make sure you let them cool enough so you don’t burn your tongue!)

[/recipe]
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moreposts

 

2014-03-01 16.08.39

More fancy cookies – Viennese Whirls

 

2014-03-10 23.09.09

Pistachio Pudding Cookies – just as yummy!

 

2014-03-04 16.23.43

Love peanut butter? Try these Chocolate and Peanut Butter rolls!

 

 

Peanut Butter & Chocolate Rolls

A perfect excuse to have peanut butter and chocolate for breakfast!

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After I made the super easy cinnamon rolls I was itching to make them again, they were so good and so quick to bash out they had to be done again. This time I decided to mix things up and fill them with peanut butter and chocolate instead of cinnamon. Sweet and salty perfection!

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Now, I’m not the biggest fan of chocolate with peanut butter which is blasphemy to some of you I’m sure. I overdosed on peanut butter m&ms once when I was teenager and I just haven’t enjoyed it the same since. So who knows what made me decide to make these but I’m glad I did. They were super yummy without the peanut butter filling being too overwhelming.

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I used the same dough recipe I did on the cinnamon rolls, it’s wonderfully fluffy and rises beautifully with only one proving time needed. What more do you want from a sweet roll dough? I’ll include the recipe for the dough in this post so you don’t have to flip between recipes, I don’t want to delay your sweet roll gratification even a millisecond! Just pop the filled and cut rolls in a warm place (I heat an oven to 150C, turn it off and put the rolls in) for 60 minutes and you’re good to go!

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Look at that rise after just 60 minutes!

They’re filled with a yummy mixture of creamy peanut butter and brown sugar, which is a much more satisfying filling that peanut butter fillings made with icing sugar. Then sprinkled with semi-sweet chocolate chips, you can use milk chocolate if you wish but personally I think peanut butter goes best with a more bittersweet chocolate. Roll it up and cut it into even slices and place in your dish! Once you’ve let them rise (see above), they just need baking for 25 minutes.

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It’s not quite time to gobble them all up yet, you have to glaze them first. I used a simple chocolate glaze which is lovely and satiny, just chocolate, corn syrup (boo, hiss I know but what you gonna do) and butter made in a double boiler. I’ve seen some people use cream cheese frosting for it, which sounds a bit odd to me but whatever floats your boat. Drizzle it on while the rolls are still hot!

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How awesome is this copper double boiler I got for christmas?! Love it!

Now you can dig in and eat as many as you can handle! Feel free to share if you’re feeling nice and if you can’t eat them all at once, just cover them with cling film and stick in the microwave for 30 seconds before eating one!

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[recipe title=”Peanut Butter & Chocolate Rolls” time=”2hr 30mins”]
For the rolls:

  • 345g all-purpose flour
  • 3 tbsp white sugar
  • 1 tsp salt
  • 1 package instant yeast (1 packet = 7g)
  • 120ml water
  • 60ml milk
  • 40g unsalted butter
  • 1 large egg

For the filling:

  • 150g brown sugar
  • 250g creamy peanut butter
  • 175g semi-sweet chocolate chips

For the glaze:

  • 80g semi-sweet chocolate ships
  • 1/2 tbsp corn syrup
  • 25g unsalted butter

Make the dough

  • Set aside 75g of the flour. Then toss the remaining flour, sugar, salt and yeast together in a big bowl. Set aside
  • Put the water, milk and butter in a bowl and microwave until the butter is melted and mixture is hot, about 45 degrees C. Stir the butter mixture into the flour mixture until combined. Stir in the egg and enough of the reserved flour to make a soft, smooth dough. The dough is ready when it comes away from the side of the bowl and is elastic in consistency.
  • Lightly flour your worktop and knead the dough for about 5 minutes. Place in a lightly greased bowl and leave it to rest for about 10 minutes.
  • Roll the dough into a 14 x 8 inch rectangle

Make the filling and bake

  • Stir together the brown sugar and peanut butter and spread evenly over the dough, going right up to the edges
  • Sprinkle on the chocolate chips
  • Roll up length ways and cut into even slices
  • Place in light greased 9×9 dish, cover loosely with foil and place in a warm, draught free place for 60-90 minutes
  • Remove risen rolls from the oven (if proving in there) and preheat the oven to 190C/375F and bake for 25 minutes or until they have gone a light golden colour

Make the glaze and eat!

  • Put the chocolate, corn syrup and butter in double and stir until melted.
  • Drizzle over the still hot rolls
  • Serve warm and enjoy!

[/recipe]
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