Peanut Butter Fudge Cookies

This recipe is basically what you have when you mix oats into your typical old-fashioned peanut butter fudge – cookies! These are so delicious.

Peanut Butter Fudge Cookies

2 cups white granulated sugar
1 stick (4 oz.) unsalted butter
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
3 heaping tablespoons smooth peanut butter
3 cups quick cooking oatmeal

Start by spraying an 8-inch square baking pan with non-stick spray. 

In a large pot over medium heat melt and combine together the white granulated sugar, unsalted butter and milk. 

Bring to a boil. 

Boil for 2 minutes stirring continuously. 

Remove from heat and add in the pure vanilla extract and salt. 

Add in the smooth peanut butter and stir. 

Fold in the quick cooking oatmeal. 

Pour into prepared pan and allow to cool to room temperature before serving. 

Enjoy!

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Mrs. Bennett’s Peanut Butter Cookies

I have a collection of around 10,000 cookbooks or so – I refuse to know the exact amount because I refuse to count them – and I am always on the lookout for more. I love the history of food and the history of recipes and how and where they originated. I always tell people once I am retired I will become a “Food Historian”.

Back to the cookbooks though…

Browsing over a old Church cookbook I found a peanut butter cookie recipe, from Mrs. Bennett, that caught my eye. I decided to try it and after taste testing, I was immediately taken back to my childhood and the local “Egg Farm” where my family and I visited for cookies, cakes and pies. This recipe is a keeper! I went back and adjusted a few things, including the bake time, to get the finished results I wanted.

This recipe produces a light, crunchy almost “brittle” type cookie. Trust me – these are FABULOUS! 

Thank you Mrs. Bennett!

Mrs. Bennett’s Peanut Butter Cookies

1 cup white granulated sugar
1 cup lightly packed light brown sugar
3/4 cup smooth peanut butter
1/2 cup solid vegetable shortening
2 large eggs
1 1/2 teaspoons baking soda
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups white all-purpose flour

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, light brown sugar, smooth peanut butter and solid vegetable shortening until light in color and fluffy in texture.

Beat in the 2 large eggs.

Add in the baking soda, pure vanilla extract and salt. Stir to combine.

Gently fold in the white all-purpose flour.

Roll teaspoon size amounts of the dough into balls and place on prepared baking sheets. Gently press down making a cross mark on each cookie with a fork.

Bake, one sheet at a time, in preheated oven for 14 minutes.

Remove and allow to cool slightly.

Enjoy!

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Nancy’s Peanut Butter Bars with Chocolate Ganache

I love Nancy Fuller and I love her cookbook and show on “Food Network”. This recipe is hers and it is fabulous! Chocolate and peanut butter – what could be better!? I have made a few changes to the recipe based on my personal taste buds.

Nancy’s Peanut Butter Bars with Chocoalte Ganache

1 1/2 cups confectioner’s sugar
1 1/2 cups graham cracker crumbs
1 cup smooth peanut butter
1 stick unsalted butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Prepare an 8×8-inch square baking dish by spraying with non-stick spray containing flour. 

In a large bowl combine the confectioner’s sugar, graham cracker crumbs, smooth peanut butter and melted unsalted butter. 

Once combined, pour into prepared pan and pat down evenly with clean hands. 

In a medium size microwave safe bowl combine the semi-sweet chocolate chips and heavy cream. Microwave in 30 second intervals until melted and smooth. Whisk until glossy. 

Pour carefully this mixture over the pressed peanut butter mixture and spread evenly. 

Refrigerate for one hour before cutting. 

Enjoy! 

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Old-Fashioned Peanut Butter Fudgeย 

In developing this recipe, I wanted a peanut butter fudge that did not include butter or confectioner’s sugar. I did not want it to contain sweetened condensed milk either. I wanted the fudge to be able to be whipped up fast with ingredients that everyone would have in their pantry. After many trials and errors, the recipe I am sharing with you today is perfect! Only four ingredients and less than 15 minutes. How fabulous is that!?

Old-Fashioned Peanut Butter Fudge

2 cups white granulated sugar
1/2 cup whole milk
1 cup smooth peanut butter
2 teaspoons pure vanilla extract

In a large saucepan over medium heat combine the white granulated sugar and whole milk. Stir until it comes to a boil. 

Once boiling, stir continuously and allow to boil for 3 minutes. 

Remove from heat and stir in the smooth peanut butter and pure vanilla extract. 

Pour into a greased and foiled 9×9-inch baking dish. 

Allow to cool at room temperature before cutting and serving. 

Keep covered at room temperature. 

Enjoy! 

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Chew This – Tomi’s Chocolate Chip Peanut Butter Pie

I am on a quest to find the perfect peanut butter pie and I think I have found it with this delicious (and easy) recipe! Shoutout and special thanks to Tomi White for sharing this fabulous recipe with me! Please pick up a copy of “The Courier-Times” TODAY and let me know what you think. I love recipes like this that are not just simple and easy, but full of taste and flavor. I highly recommend trying this! 


Tomi’s Chocolate Chip Peanut Butter Pie

http://www.thecouriertimes.com/neighbors/neighbors_features/article_9a25b4f5-85bc-53b4-b99a-44d7f7e78426.html

Enjoy!

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Phyllis’ Peanut Butter Fudge

My good friend, Phyllis Arnett, shared with me this delicious recipe for quick and easy peanut butter fudge. I was a little hesitant at first, but after making it, I became a firm believer in how delicious this fudge really is! It only calls for 4 ingredients and you should really already have all of them on hand. Try this recipe and let me know what you think! Email me at blaisethebaker@gmail.com

This recipe did not make it in time for it to be included in my upcoming cookbook “Blaise the Baker Dessert First” but I am sharing it here with everyone instead. Shout out and special thanks to everyone who has already preordered! I am so thankful. If you are interested in preordering my cookbook (available September 9th) please send $15 check or money order to:

Blaise Doubman / Box 47 / Kennard, IN 47351. Thanks in advance!

PB fudge

Phyllis’ Peanut Butter Fudge

1 pound butter
18 oz smooth peanut butter
2 pounds confectioner’s sugar
2 teaspoons pure vanilla extract

In a large microwave safe bowl melt together the butter and smooth peanut butter.

Once melted, stir in carefully the confectioner’s sugar and pure vanilla extract.

Combine well. Place in desired size greased pan and smooth out the top.

Allow to cool to room temperature before cutting and enjoying.

Phyllis

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Peanut Butter and Jelly Bars

Who does not love the classic peanut butter and jelly sandwich? It is traditional, delicious and comforting all rolled into one. I got to thinking about that, and thought – why not transform that sandwich into a dessert? I thought about peanut butter and jelly cookies (my Grandma Barbra eats jelly on top of her peanut butter cookies) but decided for it to be portable, and less messy, it would need to be a “bar” of some kind. The first time I tried these with less jelly, but in the end, decided they needed more jelly. These are absolutely perfect!

Peanut Butter and Jelly Bars

2 sticks (8 oz.) unsalted butter, slightly melted
1 1/2 cups white granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups smooth peanut butter
3 cups white all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups strawberry jam or jelly

Start by preheating your oven to 350 degrees F and spraying a 9×13-inch pan with non-stick cooking spray. Next, line the pan with parchment paper, and spray the parchment paper with non-stick cooking spray. This will ensure the bars to be easily removed when finished baking.

In a large bowl, combine the slightly melted butter and white granulated sugar until throughly mixed, light in color and creamy.

Next, add in the pure vanilla extract, large eggs and smooth peanut butter. Combine this and mix together well.

Finally, add in the white all-purpose flour, baking powder and salt. Stir this together just until everything is combined throughly.

Place over half of this mixture into the prepared pan, spread and push down evenly with clean fingers. You want the base to be as even as possible – this is important.

In a medium sized bowl, place the strawberry jam/jelly and stir well until it turns into a spreadable consistency.

Place the jam/jelly on top of the dough base and spread out evenly with the back of a spoon.

Crumble the remaining dough evenly over the top of the jam/jelly. Don’t worry about consistency here – just crumble as evenly over the top as you can.

Place in preheated oven for 40 minutes until golden brown.

Remove from the oven and allow to cool before slicing and serving. This is best kept refrigerated.

Enjoy!

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Cookbook Corner – and Giveaway – Delicious Dump Cakes

I am SO excited to talk about my newest “Cookbook Corner”! I can not imagine how fun this book was to write – because it was a BLAST to taste a lot of the recipes inside. 


“Deliciois Dump Cakes” By: Roxanne Wyss and Kathy Moore

This book is short in length, but HUGE in fun and flavor! I can not remember the last time I had such FUN recipe testing a book for my “Cookbook Corner”! I am highly HIGHLY recommending this to everyone who loves to bake. And do not let “dump cakes” scare you away – it is great! Trust me…

Let us start with QVC and “In the Kitchen with David”. That is where I first discovered this book – and my interest quickly peaked when I seen David take a bite of the “Peanut Butter Cup Dump Cake” – and did his famous “happy dance”. I had to learn more. And can we talk about Roxanne and Kathy? They are so cute! 

As soon as I got the book – I flipped over it, and knew that I would love it. For those of you who are wondering about a cookbook using cake mixes to make “dump cakes” – just admit it already – you use them – and you love them. But – if you really would rather NOT use a cake mix, Roxanne and Kathy have recipes to make your own homemade “cake mix”. 

The recipes in this book are fun, festive, versatile and delicious! So many different flavor combinations are profiled in this book – from cakes with blueberries, lemon, chocolate, peanut butter, orange, cherry, strawberry, and on and on. 

The photos are fabulous, the recipes foolproof and delicious, and one of my FAVORITE recipes? The “Peanut Butter Cup Dump Cake” on page 81. When you get this book – TRY IT FIRST! 

Here’s a picture…


Look delicious!? Look how it looks when it’s actually BAKED – 


IT. IS. DELICIOUS! And seriously – one of the best dump cakes I have ever had in my life. And guess what!? I used a cake mix! Yay! Ha!!! It was fun – and it was FABULOUS! 

To buy “Delicious Dump Cakes”, click here – http://www.amazon.com/Delicious-Dump-Cakes-Desserts-Minutes/dp/1250082633

AND. GUESS. WHAT??? 


I loved this book so much – I immediately ordered another one – for YOU! My newest giveaway – is this book and you can enter to win! 

HOW!? 

Email me your name and address – blaisethebaker@gmail.com 

A random winner will be picked Monday June 6th, 2016. 

Good luck! 

Blaise

UPDATE: (06/06/16) The giveaway is now closed. THANK YOU to everyone that participated! A winner will be announced shortly!

Watch your emailsโ€ฆ

-Blaise

Recipe Testing for a Cookbook Review – Dump Cakes


I LOVE being a “cookbook reviewer” and part of that job, is actually testing the recipes in the cookbook to see if they are correct. I do not post EVERYTHING I make, develop and test but I HAD to include this picture. A chocolate and peanut butter “dump cake”! The cookbook I am reading and testing (and soon to review HERE on my blog) is a delicious book filled with “dump cakes” like this one. These are not your mother’s “dump cakes”! I am so excited to share this one with everyone once it is ready. I mean – chocolate pudding, evaporated milk, mini Reece cups, chocolate cake mix, butter, peanut butter – how bad could THAT be? I am showing you my “testing” start to finish and step by step on my Snapchat (username: blaisethebaker). Join me there and stay tuned for my official review and “taste testing” on this cookbook and recipe. I have DOZENS and DOZENS of cookbook reviews, here on my website! Just search under “Cookbook Corner”.

Blaise 

Chew This – Home Economics Peanut Butter Cookies

I had some of the best kitchen “learning experience” skills when I was in my high school Home Economics class. The lessons and skills I took away from that class, still hold with me today. I dedicate this “Chew This!” column to my Home Economics teacher, Nancy. Thank you Nancy for inspiring me, and continuing to inspire others.

These peanut butter cookies are the perfect, and only, recipe you will ever need for peanut butter cookies. The shortening allows the cookies a deliciously cracker exterior and moist interior. Everytime I make these, people go crazy! Try them below…

  

Home Economics Peanut Butter Cookies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_e6d1e471-5afc-5a2e-9f0c-57bd589cf041.html

Enjoy!

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