Nutella Peanut Butter Cookies (Gluten Free)

One day my ten-year-old came to me requesting cookies.  I didn't have the time to make any, so I told him to find a recipe and feel free to make them himself.  He looked through my Pinterest page and got excited about these cookies.  Made with Nutella and peanut butter, they are every bit as delicious as you'd expect them to be...even though they are 100% gluten free.    Sadly, they only made a dozen so they didn't last long at our house.  A few days later I made a quadruple batch for a dinner where there would be someone with a severe gluten intolerance in attendance.  Although there were other desserts available, these chewy, yet crispy cookies were the first to go and my gluten intolerant cousin was thrilled to have an easy new recipe to throw into her gluten free repertoire.  These are as easy as can be to make, but you do want to take extra care not to overbake these. Enjoy! 

Click here for printable recipe.

Posted by Lara.

The ingredients:


1/2 cup Nutella (or other chocolate hazelnut spread)
1/2 cup creamy peanut butter
1 egg
1 tsp. vanilla
1 cup powdered sugar

Directions:  Cream Nutella and peanut butter together.  Add egg and vanilla; mix well.  Add powdered sugar and beat until smooth. 

Shape into balls and place on parchment paper lined cookie sheet. 

Bake at 375 degrees for 7-8 minutes. Do NOT  overbake.  You want to take these out right before they look set up.  Cool on wire rack. 

Enjoy!

Recipe Source:  Seeded at the Table

Read more...

Chocolate-Peanut Butter Pretzel Bars

I pretty much guessed before even making these, that my family would love the salty and sweet combination of these bars.  What I didn't expect was how much other people would love them too.  I went home from the gathering I brought them to with a completely empty plate and several requests for the recipe.   

Recipe adapted from The Family Kitchen

Click here for printable recipe.

Posted by Kristina. 

The ingredients:


3/4 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
½ tsp. salt
1-1/2 cups semisweet chocolate chips
1-1/2 cups mini pretzel twists, broken up
1/3 cup peanut butter
1/2 cup chocolate chips

Directions:
In a large bowl, beat butter, brown sugar, and sugar until light and fluffy. Beat in eggs and vanilla. Add the flour, baking soda, and salt and stir until combined. Fold in chocolate chips and 1 cup of the pretzel pieces.
Spread the batter evenly into a greased 9x13-inch baking pan and bake at 350-degrees for 20-25 minutes or until golden brown.

In a small microwaveable bowl melt the peanut butter and chocolate chips stirring every thirty seconds until smooth and melted.  Sprinkle the bars with the remaining crushed pretzel pieces and drizzle with the peanut butter and chocolate mixture.

Let cool until set, then cut into squares or bars. 

Enjoy! 

Sign up on the right for free email updates and be sure to "like" our Facebook page!

Read more...

Easy Chocolate Peanut Butter Truffles

This oldie, but goody recipe started off as a recipe for chocolate peanut butter bars and while we liked them that way, we decided that we liked them even better as little bite-size truffles of melt-in-your mouth chocolatey-peanut buttery goodness!   They would make an impressive addition to any holiday goodie plate and no one would ever need to know how simple and easy they were to make!   

Recipe adapted from an old church cookbook. 

 Click here for printable recipe. 

Posted by Lara.

The ingredients:


BARS:
1-1/4 cups creamy peanut butter
3/4 cup butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 tsp. vanilla extract

COATING:
1 pkg. (12-oz.) milk chocolate chips
1/2 cup semi-sweet or dark chocolate or white chips (for drizzling in a contrasting color)

DIRECTIONS:  Beat 1-1/4 cups peanut butter and butter in a large mixing bowl until creamy.  Gradually beat in 1 cup powdered sugar. 

With wooden spoon, work in remaining powdered sugar, and graham cracker crumbs.

Roll into 1-inch balls and place on a wax paper lined baking sheet.  Freeze until firm (about 1/2 hour). 

In a microwave safe bowl, melt milk chocolate chips for about 90-seconds, stirring every 30-seconds until melted and smooth.  Immediately dip cold truffles and place on wax-paper lined baking sheet.

Place in the fridge and allow chocolate to harden (about 10 minutes).  Melt the semi-sweet, dark or white chips in the same manner as the milk chocolate.  Then with a fork drizzle the truffles with contrasting chocolate. 

Allow chocolate to harden and enjoy!  Store in a covered container in the fridge.    Makes 4-5 dozen 1-inch truffles. 

Enjoy! 

Read more...

Reese's Rice Krispy Treats

Twas the week before Christmas

And all through my house

Papers are strewn
And my daughter's looking for a blouse.
I try to sing a happy tune,
But with way too little sleep,
zillions of  cards to address and mail,
presents to buy, and floors to sweep
I think it's true that my brain needs a bail!

I guess I'll stop rambling and mention today's treat
which I do declare is really neat.
They're crispy and chock full of chocolate,
strewn with rice krispies, and a good bit of peanut butter.
My son's friends happen to eat quite a lot
And while they did munch they also did  utter
that these Reese's Krispies were awesome
and they hoped they I would make them more instead of some possum.

Now I know that I am a horrible rhymer
and that I should stick to cooking instead
but the lack of sleep and the ding of the timer
just gave me the urge to rhyme instead of going to bed! 

Enjoy!

 Recipe Source:   Sweet Basil

Holy moly!  Chopped peanut butter cups are stirred right into the mixture! 

 

Click here for printable recipe. 

Posted by Lara. 

The ingredients:


1 cup sugar
1 cup corn syrup
1-1/3 cups creamy peanut butter
4-1/4 cups Rice Krispies cereal
1 pinch of salt
4 Reese's peanut butter cups, chopped
1/3 cup semisweet chocolate chips

Directions:  
In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined.  Remove from heat.

Quickly add the salt and cereal and stir to combine thoroughly. Add the chocolate chips and stir again.

Wait about 1 minute and add the peanut butter cups,  quickly folding the mixture together (before it gets too hard to stir).

Line a baking sheet with parchment paper and drop rounded tablespoons onto the sheet  OR with damp hands press the treats evenly covering the pan. 

Allow to set for 3-4 minutes, then while the treats are still warm, cut out shapes using cookie cutter. 

Place the cut treats on a wax or parchment paper lined baking sheet. 

Recombine the remainder of the treats into the pan to be cut later. 

Allow to cool before serving.   Made about 30 small bars.

Enjoy!

Don't miss a single recipe at Recipe Shoebox.  Sign up on the right for free email updates. 

Read more...

Five Chip Peanut Butter Cookies

These cookies combine a little bit of everything I like about a cookie---oats, peanut butter, semi-sweet chocolate chips, butterscotch chips, white chocolate chips, peanut butter chips, milk chocolate chips.  Why choose?  It has them all!  These cookies are oh so sweet, yet full of chocolatey/butterscotchy/peanut buttery goodness.  You'll love these ooey and gooey fresh out of the oven or soft and chewy after they've cooled.  Enjoy! 

 Source:  Mommy's Kitchen

 Click here for printable recipe. 

The ingredients:


1  cup butter, softened
1  cup peanut butter
1  cup sugar
2/3  cup packed brown sugar
2  eggs
1  teaspoon vanilla extract
2  cups all-purpose flour
1  cup old-fashioned oats
2  teaspoons baking soda
1/2  teaspoon salt
2/3  cup each milk chocolate chips, semisweet chocolate chips, peanut butter chips, white chocolate and butterscotch chips (or whatever mix-and-match of them catches your fancy)

Directions:  In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the five different varieties of chips.  Drop by rounded tablespoonfuls 2-inches apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Makes 4-1/2 dozen.  Enjoy! 

Don't miss a single recipe at Recipe Shoebox, sign up for free email updates. 



*********

Read more...

Banana Chocolate Chip Pancakes with Peanut Butter Syrup

  I don’t really have much to say about this tasty pancake recipe I found over at See Jane in the Kitchen, other than they were awesomely good and I plan on making them often. 

Bananas + Chocolate + Peanut Butter = Out-of-this-World Pancake Goodness.

Click here for printable recipe.  

The ingredients:

PANCAKES
1-1/2 cups all purpose flour (I used white whole wheat)
3 Tbs. sugar
2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cups buttermilk
1 tsp. vanilla
1 Tbs. oil
1 large egg
2 small to medium size  ripe bananas
1/4 cup mini chocolate chips tossed with 2 teaspoons flour

SYRUP
1 cup maple syrup
1/2 cup creamy peanut butter

Directions:  For pancakes, In a medium sized bowl, combine flour, baking powder, baking soda, and salt.  In a separate bowl, mix buttermilk, vanilla, oil, and egg.  Add wet ingredients to the dry ingredients until just combined (do not overmix).  Mash bananas with a fork and fold in mashed bananas and chocolate chips.  (Tossing the chocolate chips with the flour will prevent them from all sinking to the bottom of the bowl.  Heat skillet to medium-high heat and coat with cooking spray or butter.  Add pancake batter by the 1/4 cupfuls.  When batter bubbles, flip pancake and cook the other side.



For syrup, in a small microwaveable bowl, combine peanut butter and maple syrup.  Microwave on high for 1 minute.  Stir to combine.  Serve over hot pancakes. 

Enjoy! 

Read more...