You are here: Home / Archives for peanut butter

Girl Scout Cookie Dessert Round-Up!

March 6, 2013 by Leave a Comment

It’s that time of the year again–Girl Scout Cookie Season!  I truly think that Girl Scout Cookies may be one of the only reasons I’m willing to open my front door at this time of the year.  (I hear they are calling for more snow tonight…really!?)

Round-Up of Amazingly Delicious Girl Scout Cookie Desserts!

One of my favorite posts from last year was this roundup featuring a bunch of fun recipes using Girl Scout Cookies.  I’ve come across a bunch of new recipes in the past year, so I figured its time to create another Girl Scout Cookie Roundup.  We don’t often have leftover Girl Scout Cookies around my house, but maybe this year I will hide a few boxes from my wife myself to use for these recipes.  What is your favorite Girl Scout Cookie flavor/recipe?

  1. Do-Si-Do Pie: How can you go wrong with peanut butter, chocolate mousse, and Do-Si-Do cookies?  Oh yeah, and they’re all in an Oreo crust!
    Image: Bakers Royale.
  2. Samoa Cupcakes: My wife’s favorite Girl Scout Cookie is the Samoa…I wonder what she’ll think about these amazing Samoa Cupcakes?  I also wonder if there will be any left by the time she gets home?
    Image: The Culinary Chronicles.
  3. Trefoil Cookie Pops: What a clever (and colorful) way to use Trefoils! I suspect these will become Easter treats in the near future.
    Image: Coupon Clipping Cook.
  4. Thin Mint Cake: Thin Mints are one of the most popular Girl Scout Cookie flavors–and for good reason!  This cake is definitely on my list to try…soon.
    Image: I Am Baker.
  5. Mango Coconut Buttercream Frosting: Doesn’t this frosting sound like the perfect addition to a spring-time cake?
    Image: Bake No Prisoners
  6. Tagalong Peanut Butter Parfaits: In the words of Donkey in Shrek, “Parfait’s gotta be the most delicious thing on the whole darn planet!”  And I couldn’t agree with Donkey more!  This parfait might be one of the best ever as it uses Tagalongs and chocolate.
    Image: My Baking Addiction
  7. Lemonade Crème: This dessert was created by Stacy Calles, the Chef de Cuisine at Emeril’s Chop House in Bethlehem, PA.  Talk about a creative use of Lemonade cookies!
    Image: Chicago Tribune
  8. Thank U Berry Munch Cranberry Pecan Chicken Salad: Who said Girl Scout Cookies could only be eaten for dessert?  This recipe uses crumbled cookies as a salad topping.  Now I can have Girl Scout Cookies for dinner and dessert!
    Image: Little Brownie Bakers

Happy National Peanut Butter Lover’s Day!

March 1, 2012 by 2 Comments

So just realized that today is National Peanut Butter Lover’s Day. There is a day for everything nowadays isn’t there! Well, you won’t hear me complaining. Peanut Butter is a staple in my house, whether just a spoonful (don’t judge I know you do it too), or baked into a yummy dessert. Here are a few of my favorite peanut butter recipes from around the web (preferential treatment given to chocolate and peanut butter).

National Peanut Butter Day Favorites - Spiced

Continue Reading »

Peanut Butter & Fudge Brownies With Salted Peanuts

January 25, 2012 by Leave a Comment

Nothing is more American than a brownie! Take it to the next level with peanut butter and salted peanuts. Serve these up at your Super Bowl party, and you can thank us later!

peanut butter brownies recipe

[print_this]

Ingredients

BROWNIES

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 7 ounces bittersweet or semisweet chocolate, chopped
  • 3 ounces unsweetened chocolate, chopped
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup all purpose flour
  • 1 cup roasted salted peanuts, coarsely chopped

FROSTING AND GANACHE

  • 1 cup chunky peanut butter (do not use natural or old-fashioned)
  • 1/2 cup (1 stick) unsalted butter, divided, room temperature
  • 3/4 cup powdered sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 7 ounces bittersweet or semisweet chocolate, chopped

BROWNIES

  • Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.
  • Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

FROSTING & GANACHE

  • Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.
  • Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
  • Using foil as aid, transfer brownie cake to work surface; cut into squares. Bring to room temperature; serve.

[/print_this]

Recipe adapted from Dorie Greenspan