Peanut Butter and Chocolate, Drool

I swore off baking. Well, I tried to swear off baking. But then, you find a recipe that just begs you to make it. The way it follows you and sticks in your brain, it might as well be throwing fluffy oodles of puppy love your way.  Who am I to say no to that?

This recipe was a begger. It wouldn’t let me go. I had to abide.

All I can say is this recipe might beg, but it’s for good reason. Make these. Make these now. If you weren’t a believer that peanut butter and chocolate should live in a cozy little house together, you’re about to be. You’re welcome. Or. I’m sorry.

Photo from Kitchen Magpie

Double Peanut Butter Oatmeal Cookies
Kitchen Magpie

1 ½ cups cups old-fashioned rolled oats
¼ cup of flour
½ teaspoon baking soda
1 cup packed light-brown sugar
½ cup margarine or butter
¼ cup natural peanut butter
1 large eggs
1 teaspoon pure vanilla extract
1 cup salted whole peanuts
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees.

Mix the oats, flour and baking soda together in a small bowl and set aside.

Take the sugar, butter, and peanut butter and mix until the mixture is pale and fluffy, then add in the eggs and vanilla then mix until combined. Add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!

Drop by large tablespoon onto a parchment lined sheet (don’t crowd them..they spread). Bake cookies until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.

**If you don’t cool them on the sheets they WILL fall apart! My first attempt did. I was sad. But then persevered for a successful round two because, ohhhhmygoodness, crumbly round one tasted good.**

Peanut butter + Pumpkin = Heaven

The last man standing

By now, my love for pumpkin is out and public for all to see.  But, the thing is, I have a secret.  Pumpkin isn’t my only love. Nope, not even close.  You see, there’s this thing called peanut butter, and it couldn’t make me happier.  And it sure is hard to pick between the two.  So I didn’t.  And I haven’t looked back.

You see the sad picture of the lone whoopie pie?  That’s because there was only one left. And it quickly got gobbled up.  Make these, and make these soon.

Pumpkin Whoopie Pies
Adapted from Eat, Run, Read

3 cups all-purpose flour
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg(I also added allspice & cloves)
1 cup granulated sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
3 cups chilled pumpkin puree
2 eggs
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
5. Drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.

Peanut Butter Cream Cheese Frosting
8 oz cream cheese
1/4 cup butter
1/2 cup smooth peanut butter
1 teaspoon vanilla
3 cups powdered sugar (I add gradually and just taste until it seems right)
milk or water as needed

1. Cream together wet ingredients.
2. Beat in powdered sugar.
3. Add milk as needed and beat until you reach the desired consistency.

Assembly:
Make sure the cakes are completely cool. You can even make them a day in advance. Pipe frosting onto cakes and top with another cake of the same size and shape. Enjoy!