peanut butter Archives - 2 Sisters 2 Cities

Posted by Meaghan Barry on April 4, 2013

chocolate peanut butter banana muffins

Ready for some non-Easter recipes yet? We’ve taken a brief hiatus this week after Easter to recuperate and to start getting into spring-mode! We have been brainstorming a lot of new recipes ideas and can’t wait to share them. In the meanwhile, I wanted to share the recipe for these chocolate peanut butter banana muffins that I made for the first time about six months ago and have made several times since. T loves them and I really don’t mind eating them myself ;)

chocolate peanut butter muffins

The original recipe is from Jessica Seinfeld’s cookbook Deceptively Delicious. In her cookbook, she incorporates a lot of pureed fruits and vegetables into recipes so that kids (especially picky eaters) get more nutrients into their diet. The original recipe calls for a 1/2 cup of pureed carrots or cauliflower, but I haven’t yet tried making them with this. The recipe I have tried does incorporate a bananas, peanut butter, and applesauce- they are amazingly moist considering they only have one egg white and no oil or butter in them.

Chocolate Peanut Butter Banana Muffins

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Ingredients

1 cup firmly packed brown sugar, divided
½ cup creamy peanut butter
½ cup unsweetened applesauce
1 banana, mashed
1 egg white
1 cup all purpose flour (alternatively, you could use ½ cup whole wheat flour and ½ cup all purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup cocoa powder
¼ cup chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Meanwhile, line a muffin tin with paper baking cups.
In a large mixing bowl, mix ½ cup of the brown sugar with the peanut butter, applesauce, mashed banana and egg white. In a separate mixing bowl, combine the flour(s), baking powder, baking soda, salt, and cocoa powder. Add the mixed dry ingredients with the peanut butter mixture and stir to combine. Add the chocolate chips until fully mixed. Add the remaining ½ of brown sugar and stir once or twice.
Use a spoon to pour the batter in 12 muffin cups (the batter may be a bit thicker than a regular muffin recipe.) Bake for 18-20 minutes or until tops of the muffins are set and a toothpick comes out clean.
Remove from oven and allow the muffins to cool in the muffin tin for a few minutes. Remove muffins from tin and cool on a wire rack.

Source: Adapted from Deceptively Delicious and Once a Month Mom

sister m signature

Posted by 2 Sisters 2 Cities on March 26, 2013

Peanut Butter-Filled Chocolate Bunny Pops

I found this bunny mold at Target and I thought I could do something fun with it for a Easter gift to give to friends. I wanted to try something different then a solid chocolate bunny., such as a peanut butter-filled bunny! I made the peanut butter filling similar to how I make buckeye cookies, but with a little bit more peanut butter consistency. These peanut butter-filled chocolate bunny pops would be a perfect gift to put in your children’s Easter basket. If I was going to be with my nephew T during Easter weekend, I would give him one! It’s worth noting that these bunny pops are not just for kid’s- my boyfriend loved them! He even said they tasted better than Reese’s Peanut Butter Cups!! Whatt Whatt!!

I bought the small plastic bags at Michaels that I used to wrap the bunnies. I then tied a ribbon around the stick. I used Ghirardelli Chips for the chocolate because I have noticed that Nestle chips lately are really waxy and don’t melt smoothly. You could also use melting chocolate, such as Bakers.

Peanut Butter-Filled Chocolate Bunny Pops

Author: 2 Sisters 2 Cities

Serves: 6-8

Ingredients

Peanut Butter Filling

2 oz. confectioners’ sugar
¼ cup peanut butter
1 tbsp. butter, room temp
⅛ tsp. vanilla extract
pinch of salt

Chocolate

10 oz. semi-sweet chocolate chips (I used Ghirardelli)
2 Tbsp. Crisco

Instructions

In a medium sized bowl, mix together peanut butter, butter, vanilla extract, and salt. Add in confectioners’ sugar and stir until combined. The dough will be dry but work together with your hands. Set aside.
Melt chocolate by either a double boiler method or the microwave method;
Double Boiler- Place chocolate in a double-boiler or a metal or glass bowl above a saucepan with a couple inches of water. Heat up water. Add in 2 tbsp. of Crisco and stir into chocolate. Stir chocolate until completely melted and smooth. Microwave- Place chocolate and Crisco in a microwave safe bowl. Heat up in 30 second intervals stirring in-between each interval. Repeat until smooth.
To ease with candy making pour chocolate into a plastic squeeze bottle (from Amazon or a craft store in the candy making section.)
Fill mold halfway with melted chocolate.
Take 2 tsp. peanut butter filling and roll in-between hands to create a long piece. Pinch the top so it will fit in the bunnies neck/head area. Gently place filling in chocolate but don’t push all the way in (you want it to stay in the middle.)
Fill remainder of mold with melted chocolate, making sure that the peanut butter is covered.
Take lollipop stick and lie in middle of the chocolate. Twist the stick into the chocolate until covered and stick fits into mold.
Tap the tray on work surface to knock out air bubbles. Repeat for remainder of molds. Place tray in the freezer on a flat surface for 1-2 hours until hardened.
Once the candy is hardened pop chocolate pops out of mold and enjoy!
Wrap chocolate top in small plastic bag and tie with ribbon.

How-to-Make-a-PB-Filled-Chocolate-Bunny-Pops_thumb

sisterk (2)