Tag Archives: peanut butter

Cute Peanut Butter Cookies Photoshoot

Made another batch of these easy peanut butter cookies– they turned out to be so cute that I couldn’t resist to take a picture! Each cookie is about tablespoon or so. I topped them with jelly to make some thumbprint cookies! And of course, all I’m using is my favorite brand, Peanut Butter and Co. 




Leave a comment

Filed under Uncategorized

Peanut Butter Energy Balls

These cute little things are crammed with energy and protein. Feeling drained? Simply pop one and go. Running out the door in the A.M.? Grab a few as a quick breakfast of protein and carbs. Not only are they good for you, but they are sweet and nutty and as full of flavor as they are energy. I usually eat them before or after working. And feel free to make them into an anything-but-the-kitchen-sink type of thing! Wonderfully customizable, so get as creative as you wish.

Mix of ingredients going into the nut butter.

Mixture of ingredients and peanut butter all combined into one hot mess. If you eat this while it’s nice and warm with a spoon, you almost feel like you’re eating raw cookie dough….Just a thought 🙂

Rolled into neat capsules of energy.

It seems that good things really do come in small packages.

Peanut Butter Balls

based off of Keepitsimple.com

  • 1 cup nut butter (I used a combo of cashew and peanut) Try to make it unsweetened since sweetener will be added
  • 1/4 cup agave nectar
  • 1 cup old-fashioned uncooked rolled oats
  • 1/3 cup sliced nuts (I used almonds)
  • 1/2 cup dried fruits (I used raisins)
  • dash of cinnamon
  1. In a saucepan over medium heat, mix together the nut butter and agave until combined. Throw in the remaining ingredients and stir.
  2. Let the whole thing cool in the fridge for a few minutes or until easy to handle.
  3. Roll tablespoons of the stuff into balls and store in a container. Keep in the fridge.

Leave a comment

Filed under Desserts & Sweets, Legumes, Snacks

Simple Peanut Butter Cookies

It’s ironic, because I had never tasted an actual peanut butter cookie. And peanut butter is like my life. I wasn’t raised on American classics like meatloaf or cookies, but instead on Filipino delicacies like kare kare and puto. So baking these goodies were a great way of satisfying my peanut butter and baking cravings (I bake for fun, okay?).

The results were simply FABULOUS! Fumes of peanut butter practically drifted around the kitchen like an angel, and the cookie was a chewy melt-in-your-mouth heaven. It turned my chocolate obsessed baby brother into a convert! He’ll only eat peanut butter when they’re in these cookies.

All you need to make these peanut butter cookies are peanut butter, sugar, and one egg.

It’s best if you use all natural peanut butter for the best flavor and to also make it gluten-free!

Put everything in a bowl…

And combine.

Then scoop them onto a pan and give them the signature criss-cross pattern!

After baking:

Simple Peanut Butter Cookies

Makes 10

  • 1 cup granulated sugar
  • 1 cup peanut butter (crunchy or smooth, all natural)
  • 1 egg
  1. Preheat the oven to 350 F
  2. Combine all the ingredients in a bowl
  3. On a lightly greased cookie sheet, drop tablespoons of dough and press it down in a criss-cross pattern with a fork
  4. Bake 1o minutes
  5. Let it cool on the cookie sheet until they have firmed up a little, and then transfer to a rack to cool completely. Or, there’s always the option of eating it warm with a cold glass of milk!


Filed under Desserts & Sweets, Legumes

Cake Balls (Including my attempt at peanut butter cake balls!)

I had never heard of  cake balls before. EVER. And if I had seen a picture of them (which I hadn’t), I would have probably thought something like, “How did they bake that in a perfectly spherical form?” when really it’s just regular baked cake squished and rolled into a ball.

After I read up on cake balls, I thoroughly believe that they are the most fun and customizable confections. There are probably thousands of combinations of cakes, bindings, and coating out there! Here is a very general guideline for making these delectable things

Customizable Cake Balls

  • a cooled, already made plain cake with no frosting, any kind
  • a binding (coffee creamer, frosting, pudding…)
  • a coating (melted white or milk chocolate, cocoa powder, powdered sugar)
  1. Put the cake in a bowl and squish it up into crumbs with your hands or a fork
  2. Add just enough of the binding so that the crumbs make almost a dough-like consistency, but not too mushy that it falls apart when you mold it. Combine.
  3. Roll the cake into balls by either using a dough scooper or your hands, and place them on a plate with wax paper. If using a powdered coating, roll them in the coating before freezing. Freeze for at least an hour, or until the balls become hard and easier to handle
  4. Meanwhile, before taking taking the frozen balls out, melt the chocolate in a double boiler, by placing a glass or metal bowl over a saucepan of boiling water and melting the finely chopped chocolate in it by mixing it. Add a little milk and/ or Crisco shortening to help it melt better and thin out. Your goal is to make the coating smooth and silky, for it to be easy to dip the balls into! (Skip this step if using the powdered coatings)
  5. Take the frozen balls and coat them in the melted chocolate with a spoon. Tip them back onto the wax paper. Work quickly before the cake balls start defrosting and falling apart! Once all the balls are coated, put them back into the freezer for two hours. If using powdered coating, all you need to do is roll them in the coating once again and serve. No need to freeze them for a second time.
  6. Take them out of the freezer before serving to make them soften a little and easy to bite, and serve

When I made these peanut butter cake balls, though delicious, it was a little messy. I melted the peanut butter in a double boiler, and froze the cake balls. The peanut butter didn’t freeze that well, for it never always melted a little when you held it. it might have needed more freezing time, but for now, just stick with chocolate! (Note, nutella DOES NOT melt well either)

Making cake balls is also a great idea for using leftover fully frosted cake! You wouldn’t need to add a binding anymore since it would already be frosted. All you would have to do is coat and freeze! And that’s what I did with this mocha cake, which I rolled in cocoa powder.

Leave a comment

Filed under Desserts & Sweets, Legumes

Peanut Butter Adventures

For those people who have to have their peanut butter everyday. For those who are always in the mood. For those with a spoon and a jar…and only one thing to do.

This is for you.

If you’re anything like me, peanut butter is like my main food group. There are even some days where I wish I had it three meals a day. It saddens me so that many people are allergic to peanut butter. I don’t know what makes peanut butter so highly allergic, but it sure is delicious. What I usually have for breakfast is a peanut butter sandwich with cinnamon. That, right there, is my ideal breakfast. it’s the reason why I wake up every morning. Peanut butter is my nutella. Even when I’m traveling far away, I smuggle my own personal jar of peanut butter.

Although, I can’t have just any ordinary peanut butter. I have to have a special kind. Not Skippy, not Jif, and not even Peter Pan (And FYI, I don’t like chunky). I get all my peanut from Peanut Butter and Co. And you can bet that I’ve been to their shop in New York, too. My all-time FAVORITE peanut butter is their White Chocolate Wonderful. Just the name entices the tongue. And the best part is, it’s all natural! Look on the ingredients list, and you’ll see that all it’s made of is, and I quote, “peanuts, evaporated cane juice, vanilla, cocoa butter, palm fruit oil, lecithin (from sunflowers), salt”. It’s true that simplicity truly reigns.

What I love about the Co.’s peanut butter is each jar is customized for each peanut butter. They have these little bubble footnotes on the side that give suggestions on how to use that specific peanut butter, like “great for baking!” or “perfect for pb & j’s”

Now, it’s important not to judge, but somehow I ended up with 5 jars of peanut butter in the pantry. It was all a blur, it’s like they slowly accumulated while I wasn’t looking. But no matter. My mom says to just get any peanut butter I want because she knows it won’t go to waste :). Besides, I’m picky when it comes to my peanut butter, so it’s not like I’m diving on the peanut butter shelves and splashing around. Jeez no. I shop for peanut butter like I’m treasure hunting. For example, I went to a Walmart Superstore and saw Peanut Butter and Co.’s Mighty Maple Flavor, and I just had to get it because I’ve been looking for it. It’s pretty crazy. 4 out of the 5 peanut butters I have are from peanut butter and Co., and the other is an extra creamy Kraft peanut butter I got in Canada. I only got it because I was craving for a peanut butter sandwich during our vacation and they didn’t have the kind I usually got. I attempted to leave my peanut butter behind, but that didn’t really turn out as planned. I’ve got to tell you though, when they say extra creamy, they mean it. It’s like satin. I talk about peanut butter like it’s an art.

This is the Kraft Extra Creamy Peanut Butter from Canada. I usually use this peanut butter in baked goods since it has very little sugar, and the baked stuff usually doesn’t need all the extra sugar it already has :).

Peanut Butter and Co.’s (In order from favorite to least favorite)

My most favorite pb of all time. So heavenly and a perfect kiss of sweetness.


Tastes good melty. The closest thing to a peanut butter nutella. Sort of. Try it on a sandwich with White Chocolate Wonderful-then they would be opposites, and a black and white chocolate pb sandwich!

Great on pb & j’s; I haven’t had one of those in years though! I prefer my pb sandwiches with fresh bananas or just plain.





Leave a comment

Filed under Legumes

Peanut Butter and Honey Bars

To be truly honest, this recipe is very special to me. It may be because of it’s chewy interior or it’s magically warming effects on the body. Or maybe it’s its sweet sensation of peanut butter and honey caressing my tongue ever so gently. Who knows? All I know is that I love this peanut butter brownie sort of thing to death.

So I’ve been wanting to bake something peanut butter- related for a really long time now. But what’s been holding me back? My brother’s hatred towards peanut butter. It’s sad to watch.Even if I had stealthily smeared a dab of peanut butter into a sandwich smothered in Nutella and bananas, he’d be like, “Ew, peanut butter?” and savagely wipe it off his tongue. Still something remotely close to the appearance of peanut butter he will be careful to ask, “dat peanut butter?” in his cute little baby voice. What a smart 3-year-old. But one day, I decided to spoil myself and bake some peanut butter nevertheless. Forget everyone else’s problems! I was so excited!! Eventually, I had chosen to turn a delicious recipe I had found for honey bars into something that would satisfy my nutty craving. And out popped these little goobers.

For this recipe, any kind of creamy peanut butter will do fine. Of course, I used my favorite, Peanut Butter & Co.’s White Chocolate Wonderful. Because of this, it even has a hint of subtle chocolate! Besides that, make sure that after baking, you let the bars cool completely, otherwise they’ll be too soft to cut and they’ll start sticking to the knife and breaking apart. Once cooled though, it’s helpful to spray the knife you’ll cut the bars with with nonstick cooking spray.

Peanut Butter and Honey Bars

Serves 16

based off of a recipe from graceviolet

  • 3/4 cups oil
  • 1/4 cup honey
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  1. Preheat oven to 325 degrees F.
  2. Mix the oil honey, sugar, eggs, and peanut butter together in a large bowl. Set aside.
  3. In a medium bowl, mix the rest of the ingredients. Add the dry ingredients to the first mixture. Combine well. (It’ll be thick)
  4. Spread onto a greased 8×8 inch pan and bake for 16-20 minutes.
  5. Let it cool, then cut into 16 squares.


Leave a comment

Filed under Desserts & Sweets, Legumes