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Lunch Lady Bars
So I made Peanut Butter Bars a couple of years ago, they were great; however, I have found quite a few people have Almond allergies so I decided to go in and re-vamp the recipe. So now I have two different Peanut Butter recipes, they are both Fantastic, just choose the one you like better!!
This Summer so far has kicked my butt, I've been trying to re-vamp a few recipes and make some new ones, and dang it's been one challenge after another! I will however come out on top, the problem is, I want them to look and taste just like the Gluten full versions do.... and so far my tasting committee has informed me, they are NOT there yet! I agree. :( But I am not putting anything on my Blog that I wouldn't eat myself and feed the neighborhood.
I hope everyone is having a safe and happy Summer! Happy Baking, Natalie
Ingredients:
-1 1/2 cups softened butter
- 1/2 cup sugar
- 1 cup brown sugar
- 2 cup peanut butter (I like Skippy, it is GF)
- 1 TB vanilla
- 1 tsp baking soda
- 3 eggs
- 2 cups GF whole oats
- 3 cups Pamela's Bread flour mix
How to:
-Beat the butter and sugars until they are fluffy.
-Next add the peanut butter, vanilla and baking soda and mix well.
-Then add the eggs and mix in, next your oats, stir them in well and then lastly your flour.
-When everything is done, use a 17x13 in pan ( I spray it with Pam just in case) and press the dough into the pan as evenly as possible.
-Bake at 350 degrees for 18 min, it will be a light golden color. Don't over bake it, or it will be dry. Let it cool for about an hour before frosting.
Chocolate Frosting
- 1/2 cup butter (softened)
- 5 TBS cocoa (I use dark cocoa)
- 1tsp. vanilla
- 4 1/2 cups powdered sugar
- Dash of salt
- Add milk to make it the consistency you like.
These are my favorite things for sure this week! I am in love with my new Nike Runs, they are AWESOME!!
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Peanut Butter Cake
I have seen this recipe on Pinterest many times, I really like peanut butter and so does most of my family so I decided to try it. The first time I made it, it was GREAT, however; something happened to my pictures, so I had to make it again. The second time I made this, I did however learn something. The kind of peanut butter you use does affect your cake. I used Skippy the first time, my go to brand, the second time I used an off brand and man was my cake OILY. Also I think the peanut butter frosting is great but, I think it is a little bit of a peanut butter OVERLOAD; so I personally would make a Chocolate Ganache frosting for it next time. Honestly, who doesn't love peanut butter and chocolate, except for my daughter and my sister, I just don't understand it!? Try it either way, you can't go wrong. Happy Baking, Natalie
Ingredients: This recipe originated from The Clever Housewife
-1/2 cup water
-2cubes butter
-1 cup Skippy Peanut Butter( I used chunky)
-2 cups sugar
-2 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-2 cups Pamela's Bread Flour
-1 tsp pure vanilla extract
- 2 large eggs
-1 cup buttermilk
In a large bowl or mixer add baking soda, baking powder, salt, and Pamela's mix into the bowl. In a sauce pan add butter, peanut butter and water, bring to a boil and stir them together. Once they have boiled turn it off and then add it to the mixed flour mixture. When you add the two together mix well, then add vanilla, eggs and buttermilk, scrape down the sides and mix well for 2 MINUTES ON LOW, if you don't it gives you air bubbles. If you get air bubbles just pop them with a tooth pick, it tastes just the same. The batter is thick, so just spread it into the bottom of the pan.
Preheat your oven to 400 degrees, use a large cookie sheet, spray with Pam. Bake for 23-25 min or until a toothpick comes out clean. Cool on a wire cooling rack, then frost.
Frosting:
-1 cube of butter
-1/2 cup of peanut butter
-6 tsp milk( I used more to make it thinner)
- 1/2 tsp pure vanilla extract
- 1 lb of powdered sugar( so half a bag of of a new 2 lb bag or 2 cups)
Put all of this in a pan, just re-use the same peanut butter pan from earlier. Turn it on medium, melt the butter and peanut butter, then add the powdered sugar, and milk, STIR WITH A WHISK NOW, COOK ON LOW, IT WILL GET VERY THICK. THIS IS WHEN I ADDED MORE MILK TO THIN IT DOWN. When you like the consistency pour it over the cake and spread. Then enjoy !!!
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Chocolate Chip, Peanut Butter Cookies
I just have to say, I absolutely LOVE cookies, I could eat them breakfast, lunch and dinner. My philosophy with food is why eat real food, if you have cookies around especially peanut butter ones; they count as a protein so it should really count as a nutritious meal.(right?) This recipe is out of my favorite cookbook, The Pillsbury, Complete book of baking again. I decided I should include a picture of this book, so you can really understand my true love for this book. If you like peanut butter, this recipe is great and the texture is WONDERFUL, the best part is these cookies stayed fresh for days in a zip-lock in the fridge. Try these cookies, I think you will like them, Natalie.
Ingredients:
-1 cup sugar
-1 cup firmly packed brown sugar(I like dark)
-1 1/2 cups butter softened
-1 cup chunk peanut butter ( I use Skippy)
-2tsp pure vanilla
-2 large eggs
-3 1/2 cups Pamela's Bread Flour
-1/2 tsp salt
-2 tsp baking soda
-2 cups semi-sweet chocolate chips( I use Guittard, they are GF)
Preheat oven to 375 degrees, use a greased cookie sheet and bake for 8-10 min, they will be a light golden brown. Don't over bake them, and remove them from the cookie sheet to cool.
In a large bowl or mixer combine butter, sugar, brown sugar and peanut butter mix until they are light and fluffy. Next add vanilla and eggs, mix them well and scrape the sides. Then add flour, baking soda and salt and mix well. Lastly add the chocolate chips. I made the dough then put it in the fridge for an hour, then rolled the dough into balls; some I flattened with a fork and others I did the criss-cross pattern, but all of them I sprinkled with sugar on top. Either way you make your cookies they still looked and tasted GREAT!!!
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Peanut Butter Bars
These
Peanut Butter Bars, taste just like the ones I used to eat as a child
in grade school. However; I am not a fan of cooked frosting, so all of
my frosting is NEVER cooked! I know that is so weird, but I really love
soft frosting, and my friends and family like thick frosting, so my
recipe for frosting is pretty much by taste and consistency, not
measurement.
I took these bars to a large church function, and they
were eaten right up; this was to be a Gluten Free meal, but not all the
desserts. I happened to over hear a few ladies saying they didn't want
Gluten Free dessert, the best part was they were eating the bars, and
YUMMMING at the same time!! I couldn't wait to tell them, they were GF.
We really love this recipe and I hope you do too. Happy Baking, Natalie
Ingredients:
1 1/2 cups softened butter
1/2 cup sugar
1 cup brown sugar
2 cup peanut butter (I like Skippy, it is GF) Cream these these ingredients together, then add
1 TB vanilla
3 eggs
2 cups quick oats
3 cups Pamela's Pancake mix
Combine with the ingredients from above, pat into a large cookie sheet.
* Do not overcook, it will be light in color. Bake at 350 degrees for 18 min.
Chocolate Frosting
1cube butter (softened)
5 TBS cocoa
1tsp. vanilla 4 1/2 cups powdered sugar
dash of salt add milk to make it the consistency you like.
