Peanut Butter Chocolate Chip Muffins

I'm sorry for being MIA over here. School got the best of me last week, but I am ready to tackle whatever it throws at me next! So long as I can do it while shoving muffins (and let's be real, spoonfuls of peanut butter) down my throat.

I kid you not, I think I am addicted to peanut butter. I eat it on any and everything. Kid.You.Not. It's kind of scary. I really need an intervention. BUT I CAN'T STOP. And I won't. So there. I even have a board entirely dedicated to peanut butter on my Pinterest. Not sorry.

I have had my eye on these Peanut Butter Chocolate Chip Muffins for quite some time, but for some reason have never made them. I don't know what's wrong with me. I think it's just that anytime I buy jars of peanut butter, I devour them in approximately 12 hours and never have enough leftover for baking. Luckily, that all changed when I saw that my family had two jars of peanut butter in our pantry - one for baking, and one for reserves. It was perfect.

I made a batch of these for my best friend, Nick, and my sister, Kelley. While I did give these away, you better believe I snagged a couple for my self (oops). All I can say is that you CANNOT beat the peanut butter chocolate combo. You just can't. If you can't tell from this, this, this, this, this, this, OR this, I will forever be loyal to PB & chocolate (hehe).

These are a perfect breakfast treat AND they double as a fabulous dessert. Or snack. Basically what I'm saying is that you can eat these whenever you want and your taste buds will sing songs of joy. That's a verified fact. So go ahead and enjoy!

Brown Sugar Bliss.

Choosy bakers choose Jif.

Yes. Just yes.

Gettin' all melty up in here.

Melted butter + peanut butter...I'm diving in this bowl.

Here comes the chocolate.

Sprinkle 'em with sugar. Every good muffin comes with a coating of sugar. It's a law.

Oven-worthy.

Hello, lover.

Devour.

Peanut Butter Chocolate Chip Muffins
Recipe from Annie's Eats (originally adapted from Baking Bites)

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup brown sugar
• 6 tbsp. butter, melted and cooled
• 1/2 cup peanut butter (I used Jif Creamy)
• 2 large eggs
• 1 cup milk
• 3/4 cup chocolate chips
• coarse sugar for sprinkling (optional)

Directions

1. Preheat oven to 375 degrees F. Line a muffin pan with 12 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
3. In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips.
4. Divide batter evenly between prepared muffin tins, filling each to the top. Sprinkle each muffin with coarse sugar, if preferred.
5. Bake muffins for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

I linked up this post at: Inside BruCrew Life, Zent Mrs. & The Mr., Hungry Little Girl, Back for Seconds, Semi Homemade Mom, Buns In My Oven, Mandatory Mooch, Sassy Little Lady

Strawberry Cake Batter Blondies

Sorry about the picture overload, but I could not get over how cute these Blondies were! I made Cake Batter Bars over the summer (excuse those TERRIBLE pictures) and they were honestly one of the greatest desserts I've ever tasted. I am OBSESSED with Funfetti and Cake Batter desserts (see here for more), so making an ooey, gooey cake batter pastry always sounds like a good idea to me.

I was itching to make a Valentine's Day themed dessert and I immediately thought about what I could make with strawberry cake mix. I LOVE strawberry cake, but I don't think it ever gets the glory it deserves. All too often, strawberry cake mix is left behind on the shelf in favor of chocolate or yellow. I decided to change all this. Your time has come strawberry cake. You deserve it.

I wasn't in the mood to whip up a traditional cake, though, and my mind was being drawn to Sally's Baking Addiction's Cake Batter Blondies. While I didn't use her recipe when I originally made my Cake Batter Bars, I knew I wanted to try it because I am obsessed with her blog! I mean, first of all, the layout is adorable and secondly, every single one of her recipes leave me salivating. She is a baking genius I tell you!

These treats are simply to die for. They have a similar texture to my Chocolate Chunk Blondies in that they are almost buttery and melt in your mouth. They are moist (everyone loves that word, right?) with the perfect strawberry flavor. Plus, you get a little crunch and vanilla-y love with the white chocolate chips. While I didn't add any sprinkles into my mix, you certainly could! I do recommend garnishing yours with these cute little heart sprinkles I found at Target to get in the Valentine's spirit.

So, whether you'll be celebrating with that special someone or alone eating chocolate and watching "He's Just Not That Into You" (guilty of the latter), you should add these Strawberry Cake Batter Blondies to your February 14th plans. I promise they'll be the perfect date. Enjoy!

Strawberry Cake Batter Blondies
Recipe slightly adapted from Sally's Baking Addiction

• 1 box strawberry cake mix
• 1/4 cup canola oil
• 1 egg
• 1/3-1/2 cup milk
• 3/4 cup white chocolate chips + 1/2 cup for drizzling (if you desire)

Directions

1. Preheat oven to 350 degrees F. Spray an 11x7 inch baking pan with nonstick spray. Set aside.
2. Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick possible. Mix in the white chocolate chips.
3. Pour the batter into the prepared baking pan and bake for 25-30 minutes until edges are just turning brown. 
4. Allow to cool for at least 30 minutes so the center sets, then melt your white chocolate chips (I used the microwave) and drizzle them on top of the bars, if you choose. Once the bars and the melted chocolate have cooled, cut your blondies using a serrated knife. 

***The blondies will look like they are not fully done because the center will be quite gooey, but that's what you want! After about 30 minutes of cooling, they will be easy to cut using a serrated knife.

I've linked this post up over at ZentMrs & The Mr, Inside BruCrew Life, Hungry Little Girl, Buns in My Oven, Semi Homemade Mom

Chocolate Chunk Blondies

As you all know, I compiled quite the list of cookie recipes over Christmas break. I even made a whole board on Pinterest dedicated to cookies. When I saw these Chocolate Chunk Blondies over on Shutterbean, I knew I had to add them to "To Bake" List.

Last week, before I left for school, my mom and I went to a mother/daughter cookie exchange with the same ladies who attended the wine exchange! It was nice that all the daughters of the wine lovers were able to get together too (hehe) :)

We had such a nice time. It was fun to have a cookie party after the rush of the holidays. It gave us all something to look forward to since it always seems that the holidays go so quickly, and it gave us all a chance to recap on our festivities!

These chocolate chunk blondies were seriously incredible. Like, melt in your mouth good. They are packed with brown sugar, and when they bake, the aroma is simply heavenly. It's a major sugar high.

I underbaked mine slightly so they'd be slightly more doughy and gooey, and boy, was it a good choice. These blondies are so buttery and rich, and simply decadent. I ended up making two batches in two days because they were so good. I brought them back to share with my roommates, and we've already devoured them (and my roommate, Morgan, requested more for her birthday!)

With rave reviews like these, I think it's only right that you bake these ASAP. Enjoy!

Chocolate Chunk Blondies
Recipe from Shutterbean (slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust)

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups chopped walnuts*
• 12 oz. semi-sweet chocolate chips**

*Note: I omitted the walnuts because I was bringing these to a party and was wary of potential nut allergies (and selfishly I prefer nut-less desserts)

**I used milk chocolate chips because it was what I had on hand! Worked like a charm.

Directions

1. Preheat the oven to 350 degrees F. Grease and flour an 8x12x2 inch baking pan. (I used an 13x9 inch pan and lined it with parchment paper that I greased to make the bars easier to remove. I'd definitely suggest it!).
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl.
3. In a small bowl, sift together the flour, baking soda and salt. With the mixer still on low, slowly add the flour mixture to the butter mixture. Fold the walnuts and chocolate chips in with a rubber spatula.
4. Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly (I baked mine for 26 minutes based on the pan size and my love for underbaked cookies). Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

***I've linked up this recipe at Chef-in-Training, Hungry Little Girl, Buns in My Oven, Inside BruCrew Life, Semi Homemade Mom, Chocolate, Chocolate and More, Recipes For My Boys, Taste and Tell, I Heart Nap Time & Food Done Light

Snickerdoodle Bread

Happy New Year to you all! Sorry for the delay in my wishes, but I was down in New Orleans with my family to ring in 2013! It was such a wonderful trip. I fell in love with the city and will definitely have a full NOLA blog post for you soon! 2012 was a rough year, so I am hoping that the fun my family and I had in New Orleans is telling of the great things to come this year!

As for New Year's Resolutions, I don't really make them...well, I don't make traditional resolutions. I'd never make a food or exercise resolution cause let's be honest, I'd never keep it. Everything in moderation right?! I kept my resolution last year to drink 64 oz. of water a day and I seriously felt so much better. I don't know if I am just saying that, but now I can't live without all that water! This year, I just am hoping to keep in better touch with friends and family and focus on being a more well-rounded and kind individual. It's not always easy!

But, since I am not cutting off sugar and carbs and all that fun stuff, I present to you this Snickerdoodle Bread. This is a recipe that I've eyed on Pinterest for over a year but have never made. I finally hunted down Hershey's Cinnamon Chips (gracias, Walmart) and put them to work! I made this bread for our neighbors' Christmas gifts, but my family kept a loaf for ourselves too! We munched on this bread while opening stockings on Christmas (hence the platter in the photos).

While the bread isn't the most photogenic, it sure is delicious. The cinnamon flavor is there, but it isn't overwhelming or overpowering. The bread is super soft, and it complements nicely the slight bite of the cinnamon chips. Like most quick breads, my FAVORITE part to eat is the top. The top of this bread is a bit crunchy from the cinnamon sugar mixture poured on top before baking...it's divine. I wanted to cut the tops off all the breads and save them for myself, but Christmas is about giving so I refrained (whomp).

Even if you are making a resolution to eat better, you should give this bread a try! Everyone's sweet tooth deserves a reward now and then! Enjoy!

***I linked up this post over at Taste and Tell,Chocolate, Chocolate and More, Recipes For My Boys, & Food Done Light  

Snickerdoodle Bread
Recipe from Eat Cake for Dinner

Bread:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 3 large eggs
• 2 tsp. vanilla
• 3/4 cup sour cream (I used light) 
• 2 1/2 cups all-purpose flour 
• 2 tsp. baking powder
• 1 pkg. Hershey's Cinnamon Chips

Topping:

• 3 tbsp. sugar
• 3 tsp. cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease either 4 mini loaf pans or 2 regular loaf pans and set aside.
2. Whisk together your flour and baking powder in a mixing bowl and set aside.
3. In the bowl of a stand mixer (or hand mixer) cream together butter, sugar, salt and cinnamon until fluffy. Add the eggs and mix well. Add the vanilla and sour cream and mix well.
4. Add your dry ingredients (flour and baking soda) to your wet ingredients and mix well.
5. Once all other ingredients are mixed well, stir your cinnamon chips into the batter.
6. Divide your batter between your 4 mini loaf pans or your 2 regular loaf pans. Bake at 350 degrees for 35-38 minutes (mini loaves) or for 55-65 minutes (regular loaves). Let cool before removing from pan. Enjoy!

Peanut Butter Chocolate Christmas Bark

I love Christmas. I love just being with my family and enjoying their presence...all while stuffing our faces with tons of cookies. Now, I know that's not what the holiday is really about, but it is an aspect of it that I enjoy.

Every year, people drop by with holiday treats and it seems that every year we get some sort of bark, typically of the peppermint variety. Now, when I came across this Peanut Butter Chocolate Christmas Bark I knew I needed it (is it apparent I have a hard time distinguishing wants and needs...?)

Lordy, is this bark decadent. You've got your saltine layer on the bottom (see these crackers are good even when you aren't sick!), and then you top those with a layer of toffee. On top of the toffee goes your peanut butter and chocolate. Then, because none of that is enough, you top with crushed Christmas M&M's. This stuff is dangerous...in the best way possible.

While these treat is over the top and absolutely incredible, it actually doesn't require much effort to make. The hardest part will be making your toffee. Just remember, when you are waiting for the butter and brown sugar to boil, don't stir it! While you will want to, RESIST. Once it turns a dark amber color, take it off the heat so it doesn't burn, then coat your saltines. Yumz.

While you should restrain from stirring that toffee, don't restrain from making this bark. Trust me when I say your lack of willpower will be rewarded generously. This bark does not disappoint, and it's a crowd pleaser! Enjoy!

Line up your saltines...

Don't you dare stir this toffee :)

Dollops of peanut butter - yummy.

Chocolate. Everywhere.

Getinmybelly.

Peanut Butter Chocolate Christmas Bark

Recipe from Grin and Bake It

• 1 sleeve salted saltines
• 1 cup brown sugar
• 1 cup butter
• 2 1/2 cups semi-sweet (or milk) chocolate chips
• 1/3 cup peanut butter 
• 1/2 bag of chopped M&M's

Directions:

1. Preheat oven to 450 degrees F. Line a jelly roll pan with parchment paper (the pan needs to have a lip to prevent the bark from leaking all over your oven!)
2. Place the saltines in the jelly roll pan, salted side up. Leave just a bit of space between the crackers so the toffee will cover the entire cracker when done.
3. Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it (resist, I tell you!). Pour the boiling mixture over the crackers and place in the oven for 5 minutes.
4. Once out of the oven, put dollops of peanut butter on top of the toffee and crackers and return to the oven for 1 minute.
5. Once out of the oven, spread the melted peanut butter mixture over the toffee and crackers with a spatula. Then, top the crackers, toffee and peanut butter with your chocolate chips and put back in the oven for 1 minute.
6. Once out of the oven, use a spatula to spread the chocolate chips (which have melted) over the rest of your candy. Top with your crushed M&M pieces. 
7. Once done, place in the freezer for at least 1 hour to allow the bark to set. When they have set, crack them into individual pieces.