Chocolate Peanut Butter Cookies & Pumpkin Choc Chip Banana Bread!!

Happy Weekend!

Wrapping up college has been a crazy, continuous whirlwind, to say the least, but I've been able to get some baking in!!

Up first, I made Chocolate Cookies with Peanut Butter Chips & Reese's Pieces! To this day, these are my brother & sister's favorite cookie! (Sorry Emily & Mark-- next time I see you I'll make more!)  

If you are a chocolate and peanut butter lover, like I am, these are the cookie for you! A soft, chocolaty cookie with bursts of peanut butter...Heaven. 

I brought most of these into work with me! A very-welcomed & appreciated Tuesday Treat!

 Before making these, I made my good ol' Whole Wheat Pumpkin Chocolate Chip Banana Bread!  In addition to these two big guys (8'' x 4''), the batch made 2 little loaves too (5'' x 3'') ! (NOTE I made a double batch of the recipe linked to this post! A single batch, as posted, would make a very-mounded 8'' x 4'', or the 8'' x 4'' + a little one!) Made with 100% Whole Wheat flour and no butter or oil, you can even feel good about eating a slice (or two..or three...)! ;)

Much more baking to come after finals are over and as graduation nears!

You can find the recipe for the Pumpkin Chocolate Chip Banana Bread here!

Cookie recipe below!

Chocolate Cookies with Peanut Butter Chips & Reese's Pieces

2 1/4 cups all-purpose flour

2/3 cup unsweetened baking cocoa (I used Hershey's this time)

1 tsp baking soda

1/4 tsp salt

2 sticks (1 cup) unsalted butter, softened 

(if you use salted butter, just leave out the added salt)

3/4 cup granulated sugar

2/3 cup brown sugar 

1 tsp vanilla extract

2 large eggs

1 11oz bag peanut butter chips

1-2 cups Reese's Pieces

(I usually use 2 cups, but I got a little carried away "taste testing" them before making the cookies...:))

Preheat oven to 350 degrees F.

Combine the flour, baking soda, and salt in a small bowl. Whisk together and set aside.

In a large mixing bowl, use electric mixer to beat softened butter, granulated sugar,brown sugar, and vanilla until creamy.  Add in the 2 eggs and beat well (scrape down the sides of the bowl if you need to).

Then, add the flour mixture to the butter mixture.  Beat at a low speed, or just fold in by hand.  When almost all of the flour streaks are gone, mix in the peanut butter chips and Reese's Pieces with a wooden spoon. Keep mixing until everything is combined.

Scoop spoonfuls of dough onto an ungreased cookie sheet (~1-2 inches apart, depending on the size of the cookies).  I usually line my cookie sheets with parchment paper for easy clean up / to prevent sticking. Bake for 8-11 minutes, or until they look firm and not-shiny. Cool on baking sheet for a few minutes, then transfer to cooling rack.  

Enjoy warm or fully cooled! 

Warm & crumbled over some vanilla fro yo or ice cream is my eating-method-of-choice!

Have a great weekend!

Happy Birthday & Happy Easter!

Chocolate, peanut butter, and oreos?? Yup, you bet!

HAPPY BIRTHDAY to Lindsay and Sammie!! I love that you both have the same taste in treats as I do...;)

These are Peanut Butter Oreo Cupcakes with Chocolate Peanut Butter Frosting and topped with crushed up Oreos!!!

(^^No Oreos on these guys yet!^^)

All boxed up and ready to go to the birthday girls!!

As someone who is not a big cake fan, I LOVE these!! It was a new recipe, and one that I will definitely make over and over again! Check out the recipe at the end of the post!!

Peanut Butter Oreo Cupcakes

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

12 T (1 1/2 sticks) unsalted butter, softened

1 1/2 cups peanut butter

1 cup brown sugar

1 cup granulated sugar

4 eggs

2 tsp vanilla

1 cup milk (I used unsweetened soy milk)

Crushed up Oreos (however many you want! I do two sleeves)

Preheat oven to 350 degrees F. Line cupcake pans with 24-30 baking cups (I made 2 dozen cupcakes, plus a small loaf "cake" with the extra batter).

Combined the flour, baking soda, and salt in a small bowl. Set aside.

Beat the butter, peanut butter, and sugars until light and fluffy. Add in the vanilla and eggs and beat well. Alternate adding the flour mixing and the milk. With the beater on low speed, I poured in about half of the flour mixture, then half of the milk, then the last half of the flour mixture, and ending with the rest of the milk. Gently fold in the crushed Oreos.

Scoop into prepared baking cups and bake in preheated oven for 16-24 minutes, or until they spring back when lightly touched. Cool on a baking rack.

Chocolate Peanut Butter Frosting

1/2 cup unsalted butter, melted

1/4 cup peanut butter

1 cup cocoa powder

dash of salt

2 tsp vanilla

2/3 cup milk (again, I used soy milk)

6-7 cups powdered sugar

In a large bowl, melt the stick of butter. While the melted butter is still hot, mix in the peanut butter with the butter. Add the cocoa powder, vanilla, and salt, and stir until well combined. Then break out your hand mixer if you have one, because the next step is MUCH easier with a mixer, rather than by hand with a spatula or spoon. Add in about half of the powered sugar and about half of the milk. Use hand mixer on low speed until well combined. Then add the rest of the sugar and milk, and again beat until combined.

Frost cooled cupcakes with frosting. Top with additional crushed Oreos if you desire! (of course!!)

P.S. I know 6-7 cups of powdered sugar seems like a lot, but it's right, trust me!! I used 6 cups. You get enough frosting for all of the cupcakes and it tastes delicious!!

If you have any issues let me know! I will try to help ya through it!

Happy Birthday to my wonderful friends, and Happy Easter!

Enjoy!

RECIPES INCLUDED: Peanut Butter Chocolate Chip Banana Bread & Pumpkin Chocolate Chip Banana Bread

I love making banana breads. They are versatile, can be made healthier at no expense to the flavor or texture, freeze well, and are moist & delicious!

Since I make banana breads so often, I decided to start experimenting more with varieties. On the left below is a Peanut Butter Chocolate Chip Banana Bread, and on the right is a Pumpkin Chocolate Chip Banana Bread!

Both are whole wheat, contain no butter or oil, and are reduced sugar (note: reduced sugar = less sugar than the original recipe. However, they are by no means low in sugar!)

I made two mini loaves and one big loaf of each kind. Some of them I gave to people as gifts, like this one:

I cut the big ones each in half. I brought one half of each to work, and kept the other half of each for me and my roommates! Below, the left loaf is the peanut butter chocolate chip banana bread, and the right is the pumpkin chocolate chip banana bread.

The gooey middle is my favorite part...

I am so pleased with how they came out! Moist, tasty, flavorful, chocolatey!

And now, for the recipes! I have never put up recipes before; however, I've gotten many requests to do so. After some thinking, I decided I'm going to start posting them! Just promise you'll still come to my bakery when I open it!! ;)

Here they are!

Peanut Butter Chocolate Chip Banana Bread:

2 cups whole wheat flour

1 T baking powder (I know, it seems like a lot. You're reading right though-- Tablespoon)

1/2 tsp salt

1/4 cup applesauce

1/2 cup sugar

1/4 cup brown sugar

3/4 cup creamy peanut butter

1 cup ripe banana, mashed (about 2)

2 eggs (slightly beaten)

1 tsp vanilla extract

1 cup milk

6-10oz chocolate chips (I use mini ones!)

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.

In a small bowl whisk together the flour, baking powder, and salt.

In a separate large bowl, combine the applesauce, sugars, peanut butter, and banana. Stir until combined. Beat in eggs. Pour in milk and vanilla. Then, add the flour mixture. Mix just until combined. Gently stir in chocolate chips.

Pour batter into loaf pan and spread evenly. Bake for 45-60 minutes or until cooked through (the center should spring back when pressed lightly with your finger). Cool in loaf pan on a wire rack for 10 minutes, then remove from pan and cool completely.

Pumpkin Chocolate Chip Banana Bread

1 3/4 cup whole wheat flour

1 1/2 tsp baking soda

1/2 tsp salt

1 15oz can pumpkin puree (NOT pumpkin pie filling)

3/4 cup sugar

1 cup mashed banana (about 2)

1 tsp vanilla extract

2 eggs (slightly beaten)

6-10oz chocolate chips (I use minis!)

Preheat oven to 350 degrees F. Grease and flour a 9 x 5 inch loaf pan.

In a small bowl whisk together the flour, baking soda, and salt.

In a separate large bowl, combine the pumpkin, sugars, banana, and vanilla. Add eggs and stir until well combined. Then, add the flour mixture. Mix just until combined. Gently stir in chocolate chips.

Pour batter into loaf pan and spread evenly. Bake for 45-60 minutes or until cooked through (the center should spring back when pressed lightly with your finger). Cool in loaf pan on a wire rack for 10 minutes, then remove from pan and cool completely.

Enjoy!!

Salty Pretzel Peanut Butter Oreo Dark Chocolate Brownies...oh yes, I did!

Dark Chocolate Brownies with a Thick Peanut Butter Oreo Swirl and a Salty Pretzel Crust

Am I serious? Well...

Yes, yes I am!

When people ask me what my favorite thing is to make, I always say brownies. Why? Because they are my favorite thing to eat! I am a self-proclaimed chocoholic, and my favorite flavor combination is chocolate and peanut butter. I've made a lot of different versions of brownies, but one thing they all have in common is that they are chocolatey and fudgy. These are my favorite so far.

I started with a salty crust, made from pretzels, some sugar, and butter.

Then, I made the peanut butter oreo batter, and the dark chocolate brownie batter.

Layer them on the crust
(pour in half the brownie batter, then dollop the peanut butter oreo batter on top and spread with a knife, then the rest of the brownie batter, and finally the last of the peanut butter mixture).
Spread and swirl with the tip of a knife, and pop in the oven!

Voila!

These are some super-thick brownies. They took almost an hour in the oven, but for real, they are SO worth it!! Probably my favorite baked good to date, and loved among my friends and co-workers who had them!

It's the perfect salty-sweet treat! :)

CUPCAKES!

A new experiment!!

Chocolate Cupcakes with a peanut butter center frosted with creamy chocolate frosting and topped with Reese's Pieces!!!

I used my go-to chocolate cake and frosting recipes. The experiment was the filling in the center! I have to admit, though tasty, it didn't work how I wanted it to. I believe the source of the issue was that I used natural peanut butter, which has always worked for cookies, brownies, and anything where I'm baking it. However, I wasn't able to achieve the consistency I wanted when I was whipping the filling for these cupcakes. Note to self: go back to buying the non-natural stuff for baking.

That being said, it still tastes DELICIOUS! Personally I'll just make a different filling next time :)

The picture above is kind of fuzzy, but it shows you the center! (as well as the very large bite I took, ha!)

I love this chocolate cake because it is super moist, and never fails (at least not yet!) I'm not a huge cake lover, but I.Love.This.Cake!!

I made them for my friend Nicole's 21st birthday!!! She doesn't know it yet, so I might be spoiling the surprise... ;)

The ones I don't give to her will be part going with me to work in the morning and part staying in my room for my roommates (and me) to enjoy!!

Happy Hump Day!

Only 2 days 'til the weekend! Wahoo!

And the Oscar goes to...

Peanut butter, Oreos, and Chocolate!!

Since it's such a winning combination of flavors, I decided to use them to bake for the Oscars (as if I really needed a reason)! I made a peanut butter oreo sheet cake and frosted it with chocolate oreo frosting!

They look a littttle sloppy...I was in a rush so the cake wasn't completely cool before I put the frosting on. So that's why it was gooey...

...but oh-so-delicious! The cake was really moist and the frosting was wonderfully chocolaty!!

One thing I love about sheet cakes is that you can cut them into bars ahead of time, making them easier to eat at group gatherings. No need for cutting a cake while everyone waits for a piece, no forks, and really plates aren't even necessary (though it doesn't hurt if you have them)! Also, it makes it so the quantity goes further! I used them for three different things!

(1) I brought some to the Oscars party I went to with my sorority sisters, (2) kept some for me and my roommates, and (3) am bringing the rest to work tomorrow!!

Enjoy!

Have a great week!

End of the Week Treat! V-day themed!

Happy Friday!

This week's End of the week treat = cookies!

Oatmeal Chocolate Chip M&M Peanut Butter Cookies, to be exact!!

With Valentine's Day M&Ms of course, because, well, you can never have too much love...right?

The base is made up of about half flour and half oats, and I decided to use whole wheat flour instead of all-purpose. Why? Why not?! Certainly can't call them healthy cookies, but might as well add nutritional benefits where I can!

High in protein and fiber, soft, chewy, and chocolaty! I'll take it! :)

End of the Week Treat!

Happy Friday!!

I'm totally on a chocolate peanut butter kick!

SO, I made chocolate peanut butter cookies with chocolate chips and peanut butter chips. Bringing them to work, to a reunion potluck, to a sorority retreat...lots of places to bring along baked goods for peeps!

Have a great weekend!

Chocolate & Peanut Butter AND Coconut, Walnuts, & Chocolate...

Peanut butter, chocolate, oats, Reese's pieces, and dark chocolate chunks...what's not to love?! Soft, thick, chewy, flavorful, addicting, and perfect for any chocolate-peanut butter lover. They explode with peanut butter and chocolate flavor! They are truly my favorite and absolutely addicting!

I brought them into work at LivingSocial today! Excellent response. I'm glad everyone liked them as much as I do!

Oh, and did I mention they have zero calories? Ha, I wish. Only kidding. But they are made with all oats (no flour), more peanut butter than butter (healthy fat), and dark chocolate (antioxidants). Totally healthy, right? :) Enjoy!

The week before making the chocolate peanut butter cookies, I made these puppies and brought them into LivingSocial on my first day! They are oatmeal chocolate chip cookies with coconut & walnuts. Sweet treat = smiles. Yum!

My goal is to bake one treat per week! Feel free to send suggestions my way! rachellovesbaking@gmail.com

Winter Break Baking!

First post of 2012! How exciting! While I was home for winter break, I baked a few different things!

For Christmas Eve dinner, my family always does the traditional Italian Seven Fishes Feast for dinner. My Dad heads that up, while my brothers, sister, and I help in different ways. I always do the desserts.

And this is what I made! The main dessert is Chocolate Red Wine Cake with Whipped Mascarpone Frosting (plus more to dollop on top) garnished with strawberries. I also made Christmas cookies (some with my sister and my mom too)! There are walnut snowballs, spritz, almond crescents dipped in chocolate, gingerbread cookies, and peanut butter kiss cookies! And to add some healthfulness to the mix, I served a fruit tray with strawberries, blueberries, blackberries, kumquats, clementines, figs, apricots, and dates. mmmmmmmmmmmmmmmmmmm

Red Wine Cake with Whipped Mascarpone & Strawberries

Cookie Tray!

Peanut Butter Kiss Cookies, Snowballs, and Gingerbreads!

Banana Breads + some muffins!! Made it for my family to have for breakfast! I make this all the time; it is consistently delicious & loved by all!

These are 100% whole wheat, and the one without chocolate chips is fat free. The base to the chocolate chip bread is fat free, just has the addition of chocolate chips! The flavor is fantastic and the texture is super-moist! No one can tell they're actually healthy!

Finals time = early Christmas baking!

I LOVE the Holiday season!
Family, Friends, Relaxation, and Christmas baking!!

I'll do more baking closer to Christmas of course, but finals time at college = festive baking! I finished my finals early and was able to make bake for my roommates, sorority, and friends who were still here! Nothing better than a treat while studying!

First I made Red Velvet Cupcakes! Moist cake with creamy cream cheese frosting, topped off with Christmas sprinkles!

Then I decided to make up a basket of goodies to bring to my sorority's house. Peanut butter cookies with Hershey's kisses is one of my favorite Christmas cookies of all time and are always a hit! Then I made soft chocolate cookies with crushed up peppermint Oreo-type cookies in them. Finished it off with little pretzel-chocolate-m&m bites.

After putting it in the kitchen, the basket was empty in less than an hour.

YUM!

Finally, before leaving to go home for the winter break, I made banana pumpkin bread. Fat-free, whole wheat, reduced sugar, moist, and delicious!

Happy Holidays!! More Christmas baking to come soon!

Happy Thanksgiving!

Thanksgiving!

What a perrrfect time for togetherness & baking! My annual Thanksgiving signature: Apple Pie.

Tried making a new recipe this time and it was DELISH! The key was turning the brown sugar mixture into a sauce, essentially a caramel sauce, and mixing it in with the apples. Then, after arranging the lattice top-crust, I poured more of the sauce over the top. Yummm. Perfectly sweet and amazing topped with vanilla ice cream (or frozen yogurt). No leftovers, which was sad, but at least that means it was enjoyed by my loving family! :)

On Friday I made these peanut butter oatmeal chocolate chip cookies, in the spirit of giving of course, for my two brothers to bring back to college with them! I brought some back to DC with me for my roommates too!

Next post: December!! Christmas cookies here I come!

Two of my Favs!

2 different treats this week; 1 made for big/little week, and the other made for Halloween! First, for my little and glittle to give to their new littles, I made my super fudgy, chocolate chunk brownies. YUM! Always one of my favorites.

THEN, in the spirit of Halloween, I made possibly my favorite cookie of all time. 100% Oatmeal cookies (no flour) with peanut butter, oreos, and reese's pieces, topped with Halloween sprinkles.

Enjoy!