Peanut Butter Sheet Cake with Chcolate Icing

 

 

2 cups Flour

2 cups Sugar

1/4 tsp. Salt

1/2 cup creamy peanut butter

2 sticks Butter

1 cup Boiling Water

1/2 cup Buttermilk

2 whole Beaten Eggs

1 tsp. Baking Soda

1 tsp. Vanilla

FOR FROSTING:

1 3/4 stick Butter

4 Tbsp. (heaping) Cocoa

6 Tbsp. Milk

1 tsp. Vanilla

1 lb. (minus 1/2 Cup) Powdered Sugar

 

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off the heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into peanut butter/flour mixture until combined. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350° for 20 minutes.

While the cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off the heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

This recipe can be found here.

Malted Peanut Butter Oatmeal Chocolate Chip Cookies

 

2 cups old-fashioned oats

1½ cup flour

2/3 cup malted milk powder

2 tsp. baking soda

½ tsp. salt

1 cup butter

1 cup creamy peanut butter

1 cup light brown sugar

½ cup sugar

2 eggs

2 tsp. vanilla extract

1 cup mini chocolate chips

 

In a food processor, pulse oats about 10 times, or until you have some ground oats mixed with whole oats and smaller pieces. In a medium bowl, combine the flour, oats, malted milk powder, baking soda, and salt.

In the bowl of your stand mixer, beat together the butter, peanut butter, and sugars until light and fluffy.

Beat in the egg and vanilla. Then, with the mixer on low, add the oat mixture a little at a time until well combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate for two hours.

Preheat the oven to 350°. Using a small cookie scoop arrange scoops of cookie dough on your cookie sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are slightly browned but the dough still looks moist in the cracks of the cookies and the tops are just set.

Cool on cookie sheets for a few minutes, then remove to a cooling rack and allow to cool completely.

Adapted from here.

Peanut Butter Coconut Cookies

 

1 large egg, beaten
1 cup sugar
1 cup creamy peanut butter
½ cup sweetened shredded coconut

Preheat oven to 350°. In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork.

Bake until set, about 15 minutes. Remove to wire racks to cool.

This recipe can be found here.

Chocolate Peanut Butter Squares

1½ cups peanut butter

1 cup melted margarine

1 cup graham crackers, ground

1 box powdered sugar

1 cup chocolate chips

  

Mix peanut butter, butter, crackers and sugar.

Press into the bottom of 9 X 13 pan.

Melt chips and spread over mixture.

Thanks to Grandma for the recipe.