Recipe: My Gooey-Centered Peanut Butter Whoppers Are So Yummy and the Perfect Way to Satisfy That Sweet Craving

My Gooey-Centered Peanut Butter Whoppers

I am not proud to admit this, but I am a peanut butter fiend.  I love the stuff whether in cookies, cakes, pies, sweet breads, or just eating straight from the jar. If you share my passion for it, then you are going to be glad that you found this post for my Self-Filled Peanut Butter Whoppers.

This is a very unusual peanut butter cookie recipe that also is extremely easy to make. Unlike a typical crunchy peanut butter cookie, my recipe has two different textures.  The outer crust is almost like a pastry whereas inside it forms a somewhat creamier, gooey center.  The taste once you try this will send you nearly overly the edge with pleasure as that cookie nearly melts in your mouth.

My Peanut Butter Whoppers have two great textures in one to enjoy.

What I like to do is use an ice cream scoop to deposit the dough on the cookie sheets to make giant cookies. This size is fantastic, especially if you want to add some vanilla ice cream between two of these monster cookies for a delicious ice cream sandwich.

Feel free to make your cookies smaller if you wish.  However, I am not that good because this recipe is one of my vices so whoppers it is always for me.

My Gooey-Centered Peanut Butter Whoppers

Sandwich two Peanut Butter Whoppers between some vanilla ice cream for a special treat.

2 cups of brown sugar, firmly packed (light or dark)
1/3 cup of butter
2 large eggs
2 teaspoons of baking soda, leveled
3 tablespoons of boiling water
2-1/2 cups of sifted flour
1 teaspoon of baking powder, leveled
1/3 cup of peanut butter




Usually I sift the flour with the baking soda to safeguard what I bake from getting sour spots.  However, for this recipe I like to dissolve the soda in a few tablespoons of boiling water before I add it to the recipe.

Thoroughly cream the brown sugar, butter, and peanut butter before adding the eggs.  Continue beating until the ingredients are well combined.

Next, add the flour and baking powder and beat together until mixed through.

Drop on lightly greased cookie sheets and bake in a 350-degree oven for about 10 minutes , depending on how your oven is regulated.  Just remember, smaller cookies will need less baking time.  Test with a toothpick to see if anything sticks.

ENJOY!

Recipe: My Peanut Butter-Spice Layer Cake Is a Sweet Temptation You Won’t Be Able to Resist!

If you like a great simple cake, prepare to get excited.  Today I have the most exotic and delicious peanut butter cake with cloves and cinnamon that you will ever taste that is also easy to make.  Something else to cheer about is my recipe doesn’t call for fancy cake flour and uses plain, all-purpose flour, yet turns out fine-textured and light as a feather.  Top this cake with a fluffy whipped cream type of vanilla icing such as my special occasion bakery frosting and you increase your pleasure factor beyond belief!

This is  what one layer of my Peanut-Butter Spice Layer Cake looks like unfrosted.  

Instead of butter, you can use shortening or margarine as long as it is not labeled spread. Spread has too much water and will work for baking or in the above cooked bakery frosting. The recipe is linked below for you.  

Enough of my rattling on, here is the recipe!  


My Peanut-Butter Spice Layer Cake

2 cups sifted flour
3 teaspoons of baking powder, leveled
½ teaspoon of salt
½ teaspoon of ground cloves
½ teaspoon of ground cinnamon
1 tablespoon of vanilla
½ cup of creamy peanut butter
½ cup or 1 stick of butter or margarine
1-1/2 cups brown sugar, firmly packed (light or dark)
2 large eggs
1 cup of milk

Cream the butter, peanut butter, and sugar thoroughly before beating in the eggs, one at a time.

Sift the flour twice before adding the rest of the dry ingredients of sugar, baking powder, salt, spices in a separate mixing bowl.

Measure out your cup of milk and vanilla next.

Now gradually add some of the flour mixture to the creamed mixture and beat with your electric mixture. Alternate with milk, then continue to add more of the flour mix, beating through until everything is incorporated into your cake batter.

You will need to well grease  two  8"-5/8" x 1 ½“ layer cake pans.  I like to cut out two pieces of wax paper to fit the bottom of each pan.  This makes removing that cake without it coming apart so much easier.

Bake in a 350-degree oven for about 25-30 minutes, depending on how your oven is regulated.  Test with a cake tester, tooth pick or a slender knife to see if anything sticks.

Leave in the pans for at about 10 minutes before attempting to remove.  

Frost with my Special Occasion Bakery Frosting or your favorite frosting.

ENJOY! 

Recipe: My Luscious Peanut Butter Bars Will Spoil You With How Yummy They Taste!

My Luscious Peanut Butter Bars

It’s been a long week and you deserve a tasty reward for hanging in there without complaint. How does the thought of digging into a delicious peanut butter bar cookie with a topping of creamy peanut butter icing sound about now?  If this also sounds like your bit of heaven, then my Luscious Peanut Butter Bars are in order!

Besides being relatively easy to make, these rich little gems are moist and chewy and utterly addictive.  I do hope you try them soon because they are that scrumptious!                        
Although you can use either type of peanut butter, I prefer the crunchy variety for both the dough and icing in this recipe to add more texture. If that is not peanut-enough for you do feel free to add the optional one-fourth cup of peanuts.

I also like to use butter (not a margarine) for this for that extra influx of buttery flavor, which really comes out in these bars.

My Luscious Peanut Butter Bars


1 cup of firmly packed brown sugar (light or dark)
1 large egg
½ cup of crunchy peanut butter 
½ cup of butter 
1 teaspoon of baking soda, leveled
1-1/2 cups of flour
2 teaspoons of vanilla extract
1/4 teaspoon of salt
1/4 cup of quick oatmeal
1/4 cup of peanuts (optional)


Cream the sugar, peanut butter, and butter until well mixed before adding your egg.

Sift the flour with the baking soda, which you had leveled with your measuring spoon.
  
Slowly add the flour, oatmeal, salt, vanilla, and peanuts (optional) until those ingredients are mixed in.     

One Luscious Peanut Butter Bar

Lightly grease a 10 x 16 x 1-inch pan and bake in a 375-degree oven for about 15 minutes or until nothing sticks when you insert a toothpick, cake tester, or slender knife into it.

Wait about five minutes before cutting the bars.  However, do not remove from the pan until they cool enough for the icing.

To Make the Icing:

1-1/2 cups of confectioners’ sugar
2 tablespoons of butter
2 tablespoons of crunchy peanut butter
2 teaspoons of vanilla extract
3 tablespoons of milk

Cream the ingredients and then top over the cool bars.

ENJOY!

Recipe: Resistance Is Futile When It Comes to My Decadent Peanut-Chocolate Pie!

Today, I plan to spoil you with one of my favorite pies.  Imagine digging into a creamy piece of what tastes like a liquid candy bar is what you get with my decadent peanut-chocolate pie!  This terribly delicious way to indulge your sweet tooth is easy to make as well with a base of peanut butter, corn syrup and crunchy peanuts, swimming among melted semi-sweet chocolate chips.  Serve this chilled delight alone or top with a fluffy cloud of whipped cream or topping for ultimate ecstasy.

Those that are reluctant about making homemade pie crust and believe it is beyond their abilities, I do hope you finally try my fool-proof oil pie crust dough.  Sincerely, friends, this crust always turns out flaky and is so much cheaper than buying any prepackaged pie crust.  In fact, you can use this recipe to make a pot pie, quiche, or any dessert pastry likes pies and tarts. 

Trust me, if you want to impress your guests over the holidays serve them this pie and they will be singing your praises because this one is that special!

My Decadent Peanut-Chocolate Pie

1 cup of sugar
1/2 teaspoon of salt
1 cup of creamy peanut butter
1/2 cup of dark corn syrup
3 eggs
1 teaspoon of vanilla
1 cup of dry-roasted peanuts
1 unbaked 9-inch pie shell 
1 cup of chocolate chips
2 tablespoons of butter or butter-flavored shortening
Whipped cream or your favorite whipped topping (optional)

Cream the sugar, salt, and peanut with your electric mixer until fluffy.

All you do next is to add your corn syrup, vanilla, and eggs, beating one egg in at a time until thoroughly combined.

Stir in your peanuts, butter, and chocolate chips into the mixture last and pour into your pie shell.

Cover your filled shell loosely with foil and bake in a 375-degree oven for 30 minutes.

After that half hour of baking, you take the foil off and continue baking for about ten more minutes or until the crust is golden brown. 

Cool and keep refrigerated.

Top with your favorite whipped cream or whipped topping.  This is entirely optional.

ENJOY!

How to Make That New Year's Resolution to Lose Weight Reality!

If you made a promise to yourself this year was going to be the one where you kept to that diet and dropped some weight, then I have a few surefire ways to help safely speed that process along and make that dream come true. 

Start with giving up your usual meat dinner and substitute one of rice and beans at least twice a week.  Before you make a face and discount this recommendation, then you need to make my Vegetarian Spicy Rice-Bean Dinner recipe and then decide.  This dish is really delicious with just the perfect blend of spices that my meat loving guy really looks forward to the days when I cook this.  This is one recipe so good that you will not have leftovers!

To keep you on track at the workplace, you need to avoid eating out, especially if your passion is fast food.  A simple solution is to make some of my rice and beans dish at home to reheat in your microwave later for your lunch at work.   You will be surprised at how filling this recipe is without making you bloated or wanting to visit that vending machine later. 

Another helpful thing for dropping weight involves peanut butter.  If you don't an allergy to peanut butter, this food can be a dieter's best friend.  When you find yourself starving between meals and begin searching the cupboards or refrigerator for something like chips or desserts, I suggest eating one tablespoon of peanut butter first.   Peanut butter really does help fill you up and satisfy that hunger better than wasting all those extra calories on something fattening that you will hate yourself later for eating.

These are a few ways that helped me shed twenty pounds without counting calories or being hungry.  I sincerely mean this about how quickly you can get rid of that excess weight and improve your overall health by cutting back on meat dishes. 

However, you won't know how well this method works unless you too try substituting beans and rice main dishes twice a week instead like I do.

I started this way of eating a few years ago and still kept the weight off without depriving myself of anything.  In fact, I always treat myself and the family and bake a dessert for the weekend, which keeps spirits motivated and gives you something special to look forward to.

Seriously, what do you have to lose except for, perhaps, a few of those holiday pounds?