Chocolate Cupcake with Chocolate Ganache and Peanut Butter Cookie Frosting

Sometimes you just stumble onto recipes that you just know are going to be good. Well...this wasn't one of them...it was GREAT!!! I had a lot of fun making them and I took them when I went to visit a friend. I also put some away in the freezer for when my girls come by the house. Oh if only I had a way of blocking them from my vision every time I open the freezer door. I open the door to take out something for dinner each day, look at them, drool a bit, and then force myself to close the freezer door. Yes, I have actually NOT gotten into them. See...miracles still happen today!
These are easy to make and look so cute when they are finished. It really looks like there is a cookie on the top of the cupcake. It's just frosting, but it's incredibly soft, yummy, peanut butter frosting, shaped to resemble a peanut butter cookie.

 Recipe Source:
http://tideandthyme.com/peanut-butter-cookie-cupcakes/

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter, at room temperature
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
 oven to 350 degrees.  Line cupcake pans with paper liners.  In a bowl or liquid measuring cup, whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.


For the ganache:
6 oz. semi sweet chocolate chips
½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar


Heat oven to 350°.  Line cupcake pans with paper liners.  In a bowl , whisk together the hot brewed coffee and cocoa powder until dissolved.  Set aside.  In another bowl, whisk together the flour, baking soda, baking powder, and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

When the cupcakes are cool, make the ganache by placing the semi sweet chocolate chips in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.

To make the peanut butter cookie frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Use an offset spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.

Caramel, Peanut Butter, Krispy Candies

Well...here's to another diet killer! Thankfully I showed restraint and only  had one small  nibble of one candy. Hold the applause..."thank you, thank you very much."
It took everything in me not to tear into these bad boys and eat them all up. I'm glad we had company arriving, so I knew at least some, if not all, of them would not be tempting me anymore. I wish I could have sent the rest home with our sweet friends, but since they were flying back home to Oregon the next day, I don't think these would have held up! So now I have to refrain from looking at them in my refrigerator to keep from falling off the diet wagon.

20 Kraft Caramels
Peanut Butter
1 (11.5 oz) bag Milk Chocolate Chips
3/4 cup Rice Krispies

Unwrap individual caramels. Using a spoon, place a small (or large, if you REALLY want these peanut buttery tasting) amount of peanut butter onto the top of each caramel. Set aside.

Melt the chocolate chips in the microwave or on top of a double boiler. (If using the microwave, only cook in 15 second intervals and stir well between each 15 seconds. Keep stirring because they will melt and smooth out as you stir). When the chocolate is all smooth, add the Rice Krispies to the chocolate and stir until mixed in thoroughly.

Using a fork, dip each peanut butter topped caramel into the chocolate mixture. You will likely need a spoon to cover the caramel in chocolate. Lift up the candy with the fork and let any excess chocolate drip back into the bowl. Place each candy on a parchment paper lined cookie sheet. After all candies have been dipped, place the cookie sheet  into the refrigerator for approx 15 minutes or until chocolate is all firmed up. Take out of the refrigerator and let sit out a few minutes to bring the caramel back to room temp. You can eat these directly from the refrigerator, but the caramel gets a little harder to bite into. Enjoy!

Peanut Butter and Chocolate Cookies

There is not much I can say about these cookies except OH MY! I'm not quite sure if I'm super happy that I found this recipe online, or if I'm scared to have found it because they are so incredibly good that I can almost hear them calling out to  me from the kitchen, even as I'm typing this. I made these for my beautiful mom for her birthday. She LOVED them!! In fact, she asked for the recipe so she can make them for her church group. So be warned before you make these that it will be impossible to stop at one two three four....ok TEN cookies. Yes, they are that yummy! Then again, with chocolate and peanut butter, what could possibly go wrong? Perfect marriage of flavors!

I am so thankful to have stumbled onto the original recipe on Pinterest.
It can be found here:
http://easybaked.net/2011/04/01/black-bottom-peanut-butter-cookies/
This is a great site and if you get a chance you should check out some of the wonderful recipes on her blog!

1 cup creamy peanut butter
1 cup sugar
1 egg
12 oz semi sweet chocolate chips (you can substitute dark or milk chocolate chips)

*This will make about 18 cookies. You can double the recipe if you wish to  make more!

Preheat oven to 350°
In a bowl, mix together the peanut butter sugar and egg. Mix until combined well. Roll the dough into medium size balls and place on cookie sheet. Use a fork to make the criss cross design on the top of the cookie. Bake at 350° for 12-14 minutes. Cool completely.

Melt the chocolate chips in the top of a double boiler or in the microwave. Lay out a sheet of wax paper. On the wax paper, dollop a "puddle" of 2 teaspoons of melted chocolate. Push a cooled cookie into the puddle of chocolate until it seeps out the edges evenly on all sides. Do this with all the cookies. Take the extra melted chocolate and scoop it into a baggie. Cut off one teeny tiny corner of the baggie. Squeeze the chocolate out while making back and forth motions over the cookies. This will drizzle the melted chocolate over the tops of the cookies. Let them sit for about an hour or until the chocolate has completely lost all it's gloss and has firmed up completely.

Chocolate Bread with Peanut Butter Cream Cheese Spread

I'm pretty sure that somewhere along the line in this blog, I have mentioned how much I love chocolate and peanut butter together. In fact, I'm pretty sure Ive mentioned it more than once. So I will just say it again. "I LOVE chocolate and peanut butter together." This bread was really great. It's more of a dark chocolate tasting bread and the peanut butter cream cheese, just makes it even more fantastic. I think when I go to bed tonight, I will already be imagining this as my breakfast. It has eggs and milk, so I will just pretend that it's a wholesome breakfast! Hey...a girl can dream can't she?
*Sorry for the dark picture. My camera is not in cooperative mode these days and may just have to be replaced!!

Original recipe from: http://www.cookincanuck.com

 3/4 cup dark brown sugar

1 cup cocoa powder

1 1/2  cups flour

3/4 cup sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

1 tsp salt

2 eggs

1 egg yolk

3/4 cup buttermilk

1/2 cup vegetable oil

1 tsp vanilla extract

8 ounces dark chocolate chips 

For the spread: 

5 ounces cream cheese, softened

2 Tbsp creamy peanut butter

1/3 cup sugar

Preheat the oven to 350°

 Butter a 9x5-inch loaf pan; set aside.

Combine the brown sugar, cocoa, flour, granulated sugar, baking soda, baking powder, and salt in a bowl. Set aside. In a separate bowl, whisk together the eggs and egg yolk to blend, then add the buttermilk, oil and vanilla. Whisk until combined. Place your dry ingredients into the mixer and turn it on low just to combine the ingredients. Pour the wet ingredients into the dry ingredients, mixing just until combined. Stir in the chocolate chips, making sure all the sides have been scraped down and everything is mixed thoroughly together.  

Pour the batter into the buttered loaf pan and bake for 45 min to 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

To make the Cream Cheese Spread: Mix the cream cheese, peanut butter and sugar together in a bowl with a spoon until it is soft and fluffy. Keep in the refrigerator until ready to use.

Peanut Butter Dark Chocolate Chip Shortbread Cookies

Today is my daughters wedding anniversary. I know that her and her husband like cookies, so I made these cookies for them to come home to after they go to a nice dinner. Meanwhile I will be watching my grand daughter and I'm pretty sure she and her "poppa" will be enjoying the extra ones I put away for them also. These are so easy to make and I have always been a fan of the shortbread texture of cookies.
Good thing this recipe only makes a dozen and a half. I put 12 in a little gift bag for my daughters anniversary and I saved 6 for "poppa" and my lovebug! Hopefully they will eat them up so I will not be tempted. I haven't had any yet, but the key word is YET!! I did taste one small piece that broke off of one. I swear it broke off and I did not break it lol. It was really yummy!

Recipe adapted from: http://theviewfromthegreatisland.blogspot.com

1 stick, (1/2 cup) butter, room temp
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour 
1/4 cup powdered sugar

1/2 tsp salt
3/8 cup peanut butter chips *3/8 = 1/4 +1/8

3/8 cup dark chocolate chips

1/4 cup chopped, salted peanuts 

*granulated sugar for sprinkling

 Mix the butter and the peanut butter together in a mixer until mixed together.

 Mix in the vanilla.

In a bowl, whisk the dry ingredients together and add to the butter mixture.  

Mix until it forms a dough. 

Stir in the peanut butter chips, the dark chocolate chips and the peanuts. 

You can refrigerate the dough until it is more firm or if you are impatient like me you can just use it now. 

Form all the dough into a ball. Keep working it together until it's smooth. 

Place the dough on a very lightly floured work place and press it out or use a rolling pin to roll it flat. You might have to keep pressing it together if it cracks. 

Slice into rectangles or squares and bake on a  greased cookie sheet. 
Sprinkle granulated sugar over the tops of each cookie. 
Bake at 325° for about 12-14 minutes.

Let them cool on the cookie sheet for about 10 minutes then transfer to a wire rack to finish cooling. 

Peanut Butter Brownie Cups

I'm headed over to a friends house in just a bit to help her with some projects around her house. I baked these to take along with me. Funny thing is....this  is my walking partner we are talking about. She's probably gonna roll her eyes and say "ok, give me just one." Then we will have to plan an extra mile (ok an extra 10) to work off just that one brownie. It will be worth it though...trust me on this one! 

It seems I have been on a kick lately of posting my sweets and snacks more so than my meals. I promise I'll get back to posting my meals soon.
 

Ingredients:

• 3/4 cup granulated sugar
• 1/4 cup butter, softened
• 1 tablespoon water
• 1 3/4 cup semi-sweet chocolate chips separated as follows: 3/4 cup (to melt), 1/2 cup (to stir in) and 1/2 cup reserved for garnish
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup creamy peanut butter
• 1 cup peanut butter chips (I used Reese’s PB chips) separated as follows: 1/2 cup to stir in and 1/2 cup reserved for garnish

Preheat oven to 350
Grease 12 cup muffin pan. Combine sugar, butter and water in medium microwave-safe bowl. Microwave on HIGH for 1 minute or until butter is melted. Add 3/4 cup semi-sweet chips; stir until melted. Add egg and vanilla extract and stir well. Add flour and baking soda and stir until blended. Allow to cool to room temperature. Stir in 1/2 cup each of PB chips and semi-sweet chips. Spoon a heaping tablespoon batter into each prepared muffin cup. Bake for 13 to 15 minutes or until top is set and wooden pick inserted center comes out still slightly wet. Place muffin pan on wire rack.
Centers of brownies will fall upon cooling. If some do not, with back of teaspoon, tap center to make a hole.
Place peanut butter in small, microwave-safe bowl. Microwave on HIGH for 45 seconds; stir. While brownies are still hot, spoon a scant tablespoon peanut butter into center of each brownie. After brownies have cooled for approx 10 min. top with reserved 1/2 c. PB chips and 1/2 c. semi-sweet chips. Cool completely in pan on wire rack. Loosen around edges of brownies with a knife and carefully remove from pan.

 *Recipe from: Cookiesandcups.com

Chocolate Peanut Butter Popcorn

I am probably the only person in the world that does not like the smell of popcorn cooking. I'm not sure why I have an aversion to it. I guess it could be that my mom used to make it a lot. A LOT!!! I sure do love my mom, but I found it horrible to smell the popcorn. Even now when I'm at work, I want to walk into the staff lounge with my nose plugged when someone has been popping popcorn. So for someone that doesn't like the taste and/or smell of popcorn, I wasn't sure what I was going to think of this snack. I needed to make something to take to church tomorrow and I had all these ingredients in my house. Turns out it's actually pretty tasty. The chocolate and the peanut butter hide the taste of the popcorn well in this one. Now if I could just get my  house to get "un-stinky" from cooking it lol.

For popcorn: 8 cups popped popcorn 1/2 cup salted cocktail peanuts 1/2 cup corn syrup 1/2 cup sugar 1/2 cup peanut butter 1/2 cup milk chocolate chips For topping:  1/2- 1 cup milk chocolate chips 1 gigantic spoonful of peanut butter (You can use whatever milk chocolate to peanut butter ratio you want here. I like to use a lot of peanut butter to cut down on the sweetness of the chocolate)

Preheat oven to 300°. Grease a large roasting pan. Combine popped popcorn and peanuts in the pan.
In a medium saucepan, melt together corn syrup and sugar. Stir until sugar is thoroughly dissolved. Add the chocolate chips and stir until melted. Add  the peanut butter and stir until mixed together.  
Pour over the popcorn in the pan and stir to coat it well.
Bake for 30 minutes, stirring frequently. (I stirred mine every 7 minutes). Put on wax paper and allow to cool down. 
In a saucepan, mix together the topping ingredients. (milk chocolate chips and peanut butter). Drizzle over the chocolate popcorn and let sit on the wax paper until the new chocolate topping has firmed up. (This can take anywhere from 15 minutes to an hour depending on the weather)
Break apart and enjoy.

*original recipe from: http://www.yummly.com/

Oreo and Peanut Butter Brownie Cups

This morning started off with the hubby having to remind me that it was Valentine's Day. Am I that unromantic? No....I just feel like this day is so over rated and commercial. We love each other everyday and show each other as often as we can by doing special things for each other. Gotta love  that after almost 29 years of marriage. So what did I make for him? I made him these brownies filled with Oreos and peanut butter. Hopefully that will not result in a heart attack as that would not be a very special Valentine gift. So maybe you can make them for  your special someone, or maybe just for your kiddos or your friends. If they like brownies, oreos and/or peanut butter, trust me they will love these!

All you need to make these  are:
1 box brownie mix, (make the batter according to package directions)
1 bag Oreo cookies
Peanut Butter

First put about 1/2- 1 tsp of peanut butter on top of 2 separate Oreos.( I tended to use the higher ratio of peanut butter because I think it helps cut the sweetness of the brownie...and oh yeah because I'm a peanut butter junkie) Then place them together like this: ( Do this with the remaining Oreos until the package is gone.)

 Then place the peanut butter covered Oreos into a cupcake liner and place into a muffin tin.

Next place 2 Tbsp of prepared brownie mix over the top of each cookie stack.

Bake at 350 for approx 18-20 min. Take out and let cool in pan.
This is what they looked like before I cut one open.

Here is the inside of the final product.

Yes I did eat this directly after this picture was taken. I am hanging my  head in shame now as I type this ;)


*Original recipe from: http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/

Peanut Butter Cup and Rice Krispy Brownies

Have you ever made a recipe that you knew was going to be so delicious, that you could start drooling just thinking about it? This was one of those recipes. I started by making the brownie batter and as I was pouring it into the pan, I was thinking, "what if I just left a HUGE spoonful of this in the bowl by mistake and had to lick it clean?" Come on....you can't honestly say you have never thought or done this yourself! Well, I fought the brownie batter demon and I put all of it in the pan. Now I had to figure out how to stop myself from licking the bowl clean. Hence the chant to myself " just put it in the sink and run water in it quickly, just put it in the sink and run water in it quickly" over and over and over! Once again...mission accomplished. I ran water into the bowl of precious scraps of brownie batter and watched it wash it all away. Boo Hoo! Later when these brownies were done and I had managed to eat 2 of them, I realized that with all the calories I had consumed, that little bit of brownie batter probably wouldn't have mattered. So next time, and oh trust me there WILL be a next time for this recipe....I will not run water in that bowl so quickly.

1 box brownie mix 

1/2 cup salted peanut, chopped

1 1/4 cups  Reese’s peanut butter cups, chopped

1 1/2 cup milk chocolate chips

1 1/2 cup creamy peanut butter

1/2 tablespoon butter

1 1/2 cups Rice Krispies Cereal

Mix brownie batter according to directions on box, and pour into a 9 x 13 baking dish. Bake for 20-25 minutes. Remove and sprinkle the top with chopped peanuts and peanut butter cups, and bake for 5-6 minutes more. While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from the oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

*original recipe from: www.howsweeteats.com

Peanut Butter and Banana French Toast

I wish I could say I was actually in Paris this morning as I made and ate this breakfast. That would really have made it FRENCH toast, but alas I was standing in my kitchen in the middle of a big city, in the middle of the hottest winter ever and I was in the middle of getting ready for work!! Wow that was quite a run on sentence. I'm sure Natasha and Angie are going to speak to me tomorrow at work, regarding my improper use of the English language haha. Gotta love having English teachers as friends. Keeps me on my toes, but apparently, not this time! ;)
This breakfast was a nice change from the original French toast that we all usually eat. It had a good subtle peanut butter flavor and it was definitely a nice change of pace. The sliced bananas really made it taste great, but let's get real, what could NOT taste good with peanut butter and banana in it?

Recipe adapted from:  http://susikochenundbacken.blogspot.com

1/2 cup coconut milk ( You can use regular milk also)
3 eggs
1/4 cup creamy peanut butter
2 Tbsp granulated sugar

1 tsp vanilla extract
1/4- 1/2 tsp cinnamon
8 slices French bread 

Butter

Powdered Sugar

Sliced banana

In a blender add milk, eggs, peanut butter, sugar, vanilla extract and cinnamon. Blend until smooth.Spray a griddle with Pam or use butter to melt onto the griddle to grease it. Dunk each slice of french bread in the milk mixture. Make sure to coat both sides. Place it on your hot griddle and cook each side until golden brown. Use your sifter to sift powdered sugar all over the top of the hot french toast. Slice fresh bananas on top to serve.

Peanut Butter Chocolate Chip Cookies

Peanut butter and chocolate go together almost as good as my hubby and I. So why not add some chocolate chips to your favorite peanut butter cookie recipe and bring some new life to it? I did that along with trying a new peanut butter cookie recipe and I actually liked the results. To be honest, if I had my choice, I would go back to the old style peanut butter cookies that are rolled in sugar and flatted with a fork to make a criss cross pattern. Maybe that's because the look and taste of those take me back to my childhood. But.....these did turn out good and I'm sure they will get eaten at work tomorrow. Today began our two weeks of our all day "grazing" pot luck in our staff lounge. Oh boy, my thighs are already staging a protest by rubbing together! *UGH*

1/2 cup (1cube) butter, softened
1cups smooth peanut butter
3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg
3/4 Tbsp milk
3/4 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4  tsp salt

1 cup chocolate chips

Preheat oven to 350

In a large bowl combine the butter and peanut butter and beat until it's light and fluffy. Add the brown sugar and granulated sugar and mix thoroughly. Add the eggs and mix until it's well combined and light in color. Add the milk and vanilla and mix again. Add the dry ingredients and mix only enough to combine. Do NOT overmix. Stir in the chocolate chips. If you allow  the cookie dough to sit on the counter for 10 min or so it will firm up and be easier to scoop. Place balls of dough onto a parchment lined cookie sheet with a space of about 1 to 2 inches between the cookies. Bake for 10-11 minutes. Leave the cookies on the baking sheet for 2-3 minutes after baking, then move them to a cooling rack.

Peanut Butter and Chocolate Banana Bites

Tonight I had a craving for something sweet. Being as tired as I was, I  had to make something easy and quick! I tried to justify making these because they have fruit and peanut butter in them, so I just kept telling myself they would be healthy haha! Since I only ate two, I guess it isn't so bad. I love peanut butter and chocolate together and if you throw in a banana, I guess it's just a triple good thing! These are super yummy,  but next time I am going to make them with semi sweet or dark chocolate and cut some of the sweetness. I only had milk chocolate on hand tonight, so that's what I used.

1 Banana

Peanut Butter

Melted Chocolate, (milk chocolate, semi sweet or dark)

Cut the banana into slices. I wanted mine thick. You can cut them as thick or thin as you like.Place a small amount of peanut butter onto the top of each slice. Dip them in melted chocolate and place on wax paper to harden the chocolate.

Peanut Butter Filled Chocolate Cookies

I don't think I know anyone that doesn't like the combination of peanut butter and chocolate! It's a classic that always makes me happy. Today I made these cookies for a church ministry tomorrow. Hopefully it will make people there happy also :)

1½ cups all-purpose flour
½ cup unsweetened cocoa
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar (plus more for dipping)
½ cup packed brown sugar
½ cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp vanilla extract
1 egg
¾ cup powdered sugar

Preheat oven to 375˚F.

Stir together the flour, cocoa, baking soda and salt.  Set aside.

In a large mixing bowl fitted with the paddle attachment, beat the sugar, butter and 1/4 cup of the peanut butter until light and smooth.  Add in the vanilla and egg, beating one at a time to combine.  Gradually stir in the flour mixture.  Set dough aside.

To make the filling, cream together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.

To assemble the cookies, spoon a generous tablespoon of chocolate cookie dough and flatten into a circle with your hands.  Scoop a small amount of peanut butter filling mixture and place in the center of the chocolate dough.  Wrap the chocolate dough around the peanut butter filling, pinching ends together to seal.  Roll the cookie in between hands to smooth into a ball.  Roll into a bowl of sugar and place on the cookie sheet.

Use the bottom of a glass to slightly flatten the cookies.  Bake for 7 to 9 minutes.  Do not over bake.  Let cool on wire rack.

Peanut Butter and Banana Panini

This post should probably have been titled the "Elvis Panini" since he loved peanut butter and banana sandwiches. I'm not too familiar with many Elvis songs, but I do know that as busy as I plan to be today, I had to make time to blog this panini, because  IT'S NOW OR NEVER. I didn't create this panini in my BLUE SUEDE SHOES, nor was I in the KENTUCKY RAIN. The question is: ARE YOU LONESOME TONIGHT? If the answer is yes (or no) try this recipe for some good comfort food. Just please DON'T BE CRUEL if you don't like it. :)
Ok enough of the Elvis songs! This panini really was great. The peanut butter cuts the sweet of the honey and the cinnamon bread just adds a unique combination to the flavors. Next time I might even try putting in a few chocolate chips to add the flavor profile.

Cinnamon Swirl Bread
Peanut Butter
Honey
1 Banana, cut into slices
Butter

Spread peanut butter onto one slice of cinnamon bread. Spread honey onto the other side. Place sliced bananas on top of the peanut butter and sandwich the breads together. Spread butter on the outsides of the bread slices and grill or put into a panini press.

Mini Peanut Butter Cheesecakes

Today my mom and daughter are coming over to help us decorate our home for Christmas. I was awake at 4:00 and couldn't sleep, so what better to do except bake to have something for my company today. I made these mini peanut butter cheesecakes. They turned out really good. I am going to take a few to work and test them out on fellow employees. I'm sure they won't mind! ;)

Here is the link to the recipe I found online. 
http://www.womansday.com/Recipes/Mini-Peanut-Butter-Cheesecakes

* I had to adapt some on this recipe. I couldn't find the kind of cookies that the recipe calls for, so I bought Mothers fudge filled cookies and threw some peanut butter into the food processor along with them. I also added butter to the crust mixture because I thought it was too dry.