Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Peanut Butter Loaf May 26, 2015

Peanut Butter Loaf

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm 😉

 

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Chocolate Stuffed Peanut Butter Bars November 9, 2014

Choc stuffed

First of all I’d like to thank all the new follower’s ”Thank you! :-)”

 

Now, whatever you do don’t try this while its still warm, you won’t be able to stop eating them. I know!

 

Ingredients

 

1/3 cup butter, softened

1/3 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

1/4 tsp salt

chocolate bars, I used a combination of milk, dark and white

 

Method

 

Preheat oven to 175C /gas 4.

Line a 21cm x 21cm baking tin with baking parchment.

Cream together the butter, peanut butter, and both sugars.

Add the eggs one at a time, beating a little between each addition. Add the vanilla.

Beat in the flour, baking powder, and salt.

Spread 1/2 of mixture in bottom of pan.

Unwrap chocolate bars, break them up and layer them over mixture, leaving a little space between each one.

Spread remaining mixture on top of chocolate and bake for 35 minutes.

Leave to cool for 30 minutes then cut into squares

I bet you can’t eat just the one if you try them warm 😉

 

 

 

 

Peanut Butter Chocolate Squares September 30, 2013

Peanut Butter Chocolate Squares

Love Peanut Butter, love Chocolate? Then you’ll love these.

 

Ingredients

 

1 1/2 cups digestive biscuit crumbs

3 1/2 cups icing sugar

250g melted butter

1 1/2 cups smooth peanut butter

375g milk or dark if you prefer, chocolate, broken into pieces

 

Method

 

Place the biscuit crumbs, icing sugar, butter and peanut butter in a food processor and process until it comes together. Tip the mixture into a parchment lined 18cm by 26cm tin or pyrex dish and flatten it down, then place in the fridge.

Place the chocolate in a basin over hot water until completely melted, pour over the peanut butter base and smooth over. Place in the fridge for the chocolate to set for an hour. Take out of the fridge for half an hour before cutting as it makes it easier to cut through the chocolate.

And…….Enjoy 🙂

 

Nutella No-Bake Cookies May 4, 2013

Nutella

Everyone loves a good fudge no bake cookie. I happen to like Nutella mixed in with the peanut butter. I mean, where can you go wrong?

These are lovely eaten straight from the fridge or you can keep some in a jar/tin.

 

Ingredients

2 cups sugar, it doesn’t really matter what sugar you use but I used 1 cup granulated and 1 cup dark brown

1/4 cup cocoa powder

1/2 cup milk

1/2 cup margarine

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cups oats

 

Method

 

Over medium heat, cook sugar, cocoa, milk and margarine. Boil for one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir well until combined. Drop by teaspoon on baking parchment covered tins and refrigerate. Eat. 🙂
These are very moorish.
Makes about 18, depending on size.
For regular no bake cookies, omit Nutella and change peanut butter to 1/2 cup. But who wants to be regular? 😉
 

 
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