i have a costco-sized vat of peanut butter in my house. we had a tonne of groceries left over from the snowboarding trip and i was the lucky recipient chosen to take home the PB. i didn’t argue too hard because i love peanut butter. almost as much as i love chocolate.
that being said i’m only one girl. one girl with an intense weakness for peanut butter. having the jar sit around here does not bode well for my skinny jeans (or what i’ve come to mentally refer to as ‘denim sausage casing’). so, logically- i’ve been baking with it. because combining peanut butter with more butter and sugar and eggs somehow makes it more sausage-casing friendly (this typically only works if you decide to share).
first up were muffins. peanut butter and jam muffins. is there any other more glorified food partnership in the world? i mean besides mac n’ cheese, bread and butter, and pb/chocolate/pretzels (have you ever tried this?! if i was superman this would be my kryptonite). no! this combo is the epitome of BFFs in the food kingdom…and these muffins can attest to that.
2 cups flour (you can use whole wheat/all purpose or a combination of both)
1/2 cup sugar
1/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
3/4 cup creamy peanut butter (not the natural kind)
3/4 cup milk
1/4 cup jam of your choice (i used strawberry)
– Preheat oven to 350 and prepare muffin tin with paper liners or grease the tins
– Combine flour, baking powder, baking soda and salt in a large bowl and whisk lightly to combine/aerate (i do this instead of sifting my dry ingredients. because i’m lazy and i can)
– In a microwave safe bowl, warm the peanut butter until it’s easily mixable/liquidy. Pour in the sugars, milk, and eggs and mix until blended. The peanut butter may clump but that’s OK- it’s going to be OK.
– Pour all the wet ingredients into the dry ingredients and gently mix together. Mix just until there aren’t any huge flour patches at the bottom of the bowl, it doesn’t have to be completely blended together, some clumps are good. Overmixing = tough muffins. No joke.
– Spoon about half of the batter into the muffin tins, and then spoon the jam on top. Finally, scoop the rest of the batter on top of the jam goodness (it doesn’t have to be completely covered, the jam peeking through makes it look ‘marbled’ when it’s all said and done)
– Important note: the jam might bubble over when it’s baking, so it would be a good idea to put a cookie sheet underneath the muffin pan while it bakes to catch any drips.
– Bake for 16-20 mins or until a toothpick inserted doesn’t come out with any peanut butter batter and the tops are golden brown
secondly I have a “recipe” for the easiest peanut butter cookies you will ever make. i say “recipe” in quotations because it’s so easy it’s almost embarrassing. again… it’s just almost. but you see, i have no shame. especially when it comes to cookies.
Shameless Peanut Butter Cookies
The back of my Kraft Peanut Butter Jar
1 cup smooth peanut butter (not the all natural kind. we want the good and artificial stuff)
1/2 cup sugar
– Preheat the oven to 325
– Dump all the ingredients into a bowl and mix until uniformly combined
– Roll dough into balls (slightly smaller than a ping pong ball) and place, well spaced on an ungreased baking sheet. Using a fork, create a cross-hatch pattern on top, flattening the dough
– Bake for 10-15 minutes, they’ll be done when the edges are golden brown
who says peanut butter is just for sandwiches?