Posts Tagged ‘peanut butter’

Peanut Butter Marshmallows


There must be something about February and Marshmallows – because this time last year I made marshmallows for the first time ever for Valentine’s Day. 

Maybe because you can make them into delicious s’mores – or quinoa rice crispy squares. Which are one of my favourite treats – the combination of marshmallow, chocolate and a graham cracker crunch seems perfect. 

In October I received a copy of Butter Baked Goods cookbook and made her Gingerstamp cookies. Of course I would have to try the famous Butter Marshmallow recipe at some point too – as it is one of the most popular menu items. 

When I first made Marshmallow’s last year I wasn’t sure how they would turn out – it seemed simple enough but I was a little intimidated. This time, I was super excited to make them again and they turned out even better than I had remembered. 

I had to try a different flavour this time around – Peanut Butter. 

One of my faaaavourriteee nut butters is Peanut Butter. And a Peanut Butter Marshmallow sounded pretty good to me. 

If you’ve never made marshmallows before, I highly suggest you give it a try. It might sound scary (making the boiling sugar) but this recipe makes it really simple – just bring to a boil, then remove from heat. 

You can package these up in a pretty cellophane bag and tie with a big ribbon to drop off to your friends or loved one for a Valentine’s Day. Maybe pack some chocolate and a few graham crackers too ;)

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Peanut Butter Marshmallows
Thick Fluffy Peanut Butter Marshmallows
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  1. 1 cup water
  2. 3 envelopes unflavored gelatin
  3. 2 cups granulated sugar
  4. 1⁄2 cup light corn syrup
  5. 1/2 cup creamy natural peanut butter
  6. 2 tablespoons pure vanilla
  7. Generous amount of icing sugar to coat the marshmallows, about 2 cups
  1. Grease a 9x9 baking dish. Set aside.
  2. STEP 1 : In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.
  3. STEP 2 : In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.
  4. STEP 3 : Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low.
  5. NOTE : Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.
  6. STEP 4 : Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla and Peanut Butter and then whip briefly to combine.
  7. STEP 5 : Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.
  8. STEP 6 : Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.
  9. STEP 7 : Leave the marshmallow to set at room temperature for at least 4 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.
  10. STEP 8 : Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marsh­mallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.
  11. STEP 9 : Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely.
  1. These are so much better than store bought - and you can actually freeze them if you wish.
Adapted from Rosie Daykin
Adapted from Rosie Daykin
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You’re the Peanut Butter to my Jelly

peanut butter cupspnbg pn

Although, Adam actually doesn’t like peanut butter. So I guess I’m the peanut butter, and he’s the jelly. Specifically raspberry jelly. 

With Valentine’s day coming up I thought about all of my favourite ingredients that seem to go together naturally. Peanut butter and jam (or jelly) definitely popped into my mind. A natural pair, or duo. They compliment each other with a little sweet and salty. An original couple. 

Seeing as how Valentine’s Day is about couples I wanted to create some recipes that were great for sharing. These made huge chocolate cups, so half of one would be enough – although I did eat an entire one to myself (hello stomachache). 

They’re simple to make, and store easily. You could even bundle them up in a to-go package to spread the love. 

cups pb jam

I was going to use regular Jam, but Adam assured me Jelly was different (because there aren’t any seeds.) Seeing as how I didn’t have jelly I decided to improvise. To make jelly simply warm up regular jam then push it through a mesh sieve, the seeds will be removed and you’ll have smooth jelly. Easy. 



Peanut Butter & Jelly Cups
Classic PB & Jelly wrapped in chocolate for a sweet treat
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  1. 6-8 Squares Dark Chocolate
  2. 1 tsp. Coconut oil
  3. 2 Tbs. Raspberry Jam
  4. 3 Tbs. Natural Peanut Butter
  1. Line a muffin tin with paper liners (makes 4 large cups, or 6 mini cups)
  2. Place chocolate and coconut oil in top of double boiler and stir until melted.
  3. Microwave raspberry jam for 30-45 seconds until smooth and runny. Push through a sieve to remove any seeds. Set aside.
  4. Using a small spoon pour melted chocolate into bottom of paper liners, place in fridge or freezer to harden 2-3 minutes. Remove.
  5. Spoon dollop of peanut butter on top, then the raspberry jelly.
  6. Spoon rest of melted chocolate on top to cover, place back into fridge/freezer to harden.
  1. Store in fridge.
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Peanut Butter Bars

baars pb

pb bars bakeaholic

Last weekend marked an entire month of busy summer weekends. We have one more weekend, the long weekend, before we have a weekend at home in five weeks!

Last week before leaving for camping I received the phone call I had been waiting for – I had an interview with the school district for teaching!

I was in class at the time, and I would have missed the call if my friend hadn’t seen my phone, on silent, light up with an incoming call. She recognized the number because she had a call from human resources earlier that day. I ran out of class to answer it. I don’t even remember what the first few moments of the call were about, I just remember repeating the day and time and the name of the interviewer. Once I hung up my friend and I both jumped for joy in the hallway before slipping back into class.

We both did our practicums together, and played baseball together this year. It was amazing that we also received phone calls the same day and had our interviews booked back to back.

I nervously began creating my educational portfolio to bring with me while still trying to complete assignments before leaving for camping that weekend. I had almost hoped I wasn’t going camping so I could stay home and worry, like usual, about the interview. As most people know me I stress out, a lot, before every quiz, test, assignment and project only to reply ‘it was fine’ immediately after it is finished. Adam always tells me it will be ok, but I am an over-preparer.

Well, I guess my worry and preparation paid off, or, I didn’t need to be worrying in the first place as usual because…


After years of schooling, and I mean yeeearssss (it took me 6 years to complete my BA, and another year for my teaching certificate and B.Ed) so 7 all together (isn’t that how long it takes to be a doctor??!), I am finally a teacher.

It is really a life long dream come true. I fondly remember pretending to be a teacher in kindergarten, and always told everyone I wanted to be a teacher when I grew up. I was so blessed to be interviewed by someone so kind, and whom shared a loss as I have. She had told me about her husbands passing when her children were 7, and I replied that I also lost my father when I was quite young. I told her that it was during the summer, and when I had returned to school in the fall I was happily telling an uncle all about my new courses and he said “if I knew school was going to make you so happy, I wished you had gone sooner.” It is true, school is my passion and I am happy when I am there, both as a student and now as a teacher.

I found these bars on one of my new blog finds, Peanut Butter Runner and they looked delicious. I love anything peanut butter and chocolate, even with a slight peanut butter allergy. However, when I went to Trader Joe’s they had no almond butter. So, I’ve been stocking up on peanut butter.


Cousins Camping Trip ’13

lunbom lake

These are delicious and perfect for camping. I brought them along with us this past weekend to our cousins camping trip. I suggest checking them at 20 minutes, and then increasing it in 5 minute increments if needed. You want the middle slightly chewy.

I made them with quinoa flour as Bob’s Red Mill had sent me a package of wheat-free flours to try and I had really wanted to try quinoa. It has a nutty flavour which is great in something like these peanut butter bars, it really enhances them.



pb barss

Peanut Butter Bars
Wheat Free - Gluten Free
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  1. 6 tablespoons unsalted butter, softened
  2. 3/4 cup natural peanut butter
  3. 3/4 cup sugar
  4. 1/4 cup coconut sugar
  5. 2 large eggs *I also made these with two flax eggs if you're Vegan! +swap out the butter
  6. 1 teaspoon vanilla
  7. 1 cup Bob's Red Mill quinoa flour
  8. 1 teaspoon baking powder
  9. 1 cup chopped dark chocolate
  1. 1. Preheat oven to 350 degrees and lightly grease an 8 x 8 pan that's been lined with parchment paper. (Note that recipe can easily be doubled for a 13×9 but increase baking time.)
  2. 2.Whisk together flour and baking powder. Set aside. In the bowl of a stand mixer or with a hand mixer, cream butter and peanut butter together on medium speed until smooth. Beat in the sugars until mixture is lightened in color and fluffy.
  3. 3. Add the eggs, one at a time, scraping down the bowl after each addition and then add vanilla. Reduce mixer to low speed and slowly add in the flour mixture. Add the chocolate, stirring until combined.
  4. 4. Spread the batter into the prepared pan and bake for 25-30 minutes. You don't want to over bake them.
  5. Yield: about 20-25 small squares
Adapted from Peanut Butter Runner
Adapted from Peanut Butter Runner
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