Posts Tagged ‘peanut butter’

Flourless Peanut Butter Cookies (6 ingredients)

Flourless Peanut Butter Cookies // bakeaholic.caFlourless Peanut Butter Cookies //

Sometimes you just need cookies. Fast. And sometimes, you need them to be wheat-free, and fast. 

Like sometimes, when your fiancé is out of town and you want a cookie, but don’t want a huge batch because you will likely eat them all. in one night. when you’re missing him. 

Re-Enter these delicious cookies that I made for Vancity Buzz – only this time, they’re peanut butter. They only make about 12-15 cookies, and you can definitely freeze them for eating later (on another night when you’re lonely). 

The reason I love these cookies is because their so easy to whip up, and there are no flour substitutes. They freeze easily once made, however the dough would be tough to freeze on its own because it’s so sticky. 

Flourless Peanut Butter Cookies //

I threw in some raw, un-roasted/unsalted peanuts along with chocolate chips. I also tossed in some quick-oats in the second batch to see how they’d hold up, and I was pleasantly surprised at how deliciously chewy they were still. I’d definitely make an entire batch with the oats. I love a good oat cookie. 

Regular cookies – chewy, soft almost meringue-like in texture.

Flourless Peanut Butter Cookies //

with added quick oats – chewier and thicker

Flourless Peanut Butter Cookies //

These cookies store really well, usually I’ll leave them on the counter the night I make them and they’re still perfectly chewy, soft and moist the next day. 

Flourless Peanut Butter Cookies
A chewy, delicious flourless cookie.
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  1. 1 Cup Natural Smooth Peanut Butter (oil stirred in/combined well)
  2. 1/3 Cup Liquid Honey, slightly warmed (about 20-30 seconds in the microwave)
  3. 1 Egg
  4. 1 tsp. Vanilla
  5. 1/2 tsp. Baking Soda
  6. 1/2 Cup Chopped Dark Chocolate
  7. 1/4 cup raw peanuts (optional) (unsalted, un-roasted)
  8. 1/2 cup quick oats (optional)
  1. Pre-Heat oven to 350 Degrees. Line baking sheet with parchment paper or baking mat (strongly suggested) - or grease well.
  2. In a stand mixer/medium bowl with handheld blender combine Peanut Butter and Honey with Egg. Beat until combined, scraping down bowl.
  3. Add in Baking Soda – continue to mix two to three minutes on medium-low. The dough will begin to thicken, it will be sticky.
  4. Mix in by hand with spatula the Chopped Dark Chocolate, and/or peanuts.
  5. Scoop and drop using small ice-cream scoop or teaspoon onto baking sheet about two inches apart – they will be more of a free-form cookie in a slight ball shape. You only want a small amount of batter as they will puff/spread nicely into perfectly round cookies.
  6. Bake for 10 to 12 minutes until browned, they will puff up. Cool on baking sheet.
  7. To make with quick oats, add in before stirring in the chocolate chips/peanuts.
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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

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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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