Peanut butter is one of the best kind of butters I know. I didn’t think this growing up, in fact I never really even liked peanut butter that much (crazy..huh). I wasn’t a PB fan until I was an adult…go figure! Now, I have to limit my peanut-butter in-take (ha ha) who knew that would happen. I actually feel so sorry for all those people allergic to peanuts. If you are not allergic then read on and make these rich and delicious cake bars.
I remember the first time I made these delicious bars, I fell in love. I probably ate most of them too. I made these for a road trip and was so happy I did. The fact that this recipe is a sheet cake makes them easy to take for a family get together or taking to a BBQ or picnic. One thing that is sure to happen is that these Peanut Butter Texas sheet cake bars will get eaten up quickly and people will be asking for the recipe.
Peanut Butter Texas Sheet Cake
2 1/2 cups sugar
1 1/2 teaspoon baking soda
3 cups flour
1 teaspoon salt
2 sticks butter
1 1/2 cup water
1 1/2 cup peanut butter
1 cups milk
2 teaspoon vanilla
1 stick butter
½ cup peanut butter
6 teaspoons milk
1 tsp. vanilla
1 pound powdered sugar
Step 1: Preheat oven to 400 F.
Step 2: In a large bowl, mix together sugar, baking soda, flour and salt. Set aside.
Step 3:Combine butter, water and peanut butter in a saucepan and bring to boil. Pour over flour mixture.
Step 4: Add milk, vanilla and eggs. Mix.
Step 5: Pour into large sheet cake pan 13 in X 18 in.. Bake at 400 F for 25-28 minutes. Remove from oven when cake is done.
While the cake is baking make frosting:
Step 1: Bring butter, peanut butter and milk to boil in a saucepan.
Step 2: Add the powdered sugar and until combined. Pour frosting over cake and spread with butter knife or cake spatula.
Makes about 32
Recipe adapted from: Tasty Kitchen
Greek yogurt is so popular I kind of feel sorry for regular yogurt. One reason that Greek yogurt is so popular because of all the protein it has in it. It has twice the protein as regular yogurt. Protein is good for building muscle and bone, and it stays with you longer than carbohydrates.
Some people poo poo oats 🙁 but not me, I love them cold or hot. I’m one of those people that still believes they are healthy for me, especially when they are whole. This breakfast on the go or snack is easy to make ahead of time, taste good and has lots of good for you stuff in it. If you don’t have agave syrup to add for sweetener then just add honey. The recipe makes just two servings. Hope you give this simple little recipe a try.
Healthy Greek Yogurt with Raspberries & Oats
1 Cup Plain Greek yogurt
1/2 cup whole oats
1 cup of fresh raspberries
2-4 Tablespoons of agave syrup
Directions: Mix all ingredients together except a few whole berries for the top. Place in a seal-able container and refrigerate overnight.
Happy Fall ya’ll!
Autumn is my favorite time to cook and bake, and pumpkin is a favorite flavor of mine. I made these delicious scones in honor of all the pumpkin lovers of the season. I like the warm spices that give pumpkin its unique flavor, because without cinnamon, nutmeg, allspice and cloves pumpkin is just a bland tasting squash. Mini-chocolate chips are great to use in these soft scones because they spread out more evenly, giving a bit of chocolate in each bite.
Put this recipe on your weekend to do-list when you have time to savor the flavors of Fall. These scones would make a great start to a day set aside to go to a pumpkin patch searching for the perfect pumpkin to carve. The dough can be made ahead of time rolled and cut then freeze or refrigerate the dough, and pop in the oven when you’re ready.
Pumpkin Chocolate Chip Scones
2 3/4 cups flour
1/2 cup brown sugar
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. fresh grated nutmeg or regular ground
1/2 cup cold butter, cubed
2/3 cup pumpkin puree
1/4 cup buttermilk
1 tsp. vanilla
3/4 cup mini chocolate chips + 1/4 c. for drizzle
Step 1: Pre-heat oven to 400 degrees, line a cookie sheet with parchment paper or silicone mat.
Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, baking powder, spices and turn on until the butter is in small beads. If using a pastry blender by hand just use it mashing the butter into the dry ingredients until the butter is in small beads.
Step 3: Add egg and vanilla and turn on food processor to pulse then buttermilk and pumpkin until the dough forms into a ball.
Step 4: Turn dough out onto a floured surface and knead chocolate chips.
Step 5: Roll or pat dough out into a circle about 8 in. around and 1-1 1/2 in thick and cut with a pizza cutter like a pie.
Step 6: Bake for 18 to 20 minutes or until lightly browned.
Step 7:For chocolate drizzle: melt 1/4 cup of chocolate chips with 1 tsp. of coconut oil in microwave at 30 second intervals stirring after each 30 seconds until completely melted and smooth. Drizzle over the top of the scones after scones have cooled for about 20 min. and enjoy.