I was really looking forward to this Saturday morning. My husband loves peanut butter so I figured this would be a total hit. The original recipe called for an oat topping, but I didn't have regular rolled oats. I found a topping that used chocolate. Peanut butter and chocolate...for breakfast? In my house, Yes. I wish that I hadn't used my stoneware though. It doesn't cook like a regular baking dish and I had to cook it a lot longer than I should have to get it done in the middle. Doing that made the outside of the cake get too done. I wasn't exactly thrilled with the results. It wasn't as fluffy as it should have been. It was almost to peanut-buttery for me. If you like peanut butter and you have lots of it in the pantry, try this out. If not, read no further. This recipe is not for you :)
Cake:
2-1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup peanut butter (I used creamy)
1-1/2 cup brown sugar
2 eggs
1 cup milk
Topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 cup peanut butter
2 tablespoons butter, melted
1-1/2 cups chocolate chips
In a bowl whisk together flour, baking powder, salt and baking soda. Set aside. In another large bowl cream together butter and peanut butter. Slowly beat in brown sugar. Add eggs, one at a time, beating until fluffy.
Add flour mixture alternately with milk to the creamed mixture, beating after each addition and beginning and ending with the flour mixture (1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour).
Spread batter in a greased 13 X 9-inch baking dish.
In another bowl combine ingredients for topping. Crumble over the batter. Bake for 30 minutes or until toothpick comes out clean. Cool completely before cutting. Top with powdered sugar.
Enjoy...if you really like peanut butter!
(adapted from Natalie's Killer Cuisine)
My MawMaw used to make this pie. The recipe makes two, so we would have one at her house and she would send one home with me! I am usually not a huge fan of peanut butter, but this pie is so light and delicious there's nothing not to love. Peanut butter and Cool Whip were both B1G1 this week at Publix. The pie crusts were on clearance at Walgreens for $.62! I did not need ANYTHING else sweet in my house, but I couldn't resist. My husband will enjoy this for sure!
For two pies:
1 8-oz. package cream cheese
1-1/2 cups confectioners sugar
1 cup peanut butter
1 cup milk
2 8-oz. tubs Cool Whip
2 9-inch cookie pie crusts (oreo or graham cracker)
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping (I did all of this in my Kitchen Aid mixer).
Spoon into two 9-inch pie shells; cover and freeze or refrigerate until firm.
Some recipes said to put it in the freezer for at least 2 hours and allow to thaw on the counter for 20 minutes before serving. MawMaw kept hers in the fridge, so that's what I did. If you do keep it in the fridge, make it the night before so it has time to set-up. And I do just the opposite...I put it in the freezer about 20 minutes before serving.
Enjoy!
(adapted from AllRecipes.com)
