Crunchy Peanut Butter Cocoa Popovers

I wish I loved peanut butter like I used to.

If you’ve had a kid, you may get this.  It used to be I’d eat peanut butter cups, peanut butter sandwiches, peanut butter on a spoon. But then, halfway through being pregnant with Seven, something happened.

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Peanut butter started tasting awful.

I don’t know why.  I don’t understand it.  I don’t WANT to not love it.

Luckily, as time has passed, the love for it is coming back.  I can eat a Reese’s.  I enjoy a PB&J.  I still like preacher cookies.  And thanks to these popovers, I am a step closer to my original affection.

I’m getting there!

If you like peanut butter at all, then these are for you.  Rich cocoa (I used ScharffenBerger) and crunchy peanut butter (have you tried the Peanut Butter & Company Crunch Time? Wow.) combine to create a delicious dessert or sweet breakfast.  Me? I love any excuse to eat something sinful to start the day…but maybe that’s just me.  How about you?

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Crunchy Peanut Butter Cocoa Popovers

Rating: 41

Yield: 12 small or 6 large popovers


  • 3 tablespoons butter
  • 3 eggs
  • 1 egg white
  • 1 1/4 cup milk
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • 3 tablespoons crunchy peanut butter
  • 1 cup plus 1 tablespoon All Purpose Flour
  • 3 tablespoons unsweetened cocoa
  • pinch salt
  • 1/2 cup chocolate chips


  1. Preheat oven to 375F. Divide the butter into the cups of your Pop Over Pan. (If you don’t own one, you can use a muffin tin, but you will need to use all 12 cups. Just divide the butter up evenly) Place the pan in the oven for 3-5 minutes while you are making the batter.
  2. In medium bowl, beat the eggs and egg white with the milk, cream, vanilla, sugar and peanut butter, then whisk in the flour, cocoa, and salt. Pour the batter into the butter filled cups; bake for 22 minutes. Remove from oven and add chocolate chips to each popover. Return to oven. Leave in oven 4 more minutes. Serve with whipped cream, if desired. Enjoy!

As you read this, I am packing or actually on my way to Greenwich, CT for the Greenwich Food & Wine Festival for the weekend.  I’m looking so forward all of the music, food, wine, and making new friends.  Will you be there?  Let me know! I’d love to meet you!

No Bake S’mores Cookies

Have you ever just been sitting around the house and think – Man, I could go for some chocolate? No?

Me neither.


But, had that random scenario ever really taken place, say, on a lazy Thursday afternoon while watching back episodes of the Walking Dead, I imagine I would not only have been craving chocolate, but, more specifically, Preacher Cookies.  That’s what we southern folk call no bake cookies.  You know, the cocoa, peanut butter, oatmeal cookies you can throw together in about 20 minutes?

Yeah, those.  I LOVE those.

And should that scenario have led me to finish episode number 11, and arise off the couch, I might have taken them a step or two farther, by adding in crushed graham crackers, chocolate chips, and umm, toasted marshmallows.


Wow, hypothetical situations make me really fat.  But, I may be a genius.


Okay, yes. Yes. I. Am.

No Bake S’mores Cookies

Rating: 51

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 24


  • 2 cups sugar (I use Dixie Crystals)
  • 1 stick butter
  • 1 1/2 Tbsp. Cocoa Powder
  • 1/2 cup milk
  • 1 cup graham crackers, crushed
  • 2 cups Instant Oats
  • 1/2 cup Peanut Butter
  • 1 teaspoon Vanilla
  • 1/3 cup milk chocolate chips (I used Hershey's)
  • 24 large marshmallows


  1. Bring sugar, butter, cocoa, and milk to a rolling boil for 1 minute, or use a candy thermometer and reach 205-210. (The thermometer works best for me. If you do use the boiling time, be sure to wait until the boil is ROLLING before you start timing the minute.)
  2. When the mixture is ready, remove from heat and add remaining ingredients (except for the marshmallows), stirring quickly before the cookies set up. Drop by tablespoon-fulls or use a springloaded cookie scoop onto parchment or wax paper. Quickly press a marshmallow into the mounded cookie; allow to cool. Toast marshmallows under oven broiler for 25-30 seconds or by using a kitchen torch. Serve and enjoy!



Have a great week everyone!

Peanut Butter Breakfast…and a Giveaway

When you think peanut butter, do you automatically think dessert (after sandwich, that is?)?

I kind of do.  It’s rich, it’s sweet.  It goes great in brownies or ice cream.

But peanut butter can really be for ANY meal.  Sure, you can simply spread it on a piece of bread, add a little jelly, and have a quick bite for lunch, but there is so much more potential there.

For example – Breakfast.

I went on a hunt for some peanut butter laden breakfast treats, and here are just a few of my favorite finds.  (Including, of course, my Peanut Butter & Banana Popovers – YUM!)

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Now, these two aren’t officially BREAKFAST, but, who’s to judge?  I could easily down either one first thing in the morning and not skip a beat.

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So, Susan, what’s the deal with the Peanut Butter Post??

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Salted Chocolate Peanut Butter Chunk Oatmeal Cookies


Adding salt to chocolate is awesome.  It really brings out the rich flavor we all love, and intensifies the sweet experience.

I add salt to basically every cookie I make these days, and these were no exception.

Halloween this year brought FOUR different Trick-or-Treat events in the Whetzel House. Four.  And apparently, there was a run on Reese Cups, as we ended up with about 400 of them.


Good news for these cookies.

I took a twist on a Chocolate Oatmeal Cookie recipe and added in a bunch of chunked up Reese Cups, creating a delicious candy bar cookie. Of course, I topped them with a little fleur de sel to bring out those flavors, but you could use a coarse salt if you want. It got pretty rave reviews around here, and if you like the combo power of chocolate and peanut butter, these cookies are sure be a new favorite.  Give them a shot!


Salted Chocolate Peanut Butter Chunk Oatmeal Cookies

Rating: 41

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 36


  • 2 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup oats (not instant)
  • 3/4 cup semisweet chocolate chunks
  • 6 Reese Cups, chopped
  • Fleur de Sel, as needed, to top


  1. Preheat oven to 350. prepare 2 baking sheets with parchment paper or Silpat. Set aside.
  2. Whisk flour, cocoa, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Add the vanilla, then the eggs one at a time, beating one minute after each.
  4. Add in the flour/cocoa mixture 1/2 cups at a time.
  5. remove from mixer and stir in the oats, peanut butter cups and chocolate chunks until combined.
  6. Place in mounds on the prepared baking sheets. Dough is very thick and does not spread a lot. Sprinkle each with a bit of fleur de sel.
  7. Bake at 350 for 10-12 minutes, until the tops start to crack. Allow to cool one minute on baking sheet, then remove to cooling rack to cool completely. Serve and enjoy!


Brands and Products Used in This Post

Better Peanut Butter Ice Cream Pie…from the Hurried Homemaker


Happy Monday to you, folks!  Are you back to work yet, or still on holiday time?  Me…I’m kind of still on holiday – I have a Guest Poster again today!  Welcome Rhiana from the Hurried Homemaker, who has transformed the typical Peanut Butter Ice Cream Pie into something… better!  Take it away, Rhiana!


I only wish I was a foodie, but I love to cook and bake. It is my therapy … well, that and eating what I’ve made! It would be fabulous to spend days in the kitchen crafting new recipes, but raising and home schooling 2 kids kind of puts a damper on that. Because my kitchen therapy time is limited, I try to come up with simple, easy to make, and delicious recipes. Here is my latest (and kids’ new favorite) creation…Peanut “Better” Ice Cream Pie.

This is a simple recipe – full of peanut butter flavor, enriched with chocolate. I like to make my own fudge sauce and ice cream, but you can make it quicker (and easier) if you wanted by using pre-made.


Peanut “Better”  Ice Cream Pie

Start by making the fudge sauce and ice cream. As they finish, start the crust.
For the crust:  place cookies in food processor and blend until fine. Add melted butter. Press mixture into 9 inch pie dish.
Once fudge sauce is complete, pour a layer over the crust. Let cool. Top with ice cream. Crumble Reese’s Peanut Butter Cups over the ice cream. Add another layer of fudge sauce. Top with whipped topping. I also like to sprinkle a small amount of crushed cookies on top.
Serve immediately (why wait?) or freeze and save for later.


Thanks so much, Rhiana!  This looks delicious!

I hope all of you had a wonderful holiday weekend and are fat and happy!  I for one ate entirely too much – dear Lord, have you tried the chocolate covered Peeps??  Who had the foresight to invent those things?!? 

The devil, I imagine.

Anyway…be sure to check back here tomorrow for another new recipe, and just as importantly, a QUIZ!  10pm, EST, study up on the 1980s!  Up for grabs is a Le Creuset Pan to the first person to answer all of the questions correctly…FUN!  Hope to see you then!

Double Fudge Peanut Butter Snickers Brownies


It would have been nice to be able to leave out even one word of the title, but the truth is, I could have added a few more and it still wouldn’t have made a large enough impression.  These brownies – these Double Fudge Peanut Butter Snickers Brownies – are hands down about the best thing I have made this year.  And I’ve made some pretty amazing things, if I do say so myself.  Imagine a chocolaty, gooey but firm brownie, topped with the smooth,  uber delicious soft peanut butter creaminess, in which chunks of Peanut Butter Snickers and peanuts have been thoughtfully mixed in.  An oh yeah, all of it is topped with the perfect layer of Dark Chocolate silk…

And now you can just die.

Die, I tell you.  it’s comfort food at it’s absolute finest.

Ladies – you know precisely when you will be eating these.  And by that, I actually mean all month.  Just do it now, before the dreaded swimsuit season.

Consider yourself warned.



Double Fudge Peanut Butter Snickers Brownies

Makes 24

  • 1 Box Double Fudge Brownie Mix from Duncan Hines (or your choice, but this new line from DH is VERY good), prepared as directed for fudgy brownies

Peanut Butter Layer

  • 1/3 cup softened butter
  • 1/2 cup chunky peanut butter (I used PB & Co.)
  • 1 Tablespoon Vanilla Extract
  • 2 cups Powdered Sugar
  • 2 Peanut Butter Snickers, chopped


  • 3/4 cup Dark Chocolate Chunks (I used Scharffen Berger 70%)
  • 2 Tbsp. Butter, chopped

Preheat oven to temperature indicated on brownie mix (or your own recipe).  Line an 8×8 baking pan with parchment paper, with 2 sides overlapping the pan, to make for easy removal. Spray the parchment and pan. Once brownies are prepared and baked, allow to cool slightly.  If they get too cool, it makes the peanut butter layer less likely to stick, and stickiness in this application is good.

In the bowl of a stand mixer, combine the peanut butter, butter, and vanilla until creamy.  Add the powdered sugar until well combined.  Stir in the chopped Snickers.

Press the peanut butter mixture into the the brownie pan.  Pop into the refrigerator while preparing the chocolate for the top.

Heat the chocolate for 35 seconds in the microwave, then stir.  Add in the butter, and microwave for 25 second.  Stir again thoroughly.  If not fully melted, repeat at 15 second intervals until smooth and shiny.  Pour over peanut butter layer and spread with spatula.  Allow to cool completely.  Using the overhang of parchment, lift the brownies from the pan and cut into serving sizes.  Enjoy!


Dark Chocolate Peanut Butter Cream Cheese Cookies


Peanut Butter.  Again.

For someone who claims to have an issue with peanut butter, I certainly do seem to have an affinity for it this week.

Or perhaps it’s just that I am completely enamored of Peanut Butter & Company and their entire line of insanely good peanut butters.

Take these cookies, for example.  They start with a healthy dose of Dark Chocolate Dream, their peanut butter combined with dark chocolate.  Sure, people make cookies out of peanut butter every day.  Everyday.  But out of Dark Chocolate Peanut Butter?  With cream cheese?

Well, they should be.

These cookies are thick and soft, with a wonderful bite and chewy texture.  The peanut butter combined with chocolate and cream cheese offers a sweet and subtle flavor, and the chunks of semisweet chocolate add just the right amount of oomph.

I hope you’ll give them a try!


Dark Chocolate Peanut Butter Chipsters

makes 36

  • 1/2 cup unsalted butter, softened
  • 3 ounces softened cream cheese
  • 3/4 cup Dark Chocolate Peanut Butter & Co. PB
  • 1 1/2 cup packed brown sugar
  • 3/4 cup white sugar
  • 3 eggs
  • 3 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 tablespoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups Semi Sweet Chocolate Chunks
  • 1 1/2 cups Milk Chocolate Chunks
  1. Preheat oven to 375 degrees F
  2. In the bowl of a stand mixer, cream together the butter, cream cheese, peanut butter, brown sugar, and white sugar until smooth. Beat in the vanilla, then the eggs one at a time, then the corn syrup and water. Combine the flour, baking soda, and salt in a separate bowl, then add into the peanut butter mixture. Fold in chocolate chunks. Use large spoon to apply large heaps of dough to parchment or Silpat lined cookie sheet. (about 1/4 cup per cookie) Bake for 12-13 minutes in the preheated oven. Allow cookies to cool for 5 minutes on the cookie sheet before removing to racks to cool completely. Repeat with remaining dough.


Have a great weekend everyone!  I hope you take advantage of this wonderful weather!

White Chocolate Peanut Butter & Caramelized Banana Sandwich


Sometimes you don’t need a fussy recipe to have something amazingly delicious.

Take this sandwich, for example.  Yes, it’s a tiny bit more complicated than smearing some peanut butter and jam on a piece of bread, but only slightly.  Seriously.  I made one for breakfast, and it took no time at all.


I hate to even post something so simple, but what if someone out there hasn’t ever learned the fine art of sandwich making?  What if just one poor soul has never tasted a caramelized banana?  What if someone didn’t realize that White Chocolate Peanut Butter exists?

It does.

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Heart Warming Peanut Butter Cookies

I think I have mentioned before that I am not a huge fan of peanut butter – not since I was pregnant, anyway. I will still eat it, it’s just not something I really crave. But my Dad loves it, and while we were in Amish Country we used their fun little Peanut Butter Making Contraption (PBMC) to make our own peanut butter out of nothing by smooshed up nuts. We got some regular, and some that had honey added. Dad thought the PBMC was about as cool as it gets, and he loved the Honey Peanut Butter, so I bough some of it, too, just to make him some peanut butter cookies out of it.

I don’t really have a Go To recipe, but I found one in my Better Homes & Gardens New Baking Book that looked simple and tasty. I just messed around with it until it was what I wanted…which ended up a far cry from the recipe in the book.
Man were they ever tasty! Soft and chewy, full of peanutty goodness. I can’t say I have ever had a better peanut butter cookie. It almost turned me back into a peanut butter lover!

DoughMessTic Peanut Butter Cookies
makes 36
5 Tbsp Butter, room temperature
1/2 cup Honey Nut Peanut Butter
1/2 cup granulated sugar (I used vanilla sugar)
1/2 cup packed brown sugar
1/2 tsp baking soda
3/4 tsp baking powder
Dash of Ginger
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/3 cup AP Flour
Granulated Sugar for dipping

Beat Butter and Peanut Butter until combined. Add sugars, ginger, baking powder and baking soda and beat until combined, scraping sides as needed. Add vanilla, egg and yolk and beat until well combined. Mix in flour. If needed, chill dough, otherwise proceed to next step.

Roll dough into 1 inch balls and coat with granulated sugar. Using a fork, press balls onto ungreased baking sheet, making a criss-cross pattern. Space dough around 2 inches apart. Bake at 350 for 7 minutes. Remove from oven and allow to cool for 5 minutes, then transfer to a cooling rack. (**I used a Silpat and had no sticking whatsoever…nor did I have any uneven baking. Get a Silpat. Get one now. You need one. Trust me.)

Have a favorite peanut butter cookie recipe you’d like to share? Has anyone ever subbed in Nutella for PB in a cookie recipe? What were the results?

Oh – just in case you are here for the winners of the Romano’s Macaroni Grill Kit Giveaway – here you go! Winners, please email me your name and address ASAP so that I can pass it along and get you your prizes!
mgdsue, cassi & meghan – get me your coordinates! Congratulations!!