Mini Peanut Butter and Jelly Pancake Sandwiches

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Welchs #WelchsChia #CollectiveBias

Kids will love finding mini peanut butter and jelly pancake sandwiches in their lunchbox. Mini Peanut Butter and Jelly Pancake Sandwiches #ad #Welchs #WelchsChia

Do you remember back in August, when the internet exploded with a million creative lunchbox ideas?  I know I was enthusiastic about trying all sorts of new recipes.  But I have to admit, as the weather gets colder and it is pitch black when I wake up, it is hard to keep that enthusiasm up.  Lunches start getting a little boring again.

I definitely love easy recipes that can be prepped ahead.  Stuff I know my kids will eat without coercion 😉  But that doesn’t mean it can’t be a little fun!  That’s why I was happy to partner with Welch’s to create a twist on the classic PB&J using their new Chia Concord Grape Fruit Spread.

What is the twist?  Mini pancakes instead of bread!  I whipped up a batch using whole wheat flour to give our lunch a little extra serving of whole grains.  The pancakes can be made ahead of time and refrigerated until ready to use.  And they don’t have to be mini, if you would prefer a giant pancake sandwich, go for it!  They will just take an extra minute or two to cook…. 

Read More »

Chocolate Peanut Butter Swirl Cookies

Half chocolate dough and half peanut butter dough makes double the goodness!  These swirl cookies are rich, fudgy and delicious!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

 I say often on the blog, weigh your ingredients – it is so important for good baking.  It’s something I do for every single thing I bake.   My scale was lovingly overworked, but alas one day it stopped altogether.  I have a feeling it was mad about something, since on its way out it whispered to the other appliances… psst all of you – come with me!

So my food processor promptly followed suit.  I’ve been using the same one for 16 years, but sadly the company no long sells all the parts to it.   So there has been lots of flipping through amazon reviews, trying to cobble together new and old pieces that will work in harmony.

whatever… I can live without them temporarily.

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

But lastly, the one I can barely say without tears, my #1 kitchen tool.  My Viking professional mixer.  That big, oversized, takes-up-too-much-counter-space, lovable monster.  10 quarts and 1,000 horses have carried me through triple batches of bread dough, mega batches of cookie dough, and cakes for every possible occasion.

After fruitlessly calling every appliance repair store in a 30 mile radius, my sweet husband decided to take it on himself.  He narrowed down the problem to a blown circuit board.  How?  No idea, I’ll just stick to the cookie making, thanks.  There was smoke last night wafting through the house from the basement.  From soldering of pieces of my baby.  Latest status, the gears are turning, now there is one other rogue wire to be reconnected.  So close!

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

But impatient.  Yet I will let none of these keep me from more baking.  I relearn doing things with less, practice my flour scooping technique 🙂   I kneaded a triple batch of bagels by hand this morning.   A workout indeed.  But more importantly, these cookies.  These cookies, the ones you will dream about after tasting just once.  Chocolate, peanut butter, more chocolate!  So soft and tender, they melt in your mouth.

Really, they make everything better.

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

5.0 from 1 reviews
Chocolate Peanut Butter Swirl Cookies
Author: 
Serves: Approximately 24-26 Cookies
 
Ingredients
  • ½ Cup (4 Ounces) Unsalted Butter, Softened
  • ½ Cup (4 Ounces) Creamy Peanut Butter
  • 1 Cup (7 Ounces) White Sugar
  • ½ Cup (3.5 Ounces) Brown Sugar
  • 2 Large Eggs
  • ½ Teaspoon Pure Vanilla Extract
  • 2 Cups (9 Ounces) Flour
  • ¾ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 3 Tablespoons Cocoa Powder
  • 1 Tablespoon Milk
  • ⅔ Cup Mini Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
  2. In a bowl whisk together the flour, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with a paddle attachment, beat the butter until creamy. Add in the peanut butter and beat until it is smooth and creamy.
  4. Add in both sugars and beat well.
  5. Scrape down the sides of the bowl beat once more. Add in the eggs one at a time, allowing each to be completely mixed in. Stir in the vanilla extract.
  6. Add the flour mixture to the mixer bowl and stir just until combined. All the flour should be absorbed into the dough. Take ½ of the dough and move to a bowl. Add the cocoa powder and milk to this half of the dough. Stir until combined.
  7. Add ⅓ cup of the mini chips to the chocolate batter and ⅓ cup to the peanut butter batter.
  8. Place the doughs next to each other in the same bowl. Scoop cookies that are half chocolate and half peanut butter. (Approximately 1 and ½ tablespoons in size) Bake for 10-11 minutes until very lightly browned on the edges/bottom. Allow to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
  9. Store in an airtight container.

Energy Bites

Full of many healthy goodies, peanut butter energy balls are exactly what you want to be snacking on! 

Easy & Healthy Energy Bites

Introducing – The easiest snack you’ll ever make!  Made with all healthy ingredients and refined- sugar free.  These energy balls will satisfy all your late afternoon cravings.

This same recipe exists already on the blog, deep down in the archives.  Actually one of the first things I ever shared here on The Well Floured Kitchen.  I had made square energy balls, which is still an option.  Yet, most people are looking for round energy balls, so I thought it might be time for an update.

I did change one thing about them.  The amount of honey has been reduced to 1/3 a cup.  I was so happy to find that they are still sweet enough to appease my nagging sweet tooth.  Also, did I mention the hint of chocolate?  I used a couple tablespoons of my Navitas cacao powder – my favorite and I highly recommend it.  But these can definitely be made with any cocoa powder you have available.

Easy & Healthy Energy Bites

They are so simple to make, literally dump all the ingredients in the food processor and give it a whirl.  They will form a dough in about a minute, then roll them into balls.  Little kids can easily help with this recipe, they will especially love rolling the balls.  Like playdough that you can eat 😉

Really the only downside is how quickly they disappear!  It makes about 30, depending on the size of the balls.  I use this 3/4 ounce scooper, which is about a tablespoon and a half.  With 6 of us, that is less than 4 each!  I need to start making a double batch.

  Store them in the refrigerator, and grab one whenever the craving hits!

5.0 from 3 reviews
Energy Bites
Author: 
Serves: Approximately 30
 
Ingredients
  • 1 Cup Natural Peanut Butter
  • 2 Cups Rolled Oats
  • 1 Cup Unsweetened Shredded Coconut
  • ⅓ Cup Honey
  • ¼ Cup Ground Flaxseed
  • ½ Cup Sunflower Seeds
  • ½ Cup Coconut Oil, Melted
  • 3 Tablespoons Cocoa Powder
Instructions
  1. Place all ingredients in a food processor. Pulse until it is well mixed, and forms a dough.
  2. Roll into balls. If the dough is too soft, place in the refrigerator for ½ hour until it firms up, then roll the balls.
  3. Refrigerate until serving.

More Peanut Butter Recipes!

Frozen Peanut Butter Cheesecake Bites

Peanut Butter Cheesecake Bites - You can't eat just one!

Peanut Butter Oatmeal Cookie Smoothie

Peanut Butter Oatmeal Cookie Smoothies

Peanut Butter and Chocolate Cupcakes

Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

Peanut Butter and Chocolate Swirl Cookies

Half chocolate dough and half peanut butter dough makes double the goodness! These swirled cookies are rich, fudgy and delicious!

Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

Moist chocolate cupcakes frosted with chocolate peanut butter icing.  Perfect for any celebration!

  Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

Chocolate cupcakes made with whole grains?  Yes, it is possible!  Made with barley flour, these moist cupcakes will surprise you.  Barley flour is lower in gluten, and works really well for baking.  But if you don’t have any barley flour, these will still taste great with cake flour or even all purpose 🙂

I’ve been on a bit of a chocolate and peanut butter kick lately.  I’ve shared with you these peanut butter cheesecake truffles, and before that there was this Brownie Layer Cake with Peanut Butter Fudge Frosting.  We even recently cooked up a batch of last summer’s favorite Chocolate Peanut Butter Hot Fudge Sauce.  So I thought to myself, is that too much for one blog?  But then I came to my senses and realized there can never be too much chocolate and peanut butter!

Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

Since barley flour is lower in protein and gluten than traditional white flour, it is usually recommended to be used in part with other flours.  But one time I made this recipe with all barley, and I was thrilled with the results.  If it was a cake, it may not have worked.  Cupcakes are small enough to not need a ton of structure from the gluten, which is why this works so beautifully!

And that frosting, so rich and amazing!  I used Hershey’s Special Dark cocoa, but any dark cocoa will work.

Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

Whole Grain Chocolate Cupcakes with Dark Chocolate Peanut Butter Frosting

These delicious cupcakes are exactly the thing you need for your next celebration!  Or you know, a Thursday!  I know you can’t wait to jump right in, so check out the complete recipe over at Tastes of Lizzy T’s  where I am a contributor.

Peanut Butter Cheesecake Bites

Peanut Butter Cheesecake Bites – You can’t eat just one!

Peanut-Butter-Cheesecake-B3

Peanut Butter.  Cheesecake.  Little bites of goodness to pop in your mouth.  Disguised as a traditional chocolate truffle, what a surprise to get a mouthful of smooth, creamy cheesecake.

These guys are so much easier than a full out cheesecake.  No worries about cracks or water baths, no need to even turn the oven on.  Yet all the yummy flavor of a traditional cheesecake.

Chocolate and peanut butter are definitely best friends, so they were an obvious choice.  Although the truffles are pure peanut butter cheesecake, I rolled them in a sweet coating of cocoa.  I made a second batch that had mini chocolate chips in the cheesecake.   The mini chips made them a bit harder to roll, but the taste was worth it!

If there is any concern about the messiness of rolling these guys in dark cocoa, plain confectioners sugar would be a great substitute.  I don’t know about you, but I always walk away with a bit of chocolate on my shirt  🙁

Peanut Butter Cheesecake Bites - You can't eat just one!

I tried these both frozen and not, and they are great either way!  I think the frozen version would be super cute on a lollipop stick.  Either way, for a hot summer party these guys will soften up quickly.  They will be easier to eat if served right away.

Peanut Butter Cheesecake Bites - You can't eat just one!

 

5.0 from 2 reviews
Peanut Butter Cheesecake Bites
 
Ingredients
  • 8 Ounces Cream Cheese, Softened
  • ¾ Cup Peanut Butter
  • 1 Tablespoon Honey
  • ½ Tablespoon Sour Cream or Yogurt
  • ½ Cup Cocoa Powder
  • 2 Tablespoons Powdered Sugar
Instructions
  1. Beat together the cream cheese, peanut butter, honey and sour cream until the mixture is smooth and fluffy. Place bowl in freezer for 30-60 minutes.
  2. In a shallow bowl whisk together the powdered sugar and cocoa powder. Take the peanut butter mixture from the freezer and scoop out small balls. Roll the dough lightly between your hands to form the balls, working quickly so that it doesn't start to melt. Take the balls and roll them in the cocoa.
  3. The balls can be refrigerated or frozen.

 

Peanut butter cheesecake bites- you can't eat just one!

Never Miss a Yummy Recipe!

Follow The Well Floured Kitchen on

Instagram , Facebook, Twitter, Google+ or Pinterest

Brownie Layer Cake with Chocolate Peanut Butter Fudge Frosting

A decadent dessert made with two layers a rich brownies, frosted with an unbelievably fudgy peanut butter frosting.

Okay guys,  I have to tell you about this cake.  But wait… it’s not a cake.  It’s two layers of rich, chocolatey brownies.  Topped with an insanely fudgy peanut butter dark chocolate frosting.

Have you been convinced yet?

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

I actually made this yesterday for Mother’s Day, but I’m thinking it would be pretty cool for a Father’s Day celebration.

Or today.  Whatever.

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

PB and Chocolate – such a classic combo.  I recommend a thin slice, as this is so rich.

And that is totally what I did…for my first piece.

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

Let’s make this cake a bit more upscale, shall we?   A dusting of confectioners sugar is just the right touch.

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

maybe a little more…

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

Hmmm…keep going.

Rich, Dark Chocolate Brownie Layer Cake with Fudgy Peanut Butter Chocolate Frosting

 Okay, that’s about right.

5.0 from 2 reviews
Brownie Layered Torte with Chocolate Peanut Butter Fudge Frosting
Author: 
 
Ingredients
For the Brownies
  • 1 Cup (8 Ounces) Unsalted Butter
  • 4 Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups (14 Ounces) Sugar
  • ¾ Cup (2 Ounces) Cocoa Powder
  • ¾ Cup + 2 Tablespoons (4 Ounces) Unbleached White Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
For the Frosting
  • 5 Tablespoons Butter, Softened
  • ½ Cup Natural Peanut Butter
  • 2½ Cups Confectioners Sugar
  • ½ Cup Cocoa Powder
  • ½ Cup Cream or Milk
  • Confectioners Sugar for Dusting
Instructions
For the Brownies
  1. Preheat the oven to 350 degrees. Lightly grease and line two 8 inch cake pans with parchment paper.
  2. In a large saucepan melt together the butter and sugar. Allow mixture to cool to lukewarm. In a separate bowl, beat together the eggs and vanilla. Beat the egg mixture into the butter mix in the saucepan. Then slowly stir in the cocoa powder. Lastly stir in the flour, baking powder and salt.
  3. Divide the batter between the two pans, smoothing the tops. Bake for 22-25 minutes, rotating the pans halfway through baking. The center should be just set. A toothpick inserted in the middle should come out with moist crumbs, not raw batter. Allow to cool in the pan for 10 minutes, then unmold the brownies onto a cooling rack to finish cooling.
For the Frosting
  1. Beat the butter and peanut butter together until smooth. Add in the cocoa powder. Alternate beating in the confectioners sugar and milk. Beat until smooth and creamy.
  2. When the brownies are cooled, move one layer to a cake stand. Cover the first layer with half the frosting. Add the second layer and frost with remaining frosting. Dust with powdered sugar. Store in the refrigerator, but remove about 1 hour before serving time for best texture.
Notes
I used Hershey's Special Dark Cocoa

If the cake is stored in the refrigerator, the confectioners sugar may be absorbed into the frosting. Re-dust before serving for a finished look.

Peanut Butter Oatmeal Cookie Smoothies

Peanut Butter Oatmeal Cookie Smoothies at The Well Floured Kitchen

Finally, a smoothie I can embrace.  Although I make smoothies all the time, I never drank one until now.  Much to my dismay, I do not love fruit.  Why oh why do all smoothies have fruit?  I do tolerate a certain amount for my health, but it is not my favorite.  (BTW, this has been very helpful in growing adventurous eaters.  If they see you continuing to try a food you are not crazy about, they will be encouraged to do the same.)

But now that I’ve found a new way to enjoy a smoothie without fruit, I am excited by the possibilities.  I am on a mission for “fruitless” smoothies, or maybe just ones so tasty I don’t notice a bit of fruit.

Peanut Butter Oatmeal Cookie Smoothies at The Well Floured Kitchen… 

Read More »