Peanut Butter Spinach Smoothie

Peanut Butter Spinach Smoothie 4 Mary Riley Photography Wentzville Missouri

Smoothie time!  But before we get to smoothie time, here is a quick pic of the beautiful senior I had the pleasure of photographing last week.  The next day I learned that the park had mowed the grass  — so we got there right on schedule!

Molly50 For Facebook

Back to smoothie time!  I am a huge fan of peanut butter anything.  This recipe has peanut butter powder.  Every grocery store (well, except maybe Aldi) now carries Peanut Butter Powder.  There is PB2 and this one I used here is JIF brand.  Costco carries another brand that is organic.  You can reconstitute the powder with water to make peanut butter.  But, what I do is make peanut butter smoothies!  Only 3 tablespoons of powder is 70 calories and enough to flavor one drink.  I usually need 2 Tb. of regular peanut butter.  It was something fun to try and lowers the calories of the drink.  I think it would also be great in milkshakes.  🙂

This stuff is a dieter’s dream!  I know I stayed away from peanut butter the whole time I was trying to lose weight.  It just wasn’t worth the calories when all you could have is a small spoonful!  190 calories in 2 Tb. of regular peanut butter – or 70 calories in 3 Tb. of PB powder???  But the peanut butter powder tastes like peanut butter because it only has one ingredient: peanuts.

Peanut Butter Spinach Smoothie Mary Riley Photography Wentzville Missouri

The powder blends very well in a smoothie.  The regular peanut butter can get stuck or clumpy in the blades of some blenders.

Or add it to your oatmeal.

Or add it to frozen bananas that are pureed to be like ice cream.

Peanut Butter Spinach Smoothie 3 Mary Riley Photography Wentzville Missouri

Or add it to muffins, pancakes, cookies, cakes or brownies.

Here’s a blog post with a lot of ideas.  I really don’t think I will be adding this stuff to my chicken though. … It also doesn’t taste good if you dip your fruit right into it.  Now, if you mixed it with some cream cheese and dipped that might taste better.

Peanut Butter Spinach Smoothie 2 Mary Riley Photography Wentzville Missouri

Peanut Butter Spinach Smoothie
Author: Mary Ellen P. Riley / Whisk Together
Serves: 2 servings
  • 2 cups almond milk (I use vanilla unsweetened), or regular milk
  • 1 banana, cut in half (or frozen banana chunks)
  • 1-2 handfuls baby spinach
  • 6 Tb. peanut butter powder
  • 4-6 ice cubes
  1. Blend everything in the blender until smooth.
  2. -Add plain Greek yogurt for more protein!
  3. -Add strawberries to make a PB &J smoothie

Homemade Honey Roasted Peanut Butter

Homemade Honey Roasted Peanut Butter FB title Mary Riley Photography Wentzville Missouri

There are few foods yummier than peanut butter.  Covered in chocolate, hidden in smoothies or eaten straight out of the jar, many people eat it even on a daily basis.  Entire cookbooks are dedicated just to this one ingredient!

Today my friends, we take it up another notch.

Homemade Honey Roasted Peanut Butter 2fb Mary Riley Photography Wentzville Missouri

Another reason to consider making homemade peanut butter:  the deforestation of the earth because of palm oil.  This is why Trader Joe’s natural peanut butter will state “palm oil sourced from sustainable sources” on the back.

Plus, homemade peanut butter can be made crunchy or smooth.  You can whip up peanut butter any time of day you have a craving… and the best part is?  We found something even tastier!  Honey Roasted Peanut Butter!

Whole Foods and Fresh Thyme grocery stores have their own peanut butter machines.  You press the button and freshly made peanut butter oozes out into the empty container for all your peanut butter needs.  Honey Roasted runs $3.99 per pound.  Regular peanut butter runs $2.99 per pound (at Fresh Thyme).  The savings are pretty negligible to say the least when making your own peanut butter with just peanuts.  But, these stores are far away and the drive is no where near where I drive.  So – to save gas and time, I make my own.

Homemade Honey Roasted Peanut Butter 4fb Mary Riley Photography Wentzville Missouri

Made too much?  Fresh peanut butter on sale?  NO worries.  Freeze it!  Peanut butter will freeze just fine 🙂  Just like real butter!  I always freeze real butter.

So, buy that jar of Honey Roasted peanuts for about $3 (less than $3 at Aldi!)  and try making your own honey roasted peanut butter.  It will be hard to go back to regular.

Homemade Honey Roasted Peanut Butter 3fb Mary Riley Photography Wentzville Missouri

Storage:  Store in an airtight container.  You can use the peanut butter immediately.  You can store it in the pantry for up to 1 week.   Ours never lasts that long, but for longer storage than 1 week keep it in the fridge.  For even longer storage, keep airtight in the freezer for a few months.

Don’t like peanut butter?  Need almond butter?  Cashew butter?  Try the same recipe with different nuts!  Or your own combination of nuts.

Mary Ellen’s All Time Favorite Lunch Sandwich:

Homemade Honey Roasted Peanut Butter 5fb Mary Riley Photography Wentzville Missouri

Homemade Honey Roasted Peanut Butter
Author: Mary Ellen P. Riley / Whisk Together
Serves: 1 and 3/4 cup peanut butter
  • 3 cups unsalted roasted or honey roasted peanuts
  • Optional: peanut oil, honey, salt
  1. Put the nuts into your food processor or high speed blender like Vitamix.
  2. For the food processor: turn the machine on for 1 minute. Scrape the sides down if necessary. Run the machine for 1 more minute. Scrape the sides down. Run the machine for just 1 last minute. During this last minute, add a tablespoon of peanut oil or drizzle of honey or 1/4 tsp. of salt if you wish. The peanut butter will be soft, thick and glossy.
  3. For the Vitamix, turn the machine to 1. Slowly, turn the machine up to 10. Use the tamper to press the peanuts towards the blades. In about 1-2 minutes, you will have yummy creamy peanut butter! Once the peanut butter becomes smooth and the blades move freely, turn off the machine. Scoop out with a scraper.


Breakfast Peanut Butter Cookies

Breakfast Peanut Butter Cookies-4494 on Whisk Together


Cookies for Breakfast!  Actually, we use these for an after school snack as well.  No flour or butter and only one mixing bowl makes them a snap to make in the kitchen.

These cookies are full of peanut buttery flavor and super duper soft and gooey.  Add any flavor chips to create your own combination: milk or dark chocolate, butterscotch, peanut butter chips or even white chocolate chips.

Need some recipes for the Fall?  Here is my Whisk Together Fall Round-up of the best fall recipes that we have made over the past 4 years and proved a success over and over.

Chewy Ginger Cookies_1 on Whisk Together

Chewy Ginger Cookies

Gingerbread Men for Halloween_3 on WT

Gingerbread with Royal Icing


ginger molasses cookiesCR


Ginger Molasses Cookies

Pumpkin Crumb Muffin_4 on Whisk Together

Pumpkin Crumb Muffins


Harvest Pumpkin Soup on Whisk Together and Pinterest

Harvest Pumpkin Soup


Pumpkin Bowl Soup_7 on Whisk Together

Squash Soup in Pumpkin Bowls


Pumpkin Muffins on Whisk Together

Pumpkin Chocolate Chip Muffins


Pumpkin Waffles_3 on Whisk Together

Spiced Pumpkin Waffles


Pumpkin donuts_7 on WT

Pumpkin Donuts


Pumpkin Biscuits on WT

Pumpkin Biscuits


Pumpkin Coffeecake_3 on WHisk TOgether

Pumpkin Coffeecake


Paleo Pumpkin Pancakes_1 on Whisk Together

Paleo Pumpkin Pancakes


pumpkin pieCR

Smooth and Spicy Pumpkin Pie


pumpkin french toast_3CR

Pumpkin French Toast


Pumpkin Cake Pops

Pumpkin Cake Pops


Pumpkin Pancakes_1

Whole Wheat Pumpkin Pancakes – a Family Fav!


Pumpkin Cinn Roll_1

Pumpkin Cinnamon Rolls


Pumpkin pieCR

Secret Ingredient Perfect Pumpkin Pie

Pumpkin Bread


Pumpkin Bread – making for 10 years!

Pumpkin Yeast Bread on Whisk Together

Pumpkin Yeast Bread

Bacon and Apple Waffles_1 on Whisk Together

Apple Bacon Waffles

Caramel Apple Scones_4 on Whisk Together

Caramel Apple Scones

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Caramel Apple Crisp Bars

Apple Pumpkin Gingerbread Muffins 2 on Whisk Together
Apple Pumpkin Gingerbread Muffins

Apple crisp on WT

Skillet Apple Crisp

Paleo Apple Muffins_1 on Whisk Together

Paleo Apple Muffins

Apple Butter_2 on Whisk Together

Slow Cooker Apple Butter

apple crisp_8CR

Apple Crisp Pizza

Apple Cream Cheese Cake_2CR

Apple Cream Cheese Bundt Cake

apple cinn rollsCR

Apple Cinnamon Rolls

apple pecan muffinCR

Apple Pecan Muffins

Apple Crisp_2CR

Apple Crisp

Caramel Apple Cheesecake Bars_2

Caramel Apple Cheesecake Bars

Dutch Apple Pie_1

Dutch Apple Pie

Apple Pancake_2

Original Pancake House Apple Pancake


Breakfast Peanut Butter Cookies-4486 on Whisk Together

Breakfast Peanut Butter Cookies
Author: Mary Ellen P. Riley / Whisk Together
  • 2/3 cup old fashioned oats
  • 1/2 tsp. cinnamon (optional)
  • 1 tsp. baking soda
  • 1 egg
  • 1 cup peanut butter (I used Skippy creamy no stir natural)
  • 6 Tb. brown sugar
  • 1/2 cup milk, semisweet, dark chocolate chips or peanut butter chips
  1. Mix everything but the chips in a great big bowl. Add the chocolate chips. Feel free to reserve a few for later to add on top while baking.
  2. Cover and pop it in the fridge for 30 minutes up to overnight.
  3. Preheat oven to 350 degrees.
  4. Divide dough into 1-2Tb. size cookies. Place on a greased, parchment or silicone covered cookie sheet.
  5. Press down the cookie dough slightly with your fingers or a spoon.
  6. Bake about 10 minutes. These will be super soft and look not baked. That’s okay. For crispier cookies, bake 2 minutes longer.
  7. Cool and eat!
Recipe found on Pinterest and also Sally’s Baking Addiction. Not sure who published it first.

Green Peanut Butter Chia Smoothie

Green PB Chia Smoothie on Whisk Together


Book:    I just got my hands on “The Husband’s Secret” – another Liane Moriarty novel.  If only I could remember they are in Australia!  Every time I see “mum” I think they are in England.  Nope.

So far a great read with 3 separate stories that I am guessing will intertwine at some point.

The book on Goodreads has good reviews – not as high as Big Little Lies.  So far I like Big Little Lies better.

House:  I got the pantry updated!  Finally!  I have been collecting containers for a few years and buying once in a while.  After having my Silhouette machine for over a year I finally sat down and got every container labeled and LOVE the pantry.  The dry containers for flour and such are the Oxo containers.  I saw the plastic bins at my friend Katie’s house and loved how easily you could see everything in them.  Plus when I want to bake, I just take the whole baking bin with me to the counter instead of each separate item.  I couldn’t find an exact match online, but these storage bins are close.

I used to buy the cheapies at the store with no handle.  Items would fly out, you couldn’t see what was in there.  The new clear ones are much better.

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Green PB Chia Smoothie 2 on Whisk Together

Recipe:  This is my new favorite smoothie recipe!  Our other favorite is still Green Lemonade.  I like this new one when I am craving peanut butter.  You could even substitute peanut butter powder for the peanut butter to save on a lot of calories!  Have you heard of PB2?  It also comes in chocolate/peanut butter powder.

I tailor the recipe to my meal – add Greek Yogurt if I’m eating this for lunch or I will add more ice if it is after my workout.  I like to have this for after a workout or when I’m really hungry and meal time isn’t for a few hours.  The fiber really keeps you full.

Green Peanut Butter Chia Smoothie
Author: Mary Ellen P. Riley / Whisk Together
  • 1 cup almond milk or unsweetened vanilla almond milk
  • 1 banana
  • 1/2 cup plain or vanilla Greek yogurt (optional)
  • 1 Tb. peanut butter
  • 1 Tb. chia seeds
  • 2 cups spinach
  • ice cubes to taste (more for colder smoothies)
  1. Add the ingredients to the blender in the order stated. Blend until smooth. Smaller powered blenders may need to stop and push down the ice and/or stir the spinach.

I am also trying to use that little yellow bag of chia seeds I bought from Trader Joe’s 🙂  I have been making Whole Grain Chia Waffles with the rest of it.

The Secret Ingredient Missing in Your Smoothies

Smoothie_9 on Whisk Together

We are still in peak holiday season, but that doesn’t mean we still can’t prep for the rest of the day’s nutrition before the cookies and candy come.  This week – in addition to a Minecraft birthday party celebration (a future blog post)- I have been researching smoothies and how to get maximum nutrition into them while still being tasty.

Smoothie_3 on Whisk Together

I know a lot of people use protein powder which is fine.  But, I found replacement for all those recipes that say add “protein powder”!  BEANS!  Yes, beans!  I tried out lots of smoothies, and these were the top two smoothies in the kid/parent taste test using black beans and white beans.  For white beans, I used great northern beans because that is what I had on hand.  You could use navy beans or cannelini beans instead.

Smoothie_10 on Whisk Together

In addition, I have been cooking beans from dried.  Cooking beans yourself means using the amount of salt you want to use, and it is much cheaper.  The conversion I used is 3/4 cup of dried beans (about 4.5 ounces) = 15 ounce can of beans.  Four cans of beans is about $4.  Two pounds of dried beans is $2 …. or equal to 7 cans of beans!  Almost half the cost… not quite and some people may not think it is worth the time.  But there’s the money breakdown for you.

Smoothie on Whisk Together

Secret to great smoothies?  Use white beans in non-chocolate smoothies and black beans in chocolate smoothies.  Start with 1/4 cup of cooked beans per smoothie in your recipes.  I always rinse and drain my canned beans to remove the sodium and improve the texture of the beans.  I always have frozen chunks of bananas on hand.  There is no need to soak the bananas in orange juice to prevent browning, but you could.

Smoothie_5 on Whisk Together

I always add the liquid ingredients first (I don’t have a fancy machine.).  Everything is diced into small chunks.  Straws make drinking them more fun 🙂  I add 1/2 -1 Tb. of ground flaxseed to most smoothies.  I use the Simply Balanced vanilla Greek yogurt from Target – I really like the flavor, texture, price and the sugar isn’t as high as many other vanilla flavored yogurt brands.  Add ice to make the smoothie thicker.

Smoothie_6 on Whisk Together

Before we get to the recipes – I have to mention one of my favorite places for great baking and cooking products, Williams-Sonoma.  I have seen the Vitamix in action many times and it will pulverize even spinach to a pulp!  Their products have never failed and they keep improving even their best which shows me they care.  If you are interested in a blender to make smoothies for 2015 – here is a great start!

**I have not been paid and given products for this opinion.**



Chocolate Peanut Butter and Tropical Green Smoothie

Serving Size: 1 smoothie


  • Chocolate Peanut Butter Smoothie
  • 1 large smoothie
  • 1 banana (preferably frozen and in chunks)
  • 1/4 cup cooked black beans (or 1/4 cup black beans drained and rinsed from can)
  • 4 Tb. cocoa powder (regular or Dutch processed)
  • 6 ounces Greek plain or vanilla yogurt (by weight)
  • 1/2 cup milk (almond, cow, goat, chicken, etc.)
  • 2 Tb. peanut butter
  • 1/2 tsp. vanilla extract (if using plain yogurt)
  • sweeten to taste with honey or stevia if preferred
  • 3/4 cup ice (optional)
  • Tropical Green Smoothie:
  • 1/2 cup almond milk
  • 1 banana (preferable frozen and in chunks)
  • 1/4 cup great northern beans
  • 1 cup ripe pineapple, cut into small chunks
  • 2-3 cups (2-3 ounces, or 2 large handfuls) packed baby spinach or kale - your favorite leafy green
  • 1/2 Tb. ground flaxseed
  • sweet to taste with honey or stevia if preferred
  • 3/4 cup ice (optional)


  1. In my blender: Add liquids first. Add everything else but the ice. Blend until smooth. Add ice and blend again.
  2. In nice blenders: throw everything in and hit "smoothie" or blend until smooth.

Smoothie_7 on Whisk Together

Chocolate Peanut Butter Smoothie
1 large smoothie

1 banana (preferably frozen and in chunks)
1/4 cup cooked black beans (or 1/4 cup black beans drained and rinsed from can)
4 Tb. cocoa powder  (regular or Dutch processed)
6 ounces Greek plain or vanilla yogurt (by weight)
1/2 cup milk (almond, cow, goat, chicken, etc.)
2 Tb. peanut butter
1/2 tsp. vanilla extract (if using plain yogurt)
sweeten to taste with honey or stevia if preferred
3/4 cup ice (optional)

In my blender:  Add liquids first.  Add everything else but the ice.  Blend until smooth.  Add ice and blend again.
In nice blenders:  throw everything in and hit “smoothie” or blend until smooth.


Green Tropics Smoothie
1 large smoothie

1/2 cup almond milk
1 banana (preferable frozen and in chunks)
1/4 cup great northern beans
1 cup ripe pineapple, cut into small chunks
2-3 cups (2-3 ounces, or 2 large handfuls) packed baby spinach or kale – your favorite leafy green
1/2 Tb. ground flaxseed
sweet to taste with honey or stevia if preferred
3/4 cup ice (optional)

In my blender:  Add liquids first.  Add everything else but the ice.  Blend until smooth.  Add ice and blend again.
In nice blenders:  throw everything in and hit “smoothie” or blend until smooth.

Recipe adapted from FatFree Vegan

Smoothies on Whisk Together

Healthier No-Bake Chocolate Peanut Butter Cookies

No Bake Chocolate Peanut Butter Cookies on Whisk Together

Book Update:  I’ve learned some new and interesting things from “Salt, Sugar, Fat” by Michael Moss… Like Oscar Meyer had a bologna problem back in the 80’s and 90’s.  Red meat was being purchased less and less as a result of the “fat is bad” boom from the 1980’s.  Nothing new.  However, Lunchables were created to solve this problem.  They needed to sell bologna and now with Kraft their sister company (all under Philip Morris… holy cow that company owns a TON of stuff), they can get the cheese at cost.  At first, they were going to put bread in the lunchable, but that idea had to be removed because the Lunchables had to be able to last 2 months in storage.  Bread can’t do that… but crackers can.  And that is why there are crackers in Lunchables.  They were designed to solve mom’s problem of rushing around in the morning trying to fix lunches, get breakfast on the table and have everyone out the door on time.  (Might I add that freezer lunches would solve this?  ;-))

No Bake Chocolate Peanut Butter Cookies_1 on Whisk Together

Recipe Update:  I’m not the biggest chocolate fan ever, but these cookies were AWESOME.  They lasted two days in our house.  I think it is the oats.  I love oatmeal, oatmeal cookies, etc.  Why are these healthier?  They use a reduced about of butter (fat) and sugar (sucrose), and the recipe uses old fashioned oats instead of quick oats.  Quick oats are yummy and they would work as well.  But, I like the chew of the rolled oats personally.  You choose what your family likes.  These cookies set very nicely and came together quickly.  I used Trader Joe’s baking cocoa because I think it tastes better than most others including Aldi’s (the nutrition facts are drastically different, so it isn’t the same thing).  Next time, I may try to reduce the sugar even more.

Since we are snowed in and receiving 8-12″ of snow today, I thought everyone should have this recipe today.   The ingredients are probably in your pantry.

**Update** 1/6/14:  I made these and reduced the sugar to 1 cup.  They  worked!  They are not as sweet, but I don’t think you could tell unless you made a side by side comparison.  They are not as solid, but they are solid.  This could also be solved by storing them in the fridge like we do.

Healthier No Bake Chocolate Peanut Butter Cookies
40 cookies

1 cup sugar
1/2 cup cocoa (the normal natural baking cocoa like Hershey’s, I like Trader Joe’s)
1/2 cup milk
1/8 heaping teaspoon salt
1/2 cup peanut butter
5 tablespoons butter, cut up
1 teaspoon vanilla
3 cups rolled oats

1.  Add the sugar, cocoa, milk and salt to a large pot.  Mine is stainless 3 liter size.
2.  Mix all of this up and boil for 1 minute.
3.  Remove the pot from the heat.  Add the peanut butter, butter and vanilla.  Stir until melted.
4.  Add in the oats.  Stir gently to coat.
5.  Dollop cookies onto a piece of wax paper, parchment or silicone.  I used a 1 Tablespoon cookie scoop.  This yielded about 40 cookies.  Allow the cookies to cool on the counter to set up.  I waited an hour.  Then store at room temperature in an airtight container or for long time storage (or just because they taste good cold), put them in the fridge.

Recipe from

Peanut Butter Chocolate Chip Oatmeal Cookies

Peanut Butter Chocolate Chip Oatmeal Cookie_on Whisk TogetherGood morning everyone!  I hope you had a wonderful and blessed Christmas!

Book Update:  I completely finished “Happy Money” and thought it was a worthwhile read.  Although the jokes were… odd… for an academic book.  It almost made me wish I had rethought Christmas presents.  One of the main points of the book was to spend more money towards experiences rather than “things”.  Why is this?  We adapt well to our “new things” that would make us think we would be happier.  Not that we have more money – but to redirect it towards shared experiences and memories.  Easier said than done when you have a limited budget, but something to keep in mind.

Our Book Club book this month is “The Book Thief” which is also a movie right now.  I started reading this book while on vacation in Punta Cana.  I stopped after several chapters…. probably because well… it isn’t exactly a beach bum book.  So, I will try reading it again and I’m sure I will enjoy much more.

Recipe Update:  These were so good!   Anyone who loves chocolate, peanut butter or oats will love these cookies.  My friend made them with coconut oil instead of butter and they were awesome, too!  They are slightly chewy, chunky with the chips, and great flavor.

Peanut Butter Chocolate Chip Oatmeal Cookie

Peanut Butter Chocolate Chip Oatmeal Cookies
about 2-3 dozen

1/2 cup butter or coconut oil, softened
1 and 1/4 cup brown sugar
1/2 cup white sugar
1/3 cup peanut butter
1 egg and 1 egg yolk
2 tsp. vanilla
1 and 1/4 cup AP flour
1 cup old fashioned oats
1/2 tsp. baking soda
1 cup chocolate chips

1.  Let’s do the cookie method!  In a great big bowl:  Cream/beat  the butter and sugars.  Add the peanut butter.  Add the eggs.  Scrape the bowl and beat until combined.  Add the vanilla.
2.  Now, add the dry stuff:  flour, oats and baking soda.  Stir in the chocolate chips.
3.  Cover and put in the fridge for 1-2 hours – until chilled.  My dough always does better when it is cold.
4.  Preheat oven to 325 degrees.  Bake them for 10-12 minutes – check the middle.  Some of mine took a little longer.  Cool on a wire rack.

Recipe from Averie Cooks

Monster Cookies

Monster Cookies_4 on Whisk Together

Book Update:  In positive psychology, we studied well-being again in reference to our life-span.  Apparently, there really is a mid-life crisis according to experts and women typically have one around their mid-forties and men in their late forties.  I found it interesting that generally (everything is general in these studies!) women grow happier until age 25 and then they are less happy age 25-35 and then grow happy again after that.  The happiest group out there?  Old people.  Yup.  The text also mention Carol Dweck’s book “Mindset” which is awesome for any parent or teacher.  It discusses the ways to help develop a growth mindset.  To be in a growth mindset, one focuses on improving and not how smart they are.  Students with a growth mindset are enthusiastic, hard-working and persistent workers.

Recipe:  These were really good.  If you like soft cookies like I do, then this is the monster cookie for you.  No crunchy here.  Just rich, chewy, peanut buttery M&M goodness.  The whole family engulfed these cookies.  I love anything with oatmeal in it!  Our favorite breakfast here is oatmeal with bananas, cinnamon and ground flaxseed.  Yum, yum!

Monster Cookies
yield 24 cookies

1 stick (1/2 cup) SALTED butter, soft (Or use unsalted with 1/4 tsp. salt)
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter (I used Skippy’s natural)
1 egg
1 tsp. vanilla
1/2 tsp. baking soda
1 and 1/4 cup (6.25 ounces) AP flour
1/2 cup QUICK oats (sometimes you can put old fashioned through the food processor to do this)
3/4 cup M&M (I used 1/2 cup mini M&M’s and 1/4 cup regular for on top)
1/2 cup semi-sweet chocolate chips

1.  Use parchment, silicone or baking spray for the cookie sheets.
2.  In great big bowl:  On medium speed cream the butter, brown sugar and sugar together for 3 minutes.
3.  Add peanut butter, egg and vanilla.  Mix.
4.  Add baking soda and flour.  Mix until just combined.
5.  By hand, mix in oats, M&M’s and chocolate.  Chill 30 minutes.
6.  Preheat oven to 350 degrees.  Roll dough in 2 Tb. balls or large cookie scoop size.  Use your hands to roll them into dough balls.  Add M&M’s on top if you didn’t put them in the cookie dough batter at this point or after step 7.
7.  Bake 9-10 minutes.  Flatten them gently with the back of a large spoon.
8.  Cool and eat.

Monster Cookies_3 on Whisk Together

Recipe from Sally’s Baking Addiction

Frozen Peanut Butter Cups

PB Cups_6CR

Book Update: I *almost* put “only three ingredients!” in the heading of this post and had to stop myself.  It annoys me to no end when they put “only four ingredients” on something in pinterest… only come to find out that each “ingredient” actually contains like 20 other things.

Oh, I got the part of Gertie in “Oklahoma!”.  Interpret as you like.

I also finished reading “The Best of Me” by Nicholas Sparks.  My friend and I went to see “Safe Haven” at the movies and it sparked my interest to read a Sparks novel.  It was a nice read.  A little predictable, but fun.  I liked the plot and most of the characters, however some of the main characters seem one dimensional.

Recipe:  This recipe was so stinking easy.   And good.  And did I mention easy?  Seriously, I’ve done easy recipes before, but they usually taste “meh” to “okay”.  This one I really really liked and this is coming from someone who doesn’t care for peanut butter OR chocolate a whole lot.  If you have this stuff, make it NOW!  Because seriously, you can even make just 3, or 6 or 12.  I started out with only 3 because I don’t like wasting ingredients on a so-so recipe.  Then I quadrupled the recipe and we were all happy. 🙂

Frozen Peanut Butter Cups
yield 12

PB Cups_1CR

1 – 8oz. container of House Whip (Trader Joe’s) or Cool Whip or TruWhip
3 Tb. peanut butter
1/4 cup or so chocolate syrup (make your own here!)  (It is in a jar on the right because it is homemade)

1.  Line a cupcake/muffin pan with 12 cupcake liners.
2.  In a large bowl, mix the whipped cream with the peanut butter.  Fold gently to keep it airy and fluffy.

PB Cups_2CR

3.  Spoon this mixture between the cupcake liners.
PB Cups_3CR
4.  Drizzle with chocolate syrup and freeze!

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Boom, you have a wonderful kick butt frozen dessert in probably 30 minutes – 1 hour.  Once it is frozen, it’s done.  Stash in an airtight container in the freezer like a ziplock bag or freezer proof plastic bowl.

PB Cups_7CR

Recipe: from weight watchers

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