Tag Archive for "peanut butter" - Simple Everyday Food

pumpkin peanut butter dog biscuits

Posted by :Amy On : October 6, 2013

Tags:dog treats, peanut butter, pumpkin, puppies

Warning: the following post contains A LOT of pictures.

So not only are my coworkers and Brian benefiting from my latest baking-with-pumpkin spree, even Bentley got lucky today and got some homemade pumpkin treats as well!

Can’t forget my little guy, right?

I figured I should get all the baking I want to get done here the next few weeks, since once my internship goes into full swing, who knows when I’m going to be able to bake “just because”?

I have to say though, although I’m a little nervous and anxious about starting this internship, the anxiousness is also mixed with ~~a little bit~~ a lot of excitement. I’m excited to start utilizing all the skills I’ve learned in class into everyday practice and to see how much I’ve learned (and retained) within the past two years. And it also means I’m that much closer to graduating! Wish me luck – I hope I make everyone proud :)

These biscuits do not require any special ingredients (other than the pumpkin), and I bet you have most of them in your cupboards already! They was inspired by a very simple biscuit recipe I used to make for Bentley, but instead of adding bananas, I substituted them with pumpkin puree instead – you know, ever since Bentley discovered the yummy goodness of canned pumpkin a few weeks ago, he’s just as big of a fan of it as I am.

pumpkin peanut butter dog biscuits

2013-10-06 16:06:02

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Ingredients

2 cups all-purpose flour (or you can use whole wheat flour)
1 large egg
1/8 cup all natural creamy peanut butter
1/2 cup pumpkin puree
A pinch of salt
1/4 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat.
Add all the ingredients into a mixing bowl, whisk until thoroughly combined.
Transfer dough onto a floured surface. Using a rolling pin, roll dough out until it's about 1/2" thick.
Cut into desired shapes and bake for 30-40 minutes, or until biscuits are dry and hard. Transfer to wired cooling rack and let cool. Store in airtight container for 7 days.

By Simple Everyday Food

Simple Everyday Food https://www.simpleeverydayfood.com/

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These are way healthier and cheaper than buying those store-bought doggie treats! No preservatives, no artificial flavors. They’re made with all natural ingredients that you can pronounce and you can feel good about giving them to your favorite pup.. or pups :)

Bentley had to check them out during my photoshoot session…

“Ooops… BUSTED!”

“I’m gonna try again….”

“Almost there!”

“YESSSS!! I got one!!”

“Mwahahahahaha…. I’m sneaky. Mommy didn’t even notice.”

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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peanut butter s’mores cookies

Posted by :Amy On : August 10, 2013

Category: Desserts

Tags:cookies, dessert, peanut butter, smores

Happy S‘mores Day!

I’ve never sat by a campfire and roasted s’mores before. I’m 27 – is that weird? As much as I try to avoid camping, I absolutely looooove s’mores (and the smell of the campfire). It wasn’t until a few months ago did I have my very first roasted marshmallow on a stick over an open flame… and that was just using the leftover flames from the grill. You’d probably think that I’m sheltered – I would probably agree with you on that.

Summer is the perfect season for s’mores and any kind of dessert that involves the trio of marshmallows, chocolate, and graham crackers – last time I checked, the Blizzard of the Month flavor at DQ was a S’mores Blizzard (!). I can’t exactly pinpoint why I adore s’mores-flavored anything so much. I think it’s something with the combination of the marshmallows and chocolate and the combination of the different textures – sweet, rich chocolate paired with roasted ooey gooey marshmallows sandwiched between crunchy graham crackers…. just thinking about it is making my mouth water. There really isn’t a dessert flavor combination I love more (well, mint chocolate does win by just a teeny tiny bit…) – I have a whole board on Pinterest dedicated to s’mores desserts to prove it!

When I saw this recipe a few days ago, I knew I had to make it. It’s a spin on the traditional s’mores – we’re using a peanut butter cookie as a base instead of graham crackers. I promise it tastes even better! It’s the perfect cookie for those who are peanut butter & chocolate fans and those that are s’mores fans as well. You just can’t go wrong with it!

Brian who doesn’t even care for s’mores, was a fan of this cookie! I think he loved the peanut butter cookie base that won him over. These cookies are so soft that it’ll be hard not to leave any crumbs behind!

peanut butter s'mores cookies

2013-08-09 09:06:51

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Ingredients

1/2 cup salted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups all purpose flour
10-12 large marshmallows, cut in half length wise
8 oz chocolate chips

Instructions

In an electric mixer, cream the butter and sugars together on medium speed. Add in the peanut butter. Mix. Then add the egg. Mix. Finally, add the vanilla extract. Beat until combined. Slowly add in the baking soda and flour, scraping down the sides as needed. Place in refrigerator and chill for 30 minutes to an hour.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicon baking mat. Roll 1.5 tablespoons of dough into balls. Bake for 7 minutes. Take the cookies out, gently press a marshmallow onto the cookie. Bake for another 3-4 minutes, until marshmallow is slightly brown on top.
Remove from oven and let cool. In the meantime, melt the chocolate chips on a double boiler. Using a spoon or a fork, drizzle the chocolate over the cookies.
Store in airtight container for 7 days.
Makes 20-22 cookies

By Simple Everyday Food

Adapted from Sally's Baking Addiction

Simple Everyday Food https://www.simpleeverydayfood.com/

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It’s important to bake these cookies for exactly 7 minutes so they don’t overbake. Take them out. Press the marshmallows into them, and stick them back into the oven for a few more minutes to allow the marshmallows to melt and for the cookie to finish baking. Once the chocolate and spooned over the top and the cookie is cooled, you’ve got yourself a rich, decadent peanut butter cookie with a gooey marshmallow center and a little chocolate drizzle on top.

Of course, no one said you have to wait til the chocolate and cookie are cooled to eat these! I wasn’t patient enough to wait and accidentally had a few right away… oops.

If you happen to have any left after they’re completely cooled, place them in an airtight container and store for a week… if they even last that long. :)

Enjoy!

Recipe from Sally’s Baking Addiction

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doggie peanut butter yogurt popsicles

Posted by :Amy On : August 2, 2013

Category: Puppy treats

Tags:dog treats, ice cream, peanut butter, puppies

Can you believe it’s August already?! Where did my summer go???? Next thing we know, the leaves are going to be turning red, falling off of trees, it’s going to be cold, and there’s going to be snow on the ground.

Ugh, I don’t even want to think about snow right now. It’s August, folks! August is the last month of summer in my opinion, and therefore all of the remaining hot sunny days need to be treasured. I’m already looking forward to the Minnesota State Fair that starts August 22nd! We’ve already bought our tickets and Blue Ribbon Book, and I’ve already read about all the new vendors/foods-on-a-stick that are going to be at the fair! And for those of you that are big State Fair ~~fans~~ nerds like me, there are going to be 40 new fair foods this year!

Jalapeno corn dogs. Comet corn. Breakfast sausage corn dogs. Cajun pork rinds. Funnel cake sundaes. Idaho nachos. Mini donut batter crunch ice cream (!!).. and much more that I want to try!

And then there’s always the all-time favorites: root beer floats, cheese curds, pronto pups, deep-fried chocolate chip cookie dough on a stick, chocolate dipped keylime pie on a stick, sweet corn ice cream, mac & cheese on a stick, the corn roast, Sweet Martha’s cookies, Tom Thumb’s mini donuts, cream puffs, potato skins, Dole Whip floats (!!), french fried mushrooms, porcupine meatballs on a stick, walleye fries, Minneapple pies….. whew. Should I go on?

And once again, I’m going off track here… at the beginning of this summer, I wanted to buy some popsicle molds and make some homemade popsicles. I also wanted to buy an ice cream maker attachment for the KitchenAid mixer, but figured we should wait until we sell the house and move before adding more things to my kitchen collection. Since I didn’t get to make any popsicles or ice cream this summer, I figured I can make Bentley some doggie popsicles instead.

This recipe really is super simple. It only requires 4 ingredients and a blender. It only takes a total of 5 minutes to make (excluding freezing time). And there’s only a total of 5 simple steps. FIVE! It’s that easy – no reason not to make these for your four-legged canine kids.

Step 1: Blend ingredients.

Step 2: Pour into Dixie cups.

Step 3: Freeze overnight.

Step 4: Peel away Dixie cup from popsicle.

Step 5: Give to dog, and wait to receive a cute “thank you you’re the best, mom!” look with a muzzle full of melted popsicle drippings <3

This is more like his “awww my treat is gone! Can I have another one?” look. Hard to say no to that, but I stood my ground (for 6 hours).

doggie peanut butter yogurt popsicles

2013-08-02 21:45:36

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Ingredients

32 oz plain yogurt
3 tablespoons creamy peanut butter
1 tablespoon honey
1 banana
15-17 mini Dixie cups

Instructions

In a blender, combine the yogurt, peanut butter, honey, and banana. Blend until smooth.
Fill mini Dixie cups about 3/4 full with mixture. Place in freezer and freeze overnight.
When ready to serve, peel off the Dixie cup from the popsicle. The bottom part of the cup may stick to the popsicle, but should be easily peeled off with a little help of your fingernails.
Give to your four-legged canine friend outside or on a easily cleanable surface (hardwood floors, tiles).
Makes about 15 mini Dixie cup popsicles

Notes

If you have a mini muffin pan, I found out that the mini Dixie cups fit pretty well in those and make it easier to transport all of them into the freezer. Otherwise you can place the Dixie cups in a cake pan or rimmed cookie sheet as well.

By Simple Everyday Food

Simple Everyday Food https://www.simpleeverydayfood.com/

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We used mini Dixie cups, but if you have any extra ice cube trays laying around the house, those would work too! I chose to use Dixie cups because 1. they hold a little bit more than an ice cube well would, 2. it’s easier to pick one and give it to Bentley (as opposed to trying to pop them out from a tray), and 3. they’re disposable (read: less things to wash).

Now this can be a little messy to eat, so I would strongly encourage you to give these to your furry babies outside… unless you’re willing to clean up trails of sticky melted peanut butter yogurt ice cream :-)

Bentley was able to enjoy his in the yard today! It was a beautiful day out, perfect for something popsicles! It was his first time having any sort of a popsicle so he wasn’t quite sure what to do with it in the beginning… he spent 99% of the time licking his frozen treat and pushing it around the yard with his nose, it was comical.