Peanut Butter Bread

Peanut Butter Bread (shared by Michelle)

Ingredients:
2/3 cup peanut butter (I used a natural crunchy peanut butter)
1 1/2 cup white flour
1/2 cup whole wheat flour
4 teaspoons baking powder
1 cup skim milk
1/2 cup white sugar
1 teaspoon salt

Directions:
Mix together the milk and peanut butter with a mixer.  Add the dry ingredients.  Pour into a greased 8x4 inch loaf pan (I used a small square baking pan and cooked about 30 minutes).  Bake at 350 degrees F for about 45 minutes (30 minutes if using a different pan).  Allow to cool in pan for about 20 minutes.  Remove to a wire rack to finish cooling.

ENJOY!

Bits's Delicious Brownies

BITS's DELICIOUS BROWNIES (shared by Megan Bitsoff)

Here are my very special ingredients:

Buy Betty Crocker brownie mix with chocolate icing.

Spoon some dollops of peanut butter into the brownie mix and marbalize by swirling it around with your knife.

Bake. Ice. Eat more than you should! ;)

Peanut Butter Brownies

For those of you who missed this past bookclub you missed out on some of the best Peanut Butter Brownies I have ever tasted.  Thanks Lauren for sharing this great dessert.  Here is the recipe for all of us to enjoy another time and hopefully at another bookclub!

Picture courtesy of http://sallysbakingaddiction.com

Check out Sally's Baking addiction for this amazing recipe:
 http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/

Peanut Butter & Nutella Swirl Cookies

Peanut Butter & Nutella Swirl Cookies (shared by Talia)

Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions
Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.