Cheesy, Spicy, Sweet and Nutty Snack Mix

I've always liked Chex Mix, but I've never really found that ultimate recipe that I wanted to make over and over again.

Until now.

The inspiration for this creation was traditional Chex Mix, of course, but also a popcorn mix that's sold at my local farmer's market. That mix includes a spicy cheese popcorn mixed with caramel corn. I don't buy it often, because I devour it way too fast.

Chex Mix can be spicy, but I thought that the addition of cheese and sweetness would make it unbeatable. Turns out I was right.

The mix of sweet toffee-coated nuts, spicy buffalo flavored nuts, crunchy buttery toasty cereal, all coated in salty savory cheese powder makes perfect snack mix.

Cheese powder can be found online from spice shops, or from companies that sell popcorn supplies. There is also a cheese-flavored popcorn topping that you can find at grocery stores, but I don't recommend it - it can be way too salty, well before you taste enough cheese.

Even so, taste the cheese powder before you start. If it seems salty, you can skip the salt in the recipe and keep the saltiness in mind as you add the cheese powder.

The nuts I used were from Truly Good Foods supplied to me via 37 Cooks for a blogging challenge.

Cheesy, Spicy, Sweet and Nutty Snack Mix

3 tablespoons unsalted butter
2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
Pinch of garlic salt
5 cups Chex cereal (mixed or all one type)
1 cup Cheerios cereal
1 cup Buffalo Nuts
1 cup Butter Toffee Peanuts
1/4 to 1/2 cup cheese powder

Put the butter on a large sheet pan and place it in the oven while you heat it to 250 degrees. When the butter is melted, add the worcestershire sauce. Sprinkle on the salt, onion powder, and garlic powder so it's fairly well evenly distributed.

Add the cereals and stir and toss to coat the cereal with the butter and seasonings.

Place the pan in the oven and cook for 45 minutes, stirring every 15 minutes.

After 45 minutes of baking, add 1/4 cup of cheese powder and stir. The cheese will stick to the cereal. Add more cheese powder, if desired. I added another 2 tablespoons and I was happy with that, but more would not be terrible, either.

Add the nuts and stir to combine.

Cook an additional 15 minutes, then remove the pan from the oven and let the mix cool before storing.

This makes about two quarts worth of snacks, which is fine for family use, and it's simple enough to make again and again and again and again whenever you want more.

Ahem.

But if you're making this for a party, I suggest doubling or quadrupling the recipe. It will disappear pretty quickly in a setting where people are nibbling.

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Oatmeal Peanut Butter Dried Plum Bars #TheFeelGoodFruit #CG

Healthy snacking is a great idea, but I have to admit that I'm not virtuous enough to snack on foods that taste like hay and and twigs. If it doesn't taste good, I'm going to go looking for something else. It really helps if I make something at least vaguely healthy, and have it on hand.

So when Clever Girls and Sunsweet offered an opportunity to have some fun with dried plums - the fruit formerly known as prunes - I jumped right on it. I like prunes a lot, but I usually eat them as-is, just snacking straight from the bag. They're a nice combination of sweet and tart, with a little chew to remind you that you're eating real food.

My challenge was to create a healthy snack using the dried plums. Hmmm. After snacking though half of the bag of whole prunes they sent, I decided that the diced plums would make a good addition to baked goods, so I created this recipe for bars with oatmeal, white wheat flour (which is a whole grain product) and nuts. And of course the diced prunes.

Are you ready for your close-up?

Dried plums and peanuts playing the starring roles as far as the flavor, with the plums adding sweet/tart to complement the savory nuts.

Fiber is one of the good-for-you components, courtesy of the grains and the dried plum. Peanuts provide protein. And plums provide potassium.

Texture is a big component when it comes to food, and the oats and nuts add their texture to these bars - but not so much that it's a chore to chew.

Some of the oats are ground to a powder, so the bars have a slightly cakey, softer texture rather than being dense and chewy like a granola bar.

And then they're studded with the soft, sweet, squishy dried plums.

They're tasty, they're filling, and they're really easy to make. They're great for snacking any time, or for a quick running-out-the-door breakfast bar.

Oatmeal Peanut Butter Dried Plum Bars

2 cups rolled oats, divided
1 cup white wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup smooth peanut butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup buttermilk
1/2 cup Sunsweet diced dried prunes
1/2 cup peanuts

Heat the oven to 350 degrees and spray an 8-inch square pan with baking spray.

Take 1 cup of the oatmeal and grind it in blender, food processor, or spice grinder until you have a fine flour-like powder. You can also buy oat flour, but if you'r not planning on using it for other purposes, you might as well just grind your own.

Combine the oat powder, rolled oats, white wheat flour (you can sub all purpose flour, if you prefer), baking powder, and salt in a medium bowl and set aside.

Combine the peanut butter and brown sugar in the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl where you will beat with an electric mixer.

Beat the sugar and peanut butter until well blended. Add the vanilla and egg and beat until combined.

Add the dry ingredients in three additions, alternating with two additions of the buttermilk - starting and ending with the dry ingredients. In theory, you could add all the buttermilk at once, then add the dry stuff - but, trust me - doing it in several additions is easier to get it mixed, AND it's less messy.

Stir in the diced dried prunes and the peanuts. You just want them well distributed in the mix. If you want to add more, go for it. I won't tell.

Transfer the batter to the prepared pan and spread it evenly in the pan. Bake at 350 degrees until a toothpick inserted in the center of the pan comes out clean - about 35 minutes. The edges will be slightly brown and will be pulling just slightly away from the pan.

Let the bars cool completely before slicing into 9, 12, or 16 pieces depending on how snacky you feel!

The three products that Sunsweet provided were whole prunes, diced dried plums, and plum juice.
They said: PlumSmart® Light: This juice is made from a special variety of fresh, juicy plums and has only 60 calories and 15g of carbs, and helps you stay fit on the inside by providing a good source of fiber. PlumSmart Light is a great addition to a smoothie.

I said: Okay, I haven't tried this yet, but I'm giddy excited that it exists. I love plums, but their season is so short. Plum juice sounds danged good, and if we're being honest, it's going to end up in a cocktail. Just wait.

Yeah, I ripped that prune bag right open. Yup. *munch*

They said: Amaz!n™ Prunes: These little gems are a good source of fiber for only 100 calories per serving. Amaz!n Prunes are nature's perfect way to feel good with nutrition and delicious taste. Prunes also have a low glycemic index, which means they keep you feeling fuller longer. They add a powerful boost of nutrition and fiber to snack time or your favorite recipe.

I said: I love dried fruits for snacking all on their own, and with a prune you get a quick fix of all the goodness of a plum in one bite. These don't last long around here.

They said: Amaz!n™ Diced Prunes: Grab a handful of these delicious diced prunes for nutritious snacking. Toss them in cereal, oatmeal, salad or your favorite recipes for added flavor and fiber. One serving of Amaz!n Diced Prunes is a good source of fiber for only 100 calories. Add to your favorite snacking recipe for extra fiber and a fruit flavor boost.

I said: Let's be serious for a second. Dicing dried fruit is not fun. It's sticky. It sticks to your knife. It sticks to your cutting board. You're not enough of a ninja to get pretty, even cuts. If you want diced dried plums that don't look like you cut them with a dull lawnmower, just buy the diced version. You'll save yourself a lot of frustration.

Want to know more about Sunsweet? You'll find @SunsweetGrowers on Twitter and Sunsweet on Facebook.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Peanut Butter Madeleines

I have madeleine pans, but I seldom use them. Most of the recipes I've seen are for basic vanilla madeleines, or maybe there's some citrus zest.

That's fine once in a while, but when there are so many other recipe for cookies, cakes, and cupcakes with great flavors ... well, madeleines don't need to be made all that often around here.

When I received the book Madeleines by Barbara Feldman Morse, I was curious how many variations I'd find.

Wow. First I wanted to make the dark chocolate espresso madeleines, then I boggled at the savory ones. Now that's what I talking about.

Then I saw a recipe for peanut butter madeleines dipped in chocolate. And that's where I stopped.

Chocolate-Dipped Peanut Butter Madeleines
Adapted from Madeleines by Barbara Feldman Morse

1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
2/3 cup peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all purpose flour
For the topping:
2 cups dark or semisweet chocolate chips or 8 ounces chopped semi-sweet chocolate
2 cups peanuts, chopped medium or fine

Heat the oven to 350 degrees and spray two 12-shell pans with baking spray.

Put the butter and sugar in a microwavable bowl and heat on low for 2 minutes. Stir with a whixk until smooth. If the butter didn't melt continue heating 30 seconds at a time until it melts, stirring in between heating.

Note: mine never really got smooth, even though I beat the heck out of it with an electric mixer as suggested in the front-of-the-book instructions. It was supposed to fall off the beaters in ribbons. That never happened. I'm not sure if I heated it too much or too little but in the end, these were really good, so I guess it doesn't matter all that much.

Let the mixture cool for 3-4 minutes before adding the eggs, one at a time, whisking well after each addition.

Whisk in the peanut butter until well blended.

Add the vanilla, salt, and flour. and whisk until thoroughly incorporated.

Fill each shell with batter until it's almost full, pressing the batter gently to distribute it evenly in the shells.

Bake for 10-12 minutes until the madeleines puff up and there are no shiny spots. The edges should be slightly browned, and there might be some cracks on the top. Do not overbake,

Remove the pans from the oven and let them cool on racks for a minute or two, then flip the madeleines out of the pans on the racks. If the stick a little, just give then a little push on the edges and they'll release. let them cool completely.

Melt the chocolate 30 seconds at a time in the microwave, stirring after each heating, until the chocolate is completely melted.

Now, you can dip the madeleines into the chocolate, or drizzle it over the top. I went with the Jackson Pollack effect.

Sprinkle the chopped nuts onto the chocolate. I decided to skip the chopped nuts, but they would be good with the dipped chocolate version.

Allow the chocolate to set before serving or storing. If you're in a hurry to get the chocolate to set, you can refrigerate the cookies for a short time.

This book was supplied to me by the publisher at no cost to me.

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Peanut Butter Shale Candy - revised

A while back, I posted a recipe for peanut butter shale candy. I was perfectly happy with it, but that doesn't mean I was done fiddling with the recipe.

This is a larger batch than the previous recipe. Might as well ... it's pretty darned good stuff. And I made a few other changes as well.

This candy is very similar to the previous one, with one change. That shale was a little harder, while this one is a little more .. fragile. It reminds me a lot of the filling inside a Butterfingers candy bar - sort of shattery. It breaks apart easily, and you can see layers in it when it breaks.

It's also just a little crumbly.

I made large pieces using a silicone mold that I bought right before Christmas, but smaller pieces would be great coated in chocolate.

I used a raw cane sugar, but white sugar would be fine, too. Normally I use unsalted butter for cooking, hut this time I opted for salted, to add just that tiny bit of salt to the candy.

Peanut Butter Shale

2 cups raw cane sugar
1 cup corn syrup
1/4 cup water
1 stick (8 tablespoons, 1/4 pound) salted butter
1 teaspoon baking soda
1 1/2 cups smooth peanut butter

Have a cookie sheet standing ready, lined with a silicone baking mat.. Or use a silicone mold. Or butter a baking sheet.

Combine the sugar, corn syrup, and water in a large saucepan (nonstick makes cleanup easier, but it's not necessary). Bring to a boil, stirring to dissolve the sugar. Add the butter.

Attach a candy thermometer to the pot to measure the temperature of the hot sugar.

Continue cooking on medium heat until the temperature reaches 305 degrees. Don't be impatient and heat it too quickly, or the sugar can burn before it reaches the proper temperature.

Add the baking soda and the peanut butter, and stir to combine the peanut butter with the candy. The baking soda will cause it to foam up - that's normal.

Pour the candy onto the prepared baking sheet or into the mold. Spread it out as desired, using a heatproof spatula.

Let it cool completely, then break apart.

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Whole Foods Feasting: Peanut Butter and Cherry Biscotti

The great thing about biscotti is that the flavor combinations are practically endless. This time around, the cookie is reminiscent of peanut butter and jelly, with dried cherries taking the place of the jelly.

Meanwhile, the cornmeal adds a subtle flavor and texture without being overpowering.

These are great with coffee, in the morning, but the sweetness of the cherries also make them a great after-dinner nibble.

This recipe is easy to customize - use almond butter instead of peanut butter, if you like. Use dried apricots, dates, or any other dried fruit you like. Leave the cherry bits large, or cut them small. It's all good.

Peanut Butter and Cherry Biscotti

3 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup sugar
1/2 cup butter
1/4 cup creamy peanut butter
3 eggs
1/4 cup cornmeal
1/2 cup dry cherries, roughly chopped

Preheat your oven to 375. Line a baking sheet with parchment paper.

Combine flour, salt, and baking powder, and set aside.

In another bowl, cream the butter and sugar together. A stand mixer fitted with the paddle attachment is the perfect tool for this job.

Add the peanut butter and beat until it's well blended. Add eggs, one at a time, and beat well.

Add dry ingredients, and blend thoroughly (If you're using a stand mixer, doing this is three additions is much less likely to send flour spraying all over the kitchen.) Add the cherries and blend them in.

On the cookie sheet, form the dough into two long, flat loaves about 1/2 inch thick by two inches wide, leaving several inches between the loaves. They will expand when they bake.

Bake at 375 degrees for 20 - 25 minutes. They should be slightly browned and a toothpick inserted in the center of one of the loaves should come out clean. Remove from oven and let cool slightly.

Cut the loaves on the diagonal into approximately 3/4-inch diagonal slices. A serrated knife works best for this task.

Lay these slices on their sides on the cookie sheet and return them to the oven for another 10 – 15 minutes, until they are lightly toasted. ( if you like, flip them over halfway through baking for more even toasting.

Remove the cooking to a rack and let them cool completely.

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Say "Cheese (cake) for #SundaySupper

I love cheesecake, but I don't want a huge cheesecake sitting around. Many cheesecake recipes make behemoth cheesecakes that serve a small army. There are only two of us here. I don't want to eat cheesecake every day for a week.

So that meant that I only made cheesecake for parties, potlucks, or when I knew I could give most of it away.

As a result, most of the cheesecakes I ate were from restaurants.

Recently, though, I've been playing around with little cheesecakes, made in 4-inch pans. They're adorably cute, and you can have a realllllly small slice. Two or three bites.

The last time I published a mini cheesecake was near Thanksgiving, when I made a pumpkin cheesecake
This time, I went for peanut butter and chocolate.

These cheesecakes are small in diameter, and they're also fairly thin. In theory, you could put all of the filling into one cheesecake tin - it should fit just about perfectly.

But let me warn you - this cheesecake isn't the fluffy type. If peanut butter fudge and cheesecake had a transporter accident, this might be what you'd end up with. So a thinner cake with a thin layer of crust is a nice bite. A thicker cheesecake layer might be a little too dense. But that's up to you.

Peanut Butter and Chocolate Chip Mini Cheesecakes
Recipe © by www.cookistry.com. Do not republish without permission.

For the crust:
3 graham crackers
Pinch of salt
2 teaspoons sugar
1 1/2 tablespoon butter

For the filling:
8 ounces softened cream cheese
2 tablespoons sugar
1/4 cup creamy peanut butter
1 egg yolk
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Preheat the oven to 325 degrees. Wrap the outside of two 4-inch springform pans with aluminum foil.

Crush the graham crackers. Mix the crackers crumbs with the salt and sugar. Melt the butter and mix it with the crumbs until they're evenly moistened.

Divide the crumbs into the bottom of two 4-inch springform pans. Set aside.

Cream the cream cheese and sugar together in a medium bowl. Add the peanut butter and beat until combined. Add the egg yolk and vanilla extra and beat until thoroughly combined. Add the mini chocolate chips and stir until well combined. Divide the mixture between the two springform pans.

Place the springform pans into a 9-inch square cake pan or other ovenproof container. Add about an inch of hot water to the pan. Bake at 325 degrees for 25-30 minutes, or until the cheesecakes are mostly firm. It's fine if they have a little jiggle to them, but they shouldn't be sloppy wet looking, and definitely not overbaked and cracked.

Take the pan out of oven (carefully! You've got really hot water there!), remove the springform pans, and let them cool for about 15 minutes, Then remove the aluminum foil and refrigerate for at least 4 hours before removing the cheesecake from the pans and slicing.

If you want to guild the lily, a little drizzle of chocolate sauce would be nice.

This post is part of #SundaySupper - go check out all the other amazing cheese, cake, or cheesecake recipes this week!

Say Cheese!

Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The Meltaways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by The Girl in the Little Red Kitchen
Ricotta Croquettes by Basic N Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer! Golden Roasted Ricotta In Savory Spinach Sauce by Sue’s Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes & Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With KP
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Soni’s Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Halloumi Cheese Salad by The Catholic Foodie
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Let the eat ... Cake!

Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs.
Old Fashioned Caramel Cake by There and Back Again
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama Mommy Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by NeighborFood

Put it all together and you have ... Cheesecake!

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Chick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey and Maurene
Mocha Cheesecake by The Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7pm EST!

Follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat.

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Peanut Butter Cookies (with a hint of chocolate)

I wanted to bring a little treat to the hospital, and my husband adores peanut butter cookies. But of course, I can make anything that's completely normal. I decided to use white wheat flour to make the cookies a little healthier, and then I added a butter-vanilla emulsion that I recently found. If you don't have that emulsion, use vanilla extract instead.

And then for something really different, I rolled the cookie dough in P2B Chocolate before flattening. It's a powdered peanut butter that has had the oil removed. And the chocolate version has - obviously - chocolate in it.

Peanut Butter Cookies (with a hint of chocolate)

1 3/4 cup white whole wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter-flavored shortening
1 cup sugar
1/2 cup peanut butter
1 egg
1 teaspoon butter-vanilla emulsion
2 tablespoons water
Chocolate P2B

Combine the flour, baking soda, and salt in a small bowl.

In the bowl of your stand mixer fitted with the paddle attachment, combine the shortening and sugar. Beat until it is light. Add the peanut butter and beat until combined. Add the egg, butter-vanilla emulsion and water. Beat until combined.

Slowly add the flour mixture, mixing until combined. Gather the dough into a ball and put it in a zip-top plastic bag. Or, if your prefer, bu the dough in a bowl and cover the bowl with plastic wrap.

Refrigerate at least a few hours or overnight.

When you're ready to bake, preheat the oven to 350 degrees and line two baking sheets with parchment paper (Or use one sheet and bake a second batch after the first is done.)

Using a small scoop or a spoon, portion the dough into about 18 pieces. Roll the pieces into balls, then flatten them slightly to a fat disk. Put a few spoons full of the P2B on a plate or a small bowl. Dip the top of the cookie into the P2B, then place the cookies on the baking sheets, leaving room between them.

Using a fork, flatten the balls, making a crosshatch pattern on top of the cookies

Bake the cookies at 350 degrees until they're lightly browned, about 12 minutes.

Let the cookies cool on the cookie sheets for a minute or two, then transfer them to a rack to cool completely.

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Peanut Butter - no, not that kind

When I was a kid, I was very literal. That led to the great raisin problem, but it also affected my interpretation of what a "real" peanut butter sandwich was.

I can remember quite a few arguments with my mother because I thought that a peanut butter sandwich should have butter in it. I wanted her to butter the bread, then smear on the peanut butter. I told her that without butter, it was just a peanut sandwich.

Of course, now I know that the "butter" refers to the texture of the ground peanuts rather than any reference to dairy products.

But still ...

My reasoning was wrong, but it wasn't a terrible idea. The butter makes the peanut butter a little less dense and heavy and roof-of-mouth-sticky. The combination makes at least some sense.

A while back, I toyed with the idea of making a compound butter with peanuts and butter, but never got around to it. Every time I thought about it, my next thought was that it would be too greasy.

So I let the idea drop.

Until I found something new.

When I heard about a powdered peanut butter - essentially peanut butter with the oil removed - I thought that might be a lot of fun to play around with. Like a good food blogger, I contacted the company to see if they might want to send me some samples.

And hey, they did. Not only is there a peanut butter powder, but there's also a peanut butter and chocolate powder. That's going to be interesting to work with.

The very first thing I thought of was combining butter and the peanut powder to make a less dense peanutty spread. I started small, with 2 tablespoons of butter and 2 tablespoons of peanut powder. A cracker served as my tasting platform. It was interesting ... but a better use was on toast, where it melted.

Or it could be used for making biscuits.

Think about that! Biscuits with a peanutty butter flavor. Or croissants! Puff pastry!!!

Needless to say, I'm just starting to experiment with this product, but I've got ideas. I'm sure not all of them will work, but it's going to be fun trying! And I'll be posting the ones that work. I'm pretty excited about this stuff - it's not often I find something so new and so familiar at the same time.

Have you tried this product? What have you used it for? What do you think I should use it for?

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Peanut Butter Chocolate Chip Cookies

Mmmmm... cookies

When Virtual Potluck was offered a baking cookbook, I was all for it. Then my husband ended up in the hospital, and I thought, "Who am I going to bake for?"

Well, duh, NURSES need cookies, right?

I picked this recipe because I liked the idea of peanut butter and chocolate. I mean, gee, I was planning on bringing them to the nurses, but there's always that issue of quality control. Once must inspect just a few cookies, right?

It all went swimmingly until I realized I didn't actually have chocolate chips. So I cheated just a little bit and used some adorable mini M&Ms instead. Same idea, different color and shape.

They're actually pretty festive, if you ask me. Flavor-wise, I think the chocolate chips called for in the actual recipe would have been a better choice though.

AND I have something for YOU!

Go past the recipe for details on how you can win this cookbook AND some goodies from Tate's.

Peanut Butter Chocolate Chip Cookies

Makes 2 1/2 dozen cookies
From Baking for Friends by Kathleen King. All rights reserved.

1 1/2 cups unbleached all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup firmly packed dark brown sugar

4 tablespoons (1/2 stick) salted butter, at room temperature

1/4 cup vegetable shortening or coconut oil

1 large egg plus 1 large egg yolk, at room temperature

1 cup smooth peanut butter

1 1/2 cups (9 ounces) chocolate chips

Position the oven racks in the top third and center of the oven and preheat the oven to 325 degrees. Line 2 large rimmed baking sheets with parchment paper or silicone baking sheets.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the brown sugar, butter, and shortening with an electric mixer set on high speed until combined, about 1 minute. Beat in the egg, followed by the egg yolk and vanilla. Add the peanut butter and mix well. With the mixer on low speed, mix in the flour mixture, just until combined. Mix in the chocolate chips.

Roll the dough into 30 walnut-sized balls. Arrange about 2 inches apart on the prepared baking sheets. Using a dinner fork, press an X into the top of each cookie, flattening it to about half of its original thickness. Refrigerate the remaining dough balls on a plate while you bake the first batch.

Bake, rotating the positions of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown, about 20 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack and let cool completely. Repeat with the remaining dough balls, using cooled baking sheets.

And now for the GIVEAWAY!

You can win a Cookie and Bar Tower from Tate's Bake Shop, as well as a copy of Baking for Friends by Kathleen King!

Giveaway includes: the boxes are assorted but typically include: three 7-oz boxes of cookies, one each of chocolate chip, oatmeal raisin and white chocolate chip macadamia nut. Two rich, buttery raspberry bars, two chocolate chip and walnut loaded blondies, and two rich, dense and fudgy plain brownies round out this crowd pleaser. Each 7-oz box contains approximately 12 cookies, and bars measure 4" x 2.75".

To enter, leave a comment telling me what your favorite cookie is.

That's the only mandatory entry, but if you want to up your odds of winning, you can do any of the following and leave a comment telling me you've done so. You can find buttons and a Facebook link on the opt right of the sidebar that will make it easier for you to find me.

Like Cookistry on Facebook
Follow me on Pinterest
Tweet a link to this contest
Pin one of the photos from this post to Pinterest

And that's it. Five possible ways to enter. Good luck!

The contest begins on October 9 as soon as this posts and ends at midnight, mountain time on Saturday, October 13. Prizes will be shipped by the sponsor. US residents only.

Disclaimer: This post is sponsored by Tate's Bake Shop.

If you don't win the book, you can buy one at a discount ($19.95 is price) if you use the promo code BAKEOFF on the Tate's Bake Shop website at checkout.

Tate's is hosting a Facebook recipe contest with a $1,000 cash prize for first place. Enter here.

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Peanut Butter Bread with White Whole Wheat

I've made peanut butter bread a number of different ways, but I didn't think about adding whole wheat flour to the recipe until recently. I don't know what took me so long. White whole wheat it the perfect ingredient, adding its own subtle nuttiness to the taste, and more texture as well.

As a bonus, if you're trying to add more whole grains to your diet, this is a pretty unobtrusive way to get them in. Everyone will notice the peanut flavor and no one will notice the grains.

For a change, I decided to make this loaf in the food processor. You can certainly make it in a stand mixer or by hand.

I used creamy peanut butter, but you could substitute chunky, if you prefer. Or use the creamy and toss in some chopped nuts as well.

When I made this, the dough got pretty warm during the processing, so it rose very fast. I decided to punch it down and let it rise a second time before shaping and baking. If yours rises slower or if you don't have time for a second rise, skip that extra step and proceed to shaping right away.

Peanut Butter Bread with White Whole Wheat Flour

1 cup lukewarm water
2 1/4 teaspoons yeast
1 tablespoon brown sugar
1 cup (4 1/2 oz.) white whole wheat flour
1 cup (4 1/2 oz.) bread flour
1 teaspoon salt
1/2 cup creamy peanut butter

Mix the water, sugar, and yeast, and set aside until it's foamy, about 10 minutes.

Meanwhile, put the flours, salt, and peanut butter into the bowl of your food processor fitted with the dough blade (or whatever is recommended by the manufacturer).

Pulse the processor a few times to distribute the salt and incorporate the peanut butter into the flour.

Sprinkle some cornmeal on the bottom of an 8 1/2 x 4 1/2 loaf pan, and/or spray it with baking spray for added insurance.

When the yeast mixture is foamy, stir it again. Then, with the food processor running, pour the yeast mixture into the food processor as fast as the dough will absorb it. Continue processing until the dough forms a ball and cleans the sides of the food processor bowl.

Check the dough for texture and temperature. It should be smooth and elastic. If the dough is getting warm, let it rest a bit before you continue processing, as needed, until the dough is elastic.

Transfer the dough to a clean bowl. There's no need to oil the bowl - there's enough oil in the peanut butter to keep it from sticking too much.

Cover the bowl with plastic wrap and set it aside until it has doubled, about 40 minutes, depending on how warm your dough was after processing.

Punch the dough down and reshape it into a ball and put it back into the bowl. Cover the bowl with plastic and let it rise until doubled again, about 30 minutes.

Preheat the oven to 325 degrees.

When the dough has doubled, take it out of the bowl and form it into a log that will fit in the pan. (You can also make a free-form loaf, if you prefer.) Cover the pan with plastic wrap and set it aside to rise until doubled, about 30 minutes.

When the dough has fully risen it should be just a bit above the top of the pan, and if you press it with a fingertip, the indent will remain instead of springing back. Slash the dough as desired, and bake for 45 minutes at 325 degrees, until the loaf is brown and sounds hollow when tapped.

Remove the loaf from the pan and allow to cool on a rack before slicing.

This bread appeared on Serious Eats and has been submitted to Yeastspotting

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