Tag: Peanut Butter

Peanut Butter Energy Balls

Peanut Butter Energy Balls

peanut butter energy balls

Is it too late to say Happy New Year? I hope 2018 has treated you all well so far, and you aren’t beating yourself up too much over new years resolutions!

After the gluttonous festive period I thought I’d go down the slightly healthier route for my first bake back, with peanut butter energy balls. Bake is a bit of a stretch, as they take about 5 minutes to make and only see the inside of a fridge. But they’re so tasty I couldn’t not share the recipe!

peanut butter energy balls

Energy balls are abit of a ‘trendy’ bake, but don’t let that put you off. They’re full of goodness, and really do give me an energy boost throughout the day.

The energy balls are simply dates, oats, peanuts, peanut butter and a dash of oil to bind. Medjool dates are best to use as they’re super soft and sweet, but regular dry dates are fine to use too – and easier to find! You’ll just need to soak them in some warm water for 5 minutes first to soften up.

The texture of the energy balls is what I really love. They’re almost chewy, and substantial enough that you feel like you’ve had a proper snack. Not like some ‘healthier’ snacks which leave you feeling just as hungry. They’re also sweet enough that you feel like you’re having a treat, but not sickly so!

peanut butter energy balls

All you need to do is blitz the oats and peanuts in a food processor then add the dates, peanut butter and oil. Roll them into balls and then chill for at least 20 minutes before eating them. It’s really as simple as that!

They can then be kept in the fridge for a few weeks, which is great as the mixture makes about 25 balls. Pop some in your lunch box to keep you going through that 3pm slump! Or have a couple as a post-dinner treat!

Peanut Butter Energy Balls

Yield: 25 balls

Peanut Butter Energy Balls

Ingredients

  • 400g medjool dates (or dried dates, if you can't find medjool)
  • 100g oats
  • 100g roasted peanuts
  • 4tbsp organic peanut butter
  • 1tbsp vegetable oil

Instructions

  • Pit the medjool dates and leave to the side. Or if using dried dates, place them in a bowl of warm water for 10 minutes.
  • Place the oats and peanuts into a food processor and blend until combined. Then add the dates, peanut butter and oil and blend until you form a thick paste.
  • Roll them into balls and place in the fridge to firm up for 20 minutes before eating.
  • Notes

    Energy balls can be kept in the fridge for a few weeks.

    http://bakingwithaimee.com/2018/01/10/peanut-butter-energy-balls/

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    chocolate-cupcakes-peanut-butter-frostingchocolate-cupcakes-peanut-butter-frosting

    Chocolate cupcakes with peanut butter frosting. Need I entice you more??

    As I said in my Fudge Ripple Monster Bars post, I’ve gone from being a peanut butter hater to an “I want to try it in everything” kinda girl. So a few weeks ago when I really fancied baking some chocolate cupcakes (which is like everyday, am I right?) I thought what better topping than peanut butter??

    Chocolate and peanut butter is a pretty classic combination anyway, but I was super chuffed with how these turned out. The chocolate cupcakes were super moist, and really chocolatey – no bland flavours here! The peanut butter frosting was the star turn though, as it was a bit salty and savoury in some ways which perfectly balanced out the cupcake.

    The big news with this post however, is that I’ve decided to delve into the world of video recipes with this being my first try! I won’t lie, it’s SO much harder than it looks to film each step of the process so please be kind. I hope it helps to see the process in motion rather than just reading the recipe. Somehow I managed to lose the focus on my camera part of the way through, but thankfully the important bits are clear.

    Anyway, I hope you like the new style! I’ll definitely make another video recipe soon, but for now the full recipe is below:

    Chocolate Cupcakes with Peanut Butter Frosting + Video!

    Yield: 12 Cupcakes

    Ingredients

      Cupcakes
    • 42g cocoa powder
    • 95g plain flour
    • 1/2tsp bicarbonate of soda
    • 3/4tsp baking powder
    • 1/4tsp salt
    • 2 large eggs, room temperature
    • 100g caster sugar
    • 100g light brown sugar
    • 80ml vegetable oil
    • 2tsp vanilla extract
    • 120ml buttermilk
      Frosting
    • 75g unsalted butter, room temperature
    • 250g creamy peanut butter
    • 120g icing sugar
    • 80ml double cream
    • 1tsp vanilla extract
    • 1/4tsp salt

    Instructions

  • Firstly, preheat your oven to Gas Mark 4/180C and line 2 muffin pans with 12 muffin cases.
  • To make the cupcakes whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined then set aside. In a medium bowl whisk the eggs, caster sugar, brown sugar, oil and vanilla together until combined. Pour half of the wet ingredients and half of the buttermilk into your dry ingredients. Gently stir until combined. Repeat with the remaining wet ingredients and buttermilk, and stir until just combined. The batter will be thin, do not overmix.
  • Spoon the batter into the muffin cases, filling about 2/3 of the way full. Then bake in the oven for 18-20 minutes, until a cake tester comes out clean and they spring back when pressed.
  • Leave the cupcakes to completely cool on a wire cooling rack.
  • To make the frosting, using an electric whisk beat the butter on a high speed for about 1 minute until smooth and creamy. Add the peanut butter and mix until combined. Then add the icing sugar, double cream, vanilla extract and salt. Beat on a low speed and then slowly increase to a high speed and beat for one minute.
  • You can then add more icing sugar or cream to your taste, depending on whether you want to thicken or thin the frosting.
  • Using a piping tip of your choice, pipe rosettes onto the cooled cupcakes.
  • Notes

    Adapted from Sally's Baking Addiction Ultimate Snickers Cupcakes

    http://bakingwithaimee.com/2016/04/24/chocolate-cupcakes-with-peanut-butter-frosting/

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    Chocolate Peanut Butter Pie

    A favourite in our household, this Chocolate Peanut Butter Pie is a dream to behold. A chocolatey biscuit base, topped with a layer of chocolate peanut butter, a layer of peanut butter cream and finally topped with freshly whipped cream and chocolate shavings. Have I tempted you yet??

    The thing I love most about this dessert is the texture; its so smooth and feels so light despite being such a decadent treat and the biscuit base gives just the right amount of crunch to pull it all together.

    This is a no-bake dessert, so perfect to prepare on a Sunday when you have a roast cooking in the oven! You start off by blitzing biscuits and butter to make the base and sides of the pie. This is then chilled for at least 30minutes whilst you get started on the filling. The peanut butter filling is cooked on the hob and is one of those mixtures that seems to do absolutely nothing for a good 20 minutes and then all of a sudden it thickens up and its action stations. So persevere here and stick on some music to sing along to whilst you whisk!

    Once thickened you pour a third over chopped chocolate and mix to make a delicious gloopy chocolate peanut butter mess. This is poured onto the biscuit base and left to chill and set. The chill and set process is a regular theme throughout the recipe, but don’t be be put off by it! It means you can slowly make it on a lazy Sunday afternoon and you’ll be rewarded with the sumptuous pie at the end.

    The final steps are to mix the peanut butter filling with whipped cream, leave to chill and set and finally top with whipped cream and chocolate shavings.

    I would advise leaving the finished pie for at least another hour before serving as it tastes best when its completely set and cold. In the past we’ve been too impatient, dived in too quickly and been disappointed that it doesn’t taste as good as normal! So patience is best here 🙂

    Ready to fall in love with a pie? Heres the recipe, adapted from the Hummingbird Bakery’s Cake Days:

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