Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
3 ripe bananas, mashed (separate one banana in a small bowl, still chunky-ish)
1 tsp vanilla
1 cup chopped walnuts

Preparation
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 loaf pan with butter.

In a small bowl, mix or sift together the flour, salt and baking soda.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the mashed bananas and vanilla. Gradually stir in the flour mixture. Add the walnuts and the last banana. (the chunkier banana gives the bread yummy bits and more dimension) Pour into prepared pan.

Bake in preheated oven for 45-60 minutes, until a toothpick inserted in center comes out clean. Remove from the oven and cool for 10 minutes before removing from pan.

1 (7-ounce) pure milk chocolate candy bar
1/2 cup 2% milk
1/2 cup peanut butter
1 teaspoon vanilla extract

Break chocolate into small pieces and place in a small bowl. In a small saucepan, heat milk until bubbles appear at the edge (do not boil). Pour milk over chocolate. Let sit 3 minutes; stir until chocolate is melted. Add peanut butter and vanilla; stir until smooth and glossy. Makes 6 servings.

Originally found here: http://smittenkitchen.com/2007/10/peanut-butter-brownies/

Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet chocolate chips (9 ounces)**
½ teaspoon salt, see note**

For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1½ hours.

Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

(Following notes belong to original blogger, not Ambrose)
* I swapped bittersweet chips for the semisweet by accident, but really liked that bitter, grown-up kick.

** Our store only sells some all natural hipppy-dippy peanut butter. It worked fine but I couldn’t help but feel this recipe needed a bit of salt. It could be that, uh, it needs some salt, or that traditional peanut butter (IstillheartyouSkippy!) has more salt in it. I’d suggest you try the dough/batter (because you’re going to anyway) before you bake it and judge for yourself whether it needs a little more flavor balance.

♥
Ambrose

Found via cooking who found it here: http://www.culinaryconcoctionsbypeabody.com/2007/09/12/once-more-into-the-candy-bag

Ryan LOVES Reese's so I will definetely be trying this.

Peanut Butter Cup Cake

Peanut Butter Peanut Butter Chip Cakes(recipe follows)
Chocolate Glaze(recipe follows)
peanut butter cups, chopped, for garnish

Peanut Butter Peanut Butter Chip Cake

2 ounces unsalted butter
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup tightly packed brown sugar
3 ounces creamy peanut butter
1 large egg
1 egg yolk
1/4 cup sour cream
1/4 cup hot water
1/2 tsp pure vanilla extract
1/2 cup peanut butter chips

Preheat oven to 325F.

Grease three 9 x 1 1/2 inch pans.(I personally used just one 9 x 13 pan). Line your bottoms with parchment. Set aside.

Combine flour, baking powder, baking soda, and salt.

Mix together brown sugar, peanut butter and butter for two minutes. Add egg and egg yolk and mix for another 2 minutes. Scrape down the sides and mix for another minute.

Add half of the flour mixture and mix until incorporated about 20 seconds. Then add the sour cream, mixing again for 20 seconds. Gradually add the remaining flour mixture.  Add the hot water in a slow, steady stream and mix on low to combine, about 30 seconds. Add the vanilla and mix for another 10 seconds. Add the peanut butter chips and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

Divide the cake batter into the prepared pans, spreading it evenly. Bake for about 22 minutes. If you have 4 inch diameter tart pans like I used, it takes the same amount of time to bake the cake, if not a few more minutes. Use a knife to see if it is done.

Source: Death by Chocolate Cake by Marcel Desaulniers

Chocolate Glaze

6 ounces semisweet chocolate
4 TBSP unsalted butter

Break chocolate into small pieces and place in a small stainless steel bowl over a pot of hot(not boiling)water. Melt the 4 TBSP butter in a small saucepan, and skim off the white foam that rises to the top. When chocolate is just melted, stir in the clarified butter(discard the white solids left behind). Set aside until chocolate is 86F.

 

To Assemble: Place cakes on a wire rack. Place rack on top of a cookie sheet so that the extra chocolate has a place to drip onto.Pour chocolate glaze over cake and using a narrow metal spatula, quickly pared it evenly over the top and sides of the cake. Allow chocolate to set to firm consistency before serving. Garnish with chopped peanut butter cup.

2 cups flour
4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
2 tbsp butter
2 tbsp shortening
1 cup buttermilk, chilled

Preheat oven to 450 degrees.

In large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (the faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top. 15 to 20 minutes.

2/3 cup shortening
2 2/3 cup sugar
4 eggs
3 cups shredded zucchini, about 2 medium zucchini
2/3 cup water
3 1/3 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
2 tsp vanilla
2/3 cup coarsely chopped nuts
2/3 raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pan, 9x5x3 inches, OR 3 loaf pans, 8-1/2x4 -1/2x2-1/2 inches.

Mix shortening and sugar in large bowl. Add eggs, zucchini and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla. Stir in nuts in raisins. Pour into pans.

Bake until wooden pick inserted in center comes out clean, about 60 to 70 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 1/2 cups oatmeal
3/4 cup margarine

Mix all ingredients together. Place 1/2 of the mixture in a 13x19 inch pan. Press down and cover with the filling:

1 large can pumpkin
3/4 cup brown sugar
1 tsp salt
1 tsp ginger
2 tsp cinnamon
4 eggs, beaten
1 cup milk

Bake at 350 degrees for 30 minutes. Cover with remaining crumbs and bake another 30 minutes. Serve chilled with whipped cream.

2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tbsp unsalted butter, melted plus more for preparing the pan
2 tbsp packed dark brown sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans

Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool. Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.

Makes 2 cups

1/2 pint (1 cup) heavy cream
1 tablespoon sugar (or more to taste)
OPT: Desired flavoring (i.e. 1 tbsp vanilla, 1 tbsp almond, or 2 tsp peppermint)

In a medium bowl, with an electric beater on high speed, whip the cream for 1 minute. Add sugar (and any desired flavorings). Continue whipping for 3 to 4 more minutes or until stiff peaks form. (Stiff peaks - When cream or egg whites are beaten until they stand in firm peaks that hold their shape.)

NOTE: I haven't had an electric mixer for over a year now (its on my wishlist to Santa). I've done this before with a whisk and a lot of elbow grease. Whip the cream first for about a minute as fast as you can without taking a break. Then add the sugar and beat it quickly as you can until you get stiff peaks. It shouldn't take you much longer than it would with the mixer, 4-5 minutes. But your arm will hurt like hell.)

1/2 cup butter or margarine
1 cup flour
1/2 cup milk
1 tsp baking powder
1 cup sugar
20 oz. can sliced peaches with juice

Preheat oven to 375 degrees. Place butter in bottom of rectangular baking dish. (This recipe was originally designed to be used with the Pampered Chef Rectangular Baker.) Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into a bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heath the fruit and juice. Pour the warm fruit and juice over the batter. DO NOT STIR. Bake at 375 for 30-40 min. The butter will creep through the fruit and make a crust on top.

Note: Any desired fruit or berry will work.