SANDRA’S HEALTHY PAISLEY MINI MUFFIN PB TREATS

 

A healthier treat you know that's good for your pup and
it's ongoingly freshly made; Paisley loves 'em...

Yields: 19 Mini Muffin Treats (I make 2 batches at a time, yielding 38 treats…aka 1 qt.)

Prep: 10 Mins.

Bake: 16 Mins. (Turning ½ way for even baking)

 Cool: On baking rack covered with a clean kitchen towel overnight

INGREDIENTS

 

2 large eggs, beaten

½ cup Skippy peanut butter (no artificial sweetener like ‘xylitol’ – ck label plz)

¾ All-purpose flour

½ cup old fashioned oats (not quick cooking)

½ cup water

 

METHOD

 

Preheat oven to 350F. Place a non-stick mini muffin baking pan aside (if not non-stick, spray w/canola spray). Also, place a baking rack for removing mini muffin treats to after baking for cooling.

 

To a medium bowl, add the eggs and whisk until fluffy; add peanut butter and continue whisking until thicker and emulsified. (Switch to a spatula at this point).

 

Add the A-P Flour, oats, and water; stirring just to combine.

 

Using a 1-TB-size mini scoop, drop mounds into the mini muffin tin cups (should yield 19).

 

Bake in preheated oven for 16 minutes total; turning half way for even baking.

 

Remove from oven. Use a teaspoon promptly remove mini muffins to the baking rack in order to cool completely (on baking rack covered with a clean kitchen towel overnight) before storing treats in an airtight container to safely store up to 2 weeks.

 

 

Tip: I make a double batch, which stores in a 1-qt.-airtight-container perfectly for up to 2 weeks in an airtight container.

 

SANDRA'S CHOCOLATE BROWNIES with PEANUT BUTTER FROSTING

Servings: 9

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS:

Brownies:

1/2 cup salted butter, cold

1/2 cup semi-sweet chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

2/3 cup all purpose flour

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Frosting:

1/2 cup creamy peanut butter

1-1/2 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

Splash of milk (only, if needed, to achieve right consistency)

METHOD:

Melt butter and chocolate chips in a small heavy-bottom saucepan over medium low heat, stirring with a wooden spoon constantly until melted and smooth. Remove from heat and add the sugar, stirring until completely dissolved.  Let cool for 10 minutes.

Meanwhile, preheat the oven to 350F. Prepare an 8x8" square, dark baking pan by spraying the bottom with baking spray, then lining it with parchment paper allowing it to drape over the sides (for handles); set aside.

Now that the chocolate mixture has slightly cooled in the saucepan, add the remaining brownie ingredients and stir until fully incorporated (do not over mix). Spread batter evenly into prepared baking pan, and bake for 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and place on baking rack, let brownies cool completely in baking pan.

While the brownies cool, prepare the frosting. In a small bowl, add all the frosting ingredients and use a hand mixer to beat for 4 minutes, until light and fluffy. Frost the brownies while still in the baking pan. Remove the brownies (using the parchment handles to do so) to a cutting board. Cut into 9 equal squares and place them on a nice serving platter. ~ Enjoy!

SANDRA'S NO-BAKE CHOCOLATE PEANUT BUTTER MARSHMALLOW OAT COOKIES

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies!

Plus, they're fantastically easy to make, no baking required!

Yields: Appx. 4 dozen

Prep: 10 Mins.

Cool at room temp: 30 Mins.

INGREDIENTS

1-2⁄3 cups granulated sugar

1⁄2 cup unsweetened cocoa powder

1⁄2 cup condensed unsweetened milk

1/2 teaspoon ground cinnamon

1⁄8 teaspoon kosher salt

1⁄2 cup creamy peanut butter

5 tablespoons unsalted cold butter, cut into 1/2" cubes

1 teaspoon vanilla extract

3 cups quick-cooking rolled oats

1/2 cup miniature marshmallows

METHOD

Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat.

In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the vanilla extract; stir to combine.

Fold in oats, then marshmallows, mixing thoroughly until combined.

Drop by cookie (small) scoop fulls onto parchment paper. 

Cool thoroughly at room temperature for a minimum of 30 minutes before removing from parchment paper and serving. ~ Enjoy!

SANDRA'S PEANUT BUTTER-MINI CHOCOLATE CHIP-CINNAMON COOKIES

A light, buttery cookie that enhances in flavor over time,
they're delectable and deliciously addicting!

Yields: About 42 cookies
Prep 15 mins

Bake: 10-12 mins

INGREDIENTS

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

1/4 cup semi-sweet mini chocolate chips

--Sugar (1/2 cup) for rolling balls, and dipping fork to form criss-cross texture on cookie tops

METHOD

Preheat oven to 350 degrees. Prepare baking sheets topped with silpat liners or parchment paper; set aside.

In a stand mixer using the paddle attachment, cream together the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a sieve over the wet ingredients in the stand mixer bowl and sift flour, baking powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate chips, mix just to combine (do not over mix).

Place 1/2 cup sugar into a small bowl; set aside.

Roll mini scoop full of dough into balls. Roll each ball in sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too much when doing so, or they will not bake properly.

Bake for 10 to 12 minutes in preheated oven, until edges are lightly browned. Let cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Store cooled cookies in an airtight container. ~ Enjoy!