Category Archives: Peanut Butter

Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

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Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

preseiddent

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

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ktkel

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

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Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

  • 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
  • 1 cup greek yogurt
  • ¼ cup creamer
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup peanut butter
  • 1/3 cup chocolate chips
  • 2 tbsp oil

Directions:

  1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
  2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
  3. Scrape the hot mixture into the bowl and whisk until well blended
  4. Set in the freezer to cool for about 10-15 min.
  5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
  6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
  7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
  8. Freeze again until the chocolate layer has hardened.

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White Chocolate Peanut Butter Funfetti Cake Balls

white chocolate peanut butter funfetti cake balls

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I’ve got probs.

First of all, I haven’t jumped on the pumpkin bandwagon and I’m still making summery, Funfetti-colored cake balls. I have already had: pumpkin ice cream, pumpkin coffee creamer, Starbucks pumpkin latte, store-bought pumpkin muffins, and pumpkin tea, but I have yet to bake pumpkin-flavored food.  (Actually, I did, but I forgot to take pictures so it doesn’t count.)

Second of all, I may have overdone it here with the triple flavor combo, but it worked.

So, yeah, I’ve got probs, but it’s okay because I made you cake balls.

These are just like regular cake balls, but instead of frosting, you use melted white chocolate and peanut butter.  Yum, yum, yum.

white chocolate peanut butter cake balls

inside of a funfetti cake ball

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 White Chocolate Peanut Butter Funfetti Cake Balls

Ingredients

  • 1 pre-made cake (Use a box mix or your own recipe)
  • 1 cup smooth peanut butter, melted  (Preferably Peanut Butter & Co Peanut Butter!)
  • 1 cup white chocolate chips, melted
  • 1 (3 ounce) bar chocolate flavored almond bark

Directions

  1. Crumble your pre-made cake in a bowl.
  2. Mix in melted peanut butter and white chocolate.
  3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  4. Use a small scoop to form balls of the chocolate cake mixture.
  5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

white chocolate peanut butter chocolate covered cake balls

Peanut Butter Butterfinger Frosted Brownies

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Okay, I cheated.

I know I’ve said a million times that I hate using box mixes, but I didn’t say I don’t use box mixes.

A couple of weeks ago, one of my friends made brownies and everyone ate theirs with peanut butter.  Why wouldn’t they?  Peanut butter and chocolate are the ultimate culinary couple.

That’s when I thought, “dduuuhhh, I have to make brownies with peanut butter frosting.”  The Butterfinger’s were just a given.  Why wouldn’t I add them?

So, there’s that.  And then, I fed them to everyone I know and they were devoured isntantly.

These are a definite crowd pleaser.  There’s only a certain few recipes that I’ll make more than once, and this is one.

What’s your favorite way to spice up boxed brownie mixes?

 

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Peanut Butter Butterfinger Frosted Brownies

Ingredients

  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/4 cup cream
  • 2 regular sized Butterfinger’s
  • 9×13 inch pan of brownies (I used Betty Crocker)

Directions

  1. In a large bowl, beat butter and peanut butter until light and fluffy.
  2. Slowly beat in 1/2 of the confectioner’s sugar.
  3. Mix in 1/4 cup of the cream.
  4. Beat in the remaining powdered sugar.
  5. Slowly fold in crushed up Butterfinger’s.
  6. Frost cooled brownies.

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Cinnamon Flax Pancakes for One- How to properly fuel for a 5k

pancake4
If you guys read my previous blog post, you know that I ran a 5k on Saturday.

I wanted to be 100% prepared and I’m a nerd, so I Google’d “What to eat before a 5k.”

Here’s what I gathered. (Pick one… don’t eat all 4 or you’ll throw up.)

  • A banana.
  • Whole grain cereal.
  • Oatmeal.
  • Flax pancakes.

So, if you want to fuel up for a race, these are the pancakes for you.

They were delicious. I topped mine with peanut butter, bananas, and more cinnamon… yummmm.

I’m REALLY excited about the results of the race. My dad, who is 69 years old, ran the race in 36:06, which is a personal record for him.  I was so proud.

run2

I ran it in 26:03, 8 seconds faster than last year, and personal record for me.  And I got 2nd in my age division!

run

And here’s how you fuel:

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Cinnamon Flax Pancakes for One

1/3 cup whole wheat flour
1 tablespoon flax seed
1 tablespoon cinnamon
1 teaspoons baking soda
3/4 cup water (or more, if needed)
1 teaspoon-1 tablespoon Stevia (or more, if needed)

  1. Mix all ingredients.
  2. Place about a tablespoon of the batter on a heated pan on the stove.
  3. Flip when it bubbles.
  4. Eat!!

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Vanilla Brownies with Peanut Butter Frosting

Vanilla brownies? Whaaatt?

I was feelin’ creative when I made these and thought, “Why not?”

So yes, brownies made with vanilla pudding mix = vanilla brownies.

Add some peanut butter frosting on top and you’ve got yourself a vanilla/chocolate/peanut butter masterpiece. They’re ooey and gooey and awesome.  You really just can’t go wrong with peanut butter and chocolate.  One of my friends who doesn’t like brownies told me he loved it.

I thought I’d give you guys this recipe before I start going crazy with pumpkin/fall/Halloween recipes.  So enjoy it because they’re coming soon.



Vanilla Brownies with Peanut Butter Frosting

Ingredients
·         3/4 cup butter
·         3/4 cup white sugar
·         3 eggs
·         2 teaspoon vanilla extract
·         1/3 cup unsweetened cocoa powder
·         1 package vanilla pudding
·         3/4 cup all-purpose flour
·         1/2 teaspoon salt
·         1/2 teaspoon baking powder 
      1 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 2 teaspoons vanilla.
  3. Beat in cocoa, 1/2 cup flour, salt, vanilla pudding, and baking powder. 
  4. Fold in chocolate chips. Spread batter into prepared pan.
  5. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
  6. Frost with this frosting.

Mini Peanut Butter and Jelly Hand Pies

You know those Uncrustables?  The peanut butter and jelly sandwiches on the go?  

Well I used to be completely obsessed with them… like eat them every day at least once obsessed.

So when I had leftover pie crust from my Banana Cream Pie, I thought “Why not fill it with peanut butter and jelly”  And then I did it.  And they came out super yummy… the dough was rolled really thin so it was flaky and and I loved that the peanut butter and jelly melted and oozed out of the sides of the ‘hand pies’.  My only complaint is that I couldn’t fit enough filling in them, but other than that, great!

P.S.:

Holy Moly!!

I just want to say a huge thank you to whoever referred my blog to StumbleUpon yesterday because I’ve never had so many page views in one day! You made my day! 🙂 So thank you, these are for you!

What was your favorite snack as a kid? 





Mini Peanut Butter and Jelly Hand Pies

Ingredients:
1 serving of your favorite pie crust, unbaked
1/4 cup peanut butter, smooth
1/4 cup jelly
1 tablespoon sugar
1 tablespoon egg whites

1.  Preheat oven to 350.
2.  Roll out dough as thin as you can get it without tearing, or as thick as you want it.
3.  Using a round cookie cutter, cut circles out of your dough.
4.  Fill each circle with 1 teaspoon peanut butter and 1 teaspoon jelly.  Fold in half and pinch off the edges.
5.  Brush each folded hand pie with egg whites and sprinkle with sugar.
6.  Bake at 350 for about 15 minutes, or until the edges start to slightly turn brown.

Peanut Butter and Jelly Bars

Hi all!

Let me tell you about this crazy rest of the summer I have.

Friday morning, my sister, nieces and I leave around 6 for a 10-11 hour drive to Chicago for a family get-together sort of thing.

Sunday morning, I drive back home with my parents so I can be dropped off with Kellen because…

Monday morning, Kellen and I leave for Portland with his family because his brother is getting married!

The following Monday night, we fly out of Portland to come home.

Friday and Saturday (Aug. 5th and 6th), Kellen and I are going to KanRocksas (my birthday present to him).

Thursday (Aug. 11th) I leave for school.

I’m not gonna lie, I’m stressing out a little bit.  I tend to do that…

Anyway, I decided I should probably bake something for the looonnng drive to Chicago, so I made peanut butter and jelly bars.  Since I’m not eating sweets this week, (Thank God for this.) the taste tester (dad) grade: A. I’m starting to think he might be biased.  Also, he doesn’t give details.  All I got out of him was a muffled “mm good” while he still had food in his mouth.  I’ll take it.

Peanuut Butter and Jelly Bars
barely adapted from: First Look, Then Cook

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup crunchy peanut butter
  • 3/4 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grape jelly or other jelly or jam

Preparation

1. Preheat oven to 350°F. 2. Line an 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray.
3. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl.
4. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low-speed until smooth.
5. Add flour mixture; beat on low-speed just to blend.
6. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes.
7. Using fingertips, press dough evenly onto bottom of pan. Spread jelly over in even layer.
8. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jelly layer.
9. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack.
10. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

I only have 1 guest poster for the whole time I’ll be gone (thanks, Gen!!), so if anyone else would like to volunteer I would really, REALLY appreciate it! Please… pretty please!  It can even be something you’ve already written/posted. 

What are/have you all done this summer? When I was younger, the only traveling my family ever did was to Branson, MO, so I’m taking full advantage of all of these opportunities!

Guest Post: Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

First of all, I just want to say a HUGE thank you to beautiful Alaina for doing this post for me while I’m out of town.  She’s such a sweetheart and I love reading her blog.  If you haven’t read it yet, please do, I guarantee she’ll brighten your day. 🙂
—————————————–
Hi friends of Katie! I’m Alaina Rose and I blog over at Sweetness Of Life.
 
When Katie first contacted me about doing a guest post I was thinking, what?! Really? Are you sure? I’m a new blogger. I have NO idea what I’m doing! But, Katie assured me that she loves my blog and that’s why she asked me to do a guest post. So, here I am! I’m honored and excited to be here while Katie’s gone. Thanks so much Katie!
One thing I’ve learned during the short time I’ve been blogging is that the blogging community is so incredibly welcoming and friendly! There is an endless flow of inspiration, encouragement and support that is shared, and it’s beautiful to be a part of. I’ve met some amazing people that I now consider friends even though we’ve never actually physically met. I’ve also learned a lot about myself through blogging. It has given me the opportunity for reflection and has become a wonderful creative outlet for expressing myself and sharing. I feel that we ALL have gifts that can be used to inspire each other. Blogging is such a wonderful way to share those gifts and to connect and learn from yourself and others through the process. I encourage everyone to start a blog!
Even though I’ve been passionate about cooking and baking for years, it has reached a new level since I started blogging! Today I’m going to share with you one of my favorite muffin recipes. It’s actually one of the first recipes I posted on my blog! They are gluten-free, somewhat healthy, delicious and contain a lot of my favorite ingredients: coconut, pumpkin, peanut butter, oats and chocolate! I hope you like them!
Gluten-Free Chocolate Chip Pumpkin Oat Muffins (with Peanut Butter Surprise!)

Ingredients:
·      1 1/4 cup Pamela’s Gluten-free Baking and Pancake Mix (I’m sure you could try any other gluten-free baking mix, but this one is my fave!)
·      1/2 cup gluten-free oats
·      1 cup canned pumpkin
·      1/4 cup coconut oil
·      1/3 cup coconut milk (You can also use almond milk or soy milk. Whatever you like!)
·      1/3 cup maple syrup
·      1 tsp vanilla extract
·      1 tbsp cinnamon 
·      1/3 cup chocolate chips
·      PEANUT BUTTER!
Begin by preheating the oven to 350 degrees. In a medium bowl mix together the pumpkin, melted coconut oil, vanilla extract, coconut milk and maple syrup. In another bowl, combine the flour, oats, cinnamon and chocolate chips. Then pour the liquid ingredients into the dry and mix together. Lightly oil your muffin tins or you can use muffin tin liners. Fill up the muffin tins or liners about halfway full. THEN, (this is the fun part!) put a dollop of peanut butter on top of the batter. Then put additional batter on top. Pop in the oven and bake for about 30 minutes or until a toothpick inserted comes out clean. This recipe makes 8 muffins.

I really hope you try these and that you love them! Thank you so much for having me! If you like what you see, please feel free to stop by my blog Sweetness Of Life and take a look around! And please don’t hesitate to comment. Comments from readers truly make my day!
Thank you again and have a beautiful day! 

Dinner, Dessert, and a Snowstorm List


3 blog posts in 3 days… I’m on a roll!

Tomorrow will be my 3rd snow day in a row…I’m going InSaNe!!

All I want to do is bake, but I can’t even take the finished products anywhere since I’m snowed in, so that is a very, very bad idea.  But I never said my ideas were good, so I’m currently stuck in a house with chocolate chip cookies, peanut butter chocolate chip bars, baked oatmeal, granola, and potato nachos.  Ugggh, someone come eat with me!!

I’m feeling super accomplished today.  I made an actual breakfast (baked oatmeal), did a workout video (from Netflix!! so cool- thanks to the discovery made by my friend Hillary.), cleaned my room, cleaned the bathroom, did the dishes, made dinner, made dessert, and now a blog post.  Woooo, feelin’ pretty good.

Being stuck inside has forced me to come up with:


26 Things to Do Inside During a Snowstorm

1.  Watch Netflix.  Catch up on every single episode you’ve missed.  If you don’t have Netflix,
2.  Purchase Netflix.
3.  Make some crafts with Martha.
4. Jordan’s doodle.
4.  Doodle.  (Photo courtesy of my best friend. Haha! Love her.)
5.  Play video games.
6.  Play board games.
7.  Read.  I found out I’m able to get free books from Kansas Library with my college library account.  Sweet!
8.  Facebook.  (Not happy about this one, I’m officially checking myself into Facebook Rehab.)
9.  Take pictures.
10.  Edit pictures.  I just found a cool new photo editing software.
11.  Start a blog! 🙂
12.  Make some coffee and just relaxxxx.  Oprah says that having “silent time” every day is an important part of being happy.  Oprah is never wrong.
13.  Play games online.  (My fav.)
14.  Clean (Not a fan of this one either. Just throwin’ out some ideas!)
15.  Organize your junk drawers and cabinets.
16.  Online shop.  (Bad idea, but still an idea)
17.  Dye your hair.
18.  Paint your nails.
19.  Find new music.
20.  Nap.
21.  Create your own dinner.
22.  Talk to your boyfriend on the phone since you can’t drive to him.  😦
23.  Start a fire.  In the fireplace, of course.
24.  Put off doing homework.  I’m really good at that.
25.  Eat.  I’m really good at that, too.
26.  Make Loaded Potato Nachos and Chocolate Chip Bars with Peanut Butter Frosting. 



Loaded Potato Nachos
adapted from:  HowSweetEats  (Can you tell I like her?)
Ingredients: (Serves 3)

3 large potatoes
2 tablespoons olive oil
1 tablespoon season salt, or to taste
*Toppings are versatile, but I used:
1/2 cup refried beans
1/4 cup black olives
1/4 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese
Salsa

You could also use chicken, banana peppers, sour cream, cottage cheese, feta cheese, guacamole, beef, etc.  Get creative

Preheat oven to 450 degrees.
Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt.
Lay on a non-stick baking sheet and bake for 45 minutes, flipping once.
Remove potatoes and top with whatever toppings you would like.
Stick back in the oven to melt cheese and refried beans.



Chocolate Chip Bars with Peanut Butter Frosting
bars from:  Food.com
frosting from: AllRecipes

These would be good plain, but of course, I had to add frosting.

Ingredients


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package semi-sweet chocolate chips


1. Preheat oven to 375* Grease a 15×10-inch jelly roll pan. 
2. Combine flour, baking soda and salt in small bowl. 
3. Beat butter, both sugars and vanilla in large mixer bowl. 
4. Add eggs one at a time, beating well after each. 
5. Gradually beat flour mixture into butter mixture. 
6. Stir in chocolate chips and nuts. 
7. Spread into prepared pan. 
8. Bake 20-25 minutes or until golden brown.
9. Let cool, frost with recipe below. 
Peanut Butter Frosting

Ingredients

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 2 cups confectioners’ sugar
  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes.

    Dinner, Dessert, and a Snowstorm List


    3 blog posts in 3 days… I’m on a roll!

    Tomorrow will be my 3rd snow day in a row…I’m going InSaNe!!

    All I want to do is bake, but I can’t even take the finished products anywhere since I’m snowed in, so that is a very, very bad idea.  But I never said my ideas were good, so I’m currently stuck in a house with chocolate chip cookies, peanut butter chocolate chip bars, baked oatmeal, granola, and potato nachos.  Ugggh, someone come eat with me!!

    I’m feeling super accomplished today.  I made an actual breakfast (baked oatmeal), did a workout video (from Netflix!! so cool- thanks to the discovery made by my friend Hillary.), cleaned my room, cleaned the bathroom, did the dishes, made dinner, made dessert, and now a blog post.  Woooo, feelin’ pretty good.

    Being stuck inside has forced me to come up with:


    26 Things to Do Inside During a Snowstorm

    1.  Watch Netflix.  Catch up on every single episode you’ve missed.  If you don’t have Netflix,
    2.  Purchase Netflix.
    3.  Make some crafts with Martha.
    4. Jordan’s doodle.
    4.  Doodle.  (Photo courtesy of my best friend. Haha! Love her.)
    5.  Play video games.
    6.  Play board games.
    7.  Read.  I found out I’m able to get free books from Kansas Library with my college library account.  Sweet!
    8.  Facebook.  (Not happy about this one, I’m officially checking myself into Facebook Rehab.)
    9.  Take pictures.
    10.  Edit pictures.  I just found a cool new photo editing software.
    11.  Start a blog! 🙂
    12.  Make some coffee and just relaxxxx.  Oprah says that having “silent time” every day is an important part of being happy.  Oprah is never wrong.
    13.  Play games online.  (My fav.)
    14.  Clean (Not a fan of this one either. Just throwin’ out some ideas!)
    15.  Organize your junk drawers and cabinets.
    16.  Online shop.  (Bad idea, but still an idea)
    17.  Dye your hair.
    18.  Paint your nails.
    19.  Find new music.
    20.  Nap.
    21.  Create your own dinner.
    22.  Talk to your boyfriend on the phone since you can’t drive to him.  😦
    23.  Start a fire.  In the fireplace, of course.
    24.  Put off doing homework.  I’m really good at that.
    25.  Eat.  I’m really good at that, too.
    26.  Make Loaded Potato Nachos and Chocolate Chip Bars with Peanut Butter Frosting. 



    Loaded Potato Nachos
    adapted from:  HowSweetEats  (Can you tell I like her?)
    Ingredients: (Serves 3)

    3 large potatoes
    2 tablespoons olive oil
    1 tablespoon season salt, or to taste
    *Toppings are versatile, but I used:
    1/2 cup refried beans
    1/4 cup black olives
    1/4 cup shredded cheddar cheese
    1/4 cup shredded mozzarella cheese
    Salsa

    You could also use chicken, banana peppers, sour cream, cottage cheese, feta cheese, guacamole, beef, etc.  Get creative

    Preheat oven to 450 degrees.
    Wash potatoes, peel off any bad parts, and slice into wedges (however thick of thin you would like). Toss with olive oil and sprinkle with salt.
    Lay on a non-stick baking sheet and bake for 45 minutes, flipping once.
    Remove potatoes and top with whatever toppings you would like.
    Stick back in the oven to melt cheese and refried beans.



    Chocolate Chip Bars with Peanut Butter Frosting
    bars from:  Food.com
    frosting from: AllRecipes

    These would be good plain, but of course, I had to add frosting.

    Ingredients


    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 eggs
    1 (12 ounce) package semi-sweet chocolate chips


    1. Preheat oven to 375* Grease a 15×10-inch jelly roll pan. 
    2. Combine flour, baking soda and salt in small bowl. 
    3. Beat butter, both sugars and vanilla in large mixer bowl. 
    4. Add eggs one at a time, beating well after each. 
    5. Gradually beat flour mixture into butter mixture. 
    6. Stir in chocolate chips and nuts. 
    7. Spread into prepared pan. 
    8. Bake 20-25 minutes or until golden brown.
    9. Let cool, frost with recipe below. 
    Peanut Butter Frosting

    Ingredients

    • 1/2 cup butter, softened
    • 1 cup creamy peanut butter
    • 3 tablespoons milk, or as needed
    • 2 cups confectioners’ sugar
    1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes.