Cutie Pies – Mini Peanut Butter Pies

Peanut Butter Pies - Mini Me

They are cute aren’t they?  Not only are they cute but they are the bomb … satisfying your craving for chocolate and peanut butter all in one luscious bite.  Go ahead, get out your baking supplies and ingredients … you won’t be disappointed.  ENJOY!



Chocolate Crust:
2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
4 tablespoons sugar
1 teaspoon kosher salt
1 stick unsalted butter, cold
4 tablespoons Crisco
Yolk from 2 large eggs
6 – 8 tablespoons iced coffee (Ice water will work as well.)

Peanut Butter Filling:
1 cup creamy peanut butter
1 package (8 ounce) cream cheese, softened
1 teaspoon vanilla
1 1/4 cup confectioners’ sugar
1 package (8 ounce) Cool Whip, thawed

Chocolate Drizzle

1 cup semi-sweet chocolate chips
1 tablespoon Crisco
Chopped peanuts (optional)

Let’s begin with the crust.

In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.

Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.

Then, preheat your oven to 350 degrees F.

On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.

Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.

Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.

While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.

Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.

For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.


Peanut Butter Pie Mini Me

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Do you love peanut butter so much that you take the entire jar and  a knife and sit down to eat it?!  I personally don’t do that … although I know some people who do.  But I do love peanut butter and especially with chocolate.  This is a new recipe I tried and I love it … I’ll be adding it to my list of cookies to make again!  If you  haven’t tried this cookie  yet and you like Reese’s peanut butter cup … you need to make this … now!  ENJOY!

Peanut Butter Cup Cookies

  • 1/2 cup sugar
  • 1/2 cup butter
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 36 mini peanut butter cups

Peanut Butter Cup Cookies


Preheat oven to 350. Unwrap the mini peanut butter cups and set aside.

In a large bowl, cream together the sugar, butter, peanut butter, brown sugar and vanilla. Add the egg and beat until combined. Add in the flour, salt and baking soda and mix until just combined. Roll the dough into small balls using about 1 Tbsp of dough each (should get around 36 balls). Place into mini muffin tins. Bake at 350 for 8-10 minutes. Immediately press a peanut butter cup into the center of each cookie. Let them cool in pan completely before removing. (note: If they are still warm when you take them out of the pan, the cookie may fall apart.)

Recipe Source:

Peanut Butter Cup Carmel Corn

WARNING:   Highly Addictive

  • Do you like popcorn? √
  • Do you like Peanut Butter? √
  • Do you like Chocolate? √
  • Do you like Carmel Corn? √

Answering yes to the above you need to make this now.  This is seriously good Carmel Corn.  Enjoy!


  • 20 cups popped popcorn (about 2 bags of
  • popcorn) (or 1 cup kernels)
  • 2 1/2 tablespoons butter
  • 2/3 cup packed brown sugar
  • 2/3 cup light-colored corn syrup
  • 1/2 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup honey roasted peanuts
  • 2 cups peanut butter chips
  • 1/2 tablespoon vegetable shortening
  • 2/3 cup semi-sweet chocolate chips


Preheat oven to 250° F.

Place popcorn in a large bowl. Spray two large shallow baking dishes with non-stick cooking spray. (I found that a roasting pan was just the perfect size.)

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 3 minutes. Remove from heat and stir in peanut butter and vanilla.  Pour over popcorn, stirring to coat.

Transfer coated popcorn in the prepared baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely then break into pieces. Stir in peanuts.

In a microwave-safe bowl, combine the peanut butter chips and vegetable shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over the popcorn and toss to combine.

In a microwave-safe bowl, melt the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, stirring every 30 seconds).  Transfer to a Ziploc bag and cut a small corner of the bag and drizzle over the popcorn. Place the two pans in the refrigerator until chocolate has hardened. Break into small pieces and serve.

 Yields: 20 servings


Thai Chicken Pizza

Okay so this isn’t your ordinary traditional pizza with red sauce and pepperoni.  If you are feeling adventurous and you like the flavors of Thai cuisine you’ll be luvin this pizza and making it again.  This pizza combines all the flavors you’ve come to love from Thai cuisine including peanut butter, hoisin sauce, fresh ginger, fresh cilantro … and more.  A wonderful medley of flavors infuse your taste buds as you enjoy each and every bite.  Mmmmm … what could be better?!  If all you’ve ever made is traditional pizza why not step outside your comfort zone and give it a try.  Enjoy!

Yield:  2 Pizzas


Spicy peanut sauce

      • ½ cup peanut butter
      • ½ cup hoisin sauce
      • 1 tablespoon honey
      • 2 teaspoons red wine vinegar
      • 2 teaspoons minced ginger ( or more if you wish)
      • 2 minced garlic cloves
      • 2 tablespoons toasted sesame oil
      • 2 teaspoons soy sauce
      • 1 teaspoon vietnamese chili sauce ( or dried chili flakes)
      • 1 tablespoon oyster sauce (or fish sauce)
      • 2 tablespoons water

Thai chicken pieces

      • 1 tablespoon olive oil
      • 10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

For the pizza

    • 1 pizza dough, use your own recipe
    • cornmeal or flour, for handling
    • 2 cups shredded mozzarella cheese
    • 4 scallions, slivered diagonally
    • ¼ cup shredded carrots
    • 2 tablespoons chopped roasted peanuts
    • 2 tablespoons chopped fresh cilantro


  1. Combine sauce ingredients in a small pan over medium heat.
  2. Bring the sauce to a boil; boil gently for one minute.
  3. Divide into 2 portions for use on chicken and pizza; set aside.
  4. To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
  5. Set aside in refrigerator until chilled through.
  6. Once chilled, coat the chicken with 1/4 cup sauce.
  7. Set aside in refrigerator.
  8. To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
  9. Cover sauce with 3/4 cup cheese.
  10. Distribute half the chicken pieces over the cheese followed by half the green onions, and carrots, respectively.
  11. Sprinkle an additional 1/4 cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
  12. Transfer the pizza to preheated 425 oven; bake until crisp and golden and the cheese is bubbly, approximately 20 minutes.
  13. When cooked through, remove pizza from oven.
  14. Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
  15. Repeat with remaining ingredients for a second pizza.


Buckeye Candy

I never heard of “Buckeyes” until I moved to Ohio … and my hips wish they hadn’t heard of Buckeyes either!  🙂   Ohio’s nickname is the “Buckeye State”.  Ohio received its nickname because of the many buckeye trees that once covered its hills and plains.  These candies are supposed to look like the nuts that come off the Buckeye Tree.  I’ve never seen a buckeye tree, but these buckeye candies are to die for!!  If you love Reese’s Peanut Butter Cups … lookout hip because you will be popping these into your mouth one after the other!  Enjoy!!

Buckeye Balls  


1 1/2 cups creamy peanut butter1/2 cup butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar6 ounces semi-sweet chocolate chips

2 tablespoons shortening


1. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.
3. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
4. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set

Peanut Butter Dog Cutout Cookies

We can’t forget our Canine “kids” during the holiday season!

The time between Thanksgiving and New Year’s is extremely busy with Christmas shopping, decorating the house, holiday parties, baking, and cooking and a zillion other things we need to get done.  I’ve been baking Christmas cookies this weekend and I didn’t want the “boyz” (our dogs Irish & Bailey) to be left out.  I discovered this fantastic holiday treat I could bake for them. 

Our Canine “kids” are the ones that are so happy to see us when we come home they act like they haven’t seen us for months!  They are loyal, enthusiastic and give us unconditional love.  They are our constant companions and make us smile, laugh and fill our hearts with joy, so this Christmas and every day they deserve all the love and attention and special treats we can give them!  By the way, the “boyz” loved their peanut butter cookies!!

Peanut Butter Dog Cutout Cookies


  • 2 Cups whole wheat flour
  • 1 Tablespoon baking powder
  • 1 Cup all natural peanut butter
  • 1 Cup lowfat or skim milk
  • 1/2 Cup oatmeal

Preheat oven to 350 degrees and lightly grease a cookie sheet.

In a medium mixing bowl, add the flour, baking powder and oatmeal.  Once that’s mixed, add the peanut butter and milk.  Stir it together until a dough forms.

Roll the dough out on a floured board, using cookie cutters, cut into desired shapes.

Bake on the lightly greased cookie sheet for about 15-20 minutes.

Once cool, let your favorite pup enjoy before storing them in the refrigerator for up to 2 weeks or freeze for longer storage.

Chocolate Peanut Butter Cupcakes

My husband loves Reese Peanut Butter Cups (I must admit, so do I!), so when I found this recipe on Annies-eats (her recipes are fabulous!) I knew I had to make these cupcakes.  If one is going to indulge, these cupcakes are certainly worth it!  Delicious chocolate cake with peanut butter filling in the middle – what could possibly be better! 

Chocolate Peanut Butter Cupcakes
For the filling:  
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream 
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated. 

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.