Low-Carb Peanut Butter and Jelly Thumbprint Cookies & Giveaway

September 19, 2017 by nettiemoore11 32 Comments

These low-carb cookies take their flavor cues from the lunch-box favorite. Use any jam flavor that is your favorite. Ready in just 20 minutes!

I have been eating low-carb, Keto for about a year now. I don’t have the cravings for sugar like I used to, it was so bad! I am so excited to share my newest cookie recipe with Steviva, it really tastes great and is Low-Carb!

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Halloween Spider Cookies #SundaySupper

October 16, 2016 by nettiemoore11 5 Comments

Halloween Spider Cookies: Chocolate Peanut Butter Halloween Cookies. A yummy peanut butter cookie with a chocolate peanut butter cup face and chocolate legs. This cookie will be a hit at your Halloween Party!…

Blueberry Burst Crunch Bars

August 9, 2016 by nettiemoore11 10 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #CerealAnytime

Blueberry Burst Crunch Bars. Crunchy berry cereal bars filled with blueberries, whole-grain clusters, and crunchy nuts.…

Chunky Monkey Pudding Popsicles

May 19, 2016 by nettiemoore11 19 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

#SnackPackNaturals #CollectiveBias

Chunky Monkey Pudding Popsicles. Frozen Vanilla Pudding Popsicles filled with creamy peanut butter ripples and banana slices dipped in chocolate and peanuts.

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Morning Mocha Smoothie!

October 9, 2015 by nettiemoore11 3 Comments

It’s Day 5 of #choctoberfest!

Start your morning off right with this delicious smoothie!

This protein packed smoothie has the perfect amount of sweetness ( not that sweet at all ) I try to stay away from sweets in the morning. The banana sweetens it naturally. After a post workout, my body is so hungry, so this Hemp Protein Smoothie is perfect!! No sugar! A little bit of coffee and a big hug from Just Hemp Foods!

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Peanut Butter Cookies~ Lo Carb

February 2, 2015 by nettiemoore11 1 Comment

I love sweets just as much as the next person, but why should they only be a treat? With Lo Carb, I can eat them without any guilt!

I hope you enjoy these cookies as much I do, they sure helped the cravings and there are only four ingredients, so they are easy to whip up a batch for that next cookie craving! Make them in less than 20 minutes!

I brought them to a Super Bowl Party at our friend’s house and everyone couldn’t believe that they were Lo Carb! They kept asking, “What’s in them???” When I told them, they couldn’t believe it!

These are a fantastic crispy, crunchy cookie. When my daughter’s friend tried them she said, ” This is the best peanut butter cookie I have had in ten years!” You just gotta love kids for their honesty!

[yumprint-recipe id=’3′]

PEANUT BUTTER BARS

August 12, 2014 by nettiemoore11 35 Comments

Our friend told us that he just had the best Peanut Butter Bar at one of our favorite cafe’s. I have tried them before, they are huge in size and taste!

I thought I would recreate these NO BAKE Peanut Butter Bars with only 5 ingredients.

Let me tell you they were a huge hit and everyone was asking for the recipe. Hubs took a dozen and a half to work and was hoping they all wouldn’t be eaten!

All you need is smooth peanut butter, graham crackers, Chocolate chips, butter and powdered sugar.

Take one and a half sleeves of graham crackers and pound the heck out of it.

Add melted butter to graham crackers, mix.

Measure two cups of powdered sugar.

Add to graham cracker mixture.

Add 1 cup of peanut butter.

Mix until blended.

Pat down with your fingers in an ungreased 9 “x 12 ” baking pan.

In a microwave safe bowl, place 4 TBSP peanut butter and chocolate chips heat for 30 seconds, stir, heat another 30 seconds, blend until smooth.

Spread chocolate over crust.

Place in refrigerator for 1 hour before cutting into squares. Makes 36 Bars

PEANUT BUTTER BARS

Ingredients:

1 cup butter, melted
2 cups graham cracker crumbs ( 1 1/2 sleeves)
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups chocolate chips
4 Tablespoons Peanut butter

Directions:

Crush graham crackers in a zip lock bag and mallet. In a bowl, combine graham crackers and melted butter.
Add powdered sugar and one cup peanut butter, mix until blended.
Place crust mixture in an ungreased 9″ x12″ baking pan. press into pan evenly.
Using a microwave safe bowl, combine 4 Tbsp and chocolate chips for 30 seconds, stir until smooth, add another 30 seconds if needed.
Spread chocolate mixture evenly over crust .
Refrigerate for 1 hour before cutting.

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PEANUT BUTTER BARS

Author: Moore or Less Cooking

Recipe type: No Bake Peanut Butter Bars

Cuisine: dessert

Prep time: 60 mins

Total time: 1 hour

Serves: 12 bars

These Easy No-Bake Peanut Butter Chocolate Bars will remind of you of the days when the lunch lady made these for a treat!

Ingredients

1 cup butter, melted
2 cups graham cracker crumbs ( 1½ sleeves)
2 cups powdered sugar
1 cup peanut butter
1½ cups chocolate chips
4 Tablespoons Peanut butter

Instructions

CRUSH GRAHAM CRACKERS IN A ZIP LOCK BAG AND MALLET. IN A BOWL, COMBINE GRAHAM CRACKERS AND MELTED BUTTER.
ADD POWDERED SUGAR AND ONE CUP PEANUT BUTTER, MIX UNTIL BLENDED.
PLACE CRUST MIXTURE IN AN UNGREASED 9″ X12″ BAKING PAN. PRESS INTO PAN EVENLY.
USING A MICROWAVE-SAFE BOWL, COMBINE 4 TBSP AND CHOCOLATE CHIPS FOR 30 SECONDS, STIR UNTIL SMOOTH, ADD ANOTHER 30 SECONDS IF NEEDED.
SPREAD CHOCOLATE MIXTURE EVENLY OVER CRUST .
REFRIGERATE FOR 1 HOUR BEFORE CUTTING.

LINKED UP:

PEANUT BUTTER AND CHOCOLATE PIE

July 14, 2014 by nettiemoore11 9 Comments

I promised my God daughter that we would do some baking this summer. I asked her what she was thinking of making and she said a peanut butter chocolate. That is such a coincidence, I have been wanting to make that kind of pie too! I remember that my very talented blogger friend, Joan, from Chocolate, Chocolate and more made a Peanut Butter Pie and went off to search for her recipe.

We had all of the ingredients except a Graham Cracker Crust and Whipped Topping, so off to the market we went. But first we had to stop and get a little lunch. We decided to visit my daughter at work, lucky us she joined us at our table and took a break with her lunch.

My God Daughter also brought over her inventory to make me a DUCK TAPE wallet! My choices were food related….can you believe that? Pickles, Mac and Cheese and Leopard Print. I will cherish it forever.

Melted Chocolate on top of Graham Cracker Crust…so you get an extra bite of chocolate on the top and bottom…

This is a super easy pie that you can put together before a special party, you just need 2 hours refrigeration time, since it was so warm out, I would freeze it instead of refrigerating it for 2 hours next time.

It tastes like an amazing creamy Peanut Butter Cup! When you have been baking all day and need to wait for your Peanut Butter and Chocolate pie to refrigerate~ you go for a swim at the lake!

We worked up an appetite with our big swim and got a call from my BFF inviting us for dinner, she created a a BIG POT of Sausage, Kale, Potato and Bean Soup! With a crusty loaf of bread and our Peanut Butter and Chocolate Pie in hand, off we went!

I couldn’t wait to slice into this work of art while the kids played baseball in the backyard and the men played Bocce Ball. With Stevie Wonder playing in the background…it was the perfect summer day…watching the Super Moon light up over us, I am thankful for being a Spiritual Bodyguard, when it involves any kind of baking and am so lucky to have such incredible friends who enjoy food as much as I do.

RECIPE

INGREDIENTS

1 Graham Cracker Crust
1 cup Creamy Peanut Butter
1 package cream Cheese, 8 ounces, softened
1 cup Powdered Sugar
8 ounces Cool Whip, thawed
1 cup Semi Sweet Chocolate chips
4-6 Tablespoons heavy cream, or more to get a thin drizzly consistency

DIRECTIONS

FOR FILLING: In a bowl, set mixer on medium, cream together peanut butter and cream cheese until smooth and blended.
Slowly add in powdered sugar and mix on low.
Next, add in Cool Whip and mix until fluffy on medium. Scrape down the sides of bowl. Set aside.
For Chocolate: Use a 2 cup Microwave safe measuring cup or bowl, microwave chocolate chips and cream for 1 minute on HIGH. Stir chips and cream until chocolate is smooth. add more cream to get a thinner consistency.
Spread all but 3 or 4 TBSP of chocolate over the crust. Let sit for 5 minutes to set up.Next, add the filling and spread evenly. Drizzle chocolate over peanut butter filling. I had a lot of chocolate left over because my chocolate was very thick, so I covered the pie with it.
Refrigerate the pie for at least 2 hours, if making for a summer party, Freeze for 2 hours. Let pie thaw for at least 2 hours before serving.
Serves 10

RECIPE FROM CHOCOLATE, CHOCOLATE AND MORE

LINKED UP:

The Best No Bake Bar You Will Ever Eat

July 8, 2013 by nettiemoore11 11 Comments

A dear friend broke her ankle, so Mom and I made her dinner for herself and her family, these bars were supposed to be included with the dinner, but time was running out, so they stayed behind, oh my goodness, these are the best no bake bars hands down.

Don’t think that you can just pass them up or only eat one… I am your friend and friend’s don’t lie about such joking matters, these should have a warning label, because you will be in heaven, they are like an amazing candy bar, but so much healthier without all of those yucky chemicals and stabilizers and preservatives.

Please! Make them for a party or if you have kids, make sure they eat them, or give them away as a birthday gift to your son’s adorable girlfriend!! I did!

The Best No-Bake Bars You’ll Ever Eat
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9×13 pan and cool in the fridge. When it’s set, cut into bars and enjoy. Store in the fridge. If they last that long!

Recipe adapted from I Hear Exercise Will Kill You~ Love this name!!

Peanut Butter Cake with Chocolate Butter Cream Frosting < Sunday’s With Joy>

October 21, 2012 by nettiemoore11 10 Comments

Our grandson was born last night. Our sixth grandchild, Baby Ray. The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.This week, our group Sunday’s With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!

Ingredients for Peanut Butter Birthday Cake:
2 – 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk

Directions:

Make the Peanut Butter Birthday Cake:
1) Place a rack in the center and upper third of the oven. Preheat oven to 350(F).
2) Prepare two 8 or 9 inch round cake pans. Either grease and flour pans or line with parchment paper. Set aside.
3) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4) In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, 3-5 minutes.
5) Add eggs one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. (Add vanilla, if desired.)
6) With the mixer on low speed, add half of the flour mixture to the butter mixture.
7) Slowly pour in all of the buttermilk.
8) When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together.
9) Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.
10) Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 20 minutes or until a cake tester inserted into the cake comes out clean.
11) Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting with The Best Chocolate Buttercream Frosting.

The Best Chocolate Buttercream Frosting

1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.

NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.

This post has been linked up to these wonderful blogs! Photobucket Mommys Sweet Confessions If you would like the recipe, click HERE

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Our friend told us that he just had the best Peanut Butter Bar at one of our favorite cafe’s. I have tried them before, they are huge in size and taste!

I thought I would recreate these NO BAKE Peanut Butter Bars with only 5 ingredients.

Let me tell you they were a huge hit and everyone was asking for the recipe. Hubs took a dozen and a half to work and was hoping they all wouldn’t be eaten!

All you need is smooth peanut butter, graham crackers, Chocolate chips, butter and powdered sugar.

Take one and a half sleeves of graham crackers and pound the heck out of it.

Add melted butter to graham crackers, mix.

Measure two cups of powdered sugar.

Add to graham cracker mixture.

Add 1 cup of peanut butter.

Mix until blended.

Pat down with your fingers in an ungreased 9 “x 12 ” baking pan.

In a microwave safe bowl, place 4 TBSP peanut butter and chocolate chips heat for 30 seconds, stir, heat another 30 seconds, blend until smooth.

Spread chocolate over crust.

Place in refrigerator for 1 hour before cutting into squares. Makes 36 Bars

PEANUT BUTTER BARS

Ingredients:

1 cup butter, melted

2 cups graham cracker crumbs ( 1 1/2 sleeves)

2 cups powdered sugar

1 cup peanut butter

1 1/2 cups chocolate chips

4 Tablespoons Peanut butter

Directions:

Crush graham crackers in a zip lock bag and mallet. In a bowl, combine graham crackers and melted butter.

Add powdered sugar and one cup peanut butter, mix until blended.

Place crust mixture in an ungreased 9″ x12″ baking pan. press into pan evenly.

Using a microwave safe bowl, combine 4 Tbsp and chocolate chips for 30 seconds, stir until smooth, add another 30 seconds if needed.

Spread chocolate mixture evenly over crust .

Refrigerate for 1 hour before cutting.

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