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Whole Wheat Peanut Butter Pancakes (and My Peanut Butter Addiction Confession)

May 29, 2012 by Laura 77 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Peanut Butter Pancakes? Oh yes.

I have no idea what my deal is lately, but during the past few weeks, I have become completely addicted to peanut butter. I can not seem to get enough. I want peanut butter in and on everything. Well, maybe not everything. I suppose spooning a dollop of peanut butter onto my taco salad or chicken fried steak would not be as tasty. But bread and pancakes and cookies – bring it on. I am, of course, okay with you giving me a little chocolate with my peanut butter. But you probably already figured that one out.

Over Memorial Day weekend, my dad’s wife made a delicious Peanut Butter Cake with Peanut Butter Frosting, which may have been one of the best desserts I’ve ever eaten. And I may have topped it with Homemade Butterfinger Ice Cream. Twice. (And yes I am a little sheepish to admit that.)  Remind me to get that cake recipe, because I think I need to adapt it and share it with you, don’t you think so?

Because I can’t come up with a better reason, I have decided that my peanut butter addiction is most likely because of all of the workouts I’ve been doing. Yes, walking and weight lifting make a person very hungry for peanut butter. I believe there is even some extensive research and scientific data to back up that statement. As a matter of fact, I even found and read an article recently which stated:  Be sure to drink plenty of water…and eat lots and oodles and gobs of peanut butter after exercise!!!

Okay, not really. Or if I did, I would surely have been the one writing it.

In all seriousness (if I can, in fact, write something in all seriousness), I truly do believe that the real reason I am loving peanut butter so much right now is because my body needs the extra protein to help me along in my fitness goals. Jen, my trainer friend, agrees with me, and tells me that in fact, I do definitely need extra protein now. She’s the expert, which makes me feel better about my peanut butter consumption so that I know that I am not completely nuts. Get it – nuts? (Oh brother.)  Anyway, I am definitely eating plenty of protein in the form of good meat, eggs, and yes…peanut butter.

(Now, what excuse can I come up with to justify eating chocolate do you suppose? Jen, do you have anything for me on that one?? Please?)

I went into all of that simply to let you know why I created a Peanut Butter Pancake recipe. It sounded like a great way to add protein to our breakfast, so I gave it a try. And, it made it possible for me to feed my addiction first thing in the morning. Yay for me. :)

Whole Wheat Peanut Butter PancakesYum

Whole Wheat Peanut Butter Pancakes (and My Peanut Butter Addiction Confession)
 
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Author: Laura
Ingredients
  • 2 cups whole wheat flour (I use freshly ground)
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 5 Tablespoons butter
  • ½ cup natural peanut butter (I use homemade creamy peanut butter)
  • 2 cups milk
  • 2 eggs
Instructions
  1. Mix flour, baking powder, and sea salt. In a small sauce pan, melt butter and peanut butter together, stirring so that it won't scorch.
  2. Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture.
  3. Whisk until well mixed.
  4. Cook the pancakes on a buttered griddle or skillet, flipping halfway through cooking.
  5. Serve with real maple syrup or your favorite pancake topping.
  6. Makes about 20 three inch pancakes.
3.4.3177

Peanut Butter Pancakes

Incredible with a glass of milk…

My apologies to all of you who have a peanut allergy and had an allergic reaction simply by reading this post that was so full of nutty information.

Are you a fan of peanut butter? Which do you like best, creamy or crunchy? Ever tried making homemade peanut butter? It is the best stuff ever!!!

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Peanut Butter Apple Cookie Bars

November 1, 2011 by Laura 26 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Peanut_Butter_Apple_Bars

I’ve managed to whittle my apple supply down to about only 50 pounds of apples after making two rounds of Apple Sauce, Apple Butter, Caramel Apple Dip, Apple Crisp and Mini Apple Pies. Since I’m still surrounded by apples, I knew I had to try these Peanut Butter Apple Cookie Bars when I saw them at the Diva Entertains Blog. If you are unable to eat nuts, I would imagine you could substitute Sunbutter in this recipe, but I haven’t tried it to know for sure how it would work.

Peanut Butter Apple Cookie Bars (adapted from Diva Entertains Blog)

1/2 cup butter, melted
1 1/2 cups sucanat (or brown sugar)
1/2 cup peanut butter (homemade or natural)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 cups whole wheat flour (I use freshly ground hard white wheat)
1 1/2 cups peeled and diced apples

In a large mixing bowl, stir together melted butter, peanut butter and sucanat until creamy. Add eggs, vanilla, baking powder, baking soda and salt, stirring until well combined. Mix in flour thoroughly. Fold in diced apples.

Spread dough into a 9×13 inch baking dish. Bake at 350° for 25-30 minutes or until golden. Allow bars to cool before adding the glaze.

Peanut Butter GlazeYum

2 cups powdered sugar (I recommend making your own with sucanat or using organic, unbleached)
1/4 cup milk
1/4 cup creamy peanut butter (homemade or natural)
1/2 teaspoon vanilla extract

Combine all ingredients and beat until smooth. Drizzle or spread over the cooled bars.

peanut_butter_apple_bars_5

As you can see, drizzling the glaze kinda led to spreading the glaze like a frosting in my case, so feel free to drizzle or spread or slop the glaze on there however you’d like. They’ll pretty  much taste great no matter how you do it. :)

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Peanut Butter Brownie Cups (made with whole wheat and sucanat)

August 31, 2011 by Laura 262 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

The delightful thing about eating healthy, whole foods is that you can still have your cake and eat it too – you just need to make treats with real, wholesome ingredients. It also helps you to stay healthy if you refrain from eating the entire batch of goodies. Shucks.

Read through this post about Healthy Sweeteners, this post about Healthy Fats and this post about Whole Grain Flour to answer questions you may have about how to make treats that still have lots of great nutrients! While we still limit the sweets and treats at our house, I don’t feel guilt when feeding my family delicious desserts that are made with these whole foods and healthy fats. (You’ll see a big list of our healthier treat recipes here.)

And now, my friends, I have a very exciting new recipe to share with you that contains wholesome, funky fresh ingredients. Warning:  You may want to sit down when you take your first bite so that you don’t faint from the pure joy of it all.

A Heavenly Homemakers reader, Katie, gave me the idea for these Peanut Butter Brownie Cups. With tears in my eyes, my hand clutched to my chest and a sob in my throat, I’d just like to say from the bottom of my heart, “Katie…thank you.”

Yes, gooey chocolate and peanut butter makes me completely sappy. You can only imagine that this type of behavior is what my children and husband experience on a regular basis while living with me. If you think my reaction to this recipe is overwhelming, you should have heard me trying to get through the end of Little Britches when I was reading it out loud to the boys. Don’t even ask about Old Yeller.

Peanut Butter Brownie CupsYum

1 cup melted butter
1 1/2 – 2 cups sucanat (depending on your preference)
1/2 cup cocoa powder
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1/2 cup natural peanut butter (I use homemade peanut butter)
2 Tablespoons honey

Stir together melted butter, sucanat and cocoa. Add eggs and vanilla and stir well. Mix in flour until batter is thoroughly mixed. Scoop batter into 24 paper lined muffin tins (filling each one about 1/3 full).

Stir peanut butter and honey together. Spoon 1/2- 1 teaspoon of peanut butter mixture into the center of each brownie cup.

Bake in a 350° oven for 20-25 minutes. Makes 24 Peanut Butter Brownie Cups.

Have you tried baking treats with whole wheat flour and sucanat (or honey)? Do you use real butter (instead of margarine or crisco)? Does the thought of chocolate and peanut butter together make you swoon?

Leave a comment on this post for an additional entry for our drawing for 5 $10 Gift Certificates to the Heavenly Homemakers Shop!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Gluten Free Peanut Butter Honey Balls

April 6, 2011 by Laura 76 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Yum

If you haven’t made this Peanut Butter Honey Fudge…you are missing out on one of the easiest treats ever! For a little variation this time, I decided to roll some of the squares into balls. 

It may be fun to roll these balls in coconut flakes too!

Okay…Peanut Butter Honey Fudge – you have to try it! Three ingredients, that’s it! Peanut butter, honey and chocolate chips.  Find the recipe here!

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

High Five Recipes: Peanut Butter Honey Fudge

March 16, 2009 by Laura 73 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

High Five Recipes 2

You know me…I love me some fudge. This is by far the easiest fudge I have ever made.  And the healthiest.

Peanut Butter Honey Fudge

Peanut Butter Honey FudgeYum

1 cup natural peanut butter (creamy or crunchy)
3/4 cup honey
1/2 cup milk chocolate chips

Combine all ingredients in a small saucepan. Cook and stir over low heat until the chocolate chips are melted and blended in (about 30 seconds).

Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
————————————

Now, you might be thinking…3/4 cup of honey?! That’s going to take up a lot of my honey! (Yes, Pooh Bear, you’re right.)

But you cut this fudge into little squares, and it really does go a long way. OOh, and it’s so simple and yummy! (So sorry all you peanut allergy friends out there!)

This is a super simple dessert to throw together real quickly to take somewhere…no baking involved. Hardly any time involved. Very little mess involved.

Oh, and you’ve gotta love a High Five Recipe with only THREE ingredients!! :)

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!
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