Lindsay's Recipes

 Source:  Picky Palate  (adapted slightly) Ingredients: 1 box cake mix, yellow or chocolate 1 egg 1/2 cup butter, softened 1/2 cup peanut butter 1/2 cup marshmallow creme 14 oz. can sweetened condensed milk 12 oz. bag semi-sweet chocolate chips (maybe a little less) Directions: Mix together the cake mix, egg and butter until well combined. Grease a 9x13 dish and press the dough into the bottom of the dish. Mix the peanut butter, marshmallow creme and sweetened condensed milk until well combined. Pour over the dough. Sprinkle the chocolate chips across the top. Bake at 350 for 23-25 minutes. The center will be a bit jiggly but will set as it cools. Allow to cool completely before serving.

  Source: New Better Homes and Gardens Cook Book (adapted) Cake Ingredients: 2 eggs 2 1/4 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup mashed ripe bananas (about 3) 3/4 cup buttermilk 1/2 cup shortening 1 teaspoon vanilla Frosting Ingredients: 6 ounces cream cheese, softened 4 tablespoons butter, softened 2/3 cup creamy peanut butter 2 teaspoons vanilla 6 cups sifted powdered sugar splash of milk Directions: Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and lightly flour two 8 or 9-inch round cake pans or 1 9x13-inch pan or place cupcake liners in muffin pan.  Set pans aside. Mix together flour, sugar, baking powder, baking soda and salt.  In a mixing bowl mix bananas, buttermilk, shortening and vanilla.  Gradually add flour mixture to banana mixture until combined.  Add eggs; beat on medium speed for 2 minutes.  Pour batter into prepared pan(s). Bake at 350 until ...

Source:  Kelly Lynn's Sweets & Treats  (adapted) Ingredients: 2 1/2 cups flour 1/2 cup brown sugar, packed 2 tablespoons white sugar pinch of salt 3 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter, cold 1 cup peanut butter 1 egg, beaten 1/2 cup milk 1 1/2 teaspoons vanilla  raw sugar for sprinkling Directions: Preheat oven to 425. Line a cookie sheet with parchment paper and set aside. In a large bowl, mix the dry ingredients. Use a pastry cutter to cut in the butter, then cut in the peanut butter. Add the egg, milk and vanilla. Stir until well combined. Use hands to mix if needed. Divide the dough into two balls. On the cookie sheet, press each ball into a circle until it is about 3/4" thick. Slice each circle into 8 wedges. Sprinkle the top with raw sugar. Bake for 15-20 minutes or until done. Notes: Instead of baking all the scones at once, place half the dough on a second sheet of parchment paper. Prepare the wedges, but don't sprinkle with sugar. Fr...

  Source:  Mix & Match Mama Ingredients: 1 box yellow cake mix 3/4 cup butter, melted 3 cups quick oats 1 1/2 cups peanut butter Directions: Mix the cake mix, butter and oats until a crumbly mixture forms. Press 2/3 of the mixture into a greased 9"x13" dish. Spread the peanut butter out in dollops over the top. Sprinkle the remaining cake mixture over the top and press down. (Note: try mixing the peanut butter in with the remaining 1/3 of the cake mixture and pressing over the top to see if this makes the top less crumbly.) Bake at 350 for 20 minutes.

Source:  Smitten Kitchen Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake. Cake Ingredients: 2 cups (250g) flour 2 1/2 cups (500g) sugar 3/4 cup (65g) unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 2 tablespoons vinegar 1 teaspoon vanilla 2 eggs Frosting Ingredients: 10 oz. cream cheese, softened 1 stick unsalted butter, softened 5 cups (600g) powdered sugar 2/3 cup (170g) creamy peanut butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tablespoons creamy peanut butter 2 tablespoons corn syrup 1/2 cup half and half Directions: Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar ...

Peanut Butter Chocolate Bars Source:  The Girl Who Ate Everything Ingredients: 1 yellow cake mix 1/2 cup butter, melted 1 cup peanut butter 2 eggs 1 12 oz. package chocolate chips 1 14 oz. can sweetened condensed milk 2 tablespoons butter 2 teaspoons vanilla Directions: Combine the cake mix, melted butter, peanut butter and eggs in a large mixing bowl. Press the mixture into a 9"x13" pan, reserving about 1 1/2 cups to go on top of the chocolate layer. In a small sauce pan, melt the chocolate chips with the sweetened condensed milk and butter. Remove the chocolate mixture from the heat and stir in the vanilla. Pour the chocolate mixture over the cake mixture. Use the remaining cake mixture to cover the top of the chocolate mixture. Bake at 325 for 20-25 minutes. Cool completely before serving.

Peanut Butter Blondies Source:  Gal on a Mission  (adapted) Ingredients: 1/2 cup butter, melted 1 cup brown sugar 1 egg 1 teaspoon vanilla extract 1/2 cup peanut butter 1/4 teaspoon salt 1 cup flour 1 cup chocolate and/or peanut butter chips Directions: Mix together the butter and sugar. Add the egg and vanilla and mix again. Add the peanut butter and salt and mix again. Slowly add the flour, mixing until combined. Fold in the chips. Spread the mixture in a greased 8"x8" baking dish. Bake at 350 for 20-22 minutes.