Her Modern Kitchen

Eating & Living in Austin, Texas

peanut butter

Best Ever Iced Peanut Butter Latte

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An Iced Peanut Butter Latte made for the peanut butter lover and packed with 19 grams of protein from a mix of powdered peanut butter, collagen, and cold brew coffee.

Hi, my name’s Alyssa and I have a peanut butter addiction.

Not nut butter. But peanut butter specifically. Peanut butter melted into hot oatmeal is my favorite way to enjoy it but I also put it in smoothies, on top of acai bowls or overnight oats. I’m even known to favor the childhood snack of PB smeared on bananas, celery, or apple slices.  Embarrassingly, you can sometimes find me eating it straight from the jar with a spoon if a major peanut butter craving hits.

Iced Peanut Butter Latte

I just love peanut butter.

But one place I’ve had trouble transitioning the peanut butter flavor is to coffee.  Anytime I’ve tried something that’s said to have peanut butter & coffee in it, the result has been disappointing because the peanut butter flavor is never prominent enough for me to say ‘YES! This is peanut butter!’

Until now.

For the past few weeks, I’ve been keeping this iced peanut butter latte recipe in hiding, perfecting it to ensure the most peanut buttery flavor ever.  And today, I’m excited to announce that I’m sharing my best ever iced peanut butter latte recipe.

Iced Peanut Buttet Latte Pin

The Best Ever Iced Peanut Butter Latte

This iced peanut butter latte starts with my favorite cold brew, Austin’s own, Chameleon Cold Brew (buy it in bulk at Costco for major $$ saving).  I load up my latte with peanut butter flavor and 19 grams of protein from a mixture of PB2 powdered peanut butter, RX peanut butter (that has egg white protein), and a big scoop of Vital Proteins collagen peptides.

Looking for other PB recipes? Check out my peanut butter white chocolate scones, peanut butter lover’s monster cookie recipe, and my grandma’s dilly bar recipe for peanut butter chocolate rice krispie treats.

The nut flavor is further enhanced with almond milk, stevia, and a touch of vanilla extract.  The vanilla extract is key in helping the peanut butter flavor shine through while ensuring the nuttiness doesn’t taste ‘burnt’ when mixed into the cold brew.

Shake it real good.

In order for the latte to be mixed properly, you should put it into a protein shaker (or blender, if you’d like) and shake it like hell.  Like seriously.  Shake your little heart out to mix the powder and peanut butter into the cold brew & almond milk.  If you don’t mix it properly when you pour this latte over ice, all the peanut butter will sink to the bottom of your glass.

No bueno. Fail. So really, shake it like hell then promptly pour over ice, serve and enjoy.

If you love peanut butter, I hope you really enjoy this iced peanut butter latte.  #PBLoversUnite

Best Ever Iced Peanut Butter Latte
 
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Best Ever Iced Peanut Butter Latte Author: Alyssa Prep time: 5 mins Total time: 5 mins Serves: 1
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Serves: 1
Ingredients
Instructions
  1. In a blender or protein shaker, mix together all ingredients.
  2. Shake it vigorously for one minute until the powder is well blended (or blend in a blender for 30 seconds).
  3. Pour over ice and serve immediately.

 

Peanut Butter White Chocolate Scones

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If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

peanut butter white chocolate scones featured

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

peanut butter white chocolate scones drizzling

peanut butter white chocolate scones not frosted

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

peanut butter white chocolate scones drizzled all

peanut butter white chocolate scones drizzled

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

Peanut Butter White Chocolate Scones

5.0 from 5 reviews
Peanut Butter White Chocolate Scones
 
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Serves: 16
Ingredients
  • For the Scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and diced
  • ½ cup half & half
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ½ cup peanut butter chips
  • ½ cup white chocolate chips

  • For the Vanilla Icing
  • 2 cup confectioner's sugar
  • 3-4 tablespoons half and half
  • 1½ teaspoon clear vanilla extract

  • For the Peanut Butter Drizzle
  • 3 tablespoons creamy peanut butter
Instructions
  1. Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the half and half, egg, and extracts.
  5. Pour the wet ingredients into the dry ingredients and gently combine.
  6. Fold in the peanut butter and white chocolate chip, careful to not over mix.*
  7. Once mixed, form the dough into a large ball on a lightly floured surface.
  8. Cut the dough ball in half and set one aside.
  9. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and ½ inch thick.
  10. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  11. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  12. Repeat the rolling and cutting process with the remaining dough piece.
  13. Bake the scones for 15-18 minutes until light golden in color.
  14. Remove from oven and let cool on a wire rack.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
  18. For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a ¼ inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

The Peanut Butter Lover’s Monster Cookie

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The Peanut Butter Lover’s Monster Cookie is packed full of peanut butter flavor! Using both creamy and crunchy peanut butter plus peanut butter chips, these cookies are made for the PB fanatic.

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I’ve had this Monster Cookies recipe in hiding for a quite a while now but wasn’t inspired to post it until I had a request from someone to make them the Pioneer Woman’s Monster Cookie recipe.

I had high expectations for the Pioneer Woman’s recipe but after one bite, I knew my own recipe was definitely tastier.

So, I offered a challenge to the original requester of the Pioneer Woman’s recipe — I’ll send you the cookies you requested but I’m also going to send MY version of Monster Cookies — the Peanut Butter Lover’s Monster Cookie and she could tell me who’s recipe was better.

peanut butter lover's monster cookie cooling 2

You wanna know who won?

Well….I’m not going to tell you but let’s just say, I was inspired to post my Peanut Butter Lover’s Monster Cookie recipe after the votes were tallied!

So, if you love peanut butter and if you love Monster Cookies, these Peanut Butter Lover’s Monster Cookies were made for you! Oh, and they’re gluten-free, too — made with 100% rolled oats! That’s just an added bonus!

My Peanut Butter Lover’s Monster Cookies are packed with peanutty flavor starting with two kinds of peanut butter — both creamy and crunchy. Then to max out the peanut butter flavor, I added peanut butter chips.

Next up, I mixed in mini M&Ms for that traditional Monster Cookie speck of color and semi-sweet chocolate chips because PB & chocolate are besties.

peanut butter lover's monster cookie cooling

Lastly, for a lit chew, I’ve added soft, sweet raisins — which are totally optional if you’re a raisin hater.

After you make the batter, roll the dough into HUGE balls, flatten them slightly on the cookie sheet and let them bake for 12-14 minutes. Afterwards, your house will smell like the most scrumptious peanut butter-filled palace. Enjoy!

If you’re up for the challenge I’d love to have you weigh in on the Pioneer Woman’s version and my PB Lover’s Monster Cookie recipe and let me know who’s you like better and why!

Happy Weekending, Friends!

peanut butter lover's monster cookie

Peanut Butter Monster Cookie Pin

5.0 from 4 reviews
Peanut Butter Lover's Monster Cookie
 
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Jumbo peanut butter filled Monster Cookies
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Ingredients
  • ¾ cup butter flavored shortening, like Crisco
  • 1 cup light brown sugar, firmly packed
  • 6 tablespoons granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • ¾ cup creamy peanut butter
  • ¾ cup crunchy peanut butter
  • 4 cups rolled oats**
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup peanut butter chips
  • ½ cup semi-sweet chocolate chips
  • ½ cups raisins
  • 1 cup mini M&Ms
Instructions
  1. Preheat oven to 350* and line cookie sheets with a parchment paper and set aside
  2. In a mediums size bowl, mix together oats, baking soda, and salt, set aside
  3. In the bowl of an electric mixer, cream together the shortening and sugars until light and fluffy
  4. Add the vanilla extract and 1 egg at a time until fully combined with the mixer on medium-low followed by both the creamy and crunchy peanut butter
  5. Scrape down the sides and prepare to add the dry ingredients
  6. Add the dry ingredients (the oat-mixture) in three separate additions, ensuring each is fully combined before adding the next
  7. Add the peanut butter chips, chocolate chips, and raisins
  8. Gently fold in the mini M&Ms (or combine them with the mixer on low) so as not to break the M&M shells
  9. Using a 2-ounce scoop, place mounds of cookie dough onto the prepared baking sheets, allowing about 2 inches between each dough placement
  10. Using the palm of your hand or the flat bottom of a glass, press down on the cookie dough mounds until they are about half their original size
  11. Bake the cookies in the preheated oven for 12-14 minutes until golden brown
  12. Once baked, let the cookies cool for an additional 3-5 minutes on the tray before transferring to a wire rack to cool completely
  13. Cookies will keep in an airtight container at room temperature for 1 week or frozen for up to 3 months
Notes
**Ensure the oats are Rolled Oats. These are not the same as Quick Oats and they are not Steel Cut Oats.

 

Dilly Bars — Chocolate Peanut Butter Rice Krispie Treats

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Chocolate and peanut butter are a dominating flavor combination but with Dilly Bars, you add marshmallows & Rice Krispies to create a flavor bomb that ultimately reigns supreme!

Dilly Bars Portrait

I’m pretty sure chocolate and peanut butter is the world’s most famously paired flavors (or at least in my world!). But when you add marshmallows into the mix with Rice Krispies, you create a flavor bomb that’s ready for world domination with just 5 ingredients, 1 bowl, and a microwave!

Growing up, my grandma used to make these chocolate peanut butter Rice Krispies treats for me because she knew how much I loved chocolate and peanut butter. At the time, she called them Dilly Bars.

Why?

I have no idea. I did a bit of research and can’t find any Dilly Bars similar to these. Other Dilly Bar recipes that pop up simply result in recipes for Rice Krispie treats that have been frosted with a thin layer of chocolate. And trust me, those recipes ain’t got nothin’ on my grandma’s Dilly Bars!

Dilly Bars Top

I remember eating Dilly Bars all summer long while visiting my grandparent’s cottage on Lake Ontario. My favorite way to eat them (and still is!) is cold, right out of the refrigerator.  I remember running straight out of the lake and eating 2 or 3 of these at a time with my hands still wet. They really did make the best post-swim snack!

I absolutely love these chocolate peanut butter Rice Krispie treats because unlike traditional Rice Krispie treats, Dilly Bars have the texture of a bar cookie — probably because of all the chocolate melted into them! Rather than being gooey and sticky like traditional treats, these are fudgy, full of peanutty crunch, and melt in your mouth delicious!

Dilly Bars Bite

Dilly Bars Portrait 3

The best part! Dilly Bars can be made with just 5 ingredients and mixed up in 1 bowl in the microwave in less than 20-minutes!  And if you have a dishwasher, it will make the chocolatey, marshmallow clean-up that much easier. #winning (is that still a thing?

Dilly Bars Angled

Dilly Bars Portrait 2

The only downside of Dilly Bars is the hour-long wait to eat them while they chill in the ‘fridge. As long as you can hold off an hour, I promise you’ll be delivered a chocolatey, peanutty flavor bomb!

Feel free to lick the bowl while you wait out their chill time, I sure did!

Dilly Bars Pin

4.8 from 6 reviews
Dilly Bars -- Chocolate Peanut Butter Rice Krispie Treats
 
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Serves: 24
Ingredients
  • ¼ cup unsalted butter
  • 2 cups semisweet chocolate chips
  • 1½ cups extra crunchy peanut butter*
  • 16 ounces marshmallows, large or small
  • 4-5 cups Rice Krispie cereal
  • ½ teaspoon sea salt**
Instructions
  1. Using the cut ¼ cup of butter, lightly grease the bottom, edges, and corners of a 9x13 pan then it set aside
  2. In a large mixing bowl (that fits in your microwave!) melt the butter remaining butter, ~1 minute on high
  3. Into the melted butter, add the chocolate chips
  4. Place the melted butter and chocolate chips into the microwave and heat for 20-seconds on power level 7-8***
  5. Remove the bowl and stir vigorously for 10 seconds
  6. Repeat the 20-second heat followed by stirring until your chocolate chips are melted (~2 minutes total)
  7. When most of the chocolate is melted, you should be able to stir the remaining chips until they too melt into the rest of the chocolate
  8. Once the butter and chocolate are fully melted, stir in the peanut butter.
  9. On top of the chocolate peanut butter mixture, add all of the marshmallows.
  10. Heat the marshmallows in the microwave for 20-seconds on power level 7-8
  11. Remove the bowl and stir vigorously for 10 seconds.
  12. Repeat the 20-second heat followed by stirring until your marshmallows are melted (~2 minutes)
  13. Add in 4 cups Rice Krispie cereal (and salt if using) and stir until combined -- you may have to use your hands and massage the mixture to ensure all of the cereal is fully coated. If the mixture looks a little wet, add in the additional cup of Rice Krispie cereal (I prefer 4.5 cups when making these)
  14. Turn the mixture out into the prepared pan
  15. Using a spatula, smooth the mixture into the corners of the pans, ensuring an even, flat layer across the bars
  16. Refrigerate the bars for at least 1 hour
  17. Let bars sit at room temperature for 5 minutes before slicing
  18. Dilly Bars will keep in the refrigerator, covered for up to one week
Notes
* If you can't find extra crunchy, then use regular crunchy. If you choose to use natural crunchy peanut butter, be sure to fully stir in all of the oil before measuring the peanut butter for use in the recipe. In case you care, Grandma used Jif.
** If you use unsalted peanut butter, then I suggest adding salt to your Dilly Bars. Or if you simply enjoy saltier desserts, add this in, you won't be disappointed!
*** Using a high power setting may risk burning the chocolate, it's better to use a lower setting and go slower than melt them too quickly and burn the chocolate.

 

Homemade Peanut Butter + Parsley Dog Treats

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Homemade Peanut Butter + Parsley Dog Treats with added health benefits from oats and flaxseed that will keep your dog healthy and begging for more!

Peanut Butter Dog Treats 1

One reason why I cook and bake is because it allows me to share food. This also includes baking and sharing food with all the four-legged friends in my life whether they be my own dogs, Stella & Persie, or the dogs of friends or coworkers. This simple task of baking a special dog treat, like these Peanut Butter + Parsley Dog Treats, is really something I enjoy.

Dog with Treats 3

Dogs really are smart and emotionally in-tune with the what’s going on around them. For example, my dogs, typically know when I’m making treats for them versus baking cookies for our human friends.  They often crowd around me in the kitchen, watching as I roll and cut the dough, waiting for their chance to eat some.

Peanut Butter Dog Treats 9

Even their reactions to the treats when trying them for the first time is different then compared to when they’re given store bought treats. For these Peanut Butter + Parsley Dog Treats, Stella and Persie instantly snapped to attention when they know it’s was time to taste test the treats.

Persie  even dances a bit on his front paws with excitement and starts to form a little puddle of drool on the floor, eagerly awaiting his Peanut Butter + Parsley Dog Treat. I like to think their reaction is a result of knowing this treat was made special, just for them, and of course full of love.

Peanut Butter Dog Treats 11

Dog with Treats 4

When creating these Peanut Butter + Parsley Dog Treats, I put a lot of thought and care into the ingredient list, as I wanted to make sure these treats tasted great (from a dog’s perspective) and offered a little bit of health benefit to my dogs when they ate them rather than being empty calories.

  • Peanut Butter: My dogs love peanut butter and this was simply added as a drool factor
  • Oats + Oat Flour: Known to be skin-soothing, an anti-inflammatory, immune boosting, quick digesting, and least irritating to dogs with grain sensitivity
  • Parsley: In small amounts, it can offer benefits to those dogs with bad breath
  • Flaxseed: Contains omega 3 fatty acids which help with dry skin and creates a shinier coat

These Peanut Butter + Parsley treats are something special I make for our dogs when I feel like baking, when our dog buddies are having a birthday, or around the holidays so the dogs can enjoy something special as well. This recipe makes a ton, so there’s always more than enough to share and they come together rather quickly without too much of a mess.

Peanut Butter Dog Treats Collage

My dogs, Stella & Persie, are part of my family. I love to bake for them as a way to show them I love them. If you make these Peanut Butter + Parsley Dog Treats for your dogs, I’d love to know if they react with the same attentiveness and drool puddles that mine do.

Persie&Stella

Peanut Butter + Parsley Dog Treats
 
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Homemade Peanut Butter + Parsley Dog Treats with added health benefits from oats and flaxseed that will keep your dog healthy and begging for more!
Ingredients
  • 1 cup oat flour*
  • 1 cup whole wheat flour**
  • ¼ cup rolled oats
  • 1 tablespoon baking powder
  • ¼ cup parsley flakes
  • ¼ cup ground flaxseed
  • 1 cup peanut butter
  • 1 egg
  • ½ cup milk (dairy, almond, soy)
Instructions
  1. Preheat oven to 325*F and prepare a baking sheet with parchment. Set aside.
  2. In a medium size bowl, whisk together the oat flour, rolled oats, whole wheat flour, baking powder, ground flaxseed, and parsley flakes then set aside.
  3. In a small bowl, whisk together the peanut butter, egg and milk until fully combined.
  4. Pour the wet ingredients into the dry ingredients and stir until no wet ingredients remain in the bottom of the bowl.
  5. To fully incorporate all ingredients, turn the mixture out onto a lightly floured surface (with Whole Wheat Flour) and knead the mixture until everything is combined.
  6. With a rolling pin, roll out the dough to a quarter or half-inch thickness.
  7. Using cookie cutters of your choosing or a knife, cut the dough into shapes.
  8. Place the shapes onto the prepared baking pan leaving a half-inch space between each treat.
  9. Bake the cookies for 15 minutes or until lightly brown on the bottom. Remove the cookies from the oven and flip. Return to the oven and bake for another 10-12 minutes until browned on all sides and firm to the touch.
  10. Remove from the oven and let cool completely before feeding to your pets. As the treats cool, they will harden even more.
  11. The cookies will keep for up to a month in a zip-locked back when stored in a cool, dry place.
Notes
*If you do not have Oat Flour, simply place oats in your food processor and pulse until a flour consistency forms.
**If your dog has gluten sensitivities, additional Oat Flour may be subbed for Whole Wheat Flour

A Note on Whole Wheat Flour:

These Peanut Butter + Parsley Dog Treats also contain Whole Wheat Flour. Some dogs have gluten sensitivities but my dogs, and most of the dogs in my life, can tolerate gluten in small amounts. Much like humans indulging in a cookie or ice cream, these treats are just that to a dog – a treat.

They aren’t something your dogs should be eating in excess. When giving these to my dogs, they receive 1-2 per day and have no issues digesting the small amount of gluten from the Whole Wheat Flour. Of course, if you’re making these for a pup who can’t tolerate gluten then you can easily sub the Whole Wheat Flour out for more Oat Flour.

If you do have any concerns about the ingredients, please consult with your veterinarian. 

Peanut Butter Dog Treats Pinterest

 

Peanut Carrot Dog Treats

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I healthify a lot of recipes for M<3 and I but in our house, our pet[s] – depending on if we have a foster boxer that day or not – are our babies. Since we want them to be at the top of their health, I like to give them healthy, whole food treats that include some of their favorite eats!

Dogs

When I say whole food treats, I mean food that isn’t processed or filled with chemicals to help “preserve freshness or flavor.”  Our pups don’t get table scraps, litterings of crackers, or stray pieces of cereal that have fallen to the floor.  Stella doesn’t eat “people food” and instead is treated with whole, unprocessed food – ensuring that she keeps a clean diet and maintains her health. <3M & I have also worked to keep Stella away from any wheat products as Boxers tend to do better on a wheat-free diet.

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When it comes to whole foods, Stella’s heart flutters for all things peanut butter, carrot, and banana.  You can find her sitting at my feet any time I’m making a salad [which is most days] or begging for a bite of my banana and lick peanut butter as I make oatmeal each morning.  
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Since she is our princess, I decided to make her some special Valentine’s Day treats that include all her favorite foods – treats that I knew our other foster pup would enjoy as well!

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Peanutty Carrot Puppy Treats
 
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Serves: 40 treats
Ingredients
  • 1 egg
  • 1 medium banana mashed
  • ⅓ cup natural peanut butter [remember, you're going for no added chemicals or processing]
  • ¾ cup old fashioned oats, ground + ¼ cup old fashioned oats, whole
  • ½ cup ground flax meal
  • 1½ cups shredded carrots [I've also used carrot pulp from juicing in place of shredded carrots]
Instructions
  1. Preheat oven to 325 degrees.
  2. Line 2 baking sheets with parchment paper [trust me, this will make your life easier during clean-up]
  3. In a food processor, grind ¾ cup oats until it reaches a course grind and set aside.
  4. In a medium sized mixing bowl, whisk together the banana, egg, and peanut butter. Add in ground oats, remaining whole oats, and ground flax seed.  Mix until thoroughly combined then fold in shredded carrots.
  5. Using a small cookie scoop, scoop batter onto the parchment lined cookie sheets, flattening each into a small 1½ inch disc. There won't be much need to leave room between each flattened disc as these treats do not expand while baking.
  6. The treats are done when they are slightly pliable & light golden brown in colorOnce both baking sheets contain flattened treats, place both sheets in the oven [one on the top rack, one on the bottom] and bake for 30 minutes.  After 30 minutes, remove trays from ovens, flip each treat over and switch the top baking sheet to the bottom oven rack and the bottom sheet to the top oven rack. Bake for an additional 30 minutes - checking at the 20 minute mark for browning.
  7. The treats will harden more as they cool.  Be sure to cool the treats completely before sharing with your pups.
  8. The treats can be stored at room temperature for up to a week or frozen for up to 3 months for later use.