A Little Help for the Holidays from Kraft

Homemade chocolate chip peanut butter cups are the perfect holiday treats! They round out a cookie tray nicely and can be used for any and all your entertaining purposes.

You can hand them out as party swag, give them as a hostess gift, tuck them into stockings on Christmas eve or leave them on Santa’s cookie dish for an unexpected treat.

You know what makes these extra special? Two things, really. The first is that they have mini chocolate chips in them making them kind of taste like cookie dough. The second is that I used my favorite peanut butter, Planters®, to make them.

Right now you can save up to 20 dollars on participating Kraft products, including Planters® peanut butter, using these coupons offered by Kraft, at Target.

You can use all that savings to make delicious recipes for quick weeknight meals and to help make your holiday entertaining easy. Kraft has you covered!

Here’s a little recipe inspiration:

Cheesy Spinach Artichoke Dip

Pimento-Cheese Pinwheels

Favorite Holiday Turkey Melt

Chicken Italiano

Did you know peanut butter cups are really easy to make? You can make up a batch in under an hour and they are a fun project to involve kids in. Don’t forget the Planters® peanut butter!

Chocolate Chip Peanut Butter Cups

  • 1 cup Planters® peanut butter
  • 2/3 -1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/2 – 1 teaspoon sea or kosher salt, optional
  • 1/2 cup mini chocolate chips
  • 16 ounces chopped milk chocolate, divided
  • 2 teaspoons shortening, melted

In a medium mixing bowl combine peanut butter, 2/3 cup confectioners’ sugar, vanilla and salt with a fork until well mixed. Taste and add additional sugar/salt if desired.

Add the chocolate chips and work them in with a spoon – the mixture will be thick.

Line a mini muffin tin or baking sheet with small aluminum candy cups or baking cups.

Add half the chocolate to a microwave safe bowl and then remove about 1 tablespoon of it and set aside. Use the chocolate setting on your microwave to melt the chocolate until smooth and creamy, checking it in 30 second increments and stirring.

Once it is completely melted stir in the little bit of chocolate you set aside – keep stirring until it melts completely. Stir in 1 teaspoon of the melted shortening.

Drop a teaspoonful of chocolate into the bottom of each liner and use the back of a spoon to draw the chocolate up the sides. A 1/2 teaspoon measuring spoon works well for this. Refrigerate for ten minutes or until set up.

Add a spoonful of filling to each cup and flatten out the top. Depending on how much confectioners’ sugar you used the filling might be thick enough to shape with your hands.

Melt the remaining chocolate using the same method. Drop a teaspoonful over top of each one and smooth out. Refrigerate until the tops set 15 minutes.

Store in a cool, dry place up to 10 days.

*Makes about 32 candy cups.

From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

Chocolate Chip Cranberry Banana Bread

Chocolate Chip & Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips. The tart berries paired with the sweet chocolate and subtle hint of banana is a particularly delicious combination, not to mention, befitting of the season.

This is a bread that only gets better as it ages. The banana flavor becomes more pronounced after a day or two and the chewy cranberries really pop. It has a soft, fluffy crumb and surprisingly isn’t as sweet as some banana breads.

There’s no butter involved, just a small amount of oil and buttermilk that you can swap out for sour cream or yogurt. I always have a canister – or three – of buttermilk powder on hand for baking. I love it because you can mix it up as needed and it has the same properties as fresh. Cup for cup I find it’s cheaper too and it’s not as wasteful. You can find it in the baking section of your market or buy it on-line.

This is a perfect bread to serve at a holiday brunch or to have on hand for impromptu guests that might drop in before Christmas. You know, to spread holiday cheer or drop off gifts or brighten your day with caroling.

It’s nice to be prepared with a little snack. Payback.

Cranberry Chocolate Chip Banana Bread

Chocolate Chip Cranberry Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 loaf

Chocolate Chip Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips.

INGREDIENTS:

2 large eggs, at room temperature
1 cup granulated sugar
1/3 cup vegetable oil
1 cup very ripe mashed banana ( 2 to 3 small - medium)
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 cup buttermilk, sour cream or plain yogurt (I used buttermilk)
1 cup mini chocolate chips, plus more for sprinkling on top
1/2 cup dried cranberries, rough chopped

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease and flour a standard-size loaf pan.
  2. Beat the eggs, sugar, and oil together on low speed until blended. Beat in the banana and vanilla.
  3. In a separate, medium bowl whisk together the baking soda, baking powder, salt, cinnamon and flour. Add to the egg mixture and mix on low until just combined then pour in the buttermilk and mix again until just combined.
  4. Mix in the chocolate chips and cranberries. Pour into the prepared pan and sprinkle a handful of chips over the top.
  5. Bake about 1 hour or until a toothpick comes out clean from the center. Cool on a wire rack 30 minute then carefully turn out to cool completely.

Notes:

Adapted from King Arthur's Baking Companion

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-cranberry-banana-bread/

Chocolate Whoopie Pies

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Chocolate Whoopie Pies

Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They’re like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.

With a little help from McCormick food colors these everyday treats are all gussied up for Halloween…. 

Read More »

Chocolate Chip Coconut Crunch Cake

Chocolate Chip Coconut Crunch Cake

Chocolate chips, coconut flakes and coconut milk come together to make this day-dreamy, unforgettable cake. It was love at first sight. One look at the toasty-coconut, chocolate-dotted topping and I was a complete goner.

It was a vision I couldn’t erase from my mind. I had to make it immediately or do nothing else, even knowing love at first sight doesn’t always transfer to love at first bite. Luckily, this time – it did…. 

Read More »

Chocolate Chip Mint Cookie Brownies (Do you call them Crownies or Brookies?)

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Mint Chocolate Chip Cookie Brownies (Crownies)

A double decker dessert that is both a cookie and a brownie! McCormick calls them Crownies but you might know them as Brookies. Or maybe you don’t know them at all. Let me introduce you. . .

Chocolate chip cookie dough is baked on top of brownie batter. Cookie + Brownie = Crownie. Two bake sale favorites combined into one irresistible treat. I adapted this unique concept from McCormick and used they’re peppermint extract in the brownies for a subtle hint of mint. … 

Read More »