Peanut Butter Glaze

adapted from the glaze used on Peter Pan’s Peanut Butter Pound Cake. I felt their recipe did not make enough glaze for my Triple Chocolate Bundt Cake and it was thinner than I wanted.

2 – 2 1/2 cups powdered sugar
6 Tbsp creamy peanut butter
1 tsp vanilla extract
3-4 Tbsp milk

  1. Combine 2 cups powdered sugar,  peanut butter, and vanilla in medium bowl.  Add about 3 Tbsp milk.  Beat together until creamy, adding more sugar or milk to get the desired consistency.
  • I prefer this glaze to be fairly thick – pourable, but not so thin that it pools at the bottom of the cake.


Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

  1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
  2. Toss broccoli slaw, onions, basil, and mint.
  3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
  4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.

Peanut Blossom Cookies

adapted from Joy of Baking

These are the most tender cookies of this type that I have ever tasted.  I switched to dark brown sugar because I like the deeper flavor it adds.  I prefer creamy peanut butter because they have such a wonderful texture.  I also prefer not to roll them in sugar which gives them a crunchy coating.


1/2 cup unsalted butter, room temperature
3/4 cup creamy peanut butter
1/3 cup dark brown sugar
1/3 cup sugar
1 large egg
1 tsp vanilla
2 Tbsp milk
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
48 Hershey’s Kisses, unwrapped

  1. Beat butter until creamy and smooth.
  2. Add peanut butter and sugars and beat until light and fluffy, about 2 – 3 minutes.
  3. Add egg and vanilla and beat to combine.
  4. Beat in milk.
  5. In a separate bowl whisk together flour, baking soda, and salt.
  6. Add to the peanut butter mixture and beat until thoroughly combined.
  7. Cover and chill for about an hour, or until firm enough to roll into balls.
  8. Preheat oven to 375 and place rack in the center of the oven.
  9. Roll the batter into 1″ balls.
  10. Place on baking sheet covered with parchment paper or silicone mat, spacing about 2″ apart.
  11. Bake for 8 – 10 minutes, or until the cookies are lightly browned.
  12. Immediately after removing from the oven, place a Kiss into the center of each cookie, pressing down gently until the cookie just starts to crack.
  13. Remove from baking sheet and cool completely on a wire rack.
  • Makes about 4 dozen cookies.
  • You can substitute any type of chocolate candy for the Kisses – Dove Promises, mini peanut butter cups…