Peanut butter

St. Patrick’s Day, Shamrock Shakes and a pint of Guinness aren’t the only things to look forward to this month.

March is chalk full with delectable food holidays from today’s Peanut Butter Lovers celebration to National Crunchy Day and International Waffle Day.

That means it will be a month full of delicious treats, but these recipes will help you celebrate this week:

Peanut butter cup cupcakes


24 miniature peanut butter cups, divided

1 package Devil’s Food cake mix, prepared to instructions

2 cups creamy peanut butter

10 tablespoons unsalted butter, softened

2 cups powdered sugar

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

1 to 2 tablespoons heavy cream

1/4 cup chocolate, melted


Line a 12-cup muffin pan with cupcake liners.

Prepare the cake mix according to the package instructions. Fill each cupcake liner three-quarters full with the batter.

Place a peanut butter cup into the center of each batter cup.

Bake the muffins at 350 degrees for 25 to 30 minutes, then let them cool.

While the muffins bake, cream together the peanut butter and butter in a large bowl until it’s light and fluffy. Add the powdered sugar, vanilla and salt. Beat it evenly until it’s well combined. Gradually add the heavy cream and beat it until it’s smooth and creamy.

Once the muffins have cooled, top each one with the topping and a peanut butter cup.

Drizzle the cupcakes with the melted chocolate and serve.

Layered peanut butter Oreo cake


2 9-ounce packages Oreo Thins

3 cups heavy cream

1/4 cup confectioners’ sugar

2 tablespoons confectioners’ sugar

1/2 cup peanut butter

1 teaspoon vanilla extract

1/4 cup peanut butter


In a large bowl, combine the heavy cream, confectioners’ sugar and vanilla. Beat it until the mixture starts to thicken.

Add 1/2 cup peanut butter and continue to beat until it’s fluffy and stiff peaks form.

Place a small amount of the mixture on a serving platter to prevent the cake from sliding. Arrange the Oreos in a circle of 18. Use a spatula to spread the cream mixture with enough cream to cover it.

Arrange the next layer of Oreos, making sure to overlap the cookies. Continue layering Oreos with the mixture until both run out.

Crush a few Oreos and sprinkle the pieces over the cake to decorate.

Refrigerate the cake overnight.

When ready to serve, heat 1/4 cup of peanut butter in the microwave for about 30 seconds or until it melts. Drizzle it over the cake.

Banana cream pie


3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, beaten

2 tablespoons butter

1 1/4 teaspoons vanilla extract

1 9-inch pastry shell

4 bananas, sliced


In a saucepan, combine the sugar, flour and salt. Add the milk in gradually while stirring the mixture gently.

Cook the mixture over medium heat, stirring constantly, until it gets bubbly. Keep stirring and cook for about two more minutes, then remove it from the burner.

Stir in a small amount of the hot mixture into the beaten egg yolks, then immediately add the egg yolk mixture to the rest of the hot mixture.

Let it cook for two more minutes, stirring constantly. Remove the mixture from the stove, then add the butter and vanilla. Stir it until it reaches a smooth consistency.

Slice the bananas into the pastry shell, then top it with the mixture.

Bake the pie at 350 degrees for 12 to 15 minutes. Let the pie chill for an hour and then serve.

​Like Kelly Dickey on Facebook and follow her on Twitter @KellyD_THB, or call 640-4805.

Kelly is the features reporter for The Herald Bulletin. She writes about art, churches, music, theatre and interesting people throughout Madison County.

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