Peanut Butter Brownie Bites

Thought I would try a new peanut butter dessert.  I didn’t want to make a giant batch so I opted to scale down a recipe and make brownie bites using my mini muffin pan. This made 24 little treats; enough to share and enjoy all week. They came out a bit like a cross between a brownie and a cookie; a bit more chocolate might be good or maybe a fudgy icing if you desire. Great flavor though just as they are!


Peanut Butter Brownie Bites

  • 2 Tbs butter – softened
  • 2 Tbs peanut butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/4 tsp vanilla
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 cup peanut butter chips
  • 2 Tbs mini chocolate chips

Mix together butter and peanut butter; add sugar and brown sugar and mix well.

Add egg and vanilla.

Mix flour and baking powder together and stir into peanut butter mixture; add peanut butter chips  and chocolate chips.

Divide into 24 lined mini muffin pans.

Bake at 350 degrees for 15 minutes.

Enjoy ~ Kimberly

Mini Banana Bread Loaf ~ the perfect solution for the lonely ripe banana

This is my favorite banana bread recipe.  It makes just one little loaf ~ I use the disposable mini loaf pan that measure about 5 1/2 X 3 X 2.  It’s not too sweet and the addition of chocolate chips and pecans is optional; we just happen to like it this way.  I sometimes make several loaves when I have lots of bananas; this freezes beautifully. This is especially great to make if the oven is already going and that lonely banana in the corner is threatening to draw fruit flies!

Mini Banana Bread

  • 3 Tbs butter
  • 1/3 cup sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2/3 cup flour
  • 1/4 tsp baking soda
  • 1 ripe banana
  • 1/8 cup mini chocolate chips
  • 1/8 cup chopped pecans

Cream together butter and sugar.  Add egg and vanilla to creamed mixture.  Stir together flour and baking soda and add to creamed mixture.  Thinly slice banana and stir into batter.  Gently fold in chocolate chips and pecans.

Pour into greased mini loaf pan. Bake at 325 degrees for about 50 minutes.  Allow to cool for 5 – 10 minutes; remove from pan and cool completely on wire rack.

Enjoy ~ Kimberly

Mini Sweet Potato Tarts

I felt like today I exhausted my creative juices at work and drew a blank when I got home; it was one of those rare days I didn’t cook anything at home …. but I sure did cook up a storm at work.  I have to share the mini sweet potato tarts!  Wow were they good.  I wish I had taken a picture.

Here’s the basic recipe.

Mini Sweet Potato Tart 

  • 2 cup sweet mashed potato
  • 1 egg
  • 1/8 cup milk
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup brown sugar

Mix together the above ingredients ~ adjust the sweetness to your liking and you may find you need more milk depending on the moisture of your mashed sweet potato ~ ours are baked in a syrup so they are on the sweeter and moister side compared to say a baked or boiled sweet potato.  Take some premade pie dough or make your own  and cut into circles with a biscuit cutter ~ I used a ring to a mason jar to cut the circles.  Tuck the crust into mini muffin tins bringing up the sides to the top.  Spoon filling into crusts and bake for about 12 – 15 minutes at 325 degrees; until crust is done and filling has set up.

I was making a big batch today and actually made a couple of sweet potato casseroles with the filling so I am not sure exactly how much this would make. I would estimate a couple of dozen; maybe more depending how much filling you put in each.  You could make this as a regular pie if desired or serve as a casserole.

If you wanted to add more flavor sweet potato pie is always good with a squeeze of lemon in it or use buttermilk in place of the milk.  Top with whipped cream if desired or maybe even some pecans.  I always like to be creative when cooking so use your imagination and you never know what you will create next!

Enjoy ~ Kimberly