I know I’ve been on a bit of a Pumpkin-kick lately (even that’s an understatement), so last week I made it a point to bake something that had nothing to do with my favorite orange squash.  As I’ve been doing so often lately, I found this recipe for Peanut Butter Cup Banana Bread on Pinterest, and its “over-the-top”-ness is what made me pick it. Not only does this bread include regular peanut butter, but it’s also chock-full of an entire bag of mini Reese’s peanut butter cups. 

It’s funny because I’m very much like my Mom in a lot of ways, but definitely not when it comes to baking.  She likes very simple, classic flavors, while to me more is better.  One of the recipes that she always made when I was growing up was a really delicious, really moist banana bread, so when she came home from work and saw that I had made this, she didn’t really understand it.  In fact, when I made a second loaf to take to work, she went so far as to say “Why don’t you just use my recipe?”

She may not understand it, but to me it makes perfect sense.  Bananas, peanut butter, and chocolate is an unbeatable combination.  The smell when I was mixing it was heavenly and the taste of the completed version was even better. 

Plus, her aversion to this new version of an old classic didn’t stop her from trying a couple pieces!

Recipe

As promised, I present to you the sweet ending to my Saturday night dinner of home-made gnocchi.  As soon as I saw this recipe in this month’s issue of Bon Appetit, I knew I had to make it.  Not only did they look super simple (while still being over the top gorgeous), but Keenan is a huge fan of the peanut butter & grape jelly combo.  I’m glad I decided to go with my gut, because they were fantastic.  There’s nothing better than a dessert that tastes good, looks good, AND doesn’t take a lot of time to whip together.

These are kind of like a grown-up peanut butter cookie, but it’s obvious that kids would love them too.  Aren’t they pretty?

Recipe