Streusel Topped Peanut Butter Stuffed Zucchini Muffins

Can somebody please tell me that August is still here?  September, how are have you already arrived?  Do you know that saying that time goes faster as you get older?  Because you should definitely heed it.  It’s true.  To the nth degree. 

Zucchini Muffins - dollops of peanut butter

Sweet summer is passing us by.  The bright coloured flowers are being replaced with golden rod and baby’s breath.  Fall colours are starting to burst out here and there.  Don’t get me wrong, I love fall.  It’s a great time.  But as I’ve said time and again – I love me some summer more than the rest.  That sun beating down on my skin, making me roast, it’s such a great feeling.  Sun-kissed kids running around.  That’s what it’s all about.  I’m determined that pants will not be constraining these legs until Autumn is official.  Dresses and shorts – bare legs – cold or not, until fall comes.  (I may have a stubborn streak in there somewhere.)

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

Fall or not, this is zucchini season!  Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis.  We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins!  I think these may well blow your mind if you like peanut butter.  And breakfast.  Or muffins for supper.  Or zucchini.  If you like any of these things, you’ll like these muffins.  

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy.  Okay?  Deal. 

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons





















Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist.  Let’s be real.  Some mornings we don’t want healthy.  We need sweet.  (Or am I alone on that?)  Pour me a big cup of coffee.  Let me have that peanut butter and streusel, please! Perfect Saturday morning.  Or any morning, for that matter!

Streusel Topped Peanut Butter Stuffed Zucchini Muffins
Yields 16
Moist zucchini muffins with a great peanut butter punch, and a streusel crunch.
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  1. 1 cup shredded zucchini
  2. 2 cups flour
  3. 2 tsp baking powder
  4. pinch salt
  5. 1/2 cup sour cream
  6. 1/2 cup margarine, softened
  7. 1/4 cup milk
  8. 2 eggs
  9. 1 tsp vanilla
  10. 1/2 cup brown sugar
  11. 1/4 cup white sugar
  1. 1/2 cup flour
  2. 1/2 tsp cinnamon
  3. 1/3 cup brown sugar
  4. 3 Tbsp butter
Peanut Butter Filling
  1. 1/2 cup peanut butter
  2. 1/4 cup icing sugar
  1. 2 Tbsp peanut butter, melted
  1. Preheat the oven to 350F. Put muffin liners in muffin tins.
  2. For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
  3. Stir in flour, baking powder, and salt, alternately with milk.
  4. Add in that zucchini, and stir until it's all combined.
  5. For the streusel, mix all ingredients together until you have a decent crumb.
  6. For the peanut butter filling, mix together. It'll be thick, but that's good!
  7. Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
  8. Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
  9. As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.
  10. Enjoy!
Whisks and Wooden Spoons
I really hope you enjoy these!  They were super moist and yummy, not to mention peanut butter-y! 

**This post is linked to What’s Cooking Wednesday at Buns in my Oven, Link Party Palooza on Lil’ Luna, and on Christian Blogger Community Linkup

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

Chocolate Peanut Butter Crunch Torte

Pies and Tortes | August 28, 2016 | By

If you read the last post (For the Love of Lists – Week 3), you’ll know that I admitted to having a few food-related weaknesses.  One of them (probably the biggest one), is peanut butter.  Mix that with chocolate, and OH Bessy!  You’ve got me caught.  You see, the problem for me, with making a dessert like this, is that I want to eat it all.  And some of you will say, ‘Then eat it!’.  I say – that’s probably not the best thing to do.  Overeating=getting sick of certain flavours.  And I never want to be sick of peanut butter.  It is just so dang good!  (Not to mention the calories.  I mean, this is calorie-free!)

Chocolate Peanut Butter Crunch Torte

Anyhow, this recipe comes from the Baker Chick, who found the recipe on Annie’s Eats.  It’s been tweaked along the way, but for the most part, it’s pretty similar to the original (so check it out, if you’d like!).  

We are talking chocolate crust, and a fluffy, rich-but-not-too-rich filling, some crunch, topped with ganache.  We are only using 1.5 blocks of cream cheese, which I think is great!  Mostly because those cheesecake recipes with 8+ blocks of cream cheese cost an arm and a leg to make.  (I might be exaggerating with the 8+ blocks, but even 4 can get kind of costly!)

Chocolate Peanut Butter Crunch Torte

Also, we’re making it in a spring-form pan, which means it is super thick and absolutely wonderful.  We have GOT to do this more often!

We had some friends visiting from away over to enjoy this with us, and I’m pretty sure it’s a winner.  Not to mention that the company was spot on.  If these people want to move closer to home, I’d take that.  😉

Chocolate Peanut Butter Crunch Torte

So!  Down to the baking.  You’ll notice in the notes that I did something a little different with the crust (that I think makes it amazingly awesome-er).  But you don’t have to do it this way!  I’ll include the other way too.  

Chocolate Peanut Butter Crunch Torte

Chocolate Peanut Butter Crunch Torte
A rich, but fluffy chocolate/peanut butter combo. Thick, and guaranteed to satisfy your sweet tooth.
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For the crust
  1. 3/4 cups chocolate cookie crumbs
  2. 1 3/4 cup graham crumbs (or just chocolate crumbs - see note)
  3. 6 tbsp. unsalted butter, melted and cooled
  4. 1/2 tsp salt
  5. 1/3 cup cocoa
  6. 1/4 cup sugar
For the crunch
  1. 3/4 cup toffee bits or 2 crushed Skor bars
For the filling
  1. 2 cups heavy cream
  2. 12 oz cream cheese, at room temperature
  3. 11/2 cups peanut butter (crunchy or creamy-your preference)
  4. 11/4 cups icing sugar
  5. 1/2 tsp vanilla
For the topping
  1. ½ cup heavy cream
  2. 4 oz semi-sweet chocolate
  3. Sprinkling of toffee bits/crushed Skor bar
  1. Preheat oven to 350F.
  2. Mix together crust ingredients, and press into a greased 10-inch springform pan. Bake for 10-12 minutes. Let cool. It must be completely cool when you fill it.
  3. Whisk whipping cream, until stiff peaks form. Set aside.
  4. In another bowl, cream that cream cheese until it's nice and smooth. Add peanut butter, icing sugar, and vanilla.
  5. Fold in whipped cream and toffee bits, until well combined. Be gentle with that whipped cream. Don't crush it.
  6. Pour into crust, cover, and freeze for about 10 minutes, to set the filing. Then you can either keep freezing it (more of an ice cream cake), or pop it in the fridge (more of a mousse torte) for a few hours.
  7. Add chocolate and cream to a microwave-safe dish (or measuring cup), and place in the microwave for 1 minute. Stir, and keep microwaving at 20 second intervals until the chocolate stirs into the cream smoothly. (You could also do this on the stove.)
  8. Pour topping onto your mousse, add the toffee bits, and pop in the fridge/freezer for a few more minutes.
  9. Serve, eat, and be wowed.
  1. You can just use chocolate crumbs with butter and salt for the crust, if you prefer. I found the mixture of both, plus cocoa and sugar, made it richer, and more chocolatey.
Adapted from The Baker Chick
Adapted from The Baker Chick
Whisks and Wooden Spoons

For the Love of Lists – Week 3

Lists for Days | August 24, 2016 | By

Somehow we’re halfway into another week already!  Time for some more list-happenings, eh?

I promise there is a recipe post on the horizon.  Pinky-promise. 

Cael - Note

We’ve been trying to fit as much into this last month of summer as possible, or so it seems.  Lots of friends being seen, lots of sun time, it’s really great (though perhaps a bit tiring).  I’m a summer lover for sure.  There’s a place in my heart for each of the other seasons, but summer is my favourite. This part of me deep down is looking forward to warm drinks, jeans, and nights in.  But the rest of me knows that there will be wayyy too much of that going on.  Winter seems to last forever, don’t you think?  Anyhow.  Enough talking about that.  It’ll come soon enough.  

On to the list for the week!

My physical list here at home includes laundry, [finally] painting the bathroom (which may never happen), cleaning out the spots in our house that get overlooked and are overflowing with STUFF, dishes, supper.  I really hope I can make some progress.  

This week 3 list  – much more fun than laundry and dishes.  Enjoy this exploration of cool internet things.

  1. I ordered a devotional from Kristin Schmucker, and I can’t wait to see it!  All of her merchandise is gorgeous, and I am super excited to start a new devotional.  
  2. We made these sugar cookies for our church camp this week – super yummy.  I’m hoping to do a post on them soon, with a bit of a change (because who has time to chill dough?!).  FYI – Joy the Baker is on of my favourite food people.  
  3. I have yet to attempt a jumpsuit/romper style, but if I do – this one’s a winner!
  4. Read the new Harry Potter this week.  I was skeptical because of it being a play, but it was pretty darn fantastic!
  5. I love cookbooks with amazing photos.  I could look at them allll day.  This one, from I Heart Naptime, looks like it’s going to be pretty great. (PS – I also <3 naptime.  It’s pretty awesome.)
  6. If you peruse my Pinterest, you’ll notice I have a thing for chai, and peaunut butter.  Weaknesses, I’ll admit it.  (Also, Earl Grey….  cookie dough…  there are wayy too many weaknesses, alright?  No judging.)

NOTE:  That peanut butter cake I linked to is AMAZING, just so you know.  I made it, and it was so worth it.  Just don’t leave me alone with one, or it’ll be history.

**Cael leaving us a note on the door.  Gotta love those kid smears all over the window, right?  (Everyone’s windows look like this right?  Please tell me I’m not the only one who only wash their windows  bi-yearly weekly.)

Daisy Wedding Cake, a Gorgeous Bride, and Some Cute Boys.

Cakes | May 26, 2014 | By

So.  As I can’t seem to post regularly, let’s just get to the point and say…  I cannot post regularly.  It seems an impossibility.  And that’s alright.  I was thinking today, one of the main reasons I started this blog, was to feel like I still had something to do and say other than babies.  It was right after Cael was born, I had just finished university, and my life had made a drastic change from university and work… to everything baby.  This blog kept me sane.  And while I still love it, and it might become a sanity-thing for me again in the future, right now it’s just a thing I do when I feel like it.  No pressure.  Anyhow.  That was my HUGE realization of the day, after feeling bad (once again), for not posting.  Ever.

Wedding Cake | Whisks and Wooden Spoons

Wedding Cake | Whisks and Wooden Spoons




















Daisy Wedding Cake | Whisks and Wooden Spoons






















But here’s how I make it up to you.  With wedding cakes, wedding pictures, and the cutest boys ever!

Oh.  And some wonderful news!

Baby numero three will be joining us early November!  That was worth waiting for, eh?

Wedding Cake | Whisks and Wooden Spoons

Daisy Wedding Cake | Whisks and Wooden Spoons





















On to the cake.  This was for one of my best friends ever.  And she had free-reign over what kind of cake she could have.  Obviously.  She was the bride.  But this was epic.  For me anyway.  Three-tiered goodness.  Chocolate cake sandwiched with peanut butter cream cheese frosting.  Followed by white cake with a lemon curd filling.  And topped with white on white.  All completely covered in white and daisies.  Super cute, super yummy.  What more could you want?  Really.

Daisy Wedding Cake | Whisks and Wooden Spoons





















Another cool this about this wedding was that I got to travel to a warmer place.  All the way to North Carolina.  Which was pretty cool.  Actually, it was wonderfully warm.  Especially since it hasn’t gone over 10C here in weeks (except for that one random day).

The Mr. and Mrs. | Whisks and Wooden Spoons

Sarah was a beautiful bride in her lovely lace dress.  So gorgeous.  Got to meet up with another best friend that I hadn’t seen in quite awhile (you’ll remember her from this wedding cake).  Which was super great.  Super duper great.

Since then, we’ve had my birthday, a trip to the zoo, and rain.

Cael Bug Eyes | Whisks and Wooden Spoons

Jude the Breakfast Eater | Whisks and Wooden Spoons

And that’s that!  Maybe next time I’ll have some belly pictures and a recipe for ya!  That’d be nice, eh?  Maybe.  Here’s to hoping.

*Cael found the 3D glasses from a movie.  Bug eyes!

*Jude eating breakfast like a champion

Peanut Butter Cream’wiches

Can I just say that I have a lot on my mind?  Because I completely forgot to do the 30 day challenge on my last post.  So I figured I’d better post sooner to make up for it (and to share more food because, you know, I bake WAYY too much and am WAYY behind in my posting, so I’ve given up taking photos of a lot because there’s just so much!)  Wow.  That was a mouthful.  Or an eyeful…  whatever.

30 Day Challenge

Day 5 – A time you thought about ending your own life.

I’ll have to give you the truth.  This is not life shattering, and not interesting in the least…  But I can’t say I’ve ever thought about that.  Ever.  Honestly.  Life is great.  Even when it’s not, I don’t think it’s smart to ‘play God’, if you know what I mean.  It’s not really our choice to end our lives.  Yes, they are our lives, but God has given them to us, and He’ll take them away soon enough, when He deems the time is right.

And now I’ll get to the rest of the crazy.  First of all, it’s 10:30pm and I’m still baking.  A cake to be precise.  A cake with 8 eggs and 8 cups of flour (ie – a BIG cake!).  The reason for this cake, is that my grandmother is turning 75.  And we’re throwing a party for her.  A big party.  That’s right, the cake needs to be bigger, so onto the chocolate layer I go.  (Well, after this post.)

Second of all, I have a zillion other things to bake tomorrow, plus decorate the cake.  Decorating cakes for me, is a time when everyone should probably stay out of the house kitchen.  I get kind of tense.  I hate to admit it, but it’s true.  Like, don’t look at me, don’t watch me, don’t speak to me, don’t even breathe around me.  Please.  (My poor, poor hubby…)

Thirdly, on Saturday, there is a 5k run/walk, and I’m registering… right now for it.  Kicking myself in the head, really a race?  Man.  I need to get back in shape.  I’m petrified…  But hopefully I’m still alive afterwards, because that’s also the day of the party for my grandmother, AND I have to make sandwich-type food that day too.  Hopefully there’s an urn of strong coffee somewhere in my travels that day.  An urn.  Not a mug.  Not a cup.  A 20 cup urn.  And chocolate.  And ice cream.  Okay, I’m getting in way over my head now (or I’m just over-tired and actually sharing with you what’s going through my brain).

Okay, and now, I’ve just spent half and hour trying to find a recipe that I made (I DID make it…  it DID exist at some point, somewhere) without success.


Nix that!!  I just found it!  Okay folks.  Let the recipe sharing begin.  I found this recipe on the Novice Chef, and made a few changes.

Peanut Butter Cream’wiches  (The EGG-LESS version – not on purpose)

1 cup shortening

1 cup sugar

1 cup brown sugar

1 Tbsp vanilla

1 cup peanut butter

1/2 cup water

3 cups flour

2.5 tsp baking soda

Preheat oven to 350.  Cream together shortening, and sugars.  Mix in vanilla, peanut butter and water.  Add flour, and baking soda and mix until well combined.

Roll into 1 inch balls and then roll into white sugar.  Place on cookie sheet and press with a fork.

Bake for about 8 minutes.  Cool, and then fill with Peanut Butter Filling!

Peanut Butter Filling

1 1/2 cups peanut butter

1/2 cup margarine, softened

1 cup icing sugar

1 Tbsp vanilla

1 tsp salt

Cream all ingredients together, until smooth.

Fill those cookie cream’wiches!  (Remember – wait until they are cooled first, or you’ll have peanut butter soup between two cookies.)

**NOTE:  The first thing I baked in my own house, and I was pumped to make them.  New house, peanut butter cookies with PEANUT BUTTER FILLING?!  Who wouldn’t be pumped?  Anyhow, I started putting things together in a mixing bowl, and discovered there were no eggs.  Devastated, or what?  I decided to improvise…  So that’s how the recipe changes came about.  If you want your cookies too look as pretty as the Novice Chefs, use eggs.  Just thought you should know.

In ending this post tonight, I just wanted to share a passage with you guys.  I read it yesterday, and I found it really encouraging.  You’ll find it in the Psalms.

“Make me to know your ways, O LORD;  teach me your paths.
Lead me in your truth and teach me, for you are the God of my salvation; for you I wait all the day long.”
Psalm 25:4-5 ESV

The whole chapter is really great, but these two verses just really stood out to me the other morning.  Teach me, lead me.  That is what I want.

Have a great Friday, and weekend following!

Peanut Butter Cookies

Squares and Cookies | March 15, 2012 | By

Guess what?  This past weekend was really great.  I got some things done.  Hung out a bit.  Y’know.

But it was also….  Well, let’s just say you are about to see how clumsy I am/how a LOT of my days turn out in the end.  I took most of the afternoon on Saturday to make some baby food.  Cael is an eater.  I mean, he eats.  And eats.  And eats….  Get the picture?  (But still no teeth!)  Anyway.  I had to make him some food.  And I was feeling really good about it.  A real domestic thing to do.  Get the picture?  La-ti-da, cooking and blending away.  I made him some date oatmeal, carrots, and corn.  They looked SO pretty – the colours are great.

Nice, right?  Not for long…

And then, I went to put them in the freezer.  If you’ve ever been in our home, you might understand.  For those of you who haven’t, let me explain.  The freezer is like a time bomb.  It ticks, and the trigger is someone who’s in a hurry (ME?!), trying to shove something in the zero space that remains.  It’s like trying to fit a 13th muffin in a 12-cup muffin tin.  Or maybe a 13th AND 14th.    Either way.  This is what happens.  Regularly.

Except normally, things aren’t still runny.  And don’t spill all over the floor.

Sigh.  All my work.  Oh well, I suppose.  Ever had these moments?

Back to the baking…  So, I got another request.  This time – Peanut butter chocolate chip cookies “that stay nice and moist”.  Now I must say, I LOVE the peanut butter/chocolate combo.  But.  When it comes to cookies, they need to be strictly peanut butter.  So I always use peanut butter chips.  Chocolate chips can be substituted easily though.  Definitely.  (Really though,  I guess I could do chocolate chip peanut butter cookies… 😉  )

Anyhow…  I love peanut butter cookies.  But the thing is – I hardly ever get to make them BECAUSE of silly allergy rules in the schools.  Cookies are such a great snack in lunches.  My brothers take cookies to school all the time (SOMEBODY’S gotta eat all those cookies we’re making!), but they can’t take peanut butter cookies.  So.  Solution is to bake them on weekends, or extended breaks.  This week is March break, problem solved.  (Not that I don’t eat a ton of them too, I’m addicted.)  Again, they don’t look perfect.  I don’t use a proportioned scoop (I have that gripe… remember?), but you totally could if you want (I know some people just can’t help it, I understand…).  🙂

Peanut Butter Cookies

1/2 cup margarine, softened

1/2 cup peanut butter

1/4 cup sugar

1/2 cup brown sugar

1 egg

1 1/4 cup flour

3/4 tsp baking soda

Pinch salt

1 bag peanut butter chips (or chocolate)

Preheat oven to 350F.  Mix together the margarine, peanut butter, and sugars.

Add egg and salt, mix.  Mix in flour, and baking soda.  Should look something like this:

Now’s the time to add the peanut butter (chocolate) chips!  I drop these cookies by the spoonful, but they can be rolled into balls too and pressed with a fork if you want.

Bake for about 10-12 minutes (they should be just brown around the edges).

These cookies stay awesomely chewy [and yummy] stored in an airtight container.

Hope you enjoy!  Bon appetit!

How was your weekend?

Reese’s Pieces Squares

Squares and Cookies | February 23, 2012 | By

So surprisingly, I’m going to post again.  For my THIRD time in 2 weeks!  Wohoo.  I’m on a roll.

Does anybody else have a love for Calvin and Hobbes?  I sure do.  Growing up with all brothers greatly aids my appreciation of them.  For instance, this cartoon fits all of my brothers at about age 8 (which is how old my youngest brother is at the moment).

My youngest little bro was reading to Cael the other day.  It was so sweet, I just had to catch a few shots of them.

It was Cael’s first time to read Calvin.  He really seemed to enjoy it.  Well, he tried to eat the book anyway.

Pretty cute, eh?

So, now that we’ve covered Calvin, let’s get to the peanut butter part of this post.

I have this addiction, my husband shares it.  It’s called…  Peanut butter and chocolate.  It has got to be one of the BEST combinations ever thought up.  Somehow, there are those who don’t enjoy this mix, but I call them crazy and deprived.

My hubby isn’t into many of my baked goods, but these squares I’m about to share with you….  Let’s just say he’s more than into them, he’s all over them!  These things are so simple to make to – no bake.  And delectable.  Company always asks for more and the recipe too.  Simple and delicious.  What more could you ask for in a dessert?  Except for maybe a chocolate-peanut butter combo…  But wait!  It’s got that too!

This recipe is also a family recipe, thanks to my aunt.  🙂

Reeses Pieces Squares


1 1/4 cup graham crackers

3/4 cup margarine (softened)

1 tsp vanilla

3  cups icing sugar

1 cup peanut butter (I use smooth, but crunchy could definitely work as well!)

Simply mix it all together and pat into an ungreased 9×9 pan.

Then, you make the top…

1 1/2 cup chocolate chips (we use semi-sweet)

2 tsp water

Reese’s pieces candy, crushed

Melt the chocolate chips and water in the microwave.  Stir until smooth.  sprinkle with crushed candy pieces.  And… Tada!

So, craving yet?  I sure am…  My hubby is too apparently.  He’s looking over my shoulder while I’m writing this and asked if there were any left.  🙂  There is something to say about baking for your husband and him enjoying it.

Hope you enjoy those squares!  They are pretty darn good if I do say so myself.  PB and chocolate anyone?