White Chocolate Pumpkin Spice Peanut Butter Cups

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & ChocolateYou know what is better than pumpkin spice peanut butter?? Pumpkin spice peanut butter that is surrounded by white chocolate!

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

I know I know! I just couldn’t resist the combination: pumpkin spice, peanut butter, white chocolate! What isn’t to love??

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

Plus, these are ridiculously easy to make and even easier to eat. We followed the same steps to how we made our homemade Easter Bunny Reese’s.

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

So grab some white chocolate and that pumpkin spice peanut butter I know you made ūüėČ and get to it!

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

Ingredients:

  • White chocolate – we used a bar of Ghirardelli since we’ve found in the past that white chocolate chips don’t quite melt right
  • Pumpkin spice peanut butter (note: you could use any type of peanut butter but seriously what fun is it if there is no pumpkin or pumpkin spice in it??)

Steps:

  1. Heat white chocolate in a microwave safe bowl stirring often so it does not burn (we usually do about 20 seconds, stir, and put it back in for 10-20 second intervals after that until it’s mostly melted, then stir in the rest).
  2. Pour a thin layer of¬†melted white chocolate onto the bottom of a mold (we used one like this – you can find good ones on amazon) or mini cupcake wrappers (big one’s if you are really wanting something sweet!). Put in the freezer for 15-20¬†minutes just so they harden up a little bit.
  3. Scoop out your peanut butter and add it on top of the white chocolate. You can do a thin layer or really glob it on there depending on the pb/chocolate ratio you want. We used a medium amount so it covered the whole bottom but wasn’t piled on. Put in the freezer again for a couple of minutes to harden.
  4. Top the peanut butter with the remaining white chocolate and then set back in the freezer to harden fully.
  5. Once it’s all hardened up, put¬†in the fridge until you’ve eaten them all!

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

See, wasn’t that easy? Easy as, well, pumpkin pie!

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

These mini delights would be the perfect treat to bring to a festive fall or Halloween party. Or, they would be perfect to bring to your couch and eat while watching the newest episode of Nashville – it’s totally up to you.

White Chocolate Pumpkin Peanut Butter Cups | Popcorn & Chocolate

Want to see some other delicious pumpkin recipes? Check out this party thanks to Sarah, Holly, Alyson, and Tabitha!

White Chocolate Pumpkin Spice Peanut Butter Cups | Popcorn & Chocolate

Pumpkin Spice Peanut Butter

Pumpkin Spice Peanut Butter

You guys it’s happening. Everything is turning up pumpkin spice. It is barely just the beginning of fall and I’ve already heard the infamous PSL muttered a thousand times. Personally, I ain’t a fan but hey, I get it. I get the need to put pumpkin spice and everything nice into everything once fall comes around. I mean have you read the title of this post… guilty as charged!

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

No, but for reals, it ain’t fall into you have your first delicious bite of pumpkin spice. For me it was this peanut butter that also has some real pumpkin and sea salt thrown in to give a perfectly delicious salty and sweet taste.

Pumpkin Spice Peanut Butter

It isn’t really fall into you buy ALL the candles from Bath and Body Works either. Oops… sorry bank account. I can’t let fall pass without my whole apartment smelling like ‘autumn’ or ‘vanilla pumpkin cupcake’.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

BUT I digress.. back to this pumpkiny pumpkin spice peanut butter. It is so perfect dolloped onto your morning bowl of oatmeal or enjoyed with a banana or apple as a snack. Or, let’s be real, just straight from the jar. So grab a spoon and dig in!

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

Ingredients:

  • 1/2 cup peanuts
  • 2 Tablespoons pumpkin
  • 1.5 teaspoons coconut sugar
  • 1.5 teaspoons pumpkin spice
  • 1 teaspoon salt

Procedure:

  1. Roast the peanuts at 350 degrees for 8-10 minutes, flipping halfway through. You want the peanuts to be toasty brown but not burnt.
  2. Once the peanuts are cooled from the oven, put in the food processor and grind until smooth. This could take anywhere between 4 and 10 minutes. It depends on how smooth of a texture of peanut butter you want.
  3. Add the rest of the ingredients to the food processor and grind until blended.
  4. Make sure to store your peanut butter in an air-tight container in the fridge and eat within a few weeks.

Just as a side note – this peanut butter is very adaptable to how you like your peanut butters – if you like more salt add more salt! If you want it more pumpkiny add more pumpkin! It’s totally up to you! I liked the peanuts to be the dominant flavor so I didn’t add as much as the other ingredients.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

There you have it – a tasty fall treat to welcome fall with open arms (and mouths)! Ain’t nothing like some pumpkin spice and everything nice.

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

Pumpkin Spice Peanut Butter | Popcorn & Chocolate

M&M Monster Cookies

IMG_2763We are back with another fall/halloween inspired recipe for you! This one features an ingredient that seems to be quite abundant once the first signs of fall hit: pumpkin spice. At the food store, I eyed a new Chobani seasonal flavor in you guessed it – pumpkin spice! This yogurt is very spicey on its own but put into these delicious cookies there is less of a strong taste to it.
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These cookies were inspired by Yeah…Immaeatthat‘s¬†healthier m&m cookies. We changed a few ingredients mostly based on the fact that we never seem to have eggs in our house. As a side note, why is it that when you buy eggs you never use them until they go bad, but when you decide to not buy any eggs you always need them? Or so that’s how it goes in our house. Instead of eggs we added more Greek yogurt and an extra dash of coconut oil. The added Greek yogurt definitely gave the cookies that unmistakable Greek yogurt taste, but it also made them more cakey as well. So if you don’t like¬†the taste of Greek yogurt, then these cookies may not be¬†for you. But, if you like pumpkin spice and m&m’s and everything nice then give these cookies a try!

IMG_2428We couldn’t resist buying these M&M’s when we first saw them at Target a few weeks ago. Since then we have been munching on them and adding them to our cookies. They are so delicious! I usually don’t like just plain M&M’s, but when they come out with any seasonal flavor, I gotta buy and try them all! Don’t even let me get started on the Easter carrot cake M&M’s… we’ll get there when easter comes around. We also bought, but haven’t opened, the candy corn flavor. I’m sure we will end up trying to feature those in a fun fall recipe as well.

IMG_2742 IMG_2744So instead of using plain M&M’s like the original recipe called for, we just had to sneak these guys in there. I mean how can you resist? Double pumpkin spice M&M cookies – too good to be true! Plus they are healthy enough to not feel bad after eating a lot of them¬†in one sitting. Which may or may not have happened… Yum!IMG_2785

Okay, enough rambling about pumpkin spice flavored things. Now onto the recipe.

Ingredients:

  • 1 & 1/4 cup oat flour
  • 1/4 cup coconut sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup plain greek yogurt
  • 1/4 cup pumpkin spice greek yogurt
  • 2.5 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • A splash of vanilla almond milk if the batter is dry and the ingredients won’t mix easily*
  • 1/4 cup pumpkin spice M&M’s (or if you are like us, just pour as much as you want in!)

*this batter is a more dry batter, so don’t add too much milk, just a splash or two to get everything to mix together

Directions:

1. Preheat the oven to 375 ¬ļF. Also, line a baking sheet with parchment paper.

2. Combine all the dry ingredients (flour to baking powder) in a large bowl. Mix together evenly.

3. In a separate bowl, combine all the wet ingredients (greek yogurt to vanilla extract) and mix together.IMG_2705

4. Pour the wet ingredients into the dry and stir until a big dough ball forms. You may need to add a splash of almond milk at this point if the mixture is too dry and not combining.IMG_2708

5. Add¬†in the M&M’s and mix together!

IMG_27096. Roll the dough into roughly tablespoon sized balls and place on the baking sheet with parchment paper. Bake for 7-10 minutes.

IMG_27207. Enjoy with some ghoulish friends!

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