Peanut Butter Cream Cheese Frosting

Peanut Butter Cream Cheese Frosting

I don’t know about you, but today’s the last time I will feel twenty-two.

That’s right.  Tomorrow is my 23rd birthday.  The older I get, birthdays seem to become less and less important.


But that’s another blog post for another time.  Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.


This frosting is only three ingredients, but it steals the show.  If you’re feeling fancy, you can make cake from scratch.  Since I am lazy simple, I used a cake mix.

chocolate cupcake with pb2 cream cheese frosting

Peanut Butter Cream Cheese Frosting


  • 8 oz. cream cheese
  • 3/4 cup PB2 (powdered peanut butter)
  • 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
  • 1/3 cup milk or water


  • Place all ingredients in a large mixing bowl.
  • Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy.  I paused about every 90 seconds to scrape down the sides of the bowl.
  • Eat it!  I used a large star tip to pipe the frosting onto chocolate cupcakes.  This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂

pb2 cream cheese frosting in chocolate cupcake with candle

Do you have a favorite birthday cupcake?


Salted Peanut Butter Klondike Bar

Salted Peanut Butter Klondike Bar


What would you do-oo-oo-oo for a Klondike bar?

Image result for what would you do for a klondike bar

Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March.  I love March for several reasons.

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Peanut Butter Chocolate Cookies

Peanut Butter Chocolate Cookies


Unlike most single ladies, I don’t hate Valentines Day.  But I do not celebrate Valentine’s day.  I plan to spend February 14 like any other day.  I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:


But I know that some of you have a less passive response to red heart balloons.

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Strawberry & Nutella Baked Taquitos

Strawberry & Nutella Baked Taquitos

February is National Chocolate Lover’s Month


It’s no secret that I LOVE nut butter.   I like nut butter with bananas.  I like nut butter with oatmeal.  I like nut butter with pretzels.  I like nut butter with carrots.  And I really like nut butter with chocolate.

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Oatmeal Cream Pie Pancakes

Oatmeal Cream Pie Pancakes

January is National Oatmeal Month

My mom loves coffee, and I don’t mean frilly frappes with sugary syrups. I mean a dark mug of steaming joe. No cream. No sugar. Just hot black coffee.

Occasionally, when I was in elementary, we would visit a local coffee shop in the morning before school. Mom would order the mandatory java; I would savor a homemade oatmeal cream pie.


Although a soft, sweet oatmeal cookie isn’t the most balanced breakfast, my grades never suffered from the sugar overload.  Now that I am older and (supposedly) smarter, I desire to eat (slightly) more nutritious morning meals.


So, to start off the National Oatmeal Month celebrations, we are making Oatmeal Cream Pie Pancakes (using Blind Spot Nutbutter of course). Stay tuned all month for more amazing oatmeal recipes!


Oatmeal Cream Pie Pancakes


  • 1/3 cup rolled oats
  • 1/4 cup milk of choice
  • 2 tbs. Oatmeal Raisin Cookie blended nut butter
  • 1/4 tsp vanilla extract
  • rounded 1/4 tsp baking powder
  • dash of cinnamon
  • pinch of salt
  • vanilla yogurt for topping


  • Grind all ingredients (besides the yogurt) in a food processor until it is the consistency of pancake batter (or paint).
  • Heat a griddle or frying pan over high heat.  Lightly spray with nonstick cooking spray.
  • Drop spoonfuls onto heated pan.  Once bubbles begin to form on the top, flip the pancakes.
  • Cook for an additional 1-3 minutes.
  • Stack pancakes on a plate, layering with vanilla yogurt (pancake, yogurt, pancake, yogurt, pancake, etc.)
  • Top with raisins, banana slices, syrup, chocolate chips, sprinkles, or whatever pancake toppings you like.
  • Eat and enjoy!


Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

December is national fruitcake month.


Depending completely on your personal opinion, my childhood was either blessed or deprived.  Why? Because, to my knowledge, I never tasted fruitcake.


This fact doesn’t disappoint me.  Cursory research says that fruitcake was originally created to last for a full 365 days.  A baked good that lasts more than a month is a little freaky.  What do they put in that stuff?


So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter.  I figure that any loaf with fruit in it can be called “fruitcake,” right?


Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).


Makes 1 loaf, about 10 slices


  • 3 overripe bananas
  • 1 egg
  • 2 cups oatmeal
  • 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup fresh cranberries, chopped


  • Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
  • In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda.  Blend until smooth.
  • Stir in spices.
  • Fold in chopped cranberries.
  • Pour into greased baking pan. Top with sliced bananas, if desired.
  • Bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Let cool completely.
  • Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
  • Eat and enjoy!
Thai Peanut Penne

Thai Peanut Penne

If you have read this blog for long, you know that I have a solid reason to love November.


At first glance, this recipe seems a little haphazard.  Rarely will you find penne and peanuts in the same bowl.  But trust me.  It works.


Moreover, it’s only three ingredients.  Simple recipes are the best.


Thai Peanut Penne


  • 12 oz. penne pasta
  • 12 oz. frozen broccoli
  • 1/2 cup Blind Spot Thai Peanut Sauce**
  • 1/2 tsp. ground ginger (optional)


  • Cook pasta and broccoli according to package instructions.
  • Melt peanut sauce in the microwave for 20-30 seconds.
  • Stir all ingredients together.
  • Eat and enjoy.


**If you want to make your own peanut sauce, this one might be similar.