This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own

Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls?

Mmhm! My family was, undoubtedly fortunate during the process of testing the recipe for these rolls.

I have been making them nearly for two weeks. Ever since I partnered with PB2 Foods this past summer, I have been using their products to test all kinds of sweet and savory recipes.

I have loved their products even before this collaboration, so I feel great when working with a brand that I absolutely enjoy using.

Anyhow, you all know how much I love Peanut Butter, so this way, I can use it in a powder form in my smoothies, baked and none-baked goods, as well as savory dishes with it being literally mess-free.

Speaking of baked goods, these rolls started as PB2 Powder, quickly made into a PB spread and used with raspberry jam. The thought of this dish makes my mouth water.

However, when I made these with chocolate spread, all my team of qualified taste-testers agreed that they were so much better than one with jam. The sad part was I decided with them.

I mean, they were delicious, but the Peanut Butter and chocolate spread rolls tasted significantly better. You see, I am trying to create recipes that you would enjoy too. That is why I taste test recipes with my team so all of you can enjoy them as well.

Now that the Holiday season is upon us, a cozy aroma will wrap around your whole kitchen like a warm blanket and make your home that much more pleasant and warm.

Don’t you just love this time of the year?

This time around, I used PB2 Pure Peanut Powder which is great for baking. PB2 Pure is the original PB2 formula reimagined down to its essence. This is literally a single-ingredient product – just 100% all-natural roasted peanuts, and that is it. No added sugar, no added salt, no added preservatives.

It is kosher, vegan, and gluten-free: Not only are PB2 products void of any GMOs, but they also work well with a wide variety of dietary preferences.

You guys must try these tasty Peanut Butter and Chocolate Spread Rolls. Please remove your ads to watch a video on how to make these rolls. Thank you!

Other Recipes you might like:

PB2 GLUTEN-FREE CHOCOLATE WAFFLES

NO BAKE SWEET FRUIT PIZZA

TOFU AND VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

Peanut Butter and Chocolate Spread Rolls

Yield: Makes 20-22 Rolls

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 1 hour

Total Time: 1 hour 35 minutes

Easy, warm, and tasty peanut butter and chocolate rolls.

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Ingredients

STARTER

• 1 envelope dried yeast
• 1 teaspoon sugar
• 1/4 cup milk, warm to the touch

DOUGH

• 4 cups all-purpose flour (500g/1 lb.), plus a few tablespoons more for dusting working area
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 tbsp PB2 Pure Peanut Powder
• 2 large eggs, well beaten
• 3/4-1 cup warm milk (or water)
• 2 tablespoons softened unsalted butter
• 1 tablespoon oil, plus for greasing bowl for the dough

FILLING

• 8 tbsp PB2 Pure Peanut Powder + Water
• 1/4-1/2 cup Chocolate Spread

PB-CREAM CHEESE ICING OPTION

• 1 block cream cheese, room temperature
• 2 tablespoons unsalted butter, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tbsp PB2 Pure Peanut Powder

CLASSIC ICING

• 2 tablespoons heavy whipped cream
• 1/4 cup powdered sugar, more if needed
• 1 tsp vanilla extract

Instructions

ACTIVATE YEAST

1. It is not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 3-5 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, sugar, PB2 Pure Peanut
   Powder, etc. Mix it together.
2. Add activated yeast.
3. Using the kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and the rest of the warm milk.
4. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is
   becoming a ball and pulling away from the sides of the mixer bowl.
5. Do not overmix, there is no need. The dough will be softer on the touch. Oil dough and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 minutes to up to 1 hour.
6. It will double in size. Knead, then allow it to second proof for another 45 minutes, knead. This is the time to place in the fridge for about 6-8 hrs./overnight before making rolls.

NOTE: You do not have to chill the dough however they do come out so much better, plus it is easier to roll out. After chilling, let it sit at room temperature for about 10 minutes before rolling out. This is optional!

FILLING

1. Split the dough into two equal parts. Roll out dough to 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long. You do not have to split dough, but I liked these smaller rolls.
2. Mix PB2 Powder with water to create spreadable Peanut Butter. Follow the directions in the back of the package. The spread needs to be just a bit thinner, so considers adding a tablespoon or two more.
3. It would really be hard to spread it is not. On top of PB spread, evenly add chocolate spread. You can add chopped nuts if you prefer.
4. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into equal slices. These
   two dough parts make 20-22 smaller rolls.
5. Place cut side up and evenly spaced 9 x 13-inch baking dish.
6. Cover pan with a cotton towel and set aside in a warm place to let rise for at least 30 minutes to one hour. if you have an oven with a proof setting place in the preheated oven for proof.

BAKING

Preheat oven to 375F and bake them for 25 minutes. This also
depends on your oven, and baking dish.

NOTE: If you are baking in the ceramic dish, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal/nonstick baking dish, bake at 375F for about 25 to 27 minutes, or until they are golden brown.

ICING

1. While the rolls are baking make the icing. I like it with a cream cheese-based, so you would just mix it together until nicely blended. I added PB2 Powder for a delicious warm peanut butter taste. If you prefer regular classic icing, then whisk together the
   cream, sugar, and vanilla in a small bowl until smooth.
2. Transfer the pan of cinnamon rolls to a cooling rack. Let cool for at least 5 minutes. Drizzle or spread the icing all over the rolls and serve immediately.
3. Keep in the fridge after they
   cool down for 3 days. Reheat before eating for the best taste.

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Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog.

The thing is I always thought that there are so many recipes online why would you even make mine.

However, I decided to post all the holiday recipes because why not.

I really love making them with my kids. Well, I feel terribly sadden that they are growing so fast.

I just want to turn back the time and relive those days when they were little all over again.

Tap here for more tasty sweet recipes

Although, I am happy to see them grow into these amazing individuals. I am like every mother or a parent out there.

Anyhow, I really enjoyed making these this year and doing it with my youngest one.

He will turn 13 soon, so I am treasuring this time before he finds his mom boring. hahaha (sobbing).

So, one fact about me that might not know before. I have never eaten these cookies before I came to the United States.

We have so many cookies that are served over the holiday season, but gingerbread cookies were just not traditional at all.

Get more cookie recipes by clicking here

That being said, I love them. I like the taste, soft texture on the inside and crunchy on the outside.

You can use any cookie cutter to make different shapes and sizes. Of course, the most popular gingerbread cookie is Gingerbread Man.

In my opinion, I love to make them in all shapes and sizes so I go crazy… maybe a bit too crazy.

I don’t have many cookies on my blog. However, I set my mind to start making different ones now that I am more comfortable around making baked goodies other than bread.

Jokes on the side, I am really getting better at making sweets and I am so very proud of that.

Hey, if you get inspired by me and make these yummy Gingerbread Cookies, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. I would love to see your creations. Thank you!!!

Gingerbread Cookies

Yield: Makes about 3 dozen cookies, depending on the size

Prep Time: 10 minutes

Chill Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 20 minutes

Gingerbread cookies are the most popular cookies during the holiday Xmas season.

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Ingredients

• 6 oz, 170g unsalted butter (one and a half stick)
• 3⁄4 cup dark brown sugar
• 1 large egg, slightly mixed
• 1⁄2 cup original molasses
• 3 cups, 360g all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 tablespoon, 5.2g ground ginger
• 2 teaspoons ground cinnamon
• 1⁄4 teaspoon allspice

Instructions

1. In a large bowl or a stand-up mixer bowl, beat softened butter, brown sugar, and egg on medium speed until well blended
2. Whisk the baking powder, baking soda, salt and spices into measured all-purpose flour.
3. Gradually stir in dry ingredients until blended and smooth, but do not add more flour because the dough will firm up once it's chilled.
4. Divide the dough in half, this way it will be easier to roll out, and then pat each half into a thick rectangle. Wrap well, and refrigerate for at least 1 hour.
5. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
6. Preheat oven to 375F (190C)
7. Prepare baking sheets by lining with parchment paper.
8. Place one wrapped dough portion on a lightly floured surface or use two plastic wraps, on the bottom and top, large enough to roll out dough. Roll dough to a scant 1/4-inch thick.
9. Cut out cookies with a desired cutter; gingerbread man, flour, snowflakes, etc. Space cookies 2-inches apart because they will spread a bit due to the addition of baking soda.
10. Bake 1 sheet at a time for 10 minutes
11. Remove the cookies from the oven and allow the cookies to cool for a bit until they are firm enough to move to a cookie rack. After cookies are cool you may decorate them with traditional royal icing any way you desire.

Notes

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Every so often you just have to enjoy a delicious sandwich. I think there is undoubtedly nothing better than a French staple grilled cheese sandwich.

Also, better known as Croque-Monsieur Sandwich. In translation, it means Gentlemen’s Crunch.

My favourite way to eat a croque-madame is with a little sunny-side-up egg on top, with a drizzle of hot sauce!

With that being said, you should also try a “Croque Mademoiselle” which is a vegetarian version with cucumber or zucchini and chives.

CLICK HERE FOR MORE TASTY SANDWICH IDEAS

I genuinely feel like this sandwich instantly transports you back to a French café or charming bistro, where you may have ordered it while sipping on a café au lait.

You may know this sandwich in the USA as a Monte Cristo Sandwich. Nevertheless, it is delicious whatever you call it.

My husband and I devoured it because we absolutely love a good sandwich.

Especially with premium carved cuts of high-quality meats like Hillshire Farm® Premium Carved Slow Roasted Seasoned Ham.

I partnered with Hillshire Farm to make something very delicious using their Premium Carved Meats.

We used Hillshire Farm Premium Carved Slow Roasted Seasoned Ham to make this delicious sammie.

So, I took a trip to Walmart and located the packaged lunch meat in the perimeter coolers.

There, I found Hillshire Farm Premium Carved Oven Roasted Turkey Breast. As well as Hillshire Farm Premium Carved Rotisserie Seasoned Chicken Breast.

The best thing is that you can now use Walmart Online Grocery Pickup to make life so easy!

If you try my Croque-Monsieur Sandwich Recipe or any other from my site please tag me on INSTAGRAM. @sandraseasycooking #sandraseasycooking

STEP BY STEP INSTRUCTION:

Croque-Monsieur

Yield: 4 Sandwiches

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Every so often you just have to enjoy a delicious sandwich. I think there is undoubtedly nothing better than a French staple grilled cheese sandwich, better known as Croque-Monsieur. In translation, it means Gentlemen’s Crunch.

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Ingredients

Bechamel Sauce

• 3 1/2 tablespoons Unsalted Butter reserve 1/2 tbsp for buttering the bread
• 1 1/2-2 tablespoon/s All-purpose flour substitute 1/4 tbsp Guar gum
• 2-2 1/2 cups Whole milk
• 3 ounces Gruyère Cheese, grated substitute with Swiss Cheese
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Kosher salt
• 1 Sprigs of Thyme steam removed

Sandwich ingredients

• 1/2 tablespoon Melted Unsalted Butter reserved from Bechamel Sauce)
• 8 slices Sandwich Bread preferably rustic, or traditional Brioche toast
• 8 slices Hillshire Farm® Premium Carved Meat, I used Ham
• 8-10 ounces Gruyère Cheese, grated substitute with Swiss Cheese (aged)

Garnish:

• 2 teaspoons chopped fresh chives or green onions

Instructions

Shread/Grate the cheeses; Gruyère Cheese and Swiss Cheese. You may use more or less, but I think this is a perfect amount. I like shredding my own cheese and it melts even better when you do it. 

Bechamel Sauce:

1. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Add milk; bring to a simmer.
2. Cook, whisking frequently, until sauce thickens, about 5 minutes. Remove from heat. Add the salt, pepper, grated Gruyere, and the Swiss and set aside.

Toasting

1. Preheat oven to 375 degrees with rack in bottom third. Place 8 bread slices on the baking sheet, butter each toast with unsalted butter, then toast for a couple of minutes.
2. After the toast slices are nicely golden take it out of the oven. Just to note that you can toast bread in a large toaster or conventional oven as well if that saves you time.

Sandwich Assembly

1. Top each with half with bechamel sauce, about 1 tablespoon equally spread, then add slices of the ham and shredded Gruyère. Top with remaining bread.
2. On the very top of each sandwich add about 1 more tablespoon of the Bechamel sauce and generous amount of shredded Gruyère.
3. Turn the oven broiler on high and transfer the baking sheet with sandwiches in the oven. Broil until the top of the sandwiches with bechamel sauce and cheese begins to bubble, approximately 2 minutes.
4. Slice in half and enjoy

Notes

For Croque-Madame add a fried sunny side up egg on the top and serve.

• For Croque-Madame, add a fried sunny-side-up egg on top and serve.
• Gruyère cheese is one of the finest Swiss cheeses. Its taste is nutty and salty when new but varies greatly with age. Since it can be quite pricy, you can substitute with regular Swiss cheese.

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