I came home for the holiday weekend on Wednesday night last week. Normally I cook more for the holidays but by the time I arrived most of Thanksgiving dinner had already been planned. I decided to contribute some ad hoc cookies because, well, when are extra cookies ever a bad thing?

I’m usually a purist when it comes to peanut butter cookies using this recipe. However I wanted to try one with flour and butter for a different texture to mix things up. The added ingredients make a cookie that chewy rather than crispy and slightly richer. On top I added a chocolate drizzle for the chocolate lovers in my family(but mostly for myself).

Mixed some chopped peanuts or chocolate chips into the batter before baking these for an extra crunch.

Chewy Peanut Butter Cookies {Gluten-Free}

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients(Makes about 14 cookies):

• 3/4 cup all-purpose gluten-free flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 6 Tablespoons creamy or chunky peanut butter
• 1/4 cup butter
• 1 egg
• 1/4 cup chocolate chips(optional)

Method:

1. Preheat your oven to 350 degrees
2. In a large bowl mix together the sugar, flour, and salt.
3. In a small bowl, melt together the butter and peanut butter and mix.
4. Pour the melted butter and peanut butter into the flour mixture and mix it together.
5. Beat in the egg until all of the ingredients form a dough.
6. Roll the dough into 1-inch balls and place them 2-3 inches apart on a greased cookie tray.
7. Bake for 16-18 minutes until the outside is firm to the touch.
8. Remove from the oven and let the cookies cool completely before moving.
9. Melt down the chocolate chips and drizzle the melted chocolate on top of the cookies.

The seasonal candies are always my favorite part of the holidays. I’ll usually wait until the day after each holiday to go to the store and buy it all half-off, but why wait when you can make your own? I’ve made my own peanut butter cups before and it’s never been a hassle. Pumpkins seemed like a bit more of a challenge but oh so worth it.

This recipe is also my entry in a Smart Balance recipe contest that starts today. They’ve asked 20 contestants to make a recipe using one or more of their products and put them on their Facebook page for fans to vote for. I love the Smart Balance peanut butter because of its rich, amber flavor. It has added plant-based omega-3s which are always good for a vegetarian diet.

Besides peanut butter, this recipe is super simple and uses only 4 other ingredients you probably already have: buttery spread(or butter), powdered sugar, and chocolate chips. The process doesn’t take much time at all even though there are quite a few steps. Just make sure to have room in your freezer to cool these quickly so you can move from one step to the next without waiting too long.

I found the pumpkin cookie cutter on Amazon and got it along with some other shapes; they also probably sell them in most craft stores around this time, too. You can use different cookie cutters for different holidays and keep the recipe year round. The basic steps will always be the same.

Homemade Peanut Butter Pumpkins

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes about 16 pumpkins*):

• 1 cup Smart Balance creamy peanut butter
• 1 Smart Balance buttery stick(1/2 cup), melted
• 1 1/2 cup powdered sugar
• 1 cup chocolate chips
• Pumpkin shaped cookie cutter
• Wax paper

*The yield will vary based on the size of your cookie cutters. I used a pretty standard 3-inch cookie cutter and got 16 pumpkins.

Method:

1. In a large bowl, combine the peanut butter and melted buttery stick until it’s homogenous.
2. Sift in the powdered sugar stirring it in until it’s completely mixed in.
3. Get out 2 sheets of parchment paper and place the peanut butter dough between the two. Press down until the dough is about 3/8-inch thick.
4. Cut out as many pumpkins in the dough as you can. Put the dough into a freezer for 10-15 minutes until the dough is stiff.
5. While the dough is in the freezer, melt the chocolate in the microwave or over a double boiler until it’s smooth.
6. Take the dough out of the freezer and remove the pumpkins from the extra trim.
7. On a separate piece of parchment paper, spoon tablespoons of melted chocolate about 3 inches from one another.
8. Take each pumpkin and place them on top of the melted chocolate, pressing down and moving them around to cover the bottom. Repeat with all the pumpkins.
9. If you desire, decorate the pumpkins by making faces or lines with a toothpick.
10. Place the pumpkins back in the freezer until the chocolate is hardened. Take off the parchment paper and keep these in the refrigerator until ready to eat.
11. Keep repeating this process with the extra dough and melted chocolate until it’s entirely used up.

The peanut butter parts holds its shape but stays pretty soft so you can bite straight through it into the thin chocolate. I handed these out to friends last week and even though it was still September it definitely stirred some Halloween excitement. These would definitely be a hit at any party this time of year. If you like the recipe, too, don’t forget to vote!

Cheesecake is kind of a magical food. It’s hard to not love a good cheesecake. It’s sweet and tangy and rich and creamy all at the same time; it’s pretty much the perfect dessert.

I don’t think I’ve ever had Chubby Hubby ice cream(Phish Food is by far my favorite Ben & Jerry’s flavor), but anything with peanut butter, pretzels, and chocolate has to be good. And that’s exactly what this cheesecake is: A slightly salty pretzel crust with a rich peanut butter cheesecake filling and a sweet chocolate ganache. Ben and Jerry would definitely be proud.

The best thing about this recipe is that it’s no-bake(because, really, who wants to bake at all mid-Summer?). Because of that, the filling isn’t as light and airy as a cheesecake with eggs would be. You could use full-fat cream cheese in this recipe but it gets more than enough richness from the peanut butter.

Chubby Hubby Cheesecake

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients

For the crust:

• 6oz pretzels(about 2 cups)*
• 1 stick butter, melted
• 6 Tablespoons powdered sugar
• 1/4 cup liquid sweetener(agave, maple syrup, or corn syrup)
• 1-3 Tablespoons water

For the filling:

• 2 8oz blocks Neufchatel or low-fat cream cheese, room temperature
• 1 cup no-stir peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For the ganache:

• 1/2 cup chocolate chips
• 2 Tablespoons cream or milk
• 1 Tablespoon liquid sweetener(agave, maple syrup, or corn syrup)

*To make this cheesecake gluten-free, use gluten-free pretzels. I like Snyder’s of Hanover’s pretzel sticks.

Method:

1. Pulse the pretzels in a food processor until the crumbs form a coarse flour.
2. Add in the melted butter, powdered sugar, and sweetener and mix.
3. Slowly add in water until the dough starts to stick to itself. You may not need any water or you may need up to a few tablespoons.
4. Press the pretzel dough into the bottom of a cake pan firmly and work it into an even layer.
5. In a separate bowl, mix together all of the filling ingredients on high until the filling is uniform in color and texture.
6. Pour the filling on top of the pretzel crust and spread it out in an even layer. Put the cheesecake in the refrigerator until the center sets.
7. While the cheesecake is chilling, melt the chocolate for the ganache in a microwave or over a double boiler.
8. Whisk in the cream and sweetener.
9. Let the ganache cool slightly until it’s about the same consistency as a buttercream frosting. Scoop the chocolate into a frosting bag or Ziploc bag with a corner cut out and drizzle it on top of the chilled cheesecake.
10. Store in a refrigerator. Let the cheesecake sit at room temperature for about 30 minutes before serving.

Next time I make this I might double the filling so that it’d be about as thick as the Cheesecake Factory cheesecakes that have about enough calories to feed a small family for a week. Gluten-free or not, everyone deserves that in their life from time to time.