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

Yield: Makes 20-22 Rolls

Peanut Butter and Chocolate Spread Rolls

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

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Meat Lovers Egg Muffins are such an amazing at to feed a crowd. They are also great for meal prep.

I am not big on meal prepping. Well, I do pre-pack meat into smaller containers or ziplock bags, sometimes chop vegetables and store my herbs.

However, preparing a meal ahead, which is so popular nowadays, and storing it in containers is not for me.

I tried really hard, however, my kids would eat it before my week would end so I gave up. Not everything, just the things that re the best in the box like grilled chicken or pasta.

TAP HERE FOR MORE TASTY BREAKFAST OR BRUNCH IDEAS

So I was cooking double meals. It was just not working for my family so well, that’s why I gave up.

With that being said, I think it is a fantastic idea if you have two people or even three. It could be really life-saving when you meal prep.

Although from time to time I do make a big muffin tin of these and it saves me so much time in the morning.

I’d say these are fantastic even for an afternoon snack instead of that protein bar. Well, they are certainly better than sugary bars.

We are a meat-eating family so these beauties are always welcome at our table.

Now, I showed you two versions; wrapped with bacon or with a ham slice. I like both versions, to be honest, that’s why I wanted to show you.

Hey, if you try making these delicious and easy Meat Lovers Egg Muffins tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

GLUTEN-FREE BANANA COCOA MUFFINS

BANANA NUT OAT MUFFINS

WAFFLE BREAKFAST BOARD

BREAKFAST CASSEROLE

BREAKFAST EGGS AND BEEF WRAP

BACON EGGS AND CHEESE CROISSANT SANDWICHES

Yield: Makes 12 Egg Muffins

Meat Lovers Egg Muffins

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The easy and tasty recipe for Meat Lovers Egg Breakfast Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 12 strips Bacon, + 2 slices for topping (use deli meat slices as an alternative)

Filling:

• 1/4 pound Italian sausage
• 1/4 pound ground beef
• Pinch of salt, or to taste
• Pinch of black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• 4-5 eggs, mixed
• 2 oz cheese, shredded (any on hand works, I used mild cheddar)

Topping:

• Fresh parsley for garnish, if desired
• Bacon crumbles

Instructions

BACON OR DELI MEAT

1. Bacon Version: Cook bacon halfway either in the air fryer, pan or oven. This way it will crisp up much better once baked in the oven. Take it out and place it on the kitchen paper towel or cookie rack to cool for a bit.
2. Deli Meat Version: If you are using deli ham or similar deli meat you can skip this part. Just place slices into muffin tin cups and make a small hole on the bottom with a fork. Cook only a few slices of bacon for the topping.

FILLING

1. Head up the skillet and saute the ground beef and Italian sausage (casing off if any) with salt, pepper, onion powder, and dried parsley.
2. Cook at medium-high heat for 5-6 minutes or until the meat is no longer pink.
3. Beat eggs very well. You do not need to season it cause it is quite salty already.

ASSEMBLY

Bacon Version:

1. Place bacon inside of the muffin cups, then add filling in, a tablespoon or two depending on the size of your muffin tin cups.
2. Add a bit of cheese on the top then pour eggs over it just under the edge of the muffin tin cups
3. Add more cheese if desired.

Deli Meat Version:

1. Place ham slices into the muffin cups then pierce bottoms with a fork.
2. Add filling, cheese and pour beaten eggs over it.
3. Add more cheese if desired.

BAKING:

1. Bake egg muffins in preheated oven to 350°F for 12 to 15 minutes.
2. Allow them to cool down for about 5 minutes then slide a spoon around the muffin cup and pop egg muffins out.
3. Garnish or top them with chopped parsley and crispy bacon bits.
4. They must be completely cooled down before placing them in the airtight container. They should be kept in the fridge and used within 3 days for the best taste.

Notes

If you are using ham, for example, as muffin cup holders, see pics, then crisp up some bacon on the side, crumble and use as a topping. I used aways one or two extra slices regardless because it tastes good with a bit of bacon on the top.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in a while I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

Tap here for more sweet recipes

I could make anything with dough, but the cake was this whole another dimension to me.

Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

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Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

CAKE

• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 2 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 20-ounce crushed pineapple with juice
• 1/4 cup coconut shreds
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FROSTING

• 1 (8-ounce) package cream cheese
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoon vanilla extract

TOPPING

• 1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest