I just posted a few on my new blog! Peanut Butter brownies, and my favorite Peanut Butter Pie: Peanut Butter Brownies: The Sweetest Accident RE: LOOKING for: peanut butter desserts Posted by: gazania (My Page) on Sun, Dec 23, 07 at 14:06 Peanut Butter Meltaways 2 12 oz bags Nestles White Chocolate Morsels 1 18 oz jar peanut butter 1 12 oz bag Nestles Semi-Sweet Chocolate Morsels In large bowl, melt white morsels in microwave on high power for about 3 minutes, stirring every 40 seconds. When smooth, stir in peanut butter till completely smooth and blended. Pour into well buttered 9 x 13 pan. Melt Semi-Sweet morsels in microwave till smooth. Pour over peanut butter mixture in pan and marble in well with a spatula. Don't completely blend, but just leave a little 2 color swirl for looks. Chill for about an hour. It is easier to cut and remove from the pan if not too cold. This could also be dropped by the spoonfull into little paper candy cups while warm. RE: LOOKING for: peanut butter desserts Posted by: pat_t (My Page) on Mon, Dec 24, 07 at 0:22 Here's my contribution: PAR EXCELLENCE 1 cup graham cracker crumbs 1/4 cup packed brown sugar 6 Tblsp. butter, melted & divided 2 (8 oz.) pkgs. cream cheese, softened 2 cups sugar 2 tsp. vanilla extract 2 cups creamy peanut butter 1-1/2 cups heavy cream, whipped 1 cup unsalted dry roasted peanuts, chopped 4 oz. semisweet chocolate 3 Tblsp. plus 2 tsp. hot coffee In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings. RE: LOOKING for: peanut butter desserts Posted by: joybugaloo (My Page) on Sat, Jan 5, 08 at 2:05 This dessert is a bit involved, but totally TO DIE FOR if you love chocolate and peanut butter. I have made this twice for my addicted roommate! It's very elegant and VERY impressive. Chocolate Peanut Butter Mousse Torte 3 cups sugar 2 2/3 cup all purpose flour 1 cup plus 1 tbs. unsweetened cocoa powder 2 tsp. baking soda ¾ tsp. baking powder ¼ tsp. salt 1 tbs. espresso powder dissolved in 1 ¼ cups of warm water ¾ cup vegetable oil 1 ½ cups buttermilk 3 large eggs (room temperature) 2 tsp. vanilla extract Peanut Butter Mousse 10 oz. milk chocolate (you can also use semi-sweet) ½ cup creamy peanut butter ¾ cup milk 1 cup heavy cream Chocolate Glaze 8 oz. bittersweet chocolate, chopped fine 1 cup heavy cream 1 tbs. corn syrup Preheat oven to 375º. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely. Peanut Butter Mousse Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined. Chocolate Glaze Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm. With a serrated knife, slice cake into three even layers. Smoothly spread ½ of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze --Gina http://lindseysluscious.blogspot.com RE: LOOKING for: peanut butter desserts Posted by: snowball (My Page) on Tue, Apr 8, 08 at 2:18 this isn't a bake dessert but I had this Ice cream sunday at a ice cream place and it was to die for ice cream toped with peanut butter topped with hot fudge (the peanut butter was warmed so it spread out easy) topped with whipped cream!!! so yummy sheila RE: LOOKING for: peanut butter desserts Posted by: roselin32 (My Page) on Fri, Apr 11, 08 at 8:40 When we lived in Washington, DC, the mother of one of my son's buddies gave me this recipe........I still make it for him when he comes home so it is really tried and true. Subject: "Better than Reese's" Melt: 2 sticks butter/marg Add: 1 box conf. sugar 1 c peanut butter 2 c graham cracker crumbs Mix together and press into 9x13" pan Melt 12 oz pk semi sweet chocolate chips and spread on top. 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This might work for you. They're too heavy for me. PUMPKIN MUFFINS (makes 12) 1 cup flour 1 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp allspice 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup firmly packed brown sugar 2 eggs 1/4 cup butter, melted & cooled 1 cup canned or fresh mashed pumpkin 1/2 cup buttermilk 1/2 cup broken walnuts 1/2 cup raisins or chopped dates (I omit) In a medium bowl, combine both flours, baking powder, baking soda, cinnamon, allspice, cloves & salt. In a large bowl, beat together the brown sugar, eggs & butter until light & frothy. Blend in the pumpkin & buttermilk. Add the dry ingredients & stir just until moistened. Fold in the nuts & raisins or dates but don't overmix. Spoon into greased muffin cups & bake in a preheated 400° oven for 15-20 minutes or until lightly brown.~~Rumsey Rare Bites

These sound like what you're looking for, although they don't have any bran in them. I like these a lot - lots of good things, and really moist, too. Becky Lompoc, CA * Exported from MasterCook * A. M. Delight Muffins Recipe By :Carole Steel Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup sugar 2 teaspoons baking soda 1 1/2 teaspoons cinnamon 1/2 teaspoon salt 3 eggs 1/2 cup oil 1/2 cup mik 1 1/2 teaspoons vanilla 2 cups apples -- peeled and chopped 2 cups carrots -- grated 1/2 cup coconut -- flaked 1/2 cup raisins 1/2 cup almonds -- sliced In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add oil, milk and vanilla. Mix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greasd or paper-lined muffin cups three-fourths full. Bake at 375F for 20-25 minutes or until muffins test done. - - - - - - - - - - - - - - - - - - - NOTES : Can substitute applesauce for half of the oil. Use the food processor to grate the apples and the carrots - no need to peel!

Gina -- I use the same amount of applesauce as the oil, butter, or margarine the recipe calls for, and it works well. Instead of being DRY, the cake/bread is SPONGIER than the oil version. Here's what i did with a PUMPKIN BARS recipe: subbed applesauce for oil [1 c.] subbed sweet 'n low for sugar [2c.] used only the whites of 4 eggs Did not add the optional nuts or raisins. Did not frost it. Baked it in loaf pan. It is WONDERFUL. My whole family loves it. Gotta make some more. Original recipe follows w/ original ingred., which i made for SIL's birthday in pyrex dish. Believe it or not, I PREFER the sugarless version! PUMPKIN RAISIN BARS 2 c. all-purp flour 1/2 t. salt, ditto cloves 2 c. sugar 1 c. oil 2 t. baking powder 4 eggs 1 t. baking soda 15-oz can [2 c.] pumpkin 1 t. CINNAMON 1/2 c. nuts 1/2 c. raisins 1 t. NUTMEG I probably increased the spices -- i like Allspice -- but made subs as i told you for the bad stuff. GOOD LUCK! chery-va