Peanut Butter Pinecones Recipes

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SNOWY PINE CONES



Snowy Pine Cones image

Pull out each goldfish graham and dip it into the soft center to snack on these pine cones. There's nothing more fun or creative on the cookie table this year! -Betty MacArthur, Portland, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 pine cone cookies.

Number Of Ingredients 6

8 cups Goldfish fudge brownie grahams (about 24 ounces), divided
1 cup butter, softened
1 cup Nutella
1/2 cup Biscoff creamy cookie spread
3 cups plus 2 tablespoons confectioners' sugar, divided
8 pretzel rods, halved

Steps:

  • Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners' sugar until smooth; stir in crumbs., Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on a waxed paper-lined baking sheet. Starting at the bottom, insert tail ends of Goldfish grahams, flat side up, into dough to resemble a pine cone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels., Dust pine cones with remaining confectioners' sugar. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 524 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 332mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE PEANUT BUTTER PINECONE CAKES



Chocolate Peanut Butter Pinecone Cakes image

Make and share this Chocolate Peanut Butter Pinecone Cakes recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 2h20m

Yield 12 Pinecones

Number Of Ingredients 16

3 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup sour cream
2 teaspoons vanilla extract
1 1/2 cups butter
3/4 cup cocoa powder
1 1/2 cups hot water
1/2 cup butter
1/2 cup favorite smooth peanut butter
4 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
slivered almonds

Steps:

  • For the Cake:.
  • Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
  • In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
  • In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
  • Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
  • For the Frosting:.
  • In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
  • This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones.
  • Assembly:.
  • With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife). Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape.
  • Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated.
  • To create "snow-covered" pinecones, dust the cakes with powdered sugar and serve.

Nutrition Facts : Calories 862.6, Fat 41.4, SaturatedFat 23.2, Cholesterol 136.3, Sodium 561.8, Carbohydrate 119.9, Fiber 3.3, Sugar 90.9, Protein 9.4

PINE CONE BIRD FEEDER



Pine Cone Bird Feeder image

My husband and I love to feed the birds and watch them go for it...We have quite a few different birds that visit us every year...This is great for our winter birds...Rosy Finches, Gross-beaks, Titmouse, Nuthatchers and more...My hubby and I make them I have located recipes for them on line though I have these in my bird books, too...We use the bark butter on ours...We have a store here that we use Wild Birds Unlimited..family owned they are from back east and they have a book out too... No cooking or baking is needed. Great project for the kids.

Provided by JoSele Swopes @JODIE57

Categories     For Pets

Number Of Ingredients 6

MEDIUM SIZED DRIED
OPEN PINE CONE
1/3 cup(s) peanut butter or bark butter
2/3 cup(s) cornmeal
WILD BIRD SEED MIX
WIRE

Steps:

  • 1. Combine peanut butter or bark butter and cornmeal in a small bowl. Press the mixture into all the cracks of the pine cone. Roll the sticky peanut butter covered pine cone in the wild bird seed mix.
  • 2. Attach the wire to the top of the pine cone and hang it outside.

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