Peanut Butter Banana Pudding

I’ve been trying to find more recipes for my sister that are lower in sugar and friendly to diabetics. I’m still working on desserts she can enjoy but, in this recipe, the bananas (high in fiber) and peanut butter (low glycemic index) are a good start. I put them in small ramekins to help with portion control, too.

Peanut Butter Banana Pudding

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups 2% milk
2 eggs, beaten
1/4 cup peanut butter
1 tablespoon butter, cut into pieces
1 teaspoon vanilla extract
2 medium banana, one smushed the other sliced
1 1/2 cups ‘Nilla wafers

In a small saucepan, combine the brown sugar, cornstarch and milk and stir until smooth. Cook over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot filling into eggs before pouring the eggs into the pan. Stirring constantly, bring the mixture to a gentle boil. Cook and stir until thick and bubbly, about 2 minutes. Remove from the heat. Stir in the peanut butter, butter and vanilla. Stir in smushed and sliced bananas. Let cool slightly while you prepare the dessert dishes.

Crush all but 6 ‘Nilla wafers and sprinkle them into ramekins or pudding cups to cover the bottom. Pour in peanut butter and banana pudding. Place any additional crumbs and a single ‘Nilla wafer on top. Refrigerate until ready to serve.

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Peanut Butter Chocolate Chocolate Chip Cookies

I woke up this morning craving chocolate chip cookies. When I went into the kitchen I saw the jar of peanut butter that I hadn’t but back in the cabinet after a snack of peanut butter and crackers last night and decided to alter my plans to include some peanut butter.

Just adding peanut butter to an existing chocolate chip cookie recipe would make cookies without enough chocolate for my craving. However, adding melted chocolate would give me the hit I wanted needed. I also switched the semi-sweet chocolate for bittersweet. Feel free to change it back when making the recipe for yourself, if you don’t want such darkly chocolate cookies.

Peanut Butter Chocolate Chocolate Chip Cookies

4 ounce bar bittersweet chocolate, broken into bits
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cups granulated sugar
3/4 cups packed brown sugar
1 cup peanut butter
2 eggs
2 teaspoons vanilla extract
10 ounce package bittersweet morsels

Preheat oven to 300 degrees F

Melt the bittersweet chocolate bar in the microwave or on top of a double boiler.

Mix together in a medium bowl the flour, baking soda and salt. Set aside.

Cream together the butter and sugars. Mix in the peanut butter. Add the eggs one at a time. Mix in the vanilla extract. Scrape down the bowl and then slowly add the flour mixture. Pour in the melted chocolate. Scrape down the bowl and then stir in the bittersweet chocolate chips.

Make 2 tablespoon balls of the mixture in your hands (if necessary, chill the dough for about 10 minutes first) and then place the balls on an ungreased baking sheet, spaced about 2 inches apart. Bake for 23 minutes or until set but still soft. Cool on cookie sheet for a minute before transferring to a wire rack and cooling completely.

Better Than Math Pie for Pi Day

This pie is a variation of the “Better Than Sex” pie (chocolate, peanut butter, more chocolate). In honor of Pi Day (3.14), I’m naming this one “Better Than Math.”

It is a multi-part recipe – make the dulce de leche first, followed by the ganache, then make the crust and the filling before assembling and cooling it down.

 

Better Than Math Pie

1 can sweetened condensed milk
8 ounces bittersweet chocolate
1 pint heavy cream, divided
6 ounces Oreo cookies – about 25 cookies
5 tablespoons melted butter
1 – 10 ounce package bittersweet chocolate chips
1 cup peanut butter
8 ounces cream cheese, softened

Peel the label off the can of sweetened condensed milk. Place in a saucepan and put water in the pan to cover the can with 1 to 2 inches water. Bring water to a boil and then turn the heat to low and simmer for 1 1/2 hours (checking regularly to ensure that the water completely covers the can at all times). Turn the can over and simmer for another 1 1/2 hours. Remove can and let cool completely before opening. (You can also make this in a slow cooker – 8-10 hours on low).

Place the bittersweet chocolate in a heatproof bowl. Bring 1 cup of the cream to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir until all the chocolate is melted and the mixture has emulsified.  Place the ganache in the refrigerator until it has cooled and thicken (no more than 2 hours).

Scrape off the cream filling from the Oreo. Place Oreo cookies sans cream filling into a food processor and pulse until it make crumbs. Pour in butter and pulse to combine. Press the cookie crumbs into the bottom of a deep dish pie pan.

In a double boiler, melt the dark chocolate chips. Add in the peanut butter and stir until combined. Add melted chocolate chips and peanut butter, cream cheese and 1 cup whipping cream together in a stand mixer. Beat until thick and fluffy, about 3-5 minutes.

Spread almost all of the ganache over the Oreo crust. Reserve 2 tablespoons for drizzling on the top of pie.

Spoon chocolate peanut butter mixture into the pie crust over the ganache layer.

Drizzle half the can of sweetened condensed milk dulce de leche over the chocolate mixture. Reserve remainder for another use. Drizzle extra ganache over top.

Refrigerate overnight or place pie in freezer for at least 1 hour before serving.

Chocolate Peanut Butter Honeycomb Crunch

Time for more quick, no-bake desserts. This one is a little messy but the darker chocolate compensates for the sweetness of the cereal.

The recipe calls for 8 cups of cereal but I just used the entire 12.5 ounce box and an entire bag of bittersweet chocolate chips.

Chocolate Peanut Butter Honeycomb Crunch

1 cup crunchy peanut butter
2 cups bittersweet chocolate morsels
8 cups Honeycomb cereal
1/2 cup powdered sugar

Place cereal in a large bowl. Melt chocolate and peanut butter in a double boiler. Let cool slightly and then pour over the cereal. Stir gently until everything is well coated.  Pour onto a baking sheet and let the chocolate set for an hour.

In a large paper bag, place 1/4 cup powdered sugar. Dump in the chocolate covered cereal into the bag and shake out another 1/4 cup of powdered sugar on the top. Shake vigorously until sugar coats the pieces. Pour out onto a large baking sheet and let cool completely before putting in zip top plastic bags.

Peanutty Chocolate Cheerio Clusters

“Take rest; a field that has rested gives a bountiful crop.”

Ovid

In honor of taking it easy on Labor Day, I’m making these no bake dessert clusters. I recommend using bar chocolate here as morsels have a stabilizer that means the finished candy will have a bit of a waxy texture. I used 3 oz unsweetened and 4 oz semi-sweet chocolate to come up with a cup of chopped but you can use any combination of chocolate (including milk and white) to come up with the level of chocolate intensity that you prefer.

Peanutty Chocolate Cheerios Clusters

1 cup chocolate, chopped
½ cup chunky peanut butter
3 cups Cheerios cereal
flake sea salt, optional

Line a baking sheet with waxed paper or parchment paper. Alternately, set out paper candy cups on a baking sheet for more contained servings.

In a double boiler, melt the chocolate and the peanut butter, stirring regularly until melted together and smooth.

Place the Cheerios in a large mixing bowl and pour the melted chocolate and peanut butter over them. Stir gently with a spatula, until the cereal is well-coated in chocolate and no dry spots remain.

Drop small spoonfuls of the candy onto the prepared baking sheet. While the chocolate is still wet, lightly sprinkle with flake salt, if desired.

After all of the candies are formed, refrigerate until the chocolate is completely set. Store the candies in an airtight container in the refrigerator for up to a month but they aren’t going to last that long!

Peanutty Magic Bars

One of the first desserts I learned to make was the magic bars from the back of the can of Eagle Brand Sweetened Condensed Milk (recipe here). I’ve tried over the years to add different things like peanuts or peanut butter chips but it was never nutty enough. Whilst browsing through the Skippy Peanut Butter website, however, I came across this recipe.

What a great idea to mix peanut butter with the sweetened condensed milk! As I prefer crunchy peanut butter, I’ve now added lots of peanut flavor as well as bits of peanut. Very yum and perfect to take to my volunteer shift today!

magic cookie bars

Below is my recipe.

Peanutty Magic Bars

1  1/2 cups graham cracker crumbs
1 stick unsalted butter
1/2 cup peanut butter – I like Skippy Super Chunk but brand and whether to use smooth or chunky is up to you
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semi-sweet chocolate chips
7 ounces sweetened, flaked coconut

Preheat the oven to 350 degrees F.

Place in the oven a 9×13 pan with the stick of butter in it to melt. In a medium mixing bowl, stir together peanut butter and sweetened condensed milk until well combined.

Once the butter has melted, remove pan from oven and add the graham cracker crumbs in an even layer. Pour over the graham crackers the peanut butter/sweetened condensed milk mixture. Sprinkle the chocolate chips over the entire surface. Layer the top with the flaked coconut and press down with your fingers.

Bake for 20-25 minutes or until the coconut is lightly browned. Allow to cool completely before cutting.

Peanut Butter Fudge

I love peanut butter – in sandwiches, ice cream, cookies and, yes, even fudge. This version starts from Donald Link’s recipe in his Real Cajun cookbook but uses less sugar.

I also use crunchy peanut butter (versus using creamy and adding peanuts to the top). By using crunchy (Skippy Super Chunk Extra Crunchy), you end up with lots of peanuts throughout.

IMG_20160227_101435767

Peanut Butter Fudge


4 tablespoons butter
1 teaspoon vanilla extract
2 cups brown sugar, packed
1/2 cup milk (or heavy cream)
1 cup peanut butter, I prefer crunchy
1 cup confectioners sugar
1/2 cups peanuts, toasted and chopped (optional if using crunchy peanut butter)

Melt the butter in a medium saucepan over medium heat. Add in the vanilla extract. After the butter melts, stir in the brown sugar and milk. Bring to a boil and cook for 2 minutes, stirring constantly. Stir in the peanut butter and mix until smooth. Remove from heat and cool slightly.

Using a mixer, add in the confections sugar and beat for 2 minutes or until smooth. Pour mixture into an 8 inch square baking dish that has been covered with parchment or wax paper. Top with peanuts, if using. Let cool completely before cutting fudge into squares.