Browsing Tag

peanut butter

Peanut Butter Chocolate Cheesecake Ice Cream

August 22, 2011
  

This weekend, something so amazing came out of my ice cream maker that I can hardly believe it was me who made it. Chocolate and peanut butter are a killer combination in every form, but chocolate and peanut butter together in cheesecake ice cream form? Absolutely killer.

I could keep rambling about how the subtle chocolate flavor compliments the creamy peanut butter perfectly. Or comment on how the cream cheese adds a perfect bit of tang and makes for the creamiest ice cream I’ve ever eaten.

Or I could just encourage you to make some for yourself and actually taste what I’m talking about.

Yeah, that sounds about right. Go forth and make ice cream! What are you waiting for?

Peanut Butter Chocolate Cheesecake Ice Cream
Inspired by Jeni’s Splendid Ice Creams At Home

Ingredients
*2 cups 2% chocolate milk
*1 tablespoon plus 1 teaspoon corn starch
*2/3 cups granulated sugar
*1 teaspoon vanilla extract
*1 1/4 cups heavy cream
*4 oz. cream cheese, softened
*1/2 cup creamy or crunchy peanut butter (not natural peanut butter)

Instructions
*In a small bowl, combine 2 tablespoons of the chocolate milk and the corn starch until smooth. Set aside.
*In a large saucepan over medium heat, combine the remaining chocolate milk, sugar and vanilla extract. Bring to a boil and continue to cook for four minutes, stirring frequently. (I had issues with the mixture boiling over a bit, so watch carefully and remove from the heat for a second or two, if necessary)
*After four minutes, remove from the heat and whisk in the corn starch mixture. Return to heat, bring to a boil and continue to boil for one to two minutes or until mixture is thickened slightly. (A good test: it’s ready when it thinly coats the back of a wooden spoon.)
*Remove from heat and whisk in the cream cheese and peanut butter. Whisk until smooth and well combined. Whisk in the heavy cream. Pour mixture through a mesh sieve and into a bowl.
*Place mixture in the refrigerator and refrigerate for 8 to 12 hours or until mixture is completely chilled.
*Transfer chilled mixture to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Store mixture in an airtight container in the freezer.

Happy Cooking!

Madison

Peanut Butter Spread

August 17, 2011

Wow! Thank you all so much for your enthusiastic response to the giveaway. I wish I could give every one of you an ice cream maker. Alas, I have to choose just one person, and that person is….

Congrats, Ashley! E-mail me (madisonjanemayberry@gmail.com) with your name, address and your selection of which type of ice cream maker you would like and I will get it to you asap!

Last weekend I found myself making waffles for the first time with our new waffle iron, only to realize halfway through that we were out of maple syrup. Typically, when I’m trying to keep sugar and calories down, I opt for the artificially sweetened bottled light pancake syrup or sugar-free pancake syrup. But on Saturday I didn’t have anything remotely close to syrup and was too lazy to make my way to the store.

Instead, I whipped up this creamy peanut butter spread. While it’s not quite as drippy as syrup, its thicker consistency does prevent it from making pancakes, waffles and other breakfast goodies from becoming soggy underneath and it helps to stretch the peanut butter across a larger surface. Major bonus in my book. Because although I would like to eat tablespoon after tablespoon of peanut butter, my hips and thighs beg me not to.

After I made this spread, I imagined that it would make a delicious dip for pretzels or fruit, or a great spread atop toast. And if you sprinkled a little granola and chocolate atop it, I can only imagine it would be perfect on its own, too.

Peanut Butter Spread
Ingredients
*4 oz. plain, 2% Greek yogurt
*1 tablespoon natural, creamy peanut butter
*1/2 to 1 teaspoon stevia or brown sugar
*1/4 teaspoon ground cinnamon
*1 to 2 tablespoons milk (depending on how thick you want it)

Instructions
*In a small bowl, combine all the above ingredients. Stir until well combine. Start with 1 tablespoon of the milk, then add additional if you want a thinner consistency. Spoon over waffles, pancakes or atop toast.

Happy Cooking!

Madison

Peanut Butter Pie for Mikey

August 12, 2011

I don’t personaly know Jennifer Perillo, nor did I know her husband, Mikey. But like thousands of others across the web, I was brought to tears after reading her touching post in the wake of her husband’s sudden and premature death.

When I first heard the news, I thought immediately to what we as a blogging community could do to offer love and support. Jennifer herself provided the answer: make Mikey’s favorite peanut butter pie on Friday and enjoy it with loved ones. Such a simple, meaningful and delicious call to action that hundreds of bloggers are answering today.

Joey and I will be enjoying this pie at home with a couple of friends who are staying with us tonight, counting our blessings and being thankful for each and every day we have with one another. Life is such a precious gift, and I hate thinking about how much time we waste being angry over petty things or how busy we get with superficial details.

And the pie? It’s as good as it gets. Quite similar to a giant peanut butter cup spooned into a chocolate cookie crust. I can’t imagine a better way to celebrate loved ones.

I hope you make time to eat peanut butter pie soon, too.

Peanut Butter Pie
Adapted from In Jennie’s Kitchen: Creamy Peanut Butter Pie 

Ingredients
*1 purchased chocolate cookie crust
*4 ounces milk chocolate chips
*1/4 cup chopped pecans
*1 cup heavy cream
*8 ounces cream cheese, softened
*1 cup creamy peanut butter
*1 cup confectioner’s sugar
*1 teaspoon vanilla extract
*1 (14-ounce) can sweetened condensed milk

Instructions
*Melt the chocolate chips in the microwave until smooth. Spoon mixture into the bottom of the prepared pie crust. Top with the chopped pecans. Refrigerate until ready to use. 
*In the bowl of an electric mixer, beat the heavy cream until stiff peaks form. Transfer to another bowl and refrigerate until ready to use.
*Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
*Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into pie crust. Refrigerate for three hours or overnight before serving. Top with additional chopped pecans, if desired.

Happy Baking!

Madison

Peanut Butter Cup Pancakes

May 26, 2011

After talking in my last recipe post about my commitment to sharing more healthy recipes and inspiration from my daily life in food, I know what you must be thinking.

Peanut Butter Cup Pancakes? Well, that hardly qualifies as a healthy breakfast. But let me explain.

For a while now, pancakes have gotten a bad reputation for being unhealthy and full of empty calories. But with a little tweaking, they can actually be a great way to start your day. What may look unhealthy on the outside is filled with good-for-you ingredients like whole wheat flour, unsweetened cocoa powder, protein powder and low-fat milk. And topping your pancakes with peanut butter or Greek yogurt instead of syrup saves loads of calories and grams of added sugar.

Since Joey requests pancakes on a regular basis, I loved the idea of mixing the dry ingredients ahead of time and storing them in the pantry for a hassle-free breakfast in the morning when I’m short on time or just feeling a little lazy.

Peanut Butter Cup Pancakes

Dry Ingredients
*1/2 cup all-purpose flour
*1/2 cup whole wheat flour
*1/4 cup protein powder (vanilla or chocolate)
*1/2 teaspoon baking soda
*2 teaspoons unsweetened cocoa powder
*1 tablespoon brown sugar (optional, or you could substitute 1 teaspoon stevia)
*1/4 cup miniature chocolate chips

Wet Ingredients
*1 teaspoon vanilla extract
*1 cup low-fat milk
*1 large egg, lightly beaten

Toppings
*Natural peanut butter and/or Greek yogurt

Instructions
*In a large bowl, combine the dry ingredients. In a second bowl, combine the wet ingredients. Add wet ingredients to dry ingredients and stir until just combined, leaving a few lumps to keep the pancakes light and fluffy.
*Heat a nonstick skillet over medium heat. Add pancake batter, a 1/4 cup at a time, and cook for 2 to 3 minutes per side, flipping when bubbles form on the surface of the pancake.
*Top pancakes with a tablespoon of creamy peanut butter or Greek yogurt. And if you’re feeling bold, go with both.

Rough nutrition info: Each 1/4 cup pancake is about 185 calories, without the peanut butter. Although I like to eat two pancakes with a tablespoon of peanut butter when I’m eating these babies for breakfast. 

Peanut Butter Granola

April 1, 2011

Happy (almost) weekend, everyone! I don’t know about you, but I sure am ready for a few days to relax with Joey and Nut. Joey has business in Des Moines on Monday morning so he will be staying with me a little longer than usual, and it means we get to have a Sunday night together. I’m ridiculously excited. 

I thought it was also high time for me to share what I’ve been eating for breakfast the last couple weeks. Last week, after seeing Jenna’s post about granola, I was compelled to make some of my own. Of course, I decided to forgo using a recipe and just stick with equal parts butter, oil and honey. I realize that Granola is typically made with regular rolled oats, but I made this granola with a combination of regular rolled oats and the quick-cooking variety. It would be great if I could say it was for creativity’s sake, but truthfully, I ran out of rolled oats.

The good news? Quick-cooking oats made a fabulous substitute. Although I wouldn’t recommend using 100% quick-cooking oats, the mix worked out well. And you know me, if you put peanut butter on something I’ll follow you around and love you forever. I’ve been enjoying my granola served with an ice-cold glass of 2% milk and chopped walnuts.

P.S. – How cute are these two?

Peanut Butter Granola

Ingredients
*1 2/3 cup rolled oats
*1 2/3 cup instant oats
*1/3 cup peanut butter
*1/3 cup vegetable oil
*1/3 cup honey
*Serve with milk (I vote for 2%) and chopped walnuts

Instructions
*Preheat oven to 275°F. In a large bowl, combine the oats. In a small bowl, whisk together the peanut butter, vegetable oil and honey. Stir until well combined.
*Pour peanut butter mixture over oats and stir until oats are evenly coated. Spread evenly onto baking sheet. Bake for 40 to 50 minutes, until lightly golden and toasted, stirring once halfway through baking. Cool completely and store in an airtight container.

Happy Cooking!

Madison

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