Peanut Butter Mania
Last week, a good friend who works in the food service industry called and asked me if I wanted a bottle of peanut butter whose best before date was fast approaching, knowing that I am a food enthusiast. Naturally I accepted, not knowing the bottle was 2 kilos huge bottle. Lo and behold, I set out experimenting with some dishes/recipes (and believe me I tried a few) so I thought I would share four tasty peanut butter-forward recipes which produced tasty results.
Peanut butter - now who doesn't love it? It's a nutrient-rich spread containing protein, several vitamins, and dietary minerals in high content. It can be used in both savory and sweet recipes and pairs well with almost everything (apples, chocolate, cheeses, e.g.) - and who could forget the quintessential peanut and jelly sandwiches? Peanut butter usually comes as crunchy and creamy and most store bought brands contain additional ingredients that modify the taste and texture, such as salt, sweeteners, or emulsifiers.
So without further ado, my 4 winners for this peanut butter marathon are:
Peanut butter cookie
Peanut butter pie
Peanut butter ice cream
Peanut butter dog treats
Peanut Butter Cookies
This peanut butter cookie recipe has become my new go-to: it has a soft, crumbly texture with a rich peanut flavor. This is from Sally's Baking Addiction, and the recipe can be found on https://sallysbakingaddiction.com/peanut-butter-cookies/
Reasons I loved this recipe:
It calls for a double helping (2 cups) of peanut butter in the batter, making for extra soft and flavorful cookies.
Easy to follow and straightforward recipe.
For a peanut butter chocolate variation, once you roll out the balls, add a few chocolate chips on top.
Very Peanut Butter Cookies Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 45 minutes
Yield: 40 cookies
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (230g; 2 sticks) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
2 cups (500g) creamy peanut butter
1 and 1/2 teaspoons pure vanilla extract
1/2 cup (100g) granulated sugar for rolling (I skipped this found it sweet enough)
optional: 1/2 cup (65g) finely chopped peanuts
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 1-2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll cookie dough into balls, I used a small ice cream scooper per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on top of each. Bake each batch for 10-12 minutes until very lightly browned on the sides. The centers will look very soft.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Peanut Butter Pie
For my next experimentation, I wanted to make a cheesecake, but cheesecakes need a bit of time and extra ingredients, so I found something a bit easier to satisfy the craving. I chanced on this recipe from Cooking Classy.
Why I loved this recipe:
This is a no bake Peanut Butter Pie – it’s decadently delicious, smooth and fluffy, ultra rich, and perfectly peanut buttery. It’s made with just FIVE ingredients and couldn’t be easier!
You can find the recipe at: https://www.cookingclassy.com/peanut-butter-pie/
Peanut Butter Pie Recipe
Prep time: 30 minutes
Chill time: 1 hour
For the Oreo crust:
24 Oreo biscuits
3 tbsp unsalted butter
For the filling:
1 cup (235ml) heavy cream
1 cup (242g) creamy peanut butter
8 oz. cream cheese, softened
1 1/4 cups (150g) powdered sugar
1 tsp vanilla extract (optional)
Prepare the crust:
Preheat oven to 350 degrees.
Finely crush 24 Oreos (you can use a food processor) and mix with 3 tbsp of melted unsalted butter.
Press into a 9-inch pie plate along the bottom and sides.
Bake 8 – 10 minutes. Let cool completely before using.
Prepare the filling:
Pour heavy cream into a mixing bowl and using an electric hand/stand mixer whip heavy cream until very stiff peaks form.
In a separate large mixing bowl, using the same beaters and mixer set on low speed, mix peanut butter, cream cheese, powdered sugar and vanilla if using until combined.
Increase speed to high and whip until fluffy, about 1 minute.
Add whipped cream to peanut butter mixture and fold until evenly combined.
Pour mixture into pie crust and spread into an even layer.
Freeze 1 hour or refrigerate for 4 hours.
Decorate if desired and slice.
Peanut Butter Ice Cream
Who doesn't love ice cream in the summer? One summer vacation, I invested in an ice cream machine from Cuisinart and I was set on making my own ice creams with no additives and I could try different flavor combinations. Since then, I have to say we haven't bought many ice cream tubs at home. It's so easy with just a bit of planning involved, and the taste - a world of difference!
I got this recipe from the Cuisinart booklet of ice cream recipes, which can be found here: https://content.abt.com/documents/105263/ICE21P1_recipe.booklet.pdf.
You could also add some Reese's chocolates and chocolate fudge to make for an extra decadent treat.
Peanut Butter Ice Cream recipe
Prep time: 15 minutes
Chilling time: 2-3 hours
Servings: 12 cups
1 cup good quality peanut butter (not natural)
2∕3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup chopped chocolate-peanut butter chips, chocolate chips, or a mix of the 2
In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into freezer bowl and let mix until thickened, about 15 to 20 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
If you don't have an ice cream maker its fine, just follow the steps but once the mixture is kept in the freezer take it out every half to one hour to give it a mix using a fork.
Peanut Butter Dog Biscuits
The final recipe is for all the dog owners and lovers out there, but these biscuits are perfectly fit for human consumption, in fact for people on a deitary restriction it makes for a perfect snack. It's made with whole wheat flour, eggs and xylitol free peanut butter with no added salt or sugar. It's so easy to make, so go ahead and give our furry friends a treat. Mia, the dog I've been dog sitting just loves it.