Peanut Butter Desserts
Is there any flavor more iconic to the United States than peanut butter? Add the word dessert to that, it becomes wonderful.
To that end, here are six Peanut Butter Desserts to help you through the day, including Easy Vegan Peanut Butter Ice Cream and a Giant Peanut Butter Cup. Enjoy!
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
To that end, here are six Peanut Butter Desserts to help you through the day, including Easy Vegan Peanut Butter Ice Cream and a Giant Peanut Butter Cup. Enjoy!
PEANUT BUTTER PIE
I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.
“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.
“Sure did,” he answered.
“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”
“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.
The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.
This is in my e-cookbook, Off The Wall Cooking.
Ingredients
8-ounce tub of Cool Whip (see note)
8-ounce block of cream cheese (see note)
1/2 cup peanut butter (smooth is preferable)
1/2 cup confectioner's sugar
Pie crust (see note)
Directions
Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.
Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.
GIANT PEANUT BUTTER CUP
This yumminess is from purewow, and begins, "Let’s be honest: All Halloween candies aren’t created equal, and peanut butter cups take the cake. They’re pretty much the best invention since, well, chocolate. So to pay homage to our favorite treat of all time, we’ve created the world’s biggest peanut butter cup. (OK, it might not *actually* be record-setting, but it’s BIG. Look at it!)
"With just seven ingredients and a straightforward set of instructions, this mega-Reeses isn’t difficult to make, but there are a few tricks you should keep in mind for success. When melting the chocolate, you’ll use a double boiler: basically, a bowl set over a small amount of simmering water. Be careful with the heat—you don’t want to burn the chocolate—and don’t get any water into the bowl, or that silky melted chocolate will seize up and you’ll have to start over. Finally, when slicing into this beauty, let it come to room temperature for about ten minutes and run your knife under hot water to avoid cracking. (But even if it cracks, it’ll still taste good.)
"We give you permission to conjure one of these up for every single Halloween party this season. The only catch is you have to invite us over."
Okay, this is me talking (or, rather, writing). Why save this yumminess for Halloween? If you're like me, you won't have a problem making this any time of the year, right?
Prep Time: 1 hour; Cook Time: 1 hour; Total Time: 1 hour 5 minutes; Serves: Makes one 9-inch peanut butter cup (10 servings)
To view this online, go to https://www.purewow.com/recipes/giant-peanut-butter-cup.
Ingredients
12 ounces dark chocolate
10 ounces milk chocolate
2 tablespoons coconut oil
1-1/2 cups creamy peanut butter
1-1/4 cups confectioners’ sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
Directions
Bring a medium saucepan with 2 inches of water to a simmer over medium heat. Combine the dark chocolate, milk chocolate and coconut oil in a medium-size heatproof bowl and place it over the saucepan. (The bottom shouldn’t touch the water.)
Heat the chocolate over the water until it’s melted and smooth. Pour half of the chocolate into a 9-inch tart pan with a removable base. Gently tap and swirl the pan until the chocolate fully coats the base. Refrigerate the base until fully set, 15 to 20 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter and confectioners’ sugar until light and fluffy, about 4 minutes. Beat in the salt and vanilla. On a piece of parchment paper, form the mixture into a 9-inch circle.
Remove the tart pan from the refrigerator and carefully place the peanut butter disk on top of it. Press the peanut butter layer into the edges of the pan. Pour the remaining chocolate over the peanut butter and gently tap and swirl until it fully coats the peanut butter layer.
Refrigerate until the top is fully set, 15 to 20 minutes. Remove from the refrigerator 10 minutes before serving. To slice, run a sharp chef’s knife under hot water and carefully cut the peanut butter cup into wedges. This ensures the top doesn't crack while you're slicing.
PEANUT BUTTER CHOCOLATE CAKE
This recipe comes from Publix.
Servings: 8; Total Time: about 3 hours; Active Time: 10 minutes
To view this recipe online, click here.
Ingredients
Butter-flavor cooking spray
1 (15.25-oz) box devil's food cake mix
2 cups water, divided
2 large eggs
3/4 cup creamy peanut butter
1 (4-oz) semisweet chocolate bar (or morsels)
1/4 cup peanuts, chopped
8 tablespoons whipped topping
Directions
Coat 4-quart slow cooker with spray. Place cake mix, 1 cup water, and eggs in large bowl; beat with hand mixer until blended. Add peanut butter; mix well and pour mixture into slow cooker.
Microwave remaining 1 cup water on HIGH for 2 minutes or until steaming. Break chocolate into pieces, if needed, then place in water and stir until melted; let stand 1 minute to cool. Pour chocolate over batter in slow cooker.
Cover and cook on LOW for 2–2 1/2 hours (or HIGH for 1-1/2–1-3/4 hours) or until toothpick inserted near center comes out with fudgy crumbs. Chop peanuts. Serve cake straight from slow cooker topped with whipped topping and peanuts.
GRANDMA'S PEANUT BUTTER COOKIES
This was one of my grandmother's recipes. You can find them in my e-cookbook, Off The Wall Cooking.
Ingredients
1/2 C butter
1/2 C peanut butter
1/2 C sugar
1 egg, well beaten
1-1/4 C flour
3/4 tsp. soda
1/2 tsp. baking powder
1/4 tsp. salt
Directions
Cream butter & peanut butter together. Add sugar gradually & cream thoroughly. Add egg. Sift flour once before measuring. Sift flour, soda, baking powder & salt together & add to creamed mixture. Chill dough well, then form into balls the size of walnuts. Place balls on lightly greased baking sheet. Flatten with fork dipped in flour, making criss-cross pattern. Bake at 375 degrees for 10-12 minutes.
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, "With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison."
Yield: About 3-1/2 cups; Time: 20 minutes, plus 4 hours' freezing
This was featured in "Four-Ingredient Peanut Butter Ice Cream, Without a Machine", and can be viewed online at https://cooking.nytimes.com/recipes/1023276-easy-vegan-peanut-butter-maple-ice-cream.
While you're at it, check out Melissa Clark's wondeful guide, "How to Make Ice Cream". It's well worth your time.
Ingredients
3/4 cup pure maple syrup
2 cups unsweetened oat creamer
1 cup smooth creamy peanut butter (preferably not natural peanut butter, which can be gritty; see Tip)
1 teaspoon vanilla extract
Pinch of salt
Chocolate shavings or sprinkles, for serving (optional)
Preparation
In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
Tip
You can substitute other nut butters (almond, cashew, hazelnut) for the peanut butter. Just make sure to choose ones without added sugar or it may end up too sweet.
PEANUT BUTTER SHEET CAKE
This is from Baking at Home. Prep Time: 20 minute; Cook Time: 25 minutes; Total Time: 45 minutes; Yield: 24
To view this online, go to https://bakingathome.com/recipe/peanut-butter-sheet-cake/.
Ingredients
Cake
2 C. all-purpose flour
2 C. granulated sugar
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. coarse salt
1 C. water
1/2 C. unsalted butter
1/2 C. Crisco® All-Vegetable Shortening
1/2 C. peanut butter
2 eggs
1/2 C. buttermilk
1 tsp. Spice Islands® Pure Vanilla Extract
Frosting
6 Tbsp. unsalted butter
2 Tbsp. peanut butter
6 Tbsp. milk
1 lb. powdered sugar, sifted
1 tsp. Spice Islands® Pure Vanilla Extract
1 C. chopped peanuts
1/2 tsp. coarse salt (optional)
Directions
Preheat oven to 350°F and spray a 15x10x1-inch pan with Baker’s Joy® No-Stick Spray with Flour.
In a large bowl, whisk together the flour, sugar, soda and salt; set aside.
In a small saucepan, combine the water, butter and shortening and turn on medium heat.
Cook until the butter and shortening are melted and the mixture just starts to boil; remove from heat.
Stir in the peanut butter until smooth.
In a small bowl, whisk together the eggs, buttermilk, and vanilla until blended. Pour into the peanut butter mixture and whisk until smooth.
Gently stir in the dry mixture until all the flour is incorporated.
Pour into prepared pan and bake for 20-25 minutes or until the cake springs back when touched or a toothpick inserted into the center comes out clean.
During the last 5-10 minutes of baking, prepare the frosting.
In a medium saucepan, combine the butter, peanut butter and milk.
Heat on medium heat until melted and smooth. Bring just to a boil and immediately remove from heat.
Add the powdered sugar, vanilla and peanuts and stir until you have a creamy frosting.
When the cake is done, pour the frosting over the warm cake and spread the frosting to the edges.
Sprinkle with coarse salt if desired.
Allow to cool before cutting.
Comments
Post a Comment