Peanut Butter, Banana, and Oat Milkshake

makes about 2 1/2 cups.  one large or two small portions

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2 cups cold almond milk (soy or regular milk would also be delicious)

1 banana, cut into chunks (frozen is ideal) (definitely peel the banana… like, for sure.)

1/4 cup peanut butter

1 heaping teaspoon honey

1 tablespoon flax seeds, ground into meal

2 teaspoon old fashioned oats, ground fine

In a spice grinder, pulverize flax seeds and oats into a fine powder.  My spice grinder is just my coffee grinder really well cleaned out.

In a blender combine almond milk, banana, peanut butter, honey, and ground flax and oats.  Blend until no banana chunks remain, and the mixture is thoroughly incorporated.  Pour into a glass and enjoy immediately.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

makes 24 cupcakes

cupcakes from Organic and Chic

meringue from Take a Megabite

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For the Cupcakes:

(if you don’t want to use all organic ingredients… this recipe will still turn out wonderfully)

2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic white vinegar

2 cups cold water

 

For the Cookie Dough Balls:

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature

1 cup plus 2 Tablespoons all purpose flour

1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)

3/4 teaspoons salt

1/2 cup brown sugar

1/3 cup granulated sugar

1 teaspoon vanilla extract

2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)

1 cup semi sweet chocolate chips

 

For the Meringue:

4 large egg whites

1 1/2 cups granulated sugar

1/2 cup light corn syrup

large pinch of salt

2 teaspoons pure vanilla extract

 

For the Cupcakes:

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

 

For the Cookie Dough Balls:

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.

Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

 

For the Meringue:

In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.

Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Yucky.

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

 

To Assemble Cupcakes:

Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.

Place dough balls on top of cupcakes.

Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.

Turn on oven broiler.  Yea… it’s about to get real.

Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.

Serve cupcakes!

Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.  They’re delicious.

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf

recipe adapted from CookingLight

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1 1/2 cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flaxseed meal (I’ve also baked this bread without the flaxseed meal… because I forgot to add it, and the bread was still moist and delicious)

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 cup chopped dry roasted peanuts

Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chopped nuts as well.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer.

Peanut Butter Pecan Biscotti

Makes: about 2 1/2 dozen biscotti

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4 tablespoons (1/2 stick) unsalted butter, softened

1/3 cup natural peanut butter

1 cup granulated sugar

1 large egg

1 large egg yolk (save the egg white for the egg wash)

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup pecans

egg wash and 1 tablespoon of milk for egg wash

sugar for topping

Place a rack in the center and upper third of the oven and preheat to 325 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of an electric stand mixer fit with a paddle attachment, beat together butter, peanut butter and sugar.  Beat until well incorporated and slightly fluffy in texture.  About 3 minutes.  Stop the mixer, scrape down the bowl and add egg and egg yolk.  Beat on medium speed until well blended, about 2 minutes.  Add the dry ingredients, all at once to the peanut butter mixture and beat on low speed until just incorporated.  Stop mixer.  Add pecans and remove the bowl from the mixer.  Finish incorporating ingredients with a spatula.  Dough will be slightly dry.  That’s ok.

Divide the batter between the two baking sheets and shape dough into two logs about 8-inches long and 1 1/2-inches wide.  Brush with egg wash and sprinkle generously with granulated sugar.

Bake on alternating racks for 15 minutes.  Switch baking racks and  bake for another 15 to 20 minutes, until golden brown and cooked through.  Remove from the oven and allow to cool on the baking pans until cool enough to handle, but still soft.  Use a serrated knife to slice biscotti about 1-inch thick.  Place cut side down on the baking sheet and bake for another 10 to 15 minutes.  Remove from the oven and allow to cool.

Biscotti will last, in an airtight container at room temperature, for up to 10 days.

Chocolate Peanut Butter Pretzel Brownies

makes 9 large brownies

adapted from Martha Stewart

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For the Brownie:

8 tablespoons (1 stick) unsalted butter

2 ounces unsweetened chocolate, coarsely chopped

4 ounces semi-sweet chocolate, coarsely chopped

1 teaspoon instant coffee (optional)

3/4 cup granulated sugar

3 large eggs

1 teaspoon pure vanilla extract

2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon  salt

coarse sea salt for topping

For the Peanut Butter Filling:

4 tablespoons unsalted butter, melted

1/2 cup powdered sugar

3/4 cup smooth peanut butter, I prefer natural peanut butter

1/4 teaspoon salt

1/2 teaspoon vanilla extract

large handful of pretzel sticks

Place a rack in the upper third of the oven and preheat to 325 degrees F.  Grease an 8×8-inch baking pan.  Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.

Boil two inches of water in a medium saucepan.  Combine butter, unsweetened chocolate, semi-sweet chocolate and coffee powder in a heat proof bowl and place over the simmering water.  Stir until chocolate and butter are melted.  Use a pot holder to remove the bowl from the double boiler and let mixture cool slightly.  Stir in the vanilla extract.

In a small bowl, whisk together flour, baking powder and salt.

Whisk granulated sugar into the chocolate and butter mixture.  Make sure the chocolate mixture isn’t too hot and whisk the eggs in the mixture one at a time.

Fold in the flour mixture into the chocolate mixture and spoon into prepared pan.

To make the Peanut Butter Filling, whisk together peanut butter, melted butter, powdered sugar, salt and vanilla extract until smooth.

Pour the peanut butter mixture on top of the brownie batter and use a butter knife to swirl the two together.  Arrange pretzel sticks on top of the brownie batter in whatever pattern makes you happy.  Top with a few sprinkles of coarse sea salt.  Bake for 40 to 45 minutes until a skewer inserted in the center comes our mostly clean… maybe with just a few crumbs.

Let cool for about 30 minutes before slicing and enjoying.

Peanut Butter Chocolate Clouds

makes 18

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1 sheet puff pastry, thawed and rolled out just slightly

1/3 to 1/2 cup creamy peanut butter

1/3 cup chocolate chunks or chips

water for brushing the edges of the pastry

cream or half and half for brushing the tops of the pastry

granulated sugar for sprinkling on top of the pastry

Preheat oven to 400 degrees F.

Thaw frozen puff pastry in the the fridge.  When no longer frozen gently roll out puff pastry on a well floured surface, extending the puff pastry about an inch on all sides.

Fold the puff pastry in half like a book to create a crease.  Cut along the crease with a pizza slicer to divide the puff pastry in half.  Stack the two halves, then slice the pastry into two sheets of 18 even squares.  See the picture above if it helps  you get a better idea.  Remove the top squares from the bottom squares and set them aside for later.

Using a small spoon, dollop a small amount (about a heaping 1/2 teaspoon) of peanut butter into the center of 18 of the puff pastry squares.  Top each mound of peanut butter with about 5 chocolate chips.

Using a pastry brush (or your finger if you don’t have a brush) dampen the edges of each square with a bit of water.  Top each square with another pastry square and use a fork to crimp and seal the edges of the pastry.  Make sure the edges are well sealed or all the filling goodness will pop out during baking.

Place filled and sealed pastry squares on a foil lined and lightly greased baking sheet.  Brush each square with cream and sprinkle generously with granulated sugar.

Bake the squares for 8 to 12 minutes or until they are perfectly golden.  Some of the puffs may have exploded a bit.  I think that’s inevitable.  It’s ok.    Remove from the oven and allow to cool fro 5 minutes before serving warm.  They’re best slightly warm.  Super delicious!

No-Bake Peanut Butter Tart

adapted from Martha Stewart

makes one 9-inch round tart

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For the Crust:

12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)

6 Tablespoons unsalted butter, melted

pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided

1 cup natural peanut butter

3/4  (6 ounces) cup cream cheese, softened

1/3 cup plus 2 Tablespoons sweetened condensed milk

Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl.  Make sure they are very well crumbled with no large chunks remaining.  Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love.  Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom.  Press the mixture along the sides of the tart pan and along the bottom until evenly coated.  Carefully place the tart pan in the freezer while you prepare the filling.

To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment.  You can also use the food processor if you’d like.

Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.

In a separate bowl, whip 3/4 cup of heavy cream to soft peaks.  Add the whipped cream to the peanut butter mixture and fold together until well incorporated.

Remove the tart pan from the freezer and spoon in the peanut butter filling.  Spread evenly.

Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling.  Refrigerate for at least two hours, or overnight.  Top with salted mixed nuts and serve in giant slices.  Seriously.

Chocolate Peanut Butter Cupcakes

makes 24 cupcakes

cupcake recipe from  Organic and Chic

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2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a large bowl, sift the dry ingredients together.  Set aside.

In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.

Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.

Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature

1 cup creamy peanut butter

3 to 4 cups powdered sugar (depending on your desired consistency)

1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain.  Scrape down the bowl.  Add three cups of powdered sugar and beat on low for 1 minute.  Add milk and beat on medium high for 1 minute.  Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.

Slather frosting onto cooled cupcakes and top with coarsely  chopped peanut butter cups.

Peanut Butter Blondies with Milk Chocolate Frosting

makes one dozen big brownies in a 9×13-inch pan

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10 Tablespoons unsalted butter cut into 5 cubes

2 cups dark brown sugar

1 cup smooth and natural peanut butter

2 eggs

2  teaspoons vanilla extract

1/2 teaspoon salt

2 cups flour

1 teaspoon baking powder

Preheat oven to 325 degrees F.  Grease a 9×13-inch pan, line with parchment paper if you have it on hand, then grease the parchment paper.  If you don’t have parchment paper, these blondies will be just fine.

In a medium saucepan over medium heat, melt butter and sugar together until the butter is just melted.  Remove from the burner and allow to cool for 5 minutes, then add the peanut butter.  Stir until incorporated.  Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract.  You want the sugar, butter and peanut butter mixture to be cool enough that the eggs won’t begin to cook when they’re added in.

Whisk together salt, flour and baking powder.  Add dry ingredients all at once to the wet ingredients.  Stir until just incorporated.  Pour the thick batter into the prepared pan and smooth out.  Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean.  Remove from the oven and allow to cool to room temperature before frosting.

Milk Chocolate Frosting

6 Tablespoons unsalted butter, softened

3 Tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1 1/2 – 2 cups powdered sugar

3 Tablespoons milk

3/4 cup milk chocolate chips, melted

In the bowl of a stand mixer, beat together the butter, cocoa powder and salt.  Add 1/2 cup powdered sugar followed by 1 tablespoon milk.  Beat well.  Add another cup of powdered sugar, followed by 2 tablespoons of milk.  Melt milk chocolate chips in the microwave or in a double boiler.  Add melted and slightly cooked milk chocolate the frosting and beat to incorporate.  Add the final 1/2 cup of powdered sugar if you need a bit more thickness.  Spread evenly over peanut butter blondies.