All about peanut butter

Peanut Butter Macadamia Brownie Crispies Recipe

malusik — Fri, 23 Sep 2011 18:00:33 GMT

Chocolate, peanut butter, macadamia nuts, and marshmallows in a decadent brownie. What more could you want? You may wish to cut these cookie bars smaller than usual, because they are quite rich and decadent, almost like eating a candy bar. Feel free to substitute your favorite nuts such as peanuts or cashews.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 24 to 36 servings

Ingredients:

1 package family-style brownie mix

2 cups mini-marshmallows

1 cups semisweet chocolate chips

1/2 cup creamy peanut butter

1/2 cup crispy rice cereal

1/4 cup macadamia nuts, coarsely chopped

Preparation:

Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch pan with nonstick foil.

Prepare and bake brownies as directed, using 2 eggs. Remove from oven. Sprinkle marshmallows on top; return to oven. Bake 3 minutes longer. Let cool to room temperature.

Combine chocolate chips and peanut butter in the top of a double-boiler. Stir until chocolate chips are melted and all is combined. (You may also use the microwave to gently melt the chocolate chips.) Add crispy rice cereal and macadamia nuts. Mix well.

Spread mixture over marshmallow layer. Refrigerate until topping is firm. Cut into bars to serve. Refrigerate any leftovers.

No-Bake Peanut Butter Chocolate Crispy Jumbles Recipe

malusik — Fri, 23 Sep 2011 17:57:12 GMT

No-bake chocolate-dripped marshmallow and peanut butter candy mounds get crunch from rice cereal and M&Ms.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Ingredients:

4 cups miniature marshmallows

1/4 cup butter

1/2 cup creamy peanut butter

1/8 teaspoon salt

4 cups crisp rice cereal

1-1/2 cups M&M's Chocolate Mini Baking Bits, frozen

Topping:

6 ounces special dark or semi-sweet chocolate, chopped

1 Tbsp shortening (not butter nor margarine)

1 ounce paraffin (Gulf wax), chopped

Preparation:

In a heavy saucepan over low heat, gently melt together butter, peanut butter, salt, and marshmallows, stirring until almost smooth. Remove from heat and continue stirring until completely smooth. Let rest for 5 minutes.

Meanwhile, measure cereal and candies into a large bowl. Pour marshmallow mixture over cereal and chocolate bits. Toss gently until combined. (Some of the chocolate bits may break and melt.)

Spray your fingers with vegetable oil. Form mixture into 1-1/2-inch rounded mounds and place on waxed paper lined trays. Refrigerate for 30 minutes to set.

For the coating: Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch. Pour into a zip-top bag, squeeze out the air, and seal. Snip off a tiny corner of the baggie to use it as a pastry bag. Drizzle tops of cooled candy mounds in a zig-zag fashion until all chocolate is used.

Chill about 30 minutes to set chocolate.

Yield: about 3 dozen, depending upon size of mounds

Peanut Butter and Cheese Souffle Recipe

malusik — Fri, 23 Sep 2011 17:52:21 GMT

Peanut butter makes an interesting addition to this egg souffle made with Monterey Jack cheese. Begin with room temperature eggs, and serve the souffle as soon as it is done. Souffles will collapse if left too long.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

3-1/2 Tablespoons butter

4-1/2 Tablespoons flour

1-1/2 cups hot milk

1/2 teaspoon salt

Pinch cayenne

Pinch freshly ground nutmeg

6 Tablespoons creamy peanut butter

6 egg yolks

1 cup coarsely grated Jack cheese

8 egg whites

1/2 teaspoon cream of tartar

Preparation:

Read these hints first. Souffles are actually very easy:

• Have the eggs at room temperature.

• Be sure the sauce is not too hot when you blend in the flavoring ingredients.

• Fold in the egg whites; do not stir them in. Folding means that you use a rubber spatula to gently roll the batter over the egg whites in a circular or folding motion. You do not want the egg whites to collapse.

• Be prepared to serve it the minute it comes from the oven. Souffles fall like two-year-old children . . . all the time.

Directions: In a saucepan melt the butter and stir in the flour. Cook for just a few minutes. Remove from heat. Stir in the hot milk, using a wire whisk, and return the pan to the heat.

Stir until thickened. Add the salt, cayenne, nutmeg, and peanut butter. Stir until all ingredients are well incorporated. Remove from heat. Stir in the egg yolks using the whisk. Stir in the Monterey Jack cheese with a rubber spatula and set aside to cool for a few minutes. Beat the egg whites, along with the cream of tartar, until they are stiff and form nice peaks.

Very gently, very gently (No, this is not a typo) very gently, fold the cheese sauce into the egg whites.

Place in a 1-1/2- to 2-quart souffle dish and bake for 25-30 minutes at 375 degrees F.

Serve a minute ago! Serve as a luncheon dish or as a first course.

Yield: 4 to 6 servings as a side dish

Peanut Butter Chocolate Mini-Cheesecakes Recipe

malusik — Fri, 23 Sep 2011 17:49:03 GMT

With a chocolate cookie base, these bite-sized peanut butter and chocolate chip cheesecake miniature goodies make decadent bon-bons.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

4 ounces (about half a bag) miniature creme-filled chocolate cookies

6 ounces semi-sweet chocolate chips

16 ounces cream cheese

1/3 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup peanut butter

Preparation:

Preheat oven to 325 degrees F. Line mini muffin pans with paper cups.

Separate cookies and place one cookie half in each paper cup for bottom crust (half will have creme filling attached and half will not).

Beat cream cheese and sugar until smooth; add eggs and vanilla extract. Beat until just blended; mix in peanut butter. Spoon batter into cups over cookies to 3/4 full. Press 4 chocolate chips into the center of the cheesecake filling in each cup.

Bake for 15 minutes or until set. Cool and refrigerate.

Yield: about 60 mini cheesecakes

Peanut Butter & Jelly Cookies (PBJ Cookies) Recipe

malusik — Fri, 23 Sep 2011 17:45:51 GMT

Peanut butter and jelly sandwiches, the ultimate comfort food, becomes a fabulous cookie. Choose your favorite jelly, jam, or preserves for the filling.

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Ingredients:

2-3/4 cups all-purpose flour

1 cup granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups smooth peanut butter

1/2 cup (1 stick) butter, at room temperature

1/2 cup honey2 Tablespoons milk

1/2 cup (about) fruit jelly, jam, or preserves

Preparation:

Preheat oven to 375 degrees F. Line two baking sheets with silpat baking liners or parchment paper.

In a large bowl, combine flour, sugar, baking soda, and salt until evenly mixed. Add peanut butter and butter. Using a mixer, blend on medium speed until crumbly, about 3 minutes. Add honey and milk. Mix until thoroughly combined. Mixture will be very thick.

Roll dough into balls about 1-inch in diameter. Using your thumb or finger, press an indentation into the center of each ball, and place 2 inches apart on baking sheet. Fill each cookie with jelly, jam, or preserves. (A recycled plastic honey bear squirt bottle works well for this purpose.)

Bake 10 to 12 minutes, until edges are lightly browned. Let baked cookies cool 10 minutes, then remove to racks to cool completely. Store peanut butter and jelly cookies in an airtight container.

Yield: about 4 dozen cookies

Peanut Butter Graham Cracker Pie Crust Recipe

malusik — Fri, 23 Sep 2011 17:41:08 GMT

Traditional no-bake pie crust using graham crackers and peanut butter is perfect for cold fillings such as pudding and ice cream, especially those using chocolate.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1/4 cup smooth peanut butter OR 1/3 cup crunchy peanut butter

2 cups graham cracker crumbs

1/2 cup sugar

2 Tablespoons (about) water

Preparation:Generously butter a 9-inch pie plate or tin.

In a large bowl, whisk together graham cracker crumbs and sugar. Blend in peanut butter until thoroughly combined. Add water, 1 tablespoon at a time, and knead with your hand until mixture sticks together.

Press mixture evenly into the bottom and up the sides of the buttered pie plate. Chill pie crust about 2 hours until set, then add filling.

This pie crust is great for fillings such as pudding and ice cream, especially those using chocolate.

Yield: 9-inch pie crust (8 servings)

Indonesian Peanut Sauce Recipe

malusik — Fri, 23 Sep 2011 17:39:05 GMT

Use this robust peanut sauce as a dipping sauce for satay or as a dressing for a warm salad.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

1 teaspoon sea salt

2 garlic cloves, minced (1 Tablespoon)

12 chiles de arbol or chiles Japones, softened in hot water, dried, seeded, and minced

1 Tablespoon minced galangal or ginger

1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 cup)

2 shallots, minced (1/4 cup)

1 teaspoon red miso

3 Tablespoons vegetable oil

1/4 cup plus 1 Tablespoons sugar

1/4 cup creamy peanut butter

1/2 cup coconut cream

1/4 cup tamarind juice

Preparation:

Pound the salt and garlic in a mortar with a pestle into a fine paste. Add the chiles and pound to a puree. One at a time, add the galangal or ginger, lemongrass, shallots, and red miso, in sequence, adding each one only after the previous ingredient has been completely pureed and incorporated into the paste. Transfer to a bowl or to a glass jar with a right-fitting lid. Refrigerated, the seasoning paste will keep for a month.

Or, if using a blender, add all the above ingredients plus the vegetable oil and puree.

Saute the chile paste in the oil (or the chile paste-oil mixture) in a saucepan over medium-high heat until it exudes a pleasant aroma, about 2 to 3 minutes. Lower the heat and add the sugar, peanut butter, coconut cream, and tamarind juice. Stir to mix, and heat until the mixture boils and thickens, about 2 minutes.

Transfer to a bowl and let cool before serving. Stored in a glass jar with a tight-fitting lid in the refrigerator, the sauce will keep for a couple of weeks. If it congeals and thickens, dilute with 2 to 3 tablespoons water and cook over low heat in a saucepan, stirring until smooth.

Yield: 1 cup

Dipped Peanut Butter Meltaway Cookies Recipe

malusik — Fri, 23 Sep 2011 17:35:08 GMT

These bite-sized peanut butter cookies will melt in your mouth. Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 12 minutes

Ingredients:

1 cup flour

1/2 cup corn starch

3/4 cup confectioners' sugar

3/4 cup (1-1/2 sticks) butter, cut into cubes

1/2 cup super chunky peanut butter

1 teaspoon pure vanilla extract

1/2 cup miniature chocolate chips

Chocolate Dip:

4 ounces semi-sweet chocolate bar, at room temperature, broken into small chunks

1 ounce paraffin (such as Gulf Wax)

Preparation:Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.

In a large bowl, cream butter, peanut butter, and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees F.

Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Chocolate Dip:

Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.

Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate, and place on trays lined with waxed paper or Silpats to set. If chocolate begins to get too thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish.

Chocolate Peanut Butter Combos Candy Recipe

malusik — Fri, 23 Sep 2011 17:29:32 GMT

These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel, and the whole shebang is covered with chocolate. You may use miniature pretzel twists or the newer square shape (as shown in the picture). Set up a production line and let the kids help.

Prep Time: 1 hour, 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 48 servings

Ingredients:

1 cup of peanut butter, smooth or crunchy

1/2 cup (1 stick or 8 Tablespoons) of butter, at room temperature

1/2 cup graham cracker crumbs

1/2 cup club cracker crumbs

2 cups of confectioners' sugar

8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)

10 ounces special dark chocolate (2 5-ounce bars)

1 ounce paraffin, shaved

Preparation:In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick. Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least 1 hour to firm up. Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate. Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.

Chocolate Peanut Butter Recipe

malusik — Fri, 23 Sep 2011 17:19:34 GMT

It's easy to make your own gourmet chocolate peanut butter at home.

Put it in a fancy jar, and it's great for gifts, bake sales, or fund-raisers.

If you love Nutella® you will probably enjoy this tasty treat as well.

It's great on toast, waffles, or on a plain sandwich.

Try using it also as a dip for cookies.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 cups

Ingredients:

1/2 cup semisweet chocolate chips

1-1/2 cups smooth peanut butter

1/4 cup butter or margarine, softened

1/4 cup confectioners sugar

1 teaspoon vanilla extract

1 teaspoon instant coffee granules

1 teaspoon hot water

Preparation:Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate. Let cool until barely warm, but still liquid. Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract. Stir until thoroughly combined. Mix instant coffee with hot water until completely dissolved. Add coffee to the chocolate peanut butter mixture until combined. Scrape into glass jars with tight seals. Serve as a spread with cookies, crackers, or toast or use as a filling for cakes. Pretty jars of chocolate peanut butter make great gifts for any occasion and also work well for bake sales and other fund-raisers.