Tag Archives: Peanut Butter

PB&J Pie

PB&J Pie

Sometimes outstanding things come out of your kitchen as a result of poor planning and pure practicality. Such was this amazing pie. It was just after Christmas, our company was gone and the tree was taken down. I took stock of the pantry and fridge, and realized that, as usual, I’d bought too much for hosting.

PB&J Pie

I had tons of excess saltine crackers from a dip we’d enjoyed; plus, I had bought peanut butter anticipating someone possibly wanting a sandwich, only to realize that we already had peanut butter. I also had 6 ounces of cream cheese left over from making this pimento cheese spread, and had no clue what on earth to do with that. Then, on Christmas morning, I received some homemade blueberry jam from my mother-in-law, which I was excited to taste.

PB&J Pie

Thus, this pie came to be, a result of combining all those excess ingredients, plus letting me use that jam. There’s a good amount of saltines in the crust, peanut butter plus exactly 6 ounces of cream cheese in the filling (exciting!!), and jelly or jam on top. Beautiful! And delicious! Enjoy.

PB&J Pie

Source: First Prize Pies by Allison Kave

Ingredients:

CRUST:
30-35 Saltine crackers
6-8 tbs unsalted butter, melted

FILLING:
¾ cup heavy cream
6 oz. cream cheese, at room temperature
¾ cup creamy peanut butter
Pinch of salt, if your peanut butter is unsalted
½ cup confectioners’ sugar

TOPPING:
1 cup jam or jelly, any flavor you like (I had blueberry)
½ cup salted roasted peanuts, coarsely chopped

Directions:
To make the CRUST: Preheat your oven to 350 F. Grind the crackers in a food processor until finely ground. Pour in the melted butter and mix to combine. The texture should resemble wet sand.
Firmly press the cracker mixture into the bottom of a greased 9” pie plate. Chill the crust in the freezer or fridge for 10 minutes. Bake the crust for 10 minutes, then let cool completely.
Make the FILLING: whip the heavy cream until stiff peaks form. Set aside.
Using a hand mixer with clean beaters or a stand mixer with the paddle attachment, mix together the cream cheese, peanut butter, and sugar, starting on low speed and increasing the speed until the ingredients are fully incorporated. Scrape down the sides of the bowl, add the whipped cream to the mixture and mix again until just combined.
Put the cooled pie crust on a baking sheet. Spread the peanut butter filling into the crust. Refrigerate for 15 minutes to allow it to set up.
Make the TOPPING: heat the jam in a small saucepan over high heat until it just starts to boil. Let it cool slightly, then pour it over the peanut butter filling. Return it to the fridge to set up and chill. Before serving, garnish the top evenly with the peanuts. Serve cold for best results.

Browned Butter Peanut Butter Crispy Rice Treats #SundaySupper

Browned Butter Peanut Butter Crispy Rice Treats 115

Welcome to Sunday Supper, where our theme this week is Back to School!! At present, the most affected I am by anything Back to School is seeing pictures of friends’ kids on my Facebook newsfeed in first day of school outfits every late August. I have no kids myself and I’m not in school of any kind. So I thought that today, I would reminisce a little! Because yes, my sister and I did attend public school growing up, and yes, my mom had to figure out the whole school lunch and afternoon snack thing for us, too.

browned butter peanut butter crispy rice treats 102

And since my parents were quite adamant that we eat healthfully, our afternoon snack usually consisted of apple slices dipped in peanut butter. Something I did not consider much of a treat, thank you very much. I would have *much* preferred something in the sweet treats or dessert category awaiting me as I got home from school each day. And yes, I did make my feelings known, to no avail.

Browned Butter peanut butter crispy rice treats 110

So today I’m blogging a more sophisticated version of one of my childhood faves, the crispy rice treat, something I would have loooooooved to see show up as my after-school snack, but alas, never did. However, a caveat here – upon reaching adulthood, I must freely admit my mom was right to feed us a more healthful afternoon snack, and were I to have kids, I would/will do the same as she did.

Browned Butter Peanut Butter crispy rice treats 122

So in conclusion, I must say two things: first of all, thank you Mom, for feeding us healthy after-school snacks that gave us energy and nutrition and thanks for putting up with our grumbling and at-the-time pure ungratefulness; and secondly, these crispy rice treats are delicious, very easy to make, and would make any kid or adult very happy to have them as an occasional treat. Enjoy!

Browned butter peanut butter crispy rice treats 130

Browned Butter peanut butter Crispy Rice Treats 131

And of course do not forget to check out the rest of the Sunday Supper gang!

{Two Years Ago: Cherry Limeade, Soft Cheese Tacos, Jamaican Jerk Snapper}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
½ cup (1 stick) unsalted butter
1 (10 oz.) bag of marshmallows, large or small, doesn’t matter
½ cup smooth, all-natural peanut butter
¼ tsp kosher salt
6 cups crispy rice cereal

Directions:
Grease a 9×13” pan. Set aside.
In a large, heavy-bottomed stockpot, melt the butter over medium heat until just browned. You’ll know because the popping and sputtering will be slowing down and little browned bits will appear. If you are new to browning butter, I would advise using a stainless steel pan for this step so you can see it brown and know when to stop. When the butter has browned, be sure to stir or whisk the browned bits from the bottom of the pan to incorporate them. You want that tastiness in your final treat.
After the butter has browned, add the marshmallows, peanut butter, and salt. Stir with a large spoon or spatula until the mixture is silky smooth and flecked throughout with the browned bits.
Add the cereal to a large mixing bowl. Once the marshmallow mixture is smooth, carefully pour it over the cereal and stir to thoroughly coat the cereal.
Turn the mixture out into the prepared pan. With buttered or oiled fingertips, gently press the mixture into the sides and bottom of the pan. Let cool and set for at least 30 minutes before slicing into squares and serving.
This will last (maybe!) well wrapped at room temperature for up to 4 days.

Back to School Beginnings

Back to School Lunches and Simple Suppers

Back to School Sips

Back to School Super Snacks

Back to School Sweets and Treats

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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Peanut Butter Ice Cream

Peanut Butter ice cream 143

Do y’all watch “Chopped” on Food Network? I must admit, I love that show. While it doesn’t rise to the level of addiction (ahem, “The Blacklist”, cough, ahem), I’ll definitely tune in if it happens to be on.

And if you’ve seen it more than, oh, twice, then you know that the contestants looooove to attempt ice cream during the dessert round. Although, by this point, I’m not sure why any contestant on “Chopped” would even think of making ice cream anymore, because more often than not, that ice cream gets overchurned. Happens almost every time, right?

Peanut butter ice cream 147

And those chefs know it. You saw it too – it was like scraping butter out of the machine, and then the shot goes to the interview room, and they’re smacking their forehead in frustration and shame, offering up various excuses as to why they let it happen (“Time got away from me!” “I’m not familiar with this ice cream maker!” “I did everything right, I don’t know why it overchurned!”)

I’ll admit, I’ve usually watched those particular shows with a little bit of smugness, thinking to myself, churning ice cream is so easy, how could these professional, experienced chefs mess that part of it up?

Peanut Butter Ice Cream 135

Well. Never again can I be so sassy and cocky. Because now, my friends, I’ve joined those chefs in a particular ranking: I too have overchurned ice cream. In my home. With my ice cream maker I’ve used hundreds of times. I had to remake this peanut butter ice cream because the first attempt turned out to be a butter-like, disgusting mess that had the most off-putting texture. And, strange but true – it wouldn’t melt! Very weird.

I remade it, watched it like a hawk in the ice cream maker thank you very much, and then Matt and I got to enjoy this luscious, creamy ice cream for the next week or so. If you’re even a fraction of a peanut butter fiend, then you probably need this in your life. Really, really amazing.

peanut butter ice cream 139

{One Year Ago: Cinco de Mayo Recipe Round-Up}

Source: The Perfect Scoop by David Lebovitz

Ingredients:
¾ cup creamy peanut butter, preferably homemade or all-natural
¾ cup plus 2 tbs granulated sugar
2 2/3 cups half and half
Pinch of kosher salt
1/8 tsp vanilla extract

Directions:
Add the peanut butter, sugar, half and half, salt and vanilla to your blender. Puree until smooth.
Chill the mixture thoroughly in the refrigerator. Once chilled, churn in your ice cream maker according to manufacturer’s instructions.
Either serve right away if you are happy with the texture, or transfer it to a container and freeze for another couple of hours to let it firm up.

Chocolate Peanut Butter Doughnuts

Chocolate Peanut Butter Doughnuts

Happy MLK Day! I hope you are enjoying a day off, or at least getting paid overtime otherwise. So what theme are we doing this week? I’m calling it Christmas Gift Week! As is the usual yearly custom, I received several food/cooking-related Christmas gifts from my sweet family members, and I wanted to take this week to share some recipes I made with them. So this week I’ll be highlighting two cookbooks, a new candy thermometer, some homemade jam, and for today’s post, a new doughnut pan!

square doughnut pan

My parents gave me one of the coolest things I’ve seen in a while: a square doughnut pan! As I love doughnuts any old way, baked or fried, round or squared, I couldn’t wait to test drive it. I figure its inaugural use demands a special doughnut, one just destined to be rich and decadent. Enter chocolate peanut butter doughnuts. Oh yes.

making chocolate square doughnuts

They are every bit as good as they promise to be. I know of no one who doesn’t go gaga over the once-odd-but-now-classic chocolate peanut butter combination, and to make that into a doughnut just takes it over the top. These doughnuts were unbelievably decadent and delicious. Rich but moist and tender, very cakey and probably more suited to dessert than breakfast (but I certainly wouldn’t judge anyone for indulging in one of these in the morning!). THANK YOU MOM AND DAD!!!

chocolate square doughnuts

Recipe notes: I have a standard round doughnut pan (this one) that I’ve used a bit (click here, here, and here), and I discovered that the square doughnut pans hold twice as much batter! So I doubled the recipe as written; just halve it or make two batches if you’re using the standard round pan.

chocolate peanut butter doughnuts

Secondly, this glaze is texturally somewhere in between a glaze and a frosting. I found that dipping the doughnuts in didn’t work, so I used a butter knife to “frost” the doughnuts. It worked just fine.

Chocolate peanut butter doughnuts

{One year ago: Butter Pecan Ice Cream}

Source: adapted from Averie Cooks

Ingredients:
DOUGHNUTS:
4 tbs unsalted butter
4 tbs creamy peanut butter
1 ½ cups all-purpose flour
2/3 cup granulated sugar
½ cup cocoa powder
2 tsp baking powder
½ tsp ground cinnamon
1 cup buttermilk
2 large eggs
1 tsp vanilla extract

PEANUT BUTTER GLAZE:
2 tbs unsalted butter
4 tbs creamy peanut butter
2/3 cup confectioners’ sugar
1 tsp vanilla extract
4 tbs buttermilk
½ cup unsalted peanuts, rough chopped

Directions:
DOUGHNUTS:
Preheat the oven to 325 F. Grease a square doughnut pan and set aside.
Place the butter and peanut butter in a small, microwave-safe bowl. Microwave about 30 seconds on high, until both are melted. Whisk together until smooth.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and cinnamon.
In a small bowl or measuring cup, combine the buttermilk, eggs, and vanilla. Pour the wet ingredients into the dry and then add in the melted butter/peanut butter; whisk until just combined. Do not overmix.
Neatly spoon the batter into the doughnut pan (or pipe in with a pastry bag or plastic wrap). Bake for 9-11 minutes, until a cake tester inserted into the center of a doughnut comes out clean.
Let cool slightly, then remove to a wire cooling rack.

PEANUT BUTTER GLAZE:
While the doughnuts are baking, make the glaze. Add the butter and peanut butter to a small, microwave-safe bowl and microwave about 30 seconds on HIGH until melted. Whisk together until smooth. Transfer the butter mixture to a small mixing bowl. Add the confectioners’ sugar and vanilla to the melted butter and whisk until combined. Slowly add in the buttermilk and whisk until completely smooth.
Use a butter knife or offset spatula to spread the glaze onto the tops of the doughnuts. Sprinkle them generously with the chopped peanuts.

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies

I’m waiting on pins and needles – my new and improved camera is scheduled to be delivered today! Wheeee!!! I’m soooo excited, puh-lease hurry up Amazon Santa UPS guy. And in that vein, I’m making sure those recipes with the old camera pics, the camera that’s about to become just so last season and possibly even looked upon with disdain, get posted very soon.

no bake chocolate peanut butter cookies, not set yet

I made these cookies last summer, for our last beach outing for crying out loud, and somehow never got around to posting them. Please don’t hold that against the cookies. And please don’t lower your opinion or expectations of these cookies due to my scattered tardiness. Because they’re so awesome.

no bake chocolate peanut butter oatmeal cookies

This is a homemade version of a chewy, chocolate and peanut butter cookie that was sold in individual packages in my elementary school cafeteria. Now, I should add, we mostly brought our lunch to school, lunches my mom would plan and pack in a brown paper sack, and they were usually dessert-free lunches. A few exceptions here and there, but the most we dared hope for in the way of sweets was an apple or some banana chips. Oh, and please don’t think we were given money to purchase dessert from the cafeteria line. We most certainly were not.

No-bake chocolate, peanut butter, and oatmeal cookies

But, hopefully unbeknownst to my parents, I would occasionally save my allowance and collect change by the quarter and dime to purchase one of these cookies on the sly. What can I say, I just loved them. Sorry, Mom!

No-Bake Chocolate Peanut Butter Oatmeal Cookies

I probably wouldn’t love them now; I’d likely find them too chewy and not flavorful enough, and just processed tasting. But I certainly loved recreating them at home. Oh yeah. And they were quite well-received by our friends at the shore. Delicious. And easy. Try them soon.

no bake chocolate peanut butter cookies

{One year ago: Pumpkin Pecan Souffled Pancake}

Source: slightly adapted from Brown Eyed Baker

Ingredients:
½ cup (1 stick) unsalted butter
2 cups granulated sugar
½ cup milk
Pinch of kosher salt
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

Directions:
Line 2 baking sheets with either parchment paper or silpats. Set aside.
Add the butter, sugar, milk, salt, and cocoa powder to a 4-quart saucepan. Bring to a rolling boil and let boil for 1 minute. Remove from heat.
Add the peanut butter and vanilla, and stir until smooth, then stir in the oats.
Drop by heaping tablespoons onto the prepared baking sheets. Let cool until set. For best results, keep them chilled – in my opinion, anyway.

Homemade Peanut Butter Cups #SundaySupper

homemade peanut butter cups

Happy Sunday Supper day! Today’s theme is Halloween Party, which of course prompted me to reminisce about Halloween as a kid. It was always so much fun. We got dressed up in costumes, there were always parties to attend, and our neighborhood got into the spirit quite a bit. We’d always have friends we trick-or-treated with, and most of the neighbors were so sweet about decorating their houses and handing out candy. Except for the one family of weirdos who made kids sing “Jesus Loves Me” or recite a Bible verse to get any candy. Yeah… I guess it does demonstrate the lengths kids will go to just to get a piece of candy, because we always did it.

first layer of chocolate

second layer peanut butter

And then we’d get home and the serious business of Halloween would begin. My parents were very health-conscious, so they didn’t love the idea of us bringing home all that candy. Megan and I were fully aware of this, so we had a system of keeping track of exactly what loot we’d gotten, what we’d already eaten, and what we had traded each other. This way, Mom couldn’t sneak in and throw it out little by little.

Homemade Peanut Butter Cups

One of my favorite treats to get in the plastic jack-o-lantern was Reese’s peanut butter cups. So I figured that’s what I’d make today. It’s a nice, nostalgic throw-back. These are really fun to make and taste waaaaayyy better than the store-bought candies. The lack of preservatives or stabilizers creates a lovely and uber-satisfying goosh in the center – not to mention way more flavor. They were really awesome. Matt went nuts over them (as did his coworkers).

homemade peanut butter cups

Let’s see, recipe notes. The only one I have is to make very, very certain you use chocolate bars and not chocolate chips. Chocolate chips have emulsifiers in them that detract from melting, and you want really smooth chocolate for this dish. Happy Halloween y’all! And be sure you check out the rest of the amazing Sunday Supper team!

Homemade Peanut Butter Cups

homemade peanut butter cups

{One year ago: Macaroni and Cheese with Butternut Squash, Onions, Apple and Bacon}

Source: The Homemade Pantry by Alana Chernila

Ingredients:
1 lb. good quality semi-sweet chocolate bars (I used 4 (4 oz.) Ghirardelli chocolate bars)
1 cup creamy natural peanut butter
½ tsp pure vanilla extract
¼ tsp salt
2 tbs packed brown sugar

Directions:
Set up a double boiler. If you don’t have a proper one (I don’t either), just fill a small skillet with about 2 inches of water and set over medium heat. Bring to a simmer, then place a glass bowl over top. Make sure the bottom of the bowl is not touching the water.
Leave the chocolate bars in their wrapping. Using a small frying pan or meat mallet, whack them several times all over. Carefully unwrap them on one side and dump the chocolate pieces into the makeshift double boiler. Let them melt completely, then stir to make sure the chocolate mixture is extremely smooth.
Meanwhile, lay out 30 mini muffin liners on a baking sheet. When the chocolate is completely melted, turn the heat to low.
Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon or a small paintbrush (thanks to Genius Tracey for that idea!) to spread the chocolate around the entire inside of the liner. You want the chocolate to be thin, but not so thin that it won’t hold up when it dries and gets peeled out of the paper. Repeat with the remaining 29 cups. Set them aside to harden a bit, 10 to 15 minutes at room temperature. Set aside the remaining melted chocolate, off the heat.
Make the peanut butter filling. Combine the peanut butter, vanilla, salt, and brown sugar in the food processor. Process until very smooth and uniform, scraping down the sides of the bowl and re-processing as needed.
Even if the chocolate is not yet hardened, use a small spoon to fill each cup about ¾ of the way with the peanut butter mixture.
See how the remaining melted chocolate is doing and rewarm if necessary. (Mine didn’t need it at all). Using another small spoon, cover the peanut butter with more melted chocolate to seal in the filling. Try to get the chocolate to the tops of the liners.
When all the cups are filled, leave them to set up at room temperature for about 3 hours. If they are not set up to your satisfaction after the three hours, then you can refrigerate them for a bit. I preferred them chilled.

Be sure to check out the rest of the #SundaySupper team!

COCKTAILS

SWEETS AND DESSERTS

CUPCAKES, COOKIES AND MORE

APPETIZER, MAIN MEALS

Chocolate and Salty Peanut Butter Chunk Ice Cream

Chocolate Salty Peanut Butter Chunk Ice Cream

Well, you know that my household goes bonkers over anything chocolate-and-peanut-butter, so this was bound to be a huge winner. I made it the same day I made the coconut poke cake, which called for only egg whites, of course leaving some unused yolks. And ice cream is the most obvious means I can think of to use up yolks, especially seeing as an egg yolk omelet just sounds so … wrong.

chocolate peanut butter chunk ice cream

chocolate peanut butter chunk ice cream

This ice cream is love, especially if you’re bonkers for chocolate and peanut butter together. The peanut butter bits are chunked all through the chocolate ice cream – delicious…

Chocolate and Salty Peanut Butter Chunk Ice Cream

Recipe notes: the original recipe says to complete the churning of the chocolate ice cream, then stir spoonsfuls of the peanut butter mixture into it in the container that’s going into the freezer. That way you end up with big chunks of the peanut butter mixture. I hate doing that. I think it’s because my freezer is rather tiny, so my ice cream containers have a small footprint, which makes it nearly impossible to stir the ice cream in said container. So I let the ice cream maker do the work instead. In the last five or so minutes of churning, I dropped spoonsfuls of the peanut butter into the ice cream maker. It works, though your peanut butter chunks will be smaller. But still unmistakably there and oh so tasty. The choice is yours!

UPDATE: I made this ice cream again, and had something a tad bit funky happen. When I mixed the chocolate chips with the custard base, either the cream or the chocolate chips were too cold, and the chocolate seized up a little bit. The end result wasn’t perfectly smooth, there were teeny, tiny little chocolate flecks through the ice cream. It certainly wasn’t a big enough deal to bother us, but if you want it perfectly smooth, I would definitely recommend either making sure your chocolate and heavy cream are close to room temperature, or drop the chocolate chips in while the custard is still cooking; let them melt completely before straining the custard.

Chocolate and Salty Peanut Butter Chunk Ice Cream

chocolate peanut butter ice cream

Source: adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:

CHOCOLATE ICE CREAM:
2 ½ cups whole milk
1 cup sugar, divided
¼ cup unsweetened cocoa powder
¼ tsp salt
4 egg yolks
¾ cup heavy cream
¾ cup semisweet chocolate chips

SALTY PEANUT BUTTER CHUNKS:
½ cup smooth/creamy all natural peanut butter
1 tbs heavy cream
Healthy pinch of sea salt, like fleur de sel

Directions:
Make the ice cream: in a medium saucepan, combine milk, ½ cup sugar, cocoa powder, and salt. Set over medium heat and heat until the edges just begin to bubble. While the milk mixture is heating up, combine the egg yolks and remaining ½ cup sugar in a medium bowl. Whisk vigorously until the yolks are pale yellow in color. Set aside.
Temper the egg yolks by pouring in about half a cup of the milk mixture in a slow stream, whisking constantly. Now pour the entire egg yolk mixture into the milk mixture in the saucepan, slowly, whisking constantly. Set it over medium-low heat. Stir until it’s the consistency of runny pudding and it coats the back of a wooden spoon, about 5-8 minutes. Pour through a strainer into a large bowl. Add the cream and chocolate chips and stir until they are melted and the mixture is smooth. Let it come to room temperature, stirring every so often.
When it’s cooled to room temperature, place the bowl in the refrigerator and chill thoroughly, at least 2 hours.
While the custard base is chilling, make the peanut butter chunks. In a medium bowl, whisk together the peanut butter, heavy cream, and sea salt. Cover with plastic wrap and set aside at room temperature.
When the ice cream base is thoroughly chilled, churn according to your ice cream maker’s instructions. In the last 5 minutes of churning, add in the peanut butter in small chunks with a spoon. When done churning, place the ice cream in a container and let it set up in the freezer for a couple of hours.

Peanut Butter and Rhubarb Jam Sandwiches

PB&J

Last night I had a version of my recurring nightmare. My recurring nightmare, which I have every couple of months or so, is that I’m back in law school (and that right there is quite enough to qualify it as a nightmare, trust me); so anyway, I’m back in law school, and exams are imminently approaching, and I realize that I somehow forgot I was in school and that I haven’t been to class all semester. Yet I paid for the semester, so I don’t want to just say screw it and no-show for the exams. So I’m studying like a maniac to test on subjects with which I’m not remotely familiar, and then I wake up as I’m sweating bullets through an exam I’m not at all prepared to take.

making rhubarb jam

Last night was another version of the same thing. I was a contestant on “The Voice” – team Shakira! – and somehow I’d made it to the final show. By the way, this is even funnier if you’ve ever heard me sing. So I was prepared for all the ensemble numbers, but somehow I’d forgotten that I would have to do a solo, and I hadn’t prepped a song for it. I figured I’d have to wing it, but I was terrified because I didn’t even know the words to the song I’d been assigned. So I sang it onstage in front of a huge audience, and did the whole elementary school choir “watermelon” trick on the parts I didn’t know. Except that doesn’t exactly work on a solo… I awoke as Matt was trying to find a diplomatic way of telling me that it had really sucked.

white bread dough

I don’t know what’s going on with my subconscious. Sometimes it’s just better not to ask why. Did I mention that Rachael Ray was one of my competitors on Team Shakira? Yeah, I don’t want to know…

white sandwich bread from scratch

sliced white sandwich bread

Like with this sandwich. I’d just as soon you didn’t ask why I felt compelled to take the peanut butter and jelly sandwich, one of the quickest and simplest sandwiches to make ever, and turn it into the single most complicated sandwich I’ve ever made in my life by making the whole thing from scratch. Because honestly, I don’t know, and finding out might be rather frightening. So I figure, best to just leave it be and enjoy the sandwich!

peanuts

homemade peanut butter

This was the typical PB&J, with only the three ingredients, but for whatever reason I insisted upon making all three elements myself, from scratch. I have to say, it was the best PB&J I’ve ever tasted; it’s amazing how much extra sugar and salt is added to store-bought peanut butter! I’ll definitely keep making my own nut butters.

peanut butter spread on bread

homemade rhubarb jam

And I suppose I’m glad I did this at least once. Enjoy this recipe, whether you decide to make all of it, none of it, or any one part of it!

Peanut Butter and Rhubarb Jam Sandwich

WHITE SANDWICH BREAD:

Source: adapted from The Homemade Pantry by Alana Chernila

Ingredients:
1 cup plus 2 tbs lukewarm water
3 tbs sugar
2 tsp active dry yeast
3 cups all-purpose flour
1 generous tbs kosher salt
4 tbs unsalted butter, melted
¼ cup nonfat dry milk powder
Cooking spray

Directions:
In a 2-cup measuring cup, combine the water, sugar and yeast. Let it proof for about 10 minutes. Meanwhile, add the flour, salt, melted butter, and milk powder to the bowl of a stand mixer fitted with the dough hook.
Once the yeast has proofed, add the mixture to the stand mixer bowl. Turn the mixer on medium-low and let the dough hook knead the mixture for 5 to 7 minutes, until the dough becomes soft, pliable and smooth. If it’s too wet, add a tablespoon or so of flour, and if it is dry enough that it’s taxing the mixer, add a tablespoon or so of room temperature water.
When done kneading, cover the bowl with a clean, damp dish towel and let it rise for 1 hour, until about doubled in size.
Spread a thin film of oil or cooking spray on your rolling surface (counter or cutting board). Grease a standard loaf pan and set aside.
Transfer the dough to the counter and roll it into a 5×8-inch rectangle. Starting with the narrow end, roll it into a log and pinch the seam closed. Make sure the ends are tucked in nicely and evenly. Transfer the log to the prepared loaf pan. Lightly grease a sheet of plastic wrap, lay it over the dough and let it rise until it is 1 inch above the rim of the pan. This can take up to two hours, possibly longer. I got impatient and probably should have let mine rise more. Oops.
Preheat the oven to 350 F. Remove the plastic wrap and bake in the center of the oven for 30 to 40 minutes, turning the pan halfway through baking. It is done when the top is golden brown and makes a hollow sound when tapped. Turn over the pan to release the loaf immediately and let cool on a wire rack for at least 1 hour before slicing.

PEANUT BUTTER:

Source: adapted from The Homemade Pantry by Alana Chernila

Ingredients:
1 lb. shelled raw peanuts, preferably not organic*
½ tsp kosher salt, or more to taste
2 tsp honey, or more to taste
4 tbs canola oil

Directions:
Preheat the oven to 350 F. spread the nuts on a baking sheet. Roast 10 to 15 minutes, or just until they begin to brown. You’ll smell them. Remove the baking sheet from the oven and allow them to cool slightly.
Place the peanuts, salt, and honey in a food processor. Blend for 20 seconds. With the motor still running, drizzle in the oil through the chute, and process for another 30 seconds. Stop the motor and check for seasoning. Add more salt and/or honey, then process for another minute or so to reach your desired consistency.
*Matt was reading the other day that organic peanuts have a fungus that naturally grows on them that can be harmful if consumed too often or in too high a dose. Best to be safer and buy non-organic, since those peanuts will be treated with an anti-fungicide.

RHUBARB JAM:

Source: ‘wichCraft by Tom Colicchio

Ingredients:
4 cups diced rhubarb
2 cups plus 1 tsp sugar
Juice from 1 lemon
1 tsp powdered fruit pectin

Directions:
In a bowl, combine the rhubarb, 2 cups sugar, and lemon juice. Refrigerate overnight in a tightly covered container. The next day, in a small saucepan, bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes. Remove from the heat and set aside.
In a small bowl, combine the pectin and remaining teaspoon of sugar. Temper it by adding small amounts of the hot rhubarb mixture and quickly stirring it. Add it to the rest of the rhubarb and return the saucepan to the heat. Bring to a boil. Once boiling, remove from the heat and place into a clean container with a lid. Once it has cooled down, close the lid and store in the refrigerator for up to two weeks.
This makes probably way more jam than you’ll need for a few sandwiches. Don’t worry, I’ll be sharing next week what you should do with the leftovers. And it’s really yummy, so don’t miss it!

Chocolate Peanut Butter Pudding

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Matt and I are neither milk drinkers nor cereal eaters. We don’t even put milk in our coffee. (He prefers half-and-half while I find that chocolate soymilk disguises the coffee-ness of coffee just enough to make it barely tolerable). Thus, as you can imagine, we don’t ever purchase a carton of milk unless some is needed for something I’m cooking or baking.

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So a few weeks ago, when I somehow managed to misread my own grocery list, and bought an entire gallon of organic milk from grass-fed cows because I needed, oh, half a cup of milk for something, well, that leaves quite a bit of extra milk that nobody’s drinking, now doesn’t it.

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And since that milk was so high-quality, I really couldn’t stand the thought of throwing it out. Yet, there was so much of it. What to do… I began searching my arsenal for recipes that called for a lot of milk and stumbled upon this pudding that I’d pinned several weeks ago. 4 cups. That’s quite a bit. Pretty helpful in my quest to use up good milk before it spoils.

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This pudding was so yum! Chocolate and peanut butter is such a wonderful combination, we go crazy over it in my house. And this pudding is made completely from scratch, so you know there are no nasty chemicals in there. Homemade pudding is delightfully easy to prepare and deliciously fun to eat.

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So if you and/or yours go bonkers over anything chocolate-peanut butter, then you’ve got to make this one. So good!!

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Source: Joy the Baker

Ingredients:
PEANUT BUTTER PUDDING:
1/3 cup packed light brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
1/2 cup creamy all-natural peanut butter
2 teaspoons pure vanilla extract
CHOCOLATE PUDDING:
1/3 cup packed light brown sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
4 ounces milk chocolate, coarsely chopped
2 teaspoons pure vanilla extract
WHIPPED CREAM:
1 cup heavy cream
3 tablespoons powered sugar
1 teaspoon pure vanilla extract

Directions:
PEANUT BUTTER PUDDING:
In a medium saucepan whisk together brown sugar, cornstarch, and salt. Whisk just to combine.  It’s ok if the mixture is just a bit lumpy. Add the milk and heavy cream and whisk.  Turn the flame on to medium heat.  Bring the mixture to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so that pudding doesn’t burn.
Once the peanut butter pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from the heat and add peanut butter and vanilla extract.  Quickly whisk and pudding will thicken substantially. Divide warm pudding between six glasses.  Store uncovered in the refrigerator while you make the chocolate pudding.
CHOCOLATE PUDDING: in a (clean and dry) medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.  It’s okay if there are a few brown sugar lumps remaining.  Add milk and cream and whisk to incorporate.  Turn the flame on to medium heat.  Bring to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so the pudding doesn’t burn.
Once the chocolate pudding comes to a simmer, whisk constantly at a simmer for 1 minute.  Mixture should thicken but still remain a bit loose.  Remove from heat and add chopped chocolate and vanilla extract.  Stir until the chocolate is melted and pudding is thickened.
Spoon the pudding atop the peanut butter pudding.  Cover each pudding cup with plastic wrap so that the plastic wrap touches the top of the chocolate pudding.  Chill for at least 2 hours before serving.  This recipe can be made a day in advance.
WHIPPED CREAM:
When ready to serve, whip heavy cream, powdered sugar, and vanilla extract into soft peaks.  Top each pudding with whipped cream and serve.

Peanut Butter-Chocolate Stuffed French Toast

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I do think most of us love French toast. But, that being said, I think we can all agree that not all French toast is created equal. For instance, the bread you use really matters. French toast made with bakery-made artisanal challah is much better than say, French toast made with crusty whole-grain bread from the hippie health food grocer.

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And then there’s the custard part. Of course, milk and eggs are the only real requirements, but if you add some vanilla extract, or some citrus zest, or a little bit of liquor, your taste buds will thank you later. And please, oh please, do not forget to add a pinch of salt to your custard. It really and truly makes a huge difference in the end. (One of my pet peeves, but anyways…).

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This may be the French toast to end all French toast. Yes, it uses challah, in my humble opinion the BEST French toast bread. And the custard is flavorful. But you get two pieces of bread and they are stuffed with peanut butter and chocolate. OMG!!! It probably shouldn’t be legal. But it is. (Insert evil grin here).

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You build this glorious dish by spreading each piece of challah with peanut butter, then sprinkling on chocolate chips, then topping with another piece of challah to close the sandwich. Once you have soaked both sides of the sandwich in the custard, you cook it on a hot, buttered griddle where it gets golden brown, and all crusty-on-the-outside-moist-on-the-inside. Are you drooling yet? Yeah, this thing is not messing around.

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It’s quite rich, and I found I couldn’t even finish one sandwich myself. But I immensely enjoyed every single bite of it. It’s beautiful and insane and delicious and you should definitely try it sometime soon!

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Source: adapted from Everyday with Rachael Ray, May 2008

Ingredients:
1/2 cup creamy peanut butter
8 slices challah bread
1/4 cup mini chocolate chips
1/2 cup whole milk
3 large eggs
2 tbs granulated sugar
1 tsp pure vanilla extract
Pinch of kosher salt
1-2 tbs unsalted butter
Honey, for serving
Confectioners’ sugar, for serving

Directions:
Spread 1 tablespoon on each bread slice. Divide the chocolate chips evenly among 4 slices of bread. Top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
In a shallow bowl (I like to use a pie plate), whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the custard mixture until saturated, about 30 seconds per side.
Heat your griddle over medium heat and melt 1/4 to 1/2 a tablespoon of butter per sandwich. You may need to make your sandwiches in batches depending on the side of your griddle. Add the sandwiches, being careful not to crowd them, and cook until golden brown, 3-4 minutes per side.
Serve each sandwich dusted with confectioners’ sugar and drizzled with honey.