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Tag Archive: peanut butter

Peanut Butter Kisses

February 7, 2015 Print this page

Since peanut butter and I have been in a relationship for quite some time now, I thought it was about time I gave him a kiss–a chocolate one, in fact, because chocolate is equivalent to love in my book.

Recipe adapted from here

Ingredients

Prep Time 10 min
Cooking Time 10 min
Total Time 20 min
Yield 18 kissed cookies

FOR THE CHOCOLATE KISSES:

1 cup of your favorite dark chocolate

A kiss candy mold, which can be purchased here

FOR THE PEANUT BUTTER COOKIES:

1 cup of unsalted, unsweetened organic peanut butter

1/3 cup + 1/4 cup of unrefined organic cane sugar

1/3 cup of coconut sugar or brown sugar

1 tablespoon of ground flaxseed meal

3 tablespoons of water

1 tablespoon of vanilla extract

1/2 teaspoon of apple cider vinegar

1/2 teaspoon of baking soda

1/2 teaspoon of salt

Directions

TO MAKE THE CHOCOLATE KISSES:

In a small saucepan, double boiler, or a bowl in the microwave, melt the chocolate until no clumps remain. If using the microwave, go in 30 second intervals and make sure to stir!

Using a little ice cream scoop or a spoon, carefully pour the melted chocolate into the mold, making sure not to over-fill. Once all the slots are filled, gently drop the mold on the counter a few times to make the tops even and get out any air bubbles.

Place in the freezer until hard, about 20 to 30 minutes, then flip onto a cutting board to get the kisses out. They should pop out easily, but if they need a little help, give them a tap with your finger.

Repeat with the remaining chocolate until 18 chocolate kisses are achieved. Melt more chocolate if necessary. Store the chocolate in an airtight container in the fridge until ready to use.

TO MAKE THE COOKIES:

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.

In a small bowl, whisk together the flaxseed meal and the water. Let sit until thickened, about 10 minutes.

Meanwhile, in a coffee grinder or a high-speed blender, pulse together 1/3 cup of the unrefined cane sugar and the coconut sugar until fine in texture, about 30 seconds to 1 minute. Pour into a bowl and mix with the peanut butter, baking soda, and salt.

Once the flaxseed mixture has gelled, add it along with the vanilla and apple cider vinegar to the bowl with the peanut butter. Stir together with a spatula until homogeneous.

Grind the remaining 1/4 cup of unrefined sugar until fine in texture. Pour into a small bowl and set aside next to the prepared baking sheet.

Using an ice cream scoop or a tablespoon measure, shape the cookie dough into balls and roll until spherical all over. Next, give each ball a quick roll in the previously-ground sugar and place on the prepared baking sheet. DO NOT flatten.

Bake until firm to the touch and beginning to brown, about 10 to 12 minutes. Immediately upon departure from the oven, top each cookie with a chocolate, using gentle pressure to squish the cookie and seal the kiss.

Let cool in the fridge until hardened slightly, about 1 hour. Store in an airtight container in the fridge for up to 3 days, but these are best within 24 hours. 🙂


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Chocolate Peanut Butter Cup Ice Cream (vegan)

July 15, 2014 Print this page

Chocolate and peanut butter are a match made in heaven, and this ice cream is no exception to that rule. Creamy, sweet, and delicious…you won’t miss the dairy!

Ingredients

Prep Time 1 hr, plus 6 hours in the freezer
Cooking Time 5 min
Total Time 6 hr
Yield 6-8 servings

FOR THE ICE CREAM BASE:

2 14-ounce cans of full-fat coconut milk

1/3 cup of smooth natural peanut butter

1/4 cup of coconut oil, melted

1/3 cup of unrefined cane sugar OR coconut sugar

1/3 cup of honey (or coconut nectar to keep it vegan)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

1 recipe chocolate peanut butter cups

FOR THE FUDGE RIPPLE:

2 ounces of dark chocolate, melted

1/4 cup of full-fat coconut milk

Directions

In a high-speed blender, combine the coconut milk with the peanut butter, coconut oil, cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in the arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in the vodka and vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, make the chocolate peanut butter cups. Chop them up slightly and set aside.

To make the fudge ripple, simply combine the chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) When the ice cream is about 90% done, add the chopped peanut butter cups to the bowl.

Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

 


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Chocolate Peanut Butter Cups

July 15, 2014 Print this page

Reese’s has nothing on these guys. Chocolaty, peanut buttery, and absolutely sinful, these petite cups will satisfy any craving for candy you might have.

Ingredients

Prep Time 1 hr
Cooking Time
Total Time 1 hr
Yield 6 peanut butter cups

6 ounces of dark chocolate, melted

1/2 cup of all-natural smooth peanut butter

1 tablespoon of honey or coconut nectar

1/2 teaspoon of vanilla extract

A pinch of salt

Directions

In a small saucepan, melt the dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes.

In a small bowl, stir together the peanut butter with the honey or coconut nectar, vanilla extract, and salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.

Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top. 


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Chocolate Peanut Butter Cup Ice Cream (dairy-free and vegan option)

July 14, 2014 1 Comment Print this page

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You know how much I love chocolate and peanut butter.

This is the EPITOME of chocolate and peanut butter, surrounded by a luxurious coat of rich, sweet ice cream. It’s like heaven in your mouth, I swear.

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But it’s not just the ice cream that makes this dessert amazing. Oh no. When you get a bite of the homemade chocolate peanut butter cups and chocolate swirl inside…it’s pretty much officially over.

I will not lie. I ate this ice cream for lunch once. Maybe twice. Or more. We’ll keep that between you and me.

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The great part is that this ice cream is actually good for you. I’m totally serious! Between the coconut milk, natural peanut butter, and dark chocolate, this ice cream makes a filling and (relatively) nutritious snack for a hot summer afternoon. I dare you not to dip your finger back in for more, though.

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I hope you’re ready to get ice creaming…because I have never been more ready to get churning!

First, let’s make the ice cream base. It’s super simple!

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In a high-speed blender, combine 2 14 ounce cans of full-fat coconut milk with 1/3 cup of smooth natural peanut butter (the kind without any icky added oils), 1/4 cup of melted coconut oil, 1/3 cup of unrefined cane sugar (or coconut sugar), 1/3 cup of honey (or coconut nectar to keep it vegan), and 1/2 teaspoon of salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in 1 tablespoon of arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in 1 tablespoon of vodka and 1 tablespoon of vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, get started on the chocolate peanut butter cups.

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In a small saucepan, melt 6 ounces of dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes while you make the peanut butter center.

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In a small bowl, stir together 1/2 cup of all-natural smooth peanut butter with 1 tablespoon of honey (or coconut nectar to keep it vegan), 1/2 teaspoon of vanilla extract, and a pinch of salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.

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Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top.

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Voila! A peanut butter cup to rival Reese’s.

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Back to the ice cream. Before you start churning it, make the fudge ripple: simply combine 2 ounces of melted chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) While it churns, chop up the chocolate peanut butter cups into small pieces and, when the ice cream is about 90% done, add them to the bowl.

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Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

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Yumyumyumyumyumyumyumyum…

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What is your favorite flavor pairing with chocolate? Leave me a comment here or on Facebook and let me know!


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Chocolate Peanut Butter Pie

March 13, 2014 Print this page

A pie celebrating the marriage of two of my favorite ingredients: chocolate and peanut butter. It’s like a party in your mouth, and indulgence was certainly invited.

Ingredients

Prep Time 15 min
Cooking Time
Total Time 6 hr 15 min
Yield 1 9-inch pie (about 10-12 servings)

FOR THE CRUST:

1 1/2 cups of gluten-free rolled oats (substitute almonds/walnuts/buckwheat for grain-free)

1 1/2 cups of pitted dates

1/4 cup of smooth peanut butter (substitute sunflower seed butter for paleo)

1/2 teaspoon of cinnamon

A pinch of salt

FOR THE FILLING:

2 cups of whole, raw cashews

1/4 cup of smooth peanut butter (substitute sunflower seed butter for paleo)

1/4 cup of coconut oil

1/2 of a large avocado

2 cups of soft pitted dates

1 tablespoon of maple syrup

1/3 cup of water, plus more if needed

1/2 cup of good-quality cacao powder

FOR THE DRIZZLE:

1 tablespoon of coconut oil, melted

2 teaspoons of smooth peanut butter (substitute sunflower seed butter for paleo)

Cacao nibs or dark chocolate curls, to garnish

Directions

Soak the cashews with enough warm water to cover them completely for at least 3 hours and up to 6. If you soak the cashews for too long, they’ll be slimy and gross; if you don’t soak them for long enough, your blender or food processor will make so much noise your cats will run for cover. Moral of the story: soak wisely.

In the bowl of a food processor, pulse together the oats, dates, smooth peanut butter, cinnamon, and salt until the texture of coarse sand. The ingredients should hold together very easily when touched, and no crumbs should flake off; when in doubt, add another date or two or another tablespoon of peanut butter.

Press into the bottom of a spring form pan and refrigerate for an hour.

Drain the cashews and discard the soaking water. Give them a gentle rinse over, and throw into the blender or food processor with the peanut butter, coconut oil, avocado, dates, maple syrup, and water. Process or blend until smooth.

Pour in the cacao powder and process or blend until fully incorporated. Scrape down the sides of the blender or food processor bowl if necessary.

Now, it’s time to examine the texture. If it’s like a thick pudding, you’re good to go. If it’s more like raw cookie dough, keep adding water–a little bit at a time–to get it smoother and creamier. If it’s too liquid-y, add more peanut butter or dates.

Once your desired texture has been reached, take the crust out of the fridge and pour the filling on top, taking care to scrape the bowl’s sides. Put back in the fridge overnight, or freeze for at least four hours.

When ready to serve, combine the coconut oil with the peanut butter, and stir to combine. Using the stirring spoon, drizzle the peanut butter-and-oil mixture all over the top of the pie. Because the pie will be cold, the drizzle will solidify almost immediately, creating a cool pattern.

To enhance the prettiness factor, sprinkle the top with cacao nibs or dark chocolate curls, if you’re feeling fancy. Serve cold.


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