The Broke Baker

Tag: peanut butter

  • Chocolate Peanut Butter Cupcakes

    Chocolate Peanut Butter Cupcakes

    If you know me, then you know that I am not usually a peanut butter type of person. However, chocolate and peanut butter are often too much of a magical combination to resist. I honestly don’t remember why exactly I decided to make these cupcakes. They instantly became one of my most requested items, though. So, now I share this recipe with you all.

    Chocolate Peanut Butter Cupcakes

    Ingredients

    For the cupcakes:

    • 1 cup white sugar
    • 1 cup all purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1/2 cup unsweetened cocoa powder
    • 1/4 tsp salt
    • 1/3 cup butter
    • 1/2 cup boiling water
    • 1/2 cup buttermilk (can substitute regular milk or additional boiling water)
    • 1/2 tbsp instant coffee granules (optional)
    • 1 egg, beaten
    • 1 tsp vanilla extract

    For the filling:

    Half batch of peanut butter pastry cream (I used this recipe)

    For the frosting:

    • 6 egg whites
    • 1 1/2 cups granulated sugar
    • 1/4 tsp cream of tartar
    • 1lb (4 sticks) unsalted butter, softened (but not TOO soft)
    • 1 cup creamy peanut butter (not Natural)
    • 1/4 cup powdered peanut butter
    • 1 tsp vanilla extract
    • a pinch of salt

    For the ganache:

    • 1/2 cup heavy cream
    • 4 oz bittersweet chocolate, chopped
    • 1/2 tsp coffee liqueur (optional)

    Directions

    Make the pastry cream:

    Prepare the peanut butter pastry cream according to the recipe directions. Cover with plastic wrap and refrigerate for at least 4 hours.

    Make the cupcakes:

    Preheat your oven to 350 degrees.  Line about 15 muffin cups with paper liners.

    Add the  butter and coffee granules (if using) to your hot water (or hot water/milk mixture).  Stir until the butter melts completely.

    In a medium bowl, sift your dry ingredients.  Add the beaten egg and buttermilk and mix until the dry ingredients are moistened.  Slowly add the hot liquid until you have a smooth batter.  Add the vanilla extract.

    Divide the batter among your muffin cups.  Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before continuing.

    Make the frosting:

    In a heat-proof bowl, whisk the egg whites, sugar, and cream of tartar until just combined. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water.

    Heat the mixture, stirring constantly, until it is no longer grainy and the temperature of the mixture reaches 160 degrees F.

    Transfer the mixture to a stand mixer. Using the whip attachment, whip until the meringue reaches stiff peaks and the bowl is no longer warm to the touch. Switch the whip attachment to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time. Add the peanut butter and the peanut butter powder and mix until combined. Add the salt and vanilla, then mix until just combined.

    Make the ganache:

    In a microwave-safe measuring cup or bowl, heat the cream and chocolate for 30 seconds on high. Remove and stir, then return and microwave for an additional 15 seconds. Remove and stir until all of the chocolate is completely melted. Add the coffee liqueur (if using). Set aside to cool slightly. It should remain runny, but not hot.

    Assembly:

    Using your preferred method, fill each cupcake with peanut butter pastry cream. I like to use a piping bag fitted with a filling tip to inject the cream into the cupcakes.

    Pipe some peanut butter frosting onto each filled cupcake. Then, carefully dip the tops of each cupcake into the ganache. Set on a wire rack for the ganache to set, then store in an airtight container.

    Makes about 2 dozen cupcakes

  • Peanut Butter Ice Cream (Egg-Free)

    Peanut Butter Ice Cream (Egg-Free)

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    I have a weird relationship with peanut butter.  I don’t go nutso over peanut butter things the way that some people do.  In fact, when people would ask me, I used to say that I don’t like peanut butter all that much.  But, lately, I have been gaining a greater appreciation for it.  I don’t think that I necessarily dislike peanut butter, but maybe that some applications of it are just a bit too much for me.  Peanut butter cups, for instance, aren’t my first choice of candy.  Peanut butter ice cream, on the other hand, has won me over.

    I normally make a custard base when making ice cream, but there are times when I just don’t feel like being bothered with all of that.  For those times, I have an alternate method of making peanut butter ice cream.  It is slightly less creamy than the custard-based kind, but it’s also slightly less work.  Plus, it still tastes fantastic with a warm brownie or as an ice cream sandwich.

    The first thing you want to do is melt your peanut butter with the milk and sugar.  Once it’s all melted, but before the mixture can actually come to a boil, remove it from the heat and pour it into a bowl filled with your heavy cream.  Refrigerate this until it’s nice and cold (you can put it in an ice bath to speed up the process), and then freeze in your ice cream maker.  After that, store it in an airtight container in the freezer for at least a couple of hours to let it set into ice cream.

    Whether you like it plain, drizzled with hot fudge, or smothered in toppings, this peanut butter ice cream is sure to please any peanut butter lover in your life.  You can mix in chocolate chips or chopped peanut butter chips into the ice cream if you like it chunky, too.

    Peanut Butter Ice Cream

    Ingredients

    • 3/4 cup creamy peanut butter
    • 1 1/2 cups milk
    • 1 1/2 cups heavy cream
    • 1/2 cup sugar
    • 1/2 tsp vanilla extract

    Directions

    Pour heavy cream into a medium bowl.  Set aside.

    In a medium saucepan, combine the peanut butter, milk, and sugar.  Cook over medium heat, stirring occasionally, until the sugar has dissolved and the peanut butter has melted.

    Remove from heat and pour into the bowl with the heavy cream.  Stir in the vanilla extract.  Cover and refrigerate until cold, then freeze in your ice cream maker according to manufacturer’s directions.  Pour into freezer-safe container and freeze for 4 hours or until firm.

    Makes about 1 1/2 quarts.

  • Snickers Brownie Peanut Butter Ice Cream Cake

    Snickers Brownie Peanut Butter Ice Cream Cake

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    One day, about a year or two ago, a recipe for a Snickers Brownie Peanut Butter Ice Cream Cake showed up on my news feed.  After I picked my jaw up off the floor, I made a mental note to try making it someday.  Then, I forgot about it until I happened to get my hands on a bunch of Halloween candy (you remember that, don’t you?) and was looking for things to make with it.  Snickers, brownie, and ice cream…what could possibly be wrong with that!?  After making this Snickers ice cream cake once, it quickly became one of my most requested desserts.  I’ve made it several times since then, and finally decided to share the recipe.

    Now, we all know that I can never leave a recipe well enough alone.  It’s not that this Snickers ice cream cake recipe isn’t probably great on its own, but there’s always a way to tweak it to suit my style.  For one, while the layers look nice, I just don’t have the patience to go through all of that.  Since I only have one springform pan, that would make the process take longer.  Secondly, the “ice cream” used in the recipe isn’t true ice cream.  I decided that this recipe deserved some peanut butter ice cream made from scratch.

    peanutbuttericecream

    The first thing you should do is make the custard for the ice cream.  Heat the cream, milk, sugar, and peanut butter until the peanut butter is melted and the mixture starts to simmer.  Whisk some egg yolks, and then temper the egg yolks by gradually adding hot liquid to the egg yolks.  Once you’ve added about 1/3 of it into the yolks, pour the yolk mixture into the rest of the liquid in the pot and return to the heat.  Continue cooking, whisking constantly, until the mixture thickens and coats the back of a spoon.  Strain the mixture into a bowl, and then pour the strained mixture into a bowl with the rest of the cream.  Add vanilla extract, then cover and refrigerate.  It’s going to need time to chill, so make sure you give yourself enough time.  You can also let it refrigerate overnight.

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    To expedite the chilling time, I usually place the bowl of custard in an ice bath.  With this method, the custard is usually sufficiently chilled in about 2 hours.

    brownie

    A half batch of brownie batter makes the proper thickness of brownie for a 9″ round springform pan.  Let the brownie layer cool completely, then put it in the freezer until it’s ready to use.

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    Get your Snickers chopped and ready to go while you wait.  Try not to eat all of it before you can assemble your cake.

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    Pour the chilled peanut butter custard into an ice cream maker and churn.  Mine is usually done in 15-20 minutes.

    assemble

    When the ice cream is done, sprinkle some Snickers pieces over the brownie layer, then spread the ice cream over the it.  Sometimes, I also drizzle some caramel sauce over this layer.  Top with the remaining Snickers pieces, and gently press them down into the ice cream.  Freeze for about an hour, and then cover with plastic wrap and freeze for at least 4 hours or overnight.

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    Depending on how well your freezer works, you might need to run a hot knife around the edge of the cake to get it out of the pan.

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    Drizzle each piece with caramel sauce sauce and hot fudge sauce, then let the compliments roll in.

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    You can also make the cake in a 13 x 9 pan using 3/4 batch of brownie batter.  The ice cream layer will be slightly thinner, but still adequate.

    Snickers ice cream cake

    Honestly, can you really say no to this?

    Since this is a frozen cake, it’s a great make-ahead dessert for a group.

    Snickers Brownie Peanut Butter Ice Cream Cake

    (Adapted from this recipe)

    Ingredients

    For the Ice Cream (adapted from recipe from Brown Eyed Baker)

    • 1 cup whole milk
    • ¾ cup granulated sugar
    • ½ cup creamy peanut butter
    • 2 cups heavy cream, divided
    • Pinch of salt
    • 6 egg yolks
    • 1 teaspoon vanilla extract

    For the Brownie (adapted from recipe from Allrecipes.com)

    • 1 cup white sugar
    • 1/2 cup butter, melted
    • 1/4 cup cocoa powder
    • 1/2 teaspoon vanilla extract
    • 2 eggs
    • 3/4 cups all-purpose flour, with about 1 tbsp of flour removed
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt

    Additional ingredients

    • 1 11.5 ounce package Snickers miniatures, unwrapped and chopped
    • caramel sauce
    • hot fudge sauce

    Directions

    Make the ice cream custard

    Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan.  Remove from heat.

    Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, 1/4 cup at a time, whisking constantly. Once you have incorporated about 1/3 of the milk mixture, pour it back into the saucepan with the remaining milk mixture.

    Place the saucepan back over medium heat and whisk constantly until the mixture thickens and coats the back of a spoon, a few minutes.

    Pour the custard through a fine-mesh strainer into a clean bowl, and then stir it into the cream. Stir in the vanilla extract, cover, and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

    Make the brownie

    Preheat oven to 350°.  Spray a 9″ springform pan with nonstick cooking spray.

    Combine the butter and sugar until combined.  Add the cocoa powder and mix well.  Add the eggs, one at a time, beating well with each addition.  Stir in the dry ingredients and stir until just combined (do not overmix).  Stir in the vanilla.

    Pour into prepared springform pan and bake for 20-30 minutes, or until toothpick inserted in the center only has a few fudgy crumbs.  Allow to cool completely on a wire rack, then freeze in the pan until ready to use.

    Assembly

    Freeze the chilled peanut butter custard in an ice cream maker according to the manufacturer’s directions.

    Sprinkle about 1/3 of the Snickers pieces over the brownie.  You can also pour some caramel sauce over them, but this is optional.

    When the ice cream is ready, spoon it over the brownie and Snickers, spreading it evenly.  Spinkle with the remaining Snickers pieces, gently pressing them down into the ice cream.  Refrigerate for about an hour, then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

    To serve, remove Snickers ice cream cake from the springform pan and cut into slices with a knife run through hot water.  Drizzle each slice with caramel and hot fudge sauce.

     

  • Chocolate Peanut Butter Chip Cookies

    Chocolate Peanut Butter Chip Cookies

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    I am not particularly fond of peanut butter.  Maybe it was too many peanut butter and jelly sandwiches as a kid.  In fact, to me, peanut butter is something that I eat when my calorie counting app tells me that I haven’t eaten enough fat or protein that day.

    Yet, when done right, something magical happens when chocolate and peanut butter come together.  The peanut butter Lindt truffles are one of my favorite flavors.  And, my absolute favorite cookies are chocolate cookies with peanut butter chips.  These cookies have ruined my diet many, many times.  In fact, I refrain from making them often, because I know that I will utterly destroy half a pan in one sitting if I do. (more…)