food

Compiled Recipe – Chocolate Peanut Butter Frappuccino

Chocolate Peanut Butter Frappuccino

Ingredients:
* ¾ cup strong coffee
* 2 tsp. instant coffee powder
* ½ cup cold milk
* 1 tbsp unsweetened cocoa powder
* 1 ½ tbsp creamy peanut butter
* 2 tsp sugar
* 5 ice cubes

Procedure:
*Put everything into your blender and whirl it until thick and creamy.  Pour into a big glass and enjoy!

Notes:
* Calories will vary but can be as low as 150 calories (depending on the amount of milk or sugar/Splenda being used)

*Recipe is perfect to serve for peanut butter and chocolate lovers.

*Adapted from Seasonal Holiday Recipe Exchange

food

Compiled Recipe – Shrimp In Thai Coconut Sauce

Shrimp In Thai Coconut Sauce

Ingredients:
* 1 pound jumbo shrimp (shell and tail on)
* 4 tbsp vegetable oil (divided)
* 2 garlic (cloves, minced or pressed)
* ¼ tsp kosher salt
* ¼ tsp. red chili flakes
* ½ onion (peeled and sliced)
* ½ red bell pepper (seeded and sliced)
* ½ orange bell pepper (seeded and sliced)
* ½ yellow bell pepper (seeded and sliced)
* 1 cup coconut milk
* 6 tbsp fish sauce (high quality, start with 4 tbsp and add more to taste)
* 2 tbsp peanut butter
* 2 tbsp lime juice (about ½ large lime, juiced)
* 1 tbsp brown sugar
* 2 tsp ground ginger
* 2 tbsp basil leaves (chopped)
* 2 tbsp cilantro (chopped)
* 1 green onion (chopped)
* red jalapeno pepper (thinly sliced, optional)

Procedures:
1) Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.

2) Heat a 12-inch skillet over medium-high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

3) In another bowl or 4 cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

food

Compiled Recipe – One Minute Chocolate Peanut Butter Mug Cake

One-Minute Chocolate Peanut  Butter Mug Cake

Ingredients:
* ¼ cup all-purpose flour
* 2 tbsp. unsweetened cocoa powder
* 2 tbsp. sugar
* ¼ tsp. baking powder
* ¼ cup milk (at room temperature)
* 2 tbsp. butter (melted and cooled)
* ¼ tsp. pure vanilla extract
* 1 tbsp. creamy peanut butter
* 1 tbsp. mini chocolate chips

Procedures:
1) In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.

2) Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.

 

 

food

Compiled Recipe – Peanut Butter Cake with Peanut Butter Frosting

Peanut Butter Cake With Peanut Butter Frosting

Ingredients:
* 2 ¼ cups all-purpose flour
* 2 cups light brown sugar
* 1 cup peanut butter
* ½ cup butter (room temperature)
* 1 tsp. baking powder
* ½ tsp. baking soda
* 1 ¼ cup milk
* 2 tsp. vanilla extract
* 3 eggs
* ½ cup peanut butter
* 2 tbsp. honey
* 1 tsp. vanilla extract
* 2 cups powdered sugar
* 5 tbsp. milk
* 1 cup chocolate chips (mini)

Procedures:
1) Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.

2) Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.

3) Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.

4) FROSTING DIRECTIONS: Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips. NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.

 

food

Compiled Recipe – Coconut Oil Peanut Butter Fudge

Coconut Oil Peanut Butter Fudge

Ingredients:
* 1 cup peanut butter
* ¼ cup coconut oil
* 1 ½ tbsp. maple syrup
* 1/8 tsp. sea salt
* ¼ cup dark chocolate chips
* 1 tsp. coconut oil

Procedures:
1) Line a small loaf pan with parchment for thicker bars like pictured or an 8×8 for thinner bars) . In a small saucepan, over medium-low heat, melt together the fudge ingredients (peanut butter, coconut oil, maple syrup, salt) until smooth. Pour into your prepared dish.

2) In a small saucepan over medium-low heat, melt together the chocolate chips and coconut oil by stirring until smooth.

3) Drizzle the melted chocolate over the fudge and then use a toothpick to make the marbled effect by dragging and swirling the toothpick through the chocolate.

4) Freeze for an hour.

5) Cut into 16 squares and store in the freezer. These will melt at room temp.

 

 

food

Compiled Recipe – Peanut Butter Cream Pie

Peanut Butter Cream Pie

Ingredients:
* 1 graham cracker pie crust (9-inch)
* 1 cup creamy peanut butter
* 8 ounces cream cheese (softened)
* 1 cup powdered sugar
* 8 ounces frozen whipped topping
* 2 tbsp. powdered sugar
* 1 tbsp. creamy peanut butter

Procedures:
1) Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.

2) Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.

3) In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.

4) Refrigerate for 2 hours or overnight. Enjoy!

 

food

Compiled Recipe – Chocolate & Peanut Butter Macarons

Chocolate & Peanut Butter Macarons

Ingredients:

(Macaron Cookies)
* 2 tbsp. cocoa powder
* 2 cups icing (confectioners’ sugar)
* 1 cup almond flour
* 3 egg whites (room temperature)
* 1/8 tsp. salt
* caster sugar (or 3 tbsp. , granulated)

(Peanut Butter Filling)
* ½ cup creamy peanut butter
* 2 tbsp. butter (room temperature)
* ½ cup icing (confectioners’ sugar)
* ½ tsp. vanilla extract
* 1/8 tsp. salt
* 2 tbsp. milk (as needed to thin)

Procedures:

(Macaron Cookies)
1) Preheat oven to 325 (see step #7 & 8-if you decide to let the unbaked macarons sit, you’ll want to turn the oven on then) and prepare a baking sheet with parchment paper and set aside.

2) Sift or whisk the cocoa powder, icing sugar, and almond flour together. Set aside

3) Using a handheld or stand mixer, beat the egg whites, salt, and granulated sugar together on medium speed for up to 2 minutes. Switch to a higher speed and beat well–but not too well (if you overbeat the egg whites you’ll end up with really hollow cookies). The whipped egg whites should stay put if you hold the bowl upside-down.

4) Add the dry mixture into the whipped egg whites and begin to fold them together. Be fairly gentle while doing this. You want a “lava” consistency once it’s fully incorporated.

5) Fit your piping bag with a circle tip and fill the piping bag with the batter. Pipe evenly sized rounds onto the baking sheets (if you want them perfect, just trace 2-inch circles onto the baking sheet, then flip the sheet over so that you can still see the circle, but the pen/pencil/whatever you used isn’t actually touching the cookie).

6) Hold onto the baking sheet, and tap it on your counter to get rid of any large air bubbles. This will keep the cookies from cracking while baking!

7) Let the piped rounds sit for at least 45 minutes and up to 1 hour. This is crucial to making macarons! The air will help the rounds set and form a dry shell. They should not be sticky going into the oven”  Turn your oven on at this point if you decide to let the unbaked macarons dry out before baking.

8) Bake the macarons for 10 minutes, one baking sheet at a time. It’s important (unless you have a convection oven) to rotate the pan at the 5-minute mark so that they bake evenly. The macarons are done when the tops look lightly crisped, and they have the classic macaron “feet”

9) Allow to cool completely on the baking sheet before filling.

(Filling)
1) Using a handheld or stand mixer, beat the peanut butter and butter together on medium-high speed until smooth. Turn the mixer to low and mix in the icing sugar, vanilla, and salt. Once all the sugar is added in, turn the speed back up, and beat until light and creamy. If the filling seems too thick, add 1-2 Tablespoons of milk while beating to thin out.

2) Pipe or spoon the peanut butter mixture onto one cookie, take another cookie, and gently sandwich them together to make the macaron!

(Filling)
1) Using a handheld or stand mixer, beat the peanut butter and butter together on medium-high speed until smooth. Turn the mixer to low and mix in the icing sugar, vanilla, and salt. Once all the sugar is added in, turn the speed back up, and beat until light and creamy. If the filling seems too thick, add 1-2 Tablespoons of milk while beating to thin out.

2) Pipe or spoon the peanut butter mixture onto one cookie, take another cookie, and gently sandwich them together to make the macaron!

 

 

 

 

food

Compiled Recipe – No Bake Peanut Butter Iceberg Pie

No Bake Peanut Butter Iceberg Pie

Ingredients:
* 1 cup Peter Pan Creamy Peanut Butter, divided
* 1 chocolate or graham crumb pie crust
* 2 envelopes (0.73 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix
* 1 tbsp. hot water
* 2 ¼ cup vanilla ice cream, softened
* Reddi-wip Original Dairy Whipped Topping

Preparations:
1) Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.

2) Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

3) Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.

4) Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.

 

food

Compiled Recipe – Fudgy Peanut Butter Buttons

Fudgy Peanut Butter Buttons

Ingredients:
* 2/3 cup hot water
* 1 box (7.3 oz. each) Swiss Miss Milk Chocolate Hot Cocoa Mix (10 packets per box)
* 2 cups Peter Pan Creamy Peanut Butter
* ½ cup light corn syrup
* 3 cups sifted confectioners’ sugar, divided
* 4 cups finely crushed vanilla wafers
* PAM Baking Spray
* 72 dark chocolate morsels

Preparations:
1) Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioner’s sugar; blend. Stir in crushed vanilla wafers.

2) Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioner’s sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).

3) Chill at least 1 hour before serving. Store refrigerated in airtight container.

 

food

Compiled Recipe – Fudgy Peanut Butter Treats

Fudgy Peanut Butter Treats

Ingredients:
* 1/3 cup hot water
* 5 envelopes (0.73 oz. each) Swiss Miss Hot Cocoa Mix (5 packets = 1 cup)
* 1 cup Peter Pan Creamy Peanut Butter
* ¼ cup corn syrup
* 1 ½ cup sifted confectioners’ sugar, divided
* 2 cups crushed vanilla wafers

Preparations:
1) Combine hot water and cocoa mix in large bowl until smooth. Stir in peanut butter and corn syrup until blended. Blend in 1 cup of the confectioners’ sugar and wafers until well combined.

2) Drop heaping teaspoonfuls of chocolate mixture onto waxed paper; set aside. Place the remaining 1/2 cup confectioners’ sugar in shallow dish. Roll each chocolate drop into sugar and form into balls.

3) Chill at least 1 hour before serving. Store refrigerated in airtight container.