Peanut Butter

Lifestyle Parenting, Household Affairs and Cuisine corner
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“How creative can you go using peanut butter?”

:@:

Anything but cookies please.

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Re: Peanut Butter

Crunchy peanut butter and vintage mature cheddar with coleslaw on the side, perhaps on Ryvita :cb:

Yes, it sounds gross but tastes yum!

Crunchy peanut butter with a banana

Crunchy peanut butter on a plain digestive biscuit

Apple with peanut butter

I have it with biryani too :-p

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Re: Peanut Butter

Celery with peanut butter! Yummyyyyy!

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Re: Peanut Butter

i love peanut butter chicken......yummiiilicious

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Re: Peanut Butter

i love peanut butter... i add crunchy peanut butter in my pasta sauces, etc

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Re: Peanut Butter

we put it in timatar ka kat

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**Chocolate Cluster-Peanut Butter Cake

:hayaa: it is to die for!!!

**

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what is timatar ka kat?

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Re: Peanut Butter

Do you have a recipe GUAC.

Be creative girls:nahi:

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Hawww Jalpari that is soo rude! Ok, here you go:

Peanut Butter Pancakes

1¼ cups flour
2 tablespoons sugar
2½ teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 egg
¼ cup peanut butter
3 tablespoons butter, melted

Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by ¼ cupfuls onto griddle. Cook until golden brown on both sides.

Peanut Butter Cheesecake

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/2 stick butter

Peanut Butter Mixture:
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar

Cheese Filling:
2 8-oz. packages of cream cheese
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla
2 large eggs

Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan. Bake at 325° for 8 minutes.

Peanut butter mixture: using a fork, cut in powdered sugar with peanut butter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish.

Cheese filling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pour over peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350° until done (approximately 35 minutes). Cool 3 hours.

OMG Guac that looks amazing yum

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Yes its super easy…I got it from a Kraft magazine but you can find it online here it is:

                                                                                                                              1 pkg. (2-layer size) chocolate cake mix

1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup peanut butter
1/2 cup PLANTERS Dry Roasted Peanuts
2 squares BAKER’S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping**

HEAT **oven to 350°F. Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans. Cool 10 min.; remove from pans. Cool completely on wire racks. Meanwhile, beat milk and pudding mix with whisk 2 min. Add peanut butter; beat well. Refrigerate until ready to use.
**
MIX **peanuts and melted chocolate; stir until evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
**
PLACE **1 of the cake layers on cake platter; spread with 1 cup pudding mixture. Cover with remaining cake layer. Gently stir COOL WHIP into remaining pudding mixture. Spread over top and side of cake. Decorate with chocolate peanut clusters.

Of course you can use any brand…I just copied and pasted from their website**

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Its sooo good!!!! A must try for peanut butter and chocolate lovers!!!!!

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Aww lovely chica, I wanted something more then ‘grab and spread’ type of ideas:hugz:

THanks for the recipes lovelychica and Guac. I am sure gonna try pancakes and the cake.

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Re: Peanut Butter

Double dark chocolate cupcakes with peanut butter filling. :@:

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Re: Peanut Butter

yum yum

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Re: Peanut Butter

Agree with theway thai style peanut butter is the bees knees :D

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Re: Peanut Butter

I wonder if you can make peanut sauce that is often served with Thai cuisine using peanut butter.

Peanut butter can be used in some soups as well. You can make candy with it...chocolate/peanut butter truffles.

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Re: Peanut Butter

Oh I will try it in soup, haven't done that yet, I do add it in my pasta sauces and non desi style curries.

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Re: Peanut Butter

Guac, I’m going to try that recipe for sure! Thank you :hugz:

ChillyMilly - you’ve got to post a recipe!

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Here you go LovelyChica!

–

INGREDIENTS
3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
1/2 cup boiling water
1 cup buttermilk
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks plus 3 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
2/3 cup confectioners’ sugar
1 cup heavy cream
8 ounces semisweet chocolate, chopped

  1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.

  2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

  3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners’ sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

  4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

I tried this recipe a while back and this is how the cupcakes turned out: