Mmmm…peanut butter – just thinking about it makes me drool. Peanut butter is very versatile and it tastes great with even something as simple as toast. It can also suffice as a salad dressing or a chip-dip (surprising isn’t it?) Additionally, due to its heavenly taste, one can have peanut butter totally on its own. I am sure I am not the only one who likes to dig in to a jar of peanut butter with a spoon and eat the entire thing. Below are five delectable recipes that include peanut butter, and they are as easy as ABC!!
The first recipe on this list is a double-ingredient ice cream, which is all natural and healthy. The truly surprising part is that no ice cream maker or any other fancy equipment is required. All you need are a couple of bananas and some peanut butter. Sounds too good to be true right? Well, it isn’t, so go get yourself a couple of bananas and try it ASAP.
- Double Ingredient Ice-Cream:
Recipe:
- 2 ripe, brown bananas
- 1/3 cup peanut butter
- A handful of chocolate chips for garnishing
- Powdered sugar (optional as bananas and peanut butter are both already sweet)
Method:
Make sure the bananas are brown and very ripe. Peel and cut them into small slices. Freeze for 1-2 hours, until they are completely frozen. Transfer them to a food processor along with the peanut butter. Blend on a high speed, scraping down the sides occasionally, and continue the process until it reaches the consistency of a smooth and soft serve ice cream. Be patient, you will get there! Serve immediately or freeze for future consumption. Top off with chocolate chips or pair up with a warm brownie!
Next up is peanut butter and milk chocolate pudding. This dessert can be made in large quantities for parties or gatherings, and can even be transformed into a trifle. Layer it up to create a towering dessert served in tall glasses.
2: Peanut Butter Milk Chocolate Pudding
Recipe:
- 1/2 cup sugar
- 5 teaspoons cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Chocolate pudding:
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons natural unsweetened cocoa powder
- A pinch of salt
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- 4 ounces imported milk chocolate – chopped
- 1 teaspoon vanilla extract
Topping:
- 1 cup chilled heavy whipping cream
- 1 tablespoon powdered sugar
Method:
For peanut butter pudding:
Whisk the first 3 ingredients in a large saucepan to blend. Gradually, add the milk and then the cream. Whisk on medium heat until the mixture comes to boil. Keep boiling until it gets thick, whisking constantly for about 30 seconds. Whisk in peanut butter and boil until it gets thick again. Remove it from the heat and whisk it in vanilla essence this time. Divide the pudding among six tall glasses or dishes (generous 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk the first 4 ingredients in a heavy saucepan. Gradually whisk in milk and then the cream. Whisk over medium heat until the mixture comes to boil. Boil until it gets thick, whisking constantly for about 30 seconds. Then add the chopped chocolate. Boil it until the chocolate melts and the pudding is thick again. Remove it from the heat and whisk it in vanilla essence. Let the pudding cool down for around 5 minutes. Spoon on top of the peanut butter pudding, dividing it equally (about 1/3 cup each). Chill puddings uncovered until it gets cold, for at least 2 hours. Cover it and keep it chilled.
Top the pudding up with whipped cream and garnish it with chocolate chips or fruit.
The next recipe is for a frozen peanut butter pie. These days, anything with the word frozen seems like a delight due to the weather. This peanut butter pie allows you to enjoy the warm wintery delight of peanut butter while it is frozen.
3: Frozen Peanut Butter Pie:
Recipe:
- 3/4 cup whole-wheat biscuits – crushed
- 1 cup sugar
- 2 tablespoons golden brown sugar
- 1/4 cup unsalted butter – melted
For the peanut butter topping:
- 1 8-ounce package cream cheese – room temperature
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 1 1/2 cups chilled whipping cream
- Hershey’s chocolate syrup – fruit or crushed butterscotch candy for garnishing (optional)
Method:
Mix the crushed biscuits, 1/4 cup sugar and all of the brown sugar in a medium sized bowl. Add the butter and stir until it is blended. Press the mixture onto the bottom and up sides of a 9-inch-diameter pie pan. Refrigerate it while preparing the filling.
Beat cream cheese, peanut butter, vanilla, and the remaining 3/4 cup sugar in a large bowl until it is smooth. Using an electric mixer with clean dry beaters, beat the cream in another large bowl until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture in 4 additions. Spoon the filling into the prepared crust, mounding it in the center. Freeze it until it gets firm, for about 2 hours.
Top up with fruits or crushed candy and serve it with chocolate sauce.
This recipe is hearty and fulfilling, a perfect staple for fancy lunches. It tastes exotic and seems like a perfect mélange of the sweet flavors of peanut butter, brown sugar and apricot blending with the savory taste of chicken. It is a must-try and can also prove to be a great option for barbecues.
4: Chicken-Apricot Skewers:
Recipe:
- 3/4 cup canned, light unsweetened coconut milk
- 1/2 cup plain yogurt
- 1/2 cup smooth peanut butter
- 1/4 cup fresh lime juice (about 2 limes)
- 2 teaspoons light brown sugar
- 2 garlic cloves
- 3/4 teaspoon salt plus some more for seasoning
- 1/4 cup cilantro leaves plus sprigs for garnish
- 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
- 1 pound skinless, boneless chicken thighs or breasts, cut into 1″ chunks
- 12 firm ripe small apricots, halved, pitted
- Freshly ground black pepper
- 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped (optional)
- Lime wedges (optional)
- Wooden or metal skewers
Method:
Purée the first 6 ingredients and 3/4 teaspoon of salt in a blender until it smoothens. Add 1/4 cup of cilantro leaves and jalapeños and blend them all briefly to combine. Transfer 1/2 cup of marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place the remaining marinade in a re-sealable plastic bag; add the chicken, seal the bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavor it will generate).
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Hold both the skewers parallel to each other, and around 1/2″ apart, thread 1 piece of chicken onto the skewers and then half an apricot. Repeat with 1 more chicken piece and 1 more half of an apricot (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when the skewers are turned on the grill). Keep repeating with the remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season it with some salt and pepper. Brush the apricots with some marinade from the bag and discard the remaining marinade.
Grill the skewers on one side until the chicken is well browned, for like 3-4 minutes. Turn and grill until the other side is well browned, for like 3-4 minutes longer. Move to a cooler part of the grill. Cover the grill and cook it until the chicken is cooked through, about 2 minutes longer. Transfer it to a serving platter; sprinkle it with the cilantro sprigs and peanuts and drizzle it with the reserved marinade. Serve with lime wedges alongside for squeezing over.
The last, but not the least, is a classic favorite. Brownies with peanut butter ice cream and sauce. This heavenly treat consists of gooey brownies with a scoop of soft peanut butter ice-cream (or any other flavor that strikes your fancy) and a drizzle of peanut butter sauce. Yum!!
5: Brownies with Ice Cream and Chocolate-Peanut Butter Sauce:
Sauce:
- 1 cup whipping cream
- 5 ounces milk chocolate – chopped
- 2 tablespoons smooth peanut butter
Brownies:
- 1 cup unsalted butter
- 6 ounces unsweetened chocolate – chopped
- 2 cups sugar
- 4 large eggs
- 1 cup all-purpose flour
- 4 ounces bittersweet or semisweet chocolate – coarsely chopped
- 3/4 cup chopped – roasted – unsalted peanuts
- Ice cream (any flavor you prefer)
Method:
For Sauce:
Bring the whipping cream to simmer in a medium-sized saucepan. Reduce the heat to low. Add chopped milk chocolate and whisk until melted and smooth. Whisk it in peanut butter as well.
For Brownies:
Position the rack in the lowest third of the oven and preheat it to 350°F. Line up a 9-square pan with some parchment paper, overlapping on the sides. Grease it with butter and some flour to prevent it from sticking. Melt the unsalted butter and the chopped unsweetened chocolate in a heavy medium-sized saucepan on low heat, stirring it constantly. Pour it into a large bowl and cool it slightly. Whisk it in sugar and eggs. Stir it in flour, then in the chopped bittersweet chocolate and the unsalted peanuts.
Transfer the batter to the prepared pan. Bake it until the tester inserted into the center comes out with some moist crumbs still attached, for about 45 minutes. Let it cool for at least 1 hour.
Using the parchment paper sides as an aid, lift the brownies from the pan. Cut it into squares or triangles. Transfer the brownies to the plates. Place a scoop of ice cream next to each brownie. Spoon some warm sauce around the brownies and serve them immediately. You can sprinkle some chopped peanuts on top for garnishing.
Purée the first 6 ingredients and 3/4 teaspoon salt in a blender until it gets smooth. Add 1/4 cup of cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place the remaining marinade in a re-sealable plastic bag; add the chicken and seal the bag, and then turn to coat. Chill the bag for at least 3 hours or overnight (the longer it marinates, the more flavor it will generate).
Contributed by: Ameera Mehmood.
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