Tag Archives: peanut butter

Peanut Butter Ice Cream Sundaes

Hello, and happy summer to you all! As you know, SensitiveHusband and I recently bought a house and moved, and we just sold my condo. So as you can imagine, my free time has been spent moving boxes around. I also find myself doing a lot more laundry since my washer and dryer are just off of the kitchen, which makes moving the clothes around so much easier. It’s weird, I actually find myself making excuses to just do another load of laundry! I bet that feeling will wear off eventually.

peanut butter ice creamHowever, I have still been trying new recipes. And this one for peanut butter ice cream is so delicious and creamy, you won’t even notice the lack of dairy, refined sugar, or gluten. It is rich and satisfying, especially if you pair it with some hot fudge sauce!

How did I uncover this gem of a recipe? My friend MaryAnn sent me a link to the Gluten Free Goddess web site with a simple note attached – “You MUST make this! AMAZING!” Since I like ice cream, and this recipe seemed to be receiving a ringing endorsement, I thought I would oblige.

sundaeI made two changes to the original recipe. First, I doubled it. If the ice cream was really going to be this good, I better make a sizable batch. And secondly, I substituted the brown sugar with coconut palm sugar. The recipe went off without a hitch and when I sampled it, I was overjoyed. So far I have made this ice cream twice, once for SenstiveHusband’s birthday (hence the candle in his sundae), and once for a family party. And I already have all of the ingredients for another batch.

Ingredients:
2 14-oz. cans organic coconut milk, chilled
1 cup coconut palm sugar
1 cup organic natural peanut butter
1 dash sea salt
2 teaspoons vanilla extract
6 tablespoons dark chocolate shavings (or grain sweetened chocolate chips if you can handle gluten)

Preparation:
Prepare your ice cream maker ahead of time by freezing the canister overnight. Now is a good time to chill your coconut milk in the fridge too.

Combine the chilled coconut milk and coconut palm sugar in a blender and whip until the sugar is dissolved. Add in the natural peanut butter and vanilla extract. Whip just until the mixture is creamy and frothy.

Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.

Add in the shaved dark chocolate.

Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.

Scoop into a freezable quart container, cover and freeze.

hot fudge sauceUpon sampling this peanut butter ice cream, you may find yourself craving a sundae. If this is the case, try this recipe for Homemade Bittersweet Chocolate Syrup from the Nourishing Gourmet. Plus, it’s Paleo; gluten, refined sugar, and dairy free!

And if you need to top it all off with some whipped cream (not dairy free, but gluten free and refined sugar free), you can check out my recipe.

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Free! One-Bowl Chocolate Agave Peanut Butter Cups!

Good day, everyone! I am delighted by the weather we are having in the Northeast this week – temperatures are in the high 70s with low humidity and sunshine peeking through puffy, white clouds. The nights are cool, allowing us to abandon the air conditioners and listen to the birds and bugs outside our windows. The dress code is long-sleeved t-shirts and shorts – this is late summer at its finest. And our farm share is rewarding us with all sorts of fruits and vegetables…which I’ll talk about later because today I must share with you a recipe that MaryAnn discovered – for chocolate peanut butter cups that are free! They are free from gluten, yeast, dairy and refined sugars – and absolutely decadent!

MaryAnn found the original recipe for Healthy Chocolate Peanut Butter Fudge and made a batch that we tried. They were so melt-in-your-mouth good that I decided to make them soon after for a picnic. I made a few minor changes. First of all, I doubled the recipe. These treats are too good to just make a small batch. Plus you can freeze them and pull them out whenever you get a craving for that fabulous combination of chocolate and peanut butter. I used agave nectar instead of honey, but as I have noted below you can use either interchangeably. And lastly, the directions mention either using a food processor or bowl and whisk to mix the ingredients together – I just stirred them for great results – why bother pulling out the appliances if you don’t need to? This is a fabulous concoction using only five ingredients, no baking or cooking is necessary, and the results are fantastic!

Ingredients:
1 cup coconut oil (slightly melted, but not hot)
1 cup cocoa powder
1 cup natural peanut butter, softened
1/2 cup agave nectar (or honey)
1 tsp vanilla extract

Preparation:
Prepare muffin pans with 24 muffin liners.

Put all ingredients in a bowl. Whisk until the mixture is smooth and nicely combined. (It will be very liquidy.)

Pour the liquid fudge into the prepared muffin liners dividing evenly between them (about two tablespoons of mixture in each).

Place the muffin pan in the refrigerator for 30 minutes (or in the freezer for 10 minutes) until hardened.

Remove the muffin liners from the pans and enjoy! Store in the refrigerator or freezer.

I am sharing this recipe with Simply Sugar and Gluten Free…and am happy to be featured too!

Naturally Sweetened Nut Butter Cookies

Peanut butter cookies are tasty, especially ones that combine a satisfying crunch with chewiness. You may ask, “how can that be done?” Well, my friends, you can have a chewy cookie with a satisfying crunch if you add toasted oats and nuts to a cookie batter. I was inspired by a Martha Stewart recipe for Nutty Butter Cookies. I decided to reduce the amount of butter used, so I substituted with some unsweetened applesauce. I also substituted the refined sugar with a combination of maple syrup and honey. For my nut butter, I selected peanut, although I think almond butter would work really well too. Fortunately this recipe does not call for much nut butter, since the prices of nut butters have increased substantially during the first half of this year. I hope that you enjoy this recipe! And if you have not yet done so, please visit my home page to vote for your favorite dessert flavor. Are you a chocoholic? Or do you prefer plain vanilla? Perhaps a refreshing mint or zesty lemon? Just click the button for your choice and click “vote” – and then you will see the results so far. Thanks for participating! Enjoy your day, and your cookies.

Ingredients
1 stick butter, softened
1/4 cup unsweetened applesauce
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Coarse salt
1/3 cup maple syrup
1/3 cup honey
1 large egg
1/2 cup nut butter
1/2 cup chopped nuts

Directions
Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.

Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining 1/2 stick butter, applesauce, maple syrup and honey with a mixer on medium-high speed until fully combined. Add egg and beat until combined. Add nut butter, and beat on medium speed until well combined.

Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.

Place cookies, about a teaspoonful each, 1 inch apart on parchment-lined baking sheets. Bake until golden, 12 to 15 minutes.

I am sharing my recipe with Simply Sugar and Gluten Free, Food Trip Friday, Cybele Pascal Allergen-Free Cooking and Sweet as Sugar Cookies.

Happiness is Homemade Chocolate Peanut Butter Birthday Cake

Happy birthday indeed! I enjoyed a wonderful weekend with visits, calls and cards from my family and friends. I also was treated to a delicious dinner out with my grandmother, MIL, FIL and SensitiveHusband. After the meal we drove back to our house for dessert…that SensitiveHusband baked! Not only was the cake delicious, it was free of cane sugar, yeast, and all of my other “sensitive” ingredients. I think cake tastes even better when someone else bakes it, don’t you agree?

SensitiveHusband perused my recipes and decided on the Chocolate Agave Cake with the Honey Peanut Butter Frosting. What a delicious combination! The cake was extremely light and moist and the frosting was fluffy. Good thing I have a bit left…I look forward to having another piece.

What is your favorite dessert? There is one week left to take the poll on my home page. Simply click your favorite dessert and then click “vote.”

Chocolate Agave Cake
Ingredients:
2/3 cup agave nectar
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Preparation:
Preheat oven to 350 degrees F. Grease and flour one nine-inch round pan.

In a large bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add the agave nectar, egg, milk, oil and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Pour into the prepared pan.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Honey Peanut Butter Cream Frosting
Ingredients:
1/4 cup butter, softened
1/8 cup peanut butter
1/2 tablespoon water
1/4 teaspoon vanilla
pinch of salt
1/3 cup honey

Preparation:

Cream butter and peanut butter. Add the water, salt, and vanilla and cream again. Slowly add the honey and beat until creamy.

Please note: refrigerate the butter creams if either becomes too runny to use for frosting. A few minutes in the cool temperature will correct the consistency.

I am sharing this recipe with Simply Sugar and Gluten Free, Food Trip Friday and Simple Living.

Quick! Make These Peanut Butter Chocolate Chip Cookies Before Prices Increase!

According to the Chicago Sun-Times, the prices for peanuts and peanut butter are on the rise. The peanut supply is lower than normal due to two factors: (1) fewer peanuts were planted because farmers opted to grow more profitable cotton and corn, and (2) the prolonged high temperatures this summer adversely affected the peanut crop.

Alabama, Florida, Georgia, Mississippi, New Mexico, North Carolina, South Carolina, Texas and Virginia produce the majority of the nation’s peanuts. According to the USDA, an extreme drought in Texas and Oklahoma has reduced the peanuts harvested.

J.M. Smuckers, which makes JIF, has announced that the price of its peanut butter will increase 30% starting in November. Other peanut companies are likely to follow suit.

So what should we do? I say let’s bake, bake, bake…and fast before the prices rise. There are lots of peanut butter foods from which to choose – I have already shared recipes for Peanut Butter Cups, Honey Peanut Butter Frosting and Peanut Butter Chocolate Chip Brownies, and now I am happy to share a terrific recipe for Peanut Butter Chocolate Chip Cookies below. The recipe was inspired by Terry Walters’ Clean Food; I used whole wheat flour instead of teff and swapped grain-sweetened for semisweet chocolate chips. I plan on enjoying these delicious cookies often…and stocking up on peanut butter this month so I can keep baking them through the winter.

Ingredients:
1-1/2 cups whole wheat flour
1/4 teaspoon sea salt
1 teaspoon baking soda
1 cup chunky 100% organic peanut butter
1 cup maple syrup
1/2 cup grain-sweetened chocolate chips

Directions:
Preheat oven to 350°F.

Combine all dry ingredients in one bowl and all wet ingredients in another. Pour wet ingredients over dry and blend until just combined – do not overmix. Fold in chocolate chips.

Drop batter by heaping teaspoons onto cookie sheet. Place in oven and bake 13 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool. Makes approximately 20 cookies.

I am sharing this recipe with Joy of Desserts, Simply Sugar and Gluten Free, Balancing Beauty and Bedlam, Lady Behind the Curtain, This Chick Cooks, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.

Happiness is…a Peanut Butter Chocolate Chip Brownie

My focus lately has been on creating tasty cookies without cane sugar, although I do not want to slight my good friend the brownie. Brownies are also delightful treats and my mouth started to water when I saw this recipe for Peanut Butter Blondies in the September 2011 issue of Cooking Light Magazine.

To remove the cane sugar, I substituted with honey. I used a lovely organic creamy peanut butter and added peanuts for a little extra crunch. The recipe below also calls for more chocolste chips than the original, which seemed like a good idea to me. Another possibility is to crumble some peanut butter cups on top – that sounds like a good addition. I did not have a 9-inch square plan so I used a 6 x 10 inch pan and it worked out just fine. I hope you enjoy these cake-like, chewy, peanut-y, chocolate-y treats.

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup honey
1/3 cup creamy peanut butter
1/4 cup butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup grain-sweetened chocolate chips
1/4 cup unsalted peanuts

Preparation
1. Preheat oven to 350°.
2. Combine flour and next 2 ingredients (through salt), stirring well with a whisk. Combine honey and next 5 ingredients (through eggs), stirring well. Add peanut butter mixture to flour mixture; stir until combined. Stir in chocolate chips and peanuts.
3. Scrape the batter into a 9-inch square baking pan lightly coated with cooking spray. Bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.

I am also sharing this recipe with Simply Sugar and Gluten Free, Joy of Desserts, Balancing Beauty and Bedlam, Lady Behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday and Sweet as Sugar Cookies.