peanut butter

Peanut Butter Dulce de Leche Chocolate Cheesecake

Peanut Butter Dulce de Leche Chocolate Cheesecake

So the Dulce de Leche I made recently kept taunting me every time I opened the refrigerator, just daring me to open a jar, get a spoon, and start eating.  My will power, surprisingly enough, held that idea in check, but I knew it was only a matter of time, so I figured I outta do something with Dulce de Leche.

There’s no shortage of yummy things to make with Dulce de Leche, but when the Kuhn Rikon Push Pan I’d ordered arrived, I knew it had to be a cheesecake.  The Kuhn Rikon Push Pan has a silicon ring at the base which claims to eliminate the need wrap the pan in double foil when using a water bath.

The Dulce de Leche isn’t a super strong flavor, so I jacked up the flavor with some peanut butter, and topped the cheesecake with a chocolate ganache, as peanut butter/Dulce de Leche and chocolate are like the yin and yang of sweets.  With the sweetness of the Dulce de Leche and the peanut butter, I was able to tune back the amount of sugar typically used in a cheesecake. [continued after the jump...]


Peanut Butter and Chocolate Rice Krispy Treats

Rice Krispy treats are about the easiest thing in the world to make, especially  if you use the microwave.  With the reception I always get when I make them, you would think that it takes hours to make them, not the 10 minutes (if that).

I’ve tried making peanut butter Rice Krispy treats before by adding peanut butter to the butter/marshmallow mixture, but while they taste great, they are a little tough, and one of the things I love about Rice Krispy treats is the texture, the almost melt-in-your-mouth softness.  Texture won out over taste, so if I wanted peanut butter Rice Krispy treat, I’d just smear peanut butter on the top.  Not very sophisticated, but it got the job done….somewhat….

One of the food blogs I like to read when I have the chance, Brown Eyed Baker, had a recipe for peanut butter Rice Krispy treats, which included both peanut butter, AND peanut butter cups!

I tried Michelle’s recipe, but as she said in the notes, store them in the refrigerator if your house runs warm (or it’s August, as in my case).  Well, Rice Krispy treats become bricks when refrigerated, so that wasn’t going to cut it.

I tried melting some peanut butter chips with the peanut butter to make it firmer, but the artificial taste of the “peanut butter” chips made the topping taste gross.  Using chocolate with the peanut butter, worked, but by the time I got enough chocolate in with the peanut butter to make it firm enough, the chocolate overpowered the taste of the peanut butter.

What I wanted was a ganache-like consistency for the peanut butter topping.  Then it hit me: make a peanut butter ganache.  Well, easier said than done, as I was quickly back to the problem of the chocolate overpowering the taste of the peanut butter and getting the right consistency.  Finally, I got the right quantities of peanut butter, chocolate, cream, and butter for both the taste and the consistency I wanted.

Peanut Butter Cup Rice Krispies Treats

6 cups Rice Krispies
10oz (1 bag) marshmallows
4 tbsp (2oz) butter

12oz bag miniature peanut butter cups, quartered
1/2 cup heavy cream, scalded
2 tbsp butter
3/4 cup peanut butter
8oz semi-sweet chocolate

3oz dark/bittersweet chocolate

  1. Butter/spray with cooking spray, a 9×13″ pan.
  2. Measure the cereal into a large mixing bowl and set aside. Melt the marshmallows and butter together in a medium saucepan over medium heat (or in the microwave for about 3 minutes, but keep watch so the marshmallows don’t puff over the sides of the bowl!). Pour the melted marshmallow mixture over the cereal and mix well so the cereal is coated. Pour into the prepared pan and use a buttered piece of wax paper (or a buttered spatula) to press evenly into pan.
  3. Once the marshmallow mixture is cool, evenly distribute the chopped peanut butter cups over the marshmallow mixture.
  4. In a small saucepan, bring the heavy cream to scalding temperature. In a large bowl, place the chocolate chips and butter. Once the cream is scalding, pour over chocolate and let sit for about 30 seconds. With a spatula, slowly stir the chocolate from the center until melted. Immediately add the peanut butter and stir until smooth Pour and evenly the peanut butter ganache over the marshmallow mixture.
  5. Melt the dark/bittersweet chocolate in the microwave at 50% power for about 1-2 minutes; stir until smooth. Using the tines of a fork, drizzle the melted chocolate across the top. Allow to cool, cut and serve.


  • Unlike every other recipe here, do NOT use natural peanut butter, or the ganache won’t set properly.
  • Put the peanut butter cups in the refrigerator for 20-30 minutes and they will be easier to open.
  • Don’t use a wire wisk when making the ganache, or you’ll end up with a ball of peanut butter in the center of the wisk
  • A small offset spatula works great for spreading the ganache around and into the corners.

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Banana chocolate peanut-butter ice cream

Banana chocolate peanut-butter ice cream

I usually eat a banana a day, so I end up buying a big bunch of them every week.  Unfortunately, sometimes my banana eating gets thrown off track, whether it’s life, they get put behind something, or as in this week, they get put in the fridge (!?) and I end up with a bunch of way-to-ripe bananas.  They usually get put in a freezer, waiting for me to make banana bread.  I make way to much banana bread to be honest, but hate throwing them out.  Well, now my to-ripe bananas have another use.

Three ingredients: bananas, Dutch-processed cocoa, and natural peanut butter are all that’s in this “ice cream”.  No heavy cream, whole milk, egg yolk, or even sugar.  Perfect for those trying to watch their weight, lactose-intolerant, or vegan.

Banana chocolate peanut-butter ice cream

4 bananas, slightly overripe
2 tbsp creamy natural peanut butter
2 tsp Dutch-processed cocoa powder

  • Peel bananas and cut into 1/2″ slices.  Place sliced bananas in the freezer for 1 hour.
  • Put banana slices in a food processor and pulse.  It resemble tiny rocks, but will eventually turn into a frozen mush.
  • Scrape down the sides of the food processor and add peanut butter and cocoa.
  • Pulse again, until the peanut butter and cocoa is incorporated, scraping down the sides of the food processor about about 15 seconds.
  • When done, it will resemble soft serve ice cream; when frozen, it will be pretty hard to scoop.  Let the container sit on the counter for a few minutes to thaw and it will scoop very easily.
  • Top with your favorite ice cream toppings (I used homemade strawberry syrup).

Makes 1 pint.

Source: single ingredient ice cream – use real butter


Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

I picked up a copy of David Lebovitz’s The Perfect Scoop a few months ago (see my review here) and promptly made some ice cream.  For the sake of my waistline, I put the book (and ice cream maker) away.  After having dug the ice cream maker out for last month’s Daring Bakers challenge, and with summer heat like we haven’t seen in a long time, I figured it was time to get David’s book out and try some more flavors.

It didn’t take long before I came across this recipe and knew it was the one to make.  How can you go wrong with chocolate, peanut butter, and ice cream?

Chocolate-Peanut Butter Ice Cream

2 cups half and half
1/4 cup unsweetened Dutch processed cocoa powder
1/2 cup sugar
pinch of salt
1/2 cup smooth all natural peanut butter (see my notes below for details)

Whisk together the half and half , cocoa powder, sugar, and salt in a large saucepan.  Heat the mixture, whisking frequently, until it comes to a full rolling boil.  Remove from heat and whisk in the peanut butter, stirring until the peanut butter melts and the mixture is thoroughly combined.

Refrigerate the mixture for 1 hour, then follow the directions of your ice cream maker to make the ice cream.

Makes about 1 quart.

Note: Use only all natural peanut butter, the kind that consists of peanuts and salt.  If there are any other ingredients, the ice cream will taste funny.  While I love Skippy Super Chunky peanut butter in a PB&J, when you cook/bake with peanut butter, make sure you use all natural peanut butter.

Source: The Perfect Scoop (p.30) by David Lebovitz