National Peanut Butter Lovers Month

Did you know that November is National Peanut Butter Lovers Month? No? Neither, did I. Until yesterday. Yesterday, I noticed a tweet about #pblovers, and my interested was piqued.

I can't say that my preference for peanut butter falls into the big puffy heart love stage. I like it. I think it can be fabulous. Occasionally, I crave it, but it isn't something that I HAVE TO HAVE on a daily basis.

Hubs has a thing for peanut butter pie, and I have made several. There was Chocolate Peanut Butter Banana Cream Pie recreated after hearing a woman in the diner booth behind me beg for the recipe. Jennifer Perillo's heartache and Pie for Mikey inspired me to make a friend's Peanut Butter Pie. And, both Black Bottom Peanut Butter Pie and Chocolate Peanut Butter Pie with Pretzel Crust celebrated Pi Day.

It wouldn't be Christmas without Peanut Butter Bon Bons. Peanut Butter Sheet Cake graced a puppy birthday party. I ate my weight in Chocolate Frosted Peanut Butter Rice Krispie Treats. And, even though they start with a box mix, Peanut Butter Brownies are always a treat.

While Hubs can eat enough Reese's Peanut Butter Cups to kill a small horse, I can take them or leave them. I won't, however, turn down a peanut blossom cookie topped with that iconic chocolate Kiss. I spread toast thick with peanut butter (smooth perferably) and drizzle with honey or add another decadent layer with a smear of Nutella. Sometimes, I do eat peanut butter with a spoon.

One pairing for peanut butter that I think is absolutely perfect is Banana Bread. There is just something about slathering the rich, nutty butter over a slice of dense, sweet homemade banana bread. Do you know what takes it over the top? Bacon.

I know. Bacon has been so over done. After all, who really needs bacon lip balm? But, trust me. Do it. Peanut Butter and Bacon Banana Bread Sandwiches can inspire love.

Peanut Butter and Bacon Banana Bread Sandwiches

(adapted from Everyday with Rachael Ray)

4 tablespoons unsalted butter, softened

1/2 cup brown sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

2 ripe bananas, mashed

1/4 cup pure maple syrup

2 cups flour

1 cup walnuts, chopped

For sandwiches:

smooth peanut butter

bacon, cooked until crisp

Preheat oven to 350F. Spray a 4.5"x8.5" loaf pan with baking spray.
Cream butter and brown sugar.
Add eggs, one at a time, and beat until fluffy.
Add baking powder and salt.
Stir in bananas and maple syrup.
Add flour and mix just until blended.
Stir in walnuts.
Pour batter into prepared pan.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Allow bread to cool in the pan for 10 minutes, then invert onto a rack and let cool completely.
For sandwiches: slice 1/2-inch thick slices from the bread. Spread with peanut butter and top with bacon.
(Reserve remaining banana bread for snacking...or more sandwiches.)

I Bet That Just Killed You

I have been doing a little holiday baking recently.

I know.

Every year, I tell you that I don't like to bake, but then I share a recipe for some delectably sweet baked good.

I am a conundrum.

But, here is the twist, one of the treats I find myself whipping up most every Christmas isn't actually baked. There is no oven involved in the recipe for Peanut Butter Bon Bons.  It came from my mother sometime in the early 80s, and I suppose you could call it semi-homemade because one of the ingredients is a tub of ready-to-spread vanilla frosting. When I recently shared that secret with a friend, she exclaimed, "I bet that just killed you."

Um...not.

I have no problem with taking a short cut here and there in the kitchen, as long as the end result is good. And believe me, Peanut Butter Bon Bons are good. So good that I can't imagine a Christmas without Peanut Butter Bon Bons On My Plate.

 

 Peanut Butter Bon Bons

1 can ready-to-spread vanilla frosting

1 cup peanut butter

1/4 cup butter (I use unsalted.)

2 cups graham cracker crumbs (If I am crushing my own, I assume 1 package is 1 cup and do 2 in my food processor.) 

Chocolate candy coating for dipping

Candy decorations, if desired

Cream together frosting, peanut butter and butter until well combined.
Gradually add in graham crackers until fully mixed.
Using a small cookie scoop, portion the peanut butter/graham cracker mixture into 1-inch balls.
Roll the portions into 1-inch balls.
Chill for at least 1 hour or up to a day or 2.
Dip in melted chocolate candy coating.
Allow to dry on waxed paper for a few hours.

Pie for Pi Day

I couldn't let 3.14 roll by without a Pi Day post.

Pie for Pi Day is a must, and the options are infinite.
(sorry for the bad pun)

However, Hubs' choice is almost always peanut butter.

 

Chocolate Peanut Butter Pie with Pretzel Crust

(adapted from Nadia G's Bitchin' Kitchen)

Crust:

2 cups salted pretzels

6 tablespoons unsalted butter, melted

1/4 cup brown sugar

Filling:

1 (8-ounce) package cream cheese, softened

3/4 cup creamy peanut butter

1/4 cup brown sugar

1/2 cup heavy cream, whipped

Chocolate Whipped Cream:

3/4 cup semi-sweet chocolate, chopped

2 cups whipping cream

chocolate shavings, for garnish

Pulse the pretzels in a food processor until finely ground. 

In a large bowl, combine the pretzel crumbs, butter and brown sugar; mix well.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. 

Refrigerate.

Combine the cream cheese, peanut butter and brown sugar with a mixer until smooth. 
Fold in the whipped cream. 
Spread filling into the pie shell, cover and return to the refrigerator.
Melt chocolate and whipping cream together in a double boiler over medium heat. 
Whisk until well combined. 
Refrigerate for 2 hours. 
Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. 

Garnish with chocolate shavings.(8 servings)

3.14

3.14

March 14th.

The approximation of pi.

Pi Day.

Pie for Pi Day.

Hooray!

Hubs loves pie, and last month for his birthday, I whipped up a Black Bottom Peanut Butter Pie. It was luscious, and delicious, and everything a birthday dessert should be...minus the cake and frosting.

I couldn't find my pie plate (Did I take a pie to your house and leave it there?), so I attempted to make it in a spring form pan. My advice to you is that if you use a spring form pan, double the crust. I needed the sides of the crust to be taller to hold in the rich and fudgy chocolate layer on the bottom. It wanted to spill out as I topped it with the light, fluffy, and creamy whipped peanut butter mousse.

There were no complaints about the oozing chocolate, though. Why would there be? Doesn't everyone like to lick a little stray sweetness from their fingers? Birthday or Pi Day, Black Bottom Peanut Butter Pie is perfect On My Plate.

Black Bottom Peanut Butter Pie

(from Serious Eats)

8 graham crackers, crushed into crumbs

4 tablespoons unsalted butter, melted

10 ounces semi-sweet chocolate, chopped

1 1/2 cups whole milk

3 tablespoons corn syrup

pinch of salt

1 cup smooth peanut butter (I used Jif...not sure that a natural type would produce the smooth consistency desired.)

1/2 - 3/4 cup powdered sugar

1 cup heavy cream, whipped to soft peaks

Preheat the oven to 350°F. 
Combine the graham cracker crumbs and melted butter in a bowl and stir to combine. 
Press the mixture evenly into the bottom and sides of the pie plate.
Bake for 15 minutes, until the crust gets slightly browned. 
Allow the crust to cool completely.
Place chopped chocolate, pinch of salt, and corn syrup in a bowl. 
Bring the milk to a boil, immediately remove from the heat, and pour over the chocolate. 
Allow this to sit for 1 minute, then whisk until all of the chocolate has melted.
Pour the mixture into a saucepan and whisk constantly over low heat for about 8 minutes. 
The mixture will steam, thicken, and begin to sputter and bubble. 
Continue to whisk and scrape the bottom to prevent burning. 
When the mixture is of pudding consistency, remove from the heat. 
Pour into a bowl, press plastic wrap directly on the surface, and chill for 3 hours.
Just before assembly, whisk peanut butter and confectioner's sugar together until the mixture is thick and glossy. 
Whisk about 1/3 of the chilled whipped cream into the mixture to lighten it, then fold in the remaining 2/3, taking care not to deflate it. 
Spread the chilled chocolate layer evenly over the bottom of the pie shell, then pour the mousse evenly over that. 
If desired, top with additional whipped cream, chocolate syrup, nuts, or chocolate chips.

Puppy Love

We celebrated a milestone birthday this week in our house. Ace turned ten on Monday. Yes, Ace is one of our mini dachshunds. Yes, we had a little party. We are awesome like that, you know.

The dinner menu on Sunday night included Chicken Fried Chicken, Buttermilk Garlic Smashed Potatoes, Cream Gravy, Corn in Butter Sauce, and Buttermilk Biscuits. No, there wasn't anything green on the table. It was a heart attack waiting to happen kind of meal, and almost everyone cleaned their plates...well, except Ace and Sissy. I didn't share the chicken with the pups. They gnawed on Jumbones that night.

For dessert, I focused on Ace's love of peanut butter and baked a Peanut Butter Sheet Cake. The humans at the table had their slices drizzled with Chocolate Glaze for that famous chocolate and peanut butter combination. Since chocolate isn't good for dogs, Ace and his sister, Sissy, devoured their cake without the glaze. Given how quickly their shares disappeared, I don't think that they found it to be a detriment, though.

This cake is very dense and rich with an intense peanut butter flavor. Peanut butter lovers will find it to be heaven. The Chocolate Glaze is the icing on the cake, so to speak. I think it enhances the cake well as the flavors dance together with each bite. Peanut Butter Sheet Cake with Chocolate Glaze was the perfect expression of puppy love for Ace's tenth birthday.

Peanut Butter Sheet Cake

(adapted from Tasty Kitchen)

Cake:

2 cups sugar

1 teaspoon baking soda

2 cups flour

1 teaspoon salt

1 cup unsalted butter

1 cup water

1 cup peanut butter (I used Creamy Jif)

1/2 cup milk

1 teaspoon vanilla

2 eggs

Frosting:

1/2 cup unsalted butter

1/2 cup peanut butter (again, Creamy Jif was my choice)

6 teaspoons heavy cream

4 cups powdered sugar

Cake:
In a large bowl, mix sugar, baking soda, flour and salt. Set aside.
Combine butter, water and peanut butter in a heavy saucepan and bring to boil.
Pour over flour mixture.
Add milk, vanilla and eggs. Mix.
Pour into a greased and floured jelly roll pan.
Bake at 400F degrees for 20 minutes.
Frosting:
Bring butter, peanut butter and milk to boil in saucepan.
Add powdered sugar.
Spread warmed frosting over cooled cake. (Serves 24)

Chocolate Glaze

2 ounces unsweetened chocolate

3 tablespoons butter

3 tablespoons heavy cream

2 tablespoons white corn syrup

1 teaspoon vanilla

1 1/2 cups powdered sugar

In a heavy pot over medium heat, melt chocolate with butter, heavy cream, and corn syrup.
Stir in vanilla.
Beat in powdered sugar.
(May add more cream or milk to achieve desired consistency.)
Drizzle over frosted Peanut Butter Sheet Cake to serve.

A Pie For Mikey

I have never met Jennifer Perillo, but her story has touched me. She unexpectedly lost her husband last week, and when the food blogging community reached out to comfort her, she had one request:

"For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there's no tomorrow because today is the only guarantee we can count on." - from For Mikey - In Jennie's Kitchen

She asked, and we complied. Check out this amazing list of food bloggers and the peanut butter pies they have shared with those they love. http://blog.foodnetwork.com/fn-dish/2011/08/12/chocolate-covered-peanut-butter-pie-recipe/

Susan's Peanut Butter Pie

one prepared pie crust

3/4-1 cup powdered sugar
3/4 cup creamy peanut butter

2/3 cup sugar
dash salt
3 cups milk (2% or whole)
2 tablespoon butter
4 egg yolks (save whites for meringue)
1/4 cup corn starch

1 teaspoon vanilla

1/2 tsp. cream of tartar

4 egg whites (reserved from filling)

6 tablespoon granulated sugar

Prepare the pie crust (make from scratch, bake a frozen or roll-out, or open a pre-made chocolate cookie-crumb crust...which is what I did)
Combine powdered sugar and peanut butter with a fork or pastry blender until smooth.
Press half of the peanut butter mixture into the pie crust.
Combine next 6 ingredients (sugar through corn starch) in a saucepan.
Whisk until smooth.
Bring to a boil and boil (stirring constantly) for 2 minutes until the mixture thickens. 
Add the vanilla.
Pour filling over the peanut butter layer. 
Prepare meringue by beating cream of tarted and egg whites until stiff peaks.
Gradually add granulated sugar.
Spread meringue over the filling and crumble remaining peanut butter mixture between meringue peaks.
Bake at 350 for 10 minutes to brown meringue.

This One Goes Out to the Lady In the Booth Behind Me

About a week ago, I was having lunch out of town and overheard...(Yes. I am admitting to being a snoop. I mean, really, while dining alone, what else do you do other than people watch and eavesdrop? I carry a book with me, but seldom really dig into it. The people around me are just too interesting.)...anyway, I overheard the waiter telling the The Lady In the Booth Behind Me that there was a new pie that day. Chocolate Peanut Butter Banana Cream Pie.

My fork dropped back into my Southwestern Grilled Chicken Salad. It had been the lunch feature of the day, and while the chicken was tender and juicy and the cilantro sauce was a bright burst of flavor, the rest of the salad had me thinking that it was a mistake to fall for the waiter's enthusiasm as he suggested it. Yet...that same enthusiasm for a pie was about to grab me and not let go. What can I say? I am a sucker.

The Lady In the Booth Behind Me ordered the pie with two forks to share with her husband. My back was to them, but I listened intently as they yummmed and mmmmmmed and moaned and groaned over the pie. I couldn't see the slice of heaven that was the center of these orgasmic gasps, but I knew that I had to sample this myself. Had to.

The waiter returned and chatted with the couple. The Lady In the Booth Behind Me begged him to ask the chef for the recipe. He politely declined. She flirted and cajoled him. He held his ground. She did everything except throw dollar bills at him. He was firm. And, just as I was about to grab him by the apron and demand my slice of the pie, he FINALLY moved to my table. I think it surprised him when I pushed aside my half-eaten salad and asked for pie. That pie. The Chocolate Peanut Butter Banana Cream Pie that made The Lady In the Booth Behind Me babble and moan and beg. I refrained from demanding that he rush to the kitchen RIGHT NOW when he told me that there might only be one slice left. One slice? It.Must.Be.Mine. Nobody else could have it. Go. Get it. Right now. (Really, I was calm and polite. Really.)

And when that slice of Chocolate Peanut Butter Banana Cream Pie came to my table, it wasn't, at first glance, a beauty. This pudding pie was made up of muddy colors and slumped a little in its homemade graham cracker crust. The whipped topping was a little too stable to be real and the drizzle of chocolate sauce over the top seemed a bit like overkill. It, truthfully, was a pie that I probably would have passed by if I had been peering into the pie case. Sinking my fork into the creamy layers of chocolate and peanut butter puddings divided by a course of bananas, I tentatively took my first bite. Ooooh!!! This is what the yummming and mmmmmming and moaning and groaning was about. What a PERFECT flavor combination! The Lady In the Booth Behind Me was right. This was a slice of heaven.

I knew immediately that I would have to find a way to recreate this pie for my husband. Chocolate Peanut Butter Banana Cream Pie is just his kind of dessert. I think that it could even spur a marriage proposal...if we weren't already married. So, for Valentine's Day, I made my own Chocolate Peanut Butter Banana Cream Pie to share with Hubs after our simple meal of steamed Crab Legs with drawn butter, Spinach Twice Baked Potatoes, and a tossed salad. He yummmed and mmmmmmed and moaned and groaned. I knew he would. His mouth was full, or he might have proposed again, too.

And now, for The Lady In the Booth Behind Me, I am sharing my version of Chocolate Peanut Butter Banana Cream Pie. There is no longer any need to beg and flirt with the waiter. Here is how you can recreate that slice of heaven On YOUR Plate.

Chocolate Peanut Butter Banana Cream Pie

(adapted from Love and Olive Oil's Peanut Butter and Dark Chocolate Puddings)

**This recipe makes enough filling for 2 pies or 1 pie and some ramekins of pudding to sample right away. (Guess which one I did?) I would reduce the amounts for you to only create one pie, but honestly, I am not a baker and think it is best for me not to mess with the science of ingredient proportions.

2 graham cracker crusts (use your own favorite recipe or a purchased one...this time, I went with Keebler.)

Banana layer:

2 to 3 bananas, sliced 

1 to 2 tablespoons lemon juice

Peanut butter pudding:
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 (smooth) peanut butter (I used Jif because that is what I had, but the original recipe calls for NATURAL peanut butter.)
1 teaspoon vanilla extract

Chocolate pudding:

6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces semi-sweet chocolate, chopped (I used Ghiradelli semi-sweet chocolate chips, again because that is what I had.)
1 teaspoon vanilla extract

Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar

If making homemade graham cracker crust, prepare according to your recipe.
Slice bananas into a bowl and toss with lemon juice, set aside.
For Peanut butter pudding:
Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Divide pudding between 2 graham cracker crusts (or fill ramekins with about 1/3 cup each). Chill uncovered while preparing chocolate pudding.
For chocolate pudding:
Whisk first 4 ingredients in heavy large saucepan. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add chopped chocolate. Boil until chocolate melts and pudding is thick again, whisking often, 1 to 2 minutes longer. Remove from heat; whisk in vanilla. Cool pudding 5 minutes. 
Arrange banana slices in a single layer over the peanut butter pudding layer.
Spoon chocolate pudding over bananas and peanut butter pudding, dividing equally between pie crusts (or layer in the ramekins...about 1/3 cup each). 
Chill pies uncovered until cold, at least 2 hours. (May be made up to 1 day ahead.)
Just before serving prepare topping:
Whisk cream and powdered sugar in medium bowl to soft peaks. 
Dollop each slice of pie generously and serve.

Light Reading and Heavy Snacking

I have mentioned that a lot has been going on in my life. It is true. The last six months have not been easy. I have been neglectful in thanking those of you who have reached out and expressed sympathies and condolences on the November loss of my father and the more recent loss of my mother-in-law. Both my family and my in-laws have been dealing with many changes, some gracefully, others not. Many days could definitely only be described as a struggle.

I am thankful for every little word, thing, and deed that others have provided to attempt to make it easier for us. Sincerely, you and your kind hearts are appreciated. You are bright rays of sunshine on our cloudy days.

In the midst of one cloudy day, I picked up the mail to find the current issue of South Dakota Magazine. I knew it was coming. I had been waiting for it. In fact, I had been stalking the area newsstands for it. You see, I was on page 11. Yep. The Eye On Keloland segment and the local newspaper were not enough. I found my way into a publication that focuses on interesting people, places, and events in our state. (I know! Me?!?) Truly, it is an honor to be chosen for the interview and very cool to have a little part of the March/April issue. The staff of South Dakota Magazine does a great job exploring our state and sharing both its known and unknown treats and treasures.



And speaking of treats, I have to have something for snacking as I flip through my issue of the magazine. What could be better than Chocolate Frosted Peanut Butter Rice Krispie Treats? An area convenience store makes them from scratch. They sing a siren song and tempt me every time I pass. I had to make my own pan of gooey bars to nibble. They are definitely not light (my jeans are screaming in rebellion as I try to button them), but I can't resist a Chocolate Frosted Peanut Butter Rice Krispie Treat On My Plate.

Chocolate Frosted Peanut Butter Rice Krispie Treats

6 cups Rice Krispie cereal
1 cup Karo syrup
1 cup peanut butter
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter

Combine 1 cup peanut butter, Karo syrup and sugar in a heavy sauce pan.
Bring to a boil, stirring constantly. (This will easily burn.)
Remove from heat and pour over cereal; mix well.
Pat into a 9 x 13 pan that has been sprayed with cooking spray (being careful not to condense too much or the bars will be tough).
Meanwhile, combine 1 cup peanut butter and 1 cup chocolate chips.
Melt over low heat, stirring constantly.
Spread over Rice Krispie treats.
Allow to set for 2 hours before cutting into squares. (Serves 12-30, depending on size of bars...and ultimately your butt)

The Butcher, The Baker, The Candlestick Maker

Even though I cook a lot, raw meat still leaves me a little squeamish. I mix my meatloaf with one hand immersed in the goopiness and the other holding firmly to the bowl. I have perfected the "plop" method of transferring slabs of steak, jiggly chicken breasts, and other slimy cuts from package to cutting board for seasoning and then on to pan for cooking. I would never make it as a Butcher. I just can't begin to like the touch and feel of raw meat.

Many years ago, I might have thought I was crafty. I would create cross stitch samplers and mop head dolls. I wove things with paper ribbon. The glue gun was my friend. But, now I look back and see that most of it was junk. Why did I think I needed that stuff or that anyone would want it? These days, I am certainly not a Candlestick Maker. I will purchase my household items, and they will be better quality and not nearly as tacky. I hope.

And what about the Baker? Surely someone who cooks all the time would also bake. Ummm...not really. Pillsbury is my friend. I do cook a lot. I toss this and that in a pot or pan with a nod to the general amounts and ingredients of an actually recipe, and usually I come up with some tasty dish. Baking is a different story. It required precise measuring, no substitutions, actually following a recipe. I have trouble with all that. I think of myself as a free spirit in the kitchen...alright, an uptight Virgo-ish free spirit, but still, I do what feels right at the moment in my psycho controlling mind. Baking wants to dictate my moments. That doesn't quite mesh for me.

Still, we can't live on Chips Ahoy and Little Debbie. I must venture into baked goods now and then. A house is not a home without dessert, right? Last night, I whipped up a pan of Peanut Butter Brownies. Yes, they did start with a boxed mix, but if you have your own favorite homemade brownie recipe (I am still searching for the perfect one for us), you could sub it into the recipe. These are perfect for all peanut butter and chocolate fiends. The brownie is rich and chewy, and the peanut butter layer is almost cake-like. I actually could pass for a Baker with Peanut Butter Brownies On My Plate.

Peanut Butter Brownies

Brownies

1/2 cup oil
1/4 cup water
2 eggs
19 1/2 ounces brownie mix

Peanut Butter Filling
3/4 cup creamy peanut butter
1/3 cup butter, softened
1/3 cup sugar
2 tablespoons flour
2 eggs

Heat oven 350.
Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spooon. Set aside.
With a mixer, combine peanut butter and margrine; beat until smooth. Add sugar and flour; mix well. Add 2 eggs; blend well.
Spread 1/2 of brownie mix into greased 9x13 pan. Carefully spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture over the peanut butter mixture.
Bake for 30-33 minutes. Cool 1 hour or until completely cooled. Store losely covered. (Serves 20)