Peanut Butter Banana Ice Cream

If you follow me on Pinterest

…and if you’re on Pinterest, you should, but if you’re not on Pinterest, you should probably keep it that way because it has this way of making you lose all track of time and neglect your responsibilities…

but wait, where was I?

Oh yes, if you follow me on Pinterest, you know that although I do have several boards, I mostly pin home decor ideas and recipes.

So on one of my first days on Pinterest, I came across this recipe that claimed ice cream could be made out of only two ingredients: frozen bananas and peanut butter.

Now, while I do pin a lot of recipes that ultimately end up forgotten, I was so intrigued that I had to make this immediately. As in, that very night.

I sliced up two frozen bananas,

opened a brand new jar of peanut butter,

put the bananas in the food processor and added a tablespoon of milk (although this is a slight deviation from the original recipe, I found the milk necessary to compensate for the small-and-stolen-from-my-parents-garage food processor),

pulsed the bananas until they were smooth,

and then added a large spoonful of peanut butter (honestly, I didn’t measure, but I’m guessing it was in the ballpark of 2 tablespoons) and pulsed until well blended.

And then I nearly panicked when I thought that I didn’t have any chocolate chips left. But then I remembered (and said of prayer of thanksgiving) that my roommate has been on a baking kick and is well stocked in the chocolate chip department.

This peanut butter banana ice cream was so simple and so creamy and so refreshing and so good!

It’s the prefect late-summer evening treat.

Do you have a favorite simple summer treat?

Chocolate Peanut Butter Pie

As is fairly well documented by this coconut cake (which happens to be the cake I made for Easter last year) and this strawberry pie (one of two pies I made for Father’s Day), when my family gathers for holidays or special occasions, I typically bring the dessert.

 This Easter was no different.

 When I first approached my mom about bringing a dessert for Easter dinner this year, I had no clue what I wanted to make.  I typically enjoy making cakes, but as I searched through some of my favorite recipe sites and blogs, finding several cakes that looked great and very Easter-appropriate, I ultimately discovered that I had a taste for something different this year.

I kept coming back to this recipe for Chocolate Peanut Butter Pie.

But every time I considered it I thought, “Peanut butter pie doesn’t seem very Easter-y. And who makes pie on Easter anyways?  The flavors aren’t right.  And it’s too rich.  My parents are NOT going to think this is a good idea.”

But I still wanted it.

So on the Thursday before Easter, I called my mom to see if she might possibly be sorta interested in peanut butter pie for dessert. And much to my surprise, our conversation went something like this:

 Me: So I’ve been thinking about Sunday. Could I maybe make peanut butter pie for dessert…?

Mom: Em! I just told your Dad that I had a craving for peanut butter pie! That sounds perfect!

Me: Really?  Weird.  Are you sure? I mean, peanut butter pie doesn’t seem like a very Easter-worthy dessert?

Mom: Why not? We think of Reeses Peanut Butter Eggs around Easter.

Me: Good point. Peanut butter pie it is.

So, peanut butter pie it was…

Ingredients for Crust:

25 whole oreos

4 tablespoons butter, melted

Ingredients for Filling:

1 cup creamy peanut butter

1 package (8oz.) softened cream cheese

1 1/4 cups powdered sugar

1 package (80z.) cool whip, thawed

Instructions:

  1. For the crust, crush oreos until fine (a food processor is preferable for this process…if you don’t have one, go search in your parents garage and they may have one they’re not using!). Pour melted butter over crumbs and stir with fork to combine. Press into pie pan and bake at 350 degrees for about 5 minutes (just until set). Cool completely.
  2. For the filling, beat the peanut butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Then add the cool whip and beat until smooth.
  3. Pour filling into crust and chill for at least an hour (longer is better…overnight is perfect).

(I have no idea what happened here…ha! Enjoy!)

Chocolate Cupcakes with Peanut Butter Filling

A couple of weekends ago, I decided to experiment with a new cupcake recipe.  But not just any cupcake recipe.  After spending entirely too much time watching shows such as Cupcake Wars and DC Cupcakes, I decided to experiment with filled cupcakes for the very first time.

I had already bookmarked this recipe from Food & Wine for double dark chocolate cupcakes with peanut butter filling (say that three times fast…), so this seemed like an appropriate time to pull it out and give it a try.

 

 

Considering I had never made filled cupcakes before, I think they turned out pretty well!  My number one take-away lesson for next time, though: Add. More. Filling.

These cupcakes were a little involved, but totally worth it!

 

 

Chocolate Cupcakes

Ingredients:

3/4 cup & 2 tablespoons cocoa powder

½ cup boiling water

1 cup buttermilk

1 ¾ cups flour

1 ¼ teaspoons baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 ½ sticks butter

1 ½ cups sugar

2 eggs

1 teaspoon vanilla extract

 

Instructions:

1. Preheat oven to 350 degrees and line 24 muffin cups.

2. Combine cocoa powder and boiling water.  Whisk until smooth.  Add buttermilk.

3. Sift together the flour, baking soda, baking powder, and salt.

4. In large bowl, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla.  Then beat in dry ingredients alternating with cocoa mixture.

5. Spoon batter into liners (about two-thirds full) and bake for 20-22 minutes.

6. Let cupcakes cool in pan for about 5 minutes, then let them cool completely on wire racks before filling.

 

 

Peanut Butter Filling

Ingredients:

1 cup peanut butter

3 tablespoons butter

2/3 cup powdered sugar

 

Instructions:

1. Beat the peanut butter and butter until creamy.  Add powdered sugar and beat until light and fluffy.

2. Spoon filling into pastry bag with star tip (or if you’re like me, a plastic baggie with the corner cut off works just fine).

3. If you have a pastry bag, push tip into top of cupcake and fill.  If using a plastic bag, cut a cone shape out of the top of the cupcake, fill, then replace cone.

 

Chocolate Icing

Ingredients:

1 cup heavy cream

8 ounces semisweet chocolate, chopped

 

Instructions:

1. In small saucepan, bring heavy cream to a simmer.

2. Off the heat, add semisweet chocolate to cream and let stand for 5 minutes before whisking together until smooth.

3. Let icing stand until slightly cooled and thickened (mine took about 10 minutes, but it could take up to around 15 minutes).

4. Dip the tops of the cupcakes into the icing, let stand for 5 minutes, and then dip the tops again.

 

 

Enjoy!