Fluffernutter Brownie Batter Ice Cream

This is by far my favorite ice cream that I've made so far. If you don't like peanut butter that much, use 1/4 cup. Also: I want to eventually figure out a better way to do the brownie chunks, which may involve making a brownie recipe without eggs, then balling up the thick fudge and using that. We will see, but this recipe is so easy to make, I can't imagine not doing so again in the future. A little bit goes a long way with this ice cream, though it has such a light, heavenly texture it's still very dense taste-wise.

Fluffernutter Brownie Batter Ice Cream
from Nat's Adventures in Baking

Ingredients:
1 - 14 oz. can sweetened condensed milk
2 cups cream
1/4 - 1/2 cup peanut butter (depending on affinity for pb)
1/2 cup marshmallow fluff

for the brownie chunks:
1/4 box brownie mix
2 Tbs butter
1 Tbs water

Instructions:
1. Place a large mixing bowl in the freezer for 10 minutes.
2. In a medium sized mixing bowl, beat the peanut butter and condensed milk together until well blended. Fold in the marshmallow fluff until just combined.
3. Combine all brownie chunk ingredients, and roll into small balls. Set aside.
4. Take the bowl out of the freezer, and beat the heavy cream with an electric whisk until  stuff peaks form.
5. Fold the whipped cream into the peanut butter mixture, then add the brownie bits and fold until dispersed throughout.
6. Place mixture into a covered container and freeze overnight before scooping.

Peanut Butter Banana Frozen Treat

Simple, cheap, delicious, and healthy! Pretty much all my favorite things. This was very hard to make as one serving, though. In the future I'll only make it in a larger batch, or get myself a bullet blender. Amazing texture and flavors. Freeze the banana at your desired ripeness (multiple brown spots on peel for me)

Peanut Butter Banana Frozen Treat
from melomeals
Serves 1

Ingredients:
1 frozen banana, peeled
1 Tbs. peanut butter

Instructions:
1. Combine in blender, and blend until completely smooth.

Grain-free Cheesecake Brownies

I made this back during the school year for my grain-free friend. Yeay for catching up on a backlog of posts!

Grain-free Cheesecake Brownies
adapted from food renegade

Ingredients:
brownie:
1 c. peanut butter
2 eggs
1/2 c. cocoa powder
1/2 c. canned coconut milk
1/2 c. sugar
1/4 t. salt
1/3 c. chocolate chips
cheesecake:
8 oz. cream cheese (room temperature)
1 egg
1/3 c. sugar
2 t. vanilla

Instructions:
1. Pre-heat oven to 350 F and grease a 9" x 9" pan.
2. Whisk together brownie ingredients, until well combined. Pour into prepared pan.
3. In same bowl, combine cream cheese, and beat until smooth. Then combine the rest of the ingredients and beat until combined.
4. Carefully drop cheesecake batter evenly over brownies, and carefully smooth out on top.
5. Swirl brownies by dragging a tooth pick up through the cheesecake layer from the brownier layer, until desired swirl effect has been obtained.
6. Bake for 35 minutes.
7. Chill for at least 2 hours before serving.

Thai Peanut Sauce

Probably one of the most delicious (and easy) sauces I've ever made/eaten. I highly recommend.



Thai Peanut Sauce
from friend Julia
Use: combine with 12 oz. dry pasta, cooked and still moist

Ingredients:
1" knob of ginger, peeled and grated
2 cloves garlic, peeled and minced
1 tsp chili paste
1/2 cup peanut butter (I prefer smooth for this recipe)
1/4 cup soy sauce (or substitute soy sauce and sugar for 1/2 cup mr. yoshida's sauce)
2 tsp sugar
3 Tbs rice vinegar
3 Tbs toasted sesame oil

Instructions:
1. Add all ingredients to blender, and blend until smooth (2 minutes on high speed), adding water if needed to give it a more saucy consistency.3. Combine with cooked pasta and mix throughly, or use as a dip for egg rolls or vegetables.

Double Chocolate Chunk Cookies

Super delicious! My grain-free friend's mom sent this link along to me, so I decided to make it for my computer science women's group this week. They came out very tasty! (even though I only used half the cacao powder the recipe calls for because I ran out of my cheap cocoa powder x.x)

Double Chocolate Chunk Cookies

adapted from health-bent

makes 2 dozen

Ingredients:

1 cup peanut butter

1 egg

1/4 cup cocoa powder

1/4 cup chocolate chips

2 t. vanilla extract

1/4 c. sugar

Instructions:

1. Pre-heat oven to 350F.

2. Combine everything except the chocolate chips. After dough is throughly combined, mix in chocolate chips.

3. Line a baking sheet with parchment paper. Drop tablespoon-sized dough balls onto the sheet. Then gently flatten balls down into disks (they will stay whatever shape you make them)

4. Bake for 12 minutes.

Peanut Butter Cookies

/* This is a simple, grain-free peanut butter cookie recipe. I found a version of this over the summer for almond-butter, which I was not a huge fan of. But, this peanut butter version is quite good. This coming from someone who is not a huge peanut butter fan.
*/


/*On another note, to give myself more geek-cred, I'm considering making all future posts code-like : P Just kidding. Everything to the right of a "//" is a translation of the code
*/

#include //1 cup peanut butter
#include // 1/2 cup brown sugar
#include //1/2 cup powdered sugar
#include // 1 egg
#include // 1 tsp. baking powder

COOKIE Cookie(Peanut_Butter type) { // Peanut Butter Cookies

// Combine all ingredients
dough mix_dough = new dough(peanut_butter + brown_sugar + powdered_sugar + egg + baking_powder);

// Set oven to 350 F
set_oven( 350F );

// Roll into table spoon sized balls
roll_into_balls( tablespoon_size );

// Press into classic peanut butter criss-cross pattern with fork
press(cookie, fork);

// Bake for 45 minutes in the oven
bake( 45mins ){
return cookies;
}

}

// No way this complies, but it makes me happy! ^_^

Hummus

Hummus is such a great food. I really came to appreciate it this summer, when forced to eat dining hall food for two and a half months straight. It can help you with that 'I'm starving because they don't server any vegetarian entrees' feeling, while being healthy.

My favorite hummus recipe is called Turbo Hummus, from the great Alton Brown. My favorite part about this recipe is that it calls for peanut butter in place of tahini, a tasty but very expensive item that goes bad quickly.


Hummus
Adapted from Alton Brown's Turbo Hummus

Ingredients:
3 cloves garlic
1 can garbanzo beans
2 1/2 T creamy peanut butter
2 T lemon juice
1/4 t ground pepper
1/4 t ground sea salt
1/3 cup extra-virgin olive oil

Instructions:
1. Mince garlic.
2. Drain garbanzo beans into a liquid measuring cup.
3. Add garlic, garbanzo beans, peanut butter, lemon juice, pepper, and salt to a blender. Blend until mostly creamy, but with some visible chunks left.
4. Slowly add evoo as blending the hummus, until reaching desired consistency (you may not use all the oil. I didn't, as I prefer my hummus more sticky, less runny)

Option: In the future, I would love to do this recipe with almond butter instead of peanut butter. I think it would be a great result, as I feel almonds are more like sesame seeds, and thus more similar to tahini.