PEANUT BUTTER CREAM COLD BREW
I recently came up with a copycat pumpkin cream cold brew. I liked it so much I tried making it with a different flavor. This worked out deliciously.
Provided by Yoly
Categories Drinks Recipes Coffee Drinks Recipes
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine heavy whipping cream, syrup, peanut butter, and powdered peanut butter in a bowl. Whip with a hand mixer until creamy and slightly thickened.
- Fill 2 glasses with ice. Add 1 tablespoon vanilla syrup to each glass, fill 2/3 of the way with cold brew coffee, and divide peanut butter cream evenly between both.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 5.3 g, Cholesterol 81.5 mg, Fat 30.3 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 111.7 mg, Sugar 1.6 g
PEANUT BUTTER BUTTERCREAM FROSTING
This simple peanut butter buttercream frosting makes enough to frost a three- or four-layer cake. For peanut butter-lovers, this is the only frosting they need in their recipe boxes. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla until smooth.,
Nutrition Facts : Calories 318 calories, Fat 20g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
PB&J CRèME BRûLéE
Provided by Geoffrey Zakarian
Categories dessert
Time 6h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F.
- Spread 2 teaspoons of the strawberry jam in the bottom of each of 6 round or oval 6-ounce crème brûlée ramekins. Arrange the strawberries, slightly shingled, in a layer on top of the jam. Place the ramekins in a large roasting pan or rimmed sheet tray.
- Bring the cream, peanut butter, salt and 1/3 cup of the granulated sugar to a simmer in a saucepan, stirring often. Add the scraped vanilla bean and stir to combine. Place the yolks and remaining 1/3 cup granulated sugar in a medium bowl and whisk to combine. Temper the yolks with about 1/4 cup of the warm cream mixture and whisk to combine, then add the warm egg mixture to the saucepan to fully temper.
- Using a ladle, divide the cream mixture among the ramekins, filling each about three-quarters full. Place the roasting pan in the oven and add enough warm water to come halfway up the sides of the ramekins. Bake until the centers are set, about 45 minutes.
- Carefully transfer the ramekins to a sheet tray and let cool completely at room temperature. Cover and refrigerate until completely chilled, at least 4 hours and up to overnight.
- When ready to serve, sprinkle the tops with just enough of the turbinado sugar to cover in a thin, even layer. Shake off any excess. Torch the sugar with a brûlée or kitchen blowtorch until melted and lightly caramelized. Carefully transfer to plates and serve.
PEANUT BUTTER BAVARIAN CREME
This is really more of a pastry cream than a bavarian creme, but quite good. Can be served alone, like a mousse, or used as a cream in doughnuts or pastries. Cooking time does not include chilling time.
Provided by Cindy W.
Categories Dessert
Time 50m
Yield 2 cups (approximately), 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk the egg yolks and the sugar in a medium size bowl. Add the cornstarch and the vanilla, and whisk thoroughly.
- Stir in scalded milk and transfer the mixture to a saucepan. Continuing whisking over low heat until the mixture begins to thicken.
- Pour mixture into a clean bowl. Add peanut butter and whisk to incorporate.
- Cover with plastic wrap and let cool completely.
- When cool, fold in chilled whipped cream and serve.
Nutrition Facts : Calories 428.9, Fat 34.4, SaturatedFat 17.5, Cholesterol 184.5, Sodium 130.6, Carbohydrate 24.1, Fiber 1, Sugar 14.2, Protein 8.5
LONG JOHNS
The tattered recipe in my files is a good indication of how popular these doughnuts have been in our family over the years. They disappear in a hurry, so I typically double the recipe.
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, butter, sugar, salt and egg and 2 cups flour. Beat until smooth. Stir in enough flour to form a soft dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; roll into a 12x8-in. rectangle. Cut into 3x1-in. rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , In an electric skillet or deep-fat fryer, heat oil to 400°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine glaze ingredients. Dip tops in glaze while warm.
Nutrition Facts :
PEANUT BUTTER BUTTERCREAM
Use this recipe to make our Peanut Butter Whoopie Pies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Cream peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment on high speed. On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes. Add salt to taste, if desired. Use immediately.
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