Peanut Butter

Peanut Butter Oatmeal Cookies

I hope you all had a wonderful Christmas!

I can’t believe we are only a few days away from the start of a brand new year!

Peanut Butter Oatmeal Cookie Dough

Have you thought about making any New Year’s resolutions?

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Pick your Poison Pizza

Thank you all so much for voting me onto the next round of Project Food Blog, we’ve made it half-way can you believe that?

Before you I present my post for challenge #5, you may be wondering what this challenge titled “Recipe Remix” is all about?

Well, for starters the “Recipe” selected for us was Pizza, and the “Remix” could pretty much be anything. Using molecular gastronomy, sharing your best kept secrets, or totally re-inventing it.

Our pizza criteria was the following: A solid base, a sauce, and at least one topping.

Seems simple enough, right? No, not really… I had the hardest time trying to decide what to make for you. I don’t really have any super secrets to create an amazing pizza. I haven’t had the opportunity to dive into molecular gastronomy just yet, but working my way towards it for sure. And, given the theme of my blog, you know it wasn’t going to be savory. So, dessert pizza it is…

Then, after much thought and deliberation I decided that one dessert pizza just wouldn’t be enough, so I made you two. :)

Who doesn’t love choices right? So, go ahead… pick your poison!

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If you’ve been following my blog for a while you might remember that last February I flew to New York on behalf of Foodbuzz and Electrolux to participate in Kelly Rippa’s Cake-off for a cause. With the help of the Cake Boss – Buddy Valastro, a group of selected Foodbuzz Featured Publishers including myself decorated 5 beautiful cakes and asked you to vote on them in an effort to help raise awareness and funds for the Ovarian Cancer Research Fund (OCRF).

Well, Kelly Rippa has dreamed up a new, fun, delicious, and oh so appropriate summer dessert to be the focus of this summers’ campaign.

A few weeks ago Foodbuzz helped Electrolux and Kelly Rippa raise money for the OCRF by sending two Foodbuzz Featured Publishers and their children to New York to make banana splits.

Serendipity 3
This time Kelly reached out to the Emperor of Ice cream Stephen Bruce, founder of the famed Serendipity 3 in New York City (basically an Ice Cream lover’s paridise) for guidance.

Here is a tiny sampling of Serendipity 3’s handy-work my family enjoyed when we visited Las Vegas last December, and of course the aftermath…

Serendipity 3 Goods
But I digress… Foodbuzz being so very generous is offering it’s Featured Publishers an opportunity to take over it’s Top 9 page for 1 day by posting a Banana Split themed post; in addition to donating $50 towards the OCRF for every Featured Publisher Banana Split themed post they receive.

And, just like with last winter’s Cake-off for a cause you have the opportunity to help raise funds as well by creating your own virtual banana split on Kelly-Confidential.com.

I now give you my version of the perfect banana split…

Monochrome Banana Split Ingredients
Monochrome Banana Split
Monochrome Banana Split

1 scoop dark chocolate ice cream
1 scoop peanut butter brittle ice cream
1 scoop vanilla bean ice cream
1 medium banana
2 tablespoons hot fudge sauce
2 tablespoons hot peanut butter sauce
whipped cream
2 tablespoons chopped peanuts (optional)

Slice the banana lengthwise.

Place the scoops of ice cream between the two banana slices drizzle with hot fudge and peanut butter sauce.

Top ice cream scoops with whipped cream, drizzle more peanut butter sauce and sprinkle with chopped peanuts.

Note: I would have loved to make my own ice cream for this post. However, since I had been out of town on vacation I didn’t get a chance to and didn’t want to miss the opportunity to participate in the challenge for this very special cause.

Peanut Butter Sauce
1/4 cup smooth peanut butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
2 tablespoons blue agave sweetener

Combine all the ingredients in a small saucepan, place over low heat and stir to combine. Remove from heat when mixture is smooth and creamy.

Mini Monochrome Banana Split
Effects of Serendipity 3
We had an opportunity to enjoy only a couple of Serendipity 3’s amazing desserts while we were in Las Vegas this past December. Next time I go back I’m ordering the Banana Split (Coward’s Portion).

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Peanut Butter filled Banana Whoopie Pies
One quick glance through my blogs’ dream archive and you can see a particular baked good that month after month keeps making an appearance.

Care to take a wild guess? Yes, Macarons…

I know, I know, we’ll get to the whoopie pies in a sec. I just wanted to share with you something very exciting that took place two weekends ago.

I actually held my very first Macaron Class! Can you believe that? I decided to start off with a small and manageable group of only two students since I would be teaching the class in my own kitchen.

Macaron Class

My two brave students were Julia from Fat Girl Trapped in a Skinny Body and Sara from Sliced Strawberries.

Julia's Handy Work
Sara's Handy Work
Did you see those gorgeous macarons? Needless to say they both passed the class with flying colors! Julia & Sara you guys were amazing!!

I’m so thankful to my two awesome students for being brave enough to let this newbie teacher share with them what I learned from the Queen of Macarons herself, Helen better known as Tartelette

I also want to give a big shout out to my dear friend and fellow Macaron Class classmate Rachael from La Fuji Mama who stopped by to lend a hand and offer moral support!

Back to the Whoopie Pies, well after a busy morning of teaching I managed to run over to my son’s elementary school and catch the tail end of a Carnival & Raffle they were having.

The raffle prizes were arranged along a couple of tables and in front of each was a brown bag. If you liked the prize you would place as many raffle tickets as you wanted in hopes of winning that particular prize.

Well my husband and boys had spent all morning at the carnival while I taught the macaron class and had placed $20 worth of raffle tickets among the prizes.

Well, I got there right when they were about to announce the winners of the raffle prizes. They announced a few of the winners and then they got to this basket…

Baking Lovers Basket
I’m thinking they must have put most if not all twenty tickets in this bag because; I got to walk home with it.

As you can see from the picture, there was a Wilton Whoopie Pan and the Whoopie Pie book. Of course I had to break in the pan, wouldn’t you?

I had a couple of very ripe bananas sitting in my fruit bowl so I decided to make banana whoopie pies with a creamy peanut butter filling. They were a huge hit!

Peanut Butter filled Banana Whoopie Pies
Banana Whoopie
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

1 1/2 cups all-purpose flour
1/2 cup bread flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
3/4 cups light brown sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed

Preheat oven to 350 degrees F.

Line three baking sheets with parchment paper or a Silpat.

In a small bowl whisk together the all-purpose flour, bread flour, baking soda, and salt.

In the bowl of a stand mixer combine the butter, vegetable shortening, light brown sugar, and vanilla. Beat on medium speed for about 3 minutes with the paddle attachment, until light and fluffy.

Add the eggs one at a time, and stir just until combined.

Alternate adding the flour mixture and the mashed bananas. Stir to combine between each addition and scrape down the sides of the bowl if necessary.

Options:

Filled Whoopie Pan
Whoopie Pie Pan Spoon two tablespoons of batter into each crevice and bake for about 9 minutes.

Spoon Method Spoon one tablespoon of batter at a time onto a lined cookie sheet making sure they are at least 2 inches apart. Bake for 8 minutes.

Piped Banana Whoopies
Piped Method Using an Ateco #807 tip pipe 2 inch whoopies onto a lined baking sheet, making sure they are at least 2 inches apart. Bake for 8 minutes.

Notes:
The original recipe said it made about 48 two-inch cakes. I had enough batter to make 12 four-inch cakes and 44 two-inch cakes. I also used one large and two medium sized bananas.

Banana Whoopies and peanut butter
Salty Peanut Butter Woopie Filling
adapted from whoopie pies by Sarah Billingsley and Amy Treadwell

3/4 cup creamy or crunchy peanut butter
3/4 cup (6 tablespoons) unsalted butter, at room temperature
3/4 cup confectioners’ sugar
1/2 teaspoon salt

In a small bowl beat together the peanut butter and unsalted butter on low speed until smooth and creamy.

Add the confectioners’ sugar and salt, beat on low just until combined then increase speed to medium and beat until fluffy, about 4 minutes.

Piped Whoopie Filling

Banana Whoopie Pies filled with Peanut Butter

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This week while my good friend Rachael from La Fuji Mama is taking in the sun in beautiful Cancun, Mexico she asked if I would do a guest post for her, I’m sure you can guess what my response was.

Rachael lived in Japan for about two years hence the name of her blog La Fuji Mama. Although she started blogging to keep her relatives updated on her life while living in Japan, once she returned to the US she began food blogging instead.

Let me tell you I’m so glad she did because she has so many amazing recipes to share with us. There’s one I’m particularly fond of, just search her site for deadly chocolate almond toffee you have to try it, it’s amazing!

Butterfinger Mochi Ice cream
In trying to keep with the theme of her blog I chose to make butterfinger Mochi Ice cream which is made with a Peanut Butter Creme Brulee Ice cream base, chunks of homemade butterfinger candy and wrapped in mochi dough.

I hope you hop on over and check it out!

Butterfinger Mochi Ice cream

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