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Tag Archives: Peanut butter

peanut butter banana chocolate chip muffins

butter, sugar, egg, flour, baking powder, choc...

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What do you do when (a) it’s your free day, (b) there’s plenty of bananas in the kitchen, (c) and there’s that cool jar of peanut butter sitting in the pantry, screaming out “try me!” ? Bake these muffins of course. Yeah I know, it’s like four weeks or so to the end of the semester, and I have like a pile of readings and assignments to do. I need a break, yes? HEH HEH. These muffins were totally worth the mini break!

Crunchy muffin top, yet soft, fluffy and moist on the inside. Even if you’re not a peanut butter fan, you’ll still love these. I’d know because I’m not a big fan of peanut butter unless it comes in the form of reese peanut butter cups. This recipe’s definitely a keeper for me. Trust me, make these muffins. (:

Peanut Butter Banana Chocolate Chip Muffins
makes about 20 medium sized muffins
(adapted from here)

Ingredients

 

  • 2 1/2 cups plain flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar (packed)
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp cinnamon
  • 2-3 large, ripe bananas, mashed (makes about 1 1/4 cups of mashed bananas)
  • 1 cup milk
  • 3/4 cup smooth peanut butter
  • 3 tbsp canola oil (I used normal vegetable oil)
  • 1 tsp vanilla essence
  • 1 egg
  • 1 cup chocolate chips

Steps

 

  1. Preheat oven to 350 F/167 C.
  2. In a large bowl, sift flour and baking powder. Add sugar, brown sugar, salt and cinnamon. Combine, and set aside.
  3. In another bowl, combine mashed bananas, milk, peanut butter, egg, oil, and vanilla essence. Mix well.
  4. Add dry mixture into the wet mixture. Mix enough just to combine. Add in the chocolate chips.
  5. Fill muffin cases, about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.

Oh in case you were wondering, this is the jar of peanut butter that left me intrigued. It’s my dad’s favourite brand of peanut butter.

source: http://snaprolls.wordpress.com/2011/03/23/fifteen-peanut-butter-banana-chocolate-chip-muffins/

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Posted by on March 23, 2011 in Baking, Candy, Chocolate, Fruit, Sweets

 

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Betty’s Frozen Chocolate-Dipped Bananas Recipe

A bunch of Bananas.

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In this video, Betty demonstrates how to make Frozen Chocolate-Dipped Bananas. These are frozen treats that you can enjoy any time of the year—even in cold weather!

Ingredients (for 4 servings):

2 whole fresh bananas
lemon juice
6-oz. semisweet chocolate chips
6-oz. peanut butter chips
½ cup salted, roasted peanuts, finely chopped (I used an electric kitchen chopper to chop peanut halves into small pieces.)
4 popsicle sticks

Peel 2 bananas, removing any banana fiber that clings. Cut each in half, crosswise. Place them in a small bowl and splash some lemon juice over them to keep them from turning brown. Insert a popsicle stick into the cut end of each banana and push it in far enough to hold the banana by gripping the popsicle stick. Line an 8-inch square pan with waxed paper, place the 4 prepared bananas on the waxed paper, and place them in a freezer until they are very cold. Now, melt 6 oz. chocolate in the top of a double boiler. When chocolate is melted, hold each banana by its popsicle handle, dip it into the melted chocolate, and use a spoon to get it covered completely. The chocolate coating will set up very fast, because the bananas are very cold. Place each chocolate-coated banana back on the waxed paper in the pan and return to the freezer until coating is very cold. The Frozen Chocolate Bananas are now ready to serve. If you like extra coating, melt 6 oz. peanut butter chips in the top of a double boiler and dip the end of the frozen chocolate-coated bananas into the melted peanut butter chips. While the peanut butter coating is still soft, roll the frozen, coated bananas in chopped peanuts. Place back on waxed paper in pan, and freeze until ready to serve. If you are not serving this the same day, wrap each frozen, coated banana in plastic wrap and put them in a zip-lock plastic freezer bag. These will keep in the freezer for a month or so. When ready to serve, bring them out of the freezer and let them thaw just a little. (If you let a frozen banana thaw completely, it will turn to mush and water.) These are a delicious treat, to be eaten while still containing ice crystals. Enjoy!!! –Betty

 

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Betty’s Original WOW! Peanut Butter Milkshake

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In this video, Betty demonstrates how to make her original WOW! Peanut Butter Milkshake. I think this is YouTube‘s Best Peanut Butter Milkshake!

Ingredients (for 1 large milkshake, with some peanut butter sauce leftover):

¼ cup sugar
¼ cup water
½ cup creamy peanut butter
1/3 cup confectioner’s sugar
2 cups vanilla ice cream
1/8 cup milk (You may add more milk, if you like your milkshake thinner.)
Smoothie straws and/or iced tea spoons

In a small pot, combine ¼ cup sugar and ¼ cup water. Place over medium-high heat and stir constantly, until the sugar melts, forming a simple syrup. When you see bubbles forming around the edge of the pot, remove it from the heat. Allow the simple syrup to cool at room temperature for awhile, and then refrigerate until cool. Add ½ cup peanut butter and 1/3 cup confectioner’s sugar to the simple syrup. Stir until smooth, making a peanut butter sauce. (This sauce may be used as a sundae topping as well.) Place 2 cups vanilla ice cream in a blender. Add 1/8 cup milk and ½ cup of the peanut butter sauce. Set blender to liquefy, and blend until smooth. (I like to leave some strands of peanut butter sauce in the blended milkshake. Pour immediately into a tall dessert glass (or two small dessert glasses). Insert a smoothie straw or iced tea spoon, and voila! The BEST Peanut Butter Milkshake you will find! Enjoy!!! –Betty 

 
 

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Betty’s Old Standby Chewy Peanut Squares

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Image via CrunchBase

In this video, Betty demonstrates how to make her Old Standby Chewy Peanut Squares. These are made by pouring a tasty peanut butter sauce over cereal flakes, then cutting them into individual serving pieces once they are set up.

Ingredients:

½ cup butter
¾ cup white syrup or Karo‘s light corn syrup
¾ cup sugar
1 teaspoon vanilla
¾ cup creamy peanut butter
4 cups Special K or cornflakes cereal (I used Special K with chocolate pieces.)

Place ½ cup butter, ¾ cup white syrup or light corn syrup, and ¾ cup sugar in a medium to large pot. Place over medium heat, and bring to a boil. Boil 2 ½ minutes. Remove from heat and add 1 teaspoon vanilla and ¾ cup creamy peanut butter. In a large bowl, place 4 cups of Special K or cornflakes cereal. Pour the peanut butter sauce mixture over the cereal and mix thoroughly. Press into a 9-inch square pan. Let sit at room temperature for about half an hour, and then refrigerate for another half-hour. Cut into 16 squares and place on a nice serving dish. These keep well at room temperature throughout the day, but for longer storage, you may refrigerate or freeze them. This is a great pick-up dessert for your Super Bowl party! I hope you love it! –Betty ♥

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