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Tag: peanut butter patties

  • How to make Chocolate Peanut Butter Ice Cream Cake

    How to make Chocolate Peanut Butter Ice Cream Cake

    Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

    Chocolate Peanut Butter Ice Cream Cake Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings

    Crust
    10 oz (300g) oreo cookies
    3 oz (90g) butter, melted

    Peanut Butter Ice Cream
    1 1/4 cup (300g) whipping cream, chilled
    7 oz (198g) sweetened condensed milk
    5 oz (150g) peanut butter, melted

    Chocolate Ice Cream
    1 1/4 cup (300g) whipping cream, chilled
    7 oz (198g) sweetened condensed milk
    1/4 cup (30g) unsweetened cocoa powder

    Hot Chocolate Fudge Sauce
    1/2 cup (100g) sugar
    1/4 cup (30g) unsweetened cocoa powder
    1/4 tsp (2g) salt
    2/3 cup (160g) whipping cream
    4 oz (120g) semisweet chocolate, divided
    2 tbsp (30g) unsalted butter
    1 tsp (5g) vanilla extract

    Garnish
    roasted peanuts, chopped

    1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

    2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.

    3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.

    4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.

    5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.

    6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.

    7. Cover and freeze for about 6 hours or overnight until firm.

    8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.

    9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.

    10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.

    11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

     

  • How to make Peanut Butter Chocolate Thumbprint Cookies

    How to make Peanut Butter Chocolate Thumbprint Cookies

    Peanut Butter Chocolate Thumbprint Cookies – an easy cake recipe perfect for the festive season. The combination of peanut butter and chocolate flavor is absolutely divine. Peanut butter isn’t overwhelming, but it gives these delicious cookies a unique flavor.

    Peanut Butter Chocolate Thumbprint Cookies Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 30-35 cookies
    1 1/2 cups (190g) all purpose flour
    1 tsp (5g) baking soda
    1/2 tsp (3g) salt
    1/2 stick (60g) unsalted butter, room temperature
    1 cup (240g) smooth peanut butter
    1/2 cup (100g) packed dark-brown sugar
    1/2 cup (100g) granulated sugar
    2 eggs
    1 tsp (5g) vanilla extract
    For rolling the cookies
    1/2 cup (100g) granulated sugar
    Chocolate Ganache
    4 oz (120g) semisweet chocolate
    1/2 cup (120g) whipping cream

    1. In a bowl whisk together the flour, baking powder and salt. Set aside.

    2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.

    3. Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes

    4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.

    5. Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.

    6. Use your thumb to make an indentation into the center of each cookie.

    7. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary

    8. While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.

    9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.