Today’s a great day to celebrate your love for peanut butter – after all, it’s National Peanut Butter Day. So how do you celebrate this creamy spread? By loading it up in your desserts, so here are some easy-to-make recipes that have less than 10 ingredients for you to try out!
1) BANANA & PEANUT BUTTER ICE CREAM
(Recipe credits to: whippedbaking.com)
1 1/2 tablespoons creamy peanut butter
2 tablespoons mini vegan chocolate chips
2 large frozen bananas (cut into thin rounds before frozen)
1/4 cup unsweetened vanilla almond milk
1/4 teaspoon pure vanilla extract
1. Mix frozen bananas, vanilla, almond milk, and peanut butter in a blender or food processor.
2. Beat until the mixture is smooth and is similar to the texture of ice cream. Place into bowls and sprinkle chocolate chips on top.
2) MINI CHOCOLATE AND PEANUT BUTTER SHOOTERS
(Recipe credits to: babble.com)
56g of cream cheese
¼ cup peanut butter
1 cup heavy cream
½ tsp vanilla
¼ cup powdered sugar
12 chocolate cookies, crushed
128g of bittersweet chocolate, finely chopped
1. Heat ½ cup heavy cream until the edges begin to bubble – not to a full boil.
2. Immediately pour it over the bittersweet chocolate. Whisk together until smooth.
3. Add in the vanilla and stir.
4. Allow the mixture to cool. Once cool, whip it again until it forms a thick mix.
5. Scoop the mix and place into a piping bag.
6. Mix cream cheese and peanut together in a separate bowl. Beat until smooth.
7. In another bowl, beat ½ cup heavy cream and powdered sugar until they are thick with stiff peaks.
8. Fold the whipped cream into the peanut butter mixture. When completely incorporated, fill a piping bag.
9. In each of 12 shot glasses, place a teaspoon of cookie crumbles followed by a layer of ganache and 2 tablespoons peanut butter cream. Pipe a small amount of ganache on top, if desired.
3) CHOCOLATE PEANUT BUTTER CAKE
(Recipe credits to: babble.com)
1 Tbsp brown sugar
2 Tbsp peanut butter
1 Tbsp flour
1 Tbsp cocoa
¼ tsp baking powder
a small handful of chocolate chips
1. Stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork in a bowl.
2. Pour the batter into a greased ramekin or mug and add chocolate chips.
3. Microwave for around 1 minute.
4. Eat straight from the ramekin or mug, or invert onto a plate.
4) PEANUT BUTTER AND CHOCOLATE REFRIGERATED CAKE
(Recipe credits: womansday.com)
1 bag(s) (28g) peanut butter chips
18 whole(s) chocolate graham crackers
2 ½ cup(s) heavy whipping cream
1. Heat ⅔ cup whipping cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in the remaining cream. Refrigerate for 15 minutes.
2. Beat with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on serving plate. Spread evenly with ½ cup cream mixture. Add 4 more layers of the mixture, and then top it off with a layer crackers. Leave it in the fridge for an 1 hour. Refrigerate the remaining cream.
3. Spread top and sides of cake with cream. Refrigerate for 4 hours or up to 2 days.
4. Decorate with peanut butter chips, if desired. Slice with a serrated knife using a sawing motion.
5) PEANUT BUTTER BALLS
(Recipe credits to: food.com)
1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
450g dipping chocolate or 450g confectioner’s coating
1. Add powdered sugar, peanut butter and butter in a bowl and stir together until well mixed.
2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
3. Let the balls stand for 20 minutes until dry.
4. Melt the dipping chocolate or confectioners’ coating.
5. Drop balls one at a time into the melted chocolate.
6. Using a fork, remove the balls from the chocolate, letting excess chocolate drip off.
7. Place the balls back on the waxed paper.
8. Let it stand until it dries.
9. Once dried, tightly cover it and store it in a cool dry place.