peanut butter « DinnerCakes

OMG Peanut Butter Pie

March 18th, 2010

by Chef Edwin

Did you know this past Sunday was Pi(e) day? Did you know there’s a peanut butter pie? A pie, of peanut butter?!?!?! Madness, you say? Poppycock? You are not alone, friend, for I can assure you that was my initial reaction when a particular young lady informed me of its existence. But low and behold, peanut butter pies do exist and are not some rarity invented by a small tribe living in some far corner of the world; possibly in some near-unapproachable mountains. With peanut butter trees.

I wasn’t able to find the person credited with the first peanut butter pie but my first mental image, after the Pinatu Mountain Tribe was a 19th century Heather, dressed like Madam Curie with a high necked dress, analyzing peanut butter in test tubes. Best. Job. EVER. Whoever is responsible for its inception, I take my hat off to thee.

Recognizing the awesomeness of peanut butter and pie, this was something I had to do and I did so immediately. I decided to go with an oatmeal crust which worked out well, but turned out a bit harder than I would have liked. Be sure not to over bake your crust when you try this! I wish I had more photos, but I took this to work and it did not last long. Be sure to have a glass of milk handy.

Peanut Butter Pie

Oatmeal Crust
2 cups oats
1/4 cup brown sugar
1/2 cup powdered sugar
1/2 teaspoon cinnamon
4 tablespoons honey
1 stick butter; cut into four pieces
pinch of salt

Peanut Butter Filling
1 lb peanut butter
3/4 cup powdered sugar
2 tablespoons honey
pinch of salt

Chocolate Glaze
8 oz bittersweet chocolate; roughly chopped
1 stick of butter; cut into four pieces
2 tablespoons cream

Crust
Preheat your oven to 375° and grease a 9 inch pie pan. Run the oats in a food processor for about 30 seconds, then add your remaining ingredients and pulse until well combined. Evenly distribute your crust into the pie pan and up the sides and bake for 15-20; just until the crust begins to turn golden at the edge. Don’t over bake or you will have a harder, but still delicious, crust. Let cool completely.

Filling
Mix together all your ingredients and pour/spoon into your pie pan. Bake for an additional 10 minutes.

Glaze
Melt your chocolate and butter via the double boiler method. Once fully melted, remove from heat, add the cream and stir until well combined. Let sit in the fridge for a few minutes to thicken and cool. Pour over your pie and place in the back in the fridge until glaze hardens. Serve and enjoy.

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Will Kill for PB Cups

February 10th, 2010

by Heather (Ghost Baker)

How about this for a Valentine’s Day treat?

Martha Stewart’s Valentine’s Day Peanut Butter Cups.

Please send some my way??

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Day #4 of Smoothie Week – Peanut Butter Chocolate Protein Smoothie

July 9th, 2009

by Chef Edwin

It’s time to take a slight detour on our adventure in the wonderful world of smoothies. We’ve given you several recipes that we hope not only enjoy but use as inspiration come up with your own. Smoothies are great to experiment with because even when you “fail” you end up with something that doesn’t taste bad, it just doesn’t taste great. So in the spirit of inspiring, let’s move the focus away from the fruit and shift it to protein.

I don’t need to tell you the value of protein in one’s diet. I’m sure you’ve heard about the amino acids, how it gives you energy, helps you heal; oh and did I mention your body doesn’t store protein like other dietary sources (carbs come to mind)? Of course, it’s easy to add protein to something with those whey suppliments they have, but that’s not how we do things at DinnerCakes. No, we like to go au naturale (you could, if you wanted, add some supplement without much effect on taste). With its nutritional benefits, you can tell yourself you’re doing something good even when you’re having a tasty delight.

Peanut Butter and Chocolate Protein Smoothie
If you want a stronger chocolate kick, trying adding a squirt or two of chocolate syrup; maybe a bit more cocoa powder. Just try the recipe as is first then adjust accordingly.

1 cup yogurt
1 cup milk
1/2 frozen banana
1/2 cup peanut butter (any kind)
1/4 cup oats (no need to cook)
1 teaspoon cocoa powder
1 teaspoon sweetener (sugar, splenda, etc)
3-4 ice cubes

Throw all your ingredients into a blender and blend until smooth. Makes one 16oz cup (with a bit to spare). Enjoy.

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Bakeless Cookies? That's crazy talk!

May 4th, 2009

by Heather (Ghost Baker)

I remember three years ago sitting among a group of women who were telling me they couldn’t believe I’d never tried, heard of, made, or otherwise been exposed to bakeless cookies – three years later here I finally am! Yesterday for the first time ever I made “bakeless cookies.”

This recipe is straight out of my bridal shower recipe box. A few months before getting married, my bridesmaids threw me a dessert themed bridal shower (they know me well, huh?). They requested that each of the guests bring a dessert recipe, and they collected them all in a cool wooden box painted blue and orange, the colors of my alma mater. I’m looking forward to slowly trying each of the recipes in this box!

So back to bakeless cookies – I’m not sure I “get” them. I guess I assumed they would firm up, but they’re still very soft. I can pick them up now without too much sticking to the foil, but the consistency is akin to warm, soft fudge or chewy caramel candies (without quite that level of stickiness). I wanted to just describe them as “little goo balls,” but Edwin advised me against using that imagery… woops? They did firm up quite a bit after I put them in the fridge, but they’ll always be soft.

While sadly I probably can’t pack these cookies up to take to work (because they’re so soft I’d worry they’d just meld together, and I think the consistency might confuse people expecting a typical flour-based cookie), I will say that they’re pretty addicting. I started out with just one, then I snuck back for seconds, and then the cycle continued on. I’m interested to hear what you all think about bakeless cookies, whether you try your hand at these or if you have your own recipe. There’s definitely no confusing them for baked cookies and nothing compares to cookie dough, but maybe they do have a place in the cooking/baking world after all? It’s hard to say no to chocolate + peanut butter, and it’s no secret that I’m a little obsessed with oats. These cookies are very chewy and oaty.

And in DinnerCakes housekeeping news – something big is coming to DinnerCakes tomorrow! If you’re a regular reader, then you may have a pretty good idea of what I’m talking about. Edwin and I are very excited about it – please check back tomorrow to find out what we’ve been working on behind the scenes!

Bakeless Cookies
from my husband’s Aunt Claudia, who received this from her grandmother Louise

2 cups granulated sugar
dash of salt
1/2 cup milk
1/2 cup oleo (same thing as margarine)
1/2 cup peanut butter (chunky or smooth)
3 cups quick cooking oats
3 tablespoons cocoa

Melt margarine in a medium size pan. Add sugar, milk and cocoa; stir constantly. Once the mixture starts to boil, cook for 5 more minutes and then add peanut butter, blending until smooth. Remove from heat and add in oatmeal fast.

Drop by tablespoons onto foil. As they cool they will firm up just enough so that you can pick them up and pop them into your mouth!

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