Posts tagged ‘peanut butter’

March 4, 2011

Elvis Makes a Sandwich – Fried Peanut Butter and Banana

I love peanut butter. I love bananas. I love anything fried… It’s only natural that I also love Elvis’s favourite afternoon snack! Thank you Mr. Presley for sharing this taste bud treat with the world! Warm, gooey bananas surrounded by peanut butter all enveloped in 2 fried slices of bread. YUM!



1 Banana

As much peanut butter as your heart desires

2 slices of your favourite bread

Butter for fryin her up!

Icing sugar if you are a sugar monster like me



Spread peanut butter onto both slices of your bread.

Cut bananas into little rounds and arrange on top of peanut butter.

Close your sandwich and spread butter on both sides of the outside of the sandwich.

Fry over medium heat for a few minutes on each side until brown and toasty and warm and gooey and sweet and delicious!

Sprinkle with some icing sugar if you please!



February 18, 2011

Peanut Butter and Chocolate Covered Cherries

I first tasted these absolutely delish little pieces of happiness this Christmas when Ryan’s mama made them. I couldn’t believe how good they were when I had my first bite. Chocolate covered cherries are my dad’s favourite thing. His kryptonite I would even say so naturally these were his birthday gift (I’ll get him that Corvette one day). He LOVED them and I knew it when I saw his face as he ate.


1/2 cup butter, softened

1 cup peanut butter

1 teaspoon real vanilla extract

2 cups icing sugar

24 to 26 maraschino cherries with stems

Additional icing sugar

2 cups semi-sweet chocolate (chips or bakers)

1 teaspoon oil


Take your cherries out of the jar and pat them dry. Let them air dry (the drier the better).

In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add icing sugar and mix well. Cover and refrigerate for at least 1 hour.

Dust hands with additional icing sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture. I find the easiest way to do this is to roll the peanut butter mixture into a ball, flatten it out in your hands and wrapping it around. Peanut butter mixture may need to be refrigerated occasionally while rolling cherries. Cover and refrigerate for at least 1 hour.

Melt chocolate  and oil in a double boiler (pot of boiling water with another pot or metal bowl on top if it for those who aren’t sure).

Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Place in the freezer to set.

They can be stored in the fridge or the freezer – I suggest freezer.

January 30, 2011

One of My (and Oprah’s) Favourite Things.

I’ve been drooling over the Baker’s Edge Brownie Pan ever since I learned about it. I was lucky enough to get one on my birthday from a friend who is fully aware that I cannot help myself from baking something every single time I get a chocolate/candy/sugar/sugar/sugar craving (every day). This M shaped design gives every brownie what they’ve always dreamed of – edges. How could I resist?

Batch number one: Peanut Cup Brownies. I know – it does sounds good doesn’t it? They are gooey and warm and crispy on the outside. They are sweet and chocolately. They are salty because they are packed full of peanut butter cups and and peanuts. And then the top… Oh my goodness the top!! There is a peanut butter layer, there is chocolate frosting and even more peanut butter cup goodness. You have to make them, I’m serious. This recipe fits in a regular 9×9 baking dish too.


Brownie Layer

▪ 3/4 cup unsalted butter

▪ 8 ounces semisweet chocolate, chips or chopped

▪ 1 1/4 cups sugar

▪ 1 1/2 teaspoons vanilla extract

▪ 1/4 teaspoon kosher salt

▪ 4 large eggs

▪ 1 cup all purpose flour

▪ 3/4 cup roasted salted peanuts, coarsely chopped

Peanut Butter Layer

▪ 1 cup peanut butter (not natural or old-fashioned)

▪ 1/4 cup (1/2 stick) unsalted butter, room temperature

▪ 1 cup powdered sugar

▪ 3 tablespoons whole milk

▪ 1 teaspoon vanilla extract

Chocolate Frosting

▪ 1/4 cup unsalted butter, softened

▪ 1/4 cup cocoa powder

▪ 1/2 teaspoon vanilla extract

▪ 1 cup powdered sugar

▪ 2 tablespoons whole milk


▪ 1 cup Peanut Butter Cups, cut into quarters


Preheat oven to 350 degrees. Line an 9 X 9 inch baking pan with foil and butter

the foil. Melt butter and chocolate in a double-boiler (aka a heatproof bowl suspended

over barely simmering water without touching said water). Stir until chocolate is melted. Then beat in the sugar followed by the

eggs, vanilla extract and kosher salt.  Gradually add the flour and stir until combined.  Then add the salted peanuts.  Spread the

batter in the prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 22-25 minutes.

Take care not over bake.  Cool the brownies to room temperature.


Using an electric mixer, beat together the peanut butter and 1/4 cup softened

unsalted butter in medium bowl.  Then, beat in the powdered sugar, milk and

vanilla.  The mixture should be very spreadable.  If, for some reason, it isn’t,

incorporate a little more milk.  Spread this peanutbuttery goodness over the cool

brownies.  Then put the pan in the refrigerator while you make the chocolate



To make the chocolate frosting, beat together all of the ingredients in a medium

size bowl.  I use my mixer for this, but it could be done by hand.  When the

frosting is spreading consistency, spread it over the peanut butter layer.

Sprinkle the top of all this decadence with quartered Peanut Butter Cups.  Cut into

squares and serve.

STORAGE: No need, you will eat them right away.


Recipe adapted from Making Life Delicious. Thanks!