Mascarpone Peanut Butter Pie with Chocolate Ganache

Let me take a gander at what you're thinking, probably something like, "OH! PEANUT BUTTER PIE? I love peanut butter pie! So good! But I already have a recipe for peanut butter pie. Why do I need this recipe? Wait, don't YOU already have a recipe up on this blog for peanut butter pie??" Maybe? Well, you'd be right about one thing, this is not my first recipe up for a peanut butter pie.  But let me tell you, they each have their own merited place in your recipe box.  For example, the Peanut Butter Pie with Chocolate Whipped Cream has a shortbread crust, creamy peanut butter filling, topped with chocolate whipped cream.  Perfect for casual events, potlucks, birthdays, summer evenings, Sunday afternoons...but what happens if you need a peanut butter pie for a gala? The president is coming over?  You're presenting a peanut butter pie to the CEO of Godiva chocolate and want chocolate to be showcased more prominently?  Then you need a peanut butter pie with refinement, elegance, and classy chocolate utilized in more than one element of the pie.  How do you do this without compromising the stand-alone peanut butter filling of a peanut butter pie?  Why, you change out the shortbread crust for a chocolate crust, and top the pie with flowing chocolate ganache.  Elegance.  Refinement.  The chocolate ganache envelopes the peanut butter filling in a tender embrace...still with me?  Ok let's stop dreaming and comparing peanut butter pies and MAKE one!  

Not a fan of chocolate and peanut butter together? Neither is my mom.  That's ok, I still love you.  And because of that, why not head over to this Nutter Butter Pie instead? No chocolate there! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from what megan's making.

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Serves 8-12

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread

• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips

• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream

• 8 oz / 227g mascarpone or cream cheese, room temperature

• 1 cup / 250g peanut butter

• 1/2 cup / 100g sugar

• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips

• 1 Tbsp / 14g butter

• 1/2 cup / 118g heavy whipping cream

Directions:

Oven 325°F / 163°C.  Ungreased 9in / 23cm pie dish.  

Make the Chocolate Crust

1. In a food processor combine chocolate grahams, butter, and chocolate chips.  Pulse until the mixture is uniformly fine crumbs.  Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon. 

2. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant.  Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form.  Transfer to another bowl if using a stand mixer and set aside.

2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.  

3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.  

4. Spoon the filling over the cooled crust and smooth the top.  Refrigerate to set.  

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl.  Heat the cream in a small saucepan over low heat, just until simmering.  The moment you see bubbles remove from heat and pour over chocolate and butter.  Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.  

2. Pour over chilled pie.  If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache.  (The rest can be disposed of with a spoon and a mouth.  But I don't need to tell you that.)  

3. Chill for 3-4 hours or overnight until set.  

Jenny's Notes:

• If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners.

• I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper.

• Top with chocolate chips or chocolate shavings as desired!

peanut butter pie, PB pie, mascarpone peanut butter pie, chocolate ganache, cookie crust

Dessert, Pie

American

Yield: 8-12

Author: Jennyblogs

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Mascarpone Peanut Butter Pie with Chocolate Ganache

Chocolate cookie crust, whipped mascarpone peanut butter filling, and chocolate ganache to top.

Prep time: 1 hourCook time: 8 MTotal time: 1 H & 8 M

Ingredients:

For the Chocolate Crust

• 7.5 oz / 210g chocolate graham crackers, teddy grahams, or chocolate shortbread
• 2 oz / 55g (1/3 cup) semi-sweet chocolate, finely chopped, or mini chips
• 5 Tbsp / 65g butter, melted

For the Peanut Butter Filling

• 1 cup / 237g heavy whipping cream
• 8 oz / 227g mascarpone or cream cheese, room temperature
• 1 cup / 250g peanut butter
• 1/2 cup / 100g sugar
• 1 tsp / 5g vanilla extract

For the Chocolate Ganache

• 4 oz / 110g (2/3 cup) semi-sweet chocolate, finely chopped, or chips
• 1 Tbsp / 14g butter
• 1/2 cup / 118g heavy whipping cream

Instructions:

Make the Chocolate Crust

1. Oven 325°F / 163°C. Ungreased 9in / 23cm pie dish.
2. In a food processor combine chocolate grahams, butter, and chocolate chips. Pulse until the mixture is uniformly fine crumbs. Or do it the "old fashioned" way and beat the crumbs to oblivion in a well sealed plastic bag with a rolling pin or other hard object, then mixing in the chocolate and butter in a bowl with a spoon.
3. Press evenly into the bottom and sides of pie dish and bake for 8 minutes or until fragrant. Set aside to cool completely.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, beat the whipping cream until stiff peaks form. Transfer to another bowl if using a stand mixer and set aside.
2. Again in the bowl of a stand mixer or a separate bowl with a handheld mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
3. Carefully fold the whipped cream into the peanut butter mixture in three or four parts.
4. Spoon the filling over the cooled crust and smooth the top. Refrigerate to set.

Make the Chocolate Ganache

1. Place the chocolate and butter in a small bowl. Heat the cream in a small saucepan over low heat, just until simmering. The moment you see bubbles remove from heat and pour over chocolate and butter. Let sit for 1 minute to melt the chocolate, then whisk briskly until smooth and shiny.
2. Pour over chilled pie. If you don't desire chocolate running over the sides, you may have to wait a minute or two between pourings, or simply don't use all the ganache. (The rest can be disposed of with a spoon and a mouth. But I don't need to tell you that.)
3. Chill for 3-4 hours or overnight until set.

Notes:

If using a shallow pie dish you may have some leftover crust, and that's ok. Don't feel like you have to use all the crust mixture or you may have an impenetrable crust, especially in the corners. I frequently substitute whole milk or coconut milk for all or part of the cream in ganache, but usually not when it's a topper as it can separate a bit if you don't use all cream. However, one time when making this I only had 1/4 cup cream left for the topping and so added 1/4 cup whole milk, and it made for a beautiful ganache, even as the topper. Top with chocolate chips or chocolate shavings as desired!

Calories

791.91

Fat (grams)

62.46

Sat. Fat (grams)

30.79

Carbs (grams)

54.43

Fiber (grams)

3.89

Net carbs

50.53

Sugar (grams)

37.64

Protein (grams)

12.12

Sodium (milligrams)

502.22

Cholesterol (grams)

110.56

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2018/3/15/peanut-butter-pie-with-chocolate-ganache

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Whole Wheat Peanut Butter Muffins

Do you like my snowman liners? :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food.  The beauty of the age we live in is how accessible it has become to travel.  You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot.  Even if you remain right where you are, chances are the other people around you are coming and going.  The world is opening up more and more, we are no longer isolated from each other.  We are exposed to different ways of thinking, culture, languages, ideals.  Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing.  Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food. 

Never underestimate the power of food.  We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins. 

Basically, while the French are making pastries, Americans are making muffins.  Hm.  That's fine.  Taking two days to make something does not necessarily mean it will be automatically better.  (In this case, however, I think it does.)  But we don't always have the luxury of taking two days to make pastries when the fancy strikes.  Life and work happens.  Enter the humble muffin.  Simple, humble, delicious, and quick to whip up.  It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops.  I promise, their sole intent in life is not give you a muffin top.  Poor muffins.  I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make.  I hope I don't have to tell you they are also enjoyable to eat.  Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen

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Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

• 2 1/4 cups / 270g whole wheat or white whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• 3 Tbsp / 42g oil

• 1/4 cup / 61g yogurt

• 1/2 cup / 100g brown sugar

• 3/4 cup / 195g peanut butter

• 2 tsp vanilla extract

• 2 eggs

• 1 cup / 237g buttermilk

• 1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C.  Muffin tin lined with cupcake liners or greased.  You may need two pans.

1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 

2. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar.  Add peanut butter and mix until incorporated.  Add the eggs one at a time, scraping down sides of bowl as needed. 

3. Add 1/3 of flour mixture to the stand mixer, mixing just until combined.  Add half of the buttermilk, again mixing until just combined.  Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour.  Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula. 

4. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops. 

5. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes. 

Jenny's Notes:

• Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat.  Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture.  Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. 

• Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. 

• These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins. 

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt

Breakfast, Bread

American

Yield: 12-14 Muffins

Author: Jennyblogs

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Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.

prep time: 30 Mcook time: 18 Mtotal time: 48 M

ingredients:

• 2 1/4 cups / 270g whole wheat or white whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp / 42g oil
• 1/4 cup / 61g yogurt
• 1/2 cup / 100g brown sugar
• 3/4 cup / 195g peanut butter
• 2 tsp vanilla extract
• 2 eggs
• 1 cup / 237g buttermilk
• 1 cup / 175g chocolate chips

instructions:

How to cook Whole Wheat Peanut Butter Muffins

1. Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
4. Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
5. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
6. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

NOTES:

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Calories

329.90

Fat (grams)

17.53

Sat. Fat (grams)

4.88

Carbs (grams)

39.14

Fiber (grams)

4.20

Net carbs

34.95

Sugar (grams)

18.61

Protein (grams)

9.13

Sodium (milligrams)

328.68

Cholesterol (grams)

32.10

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/11/whole-wheat-peanut-butter-muffins

Created using The Recipes Generator

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Banana Chocolate Chip Cake with Peanut Butter Frosting

It's almost Christmas!!!  The most wonderful time of the year, filled with family, friends, delicious food, and cheery music.  Wasn't that a wonderfully cliché sentence?  Yes, but we hope it's true.  I am fortunate enough to say that it is for me.  I love all my family, I love Christmas music (I can't always vouch for it all being "good" music, but it lifts your spirit and you can mindlessly sing along while wearing a Santa hat and elf socks without anyone thinking twice), and we have an abundance of delicious food.  So much food. 

What is one to do when they have been indundated with rich holiday food?  Take a break?  No fun.  Stand by the vegetable tray all night?  Nah, I hear the conversation can get a little heated with those peppers.  Chew gum?  No, you need a compromise.  Something that will satisfy, but not put you over like your great-aunt's cousin-once-removed on your dad's side triple chocolate cake with chocolate buttercream, ganache, whipped cream, sprinkles, drizzled with caramel and bonbons on top.  Something more like a fruit based cake.  Banana.  With chocolate chips, because it is Christmas, and peanut butter because that makes the whole thing.  The bow on top of the present.  The icing on the cake...so very literally. Plus protein. It’s basically a health food, you guys.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Handle the Heat

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Banana Chocolate Chip Cake with Peanut Butter Frosting

Makes 12-16 servings

Ingredients:

For the Banana Chocolate Chip Cake

• 2 1/2 cups / 300g all-purpose flour

• 1 1/2 tsp baking powder

• 3/4 baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

• 3/4 cup / 168g oil

• 3/4 cup / 150g sugar

• 1/2 cup / 100g brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/2 cup / 123g plain yogurt or sour cream

• 4 overripe bananas, mashed, to get roughly 1 1/3 cups / 400g mashed banana

• 1 cup / 170g mini chocolate chips

For the Peanut Butter Frosting

• 1 cup / 226g unsalted butter (2 sticks, 8 oz), room temperature

• 1 cup / 260g creamy peanut butter

• 1 tsp vanilla extract

• pinch of salt

• 2 - 2 1/2 cups / 250-313g powdered sugar

Directions:

Oven preheated to 350°F / 177°C.  Grease and flour two 8 or 9in / 20 or 23cm round cake pans.

Make the Banana Chocolate Chip Cake

1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

2. In the bowl of a stand mixer, beat together oil and sugars.  Add vanilla and eggs; beat well.

3. Add 1/3 of the flour mixture to the egg mixture.  Mix in yogurt.  Add another third of flour mixture.  Add bananas.  Add final third of flour mixture.  Fold in chocolate chips.

4. Pour and divide batter evenly between the two prepared pans. 

5. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.   Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely. 

Make the Peanut Butter Frosting

1. In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy.  Add vanilla and salt.  Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread. 

Assembly

1. Center one cake layer upside down on a cake stand or plate.  Frost this layer within 1/4 inch of edge of cake. 

2. Place second layer on top, and frost cake with remaining frosting.  Sprinkle with additional chocolate chips, if desired. 

Jenny's Notes:

• I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier.  I don’t always have plain yogurt on hand, so in those cases I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for.  Feel free to use whatever you have on hand! 

Banana, cake, banana chocolate chip, chocolate chip cake, peanut butter, peanut butter frosting, banana cake, ripe banana recipe

Dessert, Cake

American

Yield: 12-16

Author: Jennyblogs

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Banana Chocolate Chip Cake with Peanut Butter Frosting

A tender banana cake speckled with chocolate chips topped with a creamy peanut butter frosting.

Prep time: 1 hourCook time: 40 MTotal time: 1 H & 40 M

Ingredients:

For the Banana Chocolate Chip Cake

• 2 1/2 cups / 300g all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup / 168g oil
• 3/4 cup / 150g sugar
• 1/2 cup / 100g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup / 123g plain yogurt or sour cream
• 4 overripe bananas, mashed, to get roughly 1 1/3 cups / 400g mashed banana
• 1 cup / 170g mini chocolate chips

For the Peanut Butter Frosting

• 1 cup / 226g unsalted butter (2 sticks, 8 oz), room temperature
• 1 cup / 260g creamy peanut butter
• 1 tsp vanilla extract
• pinch of salt
• 2 - 2 1/2 cups / 250-313g powdered sugar

Instructions:

Make the Banana Chocolate Chip Cake

1. Oven preheated to 350°F / 177°C. Grease and flour two 8 or 9in / 20 or 23cm round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, beat together oil and sugars. Add vanilla and eggs; beat well.
4. Add 1/3 of the flour mixture to the egg mixture. Mix in yogurt. Add another third of flour mixture. Add bananas. Add final third of flour mixture. Fold in chocolate chips.
5. Pour and divide batter evenly between the two prepared pans.
6. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean. Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely.

Make the Peanut Butter Frosting

1. In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy. Add vanilla and salt. Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread.

Assembly

1. Center one cake layer upside down on a cake stand or plate. Frost this layer within 1/4 inch of edge of cake.
2. Place second layer on top, and frost cake with remaining frosting. Sprinkle with additional chocolate chips, if desired.

Notes:

I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier. I don’t always have plain yogurt on hand, so in those cases I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for. Feel free to use whatever you have on hand!

Calories

785.39

Fat (grams)

45.52

Sat. Fat (grams)

15.55

Carbs (grams)

88.21

Fiber (grams)

3.37

Net carbs

84.84

Sugar (grams)

59.78

Protein (grams)

10.55

Sodium (milligrams)

386.82

Cholesterol (grams)

75.36

Nutritional information is approximate. Based on 12 servings using the full 2 1/2 cups of powdered sugar for the frosting.

https://jennyblogs.com/blog/2016/12/23/chocolate-chip-banana-cake-with-peanut-butter-frosting

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Peanut Butter Energy Bites

What is energy, and why do these bites have so much?  I'm not about to give you a lesson in physics, I'll leave that to Iggy Azalea, but basically they are filled with good calories (energy) from the nutrients and natural sugar.  If there is the word energy in the title, it probably just means it's high calorie.  But if they were called Peanut Butter Calorie Bites, who would make them?  Calories get such a bad rap, poor things.  Calories, I can't liiive without yooooou!  Literally. (If you just sang that to the tune of "Without You" by Badfinger, congratulations. Me too.) 

So if you need a boost of energy or a quick pick-me-up, these are your friends.  Also great if you are about to expend a lot of energy, like going for a run or playing Twister, or after.  They are small but pack a punch, so they don't make you feel too full.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Gimme Some Oven

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Peanut Butter Energy Bites

Makes about 15 1-in. diameter balls

A mass of energy...

Ingredients:

• 1 cup / 90g oats

• 2/3 cup / 67g flaked or shredded coconut, unsweetened

• 1/2 cup / 130g peanut butter

• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)

• 1/3 cup / 110g honey or maple syrup

• 1 tsp / 5g vanilla extract

• 1/2 cup / 85g mini chocolate chips

Directions:

1. In a medium bowl, combine all ingredients.  If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ. 

2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Jenny's Notes:

• For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey.

• For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. 

• You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

peanut butter energy balls, chocolate chips, coconut, granola bar bites

Snacks

American

Yield: 15 Balls

Author: Jennyblogs

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Peanut Butter Energy Bites

All the goodness of granola bars in an easier, rolled form. Packed with energy and nutrients, these peanut butter, coconut, chocolate chip energy bites are perfect for a quick snack or pick-me-up.

Prep time: 15 MCook time: Total time: 15 M

Ingredients:

• 1 cup / 90g oats
• 2/3 cup / 67g flaked or shredded coconut, unsweetened
• 1/2 cup / 130g peanut butter
• 1/2 cup wheat germ (50g), chia seeds (80g), or ground flax seed (90g)
• 1/3 cup / 110g honey or maple syrup
• 1 tsp / 5g vanilla extract
• 1/2 cup / 85g mini chocolate chips

Instructions:

1. In a medium bowl, combine all ingredients. If dough is too dry to form balls, add more honey or peanut butter; if they seem too sticky, add more oats or wheat germ.
2. Form into balls and store in the fridge or freezer for when you want a quick snack.

Notes:

For vegan bites, be sure to use dairy-free chips and use maple syrup instead of honey. For gluten-free bites, make sure your oats are certified gluten-free and use chia or flax seeds instead of wheat germ. You can get creative with these bites, substitute or add to the chocolate chips with your favorite dried fruit or nuts, or even types of cereal, such as grape-nuts, puffed rice, granola, etc.

Calories

167.43

Fat (grams)

9.64

Sat. Fat (grams)

4.52

Carbs (grams)

18.89

Fiber (grams)

2.68

Net carbs

16.21

Sugar (grams)

10.10

Protein (grams)

4.14

Sodium (milligrams)

44.67

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 15 servings.

https://jennyblogs.com/blog/2016/8/23/peanut-butter-energy-bites

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Peanut Butter Pie with Chocolate Whipped Cream

Shortbread crust.  A layer of creamy peanut butter filling.  Topped with a mountain of chocolate whipped cream.  And chocolate shavings.  Because, we're so fancy, you already know.  Did I mention No-Bake?

I first made this pie with a pretzel crust.  The salty sweetness really off-set the creamy full-bodied mouth feel of the layers well.  Yes, sometimes I describe dessert and food like wine.  It just works so well.  But if you ever catch me saying "I prefer the '98 vintage of this cheesecake" or something along that line, I might have taken it too far.  Ew, rancid cheesecake.  Anyway...

The next time I made this pie was in Italy.  Pretzels do exist here, but they have a very strange texture.  Think pretzels that went stale and chewy and then got so stale they got crispy again, almost. But still a little chewy.  And don't chop well in a food processor. It took over 8 minutes to get them partly broken up.  The crust was still good, but it looked more like a bird's nest of pretzel sticks than a uniform crust.  

Oh hey, Thanksgiving pie. And there is Lucia the poinsettia in the background. Good times, good times.

Regardless, all the Americans in Italy are so peanut butter deprived that everyone loved it.  In fact, two days later was Thanksgiving and it was requested of me to make and bring this pie to Thanksgiving dinner.  Not pecan pie.  Not pumpkin pie.  Peanut Butter Pie with Chocolate Whipped Cream.  With a delicious but slightly strange looking crust.  

When I made the pie this time, I used shortbread cookies with great success.  The Italian supermarkets have practically a whole aisle devoted to all their different kinds of shortbread cookies, called frollini.  A nice big 800g bag for 1.5-2.5 euros?  Hehe don't mind if I do.  Shortbread with cream, or chocolate and stars, buckwheat, almond, almond and chocolate, hazelnut, stuffed with apricot, stuffed with chocolate, coarse sugar-topped, made with egg, chocolate drops...the varieties go on. 

Someday I will share with you the pretzel crust, but when I have access again to pretzels that behave in a food processor and I can get some decent photos.  But until then, get your hands on some shortbread cookies.  You could make some homemade (classic shortbread consists of just 3 ingredients: flour, butter, sugar) or if you're in the States buy some Sandie's shortbread cookies or something similar. 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from the Cooking Channel

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Peanut Butter Pie with Chocolate Whipped Cream

Makes 1 9in / 23cm pie - 8-12 servings

Ingredients:

For the Shortbread Crust

• about 15 / 150g shortbread cookies

• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream

• 1/2 cup / 113g mascarpone or cream cheese, room temperature

• 1/3 cup / 87g creamy peanut butter

• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped

• 2 cups / 474g heavy whipping cream

• Extra chocolate in bar form, for chocolate shavings, optional

Directions:

Make the Chocolate Whipped Cream First

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water.  The bottom of the bowl shouldn’t touch the water.

2. Gently stir until chocolate is mostly melted.  Remove from heat and continue stirring until chocolate has completely melted.  Place in the refrigerator for 2 hours. 

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly.  Add butter and pulse until smooth and can be pressed into a crust.  Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together.  Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form.  Transfer to another bowl. 

2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth.  Gently fold in the whipped cream with a spatula.  Pour filling over crust and return to the refrigerator. 

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form.  Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top. 

2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch. 

Jenny's Notes:

• Try using Nutella or Biscoff spread instead of peanut butter.  YUM.

peanut butter pie, no bake pie, summer dessert, chocolate whipped cream, mascarpone, shortbread crust

dessert, pie

American

Yield: 8-12

Author: Jennyblogs

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Peanut Butter Pie with Chocolate Whipped Cream

No-bake pie with shortbread crust, mascarpone peanut butter filling, chocolate whipped cream and topped with chocolate shavings.

Prep time: 50 Mininactive time: 2 HourTotal time: 2 H & 50 M

Ingredients:

For the Shortbread Crust

• about 15 shortbread cookies / 150g
• 4 Tbsp / 56g butter, melted

For the Peanut Butter Filling

• 1/2 cup / 119g heavy whipping cream
• 1/2 cup / 113g mascarpone or cream cheese, room temperature
• 1/3 cup / 87g creamy peanut butter
• 1/4 cup / 50g brown sugar

For the Chocolate Whipped Cream

• 3-4 oz / 100g good quality dark chocolate, chopped
• 2 cups / 474g heavy whipping cream
• Extra chocolate in bar form, for chocolate shavings, optional

Instructions:

Make the Chocolate Whipped Cream (first)

1. Place chocolate and cream in a double boiler or a glass or metal bowl over a pan of simmering water. The bottom of the bowl shouldn’t touch the water.
2. Gently stir until chocolate is mostly melted. Remove from heat and continue stirring until chocolate has completely melted. Place in the refrigerator for 2 hours.

Make the Shortbread Crust

1. In a food processor, pulse cookies until they become crumbly. Add butter and pulse until smooth and can be pressed into a crust. Depending on the type of cookies you use, you may need to add a touch more melted butter to ensure the crust will stay together. Press into a 9in / 23cm pie dish and refrigerate.

Make the Peanut Butter Filling

1. In the bowl of a stand mixer or with a handheld mixer, whip heavy cream until stiff peaks form. Transfer to another bowl.
2. Again, in the bowl of the stand mixer beat mascarpone, peanut butter, and brown sugar together until smooth. Gently fold in the whipped cream with a spatula. Pour filling over crust and return to the refrigerator.

Assembly

1. Once the chocolate cream is cooled, beat with a stand mixer or handheld mixer until stiff peaks form. Remove pie from the refrigerator and spread or pipe chocolate whipped cream over the top.
2. Use a vegetable peeler or knife to shave a chocolate bar over the pie for the finishing touch.

Notes:

Try using Nutella or Biscoff spread instead of peanut butter. YUM.

Calories

636.86

Fat (grams)

54.27

Sat. Fat (grams)

29.83

Carbs (grams)

27.35

Fiber (grams)

1.81

Net carbs

25.54

Sugar (grams)

20.45

Protein (grams)

7.07

Sodium (milligrams)

259.95

Cholesterol (grams)

119.26

Nutritional information is approximate. Based on the pie cut into 8 servings; includes chocolate shavings.

https://jennyblogs.com/blog/2016/8/9/peanut-butter-pie-with-chocolate-whipped-cream

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

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Peanut Butter Brownie Trifle

Yes, a trifle, not a truffle.  It is neither a chocolate truffle nor does it require pigs or dogs to dig it up, thankfully.  Although I personally would love to go truffle hunting, or more or less watch the pigs/dogs truffle hunt.  Then eat them, of course.  The truffles, not the dogs or pigs. 

What's the difference between a truffle, a truffle, and a trifle? 

• The original truffle, as I will call it here, is the fungus found in the ground.  There are two main kinds: black and white.  They are difficult to find, hence the need for dogs and pigs, and very expensive.  And divine to eat.  If you haven't eaten one, you definitely should, even if just to say you have.  All your foodie friends will hold you in high esteem henceforth.  ;)

• Then there is the chocolate truffle, which is essentially a chocolate confection made to look like the original truffle.  It usually consists of a ganache (chocolate melted with heavy cream) center, covered in chocolate.  Also delicious. 

• Thirdly, the trifle.  It is originally an English dessert, you could think of it like a large parfait to share.  My mom calls it a "Dump Cake" and in the south it is called a "Husband's Delight."  It usually consists of layers of cake, custard or pudding, whipped cream, and various fruits.  The possibilities of flavors and combinations are endless, and yes, delicious.

The moral of the story is, if someone offers you a truffle, a truffle, or a trifle, always say yes.  Because they are all delicious. 

Today’s trifle is also delicious. It has layers of fluffy peanut butter vanilla pudding, peanut butter chip brownies, and Reese’s peanut butter cups. Each element is simple to make, and homemade. It might dirty several bowls and pans, but it is so worth it! It’s creamy, chocolatey, peanut buttery. It’s rich, a little bit goes a long way. And yet it has you coming back for more. A crowd favorite!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Taste of Home

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Peanut Butter Brownie Trifle

Serves about 12

Ingredients:

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar

• 4 1/2 tsp / 11g cornstarch

• 1/8 tsp salt

• 1 1/4 cups / 297g cold milk

• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil

• 1 cup / 200g sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 1/3 cup / 33g cocoa powder

• 1/2 cup / 60g all-purpose flour

• 1/4 tsp salt

• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter

• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form

• 1 12 oz package / 340g miniature Reese's cups, each cut in half

 

Directions:

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt.  Gradually whisk in milk. 

2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail. 

3. Remove from heat and add vanilla.  Place a piece of plastic wrap directly onto the pudding and put in fridge or freezer until pudding is thick and set. 

Meanwhile,

Make the Peanut Butter Chip Brownies

Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.

1. In a medium bowl, mix together oil, sugar, eggs, and vanilla. 

2. In a separate bowl, whisk together cocoa, flour, and salt.  Stir dry mixture into wet mixture.  Stir in peanut butter chips.  Spread evenly in prepared baking dish.

3. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean.  Allow to cool. 

Assembly

1. Once pudding is set, mix in peanut butter.  Gently fold in whipped cream.

2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.

3. In a large glass bowl, layer in this order:

   • 1/3 of the brownies

   • 1/4 of the Reese's cups

   • 1/3 of the pudding mixture

   • another 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • another 1/3 of the pudding

   • final 1/3 of the brownies

   • another 1/4 of the Reese’s cups

   • final 1/3 of the pudding

   • final 1/4 of the Reese’se cups for decoration on top

4. Chill until ready to serve.

Jenny’s Notes:

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.

• Both the brownies and the pudding can easily be made a day ahead.

peanut butter,trifle,dump cake, husband's delight, Reese's dessert, chilled dessert, vanilla pudding, whipped cream

dessert, trifle

American

Yield: 12 servings

Author: Jennyblogs

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Peanut Butter Brownie Trifle

A rich trifle dessert with layers of whipped peanut butter vanilla pudding, peanut butter chip brownies, and peanut butter cups.

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Ingredients

For the Vanilla Pudding *Make this first*

• 3 Tbsp / 37g sugar
• 4 1/2 tsp / 11g cornstarch
• 1/8 tsp salt
• 1 1/4 cups / 297g cold milk
• 2 tsp / 10g vanilla extract

For the Peanut Butter Chip Brownies

• 5 Tbsp / 70g oil
• 1 cup / 200g sugar
• 2 eggs
• 1 tsp / 5g vanilla extract
• 1/3 cup / 33g cocoa powder
• 1/2 cup / 60g all-purpose flour
• 1/4 tsp salt
• 3/4 cup / 132g peanut butter chips

Extras

• 1/2 cup / 230g creamy peanut butter
• 1 1/2 cups / 356g heavy whipping cream, whipped until stiff peaks form
• 1 12 oz package / 340g miniature Reese's cups, each cut in half

Instructions

Make the Vanilla Pudding

1. In a small saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
2. Heat over medium-low heat, stirring constantly, until pudding thickens and the whisk leaves a trail.
3. Remove from heat and add vanilla. Place in fridge or freezer until pudding is thick and set.

Make the Peanut Butter Chip Brownies

1. Oven preheated to 350°F / 177°C. Lightly grease an 8x8in / 20x20cm baking dish.
2. In a medium bowl, mix together oil, sugar, eggs, and vanilla.
3. In a separate bowl, whisk together cocoa, flour, and salt. Stir dry mixture into wet mixture. Stir in peanut butter chips. Spread evenly in prepared baking dish.
4. Bake for 12 - 15 minutes or until toothpick inserted off center comes out mostly clean. Allow to cool.

Assembly

1. Once pudding is set, mix in peanut butter. Gently fold in whipped cream.
2. Cut cooled brownies into bite size pieces, about 1in / 2.5cm squares.
3. In a large glass bowl, preferably a cylinder, layer in this order:
4. 1/3 of the brownies
5. 1/4 of the Reese's cups
6. 1/3 of the pudding mixture
7. another 1/3 of the brownies
8. another 1/4 of the Reese’s cups
9. another 1/3 of the pudding
10. final 1/3 of the brownies
11. another 1/4 of the Reese’s cups
12. final 1/3 of the pudding
13. final 1/4 of the Reese’se cups for decoration on top
14. Chill until ready serve.

Notes:

• Placing plastic wrap directly onto pudding instead of just over the bowl prevents the “skin” from forming.
• Both the brownies and the pudding can easily be made a day ahead.

Calories

606.07

Fat (grams)

41.47

Sat. Fat (grams)

13.60

Carbs (grams)

51.17

Fiber (grams)

3.43

Net carbs

47.74

Sugar (grams)

36.05

Protein (grams)

13.34

Sodium (milligrams)

349.61

Cholesterol (grams)

68.20

Nutritional information is approximate; based on 12 servings.

https://jennyblogs.com/blog/2016/7/5/peanut-butter-brownie-trifle

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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