Tag Archives: Peanut butter

Peanut Butter Banana Bread Pudding


Kim here.

I invited my brother’s girlfriend, the wonderful Sarah, over to finally bake together! And Beth came home as well! We all love to cook and bake, so honestly, I have no idea why it took this long for this to happen. We made an amazing bread pudding, and I LOVE peanut butter, bananas, bread, and I love them all together in bread pudding. I used the photos of this recipe for my 365 photography challenge. Recipe below.

Peanut Butter Banana Bread Pudding

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Peanut Butter Yogurt Pie


Beth and I love Savory Pie, Beth and I love Yogurt, and Beth and I definitely love Peanut Butter. Perhaps it has never been mentioned on this blog, but Yogurt and Peanut Butter mixed together are one of those things that makes gray skies happy gray skies and running late happy running late and needing-to-be-quiet-at-night happy needing-to-be-quiet-at-night. If you try it, keep it mind it’s very delicious.

So what could be wrong with combining all these things together? Apparently a lot. If you make a Peanut Butter Yogurt Pie, don’t follow this recipe, you probably won’t like it, especially if you’re not Beth or me.

Crust Ingredients

2  cups crushed pretzels

1/2 cup chopped peanuts

3/4 cup butter

Filling Ingredients

1 cup Peanut Butter

2 cups Yogurt

1 egg

Blend crust ingredients in a food processor, pack down in pie pan and bake for 20 minutes at 350 degree pre-heated oven.

Combine Filling ingredients, pour into baked pie crust and bake for 40 minutes.

If you make this pie, I recommend not eating it.



Peanut Butter Pumpkin Pancakes


Though I took photos with my roommate’s camera, I never made the effort to put them on my computer. This was often an issue when I used my sister’s camera for food blog photos. I would forget about the pictures until I wanted to post about them and they’d take up space on her memory cards… Sorry about that.

So, in order to find replacement photos in the meantime, I searched ‘pumpkin peanut butter pancakes’ and found a slew of deliciously suitable replacement photos and many recipes that are now in my bookmarks folder. Look at this. Just look at it.

This was a joint effort between my roommate, Colin, and I. (Though I’m sure both of us have made these pancakes at some point before.) I was telling him that I loved mixing peanut butter and pumpkin together (and eating it like yogurt, yummm!) and he said he’d more likely eat that combo if it were in a pancake.

So I of course I had to make them. I got up a bit earlier the next day to create my masterpiece. I wing’ed the recipe a bit (which is generally my tactic) and they turned out delicious! Moist, rich and somewhat dense (how I like them).

They more or less looked like this:

I followed the Joy of Cooking‘s pancake recipe as the basis, but I used only 1/3 of the sugar and butter the cookbook calls for.

In a bowl mix:

  • 1 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 tspn baking soda + 1/2 cup yogurt
  • Cinnamon

In a separate bowl mix:

  • 1 cup milk
  • 1 Tbsn butter
  • 2 eggs
  • 1 cup pumpkin
  • Several gobs of your favorite Peanut Butter. I used Creamy Krema!

And Colin made a delicious sauce of cooked berries. All you have to do for this is dump a cup or two of frozen berries in a saucepan and heat until they’re the liquid consistency that you want, like the photo below.

Though people often toast the pancakes close cousin, the waffle, it never occurred to me to toast a frozen pancake. Colin suggested it for leftovers, and it was, as expected, delicious. (And Colin, if you’re reading this, I left you two frozen ones on the right side of the freezer.)

What I thought:

Delicious! It combines two of my favorite foods, and in a form that’s easy to make and quick to whip up. (Though admittedly, not so quick to cook, going two at a time on a frying pan.) The great things about pancakes is you have the liberty to add, take away or swap many ingredients. Experiment and have fun!

Cheers,

Beth