Peanut Butter Cup Vanilla Ice Cream

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Remember that one time, when it was too hot for life? Don’t get me wrong, I love summer! I mean—I have to hide my fair skin from the sun the whole time—but I love that blessed sweet blue sky and warm summer nights. But when the sun brings that triple digit heat, you don’t necessarily want to turn on your oven and sweat over it. So, what better solution than to make ice cream? I was hanging out with my sis the other week, and she made some crazy good raspberry ice cream in such a quick amount of time, that I got it in my head to do the same. The base is Ben and Jerry’s Vanilla Ice Cream, and it’s oh-so easy to make! Of course you know I had to go to one of my favorite flavors and threw in Trader Joe’s Dark Chocolate Peanut Butter Cups and some PB chips for my mix-ins. I can’t get over how simple and fast and delicious it was! So, I’m thinking you have new weekend plans, amiright?

INGREDIENTS

  • 2 eggs
  • 3/4 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup milk
  • 2 teaspoons vanilla extract (I used vanilla paste)
  • 1 and 1/2 bags Trader Joe’s Dark Chocolate Peanut Butter Cups cut in quarters
  • 1/3 cup peanut butter chips

DIRECTIONS

  1. Whip the eggs and sugar together with a whisk until fluffy (but not firm).
  2. Add the rest of the ingredients into the eggs and sugar.
  3. Whisk together until well mixed.
  4. Place in ice cream maker, add desired mix-ins and follow it’s directions to make.
  5. EAT ALL THE THINGS

-CK 1.0
Recipe adapted from here.

 

Banana Cupcakes with Peanut Butter Frosting and Chocolate Ganache

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Ya’ll knew that we would never give up our love for our favorite combination, PB&C—and throwing in banana with that is always ideal. There’s the great cookbook from some of my favorite baking pros, called Baked Elements. I love how they organize each section by flavor, and since I tend to be mood oriented with what I feel like baking or even listening to, this concept couldn’t be more perfect for me. I loved their Bananas Cake recipe, but unlike 2.0 (who is the yin to my yang) I am more of a lazy baker and wanted to try the idea with cupcakes instead of a three layer cake. This is a delicious hodgepodge of their cake, a thicker version of their ganache and a Peanut Butter Buttercream frosting. I would have to say, (sorry not sorry) it’s bananas.

Two Carolines Banana Cupcakes with Peanut Butter Frosting and Chocolate Ganache

 

Cake recipe:

  • 3 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 oz. butter, at room temperature, cut into pieces
  • 1/2 cup Crisco
  • 1 3/4 cups plus 1 tablespoon sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 large very ripe bananas, mashed
  • 1/2 cup plus 1 tablespoon buttermilk

Peanut Butter Frosting:

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy peanut butter
  • 2.5 cups powdered sugar
  • pinch of salt

Ganache Topping:

  • 8 ounces semisweet chocolate chips
  • 6 ounces butter
  • 1 tablespoon light corn syrup

Directions:

  1. Preheat the oven to 325 degrees F. Line 2 cupcake sheets with 24 liners and spray liners to prepare them. (There will be some leftover batter to make a mini loaf, if you have a pan—prepare with butter or cooking spray.
  2. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt and set aside.
  3. Beat butter, shortening on medium speed until light and fluffy. Add the sugar and beat on medium speed until light and fluffy, about 5 more minutes. Add the eggs, one at a time, mixing for 10 to 15 seconds after each addition, until the egg is incorporated into the mixture. Then turn the mixer to low, add the vanilla and bananas and beat until well mixed. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture until all ingredients are incorporated.
  4. Divide batter evenly between cupcake liners (and possible extra mini loaf).
  5. Bake for 20 minutes, until cake springs back when you gently touch it.
  6. Let cool completely before frosting.

Peanut Butter Frosting:

  1. Cream together the peanut butter and butter for 2-3 minutes—until the color lightens a shade or two.
  2. Add the powdered sugar and salt, scrape the sides of the bowl and mix until well-combined.
  3. Set aside until ready to top cupcakes.
  4. When ready to frost, divide frosting evenly and dome the frosting as much as possible.

Chocolate Ganache Topping:

  1. Place the chocolate, butter and corn syrup in a small saucepan on low heat.
  2. Using a rubber spatula, stir until chocolate mixture is completely melted.
  3. Let cool to room temp.
  4. Put in refrigerator for 5 minutes, this will cool the sauce enough that when you mix it, it thickens enough to top the domed peanut butter frosting.

-CK 1.0

Peanut Butter Banana Bread with Copious Chocolate Chips

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We recently had a big family event + Mother’s Day, so it was so fun to have us all together to celebrate. As always, we need to celebrate with food and I was asked to bring a lil’ something. I had a surplus of bananas, and wanted to make a banana bread, however—I wanted to add the two best ingredients to go with that—peanut butter and chocolate. I know, I know, I’m predictable. But at least deliciously so? I know that I already posted the divine Peanut Butter Banana Chocolate Chip Cake, BUT bread is a whole different machine, right? It’s something you can feel good about eating for breakfast or a snack, and with all the all the peanut butter and banana, because it’s totally good for you, right? RIGHT? Just nod along and make and eat this tasty form of denial.

Peanut Butter Banana Bread with Copious Chocolate Chips

Yield: One 9-by-5-inch loaf + a small little loaf (mine was a bit too full for just one loaf)

1 1⁄2 cups plus 1 tablespoon all-purpose flour, divided
1 cup plus 1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
3 mashed bananas
1⁄2 cup vegetable oil
2 large eggs
1⁄4 cup cream
1 cup peanut butter (crunchy or creamy
1 1/4 cup semisweet chocolate chips

Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-inch loaf pan, dust it with flour, and knock out the excess flour. Remember you will have enough batter to make a mini loaf or 5-6 muffins, if you pour it all in one loaf pan you’ll have a big over-flowing mess.

In a large bowl, whisk together 11⁄2 cups flour, the sugar, salt, and baking soda.

In another large bowl, whisk together the bananas, oil, eggs, cream, and peanut butter. Toss the chocolate chips in the remaining 1 tablespoon of flour, then stir the chocolate chips into the banana mixture.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold the dry ingredients into the wet ever so gently until just combined. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the loaf cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

The loaf can be stored at room temperature, in an airtight container or wrapped tightly, for up to 3 days.

adapted from Baked Elements

 

Chocolate Peanut Butter Pie

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Peanut Butter and Chocolate is the ultimate merger of flavors. It’s like the combination sunshine and a hammock, finding new hella cute shoes and then realizing that they are extremely comfortable. It’s basically better than sliced bread—or whatever the kids are saying these days. So when my friend told me about this recipe, I knew what must be done. For me, for the world, for you. This must be made and shared and devoured. This pie is easy to make, and it’s chocolatey and creamy and rich—what more can you ask for? Now go forth and discover this goodness yourselves…

14 oz of chocolate wafers (or Oreos, or Oreo thins)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream

Finely crush the chocolate wafers. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.

Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve. Let sit for about 15 minutes on the counter before serving.

-CK 1.0

Found through my good friend, Emily on Kevin and Amanda.

Peanut Butter Banana Chocolate Chip Cake

 

TwoCarolinesPeanutButterBananaChocolateChipCake

The above title is a list of a few of my favorite things and they taste way better than raindrops on roses. (Confession, I’ve never seen that whole movie—don’t freak out on me!) If you are still reading, congratulations, you are about to try one of the best recipes I’ve ever cobbled together. I’ve tweaked this recipe quite a bit over the years with suggestions from my sisters who have also made it and it’s definitely near the very top of the King Family favorites arsenal. This cake is moist deluxe and so flavorful and just a little bit rich. It may have even been referred to as Hype Cake before. So, get ready and be prepared to get some hype people and devour this cake!

For the cake:
4 very ripe bananas
2 large eggs
1 tsp. pure vanilla extract
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
3/4 cup peanut butter (use creamy or crunchy according to texture preference)
2 cups chocolate chips

For the topping:
1/4 cup + 2 Tbsp. granulated sugar
1/2 tsp. ground cinnamon
2 Tbsp. brown sugar

Preheat the oven to 375 degrees fahrenheit. Butter a 9×13 square pan. In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs and vanilla, and stir well to combine. In a separate bowl, mix together the flour, sugar, baking soda, and cinnamon—then add to the banana mixture. Add the peanut butter and when that is combined, add the chocolate chips. Pour the batter into the prepared pan and set aside. In a small bowl, stir together the cinnamon and granulated sugar. Sprinkle the mixture evenly over the batter in the pan, then sprinkle brown sugar over the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

-CK 1.0

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

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When I get stressed out, one thing that always helps calm my mind is baking. This week has been one of those weeks, so I went through what is left of my pantry and whipped up a quick batch with some good ol’ American peanut butter (sent by loving friends—sharing peanut butter truly is caring). I LOVE a peanut butter cookie, but I wanted to doctor up the traditional cookie using oats and adding chocolate (doi). In the name of science, I tested the difference between garnishing with sea salt and keeping the cookie as is. You can see the conclusion above… salt for the win! We Carolines tend to like that sort of thing, now go see for yourself!

Salted Peanut Butter Oatmeal Chocolate Chunk Cookies

1 cup creamy peanut butter (I use Jif)
1/2 cup brown sugar
1/2 cup granulated sugar
1 t. vanilla
1 egg
1 teaspoon baking soda
1/2 cup oats
1 bar of dark chocolate, chopped into chunks
course or flaked sea salt for dusting

Preheat oven to 350°. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg, vanilla, baking soda, and mix for about 30 seconds. Lastly, add the oats and chocolate chunks and mix until combined. Refrigerate the dough for about 20 minutes for better handling. Use a medium cookie scoop to scoop out the dough, then roll into a ball then mash down a bit with your thumb and make sure the cookies are compact, the dough is delicate so keep pushing it together to keep the form. Sprinkle lightly with sea salt.

Bake for 11-12 minutes—the cookies should still look a little undone in the middle, but golden on the edges. Rest the cookies for 5 minutes before transferring to a wire rack, as noted before, these are delicate and need the time to settle before being moved. Let cookies sit on wire rack at least 5 more minutes before diving in, mouth first.