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Lynsey Lou's

Enjoying Life One Bite at a Time!

Peanut Butter

Peanut Butter Brownie Milkshake

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“My milkshake brings all the boys to the yard….”

You know that song was going through your head when you read the word “milkshake”.  I honestly can’t think of a milkshake without those lyrics running through my head.

Anywho, now that’s out of my system let me tell you about this milkshake.  This takes one of my favorite flavor duos and brings them together in one cool, creamy dessert.  What could possibly be better than sweet and salty peanut butter combined with fudgy, chocolaty brownies?

Um, practically nothing.  Unless you add ice cream to the mix and then, well that would just be the cherry on top!

This milkshake combines peanut butter, brownies, milk and ice cream to create one amazing, thick and delicious milkshake.  You could also amp up that peanut butter flavor by using peanut butter ice cream if you’re so inclined.

This shake comes together in minutes…once you have made the brownies.  And, it’s also a great way to use up that last piece or two of brownie that may be left sitting around.  We typically don’t have a problem with uneaten brownies, but if you do this is a great way to use them up!

So go ahead, whip up this milkshake and all the boys…and girls will be running to your yard for this shake!

Peanut Butter Brownie Milkshake

Ingredients:


1/3 Cup brownie chunks, plus more for garnish
1 Heaping Tbsp peanut butter
2 Tbsp milk
1 1/2 Scoops vanilla ice cream

Directions:


Combine ice cream, milk and peanut butter in a blender and mix until almost completely incorporated.  Add the brown chunks and pulse for a few seconds.  Pour in a glass, top with whipped cream and brownie chunks and enjoy!

Recipe source: A Lynsey Original

Peanut Butter Banana Ice Cream Sandwiches

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Growing up, one of my favorite desserts was the classic ice cream sandwich.  What is it that’s so magically delicious about two chocolate, crispy wafers filled with smooth, creamy vanilla ice cream? It didn’t bet much better than having one of these delights on a hot, summer day.

Could it honestly get any better?

Well, what about two, thick, chewy peanut butter cookies filled with a big ol’ scoop of creamy, banana ice cream?  What?

Yup, that’s right.  I made some massive, thick and chewy peanut butter cookies.  That I must say, are amazing and perfect with a glass of ice cold milk.  But, you know me, I couldn’t leave well enough alone, I had to go a step further.

I could have frosted them, I could have dipped them in chocolate but I didn’t.  I decided to a make sandwich.  But not just any sandwich, an ice cream sandwich.  What better to fill that sandwich with than banana ice cream.

This banana ice cream is only 2 ingredients and doesn’t even require an ice cream maker.  Frozen bananas, vanilla and a food processor is all it takes to make this creamy, smooth banana ice cream.  This is my kind of ice cream!

So, what are you waiting for?  Make a batch of these peanut butter cookies, some of this banana ice cream, and sandwich them together.  Channel your inner kid and sink your teeth into this amazing peanut butter banana ice cream sandwich.    

Peanut Butter Banana Ice Cream Sandwiches

Ingredients:


For the cookies-
1/2 Cup (1 stick) unsalted butter, room temperature
3/4 Cup peanut butter, I used crunchy
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 Egg
1 Egg yolk
1/4 Tsp salt
1 Tsp baking soda
2 Cups + 2 Tbsp flour
2 Tbsp cornstarch
1/2 Cup peanut butter chips

For the banana ice cream-
6 Large bananas
1/2 Tsp vanilla

Directions:


For the cookies-

Preheat oven to 350.  Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Combine the salt, baking soda, flour and cornstarch in a bowl and whisk to combine.  Set aside.
Place butter in large bowl and beat on high until creamy, about 1 minute.  Add the peanut butter and beat on high an additional minute.  Add both sugars and beat on high until light and fluffy, about 3 to 5 minutes.  Add the eggs and vanilla and mix an additional 45 seconds.  Add the flour mixture and mix until just incorporated.  Add the peanut butter chips and mix.

Using a quarter cup, scoop the dough.  Roll into balls, place on cookie sheet, using the palm of your hand, lightly press.  Place in the preheated oven and bake for 12-14 minutes, until the bottoms are just beginning to turn golden brown, do not overbake.  Remove from oven, allow to cool on cookie sheet for an additional 5 minutes then transfer to cooling rack and allow to cool completely.

For the banana ice cream-

Place bananas in a food processor and process until the bananas are smooth and creamy.  Add the vanilla and pulse a few seconds longer.

To assemble-

Turn half of the cookies upside down.  Place scoops of banana ice cream on half of the cookies, top with remaining cookies and serve immediately.

Recipe source: A Lynsey Original

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

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Peanut butter and chocolate.  It’s one of my favorite flavor combinations.  Ever.

The two were made for one another.  Wouldn’t you agree?

I’ve made my fair share of chocolate and peanut butter cookies.  I’ve even made several recipes that showcase that dynamic duo.  And I’ve loved each and every single one of them.  But can you ever have too many peanut butter and chocolate recipes?  I, for one, think not.

So, what could possibly make this any better.  Well, about about making a giant cookie and baking it in a skillet?

You all know about my obsession with skillet cookies.  I think I’ve got an illness.  I jump at any chance to make a skillet cookie.  There’s something about pulling a big ol’ cookie out of the oven that’s been baked to perfection in a cast iron skillet.

So, when I started playing around with recipes for cookie week, I knew a skillet cookie had to be in the mix.  I decided to take the infamous duo of peanut butter and chocolate and add some oatmeal to the mix.  Not only for texture…but well, oatmeal in a cookie, it just makes you feel better.  Makes you feel like you’re eating something that’s somewhat healthy.  Right?

Please say someone agrees with me.

Anywho.

I made a twist on the classic peanut butter, chocolate chip oatmeal skillet cookie.  I made a oatmeal cookie with mostly brown sugar for the ultimate chewy texture.  Pressed that along the bottom of a cast iron skillet.  Then I combined peanut butter and condensed milk and poured it over the cookie and sprinkled that with a mix of chocolate chips and peanut butter chips for more peanut butter flavor.  To seal that gooey peanut butter layer in, I dropped spoonfuls of batter over the filling and and baked it.

The end result, nothing short of amazing.  A big, fat chewy oatmeal cookie with the most deliciously gooey peanut butter filling.  Ohmahgoodness.  Could things really get any better?  Well, as a matter of fact they can.  By topping that warm, fresh from the oven cookie with a big ol’ scoop of vanilla ice cream.

For the ultimate in peanut butter, chocolate chip goodness you must make this skillet cookie.  Now!

Peanut Butter, Chocolate Chip, Oatmeal Skillet Cookie

Ingredients:


10 Tbsp (1 stick + 2 Tbsp) unsalted butter, plus more for greasing the pan
1 Tsp vanilla
1 Lg egg
3/4 Cup brown sugar
3 Tbsp white sugar
1 1/4 Cup flour
1/4 Tsp salt
1/2 Tsp baking soda
1 1/4 Cup oats
1 Cup mini chocolate chips, divided
1/4 Cup peanut butter chips

For the filling-
1 can condensed milk
1/4 Cup + 3 Tbsp peanut butter, creamy or chunky

Directions:


Preheat oven to 350.  Rub a cast iron skillet liberally with butter.

Place butter in a large bowl.  Place in microwave and heat until melted.  Add the vanilla and whisk to combine.  Add the sugars and stir until incorporated.  Add the egg and mix.  Stir in the flour, salt, baking soda and oats until combined.

Pour a little over half the mixture in the prepared skillet, press gently in the bottom of the pan and slightly up the sides.

For the peanut butter filling-
Pour the condensed milk and peanut butter in a microwave safe bowl and heat for about 15 seconds.  Mix thoroughly.

Pour over the oatmeal cookie in the pan.  Sprinkle with half of the chocolate chips and all of the peanut butter chips.

Add the remaining chocolate chips to the remaining batter and mix to combine.  Drop, tablespoon portions of the batter over the peanut butter mixture.

Place in the preheated oven and bake for 25-35 minutes, until just set.  Be sure not to over-bake as the cookie with continue to cook even after it’s removed from the oven.

Allow to cool about 5 minutes before serving.  Top with vanilla ice cream and enjoy.

Recipe source: A Lynsey original

SRC: Homemade Peanut Butter

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I have made my own peanut butter once.  That one time I made it, it was actually so it could be incorporated into another recipe.  It was for a pie crust, a peanut butter pie crust to be exact.  Of course, after making it I had to sample it.  I was beyond impressed.   Not only with the taste but with how incredibly simple it was to make.  I mean it came together in literally seconds.

I guess in the back of my mind I knew it couldn’t be that hard since I pass those “homemade peanut butter” machines in the market.  I’m assuming if it was very complicated they wouldn’t even give you the option to make your own.  Now I ask myself,  if it was so easy, then why haven’t I made my own for my peanut butter loving son and husband since that very first time?  To that, I don’t really have an answer.

But, all that is changing.  And changing now.  For this month’s secret recipe club I was assigned Enriching Your Kid.  After perusing through several recipes that looked amazing,  I finally decided to go back to the basics and make my own peanut butter.

This time it would be for us to consume rather than going into another recipe.   Boy, was my money right on the mark with this choice.  My peanut butter loving addicts were so excited to hear I was making homemade peanut butter and my little sous chef was eager to assist!

We had so much fun making this peanut butter.  Tucker’s favorite part was watch the nuts twirl around the food processor and transform from pieces of nuts into a smooth cream.  And just like me, he HAD to give that butter a taste as soon as I took off the lid.  He approved immediately!  So what are you waiting for, try making your own peanut butter today! You’ll be hooked too!

Homemade Peanut Butter

Ingredients:

1 Cup dry roasted lightly salted peanuts
1/4 Tsp unsalted butter
2 Tsp sugar
1 1/2 Tsp vegetable or peanut oil

Directions:

Place peanuts and butter in a microwave safe dish and heat for 20 to 30 seconds.  Toss to coat.  Set aside.

Place sugar in the food processor.   Turn on high and let go for a minute, or until sugar is powdered.  Add the peanuts and turn on high allowing the peanuts to turn into a peanut butter.  Once it begins to becomes creamy, stream in the oil while the processor is still running.   If the mixture begins sticking to the sides, stop and stir and continue processing.

Store in an airtight container in the fridge.  Oil may rise to the top while sitting,  simply stir before use.

Recipe source: barely adapted from Enriching Your Kid

Peanut Butter, Banana Fluffernutter Stuffed Waffles

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I am always looking for quick and easy breakfast ideas.  Even though I don’t have to be at work at 8:00 or 8:30 everyday, my “job” still starts bright and early and as soon as Tucker wakes up breakfast is essential.  There are some days he just wants cereal, granola bar or  toast, but other days he wants a little something more.  On those days I want to provide him with something with some substance but doesn’t take 30-45 minutes to make.

Recently my waffle maker has been my best friend, and my friend has been receiving quite a workout.  From basic waffles, to grilled cheeses and one of my new favorites-stuffed waffle biscuits, this little guy can do it all.  And does it fast!

One of my crews favorite flavor combos is peanut butter, banana and marshmallows.  Honestly, I think that pretty much everyone loves that combination!  And why wouldn’t you?  Slightly salty, sweet and creamy peanut butter, bananas and sweet and fluffy marshmallows.  The King new what he was doing when he fell in love with this profile and deemed it his signature dish.

So, when I started thinking of a quick breakfast to make my little guy one morning I started scanning the pantry and came across some of my staples that happen to be his favorites.  Peanut butter, marshmallows and bananas.  I got a can of biscuits from the fridge, sliced them in half and started piling in all the goods.  I got my handy dandy waffle iron and put it to work.

I had a quick and Tucker-pleasing meal ready in about 10 minutes.  I love these fluffernutter waffles because they are a cinch to make, my sous chef can be as hands on as he wants and they are cute little stuffed sandwiches that look like waffles.  That is a home run if you ask me!

These are a perfect Saturday morning indulgence; especially if you want to top it with melted marshmallow cream, drizzle some melted peanut butter over the top or even add some whipped cream and chocolate.  The options are endless.  As great as they’d be on Saturday mornings, they are also perfect for those busy weekday mornings since they come together in very little time and all the goodies are stuffed inside.  They are perfectly portable and so easy to eat!

Peanut Butter, Banana Fluffernutter Stuffed Waffles

Ingredients:


1 Can Pillsbury Grands Butter Biscuits
1-2 Bananas, quartered lengthwise and sliced
3 Tbsp packed brown sugar
8 Tsp peanut butter
1/3-1/2 Cup marshmallows

Directions:


Place bananas and brown sugar in a bowl and toss to combine.  Set aside.

Turn on Belgian waffle iron and allow to preheat.

Cut biscuits in half lengthwise.  Spread a teaspoon of peanut butter on 8 of the biscuits, top with a heaping tablespoon of bananas, followed by marshmallows.  Top each of the biscuits with the other halves, press sides to seal.

Spray non-stick cooking spray on the waffle iron.  Place 1-2 stuffed waffles (depending on size of waffle iron), in the waffle iron and gently close but do not press as it will settle during the cooking process.  Allow to cook for 3-4 minutes, until biscuits are golden and cooked through.

Drizzle with syrup, melted peanut butter or powdered sugar.

Recipe source: A Lynsey Original

Peanut Butter Caramel Skillet Cookie

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This week has been all about the deliciousness that is known as peanut butter.  I have shared some truly decadent, over the top recipes with you this week.  I enjoyed creating them as much as my boys enjoyed devouring them!

The thick and fudgy brownies stuffed with peanut butter and marshmallows were truly mind blowing, the peanut butter potato chip crispy treats are a dream for all those people like me who are infatuated with the whole sweet and salty combination, and the perfect fusion of winter and summer with this frozen peanut butter hot chocolate.  Everything this week has not only featured peanut butter but has also been a bit over the top.

So what could possibly warp up a week amazing peanut butter recipes?  There are so many options, but I decided to go with a skillet cookie.  You know me, and you know I’m obsessed with those things.  They are easy to make, no mixer required!  They are the tastiness of a cookie but no scooping required, and they are make in a cast iron skillet…which you really can’t get any better than that!

This skillet cookie isn’t just a basic peanut butter skillet cookie.  Which I’m sure you were’t expecting just a basic peanut butter cookie.  This is a peanut butter cookie packed with chocolate chips, and peanut butter chips.  Hiding in between two layers of this amazing dough is a layer of gooey caramel and crunchy, salty pretzels.  Holy moley, is this an amazing cookie!  If you love peanut butter or you have a peanut butter lover in your life then you must make this cookie.  Run, don’t walk, to the kitchen and start making this immediately!

I have thoroughly enjoyed this week and sharing things peanut butter.  I have had so much fun developing the recipes to share with you this week.  Developing them wasn’t the hard part, believe it or not.  The hard part was actually narrowing my list down to a mere 5 or 6 recipes.  When I first started brainstorming the ideas the ideas literally flooded in and before it was time to actually start bringing these ideas to life I had a page and a half of ideas!  So, needless to say, I still have tons of recipes that I still want need to make, not only for myself but for all of you as well.  Are you thinking what I’m thinking?  Possibly a peanut butter week part 2 or peanut butter week 2015!  I don’t think I can wait till 2015 though!!!

Matt Mosler, I hope you have enjoyed all the recipes created in your honor.  I am truly going to miss seeing you at the crack of dawn when I come into the station to do my segment, but I couldn’t be happier for you that you are finally able to follow God’s calling and your desire to enter the ministry.  You have already touched so many lives over the years in your line of work, now you’ll touch many more on a more personal level.  Good luck on this next chapter of your life.

Peanut Butter Caramel Skillet Cookie

Ingredients:


8 Tbsp (1 stick) unsalted butter
1 Egg
1/2 Cup creamy peanut butter
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Tsp vanilla
1 1/2 Cup +3 Tbsp flour
1/2 Tsp baking soda
1/4 Tsp salt
1 Cup chocolate chips
3/4 Cup Reese’s peanut butter chips
3/4 Cup roughly chopped pretzel rods
1 Cup Kraft caramel bits

Directions:


Preheat oven to 350.  Rub butter across the bottom and sides of a 10 inch cast iron skillet.  Set aside.

Combine flour, baking soda and salt in a medium bowl and stir to combine.  Set aside.

Place butter in a microwave safe dish.  Heat in microwave until melted, about 20 seconds.  Add peanut butter and stir to combine.  (If the peanut butter isn’t softening place in the microwave for about 15 seconds, remove and stir.)

Add the sugars and stir to combine.  Add the egg and vanilla and mix to incorporate.  Add the flour mixture and mix.  Once the flour is incorporated add the chocolate chips and peanut butter chips and stir to combine.

Place 3/4 of the dough in the skillet and gently press along the bottom and partially up the sides.

Place the caramel bits in a microwave safe bowl along with 2 teaspoons of water and place in microwave.  Heat in 20 second intervals, stirring after each, until completely melted.  Pour over the dough and spread into an even layer.  Add the pretzels.  Drop the remaining dough, in pieces, over the pretzels and caramel.

Place in the preheated oven and bake for 30-35 minutes, being sure not to over bake as the cookie will continue to cook when removed from the oven.  Allow to cool slightly.  Cut and enjoy!

Recipe source: A Lynsey Original

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

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Bananas and peanut butter is a match made in heaven that has been enjoyed by many for decades.  Even The King has indulged in this delicious combination and now has sandwiches on several menus across the U.S. in his honor.  I took that beloved combination and put a little spin on it.

I’ve taken delicious waffles that are the perfect combination of fluffy and crispy and used those as the bread to hold all this goodness together.  Instead of a plain ol’ sliced banana I made a rich and creamy filling. Thick mascarpone cheese combined with a ripe banana and fresh whipped cream, I could take a spoon and eat this right out of the bowl.  But I didn’t!

I took those crispy waffles and schmeared them with a hefty helping of delicious peanut butter.  Then I topped that with a generous amount of the rich, banana mascarpone filling and topped it off with another waffle.  You could stop there, or you could make one completely over the top sandwich by adding more peanut butter, more filling and another waffle.  And after you’re done stacking, take it one step further by adding whipped cream and drizzling it all with chocolate sauce.

These waffle sandwiches would make an over the top dessert.  Just imagine the look on your family and guests face when you brought a towering waffle sandwich out just dripping with chocolate sauce.  This could also be a very indulgent, special occasion type breakfast, if you wanted to start your family out on a sugar high!

If you don’t want to make your own waffles, or simply don’t have the time then there are plenty of delicious options in the freezer section.  You could go with a basic waffle or even check out some of the flavored options that would truly make this an out of the world sandwich.  There are also several different options in the peanut butter world now too.  I think the white chocolate peanut butter would be amazing on this, as well as the dark chocolate peanut butter, or even the peanut butter with chocolate chunks.  Or Biscoff spread or even Nutella…the list truly does go one and on but I’ll stop there!

The best thing about this recipe is you can make as many, or as little as you want without having a ton of leftovers.  They are delicious while the waffles are still a little warm which makes the mascarpone filling ooze out of the sides even more, but they are just as good room temperature.  So the next time you want to pay homage to The King or your just craving that peanut butter banana combo, make these waffle sandwiches!

Peanut Butter Waffle Sandwiches with Banana Mascarpone Filling

Ingredients:


For the waffles-
2 Cups flour
1 Tsp salt
1/4 Cup baking powder
4 Tbsp granulated sugar, divided
2 Eggs, separated
1 1/2 Cups buttermilk
1/3 Cup unsalted butter, melted
1 Tsp vanilla extract

For the banana mascarpone filling-
1/2 Cup heavy whipping cream
1/4 Cup mascarpone cheese
2 Tbsp sugar
1 Ripe banana
1/4 Tsp vanilla

To assemble-
Peanut butter-crunchy or creamy
Whipped cream, optional
Chocolate sauce, optional

Directions:


For the waffles-
Preheat waffle maker.

In a large bowl combine flour, salt, baking powder, and 3 tablespoons granulated sugar and whisk to combine.  Make a well in the center and set aside.

Combine egg yolks, buttermilk, butter, and vanilla extract and whisk to combine.  Set aside.  Combine egg whites and remaining tablespoon of sugar in a bowl and whisk until stiff peaks form.  Set aside.

Pour the buttermilk mixture in the well of the flour mixture and gently whisk until just combine, being sure not to over mix.  Gently fold in the egg whites until just incorporated (it’s okay if there are a few white specks in the mixture).

Spray waffle maker with non-stick cooking spray or brush with melted butter.  Cook batter according to waffle maker instructions.

Remove waffles and place on a cooling rack.  If making a large batch, preheat oven to 200, place a cooling rack on a rimmed baking sheet and place in oven to keep waffles warm.

For the filling-
Combine heavy whipping cream and sugar in a bowl and beat on high until stiff peaks form, being sure not to over-beat.  Set aside.

In a separate bowl combine mascarpone cheese and a gently mashed banana.  Mix to combine and until banana.  The mixture can be slightly chunky if desired.  Add vanilla and mix to combine.  Gently fold in the whipped cream.

To assemble-
Spread a generous amount of peanut butter on one waffle.  Top with 3-4 tablespoons of the mascarpone filling, top with another waffle.  Repeat process if you want a giant sandwich.  Top with whipped cream and drizzle with chocolate sauce, if desired.

Recipe source: Waffles- barely adapted from All Recipes
                        Banana mascarpone filling and sandwiches- A Lynsey Original

Peanut Butter Potato Chip Crispy Treats

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I believe we can all agree that Rice Krispie treats are a classic.  Practically a staple in life.  There’s something that is still so magical about those treats and with one bite I’m instantly taken back to the good ol’ carefree days of my childhood.

But sometimes, well, we just want more.  Something a little extra, a jazzed up treat.  There are so many different cereals floating around now that would make amazing additions to the classic.  When I saw this new Jif peanut butter cereal I thought it would be the perfect way to add a little something extra to this classic.

So, for the ultimate in peanut butter treats I decided to not only use peanut butter cereal, but add peanut butter to the marshmallow mixture.  Then to play off the salt in the peanut butter and to add another layer of texture I added some crushed up potato chips.  Um, yum!  If that’s not enough, I also added un-melted marshmallows to the mix to give it an over-the-top fluffernutter texture.

Then end result.  A peanut butter packed treat fit for the avid peanut butter lover.  Gooey, chewy peanut butter marshmallow mixture coating peanut butter cereal and salty potato chips.  Then, just to add a little something special, I added some extra marshmallows right before pouring the mixture into the pan.  I topped it all off with drizzle of marshmallow fluf.  This little treat is just what the peanut butter in your life needs.  One bite and there will be smiles all around.

Peanut Butter Potato Chip Crispy Treats

Ingredients:


4 Cups Jif peanut butter cereal
2 Cups ridged potato chips, roughly crushed, plus more for topping (optional)
3 Tbsp unsalted butter
1/4 Cup + 2 Tbsp corn syrup
1/4 Cup brown sugar
1/4 Cup granulated sugar
1/2 Cup creamy peanut butter
7 Cups marshmallows, divided
2 Tbsp marshmallow fluf

Directions:


Line a 9×9 baking dish with parchment paper and set aside.

Pour cereal and potato chips in a large bowl and set aside.

Place butter, corn syrup, brown sugar, and granulated sugar in a large saucepan and place over medium-low heat.  Allow mixture to come to a light simmer, stirring until sugars are dissolved.  Reduce heat to low and add peanut butter and stir to combine.  Add 6 cups of marshmallows and stir to combine.

Pour the mixture over the cereal and potato chips and stir until completely coated.  Add remaining cup of marshmallows and stir to incorporate.  Pour in the prepared pan, using a spatula, spread into an even layer.  Top with more crushed potato chips, if desired.

Place fluf in a microwave safe bowl and heat for about 20 seconds.  Drizzle over the treats.  Allow treats to set about an hour.  Cut into squares and store in an airtight container.

Recipe source: A Lynsey Original  

Fudgy Peanut Butter Marshmallow Brownies

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Do you ever spot a brownie from across the room and instantly start dreaming about it?  No. Oh, maybe that’s just me.  I can spot a brownie from a mile away, and once spotted my taste buds start singing.  Then comes the true test.  See there’s two types of brownies; those that are amazing and make the heavens open up and sing at the first bite and those that are pure disappointment.

The ones, in my opinion, that make the heavens sing are those that are so incredibly rich, moist, gooey, fudgy and stick to your teeth.  A glass of ice cold milk isn’t an option, it’s true necessity.  Then there’s those brownies that look the party; thick, packed full of chocolate and look like you could truly sink your teeth in them.  But before you can even get your teeth through the first bite all your hopes and dreams of what the brownie was in your mind just vanishes away.  Talk about 10 kinds of utter disappointment.

But, my friends, there’s no disappointment surrounding these brownies right here.  They will cure what ails ya.  Bad day, have a brownie.  Good day and need to celebrate, have a brownie.  Craving chocolate, have a brownie.  See where I’m going with all this.  Just have a brownie.

Now, these particular brownies.  Well, they’re not just your typical brownie.  They are super thick, fudgy brownies.  But the fun doesn’t stop there, they are packed with not one but two surprised.  Peanut butter.  Marshmallow fluf.  Oh my gosh, right?  Right!

This brownie doesn’t just stop at amazing, it’s truly over the top.  A layer of brownie batter, topped by peanut butter, marshmallow fluf and another layer of brownie batter.  Oh my goodness, I could barely pull myself from the oven door while these baked.  The end result…well, some of the most decadent, rich, over-the-top brownies I’ve ever had.  Milk…it’s a must with these bad boys.  Oh, and did I mention they were rich.  This will truly quench your chocolate craving!

Fudgy Peanut Butter Marshmallow Brownies

Ingredients:


1 Cup semisweet chocolate chips
4 Oz unsweetened chocolate, roughly chopped
1 1/2 Sticks unsalted butter
1/1/2 Cups granulated sugar
4 Large Eggs
1 Tsp vanilla
3/4 Cup all-purpose flour
1/3 Cup dark chocolate chips
1/3 Cup peanut butter, crunchy or creamy
1/3 Cup marshmallow fluf

Directions:


Preheat oven to 350.  Line an 8×8 pan with parchment paper and set aside.

Place butter, semisweet and unsweetened chocolate in a large, microwave safe bowl.  Heat for 1 minute, then stir.  Return to microwave and heat for 30 second intervals, stirring after each until chocolate and butter are completely melted.  Remove from microwave and allow to cool slightly.

Add sugar and stir to combine.  Add eggs, one at a time, stirring after each addition until incorporated.  Add vanilla and stir to combine.  Add flour and mix to combine.  Add the chocolate chips and stir.

Place peanut butter and marshmallow fluf in two separate microwave safe containers and heat for 20-30 seconds, until it can be easily poured.

Pour half of the brownie mixture in the prepared pan.  Pour the peanut butter over the brownie mixture, followed by the marshmallow fluf.  Top with the remaining brownie batter.

Place in the preheated oven and bake for 30-45 minutes, until toothpick inserted comes out mostly clean.  Remove from oven and allow to cool.  Cut and serve.

Recipe source: brownie base barely adapted from Handle the Heat, originally from Bon Appetit Desserts 

Bacon Peanut Butter Burgers

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Please don’t run away in fear from the name.  I know, it sounds incredibly off the wall weird.  And, let me just say, I was thinking the same thing you are right now when I first saw the name of this burger.  Yes, I did inquisitively question the waiter about it too.  During the questioning my nose was turned so far up in the air.  After talking to him and him guaranteeing me that it actually was really good I decided to throw caution to the wind and try it…but with the peanut butter on the side!

Before I tell you my thoughts, let me give you a little back story on the restaurant.  It was a local restaurant here in Little Rock, a burger joint that was located on President Clinton Avenue, and it was names Bill’s Street Burgers.  Folks, they had amazing burgers.  The burgers alone were seasoned to perfection, and tasted the same each and every time we ate there.  A perfectly seasoned and juicy burger is a hard thing to do, so these guys definitely knew there stuff when it came to burgers.

They had all sorts of burgers on the menu; some a little more traditional with mayo and cheese, others with sauteed mushrooms and onions,some sported a fried egg atop the juicy patty, and then there were just some off the wall burgers such as the bacon peanut butter burger.  The toppings were just an enhancement of the delicious burgers, they weren’t needed to add flavor by any means.  Sadly, the restaurant is no longer opened…and it was a sad sad day in this household when we learned the Bill’s Street Burgers was no longer. So after consoling ourselves, we decided to do what any restaurant fanatic would do, try to recreate some of our menu favorites right here at home.

It took some trial and error, especially getting the perfectly seasoning patty, but I believe we finally mastered it.  So, to finish my story I started earlier, they brought the bacon peanut butter burger out (with the peanut butter on the side).  I poured a small amount on a little portion of the burger, put the top back on, closed my eyes and took a bite all while Spencer was watching with suspense.  I chewed for a few seconds, then opened my eyes and had a big smile on my face.  I quickly got the remaining peanut butter and poured it over the rest of my burger and enjoyed each and every bite…with the exception of the bite Spencer took.  Of course, he had to sample it.

 So, before you make up your mind that this sounds horrible and so far off the wall that you don’t want to have anything to do with it, just give it a shot.  Make up your burgers, cook your bacon and heat up a little peanut butter.  Do as I did, pour a little peanut butter on a small portion of the burger and taste.  Give it a chance, and see what you think.  I turned a major skeptic, my husband, into a lover of this burger.  Although it’s not the burger you’ll want every single time you grill out, it’s definitely a change of pace and something a little different to enjoy from time to time.

Bacon Peanut Butter Burgers

Ingredients:


1 Lb ground beef
1 Tsp liquid smoke
1/4 Tsp garlic powder
1 Tsp Montreal steak seasoning
1/2 Tsp salt
1/4 Tsp freshly ground black pepper
6 Pieces cooked bacon, cut in half
1/4 Cup peanut butter, crunchy or creamy
4 Hamburger buns
Mayonnaise

Directions:


Preheat grill.

Meanwhile, combine ground beef, liquid smoke, garlic powder, steak seasoning, salt and pepper and gently mix to combine being sure not to overwork the meat.  Form into 4 patties of equal size, gently making an indention in the center.

Place on preheated grill and cook to desired wellness.

When burgers are almost done, spread a thin layer of mayonnaise on each side of the buns and place on the grill but not over direct heat.

Remove the cooked burgers and toasted buns.

Place peanut butter in a microwave safe dish and heat for 20-30 seconds, until peanut butter is able to be drizzled.

To assemble, place hamburger patty on the bottom half of the bun, top with 3 pieces of bacon, drizzle with a little peanut butter and place the top half of the bun on the patty.  Repeat with remaining burgers and serve.

Recipe source: Inspired by Bill’s Street Burgers

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