Get your peanut butter fix with these delicious recipes

LITTLE ROCK, Ark. (KTHV) - Last week, the world celebrated what would have been Elvis' 80th birthday.

One thing "The King" loved was peanut butter. Food blogger Debbie Arnold is here with some goodies that would be undoubtedly be some of his favorites.

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NO BAKE PEANUT BUTTER PIE

Ingredients:

1/4 cup sugar

8 ounces cream cheese at room temperature* (reduced fat will work)

1 cup crunchy or smooth peanut butter

1 cup powdered sugar, sifted

1 8-ounce container whipped topping, thawed

1 9-ounce premade chocolate pie crust

1 cup roasted, salted mixed nuts, chopped, optional

1 cup miniature peanut butter cups, cut in half

1/4 – 1/3 cup premade dark chocolate fudge (or caramel) topping, heated

Additional whipped topping, if desired

Instructions:

Beat together sugar, cream cheese, peanut butter and powdered sugar beating until smooth. Stir in the whipped topping and beat on low until smooth.

Pour filling ingredients into pie shell.

Top with additional whipped topping if desired and/or top with chopped nuts and peanut butter cups. (You can use all peanuts, but we prefer the mixed variety.)

Drizzle fudge topping over all now or at serving.

Chill several hours or overnight. The pie can also be frozen. Allow it to soften slightly if frozen.

Notes

For a smoother cut, warm a sharp knife under hot water before slicing. Repeat for each cut.

(Immediately share with your neighbors if you can refrain from eating it all yourself. It's that dangerous.)

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DARK CHOCOLATE PEANUT BUTTER ROASTED BANANA BREAD

Ingredients:

5 Tablespoons chocolate peanut butter

3 Tablespoons plus 1 teaspoon canola oil, divided

3 Tablespoons unsalted butter, softened

½ cup packed dark brown sugar

2 bananas, roasted

2 large eggs

1 ½ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2/3 cup buttermilk

½ cup chopped dry roasted peanuts

1/3 cup dark chocolate chunks

Directions:

To roast the bananas: preheat oven to 400 degrees. Place bananas on aluminum foil that has been sprayed with nonstick spray. Roast bananas 25-20 minutes until soft and beginning to caramelize. Set aside.

Preheat oven to 350 degrees. Spray a 9 x 5-inch loaf pan with nonstick spray.

Combine chocolate peanut butter and 1 teaspoon of the canola oil in a microwave safe bowl. Microwave on high until melted, about 30 seconds; stir.

Combine 3 Tablespoons oil, butter, dark brown sugar and roasted bananas in a large bowl; beat on medium high until combined.

Add the eggs one at a time, beating well after each addition.

Combine flour, baking soda, baking powder and salt in a separate bowl. At low speed, add the flour mixture and the buttermilk in alternating portions ending with the flour. Mix until just combined.

Stir the chopped peanuts into the flour and buttermilk mixture.

Pour half of the batter into the loaf pan. Top with the peanut butter mixture. Spread the remaining batter over the top.

Gently swirl the batter with a knife or wooden pick.

Sprinkle the top of the batter with the dark chocolate chunks.

Bake for 55 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging...

Cool for 10 minutes in the pan on a wire rack. Remove from the pan and allow to cool completely on the wire

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ELVIS BANANA PEANUT BUTTER MUFFINS

Makes 12 muffins


Ingredients:

For the muffins:

4 bananas roasted

1 ¼ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 cup granulated sugar

2 eggs at room temperature

1 Tablespoon vanilla

½ cup canola oil

For the glaze:

1 ½ cups powdered sugar

4 Tablespoons dark chocolate cocoa powder

3 Tablespoons heavy cream

2 teaspoons maple extract

Directions:

For the topping:1 cup peanut butter chips

6 slices Petit Jean Meats hickory smoked bacon, cooked until crisp and crumbled

To roast the bananas: Heat oven to 400 degrees. Place the peeled bananas on a foil-lined baking sheet that has been sprayed with nonstick spray. Roast 15-20 minutes until the bananas are soft and slight caramelized.

Preheat the oven to 350 degrees. Spray the muffin tin with nonstick spray and set aside.

Combine the flour, baking powder, salt, cinnamon and sugar in a large bowl.

In a separate bowl, combine the eggs, mashed roasted bananas, maple extract and oil.

Stir the wet ingredients into the dry ingredients just until moistened.

Spoon the batter into the prepared pan and bake for 15-20 minutes.

Cool completely on a wire rack.

Glaze: Prepare the chocolate glaze by mixing all of the glaze ingredients in a small bowl. Optional: stir in 3 Tablespoons dark chocolate peanut butter.

Melt the peanut butter chips in a microwave safe dish in 15-second intervals, stirring well after each interval until they are completely melted.

Dip each muffin in the glaze and set aside on a wire rack.

Drizzle with the melted peanut butter chips and sprinkle over with the crumbled bacon.

Optional: Drizzle the muffins with dark chocolate glaze criss-crossed with the peanut butter chip glaze.

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PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST

Ingredients:

6 slices day-old sourdough, white or multi-grain bread

1-2 medium ripe bananas

6-8 Tablespoons dark chocolate or creamy peanut butter

Honey

4 eggs

¼ cup heavy cream

2 Tablespoons vanilla

1 Tablespoon rum extract (or to taste)

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

dash salt

unsalted butter

6 slices bacon fried until crisp, optional

powdered sugar for topping

maple syrup for topping

coarsely chopped peanuts for chopping, optional

Directions:

If possible, allow bread to dry out for several hours after slicing. Spread a thin layer of peanut butter on each slice of bread.

Peel the banana and slice enough to cover three of the bread slices. Drizzle a small amount of honey on the remaining three slices of bread.

Place the honey drizzled slices on top of the banana layered slices and set aside. (If using the bacon, place two strips on top of the bananas before topping with the bread with honey.)

Whisk together in a shallow pan the eggs, cream, vanilla, rum extract, cinnamon, nutmeg and salt.

Heat a skillet to medium and melt a tablespoon or two of butter. Dip one sandwich at a time in the egg mixture and place in the skillet. Cook until golden brown on one side before turning; cook remaining side until golden brown.

Remove from the skillet and cut in half diagonally. Sprinkle with powdered sugar and drizzle with maple syrup. Garnish with chopped peanuts, if desired.


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