peanut butter Archives

Peanut Butter Mini Cheesecakes

5|03|2024

This is an oldie but a goodie that I realised I haven’t shared on the website though it was shared on my Instagram account many times. Since these are baked in a muffin pan, these peanut butter mini cheesecakes are perfectly portioned and very easy to make and serve.

Since the combination of peanut butter and jam is classic as well as irresistible, I topped the cheesecakes with fresh strawberries brushed with melted jam. Overall, it’s melt in your mouth nutty goodness that’s hard to forget.

Other combinations would be, topping the cheesecakes with chocolate ganche or Nutella.
You could also make them in silicone molds directly without using muffin liners.

If you love cheesecakes, you may also like my Skinny Blueberry Cheesecake or my Baked Ricotta Cheesecake

Peanut Butter Mini Cheesecakes
Makes 8-10

120g digestive biscuits
75g unsalted butter, melted
250 g cream cheese
1/2 cup granulated/castor sugar
2 eggs, room temperature
1/4 cup sour cream
1/2 cup smooth peanut butter
Strawberry jam, melted (optional)

Preheat oven to 160 degrees C. Line a 12 hole muffin pan with muffin liners.

Process biscuits until they resembles fine breadcrumbs. Add melted butter. Mix to combine.
Divide amongst the muffin liners, pressing the crumbs with the back of a spoon to form a crust. Refrigerate until needed.

With an electric mixer or by hand, beat the cream cheese and sugar till light and fluffy. Add the eggs, beating well after each addition. Fold in the sour cream and peanut butter and stir till blended.

Pour into muffin liners and bake for 20-25 minutes or until just set (centre is still jiggly). Switch off the oven with the door ajar and let cheesecakes cool to room temperature. Refrigerate for 3-4 hours.

Top peanut butter mini cheesecakes with melted jam/strawberry syrup and fresh strawberries. Enjoy!

Banana and Peanut Butter Loaf with Raspberries

16|05|2023

Banana and peanut butter are a classic flavor combination that just works. Whether it’s in a smoothie, on toast, or in a sandwich, the two ingredients complement each other perfectly. But have you ever tried them in a loaf of bread? If not, then you’re in for a treat!

The peanut butter adds a rich, nutty flavor that complements the sweetness of the bananas. The banana and peanut butter loaf or bread is moist and tender, with a slightly dense texture that is perfect for toasting and slathering with butter, if you wanted to skip the frosting. The juicy raspberries add a lovely contrast that is a delight to eat.

The frosting is rich and smells so good because it’s mostly peanut butter.

The banana and peanut butter loaf is a must-try for anyone who loves this classic flavor combination. It’s easy to make, satisfying, and downright delicious. So next time you have some ripe bananas on hand, give this recipe a try and enjoy the sweet, nutty goodness of home made banana bread.

If you love loaf recipes, don’t forget to checkout this Orange Loaf with fresh cream and pineapple curd.

Banana and Peanut Butter Loaf with Raspberries
Makes an 8 by 4 inch loaf

1/2 cup (114) g unsalted butter, softened
1/2 cup peanut butter (I used smooth)
3/4 cup (150 g) granulated/caster sugar
2 eggs
4 medium over-ripe bananas mashed
1 tsp vanilla extract
1/2 (120 ml) cup milk
2 cups (250 g) self-raising flour
1/2 cup (62 g) raspberries (fresh or frozen)
1/2 cup (62 g) fresh raspberries, to decorate

Peanut butter frosting

1/4 cup (57 g) unsalted butter
1/2 cup (120 g) smooth peanut butter
1 cup (200 g) powdered/icing sugar
1 tbsp (15 ml) milk (more if required)

Method : Preheat the oven to 350°F (177°C). Grease the base and sides of an 8 x 4 inch rectangluar loaf pan that is 3 inch deep and line the base with baking paper.

In a large bowl, beat together the unsalted butter, peanut butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the mashed banana and vanilla extract. lemon zest and passion fruit puree. Alternately fold in the flour and the milk, and stir until just combined. Fold in the raspberries.

Transfer the mixture to the prepared pan. Bake for 65 to 75 minutes, or until a skewer inserted into the middle of the loaf comes out clean.

Remove the loaf from the oven. Set it aside for 5 minutes, then carefully turn it out onto a wire rack to cool completely.

Make the peanut butter frosting : In a medium-sized bowl, beat together the butterand peanut butter until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the powdered sugar, a little at a time, until well incorporated. Add the milk and beat until you have a smooth frosting.

Assemble : Once the loaf has cooled down to room temperature, pipe or spread peanut butter frosting over the top. Decorate with fresh raspberries.

Peanut Butter and Jam Thumbprint Cookies

27|11|2018

A very short and quick post today. I had promised to share the recipe for these Peanut Butter and Jam Thumbrints over the weekend but my blog started giving trouble and I thought it was best to hold on until it was resolved. There is no better time to bake and share the love of cookies than now. Cookies are not only easy but make everyone so happy. In other words, they are for everyone. So get ready for heaps of cookie recipes coming your way. These thumbprint cookies are a favourite at home. Who can resist a classic combo like peanut butter and jelly.

What are your favourite cookies? Do you enjoy making cookies around Christmas?

Peanut Butter and Jam Thumbprint Cookies
Makes approx 20 cookies

1/2 cup Peanut Butter (I used crunchy)
110 g unsalted butter, softened
1/2 cup castor sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 & 3/4 cup plain flour
1 tsp baking soda
A pinch of salt

Extra castor sugar for rolling
Strawberry/raspberry jam for filling

Method : preheat oven to 180 degrees C (160 degrees C for fan forced ovens) Line 2 large baking trays with baking paper. Place 2 tbsp of castor sugar in a shallow plate.

Using a stand mixer or with an electric mixer, mix everything (but the last two) together till a smooth dough is formed.
Cover with cling wrap and refrigerate for 45 mins-1 hour. When dough is workable and slightly stiff, form 1 inch balls using the palm of your hands. Roll balls in castor sugar and place in prepared cookie trays. Bake for 10-12 minutes or until golden and slightly cracked. Working quickly using the back of a citrus reamer/wooden spatula or your thumb make a small impression in the middle for the filling.
Fill with strawberry jam. Allow to cool. Enjoy!

Peanut Butter Mousse And Raspberry Chia Jelly Trifle

16|06|2016

Peanut Butter and Jelly!! I know you, you and you do it but in my defence, I have not grown up eating peanut butter nor is it very popular in my side of the world. But though I discovered this totally mind blowing, delicious and addictive combo late in life, I just feel now that I should compensate by putting it into everything I am making. I have a silly logic that anything that tastes great should be turned into mousse. So that’s what I did! I did not use eggs in the recipe as the peanut butter and cream whipped together are fluffy and intense enough to hold together with no compromise on taste.

My boy’s school does not allow for nuts or nut based food to be taken to school so peanut butter is making it’s way into their afternoon snack when they get home. My favourite part is the texture of the jelly on account of the chia seeds. It’s amazing! Chia seeds are great for everyone and this is a good way of including them in your diet. I have substituted the sugar in the jelly with maple syrup to make it a bit healthy. You could replace it in the mousse as well if you like. The jelly is such a versatile thing that I can think of so many amazing combinations to go with peanut butter. Pomegranate comes to my mind first. What are your favourite jelly flavours with peanut butter?

Peanut Butter Mousse and Raspberry Jam Trifle

Makes 2-3

Peanut Butter Mousse

1/2 cup smooth peanut butter
3/4 cup heavy/thickened cream
1/4 cup castor sugar (more if you like it sweeter)

Raspberry Chia Jelly

1 cup raspberries(I used frozen)
2 tbsp water
1 tbsp chia seeds
2 tbsp maple syrup (or honey)

To make the Peanut Butter Mousse In the bowl of your stand mixer or with an electric hand mixer, whip the cream and sugar until thickened and just about to form stiff peaks. Add the peanut butter and whip again at low speed for a few seconds till no white streaks appear and the mixture has blended well.

To make the Raspberry Chia Jelly :Place all the ingredients into a medium saucepan over low heat. Bring to a boil. Add a little more water if required. Once the mixture starts bubbling, whisk constantly till mixture is thickened. Remove from heat and let cool completely. The jelly will thicken further upon cooling.

To assemble: Layer the peanut butter mousse and raspberry chia jelly in serving glasses (as shown in the photos) alternating with each other. Serve with caramel popcorn or shaved chocolate or fresh raspberries.