This is soooo simple and yet I am unable to make it for my friend and granddaughter. Sorry guys but it IS good.
- 10 graham crackers, broken
- 6 tbsp. unsalted butter, melted
- 3 oz. best quality milk chocolate, plus more for chocolate curls
- 1 3/4 cups heavy whipping cream
- 3/4 cup creamy peanut butter
- 1/2 cup cream cheese
- 1/3 cup sweetened condensed milk
In food processor, place the graham crackers and pulse until fine crumbs form. Transfer to a medium sized bowl and add the melted butter. With a fork fluff these until thoroughly combined.
Place the crumbs in a tart pan with a removable bottom and press the crumbs evenly over the bottom and up the sides of the pan. (hence, the tart form). Place this is the refrigerator while you make the filling.
Fill a large bowl with ice water. Finely chop the chocolate and place in a medium sized bowl. Place 1/2 cup cream in a small saucepan over medium heat and bring to a boil. Pour over the chopped chocolate and set aside for 5 minutes to yield a chocolate ganache.
Whisk together to combine. Set the bowl in the ice bath and whisk until cool. Once cool, remove from the ice bath and whisk the ganache until it is just thick enough to hold its shape (do not over whisk). Spread this in the bottom of the prepared crumb shell, using an off-set spatula. Return to the refrigerator until set.
Combine the peanut butter, cream cheese and condensed milk in a food processor and process until completely smooth. Transfer this to a mixing bowl.
Whip the cream until soft peaks form. Add the cream to the peanut butter mixture and whisk to combine. Spoon mixture into the prepared crust and return to the refrigerator for 2 hours or, better yet, overnight.
To serve, remove from the refrigerator and transfer to a platter 10 minutes before serving. Top the tart with a dollop of whipped cream and chocolate curls you can make with a vegetable pepper.
Don’s Special Green Beans
I absolutely turned my nose up at this recipe, but believe me, once eaten (and shared at a dinner), there is no other way to eat them. We had skinny beans, not the bigger, fatter ones, and they are awesome.
- large handful of beans (enough for however many people serving)
- 2 tbsp. smooth peanut butter
- 1 tsp. olive oil
- 1 tsp. soy sauce
- 1 garlic clove, sliced thin- then mashed
- 1 tp. butter
- 1 tsp. olive oil
- 2 oz. cashews
Par-boil the beans for 2 minutes in hard boiling water, drain and let cool.
Whisk the peanut butter, olive oil and soy sauce until smooth.
In a frypan, saute the garlic in the butter and olive oil for about 30 seconds at a very hot temperature . Add the beans, cashews, dressing and toss to coat well.
Serve…OMG! these are absolutely awesome. Hmmm…is that all we made?
Peanut Butter Cookiwiches
I know that isn’t a word, but what the hay! This is my spot and I thought it worked with this recipe. No martini required.
Make up your favourite peanut butter cookie. Roll the dough up into 1/2 inch balls and flatten slightly witha fork, bottom of a glass, whatever you choose.
Bake in a 350 oven for about 8-9 minutes, until golden and remove to a rack to cool. Leave for a minute and move to a cooling rack. That is the good part.
Now for the ‘wich’ part.
Peanut Butter Cream
- 3/4 cup peanut butter
- 3/4 cup marshmallow creme
- 3 tbsp. milk
- 3/4 tsp. cinnamon
- 1/4 tsp. ground nutmeg
In a medium bowl whisk all of the above and gradually add 3 tbsp. icing sugar. Turn one cookie over and add a tbsp. of the cream on the flat side and top with another cookie (flat side down). Continue until all the creme is gone. Then on your own…..lick the bowl! No one is looking…
Not only the kids will love this one. Enjoy!
Nut and Chocolate Smoothie
This is a different smoothie but the kids will love it (provided they don’t have allergies). It could also serve as breakfast if you slept in and are in a rush to go to work. You? Nah.
- 2 bananas
- 3 tbsp. smooth peanut butter
- 2 scoops premium chocolate ice cream
- 5 tbsp. vanilla yogurt
- 1 cup milk
- 1/2 cup whipped cream
- chopped, salted peanuts for garnish
Place peeled bananas in blender. Add peanut butter, ice cream, milk and cream processing until smooth. Pour into chilled glasses, top with chopped peanuts, and add a small straw. Serve immediately.
This is very good if it is totally smooth and will remind you of the peanut butter and banana sandwich days. Enjoy!