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Peanut Butter Cream Pie

Looking to expand your Thanksgiving pie repertoire beyond the traditional pumpkin, pecan and sweet potato? Give this delicious peanut butter cream pie recipe a try, and it’s sure to make its way into your holiday dessert rotation. It’s a Thanksgiving staple for my partner’s family and I look forward to it every year! Creamy peanut butter pudding, whipped cream and crunchy graham crackers crust come together to create a scrumptious no-bake pie. We hope you enjoy this perfectly peanut-buttery recipe.

Ingredients:

1 package of vanilla pudding mix
2 cups of milk (whole or 2% work best)
1 egg
½ cup unsalted peanut butter

Crust:

2 packages of graham crackers
12 T butter
½ cup honey

Toppings:

1 cup heavy whipping cream
1 T powdered sugar
½ cup powdered sugar
3 T peanut butter

Instructions:

First, prepare your pie crust.

Crush your graham crackers until there are no large chunks. You can do this using a food processor, or by hand using a sealable bag and smacking them with a heavy spoon.

Pour your crushed graham crackers in a large bowl and add your honey.

Melt your butter and pour it into the bowl, mixing well until the ingredients are combined.

Transfer your pie crust into an 8- or 9-inch pie pan, or a springform pan of a similar size. Press the dough into the sides and center of the pan at an even thickness.

Put the pie crust in the refrigerator to set.

While your crust is setting, you can prepare the pie filling.

In a medium sized pot, add your milk, pudding mix and egg. Set it on medium heat and stir constantly. When the pudding has begun to bubble and thicken, take it off the heat and continue to stir.

Transfer your pudding into the pie crust and smooth out the surface to create an even layer.

Next, you can prepare your toppings.

In a large mixing bowl, add your heavy cream and 1 T of powdered sugar. Whip your cream with a hand mixer until stiff peaks form. Set aside in the refrigerator.

In a small mixing bowl, add your peanut butter and ½ cup powdered sugar. Mix well with a fork until small clumps begin to form and the powdered sugar is fully incorporated.
With your toppings done, you can assemble your pie. Dollop your whipped cream on top of your pie and smooth it into an even layer, then sprinkle your peanut butter crumbles all over the top.

Put your pie in the refrigerator to set and chill completely for 1-2 hours before serving. Enjoy!

PB&J Cookie Bars (Vegan)

The classic peanut butter and jelly gets reimagined for dessert. These cookie bars are chock-full of rich peanut and sweet fruity flavor, just like your favorite childhood sandwich. These dessert bars can be made vegan for everyone to enjoy and they’re sure to fly right off the plate.

 

Ingredients:

9 T unsalted butter (vegan or regular)
⅔ cup peanut butter
1 cup brown sugar
1 ¼ cup granulated sugar
1 tsp vanilla extract
1 ½ cups flour
½ tsp salt
½ tsp baking powder

 

For the topping:

4 sheets of graham crackers
1 T butter
1 T peanut butter
1 jar of jelly or jam

 

Instructions:

Preheat your oven to 350°

Grease an 8×8 or 9×9 pan with butter or line it with parchment paper

Melt your butter in a small pot over medium heat.

When your butter has melted, add the peanut butter, and mix until combined.

Transfer your mixture into a large bowl.

Add your brown sugar, granulated sugar and vanilla extract to the bowl and stir until combined.

In a separate smaller bowl, add your flour, salt, and baking powder. Mix until combined.

Pour your dry ingredients into your wet ingredients and stir until they’ve just come together. Be careful not to overmix.

Pour the batter into your prepared pan and create an even layer of batter with a spatula.

Bake for 25 to 30 minutes, or until the sides become golden brown and a toothpick inserted in the center comes out clean. Allow it to cool for 10-15 minutes before adding any toppings.

While your cookie is baking, you can make the topping.

Heat a tablespoon of butter in a small bowl or saucepan. You can use a microwave or a stovetop.

Crush your graham crackers into crumbs and add them to the bowl.

Add a tablespoon of peanut butter to the bowl.

Stir the ingredients to combine them. This can be done with a fork or spoon, but it’s much easier when done with your hands.

Once your cookie has cooled, you can begin topping it.

Spread an even layer of jelly or jam over the top of the cookie, about ½ an inch thick.

Sprinkle a layer of your graham cracker topping on top of the jam, making sure to cover all the visible jam.

Cut it into squares and enjoy!

 

Chocolate Peanut Butter Sweet Potato Cookies

Looking to eat healthier in 2019, but don’t want to give up eating all your favorite sweets? I give you a healthier chocolate peanut cookie recipe to help satisfy your sweet tooth! This recipe requires minimal ingredients and is easy to make.

Ingredients:

1 cup almond flour
½ cup sweet potato (bake a sweet potato, let cool, and then mash)
½ cup natural peanut butter
¼ cup maple syrup
¼ cup cocoa powder
1 egg
1 tsp baking soda
1 tsp vanilla extract
A handful of chocolate chips

Instructions:

  1.     Mix all the ingredients together in a bowl.
  2.     Place mixture into the fridge for 15-20 minutes to chill.
  3.     Preheat the oven to 350.
  4.     Scoop the cookies onto a baking sheet and bake for 15-17 minutes.
  5.     Let cool and ENJOY!

*Yields approximately 16 cookies

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton