Pillsbury Bake-Off Countdown: Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

Look at this: a sweet treat that is also officially dude food!

Darryl Pozzanghera of Rochester, New York came up with this clever recipe, which includes cookies sandwiched with an easy ice cream-esque dairy filling. It's noted in the headnote that "Gluten-free frosty treats are ready and waiting. A sweet stash in your freezer creates instant smiles and cool satisfaction." I'm definitely ready!

Peanut Butter Chocolate Chip Cookie “Ice Cream” Sandwiches

• Prep Time: 30 Min
• Total Time: 2 Hr 20 Min
• Makes: 8 sandwiches

Ingredients

• 1 1/2 cups heavy whipping cream
• 1/2 cup plus 2 tablespoons Sweetened Condensed Milk (from 14-oz can)
• 1/2 teaspoon double strength vanilla extract (Watkins)
• 1 cup crushed gluten-free chocolate-covered crispy peanut-buttery candy, about 2 bars (2.1 oz each)
• 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
• 1/4 cup Creamy Peanut Butter

Procedure

1. Heat oven to 350°F. Line cookie sheet with Reynolds® Parchment Paper; place in freezer. Place large bowl in freezer.
2. Cut 8 (12x5-inch) strips aluminum Foil. Fold each piece lengthwise in half; fold lengthwise in half again to make 12x1 1/4-inch strip. Slide 1 end of each strip into fold on opposite end to make 3-inch ring.
3. Remove bowl from freezer; add whipping cream, condensed milk and vanilla. Beat with electric mixer on high speed about 6 minutes or until light and fluffy. Add 1/2 cup of the crushed candy; gently stir until combined.
4. Remove parchment-lined cookie sheet from freezer. Arrange foil rings 2 inches apart on cookie sheet. Spoon about 1/2 cup candy cream mixture into each ring; spread evenly. Cover with plastic wrap; freeze about 1 hour or until firm.
5. Meanwhile, place remaining crushed candy in shallow bowl; set aside.
6. In medium bowl, break up cookie dough. Add peanut butter; mix with wooden spoon or knead with hands until well blended. Shape dough into 16 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet; flatten to 2 1/4 inch round with bottom of drinking glass. Bake 8 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
7. Remove cookie sheet from freezer. Remove foil ring from each frozen candy cream round. For each sandwich, place 1 candy cream round onto bottom of 1 cookie. Top with second cookie, bottom side down; press together slightly. Gently roll edge of each sandwich in remaining crushed candy. Wrap each sandwich in plastic wrap. Freeze about 1 hour or until firm. Store in freezer.

About this post: Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off events, and follow the recipes posted so far by clicking the bakeoff tag below.

Fried Peanut Butter Crescent Bombs

Photo via Pillsbury

Some days are easy; some are hard.

I've found, though, that a a sweet treat can do wonders in terms of turning the latter into the former. Case in point: this fine specimen, called "Fried Peanut Butter Crescent Bombs". Talk about an explosion of om nom nom: these are basically like peanut butter filled croissants, deep fried and coated in sugar. That's a day-maker if I've ever heard of one.

While this recipe very much fits in my world view, I can only wish it was mine: it was part of a roundup Pillsbury sent me a roundup of their "State Fair-inspired" recipes. This isn't the only bit of wonder in that collection: it also includes such classics as churros on a stick to deep-fried candy bars to pizza cones. OMG! 

But I'm sure you're ready to move on to the bombs, so here's the recipe. I hope you enjoy it as much as I did!

Fried Peanut Butter Crescent Bombs

Courtesy of Pillsbury

Makes 16 servings

Prep time: 15 min / Total time: 35 min

• 2 cups peanut butter
• 1 can Pillsbury "Place and bake" refrigerated crescent rounds
• Canola oil for frying
• Powdered sugar for dusting

Procedure

1. A day ahead of serving, line sheet pan with cooking parchment paper. Place 32 individual tablespoons of peanut butter in pan. Freeze overnight.
2. On serving day, heat oil in heavy saucepan to 350°F.
3. Separate dough into rounds. Cut each into 4 equal pieces. Wrap each piece of dough tightly around 1 frozen spoon of peanut butter.
4. Fry each filled dough ball in hot oil until evenly browned on all sides. Cool about 5 minutes. Sprinkle with powdered sugar. Serve warm.

What's your favorite fried treat?

Season of the 'Wich: Peanut Butter and Jelly Sandwich Bread Pudding Recipe

Should you ever find yourself with a stockpile of five or so extra peanut butter sandwiches, have I ever got the recipe for you.

It's bread pudding, but with a big difference: instead of using plain old stupid bread, you're using peanut butter and jelly sandwiches, cut into cubes, soaked in a luxuriant custard mixture and baked to golden perfection.

Seriously. Your glass of milk is going to slap away peanut butter and jelly sandwiches forever after this, demanding this pudding instead. 

The center is just solid enough to stay firm when sliced, but turns into a wondrous custardy, creamy, peanut buttery goo in your mouth, ribboned with sweet strawberry jelly.

The top is lightly crispy and golden, and portions of jelly on the top and sides sort of caramelize into a slightly crackly but oh so pleasing candy-like consistency. All of the combinations of flavors and textures coming together, plus the nostalgia aspect of peanut butter and jelly sandwiches but the joy of a grown-up recipe, makes for a highly pleasing dessert.

You're welcome. Now, here's how you make it at home.

Peanut Butter and Jelly Sandwich Bread Pudding

Makes 9 servings 

• Five peanut butter and jelly sandwiches on a standard white bread sized bread
• 2 cups whole milk or cream
• 3 eggs
• 1 cup brown sugar
• 1 stick salted butter 
• 1/4 cup jelly (same kind you used in the sandwiches)

Procedure

1. Preheat the oven to 400 degrees F. Generously grease a 9x9-inch pan.
2. Slice the sandwiches into approximately 1-inch squares. Clean the knife between cuts if it starts to get sticky. Place all of the pieces in a large bowl.
3. In a large bowl, mix the 2 cups of milk with the eggs, until combined. Set aside for a moment.
4. In a saucepan over low heat, melt the butter, brown sugar, and jelly. If you don't have salted butter, use unsalted but add a teaspoon of salt. It makes a difference. Once they are all melted and cohesive, remove from heat. Gently pour the warm mixture into the milk and egg mixture, whisking constantly to keep the eggs from scrambling. 
5. Pour the mixture over the sandwich cubes, very gently stirring to ensure even coverage while not letting the sandwiches come apart.
6. Spoon the thick mixture into the prepared pan. It's OK to be 3/4 of the way full, but don't fill it all the way. Gently press down the pieces on the top one more time, to ensure that they have penty of custardy coating.
7. Bake for 15 minutes, or until golden on top and just lightly wobbly in the middle. Let cool in the pan for at least 45 minutes before serving, or until set. Store leftovers in the refrigerator. This pudding can be served warm or cold.

Chip off the Old Block: Peanut Butter Chips with Jelly Salsa Recipe for Peanut Butter and Co.

Everyone knows that chips and salsa are a delicious precursor to a Mexican meal. But what about giving them a sweet and spicy and rich peanut butter makeover to continue the party post-dinner?

It’s time to introduce Peanut Butter Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent peanut butter, brown sugar and butter mixture and baked until crispy, then served with jam or preserves. It’s a snap to prepare and makes for some sweetly addictive eating.

For the full entry and recipe, visit Peanut Butter and Co.!

Microwave Chocolate Peanut Butter Chip Fudge Recipe

There was a time, in my childhood, during which my parents chose to go without a microwave. I know--hippies!

As a result, I became exceedingly adept at cooking everything with the toaster--for instance, putting foil on top of the toaster oven and heating up microwave pizza using the heat rising from inside of the toaster. Totally not a fire hazard at all. 

These days, now that I have a microwave of my very own, I really want you to know that I appreciate its presence very much and strive to honor it whenever possible. And what bigger tribute to la belle microwave than making delicious microwave fudge? This is a riff on a recipe I found on Allrecipes.com, but I made the executive decision to use half and half instead of milk (good idea) and to add a healthy dose of peanut butter chips for added rich deliciousness. Here's how you make some microwave magic at home:

Microwave Chocolate Peanut Butter Chip Fudge

• 4 cups confectioners' sugar, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup half and half, divided
• 1/2 cup unsalted butter, cut into 1/2 inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup peanut butter chip morsels, divided into 1/2 and 1/4 cup

Procedure

1. Line an 8x8-inch or 9x9-inch pyrex pan with parchment paper or waxed paper.
2. In a large microwave safe bowl, stir together the confectioners' sugar and cocoa. Pour 1/4 cup of the half and half over the mixture and place butter in bowl. Do not mix (it will be too thick to mix, anyway). Microwave on high until butter is melted, about 2 minutes. Stir in the vanilla and 1/2 cup of the peanut butter morsels. Stir vigorously until smooth. You can also put the mixture into a stand mixer if that sounds exhausting. If your mixture is too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture comes together in a fudge-like consistency.
3. Spoon the mixture into your prepared pan and using a rubber spatula, spread the mixture so that it is evenly distributed. If desired, sprinkle the top with the remaining peanut butter morsel chips.
4. Chill in the refrigerator for an hour, or the freezer for half an hour, before serving. Makes about 16 squares.

Sweet and Salty: Peanut Butter Potato Chip Cookies Recipe for Peanut Butter and Co.

Looking for cookies to serve during your July 4 festivities? Bake this cookie that creates an explosion of flavors in your mouth, of the sweet-savory kind.  The sweet drop cookies are nicely contrasted by the saltiness of the chips, but get a fascinating flavor dimension from the nutty Smooth Operator peanut butter. One bite and even doubters will be singing a new story.

Note: I found that you can also get extra flavor-points by using The Bee’s Knees peanut butter, which adds pleasing mellow end-note from the honey mingling with the brown sugar.

For the full entry and recipe, visit Peanut Butter & Co's website!

Peanut Buttery Goodness: Chocolate Pasta with Peanut Butter Sauce Recipe for Peanut Butter and Co

Oh, I’m sorry. Are you still eating regular pasta, like a jerk?

Time to get with the program: I’m talking chocolate pasta. It’s readily available online, and it’s well worth the investment.

But even an inherently perfect product like this can stand to become slightly awesomer, and so I propose Chocolate Pasta served with peanut butter cookie “meatballs” and a rich, crunchy peanut butter buttercream sauce. It may not be pretty, but it tastes like heaven on a plate. In fact, the only thing that might make it better is a thick slice of buttered pound cake on the side.

Lastly, this makes a swell April Fools’ dessert for someone or some people you love to have fun with

For the full entry and recipe, visit Peanut Butter and Co.!

Green and Sweet: St. Patrick's Day Peanut Butter Truffles Recipe for Peanut Butter and Co.

As any leprechaun knows, the journey to the end of the rainbow can be pretty long and arduous. And while the treasure at the end of the line is totally sweet in the figurative sense, the fact is, gold does little to satisfy the physical appetite.

These truffles, however, comprised of a sweet filling with crispy cereal and creamy, rich peanut butter and generously coated with festive green candy coating, are worth their weight in gold when it comes to a satisfying St. Patrick’s Day snack–delicious for humans and leprechauns alike.

For the full entry, more photos and the recipe, visit Peanut Butter & Co.!

Just Dough It: Homemade Do-Si-Do Girl Scout Cookies for Serious Eats

Girl Scouts can teach you everything you will ever need to know about teamwork. How, exactly? Just look to the cookie. I'm talking, of course, about Do-Si-Dos (sometimes called Peanut Butter Sandwiches), where peanut butter and oatmeal cookie work together to make one beautiful baked good. And—even better—they're served in sandwich form, which means that you get to eat two at once, with frosting. Could there possibly be a more warm and fuzzy hand-holding experience of a cookie?

This homemade version, adapted from Frugal Antics of a Harried Homemaker, comes out a bit fatter and more moist than the original (not such a bad thing, right?), but the flavor is fairly spot-on: sweet, nutty, lightly salty, and very buttery. That is to say, dangerously addictive.

Not keen on the peanut butter and oatmeal pairing? Try your hand at homemade Thin Mints, Tagalongs, or Samoas instead!

For the full entry and recipe, visit Serious Eats!

Awesome Overload: Homemade Samoas With Peanut Butter

I know, I know. You probably went into the sweetest sort of sugar shock when I posted those Homemade Samoas Girl Scout Cookies.

But I want to know that there's a way to make them even awesomer.

It's true. And it involves peanut butter.

While appointing my Samoas with chocolate on top, out of the corner of my eye a jar of peanut butter caught my eye, and a little lightbulb went off in my head.

And I'm happy to report that yes, adding a dollop of peanut butter to the coconut-topped Samoas, and then finishing it off with a Hershey's kiss or big dollop of chocolate topping is extremely delicious.

Want to try it yourself? Simply follow the recipe I posted on Serious Eats, but after topping the cookies with your coconut mixture, add a teaspoon of peanut butter and then top with either hershey's kisses or a dollop of the chocolate topping called for in the recipe. Easy as pie! I mean, cookie?