I want a PB and chocolate dessert!

[Canice]

...and I've seen so many great recipes for them here. The problem is that DBF is allergic to chocolate and can't stand peanut butter, so it's not a great dessert option for us! Does anyone (VAL;)) have thoughts on something -preferably creamy, but not necessarily- that would make a relatively small amount/size? I don't want a big pan of anything, but can't seem to get around it. Any suggestions?

[valchemist]

Oh, no. Now I have become the go to girl when it comes to desserts? Oops. How embarrassing. :o Oh well, I am guilty as charged when it comes to loving to make and eat desserts.

Did the recipe have to be light? AdGirl posted this one a while back. Got great reviews...

Irish Cream Chocolate Mousse

4 large eggs
1/3 cup sugar
12 ounces semisweet chocolate, chopped (scharffen berger RULES! )
1 1/2 cups chilled whipping cream
1/4 cup Irish cream liqueur

Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F., about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to luke warm.
Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.





Another idea is the dessert I tried a little while back which was called a pie but which really isn't a pie at all. But it is wonderful. But then you'd have a whole pie, not just a couple of servings, as you requested.


* Exported from MasterCook *

Peaches and Cream Pie

Recipe By :allrecipes.com
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 package cook and serve vanilla pudding mix -- (3.12 ounce)
3 tablespoons butter -- softened
1 egg
1/2 cup 1% low-fat milk
34 ozs sliced peaches -- 26 ounce jar plus 8 oz can: drained and syrup reserved
8 ozs cream cheese -- softened
1/2 cup sugar
5 tbsps sugar
5 tsps ground cinnamon

Preheat oven to 350 degrees F. Grease sides and bottom of a 10 inch deep-dish pie pan.

In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together sugar cinnamon, and sprinkle over top.

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Makes 1 - 10 inch pie

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready in: 3 Hours 30 Minutes

Description:
"modified from an allrecipes.com recipe"


Per Serving (excluding unknown items): 412 Calories; 15g Fat (32.1% calories from fat); 5g Protein; 68g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 523mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 2 Other Carbohydrates.

NOTES : be sure to bake this in the proper size pan. I actually used an 11-12 inch blue ceramic pie dish. I baked it for an extra 5-10 minutes. came out great. everyone really enjoyed it. don said it was as good as cherry cheesecake. be sure the butter is really soft before blending. I ussed a 26 oz jar of sliced peaches plus a 8 oz can. sothat was 34 oz of peaches -- just right. (the original recipe called for 29 oz.) I also used a lot more cinnamon sugar than called for. I sprinkled about 2-3 tablespoons on the peaches and another 2 tablespoons on top. (the original recipe called for 1 T sugar and 1 t cinnamon.)

I have modified the recipe!

" I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie. "
- Debbi Borsick

Nutrition at a glance
Servings Per Recipe: 8 amount
per serving Calories 371 Total Fat 15g Fiber 1g

[sneezles]

Key Lime Pie!!!

[ClaraB]

I know you don't want a big pan of anything, but I'd suggest the peanut butter banana cream pie (with lots of chocolate syrup on top :D ) - you can slice it and keep the pieces in the freezer until you need another "fix". This recipe is so yummy - I've already made it twice! (Of course I have a DS to help me eat it :rolleyes: )

[sneezles]

Did I misread your request? You're actually looking for a dessert with PB & chocolate? I'm sorry about the Key Lime as I thought since your DBF doesn't eat either...

[valchemist]

p.s. I am afraid I am not of much help since I like to make dessert with lots of servings and since I don't often make creamy desserts. But I do love the Eclair Icebox Cake and the Chocolate Banana Pudding with Toffee Bars. Those recipes make a lot, however.


OOPS!!!

no chocolate allowed. I just noticed that!!!!

I guess that AdGirl's Mousse is off the table. As are the two recipes I just mentioned.

[LGBurns]

Am I reading your post correctly? You want a small PB and chocolate dessert just for your so because your bf doesn't like PB or chocolate, yes? If so:

Do you have an ice cream maker? Jewel posted an ice cream recipe that looks fantastic. Ice cream is nice because it will last in the freezer a while. Here's the link to the thread with the recipe:
http://community.cookinglight.com/showthread.php?s=&threadid=13060&highlight=peanut+AND+butter+AND+ice+AND+cream

[yorkshirepud]

What about making a chocolate sauce and a peanut butter sauce and pouring it on a big bowl of ice cream????

YP

[maizeyoats]

On a hot summer day......

Chocolate Peanut Butter Milk Shake

Ingredients:
1 cup creamy peanut butter
1/4 cup chocolate syrup
1/4 cup milk
12 cubes ice

Preparation:
1. In a blender, combine peanut butter, chocolate syrup, milk and ice cubes. Blend until smooth. Pour into glasses and serve.

[maizeyoats]

Chocolate peanut butter fudge recipe


2 cups sugar

2/3 cup milk

1 cup peanut butter

1/2 cup chocolate chips

1 cup marshmallow creme

1-1/4 teaspoon vanilla


Directions:


Heat sugar and milk to soft ball stage on candy thermometer. Add peanut butter, chocolate chips, marshmallow creme, and vanilla. Pour into buttered 8 inch pan. Cool at room temperature. When completely cool, cut into squares.

[Canice]

Oops, I guess that was confusing! What I meant to write was that I was looking for a PB/chocolate dish that didn't make tons. But actually, I am forever looking for non-chocolate desserts for the two of us -- so those are great recipes for me, too! Thanks! (Oh no,Val I thought of you because I seem to recall that you've posted PB and chocolate recipes in the past, that's all.)

[valchemist]

oh, I see now. I was really confused.

I like the PB Milkshake idea!

Or how about this one? Would be good drizzled with chocolate, too!


* Exported from MasterCook *

Nutter Butter Frozen Peanutbutter Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 Nutter Butter Sandwich cookies
5 tbsps butter -- melted
8 ozs cream cheese -- softened
1 cup peanut butter
3/4 cup sugar
1 tbsp vanilla
8 ozs Cool Whip

Crush cookies in zip lock bag or in food processor. Mix crumbs with melted butter. Press onto the bottom and up sides of 9 inch pie plate.

Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium speed until well blended. Gently stir in 1 1/2 cups whipped topping. Spoon into crust.

Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be easily cut. Garnish with whipped topping and additional cookies, if desired. Just before serving drizzle with choc syrup on plates.

[SusanT]

This is completely decadent and delicous. I'm not sure it will freeze so I always make it to take to a party. (can't trust myself alone with it!)

Peanut Butter Pie - From Joy of Cooking 1997 edition

Prepare and bake in a 10 inch pie pan:

Crumb crust made with graham crackers or chocolate wafers

Beat on medium speed just until smoothly blended:

8 oz cream cheese, softened
1 cup chunky or smooth peanut butter
1/2 cup sugar
2 tsp vanilla

In a separate bowl, beat on medium-high speed until stiff peaks form:

1 cup cold heavy cream

Using a large rubber spatula, fold half of the whiped cream into the peanut butter mixture to lighten it, then fold in the remaining cream. Spread the mixture evenly in the pie crust. Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about four hours. Stirring, bring to a boil in a medium saucepan over high heat:

1/3 cup heavy cream
2 tbsp unsalted butter

Remove from the heat and immediately stir in:

4 oz bittersweet or semisweet chocolate, finely chopped. Let cool to lukewarm, then pour the glaze over the top of the pie and spread evenly. If you wish, sprinkle with:

1/3 cup chopped salted peanuts

Refrigerate for at least 1 hour or up to three days.

I use natural style peanut butter in this with good results.

[JJeannette]

If you want chocolate and pb use Val's Nutter Butter frozen peanutbutter pie filling and put it in a chocolate graham cracker crust; then drizzle with a great chocolate fudge sauce----oh, darn, I'm drooling now---:)

[Canice]

I'm swooning! Thanks for all the great ideas, the printer's humming away! Ya know, DBF is defrosting in San Diego for the week, so I'm thinking I might make myself a pie and, oh very judiciously of course, mete it out over the week....;) And make the Peaches and Cream pie for him when he gets home - YUM. Oh, and Val (and AdGirl) the Irish mousse is a double winner for me to indulge in w/out him since he also can't have alcohol; mmmm when my friend Karen comes over for dinner next week!

[wallycat]

Canice,
just as an aside....has DBF ever tried carob? It somewhat represents chocolate flavor but may not affect allergies...
and if he doesn't like PB, does he like almond butter???
this could open a whole new world of desserts :D

[Canice]

Hmmm, good thought about carob, wallycat! His only allergy, literally, is chocolate (how sad!!) so carob would be just fine. He was an old Deadhead, and I'm sure he's given carob a go. I was a 'teen in Marin in the 70s when Tiger's Milk Bars ruled -- and ever since the Emperor revealed his new clothes, I forgot about Tiger's Milk.
But the almond butter idea is intriguing...I'm sure he'd love it! He's a big miso and brown rice kinda guy, so if I could come up with an almond butter dessert, he'd be tickled. Anything specific come to mind?

[islandgirl]

I, too, love the chocolate/pb thing. When I get a craving, I get a package of those Skinny Cow choc.pb ice cream sandwiches. they're yummy, light (2 WW pts. if you count those sort of things) and convenient--they just sit in the freezer waiting for your next craving. For a more decadent fix, you should look at Food and Wine's recipe for Triple Chocolate PB Sandwich Cookies. These are really good, but a little involved. If they're just for you, I might make the pb filling and put it between two of those chocolate wafer cookies made by Nabisco (I think). Here's the link: http://www.foodandwine.com/invoke.c...5E023092472A12C

[Natasha]

Originally posted by valchemist
Oh well, I am guilty as charged when it comes to loving to make and eat desserts

Val,

And this would be a BAD thing? Not in my book... ;) :D

Canice,

I have a recipe or two for some PB/choc cookies and squares that we all love, but it seems that I'm a bit late in the game, as you already have some delectable-looking recipes. If you're interested let me know and I will post them in a day or two. 'kay? :)

Natasha

[pilgrim719]

I'm not Canice, but I'd love to see your recipes for the cookies and squares Natasha! I feel one can never have too many choc/PB recipes on hand :D

Kari

[Natasha]

Hi Kari,

Will do! :) I share your thoughts on PB and chocolate recipes - too many? Not possible!!

Natasha

[CompassRose]

Here are some Peanut Butter Brownies of which I am uncommonly fond (when I can snatch a couple from the fingers of A., who is allergic to neither chocolate nor peanut butter, unfortunately). The original recipe is from Patty Neeley's Sweet Deceptions; I have meddled with it somewhat, as usual. This is the "minimal meddling" version.

CHOCOLATE PEANUT BUTTER BROWNIES
2 oz semisweet chocolate
5 T corn syrup
1 T water

3/4 cups flour
1 T Dutch alkali-process cocoa
1/3 tsp salt
1/4 tsp baking soda
1/3 cup sugar
1/4 cup light peanut butter
2 egg whites
1 T vanilla

Cooking spray

Preheat oven to 350°. Coat 8x8" pan with cooking spray.

In a small pot, combine chopped chocolate, corn syrup, and 1T water. Melt over low heat, stirring, until smooth. Remove from heat and cool 10 minutes.

In a small bowl, combine flour(s), soy protein if using, cocoa, salt and soda. Whisk well and set aside. In a medium bowl, combine sugar, peanut butter, egg whites, vanilla and cooled chocolate mixture. Beat on low until creamy. Sift in dry ingredients, and beat until smooth. Spread into prepared pan.

Bake 18-20 minutes. These are supposed to be chewy and fudgy; better to underbake. The top should be just firm to the touch.

Cool completely in pan on a rack, and cut into squares with a hot knife. Store in an airtight container (not that they will be around that long!).

16 squares.
Nutrients in one serving: 102 cal, 3.2 g fat (27%), 0 mg chol, 87.4 mg sodium, 16.9 g carbo, 0.3 g fibre, 2 g protein.

[Natasha]

Hi Kari,

I just wanted to let you know that I haven't forgotten your request. :) I don't have the recipes here with me, though, and have been having all kinds of trouble posting lately. So I may not be able to post 'em for you until next week, unless Maelynn or Jennifer is able to solve my problem.

I will be BACK! :D I think I'll probably start a separate thread for you so you can find the recipes.

Natasha

[beejayw1]

I got this from Weight Watchers. It's very low-cal and is pretty tasty, too. (I made it under protest: I hate grape nuts).

Frozen Snickers dessert:

In an 8x8 pan dump together:

8 oz softened fat free frozen chocolate yogurt (Haagen Dazs double chocolate recommended; I used a cheap brand)
8 oz fat free cool whip or other such topping
1 package sugar free chocolate instant pudding (pour it in dry)
1/4 C grape nuts
1/4 C chunky peanut butter.

Mix in the pan, (and you don't have to get it thoroughly mixed; in fact, if's better if you have streaks of stuff in there. The one thing you must mix are the grape nuts.) Freeze 8 hours. Cut into 8 pieces and each piece has (ta-DAH!) 2 points.

[Canice]

I finally rationalized making the pie Susan suggested: I was going to bring half of it to a friend's house - but she called and asked if we could meet somewhere for a walk. Drat! Instead, I ended up throwing together a pan of peanut butter brownies, which could sit in the car while we walked. Oh well, they only took 10 minutes to make, and did hit the spot. Here's the recipe if anyone's interested:

Chocolate Chip Peanut Butter Brownies
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup creamy peanut butter
1/3 cup butter or margarine, softened
1/2 cup packed brown sugar
2 eggs
6 oz. semi-sweet chocolate pieces

Mix flour, baking powder and salt; set aside. Cream peanut butter, butter, and sugars until fluffy. Beat in eggs until well blended. Stir in flour mixture just until blended. Stir in chocolate pieces and vanilla. Spread in a greased 8x8 pan and and bake 30-35 minutes or until slightr imprint remains when pressed lightly in the center. (do not overbake) Cool in pan on rack before cutting into 9 pieces.

[akairo]

Slknight posted this back before Christmas. They are perfect when you need a fix. *****Not low-fat*******

I have had success with natural peanut butter.
Tamara



The recipe originally came from "Seventeen" magazine A LONG time ago (probably mid 1980s).

Chocolate Goobers

1 cup confectioners' sugar
1 1/4 cups graham-cracker crumbs (about 12 cookie squares)
1/2 cup butter or margarine
1/2 cup creamy peanut butter (recommend Peter Pan)
1 package (6 oz.) semisweet chocolate chips
1 tablespoon vegetable shortening

In a medium-sized bowl, combine confectioners' sugar and graham-cracker crumbs; set aside. In a small
saucepan, heat butter or margarine and peanut butter over low heat until melted. Stir into crumb
mixture. Shape peanut-butter mixture into 1-inch balls; set aside. In another small saucepan, heat
chocolate chips and shortening over low heat until melted. Drop peanut-butter balls into chocolate to
coat. Remove by scooping them up with a fork, and place on wax-paper-lined cookie sheets or plates.

Refrigerate until firm, about 1 hour. Makes thirty-six goobers.

------
I figured out the fat and calories on this once and was so appalled that I promptly chose to ignore it.


I find it's best to let the peanut butter balls refrigerate for a while before dipping them in the chocolate
so that they stay together better. Also, I usually melt the chips in the microwave.

I just made a batch the other day and can now add that I don't recommend using natural peanut
butter. I made the peanut butter part, refrigerated them, and was going to dip them the next day.
They got really dried out and icky. I had to save them by adding more peanut butter and some water
so that I could roll them into balls. I should have rolled them into balls before refrigerating the whole
mess but I was in a hurry. I've also gotten lazy recently and started using the graham cracker crumbs,
rather than crushing my own. I think they are a better consistency.