Peanut Recipes

sister herb

Official TTI Chef
At the first a short introduction to the peanuts:

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The peanut, or groundnut (Arachis hypogaea), is a species in the legume or "bean" family (Fabaceae). The peanut was probably first domesticated and cultivated in the valleys of Paraguay.

Archeologists have dated the oldest specimens to about 7,600 years, found in Peru. Cultivation spread as far as Mesoamerica, where the Spanish conquistadors found the tlalcacahuatl (the plant's Nahuatl name, whence Mexican Spanish cacahuate and French cacahuète) being offered for sale in the marketplace of Tenochtitlan (Mexico City). The plant was later spread worldwide by European traders.

Although the peanut was mainly a garden crop for much of the colonial period of North America, it was mostly used as animal feed stock until the 1930s.

The peanut was introduced to China by Portuguese traders in the 17th century and another variety by American missionaries in the 19th century.

They became popular and are featured in many Chinese dishes, often being boiled. During the 1980s, peanut production began to increase so greatly that as of 2006, China was the world's largest peanut producer.

Varied applications


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Shelled peanuts with skin

Peanuts have many uses. They can be eaten raw, used in recipes, made into solvents and oils, medicines, textile materials, and peanut butter, as well as many other uses. Popular confections made from peanuts include salted peanuts, peanut butter (sandwiches, peanut candy bars, peanut butter cookies, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail-size plastic bags or hermetically sealed cans. Dry roasted salted peanuts are also marketed in significant quantities. Peanuts are often a major ingredient in mixed nuts because of their relative cost compared to Brazil nuts, cashews, walnuts, and so on. Although peanut butter has been a tradition on camping trips and the like because of its high protein content and because it resists spoiling for long periods of time, the primary use of peanut butter is in the home. Large quantities are also used in the commercial manufacture of sandwiches, candy, and bakery products. Boiled peanuts are a preparation of raw, unshelled green peanuts boiled in brine and often eaten as a snack. More recently, fried peanut recipes have emerged – allowing both shell and nut to be eaten. Peanuts are also used in a wide variety of other areas, such as cosmetics, nitroglycerin, plastics, dyes and paints.

Peanut oil

Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point. Due to its high monounsaturated content, it is considered more healthy than saturated oils, and is resistant to rancidity. There are several types of peanut oil including: aromatic roasted peanut oil, refined peanut oil, extra virgin or cold pressed peanut oil and peanut extract. In the United States, refined peanut oil is exempt from allergen labeling laws.

Peanut flour


Peanut flour is lower in fat than peanut butter, and is popular with chefs because its high protein content makes it suitable as a flavor enhancer.[citation needed] Peanut flour is used as a gluten-free solution.

Boiled peanuts

Boiled peanuts are a popular snack in the southern United States, as well as in India, China and West Africa.

Dry roasted peanuts


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Roasted peanuts as snack food

Dry peanuts can be roasted in the shell or shelled in a home oven if spread out one layer deep in a pan and baked at a temperature of 350 °F or 177 °C for 15 to 20 min (shelled) and 20 to 25 min (in shell).

Other uses

Peanuts can be used like other legumes and grains to make a lactose-free milk-like beverage, peanut milk.

Peanut plant tops are used for hay.

Low-grade or culled peanuts not suitable for the edible market are used in the production of peanut oil for manufacturing. The protein cake (oilcake meal) residue from oil processing is used as an animal feed and as a soil fertilizer. Low-grade peanuts are also widely sold as a garden bird feed.

Peanuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather dressings, furniture polish, insecticides, and nitroglycerin are made from peanut oil. Soap is made from saponified oil, and many cosmetics contain peanut oil and its derivatives. The protein portion is used in the manufacture of some textile fibers. Peanut shells are used in the manufacture of plastic, wallboard, abrasives, fuel, cellulose (used in rayon and paper) and mucilage (glue). Rudolf Diesel ran some of the first engines that bear his name on peanut oil[17] and it is still seen as a potentially useful fuel.

Allergies

Some people (0.6% of the United States population) report that they mild to severe allergic reactions to peanut exposure; symptoms can range from watery eyes to anaphylactic shock, which can be fatal if untreated. For these individuals, eating a small amount of peanuts can cause a reaction. Because of their widespread use in prepared and packaged foods, the avoidance of peanuts is difficult. Some foods processed in facilities which also handle peanuts may carry warnings on their labels indicating such.

A hypothesis of the development of peanut allergy has to do with the way peanuts are processed in North America versus other countries, such as Pakistan and China, where peanuts are widely eaten. According to a 2003 study, roasting peanuts, as more commonly done in North America, causes the major peanut allergen Ara h2 to become a stronger inhibitor of the digestive enzyme trypsin, making it more resistant to digestion. Additionally, this allergen has also been shown to protect Ara h1, another major peanut allergen, from digestion — a characteristic further enhanced by roasting.

Another hypothesis, called the hygiene hypothesis, states that a lack of early childhood exposure to infectious agents like germs and parasites could be causing the increase of food allergies.


Recent (2008) studies comparing age of peanut introduction in Great Britain with introduction in Israel appear to show that delaying exposure to peanuts can dramatically increase the risk of developing peanut allergies.

Results from some animal studies (and limited evidence from human subjects) suggest that the dose of peanuts is an important mediator of peanut sensitisation and tolerance; low doses tend to lead to sensitisation and higher doses tend to lead to tolerance.

Peanut allergy has been associated with the use of skin preparations containing peanut oil among children, but the evidence is not regarded as conclusive. Peanut allergies have also been associated with family history and intake of soy products.

Though the allergy can last a lifetime, another 2003 study indicates that 23.3% of children will outgrow a peanut allergy.

Some school districts in the United States have banned peanuts. There are experimental techniques which appear to have desensitized some allergic individuals. The most popular technique, oral immunotherapy, works to create desensitization in those allergic by feeding them small amounts of peanuts until their body becomes desensitized. Some progress is possibly being made in the UK, where researchers at Cambridge are studying the effectiveness of the desensitization technique.

Research indicates that refined peanut oil will not cause allergic reactions in most people with peanut allergies. However, crude (unrefined) peanut oils are strongly flavoured, and have been shown to contain protein, which may cause allergic reactions. In a randomized, double-blind crossover study, 60 people with proven peanut allergy were challenged with both crude peanut oil and refined peanut oil. The authors conclude, "Crude peanut oil caused allergic reactions in 10% of allergic subjects studied and should continue to be avoided." They also state, "Refined peanut oil does not seem to pose a risk to most people with peanut allergy." However, they point out that refined peanut oil can still pose a risk to peanut-allergic individuals if oil that has previously been used to cook foods containing peanuts is reused.


 

sister herb

Official TTI Chef
Mauritian Peanut Sauce


Ingredients
:
4 medium tomatoes, chopped very finely or blended in food blender
1/2 medium onion, chopped finely
3 cloves garlic, chopped finely
1 tsp thyme leaves
1 tbsp tomato ketchup
1-2 tbsp peanut butter
1 tbsp chopped coriander leaves
salt
oil

Steps:
1. Heat pan. When hot, add 1-2 tbsp oil and let it heat. Add the chopped onions and thyme leaves. Cook over medium heat until most of the water from the onions has evaporated.

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2. Add chopped garlic and fry for a few seconds.
3. Add chopped tomatoes and cook until dry or most water has evaporated.

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4. Add the tomato sauce and cook for a few minutes until the smell of the tomato sauce fades.

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5. Add peanut butter and mix. It will be become a thick consistency. Add some water if you do not want it to be so thick.

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6. Season with salt to taste. Add chopped coriander leaves. Mix.

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7. Serve with rotis, naan, rice or pasta!

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Source: http://www.mijorecipes.com/easy-mauritian-peanut-sauce-mauritian-recipes/
 

sister herb

Official TTI Chef
Peanut and Squash Soup from Senegal

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1 1/2 teaspoons peanut oil
4 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped onion
2 tablespoons minced garlic (about 6 cloves)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 cups chicken broth
3/4 cup reduced-fat creamy peanut butter
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh cilantro

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add squash and next 5 ingredients (through coriander); sauté 5 minutes or until onion is tender. Add broth, peanut butter, tomato paste, and pepper, stirring well to combine; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until the squash is tender. Sprinkle with cilantro.

Source: http://www.myrecipes.com/recipe/peanut-squash-soup-10000001134061/
 

sister herb

Official TTI Chef
West African Peanut Soup

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Ingredients
  • 1 tablespoon coconut oil
  • 1 medium red onion, diced
  • 1 sweet potato, sliced into small dices
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon tomato paste
  • 1 15 ounce can crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup natural almond butter (or use all peanut butter)
  • 1/2 cup natural peanut butter
  • 3 to 4 collard green leaves, stems removed, sliced into narrow strips
  • 1 to 3 tablespoons sriracha sauce (See Note)
  • 1 scallion, sliced, for garnish
  • chopped peanuts or slivered almonds for garnish
Instructions
  1. Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
  2. Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
  3. Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
  4. Ladle into bowls and garnish generously with the scallions and nuts.

Note: Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. If you haven´t that sauce, try some similar alternative like:

Sambal Olek
Sriracha sauce lovers probably already know of Sambal Olek by virtue of association as it’s the chunkier version of the saucy condiment, with seeds left intact.

Garlic chili sauce
Think Sambal Olek, with the added flavour infusion of garlic.

Gochujang
A traditional Korean hot bean paste, gochujang is made with fermented soybean powder, salt, and red pepper powder, with a slightly sweet finish. Pourable, vinegary versions of gochujang also exist.

Piri piri sauce
A Portuguese hot sauce, piri piri sauce is made from bird’s eye chilies and is the main ingredient in the spicy churrasqueira chicken -- aside from the bird itself.

Harissa
This hot chili paste commonly found in North Africa is made with roasted red peppers, serrano peppers, coriander, caraway seeds and garlic powder. Admittedly milder than other hot sauce alternatives, harissa is a fragrant and aromatic paste.


Source: http://soupaddict.com/2013/04/west-african-peanut-soup/
 

sister herb

Official TTI Chef
Lamb chops, cucumber, peanut faraal

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Serves 4

1 cucumber
200g peanuts
250g yoghurt
½ tsp honey
Juice of ½ a lemon
1 tsp chilli flakes
12 lamb chops

1
Roughly slice your cucumber diagonally – leave the pith in the middle, as it will add a little moisture later on.
2 To make the faraal, preheat the oven to 170C/335F/gas mark 3½, then roast the peanuts for 8 minutes.
3 Roughly blitz the peanuts in a blender then add the yoghurt, honey, lemon and chilli.
4 Heat a frying pan over a high heat, then sear the lamb chops in batches, being careful not to overcrowd them. Load them on to a big baking tray and roast in the oven at the same temperature for 7-10 minutes, or until they are done to your liking.
5 Toss the cucumber slices in some of the faraal, then arrange them on a plate alongside the chops. Serve with more faraal for dipping.

Source: http://www.theguardian.com/lifeandstyle/2014/feb/15/10-best-peanut-recipes
 

sister herb

Official TTI Chef
Peanut Masala
(South Indian snack)

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Ingredients
Roasted whole peanuts – 100 gms
Onion medium size – 1
Tomato medium size – 1 (Pulp and seed removed)
Coriander leaves – a few
Green chillies – 2
Lime juice – 1 teaspoon
Salt – as per taste

Preparation
Fine chop onion, tomato, green chillies and coriander leaves and add it to a deep bowl (or even tumbler) along with peanuts and lime juice. Add salt as per your needs and mix vigorously with a spoon or fork.

Transfer into a plate and enjoy.

You can also try variations by adding or garnishing with fine chopped spring onions, sprinkling crushed black pepper etc.

Source: http://ajithprasad.com/peanut-masala-recipe/
 

queenislam

★★★I LOVE ALLAH★★★
Assalamu'alaikum sister. masha'allah thank you for sharing these yummy images n recipes jazakallah khair .
 

sister herb

Official TTI Chef
Stir-Fried Celery with Peanuts

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  • 2 strips (2-by-1/2-inch) orange zest
  • 1/3 cup fresh orange juice
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 2 tablespoons extra-virgin olive oil or canola oil
  • 4 cups diagonally sliced celery (large outer stalks)
  • 1 teaspoon finely chopped fresh ginger
  • 1 clove garlic, finely chopped
  • 3/4 cup halved and slivered red onion
  • 1/4 cup chopped lightly salted dry-roasted peanuts
Preparation
  1. Cut orange zest into fine slivers. Whisk orange juice, tamari (or soy sauce), honey and cornstarch in a small bowl until blended.
  2. Heat a wok or large skillet over medium-high heat until hot enough to sizzle a drop of water. Add oil, celery and the orange zest. Stir-fry until the celery is crisp-tender, but still bright green, 3 to 4 minutes. Stir in ginger and garlic. Add the orange juice mixture and onion and stir-fry just until the sauce thickens, about 1 minute. Serve sprinkled with peanuts.
Source: http://www.eatingwell.com/recipes/stir_fried_celery.html
 

sister herb

Official TTI Chef
Banana Peanut Bread

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3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped peanuts, divided

ORANGE GLAZE:

1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon grated orange peel

  1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
  2. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
  3. Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.
  4. In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Source: http://www.tasteofhome.com/recipes/special-banana-nut-bread
 

sister herb

Official TTI Chef
Shrimp Spring Rolls with Peanut Dipping Sauce
(Thai recipe)

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Shrimp Spring Roll Recipe
8 rolls

1/2 package of rice noodles
8 rice paper wrappers
1 red pepper
24 medium cooked shrimp (1 pound of 24 count shrimp)
1 cup of carrots, julienned (See Note)
8 fresh basil leaves
Peanut Butter Sauce

Note:
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To julienne a carrot, first cut ends off the carrot and peel. Cut the carrot into about 1-2 inch sections. Slice lengthwise one side of the carrot. Place cut side of carrot down so it doesn't roll when cutting. Cut carrot into thin slices lengthwise. Stack a few slices on top of each other and slice again lengthwise. You will end up with thin matchsticks.

Begin by boiling water in a sauce pan. When the water boils, pour half of the water into a shallow bowl that is large enough to soak the rice paper wrapper. Cook the noodles in the sauce pan with boiling water for 2-3 minutes. Remove them from water and place them in a bowl.

Soak the rice paper in the shallow bowl filled with hot water for 20 seconds. Remove it from the water and place it between two layers of a clean kitchen towel to make it sticky. Peal the paper away from the towel, being careful not to tear it.



Place the paper on your work surface. Start by lining 3 of the shrimp up in the center. Add carrots, peppers and basil.



Top with some of the cooked noodles.



Fold in the sides, and roll it together snugly.



Peanut Dipping Sauce

1 cup of crunchy peanut butter
1/4 cup of soy sauce
1 clove of garlic
3 tablespoons of brown sugar
2 limes
2 teaspoons of chili sauce (I like Sriracha or "Rooster" sauce, as it is called)
1/2 cup of hot water
chopped peanuts

In a food processor, combine peanut butter, soy, garlic, brown sugar, limes and chili sauce. Pulse until combined. Pour in hot water and pulse until creamy. Stir in chopped peanuts. Store in refrigerator for 2 weeks.

Source: http://jennysteffens.blogspot.fi/2011/02/shrimp-spring-rolls-recipe-peanut.html
 

sister herb

Official TTI Chef
Spicy Peanut Butter Meatballs

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1.25 lbs. ground turkey
1 onion, chopped
3/4 tsp. garlic powder
3/4 tsp. ginger powder
dash of salt and freshly ground black pepper
1 tsp. red pepper flakes
1 egg
1/2 c. breadcrumbs
2-3 Tbsp. chopped green onion

1 green bell pepper, sliced
2 carrots, sliced thinly

For the sauce (this is the doubled amount):
1/2 c. peanut butter
6 Tbsp. sugar
4 Tbsp. soy sauce
7 Tbsp. water
1 1/2 - 2 tsp. sriracha (according to taste)

Combine the ingredients for the meatballs. Form into walnut-sized balls and bake at 350 F/175 C for about 25 min.

Lightly saute the bell pepper and carrots in a large skillet until they are tender but still crisp.

Combine the ingredients for the sauce and add to the vegetables. Add the meatballs and coat with the sauce. Let simmer 10-15 min. until everything is heated through.

Source: http://sweet-as-sugar-cookies.blogspot.fi/2011/08/spicy-peanut-butter-meatballs.html
 

sister herb

Official TTI Chef
Peanut Butter Bars

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Ingredients:
1 cup butter, melted
1 cup peanut butter
1 16 oz. package powdered sugar
1 1/2 cups graham cracker crumbs
1 12 oz. package semi-sweet chocolate morsels

Method:
1. Melt butter. Add peanut butter. Gradually add powdered sugar and then graham cracker crumbs. Press into a 13x9x2” pan.



2. Melt chocolate chips over hot water and spread on top.




3. Refrigerate for 30 minutes and then cut into small squares.




4. Return to refrigerator until the chocolate is completely set.



These are dangerously good. I have trouble stopping after one once I get the first delicious taste.



Source: http://www.virginiasweetpea.com/2012/12/peanut-butter-bars-that-taste-like-a-reeses-cup.html
 

sister herb

Official TTI Chef
Peanut Butter Chocolate Chip Pie

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Ingredients
  • 1½ cups graham cracker crumbs
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ cup butter, melted
  • 8 ounces softened cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups heavy cream
  • ¾ cups mini chocolate chips
Instructions
  1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
  2. Firmly press mixture in to the bottom and up the sides of a 9″ pie pan.
  3. Bake at 350 degrees F/175 C for 10 minutes.
  4. Set aside to cool.
  5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
  6. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
  7. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together.
  8. Gently stir in chocolate chips.
  9. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

Source: http://growingupgabel.com/peanut-butter-chocolate-chip-pie/
 

sister herb

Official TTI Chef
No Bake Peanut Butter S’mores Squares

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makes one 9×13 pan


2 cups creamy peanut butter
1/2 cup unsalted butter
1 1/2 (11-ounce) bags of chocolate chips
2 10.5-ounce bags mini marshmallows
1 sleeve of graham crackers, coarsely chopped and crushed

Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt. Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.

Fold in marshmallows, graham crackers and remaining chocolate chis until evenly coated and distributed – some of it may melt, and that’s fine. Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Note: mine are a bit thicker because I used a 11×6 pan.

Source: http://www.howsweeteats.com/2012/06/no-bake-peanut-butter-smores-squares/
 

sister herb

Official TTI Chef
Peanut Butter Fudge Brownie Trifle

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1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes
1 large box (5-ounce) of instant chocolate pudding, prepared and chilled (this will most likely call for 3 cups of milk, nothing else)
1 bag of peanut butter cups, chopped (I used Dove chocolate peanut butter Promises)
2 cups heavy cream
3-4 tablespoons granulated sugar, depending on your desired level of sweetness
1 cup of creamy peanut butter
1 cup of powdered sugar
2 tablespoons milk
8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.
Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish and begin to layer your ingredients however you’d like. I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on. You really can’t go wrong with layering – just use a long spoon to serve!









Source: http://www.howsweeteats.com/2011/09/peanut-butter-fudge-brownie-trifle/
 

sister herb

Official TTI Chef
Peanut Butter Cheesecake with Chocolate Ganache










Ingredients
4 (8 ounce) packages cream cheese (room temperature)
1 ½ c. white sugar
¾ c. milk
4 eggs
1 c. sour cream
1 c. creamy peanut butter
¼ c. all-purpose flour

Crust

1 ½ c. peanut butter cookie crumbs
¼ c. finely chopped roasted/salted peanuts
2 Tbs. melted butter

Chocolate Ganache

4 oz. semisweet chocolate chips
½ c. plus 1 tablespoon heavy cream
2 Tbs. butter cut into pieces

Directions

1. Preheat oven to 350 F. Grease a 9-inch spring form pan.
2. In a medium bowl, mix cookie crumbs, finely chopped peanuts and melted butter until crumbs are moistened. Press onto bottom of spring form pan and push slightly up sides of pan, about 1 to 1 1/2 inches. Bake for 5 minutes at 350° F. Once done, let cool.
3. Once the pan is cool, double wrap bottom of spring form pan with wide foil so that water can’t seep into the pan for the water bath later.
4. In a large bowl, mix room temperature cream cheese with sugar until smooth. Blend in milk, and then mix in eggs one at a time, mixing just enough to incorporate on low speed. Mix in sour cream, peanut butter and flour until smooth. Pour filling into prepared crust.
5. Put spring form pan into a larger rimmed pan, and fill the larger pan with hot water until water is about 1-inch up spring form pan.
6. Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven for an additional 2-4 hours. This help prevent cracking from cooling down too fast.
7. Remove from oven, remove spring form ring, and then let cool to room temperature before chilling in refrigerator.

Chocolate Ganache

1. Bring the cream to a boil, then pour half the cream over the chocolate and let sit for 30 seconds.
2. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions.
4. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than necessary to blend the ingredients. This will help keep it smoother and shinier.
5. Make sure the cheesecake it completely chilled before topping with ganache. Spread evenly over top of cheesecake and chill.

http://swissbeets.blogspot.fi/2009/09/peanut-butter-cheesecake-with-chocolate.html
 

Cariad

Junior Member
Peanut Butter Cheesecake with Chocolate Ganache










Ingredients
4 (8 ounce) packages cream cheese (room temperature)
1 ½ c. white sugar
¾ c. milk
4 eggs
1 c. sour cream
1 c. creamy peanut butter
¼ c. all-purpose flour
Crust
1 ½ c. peanut butter cookie crumbs
¼ c. finely chopped roasted/salted peanuts
2 Tbs. melted butter
Chocolate Ganache
4 oz. semisweet chocolate chips
½ c. plus 1 tablespoon heavy cream
2 Tbs. butter cut into pieces
Directions
1. Preheat oven to 350 F. Grease a 9-inch spring form pan.
2. In a medium bowl, mix cookie crumbs, finely chopped peanuts and melted butter until crumbs are moistened. Press onto bottom of spring form pan and push slightly up sides of pan, about 1 to 1 1/2 inches. Bake for 5 minutes at 350° F. Once done, let cool.
3. Once the pan is cool, double wrap bottom of spring form pan with wide foil so that water can’t seep into the pan for the water bath later.
4. In a large bowl, mix room temperature cream cheese with sugar until smooth. Blend in milk, and then mix in eggs one at a time, mixing just enough to incorporate on low speed. Mix in sour cream, peanut butter and flour until smooth. Pour filling into prepared crust.
5. Put spring form pan into a larger rimmed pan, and fill the larger pan with hot water until water is about 1-inch up spring form pan.
6. Bake in preheated oven for 1 hour 10 minutes. Turn the oven off, and let cake cool in oven for an additional 2-4 hours. This help prevent cracking from cooling down too fast.
7. Remove from oven, remove spring form ring, and then let cool to room temperature before chilling in refrigerator.
Chocolate Ganache
1. Bring the cream to a boil, then pour half the cream over the chocolate and let sit for 30 seconds.
2. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles.
3. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions.
4. When the ganache is smooth and shiny, stir in the butter piece by piece. Don’t stir the ganache any more than necessary to blend the ingredients. This will help keep it smoother and shinier.
5. Make sure the cheesecake it completely chilled before topping with ganache. Spread evenly over top of cheesecake and chill.

http://swissbeets.blogspot.fi/2009/09/peanut-butter-cheesecake-with-chocolate.html
I think for me .. More topping less base.
 
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