Peanut Butter and Jelly Panna Cotta!

YeeHAW! It’s stampede time, which means I get to don the Britney Spear’s microphone headset and hit the stage at the “Calgary Stampede”. This year I made a peanut butter panna cotta which is a peanut custard topped with strawberry compote and peanut brittle! Fancy!

Yield: 8-10 ramekins

Ingredients:

Peanut Panna Cotta

• Gelatin 7g

• Water 60mL

• Whipping Cream 750mL

• Sugar 170g

• Salt pinch

• Peanut butter 50g

• Milk 180mL

Strawberry Compote:

• Fresh strawberries, chopped 1 cup

• Sugar 2 Tbsp or to taste

Peanut Brittle:

• Sugar 200g

• Water 85g

• Corn Syrup 140g

• Peanuts 230g

• Salt 1/4 tsp

• Butter 15g

• Vanilla 1 tsp

• Baking Soda 1/2 tsp

Panna Cotta:

1. Bloom your gelatin in the water, set to the side

2. In a pot combine your cream, sugar, salt and peanut butter and cook until the sugar is dissolved and the peanut butter is combined, it will only need to simmer, not boiling necessary.

3. Melt your bloomed gelatin and then stir into the hot cream mixture and stir to combine.

4. Add your milk and stir until combined.

5. Pour into ramekins or whatever molds you are using and pop in the fridge overnight.

Strawberry Compote:

1. Combine chopped strawberries and sugar until you reach a sweetness you like, then set to the side. If you are making ahead of time, store in the fridge.

Peanut Brittle:

1. In a pot heat the sugar, water and corn syrup until it reaches 115*C on a candy thermometer.

2. Add your peanuts and cook while stirring constantly until the mixture reaches 155*C

3. Remove from heat and add butter, salt and vanilla, stir to combine.

4. Add baking soda and stir, this is going to start foaming, so be cautious!

5. Pour immediately onto a greased and parchment lined baking tray, or onto a silicone mat.

6. Let cool completely, then store in an airtight container.

Serving:

1. Your panna cotta can be served in it’s mold or unmolded. To unmold, dip your ramekin into a bowl of hot water to warm up the container, this is going to melt the edges of your panna cotta, then place your serving plate on top of the ramekin and flip it over. It should pop out of the ramekin and be ready to serve!

2. Spoon some of your strawberry compote onto your panna cotta.

3. Break up some of your peanut brittle and you are ready to serve!

Perfect Peanut Butter Cookies!

An oldie but a goodie! Peanut butter cookies are the perfect combination of sweet and salty! They combine that delicious nuttiness of peanut butter with the chewiness of a cookie and it’s pretty much perfection! These cookies are crispy with a soft, chewy centre, but if you like the crispier bake them for a minute or two longer, and if you like them chewier, pull them out a minute or two earlier.

soft and perfect!

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Peanut Butter Cookies

Yield: 8-12 depending on how large you scoop them

Preheat your oven to 350*F

• 1/4 cup Butter, soft

• 1/4 cup Peanut Butter

• 1/2 cup Brown Sugar

• 1/4 teaspoon Salt

• 1/2 teaspoon Baking Soda

• 1 teaspoon Vanilla (optional)

• 1 Egg

• 3/4 cup Flour

• Granulated Sugar for sprinkling on top (optional)

1. In the bowl of your mixer, whip together the butter, peanut butter, brown sugar, vanilla, baking soda and salt until fluffy, about 3-5 minutes.

2. Add in your one egg, and continue whipping for about 1 minute, or until combined and fluffy.

3. Add your flour into the mixture and mix until combined, being sure to scrape down the sides of the mixing bowl to get any chunks of butter combined.

4. Scoop onto a parchment lined baking tray (or if you don’t have a liner, just spray with baking spray oil. I used a ice cream scoop but you can just use a spoon. Leave at least 2” between cookies so they don’t bake into each other.

5. Sprinkle the tops of your cookies with granulated sugar for a little extra crunch and sparkle!

6. Bake in a preheated 350*F oven for about 10-12 minutes, or until lightly golden.

7. Let cool and eat!

Peanut Butter Balls aka Peanut Butter Truffles if you want to be fancy!

Who doesn’t love a peanut butter cup? Probably some people. but not me! I love peanut butter cups! These peanut butter balls are a confection/cookie that taste like a peanut butter cup, but like the most LOADED peanut butter cup you’ve ever made! These treats are great to store in the freezer, and not that I am looking forward to Christmas time just yet (when will the snow go away!), but they do make a great addition to any holiday baking platter!

Peanut Buttery goodness!

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Peanut Butter Balls

Yield: 20-25 balls

• 3/4 cup Peanut Butter (smooth or chunky, whatever you got!)

• 1/4 cup Butter, melted

• 1/2 teaspoon Salt

• 1 3/4 cup Icing Sugar

• 1 teaspoon Vanilla Extract (optional)

Dipping chocolate:

• 2 cup chocolate

• 1 Tbsp Oil or butter

1. in a bowl combine the peanut butter, melted butter, salt, and vanilla. Stir to combine.

2. Add icing sugar and stir in, it’s going to be fairly dry, so you will have to mix with your hands once you get most of the icing sugar mixed in (or a mixer will work too!). The mixture will look fairly dry and crumbly, but you should be able to press it together into a ball and it will hold its shape. If it is too dry to do that, add a tablespoon or two more melted butter until the mixture can be pressed into a ball.

3. Press the dough into balls using your hands and place them onto a parchment lined baking tray.

4. Place your chocolate and oil into a bowl and melt together in the microwave or on a double boiler until smooth.

5. Dunk each ball into the chocolate and pull out using a fork, scraping any excess chocolate from the bottom of your peanut butter ball by dragging the base of your fork along the edge of your chocolate bowl.

6. Place the coated balls onto your parchment lined tray. Add sprinkles if you like!

7. Chill in the fridge for at least 30 minutes, or until chocolate have firmed up.

8. Eat!

It's like a peanut butter cup...but not a cup and with WAY more peanut butter filling! Yum!