Peanut Butter Nutella Swirl Ice Cream

Posted on March 9, 2016 by HintofNutmegg

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Guess whose back, back, back?

Back again, again, again?

It’s me.

I’m BACK. GAHHHHHHHHHHHHH.

I have so much I want to tell you. SO MUCH.

It’s been over six months. Do you know how many things have happened? Like a zillion and seven. That’s kind of a lot. And, also, totally one hundred percent an exaggeration. I’m a lot more boring than you may think.

But, really, I feel like a bag of popcorn you just put in the microwave. I keep popping with things I want to share, but I also totally don’t want to overwhelm you. Or, come off as that crazy lady that just keeps spewing [it feels somehow wrong to use that word on the baking blog…but, let’s just go with it!] random tidbits on her first post back in foreverrrrrrrrrrrrr.

Just bear with me, okay?

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I should probably start with school. The blog hiatus was mostly caused by anatomy, microbiology, anatomy lab, microbiology lab, studying, ALL THE STUDYING, no time…mainly because of work and said studying, and my desire to occasionally get some sleep. And, then the semester ended, and the year ended, and everything was kind of merrr, and I just felt burnt out. There was no creative juices, no artsy-ness, and even though I wanted to be in the kitchen, I just didn’t go in there.

Why? I don’t really know. And, I’m sorry, I know I could definitely be more eloquent with my feelings, but at the end of the day, I just wasn’t feeling it. And, the longer I stayed away from baking the more awkward I felt about getting back into it. And, I know that probably makes absolutely no sense, but for me, it completely does.

I’m kind of an awkward turtle, guys. I just hope ya’ll love me enough to except that. But, serious time. I missed you. And, the blog. And, writing. And, baking. And, taking pictures. Anddddd, just everything about this. I’m back in school again this semester, but it’s definitely much more manageable than the last one. So, I’m ready to be back. And, I hope you’re ready to have me back.

Now, lets talk some ice cream.

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Guess who got an ice cream machine for her birthday?

Yup, this girl. Thanks to my best friend, I can now make ice cream on the regular. Which is pretty much the best thing ever. But, also, sort of a problem. I want to turn everything into ice cream.

EVERYTHING.

How does Cheez-it ice cream sound?

And, because I want to make everythinggggg into ice cream, I couldn’t decide what to make first. See, weird, awkward turtle over here. No big deal. I figured I ~~couldn’t~~ shouldn’t eat the entire carton ALL by myself, so I asked around and got a suggestion for Peanut Butter, which I felt would be too plain for my come-back recipe, so I decided to add Nutella. Great decision, right?

RIGHT.

The base of the ice cream is a creamy peanut butter mixture that is extremely fluffy and mousse-like in texture. This isn’t one of those ice creams that will leave you wanting more peanut butter flavor. It tastes almost as if the entire jar of peanut butter magically turned itself into ice cream form. And, then of course, I had to swirl Nutella throughout the entire ice cream, because why not?

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Peanut Butter Nutella Swirl Ice Cream
Serving size: about 1 quart

Ingredients:
1 ¼ cup creamy peanut butter
¾ dark brown sugar
1 ½ cups heavy whipping cream
1 ½ cups whole milk
2 teaspoons vanilla
¼ teaspoon salt
¼-1/3 cup Nutella

Directions:
Using a hand mixer, or stand mixer with paddle attachment, mix together the peanut butter and sugar until smooth.
Slowly add in the milk, heavy cream, vanilla, and salt. Mix on low until the sugar has dissolved—don’t worry if it seems a little grainy, the ice cream maker will smooth it out.
Pour mixture into the ice cream maker and churn according to the manufacturer’s instructions (it should take about 15 to 20 minutes).
Once the ice cream is frozen, and has thickened, transfer it to an airtight container.
Add dollops of the Nutella, and using a butter knife swirl (don’t mix!) the Nutella throughout the ice cream. If the Nutella seems a little too thick for swirling, heat it up for a few seconds before adding it to the ice cream.
Ice cream can be served immediately as a soft serve or can be frozen for about 2-4 hours for a thicker, ice cream consistency.

NOTES:
Peanut Butter Ice Cream Recipe from She Wears Many Hats

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No-Bake Nutella Cheesecake with a Peanut Butter Cookie Crust

Posted on February 23, 2015 by HintofNutmegg

Umm, guys, I can’t stop ~~eating~~ ~~dreaming~~ wanting nutella. Well, nutella and peanut butter that is. I can’t have one without the other. I use to just eat spoonfuls of peanut butter, and be perfectly happy, but now my peanut-butter-smothered spoon demands to be dunked into nutella. I don’t know if you’ve ever dealt with peanut butter smothered spoons, but they can be quite persuasive when they want to be. Real sweet talkers. You just can’t say no to them.

It could also be that I don’t want to say no. Fine, I’ll admit it. I’m a peanutbutternutellaaholic.

And, as a pbnaholic, I accept a few things to be true. The first being that peanut butter and nutella are having their moment and I shouldn’t try to stop them. The second thing is that I accept that my spoon will now have to be dunked in both creamy substances before I can eat it. And, lastly, I accept the fact that both my jar of peanut butter and nutella are cross contaminated with each other. Surprise surprise, I can’t really find it in me to be bothered by this fact either. Really, it means less mixing for me, which means, more spoonfuls finding their way into my mouth.

Tell me how that sounds like a problem?

Exactly, my wonderful friends, it doesn’t.

I know, I know, I’m fashionably late to the nutella party. My bad. I just wasn’t into it before. At all. I didn’t even want to try it. How ridiculous of me, right? But, then I finally bought a jar, had a tentative spoonful, decided it needed some peanut butter, and the rest is history. Well, maybe not, considering I can’t forget it.

Like I can’t forget these Peanut Butter & Nutella Pastry Puffs I made last week.

Like I won’t forget to buy a new nutella jar at target.

Like I’ll never forget about this cheesecake.

This cheesecake. I. LITERALLY. CAN’T. EVEN.

Let me explain.

A homemade peanut butter cookie crust. I won’t even deny the fact that I made peanut butter cookies for the sole purpose of crumbling them up and using them as a crust. Or, that I made three different batches of varying sizes (large, small, and mini) just so that I would have the perfect sized peanut butter cookie as a topping for my cheesecake. What, you don’t think that’s normal? Awkward.

The peanut butter cookie crust is then topped with the most decadent and velvety no-bake nutella cheesecake in the world. Two words here people: rich and nutellaly—let’s pretend that’s a real word. Can I say one more word? Creamy. So, so, creamy. The ricotta cheese is to thank for that one. Yes, you heard right, ricotta cheese. Funny story, I had intended to add mascarpone cheese to this cheesecake, but accidentally grabbed ricotta instead. I got distracted by samples at Trader Joe’s. Can you blame me? It turned out to be a glorious mistake anyways. And, then of course, there’s whipped cream and the {perfect sized} mini peanut butter cookie on top.

I repeat, I. CAN’T. EVEN.

No-bake Nutella Cheesecake with a Peanut Butter Cookie Crust
Yields: 4 large servings

Ingredients:
20 mini (or, about 9 larger) peanut butter cookie crumbs (I used this cookie recipe)
2 1/2 tablespoons unsalted butter, melted
2 (8 oz.) blocks of cream cheese, softened
1/2 cup powdered sugar, sifted
1 1/2 cups Nutella
4 to 5 tablespoons ricotta cheese (depending on texture and taste use more or less)
3/4 cup heavy cream
1-2 tablespoons sugar
1/2-1 teaspoon vanilla
whipped cream & mini peanut butter cookies, for garnish

Directions:
Combine melted butter and cookie crumbs, until just combined. Divide the crumb mixture equally between serving glasses, lightly pressing into the bottom of the glass. Set aside.
In the bowl of the stand mixer with whisk attachment whip heavy cream until stiff peaks form. Add sugar and vanilla, to taste, beating until just combined. Scrape into a separate bowl and set aside.
Using the same bowl you whipped the heavy cream in, beat the cream cheese until smooth. Mix in the powdered sugar, scraping the sides of the bowl as needed. Add nutella, mixing until incorporated, and then the ricotta cheese–add more or less depending on how velvety you want it. Using a spatula fold in the whipped cream mixture until just incorporate. Taste your cheesecake as you go and alter the taste for your preference, if you think its to rich add more whipped cream to lighten it up.
Spoon or pipe nutella cheesecake evenly into serving glasses, making sure to smooth the tops. Let chill for about two hours in the fridge.
Top cheesecakes with fresh whipped cream and a mini peanut butter cookie. Enjoy!

Peanut Butter & Nutella Pastry Puffs

Posted on February 14, 2015 by HintofNutmegg

Guys, I’m going to make this short and sweet.

Cause, really, there is only a few things I need to say. And, I’m pretty sure you have better, more romantic, things to do then listen to me on this Saturday. Don’t worry, I won’t hold that against you. How could I?

However, if you don’t have anything better to do then stay tuned, cause I have a very, VERY, important question to ask you. Seriously, it’s like one of the top 5 important questions in the world.

Pretty serious sounding, huh?

Oh. Crap. I almost forgot.

Happy Valentine’s Day you beautiful little person, you.

I feel like today’s the perfect day to tell you how I feel about you. Basically, I adore you to the moon and back. Too corny? Oh well, I’m a hopeless romantic after all, so you’re just going to have to deal with it.

Acceptable? Good, I’m glad we agree. But, really, I love you guys. This blog would be so boring without you. Not to mention, I’d have way less friends if you weren’t around.

So, about that question, I was wondering if maybe you would want to sort of kind of be…

WAIT.

I haven’t told you about the delicious love affair taking place in these pastry puffs.

And, it’s pretty delicious.

Peanut Butter meets Nutella who meets Pastry who meets White Chocolate, and the world was never the same.

Did I mention they are easy to make? Cause they totally are.

Did I mention that I only want to eat peanut butter and nutella now? Cause I totally do.

Oh, and did I ask you to be my Valentine? Cause I totally love you.

Well, you and the pastry puffs. If you’re cool with that then we should hang out. If you’re not there may be something wrong with you. Just saying.

Peanut Butter And Nutella Pastry Puffs
Yields: 18 pastry puffs

Ingredients:
1 sheet puff pastry, thawed
1/4 to 1/3 cup creamy peanut butter
1/4 to 1/3 cup nutella
about 2 tablespoons water
granulated sugar & heavy cream (or half and half) for brushing the tops of the pastry
1/4 cup white chocolate chips, melted

Directions:
Thaw puff pastry according to instructions on the box–either let it sit in the fridge over night or at room temperature the day of for about two hours. Once thawed, preheat oven to 400 degrees and gently roll out puff pastry, extending it about an inch on each side, on a well floured surface.
Using a pizza cutter (or, sharp knife) cut the pastry dough in half (vertically or long wise). Stack the two halves on top of each other and cut into 18 squares–I did six strips, cut horizontally, and then cut each strip twice to make three squares total. Remove the top squares from the bottom squares and set aside.
Using 1/4 teaspoon (or, baby spoon) dollop a small amount of peanut butter into the center of each square. Once each square has peanut butter, dollop an equal amount of nutella into the center of each square. Gently swirl the two dollops together. Alternatively, you could mix the nutella and peanut butter together from the start and then dollop a heaping 1/2 teaspoon of the combined mixture into the center of each squares (if I made these again I’d use this method).
Using your finger dampen the edges of each square with a little bit of water, this helps with the sealing. Top each filled square with another pastry square and using your fingers gently seal the square on each side, it’ll look like a ravioli. Use a fork to crimp the edges of the pastry puffs, making sure each one is completely sealed. Brush each square with a little heavy cream and sprinkle with sugar.Bake for 8-10 minutes or until the tops are lightly browned.
Allow pastry puffs to cool slightly before drizzling with white chocolate. Best served immediately while filling is still warm.

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate

Posted on August 29, 2014 by HintofNutmegg

Let me tell you about yesterday morning.

5am wake up time. Yes, it’s the worst. And no, that’s normally not when I wake up. Typically I’m up at 5:29am, that is, if I work morning shift at the hospital. I prefer setting my alarm to odd-numbered times. Psshh, don’t you?

My brother brought the puppies (remember Archer & Meeka?) over to stay the night. On a good day they’ll sleep in until a little after 6 before scratching the door to be let out to go to the bathroom. Yesterday, the scratching and adorable howling (even at 5 in the morning I think they’re cute) started at 5:15am. There was no going back to sleep for me.

I was ready to leave the house by 5:50. Played with the puppies for 5 more minutes, put my sweater on, grabbed my keys, and headed outside to start the car. Wait, I forgot something important. I was carrying a green sparkly—if we are being specific here—rectangular Tupperware container filled with these mini Baked Banana Donuts Dipped in Peanut Butter Ganache and Drizzled with Chocolate. I wanted to share them with my coworkers, who, by the way, are pretty awesome.

Can we just talk about that title for a second though? Could I have made it any longer? Probably. What can I say, I’m complicated like that.

And, so, with the donut filled container buckled into the front seat and Taylor Swift blasting on the radio, I left for work. At this point, you may be asking yourself, when is she going to drink her morning coffee? Or, more likely, why is she telling us this story? Don’t worry, I’m getting there. You’ll have all the answers very soon.

I stop at a Starbucks near my work. Normally, I make my coffee at home and take it with me, but Starbucks FINALLY has Pumpkin Spice Lattes again. I can’t even begin to tell you how excited I am about that. And, I think I may hold off on telling you just so that I can write an entire post on my love for PSL’s. Seriously, please go to Starbucks and try it. And, if you already have and LOVE it like I do, this is me, standing next to you, as we both do a little happy dance. Back in the car, sipping on my PSL, singing to ‘22’ by T-Swift I think, “best idea ever to stop at Starbucks”.

I’ll regret this thought in a few minutes.

I find a parking spot right in front of the hospital and get out of the car. Standing outside, I lean over to get my purse from the front seat, secure it on my shoulder, and then lean over to get the Tupperware container. I throw my keys into my purse. Mistake one. Always keep them out until you lock the car. I grab my PSL from the cup holder, keep it in hand, and realize my phone is still on the driver’s seat. I place the PSL on the top of the car and balance the container under my left arm, using my side for support and my left hand to hold the bottom of it, as I reach for the phone with my right. I grab my coffee cup again. Mistake Two. Should have left it on the top of the car.

I now have my coffee and phone in my one hand and am still balancing the container with my other. I go to lock the car. Mistake Three. Not using the lock on the door to lock the car. I manage to fish out my keys pretty easily with my left hand while using my arm and side to keep the container from falling. But, of course, my keys are all jumbled up, so I have to untangle them. Stupid. Fussy. Key Chain. I decide to balance my coffee on top of the container, while I use my right hand to untangle the keys and hold my phone. My fourth, and final, mistake. Should have put something down.

Just as I’m about to hit the lock bottom, my coffee spills all over the container and down my shirt. Keep in mind, Pumpkin Spice Lattes are orangey in color, and I’m wearing a light pink blouse. Needless to say, some ugly words were yelled as I placed the cup on the ground and tried to clean myself off.

Bright side. I managed to still clock in on time. I was able to remove most of the stain on my shirt—I even got complimented on how cute it was. And, most importantly, the donuts weren’t ruined. In fact, my coworkers couldn’t stop telling my how good they were.
Cause, guys, these mini donuts are pretty bomb. It’s banana, peanut butter, and chocolate. The ultimate trifecta if you ask me. The donut itself is super moist (thanks to the sour cream) and has the perfect amount of banana flavoring. It’s then topped off with a creamy peanut butter ganache and a light drizzle of chocolate to complete the perfect bite-size morning (really, any time of day) treat. Honestly, there wasn’t a single negative review about these donuts. Trust me. Make these. They can turn even the worst of mornings, cough cough, much better.

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate
Yields: 36 mini donuts

Ingredients:
Baked Banana Donuts
¾ cup (12 tablespoons) of unsalted butter, melted, browned, and cooled
2 cups all-purpose flour
¾ cup dark brown sugar
¼ teaspoon salt
1 teaspoon baking soda
¾ teaspoon cinnamon
2 eggs
1 teaspoon vanilla
¼ cup sour cream
1 ½ cup mashed banana (about 3 large bananas)

Peanut Butter Ganache
½ cup peanut butter chips
6 tablespoons heavy whipping cream

Chocolate Drizzle
½ cup light cocoa candy melts, melted

Directions:
Baked Banana Donuts
Preheat oven to 350 degrees. Lightly grease mini donut pan. Set aside.
Melt butter in a medium-sized saucepan over medium heat. As it melts, the butter will foam and crackle. Stir (or swirl the pan) as the butter cooks. When the butter begins to brown (mine was a very light brown color) and you smell a nutty aroma, take the saucepan off the heat. Pour the butter in bowl, whisk for about 30 seconds, and set aside to cool.
In a large bowl, whisk together flour, brown sugar, salt, baking soda, and cinnamon. Whisk until lumps are gone.
In another bowl, whisk together eggs, vanilla, and sour cream until well combined. Mix in the mashed bananas.
Pour the wet ingredients into the dry ingredients and using a spatula, mix thoroughly until just combined.
Transfer batter to a piping bag with a large round tip or a Ziploc baggie with the tip cut off. Pipe into prepared donut pan, about 1/2 way full.
Bake for 6-8 minutes or until the top of the donut springs back when touched. Transfer to a wire rack and let cool completely, about 5 minutes.

Peanut Butter Ganache & Chocolate Drizzle
Once the donuts are cooled, begin making the ganache. In a small saucepan combine peanut butter chips and heavy cream over medium heat, stirring frequently until smooth. Once the mixture is of drizzling consistency, remove from heat and let it cool to room temperature (about 10 minutes).
Dip the top of each donut in the peanut butter ganache–make sure to hold it upside down for a bit to allow extra ganache to drip off. Let ganache set before drizzling the tops with chocolate.

Reese’s Peanut Butter Cup Oreo Cupcakes

Posted on July 13, 2014 by HintofNutmegg

Guys. I have BIG news to share. And, I mean BIG in the really exciting sense. Really, really, exciting.

Are you ready for this? Okay, here goes.

I now have a JOB. Insert pumping of fist and overly excited squeal. And, yes, I do expect you to join me in the pumping and squealing. Come on. No one likes to do that alone.

Remember awhile back I said I was volunteering at a psychiatric hospital? Well, they officially hired me on. You are now looking at (or, technically listening to) the newest addition to the Admitting department. Whattt? High fives all around. I’ve been training the past two weeks—hence the lack of new recipe postings—and am honestly, really happy about working at this facility. I officially feel like a big kid now.

Anyways, speaking of recipes, lets talk about these cupcakes.

Nabisco came out with a new Oreo flavor. For the record, I’d like to state that this is the BEST flavor in the history of Oreos so far.

I introduce you to Reese’s Peanut Butter Cup Oreos.

There is now REESE’S PEANUT BUTTER CUP OREOS in the world.

REESE’S. PEANUT. BUTTER. CUP. OREOS.

I really don’t know why I’m capitalizing everything today or, repeating everything for that matter, so just bear with me please.

These Oreos are like a dream come true. Let’s rewind a bit here. So, for those that don’t know, I like Oreos. And, I love love love peanut butter. And, my favorite way to eat Oreos is to smother them with a heaping spoonful of peanut butter, and then, of course, drink some milk. Seriously, it’s the most delicious thing in the world. Go try it if you haven’t.

Okay, back to dreams coming true. These Oreos taste exactly like smothering a plain Oreo with peanut butter. That is in no way an exaggeration either. Scouts honor. You know what else tastes just like smothering a plain Oreo with peanut butter? Yup, you got it. I see it rolling off the tip of your tongue. The answer is these cupcakes.

These Reese’s Peanut Butter Cup Oreo Cupcakes. Just look at these little beauts.

The cupcake itself is a vanilla cupcake that is super moist, super fluffy, and packed with crushed up Reese’s Peanut Butter Cup Oreos. The cupcake is then topped with a creamy peanut butter frosting—I dare you not to eat it out of the bowl with a spoon…seriously, it’s impossible to stop—and decorated with half an Oreo and some crumbs. If you like peanut butter and Oreos then you ~~must~~ ~~need to~~ should definitely make these cupcakes right away. Make sure you have a cold glass of milk next to you too. Trust me, you’re going to want it.

Reese’s Peanut Butter Cup Oreo Cupcakes
Yields: 12 cupcakes

Ingredients:
Reese’s Peanut Butter Oreo Cupcakes
1 2/3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup sugar
2 egg whites
¼ cup plain greek yogurt
¾ cup vanilla soy milk
2 teaspoons vanilla
15 Reese’s Peanut Butter Cup Oreos, roughly chopped

Peanut Butter Frosting
¾ cup peanut butter
4 tablespoons unsalted butter, softened
½ powdered sugar
1 teaspoon vanilla
3 tablespoons heavy cream
6 Reese’s Peanut Butter Cup Oreo Cookies, cut in half

Directions:
Reese’s Peanut Butter Cup Oreo Cupcakes
Preheat oven to 350 degrees, and line a muffin tin with 12 cupcake liners. Set aside.
In a large bowl combine flour, baking soda, baking powder, and salt. Set aside.
In a medium microwave safe bowl, melt the butter. Whisk in the sugar—the mixture will be very thick.
Add the egg whites, whisking until incorporated, and then the greek yogurt until just combined. Add soy milk and vanilla. Whisk until mixture is uniform in texture.
Slowly whisk the wet ingredients into the dry ingredients until combined and no lumps remain.
Using a spatula fold in the chopped Oreo pieces.
Divide batter between the 12 cupcake liners—about 3 tablespoons per each—and bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.
Let cupcakes cool completely on wire rack.

Peanut Butter Frosting
While cupcakes are cooling, start making your frosting. In a medium bowl beat together peanut butter and butter on medium speed until creamy and smooth. Add powdered sugar and vanilla. Mix until combined. Add heavy cream. Beat until incorporated and frosting looks creamy.
Frost cooled cupcakes with a piping bag or smooth frosting on with a knife.
Decorate with Oreo halves and Oreo crumbs before serving.

*Cupcake Batter and Frosting recipe adapted from Sally’s Baking Addiction

Peanut Butter Nutella Swirl Ice Cream Serving size: about 1 quart

No-bake Nutella Cheesecake with a Peanut Butter Cookie Crust Yields: 4 large servings

Peanut Butter And Nutella Pastry Puffs Yields: 18 pastry puffs

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate Yields: 36 mini donuts

Reese’s Peanut Butter Cup Oreo Cupcakes Yields: 12 cupcakes

Peanut Butter Nutella Swirl Ice Cream
Serving size: about 1 quart

No-bake Nutella Cheesecake with a Peanut Butter Cookie Crust
Yields: 4 large servings

Peanut Butter And Nutella Pastry Puffs
Yields: 18 pastry puffs

Baked Banana Donuts Dipped in Peanut Butter Ganache & Drizzled with Chocolate
Yields: 36 mini donuts

Reese’s Peanut Butter Cup Oreo Cupcakes
Yields: 12 cupcakes