Posts Tagged ‘peanut butter’

Has this recipe got my name written all over it or What?  What could be more up Pbenjay’s alley than not one BUT TWO of my favorite foods;  Peanut Butter and Jelly sandwiches and best of all Ice Cream!  This recipe comes from Honestly YUM. The following is from that web site:

“This recipe is so simple I can’t believe I hadn’t thought of it before. I mean, who wouldn’t love a dessert version of a PB&J sandwich. It’s pretty much my go-to sandwich whenever I’m too lazy to make dinner. The jam ice cream can be made with any jam you like, but I love blackberry jam with the seeds studded in there. You can also make our blackberry bourbon vanilla jam. The gluten-free peanut butter cookies are the most intensely peanut butter cookie you’ll ever have. I’ll admit I was skeptical about the gluten-free part, but they’re really delicious. Resist the temptation to eat them straight out of the oven. Combine the two and you’ve got the ultimate ice cream sandwich that will be the envy of any 1st grader.”

PB & J Ice Cream Sandwiches

PB & J Ice Cream Sandwiches

1 cup of smooth peanut butter
1/2 cup of brown sugar
1/2 cup of granulated sugar
1 egg
1/2 teaspoon of baking soda
flake sea salt
1 jar of blackberry jam
1 quart of vanilla ice cream
To make the jelly ice cream, scoop vanilla ice cream into a loaf pan and drop dollops of blackberry jam between each scoop.
Cover with plastic wrap and freeze preferably overnight.
To make the gluten-free peanut butter cookies, pre heat the oven until 350 degree. Combine the smooth peanut butter, sugars, egg, baking soda in a bowl and whisk to combine.
Using a tablespoon, roll a ball of cookie dough in a ball.
Lay the balls on a baking sheet lined with parchment paper
Make crosshatch patterns with a fork on the top of the cookies.
Sprinkle sea salt on top.
Bake for about 10-12 minutes until golden brown.
Allow to cool completely
To assemble the sandwiches, place on scoop of jam ice cream between two cookies.

Peanut Butter Cookies

Peanut Butter Cookies

Freeze Ice Cream and Jam

Freeze Ice Cream and Jam

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How can I name the Top Ten ice cream flavors, I mean really?!  This is just so subjective and for me the list revolves around moods, places and anything else lol.  Of course I have my old standbys, who doesn’t ?  What are yours? Want to share? Please do, wouldn’t it be great if the comment section of this blog  were filled with ice cream flavors and then whenever we wanted to drool, we could just pull up the page and lick the screen.  

This is clearly not the first time ice cream and ice cream flavors have found their way into this blog, oh no!  See this previous post, https://pbenjay.wordpress.com/2010/06/27/so-many-flavors-so-little-time/ and your vicarious taste buds will be activated.

So here goes in a true stream of consciousness today’s list of the TOP TEN Ice Cream flavors that come to mind AND are not in any order of importance – they’re just there this Sunday morning when I haven’t had my coffee or breakfast yet – this should be an interesting list ha, ha, ha.

So Many Flavors So LIttle Time

So Many Flavors So LIttle Time

1.  JAVA JOLT:  A delightful mildly sweet coffee ice cream with chunks of dark chocolate and dark chocolate syrup swirled through it.

2. CHOCOLATE MINT CHIP:  A minty green ice cream with tiny square dark chocolate chips throughout. This one is a real oldie and has become a classic

3.  MALTED MILK BALL: OMG when I found this flavor at an ice cream shop in Neptune, I couldn’t wait to taste it – such a throwback to a childhood favorite.

4. ALMOND TURTLES: If you’ve ever traveled to the South and picked up some of those famous chocolate “Turtles”, you know what I’m talking about.

5. PEANUT BUTTER MOOSE TRACKS: Definitely one of my “go-to” flavors for a peanut butter fix.  Thinks vanilla ice cream with chocolate swirls and chunks of peanut butter chips – Yeah you got the picture!

6. CHOCOLATE PEANUT BUTTER: This speaks for itself doesn’t it?  Rich chocolate ice cream with chunks of peanut butter in it. God is good.

7. ALMOND JOY:  The only thing better than chocolate and peanut butter is chocolate and coconut with some almonds thrown in!!

8. CREAMSICLE: Oh my shades of the Good Humor man! Orange sherbet and vanilla ice creme blended.

9. PISTACHIO: Such an old time favorite and so good, never say no to pistachio!

10. PUMPKIN: Definitely seasonal so when it’s out, I eat as much as I can in those two months of the year it appears.

Just TEN for today, but then again it’s till before noon so after our brunch, who knows……

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April 2, 2014 is

National Peanut Butter and Jelly Day

It’s National Peanut Butter and Jelly Day! Did you know that the average American consumes 1,500 peanut butter and jelly sandwiches by the age of 18? The combination of sweet jelly and salty peanut butter has been a staple in school lunchboxes for over fifty years.

According to one story, American soldiers invented the peanut butter and jelly sandwich during World War II. They decided to combine their bread, jelly, and peanut butter rations into a fabulous new treat. When the soldiers returned home after the war, peanut butter and jelly sales soared.

To celebrate National Peanut Butter and Jelly Day, make this iconic American sandwich for lunch!

April is Prevention of Cruelty to Animals Month & National Grilled Cheese Month.


My Favorite Sandwich

My Favorite Sandwich

Enhanced by Zemanta

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NO Time to bake? Too busy shopping, writing out your Christmas cards, finding a grab bag gift for the office?  Still and all, everyone loves a good cookie at Christmas and these are right up my alley because they are made with chocolate and peanuts!  This is an excellent NO BAKE cookie recipe. I’m planning on making some this weekend with Finley Ray, my little helper.

No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies



  1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
  2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
  3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
  4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

By Gina Marie Miraglia Eriquez , December, 2011 -Real Simple Recipes



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I LOVE ICE CREAM.  Everyone knows it, I’m not ashamed.  If there was only one food I could eat, it would be ice cream.  Certainly, my readers know I’m an ice cream freak, aficionado, crazy woman – any and all descriptive words apply.  Summer is my time to indulge in ice cream at almost any time of the day.  Seriously, seriously…I think I would show up at Day’s or Nagles when they opened up and have ice cream for breakfast.  What’s holding me back?  Well I already need to lose weight so every time I go for ice cream I have to deal with the angel on my right shoulder and the devil on my left and lately I noticed I’m holding my ice cream cones as if I were a southpaw!  And then again, the food police are in residence every couple of days and that really curtails my ability to succumb.

Besides my two favorite Ocean Grove ice cream shops, I also stop now and then at the Cone Zone.  Now there’s a place that knows how to make an ice cream cone.  It is two huge scoops precariously perched one on top of other.  I stopped there two days ago on my way into town from NYC.  Can you imagine the inner conversation I had with myself from Exit 11 on the NJ Turnpike till I actually arrived in Neptune?   I ran through  a list of possible flavors and plausible reasons of justification about stopping and eating ice cream at 1pm.  After much back and forth, I think the heat and humidity were the deciding factor, why not ice cream?

And that brings me to my latest taste experimentation.  For the past two years I don’t think I ate any flavor other than Peanut Butter Moose Tracks, and hey, it is STILL right up there in the top 3.  However, this year has been the year of the new flavor and flavor combination.  My stop at the Cone Zone which blessedly had no line (not like the two ice cream empires in OG) allowed me to look over the invitingly cold and colorful offerings.  I had a cone with two scoops and I almost always get two different flavors because you know life is short and you never know when you’re going to get that next ice cream cone!

1. Banana Caramel Chocolate Chip: Looking at the barrel through the glass, I could see thin lines of caramel swirled throughout the not-too-pale and not-too-bright (yuk artificial) yellow ice cream which was spotted with dark chocolate chips.  This one will be good and I can count it as a serving of fruit in today’s food pyramid.

2. Java Jolt: What could be better for a mid-afternoon pick-me-up than a bit of caffeine and in such a delightful form?  Cold, creamy, vanilla ice cream liberally laced with coffee and wide ribbons of chocolate fudge running through it? Nothing that I could think of so I had one scoop of this and one scoop of the Banana Caramel Chocolate Chip.

3. Mission Fig: Spending time in the Garden State is hardly an area of deprivation from the best fruit and vegetables, so not sure why this year, fruit ice creams are among my favorites.  But they are and this delicacy is to be had at Day’s .  Mission Fig has a delightful, delicate flavor.  It must have a vanilla ice cream base but it is not really white, and bits of fig and the distinctive taste and flavor of the fig puree throughout the ice cream is remarkable.

4. Chocolate Midnight Cookie: For the past many years, since the advent of Cookie Dough ice cream, makers have been tweaking and twisting that concept to myriad creations.  This one is a WINNER!  Even Peter orders it every time.  Deep dark rich-looking chocolate ice cream with very, very dark crumbs and pieces of very dark, well Midnight actually cookie mixed in.  YUMMY!

5. Blueberries and Cream: I had to taste test this one first because you know how artificial some fruit-flavored ice creams ; this one just sang of wild Maine blueberries.  Chunks of the fruit in vanilla ice cream and if you closed your eyes, you might think you were in Ogunquit.

Well I started this blog late last night, most likely out of severe disappointment because I literally drove to both Day’s and Nagle’s TWICE during the course of the evening while I was out doing a few errands and BOTH times BOTH places had such long lines and I was so hot and tired that I couldn’t imagine standing around for 30 minutes to get some ice cream to take home – by this time it was already 8:30pm and I hadn’t even started making my gazpacho – oh yes that again!  Now it’s 10:00am and I swear if I write one more sentence about ice cream, I am out the door and on my way!!!!

Project 366 2008 Feb 10 - 40/366. Not my favor...

OR maybe this one?

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Gifts to buy, presents to wrap, groceries to buy, decorate the house, buy stocking-stuffers, get the Secret Santa gift, send out Christmas cards, go to the office holiday party and on and on and on….

Here’s one holiday preparation that is truly quick and easy and yummy too.  Check it out.



  1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
  2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
  3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.
  4. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.

*** This recipe from Gina Maria Miraglia Enriquez to REAL SIMPLE magazine

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The word "chocolate" originates in M...

Hot Cocoa

If you’ve been faithfully reading this blog, then you know that I’ve been all about February being the month of RED, as in American Heart Month and Valentine’s Day.  Ahhhh but of course February is also all about  CHOCOLATE.

Here in New York City, Maury Rubin’s City Bakery celebrates HOT CHOCOLATE like nobody else. They hold an Annual Hot Chocolate Festival every February;  each day City Bakery offers a special Hot Chocolate such as Bourbon Hot Chocolate,  Banana Hot Chocolate, Malted Milk Hot Chocolate and on and on and on.  I used to try to get there at least once during February to experience the world’s greatest hot chocolate.  Unfortunately, most of February is usually spent bemoaning my weight which has been enhanced over the holidays OR it’s Lent and I, in the spirit of sacrifice (read dieting lol) decide to give up chocolate!  This year with only a handful of days left in the month, I’m committed to a 17 day diet and even if I fasted for two days, I think the caloric intake of one cup of Maury’s hot chocolate would put me over the calorie count edge 😦 THEY MAKE IT OUT OF MELTED CHOCOLATE !!!!  Below is a link to City Bakery’s web site – http://www.thecitybakery.com/hot-chocolate.html

But if you don’t live in New York City, try these two delicious make-at-home Hot Cocoa treats.

Milk Chocolate and Peanut Butter Hot Cocoa

2 cups whole milk

1 cup heavy cream

5 oz milk chocolate chopped (1 cup)

1/4 cup creamy peanut butter

Warm milk and cream in a medium saucepan overa medium-low hear.  Add chocolate, and whisk until melted and combined.  Continue to warm mixture until thick, about 5 minutes.  Whisk in peanut butter until smooth.

Dark Chocolate Hot Cocoa

2 cups whole milk

1 cup heavy cream

5 oz bittersweet chocolate chopped (1 cup)

2 TBS light-brown sugar

1/4 tsp grated fresh nutmeg (probably use ground)

Warm milk and cream in a medium saucepan over a medium-low heat.  Add chocolate.  Whisk until melted and combined.  Add sugar and whisk until dissolved.  Continue to warm mixture until thick, about 5 minutes.  Whisk in nutmeg.

Recipes from Martha Stewart Living

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I know I said I was a woman of a certain age but now I guess I’m really going to date myself.  Penny Candy! I remember a couple of small stores where my friends and I would go and buy penny candy.  We’d spend quite a long time deciding just what sweet to buy because you just never knew when you would have another nickel or dime to splurge on candy.  Taking a walk down nostalgia lane (that is the 50’s!) these are some of the toothsome delights I remember best; just like being in Candyland.

Bazooka Bubble gum Soooooooo sweet your teeth hurt with the first chew.   A good choice though, because for a penny, your treat lasted a long, long time – depending on how strong your jaw was as this pinky pink confection turned to a hardened rubbery plastic ball in your mouth.  But wasn’t it fun snapping the gum and blowing enormous bubbles?

Smarties – These neat little cellophane  rolls were great when you just wanted to pop one in your mouth and put it under your tongue.  Best way to eat candy in a classroom!  Multi-colored and not too too sweet, they were great for sharing and lasting.

penny candy, old time candy, pastel candies,

School Smart Candy

Squirrels – short for Squirrel Nut Chocolate Caramel Chews; Now that’s a mouthful, literally and figuratively.   There were a lot of flavors packed into those small 2 inch rectangles. They came wrapped in semi-opaque waxed paper and what you go was a sticky, gooey, chocolaty, stick-to-your-molars mouthful of taffy-like caramel with nuts too.   Sometimes on Halloween, we’d end up with a bunch of Squirrels, Smarties and Bubble Gum at the bottom of our sacks.  Not everybody gave out big candy bars in my neighborhood.

Atomic Fire Balls – OMG these things were HOT HOT HOT!  So why did we eat them? Remember how your lips stung, your pink turned hot pink and by the time all the hot went away, you almost cracked a tooth trying to bite the now white ball into pieces?  I understand they’re still around burning up the mouths of brave and foolish kids.

Mary JanesYummy molasses bite-size candies with a peanut butter filling.  Now that I think about it , it’s  possible these golden flavorful goodies started me on my peanut butter addiction!  And if you thought Squirrels stuck to your teeth, well Mary Janes practically glued your upper and lower teeth together.  Do you remember trying to talk without drooling when you had a Mary Jane in your mouth?

molasses candy, peanut butter filling, penny candy, old time candy

Mmmmmm Mary Janes!

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Peanut butter 14juni09 001

Image via Wikipedia

Late, late just like the White Rabbit who sings: I’m late / I’m late / For a very important date. / No time to say “Hello.” / Goodbye. / I’m late, I’m late, I’m late.” Not late with this recipe BUT this bark is supposed to be a Christmas present for my daughter and I’m making it tomorrow!


Smooth peanut butter and two types of chocolate make up this version of the beloved peanut butter cup.

Vegetable oil cooking spray

12 ounces bittersweet chocolate, chopped

4 ounces of milk chocolate, chopped

1/4 cup creamy peanut butter

Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends.  Melt bittersweet chocolate in a double boiler or a heat-proof bowl set over a pan of simmering water, stirring.  Pour into baking sheet, and spread in an even layer.

Melt milk chocolate with peanut butter in a double-boiler or a heatproof bowl set over a pan of simmering water.  Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer.  Refrigerate until firm, about 1 hour.  Break into pieces.

Recipe from Martha Stewart Living magazine

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Passover Seder, beef brisket

Oh Yummy Good Leftover Brisket

I just realized while I was eating leftover brisket from a Passover Seder that TODAY is GOOD FRIDAY and I am supposed to be abstaining from meat.  GOOD GRIEF CHARLIE BROWN! You see what can happen in a household divided and united at the same time?  I wouldn’t miss a Seder dinner with all of its meaningful traditions and Peter wouldn’t want to miss out on the Easter Parade.  So although we started out in our lives following different paths, we have always walked together. Well it makes for a lot of holidays – although it’s clear that Peter realizes Christmas is much more fun than Chanukah.

And the refrigerator… Pickled Herring for him, Roasted Red Peppers for me.  Mother’s Gifilte in a jar for him and peanut butter for me.  And now, that I ate the last of the brisket, we still have Kugel and hard boiled Easter Eggs. And for dessert we can have Matzel Toff or Cadbury Creme Eggs. It may be confusing and sometimes conflicting as in the case of eating brisket on a meatless day in Lent, but it’s NEVER BORING around here.  Happy Easter to all and a Guten Pesach too – (for some reason, they get to celebrate for a week ) while we have had 40 days of  not eating our favorite foods and only one day of celebration – EASTER.

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