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Tag Archives: c peanut butter

Curve Balls and Ice Cream

Sometimes life can throw some serious curve balls at you.

One minute, you think you’ve got it all together.  You’re certain of yourself- you’re confident, happy.  You’ve got plenty of friends and family and everything is smooth sailing.

Then one small change can throw you right off.  All of a sudden you’re left questioning whether what you thought all along was real.  Something you thought was one thing seems to be something else entirely.  You start wondering if this entire time you were in the middle of some big joke that no one let you in on.

Yeah, sometimes life gives you not-so-pleasant and unexpected surprises.

And then sometimes it gives you ice cream.

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But here’s what we’re not going to do: We’re not going to tell you that this “ice cream” is as rich and decadent as a bowlful of Haagen Dazs or Ben and Jerry’s.  Sorry everyone, but that kind of sinful deliciousness cannot be achieved without the addition of cream and sugar, which doesn’t really work with the whole healthy food blog thing…

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However, we will tell you what it does have:  Banana, chocolate and peanut butter.  Some of you may think we’ve over-done that flavour combo over here, but we can’t disagree more!  You can never have too much peanut butter-chocolate-banana.  You just can’t.

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So although this may not be as indulgent as regular ice cream, this stuff makes for a pretty delicious, simple and healthy summer snack or dessert.  And that’s the honest truth.

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Because you know what?  Sometimes things happen that you wish hadn’t, and sometimes people disappoint you- but chocolate, peanut butter and banana will not.  So enjoy, friends!

Chocolate Peanut Butter Banana “Ice Cream”

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Prep: 10 minutes
Chill: 2-3 hours (optional)
Serves: 3-4 people

Ingredients:

4 ripe bananas
1/4 c. peanut butter
2 tbsp cocoa powder
1 tbsp milk
pinch of salt

Directions:

Peel the bananas and place on a tray lined with wax paper.  Place in the freezer and chill for 2-3 hours, or until the bananas are frozen or almost frozen. (We recommend doing this with a whole bunch of bananas and then just keeping the frozen bananas in your freezer all the time to use whenever you’d like)

Slice the bananas and place them in a food processor along with all other ingredients.  Blend on high speed until the mixture becomes smooth and creamy, scraping down the sides as necessary.

You can eat it right away as soft serve, or you can pour the mixture into an air-tight container and freeze for 2-3 hours for a more “hard-scoop” kind of ice cream.

~twosaucysisters

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Muffin Fix

Muffins are our answer to everything.

Need a quick lunch snack? Muffins.
Want a light breakfast?  Muffins.
Packing for a road trip? Muffins.
Bored?  Why not do some baking to pass the time?  Why not bake muffins?

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Our other answer to everything is chocolate and peanut butter.  Obviously.

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We don’t want to be redundant, or predictable, but our craving for chocolate and peanut butter is just never quite satisfied.  And we were baking these to share with a friend who’s favourite flavour combo also happens to be chocolate and peanut butter, so in our minds the decision was already made!

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So in case you haven’t guessed already, these are chocolate peanut butter muffins.

Make that chocolate peanut butter swirl with chocolate and peanut butter chips.

Whaddup.

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These little beauties are truly decadent.  And they’re the perfect snack to bring along for post-race snacking, Toronto road-tripping, beach-bumming and post-night-out-breakfasting.  All of which took place in a span of 24 hours this past weekend.

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So the real question is: can you ever have too many muffins?  No, no you cannot.  We suppose the other question is: can you ever have enough chocolate and peanut butter?  Again, the answer is no.  And these little snacks are the perfect marriage between the two.  Win-win!

Chocolate Peanut Butter Swirl Muffins

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Prep Time: 20 minutes
Bake time: 20-25 minutes
Makes: 19-24 muffins (depending on the size)

Ingredients:

For the Chocolate Batter:

1.5 cups whole wheat flour
1/2 c. all purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 c. white sugar
1/4 c. cocoa powder
1 egg, beaten
1 egg white
1 c. milk of choice
1 tsp vinegar
1/2 c. unsweetened applesauce
1/4 c. plain yogurt
1/4 c. honey
1 tsp vanilla extract
1/2 c. peanut butter chips

For the Peanut Butter Batter:

1.5 c. whole wheat flour
1/2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 c. white sugar
1 egg. beaten
1 egg white
1 c. milk
1 tsp vinegar
1/2 c. apple sauce
1 tsp vanilla extract
1/2 c. peanut butter
1/2 c. semi-sweet chocolate chips.

Directions:

Preheat the oven to 350F.  Spray two muffins pans with non-stick cooking spray.

In two large bowls, combine the dry ingredients for both batters separately. In two separate smaller bowls, combine the wet ingredients for both batters separately.  Pour the wet ingredients for each batter into the bowls of dry ingredients. (You will have two bowls with two different batters).  Stir both bowls just until everything is combined and there are no dry spots.  Gently stir the chocolate chips into the peanut butter batter and the peanut butter chips into the chocolate batter.

Place a spoonful of the chocolate batter into each of your muffins tins, only filling the muffin tin about 1/3-1/2 full with the chocolate.  Now go along and top the chocolate batter with a spoonful of peanut butter batter.

Using a butter knife, gently swirl the two batters together.  Bake for 20-25 minutes, until the muffins are firm yet still soft.

~twosaucysisters

Do you like muffins?  When you have to make snacks, what are your go-to favourites?