We celebrated the start of my favorite munchkin’s school adventure (The First Day of Kindergarten!) tonight. He set the menu: spaghetti, chocolate mint cupcakes, and by request, homemade ice cream. What a great excuse to bring out the KitchenAid ice cream maker!

Ingredients:

2 cups crunchy organic peanut butter
1 cup organic granulated sugar
4 cups organic whole milk
2 cups organic half and half
2 tsps. organic vanilla
1 cup Guittard semi-sweet chocolate chips

How I Made It:

In your mixer, combine the peanut butter and sugar. Mix on medium-low speed with the whisk attachment until the peanut butter and sugar are combined. With the mixer still going, slowly pour in the milk.  Continue to whisk until there are no lumps of peanut butter left.  Add the half and half and vanilla and whisk for another 2-3 minutes.

Remove the bowl from the mixer, cover it with plastic wrap, and refrigerate the mixture for 3 hours.

Transfer the cold mixture to your ice cream maker and proceed according to your ice cream maker’s instructions. Fold in the chocolate chips at the end, before transferring the ice cream to your container for freezing.  Freeze for 2 hours before serving.

Ice Cream Maker

How It Turned Out:

This batch turned out to be very tasty (though I think I could’ve used a little less vanilla). I try to serve my homemade ice cream within 3 hours of making it, before it gets too hard and crystalized. That means it’s kind of soft, but that’s okay.

Peanut Butter Ice Cream

 

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Elvis’s favorite sandwich was peanut butter and banana, sometimes with bacon and sometimes without. So I have no doubt the King would love these peanut butter banana chocolate chip muffins.

Ingredients:

4 overripe bananas, peeled and mashed
1 stick of unsalted butter, melted
1 egg
1/4 cup of sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup all purpose flour
3/4 cup Guittard chocolate chips
3/4 cup Reese’s peanut butter chips

How I Made Them:

Preheat the oven to 350 degrees. Prepare a muffin tin with fun paper liners. (This recipe makes 15 muffins, so prep your pans accordingly.)

Combine the mashed banana, butter, egg, sugar and vanilla in a mixing bowl.  In another large mixing bowl, sift together the flour, salt, baking soda, and baking powder.  With a rubber spatula, mix the wet ingredients into the dry. When thoroughly combined, fold in the chocolate and peanut butter chips.

Fill the muffin cups three quarters of the way full. Bake for 25 minutes or until a cake tester comes away clean but for a few crumbs.

How They Turned Out:

Elvis Muffins

Yummy! Serve them warm if you can — they are soft and gooey and wonderful.  Also good at room temperature with coffee or cold milk.

These muffins are relatively guilt free, and perfect for munching during a rainy Saturday movie marathon.  Oats, low-fat yogurt, and Splenda help alleviate any guilt over a lazy afternoon of musicals and muffins.

 

Peanut Butter and Banana Muffins with Oats and Chocolate Chips

 

Ingredients:

1 1/2 cups unbleached all-purpose flour
1 cup Quaker oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp canola oil
1/4 cup and 2 tbs Splenda brown sugar blend
2 large organic eggs
2 organic bananas, mashed
4 tbsp creamy organic peanut butter
1 6oz container of low-fat vanilla yogurt
1 cup of milk chocolate chips

How I Made Them:

Preheat the oven to 375 degrees.  Line a muffin tin with festive paper liners.

Combine the flour, oats, baking soda, baking powder, and salt in a large mixing bowl (a fork works nicely to sift it all together). In a smaller bowl, combine the bananas, oil, eggs, brown sugar, and peanut butter.  Mix well until there are no large chunks of banana or peanut butter.

Use a spatula to mix the wet ingredients with the dry. When thoroughly combined, fold in the chocolate chips. Fill the muffin cups 3/4 full and bake for 18 minutes or until a cake tester comes out clean.

How They Turned Out:

Yummy and moist (even though the oats were a little past their sell-by date). Perfect with cold milk or a cup of black tea. This batch made 15 muffins, which is an odd number. They baked up perfectly, so I wouldn’t overfill the cups — maybe stretch it to 18.