Peanut butter

…but not for me. Sorry, not this time, not this week, not a lime fan. I knew no one would eat it, so this week I skipped TWD – sorry Linda of Tender Crumb! But please go visit the other bakers at TWD and see their scrumptious creations of Creamiest Lime Cream Meringue Pie .

But I didn’t not bake!

There was a lot of tweeting about macarons this week, so I decided to try my hand. My first(yes, first….) attempt was a recipe from Alton Brown’s Feasting on Asphalt – Pecan Macarons (courtesy of St. Joseph’s Plantation) – but something went horribly wrong. They look pretty, but they are HOLLOW!!! And very crispy!!!


The second batch came from David Lebovitz – Chocolate Macarons.


They came out just fine. I sandwiched them with Martha Stewart’s Peanut Butter Cream Cheese Frosting. Quite Tasty. But I’m not sure if I will make again – evidently macarons are not the cookie for me. Ah, well!! Such is life. But try them. Fun and challenging (to me) to make.

I don’t know about y’all, but two of my favorite flavors together that put me over the moon are Peanut Butter and Chocolate. Does it get any better than that? I don’t think so. Dories Chocolate Banded Torte lent itself delightfully to these two flavors. A layer of chocolate, a layer of PB, a layer of Chocolate, a layer of PB, a layer of chocolate…. well, you get the picture. Now Dorie had hers with raspberry ice cream and a raspberry coulis (?). I am not a lover of raspberries. We had just made Blue Berry Ice Cream. I was in the mood for something less ‘fruity’. Peanut butter was the only answer, so I made some Peanut Butter Ice Cream. I only made 1/2 of a cake. A thin layer of ganache on the bottom. Only one layer of PB between the two layers of Chocolate. When everything was well frozen, I cut the cake in half and put one layer on top of the other. This gave me a perfect 1/2 cake. Perfect for just the two of us. I garnished the top with crushed peanuts and let a little extra ganache flow down the sides. SIGH!!!!!

Peanut Butter Ice Cream

    2 cups 1/2 and 1/2
    1/2 cup milk
    1/2 cup nonfat dry milk
    3/4 cup Peanut Butter
    3/4 cup sugar
    2 tsp vanilla extract

IN a medium saucepan, combine 1/2 and 1/2 , milk, and dry milk ( I didn’t have any and just left it out and it was fine). Cook over low heat to dissove dry milk. Add PB, stirring until smooth and creamy. Add sugar and cook until dissolved. Remove from heat; add vanilla. Cool slightly before covering and chilling mixture in the refrigerator. Blend for a few seconds before pouring into the ice cream maker. YUMMY!!!!!

Thanks to Amy of Food, Family, and Fun for this weeks selection. You are WICKED!!!<

Today I needed just a little something sweet and felt like baking, but didn’t want to heat the kitchen up too much. Just a bite of something – Unbelievable Peanut Butter Cookies – were just right. UPBC

These are incredibly simple and I have seen several versions of this recipe on the net, but this one came from my SIL. Lots of PB, not much else.

    1 cup Peanut Butter (smooth or crunchy)
    1/2 – 1 cup sugar
    1 egg

Mix all ingredients. Drop or press onto cookie sheet. Bake 8 – 10 minutes at 325. Eat!

Like I said – really easy. Now, I usually use about 1/3 cup Splenda instead of sugar. Sometimes I add chocolate chips. Sometimes I drop by teaspoonful and sometimes I press/crosshatch with a fork. Whatever strikes my fancy. And then we eat them. Careful, they are really crumbly since they don’t have much binder in them. But they are good.<P.
Anyway, just thought I would share them with you. Bye!!

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