Tag: gordon ramseys peanut butter and jam cookies

Chocolate Peanut Butter Cookiewich

Chocolate and peanut butter…. what could be a better combinaton? This chocolate peanut butter ice cream sandwich, also known as a cookiewich, is the perfect summer treat. Delicious, creamy Tillamook chocolate ice cream swirled with peanut butter sandwiched between two soft peanut butter cookies – yum! Go ahead and treat yourself, you deserve it.

From July 1, 2013 to July 31, 2013, Tillamook is offering readers of My San Francisco Kitchen a $1 off coupon so that you can try one of their many delicious ice cream flavors. Click here to get your coupon! The #1 ice cream brand in the Northwest*, Tillamook is based in Oregon and uses high quality milk in their ice creams from cows not treated with artificial hormones.** The $1 off Tillamook Ice Cream coupon will will expire within 30 days of printing, so don’t forget to use it soon! Please reach out to Tillamook directly with any questions, comments, or concerns about the coupon: Contact Tillamook [www.Tillamook.com/Contact]

Tillamook Summer Ice Cream Contest

From July 1-16, tell Tillamook why you or someone you know deserves a Tillamook Ice Cream party and you could win everything needed to throw one—cherry on top included. Simply fill out the form on the landing page to enter the contest.

Good luck!

5.0 from 2 reviews

Chocolate Peanut Butter Cookiewich

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Prep time

1 hour 20 mins

Cook time

12 mins

Total

1 hour 32 mins

Type: Dessert

Serves: 3

Ingredients

3 tbsp butter, room temperature
2 tbsp granulated sugar
2 tbsp confectioners’ sugar
1 tbsp brown sugar
⅓ cup creamy peanut butter
1 egg
½ cup and 1 tbsp all-purpose flour
½ tsp baking powder
Pinch of salt
Tillamook Chocolate Peanut Butter ice cream

Instructions

Preheat oven to 375 degrees F.
In a large mixing bowl, add sugars and butter. Cream together on medium speed.
Add the egg and continue beating.
Add flour, baking powder and salt.
Wrap in a plastic wrap and chill in the refrigerator for 1 hour.
Roll 1-inch balls of dough, then form into an flat oval shape.
Use a fork to make impressions vertically and horizontally, then pinch the center to form a peanut shape.
Bake for 12 minutes.
Cool on a wire rack for 30 minutes.
Use two cookies to sandwich ice cream between them.

Makes 8 cookies, or 4 cookiewiches

3.2.2045

*The FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.
**Source: IRI 2012

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Homemade Almond Butter

Almond butter and I really aren’t the best of friends. I find it the most difficult to make out of all the nut butters and I also don’t particularly like its taste. I find it a bit bland and bitter. My daughter doesn’t like it either unfortunately.

That said, I DO think almond butter is the perfect ingredient for all sorts of things- you can add a spoonful to your smoothie, use it to replace peanut butter in cookies, and create plenty of flavored almond butters from the original recipe (chocolate, coconut, m0cha, etc).

I used my Vitamix to make this batch here. I very much prefer using my food processor though. It’s just so much more of a pain with the blender because you have to keep pressing the mixture down with the tamper so it can run against the blades. Plus, it seems like it causes the blender to overheat pretty easily. Really weird.

Making your Almond Butter is really just a matter of letting it process long enough. Most other nut butters break down a little easier. Almonds are a pretty hard nut so it takes some time.

Once you think the Almond Butter is done. Keep the food processor running another 2 minutes, just to make sure. Nut butters like to play tricks on you. They will look smooth and broken down (you’ll think they’re done), but smooth is not the same thing as creamy. Your nut butter looks smooth? So keep it going and it will break down to a luscious, creamy consistency.

Is my emphasis on doing this a little overkill? Sorry about that… but I’ve been tricked a couple of times into thinking my Almond Butter was done and I don’t want you to be fooled as easily. Don’t be impatient like me. Just wait it out.

2 cups soaked and dehydrated almonds
1 teaspoon coconut oil
⅛ tsp kosher salt

In the bowl of a food processor fitted with the steel blade, place the almond, coconut oil, and salt.
Process, scraping down the bowl every few minutes, for about 15 minutes or until the almonds have broken down to a creamy-smooth consistency (they will go from coarse chop, fine chop, powder, chunky butter, ball of butter, and finally to a creamy smooth butter).

Tagged as:
almond,
healthy,
how-to,
nuts

Cookies and Cream Peanut Butter

A little free time is a mixed blessing. The other day I was without a car and without my laptop for a good part of the day. That kind of double whammy doesn’t happen very often, and when it does, I get a little stir crazy. I could have done so many things with the time, like tackle the year-old ironing pile, clear off my desk, read a good book… instead I did this.

But don’t worry, this won’t take a lot of your time. If you’ve got 10 minutes and a food processor, you’re in for a treat. 2 sleeves of cookies, and 2 cups of peanuts makes a new player in the cookie butter game. Technically I guess it’s a hybrid, part cookie butter, part nut butter. Whatever, it’s good.

It’s a lot of fun to watch the different stages this goes through. The cookies make a racket clanking around the food processor at first, then it sounds like coarse sand, then it turns into a giant ball that finally breaks down into a smooth deep blackish brown butter. Then the nuts go in and it starts over again.

The cookie butter will be quite liquid just after it’s made but it will firm up as it sits. Use it for spreading, dunking, spoon it over ice cream, take it wherever your imagination leads you.

Cookies and Cream Peanut Butter
26 Oreo cookies (2 rows from the 14 oz package)
2 cups roasted peanuts (I used salted)

Put the cookies in the bowl of a processor and process until completely smooth. You’ll need a full sized machine for this job, the small bowl won’t fit all the cookies and nuts. In my machine this took a full 5 minutes. Pulse the machine and scrape down the sides if necessary. It will be dry and grainy for the first couple of minutes, then it will become a giant ball of stiff dough. Keep it going until the dough breaks down, and starts to loosen up. Eventually you will get a smooth buttery texture. When in doubt, keep processing. 5 minutes should be enough.
Add in the peanuts, and repeat the process for another 5 minutes. The butter is done when you have a sooth, creamy thick consistency. When in doubt, keep processing.
Pour the cookie/nut butter into a jar with a tight fitting lid and store at room temperature.

You know what they say about idle hands…

Have a fun weekend!

One year ago today—

White Chocolate Chip Pecan Cookies

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