Peanut Butter Pie

This is a great recipe for the lactose intollerant

by Pixie's Kitchen

6½ hours | 20 min prep

SERVES 8 , 1 9

    1 (9 inch)  chocolate crumb crusts
    3 ounces bittersweet chocolate, melted
    1 ounce bittersweet chocolate, shaved
    8 ounces soy cream cheese or firm silken tofu
    1 cup creamy peanut butter
    2 tablespoons creamy peanut butter
    2/3 cup unrefined evaporated cane juice
    1 cup soy coffee creamer
    1/4 teaspoon xanthan gum

  1. To prepare the pie crust: In a small sauce pan over low heat melt the chocolate. Pour the melted chocolate into the pie crust. With a spatula, spread the chocolate evenly inside the crust. Set aside.
  2. To prepare the filling: Combine the sugar and creamer in a bowl, stir with a spoon to blend allowing the sugar to dissolve for 2 to 3 minutes. Meanwhile, in another bowl place the cream cheese, and peanut butter. Whip at top speed, scraping down the sides until creamy, about 3 minutes. Set aside.
  3. Using the electric mixer whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum and mix for a few seconds more or until dissolved. Pour the cream mixture into the peanut butter mixture and gently stir and fold to blend. Spoon the filling into the prepared pie crust and top with the shaved chocolate. Refrigerate for 6 hours or overnight.

Fudgy Salty Peanut Butter Brownies

by Anne Thornton

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon fine sea salt
1 cup chopped nuts, optional. (recommended: toasted salted walnuts)
1 1/2 teaspoons vanilla extract

In a heavy bottomed saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from the heat, stir in nuts and vanilla.

Spread evenly into foil-lined 8 or 9-inch square pan. Chill for 3 hours or until firm. Remove the fudge from the pan and place onto cutting board; remove the foil from the bottom of the fudge and cut into squares. Store covered in the refrigerator or freezer.

Chocolate Peanut Butter Cupcakes

makes 24 cupcakes

     cupcake recipe from  Organic and Chic

2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.  
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.  
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that's ok.  
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.  
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.

Peanut Butter Frosting

enough to frost 24 cupcakes

2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)

In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain.  Scrape down the bowl.  Add three cups of powdered sugar and beat on low for 1 minute.  Add milk and beat on medium high for 1 minute.  Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker. 

Slather frosting onto cooled cupcakes and top with coarsely  chopped peanut butter cups. 

Chocolate Peanut Butter Bars

  • 2/3 cup butter
  • 1 cup brown sugar
  • 3 cups of quick-cooking oats 
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 1 package milk chocolate chips 
  • 1 cup creamy or chunky peanut butter
How to make it
  • Melt the butter and mix with sugar, oatmeal, vanilla and salt.
  • Press into a 9x13 pan and bake at 400 degrees for 8 minutes.
  • Cool completely.
  • In a microwavable bowl, melt chocolate chips in the microwave.
  • Stir in peanut butter and blend together well.
  • Pour over cooled oatmeal bars.
  • Allow chocolate mixture to cool (or refrigerate until it sets).
  • Cut into bars and store in covered container.
  • In hot, humid weather, store in refrigerator.