Welcome to How To Cook That, I’m Ann Reardon
and you asked for it so today we are making 10 Best Peanut Butter Recipes in 10 minutes
– let me know what 10 best you’d like to see next. And let’s see if we can get this video
to 15,000 likes Firstly we have 4 ingredient choc-chip peanut
butter cookies. For this you’ll need peanut butter, sugar,
one egg and some roughly chopped chocolate. I’ll put all of the recipe quantities for
these on the howtocookthat.net website and i’ll link to that below. Place the peanut butter, sugar and egg into
a bowl and mix it together until it is smooth. Add about 3/4 of the chocolate and mix it
through. Now place ice-cream scoops of cookie dough
onto a tray leaving some space between them. Then using your hand flatten each one and
add the extra chocolate chips on top so that each one looks like it has a generous amount
in it. Bake those in the oven until they just start to brown on the edges, and they will
be soft when you first take them out of the oven but as they cool they will crisp up. Next we have peanut butter cheesecake bites.
For the inside of these you’ll need cream cheese, peanut butter and icing sugar.
Mix those together on high speed until it is smooth and well combined.
Then tip it into a square container – if you are making more of this, if you are doubling
this, then I suggest you still split it into containers about this size so it makes it
easier to cut. Flatten out the top and then use a knife to mark 9 squares, you are to
cutting it just indenting the top as a bit of a guide. Now poke in a popsicle stick into
each one. Then put that in the freezer for a couple of hours. Once it is frozen, pull it out of the container
and cut along the guidelines that we drew to make the 9 portions. Then dip each one in melted chocolate lift
it up and tap your hand to let the excess drip off. Then before it sets quickly dip
it onto decoration of your choice and place on baking paper to set. I’m just using some
sprinkles, some peanuts and some chocolate sprinkles here. Number 3 we have peanut butter cups. Take
some mini cupcake cakes and put some chocolate into each one. Use a teaspoon to push it up
the sides. You can use compound chocolate for this or if you use real chocolate with
cocoa butter in it make sure you temper it. For the filling mix together some warm peanut
butter with icing sugar and keep mixing it until it comes together and forms a ball like
this. Add 2 teaspoons of mixture to each chocolate case and press it down.
Then top each one with chocolate, tap it on your hand to smooth it out and then leave
those to set. Once they are set peel off the cupcake case
and you have a peanut butter cup. Yum look at that peanut butter in the middle. Now for 2 ingredient Peanut Butter Fudge.
All you will need for this is some peanut butter and some chocolate. I’m going to use
some dark chocolate and some white. Add the chocolate to the peanut butter and
melt it in the microwave for 30 seconds. Stir it really well to evenly distribute the heat.
Then microwave for another 20 seconds and stir again until all the chocolate is melted.
Pour one of them into a tray and spread it out right to the corners. Then pour the other
one over the top and use a fork to scoop down to the bottom and fold it over so you get
like a marbled effect right through the fudge. Now this is of course is not technically fudge
but it is a similar texture. Then put that in the fridge to set. Once it’s firm just slice it into squares,
now this is quite rich so don’t make them too big. At number 5 we have peanut butter and jelly
twist. For this you’ll need bread dough that has
risen once I’ll put the recipe for that on howtocookthat.net website, you’ll need peanut
butter and jam or jelly. Roll one half of the dough into a large rectangle
to about this thickness. And then spread a thin layer of jam across
the dough. Roll out the second half of the dough and
place it over the top then peel off the baking paper.
Spread out the peanut butter evenly over the top.
Starting at one side roll up the bread dough, you can use the baking paper to help you roll
it all the way up. Take a sharp knife and cut it down the center
revealing all those layers. Join one end together then twist the dough around keeping the cut
edge facing up so we can see those layers. Keep twisting it all the way to the end. Then slide that onto a baking tray and you
want to leave it in a warm place to rise. Once it has risen and it looks like this,
bake it in an oven until it is golden and delicious. 6. For the peanut butter frozen yoghurt you
will need yoghurt, icing sugar, peanut butter and cream. Place the yoghurt cream and icing
sugar into an ice cream machine and churn until it is frozen and thickened. Warm the peanut butter and pour it onto the
frozen yoghurt and fold that through. We don’t want to mix it in we just want streaks of
peanut butter right through it. Serve scoop-fuls topped with sliced strawberries and peanuts…
yummm. 7. Now for this super easy refrigerator cake.
You will need cream, icing sugar, peanut butter and chocolate cookies or biscuits and we’ll
also need some more cream and icing sugar later. Put the peanut butter … cream … and icing
sugar into a bowl and whisk with electric beaters until you have stiff peaks like this. Take one of your cookies and sandwich it to
the next one using your peanut butter cream, take another put cream on it and add it to
the first ones, continue to add more cookies until you have three rows. Take your extra cream and icing sugar and
put it into a bowl with some vanilla and whip that to firm peaks too. Use that to cover the whole outside of the
dessert. Then decorate it how you like. I am adding sprinkles all over the top to make
it colourful. Place that in the fridge for about an hour for the cookies to soften. Then
cut slices across to reveal those layers. At number 8 we have peanut butter pretzel
bites. For this we need icing sugar, brown sugar, crunchy peanut butter, pretzels and
chocolate to coat. Add the butter icing sugar.. and peanut butter
to the brown sugar and mix that together using electric beaters until it comes together.
Take a tablespoon of mixture and roll it into a ball and then sandwich that together between
two pretzels. Dip one half into tempered chocolate and then place that onto baking paper to set.
These have quite an intense peanut butter flavor, a bit like the peanut butter cups,
so if you wanted a little less you could decrease the peanut butter and increase the other ingredients
there. At number 9 we have super easy peanut butter
cupcakes. For this you’ll need 1 packet of vanilla cake
mix, some warmed peanut butter and some water. That’s it.
Add the water and the peanut butter to the cake mix and mix on high speed until it is
smooth and it’s airy. Place scoopfuls into each cupcake case and
bake in the oven for around ten minutes or until they spring back when you lightly press
them. Once they’re cooled, dip each cupcake in icing
and decorate them how you like, I’ve put sprinkles on some and buttercream flowers on others
– there’s a video on the howtocookthat channel that shows you how to make these flowers.
And that give you a moist peanut flavoured cake. 10. And next, my favorite – banana peanut
butter mousse To make this you will need sugar, gelatin,
peanut butter and cream for the first part of the mousse,
more cream to add to the mousse, cream for topping and cream and chocolate ganache. Firstly add two tablespoons of cream to the
gelatin and mix that through so the gelatin can absorb the liquid. Now place the sugar, cream and peanut butter
into a bowl and stir them together. And then heat that in the microwave to melt the peanut
butter and dissolve the sugar. Add the gelatin and stir that until it is
melted, and you will see the peanut butter still seems a bit seperate in the mixture.
Don’t worry the gelatin will help make these combine together. Just take a whisk and give
it a good mix, then leave that to cool at room temperature.
Add the smaller amount of cream to the chocolate and heat for 30 seconds in the microwave and
then stir until smooth. Once your peanut mixture is cooled to room
temperature, whip the next bowl of cream to soft peaks. And then gently fold it through
the peanut mixture In a glass place 1 tablespoon of ganache down
the bottom, give it a little shake to smooth it. And then top it with 1/2 cup of your peanut
mousse. Place that in the fridge to set. And then whip the remaining cream to soft peaks
and take a banana and slice it into some orange juice. The orange juice just stops the banana
from going brown, you could use lemon juice too, whatever you prefer.
Arrange slices of the banana on top of the mousse and then top that with the whipped
cream and, if you like, add a few peanuts on top. Subscribe to How To Cook That for more cakes,
chocolate and desserts. Click here for the recipes,
Here for 10 best Nutella recipes And here for my YouTube channel. This 10 best was requested by:
Lene Jen O
Lydia Patin
Minion Lover Agnes
Jennaboo3883 Maheen Ahmed
Christina Misha
Masked Creator Olivia
Mira Emily
anna the blender arsenal
steffeh Let me know what 10 best would you like to
see next? Make it a great week and I’ll see you Friday.