GINGER SNAPS
Provided by Alton Brown
Categories dessert
Time 45m
Yield about 4 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt. Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined. With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking. Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
BANANA AND PEANUT BUTTER 4-INGREDIENT 'ICE CREAM'
I make this for my family all the time! This is a great recipe for vegan/vegetarian diets, just replace the peanut butter with organic peanut butter or another nut butter. Substitute water for milk if desired. The more milk you add, the thinner and soupier your ice cream will be. Serve with sliced fresh fruit or handmade whipped cream.
Provided by roxyanndra
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- Arrange banana chunks on a plate; freeze until solid, about 2 hours.
- Blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.
Nutrition Facts : Calories 128.3 calories, Carbohydrate 28.8 g, Fat 1.8 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 13.7 mg, Sugar 16 g
VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGER SNAPS
This dessert has 3 Boo favorites in 1 dish.
Provided by Rachael Ray : Food Network
Categories dessert
Time 7m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place ice cream on the counter top to get soft. (Boo always liked hers mushy.)
- Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce.
20-SECOND PEANUT BUTTER CHUNK ICE CREAM
Make and share this 20-Second Peanut Butter Chunk Ice Cream recipe from Food.com.
Provided by Food.com
Categories Ice Cream
Time 6h5m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend.
- Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately.
- ALTERNATIVE FLAVORS:.
- MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries.
- STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend.
- CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste) at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional), blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend.
- NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.
Nutrition Facts : Calories 88.6, Fat 4.1, SaturatedFat 0.7, Sodium 38.9, Carbohydrate 12.5, Fiber 1.9, Sugar 6.4, Protein 2.4
VANILLA ICE CREAM WITH MELTED PEANUT BUTTER
Melted peanut butter! -Rd Stendel-Freels, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 5m
Number Of Ingredients 2
Steps:
- Top two scoops of vanilla ice cream with melted peanut butter.
Nutrition Facts : Calories 519 calories, Fat 40g fat (11g saturated fat), Cholesterol 29mg cholesterol, Sodium 325mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 4g fiber), Protein 17g protein.
BOO'S VANILLA ICE CREAM
Make and share this Boo's Vanilla Ice Cream recipe from Food.com.
Provided by invictus
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the peanut butter,milk, and honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with the cinnamon. Scoop the ice cream into dishes, top with peanut butter sauce, and jam the cookies around the bowl, getting the edges into the ice cream and the sauce.
Nutrition Facts : Calories 829, Fat 50.5, SaturatedFat 15.8, Cholesterol 65, Sodium 573.5, Carbohydrate 82.1, Fiber 6.7, Sugar 57.3, Protein 22.3
EASY VEGAN PEANUT BUTTER-MAPLE ICE CREAM
With a flavor like the inside of a peanut butter cup and a plush, velvety texture, this four-ingredient ice cream is one of the easiest, most satisfying dairy-free recipes of its kind. The key is to use unsweetened oat creamer as the base. Not only does it have a neutral flavor and thick texture, but its starches also help keep iciness at bay. Simmering the maple syrup to eliminate excess water is another trick to enhance creaminess, and the concentrated maple flavor is delightful. A topping of chocolate shavings or sprinkles is optional, but really drives home the peanut butter cup comparison.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 4h20m
Yield About 3 1/2 cups
Number Of Ingredients 6
Steps:
- In a small saucepan over medium-low heat, simmer maple syrup, stirring occasionally, until the mixture reduces by a third, 8 to 12 minutes. Remove from heat and let syrup cool completely, stirring it occasionally as it cools. You should have about 1/2 cup.
- Place syrup, creamer, peanut butter, vanilla and salt in a blender or food processor (or use an immersion blender), and blend until smooth, 30 seconds to 2 minutes. Pour ice cream into a loaf pan.
- Cover and place in the freezer to harden overnight or for at least 4 to 6 hours. Remove pan from the freezer at least 10 minutes before scooping and serving, topped with chocolate shavings or sprinkles, if you like.
BOO'S VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGERSNAPS
I won't count this one-it's a dessert, not a meal-but it has three Boo favorites in one dish.
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place the peanut butter, milk, and honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop the ice cream into dishes, top with peanut butter sauce, and jam the gingersnaps all around the bowl, getting the edges into the ice cream and sauce.
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